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Another 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!

Video © Copyright Sauce Stache

Ingredients

 starch water
 1 tbsp soy sauce
 1 tbsp maple syrup
 1 tsp smoked paprika
 ½ tsp liquid smoke
 1 tbsp mushroom seasoning
 1 tsp tomato paste
 1 tbsp pea protein
 1 tsp beet root powder
 1 tsp vital wheat gluten
 1 tsp pork-flavored seasoning
 1 tbsp refined coconut oil
 1 tsp mushroom seasoning

Directions

1

For the recipe method, watch the video and don't forget to subscribe to Sauce Stache's YouTube channel to see a ton more amazing vegan recipes and methods!

More Porq & Starch Water Recipes

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.
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Ingredients

 starch water
 1 tbsp soy sauce
 1 tbsp maple syrup
 1 tsp smoked paprika
 ½ tsp liquid smoke
 1 tbsp mushroom seasoning
 1 tsp tomato paste
 1 tbsp pea protein
 1 tsp beet root powder
 1 tsp vital wheat gluten
 1 tsp pork-flavored seasoning
 1 tbsp refined coconut oil
 1 tsp mushroom seasoning

Directions

1

For the recipe method, watch the video and don't forget to subscribe to Sauce Stache's YouTube channel to see a ton more amazing vegan recipes and methods!

Sauce Stache’s Vegan Pork Belly