I finally tried making seitan
last weekend. It is such a simple concept – hard to understand why it isn’t more
commonly used. Yes, it is a bit wasteful to wash all the starch down the drain,
but then I don’t expect to be making huge quantities. This being the first time,
I kept things simple and just boiled the raw seitan in a vegetable / soy broth.

I was pretty pleased with the
results. Seasoning and shaping of the seitan pieces can definitely be improved
upon, but it wasn’t that far off from commercially available products. An
interesting twist on the basic recipe that I plan to try soon: wrap the raw
seitan tightly in foil and bake in the oven. This should yield a denser product,
that can be sliced and used in sandwiches, stir fry, etc. Maybe it will also
look a little more attractive than what you see in the photos

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