Seitan please? Have you ever used it, any suggestions? I am planning on making Mollie Katzen's

[barbara-in-va]

Curried Sweet Potato Roti from Moosewood Low Fat Recipes. I read that it is wheat gluten. I don't think I have ever had any. Is it good? Book says it is quite flavorless. Can I leave it out?

Thanks for your thoughts!

Now I just have to find black mustard seeds!

http://www.frontiercoop.com/store.php?Screen=recipe&recipe=564

 

[melissa-dallas]

Barb-the seasoned seitan IS the filling. You would have to use something else.

 

[traca]

I'm not a fan of seitan. It's not the same, but you could substitute tofu. Black mustard seeds are

found in Indian markets. If you can't find them, the spice mixture looks like it would provide ample flavoring. If black mustard seeds prove to be difficult to find, I'd skip them.

 

[barbara-in-va]

Okay, I checked out the seitan at Whole Foods, it did not look appetizing to me. So I went with the

tofu. Someplace I have a recipe for tofu that presses it to get all the moisture out and then flavors it and bakes it. It is good. I think I will sub that for the seitan.

I found an Indian Spice store in the area so I stoped by for the mustard seeds.

Thanks Melissa and Traca. Hopefully I will get to try this tonight, if not than definitely tomorrow night!

 

[CathyZ]

I would suggest half brown rice and half walnuts for flavor/texture

 

[traca]

Excellent suggestion!

 

[evan]

I have used Seitan but my favorite is Quorn. It's made fom a funghi/mushroom,

and I like the consistency way better than Seitan. Tofu is okay, but I try not to eat too much soy.