Basic Seitan - Wheat Meat (Vegan Meat Substitute) Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 11, 2015
I live over in Europe, and I don't have access to nutritional yeast and Bragg's Aminos. I followed the recipe as best as I could, substituting a veggie broth powder and soy sauce. I am very happy with the results. When I would make a different recipe back in the states it would crumble into bits. This held together very well. I found the dough easy to work with, and reshaped it after it was chilled to get the right log-look. Something I learned from my grandmother: the same spices you put into the broth, you put into the gluten steak dough. You can play around with it as much as you like. I remember once my grandma made a mistake and fried the steaks in a chili oil, and they were the most delicious! Thanks for the recipe!
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Reviewed: Aug. 18, 2014
I am a young chef and newly appointed vegan chef (can't stand working with meat). A vegan friend of mine has always made great Seitan and have asked him repeatedly to teach me how to make it. Now that I have found this amazing recipe, I am going to shock him. I can't believe how simple it is! Thanks. My question is how do you mould it into a shape when cooking?
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Reviewed: Aug. 8, 2014
My husband has recently become vegan and I am allergic to soy, so finding a good seitan recipe was a necessity. After looking at many recipes on line and in cook books, I decided to try this one. There was only one ingredient I didn't already have in my cupboard and it looked in line with other recipes I saw. My husband and I loved it. We ate it solo just as a snack (it really tastes that yummy), we made pan fried coconut seitan balls, taco filling, and used the left over bits and broth for a soup...so it is also versatile and able to take on flavors of many types of cuisine. My only complaint is that I should have doubled the recipe!
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