Before Saturday, I'd only made small batches of seitan, like for Happy Herbivore's Crispy Chickenless Nuggets. Well, Saturday was a cold and rainy day, albeit one surrounded by 90 degree sunny days, and I decided it was the ideal day to undertake an enormous cooking adventure.
I will save the bulk of the story for tomorrow's post and focus on the seitan in today's. I considered two different seitan recipes: the one in the Real Food Daily Cookbook and the one in Vegan with a Vengeance. I chose the RFD recipe because I'd made a VWAV recipe last week and I'm trying to use more of my cookbooks.
The seitan dough came together very easily. The recipe called for 2/3 cup of nutritional yeast, but I only had about 1/4 cup, so that is what I used (plus, I seem to have a sensitivity to nutritional yeast, so less is better). It's a baked seitan and does not call for kneading. The taste is fabulous and would make an amazing Thanksgiving dish with gravy (the RFD Salisbury Seitan recipe just might be my Thanksgiving meal this year). My only complaint is that it didn't seem to bake through all the way to the bottom.
The above photo is of 3 pounds of cooked seitan, which I wrapped and froze after it was completely cool. What I did with the other pound is a mystery that will be solved tomorrow...
11 comments:
WOAH! Is that baked in pan? It looks huge!
Oooh... a cliffhanger!!! Can't wait!!!
That's a whole lot of seitan! Can't wait to see what you made with it!
Yay for you! That's my favorite seitan recipe. It ALWAYS turns out.
Seitan is everywhere!! A demain pour la surprise!
i tried to make seitan once and it came out kinda meh. i think maybe i should leave it to the pros. yours looks delicious, though!
I really like this recipe, and I love to have all that seitan in the freezer!
Oooh, I need to make that seitan recipe! Plus 3 lbs of seitan = awesome!
holy moly. you can feed an army with that! you're the high priestess of the seitanic army
This is the seitan recipe I use all the time. RFD is the best. My daughter loves the "chicken" flavored one too. I like the "beef"or regular one. I can tell you from experience that you can cut the oil down to 1/4 cup without any difference to speak of. My lettuce wraps were made with this same seitan. I freeze my in 1/4 lb blocks most of the time. Sliced and lightly fried makes the best darn sandwich. So glad you tried this one.
I prefer this recipe, or more specifically, this method. The seitan comes out perfect every time.
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