seitan o' greatness
Posted by Anonymous on Oct 09, 2007 · Member since Dec 1969 · 11789 posts
Lives up to the hype, I need to work on getting it a bit tougher in texture and fiddle with the ingriedients a bit....but its way awesome
Id post pics, but my cameras still broke, and now its half eaten anyways
http://www.virtualfestivals.com/myfests/public/style_emoticons/default/nono.gif I don't like the sounds of those flavours!
I think I'm gonna try seitan sausagisn't this weekend. Will report back with success/fail story.
shell, I've made those vegandad sausages basically with a colander over a pot of boiling water and they came out ok.
Exactly! I don't have a steamer, I just used a metal colander on top of a pot... I'm ghetto like that LOL... I didn't make his sausages yet though (I have been eyeballing them) I did make his Veggie Lunch Meat and it was fantastical <3
these sausages are, what i like to call pure goodness.
http://larrydaniele.com/Portals/0/Images/Field%20Roast%20Grain%20Meat%20Sausages.png
they do look rather amazing, but please stop taunting me with your US goodies!
http://www.virtualfestivals.com/myfests/public/style_emoticons/default/nono.gif I don't like the sounds of those flavours!
fine!
So...holy crap, I'm glad you guys made me aware of this recipe.
I made 2 batches of this seitan recipe this week. One the traditional way, and the other I played around with a bit. Both came out really good, considering it was my first tries at making seitan. In my experimental batch, I added 2 baby yukon potatoes, ground flax/cashew/almond, minced onion (used all garlic in first batch), and carrots. Then I used tin foil to roll them into sausage links. The texture was different from the original recipe, but in a good way.
I would describe the texture as more chunky-ish, instead of the pepridge farm style, solid log (if you've made this before, I'm sure you get what I'm trying to say here.)
Next time I would probably add some maple syrup, liquid smoke (maybe), sage, and more pepper to truly make it taste more sausage-like.
these sausages are, what i like to call pure goodness.
http://larrydaniele.com/Portals/0/Images/Field%20Roast%20Grain%20Meat%20Sausages.png
The apple sage ones are KILLER. The rest are just aight.
In the Vegan Brunch book there's recipes for soysage that use pinto beans, and you steam them. I made them once and they came out pretty good. The were little, like hot dog size. The steaming is quicker than the baking, if I am recalling correctly.
yeah the vegandad blog has a steamed sausage that uses pinto (I think) beans. I will definitely try steaming some once all my kitchen stuff arrives.
BUT I did make sausages in the oven today. I've only tried one tiny little peice and so far, so good. We're gonna have bangers and mash tonight to really try them out. This is one of N's favourite meals, so we're both quite excited about this.
I used a modified seitan o greatness recipe - omitted most of the spices called for and used various herbs, a stock cube, some marmite mixed with water and diced onion and garlic. Just coz we were after a basic sausage taste and not a spicy sausage. I used one whole recipe and got 8 good sized sausages.
http://i477.photobucket.com/albums/rr134/shelloid/PICT1218.jpg
I'm so proud of them!!
those look awesome shell!
Mmm... store-bought seitan from the local food co-op is great, but I'm scared to try making my own, haha...
Shelloid, those look to die for. w00t
just in case anyone was wondering where this recipe is, it is HERE
eee you made them, awesome!
Hope to hear soon that they were super tasty tooooo : )
I baked our house out of gluten flour last weekend and mr oww was sad that we weren't going to get a chance to get any more due to being in Wellington and not getting home till after the bulk bin shop closes, but Theo came to the rescue and directed us to a shop close to her house where we stocked up with a nice big bag of flour so tonight I'll probably bake up a seitan storm : ) mmmmmm
N's opinion on the sausagisn't:
yeah, they were alright. they were better than the 2 types we've bought since being in NZ. Texture was good and they looked a bit sausagey. And not too much like a bit of poop (except he's lying there, he really thought they looked like jobby)
I thought they were good, texture was good, but probably could've been cooked for longer (I cooked them for about 45mins in the oven, but maybe would've been better with a full hour). I also think I will have to play around with the flavours. But will definitely make again, because as N said they were better than the shop bought sausages and way way cheaper.
I created a sandwich for the restaurant I work at using a variation of the original SOG recipe. Most people have no idea what seitan is, but the veg people love it. Not only that, but all my co-workers who have tried it have loved it. The local indie newspaper put out a list of the 10 best sandwiches in town and my "Wheat-Meat Manifesto" made the list! I will be forever grateful for what the SOG has done for me and our city by just giving people good food to eat for once.
wow,,,that's fantastic that you sandwich made the grade!!! (tell us....what was in the amazing sammie, apart from SOG)
Really simple: We just made the seitan with a few more Asian type spices (more ginger, garlic, tamari, etc), baked and sliced it. It was served on whole wheat bread with red and green peppers and onions that were sauteed in an orange-y type sauce. That's all she wrote. Some people said it would be better with cheese, but in my mind, even if you are not vegan, doesn't the thought of dairy and chinese food feel a tad sickening? Like I said though, the customers who tried it loved it. One lady was actually mad when she got the sandwich because she thought I had served her real meat!
mmmmm, that sounds good.
I'd not thought of doing an Asian inspired SOG....not sure about that idea, but maybe. I can see it would be good in a sandwich with those fixings. Maybe I should be brave and try another type of flavour (even though I did diss oww when she suggested it!)
mmmmm, that sounds good.
(even though I did diss oww when she suggested it!)
ha!
that's exactly what I was thinking when I read the beginning of your comment hehe
Seriously, the ginger hoisin one is yummy!
Pages