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> Does anyone have a good recipe that includes Seitan (sp?). I've had a box in

> my frig for a little while but I don't know what to do with it!!

 

I'd throw it in the garbage. Though some people apparently like the

stuff, me, I can't stand it...

 

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i LOVE seitan, what kind do you have?

-

" _shannyk_ " <shannyk

" Baci02 "

Thursday, December 21, 2000 9:23 PM

Re: Seitan

 

 

> > Does anyone have a good recipe that includes Seitan (sp?). I've had a

box in

> > my frig for a little while but I don't know what to do with it!!

>

> I'd throw it in the garbage. Though some people apparently like the

> stuff, me, I can't stand it...

>

> ----------

> http://www.thehungersite.com http://www.freedonation.com

> Feed starving people and donate medicine - free!!!

> ICQ# 7530056 AIM: Asaara www.shannyk.com

> CCF TK++ TPI++ A++++ VF++

> ----------

> Diagonally parked in a parallel universe...

>

>

>

>

> contact owner: -owner

> Mail list:

> Delivered-mailing list

> List-Un: -

>

> no flaming arguing or denigration of others allowed

> contact owner with complaints regarding posting/list

> or anything else. Thank you.

> please share/comment/inform and mostly enjoy this list

>

>

>

>

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How about seitan fajitas?? Slice the seitan into bite-size chunks and

marinate in a couple of tablespoons of lemon or lime juice along with

some red/yellow/green peppers, portabella mushrooms, onions, corn and

anything else you like in fajitas. Just stir-fry in a slightly oiled

very hot frying pan and add a little chili powder and a tiny bit of

fresh cilantro. Steam your tortillas, get out some plain yogurt,

salsa and enjoy! Jeffkukz

********************************************************************

 

, Baci02@a... wrote:

> Does anyone have a good recipe that includes Seitan (sp?). I've had

a box in

> my frig for a little while but I don't know what to do with it!!

>

> Angie

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  • 1 month later...

Exactly what I was thinking. I learned this marinade in a Chinese cooking

class. Put the wheat meat in a bowl in bite size pieces, then

scallions-several to taste, ginger, egg white, corn starch, dry sherry, soy

sauce. Stir around a few minutes or longer and then saute and go from

there with veggies and at end pour in some broth and stir. The corn starch

and egg white will thicken it and serve with rice

 

Barbara

 

 

 

At 02:43 PM 2/24/01 -0500, Karen C. Greenlee wrote:

>Christine:

>

>This doesn't really count as a recipe, I guess, but here's an idea:

>

>Either use the frozen already prepared stir-fry mixes and add the seitan

>to that OR just take your own favorite stir-fry recipe and add seitan

>(if a recipe calls for tofu, use seitan in place of or in addition to

>the tofu).

>

>Let me know how you like it!

>

>Karen

>

>

>Christine F Muehling wrote:

>

> > I want to try some seitan, but have always purchased it, put it in the

> > fridge, and had staring contests with it. It knows I'm afraid of it.

> > Does anyone have a favorite Asian style preparation for already-made

> > seitan

> > they'd share?

> >

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That certainly sounds simple!

I'll give it a shot. I have a couple of those red packages of marinade

stuff you find in the gravy mixes and things. I'll bet I can spice 'em up!

Thanks. :)

Christine

 

 

greenlee [greenlee]

Saturday, February 24, 2001 14:44

Christine F Muehling

Cc: Veg-Recipes

Seitan

 

 

 

Christine:

 

This doesn't really count as a recipe, I guess, but here's an idea:

 

Either use the frozen already prepared stir-fry mixes and add the seitan

to that OR just take your own favorite stir-fry recipe and add seitan

(if a recipe calls for tofu, use seitan in place of or in addition to

the tofu).

 

Let me know how you like it!

 

Karen

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  • 1 month later...
Guest guest

Try Soho - there are some excellent chinese supermarkets quite near

Leicester Square & glutenous rice flour is a really common ingredient for a

lot of Chinese dishes.

 

I went to China when I was 15 and it amazed me how much of real Chinese food

is actually vegan or veggie - I became a veggie there because what is done

here behind the door of an abbattoir is done openly in the street in China ~

they like meat to be fresh because its a hot country. I think killing

animals instantly in a market is at least an honest way of doing it - rather

than wrapping it in plastic in Sainsbury's - but it did make me think lots &

sent me veggie- - but the Chinese diet in China is much different to Chinese

food here & they do eat proportionally much more veggie food - not because

of ethical reasons, but because it is healthy, cheaper & more efficient to

grow plants that animals & therefore more economically viable.

