Traditional Seitan

Seitan is a meat substitute made from vital wheat gluten, the main protein in wheat. It is made by washing away the starch from wheat flour, leaving a chewy, elastic dough. This dough is then cooked, often by simmering in broth or soy sauce, to create a firm texture similar to meat.

Manufacturers use seitan as a protein-rich meat alternative in vegetarian and vegan dishes. Its chewy texture and ability to absorb flavors make it suitable for a wide range of foods, including frozen meals, meatless "sausages" and "burgers," and as a filling in dishes like burritos and stir-fries.

Seitan is a good source of protein and iron. As it is derived from wheat, it is not suitable for individuals with celiac disease or gluten sensitivity. The FDA does not specifically regulate seitan as a food additive, but its primary component, wheat gluten, is generally recognized as safe (GRAS) for consumption. No specific health concerns are associated with moderate consumption of seitan for those without gluten intolerance.