John Myers
This is a meat substitute originally from China and Japan. Unlike tofu, which is soy-based, seitan is made from wheat protein and is therefore also known as wheat meat. The product has a al dente, meat-like consistency and can imitate different types of meat depending on how it is processed. With the increasing popularity of vegetarian and vegan diets, seitan has also become widespread as a meat substitute in Germany.
When making seitan, wheat flour is kneaded with water to form a dough and left to rest in the water. The dough is then washed out with water in several phases until almost all of the starch has been removed from the product. The finished raw seitan, a rubbery substance with a high gluten content, is boiled or steamed and marinated in soy sauce, seaweed and a spice mixture. This gives the product its savory taste and consistency that makes it suitable as a meat substitute. Seitan can be roasted, fried, or baked, used as a soup ingredient, or even grilled.
Seitan contains little fat and no cholesterol, but a lot of protein. However, the protein it contains is not as well utilized by the human body as that from meat substitutes containing soy, real meat, or dairy products. Vegans who like to eat seitan should therefore make sure they get enough protein from other sources such as legumes. Anyone who suffers from gluten intolerance must avoid seitan, however, for other people, the meat substitute made from wheat is well tolerated. You will get to know its versatility with the help of our seitan recipes – and you will be spoiled for choice between schnitzel, sliced meat, and Asian dishes. You can read everything you need to know about vegan food here.
