Guest guest Posted January 4, 2008 Report Share Posted January 4, 2008 Hey PJ, Thought I'd chime in here about how I make seitan. I hope you don't mind. Because I have very little time, I make a " quick seitan " . I use one six ounce box of Vital Wheat Gluten (can also use Seitan Quick Mix if you can find it) mixed with 1/2 cup of water and about 2 -3 tbs tamari. I mix it together, adding more water if necessary to get a spongy ball and I'm done. That's the plain kind. Normally, I will use a flavored broth of some kind rather than water. If I use a store bought broth, I omit the tamari as most of the those have salt. I add herbs to fit what I am cooking. For instance, for a " pot roast " type of dish I add onion powder, dried thyme, garlic, and pepper to the dry mix. I use Better Than Beef vegan broth instead of water. I probably use between 1/2 and 1 tsp of the herbs. I also always add nutritional yeast to up the nutritional value. I normally cook the seitan in a crock pot with about 4 - 6 cups broth or tomato juice (depending on what I am making) since I put it on before I go to work and really have no time to make good meals when I get home. Cooking it this way (or on low heat in a dutch oven for a few hours) makes it very tender and not spongy/rubbery. God's Peace, Gayle " Children need models rather than critics. " ~ Joseph Joubert (1754 - 1824) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2008 Report Share Posted January 4, 2008 Beautifully done Gayle. A great recipe. Yes PJ there are 2 ways of making seitan, the " quick " seitan, and the " slow " seitan. Gayle gave you the quick method which involves Vital Wheat Gluten, I'm lucky in that although I live in a small town, there are 3 groceries with bulk grocerydry goods, so I think I pay just under $2 per pound for the VWG. AND there aremany different recipes through google for the VWG. And yes commercial flavored seitan is expensive in my world. I really enjoy making a batch the slow way thenfreezing it and there are great slow instructions at http://www.fatfree.com/archive/1997/sep/msg00252.html more herehttp://www.vrg.org/recipes/vjseitan.htmEnjoy. " Protein for pennies " And good luckGrant On Jan 4, 2008 11:52 AM, Gayle <dilemma5 wrote: Hey PJ, Thought I'd chime in here about how I make seitan. I hope you don't mind. Because I have very little time, I make a " quick seitan " . I use one six ounce box of Vital Wheat Gluten (can also use Seitan Quick Mix if you can find it) mixed with 1/2 cup of water and about 2 -3 tbs tamari. I mix it together, adding more water if necessary to get a spongy ball and I'm done. That's the plain kind. Normally, I will use a flavored broth of some kind rather than water. If I use a store bought broth, I omit the tamari as most of the those have salt. I add herbs to fit what I am cooking. For instance, for a " pot roast " type of dish I add onion powder, dried thyme, garlic, and pepper to the dry mix. I use Better Than Beef vegan broth instead of water. I probably use between 1/2 and 1 tsp of the herbs. I also always add nutritional yeast to up the nutritional value. I normally cook the seitan in a crock pot with about 4 - 6 cups broth or tomato juice (depending on what I am making) since I put it on before I go to work and really have no time to make good meals when I get home. Cooking it this way (or on low heat in a dutch oven for a few hours) makes it very tender and not spongy/rubbery. God's Peace, Gayle " Children need models rather than critics. " ~ Joseph Joubert (1754 - 1824) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2008 Report Share Posted January 4, 2008 What is this ?Grant <grantbishop1995 wrote: Beautifully done Gayle. A great recipe. Yes PJ there are 2 ways of making seitan, the "quick" seitan, and the "slow"seitan. Gayle gave you the quick method which involves Vital Wheat Gluten, I'm lucky in that although I live in a small town, there are 3 groceries with bulk grocerydry goods, so I think I pay just under $2 per pound for the VWG. AND there aremany different recipes through google for the VWG. And yes commercial flavored seitan is expensive in my world. I really enjoy making a batch the slow way thenfreezing it and there are great slow instructions