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Archive for the ‘seitan’ Category

Seitan Pepperoni

Posted by trktos on 8-March-2011

This past weekend, we made pizza. I wanted to try a new “meat” recipe for topping as the last crumbles I made for pizza didn’t have enough flavor. So I combined this recipe with this one and made some “pepperoni” … I thought the flavor and spiciness of these sausages increased, over a couple of days — pizza leftovers are the best! — so if I make this again, I may try to make it ahead a few days. While spicy and flavorful, it sort of lacked a bit of the classic pepperoni flavor … I’m not quite sure what to do, to improve that. But even as is, this will likely become my go-to pizza “meat”.



  • 2 1/2 cups vital wheat gluten
  • 1/2 cup nutritional yeast
  • 4 tsp black pepper
  • 1 tbsp paprika
  • 2 tsp smoked paprika
  • 2 tsp salt
  • 2 tsp crushed fennel seeds
  • 1 tsp crushed anise seeds
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dry mustard
  • 1 tsp black mustard seeds
  • 1 tsp ground cumin
  • 1/2 tsp red pepper flakes
  • 2 tsp smoke
  • 1 tsp marmite
  • 4 tbsp ketchup
  • 2 tbsp nut butter
  • 2 tbsp oil


  1. Combine dry ingredients.
  2. Combine wet ingredients, add to dry and mix until combined.
  3. Form into two logs and wrap in foil.
  4. Bake in preheated to 325 degree oven for 45 minutes.
  5. Turn and continue to bake for 30 more minutes.


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How to make a Seitan Pipe Bomb

Posted by trktos on 29-December-2010

Ok, it’s taken us a while but we think we finally figured out a way to make seitan sausages without all the aluminum foil wastage. We’ve tried lots of things, but, under pressure and heat, seitan has always managed to escape. Below is the solution that’s worked for us (albeit only with 3 tubes but that’s greater success than we’ve had with all sorts of other contraptions) … I should add a disclaimer now, however – anything that blows up in your kitchen, including any bodily harm you may encounter, as a result of methods tried from this post below, is solely your own responsibility. Attempt at your own risk. If you proceed, use cation, due diligence and common sense.

Ok, so our reusable seitan solution uses:

  • cannoli forms – we used these.
  • silicon stoppers – we used these – this size fit in the above cannoli forms well.
  • silicon rubber bands – you don’t want to put regular rubber bands in a pressure cooker. Ask me how I know this. ¬†They might not be necessary, though? We had them on hand, from previous attempts.
  • some random stainless steel wire, sent to us by mistake/wrong order … not sure of the gauge – fairly thick
  • small stainless steel washers
  • large stainless steel washers

We only tried one “bomb”, with three filled forms, as we didn’t want to waste effort on too many failures. It was very cool, opening the pressure cooker and it not being full of escaped sausage! Even cooler – hopefully, this is the last time I’ll use so much aluminum foil for sausages. The only drawback, I suppose, is these sausages are fairly skinny. But I can live with that.

After construction (bending the little curls in the wire), this was very easy to assemble – just separate the washers to their ends and insert filled, stoppered forms. (Another note of caution – the pressure actually, slightly, deformed the larger washers!)

Here’s the little “pig tail” in the end of the wire. Note, this is the only “pig part” involved in the making of these sausages! =)

Close-up of stoppers in forms:

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Chicken Noodle Soup

Posted by trktos on 6-November-2010


  • 3 carrots, sliced
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 stalks celery, finely chopped
  • olive oil
  • 1/4 cup margarine
  • 8 ounces mushrooms, sliced
  • 6 cups water
  • 2 vegetable broth cubes
  • 3 bay leaves
  • dash soy sauce
  • salt, pepper
  • 8 ounces fetticini, uncooked, broken into quarters
  • from this chicken recipe, I used 1/2 the “chicken”, plus the cooking broth (1 cup) from both “chickens”


  1. Sautee the onions, garlic and celery in some olive oil for a few minutes.
  2. Add remaining ingredients, except chicken and noodles.
  3. Bring to a boil.
  4. Add noodles. Simmer until noodles are done.
  5. Turn off heat and add “chicken”.




