Use these chunks in dishes such as stuffed peppers, sloppy Joes, or anything that requires ground meat crumbles. They can also be mixed 50/50 with ground meat or poultry to stretch the meat further without sacrificing taste or texture.
Vital wheat gluten is generally sold in specialty baking supply stores or in health food stores, and is also used as an addition to bread to make it more elastic.
This food is rich in protein, but is an incomplete protein, as it only contains a portion of the amino acids that a person needs. As part of a rounded diet containing animal products and/or beans, you don’t have to worry about the other amino acids; you’re sure to be getting enough as it is.
These can easily be made in a pressure cooker; doing so makes the process a lot quicker, taking only 15 minutes.
By cooking the gluten at a very low temperature (not a rolling boil) for a long time, until it has all turned solid, you can achieve a more solid chunk of seitan that can be diced and added in place of tofu or chicken in recipes.