Post Punk Kitchen Forum

Does anyone have any tips for salvaging fluffy/brainy seitan?

I was making a double batch of surefire seitan from AfR and the broth got too boil-y and now I have a double batch of mushy brains. Boooo. I can't bear to throw out so much food & work (I never have time to make seitan lately. seriously, I almost cried)... any tips for using it anyway?

I was thinking of squeezing out as much extra liquid as I can & chilling it to firm it up. Then I'll chop small (and try to crisp it up in the pan first as much as possible) and use as "mince" in pasta sauce, enchiladas, etc.

Any other ideas? Stories of successful saves? Join my pity party?

Crumble it up and flavour for taco meat. Eat a lot of tacos.

yeah this!

also, is in the inside totally mush, too? sometimes the outsides get fluffy while the insides are firm, so you might be able to salvage some that way.

also yeah, maybe put it in a strainer with something heavy on top to press some water out of the fluffy bits

the last time this happened to me, I chopped it up really fine, tossed it with some bbq sauce, put it on top of a pizza with red onion, pickled jalapenos, cheddar Daiya, topped with Fritos. Oh yea.

Meatloaf

Grind it up and use it to make won tons.

Tacos! Meatloaf! Won tons! Yes!

Thank you! Yes, the inside is totally mushy too. I can't believe I didn't think of some of these, though, and I have a LOT to use, so thanks!

Make a big batch of traditional bolognese style sauce and freeze in batches. It is awesome for spaghetti and traditional lasagne (layered with the bolognese and bechamel instead of marinara and ricotta)!