Seitan is one of my favorite types of vegetarian protein. It has a chewier texture than tofu and is just really yummy. We always used to buy seitan at the grocery store, but they don’t seem to sell it anywhere in Halifax, so we’ve been making our own seitan from gluten flour (also known as vital wheat gluten). It’s actually not hard to make, and if you make a large batch, you can store the extra seitan in the freezer and thaw it as needed. Here are directions for how to make your own seitan.


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