How to Make Seitan | Akis Petretzikis
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Wendy Luong / plant-based cooking from scratch 🌱 on Instagram: "High protein seitan, one dough, endless possibilities by @wendythefoodscientist Did you know you can make your own plant-based meat? I love seitan: a high-protein dough that transforms into anything you want. I’ve been making all my seitan from scratch, here is why: Affordable: a fraction of the price of store-bought meat alternatives Customizable: you control flavor, texture, and shape, so you never get bored Nourishing: no filler
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P2: Seitan: from ancient protein to the pan Seitan has been made and eaten for over a THOUSAND years. It originated in China, where Buddhist monks developed the technique of washing wheat dough to remove starch and isolate the protein. Within vegetarian temple cooking, this method was valued for its nourishment, simplicity, and texture. Long before modern nutrition science, these cooks understood that wheat protein could be transformed into a dense, satisfying food using nothing more than water,
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Short videos

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How to Make Seitan | Akis Petretzikis
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