 

If you do go to a Chinese supermarket for glutenous flour - you'll be able

to get cheap tofu, seaweed etc too.

 

-

<nicky.brown

<vegan-network >

Thursday, April 19, 2001 1:22 PM

Seitan

 

 

> I've been vegan for about 9 months and was in New York recently and

> discovered seitan. I now have two recipes to make it, one which uses

> gluten flour and one which doesn't. I've tried the one without gluten

> flour but it took practically a whole day to make and was exhausting!

> The one with gluten flour seems a hell of a lot easier but I can't

> find anywhere in London that sells gluten flour. Does anybody know

> where I can get any? Any suggestions would be most gratefully

> received! Hope to hear from somebody soon.

>

> PS I've only just d to this vegan-network and I have to say

> how nice it is to be accepted as a vegan rather than the usual people

> looking at you as if you are a freak. T

>

>

>

>

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Guest guest

Sorry to be a bit dense (possibly) but is gluten flour and glutenous

rice flour the same thing? Also, if you live in London there is a

really excellent vegan chinese buffet restaurant on Greek Streek

(opposite Mildred's, another very good vegan restaurant) which does

the most amazing things with seitan/tofu etc. Apparently comes from

when the chefs in China had to cook for the buddhists and they weren't

allowed meat so using wheat and other such ingredients food to

resemble prawns, pork, chicken etc was developed. If you can, you

should try it. If you already have you know what I'm on about.

 

Cheers

Nicky

 

 

vegan-network, " Hannah Biddle " <hannah@c...> wrote:

> Try Soho - there are some excellent chinese supermarkets quite near

> Leicester Square & glutenous rice flour is a really common

ingredient for a

> lot of Chinese dishes.

>

> I went to China when I was 15 and it amazed me how much of real

Chinese food

> is actually vegan or veggie - I became a veggie there because what

is done

> here behind the door of an abbattoir is done openly in the street in

China ~

> they like meat to be fresh because its a hot country. I think

killing

> animals instantly in a market is at least an honest way of doing it

- rather

> than wrapping it in plastic in Sainsbury's - but it did make me

think lots &

> sent me veggie- - but the Chinese diet in China is much different to

Chinese

> food here & they do eat proportionally much more veggie food - not

because

> of ethical reasons, but because it is healthy, cheaper & more

efficient to

> grow plants that animals & therefore more economically viable.

>

> If you do go to a Chinese supermarket for glutenous flour - you'll

be able

> to get cheap tofu, seaweed etc too.

>

> -

> <nicky.brown@n...>

> <vegan-network>

> Thursday, April 19, 2001 1:22 PM

> Seitan

>

>

> > I've been vegan for about 9 months and was in New York recently

and

> > discovered seitan. I now have two recipes to make it, one which

uses

> > gluten flour and one which doesn't. I've tried the one without

gluten

> > flour but it took practically a whole day to make and was

exhausting!

> > The one with gluten flour seems a hell of a lot easier but I can't

> > find anywhere in London that sells gluten flour. Does anybody know

> > where I can get any? Any suggestions would be most gratefully

> > received! Hope to hear from somebody soon.

> >

> > PS I've only just d to this vegan-network and I have to

say

> > how nice it is to be accepted as a vegan rather than the usual

people

> > looking at you as if you are a freak. T

> >

> >

> >

> >

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Guest guest

yeah...it`s a scrummy place...anyone know where you can get that stuff thet

I had to double check wasn`t taken from a carcass???

 

it is yummy, and would sit proudly in my fridge next to the tofu and mange

tout.

 

 

>nicky.brown

>vegan-network

>vegan-network

> Re: Seitan

>Thu, 19 Apr 2001 12:50:34 -0000

>

>Sorry to be a bit dense (possibly) but is gluten flour and glutenous

>rice flour the same thing? Also, if you live in London there is a

>really excellent vegan chinese buffet restaurant on Greek Streek

>(opposite Mildred's, another very good vegan restaurant) which does

>the most amazing things with seitan/tofu etc. Apparently comes from

>when the chefs in China had to cook for the buddhists and they weren't

>allowed meat so using wheat and other such ingredients food to

>resemble prawns, pork, chicken etc was developed. If you can, you

>should try it. If you already have you know what I'm on about.

