Sandwiches

Which Do You Prefer Tempeh Or Seitan⁠

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Which do you prefer? Tempeh or Seitan?⁠

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Both are popular options for plant protein sources, but what’s the difference?⁠

Tempeh is made from whole, fermented soybeans, which is why it has a heartier texture and more flavor.⁠

Although tempeh and tofu are both soybean derivatives, they have distinctly different textures and flavors. Tempeh, is less processed; it’s made by lightly fermenting whole, cooked soybeans, then letting them set into a dense block. Unlike a block of tofu, a block of tempeh is full of whole soybeans, so it’s got much more bite. Also, thanks to the fermenting process the flavor is earthy ⁠

Tempeh is great sliced up and flavored before been added to stir-fry, sandwiches, Buddha Bowls or crumbled up.⁠

Seitan (pronounced say-Tan) differs from tempeh because it’s made from wheat gluten as opposed to soy.⁠

Seitan is made from gluten, the protein in wheat that gives bread its springy texture. (While it is a healthy plant-based option for most people, those with celiac disease or gluten-sensitivities should avoid it.) To make seitan, you need vital wheat gluten. You can buy it ready-to-cook, or buy dried wheat gluten and mix it with water yourself. ⁠

One thing to note is that most store-bought seitan is seasoned with salt, has added oils and other ingredients, so beware of the ingredients before cooking.⁠

While seitan is higher protein option, tempeh is generally more nutrient-dense as it uses the full bean & is naturally high in a range of nutrients like iron, manganese, phosphorus, magnesium and calcium.⁠

Comment below which is your favorite 👇⁠

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