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-   -   I fail at seitan (https://www.veggieboards.com/forum/21-general-food-discussions/104055-i-fail-seitan.html)

I.Kill.Fascists 09-30-2009 07:56 PM

Why does my seitan suck? Why does it never turn out like the store-bought stuff? How do I make it not sucky?

GhostUser 09-30-2009 08:24 PM

It might help if you tell us what sucks about it.

rabid_child 09-30-2009 08:27 PM

Is it the flavor? the texture? What's wrong with your seitan exactly? And what's right about the store bought stuff?

I.Kill.Fascists 09-30-2009 08:38 PM

I dunno. I mix the gluten, BLA, little bit of flour, garlic, water and sometimes liquid smoke together, then I either boil or bake it. It always comes out tasting very... gluteny. :/



I've pretty much figured out how to get the texture right, but how do I make it not taste weird?

Catherine_vegan 09-30-2009 11:12 PM

Maybe use vegetable stock instead of water.

Tofu-N-Sprouts 10-01-2009 12:27 AM

Use the tiniest bit of lemon zest in your gluten, seriously it helps cut the "gluten-flour" taste. Experiment with spices, I use more than most recipes say...

MrFalafel 10-01-2009 02:06 AM

Are you following an established recipe?

I.Kill.Fascists 10-01-2009 10:02 PM

Quote:
Originally Posted by Tofu-N-Sprouts View Post

Use the tiniest bit of lemon zest in your gluten, seriously it helps cut the "gluten-flour" taste. Experiment with spices, I use more than most recipes say...



This actually sounds like a good idea.



I tried using the seitan recipe out of "Vegan with a Vengeance" last night. Not so good. The texture always seems way off when I use nutr. yeast.

rabid_child 10-02-2009 07:35 AM

Try adding a little chickpea flour. It makes it more tender.

Kellye 10-02-2009 08:54 AM

Quote:
Try adding a little chickpea flour. It makes it more tender.



Adding a cup of sliced mushrooms will accomplish this as well.



I will have to try that lemon zest thing...I am also not a fan of the "gluteny" taste...

Adey Jarvis 09-14-2020 02:56 AM

There are a number of factors.

Seasoning needs to be strong with the addition of both an acid (lemon juice) and a sugar (maple syrup). For 2 cups of flour I would use 3 TBS of herbs and spices (chilli, sage, oregano, cumin etc), 1 stock cube, 1 tbs each of miso, acid and sugar + 2 tsp each of salt and pepper. You also need a fat like 2-3 tbs veg oil.

Secondly, you need to cook it for a lot longer than you think or most recipes suggest. Baking wrapped in foil in the oven or steaming is about 90 minutes, flipping halfway through. Simmering in broth is generally hard to do as it easily gets waterlogged -- I just don't do it and stick to baking or steaming, tightly wrapped in foil.


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