Jazzing up homemade seitan!

[wefoughtharder]

I just made my own seitan for the first time and it came out wayyy better than I expected - not only was it edible, but good enough that I ate an entire third of the recipe to myself as soon as it as ready

Comments

[__chainsaw]

it might sound crazy, but I've made a really good bbq seitan by using peanut butter in the seitan mixture, then boiling it as usual, and then baking it with bbq sauce.

thanks for posting this question, I've learned so much from the other replies!

in cheese cloth

[flw]

I use garbanzo bean flour to give it a less rubbery texture. It works amazingly well. It holds up under boiling.

Also, my favorite secret is to wrap it somewhat tightly (no need to overdo it) in cheesecloth while boiling. This way, the massive spaces don't open up and it retains a much tighter consistency.

If I'd've known how easy it was to make amazing meat substitutes with seitan I'd've gone vegan twenty years ago!

Re: in cheese cloth

[wefoughtharder]

do you mean that you use only garbanzo bean flour, or that you add it in part to the vital wheat gluten flour?

Re: in cheese cloth

[flw]

Ahh, yes, that would be very important!

I use it to replace a small portion of the vital wheat gluten. Perhaps 1/4 cup of 2 cups. So a typical recipe might be:

1/4 cup Garbanzo Bean Flour
1 3/4 cup Vital Wheat Gluten

spices (lately rosemary and oregano, browning sauce, soy sauce, ginger, garlic)

And I don't bother kneading it up much. The cheesecloth keeps it all inside.

That's what I've been making lately. I use it for these incredible fake gyros. They're AMAZING! To me, at least. I can not tell the difference between this stuff and gyro meat... Granted Gyro is an easy meat to fake as no one knows what it really is in the first place :)