Seitan (say-tahn), also called wheat gluten, wheat meat, or wheatmeat, is the Japanese term for wheat gluten, a vegan/vegetarian food often used in place of meat. In China, where it is believed to have been developed, seitan is called miàn jīn (面筋, literally "noodle tendon"; also spelled mien chin or mien ching). It is also part of the cuisines of other East and Southeast Asian nations. Wheat - a prime source of gluten Gluten is an amorphous ergastic protein found combined with starch in the endosperm of some cereals, notably wheat, rye, and barley. ... Hens kept in cramped conditions — the avoidance of animal suffering is the primary motivation of people who become vegans A vegan is a person who avoids the ingestion or use of animal products. ... Vegetarian cuisine is cookery of food that meets vegetarian principles. ... East Asia is a subregion of Asia that can be defined in either geographical or cultural terms. ... Location of Southeast Asia Southeast Asia is a subregion of Asia. ...

Seitan consists of powdered wheat gluten, which is extracted from whole wheat flour by washing the flour and rinsing away the starch. The gluten powder (also called gluten flour) is then mixed with just enough water to form a stiff paste, which is then kneaded in order to produce a firm, stringy texture. The dough is often flavored lightly with spices and/or salt, then cut into pieces and cooked via steaming, boiling, frying, or other methods. While seitan is itself rather flavorless, it holds a marinade very well and in Japan is traditionally simmered in a broth made from soy sauce, kombu, and ginger. Wheat - a prime source of gluten Gluten is an amorphous ergastic protein found combined with starch in the endosperm of some cereals, notably wheat, rye, and barley. ... Soy sauce (US) or soya sauce (UK) is a fermented sauce made from soybeans (soya beans), roasted grain, water and sea salt (US will use salt unless otherwise stated). ... Kombu or konbu (Japanese: 昆布), also called dashima (Korean), or haidai (Chinese: 海带; pinyin: ), are edible kelp widely eaten in Northeast Asia. ... Binomial name Zingiber officinale Roscoe Ginger root is used extensively as a spice in many if not most cuisines of the world. ...

Seitan, although not as well known, is an alternative to soy-based meat substitutes such as tofu. In its traditional and modern uses, seitan (like tofu) is often used in place of meat, and in fact can taste even more like meat than tofu due to its often chewy and/or stringy texture. In Asia, it is commonly found on the menus of restaurants catering primarily to Buddhist customers who do not eat meat, but who nonetheless enjoy eating meatless versions of meat dishes. Tofu, sometimes also called bean curd, is a food made by coagulating soy milk, and then pressing the resulting curds into blocks. ... A replica of an ancient statue found among the ruins of a temple at Sarnath Buddhism is a religion and philosophy based on the teachings of the Buddha, Siddhārtha Gautama, a prince of the Shakyas, whose lifetime is traditionally given as 566 to 486 BCE. Buddhism gradually spread from...

Seitan is sold in block, strip and shaped forms in the United States. It is very difficult to find outside of health food stores and cooperatives. The block form is most prevelant and is often flavored with shiitake or portabello mushrooms, fresh cilantro or onion, or barbecue, or packed in a vegetable-based broth. In strip form, it is usually packed to be eaten right of the package as a high-protein snack. Shaped seitan products, in the form of "ribs" and patties, are usually flavored with barbecue, teriyaki or other savory sauces. A health food store is a type of grocery store that primarily sells natural or organic foods, and often nutritional supplements. ... A cooperative (also co-operative or co-op) is an association of persons who join together to carry on an economic activity of mutual benefit, in an egalitarian fashion. ... Basidiocarps (mushrooms) of the fungus Leucocoprinus sp. ... Binomial name Coriandrum sativum Coriander (Coriandrum sativum) is an annual herb commonly used in Middle Eastern, Mediterranean, Indian, Latin American and Southeast Asian cooking. ... Binomial name Allium cepa L. Onion in the general sense can be used for any plant in the Genus Allium but used without qualifiers usually means Allium cepa L., also called the garden onion. ... A member of the Airpork Crew barbecue team prepares pork shoulder at the Memphis in May World Championship Barbecue Cooking Contest. ... Teriyaki (照り焼き, テリヤキ) is a Japanese cooking technique where fish or meat that has been cut or sliced is broiled or grilled in a sweet soy sauce marinade. ... For the computer protocol, see SAUCE In cooking, a sauce is a liquid served on or used in the preparation of food. ...

Miàn jīn, seitan's Chinese version, is available in Asian grocery stores in canned and jarred forms, often marinated in combination with peanuts or mushrooms.

Because of their high protein content, seitan "steaks" can be grilled and fried to good effect.

A basic procedure for making seitan is as follows:

• Add 2 cups water to 10 oz vital-gluten (high-gluten) wheat flour.
• Knead together until well-combined and elastic.
• Cover with cold water and place in refrigerator for 1 hour.
• Knead under water until water is cloudy; dump cloudy water and replace with clear, cold water.
• Continue kneading and replacing water until water remains clear after kneading.
• Divide seitan into loaf- or roll-shaped halves.
• Place halves in pot, cover with vegetable broth.
• Bring to a boil.
• Reduce heat to simmer; simmer for 1 - 1 1/2 hours.
• Remove from heat and serve or use in place of meat.

Unused portions should be refrigerated in broth for up to a week, or can be frozen (drained from broth) for up to a month.

This will make ~28oz of seitan.

See also

Imitation meat See Meat Analog. ...

External link

• Seitan recipes