Vegetarian or not, it's good to know how to make seitan at home...if you’re not gluten-intolerant. If you are, please stay away from seitan. Even given its great taste, high protein content, and versatility, you won’t find it worth the pain. But if gluten causes no problems for you, get ready to meet a terrific source of vegetarian protein.
You can add it to dishes
in virtually every cuisine, from Italian to Vietnamese and points in
between. You can make sandwiches and wraps with it—and even
dehydrate it for snacks.
In short, when you know how to make seitan, your protein options expand hugely. And, thanks to **gluten flour, here’s a fairly simple recipe that can get you going...
When prepared in this way, your seitan will work as a roast or can be cut into chunks or thin strips. It can also be cubed and then ground for pizza, pasta sauces, chili, etc. You can also dehydrate it for road food, which can be handier than you may realize.
And now you know how to make seitan, you fox.
✶✶For this recipe, I generally use Bob's Red Mill Gluten Flour, which can often be found in grocery stores. If yours does not (or will not) stock it or another decent brand and you live in Canada or the USA, you can buy it from Amazon. And how’s that for a lucky break?
Please understand that the material at this site is NOT medical advice, as I am neither doctor nor nutritionist. What I am is merely someone who's lived successfully on a vegetarian diet for many decades...and I transitioned from omnivore to vegetarian gradually. Do check with your doctor, though, if you're considering big changes to your own diet. Also, be sure to find a dependable source of Vitamin B12.
Living Vegetarian the Easy Way
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