Where do you get that homogenous seitan? When I used to eat it, it was like a cake with grains and stuff in it. Or maybe I’m thinking of something else.
She’s been making it for years and has a lot of different recipes. I think this one is relatively new, I think it was just green chile powder, garlic powder, onion powder, and a little bit of salt and pepper mixed in with the dry gluten prior to prep. Lately she cooks it in a steamer which somehow gives it a very firm, even texture that works really well for sandwich meats.
Here’s the batch she whipped up a few days ago, it’s pepperoni, “breakfast meat” (sort of like breakfast sausage), and the green chile flavor that I used for the sandwich:
Where do you get that homogenous seitan? When I used to eat it, it was like a cake with grains and stuff in it. Or maybe I’m thinking of something else.
You thinking of tempeh?
Yes I am
My wife made it, she does it all the time as it’s one of our primary proteins. What you’re describing doesn’t sound like seitan to me.
Does she have a favorite recipe? I’ve tried making seitan before and it was okay, but didn’t look anything like this!
She’s been making it for years and has a lot of different recipes. I think this one is relatively new, I think it was just green chile powder, garlic powder, onion powder, and a little bit of salt and pepper mixed in with the dry gluten prior to prep. Lately she cooks it in a steamer which somehow gives it a very firm, even texture that works really well for sandwich meats.
That sounds fantastic, thank you!
Here’s the batch she whipped up a few days ago, it’s pepperoni, “breakfast meat” (sort of like breakfast sausage), and the green chile flavor that I used for the sandwich:
Wow, she’s a pro! I’m going to have to get more creative!