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is it possible to make seitan without soy sauce or tamari in the wet ingredient and/or cooking broth? Basically i want chicken colored seitan... is that even possible?<img alt="" class="inlineimg" src="/images/smilies/huh.gif" style="border:0px solid;" title=":confused:"> Does anyone have such seitan recipe to share <img alt="" class="inlineimg" src="/images/smilies/wink3.gif" style="border:0px solid;" title=";)">
 

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Seitan is like tofu... basically flavourless, so it is going to soak up the flavours you add to it. You can experiment by using any herbs and spices you like.<br><br>
Add herbs to the broth - paprika, cayenne pepper, garlic italian or mixed herbs all add a nice flavour. Experiment with the flavours you like.<br><br>
Leave the soy sauce out of the seitan recipe, and add strong vegetable stock instead - I would use a stock cube - and if your stock cube calls for 1/2 pint water, I would use 1/4 pint, or a little less, so it has a strong flavour.<br><br>
Let me know how you get on.
 

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Riot Nrrrd
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I often substitute vegan chicken-style stock for soy sauce/tamari in seitan when looking for that kind of flavor. Recipe wise I riff off Seitan O' Greatness, which you can find at Post Punk Kitchen blog.<br><br>
Or maybe you can't find it there. They updated their board and the original post went MIA. I'll try to locate my copy. Haven't made simmered seitan in ages (I steam it using a different recipe).
 

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You don't have to use soy sauce. Try adding some chickpea or soy flour to your mix though for a more chickeney texture.
 

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I just started using seitan. I bought a marzetti's ginger sesame dressing and used that as a flavoring. I cooked it in a frying pan, added the sauce on top. The sauce caramelized a little and was amazing.
 

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Oooh I'm loving making seitan! I make a really strong broth using the "chicken" cubes from McKormick. There is NO meat in them, all simulated but it gives a great taste and nice colour. I add roasted garlic and onions to the broth and 1 tbsp of soy or even less...and it's light coloured, not dark. I use this broth to make the seitain, once cooled and bake (I prefer this texture)
 

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<p>Sooooooo... Someone was looking for this and I found it on Google.  I haven't actually used it but I just found it after reading some of the replies so I thought I would post it.</p>
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<p><a href="http://www.theppk.com/2009/11/homemade-seitan/" target="_blank">http://www.theppk.com/2009/11/homemade-seitan/</a></p>
 
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