How do you make seitan not tough?

Boiling seitan makes it have a brainy spongey texture, frying seitan (without first steaming it) makes it rubbery and spongey, baking it makes it dry and rubbery. Steaming seitan , on the other hand, will yield the perfect meaty, juicy, chewy, yet tender seitan every single time.

Some delicious ways to use seitan include the following: sliced and layered onto sandwiches. used as a ground beef substitute in spaghetti sauce or tacos. sliced into strips for fajitas or stir-fry. slathered with barbecue sauce and served as a main dish. breaded and deep-fried like chicken strips. More items... Jan 10, 2022

Why does my stomach hurt after eating seitan?

If you are sensitive to gluten, have celiac disease or are following a gluten-free diet, steer clear of seitan. Those with a wheat allergy should also avoid it. Seitan allergy symptoms can include swelling, itching, abdominal pain, cramps and diarrhea .

Why does seitan hurt my stomach?

There's some evidence in medical research that wheat gluten may increase the permeability of your intestines , leading to what some health authorities call "leaky gut syndrome." If you find you experience bloating, gassiness, or other digestive symptoms after eating seitan, you may want to avoid it next time.

Who should not eat seitan?

While seitan is a popular plant-based meat option, it does contain gluten and should not be consumed by those who have a gluten allergy.

Is seitan good or bad for you?

Is Seitan Healthy? In many ways, yes, seitan is quite a healthy option . The seitan nutrition facts are hard to argue with: notable amounts of protein, iron, calcium, selenium, phosphorus, and B vitamins. This combination of macro- and micronutrients can result in some pretty impressive health benefits.

Why is my seitan so rubbery?

Typically, leaner cuts like the flank or skirt can be chewy if not prepared correctly . Cooking Method: Overcooking can cause the steak to lose its moisture, making it dry and chewy. Conversely, undercooking can make certain cuts feel tough. Aging Process: Steaks that are not properly aged can be less tender.

How to make seitan more tender?

If you want a firmer seitan with a little more chewiness, you can add more vital wheat gluten to the mixture. For a more tender seitan use ¾ cup of wheat gluten and ¼ cup of chickpea flour . You can customize the spices in the seitan to fit your taste. Add your favorite spices to give it your own unique flavor.

How do you fix soft seitan?

Unless I state otherwise in a recipe, you better LET IT REST . I often have people message me that the texture of their setian is off/gummy/soft or anything but right, and most of time it is because they did not let it rest. Seitan, much like myself, appreciates a nice long nap.

Can you tenderize seitan?

And while a lot of the textures you can achieve with seitan are a function of how it's shaped, you can also alter its texture by incorporating ingredients that function as tenderizers , interrupting the bonds within the gluten network as it takes shape and is cooked to yield a less chewy and silkier final product.

How do you make seitan meaty texture?

Knead the dough: Knead the dough for 5-10 minutes so it develops strands of gluten – this is what gives seitan its meaty texture.

Seitan Log 3- Chick'n Version Recipe

Submitted by VegSocialWorker

"From the Post Punk Kitchen blog. This is a much milder tasting seitan than Seitan Log or Seitan Log II- it's good if you want to use seitan in a recipe or with a sauce rather than having the seitan be the main flavor point. As with the other logs posted, this seitan is much firmer than the boiled type and more dry. It's good for slicing or crumbling or cut into small peices for a sauce."

Download

photo by Kathy228

Ready In:: 1hr 30mins
Ingredients:: 13
Serves:: 6

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ingredients

1 ¹⁄₂ cups vital wheat gluten
¹⁄₄ cup nutritional yeast
2 teaspoons cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 -2 teaspoon salt
1 teaspoon poultry seasoning
1 -2 teaspoon toasted sesame seeds (optional)
WET
³⁄₄ - 1 cup vegetable broth or 3/4-1 cup water
2 tablespoons toasted sesame oil (regular works fine too)
1 tablespoon Braggs liquid aminos (or soy sauce)
1 teaspoon fresh grated gingerroot
3 minced garlic cloves (optional)

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directions

Preheat oven to 325°.
In a large mixing bowl mix dry ingredients. Mix the rest of the ingredients (liquid ingredients) in a smaller mixing bowl. Whisk well until mixed.
Add the liquid ingredients to the dry ingredients. Mix well, then knead for a minute or two. it doesn't need long.
Form into a log (6-8" long), wrap tightly in foil, twisting ends.
Bake for 80 minutes, turning once or twice.
When done baking, unwrap and leave out to cool all the way. Then wrap it foil or plastic and refrigerate.
Slice to use as desired.

