Seitan

[Guest guest]

>>>Heather Reseck, R.D.

Author of Fix-it-Fast Vegetarian Cookbook

 

Hi Heather,

 

I have your cookbook and enjoy it very much! It's lovely! Glad to have you

with us.

 

~ LaDonna ~

[Guest guest]

I have a daughter who will be 10 in august and she is autistic also...

Rachelle

 

" maggiemacg " <maggiemacg wrote:

Hi

 

I've only been vegetarian (lacto-ovo) since the beginning of the year;

I'm not over keen on tofu, but I will eat it if it's marinated in

something tasty (tonight it's going in spicy V8 with veges and rice).

 

Where do I get seitan? We have Whole Foods here, so I could check them

out.

 

I have some good news - DH is eating vegetarian at home starting March

1st. That means the only meat eater at home will be my nearly 10yo

autistic DD.

 

Maggie

San Ramon CA

 

 

 

 

 

 

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[Guest guest]

Novice vegan or trying to be. What is seitan and how is ti usedOn Tue, Mar 17, 2009 at 6:40 PM, Elly <ellystardance wrote:

 

 

 

 

 

Has anyone else tried recipes from the book Accidentally Vegan?  It has the easiest recipe for seitan that I have ever seen.  There was no fat added to the recipe and it tastes really yummy.  I was just curious.

Elly

[Guest guest]

Seitan is made from wheat gluten, also known as "Meat Of Wheat". You can buy it already prepared or you can make it from scratch (kind of time consuming though, especially if you literally start from scratch)You can start completely by scratch by using 8 cups or white flour and 8 cups of whole wheat flour, add water, form into a ball, and knead and rinse it until the water runs clear and all you have left is the gluten. Or, you can just buy instant gluten flour, add your liquids & spices & other seasonings and go from there.Many people will boil their homemade seitan, but I don't. It makes it an undesirable consistency, much like gristle, so I bake mine in broth and any broth left over often turns into gravy (as it gets reduced quite a bit). It takes about 4 hours from start to finish though (about 6 if you start

completely from scratch)...Most of the time, I just buy it prepackaged, because I don't usually have a lot of free time. Usually, it's only around Thanksgiving when I make my own seitan. --- On Wed, 3/18/09, Tom Williams <tomcw4aa wrote:Tom Williams <tomcw4aaRe: Seitan Date: Wednesday, March 18, 2009, 9:32 AM

 

Novice vegan or trying to be. What is seitan and how is ti usedOn Tue, Mar 17, 2009 at 6:40 PM, Elly <ellystardance@ gmail.com> wrote:

 

 

 

 

 

Has anyone else tried recipes from the book Accidentally Vegan? It has the easiest recipe for seitan that I have ever seen. There was no fat added to the recipe and it tastes really yummy. I was just curious.

Elly

[Guest guest]

Actually I made a basic seitanthat required 4 quarts of water1(2-inch) piece of ginger1/2 cup of soy sauce1 cup of wheat gluten1 to 2 cups of warm waterput the 4 quarts of water, ginger and soy sauce in a large stockpot and bring to a boil over high heat.  In a large bowl, combine the gluten flour and 1 cup of the warm water in a bowl and mix with your hands until it becomes a sticky blob.  Add more of the warm water as needed, mixing as you add it, until some water starts to collect in the bottom of the bowl.  Run more warm water over the gluten and knead it underwater fora  few minutes, changing the water when it gets cloudy.  If the gluten flour you use is fresh, the dough will hold together.  If it isn't fresh, it will break apart as you knead it.  If this happens, strain the gluten in a sieve or strainer, then collect the pieces and press them back together. When the water in the stockpot boils, break off pieces of gluten about the size of a peanut and drop them into the pot.  Cook for about an hour, then remove the pieces with a slotted spoon.  If you're making the seitan in advance to have on hand, turn off the heat, let the seitan and liquid stand for about an hour to cool down, then transfer to a container and put in the refrigerator to continue cooling.  

this is from The Accidental Vegan by Devra GartensteinIt is by far the easiest recipe and procedure I've seen and it was good and simple to make and you have so much from it that it is worth the time.  I've had the store bought kind and I never liked it as much as this.

