Hi Michelle, Tthanks for this great recipe. Quick suggestion. I know that you seasoned the setan b4 boiling it. However, I learned from my mom many moons ago that you can conside half cooking the stew before the setan finishes boiling, then let the half cooked stew cool. You then move the setan from the boiling pot directly into the half cooked cooled stew and let it sit for about 15 mins b4 completly cooking the stew. The reason is that the swelling is caused by expanded air pockets. Allowing the setan to cool in the flavoured stew forces flavour deep into the pieces as the air cools and the pockets collape.....yum
I'd like to make chicken flavored seitan. I saw in your recipe to substitute the chicken bouillon for the beef bouillon, but I didn't see beef bouillon listed in the recipe, only the sauted onion bouillon. I only saw beef broth listed in making the sauce for the stew you made with the seitan cubes. Do you use the chicken bouillon instead of the sauteed onions in the broth or add it to the water you use to mix the vital wheat flour when you first mix the dough?
TFS does your seitan end up ‘spongy’? I heard if you boil it that is gets too spongy? Have you ever tried the washed flour method? I used the gluten flour and couldn’t get past the’wheat’ taste 🤢🤷🏽♀️
Thanks for the comment😊 My seitan does not get soggy at all. I actually store it in the refrigerator in the broth I cook it in snd it perfectly firm snd tender a week later. And no I have never tried the flour water method.😊
Hi Michelle, Tthanks for this great recipe.
Quick suggestion. I know that you seasoned the setan b4 boiling it. However, I learned from my mom many moons ago that you can conside half cooking the stew before the setan finishes boiling, then let the half cooked stew cool.
You then move the setan from the boiling pot directly into the half cooked cooled stew and let it sit for about 15 mins b4 completly cooking the stew.
The reason is that the swelling is caused by expanded air pockets. Allowing the setan to cool in the flavoured stew forces flavour deep into the pieces as the air cools and the pockets collape.....yum
I like all of your videos! I have been vegan for 2 years but you are teaching me to be BETTER at it!!!
@@aleciasmith9345 thanks for the love 🩵🫶🏽
Looks so good!! Will try.
AMAZING!!!!!!!!!!
Now I have to try this thanks
Love it love it love it
💃🏽💃🏽💃🏽💃🏽
Fantastic! Thank you thank you!
🫶🏽
Thanks so much for sharing!❤️
🙏🏽
Thank you for sharing
I'd like to make chicken flavored seitan. I saw in your recipe to substitute the chicken bouillon for the beef bouillon, but I didn't see beef bouillon listed in the recipe, only the sauted onion bouillon. I only saw beef broth listed in making the sauce for the stew you made with the seitan cubes. Do you use the chicken bouillon instead of the sauteed onions in the broth or add it to the water you use to mix the vital wheat flour when you first mix the dough?
Another great recipe. Just love cooking sextant this way. Thank you Michelle. God bless
Are there any recipe book you recommend for seitan?
Would you use Seitan for the Oxtail dish as well?
@@hcglamourcreationsaka-glo6580 I’m sorry what oxtail dish. I didn’t think I mentioned oxtail especially because I don’t care for oxtails 🫣
Is there an alternative gluten-free flour
I just tried this recipe and i think i may need to redo it. Mine was spongy. What could have gone wrong?
Maybe not enough chickpea flour 🤔
I’m not sure 🤔
@@myvegankitchenlife I will try that and update you when I do. Thank you so much for responding.
You making hungry
TFS does your seitan end up ‘spongy’? I heard if you boil it that is gets too spongy? Have you ever tried the washed flour method? I used the gluten flour and couldn’t get past the’wheat’ taste 🤢🤷🏽♀️
Thanks for the comment😊
My seitan does not get soggy at all. I actually store it in the refrigerator in the broth I cook it in snd it perfectly firm snd tender a week later.
And no I have never tried the flour water method.😊
@@myvegankitchenlife I must have done something wrong because mine came out more spongy 😢
Can you use spelt flour instead of gluten flour?
Sorry Not in this recipe…gluten is what gives seitan the texture
Alkaline vegans use spelt flour rinse with warm and cold water until water becomes cloudy then clear
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