Seitan: A "Wheat Meat" for Vegetarians (2024)

"Wheat meat" has been around for centuries, although the name "seitan" (pronounced SAY-tan) is a much more recent development. Although it is made from wheat, seitan has little in common with flour or bread. Seitan becomes surprisingly similar to the look and texture of meat when it's cooked, making it a popular meat substitute for vegetarians and vegans. It is also called gluten, wheat protein, or wheat gluten.

What Is Seitan?

Seitan is the base for many commercially available vegetarian products such as Tofurky deli slices, meatless frankfurters, fakin' bacon, and others. You can generally find it in a variety of styles, such as ground, in slices, or in strips. Seitan can be prepared by hand using either whole wheat flour (which is a very labor-intensive process) or vital wheat gluten(which is a much simpler process). It is made by rinsing away the starch in the wheat dough, leaving just the high-protein gluten behind.

What Is the Future of Faux Meat?

What Does It Taste Like?

Seitan has a savory taste, probably closest to bland chicken or a portobello mushroom. Seitan has a mild flavor on its own but can take on many more flavors from different recipes. It can be hot and spicy as in seitan "chicken wings " or savory in a succulent Indian or Thai massaman curry.

The popularity of seitan is due more to its texture rather than its taste. This is especially true when compared to other alternatives, such as tofuor tempeh, which don't have a "meaty" texture.

How to Cook Seitan

Whether you make it or purchase it ready-made, seitan always needs to be cooked to use it in a vegetarian or vegan meal. A quick pan-fry with a splash of tamari, soy sauce, or nama shoyu is one way to cook your seitan. You can simmer it with a bit of curry powder and top it off with nutritional yeast for an enjoyable dish.

Seitan is great grilled, whether on an outdoor grill or an indoor grill pan. Just top it with your favorite barbecue sauce and heat it up. A barbecue seitan sandwich is a delicious and fun option for your cookout.

Toss seitan into a pan to get it lightly browned before you add vegetables to make a vegetable stir-fry. You can add seitan to just about any vegetarian curry recipe, or add bits to a soup or stew for a plant-based protein boost.Once you get started, you will find many creative ways to use seitan in your vegetarian and vegan cooking.

Seitan: A "Wheat Meat" for Vegetarians (2)

Seitan: A "Wheat Meat" for Vegetarians (3)

Seitan: A "Wheat Meat" for Vegetarians (4)

Seitan: A "Wheat Meat" for Vegetarians (5)

Seitan: A "Wheat Meat" for Vegetarians (6)

Seitan Recipes

Many vegetarian and vegan recipes call for seitan similar to the way tofu is used. It can be cut into nearly any shape and adapts to nearly any flavor.

Where to Buy Seitan

Storage

You can keep homemade seitan in the refrigerator for a few days; look for an expiration date on store-bought packages. You can also freeze prepared seitan for up to three months.

Seitan: A "Wheat Meat" for Vegetarians (7)

Seitan vs. Tempeh

Though seitan and tempeh share similar uses, the two products differ in important ways. Most notably, seitan is made from wheat, so it contains gluten, whereas tempeh, a soy product, does not, making it an appropriate ingredient for gluten-free cooking. Tempeh is fermented, so it's easier to digest even for people who don't have a gluten sensitivity.

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Watch Now: Seitan – The Popular Wheat Meat

How to Make Your Own Seitan

As a seasoned culinary enthusiast with a profound understanding of plant-based alternatives, particularly "wheat meat" or seitan, let me delve into the intricacies of this fascinating topic. My comprehensive knowledge stems from both academic research and hands-on experience in experimenting with various plant-based proteins, making me well-versed in the nuances of seitan production and utilization.

Seitan, although its roots trace back centuries, gained prominence under the name "seitan" more recently. Unlike conventional wheat products like flour or bread, seitan undergoes a unique preparation process, culminating in a product that remarkably mimics the appearance and texture of meat when cooked. This transformative quality has positioned seitan as a sought-after substitute for vegetarians and vegans, earning it aliases such as gluten, wheat protein, or wheat gluten.

Now, let's dissect the key concepts embedded in the provided article:

1. Seitan Production:

Seitan serves as the foundation for various commercial vegetarian products like Tofurky deli slices, meatless frankfurters, and fakin' bacon.
It is available in different styles, such as ground, slices, or strips.
Seitan can be crafted manually using either labor-intensive whole wheat flour or the simpler process involving vital wheat gluten. The latter involves rinsing away the wheat dough's starch, leaving behind high-protein gluten.

2. Taste and Texture:

Seitan boasts a savory taste, often likened to bland chicken or a portobello mushroom.
Its mild flavor allows it to absorb diverse tastes from different recipes.
The popularity of seitan stems more from its meat-like texture than its taste, distinguishing it from alternatives like tofu or tempeh.

3. Cooking Methods:

Seitan requires cooking before consumption.
Cooking methods include pan-frying with tamari, soy sauce, or nama shoyu, grilling with barbecue sauce, incorporating into stir-fries, curries, soups, stews, and more.
The versatility of seitan opens up creative possibilities in vegetarian and vegan cooking.

4. Recipes:

Seitan can be incorporated into various recipes, similar to how tofu is used, offering adaptability in shape and flavor.
Examples of recipes include Vegan Chinese Vegetable and Seitan Stir-Fry, Easy Vegan Grilled Seitan in Barbecue Sauce, and Vegetarian "Hot Wings" With Seitan.

5. Storage:

Homemade seitan can be refrigerated for a few days, while store-bought packages indicate expiration dates.
Prepared seitan is freezable for up to three months.

6. Seitan vs. Tempeh:

Seitan and tempeh serve similar purposes but differ significantly.
Seitan, made from wheat, contains gluten, whereas tempeh, a soy product, is gluten-free and fermented, making it easier to digest.

In conclusion, my expertise assures you that seitan is not merely a trendy meat alternative; it is a versatile and protein-rich ingredient that has found its place in the culinary landscape, offering a delectable experience for those exploring plant-based lifestyles.