Forums: September 2010 Kickstart Forum Archive: Home-made Seitan - 1st time a flop
Created on: 09/25/10 09:52 AM Views: 2787 Replies: 7
revolutionoftheheart Joined: 01/07/10 Location: NYC Posts: 164	Home-made Seitan - 1st time a flop Posted Saturday, September 25, 2010 at 9:52 AM Well, I just attempted to make seitan for the first time and it bombed. I followed Isa's recipe to the letter: http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=112 It looks like crumbled ground beef. I probably had too much water to gluten ratio, despite following her recipe. Guess it's a matter of trial and error. Anybody experienced or newbie seitan makers here? I wonder what I can do with this stuff in my pot so I don't have to throw it out. It actually doesn't taste bad at all. "In their behavior toward creatures, all men are Nazis. Human beings see oppression vividly when they're the victims. Otherwise they victimize blindly and without a thought." Isaac Bashevis Singer, author, Nobel Prize 1978
	Edited 09/25/10 9:56 AM Quote | Send PM | Link | Top | Bottom
jmyers1050 Joined: 12/31/09 Location: Arizona Posts: 43	RE: Home-made Seitan - 1st time a flop Posted Saturday, September 25, 2010 at 12:23 PM Sorry you had a tough time with the seitan experiment. Perhaps you could use the crumbles you have for chili and it would be fine, I'll bet. The seitan recipe I use is below and it's a cinch. One tip with seitan is to just barely simmer the water in the steamer basket so it doesn't cook too hard - that makes seitan come out more like bread and not as dense. Seitan “Chicken” 1 cup vital gluten flour 2 1/2 Tbsp unbleached white or whole wheat flour 2 Tbsp “chicken” style seasoning, either homemade (recipe below) or purchased 1 cup water •Mix dry ingredients in bowl •Mix water into dry ingredients. It will make a ball. Knead a few minutes. •Shape into a log and lay in a steamer basket (spray steamer basket or lightly oil to prevent sticking) •Steam for 45 minutes. •Texture firms up as it cools. •This can be sliced and used in sandwiches, stir-fries, salads, casseroles, or soups •It can also be chopped finely and mixed with barbeque sauce for a barbeque sandwich “Chicken” Seasoning 3 cups nutritional yeast flakes [1/2 C] 2 Tbsp onion powder    [1 tsp.] 1 Tbsp garlic powder [1/4 tsp.] 5 tsp ground celery seed [1 tsp.] 4 Tbsp sea salt [2 tsp.] 5 Tbsp Italian herb mix [2 ½ tsp.] •Blend all ingredients in blender until fine. •Store in airtight container. •Does not need to be kept refrigerated. •This seasoning is wonderful in soups, in “Gluten ‘Chicken’” or just to use as broth. •Use the amounts in brackets to make 1 spice jar’s worth if you don’t need a lot at once.
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smday Joined: 12/31/09 Location: Kansas City Posts: 52	RE: Home-made Seitan - 1st time a flop Posted Saturday, September 25, 2010 at 5:08 PM I have had better luck with baked seitan than with boiled seitan and that's the way I make it now. http://www.postpunkkitchen.com/forum/viewtopic.php?id=15959
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mollyhorn Joined: 03/03/10 Location: Fort Worth, TX Posts: 582	RE: Home-made Seitan - 1st time a flop Posted Saturday, September 25, 2010 at 5:41 PM The Post Punk Kitchen's recipe is supposed to be the best one out there, but it's pretty high in fat. I think you could get away with making it without the olive oil, and it would still turn out pretty well. I've used this recipe and had great success: http://www.veganoutreach.org/guide/seitan.html (with no olive oil) Molly Horn
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mollyhorn Joined: 03/03/10 Location: Fort Worth, TX Posts: 582	RE: Home-made Seitan - 1st time a flop Posted Saturday, September 25, 2010 at 5:49 PM Revolution, I just checked the link you posted, and that's a solid recipe. Should have worked, from what I can tell. And yes, you should be fine to use the little pieces. Sometimes little pieces break off mine and I use them! Now that I think about it, the first time I made seitan it was a total disaster. It wouldn't form into a ball and it wouldn't cook, and then I overcooked it, and it was just a mess! So, take heart... there's hope! Molly Horn
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revolutionoftheheart Joined: 01/07/10 Location: NYC Posts: 164	RE: Home-made Seitan - 1st time a flop Posted Saturday, September 25, 2010 at 7:46 PM Thank everyone for the great alternate recipes. I will try everything. Ya think the problem was that I used the Rapunzel vegan bouillon cubes? ... in the ingredients it said organic non-hydrogenated palm oil. I was wondering why when I was kneading the dough my hands got oily. "In their behavior toward creatures, all men are Nazis. Human beings see oppression vividly when they're the victims. Otherwise they victimize blindly and without a thought." Isaac Bashevis Singer, author, Nobel Prize 1978
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revolutionoftheheart Joined: 01/07/10 Location: NYC Posts: 164	RE: Home-made Seitan - 1st time a flop Posted Saturday, September 25, 2010 at 8:07 PM mollyhorn wrote: The Post Punk Kitchen's recipe is supposed to be the best one out there, but it's pretty high in fat. I think you could get away with making it without the olive oil, and it would still turn out pretty well. I've used this recipe and had great success: http://www.veganoutreach.org/guide/seitan.html (with no olive oil) Hi Mollyhorn -- the Isa's basic homemade seitan recipe has no oil in it ... it's the recipes using seitan (like potobello stroganoff) that have oil. PPK'ers have no qualms about using PCRM/McDouggal verboden ingredients. If they are all slim I hate them . But then again I can't help but think of them when I think about the McDouugal presentation called "The Fat Vegan" (which I haven't actually heard yet because I can't find it) when I peruse their recipes. "In their behavior toward creatures, all men are Nazis. Human beings see oppression vividly when they're the victims. Otherwise they victimize blindly and without a thought." Isaac Bashevis Singer, author, Nobel Prize 1978
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revolutionoftheheart Joined: 01/07/10 Location: NYC Posts: 164	RE: Home-made Seitan - 1st time a flop Posted Saturday, September 25, 2010 at 8:10 PM Perhaps you could use the crumbles you have for chili and it would be fine Thanks Jmyers -- actually I'm jsut about to make some pasta and sauce. I've drained the broth out of the seitan and it tastes pretty good. I can't think of anything else (old habits) but to fry the seitan in a little olive oil with onion or something. Have no idea what I'm doing. Any ideas? Update: Well I did wind up using some oil to brown the seitan, added onions and mushrooms. (My beau just can't fathom cooking without olive oil. He told me to stop reading stuff on the internet, and said "we'll wind up eating sticks and twigs".) Anyway he liked it all in the pasta. So it wasn't a complete waste. Just too much gluten overload. Pasta and seitan? I think it's too much. We're stuffed. And then you've got the school of thought that wheat is bad for everyone. Can go crazy with all the positions on what's good and bad. "In their behavior toward creatures, all men are Nazis. Human beings see oppression vividly when they're the victims. Otherwise they victimize blindly and without a thought." Isaac Bashevis Singer, author, Nobel Prize 1978
	Edited 09/25/10 9:23 PM Quote | Send PM | Link | Top | Bottom

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