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PRODUCELOVER52's Photo PRODUCELOVER52 SparkPoints: (6,771)
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9/11/15 10:28 P

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ECOAGE, I am so glad it turned out for you. Thank you so much for the tip on browning up the seitan before using it in dishes. I really had to think last night while making dinner, "to brown or not to brown". I went with nope because I just had never used or cooked with the protein before.

LCERTUCHE, I am so glad I am not the only one! I hear nothing but great things about seitan and was left less than thrilled. But I will keep trying, take the tips I am getting from all of you and make it happen.

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IMVEGAN's Photo IMVEGAN Posts: 2,961
9/11/15 7:50 P

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The gentle chef's ham is delicious.

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LCERTUCHE's Photo LCERTUCHE SparkPoints: (39,319)
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9/11/15 5:36 P

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I've made seitan a few times since becoming vegan but no matter how much seasonings or which seasoning I just can't like the taste. No matter what I taste the vital wheat flavor. I eat it but all in all, I'd rather eat bean and/or veggie patties. On the plus side they are cheaper than the seitan. I hope some day to find a recipe I like but if it wasn't for my family I wouldn't even bother with it. It is really easy to make though.

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ECOAGE's Photo ECOAGE Posts: 9,778
9/11/15 5:24 P

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So far so good! Both cooking methods look fine ... like store-bought products. The baked one has a nice shape and is ready for slicing. The simmered one is ready for addition to stew or stir fry. They are both cooling in the frig.

I'll look for a recipe and pay more attention to spices and seasonings and optional ingredients now that I know this is easier than I realized. This time, I knew what I wanted for end products. Primarily, I wanted less salty seitan. And I wanted to see how gluten reacts. I wanted to see the result of mixing this stuff up! I wanted to see the result of the cooking method using the exact same ingredients. What would be the result if baked? Or if simmered?

Ordinarily, I follow a recipe first time if I'm not sure of what the end product should be. Actually, no I don't ... but I used to! Now, I'm used to switching ingredients to make a recipe vegetarian and/or more Sparky-friendly.


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IMVEGAN's Photo IMVEGAN Posts: 2,961
9/11/15 4:03 P

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Ecoage, I hope changing the way you cooked the seitan besides what the recipe calls for works for you. I have found sietan to be quite the buggar. I follow recipes exactly the first time around until I know what it is supposed to feel like, then I will adjust spices, etc. I would never change the way it told me to cook it though. Baked seitan requires a dough that is pretty wet when it is wrapped compared to dough that will be steamed or boiled.

Edited by: IMVEGAN at: 9/11/2015 (16:05)
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ECOAGE's Photo ECOAGE Posts: 9,778
9/11/15 2:54 P

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I've made stroganoff and other 'classics ' with store-bought seitan. I think the secret to success is slicing the pieces up small and sauteeing them up in a bit of oil BEFORE including the seitan with the other recipe ingredients. It's the same idea (sort of) as needing to brown beef or chicken before using any of that in a recipe. I think browning the seitan improves the texture.

It takes a long time to grow young. - P. Picasso

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ECOAGE's Photo ECOAGE Posts: 9,778
9/11/15 2:48 P

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I used the recipe from Bob's Red Mill for the proportions and changed the flavoring. I baked it wrapped in foil following instructions by FatFree Vegan Kitchen.



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PRODUCELOVER52's Photo PRODUCELOVER52 SparkPoints: (6,771)
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9/11/15 2:26 P

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IMVEGAN, I am looking up The Gentle Chef (I love the name, btw) and everything looks amazing. Thank you so much for the suggestion! I just came across his Eggless hard cooked eggs....total mind blower! emoticon

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PRODUCELOVER52's Photo PRODUCELOVER52 SparkPoints: (6,771)
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9/11/15 2:23 P

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ECOAGE, I can't wait to hear how your homemade batch worked for you. I would love to make my own as well.

