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2026-07-18 15:12:37 -05:00
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content/blog/the-secrets-of-scrumptious-seitan.md
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imageURL: /img/seitan.webp
imageAlt: Two wee logs of seitan wrapped tightly in cheesecloth and kitchen twine on a piece of foil next top a pair of kitchen tongs.
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[![Two wee logs of seitan wrapped tightly in cheesecloth and kitchen twine on a piece of foil next top a pair of kitchen tongs.](/img/seitan.webp "Some homemade seitan, originally posted on [my pixelfed account](https://pixelfed.social/p/nathanu/395090346005279712).")](/img/seitan.webp)
Seitan: carnists tremble at the sight of it, and sadly, due to the difficulty in its culinary execution, so do many of my fellow leaf-loving, tofu-eating, [nooch](https://en.wikipedia.org/wiki/Nutritional_yeast)-sprinkling vegans. Little known in the west, seitan is a food comprised almost entirely of wheat gluten that was invented hundreds of years ago by Buddhist monks as a protein-rich meat substitute. While fundamentally a simple dough of wheat gluten and water, then steamed or simmered, seitan is notoriously tricky to get right. Even here in Chicago where there are a wealth of vegan restaurants, some of which have been operating for decades, there is a dearth of good seitan; too chewy, not chewy enough, spongy, and flavorless seitan is endemic to the western vegan foodservice canon. Now, I'm no expert, but I've certainly picked up a few tricks over the years, and I prefer my seitan to just about any restaurant here in Chicago, with a single exception, *but I'll spill that tea at the end*.