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Starch Water Beaf JerkyBy TJ6226I searched for years for a good vegan jerky recipe using any number of base ingredients. Then I saw the recipe for starch water bacon. It warned not to make the "pancakes" too thick, or it would be chewy. My brain immediately went to "let's do that on purpose but flavor the batter like jerky". SUCCESS! This is intensely flavored and closely mimics the texture and experience of jerky. I'm pretty sure you could use just about any seasoning you wanted with this recipe. I send a big hug and thank you to the creator of the starch water bacon!
Vegan Pollo Asado TacosBy JenA little spicy, a little smokey, loaded with garlic and balanced with subtly sweet and tangy citrus, these vegan Pollo Asado tacos are amaaaaazzzzing! The marinade is delicious with any seitan or even soy curls, but my favorite is with the washed flour chicken seitan included in this recipe.
Beefy BlendBy JenThis beefy seasoning blend is the perfect base for any seitan or vegan recipe that you want to beef up! Adds complexity and umami to any dish.
Vegan Roasted Cuban Mojo PorkBy JenThis savory, juicy, and zesty roasted seitan pork is awesome shredded in tacos or on sandwiches, or sliced and served with the remaining juices!
Vegan Pork Chops | Washed Flour SeitanBy JenThese vegan seitan pork chops are easy to make and incredibly versatile. The fatty layer really puts them over the top! Pan sear and then bake in a flavorful broth for the meatiest, juiciest chop ever!
Genoa Salami / Wash The Flour methodBy bigassveganThis salami is perfect... totally could end the sentence there, but I'll add that it's made for sandwiches, pizzas, and of course, vegan charcuterie boards of your dreams. Its look and texture are exactly like Genoa salami (what they use in Subway sandwiches btw) but I wanted to enrich it with a taste of red vine, fennel, and oregano, making it central Europe, German sausage-like, as that is what I had way more in my pre-vegan life.
Vegan GYRO Seitan Meat / WTF methodBy bigassveganAs a vegan, I've eaten some pretty good gyros over the years, but, trust me, nothing comes even close to this one! I promise, if you make it, you will become a gyro snob, just like I am now.
Vegan Steak | Washed Flour SeitanBy JenThis is the best steak texture I've ever achieved and it came out of several tests with varying ingredients and cooking methods. Though there are a couple unique ingredients, the good news is you should be able to source them online, and you'll get a lot of use out of them if you like to make a lot of beefy-style seitan!
Chimichurri SauceBy JenChimichurri sauce is one of my favorite condiments for bringing a little heat and adding tons of flavor to just about any dish, but of course especially seitan! Try using it as both a marinade (after the first cook) and a topping for the ultimate vegan steaks!
Montreal style smoked meatBy bigassveganMake it once, and it will become your quintessential sandwich meat. This Washed Flour Seitan is meaty, smoky, flavorful beyond belief, and a perfect vegan dish to impress and shut up all the vegan naysayers in your life.
Vegan Porq BrisketBy bigassveganSeitan on steroids? Vegans and omnivores alike can't believe this is seitan... but IT IS. And, like most homemade seitans, it is inexpensive and good for you (well, unless you are gluten intolerant 😣). Most of the ingredients you probably already have, and those you do not, I highly urge you to get, as they will up your seitan game, and you will use them onward and often, for sure! The visual of this Vegan Pork Brisket is everything and is for sure to be a show stopper on any mezze plate. It is unbelievable in various appetizers, puff pastries, in sandwiches, pasta dishes, etc.
Vegan hard boiled EGGBy bigassveganNo one would ever know. How would they know? Try out these vegan hard-boiled eggs, yourself, and on your friends, and see them in disbelief. Can even tell them it's the 2022 Met Gala (for real, vegan boiled eggs were served!), and get fancy with it! Get jiggy with it! Use them for your deviled egg needs, add in seitan sandwiches, on maze plates... endless possibilities.
Shish-Kabob and PastramiBy bigassveganThis one recipe yields both a middle-eastern beef shish-kabob seitan AND a pastrami seitan (see instructions on how to finalize). It is completely up to you if you want to make it just be kabobs, just the pastrami, or both. The taste is there to serve both needs and depending on how you slice or finalize it, it will become two different and unique mock meats. In the notes, I also included the recipe for the traditional crispy Serbian cornbread, because this goes with it like you won't believe.
Prosciutto deli slicesBy bigassveganSo happy with this Italian Prosciutto Crudo! It’s perfectly chewy, salty, with just a hint of sweetness, savory, very meaty... and perfectly captures that unsmoked, uncooked, dry-cured prosciutto taste we all know and love. The two different reds up it visually, and the washed flour “fatty” parts perfectly capture the chewier texture and elasticity of fat, giving it a different feel when eaten. It’s freakishly realistic and it may freak/gross out some people (It completely did me! 🙈). This recipe incorporates VWG and a little WTF. Both are very novice-friendly, and good ways to get into these two ways of seitan making, while also creating something amazing along the way. I highly recommend it!
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