This was my first time making seitan. Then I deep fried it!!!! Hands down the most filling meals I’ve had in I don’t know how long. I’m talking filling on another plane of existences. No matter how much protein in a meal, how large my bowl of cooked veggies or any other meal that I can think of compares to this.
The macros to gluten flour are pretty close to chicken breast. There’s a tiny amount of carbs but for real. 120 calories of wheat gluten has 23 gram of protein. SAY WHAT?! 4 grams carbs & zero fat (before we fried it). The macros alone pretty much have me sold.
High fucking vegan protein. This isn’t like the exaggerated vegan protein lists that float around the internet. This is for real.
1: taste the flour mixture before rolling your seitan in it. Since the flour will become the breading you’ll want to make sure it’s salty and seasoned to your liking. Just dab your finger in the flour mixture & taste it. You’ll notice right away if it’s bland or flavorful.
2: For the most part making seitan is simply mixing equal parts spiced gluten flour to liquid (then bake or boil it). Now I’ve seen it recommended to use slightly less liquid for firmer texture.
Let me know if you have any seitan making tips. Definitely seems like an art.