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Yummiest Seitan Ever!

What you need: 

1 cup vital wheat gluten
3 tablespoons nutritional yeast
1 teaspoon thyme
1/4 cup soy sauce
1 tablespoon oil
1/2 cup water or vegetable stock

What you do: 

1. Preheat oven to 375 degrees F. Mix gluten, nutritional yeast, and thyme together in a bowl.
2. In a separate bowl, mix water or vegetable stock, soy sauce, and oil. I prefer to use water since the vegetable stock makes the gluten too salty for my taste.
3. Pour the wet ingredients into the dry ingredients evenly, and stir together making the ball of gluten. Knead for a few minutes. Dab any excess moisture from the gluten with a paper towel if you want to.
4. Form the gluten into a cylindrical shape. Press down and with a sharp knife, cut the gluten into thin strips. Oil a cookie sheet, and place the strips on the cookie sheet. Bake for 10 minutes, then flip them over and bake for an additional 3-5 minutes.
Enjoy your yummy seitan strips! You can eat them with ketchup, barbecue sauce, or any other vegan condiment if you like. I prefer to eat mine with ketchup.
Source of recipe: I tried some of the seitan recipes found on this website, but wasn't satisfied. So I combined a few, and this is what I came up with.

Preparation Time: 
20 minutes, Cooking time: 15 minutes
Cooking Time: 
15 minutes
Servings: 
1
Recipe Category: 

SO HOW'D IT GO?

This is a FANTASTIC recipe!!!  I use it as a base recipe and change the herbs and spices that I use based on how I want it to taste.  I dislike store bought seitan, and am very happy making it with this recipe.  Have given out the recipe three times this week alone!  And to meat-loving omni's too!!!!  Bragg's is great instead of the soy, but makes it too salty for me (if I use soy, I use a low sodium shoyu) so I might do half Bragg's half shoyu in the future.  Water is better than the stock because of the saltiness factor as well.  All in all, a fantastic recipe!!! 

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This is a great base recipe to pull something together quick. The adjustments I made--use Bragg's Liquid Aminos in place of the soy and instead of just thyme, I used about 2 tsp of Trader Joe's "21 Spice Salute" spice--which has citrus and red pepper and...21 spices total, haha. It works really well with in the finished product. YUM

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This is SO easy to make. My omni fiancee thinks it's fun to make, so we have it at least once a week. It's really good, too! My mom liked it so much, she decided to stop buying the prepackaged stuff and get the recipe from me instead!

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Wow! This really is delicious and so easy!!! I have been experimenting with seitan recipes for a while now b/c I love it, it's cheap and I have been trying not to eat too much soy and processed meat analogues, so I was very hopeful and excited when I found this! I agree on the saltiness issue -- I used water instead of broth and I still think it's a bit on the salty side but it is a hard thing to balance b/c I think I would like it less if it didn't have quite enough salt. I doubled the batch and I'm so glad I did :)  Thanks again!

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;)b This is great!!! Even my hubby liked it!! I see endless possibilities in the future just by adding different spice!! :)>>>

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This was absolutely lovely!  :)>>>  It seems a bit too salty, but that's a matter of slightly adjusting the soy sauce/veggie broth stuff. Other than that, fantastic.

Seitan will freeze, btw. It should last for about a week or two. We've done it plenty of times  ;D

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So glad everyone has liked it!

And I'm not sure if the seitan can be frozen. I have never tried that before. Also, I never really thought of making these as substitute meatballs. I'm sure it would be delicious! I will have to give that a try.

Here's how I cut my seitan when I make this. I roll out the dough so it is in the shape a cylinder. I press the seitan down so it is flat. Then, I cut the flat seitan into strips. I stretch them out to make them more flat if I need to.

I will try and post a step-by-step picture guide for you guys.

:)

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This was amazing! Yes, it is a little too salty with broth & soy sauce; I might try to lower the amount of soy to keep the broth ;)
Thank you so much for this recipe! My husband loved it so much he wants me to make thin patties out of it and putting it in his sandwiches for work lol :)

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I got this off the VegWeb app on my iphone, that is such a cool app and the most used app on my phone! ;D

Anyway, first time I made this exactly as the recipe stated, baking it, but I think I baked it a tadd too long, but it was still very good.  A replacement for steak!  I wonder if you could slather this with barbeque sauce and put it on the grill?  Anyway, it was awesome, and oh so simple!!

Then I made it again, only cooked it differently.  I formed it into little "meat"balls and boiled it with pasta.  Probably could have boiled a litte longer then just the 10 minutes it took for the pasta to cook, but it made excellent meatballs.  I served it with pasta and sauce. 

You really could put any seasonings in this you want.  For the "steaks" I put tyme and garlic, and for the meatballs I put italian seasonings in it, then boiled.  It is a very versatile recipe, and you can bet that it will become a weekly staple!  Thank you so much!

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The picture does not look like strips, do you make a cylindrical shape, cut then press down, making like 'tostones' (pressed plantains) I love the shape of the ones in the picture.

I think the author meant that if you make the ball into a cylinder shape, press it down and then slice it, you'd be cutting what look like thin strips from the top but a wider 'cutlet' shape when you lay it flat.
Another way to get that cutlet shape is to just tear/cut off a piece of the larger ball and flatten it down into the 'cutlet' shape in the pictures.  So you'd be breaking of sections and flattening each piece separately. Either way.

I will try this soon.

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