Personal question - how are you with seitan?
Me and the seitan, I always feel like we should have a proper thing going on by now, but we never quite make it into success territory. I keep going back to the vital wheat gluten to see what I can make with it, and normally what I end up making with is quite chewy and has a bit of a funky taste.
Still, never let it be said I'm one to learn from my mistakes, so I've been experimenting with seitan once again. But now I've discovered the secret to seitan I really like: cutting it with other common or garden pantry substances.
I tried diluting it with cooked red lentils and Mexican spices, and the end result has the bounciness you want from seitan but without the stiffness. (Does that sound like an advert for a new brand of shampoo? It does a bit doesn't it? This seitan recipe also gives you style and hold that will last all day, now I think about it.)
Anyway, if you'd like to try the seitan loaf that convinced me that maybe all my experiments with seitan weren't in vain, just check it out below.
Chipotle lentil and seitan loaf
Makes one loaf
110g of red lentils
One tbsp soy sauce
One tbsp olive oil or other oil of your choice
One tsp of oregano
One tsp of ground cumin
One tsp of ground coriander
One tsp of smoked paprika
Two chipotles in adobo, finely diced, and one tsp of adobo sauce
200mls of vegetable stock
140g of vital wheat gluten
How you do it
Put the red lentils in a pan and cover with water. Bring to boil and cook according to the packet instructions (or indeed, according to your whim), then drain.
Add soy sauce, olive oil, oregano, cumin, coriander, paprika, chipotles, and stock, and mix.
Then add the vital wheat gluten, and give it a good old stir until you've got something seitany looking.
Pop into a well-greased loaf tin, and cook for one hour at 180C, flipping it over half way through if you can (clearly, you'll need another another loaf tin on top of it, or some other ingenious method of loaf flipping - I'm not suggesting upending it onto your oven rack).
Once it's cooked, use it for a no-meat-and-two-veg type dinner, as a sandwich filling, or in Mexican recipes.