The {Page-Turner-Cookbook}

What is seitan?

A traditional Asian food long used as a meat substitute: You may have had seitan in dishes like Buddha’s Delight or Mongolian “Beef” in Chinese restaurants.

Seitan is basically wheat gluten: So of course, it isn’t for anyone with gluten intolerance or sensitivity or who is celiac. Protein and nutrition info: Seitan is one of the most protein-dense plant foods available. Protein content varies a bit, but an average serving has about 21 grams. See this helpful article for an overview of average nutrition facts. Seitan’s meaty texture lends itself to many preparations. It’s great as a substitute for beef chunks in stews, stir-fries, fajitas, and kebabs. It’s fantastic on the grill, too, with traditional barbecue sauce. Homemade seitan doesn’t require much effort. You just need a little patience for the few hands-on steps, resting time, and cooking. If you follow the steps outlined, this homemade seitan recipe can yield a more tender and flavorful result than the store-bought variety.

It freezes well: When I make this, I often freeze half after it has been cooked and cooled (in an airtight container with some of the broth. Pack it firmly into the container, the less air space, the better. Bob's red mill vital wheat gluten flour Vital wheat gluten flour: Bob’s Red Mill® is a widely available brand of vital wheat gluten flour; there are a few others, including Jovial® and King Arthur®.

Here’s my little secret: I believe that adding a mere teaspoon of baking powder to the dry mix makes all the difference when it comes to the texture. If I’ve ever forgotten to add it, boom! Back to shoe leather toughness. So now it’s a fixture in the recipe.