Seitan/Wheat-Meat (made from wheat gluten flour) is one of the best meat substitutes for flavor absorption as well as texture. High in protein and low in fat, seitan (when properly prepared) will win over the meat-oholics in your life, from kids to grown-ups.
Once cooked, it can be used fresh or frozen until needed. When it’s defrosted, you can simply slice it into strips and serve with different sauces or ground in a food processor for tacos, lasagna, chili, or any other recipe where one would usually use ground beef.
Wheat gluten is the natural protein portion of wheat that is extracted when wheat is milled into flour. In its processed form, wheat gluten is a fine, tan-colored flour consisting of about 75-80 percent protein. You may be familiar with it as an additive to home-made bread, because the extra gluten helps the bread to stick together and therefore rise better without collapsing.
As many people know, gluten can cause allergic reactions or sensitivities in some people, which means that seitan is not a food to serve to your friends with wheat allergies! But for those who don’t react badly to gluten, seitan is a good source of protein and can be a big help for those transitioning to veganism.
Because of its amazing ability to imitate meat, seitan is a great food to serve at educational events or meals with non-vegan friends and family. When you add it to sauteed veggies and season it up with your favorite flavors or sauces, it is bound to surprise people who are not expecting the meal to contain any meat.
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