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The word seitan is of Japanese origin and was coined in 1961 by George Ohsawa, a Japanese advocate of the macrobiotic diet, having been shown it by one of his students, Kiyoshi Mokutani. In 1962, wheat gluten was sold as seitan in Japan by Marushima Shoyu K.K. It was imported to the West under that name in 1969 by the American company Erewhon. [5]
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Tofurkey – faux turkey, a meat substitute in the form of a loaf or casserole of vegetarian protein, usually made from tofu (soybean protein) or seitan (wheat protein) with a stuffing made from grains or bread, flavored with a broth and seasoned with herbs and spices; Cauliflower – coated in flour and baked or fried to imitate chicken wings ...
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Tofurkey (a portmanteau of tofu and turkey) is a plant-based meat substitute patterned after turkey, in the form of a loaf of vegetarian protein, usually made from tofu (soybean protein) or seitan (wheat protein) with a stuffing made from grains or bread, flavored with a broth and seasoned with herbs and spices.
Vegetarianism has been around for decades, and now more than ever, the options for those who don't eat meat are incredibly accessible. Even if you're a carnivore, it's likely that you've come into ...
It is extruded into various shapes (chunks, flakes, nuggets, grains, and strips) and sizes, exiting the nozzle while still hot and expanding as it does so. [1] The defatted thermoplastic proteins are heated to 150–200 °C (300–390 °F), which denatures them into a fibrous, insoluble, porous network that can soak up as much as three times ...