>

>Cheers

>Nicky

>

>

>vegan-network, " Hannah Biddle " <hannah@c...> wrote:

> > Try Soho - there are some excellent chinese supermarkets quite near

> > Leicester Square & glutenous rice flour is a really common

>ingredient for a

> > lot of Chinese dishes.

> >

> > I went to China when I was 15 and it amazed me how much of real

>Chinese food

> > is actually vegan or veggie - I became a veggie there because what

>is done

> > here behind the door of an abbattoir is done openly in the street in

>China ~

> > they like meat to be fresh because its a hot country. I think

>killing

> > animals instantly in a market is at least an honest way of doing it

>- rather

> > than wrapping it in plastic in Sainsbury's - but it did make me

>think lots &

> > sent me veggie- - but the Chinese diet in China is much different to

>Chinese

> > food here & they do eat proportionally much more veggie food - not

>because

> > of ethical reasons, but because it is healthy, cheaper & more

>efficient to

> > grow plants that animals & therefore more economically viable.

> >

> > If you do go to a Chinese supermarket for glutenous flour - you'll

>be able

> > to get cheap tofu, seaweed etc too.

> >

> > -

> > <nicky.brown@n...>

> > <vegan-network>

> > Thursday, April 19, 2001 1:22 PM

> > Seitan

> >

> >

> > > I've been vegan for about 9 months and was in New York recently

>and

> > > discovered seitan. I now have two recipes to make it, one which

>uses

> > > gluten flour and one which doesn't. I've tried the one without

>gluten

> > > flour but it took practically a whole day to make and was

>exhausting!

> > > The one with gluten flour seems a hell of a lot easier but I can't

> > > find anywhere in London that sells gluten flour. Does anybody know

> > > where I can get any? Any suggestions would be most gratefully

> > > received! Hope to hear from somebody soon.

> > >

> > > PS I've only just d to this vegan-network and I have to

>say

> > > how nice it is to be accepted as a vegan rather than the usual

>people

> > > looking at you as if you are a freak. T

> > >

> > >

> > >

> > >

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Guest guest

Nah,

just moved to Cambridge - but I lived in London for ages.Long sentence -

about twenty years total! Sounds like you know it better than me though! .

I don't know if its the same thing - now i think about it, sounds like

gluten flour might be from wheat. I'd ask the vegan society - they'd know &

seem to revel in getting info out about obscure things. :0). You could try

using glutenous rice flour though - might work.

Does anyone have objections to posting recipies that poeple come across and

like on this mail thing list thing? I'd like to try out seitan & choc cake.

H

 

 

-

<nicky.brown

<vegan-network >

Thursday, April 19, 2001 1:50 PM

Re: Seitan

 

 

> Sorry to be a bit dense (possibly) but is gluten flour and glutenous

> rice flour the same thing? Also, if you live in London there is a

> really excellent vegan chinese buffet restaurant on Greek Streek

> (opposite Mildred's, another very good vegan restaurant) which does

> the most amazing things with seitan/tofu etc. Apparently comes from

> when the chefs in China had to cook for the buddhists and they weren't

> allowed meat so using wheat and other such ingredients food to

> resemble prawns, pork, chicken etc was developed. If you can, you

> should try it. If you already have you know what I'm on about.

>

> Cheers

> Nicky

>

>

> vegan-network, " Hannah Biddle " <hannah@c...> wrote:

> > Try Soho - there are some excellent chinese supermarkets quite near

> > Leicester Square & glutenous rice flour is a really common

> ingredient for a

> > lot of Chinese dishes.

> >

> > I went to China when I was 15 and it amazed me how much of real

> Chinese food

> > is actually vegan or veggie - I became a veggie there because what

> is done

> > here behind the door of an abbattoir is done openly in the street in

> China ~

> > they like meat to be fresh because its a hot country. I think

> killing

> > animals instantly in a market is at least an honest way of doing it

> - rather

> > than wrapping it in plastic in Sainsbury's - but it did make me

> think lots &

> > sent me veggie- - but the Chinese diet in China is much different to

> Chinese

> > food here & they do eat proportionally much more veggie food - not

> because

> > of ethical reasons, but because it is healthy, cheaper & more

> efficient to

> > grow plants that animals & therefore more economically viable.

