Kombu, which is sometimes used to make wheat meat.
Wheat meat is a food product made from gluten derived from wheat and, like soy-based tofu, is used in vegan cooking as an alternative to meat. First developed in China to meet the needs of vegetarian Buddhist monks or royalty during their meatless fasts, wheat meat is very popular in Asia. Since its introduction to the West in the late 20th century, it has also gained a following there for its many health benefits. It is rich in important vitamins, minerals, proteins and amino acids and, unlike real meat, contains no cholesterol.
To make wheat meat, wheat flour is mixed with water to form a dough, which is then kneaded under water.
To make wheat meat, wheat flour is mixed with water to form a dough. Then this mass is kneaded in running water until the starch dissolves and washed off. It’s a good idea to save water with dissolved starch, as this can be useful for making bread, cookies, and ice cream. The elastic and insoluble mass that remains is known as gluten. This raw gluten is then cooked to form wheat meat.
There are different ways to cook gluten to obtain wheat meat. In the traditional method, wheat gluten is boiled in water flavored with soy sauce, a seaweed called kombu, and ginger. However, it is possible to use many different types of seasonings. Gluten is flavorless, so adding a flavor to the broth gives the gluten that particular flavor. Different types of gluten-free meat can be made by adding a variety of flavors such as chicken, beef, ham, mock duck, steak, and vegetables.
It is important not to let the broth boil, as this will make the wheat meat spongy and bread-like. It is preferable to boil or simmer in a pressure cooker. After boiling for a few hours, the resulting wheat gluten meat takes on a chewy texture similar to real meat.
Making gluten-free meat from wheat flour in the traditional way can be a lengthy and unpredictable process to begin with. It may take less time to buy meat prepared without gluten or flour that contains gluten; gluten flour just needs to be mixed with water to get the gluten. Prepared wheat meat can be marketed under different names, such as gluten-free meat, simulated duck meat, seitan, or mian jin. They are often available in supermarkets, health food stores, and Asian food stores.