I did finally find some seitan at another health food store and I did not like the price. I needed two 8 oz packages and it was close to 13 bucks for both. WOW! I made a mushroom stroganoff with it and it was my first time using and eating seitan. I must admit, it was a bit strange. The texture was the issue for me but the flavor was great. Is this something I just start to get used to? Is homemade a better way to go? I am in no way discouraged and I want to try it in more things.

Rule your mind or it will rule you.


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IMVEGAN's Photo IMVEGAN Posts: 2,961
9/11/15 2:17 P

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Which recipe did you use?

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ECOAGE's Photo ECOAGE Posts: 9,778
9/11/15 1:53 P

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emoticon thanks for the inspiration! My first homemade seitan is now getting cooked!

I enjoy lots of seitan products but I never liked the large amount of sodium and I'm not fond of the price. I decided to learn how to make my own but was hesitant because of the overwhelming amount of alternative procedures and ingredients. I decided to go basic with ingredients. I divided the big 'loaf' in halve. I have a 'neat loaf' baking in the oven and chunks simmering on the stove. I will use the chunks in recipes as an alternative to steak tips or pieces of chicken. This was fun and easier than I expected. I won't know how it tastes until later ... I'm keeping my fingers crossed that I got the right texture.

It takes a long time to grow young. - P. Picasso

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LIVINHEALTHY9's Photo LIVINHEALTHY9 SparkPoints: (344,929)
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9/5/15 9:39 P

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Thanks for all the info, IMVEGAN.



Jackie
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"No one is useless in this world who lightens the burdens of another."
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IMVEGAN's Photo IMVEGAN Posts: 2,961
9/5/15 6:11 P

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The ham roast is baked. The sausages are steamed. Many are simmered in broth. Baked is the most firm. The sausages are rolled like play doh, then wrapped in foil and steamed in a big pot on top of a steaming rack so they are a nice texture too.

Edited by: IMVEGAN at: 9/5/2015 (18:14)
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ECOAGE's Photo ECOAGE Posts: 9,778
9/5/15 5:03 P

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Simmer? Bake? Steam? How do you predict the texture? I hope to get firm and chewy.

It takes a long time to grow young. - P. Picasso

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IMVEGAN's Photo IMVEGAN Posts: 2,961
9/5/15 4:46 P

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I like Skye's recipes from The Gentle Chef. He has a holiday recipe PDF that is only $2.00. I make his ham roast from there once a month. We slice it very thin and love it. I leave out the oil in the recipe too. Because I never use oil. He has a brand new cook book that looks awesome. I am getting ready to purchase that. I just haven't taken the time. Theppk.com has a great recipe for Italian Sausage that I make regularly too.

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PRODUCELOVER52's Photo PRODUCELOVER52 SparkPoints: (6,771)
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9/5/15 2:10 P

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Thank you IMVEGAN. Target....who knew? Haha! I will give it a look. I would love to know your recommendation on the cookbook.

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IMVEGAN's Photo IMVEGAN Posts: 2,961
9/5/15 1:29 P

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Target carries several brands of mock meats. I don't know if they are actual gluten meats. I make my own seitan all the time, but I was willing to give it the trial and error to learn a new skill. Now it turns out delicious every time. I can recommend an excellent book if you want to invest in learning.
BTW.. My grocery store carries it in the refrigerated case. Tofurkey is a brand of lunch meats, and sausages and roasts.

Edited by: IMVEGAN at: 9/5/2015 (13:30)
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PRODUCELOVER52's Photo PRODUCELOVER52 SparkPoints: (6,771)
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9/5/15 12:54 P

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I have been a mostly vegan for the better part of 4 months now. "Mostly" because I eat an animal product probably once a month. I recently came across a delish looking vegan recipe that calls for seitan and I could not find it at my local health food store. Any tips on where I can purchase it? I seen a thread about making it at home but I don't know if I should put my efforts into it since I have never eaten seitan before.

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