— Diane Dankert

So, um, what I would recommend Diane is going to a place that that makes tofu that has or makes seitan. Um, so seitan and tofu are two completely different things. Tofu is, um, basically made out of soybeans or at a mame. Um, and that's the sole ingredient. seitan is made out of a wheat gluten typically, which is basically if you're washing uh, flour, um, you can basically get rid of everything but the gluten that's inside and it's kind of this kind of bread dough looking kind of a thing. Um, and that's basically what seitan is made of. Now you can alter the flavor profiles of both of those things. Now what I would recommend is going to a place that serves one of those things. Go to a restaurant that has maybe a seitan Ruben, I don't know what part of the country you're in, but um, you know, try to find something that, uh, where somebody's actually using seitan or tofu if that's, you know, what you wanna do. And they're using that in a recipe already existing so that way you can get kind of a, a good idea of what it's supposed to taste like when somebody else prepares it. That way you have your basis of understanding and you can go home and try to replicate something like that, or at least try to replicate something. Um, you know, in that flavor profile. Like doing a seitan Reuben might be a little hard to be able to start off with, but you could do like a seitan bratwurst or something like that at home to be able to change that up. And usually if you're, you know, just replacing meat with seitan, um, you might wanna try some of the recipes that you did with meat, um, using seitan instead. So you could do a sausage but use, you know, like maybe a Polish sausage recipe you used to use before, or an Italian sausage recipe you used to use before. You could do something like, um, uh, beef boon, but use a seitan as well. So, you know, cooking down the wine and all the, you know, the carrots and everything else as well in that too. Really a great dynamic dish that seitan works well in. Now, if you're just eating seitan on its own, it's not gonna be very rewarding. Um, it's not like, you know, if you're just eating like a piece of breakfast sausage, it's not quite the same. It's just eating a piece of seitan sausage. You can add flavor to it and people will like it like that, but it's definitely going to be a little bit different and you shouldn't expect a one-to-one. It's not going to taste exactly like the meat. Um, and quite honestly, it's probably gonna make you feel a bit, a little bit different than the meat well because, um, where the meat might make you sluggish and stuff like that. The, a lot of seitans, a lot of wheat gluten might not be the best option for gut health at the same time too. So explore with a couple different things but try seitan on at a restaurant setting to be able to kind of get your basis of understanding to see what works best for you.