Seitan is a wheat protein.
When preparing seitan, the starch contained in wheat flour is removed, which results in easier digestibility compared to whole wheat.
This production method has been used for centuries in traditional Asian cuisine, especially in Buddhist monasteries where meat is not consumed.
Seitan is very rich in protein and contains all the essential amino acids the body needs. It is also a source of iron, calcium and other minerals. Compared to meat, seitan is low in fat and contains no cholesterol or saturated fat. It is also gluten-free if it is made from gluten-free wheat.
One of the main benefits of seitan is its high protein content, which is an important factor for many people, especially vegans and vegetarians. Protein is key to the growth, repair and maintenance of muscle mass. Seitan also contains fewer calories than some meat products, which can be an advantage for those trying to reduce their calorie intake. Another advantage is the possibility of variety in the preparation of seitan, as it can be seasoned and prepared in different styles and tastes.
In our menu, we use it, for example, in Kebab wrap, Balanced power plate (quinoa pieces) or in Shish kebab with rice.