Seitan is a wheat gluten derivative with an abundance of protein. People in Asia have been using wheat gluten as a plant-based meat alternative for centuries. Macrobiotic diet champion George Ohsawa invented the word seitan to describe wheat gluten.
The meatiness and versatility of seitan, plus the demand for delicious vegan protein sources have played a part in the item’s growing popularity worldwide. Keep reading to know the advantages and downside of this plant-based food item.
Seitan Is High In Iron And Protein
Seitan has more non-heme iron and protein than other vegetarian sources of protein. A single serving of about your palm’s size has around 2.5 ounces of protein. That is thrice more protein than what lamb or beef contains, and it will suffice for almost every adult daily.
Seitan has almost the same amount of iron as beef and kangaroo meat. The body does not absorb the non-heme iron in it as well as the heme iron in animal flesh.
There are around 15 grams of carbohydrates in a small serving of this food item. It does not have soy, different from tempeh or tofu. Therefore, seitan would be a good option if you are allergic to soy.
You Can Make It At Home
You may combine water and vital wheat gluten to make seitan when you want it quickly. Season your gluten dough with sauces or spices before boiling or pan-frying it. After that, you may serve it in the form of a steak alternative. Even some serious non-vegetarians confuse seitan meals with meat.
Do you experience a negative reaction to wheat-based gluten proteins? Or, do you suffer from coeliac disease? If the answers to the questions are yes, seitan would not be the right option for you.
In that case, legumes and tofu would be the ideal vegan meat options for you. If you have gut pain or a bloated stomach after consuming pasta or bread, and lack coeliac disease, then it would be fascinating to see whether seitan is tolerable to you. If it is, you may not be tolerating the carb in wheat, but could tolerate gluten.
The University of Newcastle’s researchers are looking into whether individuals with pain after wheat use are wheat gluten sensitive or fermentable carbohydrates sensitive.
For anyone else who wishes to reduce or exclude meat, seitan would be a versatile option and be closer in flavor and texture to meat.