What is seitan?
Seitan is a form of wheat gluten. It is a high protein, low fat, no cholesterol (of course, all vegan food is cholesterol free) food that is usually found in the refrigerated section of most organic groceries/health food stores. It is usually near the tofu and typically comes in small tubs (like margarine tubs). It is brown and sometimes comes in strips 1/4 to 1/2 inches thick. Seitan is made from whole wheat flour which is mixed with water and kneaded. This dough undergoes a simple process of rinsing and mixing, to remove the starch and some bran, until a gluten is obtained. After boiling in water, this glutinous dough is called Kofu, which can be further processed in many ways. One of which is seitan. Kofu becomes seitan by simmering in a stock of tamari soy sauce, water and kombu sea vegetable. Seitan can be used in sandwiches, or to make dishes such as sweet and sour seitan, seitan stir fry, salisbury seitan, etc. It can be made at home from scratch or with a commercially available
Seitan is a form of wheat gluten made from whole wheat flour that is mixed with water and kneaded. After rinsing and mixing, the starch and some bran is removed, leaving the gluten behind. From this point it can be processed in many ways. The glutinous dough is called kofu after it is boiled in water. Kofu becomes seitan when it is simmered in a stock of tamari soy sauce, kombu sea vegetable, and water. Seitan is often available in “mock meat” flavors. Similar to tofu and tempeh, it is high in protein and low in fat and cholesterol. Seitan is brown and sometimes comes in strips or submerged in liquid in small tubs. It is an excellent meat substitute and can be used in sandwiches, stir fry, sweet and sour seitan, Salisbury seitan, roasts, and barbecue. Vegans can purchase vital wheat gluten and make seitan themselves.