at http://www.fatfree.com/archive/1997/sep/msg00252.html more herehttp://www.vrg.org/recipes/vjseitan.htmEnjoy."Protein for pennies"And good luckGrant On Jan 4, 2008 11:52 AM, Gayle <dilemma5 (AT) earthlink (DOT) net> wrote: Hey PJ,Thought I'd chime in here about how I make seitan. I hope you don't mind. Because I have very little time, I make a "quick seitan". I use one six ounce box of Vital Wheat Gluten (can also use Seitan Quick Mix if you can find it) mixed with 1/2 cup of water and about 2 -3 tbs tamari. I mix it together, adding more water if necessary to get a spongy ball and I'm done. That's the plain kind. Normally, I will use a flavored broth of some kind rather than water. If I use a store bought broth, I omit the tamari as most of the those have salt. I add herbs to fit what I am cooking. For instance, for a "pot roast" type of dish I add onion powder, dried thyme, garlic, and pepper to the dry mix. I use Better Than Beef vegan broth instead of water. I probably use between 1/2 and 1 tsp of the herbs. I also always add nutritional yeast to up the nutritional value. I normally cook the seitan in a crock pot with about 4 - 6 cups broth or tomato juice (depending on what I am making) since I put it on before I go to work and really have no time to make good meals when I get home. Cooking it this way (or on low heat in a dutch oven for a few hours) makes it very tender and not spongy/rubbery. God's Peace,Gayle"Children need models rather than critics." ~ Joseph Joubert (1754 - 1824) Never miss a thing. Make your homepage. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2008 Report Share Posted January 4, 2008 I assume the question is "What is Seitan?" It's also known as "Wheat Meat". Basically it's made from the gluten in wheat. Gluten is what's left after the starch is removed from wheat flour. It has no flavor of it's own thus it takes on the flavors that are added to it and has a texture very similar to "meat". Hope that helps! - Phil ---- chris toth 1/4/2008 3:19:18 PM Re: Homemade Seitan What is this ?Grant <grantbishop1995 > wrote: Beautifully done Gayle. A great recipe. Yes PJ there are 2 ways of making seitan, the "quick" seitan, and the "slow"seitan. Gayle gave you the quick method which involves Vital Wheat Gluten, I'm lucky in that although I live in a small town, there are 3 groceries with bulk grocerydry goods, so I think I pay just under $2 per pound for the VWG. AND there aremany different recipes through google for the VWG. And yes commercial flavored seitan is expensive in my world. I really enjoy making a batch the slow way thenfreezing it and there are great slow instructions at http://www.fatfree.com/archive/1997/sep/msg00252.html more herehttp://www.vrg.org/recipes/vjseitan.htmEnjoy."Protein for pennies"And good luckGrant On Jan 4, 2008 11:52 AM, Gayle <dilemma5 (AT) earthlink (DOT) net> wrote: Hey PJ,Thought I'd chime in here about how I make seitan. I hope you don't mind. Because I have very little time, I make a "quick seitan". I use one six ounce box of Vital Wheat Gluten (can also use Seitan Quick Mix if you can find it) mixed with 1/2 cup of water and about 2 -3 tbs tamari. I mix it together, adding more water if necessary to get a spongy ball and I'm done. That's the plain kind. Normally, I will use a flavored broth of some kind rather than water. If I use a store bought broth, I omit the tamari as most of the those have salt. I add herbs to fit what I am cooking. For instance, for a "pot roast" type of dish I add onion powder, dried thyme, garlic, and pepper to the dry mix. I use Better Than Beef vegan broth instead of water. I probably use between 1/2 and 1 tsp of the herbs. I also always add nutritional yeast to up the nutritional value. I normally cook the seitan in a crock pot with about 4 - 6 cups broth or tomato juice (depending on what I am making) since I put it on before I go to work and really have no time to make good meals when I get home. Cooking it this way (or on low heat in a dutch oven for a few hours) makes it very tender and not spongy/rubbery. God's Peace,Gayle"Children need models rather than critics." ~ Joseph Joubert (1754 - 1824) Never miss a thing. Make your homepage. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2008 Report Share Posted January 4, 2008 ChrisWe're discussing Seitan. If you are unfamiliar, wiki has a greatdefinition.HERE . . . Hope this answers your question. hehGrant(Not sure this format supports links, just in case here . . . http://www.answers.com/seitan?gwp=11 & ver=2.3.0.609 & method=3 On Jan 4, 2008 12:47 PM, chris toth <aquakut1 wrote: What is this ?Grant <grantbishop1995 wrote: Beautifully done Gayle. A great recipe. Yes PJ there are 2 ways of making seitan, the " quick " seitan, and the " slow " seitan. Gayle gave you the quick method which involves Vital Wheat Gluten, I'm lucky in that although I live in a small town, there are 3 groceries with bulk grocerydry goods, so I think I pay just under $2 per pound for the VWG. AND there aremany different recipes through google for the VWG. And yes commercial flavored seitan is expensive in my world. I really enjoy making a batch the slow way thenfreezing it and there are great slow instructions at http://www.fatfree.com/archive/1997/sep/msg00252.html more herehttp://www.vrg.org/recipes/vjseitan.htmEnjoy. " Protein for pennies " And good luckGrant On Jan 4, 2008 11:52 AM, Gayle <dilemma5 wrote: Hey PJ,Thought I'd chime in here about how I make seitan. I hope you don't mind. Because I have very little time, I make a " quick seitan " . I use one six ounce box of Vital Wheat Gluten (can also use Seitan Quick Mix if you can find it) mixed with 1/2 cup of water and about 2 -3 tbs tamari. I mix it together, adding more water if necessary to get a spongy ball and I'm done. That's the plain kind. Normally, I will use a flavored broth of some kind rather than water. If I use a store bought broth, I omit the tamari as most of the those have salt. I add herbs to fit what I am cooking. For instance, for a " pot roast " type of dish I add onion powder, dried thyme, garlic, and pepper to the dry mix. I use Better Than Beef vegan broth instead of water. I probably use between 1/2 and 1 tsp of the herbs. I also always add nutritional yeast to up the nutritional value. I normally cook the seitan in a crock pot with about 4 - 6 cups broth or tomato juice (depending on what I am making) since I put it on before I go to work and really have no time to make good meals when I get home. Cooking it this way (or on low heat in a dutch oven for a few hours) makes it very tender and not spongy/rubbery. God's Peace,Gayle " Children need models rather than critics. " ~ Joseph Joubert (1754 - 1824) Never miss a thing. Make your homepage. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2008 Report Share Posted January 4, 2008 I love seitan, and I've found that there are a lot more than two ways to cook it. One of my favorite ways is to make barbeque "ribs" that are baked in the oven or on the grill; another is "veggeroni," a gluten-based version of pepperoni. There's so much you can do with wheat gluten by adding it to other ingredients and baking or frying it. I haven't made the simmered kind of seitan in ages because it just takes so darn long and I really like the baked versions better. Susan - Grant Friday, January 04, 2008 1:12 PM Re: Homemade Seitan Beautifully done Gayle. A great recipe. Yes PJ there are 2 ways of making seitan, the "quick" seitan, and the "slow"seitan. Gayle gave you the quick method which involves Vital Wheat Gluten, I'm lucky in that although I live in a small town, there are 3 groceries with bulk grocerydry goods, so I think I pay just under $2 per pound for the VWG. AND there aremany different recipes through google for the VWG. And yes commercial flavored seitan is expensive in my world. I really enjoy making a batch the slow way thenfreezing it and there are great slow instructions at http://www.fatfree.com/archive/1997/sep/msg00252.html more herehttp://www.vrg.org/recipes/vjseitan.htmEnjoy."Protein for pennies"And good luckGrant Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2008 Report Share Posted January 4, 2008 Hey Susan, I love making the BBQ kind as well, Susan. I cut the " sponge ball " into whatever shape I want and then put it in the crock pot with BBQ sauce. I like to cook it the other ways you mentioned too but I like to simmer it first and then bake or fry. I just like the