Take a quantum leap in plant-based home cooking! Many vegans desire foods they can sink their teeth into—a bite with substance that leaves them feeling satisfied. Others miss the flavor of the animal-based dishes they grew up with or that were part of their cultural tradition.
Those cravings can now be put to rest. Experience a new dimension of possibilities thanks to chef Skye Conroy’s culinary masterpiece Crafting Seitan: Creating Homemade Plant-Based Meats. With detailed instructions and mouthwatering food photography throughout, this guide is a welcome introduction to cooking seitan (aka gluten meat or vital wheat gluten) and showcasing its versatility.
Juicy roasts, tender cutlets, toothsome steaks, as well as hard salami, hand-rolled sausages, and pepperoni, now can be part of a vegan menu. Country-style Ribz, Tandoori Chikun, Sweet-and-Smoky Bacun, and Classic Pot Roast are among the 100+ recipes. A section on seasoning blends, rubs, gravies, sauces, and glazes helps you add the perfect finishing touch. Homemade also means more budget-friendly meals and the ability to monitor the amount of salt and oil that is used.
These plant-based meat analogues deliver the appearance, texture, and flavors that will convince family and friends of all dietary persuasions that a vegan diet has plenty to offer and nothing to lose.
About the Author
Skye Michael Conroy’s journey as a vegan chef originated as a hobby, culminating in a series of self-published cookbooks, and evolved as he began studying the culinary arts in-depth. Chef Skye attended Rouxbe Cooking School under the direction of renowned plant-based chef Chad Sarno and received his Plant-Based Professional Certificate in 2014. While plant-based cooking and food science are his primary passions, he’s also an avid gardener and landscaper. Originally from Southern California, Chef Skye now resides in the northern Midwest with his partner, thirteen rescued cats, and one rabbit.
“I’m pretty happy to add Chef Skye’s latest offering to my cookbook collection for a few reasons. First, I like that I can choose the type of oil I use and the amount of salt, something I’m unable to do with store-bought vegan meats. Second, the cookbook is incredibly versatile; whatever meaty thing you like, it’s in there. Finally, the recipes feel familiar, comforting even. I grew up eating the schnitzel my oma made, and I’ve missed it. Even more so now that my oma has passed away. Now I have a vegan schnitzel recipe to make whenever I want to feel closer to my family. I like that.”
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