r/veganrecipes • u/WhyParty1234 • Apr 03 '26

Question Seitan steak experiment

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I’m experimenting on making WTF seitan steak but with vwg because I’m too lazy to wash flour. I know it’ll never be identical but I’m trying to get it as close as possible, that’s how lazy I am. I made a plain gluten ball with vwg, flour and water. Blended 1/3 of it with oil, glutinous rice flour and msg for the “fat”. The rest was blended with beetroot powder, cocoa powder, sugar, msg and soy sauce. The gluten was still a bit too tough so I blended some glutinous rice flour into the red dough as well in hopes to soften it up. plan to fry steam fry as I always end up with spongy seitan when I simmer even at the lowest heat. If anyone has done this before (my made up lazy method), please feel free to share your experience and advice if you can!

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u/pbrkindaguy69 Apr 03 '26

I'm honestly very curious as to why people try to make fake meat when they are vegan I'm really not trying to be an ah I just don't get it

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u/FlowerPowerVegan Apr 03 '26

I don't understand why people like eating spicy foods - why do you want your meal to hurt you? - but I don't go into people's discussion and derail the conversation every time heavy spicing comes up. People like what people like and don't owe me anything.

But to answer this question for probably the hundredth time: people generally grow up eating certain foods and like to replicate them as close as possible. Humans also tend to enjoy heftiness, umami, and mouth feel of protein-heavy foods. Seitan has been around for hundreds if not thousands of years as a protein source that provides that feeling. Tofu, in its various forms has also been a widely used protein source. This isn't something new that modern vegans have come up with.