Flavoring for seitan? - VeggieBoards
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#1 Old 02-08-2013, 05:25 PM
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Usually when I make seitan I make it with vital wheat gluten and add the fake chick'n broth powder or beef broth powder to the seitan and to the broth. However I made some seitan from scratch (washing the seitan to pull out the flour and leave gluten) soooo this results in a gluten that is not flavored except for the soy sauce/veggie broth that it was cooked in. I ground up the seitan for tacos and it was good but I want a more "beefy" flavor. Suggestions? I have some Marmite. Thanks!!!!

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#2 Old 02-08-2013, 05:39 PM
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Okay I am coming up with adding vegan Worcestershire sauce and Marmite from this website http://veganepicurean.blogspot.com/2009/09/seitan-meat-crumbles.html

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#3 Old 02-08-2013, 09:10 PM
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tomato paste will pump up the umami ('meaty' taste) and works well with taco filling


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#4 Old 02-08-2013, 09:29 PM
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Originally Posted by Dave in MPLS View Post

tomato paste will pump up the umami ('meaty' taste) and works well with taco filling

grin.gif Thanks so much I will try this out. I am making sloppy joes with the rest of the seitan. You rock!

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#5 Old 02-09-2013, 08:18 AM
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With sloppy joes, add some sweetener along with the tomato paste. Molasses is probably the best choice with sloppy joes. It adds a nice depth to the flavor - using just the tomato paste tastes 'thin'.


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#6 Old 02-09-2013, 01:17 PM
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#7 Old 02-09-2013, 03:05 PM
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So how does the "from scratch" seitan compare to using vital wheat gluten?

I've only used the gluten (with beans) and steamed then baked. I've seen recipes for direct simmering and thought about doing that for soup.

Was that more or less tender?

 

Dredging in seasoned flour and frying is the first thing I think of for unseasoned seitan.


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#8 Old 02-09-2013, 05:54 PM
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It is softer, the kind that you cook in the broth. I make it from scratch because it is cheaper than making it from the vital wheat gluten. It is very good breaded and fried. I will let you know how it is when I make it "beefy" flavored for my sloppy joes.

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