Recipe by soapymayhem
"This seitan is eaten by vegans as a meat substitute. The flavoring for this goes well with pretty much any dish, but depending what you are using it for you can change the flavors up a bit by adding finely-chopped herbs to the mixture, or if you're making something Asian or Indian, some grated ginger wouldn't hurt."
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1 1/2 cups
vital wheat gluten flour
ice cold vegetable stock
grated lemon zest
salt-free seasoning blend
ice cold water
Followed all the directions, even added extra vital wheat gluten because it felt like it would fall apart. I was still nervous but went ahead.. I simmered most of it and the rest I sauteed. It fell apart like crazy. The flavor it good but it's practically mush. I'm currently trying to salvage it by baking what was simmered. I'm hoping that will pull enough moisture out and not have this be a complete waste.
Added about an extra 1/2 cup of VWG based on previous comment but texture and flavor both turned out nice.
My first try at seitan.. delicious and easy. I had no problems with it at all. I fried some up so edges got crispy and am using some in a recipe tonight.. and this tastes MUCH better than it looks
Soggy, but tasted good!!! I'm going to try it again, but add less liquids. We'll see how it goes!
* Percent Daily Values are based on a 2,000 calorie diet.
Best Homemade Seitan
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 10
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