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About this recipe: This is a great meat alternative, which is high in protein and low in fat. It's firm and chewy in texture, with a spongy consistency. Like tofu, it absorbs the flavours that it's cooked with. It's made by kneading together wheat gluten with stock and seasonings, then simmered until cooked. Use in any recipes that call for meat or wheat gluten.
You can freeze the wheat gluten (seitan) once cooked. Simply, seal in a freeze bag until needed. Thaw for 1-2 hours before using.
Wheat gluten flour (or powder) can be purchased in speciality shops or online.