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How do I remove the distinct protein flavor of vital wheat gluten when making faux meat?

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    What recipe and preparation? – Jan Doggen Jul 30 '18 at 7:21
  • Can you please edit to add more information about your ingredients and technique? – Erica Jul 30 '18 at 21:14
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I doubt you can remove the flavor of the vital wheat gluten (most commonly found in the form of seitan) itself, which some describe as tasting more like meat than other meat substitutes, probably because of the protein flavor you suggest. Perhaps a better approach is to use other flavoring ingredients (onions, garlic, spices...sauces...broths...) to mask it's flavor.

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    Also, up the umami and use the flavor as path of a meaty taste - use soy sauces, smoky flavours etc... – rackandboneman Sep 29 '18 at 19:33

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