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Questions tagged [seitan]

22 questions
24
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5 answers

My seitan is horrible

I have no trouble preparing the seitan dough, or at least, that is what troubles me the least and can be fixed easily. However, I can't get the texture right. I don't use yeast, just vital wheat gluten and flavor adders. First I tried with the…
Severo Raz
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9
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9 answers

Make seitan "fattier"

Any idea how to incorporate more fat into seitan? With the purpose to bind flavor for richer and more complex taste, similar to beef.
INT
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8
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5 answers

How to keep baked seitan from being too tough?

I've been trying to make seitan at home more often and have a great slow cooker version that has won me over, but no matter how hard I try, every time I bake it it comes out awful. For instance, I followed this recipe and this recipe and both times…
colejkeene
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7
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6 answers

Make homemade seitan taste like commercial

There are some wonderful brands of commercial seitan. One that I particularly love it Ray's Wheat Meat, which has the consistency of pulled chicken and a savory, bready flavor. Almost all homemade seitan that I've had or made has an off-note that is…
David Bruce Borenstein
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6
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2 answers

Why did my oil-only seitan fail?

I tried to make seitan last night using oil and gluten, and after it was done it had a grainy consistency and didn't hold together at all. Is there some sort of magic done by the water? How much water do I need?
Brendan Long
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3 answers

How can I make my seitan a bit firmer?

I tried my hand at making homemade seitan the other night, and it was pretty good - my only complaint was that it wasn't as firm as I would have liked it to be. These are the steps I followed (based on "Basic Seitan Recipie" instructions on the back…
Rob
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3 answers

Making homemade seitan for stew recipe, do I need to cook the seitan first, then cool it, then use it?

There are several homemade seitan recipes available, and all call for boiling the seitan in some kind of broth for a bit, then letting it cool. I'm making seitan for this "vegan beef stew" recipe. Do I need to boil the seitan first, then let it…
Craig
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2 answers

How would I go about recreating beef/hamburger taste/umami, strictly vegan?

I've begun to experiment with creating the perfect vegan hamburger. Hamburgers was something I held very dear before I stopped eating meat and I haven't been able to find something that even comes close to a meat based burger. Now I've done some…
INT
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3 answers

Can I build a fond with seitan?

I plan to adapt a chili recipe into a vegetarian one, and I plan to use seitan to get a bit of the umami flavor that the beef usually brings in the chili. However, I usually build a fond in the bottom of my pot by browning the beef, to get more…
Lescurel
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1 answer

How do I make prepared seitan (gluten) more tender?

The 'chicken' Twinkie-sized logs from Chinese grocer are roughly the texture of firm silicone. I sliced them thinly and braised for 1 hour. Not noticeably softer. How do I tenderize them? Would meat tenderizer work? I'm assuming no but I reckon I…
Pat Sommer
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2 answers

How do I make tasty seitan in a pressure cooker?

Today I made my first seitan. I mixed gluten some spices and herbs with cold water and kneaded a bit, then boiled in broth for 40 minutes; I failed to leave it undisturbed. When done, the chunks were clearly a great part water, but I threw them on a…
Severo Raz
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3 answers

Seasoning advice for seitan to replicate gyro meat

I am looking for a seasoning recipe to flavor seitan so that it tastes like gyro. I have tried products on the market but all have been disappointing. The most successful recipe I have tried is the vegan gyro at the Chicago Diner in Chicago. Has…
gwar9
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1 answer

How to achieve more solid consistency when preparing seitan from wheat flour?

I'm making my own seitan from wheat flour, rather than using vital wheat gluten. I usually do about 4-5 washing steps when preparing my seitan. It is good, but I would like it to be more stiff/solid (not sure if this is the right word). I think…
チーズパン
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3 answers

What method for advance prep of seitan prevents deterioration of texture and preserves flavor while protecting from spoilage?

Tonight, I am hoping to cook up three to four loaves of seitan for final prep three days from now. My intent is to form the dough, simmer in stock or steam, and then refrigerate. In three days I hope to use the seitan to make sandwiches after…
mfg
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Can I steam Kao Fu in a steam oven?

I recently made kao fu from this video https://www.youtube.com/watch?v=fwFhvy3ug3M. From what I can tell it's just seitan with added yeast for the rise I steamed it in the largest sauce pan I have, and it was successful but it was way too big for…
Harold
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