Vegan White Cheddar Cheese | Wheat Starch WaterBy JenThis vegan white cheddar cheese made with leftover wheat starch water from washing flour to make seitan gets its creaminess from cashews and cheddar flavor from a combination of nutritional yeast and the brine from a jar of olives. It's a hard cheese perfect for your next charcuterie board, but can also be sliced thin for sandwiches or grated onto just about anything for flavor. Gluten-Free Seitan RoastBy JenNow you can make seitan without the gluten! This Gluten-Free Seitan Roast from A Virtual Vegan has a deep meaty flavor, a soft, meaty, slightly chewy texture and is just perfect for slicing and serving for holiday dinners or Sunday roasts.Faux King CrabBy JenThis recipe from Avocados and Ales is flaky and delicious, not to mention funny! (Try saying it three times fast.) If you make it, be sure to use the hashtag #fauxkingcrab on Instagram or Facebook! Gluten Free Seitan | Little Northern BakehouseBy JenAlthough seitan is usually made with gluten, Little Northern Bakehouse has adapted this recipe so you can have it all – vegan AND gluten-free! Trying using it in their delicious Vegan Gluten-free Cuban Sandwich, too!Vegan Chicken Souvlaki | Washed Flour SeitanBy JenThis vegan chicken souvlaki is juicy, savory, and perfect to bring to any barbecue or potluck. I used washed flour seitan chicken as my base, but any chicken-style seitan should work well. If you do wash flour, you can save the starch to make flatbreads! Vegan Flatbread | Wheat Starch WaterBy JenThese flatbreads are the perfect addition to any seitan, and they use up some of that starch water leftover from washing flour to make seitan. They're delicious plain, but you can also baste them with a garlic-infused butter for a naan-style version. Vegan Crepes | Wheat StarchBy JenTurn your leftover wheat starch from flour-washing into delicious vegan crepes! With the additions of JUST Egg (or your favorite egg replacer), plant milk and butter, plus a little extra flour, these skinny pancakes make a great breakfast. Omit the sugar and stuff with your favorite savory fillings for a tasty meal anytime. Yields about 8 crepes. Black Garlic & Guinness BurgersBy SuzanneThe addition of black garlic and Guinness, along with porcini mushrooms give this burger an earthy *meat* flavour. The addition of TVP gives the burgers a meaty texture. Black garlic is easy to make from fresh garlic bulbs. The easiest and less odorous way I've found is to pop them into roasting bags and put them into your slow cooker on a yogurt heating. It takes over a week, but it's much cheaper than buying them already made.Vegan Prosciutto | Washed Flour SeitanBy JenThis vegan seitan prosciutto is just like I remember the real thing. It's salty, savory, and even a little bit funky. It's simple, yet elegant enough for your next charcuterie, or wrapped around your favorite fruits or veggies.Flaky Vegan Jackfruit FishBy veryveganvalSuper versatile fillets, great fried, sautéed, stewed, and more!Starch Water Mild Cheddar CheeseBy JenThis vegan mild cheddar made with leftover wheat starch water gets some umami from mushroom powder and Worcestershire. It's a hard cheese perfect for your next charcuterie board, but can also be sliced thin for sandwiches or grated onto just about anything for flavor. The wheat starch does not get as stretchy as tapioca or potato starch, so while this will soften it won't exactly "melt." Sauce Stache’s Vegan Pork BellyBy JenAnother amazing recipe from Sauce Stache, this vegan pork belly is an awesome and easy way to use up that starch water. And if you haven't heard of Sauce Stache yet, head directly over to his YouTube channel and hit the subscribe button. You won't be disappointed! Seitan Ham (Sham)By JenJust in time for Easter, check out the latest from the fabulous Avocados and Ales! Perfect blend of savory and sweet with a marmalade glaze finish. If you make it, don't forget to tag (@avocadosandales) and use the hashtag #sham.Starch Water TortillasBy JenTaco Tuesdays just got better! This simple tortilla recipe helps use up some of that starch water you might have hanging around from making seitan, and it's perfect for when you're already making shreds.Washed Flour ChickenBy JenWhat could be easier than throwing everything into your slow cooker? I love to simmer like this for the best shreds, and it works awesome for cutlets or a roast, too. You can always add more seasoning to the dough, (especially if roasting) but this amount leaves the seitan "open" to be used as you would chicken in lots of dishes. Hang on to that broth cause it makes an amazing soup base or gravy!Best Vegan HamBy JenThis vegan ham by The Cheeky Chickpea is made with wheat gluten and tofu. Delicious, juicy, meaty, Tofurky-style seitan roast recipe for your plant-based holiday meal, or slice as deli meat for ham sandwiches! So easy!Vegan Corned Beef | Washed Flour SeitanBy JenMake this vegan corned beef from washed flour using the broth twice. Once to cook your seitan, and again for the vegetables.Yessica Infante’s Vegan Drumsticks | Washed Flour MethodBy JenWatch this informative and easy-to-follow tutorial to take you from a bag of flour to these amazing vegan chicken drumsticks. Don't forget to subscribe to see more of Yessica's creations, and tag her at @yessies_plantbaseddiet_ so she can see yours!ntw (not that washed) PastramiBy Oncle H.This is a revisited version of 'Oncle Hu’s ntw method' and pastrami recipe originally posted in The Seitan Appreciation Society's facebook group.Washed Flour Pulled PorkBy JenMaking these vegan pulled pork shreds from washed flour is by far the closest texture to the real thing. Slow cook in an easy, flavorful broth and finish on a grill, under a broiler, or shred it and eat it right out of the pot! Washed Flour Roast BeefBy JenThis vegan beaf made from washing flour is tender and juicy. After simmering, you can slice it cold for sandwiches, cut into shreds and fry them up for hot sandwiches, or coat with some salt, pepper, and a garlic-herb infused vegan butter and roast. The simmering liquid makes an amazing gravy or jus which can be thickened with a little bit of leftover starch water.