Love how you stretched it to give it the texture. Not seen that done before and will definitely have to give it a try. Thanks for sharing and excited about your channel - Staci Schefka.
To clarify the correct cooking term: The broth should be brought to a boil and then lower to simmer. Seitan is supposed to be simmered, not "Boiled" or it will become spongy. I've seen many on youtube interchanging these two terms. 185'F to low /2020'F a perfect simmer /22122'F a rolling boil.
Thanks for the clarification, but I do boil mine in this recipe. If I don’t it is gummy in the middle. When I make stakes or smaller sizes I do simmer but probably somewhere between a perfect simmer and a rolling boil. I have never checked the temperature.
Will try this, looking for a more 'turkey texture' than other seitan recipes, thanks! In the directions, 'tying in knots' is before refrigerating overnight, which is opposite video. Video explains it.
@@turtlemanuk1227 Sure there are a a lot of recipes that are easy. Spaghetti with marinara sauce, beans and rice. bean burritos, a lot of Indian foods and curries are naturally vegan. I am working on a video series now on how to go vegan and sharing more recipes. I hope ot post about vegan chili tomorrow. Its great because you can eat it so many ways.
Thank you for this tutorial!! I am a wee bit confused... some video's say don't boil the seitan but it looks like your broth is boiling... you can do this because it is all knotted up? Is that why? I've only made seitan 3 times. First one was sausage like meatballs, chicken cutlet and last sausage roll. Soo my last recipe the roll was a much denser like texture because I rolled it tightly.... sorry I realize I'm going off topic here... thinking out load. lol. The seitan was chewy and the cutlet was kinda in-between I guess. And I'm feeling a little confused. Thanks for any feedback on the confusing comment! lol Hugs from Ontario, Canada EDIT: Dec 24, 2023....I'm making it now early in the morning. Finished it 9:00am. Then later today I can simmer it. :o) EDIT #3 so I've done the simmering and leaving it in the broth to cool. It smells amazing! Thanks again! In bed and off to sleep shortly at 7:18pm.... gosh it's been along day.... baking and cooking amazing vegan things.
I hope your seitan came out! There are a lot of methods for cooking seitan. If I am cooking it in a broth I always boil it. I find that it doesn't cook as well and can be doughy in the middle if you don't.
@@SomethingBetterTogether I'm just about ready to take it out of the fridge... It smelled amazing yesterday! I'll let you know. Thanks again! and Merry Christmas!!!
@@SomethingBetterTogether It was ok.. I'm the only one who ate it. I also had it on a vegan bagel and cream cheese the next morning and again for dinner that day. The texture etc was perfect... just the taste is I dunno a little off to me or something. I can't put my finger on it, just yet. I made vegan gravy and that really helped the flavour. I'm going to try and flavour it up a bit... I have a couple of ideas. I also made a vegan stuffing and everyone loved that. The gravy too. Expect my Aunt when I showed her the bag of VWG she just couldn't believe it. lol. I think she thought the gravy was made from that too? I did add ACV I have seen that on a few other you tubers and google. Thank you ever so much for the tutorial!! and asking me how it was. It means alot to me to have someone to talk to about it. :o) Have a great day and Happy New Years!!!
This looks like a good idea. I used VWG to make "fried chix" one time and it was really good, BUT after a while it just felt like I was eating a lot of flour. I no longer eat gluten, so I'll make a cauliflower dish to try to mimic turkey.
