[Quincy]

I basically followed this following recipe:<a href="http://vegetarian.about.com/od/cookingtipstools/ss/HowToSeitan.htm" target="_blank">http://vegetarian.about.com/od/cooki...owToSeitan.htm</a><br><br><br><br>
I just subbed in a steak marinade/sauce (vegan of course) instead of the soy sauce.<br><br>
after I followed this steps, I also subbed in the sesame ginger sauce for the bbq sauce and cooked it up in the pan.<br><br><br><br>
the end result was pretty good, except the texture was a bit on the rubbery side.<br><br>
any ideas??

 

[rabid_child]

I made the recipe in Nava Atlas' Vegetarian Family Cookbook and it was barely chewable. I usually use this recipe: <a href="http://www.veganlunchcast.com/2006/05/vegan-lunchcast-tutorial-how-to-make.html" target="_blank">http://www.veganlunchcast.com/2006/0...w-to-make.html</a> but the other one sounded easier, and it was, and inedable as well. lol. Try that recipe!

 

[Quincy]

thanks,<br><br><br><br>
that's one of the ones I originally had in mind, but was missing a few of the ingredients. I'll have to try it in the future though!!!

 

[cookingVeg]

Recipes with tofu or soy flour (or both) will be less rubbery. Try any of the recipes on Bryanna Clark Grogan's web site: <a href="http://www.google.com/search?hl=en&q=site%3Abryannaclarkgrogan.com+seitan&btnG=Google+Search" target="_blank">http://www.google.com/search?hl=en&q...=Google+Search</a>.

 

[meatless]

I always use the recipe in Vegan With a Vengeance and it always comes out perfectly (i've made it 6-7 times).

 

[Quinoa]

<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>meatless</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
I always use the recipe in Vegan With a Vengeance and it always comes out perfectly (i've made it 6-7 times).</div>
</div>
<br>
That's a pretty good one. I also recently found this one<br><br><a href="http://www.postpunkkitchen.com/forum/viewtopic.php?id=15959" target="_blank">http://www.postpunkkitchen.com/forum...c.php?id=15959</a><br><br>
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 <img alt="" class="inlineimg" src="/images/smilies/laugh.gif" style="border:0px solid;" title=":lol:"><br><br>
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).

 

[Isabelle]

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. <img alt="" class="inlineimg" src="/images/smilies/sad.gif" style="border:0px solid;" title="">

 

[4EverGrounded]

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 <b>boiling</b> the seitan and OMG it was a rubbery, spongy, chewy, awful mess. <img alt="" class="inlineimg" src="/images/smilies/no.gif" style="border:0px solid;" title=":no:"><br><br><br><br>
The next time I make seitan, I'm trying PPK's baked method instead. <img alt="" class="inlineimg" src="/images/smilies/yes.gif" style="border:0px solid;" title=":yes:">

 

[Quinoa]

<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>4EverGrounded</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
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.</div>
</div>
<br>
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.

 

[Seitan Worship]

VwaV's recipe is excellent.<br><br><br><br>
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.

 

[Washoe]

Ive been meaning to try Verdants recipe for <a href="http://verdantsf.blogspot.com/2006/07/seitan-bulgogi.html" target="_blank">Seitan Bulgogi</a> 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.

 

[wildtigercubs]

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!!

 

[delicious]

Some people don't like it. My bf calls it "meatbread" but he's beginning to like it.<br><br>
Maybe try using small amounts at first, such as in a pot pie, or stir-fry?<br><br><br><br>
Personally, I love it and don't mind if it's rubbery. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title="">

 

[Dirty Martini]

Bryanna Clark Grogan's seitan is the best homemade seitan I've ever had. I strongly recommend getting <a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&linkCode=ur2&camp=1789&creative=9325&tag=veggieboards.com-20&location=http%3A%2F%2Fwww.amazon.com%2FAuthentic-Chinese-Cuisine-Contemporary-Kitchen%2Fdp%2F157067101X%2Fref%3Dsr_1_4%2F104-7151749-7519915%3Fie%3DUTF8%26s%3Dbooks%26qid%3D1174799282%26sr%3D8-4" target="_blank">her Chinese cookbook</a>, as it has a variety of seitan recipes which are all extremely good.<br><br><br><br>
but if not... 4evergrounded was right - don't boil it. That will lead to spongy seitan.

 

[MrFalafel]

Tried and tested seitan recipes here. These all work out very well and everything is thoroughly explained.<br><br><br><br><a href="http://www.ellenskitchen.com/recipebox/wheaties.html" target="_blank">http://www.ellenskitchen.com/recipebox/wheaties.html</a>

 

[eich]

Made seitan before using traditional kneading under water, but when I tried using wheat gluten it came out HORRIBLE. Any thoughts?

 

[MrFalafel]

<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>eich</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Made seitan before using traditional kneading under water, but when I tried using wheat gluten it came out HORRIBLE. Any thoughts?</div>
</div>
<br><br><br>
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.

 

[Washoe]

Not to change the subject, but seitan freezes well, doesnt it? I could make a large amount at one time and freeze it for later, right?

 

[froggythefrog]

I think that's what TNS does, Washoe.

 

[Tofu-N-Sprouts]

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...<br><br><br><br>
Either method works great and the nice thing is that the texture does not change a bit!