Saturday, September 8, 2007

Deli-Cinq Seitan


Tonight was an experiment in seitan. Most weekends I try to make a batch of seitan to use during the week. I like this recipe, but made a few alterations this time. I cut the "dough" into pieces to mimic chicken breasts, tripled the broth, and cooked it on low in a crock pot. This made a very tender, and freakishly meat-like seitan.

Then, I marinated the seitan pieces for a few hours in the following:
- 1/3 can of Five Alive frozen concentrate, thawed
- 1 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1 tsp. dried basil

I grilled the seitan about 8 mins per side on med-high on the BBQ, and served with mashed potatoes, broccoli, and carrots.
TIP: you can steam the veggies over the boiling potatoes--save yourself washing another pot!

VERDICT: The kids loved it, and gobbled it all down.

8 comments:

John Maass said...

Quick question Nate:
What is the advantage of seitan over tofu?
JM

PS--here is a "health related" article: http://fusilier.wordpress.com/2007/09/11/guinness-is-good-science-proves-what-we-knew-all-along/

Vegan Dad said...

I don't know that there is any advantage, per se. I just like to mix up my protein sources, rather than just rely on one source. Seitan has a more "meat like" texture that people often prefer over tofu's more mushy texture.

Amber said...

I'm a couple years late on commenting on this post, but I'm doing some research on cooking seitan in the crock pot. I'm interested in how the texture compares to that of simmered or baked seitan (denser, chewier, spongier, etc). Also, did you wrap it in cheesecloth, aluminum foil, or not at all? What cooking time do you recommend? Any other crock pot tips would be so appreciated.

Amber

Vegan Dad said...

Amber,
A comment on my very first post! Wow, that picture is cringe-worthy. I prefer seitan that has been simmered in broth--it has superior taste and texture. But, it takes a lot of time. I cut the dough into chunks (to mimic chicken breasts) and simmer away for 6 hours or so. Try to avoid boiling as that will make the seitan spongier. Since writing this post, I have experimented a lot with quicker seitan recipes--steaming and baking, mainly. The results are good (especially the sausages) but the texture is denser and chewier. I hope this helps.

Stephanie said...

Hi. My husband and I both have really enjoyed reading and trying recipes from your blog. We're so glad we came across it. It's helped with us being new to Vegan! I wanted to ask if you know the recipe you use to make Seitan? When I click on the link on this post, it says it's not available.

Thanks so much! Stephanie

Teen non-runaway said...

The link the the seitan recipe doesnt work :/

looking at all your posts makes me hungry :)

Teen non-runaway said...

The link for the seitan recipe doesnt work :(

All your posts make hungry :)

cmssultana@gmail.com said...

Yes, your blog is refreshing and quoted well. No, the link to this seitan recipe doesn't work. Can you give an assist? Thanks!