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 Post subject: The Great Seitan Thread!
PostPosted: Mon Jun 01, 2015 11:55 am 
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I foolishly misplaced the Seitan-o-Greatness recipe, and now am struggling to find a fool proof recipe for my roommates to make seitan. I remember on the old forums having great luck with julie's sausage and other variants regardless of if I boiled, steamed or baked. But these days no mater what method I try we seem to end up with some ok, some great and some god awful seitan results.

So what are folks go-to seitan recipes? And cooking methods do you steam, boil/simmer, or bake?

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 Post subject: Re: The Great Seitan Thread!
PostPosted: Mon Jun 01, 2015 12:49 pm 
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I really love Tami's seitan recipes and her frying/steaming method. Here's an example but there are tons of other great recipes on her site.
http://www.veganappetite.com/2009/01/se ... d-yum.html


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 Post subject: Re: The Great Seitan Thread!
PostPosted: Tue Jun 02, 2015 2:34 am 
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The recipe I make most is I guess a seitan hybrid: the bean & gluten sausages from IDI. I make a quadruple batch (using a 15oz can of beans) and freeze the sausages to use in anything that calls for seitan. I steam them for 40 minutes.

If I need super, super firm seitan, I also like to slow cook it, so a half simmer half steam method. The recipes in Fresh from the Vegan Slow Cooker always turn out well for me.


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 Post subject: Re: The Great Seitan Thread!
PostPosted: Tue Jun 02, 2015 3:03 am 
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It's a bit wacky but I like to put either loads of marmite, mushroom ketchup or onion gravy granules in my seitan mix. It makes it all dark n beefy. I'm also most fond of steaming, and then letting it cool overnight, and then throwing it into fajitas or stir fries. (A couple of beefy ones I've made, only from my own feeble blog: one, two.)

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 Post subject: Re: The Great Seitan Thread!
PostPosted: Tue Jun 02, 2015 7:08 am 
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I've never had great luck with simmered seitan. I like the Chickpea cutlets from IDI best of all. I use that as my base recipe and change up the seasoning. Isa's steamed seitan sausages work really well for me, too.


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 Post subject: Re: The Great Seitan Thread!
PostPosted: Tue Jun 02, 2015 11:23 am 
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Simmered seitan from IDI is my go to. As long as I keep an eye on the summer it turns out great and the flavour is amazing. I've been making it a lot lately as it is prefect for grilling and using on kabobs.

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 Post subject: Re: The Great Seitan Thread!
PostPosted: Thu Jun 04, 2015 7:41 am 
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Is it the boiling that makes seitan go all raw dough-y?

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 Post subject: Re: The Great Seitan Thread!
PostPosted: Sat Jun 06, 2015 5:52 am 
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Every time I make seitan I swear it just gets better. I don't use a recipe, just my own made-up one, which usually consists of vital wheat gluten, chickpea flour, nooch, olive oil, soy sauce, worcestershire sauce, ketchup, garlic powder, seasoning and whatever flavour I want it to be....usually chilli and thyme goes in there.

I make sausage shapes, wrap them in foil, put them in a pyrex dish and add about half an inch of hot water.....then steam/bake in the oven 'til the water evaporates. I usually can't make it last more than a day or two because seitan is SO GOOD.

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 Post subject: Re: The Great Seitan Thread!
PostPosted: Sat Jun 06, 2015 9:17 am 
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I really like the smoky seitan roast from Vegan Diner.

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 Post subject: Re: The Great Seitan Thread!
PostPosted: Sat Jun 06, 2015 5:00 pm 
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B_A_D wrote:
Is it the boiling that makes seitan go all raw dough-y?

Yeah, I think the ones that have direct contact with water are much more likely to go soft/brainy than the wrapped and steamed ones. I always have the best results with steaming, though the boiled Seitan in Cookin' Crunk is insanely good and always works well for me.

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 Post subject: Re: The Great Seitan Thread!
PostPosted: Sun Jun 07, 2015 8:59 pm 
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I usually get best results from steaming. I most often make the seitan from AFR, Viva Vegan's white seitan, or seitan-o-greatness (which can still be found with a google search if you want to go back to your old standby)


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 Post subject: Re: The Great Seitan Thread!
PostPosted: Mon Aug 24, 2015 12:31 pm 
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I have very mixed results with seitan-making and would love to find a perfect fool-proof recipe. I usually make steamed vwg-chickpea flour sausages, but sometimes they turn out soft and bland and then I end up wasting valuable vwg. I am interested in trying a baked seitan recipe, would the texture be firmer?

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 Post subject: Re: The Great Seitan Thread!
PostPosted: Mon Aug 24, 2015 12:41 pm 
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Viva Vegan's white seitan for me too, it always comes out perfect.

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 Post subject: Re: The Great Seitan Thread!
PostPosted: Mon Aug 24, 2015 1:42 pm 
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Terry Hope Romero's seitan recipes are almost always my go-tos, specifically the cutlets in Salad Samurai (I've both baked and steamed them and they're amazing either way) and the five-spice cutlets in Vegan Eats World. Tami Noyes's unturkey is brilliant and perfect, too.

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 Post subject: Re: The Great Seitan Thread!
PostPosted: Mon Aug 24, 2015 10:01 pm 
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The Viva Vegan seitan recipes are the ones I use most often when I want to make a roast or stuffed roulade, but for the quickest and easiest fail-safe seitan I use the Soy-Tan recipe from 1000 Vegan Recipes to make crumbed cutlets. I think it's a good one for anyone new to seitan or who's having texture issues with other methods.

