My name is Kevin. I started working on Seitan recipes a few years ago, after a rather traumatic departure from college. For two years, I crafted and honed recipes for seitan seeking out the perfect lazy vegan protein. I finally narrowed down to a recipe that I could spend ten minutes on, toss in the breadmaker, and have a fresh hot loaf of Seitan ready when I got home.
Mid 2020, with everything else going on – I realized that I am gluten intolerant. Or sensitive. Or have celiac’s. I’m not 100% certain, but I had already created this website – so now I’m sharing it with others who have are still interested in Seitan.
I was born and raised in Alaska, mostly on a farm 40 miles from the nearest town. When I was 21, I moved in with my elder brother as his nanny. I did a bit of moving around before finally settling down in Mississippi in 2014. Up to this point veganism held no interest for me – I was a fast food friend.
My journey into the world of vegan protein sources started in the summer of 2017. After being arrested on a marijuana charge and losing my place at school, I was left homeless and couch-cruising. When I did get a place to live, I went for months without electricity. I needed a distraction, and chose tasty and affordable vegan protein as my muse. I loved meat, but I wanted to make a substitute that would satisfy even me.
My Seitan Recipe Journey
And so my journey began. The taste had to fill that umami void left by meat and textures had to fool my tongue. There weren’t nearly as many products back then, and they were even pricier than they are now.
So I started trying my hand at my own recipes. I tried fungus, tofu, and other abominable creations I’d rather not think about. Nothing worked out. Sometimes they tasted nasty with a great texture. Other times they tasted great but the texture was wrong. And even when the texture and the taste was great they were nutritionally empty (looking at you, jackfruit).
It was around early 2018 that I discovered seitan, made from wheat gluten – the proteins left behind when you wash dough made from wheat flour. Some people do have issues digesting wheat gluten – I’m one of them. Using this wheat gluten as my base, I tried to make a new seitan recipe.
Looking up the macro-nutrients for raw meat, I reverse engineered the recipe for a loaf of seitan that fit many of the same roles. Somewhere along the line, I came to a realization – I already had a machine that did all the work for me.
I tossed all my ingredients into my automatic breadmaker, set it to go… and voila – a delicious and cheap seitan recipe.
Seitanic Creations Post Gluten Sensitivity
Despite no longer being able to eat my creations, I still want to proudly share what I invested so much time in. I’m looking for new writers who want to take my recipes and run with them. Think you’ve got what it takes? Shoot me an email with a sample recipe at firstname.lastname@example.org!