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Seitan (say-tahn), a.k.a. wheat gluten, wheat meat, or just plain old gluten, is a meat substitute worthy of worship. For a little history, let's consult Ellen's Kitchen: "In 7th century China, vegetarian Buddhist monks, unwilling to give up the flavors and textures of Chinese cuisine, searched for ways to make a substantial vegetarian protein. After developing tofu, they continued trying to develop something with a firmer texture and a more satisfying chew. Many parts of China grew wheat, so they began by making a simple dough from wheat flour and water. While kneading the dough in a tub full of cold water, they noticed the starch extracted into the water; as they kneaded, more and more starch clouded the water. What finally remained was a chewy substance that was 70%-80% pure protein or 'gluten'."
"I get blank stares when I ask my vegetarian cooking students if they've ever eaten seitan," says Jill Nussinow, M.S., R.D.. "Yet, hands go up when I ask if anybody has ever eaten mock chicken, beef, or pork in a Chinese vegetarian restaurant. The name is foreign but you may be more familiar with the product than you think."
Click here to learn how to get started with your own form of seitan worship.
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