Seitan, that clever meat from wheat still ushers in questions from newbies: what is it, what do you do with it, and how do you pronounce it (say-tan)? Let it be a mystery no longer! If you can knead dough, you can make this (it’s far simpler than making bread).These rustic cutlets are the easiest version of the ultra simple steamed seitan I’ve been making for years, but you can bake them for a dense chewy texture. Either way, just mix, wrap, and cook for a succulent, handmade veggie protein that loves marinades and is great on the grill for a meaty salad topping or for use in recipes.These seitan cutlets ae modestly seasoned, designed to harmonize with marinades and zesty dressings. For a flavored seitan, stir into the liquid ingredients 1 to 2 teaspoons of tomato paste or dried herbs such as thyme, oregano, or any dried herb blend.Garbanzo bean flour makes an appearance here; this dense, golden flour is made from ground garbanzo beans and adds rich umami flavor to seitan. Find it in natural food markets!