Seitan

Many vegetarians and vegans turn to seitan as a source of protein. The primary protein in wheat, gluten, is used to make it. It closely resembles the appearance and texture of meat when cooked, in contrast to many soy-based mock meats. It is one of the richest plant protein sources available, with roughly 25 g of protein per 3.5 ounces (100 g), often known as wheat meat or wheat gluten.

Additionally a rich source of selenium, seitan also has a small amount of phosphorus, calcium, and iron. This meat substitute can be found in the refrigerator section of many grocery stores, particularly in health food stores. With wheat gluten, you can also make your own version. Seitan is simple to use in a variety of recipes because it may be pan-fried, sautéed, or even grilled. However, seitan should be avoided by anyone with gluten intolerance, as it includes wheat.