Seitan is the Tofu a comparable mass from wheat protein (glows) with meat-similar consistency. It originates from the Japanese kitchen and by vegetarian living monks was originally developed.

For the production of Seitan first Weizenmehl with water is kneaded to a paste and washed after a rest period repeated under kneading, whereby gradually a majority of the strength is extracted from the paste and a tough, glow-rich mass stays. Alternatively to Weizenmehl also glow flour can be used, with which strength and glows were already separated from each other, so that washing is void. Its meat-like consistency and its taste receive Seitan by short cooking of the base dimensions in a Marinade, which consists traditionally of Sojasauce, algae and spices.

100 gram of Seitan contain about 40 gram of coal hydrates, of 25 gram protein and 1 gram fat. Seitan can be used, inserted as replacement for meat in many meat courts and also frozen.

Related links

• www.vegetarismus.ch/Seitan make
• www.vrg.org/since on prescriptions (English)
• VeganWiki: Since on production
• www.vegetarischerezepte.de.vu Seitan manufacture

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