Better known as “wheat meat, ” seitan is the lesser known alternative to soy based mock-meats. What tofu and soy lack in flavor, seitan becomes the flavor of whatever you cook it in. It’s also a lot less mushy than tofu and can be made in a bunch of different ways to get the texture you want.
Seitan is not a new thing though; it’s been around for hundreds of years. There no written proof of it, but it’s believed to have been discovered in Asia by Buddhist monks. It’s moved throughout Asia from China to Japan and it’s taken the form of noodles as well as an alternative to meat. Seventh Day Adventists also started using it as the religion calls for its followers to eat a vegetarian diet. I’m going a little off course here…
Since going vegan I’ve tried my hand at making seitan a bunch of times. My wife is not a super big fan of having soy based foods with every meal, so I set out to make something that’d take it’s place. It’s only been within the past year that I have had any success with it. Recently I came out with a really tasty deli style chik’n. A friend made it this past week and said that they enjoyed it. I was stoked because I came up with the recipe myself. Not being a chef, it was nice to know that something I created was good enough for others to enjoy.
I have a ton of vegan/ plant based cookbooks but I have to admit that “Bringing Home The Seitan” will become the most used. There is a recipe for any flavor you are looking for. Tonight I really wanted that flavor I remember than ham had. Of course, being vegan I didn’t want the ham but I was craving the way it was prepared. If that sounds like something you’ve heard before it’s because Gary Yourofsky said it HERE!
The recipes in this book offer something so similar to the tastes and flavors you used to enjoy; you’ll find yourself in the kitchen more often. I felt truly joyful and excited to make some of the recipes. The leftover ham, which both of my boys ate with big smiles on their faces, was set aside and sliced for sandwiches. I am looking forward to a ham and Chao cheese sandwich for lunch at work tomorrow.
Seriously folks, what might have taken time and effort to scroll through Pinterest to find a good seitan recipe for whatever flavor or occasion is now whittled down to one resource. “Bringing Home The Seitan” can and will be all you need for any wheat meat recipe you are looking for. I am super pumped to make the buffalo chicken which, in just a couple days, I have been given permission to repost the recipe from the book. Sorry but you’ll have to wait, and come back, to view the recipe.
All in all, this is the holy grail of seitan. Not only are there specific recipes, but there are some that are open to interpretation and let you have the liberty of tweaking to your liking. Seitan has got me back in the kitchen again, well more than I was, and I hope to make many more of these and come up with some creations of my own after learning some of the basics here. You should check this book out 110%!!
Purchase “Bringing Home The Seitan” at http://ulyssespress.com/?books=bringing-home-the-seitan