Seitan, Info and Preparation

Seitan: Wheat protein meat. Seitan is a wheat product obtained by separating the bran and starch from the albumen (gluten) of whole wheat. The gluten is then cooked in a stock of water, soy sauce and various spices.

More than a thousand years ago, seitan was developed by Zen Buddhists in China and Japan, who used it in their cooking in place of meat.

Here the production according to a description of Vegi-Info 3/96: For this production about 120 minutes time is needed. The finished product is available for cooking purposes after two days of refrigerator rest.

How it is done:

After ten minutes of kneading, the dough has the right consistency.

The gravy can be refined with spices as you like. The gravy is okay in terms of taste if it is slightly salty and a tiny bit too fiery, but otherwise nicely flavorful.

The dough transforms as it kneads under water. After some kneading, it seems to dissolve completely at first. As the maizena (corn starch) is washed out, the protein content becomes more and more concentrated and finally a spongy something remains that reaches its proper consistency when, when rubbed between the fingers, no more rough starch particles can be felt and the water barely turns whitish.

This is now kept in the refrigerator for 48 hours, so that the broth can continue its fine flavor in the seitan.

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