> >

> > If you do go to a Chinese supermarket for glutenous flour - you'll

> be able

> > to get cheap tofu, seaweed etc too.

> >

> > -

> > <nicky.brown@n...>

> > <vegan-network>

> > Thursday, April 19, 2001 1:22 PM

> > Seitan

> >

> >

> > > I've been vegan for about 9 months and was in New York recently

> and

> > > discovered seitan. I now have two recipes to make it, one which

> uses

> > > gluten flour and one which doesn't. I've tried the one without

> gluten

> > > flour but it took practically a whole day to make and was

> exhausting!

> > > The one with gluten flour seems a hell of a lot easier but I can't

> > > find anywhere in London that sells gluten flour. Does anybody know

> > > where I can get any? Any suggestions would be most gratefully

> > > received! Hope to hear from somebody soon.

> > >

> > > PS I've only just d to this vegan-network and I have to

> say

> > > how nice it is to be accepted as a vegan rather than the usual

> people

> > > looking at you as if you are a freak. T

> > >

> > >

> > >

> > >

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Go to Hoo Hing's (Chinese food, wholesalers). There's 4 around London.

http://www.hoohings.co.uk

 

 

nicky.brown [nicky.brown]

19 April 2001 13:22

vegan-network

Seitan

 

 

I've been vegan for about 9 months and was in New York recently and

discovered seitan. I now have two recipes to make it, one which uses

gluten flour and one which doesn't. I've tried the one without gluten

flour but it took practically a whole day to make and was exhausting!

The one with gluten flour seems a hell of a lot easier but I can't

find anywhere in London that sells gluten flour. Does anybody know

where I can get any? Any suggestions would be most gratefully

received! Hope to hear from somebody soon.

 

PS I've only just d to this vegan-network and I have to say

how nice it is to be accepted as a vegan rather than the usual people

looking at you as if you are a freak. T

 

 

 

 

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Guest guest

thank you, you could quite possibly be an angel. I'll try it this weekend!

 

> ----------

> Mccartney, Rowan (R.N.)

> Reply vegan-network

> Thursday, April 19, 2001 2:20 pm

> 'vegan-network '

> RE: Seitan

>

> Go to Hoo Hing's (Chinese food, wholesalers). There's 4 around London.

> http://www.hoohings.co.uk

>

>

> nicky.brown [nicky.brown]

> 19 April 2001 13:22

> vegan-network

> Seitan

>

>

> I've been vegan for about 9 months and was in New York recently and

> discovered seitan. I now have two recipes to make it, one which uses

> gluten flour and one which doesn't. I've tried the one without gluten

> flour but it took practically a whole day to make and was exhausting!

> The one with gluten flour seems a hell of a lot easier but I can't

> find anywhere in London that sells gluten flour. Does anybody know

> where I can get any? Any suggestions would be most gratefully

> received! Hope to hear from somebody soon.

>

> PS I've only just d to this vegan-network and I have to say

> how nice it is to be accepted as a vegan rather than the usual people

> looking at you as if you are a freak. T

>

>

>

>

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Guest guest

er....I`ve checked...and that link don`t work...

 

tut tut Rowan :)

 

 

neway... its

 

http://www.hoohing.co.uk

 

 

 

>Nicky Brown <nicky.brown

>vegan-network

> " 'vegan-network ' " <vegan-network >

>RE: Seitan

>Thu, 19 Apr 2001 14:32:42 +0100

>

>thank you, you could quite possibly be an angel. I'll try it this weekend!

>

> > ----------

> > Mccartney, Rowan (R.N.)

> > Reply vegan-network

> > Thursday, April 19, 2001 2:20 pm

> > 'vegan-network '

> > RE: Seitan

> >

> > Go to Hoo Hing's (Chinese food, wholesalers). There's 4 around London.

> > http://www.hoohings.co.uk

> >

> >

> > nicky.brown [nicky.brown]

> > 19 April 2001 13:22

> > vegan-network

> > Seitan

> >

> >

> > I've been vegan for about 9 months and was in New York recently and

> > discovered seitan. I now have two recipes to make it, one which uses

> > gluten flour and one which doesn't. I've tried the one without gluten

> > flour but it took practically a whole day to make and was exhausting!

> > The one with gluten flour seems a hell of a lot easier but I can't

> > find anywhere in London that sells gluten flour. Does anybody know

> > where I can get any? Any suggestions would be most gratefully

> > received! Hope to hear from somebody soon.

