I tried to make seitan last night using oil and gluten, and after it was done it had a grainy consistency and didn't hold together at all. Is there some sort of
I tried my hand at making homemade seitan the other night, and it was pretty good - my only complaint was that it wasn't as firm as I would have liked it to be.
Tonight, I am hoping to cook up three to four loaves of seitan for final prep three days from now. My intent is to form the dough, simmer in stock or steam, and
I've been trying to make seitan at home more often and have a great slow cooker version that has won me over, but no matter how hard I try, every time I bake it
I've begun to experiment with creating the perfect vegan hamburger. Hamburgers was something I held very dear before I stopped eating meat and I haven't been ab
Today I made my first seitan. I mixed gluten some spices and herbs with cold water and kneaded a bit, then boiled in broth for 40 minutes; I failed to leave it
I have no trouble preparing the seitan dough, or at least, that is what troubles me the least and can be fixed easily. However, I can't get the texture right. I
Any idea how to incorporate more fat into seitan? With the purpose to bind flavor for richer and more complex taste, similar to beef.
I'm making my own seitan from wheat flour, rather than using vital wheat gluten. I usually do about 4-5 washing steps when preparing my seitan. It is good, but
I would like to know, what is the difference between a quinoa burger, a quorn burger, and a soya burger? Are their ingredients all different, or are some of the
There are some wonderful brands of commercial seitan. One that I particularly love it Ray's Wheat Meat, which has the consistency of pulled chicken and a savory
I'm steaming my seitan (after I wrap it in foil), but it's hard to get it in perfectly round sausage shape. On the other hand, the seitan sausages I buy in stor
The 'chicken' Twinkie-sized logs from Chinese grocer are roughly the texture of firm silicone. I sliced them thinly and braised for 1 hour. Not noticeably soft
There are several homemade seitan recipes available, and all call for boiling the seitan in some kind of broth for a bit, then letting it cool. I'm making seita
I am looking for a seasoning recipe to flavor seitan so that it tastes like gyro. I have tried products on the market but all have been disappointing. The most
I plan to adapt a chili recipe into a vegetarian one, and I plan to use seitan to get a bit of the umami flavor that the beef usually brings in the chili. How
Why is my muslin (cheesecloth) sticking to my seitan? I've cooked it in broth for two hours (flipping once), and now I'm trying to remove the cheesecloth, but i
How could plant-based lamb be made? I'm looking not only to imitate the flavor* but also the texture of slow-cooked lamb. *cf. "How can I imitate the flavor of
Bread recipes cite 190F-200F as internal temperatures, presumably for the gluten but what about Seitan? Recipes are all over the place on methods and cooking ti
So far I have made washed flour seitan blocks from wheat flour and seitan sausages from a seitan flour and chickpeas mixture. I would like to use my homemade se