Plant-Based Alternatives

Also known as “Wheat gluten” or “Wheat protein”, it is made by hydrating wheat flour to activate gluten and then processing it to remove everything but the gluten. Vital wheat gluten is the main ingredient in seitan (SAY-tan), which is often used as a meat substitute on a plant based diet.  When the gluten dough is steamed, baked, boiled or otherwise cooked, it becomes chewy with a very meat-like texture. 

Vital wheat gluten is high in selenium and iron, high in protein and low in carbohydrates and fats. However, it is unsuitable if you have a gluten sensitivity or are coeliac.