Gothtart (goth_tart) wrote in vegancooking,

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Hand-made seitan - help please!

Last night, I semi-successfully made my first batch of seitan. The flavor was good (I mixed up tamari, sage, onion powder, black pepper and Italian seasoning) and the texture, once oven-baked, was fine. However I found it very difficult to shape - is there a secret?

I was trying to make sausage shapes but they came out really fat and wonky - I wanted them to be smooth and thinner. I just ended up with a super-elastic blob of goo that just wouldn't do what I wanted it to!

I also noticed that it soaked up the broth a lot quicker than the recipe suggested - like in half the time! DId I just have the heat on too high or can it do this?
Tags: substitutes-meat-sausage
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