I feel like a real vegan cook now. Forget the quinoa salads, the tofu tacos, the frozen banana soft serve. It’s not the Tofutti cuties, flax eggs, or tempeh bacon. It’s only now that I’ve completed the initiation rite. Yes, folks, I have made homemade seitan that tastes good.
I’ve tried before and failed. I’ve failed so badly that I’m not going to link back. I’ve failed so many times that Alex has just encouraged me to keep purchasing the West Soy boxed stuff from the grocery store rather that put myself through the torture of making it at home. I’ve tried several recipes and it never quite came out right. I knew that the next time I tried, I needed a better recipe. I had my eye on the Post Punk Kitchen.
It’s probably been more than eight months since my last failure, and in the meantime I purchased Veganomicon, so I figured the baked Seitan Cutlets recipe would be just as good, and that’s what I used. I made six delicious seitan cutlets and used three of them for the Vietnamese Seitan Baguette with Savory Broth Dip from the same cookbook. It was heavenly.
The seitan is baked in broth, and then that broth is reserved and flavored with more garlic, ginger, and 5-spice, making a delicious dip along the lines of a the French Dip sandwich. The sandwich is built with seitan, cucumber, red onion, and cilantro.
I can’t believe how much time and wheat gluten I wasted on bad seitan. Maybe I should blame myself instead of the recipes, but I had success. Eventually.
Okay, now that I’m an official member, what can I do next?