Wow, she's got of a lot of great recipes, and pics!
I've never let seitan dough sit, and never just simmered. I found Vegandads recipe for seitan which uses beans, and steams in foil, then is baked. Very tender and slice-able.
I had problems with buffering so I didn't get the frying part. Is it breaded and fried?
Don't let the perfect be the enemy of the good
Yes, after she boils it she then dips the pieces into flour and fries them. It looks delicious and I have never let the seitan sit before boiling either. I like Vegandad's, I also like Chef Deborah Wolfe's Tofu Kofu a lot.
2 cups pure gluten powder (vital wheat gluten)
1/2 cup powdered "chicken"-style TVP (or powdered unflavored TVP)
3 Tbs "chicken"-style vegetarian bouillon powder
1/2 cup soy flour
1/4 cup nutritional yeast flakes
1 Tbs sugar
1 & 1/2 cups cold water
1 lb firm waterpack Tofu, well-mashed
1/4 cup pureed canned asparagus tips (optional)
1 Tbs vegetable oil
8 cups water
9 Tbs "chicken"-style vegetarian bouillon powder
1 tsp poultry
3 Tbs sugar
In a large bowl, mix Dry Ingredients until well-blended.
In a medium bowl, mix Wet Ingredients until well-blended.
Add the Wet Ingredients to the Dry Ingredients, and knead for about 5
Cover, and let stand for 15 - 20 minutes.
Knead for another 5 minutes.
Form into 2 oval rolls.
Wrap each roll (loosely) in several layers of cheesecloth, and tie with
In a large pot, put Broth Ingredients, and bring to boil.
Put 1 or 2 rolls into broth, and bring to boil again.
Turn down to medium simmer.
Partially cover, and cook 1 & 1/2 hours, turning occasionally.
Remove from broth.
Unwrap. Discard cheesecloth.
Cut slices as needed, and use as desired.
Store leftovers in broth, for extra moistness.
Use some of the cooking broth to to serve with the "turkey".
Hot slices in gravy
I was also thinking about trying this recipe