Any idea how to incorporate more fat into seitan? With the purpose to bind flavor for richer and more complex taste, similar to beef.
Today I made my first seitan. I mixed gluten some spices and herbs with cold water and kneaded a bit, then boiled in broth for 40 minutes; I failed to leave it undisturbed. When done, the chunks were ...
I've begun to experiment with creating the perfect vegan hamburger. Hamburgers was something I held very dear before I stopped eating meat and I haven't been able to find something that even comes ...
I tried to make seitan last night using oil and gluten, and after it was done it had a grainy consistency and didn't hold together at all. Is there some sort of magic done by the water? How much water ...