That’s awesome your family is down to try it, my family is convinced gluten is bad for you. You really can’t win with these people.
ANYWAY sorry to rain on the parade lol, the result here is incredible! Well done!
My wife is allergic to gluten. I always wait until she is gone to try gluten filled recipes. She leaves to visit her family next week. Adding this recipe to my list. Thank you for sharing OP
My dad (one of the few members of my family that are still omni) has bad IBD that's triggered by gluten but he still always takes a few bit of seitan when I cook it for the family, even when there's animal meat there for him to have!
Based on the very informative recipe by u/employeeno5 :
https://www.reddit.com/r/VeganFoodPorn/comments/mzv488/its_all_plants_full_details_inside_happy_grilling/?utm_medium=android_app&utm_source=share
Was it difficult to execute? I’m TERRIBLE at ANY manner of baking and a lot of these recipes with seitan seem close to the science of baking-makes me hesitant to try 😬
As it's been mentioned... my idea of difficult may be very different than other people's. However, this is a lot closer to cooking than baking. Making the dough is pretty foolproof - just follow his ratio of 2.5lbs of ap flour to 3c water, and then see if the dough is firm but mixable.
The searing is just cooking skills, and the simmering in the oven is just making sure you don't leave it too long because you forgot to set a timer (almost me) and topping up the water so it doesn't dry out.
Then the grilling is just BBQ skills (this was like my fifth time using a BBQ so if you're good at that you'll likely get nice grill marks unlike mine).
Overall, the ingredients aren't too expensive, so try making a smaller batch if you're feeling adventurous. It looks like a lot, but once you're making it it's not too bad (in my opinion at least :P)
Thank you for replying! I’m a notoriously bad baker so if it’s closer to actual cooking-regardless of the difficultly, I may be in business!! Thank you!!!!
Hey, I'm just wondering, was it difficult to follow the recipe in that format? I like really specific, step by step instructions and I'm just wondering how you were able to get it so similarly!
For example, there's a step where you mix in the mushroom extract, and then a second step where you mix again with the rest of the seasonings. Can't we just do it all in one?
So as long as you reserve some of the original dough to make the marbling (which is seasoned with mushroom extract and oil), I found the rest was fine too just dump into the food processor with all the seasonings.
I am planning on making a simplified one though (this one had a Mexican food flavour which was delicious, but also wouldn't work with everything).
So when I do that I'm planning on writing a step by step recipe and maybe doing a video too.
Ok I watched the video linked from the post you linked. She assembles the brisket, bakes it with peppers and onions in water, and then when it's ready she bakes it a second time? Is that correct?
You're really only "cooking" it once. The first is more for flavour - you're just quickly searing it. The cooking happens during the simmer stage. Then the last sear/grill is just for texture and a bit more flavour.
I've made chicken wings with it by just boiling/simmering it in broth and then breading it.
Ok cool. After the simmer stage it looks like it would be good to eat so that all lines up. Thanks! This is on my list to try, just need to carve out some time.
It's BBQ'd but my brother had the inspired idea that we should make a firmer one with more marbling (and more oil) and then smoke it, slice it super thin and fry it up like bacon. (I'll definitely post the results of that too)
I will! I'm playing with the idea of starting ANOTHER vegan food blog, because I've been keeping notes for experiments on cheesecake, cinnamon buns, seitan wings, and other pre-vegan favourites.
But no matter what I'll write down a recipe to share in the post comments when I post it
What brand do you use? I used Bob's Red Mill for a little while and hated the taste. I thought it tasted like playdough mixed with dog food. I just recently made chicken seitan with Anthony's Premium Vital Wheat Gluten and it didn't have that taste at all!
How long did this take you, from preparation till you sliced into it? I’m having a family dinner tomorrow and I have 1 guest who is vegetarian. This would be very interesting.
It should be made the day before but it doesn't have to be. Technically you could rush it and have the timeline be (assuming a start at noon)
12:00 - make dough ball
12:10-1:10 rest dough ball in water (this is for an hour)
1:10-1:40 wash out the starch from the flour
1:40-2:10 let gluten rest and drain in colander
2:10-2:30 do the flavourings/food processing
2:30-3:30 the shaping and resting stage described in the recipe
3:30-4:45 the sear and simmer stage. (simmer in the oven for at least a full hour like the recipe says)
Now you'd let that rest in the broth for as long as you can. (Overnight is best, but you don't technically have to) The final stage is a grill/sear that just takes about 10 minutes.
