Crafting Seitan: Creating Homemade Plant-Based Meats Paperback – 1 Jun. 2021

Lots of recipes to keep me busy and they look delicious

I have lots of vegan cookbooks and this one is by far the best. Includes photos for most recipes. I have tried many recipes already, and every one is so easy to follow, with no complicated or unusual ingredients, and it all turns out so yummy! Some do require prep in advance, so you need to plan your meals accordingly, but the results are much better than fake meats from supermarket. This book makes homemade Seitan a breeze, from 'turky', through shredded 'chickun', Porq, beef, and every imaginable sausage. If you are stuck (unlikely, as it is easy to follow but it's always nice to see other people's Seitan craftings irl!) the very friendly Facebook group (The Gentle chef) will help. This should be No1 bestseller!

I've been cooking seitan for a good six years and believe that I'm pretty good at it... Until I got this book!Most seitan recipes you come across are just borrowed from one another with may e a slight variation in seasoning and then either simmer, bake or steam. From the outset it is clear that Conroy is a true chef who has spent time perfecting these himself. In following his easy to read recipes you get a masterclass in understanding how the tiniest changes can have big impact upon texture which can be one of the biggest issues with a lot of seitan. A deeper understanding of how impactful a slight change to ingredients can be upon flavour as well.A final word of warning. The book doesn't hold your hand. It trusts that you have a base understanding of seitan and are adept in the kitchen. This is initially daunting but has massive payoff when you begin to adapt the recipes by taking the texture from recipe A and mixing with flavour profile of recipe B. Maybe using the flavour ingredients from recipe B led the dough to be wetter than you expected? Never mind, you now understand that better, too!I have at least 20 different vegan cookbooks but this quickly became in my top three. One of the most important cookbooks to invest in as a vegan.

When I brought the book, I had previously already made quite a lot of seitan and had figured out some genuinely good recipes but the first few recipes I tried from the book were better than all my previous attempts.The book is arranged to into a handful of recipes for each 'meat', for example 'beef' includes a shred-able brisket and a recipe for chunks and steaks and medallions. This is then followed by recipes for dishes which you can make with your base seitans.The core meat recipes are what makes the book so worth the money and can be used in any 'meat' dishes you might want to recreate but the suggested recipes I’ve tried have all turned out great too.There are a lot of seitan recipes on the internet so buying a book on it might seem unnecessary. However, most of the online recipes are unimaginative copies of eachother whilst in this book the reasoning for why the dough is worked in each way is explained and its clear a lot of thought has been put into how to make the texture just like meat.If you wish to make meaty seitan that you can genuinely substitute for meat as you please then the book is very much worth the money.

I have tried various recipes for Seitan in the past and was always disappointed with the results, but I have tried a number of these recipes and they have all been excellent. There are a few steps to the preparation of the dough, and a number of additional ingredients, but it is well worth the effort.Any unusual, additional ingredients were easily found on Amazon making the whole process easier than I had anticipated.I wouldn’t hesitate to recommend this book to any vegan, like me, who is missing meat.I always enjoyed the taste and texture of meat, just hated where it came from. These recipes have allowed me to enjoy “meat” without the guilt of meat.

This is so much more professional than anything I've seen yet. Care has been taken with texture and flavour, and the instructions are simple and clear. Measurements are both US cups and metric. The simple instructions are complemented by additional sections with detailed notes. I'm still working through the recipes, every one so far has been great.

A set of good and exciting recipe ideas, a very book.

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!

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

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!

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.