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Questions tagged [seitan]

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23 questions
Newest Active Bountied Unanswered
6 votes
0 answers
109 views

I’ve been experimenting with making seitan directly from wheat flour by washing out the starch until only the gluten remains. The process goes fine up to that point, but when I cook it, the texture ...
Oliver Smith's user avatar
  • 61
2 votes
0 answers
87 views

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, ...
Harold's user avatar
  • 121
2 votes
2 answers
270 views

I was wondering if the ability to make a "coagulated protein mass" was unique to gluten in wheat. For example, if one grinds up a bunch of lentils into a very fine powder and then adds water ...
Sidharth Ghoshal's user avatar
  • 423
2 votes
0 answers
268 views

So far I have made washed flour seitan blocks from wheat flour and seitan sausages from a seitan flour and chickpeas mixture. I would like to use my homemade seitan block instead of the seitan flour ...
Steffi's user avatar
  • 21
0 votes
2 answers
2k views

Bread recipes cite 190F-200F as internal temperatures, presumably for the gluten but what about Seitan? Recipes are all over the place on methods and cooking times and I can find few internal ...
Pat Sommer's user avatar
  • 5,492
0 votes
1 answer
179 views

How could plant-based lamb be made? I'm looking not only to imitate the flavor* but also the texture of slow-cooked lamb. *cf. "How can I imitate the flavor of lamb?"
Geremia's user avatar
  • 1,311
1 vote
1 answer
263 views

Why is my muslin (cheesecloth) sticking to my seitan? I've cooked it in broth for two hours (flipping once), and now I'm trying to remove the cheesecloth, but it's all stuck to the outer layer. Did I ...
Taylor's user avatar
  • 11
4 votes
3 answers
532 views

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 ...
Lescurel's user avatar
  • 454
3 votes
3 answers
3k views

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 ...
gwar9's user avatar
  • 211
5 votes
3 answers
755 views

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 ...
Craig's user avatar
  • 51
4 votes
1 answer
1k views

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 ...
Pat Sommer's user avatar
  • 5,492
1 vote
2 answers
319 views

I'm steaming my seitan (after I wrap it in foil), but it's hard to get it in perfectly round sausage shape. On the other hand, the seitan sausages I buy in stores are always perfectly round like a ...
Daniel's user avatar
  • 19
7 votes
6 answers
7k views

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 ...
David Bruce Borenstein's user avatar
  • 1,247
1 vote
1 answer
894 views

I would like to know, what is the difference between a quinoa burger, a quorn burger, and a soya burger? Are their ingredients all different, or are some of these in common to the above? What about ...
John Sonderson's user avatar
  • 313
2 votes
1 answer
2k views

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 (...
チーズパン's user avatar
  • 123

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