[Chere Michelle]

Hi All. I've been away from the Veggie Boards far too long. Seems I always forget my username and password lol..and then life has a way of creeping up on me! But I come to you today with a renewed promise to come back MORE and also to plead for help. I'm onto a Seitan making kick now, just with grocery prices getting so high and we're trying to save money...made 3 batches now, varying recipes and methods but it's soooo chewy/rubbery!! I don't really mind this texture but My Guy hates it lol...and he wants something a little different, I assume more meaty, even tho he too is a Veg like me. Does anyone have any tried and true recipes or techniques? I have no idea what I'm doing wrong, if anything...but it's not like the Seitan at the buddhist chines place I frequent down the road! Many thanks- CM

 

[Blobbenstein]

maybe you're not adding enough water in the dough making stage....I made some with too little water and it was very tough..and no matter how much I boiled it it wouldn't absorb any more water...The dough should be fairly soft.
The rough recipe I use is 1.5 cups of the gluten powder, and then add 0.75(3/4) of a cup of water...make into dough...cut into quarters and put into boiling water for about 25 minutes...

oh yeah, and then it's nice cut into slices and fried....nice in bread sandwich with mayo.

 

[Photojess]

which ways have you tried making it? the simmering or baking method? Which one is better method wise in his eyes? Personally, I've liked the simmering and then pan fried way, myself, but I can't fry everything!

 

[sleepydvdr]

First off, are you using a premade mix? I have never had luck with them. They always turn out either rubber or tasting horrible. When I make seitan, I use a combination of vital wheat gluten, silken tofu (silken only) and regular flour. The silken tofu makes it softer whereas the flour takes away some of the rubber-y texture (but too much makes it like bread, so go easy on it). I don't have the portions down great just yet. I would approximate that I do 50% vwg / 40% tofu / 10% flour. Also to note, I bake mine, not boil. When baking, it puffs up but when you let it cool, it settles down. Freaked me out the first time it did that - I thought I was going to be eating seitan cake. One more thing: try using a couple drops of liquid smoke to add flavor.

That above makes really good ribz (smother in BBQ sauce and grill on a very low flame).

 

[Dave in MPLS]

If simmering, make sure not to let it boil. Boiling pretty much guarantees rubbery results. I prefer steaming myself, although my absolute favorite method is baking it in my bread machine, not for the results (which are pretty much the same as baking in the oven), but to hear people say "you made it WHERE??" with disbelief.

 

[Chere Michelle]

Ok wow. Awesome replies! I have been simmering and I admit, one batch did boil even though I KNEW that I wasn't supposed to let it happen. I looked away for one second...anywaY....I want to try the baking method for sure because I think the texture will appeal to me and I think it's also what My Guy is looking for. I'm using Vital Wheat Gluten, not a premade, and then the liquid and soy etc to flavour. One concern is once I add the liquid to the gluten and mix it, it's instantly rubbery and hard to cut. I assume it's supposed to have that feeling? Sorry for sounding so dumb about something so basic I'm sure, but it is so elastic and hard to cut! I try to cut it and pull the pieces apart to resemble a larger piece. I guess this is going to be a work in progress and I have to keep experimenting. I want to really nail this and have a constant supply...I don't have a bread machine but for baking in an oven do you cover it, or leave the peices out and at what temp? So much info here guys, thanks!

 

[Photojess]

where is your recipe coming from? Veganomicon, online, another cookbook? I prefer it fully flavored with herbs/spices in the mix, and then cooked in flavored broth, but that's for a specific recipe, not just to have seitan on hand.

 

[Chere Michelle]

Jess my recipe came from online somewhere and I can't remember where...I looked at so many...it's very basic and then I made the broth super falvourful and intense and the seitan soaked up those flavours. I just made some homemade sweet and sour sauce, fried up some of the chewy seitan, threw in the sauce and let it cook down to ooohy sweet goodness and WOW....it was chewy yes, BUT SO SO SO DELICIOUS. I highly doubt My Guy will like it but I cooked up some rice and there's MY lunch for tomorrow taken care of. I'm going to keep trying. I know it won't go to waste, we will eat it...

 

[Photojess]

Have you tried cutlet recipes which are a lot like seitan but not quite? There are chickpea cutlets either in Veganomicon or Vegan on the cheap, which are excellent!. I actually like cutlet recipes that include vwg in it to hold them together.

I made chick*n nugget seitan before, that were then fried, and they were great. Not sure where that came from either. Toooooo many places online to find recipes!

 

[Chere Michelle]

Chickpea? YUM! No I haven't. I think I'll search that out. You're right. too much info sometimes online!

 

[bronzebed]

for baking seitan, i tried this recipe: http://www.heavymetalvegancooking.com/videos.html
he has a written recipe & video too. i made the wings of seitan for a party dish and it was gone soooo fast. the seitan had a very meaty texture to it.

 

[Chere Michelle]

Thank you bronze! I will try baking. I think I might really like the finished product...not that I don't love the simmering one, and can't WAIT till lunch time ;-)

 

[Dave in MPLS]

Here's a bunch of things that are kinda like seitan but are actually not (even though the page calls them that): http://www.meatandeggfree.com/gluten-free-seitan.html

Might be something to try out on your hubby

If I was going to oven bake seitan I'd wrap it in foil, I think, but I don't oven bake it so I'm making a guess.

It would make sense if 'overmixing' VWG resulted in tough seitan, BUT I know people who mix the heck out of it without that happening. I still mix it just enough to incorporate the ingredients and try not to knead the dough too much when making whatever shape(s) I'm cooking it in. Maybe working it as little as possible will help with toughness?

 

[Chere Michelle]

Yeah I barely mix it and don't knead much but the damn dough is so elastic! It freaks me out lol. Thank you for the link Dave; I'll check it out

 

[Olwen]

I have heard the recipe in Veganomicon is really good for home-made seitan. I ahve not made it, but think I may try this weekend and will let you know how it goes!

When I cook with seitan I usually fry it. I have also had success using it in stews.

 

[Chere Michelle]

Well my 1st baked seitan came out of the oven earlier today, shaped like a lovely little log. Seconds later it deflated....now it's a wrinkled little log...I sliced into it to see the inside. Appears to look similiar to the simmered seitan, but drier and when I pulled a slice apart it seemed more fibrous. Slightly. I haven't cooked with it yet. I'm deciding what to make for dinner.

 

[Mrs. T]

Quote:

Originally Posted by Chere Michelle

Chickpea? YUM! No I haven't. I think I'll search that out. You're right. too much info sometimes online!

Here's the chickpea cutlets from Veganomicon.

http://www.food.com/recipe/chickpea-cutlets-283551

I think they're better baked rather than fried. Someone put baking instructions in the comments.

 

[stasher]

seitan is a meat substitute that has a texture that is so unlike real meat to me that I don't like it, no matter which method is used to make it.

 

[Chere Michelle]

Wanted to thank everyone, I think I hit the JACKPOT with baking the seitan. My Guy LOVED it and so did i! Next test- the 8 year old.....

 

[Photojess]

we need like and dislike buttons! Glad to hear it.