seitan from Veganomicon

[quixoticgirl]

ah, me again. thanks for all the great ideas about what to do with my blackstrap molasses! now i come with another dilemma

Comments

[kdsaj]

(Just so you know before reading, I'm a seitan newbie as well as a vegan newbie.)

Anyway, I realize that you probably want something different, but I kinda liked the "sausage" recipe on the fat free vegan kitchen. Since it uses vital wheat gluten, I'm assuming that it is a form of seitan:

http://blog.fatfreevegan.com/2008/03/dublin-coddle-with-vegan-irish-sausages.html

It was the first seitan-like recipe I've made. I exchanged the spices for others though. I really, really liked it and the texture.

When I was dating my (now) ex, he made the seitan from Veganomicon, and I thought it was too chewy and too salty. I just contributed this to his lack of knowledge in my kitchen (set-up, ingredients, stove, where stuff was or what I had, etc).

Hope this helps you!

[virtualannette]

Hmm.. I haven't tried making the seitan in Veganomicon, but i HAVE tried making the black bean burgers and the chickpea cutlets from the book, both of which have vital wheat gluten in them... and I had the same problem with the disgusting globbiness. The chickpea cutlets were so gross that I could hardly eat them. They got better, though, when reheated the second day... and I keep finding that more cooking helps the globbiness. I just made the black bean burgers yesterday, and the first one was globby, but then I cooked them 15 minutes per side instead of the 5 minutes per side that the book recommends, and all was well after that. So maybe it's me, maybe it's my stove, I don't know, but I need much much longer cooking times than V-con recommends for cutlets and burgers (stovetop panfrying, not baking...haven't tried baking

[halloween13]

I use this recipe and it always comes out good. It doesn't really taste like chicken and if you don't have kombu it's ok. I never use it since I don't have any. I use Braggs instead of soy sauce.

[anchorsaway]

when baking the seitan cutlets i always drain the water and cook them a while longer, it seems to help, I also press the water out before i try more breading or frying or searing.