Seitan
Seitan is a dense, chewy plant protein made almost entirely from wheat gluten, prized for its meaty texture and its ability to absorb savory marinades and braises.
How to buy
Look for packaged seitan with a firm, slightly springy texture and no sliminess or off smell; it's often sold pre-seasoned (teriyaki, 'chicken'-style) or plain for home seasoning. Since it's pure wheat gluten, it's unsuitable for anyone avoiding gluten.
How to store
Keep sealed, store-bought seitan refrigerated and use by its date; once opened, store it in its liquid or a sealed container and use within a week. Homemade seitan keeps well submerged in broth in the fridge for about a week, or frozen for a few months.
Culinary profile
- Flavor
- Neutral and mildly savory on its own, taking on whatever broth, marinade, or sauce it's cooked in; simmering it in soy sauce, broth, or spices builds flavor all the way through rather than just on the surface.
- Texture
- Dense and notably chewy, closer in bite to meat than other plant proteins like tofu or tempeh; slicing against the grain of its fibrous structure, which forms during kneading and stretching, makes it easier to chew.
- Aroma
- A mild, slightly wheaty smell on its own, taking on the aroma of whatever it's braised or marinated in.
How to prepare
- Sliced thin — Cut into strips for stir-fries and sandwiches.
- Braised — Simmered slowly in broth or sauce to build flavor all the way through.
- Pan-fried or crisped — Seared in oil until the exterior browns and crisps.
- Shredded — Pulled apart into strands to mimic pulled meat in barbecue-style dishes.
Classic dishes
American
- BBQ pulled seitan sandwich — Shredded seitan simmered in barbecue sauce and piled on a bun.
- Seitan pot pie — Braised seitan folded into a creamy vegetable filling under a flaky crust.
- Buffalo seitan bites — Bite-sized seitan pieces breaded, fried, and tossed in buffalo sauce.
Italian
- Seitan piccata — Cutlets sautéed and finished in a lemon-caper butter sauce.
Mexican
- Seitan fajitas — Sliced seitan sautéed with peppers and onions for tacos or fajitas.
Chinese
- Seitan stir-fry — Sliced seitan stir-fried with vegetables in a savory soy-based sauce.
- Mapo tofu-style seitan — Crumbled seitan simmered in a spicy, numbing Sichuan chili bean sauce.
Japanese
- Seitan teriyaki — Pan-fried seitan glazed in a sweet soy teriyaki sauce.
- Seitan katsu — Breaded, fried seitan cutlet served with tonkatsu sauce.
Indian
- Seitan curry — Seitan simmered in a spiced, creamy curry sauce.
Greek
- Seitan gyro — Seasoned, sliced seitan served in pita with tzatziki and vegetables.
Korean
- Seitan bulgogi — Thin-sliced seitan marinated in a sweet soy-garlic sauce and seared.
Vietnamese
- Seitan banh mi — Marinated, fried seitan in a baguette with pickled vegetables and herbs.
Middle Eastern
- Seitan shawarma — Spiced, thin-sliced seitan roasted and wrapped in flatbread.
British & Irish
- Seitan roast with gravy — A braised, seasoned seitan loaf served sliced with gravy, a common holiday main for vegetarians.
Substitutions
- Tempeh — Swap in equal amounts for a similar savory, meaty role, though tempeh is nuttier and grainier while seitan is smoother and chewier.