how do YOU make seitan? - VeggieBoards
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#1 Old 09-19-2004, 08:09 PM
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everytime i attempt seitan i screw it up. how do those of you who don't actually do it? what are some good recipes for it? help me for i am lost
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#2 Old 09-19-2004, 08:19 PM
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I have only made it from scratch once. But I know some people here make it regularly, so if you post what problems you are having, they might be able to help.



The time I made it, it turned out really spongy, but it tasted alright. I just followed the instructions on the box of gluten (Arrowhead Mills brand). Following their instructions to the letter produced serviceable, but rather bland seitan.



Next time I try it, I'm going to use Kreeli's recipe, which you can find here: http://www.veganmania.com/



Scroll down to "vegan ingredient substitutions" and click "seitan." She has recipes for chicken style and beef style seitan steaks.
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#3 Old 09-20-2004, 05:32 AM
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I made it a few time out of Garden of Vegan. All you need is vital wheat gluten, water & braggs. It was pretty good.



But now we make a batch of Kreeli's every week or so. It freezes beautifully and we use it in all kind of recipes.
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#4 Old 09-20-2004, 05:40 AM
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I've never had it. What's it like?
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#5 Old 09-20-2004, 05:46 AM
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I've never had store bought seitan, which I think is a good thing. I'd be trying to find that elusive recipe that makes it just right.



It's kind of bouncy, and has a nice mouth-feel. Not too dense. I make the "beefy" version of Kreeli's seitan. I coat it and fry it up for sweet & sour. I serve the steaks whole for steak w/gravy, taters, & biscuits. I used it in an awesome stroganoff recipe last week. It's not hard to chew like meat, but it has a good substantial texture to it.



In other praise of Kreeli's recipe, it makes 18-24 steaks. Three steaks serves my family if I make 18 out of it. That's six meals for about an hour of work in the kitchen.
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#6 Old 09-20-2004, 06:23 AM
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Wow. I've got to try it this weekend. Kreelie's recipes are great.
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#7 Old 09-20-2004, 06:39 AM
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I love seitan. I don't know how I did without it for so long! It's so filling and provides a nice texture to things too. I used some last night in "steak" fajitas and it was terrific. And Kreeli's recipe is totally the best I've tried so far. I half the recipe, though, since I only make it for myself. (Tip - if you do freeze it, wrap the steaks individually in wax paper or whatever. I made the mistake once of just throwing them all in a freezer bag and then when I took the bag out to thaw, I ended up with one big glob of seitan. )
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#8 Old 09-20-2004, 07:20 PM
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ok, it's the spongy thing i am trying to avoid. it seriously makes me queasy and that would be bad when one is hungry. i want something... denser i guess. the first time i tried it, it was the recipe from Garden of Vegan and i nearly lost it. i need a different recipe for sure...
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#9 Old 09-20-2004, 07:53 PM
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I use a recipe from Vegan Vittles by Joanne Stepaniak.



I've never had store bought seitan either, I've only had my own - so nothing really to compare it to. I guess it's spongy after it's been boiled for an hour, but after it's been frozen and thawed, I find it fairly firm. Have you frozen and thawed yours?



I haven't seen the GoV recipe, so I'm not sure what the differences are between it and the VV recipe that I use. I'm wondering though if you are not cooking it for long enough, or if you don't have the correct flour or something?
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#10 Old 09-21-2004, 06:07 AM
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I bake my gluten patties for about 1 hour ( 1/2 hour each side ) at 350* in a 9x13 pan with some cooking/simmering broth. I use lots of different recipes, and I've found this way to be sponge proof Give it a try next time. Make sure that when you put the gluten in the pan, it's not touching each other. Also, just put in enough cooking/simmering liquid to come up to the top of the gluten, don't submerge it. I cook all my seitan this way, stovetop just doesn't work out for me. I like my seitan dense and "meaty" not spongy and gross
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#11 Old 09-21-2004, 08:32 AM
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Quote:
Originally Posted by rincaro View Post

I made it a few time out of Garden of Vegan. All you need is vital wheat gluten, water & braggs. It was pretty good.

Yeah, that's what I use, except I use cheap-o store brand soy sauce instead of Braggs. Kreeli's recipe looks amazing, but I like the GoV recipe because it only has a few ingredients, so it's more convenient for me. I have no doubts that Kreeli's tastes better, but this one serves my purposes ok.



When I made it I really thought I did something wrong. It was so soft and spongy. But it firmed a little when it cooled, and the recipes I used it in turned out ok, so I think I did it right. It didn't really taste like the seitan I've bought in prepared dinners though.
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