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Have you ever made and/or cooked w seitan?

Im curious to try this veggie protein. How have you prepared it?

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  1. I make Seitan O' Greatness because I like my seitan dense and chewy. http://yeahthatveganshit.blogspot.com...

    Then I 'shred' it and bake it in homemade (it has a lot of condiments in it, but I consider it homemade) ginger-y garlic-y barbecue sauce. Yowza.

    1 Reply
    1. re: MplsM ary

      I'm going to try making the seitan.

      Can you post your recipe for the BBQ sauce?

    2. Yes on both counts! These recipes, for seitan sausages and a basic seitan blob, are awesome:
      http://www.veggienumnum.com/2010/10/h...
      http://vegandad.blogspot.com/2008/03/...
      http://www.theppk.com/2009/11/homemad...

      I buy seitan based sausages (Fieldroast) and seitan occasionally, but it is much cheaper to make your own.

      I like seitan sausages plain with sauerkraut and mustard on the side or sauteed with greens and served over pasta. Basic seitan from the PPK recipe I slice and stirfry with vegetables. I want to try making lunch meat with this recipe, but haven't gotten to it yet.
      http://vegandad.blogspot.com/2008/06/...

      1. I made a vegetarian shepherd's pie with it for the last Boxing Day:

        http://www.epicurious.com/recipes/foo...

        It was fantastic according to even the no-lamb skeptics. The seitan was fine, but it was the wine and dairy-rich yukon gold mashers that made it.

        1. I've cooked with it and made it from scratch. It can end up a lot less dense and not as evenly textured when homemade, at least in my experience -- I'd buy it premade and see how you like it, first. I've only made fairly traditional versions -- it's fun to make, and a lot cheaper, but I rarely take the time.

          Aside from using in stir-fries, probably the thing I do most with it is that I'll buy "chicken-style" (which basically means no soy sauce) for fajitas -- marinate in tequila/lime along with portobello mushrooms, sautee with onions and peppers, serve with usual fixings. I also really like the traditional stuff just sliced and cold on sandwiches.

          3 Replies
          1. re: antimony

            I've had that experience too - I've made it a couple of times, and it's more like a dense bread dough. I thought that was just the way it was, until I tried an Upton's chorizo seitan. That was very firm and chewy, much more substantial. For those with more experience - is it just a matter of kneading it more to get that texture.

            1. re: patricium

              That's the beauty of the log, Seitan O' Greatness method. Here's the original recipe, which uses warm, sweet spices. http://recipes.sparkpeople.com/recipe...

              I use poultry seasoning and ground fennel instead of cinnamon and allspice. Makes it a bit more sausage-y.

              Here's another recipe that uses cheesecloth to prevent mushy seitan. Seems like this would be a good bet, too: http://recipes.sparkpeople.com/recipe...

              1. re: MplsM ary

                Thanks for the links! I'm at home with a cold and nothing much to do, so maybe I'll give it a try today. I think the other times I tried it, I wrapped in foil and baked, but maybe I didn't wrap tightly enough.

          2. I have used Uptons Naturals Italian Sausage to make baked italian pasta dishes such as Lasagna and baked ziti - I keep kosher so this has been an excellent find

            I have also used their Seitan chorizo for mexixan as well

            1. I also bought a blob of seitan. I cut it into little cubes and cooked it with vegetables. It still tasted like dough/flour to me and felt like I was eating little dough pieces.

              1. We make a lot of seitan. I have never had luck with the ones that are poached/boiled, but the PPK's sausages and chickpea/seitan cutlets are perfect. VeganDad's lunch loaf recipe gets made almost weekly to keep kids in sandwich mode. I also use the recipes from Terry Hope Romero's Vegan Eats World. As earlier mentioned, home made is much less expensive and I think also much more flavorful.

                1 Reply
                1. re: rubrifolia

                  Thanks for alerting me to the Vegan Dad recipe: http://vegandad.blogspot.com/2008/06/...

                  This looks very promising.