when life gives you spongy seitan, make seitanade

Ugh, the worst thing that can happen when you make homemade seitan is a whole recipe’s worth of spongy seitan. It happens to the best of us. Unfortunately, I made a double batch yesterday. Two whole batches of super spongy seitan. It’s not inedible, but it ain’t good.


taste = good, texture = not desirable

I baked it after it came out of the broth spongy and wet. It certainly looks a little better, and it tastes pretty good, but that texture isn’t the most appealing for a protein. So I decided to make a loaf out of some of it, and here’s what I did:

salvaged seitan loaf

1 tablespoon olive oil
1 large shallot, finally diced
1 clove garlic, minced
2 celery stalks, finely diced
2/3 a recipe of seitan (perhaps 2 cups? the recipe was from Vegan Vittles)
1 can navy beans
2 tablespoons ketchup
1 teaspoon vegetarian worcestershire sauce
1 teaspoon dried sage
1/2 teaspoon dried thyme
salt and pepper to taste
3 small carrots, grated
1/3 cup oatmeal

I sauteed the onion and celery until nice and golden, an then added garlic and sauteed a minute longer. Put everything but the oatmeal and carrot in the food processor and pulsed until well combined, being sure to leave some texture. My seitan was already on the salty side, so I didn’t need any salt. Then I just added in the grated carrot and oatmeal and combined. Threw it into a greased loaf pan and baked at 375 for about 45 minutes.


ready to go in the oven

It’s a work in progress. Next time I’d do bread crumbs instead of oatmeal, and add more, and use more seitan. It came out a little softer than I’d like, but we all agreed it was freaking delicious, especially with gigantic salads on the side: baby greens, cabbage, grated carrot, green onion, cucumber, and black beans. There was going to be red bell pepper, but I cut it open to find a big ol’ worm inside. Blech! Lucky for you, I was too grossed out to take a picture.

I think I’m gonna try to shred some of the seitan for tacos and turn some more into faux sausage patties. Even if it’s not perfect, it has to beat buying expensive, packaged proteins from the store.

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3 Comments

Filed under food

3 responses to “when life gives you spongy seitan, make seitanade

  1. Hillary

    I’m really glad seitanade was just a metaphor.

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