> >

> > PS I've only just d to this vegan-network and I have to say

> > how nice it is to be accepted as a vegan rather than the usual people

> > looking at you as if you are a freak. T

> >

> >

> >

> >

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Guest guest

Osssp, sorry

Yes, no " s "

http://www.hoohing.co.uk

I got a huge bag of rice (20Kg) (Basmati £32) and 10 Kg's of soy sauce

(£10). What a place!

 

 

mr big [pervyempire]

19 April 2001 14:35

vegan-network

RE: Seitan

 

 

er....I`ve checked...and that link don`t work...

 

tut tut Rowan :)

 

 

neway... its

 

http://www.hoohing.co.uk

 

 

 

>Nicky Brown <nicky.brown

>vegan-network

> " 'vegan-network ' " <vegan-network >

>RE: Seitan

>Thu, 19 Apr 2001 14:32:42 +0100

>

>thank you, you could quite possibly be an angel. I'll try it this weekend!

>

> > ----------

> > Mccartney, Rowan (R.N.)

> > Reply vegan-network

> > Thursday, April 19, 2001 2:20 pm

> > 'vegan-network '

> > RE: Seitan

> >

> > Go to Hoo Hing's (Chinese food, wholesalers). There's 4 around London.

> > http://www.hoohings.co.uk

> >

> >

> > nicky.brown [nicky.brown]

> > 19 April 2001 13:22

> > vegan-network

> > Seitan

> >

> >

> > I've been vegan for about 9 months and was in New York recently and

> > discovered seitan. I now have two recipes to make it, one which uses

> > gluten flour and one which doesn't. I've tried the one without gluten

> > flour but it took practically a whole day to make and was exhausting!

> > The one with gluten flour seems a hell of a lot easier but I can't

> > find anywhere in London that sells gluten flour. Does anybody know

> > where I can get any? Any suggestions would be most gratefully

> > received! Hope to hear from somebody soon.

> >

> > PS I've only just d to this vegan-network and I have to say

> > how nice it is to be accepted as a vegan rather than the usual people

> > looking at you as if you are a freak. T

> >

> >

> >

> >

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Guest guest

Hi Nicky Welcome Afew of us might be freaks there are no guarantees . I'm

normal tho'!!!Angie

-

<nicky.brown

<vegan-network >

Thursday, April 19, 2001 1:22 PM

Seitan

 

 

> I've been vegan for about 9 months and was in New York recently and

> discovered seitan. I now have two recipes to make it, one which uses

> gluten flour and one which doesn't. I've tried the one without gluten

> flour but it took practically a whole day to make and was exhausting!

> The one with gluten flour seems a hell of a lot easier but I can't

> find anywhere in London that sells gluten flour. Does anybody know

> where I can get any? Any suggestions would be most gratefully

> received! Hope to hear from somebody soon.

>

> PS I've only just d to this vegan-network and I have to say

> how nice it is to be accepted as a vegan rather than the usual people

> looking at you as if you are a freak. T

>

>

>

>

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Guest guest

My local organic food place does wheat gluten flour with which to make

seitan (i didn't know you could get glutinous rice flour!), they also have a

load of stuff made out of seitan, and I believe they do mail order (though

I'm not absolutely sure if the service is running at the moment). Plus the

guy who runs it is vegan, as are most of the people who work in his shop.

 

http://www.organiccooksdelight.co.uk (or it might be .com, can't remember)

_______________________

Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com.

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Guest guest

Well if we are freaks, at least we're all freaks in the same boat

 

> ----------

> Angie Wright

> Reply vegan-network

> Thursday, April 19, 2001 7:11 pm

> vegan-network

> Re: Seitan

>

> Hi Nicky Welcome Afew of us might be freaks there are no guarantees .

> I'm

> normal tho'!!!Angie

>

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Guest guest

One of the few things we appear to have in abundance in Portugal that you

don't have in the UK ... SEITAN... makes me feel a little bit less

envious!!! :-D

Tom

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  • 3 years later...
Guest guest

Fresh from the vegetarian slow cooker by Robin Robertson has loads of seitan

recipes in it.

 

We don't seem to be able to get it here in the UIK

 

Claire

 

 

 

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Guest guest

I'd have to look for some good crockpot recipes... but can you share

your seitan technique please???

