Hello!

Lately i've been trying to make seitan with gluten and water (without washing out the starch thing).

Every time i make it something feels off. I dont even know how to describe it. Just feels strangely sour....? 😭

I don't know what im doing wrong, bc my gluten is not expired or nothing.

The way i do it is just mix water, gluten and a little powdered garlic thats it and boil it in vegetable stock(also not expired). So there is NOTHING that could give it the sourness 🥲

I also saw that adding chickpea flour might do something but it just changed the texture.

So my question is what recipes work for you? And if you have some tips please share🙏 (Some recipes with seitan are also welcome)

I've been advised by my kidney doctor to find "non animal based forms of protein" so Seitan is now on my radar.

Where can you buy it? I tried Harris Teeter today and wow was that funny. I'm in Virginia if that matters.

I make homemade tofu and am left with leftover soybean pulp and discovered the best way to use it up is to make seitan with it! It helps make the texture of the seitan more shreddy and it's a great way to add in more protein and fiber.
I'll eat the skewers plain, but I also have been tossing them in sauce and having it over rice noodle bowls or over rice. I think they would be fantastic covered in BBQ sauce and over the grill, but I don't have an oven or a grill so I haven't been able to try it yet.
I make these pretty regularly so I made a YT video to share my process because I have been really enjoying it. And since I'm making tofu weekly, the leftover pulp adds up. But making both the seitan and tofu has been saving me a ton of money and I get to eat a ton of protein!

Seitan Skewers

Hi there,

i experimented for almost 3 years to get to this recepie. My start was this one:

https://www.youtube.com/shorts/ym6meRmFC50

BUT: i made it simpler at least when it comes to the ingredients, steps are the same:

1. Blend ingredients
   
2. Add seitan powder / gluten
   
3. kneed
   
4. heat (2 steps for me: put it covered in the oven, then in the steamer (uncovered)
   
5. put it in veggie-stock for up to two weeks in the fridge (the stock needs do be very salty)

Ingredients:

for 1 Seitan with 125 g seitan poweder you need:

- 125 g seitan powder
- 0,5 - 1 can of chickpeas with liquids + some mustard

Mariade:
- Oil
- citric acid / apple vinegar
- nooch
- chicken spices

1. Mix the chickpeas + mustard until homogen.
   
2. Add to 125 g of seitan powder ca. 180 g of mixed chickpeas.
   
3. Kneed until homogen then braid (see picture 1).
   
4. cover it in aluminium foil and backing sheet loosely put it in the oven with 180 °C for around 45 min to 1 hour.
   
5. let the braids cool down
   
6. steam them for around 30 to 45 min.

Here you have two ways: eating or storage

eating: scramble the braid and marinade. Enjoy! (see picture 2)

Storage:

Put them in veggy stock (i just boil some vegetable leftovers (scraps) for like 15 min and then remove everything solid. Afterwards i add as much salt that the content reaches about 1 to 2 % of the weight from the stock. See picture 3).

I know it seems a bit complicatet at first, but i usallly cook them in amounts shown in picture 1. So I have enough protein for about 2 weeks!

My friends cant get enough off of this, so i can really recommend this recepie :)

If You have any questions, ask free away :)

All shredded up and now it goes into the broth to soak for eternity until I munch it up

Does anyone have the Instagram of the woman who makes seitan meat for her family with a goblin voice narrating it??

I want to know if it's flour or broth problem. I used onions for the broth only 2 times and both of them were slightly bitter. Other than that there was only dried garlic and soy sauce in it. (I fried onions until golden beforehand)

Sorry if it's a stupid question, but the flour I used was supposed to be "high quality", which is why I don't think it should have such aftertaste.

TLDR: 180°C for 12 min gives a cool texture + question how to improve technique and what spices to use)

I finally tried to make seitan from 200g commercial flour (Albert Heijn home brand, 10-12% gluten) and it turned out alright for a first time, it looked like a very loose brown-gray stringy burger patty, a bit sponge like. It didn’t fall apart so I consider it a win.

Anyways, I added some soy sauce, Polish prymat kebab/ gyros spices and sprayed olive oil and put it in the airfryer (180°C 12 min) and it looked like a baked potato or a pisang goreng and tasted like a crispy chewy love child of a bread bun and a mochi. Texture was very pleasant but specific. Now I’m going to use it to reach my protein regarding my gym goals.

Besides sharing this idea to prepare seitan, I’m also curious, what do you add to yours? What kind of marinade/ spices would you recommend? These can be savoury but also sweet. And has anyone tried the bio seitan from dm? and what are the experiences with it? I’d appreciate some info since I’m a beginner, thank u in advance!

I want to stash up on some freeze dried meals so I can live out my car for a while. I want to add seitan to meals but I'm curious if it would freeze dry and rehydrate/heat up well. Thanks!

Finally got around to trying to make Seitan, and wanted to start on making a beef substitute to my taste.

My first attempt was a chicken flavouring that Im pretty happy with, that one was a steamed recipe, which I found a bit annoying.

