Vegan Bodybuilding & Fitness

So, who has made this and is it as difficult as everyone makes it out to be ?

Anyone have any good recipes as I am going to attempt making some

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I have... and it's not nearly as difficult as it sounds.

I've tried several recipes, some have come out better than others, but none have come out poorly thus far. If I remember which ones I used, I'll post them.

The ones I read used some ingredient I had never heard of and then a huge discussion was based around boiling or roasting.

I am going to give it a try though if I can get the ingredients. Please post any recipes you have though, that would be great

I'll try do a photo shoot of me making a mess of seitan

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When you rescue a dog, you gain a heart for life

Seitan Recipe From the PKK

Isa is wonderful.

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Making Prudish Americans Uncomfortable - one photo at a time.

I've made it, using a recipe from "The Farm Vegetarian Cookbook." It's not hard at all, just takes some time. I just used whole wheat flour, then cooked it (do NOT boil, as it puffs up...simmer only to keep it dense) in a broth of soy sauce, ginger, onion and garlic. It was delish!

I am actually trying this out tonight! I will be using a recipe from Isa. I will post my findings and pictures as well...

The store bought stuff is just way too expensive....

Whats "vital wheat gluten flour" ....

Im stuck already at the first ingredient

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When you rescue a dog, you gain a heart for life

I know you are our shopping for some right now Enjoy!

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Check out my Vegan Bodybuilding & Fitness Book on Amazon http://www.amazon.com/Vegan-Bodybuildin ... 497&sr=1-1

OK, here is my first attempt at homemade seitan. It was surprisingly easy too, the hardest part was the simmering for an hour and the cooling. I was just in a hurry to try it. This is not my recipe, it comes from Isa at the PostPunkKitchen. I just wanted to add some pictures along with the recipe. I made a General Tso's Seitan tonight that was out of this world! I will post that recipe tomorrow night. In the meantime, I give you seitan...

Ingredients
1 1/2 cups vital wheat gluten flour
1/4 cup nutritional yeast flakes
1 cup very cold water or vegetable broth
1/2 cup soy sauce (I used Braggs)
1 tablespoon tomato paste
2 cloves garlic, pressed or grated on a microplane grater
1 teaspoon finely grated lemon zest


Simmering Broth
10 cups cold water or cold veggie broth
1/2 cup soy sauce
NOTE* I found that this broth made the seitan just too salty if you plan on marinating the seitan for another recipe later on. If you do plan on marinating for another recipe, use plain water and soy sauce, ditch the broth.



Directions
In a large bowl, mix together Vital Wheat Gluten Flour and nutritional yeast flakes. In a seperate bowl, mix together reamining ingredients: water or veg broth, soy sauce. tomato paste, garlic, lemon zest.


Pour the wet ingredients into the dry and combine with a firm spatula, knead dough for about 3 minutes until a spongy, elastic dough is formed. I kneaded mine in the mixer, worked great. Let the dough rest for a couple of minutes and prepare your simmering broth, but don't start boiling it.


Now roll your dough into a log shape about 8 inches long and cut into 3 equal sized pieces. I just grabbed the ball of dough and tore pieces off, it gave the seitan a nice bite size shape, similar to mock meat I guess. The dough should not be sticky, it should fall right off of your fingers, but it should also not fall apart, it should hold shape. If it does not, adjust flour/water. Place the pieces in the broth. It is important that the water/broth be very cold when you add the dough, it helps with the texture and ensures that it doesn't fall apart. Partially cover the pot (leave a little space for steam to escape) and bring to a boil.


When the water has come to a boil set the heat to low and gently simmer for an hour, turning the pieces every now and again.


Now you've got gluten. Let it cool in the simmering broth for at least a half an hour. It is best if it cools completely. While it's cooling, you may feel the texture is soft like raw dough. DON'T worry like I did, as it cools it firms up into a nice texture. You must cool it for it to firm up though!

What you do next depends on the recipe you are using. If it calls for gluten use it as is. If you want to store some of it for later use put it in a sealable container covered in the simmering broth.

Very impressive. The one I saw was a baked seitan and I am going to try that ..

It seems very fiddly though

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When you rescue a dog, you gain a heart for life

Well be sure to share with us. I also have a recipe for a grilled seitan, skip the boiling and just grill, doesn't sound good to me. I guess maybe just nothing can come close to the original recipes, but I don't have two-three days to make a batch of seitan!

I really want some but Jamie is trying to get gluten out of her diet to see how she feels and I don't want to force her to watch me eat seitan...anyway I really really want some now

Your seitan looks like it's begging to be drenched in my General Tso's sauce.

I Used This Recipe!

Combine nutritional yeast and vital wheat gluten in a bowl.



Mix liquids in a separate bowl.



Add liquids to the vital wheat gluten/nutritional yeast mixture and stir with a firm spatula. Why a firm spatula? I don't know but I do as Isa says. She is my leader!



Knead dough for 3 - 5 minutes until spongy and elastic. Let sit and begin preparing broth.



Roll dough into a long loaf - approximately 8 inches long.



Cut loaf into 3 equal pieces and place the dough into cool simmering broth. Isa's seitan is super salty. I cut down the sodium significantly and it was still a little too much. I'd half the soy sauce in the broth and use half broth/half water next time.



Cover but VENT simmering broth with cooking for an hour - turning gently occassionally. Let seitan cool in the broth for 30 minutes after simmering is complete!



Remove cooled seitan.



You now have gluten. Since this is a seitan recipe, do as follows - cut the gluten into desired size chunks. I did a few strips for the fajitas but cut the rest into smallish square chunks.



Lightly brush a cast iron griddle/skillet (or other, though Isa recommends cast iron) with oil and fry the seitan for about 20 minutes turning regularly.



Wahlah. All praise seitan.

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Making Prudish Americans Uncomfortable - one photo at a time.

OK, my bad. I don't know how I totally missed speaklow's post on Sunday. Oh well - now ya'll see how to make Isa's seitan twice. She really is taking over the world!

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Making Prudish Americans Uncomfortable - one photo at a time.