It has a huge fanbase and is almost universally loved, but what is it?

Uncooked seitan / Source

Seitan originated in China and Japan more than 1,000 years ago.

Traditionally prepared by Zen Buddhists, it was used as a substitute for meat or fish. It comes from the Japanese words “sei,” meaning “to be, become, made of,” and “tan,” as in tanpaku, which means “proteins.”

Freely translated, it means: “made of proteins.”

Seitan is the protein part of the wheat flour, also known as gluten or wheat gluten.

It comes from washing wheat flour dough with water to remove all the starch granules, leaving a sticky, insoluble gluten mass. The spices and flavorings come next, then cooked.

Trust me; it tastes much better than it sounds.

By itself, seitan has little to no flavor at all.

It absorbs flavorings extraordinarily well and has a toothsome, chewy texture that is similar to animal meat. This toothy texture makes it an excellent choice for people who are looking for alternatives to the familiar foods of their pre-vegan days.

Here are all the things you need to know before heading to the store.

You’ll find premade seitan refrigerated sections of grocery stores, health food stores, or Asian markets. Look near where the tofu and similar products are for seasoned blocks, strips, or other shapes.

• Blackbird Foods
  Original, Chili Lime, Rosemary Garlic, Texas BBQ

• Franklin Farms
  Chik’n, Beefless, Porkless

• Love Seitan (UK)
  Pepperoni, Chilli & Garlic, Classic, Chyck’n, Smokey Dokey

• Sweet Earth Natural Foods
  Traditional Slices, Strips, or Grounds, Chipotle Grounds or Strips, Tuscan Savory Grounds, Barbecue Savory Grounds, or Curry Satay

• Upton’s Naturals
  Tradition, Ground, Italian, Chick, Bacon, or Chorizo

If you want to make your own, look for powdered gluten — sometimes called vital wheat gluten or gluten flour— and it’s essential to get the right product. You want to look for a vital wheat gluten that contains 75% or more protein.

Another essential ingredient in homemade versions is stock. Cooking in stock is a great way to start building flavor in an otherwise flavorless product. I will use homemade stock whenever I can, but pre-made or made from bouillon is fine too. I use and love the no-chicken style bouillon from Better Than Bouillon, which adds a nice flavor base.

Since every recipe is different, be sure to check the ingredients list before heading to the store. (This is my most-missed step, is it yours too?)

Do you make a vegan product that isn’t listed? Contact me.

Are you ready to get cooking? Here are a few recipes to inspire you.

Because sometimes it’s easier to watch a video.

Unfortunately, I could never link to all the creative videos or tutorials on this topic.

I chose the following ones because I’ve personally tried each, resulting in awesome-tasting food.