I very much dislike the taste of vital gluten. If I make the seitan from scratch by washing the flour it doesn’t have the after taste I don’t like. Problem is, I’m trying to make a recipe that uses vital gluten, and adds lentils, and not sure how to add lentils to gluten made with the washing method, because the washing process develops the gluten and would make it hard to incorporate anything to it once the gluten has developed. Any ideas? Trying to make vegan steaks following this recipe
How to Make Mcdonald’s Steak, Egg, & Cheese Bagel Sandwich Vegan
I’m craving this sandwich…don’t judge me 😜
by Necromancer_katie
11 Comments
I actually just made some homemade seitan last night with the flour washing method. If I did it right (not 100% confident in that haha) then it wouldn’t be too hard to incorporate lentils after washing the starch out of the flour, you would probably just have to knead a bit more.
If you have a Facebook, join the Vegan Seitan Appreciation Society. They share a lot of recipes, tips and tricks on how to make good seitan and incorporate things into it like beans, chickpeas, and lentils.
HAIl SEITAN
I have done this! Make flour out of lentils by grinding it finely! You can even use a coffee grinder and use tiny batches! Yay!
fuckin vegan recipes require a chemistry degree lol. much love and good luck. i bought a bunch of wheat gluten with the idea to make my own seitan one day. it’s still in the pantry 5 years later
/r/seitan ha the answers you seek.
After washing you can add the lentils/other ingredients and washed flour to a food processor to mix it in. It should reform in around 30-60 mins. Add less filler (lentils, tofu, chickpeas, etc) then what vital wheat gluten recipes ask for.
Adding a splash of vinegar or adding acidic ingredients masks the weird flavor for me. With all the flavors going into that recipe, along with the Worcestershire, you might not even detect any off flavors.
You can neutralize a lot of that gluten flavor with a pinch of baking soda if you don’t want to keep doing the washed flour method. You can also make the process a bit less wasteful of time and ingredients for the end result by adding a little vital gluten to the flour but not enough to add much flavor.
The sandwich from the picture looks stunning, and now I’m tempted to try it.
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