Seitan: what it is and how it is prepared
Seitan is a food product derived from wheat and other cereals, a vegetable protein concentrate alternative to traditional protein sources of animal origin. For this reason, it is never lacking in the diets of those who follow a vegetarian or vegan diet.
According to the traditional recipe, seitan is obtained by extracting gluten from wheat flour; then it is kneaded and boiled in water flavored with soy sauce, kombu seaweed and other aromas. Similar in appearance to meat, its flavor is more delicate and its texture softer. Seitan, nicknamed "wheat meat", has a high protein content (about 20%) and contains little fat; the calories are around 120 for every 100 grams of product.
Background
Of oriental origins, seitan is a typical food of the Japanese culinary tradition where it initially spread as a food of the Zen discipline of Buddhist monks. Originally called kofu (wheat gluten), its name was changed by the macrobiotic expert George Osawa, who wanted to use a term that indicated a "right" food, in replacing meat, in not polluting, but above all "right" because within everyone's reach.
How to do it at home
Seitan is also easily prepared at home. The necessary ingredients are: 1 kg of flour, water, 10 tablespoons of soy sauce, 3/4 pieces of kombu seaweed, 2 tablespoons of sea salt and herbs (onion, carrot, celery, parsley, rosemary, black pepper).
Preparation:
Mix the flour with the water, then let the mixture rest in the refrigerator overnight. The next day, place the dough in a colander placed in a pot directly in the sink and start manipulating the dough, letting a trickle of water - alternating hot and cold - flow directly onto the mixture. This will allow you to separate the gluten from the starch which will flow away together with the water and you will obtain a yellow-colored material with an elastic consistency. Separately, boil water, soy sauce, 2 tablespoons of sea salt, 3 or 4 seaweeds and herbs to taste in a saucepan, including onion, celery, carrots, parsley, a pinch of rosemary and black pepper. Once the gluten is obtained, let it boil over high heat for about 40 minutes in the pot together with the broth prepared, stirring from time to time, so as not to let the mixture stick. At the end of cooking you will have obtained the seitan, with a spongy consistency, and ready to be sliced and consumed grilled or as an ingredient in numerous recipes.
storage
Once the seitan has been prepared, if you do not want to use it immediately, it can be stored in the refrigerator, in a closed plastic container or in a plastic bag, along with a little cooking water.
