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
I've been trying to mess around with this but I think my BF is gluten intolerent. He won't admit it but I see all the symptoms. Sometimes I have to 'cheat' on him with other foodies who can try out my stuff ;) ;)
somewhere around page 11 on the original PPK SoG thread, someone posts a "gyro" version... I prefer that to the original. Great stuff. I think it helped me turn a friend of mine onto veganism.
somewhere around page 11 on the original PPK SoG thread, someone posts a "gyro" version... I prefer that to the original. Great stuff. I think it helped me turn a friend of mine onto veganism.
Ooo thanks Cephi! Gyro sounds yummy!
I was very surprised at how well my pepperoni seitan o' greatness turned out. I did a mix between PPK and fat free kitchen's versions.
hmmmm dunno bout this seitan stuff. After reading so much about it on vegweb, I got some and made a mushroom stroganoff with it awhile back.
I found it a bit too chewy, and the texture surprisingly meat-like, which turned me off. I think I've been too long without meat at this point, AND too long not missing it, to want anything meat-like in my food. But I can see how its a great substitute for meat, definitely.
However, my boyfriend was just at that point moving away from eating meat, and he said that the seitan helped him by 'hiding' the fact that there was no meat in the dish. He'd flip over the gyro, thats for sure!
hmmmm dunno bout this seitan stuff. After reading so much about it on vegweb, I got some and made a mushroom stroganoff with it awhile back.
But that's the thing about seitan o'greatness you bake it not boil it and it comes out very different!
If you didn't like it before you might want to try this kind.
Adam, I have found that the more you knead it, the denser it is. You might give that a try.
Thanks for posting this Adam.
I'm all jazzed to try some new seitan o'greatness versions.
I want to see if I can make buffalo wings with it.
Any seasoning suggestions? I'm gonna just bake it up chicken flavored and then cut it in strips and grill in hot sauce.
But what to season it with? Hmm...
Hmmmm seitan. I think that's one of the best things on this earth.
one of these days I'll be brave and make my own.
I just got finished eating some, but it was Whitewave's store bought brand. Still delish.
Sadly, I haven't made it yet. I tried Seitan at Sublime in Ft Lauderdale and it was ok. I then tried it from Whole Foods and it was HORRIBLE!! I definitely need to get on the ball though.
mine came out sort of cakey....i think my oven is just way off so it didnt get cooked at the right temp. I need to go buy an oven thermometer
i was making seitan w/ my feet.
in my dream anyway. :D
talk about cravings.
funky feet-y seitan. anyone? :)
i was making seitan w/ my feet.
in my dream anyway. :D
talk about cravings.
funky feet-y seitan. anyone? :)
I'll take some with alittle 'jam' perhaps
mine came out sort of cakey....i think my oven is just way off so it didnt get cooked at the right temp. I need to go buy an oven thermometer
When I finally bought an oven thermometer, I found that my oven's settings were sometimes as much as 70 degrees off, and usually about 50... it's a purchase I definitely recommend.
Also, cakeyness might result from not wrapping it tight enough. Make sure you use thick foil or a double wrap... mine burst open at one end once, and the seitan expanded on that end. I was left with a log of 'meat' that was mostly cylindrical but bulged slightly at the end, and it looked exactly like, uh, something that wasn't particularly appetizing. Let's just say that carving and eating it was some kind of Freudian nightmare.
Let's just say that carving and eating it was some kind of Freudian nightmare.
HAA! been laughing for a few minutes...hard to type clearly...hmmm...
Do you have a toaster oven? Much more reliable...from a Freudian sense...it comes out like a tube of pepperoni...no fear or trepidation...awesome.
mine came out sort of cakey....i think my oven is just way off so it didnt get cooked at the right temp. I need to go buy an oven thermometer
I've heard people say it's "bready" if you taste it hot but if you let it cool all the way that goes away.
ok ok ok, so I know I am really reviving an old old thread, but I wanted to comment on the seitan o' greatness recipe and didn't want to make my own thread when there was a perfectly good one already (albeit a bit old)
So I made this for the first time on Saturday. It's only the second time I've made seitan (previous one was a simmered version) and I was shocked at how amazing this was.
I loved the simmered vesion, but preferred this one. OMG it was amazing, truly great! I had it on pizza the day I made it which was totally yummy. Then last night I made a 'carbonara' with it and that was brilliant too.
I am trying to think of other ways I can use this. Seriously, I have become obsessed with it already!
But I was wondering whether anyone has tried cooking it in smaller logs to make sausages? One of N's favourite meals at the moment is sausage and mash, but he hasn't liked either of the brands of veggie sausage we've bought here in NZ, and has said he would prefer it if I made some.
I saw on vegandad (I think) a recipe for seitan sausages, but that called for steaming them - our steamer is on the water on the way here! Having made the saitan o' greatness I think that baking would be fine, but don't know how long for or what temp.
Any ideas?
Also, any other comments and praise for seitan o' greatness?!?
Necro posts are totally ok when you note that you resurrected it. Just give it an announcement in yer post and you should be covered. Inside I am so snickering at all the gamer geek speak I just totally made apply here! muhaha
But on the topic, seitan sausages would be pretty simple I think. Simply make them smaller and toss them in the over for half the time. Check one and if it seems done then fine, if not give them 10 minutes more and check again.
You could also put a pan with water in it into the oven if you want to try to
get some steam action going as well. So the top rack would have the foil wrapped seitan and the bottom rack would have a baking pan with water in it.
deep fried seitan in buffalo wing sauce w/ a touch of teriyaki makes me wanna slap my wife. that stuff is amazing.
shell, I've made those vegandad sausages basically with a colander over a pot of boiling water and they came out ok. That was ages ago though, so you remind me I should try them again..
but yeah, as Cali says I'm sure you'd be fine to make seitan o greatness style sausages just reducing the cooking time in your oven...
For something a bit different, check out these variations
http://havecakewilltravel.com/2008/09/12/fauxsage-a-gogo/
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