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making seitan/wheat meat

post #1 of 8
Thread Starter 
I am a wheat meat newbie, and have followed the recipes meticulously. My question is how to avoid too firm and rubbery wheat meat. Am I simmering it too long? The recipes I have read have suggested simmering for about 1 1/2 hours. Would this length of cooking time create a "tough" consistency? I am trying to duplicate the soft, chewy consistency found in vegetarian Asian restaurants... mock chicken, beef, duck, etc. I love seitan, a really want to perfect the result.
post #2 of 8
I had the same trouble for a long time, then I started trying recipes that steam the seitan. I find it gives a lot better texture.
post #3 of 8
I agree with steaming, that's the only way I've made seitan so that I like it.



I like this recipe: http://www.everydaydish.tv/index.php...ipe&recipe=109
post #4 of 8
Try adding a second protein on top of the gluten. Replace out some of the vital wheat gluten for chickpea flour, or replace some of the liquid with pureed silken tofu. It will make a much more tender seitan. Too much gluten flour and it will be like a rubber ball. I think the worst seitan I ever made was basically VWG and water and spices. It was like chewing gum.
http://megatarian.blogspot.com
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http://megatarian.blogspot.com
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post #5 of 8
my guess: not enough water in the dough mixing stage.
post #6 of 8
I used to boil it but decided I didn't really like it cooked that way..... So I have now started baking it. I find it resembles meat much more that way!
post #7 of 8
Give this variation a go. It's tender and very savory. Greek-style gyros seitan
My Vegan Food Blog: http://soundlyvegan.com
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My Vegan Food Blog: http://soundlyvegan.com
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post #8 of 8
Quote:
Originally Posted by rabid_child View Post

Try adding a second protein on top of the gluten. Replace out some of the vital wheat gluten for chickpea flour, or replace some of the liquid with pureed silken tofu. It will make a much more tender seitan. Too much gluten flour and it will be like a rubber ball. I think the worst seitan I ever made was basically VWG and water and spices. It was like chewing gum.



+1



You gotta use a seitan recipe that adds stuff to the wheat gluten powder. I add a couple of tbsp of nutritional yeast for every cup of gluten powder.
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