and gave it a try.
As far as fake meats go, making the "chicken" for this couldn't have been simpler or quicker. It wasn't the most exciting flavor or texture ever, but for the time and effort involved, it was just fine. (My husband did say, "What are these oyster thingies? They are chewy")- heheh.
Here is the "chicken" before dropping in the soup.
Simmering...it did have that fun homemade soup look and texture:
1 comment:
Sarah Kramer's seitan recipes are how I first learned to make seitan, and how I always do it. I love the boil-in-broth method the best!
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