Vital wheat gluten is ideal for making vegetarian alternatives to meat... including home made seitan style products.
77% protein and just 5g carbs per 100g.
It is simply concentrated wheat protein in powder form, keeping the essential characteristic of becoming very sticky when in contact with water.
You can mix vital gluten powder while it is dry with herbs and spices and then add water, or better still some vegan stock and stir it in.
The gluten will quickly stick together into a rubbery lump... Wheat gluten sets and takes on a permanent shape at around 85C so we suggest cooking the gluten by either boiling it in a rich stock or steaming it. Steaming has the advatage that spices are not washed out and it is more likely to keep its shape.
VeggieStuff Kitchen Tips:
We strongly recommend that you don't worry about getting things 'right' and enjoy a bit of experiementation because we got our best results mostly by accident which is good fun too. So make notes if you want to make it a second time!!
Wheat gluten flour.
Nutrition per 100g:
Protein 77g, Carbohydrates 5g, Ash <1g