Friday, July 07, 2006

A Seitanic Experience

BBQ'd "Chicken"
1 lb soy "chicken" seitan

I have a confession...... I am not a big fan of Seitan. The texture is too meaty for my liking, but it's something that my husband and younger son like, (my older son doesn't like it and won't eat it unless it's ground) so I make a batch every week or so. Since discovering this lovely vegan blogworld and Bryanna's website, I realize that there are ways to make it more palatable. I also got the Real Food Daily cookbook which instructs you to cook seitan in a way I've never heard of before, in the oven packed into a square baking pan, baked in a water bath. Well, I took a little from several recipes and gave it a try. First, I don't turn the oven on if I can help it, so I used a huge , wide stockpot, and cooked it on the stove.

Here's what I ended up putting in the seitan:
3 cups vital wheat gluten
1.5 cups soy flour
1 15 oz can white beans, drained
3 cups leftover "chicken" stock
lots of onion powder
lots of garlic powder
sea salt
about 1/4 cup oil (the RFD recipe called for 1/2 cup)
1/2 cup nutritional yeast
about 1/4 cup unbleached white flour (I know, it's not very good for you, I just didn't feel like grinding any whole wheat)

I used my kitchen aid with the dough hook and mixed it for a couple of minutes, then greased a square baking pan and stuffed the dough into it.. then put it in the large pan and poured water halfway.. RFD says to cover the dough with foil, but I didn't.. I turned the heat on med-hi and cooked it for around 2 hours, making sure to add more water as needed. I turned it out and cooled it for a while, the cut it into fourths. This made about 4 lbs of setian. It was getting close to lunch time, so I cut 2 lbs of it into slabs very much like I would firm tofu and make a quick bbq sauce out of onions, liquid smoke, mustard grill seasoning, garlic, tomato paste, water, dark soy sauce, a bit of stevia, yellow mustard and celery seed. I simmered the seitan slabs for around 30 minutes and then put them on a bun with vegenaise, onions, iceberg lettuce (white trash vegan cooking yeeehawww) tomatoes and pickles. Delicious. I have a bunch leftover and I think I will grill the leftover slabs... and the time after that I'm going to use my chipotle orange bbq sauce.

I cubed the next pound and those are marinating in a teryaki type sauce.. I'll make a veggie stir fry with it tomorrow or maybe for dinner. I have 1 lb left.. I'm not sure what I"m going to do with it. I'm thinking of slicing it really thin and using it for cold sandwiches or maybe we'll marinate it in teryaki for sandwiches. who knows. It will go in the freezer if we don't use it in the next 3 days. Oh... I just had an idea.. I can freeze it and then slice it really really thin and marinate it in reuben marinade and use it for philly "cheez" steaks and reuben sandwiches.
I hope my older son likes it.

8 comments:

  1. i'm going to make that seitan frm VwaV someday...

    someday...

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  2. I am definitely going to try this recipe! I have been trying to find a reliable seitan recipe I can work with and this seems just what I was looking for!

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  3. I like seitan well enough when used in a stir-fry or a stew, something like that. I've never tried it in a sandwich though. That would probably be pretty good.

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  4. Firm tofu in seitan takes it to a new texture level. I didn't care for seitan on the stove top when I made it either. With the tofu in it and in a crock pot (if you don't want to use your oven) it is incredible.

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  5. Praise Seitan.. that is what I keep repeating 10 times everyday ;-) .. its become a staple for me.. Actually I've had Salisbury Seitan at RFD and its awesome.. but I still think Native foods seitan is the best.. but this recipe is definitely worth a try!!

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  6. Thank you for the seitan recipe. I am always looking for "sure-fire" ways to prepare it as i have had some disastrous times with this gluten thing. Wonderful post, Melody!

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  7. I love the wheat meat. I've made the VwaV seitan and it turned out pretty well. I've never heard of baking it in the oven though. This looks like an awesome recipe, thanks for the posting. I went to Native Foods last night and had the philly peppersteak sandwich with seitan, just heaven! My friend bought the NF cookbook, I'll have to borrow it and see if I can manage to make the recipe in there turn out like the stuff the restaurant serves, because I could seriously live off seitan sandwiches.

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  8. I'm not a big fan of seitan either...

    Okay, I don't like it at all because of the texture. I think it might taste good in a sandwich though. You should definitely try making the reuben and philly "cheez" steak.

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