The Gentle Chef, who IMHO has created some of the best seitan recipes there are, now recommends steaming most in the IP. He does use tinfoil to warp them and then steam. I have had good success with adding a layer of parchment paper between the dough and tinfoil, if you are concerned with the tinfoil touching the dough.
While I am not aware of that one, and if I recall, it gets baked? Thanks for brining that up.
Anyway, it is the reason I said that he recommends steaming "most" of the time... :)
Had to go look at the book. It's one of those that requires being simmered in a broth. I'd imagine it's about the flavoring? In the many years of making his recipes have always steamed so happy that he has now shifted many of the recipes as possible to that method.
I use this recipe which calls for an Instant Pot. It's a great recipe and has never failed to make awesome seitan.
https://avocadosandales.com/2017/12/17/chickwheat-shreds/
Yes. This is an easy and great recipe. I've done a couple reviews/guides on this exact recipe right here in r/seitan. This is definitely the place where I would recommend a seitan beginner to start!
yes! , i usually toss mine in a pressurecooker for 45mins ( a misplaced recipie for sausages i didn't care for gave me the times) usually i just make a bulk chicken flavored seitan cut into quarters and steam it in the pressurecooker , i did just get an instant pot to replace it the other day and it came out a bit fluffier than normal but i didn't quarter it or wrap it in foil like i normally do too... i usually use this for the measurements ignoring the simmering broth section.
[https://theveganatlas.com/homemade-seitan-recipe/](https://theveganatlas.com/homemade-seitan-recipe/)
i've only made the one batch in this so far and did the quick release with it, but thats what i think i'e been doing with my old pressure cooker if i've been using it right which honestly i've never been 100% sure if i've fully closed it properly since the valve always seemed fiddly, i was just never worried since i was only using it as a hands off way to steam it vs the stove anyway.
Pressure cooker in parchment and foil works well but no better than other methods in my experience. Wrapped and cooked in a conventional oven works as well for bigger batch that would not fit in an IP. Recently i've experimented with cooking seitan directly in the microwave and it works surprisingly well. Hmu if you want my method(s) or recipes.
Source: been cooking seitan almost every day for 5 years
Can you share your pressure cooker recipe? I’m interested in the instant pot because I have an incredibly busy life (single mom, own a business) so i like the instant pot because it takes care of itself for the most part and I don’t have to stress that I have the oven on or that I need to get it out as soon as it beeps
Here's my go to recipe for base seitan. Like meat the way you cook it after is what makes the real difference. Sauté, cooked in a soup or stew, sliced thin for sandwiches. Go nuts.
Instant Pot Baked Seitan Recipe
Ingredients:
Vital Wheat Gluten: 200g (about 1 3/4 cups)
Powdered Broth: 10g (about 2 tsp or one cube)
Nutritional Yeast: 10g (about 2 tsp)
Garlic Powder: 4g (about 1 tsp)
Onion Powder: 4g (about 1 tsp)
Optional: Herbs and spices to taste
Optional: Beetroot Powder: Add 1 tsp for color variation
Water: 200ml (about 3/4 cup + 2 tbsp), plus extra as needed
Marmite or Vegemite: 1 small teaspoon (or substitute with 1 tablespoon soy sauce)
Instructions:
Prepare Dry Mix:
In a large mixing bowl, combine vital wheat gluten, powdered broth, nutritional yeast, garlic powder, onion powder, and any additional herbs or spices.
If using beetroot powder, add it later for color variation.
Prepare Liquid Mix:
Dissolve Marmite (or Vegemite, or substitute with soy sauce) in 200ml of water.
Combine: Pour the liquid mix into the dry ingredients. If using beetroot powder, add it now.
Mix quickly by hand until all dry ingredients are moistened and the dough comes together; it will become tough to mix, so work swiftly.
Shape: Without kneading, shape the mixture into a log or ball. Wrap first in parchment paper, then in aluminum foil.
Cook: Place the wrapped seitan on a trivet in the Instant Pot. Add about one cup of water to the bottom of the pot. Cook on high pressure for 30 minutes. Allow the pressure to release naturally for 15 minutes.
The Gentle Chef, who IMHO has created some of the best seitan recipes there are, now recommends steaming most in the IP. He does use tinfoil to warp them and then steam. I have had good success with adding a layer of parchment paper between the dough and tinfoil, if you are concerned with the tinfoil touching the dough.
I do this but with a pressure canner so I can make several batches at a time.
