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[-] MackerelMore@lemmy.world 9 points 1 year ago
[-] chetradley@lemmy.world 5 points 1 year ago

https://theveganatlas.com/homemade-seitan-recipe/ The trick is to stretch the dough as long as you can and knot it several times before boiling for that texture.

[-] illi@lemm.ee 2 points 1 year ago
[-] chetradley@lemmy.world 3 points 1 year ago

Stretch and knot the dough like they do in the washed flour viral seitan recipe. I used VWG because I'm lazy. The result was very "meat-like".

[-] illi@lemm.ee 1 points 1 year ago

Interesting, will try that. Thanks!

[-] anon6789@lemmy.world 2 points 1 year ago

It looks like you did a great job!

Have you had seitan before? What recipe did you use it in and how did it turn out?

[-] chetradley@lemmy.world 4 points 1 year ago

Yes, I've made it several times, and normally I use a filler like blended chickpeas, tofu, beans, etc., so it usually doesn't have this texture. The difference here is that I used this recipe: https://theveganatlas.com/homemade-seitan-recipe/ and I carefully stretched the finished dough as far as I could, rested it for 15 min and stretched it again. Then I tied it up in tight knots before I boiled it, resulting in the meaty texture with the strands that eerily resemble muscle fiber.

[-] astropenguin5@lemmy.world 1 points 1 year ago

I just saw this from browsing all, and if you hadnt told me otherwise id assume that was meat, and pretty tasty meat at that!

[-] chetradley@lemmy.world 2 points 1 year ago

Thanks! It came out really tasty. I made Mexican birria and braised it in the sauce. If you're ever looking for a delicious, easy and cheap protein source, you should definitely give seitan a try!

this post was submitted on 10 Jul 2023
42 points (93.8% liked)

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