mix vital wheat gluten with some nutritional yeast (if I have any) and a bit of soy sauce
add water until it comes together in a dough that I can fold in on itself until there are no more crumbs/​flour
rest for 15 min
rip out (table tennis ball sized) pieces, pull them long, knot them
boil the knots in vegetable broth (maybe 10-15 min)
then cut into slices
I make these in bulk and find that the slices freeze well. I find that they work best in curries (Thai and Indian style) and chillies (especially if you cook them in a pressure cooker with all the beans and spices).
I also just snack on them on their own, but that’s maybe an acquired taste, like raw tofu or tempeh. (I also sometimes make my own tempeh. It’s quite fun! Making tofu turned out to have a really low yield, so I stopped doing that.)
These will turn out quite chewy. Some people don’t love that. To make them less dense, I have in the past added baking powder which makes them puff up when boiling—you’ll need a big pot for that!
Currently working on seitan sausage recipes, but not happy with any of those yet. If anyone has recommendations, please let me know!
What a great spreadsheet. It gives me wonderful old-school EA vibes.
Do you have a fav seitan recipe?
I’ve made seitan 3 times. 1x failure, 1x fairly good, 1x amazing but really time consuming.
Thank you! My base recipe is just:
mix vital wheat gluten with some nutritional yeast (if I have any) and a bit of soy sauce
add water until it comes together in a dough that I can fold in on itself until there are no more crumbs/​flour
rest for 15 min
rip out (table tennis ball sized) pieces, pull them long, knot them
boil the knots in vegetable broth (maybe 10-15 min)
then cut into slices
I make these in bulk and find that the slices freeze well. I find that they work best in curries (Thai and Indian style) and chillies (especially if you cook them in a pressure cooker with all the beans and spices).
I also just snack on them on their own, but that’s maybe an acquired taste, like raw tofu or tempeh. (I also sometimes make my own tempeh. It’s quite fun! Making tofu turned out to have a really low yield, so I stopped doing that.)
These will turn out quite chewy. Some people don’t love that. To make them less dense, I have in the past added baking powder which makes them puff up when boiling—you’ll need a big pot for that!
Currently working on seitan sausage recipes, but not happy with any of those yet. If anyone has recommendations, please let me know!