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! Stuffed Vegan Turkey Roast with Crispy Glazed “Skin”By SpicedPalateThis vegan turkey roast is a great vegan option for Thanksgiving. It’s savory and meaty, has a crispy orange-glazed skin, and is filled with delicious stuffing.The Ultimate Vegan Pumpkin Cheesecake | Wheat Starch WaterBy JenSo creamy, so lush, you will hardly believe it can stand up. This recipe has all the pumpkiny flavors of fall crammed into one rich and dreamy cheesecake—which just happens to be vegan. Vegan Double Chocolate Cheesecake | Wheat Starch Water | Anjali LyonsBy JenThis recipe by Anjali Lyons takes The Creamiest Vegan Cheesecake to a whole new level! It's still super creamy of course, but this version is made rich and luscious with a double chocolate filling, Oreo cookie base, and an espresso buttercream topping... 🤤🤤🤤Easy Vegan Cheese Sauce | Wheat Starch WaterBy JenThis vegan cheese sauce is a delicious and quick way to use up some of that wheat starch water leftover from washing flour to make seitan. It's super creamy, gooey, stretchy, and melty, and perfect for topping a seitan cheesesteak or a pile of nachos!Roast Vegan No-Turkey Turkey (or Chicken!) by Seitan KitchenBy JenThis original recipe for no-turkey turkey by Malin Engström of Seitan Kitchen is a true favorite for Thanksgiving, but easy and delicious enough to be enjoyed any time of year! 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! Seitan Steaks | Samantha Moody ValenciaBy JenWant a simple steak made with vital wheat gluten that's full of flavor? Check out this recipe from Samantha Moody Valencia, as it was originally shared in the Seitan Appreciation Society Facebook group. 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!Serbian Pork SausageBy bigassveganThis is a typical Serbian homemade sausage aka domaća kobasica. It resembles pepperoni a bit, but is milder, has more onions and isn’t as oily. It’s similar to Polish kielbasa, Slovenian kobasa, Turkish soujouk, and Greek loukaniko.
It’s nothing like Italian sausages.
It’s dry and firm, and meant to go on a grill or be pan-fried, not eaten raw. This way, they soften a bit on the inside and crisp up on the outside.
In Serbia, the sausages are most often paired with fried eggs (recipe also included in the notes!), egg scrambles with feta, with baked beans, and they are a must during any decent grilling event. Southern parts of the country make them spicier, and northern milder. This recipe is right down the middle.
PepperoniBy bigassveganThis is it!
This pepperoni has the firmness, the bite, the spiciness, and the texture of its non-vegan counterpart, and no one would ever know them apart. Made in the larger-than-life NYC pizza slice style, it satisfies all the cravings, having you come back for more.