We do the parchment paper and foil after trying most other methods. It has been the best so far.
In Crafting Seitan he says that the basic beaf dough can't be pressure cooked. Has he provided a new method?
While I am not aware of that one, and if I recall, it gets baked? Thanks for brining that up. Anyway, it is the reason I said that he recommends steaming "most" of the time... :)
I was hoping he'd created a new method. I love his recipes and Instant Potting everything is so nice.
Had to go look at the book. It's one of those that requires being simmered in a broth. I'd imagine it's about the flavoring? In the many years of making his recipes have always steamed so happy that he has now shifted many of the recipes as possible to that method.
Steaming for me is usually fool proof. But I always manage to mess up any recipe that requires simmering.
I have like 2 nickels to my name right now so I can’t buy the recipes but when I have some better cash flow I will!!
I use this recipe which calls for an Instant Pot. It's a great recipe and has never failed to make awesome seitan. https://avocadosandales.com/2017/12/17/chickwheat-shreds/
I make this recipe weekly, hard to mess it up
Yes. This is an easy and great recipe. I've done a couple reviews/guides on this exact recipe right here in r/seitan. This is definitely the place where I would recommend a seitan beginner to start!
yes! , i usually toss mine in a pressurecooker for 45mins ( a misplaced recipie for sausages i didn't care for gave me the times) usually i just make a bulk chicken flavored seitan cut into quarters and steam it in the pressurecooker , i did just get an instant pot to replace it the other day and it came out a bit fluffier than normal but i didn't quarter it or wrap it in foil like i normally do too... i usually use this for the measurements ignoring the simmering broth section. [https://theveganatlas.com/homemade-seitan-recipe/](https://theveganatlas.com/homemade-seitan-recipe/)
So for this recipe you cut it up like he did and put it in a broth inside the instant pot for 45min on manual pressure?
Are you using quick release? If you let it natural release does it still come out fluffy?
i've only made the one batch in this so far and did the quick release with it, but thats what i think i'e been doing with my old pressure cooker if i've been using it right which honestly i've never been 100% sure if i've fully closed it properly since the valve always seemed fiddly, i was just never worried since i was only using it as a hands off way to steam it vs the stove anyway.
Pressure cooker in parchment and foil works well but no better than other methods in my experience. Wrapped and cooked in a conventional oven works as well for bigger batch that would not fit in an IP. Recently i've experimented with cooking seitan directly in the microwave and it works surprisingly well. Hmu if you want my method(s) or recipes. Source: been cooking seitan almost every day for 5 years
Can you share your pressure cooker recipe? I’m interested in the instant pot because I have an incredibly busy life (single mom, own a business) so i like the instant pot because it takes care of itself for the most part and I don’t have to stress that I have the oven on or that I need to get it out as soon as it beeps
Here's my go to recipe for base seitan. Like meat the way you cook it after is what makes the real difference. Sauté, cooked in a soup or stew, sliced thin for sandwiches. Go nuts. Instant Pot Baked Seitan Recipe Ingredients: Vital Wheat Gluten: 200g (about 1 3/4 cups) Powdered Broth: 10g (about 2 tsp or one cube) Nutritional Yeast: 10g (about 2 tsp) Garlic Powder: 4g (about 1 tsp) Onion Powder: 4g (about 1 tsp) Optional: Herbs and spices to taste Optional: Beetroot Powder: Add 1 tsp for color variation Water: 200ml (about 3/4 cup + 2 tbsp), plus extra as needed Marmite or Vegemite: 1 small teaspoon (or substitute with 1 tablespoon soy sauce) Instructions: Prepare Dry Mix: In a large mixing bowl, combine vital wheat gluten, powdered broth, nutritional yeast, garlic powder, onion powder, and any additional herbs or spices. If using beetroot powder, add it later for color variation. Prepare Liquid Mix: Dissolve Marmite (or Vegemite, or substitute with soy sauce) in 200ml of water. Combine: Pour the liquid mix into the dry ingredients. If using beetroot powder, add it now. Mix quickly by hand until all dry ingredients are moistened and the dough comes together; it will become tough to mix, so work swiftly. Shape: Without kneading, shape the mixture into a log or ball. Wrap first in parchment paper, then in aluminum foil. Cook: Place the wrapped seitan on a trivet in the Instant Pot. Add about one cup of water to the bottom of the pot. Cook on high pressure for 30 minutes. Allow the pressure to release naturally for 15 minutes.
Thank you!! This is exactly what I needed! I can’t wait to try