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I'd keep it simple. I make apple-cinnamon barley buttermilk porridge and store it in the fridge, I get 14 300g servings out of it and it reliably lasts two weeks. It's quick to eat and it lasts you the whole morning. edit actually I guess buttermilk isn't vegan. But barley porridge is still good.


The differences are as follows: Quinoa is a pseudocerial coming from goosefoot wikipedia. It is one of the trendy "superfoods" because it has a very high nutritional value ánd is gluten free. I have always used it as a grain substitute and do not know if it's any good as the main ingredient for a burger. Quorn is a meat substitute made of mycoprotein from ...


Here's a crazy idea. Freeze a few cubes of Earth Balance or other vegan butter, and blend the gluten flour and cold fat together in a food processor like you were making biscuits. You could also grate the frozen fat and mix it into the flour, being careful not to melt it with your hands. Steaming or simmering the seitan would likely cause most of the melted ...


Without knowing what specific recipe you're starting from, it's hard for me to say exactly. However, there are definitely recipes out there that call for olive oil as an ingredient in seitan (for example: Viva Vegan by Terry Hope Romero, pg. 35). You could try increasing that amount to see what happens, possibly decreasing the broth to keep the same amount ...

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