I’m experimenting on making WTF seitan steak but with vwg because I’m too lazy to wash flour. I know it’ll never be identical but I’m trying to get it as close as possible, that’s how lazy I am. I made a plain gluten ball with vwg, flour and water. Blended 1/3 of it with oil, glutinous rice flour and msg for the “fat”. The rest was blended with beetroot powder, cocoa powder, sugar, msg and soy sauce. The gluten was still a bit too tough so I blended some glutinous rice flour into the red dough as well in hopes to soften it up. plan to fry steam fry as I always end up with spongy seitan when I simmer even at the lowest heat. If anyone has done this before (my made up lazy method), please feel free to share your experience and advice if you can!
by WhyParty1234
13 Comments
I’m honestly very curious as to why people try to make fake meat when they are vegan
I’m really not trying to be an ah I just don’t get it
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Ignore the others this looks pretty good
Absolutely disgustin’. All that’s left is to inject some beetroot juice for blood and you’ve got yourself a fake corpse. Nice.
“That sounds about as appetizing as a big pile of… a plate of dirt, or something.”
“I’d still like to hang out despite that joke.”
That looks so good! How did it taste after you cooked it?
i saw the picture before i saw the title/subreddit and thought “eww, why are there slabs of meat on my frontpage? disgusting”
so i guess it’s a success 😛
i should get back into making seitan. when i tried it years ago the texture always turned out very spongy, but ive heard theres ways around it.
I never like the texture of vital wheat gluten on its own. For tender “steak”, add blended beans or tofu.
It looks like it, I almost scrolled away
I’m supper curious about the result! Does the cocoa powder give a lot of flavor! It’s the only thing I’m not sold on.
Your marbling looks good!
Since you’re already steaming, I would suggest letting it rest in the fridge for a few hours and then pan frying to get a nice crust. Use plant butter, red wine, and fresh rosemary if you’ve got it.
If you make this again, I’d suggest adding more ingredients to the seitan like mushroom powder, onion and garlic powder, and maybe some crushed thyme.
Come join us at r/seitan if you want more input. This sub isn’t really the best for seitan advice.
I’ve never made this, but I would really want to finish them on the grill.
Wow this looks great, good job!
To combat the puffiness of VWG, you need to restrict it so it doesn’t have anywhere to expand. Usually I wrap mine in a layer of parchment and then wrap in foil. In this application, I’d say you wouldn’t want to do that TOO tightly. Another potential option would be if you had like burger presses or something and you could press down the top of it while it was cooking, but this may result in horizontal expansion, I’ve never tried it before.