Crafting Seitan: Creating Homemade Plant-Based Meats

If you’ve been holding off on getting this, let me be an enabler for a hot sec: It’s got gorgeous photos which really inspire me; it has the updated cooking instructions for pressure cooking (after my last eruption in the oven, I embrace this method fully), and the selections are thoughtfully curated, meaning, I’m not as overwhelmed as I usually am with a new book. There is also an awesome section on condiments, spice mixtures and rubs. Happy seitanic cooking!

This recipe book is very much worth its weight in gold or something else precious. The recipes are really easy, and so flavorful! It will surprise you how straightforward it is to make some of the more popular meat-analogues for vegan meals. The flavor and texture is so true to the meat-versions that even my non-vegetarian friends like them.Everything can be made in a regular household kitchen if you have a blender, a food processor, and an oven. If you have an InstaPot, then even better, because you can prepare these under steam pressure, set your pot and go do something else for a couple of hours. Actually, this has motivated me to restock my herbs and spices collection and given me a whole new application for my InstaPot. Once the weather cools, I plan to try some of these using the oven-based method of preparation.What i love MOST about this book is that it has given me control over my families diet by allowing me to use meat-analogues, but by preparing them myself, i can control the sodium and fats, experimenting to get the texture i like and exploring some innovative spice combinations. All while being healthy and ethical. Warning -- these are mostly gluten based recipes, so not for those with gluten restrictions.

I loved the baking and shimmering technique for seitan. Most of the ingredients are easy to find.I have been cooking seitan for a few years and this is the first time I was amazed after cooking from this book.

Even though seitan was invented in China in 600 AD, I just discovered it last year. I have followed various YouTube chefs with some nice results. I heard a Podcast interview with Skye M. Connoly and decided to get this book. Followed the recipes for beaf and porq (see phots). The cutlets are a very nice end result. I already sent this book as a gift to family member who recently changed to plant based foods. The writings are clear,the photo are nice. One annoyance: I like to cook by weight. The author gives the weights for the gluten flour and water, but not the other ingredients. Had to convert a lot of teaspoons and tablespoons to grams. Oh well. Still I highly recommend this book.

This is my 4th cookbook from Skye. Love the easy instructions and the amazing and tasty results!

OMG… yasssThis book definitely takes into account all aspects of vegan protein choices. Easy to read and follow. You can add more seasoning to fit your taste… like the schnitzel - I followed the recipe, which actually tastes like pork but added my version of vegan pork powder flavor and lemon zest to panko breadcrumbs. This made me sooo happy.Everyone has ideas but these actually work and they contain all natural ingredients. Great Job!

I bought this cookbook to give home made Seitan a try as my experience with store bought Seitan was disappointing at best. To date I have made The Gyros, Pastrami and Meatloaf and was quite pleasantly surprised at how really good they turned out. The Pastrami with low fat Swiss Cheese, spicy mustard on rye bread is excellent as is the meatloaf as a cold sandwich. I plan on trying most of the beaf and porque items soon.Detailed review.1. A lot of the ingredients are specialized items used only for some of the Seitan recipes such as tapioca flour, beet powder or mushroom powder are not readily available in stores but are easily available on Amazon.2. A Hot Pot is recommended for optimal cooking but can be substituted with an oven per instructions.3. Preparation time can be rather long..4. Following the instructions with regard to spices, preparation and cooking time is essential.5. I am a sole vegan in my household and will be cutting the ingredient amounts by 1/2 because the resulting quantity of product is more than I am comfortable with as I prefer to vary my diet daily. I do freeze the leftovers and found no problems with doing that but the quantities are still a lot.6. Highly recommended for the Vegan Chef.UPDATE 7-19-21I prepared the Garden HAM exactly as detailed in the recipe. Every item as recommended, every measurement made exactly, wrapped/ steamed for 1 hr and 45 minutes, let cool and refrigerated for the specified time. I sliced it on my slicer at thick, medium and shaved.My only thought is that Chef Skye NEVER made nor TASTED his Garden HAM, it was literally-figurativelythe worst mock or meat analog I have ever tasted.

I thought there would be lots of recipes to create seitan in different ways. They had only a few basic recipes to make seitan and then lots of recipes to use the meat substitutes with. Nothing I’d use a recipe for.Good if you are new to cooking but not so good if you already make seitan and can cook.

I wanted to try to make seitan; this book offers a wide variety of recipes. Plan on trying some tomorrrow.

Lots of recipes to keep me busy and they look delicious

Skye ist Amerikaner, machte 2010 an der 30-Tage-Vegan-Challenge von PETA mit und blieb dabei. In dem Buch geht es, wie der Name schon sagt, um Seitan mit all seinen Verwendungsmöglichkeiten.Auf über 160 Seiten erklärt er, wie man Seiten am besten zubereitet damit man ihn als Rind Schwein oder Huhnersatz nehmen kann. In welcher Brühe er geköchelt werden sollte oder warum er den Seitan einfriert, ehe er in die Pfanne oder Topf kommt. So gibt es Rezepte für Chikun, Beaf und Porq. Für Würstchen und harte Wurst, Marinaden und Saucen und noch einiges mehr.Die Rezepte sind ausführlich beschrieben und fast alle Gerichte mit Farbfotos versehen. Die Rezpte gehen vom einfachen Grundteig über Nuggets oder Schnitzel zu Sauerbraten, Pastrami, Pulled Porq, Glazed Ham bis zu Holiday Roast Turky und ähnlichem. Amerikanisch, Italienisch, Asiatisch, Mexikanisch, Karibisch, es ist eigentlich von allem was dabei. Ebenso Jus, Alfredo Sauce, Tzatziki oder Chimichurri, Butter, Majo oder Worcestershire Sauce.Wer halbwegs englisch kann (ein Hoch auf den Googleübersetzer) und sich ein Cup Messbecherset holt findet hier eine Menge leckere Rezepte die natürlich individuell variiert werden können.

Chef's Conroy's are the best Seitan recipes out there! Easy to make and fantastic results. Get yourself some vital wheat gluten, tofu and other spices and you'll be on your way to creating the best meat analogues out there! I like the pressure cooker options, as its essentially set and forget! Detailed information, easy instructions and mouthwatering photos! Nice to finally see his first professionally published book! A must have!

Received the book today after eagerly waiting for it to arrive. I was so disappointed to find that pages 76-90 were upside down and in reverse order. I’ll be requesting it to be replaced. Beyond this, the actual book looks fabulous. The photos are beautiful. The recipes seem easy to follow. There is plenty of information for a beginner, like myself, to learn from. I’m so frustrated that I need to return the book and wait, yet again. I’m still giving 5 stars because the book is fantastic. If there were a way to rate the condition of the book, I’d give it 1 star, but that is not an option.