Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon


Seves: 3 to 4

Wheat gluten is also called seitan , mianjin (Chinese) wheat meat, gluten meat, or simply gluten. the name Seitan is derived from Japanese « sei « from », and « tan- » for « tanpaku », that is « protein ».
Wheat gluten is a food made from gluten, the main protein of wheat. It is made by washing wheat flour dough with water until all the starch granules have been removed, leaving the sticky insoluble gluten as an elastic mass which is then cooked before being eaten.
Vital wheat gluten is just the protein in a powdered form.
Use this seitan on sandwiches, in salads, or as a delicious main.


  • For the Dough:

    10 cups bread flour
    3 cups water

    For the Broth:

    4 1/4 cups water
    3/4 cup soy sauce or tamari
    1 piece kombu seaweed
    6 garlic cloves, finely chopped
    1 2-inch piece of fresh ginger, finely chopped


  • To Make the Dough:

    In a large bowl, put the bread flour and create a well in the center. Pour in the water and mix with your hands. Knead dough for 10-15 minutes, or until elastic. This step is very important to develop the gluten Alternatively, you can use a stand mixer with the dough attachment.

    Form into a ball and place it in a large bowl. Cover with cold water and let it rest for 2 hours.

    Place the bowl beneath the kitchen tap with running water, rinse the dough by squeezing and kneading the dough with your hands. Drain with the help of a mesh sieve for several times. Keep “washing” the dough until the water runs clear, approximately 10 minutes. The dough will shrink considerably in size. Squeeze dough and press out as much liquid and air as possible. Form into a ball.

    To Make the Broth:
    1. In a large saucepan, combine the water, soy sauce (or tamari), kombu seaweed, garlic, and ginger. Let the broth boil. Once boiling, lower the heat to a simmer.
    2. Place the ball of seitan in a metal colander (the ones for pasta are great for this), and place it into the saucepan. The seitan should be completely covered by the broth. Simmer for 40 minutes.
    3. Carefully, remove the colander from the saucepan. Remove the cooked seitan and let cool for 15 minutes. Slice and use as desired.
Basic seitan

Add Comment

* Required information
Which is darker: black or white?

Comments (0)

No comments yet. Be the first!