Can you share the recipe?
https://theveganatlas.com/homemade-seitan-recipe/ The trick is to stretch the dough as long as you can and knot it several times before boiling for that texture.
It looks like you did a great job!
Have you had seitan before? What recipe did you use it in and how did it turn out?
Yes, I've made it several times, and normally I use a filler like blended chickpeas, tofu, beans, etc., so it usually doesn't have this texture. The difference here is that I used this recipe: https://theveganatlas.com/homemade-seitan-recipe/ and I carefully stretched the finished dough as far as I could, rested it for 15 min and stretched it again. Then I tied it up in tight knots before I boiled it, resulting in the meaty texture with the strands that eerily resemble muscle fiber.
Can you teach me?
Stretch and knot the dough like they do in the washed flour viral seitan recipe. I used VWG because I'm lazy. The result was very "meat-like".
I just saw this from browsing all, and if you hadnt told me otherwise id assume that was meat, and pretty tasty meat at that!
Thanks! It came out really tasty. I made Mexican birria and braised it in the sauce. If you're ever looking for a delicious, easy and cheap protein source, you should definitely give seitan a try!
