Hooray for another picture redo! This one was seriously overdue. Like by light years. My seitan recipe has long been one of my most popular but it had crappy cell phone pictures AND no picture of the finished project.
Certainly nothing as fancypants as this…
This stuff is delicious and really quite easy to make. Spend about 15 minutes putting it together, and then it steams for 30, which gives you more than enough time to clean up the kitchen. Then you’re done, and you have at least 8 servings of seitan in your fridge or freezer!
Each loaf makes about 2 servings, and they’ll last for two weeks in the fridge or practically forever in the freezer. And they’re super yum. So much flavor packed in there!
Are you convinced yet? Go check out the recipe then!
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I tried the old recipe and didn’t care for it, but this one……is great! My question is the color of the seitan changed on the ends….looked more like the color in your pics. I’m wondering if I should steam it longer? Or do the ends have a different color than the body of the loaf?
The flavor is really delicious!!! You weren’t just a-whistling Dixie!
Hi Connie- the ends tend to be a bit darker than the middle. The whole outer edge, really. I assume it’s because it receives the most steam heat.
Oh, and THANKS! 🙂
I took one of the “loaves” that are supposed to feed 2(???) to one of my friend’s house….He ate the whole thing in one sitting….”This is the best seitan I’ve ever eaten!” You done good, girl!!! Thanks for this recipe! His wife even liked the crumb he gave her to try, and she’s not much of a seitan gal….
That seitan looks so good!
I love home -made seitan too & this recipe looks so fabulous!
MMMMMMM,….
I’ve made seitan before but yours for the first time this evening. This stuff is so incredible. There is no way any of this is going to make it to the freezer. I planned for half of it for dinner tonight and half for another dinner this week, but I seriously can’t figure out how this isn’t going to end up as tomorrow’s breakfast with some perfect hashbrowns and avocado slices. Bravo and thank you!
What wonderful feedback, thank you!!!
Barb, I am a new follower and am probably the worst cook ever! I just tried making this seitan (putting too much chick pea flour in – because I can’t cook), but it still turned out! It’s like a mild, soft turkey flavor (if I must name the animal). This is the first time I have liked homemade seitan and I sure didn’t mean to sit here and type in between bites!
Thank you so much for this recipe!
You’re welcome, and thank you so much for sharing your feedback! I’m happy that you enjoyed it (I eat it straight out of the fridge, cold and plain and LOVE it!).