Crafting Seitan: Creating Homemade Plant-Based Meats Paperback – March 1, 2021

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 resultingquantity of product is more than I am comfortable with as I prefer to vary my diet daily. I do freeze theleftovers 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.

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 haven't had time to cook any of these dishes, but am looking forward to trying them after reviewing the recipes! I have tasted these mock meat recipes that others have made. Yum! The pictures are great - tho not all recipes have a picture.

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!

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.

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.

I have been a vegan for 10 years and have always felt that seitan was the best meat substitute out there but I had never tried making it because it seemed complicated. Then recently I tried for the first time using a recipe over the internet and it was a total disaster, the texture was almost gummy it was so bad. So I did some research and found out about this book.I have only tried one recipe so far (the basic chickun dough and used it to make chicken nuggets) but I cannot endorse it enough. The texture was perfect and it was as good as anything I’ve had in vegan restaurants. I’m so excited to try out all the other recipes (beef, pork, ribs, turkey, etc) I think this book is definitely going to be a game changer for my cooking

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.