Seitan is derived from the protein portion of wheat. It stands in for meat in many recipes. Seitan's versatility lies in the different forms it assumes during the cooking process. It can be oven-braised, baked, cooked in a pressure cooker, or deep fried. Each version yields a different texture. Making seitan and gluten will open up a new horizon for you in the world of vegetarian cooking. It is terrific in stir-fries and paired with noodles in Asian-style dishes, yet also works well in traditional western dishes like stew.