How many vegetarians know what seitan is?

Question

Do you make your own or buy it?

Answer 1

It's odd how all vegetarians know what tofu is but don't know what seitan is. It's wheat gluten (wheat protein). If you read the ingredents on most fake meats you will see wheat gluten listed as one of the ingredients.

The bad guy is named Satan, and you don't want to get the two words mixed up. :-)

Answer 2

I'm not a veg, but I know what it is and eat it. However, I do not make it or buy it, unless it is at a restaurant.

Answer 3

Hi!

I do and love it =)

I reckon all veg*ns know what seitan is.

Answer 4

i dont.

Answer 5

I thought he was the bad guy in the Bible

Answer 6

Hail Seitan!

Answer 7

Isn't wheat gluten bad for you???? Really don't know.

Answer 8

Praise seitan!

I know and love the stuff.  I make it at home.

Answer 9

I make a few different types of seitan.  It's very quick and easy to make if you use Vital Wheat Gluten instead of trying to get the gluten out of the flour yourself.  :-).  It's extremely high protein as well!  Approximately 25 grams of protein are in just 3 oz of seitan.

Answer 10

I have bought seitan once, but I usually make it.

Answer 11

Most educated vegetarians know what it is but alas..I personally don't buy it or make it because I don't like it.

Answer 12

Hail seitan!  Kidding...I have heard of it and I really want to try it.  I have never seen it in a store, but here is the recipe I plan to use:

Quick Homemade Gluten

(Makes 1-1/4 to 1-1/2 pounds or 2 to 2-1/2 cups)

This is the basic recipe for gluten.

2 cups gluten flour

1 teaspoon garlic powder

1 teaspoon ground ginger

1-1/4 cups water or vegetable stock

3 Tablespoons lite tamari, Braggs liquid amino acids, or soy sauce

1-3 teaspoons toasted sesame oil (optional)

Add garlic powder and ginger to flour and stir. Mix liquids together and add to flour mixture all at once. Mix vigorously with a fork. When it forms a stiff dough knead it 10 to 15 times.

Let the dough rest 2 to 5 minutes, then knead it a few more times. Let it rest another 15 minutes before proceeding.

Cut gluten into 6 to 8 pieces and stretch into thin cutlets. Simmer in broth for 30 to 60 minutes.

Broth:

4 cups water

1/4 cup tamari or soy sauce

3-inch piece of kombu (a type of seaweed)

3-4 slices ginger (optional)

Combine all ingredients in a large saucepan. Bring broth to a boil. Add cutlets one at a time. Reduce heat to barely simmer when saucepan is covered. Seitan may be used, refrigerated, or frozen at this point.

Total Calories per 4 oz. Serving: 77

Fat: 0 grams

Answer 13

I'll eat it at restaurants, but I'm a terrible cook so I wouldn't even attempt it at home, haha.

Answer 14

I havn't yet tried it, but I'm not such a great cook, so I'd probably buy it, which i'm going to soon, if I can find it!  Making it would be interesting though.  but i don't trust myself like that.