Seitan

nervous_twitch

Has anyone with a nutritional background got any advice on seitan? After all the bad press soy has gotten, I was wondering if there are any similiar concerns with seitan. It's pretty much 100% gluten which feels like a bit of an odd thing to be eating but the macros are pretty good (high protein, low carb).

I enjoy eating it but don't know a whole lot about how it fits with nutrition.

quaalude

Hi nervous_twitch -

I'm a vegetarian, and very consciously monitor the amount of protein I eat.
I my own homemade sausages from vital wheat gluten, pinto beans, a bit of nutritional yeast, chickpea flour and loads of seasoning.

I make steamed sausages rather than seitan because I find it less hassle, with a tastier, more reliable end product that I can make loads of and freeze.

1 sausage is 104 calories and has 16g of protein, and I eat one chopped up in my lunch salad each day.

I know tout le monde is mad for "no gluten" this exact second, but I've no intolerance to gluten, they taste delicious, I know exactly what's in them because I make them myself, and they have loads of protein and vitamins and minerals, so I feel happy to eat them.

A side note: I also eat a lot of soya beans - I cook dried soya beans, parcel them into 100g bags, freeze them and eat a bag every day in my lunch salad. I also eat edamame a couple times a week.
I love soya beans - they're delicious and the macros are brilliant (14g protein per 100g soya beans cooked from dry).

I too would be interested to hear what someone with a nutritional background thinks about vital wheat gluten (and dried soya beans).