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 Post subject: Re: The Great Seitan Thread!
PostPosted: Tue Aug 25, 2015 3:04 am 
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Is the Viva Vegan seitan a steamed seitan recipe, or could it be baked?

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 Post subject: Re: The Great Seitan Thread!
PostPosted: Tue Aug 25, 2015 9:20 am 
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My absolute favorite seitan recipe is this Turkey Loaf from Everyday Dish TV. It's boiled in cheesecloth (which keeps it from getting spongy) and then baked. http://www.everydaydish.tv/videos/vegan-turkey-loaf/

From cookbooks, I also like:

Isa Does It: the steamed chicky-style cutlets
Vegan Diner: sausage patties, pastrami
La Dolce Vegan: all of the seitans -- but I steam them instead of boiling. (I add the liquid seasonings called for to a wet measuring cup and then add water to reach 1/2 cup and mix that with the dry mixture. Then wrap in foil and steam).
American Vegan Kitchen: all of the seitans

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 Post subject: Re: The Great Seitan Thread!
PostPosted: Tue Aug 25, 2015 10:09 am 
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I really liked Miyoko's chicken which is a threeway combo (snort) of fry, simmer and bake. I also really like Terry's steamed seitans from Viva Vegan and any and all of the recipes (but especially the chicken) from Vegan Diner.

I will also put this here:

http://yeahthatveganshit.blogspot.co.uk/2007/04/infamous-seitan-recipe-o-greatness.html

Mat.

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 Post subject: Re: The Great Seitan Thread!
PostPosted: Tue Aug 25, 2015 4:21 pm 
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Seitan o Greatness is the easiest one ever. Thanks Mat for posting that, i was just about to post the exact same link! it's the best if you like super firm seitan. Really easy to change the spices around to whatever you want. I always add cumin, mexican oregano, and chipotle peppers in mine.

For a big versatile loaf, I like the recipe from Vegan Dinner. Again, I always change the spices. I think the original one was smoky or something.

I also like the seitan from Vegan Eats World - the coriander ones. Those are baked. Really versatile. I have some in my fridge right now.

I prefer baked or steamed. Simmered is just to hard to get right, IMO.


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 Post subject: Re: The Great Seitan Thread!
PostPosted: Tue Aug 25, 2015 4:44 pm 
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Ha! I actually just made the Seitan O Greatness yesterday and was about to post about it XD it turned out great! The only thing I would change is to turn the roll over halfway through baking, the bottom of the roll was a little bit soft/mushy. But otherwise it was great, I fried it up for gyros and can't stop eating it. It's almost all gone already!

I also have a lot of luck with Bryanna's beefy seitan in the slow cooker. Every other method was very hit or miss for me.

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 Post subject: Re: The Great Seitan Thread!
PostPosted: Wed Aug 26, 2015 4:02 am 
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I'm glad I'm not the only one who has hit and miss experiences with seitan. Vwg is a rare commodity here so there is nothing worse than making a bad seitan recipe. I was thinking of giving the seitan-o-greatness a go, I might have better luck with baking it.

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 Post subject: Re: The Great Seitan Thread!
PostPosted: Wed Aug 26, 2015 6:44 am 
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[quote="jennyg2207"]It's a bit wacky but I like to put either loads of marmite, mushroom ketchup or onion gravy granules in my seitan mix.quote]Yessssss. Marmite makes a good burger. Or just salt and brown sugar.

I sometimes stir a couple of tablespoons of peanut butter in, roll little balls and roast them with a clucking ton of oil and spices and some stuffing balls.

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 Post subject: Re: The Great Seitan Thread!
PostPosted: Wed Aug 26, 2015 7:15 am 
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Gulliver wrote:
I sometimes stir a couple of tablespoons of peanut butter in, roll little balls and roast them with a clucking ton of oil and spices and some stuffing balls.


The peanut butter is an interesting idea, Miyoko's recipe for seitan ribs has peanut butter in it, http://veganfeastkitchen.blogspot.ie/2015/07/unribs-from-homemade-vegan-pantry-by.html.

Everyone keep their seitan tips and recommendations coming :)

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 Post subject: Re: The Great Seitan Thread!
PostPosted: Wed Aug 26, 2015 3:34 pm 
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There are so many wonderful seitan recipes these days! My personal faves include the chicky cutlets in Vegan Sandwichs Save the Day. The recipe makes a ton (ten nice-sized cutlets) and I prefer the flavor and texture of these cutlets over the ones in Artisian Vegan Pantry, which were too soft for my preference. It uses the oven broth method so they come out great every time! I love Julie Hasson's Italian Sausage recipe, which are steamed as well as the cutlet recipe in Vegan Diner. The pepperoni in AVP is incredible, it has a wonderful flavor and nice spice. It's a baked seitan so it's a bit dry but not in a bad way. I also really enjoy the gobbler slices and mushroom-tomato seitan from the sandwich book I mentioned above. The seitan loaves in Vegan Eats World and Salad Samari are great, and ridiculously easy too!


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 Post subject: Re: The Great Seitan Thread!
PostPosted: Wed Aug 26, 2015 4:25 pm 
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Blueberry wrote:
Gulliver wrote:
I sometimes stir a couple of tablespoons of peanut butter in, roll little balls and roast them with a clucking ton of oil and spices and some stuffing balls.


The peanut butter is an interesting idea, Miyoko's recipe for seitan ribs has peanut butter in it, http://veganfeastkitchen.blogspot.ie/2015/07/unribs-from-homemade-vegan-pantry-by.html.
Everyone keep their seitan tips and recommendations coming :)


Julie Hassons rib recipe does too, although I prefer Tahini.

Personally I go for anything from Julie Hasson or Tamasin Noyes

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