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r/seitan

Image 1 — Seitanwich with furu (fermented bean curd), mustard, corn chips.
Image 2 — Seitanwich with furu (fermented bean curd), mustard, corn chips.
Image 3 — Seitanwich with furu (fermented bean curd), mustard, corn chips.
▲ 17 r/seitan

Seitanwich with furu (fermented bean curd), mustard, corn chips.

The seitan wasn’t salted enough but the texture was nice. I made it with a boiling broth made of pickle juice chilis and sushi nori blended, the seitan was high hydration and I like using a bit of baking powder in mine, so it was moist and soft. It was seasoned with nutch, paprika, old bay and olive oil and on the outside with mustard seed, negella and more old bay. This sandwich was tasty but I wanted sauerkraut.

u/ThisPostToBeDeleted — 3 days ago
▲ 13 r/seitan

So, is cooking seitan in bubbling water bad, or what?

I've been doing some tests with seitan, and my last test was comparing a long low simmer, with a cooking time that included a short bubbling boil.

What I ended up noticing, is that in opposition to the advice I've seen over and over, the hot boiled version ended up being very signficantly tastier, even without salt or other flavourings. The texture was more pleasant visually and in the mouth, with a more loose, organic unevenness ans little gaps of air. On top of that, the water from the boil and the oil from frying it up went into the gaps of the seitan, giving it a juicy feeling in the mouth.

So like... am I misunderstanding something, or do I just have a peculiar taste in seitan texture? I'll keep experimenting *with* a hot boil included at some point in the process.

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u/PieceAfraid3755 — 5 days ago
▲ 13 r/seitan

Weeknight seitan tips

I've found various recipes that if I follow to a T will lead to anazing seitan. But I find myself not making them much because its pretty time consuming. Do you have a simple seitan that you like? Something along the lines of just throw a few things in a bowl with vwg and toss it in a pan/oven/steamer.

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u/Apart_Bid2199 — 6 days ago
▲ 58 r/seitan

Y'all ready for some mf'ing seitanic food porn? (Liangpi w/ Char Siu Seitan & Chili Oil)

I had trouble eating this because I was smiling too much while eating.

-Washed flour
-Used starch for Liangpi noodles

u/OutrageousGrocery700 — 7 days ago
▲ 66 r/seitan

What… have I done?

I did 2 cups VWG, 1.5 cups unsweetened soy milk, 4 tbsp brown sugar. Was going for a lightly sweet high protein snack. And now I have balloons. They are now deflated.

u/gmsgmsgmsgms — 10 days ago
▲ 133 r/seitan+1 crossposts

Sticky BBQ seitan ribs

My current favourite seitan recipe I have been working on for a while!

Serves 2-3, about 100g protein total

Ingredients

Dry
120g vital wheat gluten
2 tbsp nutritional yeast
2 tsp smoked paprika
2 tsp garlic granules
1 tsp mustard powder
1/2 tsp black pepper
1/2 tsp salt
1/2 tsp msg (optional)

Wet
180ml water
1 tsp liquid smoke
2 tbsp soy sauce
Sweetener to taste

Glaze
100g ketchup (add some hot sauce if that’s your thing!)
1 tsp liquid smoke
1 tbsp soy sauce
1 tsp mustard / 1/2 tsp mustard powder
1 tsp sesame oil

Garnish
Toasted sesame seeds
Chopped chives

Method

  1. Mix dry ingredients in a large bowl
  2. Mix wet ingredients in a separate bowl/jug
  3. Pour wet into dry + mix with spoon
  4. Knead until gluten starts to develop, I do ~10 mins
  5. Flatten into dish, cover tightly with foil + bake/air fry at 180°C for 20 mins
  6. Uncover, flip seitan over in the dish, then bake/air fry for a further 10 mins
  7. Mix glaze ingredients together
  8. Take out seitan (be careful, it will be hot!) + slice into ribs
  9. Brush on glaze (the saucier, the better) + sprinkle on sesame seeds
  10. Cover with foil + put back in to cook for 8 mins
  11. Allow to rest at least 10 mins before serving
u/hilarious-aquarius- — 10 days ago
▲ 5 r/seitan

off topic question

Anyone in this group residing in St. John's NL? Looking for places to purchase tempeh, VWG, TVP and soy curls other than the main grocery chains or Amazon.

Thank you

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u/pedroordep534 — 13 days ago