this post was submitted on 27 Nov 2024
18 points (100.0% liked)

Vegan Home Cooks

610 readers
91 users here now

Come join the Vegan Home Cooks!

Participation is really easy, just take a picture of what you cooked today and post it, no recipes needed.

Be nice and supportive, no one cares about your criticism or fixes. If it isn't nice and positive your comment will be removed


This is a public forum for a discord server of friends who are all vegans and cook at home for their families.

We are here to share some inspiration, to see what others are doing and to stay engaged in something that is both our hobby and a required task.

This forum is not a "food porn" community, a recipe book or a place to teach you how to cook. It is a place for people who already cook to meet other people like themselves and provide on topic support and conversation as much as long distance friends on the internet can do. We are doing show and tell about what we made and we don't care about its instagram worthiness.

Veganism isn’t a diet but I have to eat every day. This is for the vegan home cooks. Anything non vegan will be deleted.


Rules

1. Be Vegan.

If it is not vegan it doesn’t belong here… or anywhere.

2. Post home cooking.

No restaurant or fast food. This is what every other vegan space is about and we don’t want to promote any large or small business tyrants.

3. Join the Discord

We’re an active community of vegan home cooks that like to talk about what we are cooking today.

4. Do not make any rude comments or digs at anyone’s food, cooking style, specific diet, restrictions or technique.

While we are all cooks, we all have different requirements and we’re not asking for help, we are doing show and tell.

5. Do not use trademarked brands

Use generic names. We’re cooking with tvp not whatever business brands it and we’re not trying to turn comrades into billboards. No plant-based vegan-pandering capitalist crap like Impossible, Beyond, Dairy-company owned “vegan” cheese.

6. Do not ask for a recipe without otherwise engaging the OP (No posts that are just “recipe?”)

We are not food bloggers. Sometimes we're excited to share and will tell you the recipes we used but this isn't required. Instead try doing your own research and tell us what you learned and we can talk about it.

7. Careful with making unasked for suggestions.

Sometimes we like to hear suggestions but you should be nice about it and know the person you are making suggestions to. We are in the discord and you can get to know us that way. If you are just a visitor from the fediverse, this isn’t the place for you to start telling other people what to do.

8. Grown Ups Only.

Cooking for our kids is great, Acting like one is not. While this isn't a community for adult material we expect everyone who participates to be an adult and act like one. Please follow the Anarchists Code of Conduct. No profane usernames allowed.

founded 8 months ago
MODERATORS
 

I mixed water into vital wheat gluten and nutritional yeast with some spices to make a "quick" seitan. JoYo suggested pinching off pieces and frying it, but I wasn't sure how that would work or how big the pieces should be, now I realize maybe like bacon-bit sized or slightly larger?

Instead I flattened the whole dough and then fried it, making something akin to schnitzel. The problem then was that the center was uncooked while the outside was thoroughly cooked from frying. I put it in an oven at 300F for 30 minutes and it didn't seem cooked, so I put it in 350F for another 30 minutes and left it in there, and it was probably done at that point but leaving it in the warm oven it dehydrated.

So then I put it in a broth and boiled it so it would be juicy.

The texture was like I expected, seitan that hasn't been properly kneaded and pulled into long fibrous strands and allowed to sit overnight to fully develop the gluten tends to be spongey, and that's exactly how it was. The flavor wasn't too bad, and I didn't mind the texture either. I'll keep working on it, next time I'll try pinching small pieces and frying as originally instructed. 😊

Thanks JoYo for the inspiration!

you are viewing a single comment's thread
view the rest of the comments
[–] dandelion@lemmy.blahaj.zone 3 points 4 weeks ago

Weizenkleber ist ein gutes Wort dafür!!