Yikes! What in the heck is Seitan?

Seitan comes from the Japanese words “sei”, meaning “to be, become, made of”, and “tan”, as in tanpaku, which means “proteins”. Freely translated, it means:  “made of proteins”.  This is a good thing when the biggest misconception is that vegans are constantly striving to get enough protein in their diets.  And with all the controversy surrounding soy, and by extension tofu (though my two cents would be: great for you in moderation as long as it is not genetically modified and best eaten in whole natural state of edamame and a close second, tempeh), it’s good to have an alternative.


I just love how this site breaks it down for us:

In the vegetarian and vegan kitchen, seitan is eaten as a protein supply or meat substitute. It is free from uric acid, cholesterol and saturated fat; it is low in fat and rich in proteins. Many vegetarians and vegans prefer organic seitan to tofu or tempeh.
In the healthy kitchen, organic seitan is eaten as a healthier alternative to meat or fish. On average, organic seitan contains more proteins than fish or meat and doesn't have the disadvantages of meat or fish (such as purines and hormones in meat, and mercury and PCBs in fish).

The ethical kitchen uses seitan because the conscious choice against meat or fish is better for the environment, animals and man. Eating less meat helps to fight global warming, gives our oceans more breathing space and produces less pollution. Eating less fish helps towards a better balance of our oceans.

The word itself is rather funny and in my household especially with my kids (though my hubby is known to join in), it can be the butt of jokes, one in particular having to do with it’s resemblance to another word.  

Ever seen anyone sporting one of these? heehee

(http://www.herbivoreclothing.com/)

In actuality, despite being wicked tasty, Seitan isn’t really wicked at all.  As a matter of fact, it originated from very humble and holy circumstances, More than 1,000 years ago, seitan was prepared by Zen Bhuddists in China and Japan as a substitute for meat or fish. 

Photo credit: the Vintage Rainbow 

Though it’s preparation requires a little know-how and time (I think it’s fun and an excellent way to strengthen your hand muscles, haha), it is quite affordable and incredibly versatile.  It can be boiled in a broth of any flavor you choose, marinated and baked or grilled, used in stews, sliced for tacos, sandwiches, eaten on it’s own, you name it!

Here’s one of my favorite ways to eat it:

A classic take on a simple meal . . .

Marinated in my own favorite marinade, skewered and grilled to perfection.  I paired it with a wild rice blend and some miso butter slathered zucchini.  Yum!!!

Or for some Asian flair:

the vegan version of Spicy Pepper "Steak" and Onions

So have I got your taste buds on attention?! Are you just dying with anticipation to make your very own?! 

Well, stay tuned . . .

I'll be back in the next post with detailed instructions on how to make your very own seitan from scratch. And a couple of ideas for what to do with it too.

Love and light,

Amber