Seitan has been around for centuries.
Depending on how it is prepared, this high protein vegetarian-friendly food can satisfy those who crave the taste and texture of meat
The main ingredient in Seitan is vital wheat gluten. It is made by hydrating wheat flour to activate the gluten (protein in wheat) and then washing it again to separate everything except the gluten.
The following written content from Erin Bunch
I’ve been vegan on and off for 10 years, and I still don’t really know what seitan is; I’ve eaten it a bunch, but have done so with a total lack of awareness around what it is that I’m putting in my mouth. Fortunately, there are people whose job it is to know such things, so I asked them not only what seitan is but how to make it at home, from scratch.
“Made from vital wheat gluten, seitan is rich in protein and low in carbohydrates and fat.” And while I’ve heard a lot of people complain about how processed vegan-friendly foods can be, seitan is not the product of some new technology. It’s been around for “as long as we know,” notes Chef Anne Thornton, founder of Áine Organics & The Plant Reset.
For centuries, people have typically utilized seitan as a meat substitute because, as English says:”The texture and elasticity of gluten mimics that of animal protein.” It’s a particularly great stand-in for chicken. Because of that aforementioned gluten, however, English points out that it’s not safe for people with Celiac disease or a wheat allergy. “But most people can enjoy it without any issues,” she says.
Below, English shares her recipe for versatile, super simple-seitan, while Thornton shares a dinner recipe that puts the plant-based protein front and center.
Super Simple Seitan
Yields 4 4-ounce Servings
Ingredients
1 cup vital wheat gluten
1/4 cup chickpea flour (can sub regular flour)
2–3 tsp herbs and spices of choice
1 cup warm water
2 liters vegetable stock
1/4 cup soy sauce or tamari
1. In a medium-sized bowl, combine vital wheat gluten, flour, herbs, and spices of choice.
2. Add warm water, mix, and form into a ball.
3. Cover bowl with a clean kitchen towel and allow to sit out on the counter for about 20 minutes.
4. In a large pot, bring stock and soy sauce or tamari to a boil.
5. Add dough and reduce heat to a simmer.
6. Cover with a lid that is partially askew, allowing for steam to escape, and simmer for about an hour.
7. Remove dough from heat and allow to cool.
8. Slice it into strips, and enjoy! Seitan will last for about a week in the fridge or can be sliced and frozen for about three months. Read more from Well&good
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