Seeking tips for batch seitan cooking / tracking
Seeking wisdom from the Council of Plant People… been vegan for a year now and thriving. I am, however, vastly underutilizing seitan and hoping for some tips as I have a giant mostly unused bag.
Trying to be succinct, I do batch cooking on Sunday for proteins, potatoes, rice, etc, and then each day combine the subcomponents into a meal, and go with that. Big issue, is because I do ‘mini-prep’ each day, I have to weigh out my foods constantly. It’s not an issue for tofu, tempeh, etc, but with seitan and soy curls I’m having a tough time making large batches and being able to reliably count macros/cals.
The work around I found with soy curls so far is weighing pre-cooked weight, and weight them post-cooking and doing the math difference from there. That seems a lot trickier with seitan so far. So, looking for any advice in this regard.
Any relatively simple/easy batch prep recipes are well-appreciated too. Most internet searching is very ‘normie’ with its recs and not oriented towards fitness / macro tracking.
And unfortunately, traceability of cals/macros is a non-negotiable for me, as someone who has BED and food addiction issues (and also happens to be in a fat loss phase atm). Tracking is of utmost importance.
Thanks!