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Oven Chicken Seitan

Posted by trktos on 17-August-2010

I don’t know if I’ve posted about it, but we’ve been trying to engineer a new cooking method for seitan sausages – one that doesn’t use much aluminum foil. Our new hardware consists of cannoli tubes, silicone rubber bands and silicone cork stoppers … so far, it’s been a bit of a failure and has left me a little disgusted with the steam cooking methods.

So I was looking for another way to cook seitan … I am not crazy about the stovetop method, for one, because it takes a long time but also because the recipes tend to rely on the broth for flavor and you’re left with copious amounts of rather pricey, waste liquids. Sure, you can freeze and use in gravies and soups but, apparently, we don’t make enough gravies and soups for that to work out so well, for us.

In my search, I can across this recipe. It takes 2 hours, plus prep – still a long time, but it’s fairly easy and the amount of broth leftover is totally manageable and not pricey, compared with, say, 6 cups of broth, half of which is soy sauce and marmite. (I added some more soy sauce, nutritional yeast, spices and flour and made a good amount of “chicken” gravy from the leftover broth.)

(Ironically, this recipe also calls for, and wastes, aluminum foil. At least, though, the foil wasn’t rolled and twisted up and was mostly reusable for leftovers. Never mind that we don’t typically use foil for leftovers.)

Chicken Seitan, makes 2 ‘loaves’


  • 1 1/2 cups vital wheat gluten
  • 1/2 cup garbanzo flour
  • 1/4 cup nutritional yeast
  • 1 tsp rosemary
  • 1 tsp thyme
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp dry mustard
  • 1/2 tsp powdered sage
  • ~ 1 1/2 tbsp peanut butter
  • 2 vegetable broth cubes, grated
  • black pepper
  • 2 cups water
  • 1 tbsp soy sauce

Broth Ingredients:

Over each loaf, I poured:

  • 1 tbsp soy sauce
  • 1 1/2 cups water
  • grated 1/2 vegetable broth cube


  1. Combine non-broth ingredients.
  2. Knead for about 10 minutes in electric mixer/bread machine.
  3. Form into two loaves.
  4. Place loaves in greased loaf pans.
  5. Top each loaf with broth ingredients.
  6. Cover pans with foil.
  7. Bake in pre-heated 325 degree oven for 60 minutes.
  8. Remove, flip, recover with foil.
  9. Bake additional 60 minutes.


  • This was a little soft/soggy on the outside while being a little too dense in the middle, but had pretty good flavor and browned nicely, in a little oil.
  • Next time, I will try to add something to give it a little “open texture” – maybe oats or cooked rice?
  • I will experiment with decreasing the garbanzo flour a little, too.
  • It could have used a little more salt, maybe 1-2 tsp in the dough mixture.
  • It reminded me of the cubed chicken in chicken pot pies and would probably work well in a vegan pot pie recipe.

More Notes:

  • I now make this with 2 tbsp garbanzo flour, 2 tbsp oats, 2 tbsp tapioca granules in place of the 1/2 cup garbanzo flour.
  • I’ve been leaving out the vegetable cubes, both in the ‘meat’ and broth, and have been happy enough with the result, especially if destined for a flavorful sauce-based dish.
  • Making this with 180 grams of wheat gluten was my usual. Today, I used 215 with a more “traditional” texture. I need to experiment more with increasing the flavorings, for 215 grams of gluten.

Pictured with mashed potatoes, sweet peas, and ‘chicken’ gravy made from the leftover cooking broth:

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Posted by trktos on 19-June-2010

Homemade pizza, with Daiya cheddar and Follow Your Heart Mozzarella “cheese”, homemade seitan sausage and Jyoti spinach saag for sauce. Evin’s half had the nasty little olives on it.

I don’t know if was the lower layer of Daiya/extra oil but the FYH cheese was really bubbly when we took the pizza out of the oven. I bumped the spices up in the linked sausage recipe. Somehow, though, they sort of lost their pepperoni resemblance and tasted more like spicy sausage. But hey, that works, too.

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