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i make my own too and it never lasts long enough to worry about storage times but i have read in several books that seitan is fine to freeze...i would think that as it comes packaged in fluid you should just freeze it in its original packaging.....
I absolutely love seitan when I order it out at restaurants.
I searched through the threads but can't really find a recipe for making delicious seitan at home. I've made seitan from scratch and from a box (instant vital wheat gluten) but both turned out rubbery and well, disgusting.
Does anybody have any tips or tricks (secret ingredient to de-rubberize it or a certain way of prepping it) to make a tender and delicious seitan at home?
I've never made homemade seitan, but there's a recipe for it on page 284 of "La Dolce Vegan". Though maybe the recipe is the same as the one you've already tried that came out rubbery....but I thought I'd mention it in case it's not. Good luck :)
thanks! I'll check it out. :)
We're planning on moving away from the city soon and I'm worried about those grilled seitan sandwich cravings!
I really want to try this one (just need to find a supply of vital wheat gluten that isn't obscenely expensive - which is quite hard to do here in the UK:(), people over at the ppk absolutely rave about it so maybe it's worth a go!:)
the recipe in vegan with a vengance is good! (p. 157-8)
it says that if you remove the sietan from the broth after its done cooking, instead of letting it cool in the broth, it will be softer, less firm.
:D
I really don't know why we don't have seitan in the UK - or do we and I've missed it? Just back from New York and basically lived off the stuff when eating out. My o/h is also a huge fan and says I should open a vegan restaurant here serving seitan - lol.
I want to try making it here - o/h is veggie not vegan and eats a lot of quorn but would prefer seitan if I could make it right. Where do you find your wheat gluten Poison Ivy? I remember trying to find it many years back (to make Vegecat, the vegan cat food recipes) but was unsuccessful in my search.
The cheapest supplier of food grade vital gluten that I've found in the UK is in this thread:
http://www.veganforum.com/forums/showthread.php?t=5559
Veganstore sell (not checked recently) it in boxes imported from the US for silly money.
Seiten is extremely common in the UK, but not in it's pure form; mixed with soy protein and others. Redwoods for example use wheat protein in a lot of their stuff.
Joi/Tai chain restuarants in London sell lots of seiten dishes. The last time I was in one (Joi on Percy Street) they were selling freeze dried seiten in freezer bags at reasonable prices. I had a nice chat with (who i assume to be) the manager (who unlike most of the other staff speaks good english) who gave me cooking tips.
Did you have a good time in New York, Marrers?
Fresh & Wild sell seitan in sort of luncheon-meat type slices but it's not that appealing like that IMO. The mock duck in tins is somewhat preferable - H&B often sell that, as well as the Chinese places mentioned by gogs.
I did make my own once using (I think) 00 flour from an Italian shop, and a recipe that I can't find at the moment. The results were OK but the process of washing the dough put years on me (I'm only 18 really ;)).
I had a great time thanks Harpy. I love the tinned braised seitan /mock duck but am not so keen on the mock meat stuff they serve at the chinese buffets like Tai.
Somehow the seitan-esque things here really don't seem as good as much of the stuff you get in NY, esp in Red Bamboo. That is the sort of seitan I'd like to make.
ETA Harpy the recipe link posted by Poison Ivy is for baked seitan which is apparently extremely quick to put together - no rinsing required!
I haven't found it in any shops, on occassion I've bought the little boxes from veganstore (when I'm feeling rich!!;)), the cheapest mail order is still the one Mr Flibble mentioned in the other thread:-
www.flourbin.com
at £1.40 per 500g. But when you figure in the £10 minimum order value plus the £6.95 p&p, it still doesn't work out exactly cheap:eek:
So it is! I think the lengthy rinsing is really only needed if you start from ordinary flour, so that you have to get rid of the starch.
I do have a couple of boxes of the veganstore seitan kit somewhere so I must try that, if it's not past its use-by date.
Yes the stuff on those buffets is sometimes a bit weird; not sure I want to think about how they make that, but what can you expect for the prices they charge? :D
http://blog.fatfreevegan.com/2007/05...itan-ribz.html
I use an adaptation of this recipe and it's our favorite. I double the amount of ingredients and change the spices according to what I want the seitan to taste like. (stir fry, barbecue, gyros, etc.) I bake it in a 9X13 pan. (covered with foil) I turn it over after about 15 minutes. Brush with a little olive oil or favorite sauce or whatever to keep it from drying out and return it to the oven for about another 15-20 minutes. (I don't put it on a barbecue grill)When it seems sufficiently done, I slice it up and use it in recipes. I like to stir fry it with different sauces or use it in a wrap with veggies and dressing. The texture of this seitan is great. Not spongy like some boiled seitan can be.
