After some not so successful forays into making my own seitan, finally, SUCCESS!
The seitan recipe comes from Robin Robertson’s latest book Vegan on the Cheap (p. 51). I have had success with Robin Robertson’s recipes before, so when The Chick + the Pea posted about this recipe, I was all over it.I especially like the cooking method: place your shaped loaf into a pan with water, and bake tightly covered.
The texture after baking is disconcertingly like fluffy matzoh balls, but it gets denser and chewier after it cools. I thinly sliced and fried the seitan before adding a yummy barbecue sauce.
For the sauce, I just had to try a recipe from Horizons Restaurant after reading raves about their jerk bbq seitan online. The bbq sauce is in their first cookbook, Horizons: The Cookbook, with the recipe for the bbq wings (p. 66).
The sauce is sweet, with lots of ketchup, agave syrup, and a bit of molasses. The sweetness is tempered with lime juice, ginger juice, and Cajun or jerk seasoning. It is delicious, very delicious, but so rich that I can see why this is an appetizer instead of a main dish.
Next, I want to try Robertson’s recipe for Seitan in Spicy Orange Sauce (also good for tempeh or tofu).