Reviewed: May 20, 2007

The seitan is much less 'spongey' if you put the seitan in cold broth and then bring it up to a simmer instead of dropping it in boiling broth.

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frito19

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Reviewed: Apr. 4, 2007

I've always baked my seitan in the oven because boiling it always seemed wrong to me, but I thought I'd give this a try since everyone seemed to like it... Suffice it to say I'm glad I halved the recipe first. The end product was spongey and SO salty. The flavor wouldn't have been bad had it not been so salty, but the texture was just not good at all.

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Feb. 20, 2007

As one reviewer mentioned already, this does have a much spongier texture than the seitan recipe I was used to working with, but I rather like that, especially for vegetarian chicken salad recipes. I prefer to use the chewier texture for things like stews and casseroles.

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Mary M.

Cooking Level: Expert

Living In: Overland Park, Kansas, USA

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Reviewed: Jan. 4, 2007

Very good!

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Strwbrrykizzes

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Reviewed: Jun. 19, 2006

This turned out very tasty -- I was quite pleased by the flavour. I look forward to making this again.

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Corbet

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Reviewed: Apr. 1, 2006

I will say that it had excellent flavor, it soaked up so much into it. However, it came out very spongey, not quite seitan. I will try a second batch another time and see how that on fairs.

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Caseyspunk

Cooking Level: Intermediate

Living In: Colorado Springs, Colorado, USA

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Reviewed: Feb. 10, 2005

this was wonderful! my partner absolutely loved it!

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krissy

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Reviewed: Nov. 4, 2004

As far as seitan goes this is pretty good. I have tried to make seitan a few times and this was definitely the best one I've tried (easy and similar in taste to the store-bought kind. I didn't use the dashi kombu because I live in a rural area that doesn't sell it; it still turned out pretty good.

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