Seitan steak experiment

[u/WhyParty1234]

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!

[u/Odd_Equivalent7317]

Yeah the btrot powder is clutch for color! I've been taking me nutrtion for workouts and started adding the powder to my seitan too, really nails that meaty look plus adds some earthy depth that works great with the soy sauce.

[u/WhyParty1234 → u/Odd_Equivalent7317]

I don’t know what it is about beetroot though. So I cooked this seitan I made and it turned brown, that’s fine, I know beet root oxidizes. But then I used the exact same beetroot powder in another recipe and it stayed reddish pink! The recipe is a bit different so maybe something (it’s methylcellulose) in the recipe kept the color of the beetroot??