• chetradley@lemmy.worldOP
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      1 year ago

      Stretch and knot the dough like they do in the washed flour viral seitan recipe. I used VWG because I’m lazy. The result was very “meat-like”.

      • illi
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        1 year ago

        Interesting, will try that. Thanks!

  • anon6789@lemmy.world
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    1 year ago

    It looks like you did a great job!

    Have you had seitan before? What recipe did you use it in and how did it turn out?

    • chetradley@lemmy.worldOP
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      1 year ago

      Yes, I’ve made it several times, and normally I use a filler like blended chickpeas, tofu, beans, etc., so it usually doesn’t have this texture. The difference here is that I used this recipe: https://theveganatlas.com/homemade-seitan-recipe/ and I carefully stretched the finished dough as far as I could, rested it for 15 min and stretched it again. Then I tied it up in tight knots before I boiled it, resulting in the meaty texture with the strands that eerily resemble muscle fiber.

  • astropenguin5@lemmy.world
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    1 year ago

    I just saw this from browsing all, and if you hadnt told me otherwise id assume that was meat, and pretty tasty meat at that!

    • chetradley@lemmy.worldOP
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      1 year ago

      Thanks! It came out really tasty. I made Mexican birria and braised it in the sauce. If you’re ever looking for a delicious, easy and cheap protein source, you should definitely give seitan a try!