EllyOn Wed, Mar 18, 2009 at 1:16 PM, Jenn <batmanusdmychina wrote:

 

 

 

 

 

Seitan is made from wheat gluten, also known as " Meat Of Wheat " .  You can buy it already prepared or you can make it from scratch (kind of time consuming though, especially if you literally start from scratch)

You can start completely by scratch by using 8 cups or white flour and 8 cups of whole wheat flour, add water, form into a ball, and knead and rinse it until the water runs clear and all you have left is the gluten.  Or, you can just buy instant gluten flour, add your liquids & spices & other seasonings and go from there.

Many people will boil their homemade seitan, but I don't.  It makes it an undesirable consistency, much like gristle, so I bake mine in broth and any broth left over often turns into gravy (as it gets reduced quite a bit).  It takes about 4 hours from start to finish though (about 6 if you start

completely from scratch)...Most of the time, I just buy it prepackaged, because I don't usually have a lot of free time.  Usually, it's only around Thanksgiving when I make my own seitan.  --- On Wed, 3/18/09, Tom Williams <tomcw4aa wrote:

Tom Williams <tomcw4aaRe: Seitan

Wednesday, March 18, 2009, 9:32 AM

 

Novice vegan or trying to be. What is seitan and how is ti usedOn Tue, Mar 17, 2009 at 6:40 PM, Elly <ellystardance@ gmail.com> wrote:

 

 

 

 

 

Has anyone else tried recipes from the book Accidentally Vegan?  It has the easiest recipe for seitan that I have ever seen.  There was no fat added to the recipe and it tastes really yummy.  I was just curious.

Elly

[Guest guest]

In a message dated 7/3/2009 8:40:05 A.M. Pacific Daylight Time,

bearhealer writes:

 

I am having such bad luck making seitan. I have tried twice now and it

comes out chewy and basically not palatable. I enjoy seitan products when I

buy them but cannot make them myself which is frustrating me. Before I try

again does anyone have any suggestions...or recipes for no fail seitan.

 

 

 

My seitan " Bible " is How to Make all the Meat You Eat Out of Wheat by Nina

& Michael Shandler.

 

Technique for making it from scratch, recipes for seasoning it and what to

do with it after that. Most excellent recipes and I recommend it very

highly to any and all vegetarians and non-vegetarians for good practical

cooking and eating.

 

If you can find a copy in a used book store or at a thrift store grab it

up. They are rare to find and worth whatever you have to pay for it.

 

In the mean time I will be willing to post some recipes to the recipe

folder.

 

Lisa

**************It's raining cats and dogs -- Come to PawNation, a place

where pets rule! (http://www.pawnation.com/?ncid=emlcntnew00000008)

 

 

 

[Guest guest]

Join the club. mine went in the trash this morning.

 

Alia

-

" Lexa Pongracz " <bearhealer

 

I am having such bad luck making seitan. I have tried twice now and it comes

out chewy and basically not palatable. I enjoy seitan products when I buy

them but cannot make them myself which is frustrating me. Before I try again

does anyone have any suggestions...or recipes for no fail seitan.

[Guest guest]

I have never tried making seitan. Maybe I should. I'm such a master'ess in the

kitchen I know I could figure it out and have the prefect recipe for us. OK I

have added this to my kitchen list.

I usually don't eat seitan, sometimes it reminds me too much of the real thing.

I believe it would be perfect for new vegetarians.

Donna

Sent from my Verizon Wireless BlackBerry

[Guest guest]

Have you tried the chickpea cutlets from Veganomicon? I've never made

seitan, but I know a lot of people say this is much easier to make, and

it has the same chewy goodness (I've only made it once, but it was

easy and yummy.) Here's a link to a copy of the recipe:

http://www.chow.com/recipes/11364

 

Peace,

Mo

 

Lexa Pongracz wrote:

> I am having such bad luck making seitan. I have tried twice now and it comes

out chewy and basically not palatable. I enjoy seitan products when I buy them

but cannot make them myself which is frustrating me. Before I try again does

anyone have any suggestions...or recipes for no fail seitan.

>

>

[Guest guest]

These are really good and easy to make. You can be really clever and make

pseudo Veal Parmiagiana with some breading, cheese and tomato gravy..