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Reviews

I have made this a couple times now and just getting around to reviewing. What a fabulous recipe! I did make some minor changes, mainly using less cumin (and I may cut it out completely next time -- maybe it's because I grind my own cumin, but I feel like it really dominates.) The texture is so much nicer than the simmered kind I had been making before. I discovered that you can also make it into little "cutlets" (kind of like the Quorn brand) which I feel are very handy to keep in the freezer. Thanks for a great recipe, I will be playing with this for years to come! PS -- I also came up with a variation that is more "beefy" in flavor, which I will be posting.

Spice Princess
I can't wait to try this! I didn't even realize a chick'n version was posted! I will be back to review. UPDATE: I'm waiting for my KitchenAid mixer to arrive, once it does, this will be one of the first things I make.

danakscully64
This was very tasty, though I thought the outside was a little dry. Next time I think I'll cut the baking time by ten minutes or so. Definitely will make again though, thanks veg, for yet another great seitan recipe!

See Also
Homemade Falafel Recipe

Three Kids Make Me Crazy
This tastes chickeny! I was surprised. I used a vegan chix bullion cube with the water and doubled the yeast. I am so happy I made this. I think it's going to be quite versatile. Thanks so much for this recipe.

Kathy228
I really enjoyed this. It was a little tougher than I expected, but that's good because mushy seitan kinda grosses me out! I can't remember what chicken tastes like, so I can't compare, but it is delicious on it's own. I served this with Vegan Gravy (14607). Perhaps next time I'll add the vegan chik'n bullion.

vegetara

see 1 more reviews

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RECIPE SUBMITTED BY

VegSocialWorker

33 Followers
104 Recipes
29 Tweaks

I live with my hubby and three feline children in Oakland by Lake Merritt. My rating system: 5 stars if the recipe works without having to make changes (my own subs just for personal preference do not count) *New Rule: If hubby says "mmmm" or "this is good" without me asking if he likes it, it automatically gets five stars 4 stars if the recipe needs a minimal amount of changing because the recipe does not work the way it was written or if overall it just didn't WOW me. 3 stars and below if the recipe just does not work or if the instructions are not written clearly enough to make it. Please know that I will change your recipe to fit my diet. I mean no disrespect, but since I have to diet I have to do it. I refuse to limit myself to recipes that already fit my diet and like the challenge of changing already existing recipes to be healthier. I will leave out the oil, leave out or replace the cheese and milk with a non-dairy alternative, and use whole grains. I will also leave out meat and broth and choose vegetarian, low sodium versions/alternatives. I still rate recipes that I make these changes to. But, if I use a recipe as inspiration only- meaning I got a great idea from it but changed it all around- I generally will not give any stars but will put a little note stating what I did. I love to give credit where credit is due. I don't deduct stars if I personally do not like an ingredient in the recipe. I don't make recipes that I think that I won't like, which is why you will probably notice that most of my ratings are pretty high. I think it is silly that people choose to make recipes that include ingredients that they don't like then rate them poorly saying "I don't care for..." Anyway, you get the idea. I've participated in <img src="http://i335.photobucket.com/albums/m445/mliss29/vegnswap1/group04cherry.jpg" alt="" /> <img src="http://i335.photobucket.com/albums/m445/mliss29/vegnswap1/group09okra.jpg" alt="" /> <img src="http://i335.photobucket.com/albums/m445/mliss29/vegnswap2/group02banana.jpg" alt="" /> <img src="http://i335.photobucket.com/albums/m445/mliss29/vegnswap2/group12starfruit.jpg" alt="" />

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Seitan Log 3- Chick'n Version Recipe - Food.com (2024)

ingredients

WET

directions

Questions & Replies

Reviews

RECIPE SUBMITTED BY

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