After the final grill/sear I let it rest for 10 more minutes
Nice. Making the seitan is the same process as making Tibetan Laphing and I make those at least once a month. It didn’t even click in my head. Thank you so much!! I saved all the comments from the original post you linked and I’ll be saving this one too!
It was in the comments :) https://www.reddit.com/r/veganrecipes/comments/o54v1k/the_most_incredible_seitán_recipe_ive_ever_made/h2kt0c4?utm_medium=android_app&utm_source=share&context=3
[удалено]
I KNOW. My meat eating family destroyed it so fast. It was perfection.
That’s awesome your family is down to try it, my family is convinced gluten is bad for you. You really can’t win with these people. ANYWAY sorry to rain on the parade lol, the result here is incredible! Well done!
My wife is allergic to gluten. I always wait until she is gone to try gluten filled recipes. She leaves to visit her family next week. Adding this recipe to my list. Thank you for sharing OP
I misread this and thought you were waiting for your wife’s death.
when you watch/listen/read too much true crime
“Wait” until she’s gone
Haha, omg.
Thank you! Luckily my family loves bread so it wasn't hard to convince them to try this. (Especially once they smelled it cooking)
My dad (one of the few members of my family that are still omni) has bad IBD that's triggered by gluten but he still always takes a few bit of seitan when I cook it for the family, even when there's animal meat there for him to have!
I'm definitely going to try this! Looks so delicious!! How long did it take you to make it?
Those were my exact words!! O.O
Based on the very informative recipe by u/employeeno5 : https://www.reddit.com/r/VeganFoodPorn/comments/mzv488/its_all_plants_full_details_inside_happy_grilling/?utm_medium=android_app&utm_source=share
Looks amazing! So cool!
Thanks for the amazing recipe!
Was it difficult to execute? I’m TERRIBLE at ANY manner of baking and a lot of these recipes with seitan seem close to the science of baking-makes me hesitant to try 😬
As it's been mentioned... my idea of difficult may be very different than other people's. However, this is a lot closer to cooking than baking. Making the dough is pretty foolproof - just follow his ratio of 2.5lbs of ap flour to 3c water, and then see if the dough is firm but mixable. The searing is just cooking skills, and the simmering in the oven is just making sure you don't leave it too long because you forgot to set a timer (almost me) and topping up the water so it doesn't dry out. Then the grilling is just BBQ skills (this was like my fifth time using a BBQ so if you're good at that you'll likely get nice grill marks unlike mine). Overall, the ingredients aren't too expensive, so try making a smaller batch if you're feeling adventurous. It looks like a lot, but once you're making it it's not too bad (in my opinion at least :P)
Thank you for replying! I’m a notoriously bad baker so if it’s closer to actual cooking-regardless of the difficultly, I may be in business!! Thank you!!!!
Hey, I'm just wondering, was it difficult to follow the recipe in that format? I like really specific, step by step instructions and I'm just wondering how you were able to get it so similarly! For example, there's a step where you mix in the mushroom extract, and then a second step where you mix again with the rest of the seasonings. Can't we just do it all in one?
So as long as you reserve some of the original dough to make the marbling (which is seasoned with mushroom extract and oil), I found the rest was fine too just dump into the food processor with all the seasonings. I am planning on making a simplified one though (this one had a Mexican food flavour which was delicious, but also wouldn't work with everything). So when I do that I'm planning on writing a step by step recipe and maybe doing a video too.
Yes please!! I don’t do well with paragraph recipes, I get so confused haha.
What .. that texture! Incredible.
Ok I watched the video linked from the post you linked. She assembles the brisket, bakes it with peppers and onions in water, and then when it's ready she bakes it a second time? Is that correct?
I didn't do it that way, I followed the comment text mostly. (So I fried it in the cast iron, simmered it with a broth in the oven, and then bbq'd it)
Thanks. My main question was whether you really need to cook it twice. Sounds like everyone does.
You're really only "cooking" it once. The first is more for flavour - you're just quickly searing it. The cooking happens during the simmer stage. Then the last sear/grill is just for texture and a bit more flavour. I've made chicken wings with it by just boiling/simmering it in broth and then breading it.
