Glossary
What is seitan?
Seitan is a meat alternative made from wheat gluten, and one of the highest-protein plant foods, at roughly 20 to 25g of protein per 100g cooked. Dough is washed until only the gluten remains, then simmered or steamed, giving a dense, chewy texture. It contains no soy and is unsuitable for anyone avoiding gluten. It is pronounced say- tan.
Where it comes from
Seitan has been eaten in China and Japan for well over a thousand years, developed within Buddhist vegetarian cooking traditions. The name itself is modern: it was coined in 1961 by the Japanese macrobiotics advocate George Ohsawa.
What is it made of?
Wheat gluten and nothing else, at its simplest. Flour and water are combined into a dough, then the dough is rinsed repeatedly to wash away the starch, leaving the elastic gluten behind. That gluten is then flavoured and cooked. This is also why it contains no soy, and why it is not suitable for anyone avoiding gluten.