help, i'm scared of seitan!

[justmama]

I admit it. I'm terrified of seitan. I despise tofu. It's a texture thing. No matter how much water I press out or freeze it and press out, I don't like it. I gave up on it. But I hear good things about seitan. I bought some at whole foods and now I'm too scared to try it. Does anyone have a recipe to use it that's good for a scared beginner?

Oh and I've been veggie for like I think 11-12 years? I just don't do fake meats well. Beans are much more my speed.

[Ahimsa]

What kind did you get?

I use the White Wave Chicken Style to make a good mock chicken soup.

[justmama]

i forget the brand but it's chicken style. i figured, tons of people eat and love chicken. it must be good right?

so do you make a veggie broth and simmer it or cook it separately and then put in the soup? I'm so worried it'll be gooey tasting.

[Ahimsa]

It is a recipe I made up quite awhile ago, for some picky eaters I used to babysit. It is pretty simple to make. Seitan is much firmer, meatier than tofu.


Imagine No-Chicken Broth x2 containers
2-3 Carrots (cut into tiny cubes)
2-3 Celery Ribs (cut into tiny cubes)
1 Bag Frozen Corn
1 Big tomato or 2 smaller ones
Small Pasta Shapes (alphabets or stars are fun)
1-2 Packages Chicken style seitan
Braggs or Light Soy Sauce
Herbes de Provence or Poultry Seasoning
Olive Oil

Saute seitan with in some olive oil,a few teaspoons or so of herbs, and a splash of braggs (not too much) or light soy sauce until lightly browned.
Add carrots and celery and saute for several minutes on med (if needed add a little bit of water to prevent sticking.)
Add tomato and corn and saute a few more minutes.
Add Broth and bring to boiling point.
Add Pasta and simmer until pasta is cooked.

Serve with warm country bread and a sprinkling of cheese on top (optional).

[justmama]

thank you. i i'm gonna try this.

[Jugs]

I am rather texture-sensitive, as well With seitan, I found that homemade, baked seitan has a much firmer texture. I have made packaged seitan a couple of times and learned, through trial and error, to first squeeze out the moisture, and then coat it in flour before sauteeing; seitan soaks up liqud like a sponge.

So far, my and my kids' favorite has been to brown seitan "medallions" and brush them with BBQ sauce

[yogachick79]

Oh you should check out VeganDad's blog for homemade seitan recipes!!! He absolutely rocks my world (as does seitan, lol).

http://www.vegandad.blogspot.com

[yummama]

I find joanna vaught's recipe in Yellow Rose Recipes really easy and foolproof!