Seitan and TVP: New Staples of the Vegan Diet
Two New Simple and Delicous Ways to Replace Meat in Vegetarian Diets
Apr 30, 2009
Two of the most difficult aspects of a strictly vegan diet are the twin questions of protein and essential amino acids. The simplest way for the human body to get protein, and the complete amino acids necessary to fully process that protein, is through a diet that includes animal products. For someone following an omnivorous diet this obviously includes animal flesh in some capacity; for vegetarians who aren't purely vegan, proteins and amino acids can be provided by dairy products and eggs.
Those who have made a commitment to a vegan diet, however, have already decided they are willing to work a little harder to meet their dietary needs. A vegan diet requires its practitioners to be completely aware of all the components of everything they consume, whether cooked at home, bought prepared at a grocery store, or eaten on a night out at a restaurant. Whether the decision is a moral, political, or spiritual one, vegans must make a conscious commitment to complete transparency in their diets.
Protein Replacements for the Vegan Diet
Eating a vegan diet with the proper levels of protein and essential amino acids, however, does not have to be much more difficult than it is for those who eat animal products. Foods made from beans (hummus, vegetarian refried beans, tofu) and nuts (either by themselves or as butters), augmented by grains such as quinoa and buckwheat, and combined with produce, offer a plethora of choices for the vegan pantry. In addition to these, however, there are two more options that will increase exponentially the varieties of dishes at the vegan chef's disposal, and that more than adequately fulfill the human organism's fundamental need for protein and amino acids. This article and its companion piece will discuss two such options that are growing more and more popular as meat substitutes: wheat gluten (seitan) and textured vegetable protein (TVP).
Cooking with Seitan
For both a traditional and a modernized take on homemade seitan, as well as a delicious and simple recipe for a vegan Philly Cheese Steak made with Seitan, see this article.
Once you have seitan, you can use it as a replacement for any recipe that calls for solid meat cutlets, such as chicken, pork, or duck. Try cutting it into smaller, toothpick-sized pieces and baking for about 20 minutes in barbecue sauce for a delicious variation on a pulled pork sandwich. The options are practically endless.
Alternatively, for recipes that call for ground-beef style meat, TVP is a versatile, if somewhat conflicting, alternative.
