Skip to main content
16 votes
Accepted

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. ...
cmc's user avatar
  • 326
7 votes
Accepted

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. ...
user95442's user avatar
  • 510
6 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 ...
Sean's user avatar
  • 61
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/...
rackandboneman's user avatar
4 votes
Accepted

Can Seitan like substances be made from lentils/other high protein sources?

The important part isn’t (just) coagulation, but the viscoelasticity (pliant stretchiness) which allows it to form a loose structure incorporating starch and gas. Few proteins have that property. (...
Sneftel's user avatar
  • 29.5k
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-...
Megha's user avatar
  • 11.8k
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 ...
Herman Nurlygayanov's user avatar
3 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 ...
Lizzie Silver's user avatar
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 ...
Pat Sommer's user avatar
  • 5,462
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 ...
rackandboneman's user avatar
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 ...
SZCZERZO KŁY's user avatar
2 votes

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 ...
RAMECA's user avatar
  • 21
2 votes

Can Seitan like substances be made from lentils/other high protein sources?

Protein is a good building block from which to make a squishy structure. Manufacturers are using this to engineer new foods, especially with the current rise in products for people with specific diets....
rumtscho's user avatar
  • 139k
2 votes

Why is 160F the recommended internal temperature for seitan?

160F/71C are the general food safety internal cooking temperatures given for most foods. The rationale is achieving an instant 7-log reduction in pathogens - 1 surviving bacteria per 10,000,000 viable ...
borkymcfood's user avatar
  • 5,361
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 ...
Geremia's user avatar
  • 1,082
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 ...
Bnali's user avatar
  • 31
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 ...
Toona's user avatar
  • 11
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 ...
John Fitzgerald's user avatar
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 ...
rackandboneman's user avatar
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. ...
Jay's user avatar
  • 8,853
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 ...
Parker's user avatar
  • 11
1 vote

Make seitan "fattier"

The best way to approach getting fat into seitan isn't to put fat in it during the first cooking step, but rather to create air pockets in it for fat to occupy when you cook it with flavorful/fatty ...
errt's user avatar
  • 106
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 ...
Vegan IP Love's user avatar

Only top scored, non community-wiki answers of a minimum length are eligible