Go to the Recipe: Faux-sciutto (Seitan Prosciutto)
Hard pass but I appreciate the effort!
I'll try it, it's fun to cook vegan sometimes, and I do have to cook for one occasionally. I'd like to see an activity where we make a wheat meat "base" plus a few ways to season and prepare it into meat-like things.
We've been trying to stay vegetarian. Super happy to see more vegetarian dishes brought to the light! My 4 year old will love playing with the washing dough step. I thought the same thing when Grant said it felt like Gack thinking it would feel like something fun to play with! She loaves helping me make bread.
The is fun and interesting… but personally I don’t need more vegan recipes and hacks
I already considered cancelling my subscription since I turned to plant based about 8 months ago but then you're pushing this gorgeous stuff once in a while... More of that and maybe I'll change my mind. Let's do it like eleven madison park has proven to be anything but impossible and save the planet together without cruelty!
Hi Julius... More to come.
On its way.
I’m not vegan but I’m excited to see more plant-based recipes from ya’ll! The more we can make plant-based food interesting and visually appetizing and delicious the better.
Oh that is so freakin wrong!
ePop
This kindof looks like making seitan with extra steps, sooooo if I were to use pure wheat gluten (which I already have around) could I skip the washing steps? Or is that something completely different than seitan?
I had the pleasure of tasting this when Matthew made it, and oh my gosh it is amazing. Hard to describe how satisfying it is. Far better than any of the Field Roast or Tofurkey vegan meats you can buy at the grocery.
I personally would love more of those!
You sure could David. We just found that there was a huge flavor difference between washing a good flour compared to using something like vital wheat gluten. Enough of a difference in flavor that we would not recommend it.
This is how Seitan was originally made. The recipe would need a major adjustment in the form of liquid to hydrate the dry commercially produced VWG.
Fascinating.
I'm enjoying the greater vegetarian/vegan content on ChefSteps! Even us carnivores like veggies too (or have to cook for vegetarians/vegans).
loving having more veg/vegan recipes! In the video he mentions that the saved starch water can be used in other applications. Will there be recipe links in the future of what we'll be able to do with this starchy water? thanks
I imagine you could use the starchy water to make Liangpi noodles:
https://en.wikipedia.org/wiki/Liangpi
Hello jane, In the not so distant future. There are quite a few things you can do with the starch and noodles are one of the applications.
How long can you keep it ?
Hello Mirjam, Use it within a week for the best quality. It can be kept in its whole form 2-3 weeks when stored properly, especially vacuum sealed.
Huh! I might have to give this a try then, since I found to Field Roast stuff to be reasonably good. Thanks for the input!
As someone moving towards veganism, I really appreciate all the veggie/vegan recipes you guys are developing. I'm looking forward to trying this one, I just bought a bamboo steamer for it. Keep up the good work!
Do you guys reckon this could be cooked sous vide?
We reckon. Cook at a higher temperature at 190°f for 90-120 minutes. It needs to be firm and springy. Chill thoroughly.
Will definitely try. Thank you
Help! I have just put the red and white flavored seitans to rest, and they are both pourable like double cream. Will they thicken in the refrigerator and become workable?
This may have happened through blending friction. They will firm while resting/cooling. Other than that it would be a mis scale. They will hold shape once wrapped and cooked.
