Oil-Free Seitan Protein is easy to make, and one recipe makes multiple meals. It’s basically soy-free, nut-free, vegan wheat meat. Seitan is NOT GLUTEN FREE, so if you have issues with gluten, stay clear of this recipe. I prefer Bob’s Red Mill Vital Wheat Gluten. In fact, I like all Bob’s products; I think Bob is “the bomb.”
When my husband, converted from carnivore to plant-based, he fell in LOVE with seitan. Although he welcomed a new, healthy lifestyle, deep down, I think he misses his meat. He says he is “plant-based,” not vegan, which is his way of saying it’s all about “health and not about politics.” Did I mention he likes my cooking?
Initially, I think he changed his diet, because he likes to eat, and he knows I cook well. Regardless of his reasoning, I can’t complain. He eats everything I make happily, and I am grateful he has adapted his eating, so he lives as long as I plan to.
Similar to meat, Seitan Protein packs a lot of proteins as well as amino acids. In a 3 ounce serving of seitan, it contains 20 grams of protein, 1.5 grams of fat, and only 130 calories. So, for all those vegan skeptics out there who question whee you get your protein, throw 20 grams of protein their way.
Versatile, seitan can be used for a plethora of recipes. I make “Reuben meat,” “roast beef,” “chicken cutlets,” and the list goes on.
Personally, I am not a “fake meat” fan, in terms of purchasing frozen, processed, prepared “fake meat.” I do, though, enjoy seitan from time to time, if I make it homemade.
Most seitan recipes contain oil; I replace the oil with aquafaba, the fluid in the chickpea can. It acts as a binding agent, similar to oil, without the fat. Adding quinoa also provides texture and additional protein.
Although seitan takes a while to make, it is mostly due to waiting time rather than a complicated process. I use my Ninja large food processor bowl with the bread blade; all in one bowl.