texture better. Please send your recipe for the pepperoni. I've tried that but haven't been able to get it right yet. God's Peace, Gayle " Children need models rather than critics. " ~ Joseph Joubert (1754 - 1824) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2008 Report Share Posted January 4, 2008 Please send in your recipe for RIBS!!!!!! I found a boxed mix a while back, but it's so expensive. Besides, I always think I'm " cheating " if I use mixes....laugh....! Thanks! On 1/4/08, Susan Voisin <susan wrote: I love seitan, and I've found that there are a lot more than two ways to cook it. One of my favorite ways is to make barbeque " ribs " that are baked in the oven or on the grill; another is " veggeroni, " a gluten-based version of pepperoni. There's so much you can do with wheat gluten by adding it to other ingredients and baking or frying it. I haven't made the simmered kind of seitan in ages because it just takes so darn long and I really like the baked versions better. Susan - Grant Friday, January 04, 2008 1:12 PM Re: Homemade Seitan Beautifully done Gayle. A great recipe. Yes PJ there are 2 ways of making seitan, the " quick " seitan, and the " slow " seitan. Gayle gave you the quick method which involves Vital Wheat Gluten, I'm lucky in that although I live in a small town, there are 3 groceries with bulk grocerydry goods, so I think I pay just under $2 per pound for the VWG. AND there aremany different recipes through google for the VWG. And yes commercial flavored seitan is expensive in my world. I really enjoy making a batch the slow way thenfreezing it and there are great slow instructions at http://www.fatfree.com/archive/1997/sep/msg00252.html more herehttp://www.vrg.org/recipes/vjseitan.htm Enjoy. " Protein for pennies " And good luckGrant Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2008 Report Share Posted January 4, 2008 Hi Gayle, You can find my veggeroni recipe here: http://blog.fatfreevegan.com/2007/04/veggeroni-seitan-pepperoni.html It's really easy to make, which is always important to me. Susan - " Gayle " <dilemma5 Friday, January 04, 2008 3:10 PM Re: Homemade Seitan > Hey Susan, > > I love making the BBQ kind as well, Susan. I cut the " sponge ball " > into whatever shape I want and then put it in the crock pot with BBQ > sauce. I like to cook it the other ways you mentioned too but I > like to simmer it first and then bake or fry. I just like the > texture better. > > Please send your recipe for the pepperoni. I've tried that but > haven't been able to get it right yet. > > God's Peace, > Gayle > " Children need models rather than critics. " ~ Joseph Joubert (1754 - > 1824) > > > > > Check out our recipe files at http://www.fatfreevegan.com . > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 4, 2008 Report Share Posted January 4, 2008 It's right here: http://blog.fatfreevegan.com/2007/05/barbecued-seitan-ribz.html . I used to use that mix too, but I always thought it required a lot of fat, so I made this one up to replace it. Susan - Momcat Friday, January 04, 2008 3:54 PM Re: Homemade Seitan Please send in your recipe for RIBS!!!!!! I found a boxed mix a while back, but it's so expensive. Besides, I always think I'm "cheating" if I use mixes....laugh....! Thanks! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 5, 2008 Report Share Posted January 5, 2008 Thanx, Susan. Pizza is on the menu for this week so I'll be making this to go on top. Can't wait to try it! God's Peace, Gayle " Children need models rather than critics. " ~ Joseph Joubert (1754 - 1824) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 5, 2008 Report Share Posted January 5, 2008 Wow Grant, I am so jealous that you can get vital wheat gluten in bulk for that price! I live in a big city, and I cannot find it in bulk anywhere--even the co-ops. I have to buy the Bob's Red Mill packages, and it is expensive! I am sure it still works out cheaper than buying prepared seitan (I haven't bought prepared seitan in years), but every time I buy VWG I wince at the price!Courtney Looking for last minute shopping deals? Find them fast with Search. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 5, 2008 Report Share Posted January 5, 2008 Yes, Courtney, I'm with you! I can't believe you can get VWG so cheap, Grant. Lucky you!!!! On 1/5/08, Courtney <cmb0096 wrote: Wow Grant, I am so jealous that you can get vital wheat gluten in bulk for that price! I live in a big city, and I cannot find it in bulk anywhere--even the co-ops. I have to buy the Bob's Red Mill packages, and it is expensive! I am sure it still works out cheaper than buying prepared seitan (I haven't bought prepared seitan in years), but every time I buy VWG I wince at the price! Courtney Looking for last minute shopping deals? Find them fast with Search. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 5, 2008 Report Share Posted January 5, 2008 I buy it in bulk, too, but I've never checked the price. If you can't get it in bulk locally, you can always order it from bulkfoods.com. They have 5 pounds for $14.33 which comes out to $2.86 per pound. You can order it in even bigger amounts, but the savings aren't that great. If you have someone to share with you can order more than $75 worth and get free shipping. http://www.bulkfoods.com/ Susan - Momcat Saturday, January 05, 2008 12:09 PM Re: Re: Homemade Seitan Yes, Courtney, I'm with you! I can't believe you can get VWG so cheap, Grant. Lucky you!!!! On 1/5/08, Courtney <cmb0096 wrote: Wow Grant, I am so jealous that you can get vital wheat gluten in bulk for that price! I live in a big city, and I cannot find it in bulk anywhere--even the co-ops. I have to buy the Bob's Red Mill packages, and it is expensive! I am sure it still works out cheaper than buying prepared seitan (I haven't bought prepared seitan in years), but every time I buy VWG I wince at the price! Courtney Looking for last minute shopping deals? Find them fast with Search. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 6, 2008 Report Share Posted January 6, 2008 Gayle, Grant and Susan, Thanks for all the great info on seitan. I found out I was pronouncing it wrong so I'm glad that was cleared up along with getting all the recipes and instructions which I now have bookmarked and copied. PJ , Gayle <dilemma5 wrote: > > Hey PJ, > > Thought I'd chime in here about how I make seitan. I hope you don't mind. > > Because I have very little time, I make a " quick seitan " . I use one six ounce box of Vital Wheat Gluten (can also use Seitan Quick Mix if you can find it) mixed with 1/2 cup of water and about 2 -3 tbs tamari. I mix it together, adding more water if necessary to get a spongy ball and I'm done. That's the plain kind. Normally, I will use a flavored broth of some kind rather than water. If I use a store bought broth, I omit the tamari as most of the those have salt. I add herbs to fit what I am cooking. For instance, for a " pot roast " type of dish I add onion powder, dried thyme, garlic, and pepper to the dry mix. I use Better Than Beef vegan broth instead of water. I probably use between 1/2 and 1 tsp of the herbs. I also always add nutritional yeast to up the nutritional value. I normally cook the seitan in a crock pot with about 4 - 6 cups broth or tomato juice (depending on what I am making) since I put it on before I go to work and really have no time to make good meals when I get home. Cooking it this way (or on low heat in a dutch oven for a few hours) makes it very tender and not spongy/rubbery. > > > God's Peace, > Gayle > " Children need models rather than critics. " ~ Joseph Joubert (1754 - 1824) > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 6, 2008 Report Share Posted January 6, 2008 Thank You for explaining this.dogwise4000 <jaiguru193 wrote: Gayle, Grant and Susan,Thanks for all the great info on seitan. I found out I was pronouncing it wrong so I'm glad that was cleared up along with getting all the recipes and instructions which I now have bookmarked and copied.PJ , Gayle <dilemma5 wrote:>> Hey PJ,> > Thought I'd chime in here about how I make seitan. I hope you don't mind. > > Because I have very little time, I make a "quick seitan". I use one six ounce box of Vital Wheat Gluten (can also use Seitan Quick Mix if you can find it) mixed with 1/2 cup of water and about 2 -3 tbs tamari. I mix it together, adding more water if necessary to get a spongy ball and I'm done. That's the plain kind. Normally, I will