I hope this makes sense as I'm tired and typing fast. :)
wow, that looks delicious!
I tried a variation of the baked seitan. I only had 1/2 c gluten and no nutritional yeast, but was ready to make it so did anyway. It was much much better than my previous attempts.
not boiling it is the trick!
I use the 'La Dolce Vegan' seitan recipe all the time.
It's a great recipe - not at all rubbery and easy peasy.
I add a teaspoon of fake chicken stock to the gluten before adding the water for extra flavour, then cut it into slices after simmering in the broth, crumb them and fry. Yum.
I use the broth to make a vegan gravey also and it's delice
I fried some last night and it was reaaaaly good. I mixed it with vegetable broth and marmite, fried it on really low heat so it had a chance to cook, drained the oil and added sweet and sour sauce and boiled that up a little while. I was thinking of my favorite mock General Tso's from Nankings the whole time:p
It was rubbery in a somewhat pleasant way....I hate to compare to meat but it is like those preformed chicken "breasts" that you buy cheap that have the fake grill marks...that have a lot of gluten and soy to begin with.
Me make our own seitan and use the recipe in Vegan With a Vengance. It is delicious.
How do you say Seitan?
Say Tan
Thought so, I just didn't want to say it out loud and have people look at me funny.
I wanna buy a Praise Seitan t-shirt!
i say it see - ten
Well then you're saying it wrong.
:D
Has anybody made the Veggeroni? I am going to have a go tomorrow.
Ooops, I think you've got too many "http" 's at the beginning of your link there Auntie.
I've made it once using the recipe from Vcon. It came out very tasty, though definitely with a spongy texture. Probably my fault. :o
I get really good seitan at a veg/vegan restaurant. When I asked them how they made it, they started saying things like "Well, in the sixth hour we blah blah blah" and "When you're using the dough paddle you blah blah blah."
Right. :rolleyes:
LOL :D
oops Roxy, sorry about my mixed up link thingy.
I made the veggeroni and ended up only baking it for 40 mins and leaving it over night. It wasn't at all sponge like. There is only one prob. with that recipe it's that they mean 2 thirds of a cup of water. I at first thought they meant 2 to 3 cups!!!!!! I then had to double all the other ingredients!! Luckily it tasted good especially thanks to the Spanish burnt paprika.
For lunch I'm going to make a dandelion leaf salad with some of this fried in oil and the burnt paprika which you tip on to wilt the leaves. I like it spicey and will increase the chilli content next time I make it....
I've cut the enormous sausage I made in half and am freezing half. Will let you know how it is from defrosted.
Hello,
I made the recipe that Poison Ivy posted, which is:
------------------------------------------------
Ingredients:
1.5 cups vital wheat gluten
1/4 cup nutritional yeast
1 tsp salt
2 tsp paprika
1/4 tsp cinnamon
1/4 tsp cumin
1-2 tsp pepper (I use 2 tsp)
1/4 tsp cayenne pepper (you can use 1/8 tsp if you like it less spicy)
1/8 tsp allspice
2 tsp garlic powder
3/4 cups water
4 tbsp tomato paste
1 tbsp tamari
2 tbsp extra virgin olive oil
2 tbsp vegetarian Worcestershire sauce
Preheat oven to 325°.
In a large mixing bowl mix dry ingredients. Mix the rest of the ingredients (liquid ingredients) in a smaller mixing bowl. Whisk well until mixed.
Add the liquid ingredients to the dry ingredients. Mix well, then knead for a minute or two.. it doesn't need long.
Form into a log (6-8" long), wrap tightly in foil, twisting ends. Bake for 90 minutes. When done baking, unwrap and leave out to cool all the way. Then wrap it foil or plastic and refrigerate. Slice to use as desired.
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I wasn't able to find nutritional yeast at the local natural foods store (which sold tamari and vegan worsh. sauce..) anyone know whats up with this stuff, like what is it called and what other stuff might it be close to? i'm in the US.
Ok, anyways. I will change the spices next time - I think the cinnamon and the allspice made it taste like a weird cinnamon meaty-thing. And I think 90 minutes is too long to bake it - it ended up getting kind of .. dry? I may boil it next time, or just not bake it so long.
Other than that, it was really easy to put together (like 5 minutes)!
i find boiling it makes it too rubbery. maybe boil, then bake?
I prefer just baking it though.
Nutritional yeast is with the flax meal, near all the vitamin stuff at my whole foods. When I went home it was only available in the bulk food bins at the local health food store. You should ask somebody who works there.