What to do with Seitan?

Question

I bought it and tried it and it was weird but I had it before in a health food restaurnat and thought it was ok...
Good recipes you know please or ideas you know that work for seitan please!

I didnt thumbs down you!

Answer 1

Seiten is wheatmeat, or basically wheat gluten (protein part of the wheat). It is really easy to make too! For the dry mix, I just take a box of vital wheat gluten, add 1/2 cup of some other flour (wheat for classic texture and taste, potato or tapioca flour for a smooth texture and no taste, or chickpea/soy flour for a meaty texture and taste), and 1/2 cup of brewer's/nutritional yeas; then for the wet mix I blend together a box of silken tofu (organic and regular tofu/not morinu), 2 or 3 tablespoons of soy sauce/tamari, 1/2 cup of olive oil/grapeseed oil, and 1 cup of water. Mix the dry with the wet to get it into a smooth elastic dough. Then use it the way you want to:

Roll the whole dough up in cheesecloth and tie with baker's string, fill it full of a brewer's yeast broth (1/4 cup of brewer's yeast, onions, garlic, salt, and spices like basil/margoram/thyme all in about 3 cups of water) and cook it in a clay cooker at 270 degrees, turning it over in the broth every 45 minutes to keep it moist. It is done when it soaks up all the broth. Then remove the cloth and string and do whatever you want to for a roast! I like to put a glaze on the outside (pineapple something) and put it back in the oven till it is crispy on the outside!

Easier way is to make little dough pancakes out of it (flatten to about 1/4 inch thick cause it will double in size while cooking) and put into a glass rectangle pan. Again fill with broth to over cover the pancakes, cover the top with foil, cook at 350 degrees for two hours, and flip them every 30 minutes or so to keep them moist as they soak up the broth. When they are done, you have to put them in the frigerator or freezer if in a hurry, and make them cold. (You can freeze them for a chewier texture). Then I make scallopini out of them! Bread them, and I like to bake them with a brush of olive oil to get them crispy in a hot oven (400 + degrees), but you can also fry them (but my bread crumbs fell off and started to get real dark after 10 minutes of frying and had to quit (then I baked them and liked that better. Plus I was squimmish about all the oil that they were taking up while frying them)).

Hope that helps a little.

Answer 2

First of all, make your own! I buy the vital wheat gluten that Arrowhead Mills makes. I mix it with water to form a dough per package directions and knead for a few minutes. I split the dough into two lumps (because I use the whole box of gluten). I make one of the broths listed in "La Dolce Vegan" by Sarah Kramer (but you can just use vegetable broth if you're lazy). I simmer for 50 minutes, and voila.

One thing I never do is use the seitan in a recipe the day I make it. Once you've let it sit for a day at least, you can use it in almost any recipe. My favorite thing to do is to veganize meaty recipes.

Answer 3

Cheap and easy thing to do with Seitan! :
I buy a box of vital wheat gluten (from Walmart, $1.25)
I buy a packet of McCormicks Buffalo Wing Seasoning (Hickory BBQ or Garlic and Herb....the Original has honey in it...about $1.50). I mix the wheat gluten and the seasoning, then add water until it forms a dough. Then I take two bowls. In one bowl, I mix flour and seasoings (onion salt, pepper, etc...whatever you like); in the second bowl, mix water and mustard. Add some of the flour mix to the mustard mix until it becomes thick, but still soupy. Add a little bit of baking powder to the flour mix. Cut up the seitan, dip it in the mustard mix, then coat it with the flour mix. Lay the pieces in a pan with oil and cook until it's brown and crispy. Tastes (almost) like fried chicken.

Answer 4

Fajitas are good...
Just cut the seitan into strips and fry it with onions, bell pepper, olive oil, garlic, a little soy sauce, cumin, chili powder, and paprika.

Answer 5

I use mine in casseroles in place of meat. They give the casserole that fatty umami texture. I have also chopped it up and used with TVP and GimmeLean ground beef to make a veggie loaf for sandwiches. It was good in that too.

Answer 6

What is Setian?

the only exposure to that word I've had is from Iced Earth's new album.

Why the thumbs downs? I was only being honest.

and from the response below me, it seems like something I'll have to try, if only to know whether or not I like it.

Answer 7

Burn it everything tastes good almost burnt!!!!