Post #1308319
2026-04-16 19:15 UTC
@schaf @blinry I use up one of these buckets about every 3 months. Just add the dry ingedients (smoked paprika, garlic granulate, yeast extract, …), mix well, then water, vinegar, mustard, tamari, … For salami cold cuts, I mix in a bit of tofu crumbs in the end. For chicken bits, jackfruit nibs. Bake in a ham press or deep fry slices or fry bits in a pan. So many options.
Replies (2)
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@schaf@netzkms.de 2026-04-16 19:35
@deBaer @blinry i tried a lot, read many "its easy just do this trick"s and gave up at some point. :D
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@blinry@chaos.social 2026-04-16 20:22
@deBaer @schaf Do you steam the seitan before deep-frying? And your "additions" sound really nice! :)