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

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.

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 !

Really useful with lots of recipes and in great condition. Maybe it would be better with pictures.

This book is the best for Seitan and very informative. My new Bible;) Thank you so much for sharing

Absolutely shocked. Bought my partner the 'Bringing Home the Seitan' recipe book for Christmas.We were looking for a recipe tonight and discovered that, despite it saying "plant-based recipes" on the cover, many of the recipes are not even vegan!

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

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!

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.

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

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.