Any idea how to incorporate more fat into seitan? With the purpose to bind flavor for richer and more complex taste, similar to beef.
Is it okay to use whole wheat flour instead of vital wheat gluten for a recipe?. Would there be any noticeable flavor and texture changes?
I like making veggie burgers, and one recipe that I use relies on vital wheat gluten (as well as egg replacer) to have a coherent burger. Here are the ingredients for one particular burger: 1 cup ...
Is wheat gluten (wheat protein) an acceptible cooking substitute for soy protein powder or rice protein powder?
I'm trying a handful of vegan dishes, and have found a broth recipe which requires a small amount of soy or rice protein powder (1Tbsp). This eventually makes 30 cups of broth, so overall is a very ...