Seitan is a well known meat replacer, based on wheat proteins. The processing of the wheat flour is a natural process, no chemicals are added. The soy sauce gives the great taste to seitan, which resembles quite a lot to meat, as a structure.
Seitan is produced by boiling the gluten (wheat proteins) in a bouillon, rich in minerals, based on soy sauce, ginger and kombu.(seaweed). This combination results in a high percentage of minerals in the seitan and a very high digestibility (67%) of the proteins. Seitan is high in fibres, low in calories, easily digestible, very important for our health and contains no cholesterol or saturated fatty acids.
Preparations in the kitchen:
Cut seitan into cubes and roll in corn flour (or another flour). Deep fry till crispy at 180°C (1-2 mins). Leave to drain. The deep fried seitan can be used in that way(with a dipping sauce) or as a base in many types of casseroles with vegetables and alternatively tofu or beans. Fried seitan cubes in a béchamel sauce or on a sate stick offer a completely different aspect . When you cut the seitan into fine slices, this is ideal for all wok dishes. You can also rub the slices of seitan in a bit of ginger or mustard powder and fry in a pan, together wit finely cut onion until it forms a brown crispy crust.
Minced seitan is another ideal basis for spaghetti sauces or for vegetarian minced hot dogs.
- minced seitan (can be used in a large variety of wok dishes, ideal for spaghetti sauce)
- seitan supreme (cubes of seitan, extra tasty and delicate structure. Perfect for wok preparations or stews)