Has Anyone Ever Tried Making Seitan?

patchwork_cat

http://forums.moneysavingexpert.com/showthread.php?t=1484703 previous thread.

Why_oh_why

Many apologies for bumping but wanted to say WOW thank you so much to sharloid for raising this subject!! :j

After seeing this, this morning, I then spent about 2 hours researching Seitan (no I don't have 2 hours spare to be researching food but was fascinated!!). Anyway, I was finally happy with what I wanted to try - I'm veggie, hubbie is a very big meat lover (not that he gets meat that often), we have no money but I do have plenty of flour in the cupboard!!

I was very sceptical but I do like to experiment. Anyway, I liked the look of this recipe and thought I would combine it with the recipe that OP had put on.

I used 2 cups of flour - I just used Tesco strong brown flour and relevant amount of water.

Told OH that I was going to experiment, we are having tortilla chips (that he makes) and rice with a secret ingredient, for dinner. He, automatically, said 'have you found a recipe to make beef' - I thought, where the heck did he come up with that, did I send a recipe to him by mistake. Anyway, when it was ready he came up with the correct response 'IT IS BEEF'. As I said, he loves meat and loved this concoction :j

Lots of experimenting to come, think main complaint was that there wasn't as much as I expected based on photos I'd seen but over the moon with the results :T

MRSTITTLEMOUSE

I'm intrigued now and going to have to try this just for the sake of trying.
I've got loads of flour so I'm not losing anything if I make a mess of it:rotfl:.

Why_oh_why

MRSTITTLEMOUSE wrote: »

I'm intrigued now and going to have to try this just for the sake of trying.
I've got loads of flour so I'm not losing anything if I make a mess of it:rotfl:.

:rotfl: that's the attitude I took

ETA (Although my sink didn't look very desirable once I'd finished washing the dough :rotfl:)

Justamum

Bettie wrote: »

I often have this from my local Chinese take aways, most of them sell it around here, very high in protein and they do all sorts of recipes, duck, chicken, pork etc which may be offputting to some. I had a sweet and sour chicken last week it was yummy. I did look into making it a few years ago but never got around to it.
I have a veggie Cross and Blackwell Worcestershire sauce plus another veggie one I bought from the gluten free section of local supermarket.

That might explain why vegetarian spring rolls have what appears to be chicken in them. I wouldn't trust it not to be chicken though, so don't go to Chinese takeaways.

adouglasmhor

Justamum wrote: »

That might explain why vegetarian spring rolls have what appears to be chicken in them. I wouldn't trust it not to be chicken though, so don't go to Chinese takeaways.

I have a recipe somewhere for "chicken" made from yuba; which is made from the leftover "skin" when they make tofu.

Bettie

Justamum wrote: »

That might explain why vegetarian spring rolls have what appears to be chicken in them. I wouldn't trust it not to be chicken though, so don't go to Chinese takeaways.

It's always a bit dodgy but I thought the meat ones were usually pork? I have not had meaty bits in mine, only bean shoots onion and veg, I do inspect! Luckily I am well in with all my local Chinese chippies and they assure me what I eat is fit for vegetarians:T. They have even brought me to work the box with a veggie sign on - I work within 100 yards of three of them.

lollyfin

Hi
I have a recipe for simered seitan from vegan on the cheap that only takes a few minutes to mix together then 1 hour of simmering or baked seitan loaf that again only takes a few minutes to mix together but they use vital wheat gluten flour not ordinary flour they are quite nice tho I will post the recipes if you would like them
Lollyfin

sexymouse

Yes please lollyfin - I would definitely be interested as a veggie with a meat-eating DH.

lollyfin

Hi Sexymouse
the simmered seitan is
1 &3/4 cups vital wheat gluten
1/3 cup nutritional yeast
1 tsp onion powder
1 tsp paprika
1/2 tsp salt
1 & 1/2 cups water or stock
1/4 cup soy sauce
2 tbsp olive oil
in a bowl combine the flour, yeast, onion powder,paprika and salt, in another bowl combine the water, soy sauce and oil. add the wet ingredients to the dry ones and stir to make a soft dough. Knead for 3 minutes then let rest for 5 minutes divde into 2 or 4 pieces (depending on how many your feeding).
make the simmering broth in a large pan using 7 cups of water, 1 onion quartered,2 garlic cloves crushed and 1/4 cup of soy sauce. Add the seitan pieces and bring to a simmer DO NOT BOIL cook for 1 hour.
You can leave it to cool in the liquid then it keeps in the fridge for 3-4 days or can be frozen for 2-3 weeks. You can reuse the liquid to cook more seitan if you want just stick it in the freezer.
hope you like it, i had it with the mushroom gravy from the book and mash it was lovely
will post other recipe in a mo