What is the name of gluten meat? (Seitan Explained)

December 8, 2025 •

4 min read

While wheat flour contains less protein than meat, seitan, or "gluten meat," is created by concentrating the protein in wheat to form a dense, chewy food with a similar texture to animal protein. This popular meat substitute has been a staple in Asian cuisine for centuries, especially among Buddhist monks.

Quick Summary

The concentrated wheat protein product known as seitan mimics the texture of meat and is a versatile plant-based alternative. It is made from vital wheat gluten and can be prepared in many ways to mimic chicken, beef, or other animal proteins. It's high in protein and low in fat, making it a healthy option for plant-based diets.

Key Points

Name: The common name for gluten meat is seitan, which comes from Japanese origins.
Composition: Seitan is made from concentrated wheat protein, specifically vital wheat gluten.
Texture: Its dense, chewy texture closely mimics that of animal meat, making it a popular substitute.
Protein Rich: Seitan is a highly protein-dense food, often containing more protein per serving than tofu.
Versatile: It can be flavored and prepared in numerous ways to emulate chicken, beef, and other meats.
Gluten Warning: Because it's made from pure wheat gluten, seitan is not suitable for people with celiac disease or gluten sensitivity.
Preparation: Seitan can be made from scratch using flour and water or from vital wheat gluten powder for a quicker process.

Introduction to Seitan: The Original Plant-Based Meat

For centuries, a chewy, protein-rich food has been used as a meat alternative in various Asian cuisines. While it's gaining popularity today, many people still ask, "What is the name of gluten meat?" The answer is seitan (pronounced 'say-tahn'), a food made almost entirely from wheat gluten. Unlike many modern processed vegan products, seitan has a long history, traditionally made by washing starches from wheat flour to isolate the gluten protein. This process leaves a fibrous, dense mass that can be seasoned and cooked to replicate the taste and texture of various meats. From mock duck in Chinese restaurants to vegan hot dogs in modern grocery stores, seitan's versatility is a key reason for its continued relevance and growing appeal.

How is Seitan Made?

Making seitan involves a simple yet fascinating process of separating the wheat protein from the starch. There are two primary methods for preparing seitan, allowing for either a traditional, hands-on approach or a more convenient, modern method.

The Traditional "Washed Flour" Method

Combine: Mix wheat flour with water to form a simple dough.
Knead and Rest: Knead the dough to develop the gluten, then allow it to rest for a period of time.
Wash: Knead the dough under running water. As you do this, the starch is washed away, creating a milky white liquid. The process is repeated until the water runs mostly clear, leaving a rubbery mass of pure gluten.
Cook: The resulting gluten mass is then cooked, typically by simmering it in a flavorful broth or steaming it, until it is firm.

The Modern "Vital Wheat Gluten" Method

Mix Ingredients: Combine vital wheat gluten (the pre-isolated wheat protein powder) with water or a flavorful broth.
Add Flavorings: Mix in seasonings like nutritional yeast, soy sauce, garlic powder, or onion powder to build a deeper flavor profile.
Knead: Knead the dough for a few minutes until it becomes firm and stretchy.
Cook: Cook the seitan dough by simmering in broth, steaming, or baking until it reaches the desired texture.

Seitan vs. Other Popular Plant-Based Proteins


Feature	Seitan	Tofu	Tempeh
Origin	China (traditionally)	China (traditionally)	Indonesia
Main Ingredient	Vital Wheat Gluten (wheat protein)	Soybeans (coagulated soy milk)	Fermented Soybeans
Texture	Chewy and dense, similar to meat	Soft and custardy to very firm, depending on type	Firm, nutty, and dense
Protein Content	Very high per serving	High per serving, but less than seitan	High per serving
Amino Acids	Not a complete protein (low in lysine)	Complete protein	Complete protein
Preparation	Needs flavoring; can be simmered, steamed, baked, or pan-fried	Absorbs flavors readily; can be scrambled, fried, baked, etc.	Earthy flavor; best fried or baked

Culinary Applications and Health Benefits of Seitan

Seitan is a powerhouse of plant-based protein, with some varieties containing twice as much protein as tofu per serving. It is also low in carbohydrates and fat, making it an excellent choice for those looking to increase their protein intake while adhering to a plant-based diet. Because it is made from wheat, it is not suitable for individuals with celiac disease or gluten intolerance.

Its mild flavor profile means it readily absorbs marinades, spices, and sauces, making it incredibly versatile in the kitchen. Seitan can be used to create vegan versions of many meat-based dishes, including:

Stir-fries: Sliced seitan adds a satisfying chewiness.
Barbecue "ribs": The dense texture can mimic the pull of ribs when smothered in sauce.
Sandwich slices: Thinner slices are perfect for vegan deli sandwiches.
Roasts: Larger, denser preparations can be a centerpiece for holiday meals.
Kebabs: Cubed and marinated seitan grills beautifully.

For a delicious, pan-fried recipe, simply slice seitan, coat it in a marinade of soy sauce, garlic, and ginger, and sear it in a hot pan until golden brown and crispy. This quick preparation showcases seitan's unique texture and ability to take on flavor. Explore more creative cooking ideas at a trusted culinary resource like Food Network. This article details various ways to prepare seitan, including recipes for stir-fries, chilis, and grilled skewers.

Conclusion

So, what is the name of gluten meat? It is seitan, a centuries-old food made from pure wheat gluten that offers a remarkable meat-like texture and a neutral flavor perfect for absorbing marinades. Its high protein and low fat content make it a nutritional standout among plant-based alternatives, and its versatility in the kitchen means it can be prepared in countless ways to suit any palate. From ancient Asian monasteries to modern vegan kitchens, seitan has proven itself a timeless and valuable protein source for plant-based eaters worldwide.

Frequently Asked Questions

Seitan is made from vital wheat gluten, which is the protein extracted from wheat flour. It is combined with water and seasonings, kneaded, and then cooked to create a dense, meat-like product.

Yes, seitan is made almost entirely of wheat gluten, which is the key protein that gives it its unique, chewy texture. It should be avoided by individuals with celiac disease or gluten sensitivity.

The name "seitan" is Japanese in origin and was coined in the 1960s. However, the product itself dates back much further and was used in China as a meat substitute for Buddhist monks for centuries.

Yes, seitan is very high in protein. Many varieties contain more protein per serving than tofu, making it an excellent protein source for plant-based diets.

On its own, seitan has a very mild, neutral taste. Its ability to readily absorb flavors from spices, marinades, and cooking broths is what makes it so versatile for creating dishes that taste like chicken, beef, or other flavored meats.

Seitan can be cooked in many ways, including simmering in a broth, steaming, baking, frying, or grilling. The method and length of cooking affect its final texture, ranging from tender to very dense and firm.

No, seitan is not considered a complete protein because it is low in the essential amino acid lysine. To get a complete protein profile, it should be paired with other foods rich in lysine, such as legumes.