shanedanger

It isn't exactly wet. Depending on how long you bake it, it can get quite dry. It is less like bread and maybe more like faux jerky.

I have only baked seitan (although I am certain I have eaten it as prepared in different manners). When it is not cooked enough, I find that 'gum' texture.

I make some variety of this once-a-week. I am lazy and wouldn't post this if I didn't find this recipe easy and yummy. approximately 238g of protein per batch!! preheat oven: 350degrees (F) 2.5cups Vital Wheat Gluten .5cup Flour (wheat, soy, AP, etc) .25-.5cup Soy Sauce .25cup oil 1-1.5cup water seasonings of your choice -mix everything well (until it forms a kind of "dough") -form into a "log" -wrap tightly in foil -bake for 40-50 minutes @ 350degrees NOTES: -water & oil can be added or subtracted depending on how you like it. -the best seasoning I have found is Better Than Bouillon No Chicken Base -for mixing, it is much much easier to use an electric mixer -after approx. 20min, I turn it over for a more even bake -I cut this batch into 4-5 servings (that's about 48g-60g of protein per serving!)

Kevin- if you live in the Bay Area, you shouldn't even have to worry about eating at places with meat!

I appreciate all the greetings. I hope to partake in more forums as time permits. VeganMaster- Well, straight-edge essentially means a lifetime committment to no drugs... but I don't want to get caught up in defining it here/now. It isn't a set of rules. Practitioner- So you are in The Bay? Indeed I have been to Souly Vegan. Good stuff. The fried tofu and mac-n-cheese are my faves but I can't eat there too often- It is a pretty heavy meal.

Hi everyone. My name is shane and I recently (re)joined this board in hopes of reinvigorating my gym routine and diet. I am 33yrs old and have been vegan since 1994. I am vegan primarily for health reasons. I have been seriously lifting for about 5 years. This is my 1st post but I hope to learn a lot from everyone on this board and contribute as much as possible. (And ya, if it matters- as I noted in the subject line- I am straight-edge.)