The dried, powdered protein of wheat with the starch washed away — the raw material you knead with broth and spices to make your own seitan at home, cheaper and lower-sodium than store-bought mock meat.
Buying vital wheat gluten and making seitan from scratch is the budget-conscious, additive-avoiding move that lets Black families eat plant-based without paying premium prices for packaged mock meat.
Roughly 75-80% protein by weight, vital wheat gluten is the most concentrated plant-protein ingredient on the shelf and turns a few dollars into a week of meaty meals. The same caveats as seitan apply: it is incomplete (low lysine) and must be paired with legumes for a full amino acid profile, and it is off-limits for anyone with celiac or gluten sensitivity. Its great advantage over commercial mock meats is control — you decide the sodium, the fat, and what goes in, sidestepping the ultra-processed additives in packaged fake meat.
Mix with water or broth and seasonings, knead 3-5 minutes to develop the gluten, then steam, simmer, or bake. Add chickpea flour or white beans to the dough both to complete the protein and to soften the texture. Wrap tightly in foil and steam for a firm, sliceable loaf.
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