Catti-Brie Posted October 8, 2007 Share Posted October 8, 2007 I posted this on the PPK (http://www.postpunkkitchen.com/forum/viewtopic.php?pid=302590#p302590) where I go by the name Lachesis. It's been a big hit and is going into the cookbook I am writing. Anyway, the post over there has had 43,159 views and 387 responses so far, so I thought perhaps it would be appreciated here as well. In the thread over there people have come up with some really creative variations, so check it out if you are interested. Here's the recipe. Enjoy. Trust me- it's GOOD. Seitan and the Great BecomingI decided boiling seitan was just wrong, so after a few tries I decided to make my own recipe for it (a composite of a few of others, actually, but tweaked to my liking... based mostly on a recipe from another website): The Recipe O' Greatness: Ingredients:1.5 cups vital wheat gluten1/4 cup nutritional yeast1 tsp salt2 tsp paprika1/4 tsp cinnamon1/4 tsp cumin1-2 tsp pepper (I use 2 tsp)1/4 tsp cayenne pepper (you can use 1/8 tsp if you like it less spicy)1/8 tsp allspice2 tsp garlic powder 3/4 cups water4 tbsp tomato paste1 tbsp tamari 2 tbsp extra virgin olive oil2 tbsp vegetarian Worcestershire sauce Preheat oven to 325°. In a large mixing bowl mix dry ingredients. Mix the rest of the ingredients (liquid ingredients) in a smaller mixing bowl. Whisk well until mixed. Add the liquid ingredients to the dry ingredients. Mix well, then knead for a minute or two.. it doesn't need long. Form into a log (6-8" long), wrap tightly in foil, twisting ends. Bake for 90 minutes. When done baking, unwrap and leave out to cool all the way. Then wrap it foil or plastic and refrigerate. Slice to use as desired. Nutritional InfoThe entire log has:1134 calories32g fat63g carbs158g protein I did a photodocumentary on it... hehe... ok, not really... but I did take pictures. The PicturesThis is just after the wet and dry ingredients are mixed:http://img.photobucket.com/albums/v628/PandoraFit/000_0413.jpg This is after kneading and forming into a log:http://img.photobucket.com/albums/v628/PandoraFit/000_0414.jpg This is all wrapped up nice and tight in the foil about to go in the oven:http://img.photobucket.com/albums/v628/PandoraFit/000_0415.jpg Fresh out of the oven:http://img.photobucket.com/albums/v628/PandoraFit/000_0416.jpg It can slice like pastrami!http://img.photobucket.com/albums/v628/PandoraFit/000_0417.jpg Or you can cut it into chunks (notice the pastrami-type slice is missing... yum...)http://img.photobucket.com/albums/v628/PandoraFit/000_0418.jpg Link to comment Share on other sites More sharing options...
Aaron Posted October 8, 2007 Share Posted October 8, 2007 That looks good! Thanks for sharing it ps. How is that choc hazelnut tea? Link to comment Share on other sites More sharing options...
Catti-Brie Posted October 8, 2007 Author Share Posted October 8, 2007 It's wonderful! Especially with a little agave nectar and some soy creamer... nummy. Link to comment Share on other sites More sharing options...
bpmojo Posted October 15, 2007 Share Posted October 15, 2007 ooh im thining sliced thin and long wise it would make great in vegan gyros. what would be the best way to flavor this to make it taste like gyro meat? Link to comment Share on other sites More sharing options...
Catti-Brie Posted October 15, 2007 Author Share Posted October 15, 2007 I've never had gyro meat and I'm not even sure what animal that meat comes from, so I'm not sure what it should taste like for gyros... but try it the way it is first. It's a little like pepperoni. Someone is the thread I originally started this (the link is in the original post) actually redid this recipe to make gyros and I think they posted a recipe. ::elevator music:: I went and searched for the recipe and pics. Pics posted by RNSK about halfway down the page:http://www.postpunkkitchen.com/forum/viewtopic.php?id=15959&p=11 Recipe.. also about halfway down the page and by the same person:http://www.postpunkkitchen.com/forum/viewtopic.php?id=15959&p=12 Link to comment Share on other sites More sharing options...
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