So I made Seitan this week-end and I felt pretty seitanic doing it :)
I used a recipe from the famous Vegan cook-book: the Vegonomicon. It’s like the fourth recipe I have done from that book and they have all turned to be successes. So the (good) reputation of that book appears to be well deserved.
The recipe instructed to cook the Seitan ”cutlet” in the oven, bathing in vegetable broth. However, as it turns out, the easier is just to cook them swimming in the same liquid but in a pot. Also, Seitan is a lot more elastic than I though it will be … making it really hard to flatten and/or shape into small pieces. Aside from that, it’s a pretty easy recipe to follow.
Since most people don’t eat Seitan by-itself but use it in recipes (as a meat substitute), it doesn’t really have to have any flavouring, but I do think that the recipe could use more spices’n’stuff. Just to test, I added some liquid smoke and smoked paprika to the second batch I did. I only tasted the first batch so I don’t know yet it it was (such) a good idea.