Abnormals Anonymous (abnormalsanon) wrote in vegancooking,
Abnormals Anonymous

Seitan help!

I'm cooking for 10 people tonight and tried to make my seitan the night before from vital wheat gluten. While I've cooked with seitan before, this is my first time making it. Thank goodness I did it ahead of time, because it was terrible! It was rubbery and pretty tasteless. I simmered it in seasoned water, though I now see that I should have used broth and possibly some soy sauce to add flavor.

What do you usually add to your seitan while kneading it? Oil? Soy sauce? Garlic? Something else? Since I'll be throwing all of this together tonight without much time to marinate it, I need to add as much flavor as possible.

I'll be marinating the seitan in red wine and pepper, then pan-searing it in a little marinade. The seitan is served over a slice of griddled wheat bread and caramelized onion, with a red wine and "butter" sauce on top, and garlic mashed potatoes and green beans on the side. This is one of my favorite dishes, but the seitan will definitely make or break the deal so I need to figure this out!
Tags: techniques-seitan
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