Seitan: Unpacking The Trending Vegan Ingredient

Veganism has become incredibly popular recently. While many incredible recipes don’t contain any meat or meat substitutes, some people genuinely miss the taste or texture of meat and want that in their diet. 

There have been meat substitutes around for quite some time, but lately, there has been a new meat substitute doing the rounds that people have been going wild for, and it has even gone viral on the internet.

We’re going to explore the meat substitute that is seitan

What Is Seitan? 


Seitan is a meat substitute made of the gluten left over when you wash the starch off the flour. It is possible to make it at home, but it is becoming so popular recently that it is readily available in stores and much easier to buy it this way. 

Seitan ends up having a meaty texture and tastes like bland chicken or a large mushroom such as a portobello mushroom. This makes it the perfect meat substitute as it has a bland flavor that you can spice however you would like, and it has a similar texture to meat or chicken. 

Where To Buy It 


You can make seitan at home by purchasing ‘vital wheat gluten’ and mixing that with water until a dough is formed, which you can then prepare and cook however you would like, but it is much easier to purchase it in stores. 

Many stores are stocking seitan since it became an overnight internet sensation, but your safest bet is probably to find a health store from which you can buy the product. Seitan will be found in the refrigerated section of the store. 

Where To Keep it 


You will find seitan in the refrigerator at the store, and it is a good idea to keep it in the refrigerator at home, too. If you have made your seitan, you can keep it in the refrigerator for a couple of days. If you purchased it in a store, check the expiration date on it. 

If you do not manage to finish your seitan or have not been able to use it, and the expiration date is coming up, simply pop it in the freezer. You can keep seitan in the freezer for up to three months.

Written By:
Daniella Segell

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