Although it may still be little known, seitan has a long history and impressive nutritional properties. In addition, it has been the secret of vegans and vegetarians for years, and today it is increasingly used by people on a reducing diet.
Seitan is a high-build plant product made from wheat flour by washing out starch. In practice, this means that its main ingredient is gluten, which, after appropriate processing, acquires a flexible, fibrous structure resembling meat. This product was known hundreds of years ago in Asia, where it was called “Buddha meat”. Buddhist monks created it as an alternative to meat, which they did not eat for religious reasons.
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First of all, it contains up to twice as much protein as traditional meat, and at the same time it has virtually no fat. Thanks to this:
- excellent satiates i helps control appetite,
- supports muscle building and regeneration,
- Is lean compared to many animal products.
This is why it so often appears in the menus of people on a reducing diet, athletes and those who limit meat but do not want to give up a “specific” meal.
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Seitan itself is almost neutral in taste. For some this is a disadvantage, for others it is a huge advantage. It perfectly absorbs spices, marinades and aromatic broths, so you can season it in dozens of ways, from oriental, through classic, to grilled. When properly prepared, it can resemble poultry, which makes it perfect for well-known and popular dishes.
Homemade seitan is made from only two ingredients: wheat flour and water. The starch is gradually washed out of the kneaded dough until an elastic, sticky mass remains. Then it is boiled in water or vegetable stock for about an hour. Although the process requires patience, it is not complicated, and the effect surprises even people who are skeptical about plant-based cuisine.
