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Have you ever made and/or cooked w seitan?

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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.

          1. 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