 

Enjoy

 

 

 

On Behalf Of Maureen

Friday, July 03, 2009 3:54 PM

 

Re: seitan

 

 

 

Have you tried the chickpea cutlets from Veganomicon? I've never made

seitan, but I know a lot of people say this is much easier to make, and

it has the same chewy goodness (I've only made it once, but it was

easy and yummy.) Here's a link to a copy of the recipe:

http://www.chow.com/recipes/11364 <http://www.chow.com/recipes/11364>

 

Peace,

Mo

 

Lexa Pongracz wrote:

> I am having such bad luck making seitan. I have tried twice now and it

comes out chewy and basically not palatable. I enjoy seitan products when I

buy them but cannot make them myself which is frustrating me. Before I try

again does anyone have any suggestions...or recipes for no fail seitan.

>

>

[Guest guest]

I've made a lot of seitan and this is a pretty good recipe. I find the better

the vwg, the better/easier the seitan is to make. I like Bob's Red Mill brand

Vital Wheat Gluten.

Note at the bottom the tips for how to get the seitan to behave.

I'm not sure where this recipe came from.

Good Luck!

Barbara/Gram Z

 

 

1 cup vital wheat gluten

3/4 cup tap water

5 chicken flavored bouillon cubes

Optional: Dash each poultry seasoning, hot pepper flakes & /or turmeric

3 cups tap water

 

In a medium sized bowl combine the gluten flour and the tap water. Stir the

mixture about to get a nice thick dough. Knead the dough briefly, to get

everything well mixed. Cut the dough into 4 pieces. Stretch and coax each

piece into a flat cutlet shape. I aiim for a rough oval, but the shape really

doesn't matter that much. Try to get the cutlets to be about 1/2-inch thick.

They will be stretchy, so you have to be patient. Lay them aside when they are

shaped to your liking.

 

Meanwhile, bring the broth, any seasonings and water to a simmer on the stove.

When it is simmering gently (not boiling) slip in the cutlets. Allow them to

simmer in the broth for about 1-1/2 to 2 hours. I do this in the morning while

I am doing other chores around the house. They don't require much attention

while they cook. As they cook, the cutlets will increase in size, almost

doubling, and will turn a pleasant appetizing golden color.

 

As the cutlets cook, be sure that the broth simmers and doesn't boil. If cooked

too fast, the cutlets will take on a spongy, bread-like texture instead of a

chewy, meaty texture. When the cutlets have cooked long enough, remove them

from the heat and allow them to cool in the broth. Store in the fridge, in the

broth, until you are ready to use them. Prepared Gluten keeps about a week in

the fridge. Use it anywhere Wheat-Meat or Seitan is called for. This recipe

does not produce overly salty wheat-meat so it is especially good to use in

recipes.

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

> Alia

> -

> " Lexa Pongracz " <bearhealer

>

> I am having such bad luck making seitan. I have tried twice now and it comes

> out chewy and basically not palatable. I enjoy seitan products when I buy

> them but cannot make them myself which is frustrating me. Before I try again

> does anyone have any suggestions...or recipes for no fail seitan.

>

[Guest guest]

I haven't tried boiling it, but the recipes I've made that call for baking have

turned out very well.

 

Barbecued Seitan Ribs:

 

http://blog.fatfreevegan.com/2007/05/barbecued-seitan-ribz.html

 

Seitan O'Greatness:

 

http://www.postpunkkitchen.com/forum/viewtopic.php?pid=303567

 

Once you successfully make the Seitan O'Greatness, you can get creative with

your own seasoning.

 

Dena

 

-

alia robinson

Friday, July 03, 2009 8:49 AM

Re: seitan

 

 

 

 

 

Join the club. mine went in the trash this morning.

 

Alia

-

" Lexa Pongracz " <bearhealer

 

I am having such bad luck making seitan. I have tried twice now and it comes

out chewy and basically not palatable. I enjoy seitan products when I buy

them but cannot make them myself which is frustrating me. Before I try again

does anyone have any suggestions...or recipes for no fail seitan.

 

 

 

 

 

 

[Guest guest]

Hi all,

 

Regarding making seitan you can also just buy Vital Wheat Gluten and not have to

wash the flour, just add spices, herbs, water or broth, knead. Then you pound

or roll out individual cutlet sized very thin pieces. Put them in broth

flavored as you want, either a lighter herbed " chickeny " flavor or a darker,

" beefy " flavor with more soy, perhaps some tomato paste, or browner like Bisto

or Kitchen Gourmet. There are a ton of recipes out there. Bring to a simmer

for an hour and you can now bread and fry or just sautee the cutlets whole or in

slices. There are also recipes for baking seitan and making a loaf that you can

then slice.

 

Marty