Seitan- Wheat Gluten as a Protein Source

  

Have you considered converting to... Seitanism?
For all the demonization (heh) of gluten nowadays, it has one tremendously valuable asset that should not be overlooked- it can be used to made Seitan, another ancient plant-based protein source. You can find high-protein products labelled as "gluten" in many Chinese supermarkets, and they offer a good substitute for soya products.

But seitan is far more than a funny name to tell people (it is indeed pronounced much like the Devil's name!). Made from vital wheat gluten(available at most health food stores), extracted from the wheat berry endosperm and containing 75-80% pure protein,  you can either get seitan ready-made or easily make your own. It has a meatier, richer flavour (and a more meat-like texture) than tofu, usually including flavouring agents in the production process, and makes a more savory protein source if you want something really reminiscent of meat. In fact, Buddhists in China have been using seitan to create vegan versions of meat products for centuries- you can find some of these either frozen or canned(I really, really don't recommend buying the canned ones, though) in Asian grocery stores, made to resemble everything from chicken drumsticks to lamb kebab.


Health Benefits
Just how high in protein is seitan? Well, A 120 calorie serving of vital wheat gluten yields a remarkable 23 grams of protein. Not much is added in the transition to seitan, so what you end up with is a very high protein food. It's also low in fat and sodium, though this depends on what seasonings you use when preparing it heavily, and varies in prepared seitan products.

It isn't all that high in other nutrients, however- so, combine it with other ingredients in a balanced meal (vegetables, fruits, nuts and whole grains) to get the most of the protein boost.

It goes without saying that those with celiac disease or other gluten sensitivities should not eat seitan or the derivative meat substitutes. On the market right now is a potential substitute, though I have yet to try making seitan from it myself. If you have, please let me know of your experiences!