Stew with Ray's Seitan on a bed of quinoa.

This weekend I saw a new product in the cooler at Deans, my local health food store. Sitting next to the White Wave brand seitans was a tub of Ray’s Seitan, made in nearby(ish) Philadelphia, PA, and distributed by my favorite tofu company, Fresh Tofu, Inc. Being one who loves to give locally produced foods a try, I picked up a tub to use in a dinner this week.

Last night I made a stew featuring the seitan, and it was a big hit. The seitan has a good texture that has something of the stringiness of meat, which the White Wave seitan lacks. The chunks plumped up a little in the broth, which is to be expected, and the flavor was great.

Ray’s will be our preferred brand from now on. Hubby and I have plans to try BBQ pulled seitan sandwiches next week, to see how far we can push the stringy texture of this wonderful product.