Comments on: Vegan Steak (Tender, Juicy and Flavorful)

By: Nadine @ Loving It Vegan

Nadine @ Loving It Vegan — Tue, 23 Jan 2024 14:04:46 +0000

In reply to Talia. That's great Talia! Thanks so much for sharing and for your great review!

By: Talia

Talia — Sat, 20 Jan 2024 02:23:41 +0000

This was absolute PERFECTION first try. Wow wow wow. Only sub was coconut aminos instead of soy sauce, and smoked paprika instead of regular. Everything else exactly as written. I did the kneading as suggesting with some pulling and stretching and the texture was perfect. I couldn’t believe it. Incredibly tasty and filling too!

By: Deedee

Deedee — Wed, 01 Nov 2023 01:21:06 +0000

Hi Alison, I made these steaks today for my son and I. They looked and tasted fine but the texture was really gooey, I was wondering if you can help me and tell me what I can do to save the rest of the steaks. Thank you!
Deedee

By: D

Tue, 19 Sep 2023 23:15:44 +0000

Awww man, I’ve made these soooo many times and love them but this time it left chucks of chickpeas in the dough. I used canned… and it’s never happened before. I guess my food processor didn’t chop ’em enough or maybe the chickpeas weren’t cooked long enough before they canned them. Sigh. Still gonna eat ’em but I can imagine the texture won’t be as nice.

By: Nadine @ Loving It Vegan

Nadine @ Loving It Vegan — Wed, 12 Jul 2023 12:56:27 +0000

In reply to Kristine Lewandowski. Yes, you can!

By: Nadine @ Loving It Vegan

Nadine @ Loving It Vegan — Wed, 12 Jul 2023 12:51:52 +0000

In reply to Fiona Cattlin. Thanks so much Fiona!

By: Nadine @ Loving It Vegan

Nadine @ Loving It Vegan — Wed, 12 Jul 2023 12:51:38 +0000

In reply to Mary Ann Kenwood. Thank you!!

By: Nadine @ Loving It Vegan

Nadine @ Loving It Vegan — Wed, 12 Jul 2023 12:51:24 +0000

In reply to Janice Boothman. No, unfortunately this recipe is definitely not gluten-free and there are no adaptations for gluten-free either.

By: Nadine Van Zyl

Nadine Van Zyl — Wed, 28 Jun 2023 14:55:12 +0000

In reply to Jim Tharp. Awesome, thank you for your great review Jim! So glad the recipe worked out the way you and your family prefer.

By: Jim Tharp

Jim Tharp — Mon, 26 Jun 2023 03:21:41 +0000

Hi Allison, I must admit that I have only made seitan a handful of times. I recently have been using recipes from a different website that absolutely insists that the seitan must rest in the refrigerator for numerous hours or often overnight. I have been following those instructions to the letter. I will say that I do believe that is important and that it helps with those recipes. HOWEVER, I made this recipe late this afternoon, and we ate it this evening for dinner in sandwiches with thin buns. It turned out very, very good! It might have been a bit too firm for some people’s liking, but I actually was aiming for that. I kneaded it for likely more time than you recommend intentionally for that very reason. I like it very firm. I also must admit that I increased a few of the spice quantities because when I see measurements of a quarter of a teaspoon I get really skeptical. I feel like measurements that tiny are basically like adding nothing at all, that’s of course just my opinion for what it’s worth. In any event, we loved the recipe, and I will definitely be using it again, And I am totally astounded that it’s possible to make seitan that is this firm in such an absolute short amount of time. Before I forget, I did make another alteration I didn’t yet mention. I actually baked it rather that steaming it for the 20 minutes. I baked it on a cookie sheet on parchment paper at 350 degrees for 20 minutes tightly covered with aluminum foil, and then fried it in olive oil with the marinade you use suggest in your recipe. We were all totally impressed with the outcome, Thank You so much for this wonderful recipe!!! Jim