use a flavored broth of some kind rather than water. If I use a store bought broth, I omit the tamari as most of the those have salt. I add herbs to fit what I am cooking. For instance, for a "pot roast" type of dish I add onion powder, dried thyme, garlic, and pepper to the dry mix. I use Better Than Beef vegan broth instead of water. I probably use between 1/2 and 1 tsp of the herbs. I also always add nutritional yeast to up the nutritional value. I normally cook the seitan in a crock pot with about 4 - 6 cups broth or tomato juice (depending on what I am making) since I put it on before I go to work and really have no time to make good meals when I get home. Cooking it this way (or on low heat in a dutch oven for a few hours) makes it very tender and not spongy/rubbery. > > > God's Peace,> Gayle> "Children need models rather than critics." ~ Joseph Joubert (1754 - 1824)> Be a better friend, newshound, and know-it-all with Mobile. Try it now. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 6, 2008 Report Share Posted January 6, 2008 All this talk of seitan is making me wistful. It used to be a favorite source of protein for me prior to going gluten free. I got it through http://www.honeyvillegrain.com They have a similar price on a 5 lb bag of " wheat protein isolate, " but shipping is better on small orders, as they use a flat $4.49 rate regardless of order size/weight. This has been very helpful when ordering 20 lb bags of beans! Enjoy, -Erin http://www.zenpawn.com/vegblog - Susan Voisin Saturday, January 05, 2008 5:17 PM Re: Re: Homemade Seitan I buy it in bulk, too, but I've never checked the price. If you can't get it in bulk locally, you can always order it from bulkfoods.com. They have 5 pounds for $14.33 which comes out to $2.86 per pound. You can order it in even bigger amounts, but the savings aren't that great. If you have someone to share with you can order more than $75 worth and get free shipping. http://www.bulkfoods.com/ Susan Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 6, 2008 Report Share Posted January 6, 2008 Erin, You beat me to it! I was going to suggest honeyville for VWG as well as any bulk item anyone would want. I will vouch for the quality and customer service. I have been a customer for years. Polly , " Erin " <zenpawn wrote: > > All this talk of seitan is making me wistful. > It used to be a favorite source of protein for > me prior to going gluten free. I got it through > > http://www.honeyvillegrain.com > > They have a similar price on a 5 lb bag of " wheat > protein isolate, " but shipping is better on small > orders, as they use a flat $4.49 rate regardless > of order size/weight. This has been very helpful > when ordering 20 lb bags of beans! > > > Enjoy, > -Erin > http://www.zenpawn.com/vegblog Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 6, 2008 Report Share Posted January 6, 2008 Hi folks, I just tried a recipe that I got from cooking illustrated. It is not like them to deal in whole wheat pasta, so I had to check it out. The recipe instructed one to cook the ww spaghetti until it "is just shy of al dente" (I cooked it for 4.5 minutes) then add it to the sautéed onions, garlic, & hot pepper flakes to which kale & 1 1/2 C of broth had been added & brought to a simmer. Two minutes later, the pasta had absorbed the broth & was excellent! Janet - stankuviene Saturday, January 05, 2008 8:14 PM Re: Homemade Seitan Erin, You beat me to it! I was going to suggest honeyville for VWG as wellas any bulk item anyone would want. I will vouch for the quality andcustomer service. I have been a customer for years. Polly , "Erin" <zenpawn wrote:>> All this talk of seitan is making me wistful.> It used to be a favorite source of protein for> me prior to going gluten free. I got it through> > http://www.honeyvillegrain.com> > They have a similar price on a 5 lb bag of "wheat> protein isolate," but shipping is better on small> orders, as they use a flat $4.49 rate regardless> of order size/weight. This has been very helpful> when ordering 20 lb bags of beans!> > > Enjoy,> -Erin> http://www.zenpawn.com/vegblog Quote Link to comment Share on other sites More sharing options...
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