How to make seitan
How I did it: I followed the recipe in a book called Vegan Planet, which has some really great soup recipes in it. My plan was to buy seitan from a store, and use it in a recipe that called for it to be fried in peanut oil, then served up with rice, baby bok choy and hoisin sauce.
Lessons & tips: The hard bit seemed to be not wasting too much of the seitan mixture, as you drain the water out over and over, trying to get it to stay together and at the same time lose the starch. I drained it through a flour sieve between each step. Still, I went from 4lbs of flour to very little left at the end. Although it does pretty much double in size when you cook it. It was also a bit spongey. If I make this again I'll probably cut it thinner and fry it more.
