What will you be cooking
up this festive season?
We know how challenging cooking can be over the festive period. Lots of different dietary requirements across the whole family, whilst trying to be sustainable, and a little bit healthy.
Seitan is your perfect replacement. The best ‘meaty’ alternative on the market, with a texture that offers real versatility.
What’s more, customers always tell us that our Chyckn products could fool any meat eater. So you may even get away with swapping the turkey leftovers if you’re lucky.
SHOP NOW to buy your Seitan feast!
FREE SHIPPING on all orders over £40.00.
Contact Us
If you would like more information regarding our products please get in touch by calling 0333 200 7314 or via info@loveseitan.com.
WHAT IS SEITAN?
Seitan is quite simply a healthy, low fat, plant-based, protein-rich food. Although it is made from wheat, seitan has very little in common with flour or bread. It is also known as “wheat meat”, “wheat protein” or “wheat gluten”. When cooked, seitan becomes quite similar to the look and texture of meat making it a popular substitute for vegans, vegetarians or anyone interested in reducing their intake of animal products. Its dense firmness gives it a meat like texture when compared with tofu and tempeh.
HISTORY OF SEITAN
It is documented that people have been eating seitan (albeit by other names) in China, Japan, Vietnam and other East and Southeast Asian Countries since the 6th century.
The term seitan is thought to have come from the combination of several words: sei, meaning “made of” or “proper/correct” and tan, the first character in the Japanese word tanpaku, which means “protein.” It was coined in the early 1960s by the Japanese philosopher and founder of the macrobiotic diet George Ohsawa (1893 – 1966) who brought seitan to the West in the early 1960s. Seitan is popular with anyone reducing their meat consumption who are looking for a high protein, low fat product.
Seitan is quite simply a healthy, low fat, plant-based, protein-rich food. Although it is made from wheat, seitan has very little in common with flour or bread. It is also known as “wheat meat”, “wheat protein” or “wheat gluten”. When cooked, seitan becomes quite similar to the look and texture of meat making it a popular substitute for vegans, vegetarians or anyone interested in reducing their intake of animal products. Its dense firmness gives it a meat like texture when compared with tofu and tempeh.
HISTORY OF SEITAN
It is documented that people have been eating seitan (albeit by other names) in China, Japan, Vietnam and other East and Southeast Asian Countries since the 6th century.
The term seitan is thought to have come from the combination of several words: sei, meaning “made of” or “proper/correct” and tan, the first character in the Japanese word tanpaku, which means “protein.” It was coined in the early 1960s by the Japanese philosopher and founder of the macrobiotic diet George Ohsawa (1893 – 1966) who brought seitan to the West in the early 1960s. Seitan is popular with anyone reducing their meat consumption who are looking for a high protein, low fat product.
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