Seitan Gains Popularity as Versatile Vegan Meat Substitute

Seitan, a popular vegan meat substitute, is currently experiencing a resurgence in interest, fueled by social media discussions and increasing demand for plant-based alternatives. This gluten-based product is known for its meat-like texture and high protein content, making it a favorite among vegans and vegetarians seeking alternatives to traditional meats. The process of making seitan involves kneading wheat flour with water, which forms gluten strands. The dough is then rinsed to remove the starch, leaving a protein-rich substance that can be seasoned and cooked similarly to meat.

Originating in China, seitan dates back centuries and was originally referred to as “mock duck,” “mock goose,” or “Buddha’s food” by Buddhist monks. These monks used seitan as a meat-free option to align with their dietary restrictions. Historical records indicate that wheat gluten, known as “mian jin,” meaning “wheat tendon” or “wheat muscle,” was being used as early as the 6th century. From China, it traveled to Japan, where it became integral to Buddhist temple cuisine, known as Shojin Ryori. The term “seitan” was introduced in Japan in the 1960s with the advent of the macrobiotic diet.

Seitan’s appeal lies in its ability to mimic the texture of meat while offering substantial nutritional benefits. It can easily adapt flavors, making it a versatile ingredient in various recipes. Although it is favored for these properties, seitan is unsuitable for individuals with gluten sensitivities or celiac disease due to its wheat gluten content.

Social media platforms have been instrumental in propelling seitan into the spotlight, often referring to it as a ‘wheat and water chicken’ and sparking curiosity about this ancient food. Despite the surge in interest, seitan remains rooted in its historical origins, continuing to serve as a significant vegan meat alternative across various cultures.