 

=)

jenni

On Sunday, July 18, 2004, at 04:41 AM, Narayani (dasi) BTS (Guernsey -

UK) wrote:

 

> Hi there

>

> Does anyone have any nice crockpot recipes involving seitan? I love

> the stuff. I only recently managed to get gluten powder, before that I

> had to make it the long way by squeezing dough underwater, etc. So it

> put me off making it but now I can make it instantly I want to try

> some different recipes for it.

>

> TIA

> Narayani

>

>

<image.tiff>

>

>

<image.tiff>

>

>

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  • 10 months later...
Guest guest

hey there,

in searching for this recipe i found a different one that looks

interesting so i thought i would share it.

it comes from http://www.ellenskitchen.com/recipebox/glutcrock.html

 

Crockpot Gluten Roast

about 8+ servings

 

2 c vital wheat gluten

1/4 c unhulled sesame tahini or nut butter

2 tablespoons Nutritional yeast

2 teaspoons Cumin powder

1 teaspoon Ground coriander

1 teaspoon Garlic powder

1/2 teaspoons Onion powder

1/2 teaspoons Salt

1/2 teaspoons Black pepper

1 cup broth or water

1 tablespoon organic blackstrap molasses

3 tablespoons Tamari (soy sauce or Bragg's Amino)

1 tablespoon Vegetable oil

1 1/4 cup Additional water

1/4 c Cider vinegar

1 tablespoon olive oil or Dairy-free margarine

1 Clove garlic, sliced in half

 

Cut tahini or nut butter into gluten flour. Stir in nutritional yeast,

cumin powder, coriander, garlic powder, onion powder, salt and pepper,

mixing well.

 

Mix tamari and oil with a cup of broth, stir into gluten mix. Knead into

a rough ball (about 10 minutes by hand, or 6 minutes in a bread machine

or food processor).

 

To let the gluten develop, set aside 15-20 minutes (or overnight in the

refrigerator, covered or in a large plastic baggie.) See the basic

gluten page and the glutensteaks recipe for more information on

developing the gluten texture.

 

When ready to cook, place into a slow cooker (crock pot) that has been

oiled or sprayed with non-stick spray.

 

Mix additional hot water (1 & 1/4 c), molasses and cider vinegar and

pour over gluten.

 

Top gluten ball with olive oil or margarine and garlic halves.

 

Cook covered in slow cooker on low setting for 5-7 hours (It definitely

takes the longer time if cold to start with). If it begins to cook dry,

add additional water/tamari mix.

 

Slice thinly and serve as you would roast beef. Refrigerate in cooking

liquid to save, makes great sandwich strips or fajitas or stir-fry pieces.

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Her recipes really are amazing!! :)

 

cherrie

 

 

-

" jeff hartman " <climbzen

 

Saturday, June 11, 2005 9:11 AM

seitan

 

 

> hey there,

> i found that seitan recipe i was looking for. it is by bryanna clark

> grogan, the infamous seitan guru, whos name was lost to me for some

> reason until i saw it mentioned in a post in my searches. the recipe can

> be found at http://bunnyfoot.blogspot.com/2005/05/praise-seitan.html . i

> have not made this yet but i am making it today (dough is in the bread

> machine as i write). i'll let you know how it turns out.

> peace

> jeff

>

>

>

>

>

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  • 5 months later...

Well that was hard to read at first but...

 

You are THE one...

and I thank you for bringing this to my attention and I will study and study

it.

 

Best wishes

 

Chris

 

 

Christie <christie0131 wrote:

This is a seitan recipe which was recommended in the Crockpot Vegans

group. I haven't tried it because I am one of those vegetarians who

never liked the taste or texture of meat and who get a bit of a

hammering in the blog.

http://bunnyfoot.blogspot.com/2005/05/praise-seitan.html

HTH

Christie

 

 

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Dear Christie

 

Ok I read through it again...

 

I never heard of gluten powder, nor fake chicken broth (though I presume it's

vegetable stock), for tapioca I can use pearl barley, for the yeast flakes I

suppose a pack of yeast in a bag will do, I never heard of tahini, but mamamia

seven cloves of garlic...who will speak to me after that?..and anyway I don't

have a bread making machine...can I change my earlier post and say that it looks

very interesting?..or is this my first UK Thanksgiving Test?

 

Can this go in my big slow-cooker or will the explosion destroy half of

Somerset?

 

I will make it at the weekend.

 

Best wishes

 

Chris

 

 

 

 

 

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