Vital Wheat Gluten Shreds | Trader Joe’s Turkeyless Ground| Carne Vegetal


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This was just me experimenting with different ingredients! I’m glad I did because I really like the results. Check me out …

16 replies
  1. Joe B
    Joe B says:

    It seems that half the seitan recipes I’ve found call for the dough to be simmered in water. I’ve never had any luck with that technique texture-wise and always have success steaming. Thank you for the recipe and instructions and Happy Holidays to you and your family! 🎄

    Reply
  2. Neko to Koara
    Neko to Koara says:

    I was wondering if you could include weight measurements for the VWG? I used BRM VWG and it said a 1/4 cup was 30g so o just multiplied that by 12 to get three cups (360g) and it wasn’t enough to form a a structured dough ball. I added more and more by 30g increments until it would stay together but wasn’t able to get that shreddy texture even after a ton of kneading. Any suggestions would be really appreciated 💜!

    I aspire to be as awesome at making seitan as you one day. Thank you for all the great content! ☺️

    Reply
  3. linzertube
    linzertube says:

    Thank-you so much for sharing your awesome method for making shreddable seitan and deli-style seitan. I can’t wait to try it. I appreciate that you do this when you are very busy….it’s very kind of you!❤ I hope you and your family enjoy the holidays.

    Reply

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