Learn how to make wheat gluten from scratch!
Gluten has become quite the buzzword in the last decade. Some avoid it, some embrace it, but many may be unfamiliar with the cultural significance in monastic cooking.
Gluten is a protein found in grains such as wheat and rye. It is naturally binding and helps to hold food together. However, it's also incredibly versatile in a vegan kitchen.
Cultural Significance of Wheat Gluten
Seitan, a largely popular ingredient in vegan diets, is a mildly flavored, protein-packed alternative to meat. While some may credit the vegan influence for this discovery, seitan actually dates back almost 1,500 years ago to ancient China.
In the sixth century, Buddhist monks discovered seitan, or wheat meat, after soaking their wheat dough in water and removing all of the starch. What was left? A high protein revelation with a thick and chewy texture mimicking meat.
Some ancient folklore even suggests that Buddhist monks encouraged their followers to adopt a meat-free diet, offering seitan as an alternative to killing and eating animals. The OG cruelty-free animal activists!
Versatility of Seitan
Wheat gluten or seitan is a fantastic vegan staple and one of monastic cuisine's most essential elements. As an alternative to soy proteins such as tofu and tempeh, seitan makes an incredible meat substitute due to its texture and elasticity. Additionally, it is highly adaptable and takes on the flavors it's cooked in.
Perhaps uncoincidentally, the term seitan is thought to come from the words sei, meaning "made of," and tan, meaning "protein." The term was coined by Japanese philosopher George Ohsawa who founded the macrobiotic diet and brought seitan to western culture in the 1960s.
"Made of protein" is not far from the truth. Seitan is packed with protein – around 30%, to be exact. It's also a reliable source of fiber, iron, and calcium for a healthy addition to any meal.
DIY Wheat Gluten Recipe
Wheat gluten can be made from the comfort of your home and is easier than you may think.
We are often asked, "Why do vegans eat fake meat?" While we know each person's answer may vary, we believe wheat gluten is a versatile way to add protein and texture to a plant-based diet. Seitan is a great way to incorporate the flavors and textures of meat without killing and eating animals.
Here's our recipe! To follow along, check out our
page.
Materials Required:
- Large mixing bowl
- Fine mesh strainer
Ingredients:
- 375g bread flour
- 250g warm water
- 4g salt
Directions:
- Sift 375g of bread flour into a large bowl.
- Mix 250g warm water with 4g kosher salt.
- Pour your salt water (brine) mixture into flour. Mix for 15 minutes.
- Place a lid on bowl and let rest for at least an hour. For best results, leave overnight.
- After leaving to rest, submerge your fine mesh strainer into a water-filled bowl. Next, place your dough into the fine mesh strainer – submerged in water. Mix.
- Pour your strained starch water into a separate container. Use to make vegan crepes.
- Repeat and wash the gluten dough of excess starch until the water clears.
- The prepared wheat gluten can now be used in various monastic recipes.
- Our favorite methods include fried, steamed, baked, or boiled. Any combination of the above can be experimented with to achieve a variety of textures.
For more tips and recipes, visit our YouTube page for vegetarian and vegan monastic cooking inspiration.