Seitan - have you tried it?

So I was watch Rachel vs Guy Celebirty Cook Off and Kathy Najimy is cooking vegitarian. Rachel suggested using seitan in place of bacon on a club. If wasn't used because the Kathy said it tasted bitter. Soooo, I had to stop by the nature store I get my PB2 at and low and behold there seitan was. It was really expensive but of course I had to get it and try it since 3 ouces is 150 cals 27 protein and 6 carb for the "marinaded" version. I'll pay it it gives the option for portein occassionally. Want to try it tonight but since I planned my meal already maybe tomorrow. Thinking in a wrap with some peppers and onions maybe. Has anyone ever tried it?

I wondered about that, too! She made such a big deal out of it tasting bad, I was almost immediately turned off.

Hope someone has some first-hand experience!

Well if not I will today or tomorrow lol! I'm thinking the crunch factor with roasted veggies etc. Planning on peppers to add some sweet.

Seitan is pure wheat gluten. It is bland and it has little or no flavor of its own. Perhaps the preparation contained something that made it bitter. Generally I would either fry it or poach it and then stew it in a flavorful sauce.

I used to make my own. I was in the process of writing a seitan cookbook when it turned out I was gluten intolerant.

I have some vital wheat gluten that I have not made yet, but I did purchase seitan a few months back. I made fajitas with it and they were good. I made my own taco seasoning and added green and red peppers and onions.

This comes in 3 sauces (Teriyaki, sundried tomato and bbq) and is locally made. Was thinking about frying. I don't seem to have an issue with gluten so will see how it goes tonight or tomorrow. Probably tomorrow so I can pick up some peppers to roast with it. Thanks!

If it comes in sauce, then there's nothing to fry. Only if you make your own would you need to fry it.

I think to make a fake bacon seitan product they would have added a lot of chemicals.

I used to mix it in my stand mixer. It doesn't work to add water a little at a time to the gluten flour. That will give you tough lumps. It's easier to add too much water rather than too little, and then sprinkle some extra gluten flour on, while mixing with the paddle. The dough should be wet and soft but shapeable. If it is tough and rubbery it will be hard to work with.

It says best way to warm through is in a fry pan. That's all I meant by fry.

And just and FYI, it's sundried tomato and was pretty yummy!