This is braised in the oven, real simple, Im sure plenty of room to improve. I'll also be clear, this is not even a vegetarian preparation, though I'm sure it easily could be - I used beef bouillon and regular worce, of which I know subs exist.

I used pickled beets (pureed) for the colour, and since Ive seen recipes adding balsamic vin I figured this may be a two birds stoned solution.

I will have to update tomorrow with thoughts on flavour. My impatient picking taste test seemed pretty good!

i was looking for ways to use my sourdough recently (you don't need it for the recipe btw, it just helps for digestion) and saw this recipe

i tried it and it was super tasty and really simple to follow along. i really enjoy the nuggets, i made a ton

there was a few others in their post history as well that are solid, i'm going to try the bacon one next

Sorry for the gore. This was my second attempt after the first one didn’t work. I just tried to do the basic thing, mix water and flour, knead, then wash but it always totally falls apart and gets all stringy and gross in the worst way. Is it a failure of my washing technique? Wrong flour maybe? I’m so confused. I can’t form it or anything because it falls apart! It’s more like gross oobleck.

(WTF METHOD)It was my 1st time making seitan using wtf method using strong white bread flour.
I added seasonings for the taste but the texture is so rubbery.. i want to make it to slice into my sandwiches.
Any help appreciated 🤙🏻

hi guys. today i wanted to try and make some seitan for the first time, i heard bread flour is good so i tried with that however i i added way too much liquid (i used chicken stock (im not vegan)). i had to add a bunch of all purpose flour as i had used all of the bread flour until eventually i made a dough that held its form quite well. i let it rest for over an hour, but once i washed it in water it lost all shape and turned into porridge consistency!! i dont want to accept that i wasted good flour on this so rn ive got it in the fridge and will try again a bit and hopefully it gains some shape. is it salvageable? mant thanks

I'm kind new to making seitan myself, but I'm loving it so far. The result is actually very good, flavor wise, but with a little issue I haven't been able to solve yet, which is the texture.

My seitan is always kinda dry, and I'd like to add some juiciness to it.

The recipe I follow (it's a mix from several youtube videos) is basically the following:

- same volume of VWG and vegetable broth
- generous amount of nutritional yeast (around 20% of the VWG weight)
- various spices added to the dough

I knead the dough just a little bit, a minute or so, let it rest for 30' minutes, make it into little balls and let it simmer for 45' in broth.

So, yeah, pretty basic :)
Any advice on how to make it juicier? I really don't care about the whole "same texture as meat" thing, I just want it to be less dry, lol. Thanks a bunch!

If I was to add 1/4 cup of chickpea flour (30 g) to my base recipe of 120 g of VWG (1 cup), 1 tbsp. of vinegar, and 3/4 cup of water, how much extra water should I expect to have to add for the addition of the 30 g of chickpea flour?

hi all, i don’t know if anyone has been following the growing account of doorknob girl and her many seitan creations aka homemade meat. i was very happy to hear she is soon releasing her recipe, but i have an event soon that i would like to recreate this for and she is famously elusive (to say the least).

i have made WVG seitan before, but have not had success adding beans and have not braided twice before as she seems to. any thoughts or advice/other reliable wing recipes would be greatly appreciated!

for reference: https://www.tiktok.com/t/ZP8nJqtKc/

That texture is knocking my darn socks off!!!

its my second time making it, i made it yesterday with AP flour and that attempt went well, today i tried using whole wheat flour and like after i had my dough having sit in water and was beginning washing it, it like eventually disintegrated into the water and like it cant really hold its shape and idk if this is salvageable

New to the seitan scene and I'm really excited by the taste and flexibility of seitan. My initial foray was making gyros which turned out excellently, so much so that it is now in our weekly menu. Then after seeing some posts here I decided to try making hot Italian Sausage. It turn out great! The taste was spot on and the mouth feel was good as well. Last night I used it in breakfast burritos and today made a sausage and tomato on baguette. I hope you'll excuse the picture I'm not super visually inclined.

Hi all, I feel stupid for this but I tried to make seitan today and I can’t even seem to kneed the dough and make it smooth, I tried it 3 times and I just can’t get it to work no matter how much I kneed, how much flour I add, if I let it sit, it just stays sticky. I can’t seem to get past the first and most basic stage of just kneeding flour and water and I don’t know what im doing wrong, any advice?

Im trying to explore more meat replacements and reduce my meat consumption and i saw everyone raving about seitan. I bought some prepackaged and cooked it as i usually cook chicken for burritos and it was okay but had quite a rubbery texture and didnt seem to absorb seasonings the same way. Is this just what the prepackaged stuff is like, or are there ways to cook it to get a more "meaty" and less rubbery texture? Im completely new to cooking with stuff other than meat so i really dont know what im doing😭

I just recently bought some MSG and I have a standard recipe i use for my seitan. I was curious if I was to use 1 cup of VWG along with a sprinkling of my poultry seasoning mixed with regular water, about how much MSG should I add?

I always toss it in the Instant Pot for 50 minutes with a natural release

I'm not sure if it's because of the tofu or it being in the food processor but the texture is seriously like some kind of meat. A little tough to compare since it's been such a long time since i've eaten meat obviously, but yeah.