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Apr 26, 2012 03:59 PM

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.

    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. The original comment has been removed
      1. Yes on both counts! These recipes, for seitan sausages and a basic seitan blob, are awesome:

        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.

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

          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.

                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:

                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.