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15 votes
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My seitan is horrible

Seitan texture troubleshooting Spongy when simmered The classic Seitan problem- make a dough and boil it, anyone can do that right? Not with Seitan- either you get it just right or it's inedible. ...
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  • 316
10 votes
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What is the diference between a quinoa burger, a quorn burger, and a soya burger?

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 ...
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7 votes
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Can I build a fond with seitan?

Yes* *However, you may find the results from using seitan only disappointing. In my trials so far, I was able to build a fond with seitan. It tasted primarily of toasted bread, and burned easily. ...
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  • 510
6 votes
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Make homemade seitan taste like commercial

I have never cooked with seitan, but found your question very interesting. The below excerpt from VeganFuel , includes a letter from the President and Founder of Fresh Tofu, Inc, a distributor of Ray'...
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  • 18.3k
5 votes
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How to achieve more solid consistency when preparing seitan from wheat flour?

The texture and yield is governed two factors: developing the gluten completely and washing out the bran and starch effectively. To develop the gluten, combine the flour and water into a workable ...
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5 votes

Seasoning advice for seitan to replicate gyro meat

Bury it in bread. A meat-substitute burger or kebab meat that has obvious textural or flavor flaws when served bare will often appear near perfect in a pita or bun. Also, you can keep a lot of oil/...
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5 votes

Make seitan "fattier"

I have been experimenting with this very thing, which is how I stumbled on this conversation. Real meat (I'm not a vegetarian so I can easily compare) has a different mouth feel. Deli meat feels ...
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  • 51
4 votes

Can I build a fond with seitan?

I've done pretty much this - building a frond by browning seitan products, for the additional flavor it brings to the dish. As an aside, I don't actually know how it compares to traditional meat-...
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  • 11.6k
3 votes

Seasoning advice for seitan to replicate gyro meat

Fat is your flavour carrier. Seasonings should be well infused into your choice of fat/oil. Consider experimenting with dark sesame oil or walnut or pumpkin seed for part of the fat. I even add a drop ...
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  • 5,181
3 votes

How to keep baked seitan from being too tough?

Most recipes for seitan cook it too hot in the beginning (over-leavening it before it can set, getting it too light/"brains-ish") and too short (leaving the gluten rubbery). Try 140°C, 3 hours, ...
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3 votes

Make seitan "fattier"

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 ...
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  • 3,060
3 votes

My seitan is horrible

I managed to make seitan with a texture of thoroughly tenderized meat. The secret is pressure: I just tightly packed the dough in a pot, and pressed down the dough using another pot with water. Then ...
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2 votes

Make seitan "fattier"

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 ...
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2 votes

How to keep baked seitan from being too tough?

Three things: Knead it very little Bake at a low temperature (325F for 90 minutes works for me) Add an ingredient that interferes with gluten formation (e.g. tomato paste) I follow this recipe, ...
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2 votes

Making homemade seitan for stew recipe, do I need to cook the seitan first, then cool it, then use it?

Raw seitan can work in these kind of dishes, but it needs a different kind of temperature regime than "just boiling" it. You want to avoid heating it through above the boiling point of water before ...
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2 votes

Seasoning advice for seitan to replicate gyro meat

When preparing seitan I found out that the best way to "flavour" it is to prepare is on steam without previously removing starch (so no washing the starch out is needed). So it's steamed out in the ...
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2 votes

Make seitan "fattier"

I've been wondering this too. I wanted a texture more like sausage, with little pieces of fat. I've added finely-chopped onions that I'd caramelized in oil, and crushed up pieces of pine nuts. Both ...
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1 vote

Plant-based lamb?

Use a seitan recipe: SEITAN This versatile vegan meat replacement can be seared, grilled or fried! 1¾ cups Vital Wheat Gluten (seitan) ⅓ cup Nutritional Yeast 2 tsp Garlic Granules 1 tsp Onion ...
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  • 1,034
1 vote

Why is my muslin (cheesecloth) sticking to my seitan?

The cheese cloth is porous enough for the seitan to expand through during the cook process. Try a looser wrap with the cheesecloth. If you steam it in the cheesecloth it will absorb less liquid and ...
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  • 21
1 vote

Making homemade seitan for stew recipe, do I need to cook the seitan first, then cool it, then use it?

I would first try this by cooking the seitan separately. I think that it needs time and heat for the protein chains to form and create that wonderful 'meaty' texture. Also because beef would have ...
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1 vote

How do I make prepared seitan (gluten) more tender?

Some meat tenderizers will very likely work since they are proteases, some of which work on plant based proteins too. Try on a small piece and compare. Frying and simmering will both cook it to an ...
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1 vote

How to make round Seitan sausages

The easiest way to make perfect sausage-shaped seitan would be to buy vegan sausage casing(assuming you are vegetarian or vegan since you are making your own seitan). Something similar to this. ...
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  • 8,729
1 vote

Make homemade seitan taste like commercial

I've had success with this trick. Make a vegetable broth, season it as you would a soup stock. Use your fav recipe. Or simply use a vegetable boulion or broth. Cool it completely. When you make your ...
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  • 11
1 vote

Make seitan "fattier"

I have made Seitan a couple of times. I have considered adding coconut oil. Using refined C.O. removes the coconut flavor. It is what Beyond Meat uses in their burgers to get the fatty ground beef ...
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1 vote

Make seitan "fattier"

Add strips of rice paper. Hydrated of course and or shredded mushrooms cooked first of course baked.. add a lil oil to the mushrooms and it rice paper when incorporating it will give the effect of ...
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  • 11
1 vote

How to keep baked seitan from being too tough?

I cook mine wrapped not too tightly in parchment and 2 layers on foil in a slow cooker on low for 4 hours. Comes out fine - solid, chewy but fine. Adding various other ingredients can alter the ...
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  • 11

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