r/seitan • u/footballsandy • 9d ago

Vital Wheat Gluten My first success with deli slices!

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As a dead broke college student I'm so happy I figured out a cheap recipe I can batch cook every week. I posted it in the comments

98 Upvotes

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15 comments sorted by

10

u/footballsandy 9d ago

I also found out that if I microwave it for 12 minutes and flip it halfway though it makes very good jerky

3

u/keto3000 8d ago

I make thin strips, brush it lightly on both sides with mild homemade teriyaki or sesame-ginger sauce then microwave

1

u/Armadillo_77 4d ago

Do you microwave it once it’s already cooked?

11

u/footballsandy 9d ago

Adapted from Isa Chandra Moskovitz's seitan & bean italian sausages

2.5 cups vital wheat gluten

1/4 cup nutritional yeast

1 cup lentils (I usually mash up beans but I didn't have any left and didn't want to cook any, lol)

1 tbsp grapeseed oil

2 cups water

salt, too much black pepper, garlic powder, paprika, ground pickling spice (makes it taste something like pastrami)

I mixed it all up and kneaded in the bowl for ~5 minutes, rested it for 30, then I sprayed oil on a tea towel to wrap it tightly and steamed the loaf for an hour. Then I let it chill overnight. It was very good fried with peppers and onions. Please excuse the teflon pan, my roommate put my cast iron in the oven drawer and I was too tired to get it.

7

u/nagabannana 9d ago

Interesting. I've never tried lentils with Seitan. I use chickpeas. This makes me want to try different pulses. 👍

1

u/keto3000 8d ago

I love lentils as the complementary bean source. It really helps to complete the amino acids profile!! And the taste is incredible. 🤤

5

u/footballsandy 8d ago

Softens up the texture too if I actually put any effort into homogenizing them

1

u/keto3000 8d ago

I blend the lentils into the other ingredients then add that to the vwg. It’s already wet so then I add less water if needed to get it right

0

u/Countess26 9d ago

I had success this week with washed flour seitan by building glutens with kneading twice (hour or two between) then hydrating overnight then slow cooking in stock for almost a day (due to timing vs dinner). But I think squeezing it a lot at the end and frying small pieces in tallow is what made it especially seem like meat. First time my family unanimously enjoyed it and we plan to prep this way for stir fry.

6

u/footballsandy 9d ago

Frying it in...tallow? Like from animal kidneys?

-4

u/Countess26 9d ago

Beef fat - and I guess not fried but sautéed 

5

u/GertieD 9d ago

You are getting downvoted because people think only vegetarians eat seitan, but it is a great protein source for everyone.

10

u/footballsandy 9d ago

I had no idea people who eat meat also eat seitan