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Crispy seitan tenders, made from scratch by wendythefoodscientist Ten years ago, I started making my own meat alternatives — looking for high-protein, low-fat, affordable options. I tried lentils, chickpea, tofu, … but something was always missing. Then I found seitan — made from wheat gluten. It’s chewy, bouncy, meaty… and best of all? Easy to make at home. It’s been part of Chinese Buddhist cuisine for centuries — and now, it’s a staple in my kitchen. These crispy tenders are one of my go-tos.
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