Need help with Seitan

[angie_gurl]

Ok some how I can not seem to make seitan by boiling (always too tough and weird texture). However I had some pre made seitan from the heath food store and it was the best ever!!!!! Does any one have any tips or tricks on making seitan PLEASE?

Comments

[rebirthoxide]

Try experimenting adding soy flour to the dough. With seitan, the longer you boil it, the tougher it gets. Check it frequently. Also, try using a bigger pot (with more broth) and breaking the seitan into smaller chunks.

You could always go the baking route as well.

Also, try this recipe:

http://blog.fatfreevegan.com/2007/05/barbecued-seitan-ribz.html

[arielmoondance]

Anyone know if it is possible to substitute the wheat gluten in this receipe?

[rebirthoxide]

Seitan *is* wheat gluten, mainly.

[arielmoondance]

Gotcha! Thanks!

[bgbc]

I tried boiling seitan once and didn't like the results, then I tried steaming them. They turned out so much better.
http://www.everydaydish.tv/Recipe%20Pages/Spicy_Italian_Vegetarian_Sausage.html
This is a great recipe. There are so many variations possible too. There is also a video on her site to show you how to make them. Enjoy.

[kdsaj]

I concur! Steaming seitan is much better!

[ex_ghostwal396]

julie hasson's steamed seitan sausages (posted above) are AMAZING. play around with the spices to get what flavor you want.

[angie_gurl]

Ooops I was boiling it :(

Use a pressure cooker..

[jonhankok]

I have used several different recipes that I've found online, and then cook for 20 minutes at regular pressure (15 psi). My seitan is as good if not better than the seitan I've had at Asian restaurants.

Re: Use a pressure cooker..

[angie_gurl]

Oh I would like to try this method, however have never used a pressure cooker. I have always been afraid to use a pressure cooker in the thought it would blow up or something. Can you give me tips or a recipe on how to make your seitan? Thanks

Re: Use a pressure cooker..

[jonhankok]

modern pressure cookers don't explode. Mine doesn't even have that bobble thing, just a dial for pressure or release. There is a safety gasket that will release pressure in a controlled manner quickly in case of what would have been a blow out on old fashioned ones.

Very safe & I almost can't cook without it.

I have never tried to steam seitan though. Anyone have any tips as to how long to keep it at pressure? quick pressure release, or let it come down on its own?

Re: Use a pressure cooker..

[lynn_massa]

err... I forgot to log in.