Seitan Rising: The Ancient Protein That Became Modern Meat
From Buddhist Monasteries to the Plant-Based Revolution

About this book:

From the tranquil kitchens of ancient Buddhist monasteries to the sizzling grills of today’s hottest plant-based restaurants, *Seitan Rising* serves up the untold 1,400-year history of the original vegan meat. Journey through the invention of *mien ching* in China, the refinement of *shojin ryori* in Japan, and the macrobiotic revolution that smuggled wheat gluten into Western counterculture kitchens. This is the epic biography of a humble protein that quietly sustained empires and spiritual movements before stepping onto the global stage as the star of the sustainability movement.

More than a history lesson, this is a culinary thriller tracing the alchemy of gluten—from a monk’s ingenious dough-washing ritual to the food-science breakthroughs engineering the perfect "bleeding" burger and convincing deli slices. Discover how a simple mixture of flour and water became the chameleon of the protein world, capable of mimicking everything from Peking duck to Philly cheesesteaks, and meet the visionaries, home cooks, and industrial innovators who refused to let texture be a compromise.

As the planet hungers for sustainable solutions, *Seitan Rising* reveals why this ancient staple is the future of food: high-protein, low-impact, and infinitely adaptable. Whether you are a devoted vegan, a curious omnivore, or a history buff with an appetite for great stories, this book delivers the definitive account of how a temple food conquered the world—and why your next favorite meal might just be made of wheat.