We're all feeling the pinch of inflation, but it seems that meat is being hit the hardest. With rising petrol prices, the cost of meat has soared, leaving many of us searching for alternatives.

While it's important to eat a balanced diet, there are plenty of meat-free options out there that can help us stretch our budgets a little further.

And fortunately for us, some meat alternatives — such as soy-based protein sources tofu and tempeh — are also often more affordable than traditional meat, making them a more budget-friendly option.

But, did you know that you can actually make your own meat-free products at home?

Seitan is a delicious, nutritious, and versatile food that is becoming increasingly popular among health-conscious consumers.

It is a plant-based protein made from wheat gluten, and it makes for a great meat alternative in any dish.

Seitan contains high protein and is cholesterol-free, making it ideal for those who are keeping a close eye on their health. Credit: Eating Rules.​

This trend is being driven by the growing awareness of the many benefits of seitan, including its high protein content, low fat content, and lack of cholesterol.

Additionally, seitan is a good source of iron, magnesium, and fibre.

And the best part about this meat alternative?

You can easily make it at home!

Credit: Dished/YouTube​

No need to stress, folks. Making seitan is actually pretty simple, it only requires three easily accessible ingredients — flour, water, and broth.

First, you'll need to add 1200g (9 cups) of flour to a large bowl. This may seem like a lot, but it will only make 4 servings in the end.

Next, pour in 750ml (3 cups) of water and mix with your hands until a shaggy dough forms.

At this point, it's easier to take it out of the bowl and continue kneading on the counter.

Knead the dough until it's smooth or when it starts to become "stretchy" (when you poke it, the dough "bounces" back).

The stretchy texture indicates that the gluten has developed and since seitan is just straight-up gluten, we definitely want that!

Speaking of gluten, we do not recommend this food for those who are suffering from coeliac disease.

Once the dough is ready, put it in a clean bowl and completely cover with cool water before sealing it with plastic wrap and letting it rest for 1-2 hours.

After the dough has rested, drain the water and add fresh cool water. It's time to start washing the flour.

Add the dough to a bowl of water and stir until the water turns opaque. Then, drain the water and repeat the process until the water is no longer opaque.

Please note that you can save the first wash as the starchy water can be used in other recipes.

It usually takes three washes before the water starts becoming clear.

In any case that the dough gets a bit loose, just strain and rinse it.

The dough will magically connect together when it rests in a colander for 20 minutes.

After 20 minutes or once the dough is cohesive and stretchy, transfer it to a clean surface and pull and shape it into a long oval or rectangle.

For those who are curious how this meat alternative gets its "meaty" texture, you're about to find out the answer…

Braiding gives it a “meaty” texture. Credit: VietVegan.​

The key to achieving that perfect chicken-like texture is all in the braiding and knotting.

First, you'll need to cut three strands of dough, leaving them attached at the top.

Then, braid the dough as you would with hair, and tuck the end under.

Next, stretch the braid out and tie in as many knots as you can. The more knots, the more shredded the texture will be.

At this point, the seitan is ready to be cooked. It can be boiled, baked, or grilled - the possibilities are endless!

For those who are looking to give this meat alternative some meaty flavour, you may cook it in a pot filled with your favourite broth.

Any broth flavour can be used. So, if you're planning to use it as a substitute for a chicken dish, you might want to cook it in chicken broth, pork broth for pork dishes, and so on.

Bring the broth up to a boil then reduce the heat to medium-low, cover and cook for about 2 hours. If you have a slow cooker feel free to use that instead.

At this point, the colour of the seitan will start to darken.

You may consume it by this stage but if you are looking to have the best texture, it is advised to let it rest at room temperature for about 2 hours then cover with the now cooled broth and chill in the fridge overnight.

While it is not specifically necessary to store seitan in its broth, doing this extra step helps it from drying out.

When you’re ready to use it, drain the seitan and pat dry with paper towels then you can tear it to pieces.

Shred off as much as you need then you can use the pieces in a stir fry, soup or however you would use regular meat pieces.

So, there you have it, folks! An affordable meat alternative that you can make at home.

We would like to reiterate that seitan is made up of gluten, so if you are sceptical about consuming gluten, you might want to check with your doctor if you can eat seitan. Also, we advise coeliac disease sufferers to refrain from consuming this meat alternative as it may not be safe for them.

Are you looking forward to trying this meat alternative? Share your thoughts with us in the comments below!

 

[margaretritchie48@hotmail]

This looks like dog food juck!!!

 

[Ricci]

Chicken is a feathered bird that runs about the back yard and lays yummy eggs. It is definitely NOT plaited flour and water! It makes me so mad that the people who have given up meat still call whatever mixtures they do eat, meat. Show me what animal or bird it came from and I'll eat it, till then.......