WHAT IS SEITAN?

Seitan (pronounced say-tahn) is wheat gluten (protein from wheat) which has a meat-like texture.

Seitan offers a similar eating experience for those who have chosen to cut animal protein out of their diet. Whether it is nutritious or not is another discussion. In my experience, the large consumption of gluten can irritate the lining of the gut. Balance and moderation are important. My nutritional philosophy is to make 80% of your diet plant-based.

Vegetarianism, veganism and flexitarianism have risen almost 200% in the past few years. This has created an opportunity for manufacturers to start commercialising seitan. In SA a few small manufacturers like HerbiVohr Artisan Seitan have popped up.

It is said to have originated in China in the

6th century and was used as an ingredient in the making of noodles. Its been used in the East for many years as an alternative to tofu and soybean protein. In the past few years, the West has started consuming more and more.

There are a number of different seitan products. I like the stir-fry strips which I use to make a classic Thai stir-fry with satay sauce.

When one braais I believe that when the hero, meat, chicken or fish, is taken out of the meal, one runs the risk of a boring braai. So I make a variety of plant-based foods, marinated with spices and herbs.

It’s been used in the East for many years as an alternative to tofu and soybean protein

I’ve been cooking for vegans and vegetarians for nearly 20 years and I’m always surprised at how quickly the ’meat’ substitutes are devoured first. Perhaps there’s still a desire to eat meat but it conflicts with a belief system, so when the chance to eat ’meat’ that is not ’meat’ arises, it satisfies that desire.

Seitan is not limited to braai items and among the ribs and steak there is ’biltong’, stir-fry strips, bacon and meat loaf.

The ribs have a classic BBQ flavour with a meat-like texture and the burgers/braai steaks could easily pass as a meat burger, especially once dressed up with all the garnishes. I believe it tastes a lot better than some of the commercial meat beef patties that taste highly processed.

Celiacs and gluten-intolerant people should stay away from seitan. If you are prone to IBS or any digestive issues, moderate your intake.

A braai for me is less about the meat and more about the flavours. One can achieve a similar eating experience using plant-based ingredients, recipes and cooking methods.

Herbi Vohr Seitan ribs sell for approximately R230kg and braai steaks/burgers R120kg.