Comments on: The Ultimate Guide to Seitan https://iamafoodblog.com/seitan/ Celebrating the awesomeness of food. Wed, 21 Feb 2024 20:40:11 +0000 hourly 1 https://wordpress.org/?v=5.7.12 By: Stephanie https://iamafoodblog.com/seitan/#comment-456876 Wed, 21 Feb 2024 20:40:11 +0000 https://iamafoodblog.com/?p=37700#comment-456876 In reply to Jenn.

unfortunately, i’ve never tried so i’m not comfortable saying how it will taste

]]> By: Jenn https://iamafoodblog.com/seitan/#comment-456832 Mon, 19 Feb 2024 18:51:24 +0000 https://iamafoodblog.com/?p=37700#comment-456832 Can you sub AP flour or white whole wheat for the chickpea flour? My son can’t eat legumes.

]]> By: Stephanie https://iamafoodblog.com/seitan/#comment-454976 Wed, 20 Dec 2023 18:38:53 +0000 https://iamafoodblog.com/?p=37700#comment-454976 In reply to MDH.

it might be possible, but i haven’t tried it or researched it. i’m leaning towards no, just because in tofu the soy has already been processed in a different way.

]]> By: MDH https://iamafoodblog.com/seitan/#comment-454862 Sat, 16 Dec 2023 16:53:12 +0000 https://iamafoodblog.com/?p=37700#comment-454862 Thank you for the blog & inspiration! Is it possible to sub an equal amount of tofu (silken or firm?) in place of the chickpea / soy flour? Would it turn out yucky?

]]> By: Stephanie https://iamafoodblog.com/seitan/#comment-441856 Fri, 19 May 2023 16:20:50 +0000 https://iamafoodblog.com/?p=37700#comment-441856 In reply to Ramona.

i’m not sure, i’ve never preserved it. i think it wouldn’t do well like that. the best thing to do is to freeze it if you want to make a big batch :)

]]> By: Ramona https://iamafoodblog.com/seitan/#comment-441585 Sun, 14 May 2023 00:01:57 +0000 https://iamafoodblog.com/?p=37700#comment-441585 Your information is very helpful. I am wondering if the seìtan can be preserved the same way you would preserve/can other vegetables, etc.

]]> By: Stephanie https://iamafoodblog.com/seitan/#comment-441227 Sun, 07 May 2023 22:07:18 +0000 https://iamafoodblog.com/?p=37700#comment-441227 In reply to Mejias.

it will be digestible, but i don’t recommend it, simmering it is what helps give it texture and flavor!

]]> By: Mejias https://iamafoodblog.com/seitan/#comment-440236 Wed, 19 Apr 2023 00:36:56 +0000 https://iamafoodblog.com/?p=37700#comment-440236 5 stars
Hi! thank you!!

after kneading the dough couldn’t you simply cut a piece and seared it if you are pressed for time and don’t mind the lesser flavor? would it still be digestable right?

]]> By: Courtney https://iamafoodblog.com/seitan/#comment-420514 Sun, 08 May 2022 21:51:58 +0000 https://iamafoodblog.com/?p=37700#comment-420514 5 stars
In reply to Sue.

Yes! You can absolutely freeze it! If you freeze before cooking, it basically retains all of it texture

]]> By: Stephanie https://iamafoodblog.com/seitan/#comment-413336 Mon, 21 Feb 2022 20:37:27 +0000 https://iamafoodblog.com/?p=37700#comment-413336 In reply to Kimberly A Gutierrez.

hi! you can form the seitan into a log and then steam it on the rack with 1 cup of vegetable broth on high pressure for 45 mins

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