Wheat gluten cooked in tamari soy sauce, kombu, and water.
A meat analog made from wheat glutan. Available in natural food stores.
( pronounced “say-tan”) also called wheat meat, this meat substitute is made of wheat gluten which has been simmered and marinated in soy sauce and spices. Used in Asian and Middle Eastern dishes, it is available in Asian food markets as mien ching or yu mien ching.
Wheat gluten cooked in tamari, kombu, and water. Seitan can be made at home or purchased ready-made at many natural food stores. Many people use it as a meat substitute.
Most commonly called "wheat meat," seitan is made from wheat gluten. Made by kneading the bran and starch out of flour, raw seitan is rather bland, so most commercial brands are simmered in savory broth before sale. It is a wonderful source of protein, is low in calories and fat and is very popular in "mock meat" dishes in Oriental cooking, as well as in hearty stews and casseroles.
(Japanese) Although seitan originally referred to gluten cooked in a particular manner, today seitan is used almost interchangeably with gluten in many vegetarian products.
a chewy, meatlike, high-protein food made from boiled or baked wheat gluten
is also called "wheat meat". It's made by a process that removes the starch & bran from whole wheat flour. The result is a dough-like food with a high gluten content which has no saturated fat or cholesterol.