Why beans?
Posted by Dragongurl on Feb 25, 2010 · Member since Nov 2009 · 48 posts
I've been toying around with seitan, trying to make something yummy to go in sandwiches and hopefully a "corned beef" for SP's Day. Anyway, I keep finding recipes that use mashed bean, usually garbanzo, kidney, or white? I kind of like this because it seems like it would add more nutrition, but other than that, why?
Why beans?
I can answer that.
1. They are high in protein.
2. They are versatile.
3. They taste good.
:)
But you can taste them in the seitan, so is it just to add protein?
texture. try it! it's great.
Yeah, it gives seitan a better texture. Plain ole wheat gluten gets too gummy for my taste. My favorite recipes incorporate mashed beans, nutritional yeast, and sometimes even a little bit of flour. It balances out the serious chewiness of gluten.
Why not beans, indeed?
Oh! This is so helpful! I've been making my own seitan for a little bit now, and it does end up kind of chewy. I'm going to try mashed beans in it! Thanks!