Author: Sorting Last Post on Top ↓ Message:
RHEYNKLAW's Photo RHEYNKLAW SparkPoints: (74,635)
Fitness Minutes: (60,467)
Posts: 5,869
1/9/13 11:51 A

My SparkPage
Send Private Message
Reply
Yeah, give it another try, for sure. In my experience, cooking it in broth works well for simulating cutlets and things like that, whereas steaming in foil wraps makes perfect sausages every time. I guess it just depends on what kind of end-product you're looking for.
emoticon

Rheyn

"Be kind whenever possible. It is always possible."
-Tenzin Gyatso, 14th Dalai Lama

TurboFire teams.sparkpeople.com/turbote
am

Body Rev teams.sparkpeople.com/bodyrevolution
Massage teams.sparkpeople.com/massage
Pokémon teams.sparkpeople.com/pokemon
Tea teams.sparkpeople.com/tealigh
tful


Total SparkPoints: 74,635
 
60,000
64,999
69,999
74,999
79,999
SparkPoints Level 18
IMVEGAN's Photo IMVEGAN Posts: 2,895
1/9/13 10:04 A

My SparkPage
Send Private Message
Reply
Most of the recipes I have found protect the seitan from the water or steam with a wrap of foil. I think that is why it is gummy. Especially when it is so thin after you make it flat. I wonder how this recipe would be if it were baked or wrapped and steamed? I have never seen a recipe where you put the seitan directly into the water and steam it. Hmmmmmm. Just thinking. I may have only chosen the ones that were wrapped and my experience is really limited. I don't know........

 current weight: 116.1 
 
146
138.525
131.05
123.575
116.1
AMANDAROX's Photo AMANDAROX Posts: 304
1/9/13 9:45 A

Send Private Message
Reply
Here's the recipe I used:
2 cups gluten flour
1 teaspoon garlic powder
1 teaspoon ground ginger
1 1/4 cups water or 1 1/4 cups vegetable stock
3 tablespoons Braggs liquid aminos or 3 tablespoons soy sauce
1 -3 teaspoon toasted sesame oil (optional)

Broth
4 cups water
1/4 cup soy sauce

Directions: Add garlic powder and ginger to flour and stir. Mix liquids together and add to flour mixture all at once. Mix vigorously with a fork. When it forms a stiff dough, knead it 10 to 15 times. Let the dough rest 2 to 5 minutes, then knead it a few more times. Let it rest another 15 minutes before proceeding. Cut gluten into 6 to 8 pieces and stretch into thin cutlets. Simmer in broth for 30 to 60 minutes.

Another time I had baked it and it turned out too tough. I will definitely try the recipes from fatfreevegan.com and punkkitchen.com next!


There is no passion in settling for a life that is less than the one you are capable of living. ~ Nelson Mandela

Always do what you're afraid to do ~George Bernard Shaw


 current weight: 137.6 
 
145
142.5
140
137.5
135
AMANDAROX's Photo AMANDAROX Posts: 304
1/9/13 9:37 A

Send Private Message
Reply
I simmered it. The directions did say it would take 45-60 minutes of simmer and I did just that. Next time I will try kneading it some more. I am determined to get it right!

There is no passion in settling for a life that is less than the one you are capable of living. ~ Nelson Mandela

Always do what you're afraid to do ~George Bernard Shaw


 current weight: 137.6 
 
145
142.5
140
137.5
135
RHEYNKLAW's Photo RHEYNKLAW SparkPoints: (74,635)
Fitness Minutes: (60,467)
Posts: 5,869
1/8/13 11:57 P

My SparkPage
Send Private Message
Reply
Hmmm..."gummy" seitan sounds like it could have used a little more kneading to really activate the gluten. Do you steam or simmer yours?

Rheyn

"Be kind whenever possible. It is always possible."
-Tenzin Gyatso, 14th Dalai Lama

TurboFire teams.sparkpeople.com/turbote
am

Body Rev teams.sparkpeople.com/bodyrevolution
Massage teams.sparkpeople.com/massage
Pokémon teams.sparkpeople.com/pokemon
Tea teams.sparkpeople.com/tealigh
tful


Total SparkPoints: 74,635
 
60,000
64,999
69,999
74,999
79,999
SparkPoints Level 18
IMVEGAN's Photo IMVEGAN Posts: 2,895
1/8/13 3:44 P

My SparkPage
Send Private Message
Reply
What recipe did you use? Did you boil, bake or steam it? There are many recipes around. I like fatfreevegan.com's recipes and vegan dad has some good ones too. I like the recipe on post punk kitchen.com for vegan Italian sausage and beet burgers (not seitan)

When I look for a new seitan recipe I find one with lots of reviews and read them and see what other people say about the recipe and how they tweeked the recipe for flavors and textures etc.
Seitan can be tricky. For example the Italian sausage recipe above can get a little spongy but if you steam it and let it cool and then put it in a pan and then stir fry it, it is transformed into a wonderfulness! I use it in a tofu scramble and it is great! I never stir fry in oil but i spray a little Pam in a pan and it browns up for a lovely sausage pepper and onion sandwich!


blog.fatfreevegan.com/2007/05/barbec
ue
d-seitan-ribz.html


www.theppk.com/2012/01/vegan_sausage
/


vegandad.blogspot.com/2008/06/veggie
-l
unch-meat.html


Edited by: IMVEGAN at: 1/8/2013 (15:59)
 current weight: 116.1 
 
146
138.525
131.05
123.575
116.1
AMANDAROX's Photo AMANDAROX Posts: 304
1/8/13 2:40 P

Send Private Message
Reply
I’ve been meaning to watch Forks over Knives for a while now, and finally sat down to watch the documentary with my mom last weekend….very convincing testimonies that affirm my commitment to eating a whole foods plant-based diet. This year, I will try to convert husband as well. Last night we had Seitan Tostadas. I’ve made Seitan from scratch before but I wanted to know what it tasted like coming from the store. I recently bought a box from Whole Foods. My husband liked it and even said “he could eat this more often”. So I guess I need to perfect my home recipe because the nearest Kroger or Whole Foods store selling Seitan is over an hour away. Last time I made Seitan, the flavor was really good, but the consistency was gummy. Any tips?

There is no passion in settling for a life that is less than the one you are capable of living. ~ Nelson Mandela

Always do what you're afraid to do ~George Bernard Shaw


 current weight: 137.6 
 
145
142.5
140
137.5
135
Page: 1 of (1)  

Report Innappropriate Post

Other Calling All Vegetarians & Vegans Veg'n Food, Products, Nutrition & Cooking Posts

Topics: Last Post:
Low FODMAP Recipes 12/29/2013 2:32:27 PM
My secret to awesome Asparagus 8/16/2014 7:06:09 PM
curried cream of celery soup 4/1/2014 5:14:10 PM
Allergies 7/28/2013 10:24:31 AM
Feeling guilty--fell off the wagon 8/21/2013 4:35:42 PM

Thread URL: http://www.sparkpeople.com/myspark/team_messageboard_thread.asp?board=342x9x51539735

Review our Community Guidelines