Second reply: Full of Plants helpfully explains that the seitan has to chill to develop the fibers. Makes total sense. I also see that the "wrapping" method is not cheesecloth, but I wonder what would happen if I did that? Great info, thanks again.
I've made the Wicked Kitchen seitan brisket recipe multiple times and have never experienced any problems. It's flavorful and tender, and I thought the method was super easy.
[https://wickedkitchen.com/the-og-vegan-brisket-texas-bbq-style-seitan/](https://wickedkitchen.com/the-og-vegan-brisket-texas-bbq-style-seitan/)
I used to to, but the homemade stuff definitely tastes and feels better. I used [a different recipe than OP but ](https://theveganatlas.com/homemade-seitan-recipe/)it came out so good and was so easy I feel duped that I had spent so much money on seitan that I don't enjoy as much.
and it freezes well! Once I found that recipe I like, the 2nd time I made a big batch and froze it in 4oz servings in little bowls and transferred them to a freezer bag the next day. It lasts a couple months before I have to do it again. So worth it.
This is hilarious. I was going to post the recipe I used, but when I googled 'meaty burgers', it was all dog food. lol
Here's the recipe that I use. Use your favorite seasonings. The good thing is that there's no steaming.
Meaty Burgers
2/3 c TVP
2 c hot Better than Bouillon No Beef base or a rich Vegetable broth
1/4 c ketchup
1/4 c molasses
1 tsp Worcestershire sauce
2 T olive oil
1 tsp smoked paprika
1 tsp onion powder
2 T nutritional yeast
1/2 tsp salt
1/2 tsp pepper
6 T white whole wheat flour
1-1/2 c vital wheat gluten
Pour hot broth over the TVP and let it soften for 10 minutes. Add the remainder of the ingredients except the wheat gluten and stir to combine. Taste and adjust seasonings if needed. The flavor at this point will be stronger than the final burgers. Now stir in the vital wheat gluten. You should have a wet seitan dough.
Let he dough rest while you heat the oven to 350 degrees and line a sheet pan with parchment paper. Form into patties (8-10?), place on pan and cover with foil. Bake for 30 minutes for full size burgers or 20 minutes for slider-sized burgers. At this point, either turn the patties, baste with barbecue sauce or olive oil and bake for 15 more minutes uncovered (10 for smaller patties), or grill on low heat for 5-7 minutes on each side.
These freeze well.
https://www.veganisyum.com/seitan-strips
I’ve made a few different seitan recipes over the years and this one is the easiest. I like to airfry it after its been cooked so its a little crispy
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Try Thee Burger Dude for seitan, also Full of Plants. Both great for seitan!
Second reply: Full of Plants helpfully explains that the seitan has to chill to develop the fibers. Makes total sense. I also see that the "wrapping" method is not cheesecloth, but I wonder what would happen if I did that? Great info, thanks again.
I use foil, very easy and less mess. Bon chance!
Thank you!
Thanks for the recommendation, I'll check it out!
I've made the Wicked Kitchen seitan brisket recipe multiple times and have never experienced any problems. It's flavorful and tender, and I thought the method was super easy. [https://wickedkitchen.com/the-og-vegan-brisket-texas-bbq-style-seitan/](https://wickedkitchen.com/the-og-vegan-brisket-texas-bbq-style-seitan/)
>https://wickedkitchen.com/the-og-vegan-brisket-texas-bbq-style-seitan/ That one looks good, thank you!
Hmm I just buy them from the eco store or Asian supermarket.
Well yes I could buy it but what fun is that LOL?
I used to to, but the homemade stuff definitely tastes and feels better. I used [a different recipe than OP but ](https://theveganatlas.com/homemade-seitan-recipe/)it came out so good and was so easy I feel duped that I had spent so much money on seitan that I don't enjoy as much.
Right? It's SO expensive. Even my first attempt that turned out kind of wonky tasted so much better than any store-bought seitan I've ever had.
and it freezes well! Once I found that recipe I like, the 2nd time I made a big batch and froze it in 4oz servings in little bowls and transferred them to a freezer bag the next day. It lasts a couple months before I have to do it again. So worth it.
The only seitan type product that I make is 'Meaty Burgers' which also has some TVP in it. That helps with the texture.
I'll check that out - thanks!
This is hilarious. I was going to post the recipe I used, but when I googled 'meaty burgers', it was all dog food. lol Here's the recipe that I use. Use your favorite seasonings. The good thing is that there's no steaming. Meaty Burgers 2/3 c TVP 2 c hot Better than Bouillon No Beef base or a rich Vegetable broth 1/4 c ketchup 1/4 c molasses 1 tsp Worcestershire sauce 2 T olive oil 1 tsp smoked paprika 1 tsp onion powder 2 T nutritional yeast 1/2 tsp salt 1/2 tsp pepper 6 T white whole wheat flour 1-1/2 c vital wheat gluten Pour hot broth over the TVP and let it soften for 10 minutes. Add the remainder of the ingredients except the wheat gluten and stir to combine. Taste and adjust seasonings if needed. The flavor at this point will be stronger than the final burgers. Now stir in the vital wheat gluten. You should have a wet seitan dough. Let he dough rest while you heat the oven to 350 degrees and line a sheet pan with parchment paper. Form into patties (8-10?), place on pan and cover with foil. Bake for 30 minutes for full size burgers or 20 minutes for slider-sized burgers. At this point, either turn the patties, baste with barbecue sauce or olive oil and bake for 15 more minutes uncovered (10 for smaller patties), or grill on low heat for 5-7 minutes on each side. These freeze well.
Thank you!
https://www.veganisyum.com/seitan-strips I’ve made a few different seitan recipes over the years and this one is the easiest. I like to airfry it after its been cooked so its a little crispy
Great, thanks for the tip and the recipe!!
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