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I tried my hand at making homemade seitan the other night, and it was pretty good - my only complaint was that it wasn't as firm as I would have liked it to be.

These are the steps I followed (based on "Basic Seitan Recipie" instructions on the back of a vital wheat gluten box)

  1. Mixed vital wheat gluten with water, kneaded for 5 minutes until it was elastic.
  2. Formed into 2.5" log, let sit for 5 minutes.
  3. Cut log into 0.5" pieces.
  4. Heated vegetable broth over medium flame, added seitan pieces.
  5. Brought broth to a boil.
  6. Reduced flame, let seitan simmer for 1 hour, stirring occasionally.

So what could I do to improve this, and get firmer seitan pieces as a result? Less water in initial dough? Cut smaller pieces before boiling/simmering? Longer simmering time? Different type of vegetable broth?

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2 Answers 2

up vote 2 down vote accepted

i've only made seitan myself a couple times, and it's been awhile, but isn't there a point where you drain it and/or squeeze out some moisture? if so, maybe an extended sit in some sort of press would help. the times i've made it, i put it in a smoker afterwards, so it was firm because of the low-heat semi-cooking, i guess.

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Hmmm, I had not thought of that - I think that's a good idea! – unforgiven3 Jan 18 '11 at 18:06

I tried making seitan by boiling it once and didn't like the texture. The way I do it now is wrapping it in tin foil then steaming it (I recently got some cloth bags I'm going to try doing it in). I found my recipe here, and I generally follow a similar process for any seitan.

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hey, those look tasty. i believe i'll try those. thanks! – franko Jan 20 '11 at 18:03

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