Bringing Home the Seitan: 100 Protein-Packed, Plant-Based Recipes for Delicious "Wheat-Meat" Tacos, BBQ, Stir-Fry, Wings and More Kindle Edition

Living with a vegetarian who is raising their daughter vegan, I have come to experience many new recipes in my home. In reading this book, I hope that I may surprise my roommate and make dinner a couple of evenings.Living in California, one always comes across vegan and vegetarian restautants that serve faux meat. I was always intrigued about how they made such dishes. Now I have a cookbook all about it! What I find cool is that once the cook changes a couple of ingredients, the “meat” flavor changes dramatically! Author Petersen makes it easy for new seitan cooks and interesting to those already familiar with seitan. The steps are clear (especially “meat” prep) and the recipes are plentiful and full of variety.I haven’t been brave enough to cook just yet, but I have picked out recipes I would like to make/have made for me. There are so many good ones to choose from, but of the ones that have peaked my interest are Beer Brats, Smoky Maple Breakfast Links, Nutty Rice Burgers, Lettuce Wraps with Spicy Peanut Sauce, Philly Cheese-Not-Steak Sandwiches, Baked Ziti with Sausage, and Chicken Pot PieMost of the recipes are easy to put together, roughly 30 minutes or less after the initial time of creating the “meat.”

This book is an incredibly flexible cookbook for people with a variety of dietary interests. Whether you're a long term vegan, a vegetarian, or just someone who's trying to cut down on red meat, incorporating seitan into your diet will totally change how you feel about meat alternatives. This book has vegetarian and vegan recipes, so if you're not up for creating your own eggs out of health store ingredients, no judgement here! By the same token, if you are a vegan, you'll love a book that focuses on tofu's heartier, more flexible cousin.If you'll excuse the environmental high horse for a second, it's really important that every single person be looking into how they can reduce their consumption. However you feel about animal rights, it's objectively true that feeding livestock requires ten times the land and even more times the water as simply feeding people from the plants and land directly. In fifty years, our world will not be a place where meat at every meal is feasible, and wisdom like this book will come in incredibly handy.End rant. Every recipe I've tried so far is delicious-- there's a huge variety of healthiness levels, cuisines, flavors...plus a great explanation of how to make seitan that won't scare you away!

LOVE LOVE LOVE this book. Finding ways to add extra protein into meals is a constant struggle. This book is an amazing resource for creating delicious, tasty and healthy food options! As a complete newbie in the spectrum of cooking,, specificall ywith less meat - this book is a god sent! Honestly, I didn't expect to find it as useful as I do but it's the answer to my kitchen's prayers. I found the recipes to be delicious but most importantly I found them to be easy to follow and easy to make! This book really does a great job of giving you step by step directions on how to create your own version of these delicious meals. If you haven't tried the stouthwest BBQ chick'n salad then I highly recommend it, it was easy to make, delicious and didn't take nearly as much time as one would have thought. I would agree it seems counter intuitive to have a book that does have gluten in it's ingredients but trust me when I say this book was a god sent for my diet, eating habits and just general ability to create delicious meals! Give it a try!

09/07/19 - After trying several of the basic recipes, even modifying them, I found that they were all kind of rubbery and lacking in taste. Rubbery bacon. Ugh! It is the nature of wheat gluten to be rubbery, so I need to look elsewhere for a homemade meat substitute. Donating the book.I got this cookbook to get a basic recipe for seitan chicken, but the author has also included a variety of seitan recipes. I prefer the broth in the oven method, but the option for steaming is cooler for hot summer days when you don't want to use an oven. Most of the recipes I found elsewhere were oriented to beef-flavored seitan. The index is only for recipes, which cost a star, as there is more info in the book, but you have to hunt for it because it's not in the index.06/18/19 - Made the seitan chicken, nice, not as rubbery as an online recipe I tried. I skipped the aluminum foil and just put the chicken pieces on the steamer. Couldn't get garbanzo bean flour locally, so I used BRM oat flour which I had on hand. Tasted ok and a bit porous, sort of like real chicken. I recommend a bit less carrot and onion, pureed, rather than shredded, although it makes a nice broth. I put the odd veggie pieces that fell out when I was forming the chicken in the steamer and saved the leftover broth/water for another recipe.

Fabulous book. 66 years old and needed to change my eating habits!!! I lived through a triple heart bypass,small cell lung cancer, and misdiagnosed back pain for two years and was addicted to fentanyl and hydrocodone. All this at 63, and at the same time. I was a mess. Now I am a proud vegetarian, and not a GMO, or ranitidine in my house. This book is great, lots of great information for a newbie, and recipes easy to follow. I made the Basic ham recipe yesterday, and cut into it today. Wow looked like ham, texture like ham and really tasted like a ham. Two things I have learned is after seitan is made it is so much better after a night in the frig. And to take down the taste of gluten, is substitute a little soy milk with the liquid, and put a teaspoon of baking soda in it, takes that after taste out.

I was really not expecting all the animal products that are listed in many of these recipes. I did wrongfully assume a cookbook that featured seitan would be predominately vegan. Between all the animal products and complete lack of pictures, I am not really impressed by this book.

I've only made a few so far but I have not been disappointed.

I have been making seitan for a while, but I am still a novice. I wanted to improve my skills and to make tasty meat substitutes for the Carnivores in my household.I think it is great little book. It includes different cooking methods - steaming, broth method, oven cooking. The different styles of seitan are chick'n, beef, ham, burges and sausages. Then there is a section which includes dishes incorporation the basic seitan.I was pleased that the ingredients for making the seitan, other than the vital wheat gluten and nutritional yeast the rest are kitchen basics - Italian herbs, tinned beans, soy sauce, tomato paste, veg. Some recipes did include liquid smoke, which is available on line, but I did not have it, and choose therefore to exclude it, and the seitan was still tasty.The dishes which incorporate the seitan were equally as straight forward. Some of those dishes are not vegan, but the author does offer vegan variations. I was able to create a weekly meal planner from the dishes, and one of my favourite dishes is the miso and onion gravy.As I made seitan before, I keep wheat gluten and nutrional yeast in my kitchen, so as soon as I received the book I was able to make a first batch of ham seitan. I think most people will be inspired to do the same, so I would recommend that you get the gluten and nutritional yeast in your kitchen for when the book arrives.

Can’t wait to try these recipes .... I am a seitan fan

What a great seitan staple book ! No pictures but I am ok with that, simply and clearly laid out recipes for every seitan occasion I,can think of. This will be my go to seitan bible, very pleased !

I have been collecting Seitan cook books and this one is pretty good. I haven't tried anything yet but will when my real estate business slows down a bit for the winter.