Seitan

[Rob Adams]

Hi all,

I thought I'd send around the recipe I use for seitan as I'm pretty
sure I've had a couple of questions about it. Nowadays I use Isa
Chandra Moskovitz's recipe from "Vegan with a Vengeance" which is also
available online here:
http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=112. It
makes a TON of seitan so I usually cut it in half since I typically
cook for one.

It's a good recipe, very flavorful and moist. For some purposes, such
as roasting, it can be a little too moist - I usually dial back or
remove the tomato paste or make a more basic seitan which just
consists of vital wheat gluten dough simmered in veggie stock.

This website has a bunch of recipes featuring seitan that might give
you an idea of what to do with it (also, they totally stole our
name!): http://www.theveggietable.com/recipes/seitanrecipes.html. One
of my quick-and-easy standbys is:
http://www.theveggietable.com/recipes/seitanonionpepperwraps.html

Anyone else have some great uses for seitan or thoughts on what to put in it?

--
Rob
http://usereccentric.com/

[Kate El-Bizri]

we use seitan in many dishes, including:

- substitute for sausage in recipes (the Millennium cookbook has a
curry apple sage one that is amazing)
- meat alternative for the dog's food
- meat alternative for anything that calls for ground turkey or
chicken - the flavor is quite similar
- grilled seitan is quite tasty

One of my favorite dishes where i use seitan as a meat substitute is
my Tarte du Berger, which is kind of like shepherd's pie meets a beef
en casserole (the latter recipe was gotten from the New York Times
Cookbook, an excellent resource on classic gourmet cooking, though it
isn't really vegetarian. I just adapt the recipes).

http://fortheloveofseitan.com/?p=129

A simple seitan stir-fry is always nice as well.

[Geoff Adams]

I made a batch of seitan from this recipe a little while ago, and it
was awesome. When I made it, though, the dough was much, much too
moist, so that it wouldn't have even held together enough to simmer.
Not sure if I screwed something up or if it's just supposed to be that
way. I ended up just kneading a little extra wheat gluten into the
dough (about 1/4 cup I think?) and that worked fine.

I cut the seitan loaves into thin slices and pan-seared them in sesame
oil, which turned out great, one of the best things I've ever cooked
(not that that's saying much). I had them in sandwiches with hummus
and sprouts. Delicious.

-Geoff

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[Renee Adams]

Thanks, Rob.  I'm glad to have this recipe and the website link. 

 

I like your "vegtable" better than "veggietable".  It's closer to pronouncing the word "vegetable" and has other levels of meaning (veging out... which probably dates me  :)

-- Renee (Mom)

On Wed, May 26, 2010 at 1:40 PM, Rob Adams <r...@lokislabs.org> wrote:

[Rob Adams]

Yeah - if the dough is too moist, you can just add additional flour to
firm it up and it works out fine. Sounds like you figured that one out
yourself though.

Rob

--
Rob
http://usereccentric.com/

[Monica/SongYi Lee]

Last night, John and I made this seitan. It's baked so it's not spongy
like boiled seitan. The texture is more like pepperoni/salami. I like
it way better than the Post Punk Kitchen recipe. However, it does take
90 minutes to cook so plan accordingly!

http://www.postpunkkitchen.com/forum/viewtopic.php?id=15959&p=1
Ingredients:
1.5 cups vital wheat gluten
1/4 cup nutritional yeast
1 tsp salt
2 tsp paprika
1/4 tsp cinnamon
1/4 tsp cumin
1-2 tsp pepper (I use 2 tsp)
1/4 tsp cayenne pepper (you can use 1/8 tsp if you like it less spicy)
1/8 tsp allspice
2 tsp garlic powder

3/4 cups water
4 tbsp tomato paste (I didn't use tomato paste)
1 tbsp tamari
2 tbsp extra virgin olive oil
2 tbsp vegetarian Worcestershire sauce (I didn't have any so I used
soy sauce instead)

Preheat oven to 325°.

In a large mixing bowl mix dry ingredients. Mix the rest of the
ingredients (liquid ingredients) in a smaller mixing bowl. Whisk well
until mixed.

Add the liquid ingredients to the dry ingredients. Mix well, then
knead for a minute or two.. it doesn't need long.

Form into a log (6-8" long), wrap tightly in foil, twisting ends.
Bake for 90 minutes (I turned it a couple times while baking so it
wouldn't burn on one side). When done baking, unwrap and leave out to
cool all the way. Then wrap it foil or plastic and refrigerate.
Slice to use as desired.

[Rob Adams]

Tried this recipe last weekend - it was awesome! Much denser than boiled - it's worked great for sandwiches and by itself dressed in a simple sauce.

Thanks for the tip Lee Money!

Rob