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Seitan and the Great Becoming
I decided boiling seitan was just wrong, so after a few tries I decided to make my own recipe for it (a composite of a few of others, actually, but tweaked to my liking... based mostly on a recipe from another website):
The Recipe O' Greatness:
Seitan and the Great Becoming
I decided boiling seitan was just wrong, so after a few tries I decided to make my own recipe for it (a composite of a few of others, actually, but tweaked to my liking... based mostly on a recipe from another website):
The Recipe O' Greatness:
Ingredients:
1.5 cups vital wheat gluten
1/4 cup nutritional yeast
1 tsp salt
2 tsp paprika
1/4 tsp cinnamon
1/4 tsp cumin
1-2 tsp pepper (I use 2 tsp)
1/4 tsp cayenne pepper (you can use 1/8 tsp if you like it less spicy)
1/8 tsp allspice
2 tsp garlic powder
3/4 cups water
4 tbsp tomato paste
1 tbsp tamari
2 tbsp extra virgin olive oil
2 tbsp vegetarian Worcestershire sauce
Preheat oven to 325°.
In a large mixing bowl mix dry ingredients. Mix the rest of the ingredients (liquid ingredients) in a smaller mixing bowl. Whisk well until mixed.
Add the liquid ingredients to the dry ingredients. Mix well, then knead for a minute or two.. it doesn't need long.
Form into a log (6-8" long), wrap tightly in foil, twisting ends. Bake for 90 minutes. When done baking, unwrap and leave out to cool all the way. Then wrap it foil or plastic and refrigerate. Slice to use as desired.
[u]Nutritional Info[/b]
The entire log has:
1134 calories
32g fat
63g carbs
158g protein
I did a photodocumentary on it... hehe... ok, not really... but I did take pictures.
The Pictures
This is just after the wet and dry ingredients are mixed:
This is after kneading well and forming into a log:
This is all wrapped up nice and tight in the foil about to go in the oven:
Fresh out of the oven:
It can slice like pastrami!
Or you can cut it into chunks (notice the pastrami-type slice is missing... yum...)
Last edited by Lachesis (Sun 10/7/07 9:31 pm)
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your seitan looks a LOT better than my floppy excuse for chops. but then again, i was a seitan virgin, both in terms of eating and making, so it's totally acceptable as a first go.
edit: BUT i didn't have vital wheat gluten OR nooch, so i had to do it the old-fashioned way of kneading bread flour + water and then spending about 20 minutes washing it.
Last edited by Vez (Sun 12/3/06 7:15 pm)
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i'm so going to give this a shot tonight.
cinnamon. interesting. what flavor does this resemble?
Vez wrote:
edit: BUT i didn't have vital wheat gluten OR nooch, so i had to do it the old-fashioned way of kneading bread flour + water and then spending about 20 minutes washing it.
you know, as convenient as vital wheat gluten is, i feel like making it the old-fashioned way is very rewarding, and it's my favorite way to make seitan. much cheaper as well!
Last edited by TresBienJen (Sun 12/3/06 7:39 pm)
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I made the original recipe of this. It was the first time I liked seitan, but I wasn't crazy about the flavors. Next time I'd leave out the paprika.
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It's hard to say what flavor it resembles. It has its own flavor. It has a nice spicy kick to it, too.
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the end is good too
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is it pepperoni-tasting?
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Pamela wrote:
is it pepperoni-tasting?
Yeah, actually, it kinda is. But at the same time, it works really well in other recipes. I used it in stroganoff, in a General Tso's recipe, and in tacos... I love making "seitammiches" with it. It's great cold.
When I use it in recipes that use a sauce I heat up a tiny bit of oil with the seasoning mixed in and cook it until it's a little crispy in a non-stick pan... then I add it to the dish. That way it doesn't ever get soggy.
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Great pictorial. I'm new to the seitan world. Just made the first batch last week. I would love to try a baked version. I don't like to bake in foil. I wonder if you could cook it in pyrex casserole?
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You need the foil to compress it so it is not spongy and fluffy... wrapping it tightly in the foil does that. I'm not sure how it would come out otherwise....
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looks awesome. thanks for the recipe.
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Excellent documentary.
I prefer the baked kind of seitan now to the boiled. I just haven't found a spice combo that I like really good in it yet.
I will have to try yours.
It looks awesome!
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That looks awesome. I think I'll give this a shot, too.
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very interesting. i am often intimidated by the recipes that make seitan seem too easy. if it doesn't take at least 4-5 hours, it seems like cheating. i will give yours a try, but it seems too easy! the pics look awesome, and the texture looks good too. hmmm. skeptical.
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I haven't tried a baked only seitan recipe like this before but it certainly looks good.
I shall give it a whirl...
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If any of you make it, lemme know what you think of it.
It is easy... takes about 5 minutes to throw together, then 90 minutes in the oven. Super easy.
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I'll bet that would make a good stuffed Field Roast-type thing. Thanks for the recipe and photos. I'm a-feared of trying to make seitan, but you make it look easy.
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I can never like the way seitan looks for some reason. I've never tasted it but it looks kinda meaty to me which grosses me out.
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My daughter loves seitan. I should try this and see what she thinks.
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I made a taco tonight with this seitan. SO. GOOD.
It has a little 'cheese', tomatoes, onions, seitan cooked in chipotle seasoning, and spinach. And hot sauce. The seitan was a little crispy on the outside. Nummy.
Last edited by Lachesis (Tue 12/5/06 11:37 pm)
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Thaaanks! I'm always down to try a new seitan recipe.
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i'm trying this today! but w/o the worcest. cause idon't have any and using kennyboy's "ketchup works like tomato paste" theory cause i don't have tomato paste.
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