I made the recipe in Nava Atlas' Vegetarian Family Cookbook and it was barely chewable. I usually use this recipe: http://www.veganlunchcast.com/2006/0...w-to-make.html but the other one sounded easier, and it was, and inedable as well. lol. Try that recipe!
which is for baked (not boiled) seitan, and it turned out very well. I shocked some people by bringing a sandwich with slices of this - they thought I was eating sliced sausage
The original "wheat meat" recipe on the gluten flour bag (I only tried the "washing out regular flour procedure" once, and quickly decided to buy wheat gluten instead) would be inedible, too (never tried it, but can sure tell from reading it).
Do you guys think those recipes would taste bad without the nutritional yeast? Is there anything I could use to replace it? Cause no one sells it here in Brazil.
I've always heard that the trick to good seitan is never let your water break bubbles. Once you do, rubbery seitan will be your end result. I did a recipe once that called for boiling the seitan and OMG it was a rubbery, spongy, chewy, awful mess.
The next time I make seitan, I'm trying PPK's baked method instead.
Yeah I guess I should have written "simmered" (not boiled, which is not a good idea for "cooking" seitan). The baked stuff is even better though anyway.
I think the major thing I see missing here is to let the seitan cool in the broth after you have simmered it. I let the seitan sit for at least an hour--and I've never had consistency problems.
Ive been meaning to try Verdants recipe for Seitan Bulgogi for several months now, but just havent quite gotten around to it. Ive made several of his other recipes though, and they were pretty good.
I've made about 10 lot's of seitan and it's ALL tasted like glue (albeit with a couple of flavours). I tried the baked one on the PPK website and it was really good however when I subbed some of the flavours it was awful so I scrapped that one too. I'm seriously ready to give up on seitan!! Maybe I just don't like it. I've boiled it, baked it and roasted it and tried a billion combinations of flavours, but all ick!!
Bryanna Clark Grogan's seitan is the best homemade seitan I've ever had. I strongly recommend getting her Chinese cookbook, as it has a variety of seitan recipes which are all extremely good.
but if not... 4evergrounded was right - don't boil it. That will lead to spongy seitan.
My seitan used to be terrible until I started following detailed recipes and took advice from people who were successful at it. Ellen's recipe link above is amazing and easy to follow.
Seitan freezes wonderfully! Put it in broth and then in a large ziploc bag and it sorta marinates too! Or just freeze random chunks/slices/pieces with no liquid...
Either method works great and the nice thing is that the texture does not change a bit!
You can buy wheat gluten at the store or online, so you don't need to do the "knead bread flour under water" thing at all. Falafel's link is pretty decent, and as mentioned any Bryanna seitan recipe turns out quite good.
I've kept seitan in the freezer (frozen in broth) for over a year. There was basically no change in texture or taste. I think the stuff's pretty indestructable.
which is for baked (not boiled) seitan, and it turned out very well. I shocked some people by bringing a sandwich with slices of this - they thought I was eating sliced sausage
The original "wheat meat" recipe on the gluten flour bag (I only tried the "washing out regular flour procedure" once, and quickly decided to buy wheat gluten instead) would be inedible, too (never tried it, but can sure tell from reading it).
I tried this recipe today! Thanks for the link, very zesty (I used a little bit more cayenne). The texture was a lot more palatable and the outside was crispy.
I think I officially give up. I have once again made bodgy seitan (I baked it and made it from scratch so have sore arms from knead knead kneading and it came out all holey like dry bread). Sigh, gross dinner again for me
(yes, I've tried that ppk one but it came out holey for me too and was too spicy)
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