Have you ever eaten seitan (SAY-tahn)? It’s not Martian food but a well known staple in vegan/vegetarian cuisine it’s also called wheat meat, gluten meat or simply gluten. It’s believed to have originated in ancient China and consumed by adherents to Buddhism and then brought to Japan by the monks and where it became very popular in the Zen temples. It’s also widely used in the cuisines of some East and Southeast Asian nations. It was introduced to the West with the Macrobiotic diet and by Asian food stores. Its name is of Japanese origin.

I’m not vegetarian but I really like it and I often eat it as a meat substitute. It’s high in protein but low in fat and cholesterol. Seitan is very versatile with a mild flavor so it can be adapted to many different recipes. I was amazed when I found out how it’s obtained; the wheat flour is mixed with water like when you’re making bread then you let the dough rest for a little bit. Then you wash the dough under running water positioning it over a mesh strainer until the starch is all gone and it reaches a gluey consistency. This technique separates the gluten from the starch. This is the first stage of the preparation but it’s not edible yet. Then the remaining dough has to be boiled in water with soy sauce (tamari or shoyu), sea salt, seaweeds or other aromas and there it is ready for your dishes. It’s possible to prepare it yourself at home and even if there are some faster methods like using high gluten flour I sincerely prefer to buy it ready. Unfortunately being constituted by gluten seitan can NOT be consumed by persons who are allergic (celiac) or intolerant to gluten or wheat. Continue reading →