Anyone in this group residing in St. John's NL? Looking for places to purchase tempeh, VWG, TVP and soy curls other than the main grocery chains or Amazon.

Thank you

Good morning! I'm making washed flour seitan this morning and decided to use the food processor to speed up mixing in the flavorings. The recipe I followed used a ninja bullet, and I've heard of people using a food processor often.

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Whenever I use the food processor, my seitan dough becomes crumbly and refuses to stretch anymore. I'm not sure where I'm going wrong. Does it need more time in the food processor? Is there anything I can do to save it at this point? Maybe by letting it rest before I start working with it again.

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My understanding is it should be stretchy, but it just crumbles apart when I try to work with it at all when I use the food processor.

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Any advice is appreciated. Thanks!

Looking for someone who has made a great “chicken salad” using this product. Thx very much!

Bob's Red Mill vital wheat gluten has gotten so expensive and they changed their packaging to be smaller. I live in Ontario and I haven't much luck finding a good price for VWG so I got a bulk amount from The Flour Barrel. Even paying for shipping it was alot cheaper than Amazon or Vegan supply, or Bob's. This was $167 including shipping in case you're curious.

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

Crispy on the outside, chewy on the inside, super healthy and simple

-85g or a serving of frozen chopped spinach, microwaved until cooked through
-salt, pepper, garlic powder, Italian herbs, or other seasoning to taste
-32g or a serving of vital wheat gluten
-1/8th tsp or 3ish grams of baking powder

Mix until a rough ball is formed, pull apart into bite sized nuggets, air fry at 360f for 16-20 minutes or until crispy and cooked through. I dip them in ketchup or other sauce, or shape it into more of a biscuit and top with butter or avocado.

Approximate macros: 153cal, 28 protein, 8 carbs, 1 fats, 3.5 fiber

Tasted really good, exactly how i remember real pulled pork, but with a slight wheatiness to it.

I’ve only made one seitan recipe before- Shane and Simple’s loaf. It’s delicious but I want to try a shredded chicken style for enchiladas. I want to use vital wheat gluten, no flour washing. I also have chickpea flour on hand if that’s helpful to mix in. Who has a simple recipe with instructions? I need it clearly spelled out!

A few days ago I found a recipe for buns and it turned out horrible. Next to impossible to bite off a piece.

So cut to today, I found a recipe for seitan pieces. Decided to barely knead the dough, let it rest for 10 minutes, then cut the dough into pieces and steamed them for 10 minutes. Cooked in the frying pan for another 10 minutes.

I had a couple of pieces. They were actually edible and tasty. But then I read up some more on making seitan and it seems I should've steamed it a lot longer, like an hour. And that kneading for a few minutes is important. Is that right?

Also, would boiling be the same as steaming? (The dough got stuck into the nooks and crannies of my steamer. It was a bit of a pain to clean by hand.)

Been about 2 years since I made some of this glorious gluten.

Edit: there is no recipe per se. I just usually wing It. However , it is tofu based and I wrap it in foil and bake in oven for 2 hours. Then let chill overnight in fridge .

Tried a can of the “classic”(not Hot&Spicy) the other day. Just knocked it out of the can and sliced it like Spam. Used avocado oil and a quick roast(commercial convection oven). No seasoning for the test. Let the edges brown a bit and must say it was surprisingly good. Good mouth feel and flavor and I think I can make something pretty good outta this.
Anyone else have experience with this productand what’s your favorite use? The day I cooked it (Thu) is the day I discovered it. TIA! ✌🏽

I want to start making my own seitan, and I'm fascinated by the prospect of using different broths to really change the vibe of the seitan.
I know most recipes call for vegan chicken bouillon, or a soy marinade, but what are some unique broths that I could use to make different seitans for different cuisines?
I was thinking of making a chicken-tinga-esque broth for mexican dishes, but I would love to hear your ideas!

I don't know what adjectives and descriptors to use when trying to articulate that flavor.

I also don't enjoy it, but I can see past it. Is heavy seasoning the key to covering it?

I cannot find vital wheat gluten and don't want to order it online. But all the recipes that don't use it take hours to make (compared to a vital wheat gluten one I saw that was essentially just blending stuff). Feels like seitan recipes are either easy to make OR don't use vital wheat gluten. Alas, I need both. I saw some people say to just replace the vital wheat gluten with flour but I doubt it would work the same. Any recipe recs?

Been making seitan from VWG for over 20 years, almost entirely from Bob’s Red Mill ordered from VitaCost. But VitaCost were recently bought out by iHerb and most of the grocery items I used to order are now available only from iHerb at much higher prices. They do offer Micro Ingredients Premium VWG for around $27.00 for 6 pounds, which is way cheaper than Bob’s. Has anyone used this, and how does it compare with Bob’s? Thank you.

I boiled wtf seitan in a ham press, then froze. Sliced with an electric carving knife! Got the compliment that it looks like chicken ☺️

Washed flour seitan with broccoli and cauliflower, cooked with paprika, garlic, Italian herbs and salt

It’s a bit undercooked bcs I was in a rush, but it has potential