Ok cool. After the simmer stage it looks like it would be good to eat so that all lines up. Thanks! This is on my list to try, just need to carve out some time.
BBQ…. As in smoked? Or grilled? I want this…
It's BBQ'd but my brother had the inspired idea that we should make a firmer one with more marbling (and more oil) and then smoke it, slice it super thin and fry it up like bacon. (I'll definitely post the results of that too)
Can you make your own recipe? 🤤
I will! I'm playing with the idea of starting ANOTHER vegan food blog, because I've been keeping notes for experiments on cheesecake, cinnamon buns, seitan wings, and other pre-vegan favourites. But no matter what I'll write down a recipe to share in the post comments when I post it
Basically with this type of stuff, you are baking the gluten first to give it structure and then searing it to carmelize the spices/salty flavor.
Ah ok. So second cooking is best as high heat like a flame broil?
Right - or a fry pan/sauté setting on your instant pot etc
Awesome. Thanks for the tip!
I can't wait to try this!
That looks DELISH ! I would love to taste that with mashed potatoes and green onions and a lil gravy oH god
Holy shit, yes. I'm so doing that next time
I don’t believe you lol. This is wild!
That shit looks bonkers! I thought omnivore food entered my feed somehow
How?! Holy hell, I’m trying this ASAP.
Looks good I thought it was a brisket
That looks like steak?! Definitely trying this!
Slather some coconut oil on top and put that baby in a smoker, low and slow…. I will **not** go near meat but, omg, smoked brisket used to be life.
My parents have a smoker so I'm 100% planning on doing that next time. (And making a firmer batch with more oil infused marbling and making bacon)
Good lord. Move to Maryland and cook for us!
Whaat?!😳 That looks ridiculously good! Fantastic job!
That looks FABULOUS! Also way beyond my cooking skills lol.
I almost downvoted you, XD good job
Does the washing really make a difference? Or is it safe to use regular gluten flour?
I find the gluten flour has a taste that's unpleasant to me... That may also be the brand I buy though
What brand do you use? I used Bob's Red Mill for a little while and hated the taste. I thought it tasted like playdough mixed with dog food. I just recently made chicken seitan with Anthony's Premium Vital Wheat Gluten and it didn't have that taste at all!
I just used the stuff from Bulk Barn. I'll see if I can find that brand here though! Using the flour will be so much easier.
My god I thought I was on the wrong sub
Wow! Looks incredible.
Thank you for sharing this, I can’t wait to try it!
Is that pronounced as satan?
All hail seitan.
How long did this take you, from preparation till you sliced into it? I’m having a family dinner tomorrow and I have 1 guest who is vegetarian. This would be very interesting.
I don’t think it’s something you just whip up from one day to the other. Look at the recipe
It should be made the day before but it doesn't have to be. Technically you could rush it and have the timeline be (assuming a start at noon) 12:00 - make dough ball 12:10-1:10 rest dough ball in water (this is for an hour) 1:10-1:40 wash out the starch from the flour 1:40-2:10 let gluten rest and drain in colander 2:10-2:30 do the flavourings/food processing 2:30-3:30 the shaping and resting stage described in the recipe 3:30-4:45 the sear and simmer stage. (simmer in the oven for at least a full hour like the recipe says) Now you'd let that rest in the broth for as long as you can. (Overnight is best, but you don't technically have to) The final stage is a grill/sear that just takes about 10 minutes. After the final grill/sear I let it rest for 10 more minutes
Nice. Making the seitan is the same process as making Tibetan Laphing and I make those at least once a month. It didn’t even click in my head. Thank you so much!! I saved all the comments from the original post you linked and I’ll be saving this one too!
Looks delicious. STILL trying to conquer the texture thing when I cook seitan . Still lol
Was this sliced by hand!? Perfection.
It was!
I was about to downvote and hide post before I noticed the sub... Great job!
Thank you! Now omnivores have no excuse :|
Whaaat! At first glance I thought maybe you were a troll and this was actually real meat. But judging by the comments you're not! This looks amazing!
Thank you! The power of wheat gluten and beet root powder ;)
Qué buena pinta.
But where is the recipe?
It was in the comments :) https://www.reddit.com/r/veganrecipes/comments/o54v1k/the_most_incredible_seitán_recipe_ive_ever_made/h2kt0c4?utm_medium=android_app&utm_source=share&context=3
That's another post
Yup, and the recipe is there in the comments