This 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!
This 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.
So 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!
This 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.
I used to love ordering crab cakes when going out to eat - every restaurant seemed to have their own spin on the classic. Now I can enjoy them again, and so can you!
This crab-style seitan made with vital wheat gluten and tofu is not only super-shreddy, it's juicy, tender, and meaty all at the same time. It gets its flavor of the sea from a broth made with dried Kombu sheets and Wakame flakes.
There's a lot of coleslaw recipes out there, but what makes this one a little different is that it's mixed with barbecue sauce (and it's vegan, of course) making it the perfect side or topper for all your barbecue-style seitan sandwiches!
These vegan seitan wings get slow cooked in broth, then fried right before serving for an amazingly tasty result! I love them for game days, parties, or just about any time! (I mean, really, when are wings ever not awesome?!?)
These vegan chicken nuggets from The Veggie Society are meaty, crispy and crunchy, and they taste delicious! Everything you can expect from this classic favorite comfort food, only meatless!
Check out this veganized version of Hong Kong curry fish balls from Kale Sandwich Show! This popular Asian food on a stick makes a great appetizer for any party or an amazingly delicious meal.
Seasoned with a crisp, lightly floral vegan wine (try a Sauvignon Blanc!), this Swiss cheese made with leftover wheat starch water from washing flour to make seitan is nutty and robust, slices perfectly for sandwiches, and should complement just about anything on your next charcuterie board.
Perfectly crispy with just the right amount of chew, this vegan fried calamari is made with washed flour seitan that is cooked in the flavors of the sea. The leftover starch water makes an excellent base for the batter, too!
Marinate your seitan in a delicious blend of lemongrass, shallots, herbs and spices, then skewer and grill to perfection to make this veganized chicken satay. Use the spicy peanut sauce as an amazing dip or salad dressing.
This peppery, garlicky, wine-infused vegan salami gets its fattiness and an extra boost of flavor from bits of provolone cheese. I'm calling it "Jen"oa-style. 🥴 🤣
This vegan provolone cheese is buttery, tangy, and a little bit smoky. It's made with the leftover wheat starch water from washing flour to make seitan. Perfect for your next charcuterie board or sliced thin for sandwiches, the texture will impress even the hardcore cheeseaholics!
This vegan pepper jack cheese made with leftover wheat starch water from washing flour to make seitan gets its creaminess from cashews and packs plenty of heat. It's a hard cheese perfect for your next charcuterie board, sliced thin for sandwiches, or grated onto just about anything when you're looking to add a little kick.
This 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.
This 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.
Check out this amazing vegan salami for your next charcuterie from YdaJun's Plant-Based Kitchen. And don't forget to subscribe!
These vegan meatballs from The Stingy Vegan are made with from-scratch seitan using vital wheat gluten. They’re quick and easy to prepare and are baked for a super-healthy and versatile vegan meatball!