I served it like an open-face "turkey" sandwich with gravy, mushrooms and asparagus.
Then, I made it the right way after I had bought more gluten and the minute tapioca. The texture was a bit "spongier" and moister (the chickpea flour one was drier, but not at all spongy). Both versions were delicious, but I generally prefer less wheat gluten and more chickpea flour as a rule. I think you can make it any way you want, it's a nice flexible recipe.
Blurry because I was too hungry to hold the camera still.
After eating half my sandwich, I got a better picture. Looks like the Day After Thanksgiving Sandwich!
One of the best things about this recipe is it is (basically) a steamed seitan recipe. No baking, or worse, steaming and THEN baking involved. Just steam it and you are done. AWESOME.
Here's The Gobbler in the top of my steamer. I adore this steamer. (Bottom of steamer is not pictured, I was heating the water in it on the stove).
I love you, Gobbler Loaf!
What recipes are you guys testing for the holidays?
Dawn! You are so right, it's flexible. Really, really glad you're having fun with it. :) That's my kind of sandwich.
ReplyDeleteI <3 The Gobbler, thanks for inventing her, Tami!
ReplyDeleteTempted to try this. I make a similar loaf with gluten, chickpea flour, and tofu that I really enjoy.
ReplyDeleteTaylor, you won't be sorry! I particularly like this one because it is a "steam only." So handy!
ReplyDeletethat gobbler looks delish! right in time to try for sure!
ReplyDeleteI was so excited to find this - but then instantly bummed to find out it contains vital wheat gluten :( Oyy, I will never be able to eat a good vegan loaf!
ReplyDeleteAlso, the pumpkin pretzels hardly taste like pumpkin becuase the yeast is so overpowering - but you could swap the pumpkin/water measurements and that may add a little more pumpkin flavor.
Ashlae, I have a sensitivity to too much gluten, and I don't actually love the taste of VWG. I used 3/4 cup VWG and 3/4 cup Chickpea flour for the first round and I liked it a lot. I think from your blog you tolerate some gluten, so maybe the 50/50 combo might work for you?
ReplyDeleteYou can also try subbing soy flour and/or other non-gluten flours or maybe ground oats for the 3/4 cup VWG and see what happens...since it is wrapped tightly and then steamed, if it doesn't hold together perfectly it won't matter too much. Maybe add a flax "egg" or some egg replacer to it if you do that.
Good luck!