The Vegan Thread

How did it work out?

To me, it's even weirder to make dough with gluten than to make seitan yourself the kneading-dough-under-water-way. The instant 'gumminess' feels so strange to me, while making the dough as well as later, chewing the finished pieces.
Of course it's less of a hassle that way and you don't need to throw huge amounts of spices at it (compared to 'regular' seitan that only gets it flavour through simmering and steeping in massively overspiced broth).

I ommited the washing-in-milk as I hate milk and milk-alternatives, but had no problems breading the soaked pieces with flour / breadcrumbs without it. Added kurkuma for more colour / spice. They fried beautifully.

As I said I dislike the gumminess / springiness - it's just strange to chew, so I have to improve this. More kneading, adding something to the dough, I don't know. Beating it with a hammer?
One of the vegan fastfood restaurants here in Berlin used to make a seitan "steak", which had a different (better) texture, which is sort-of what I would like to do.

I had leftovers the next day, two breaded, large-ish pieces - which I cut in stripes and fried again with some onions & garlic - this was a good Idea, tasted great a day later and was nicer to chew.

Will definitely try again - thanks again for the recipe!