Adapted from another recipe that I immediately changed on my first attempt. Reduced the sodium, added chickpea flour as a dough conditioner and sauteed then steamed. I think next time I will form the sausage links then rest as the gluten had developed while resting, making this harder afterwards. Definitely working on the form, but super tasty.

A mix of a few recipes. Very good texture. Versatile for use in many other recipes. Consider chopping up and freezing for later use as this recipe makes quite a lot.

Uses for homemade Seitan. No salt added because my first Seitan was over-salted.

Vegetarian version of Spaghetti Alla Bolognese which is as good as the real thing.

Grilled mock pork on bamboo skewers, vegan, made from washed wheat flour till the chewy, meaty, tasty wheat gluten is ready to take on pork marinade flavors, then marinaded, then grilled. When skewered snacks are covered with creamy coconut milk peanut or hazelnut sauce, it is called sateh in Indonesia.The stretchy gluten itself is a 1,400 year old recipe from China, called “seitan”. It is known worldwide as “mock duck” , but it takes on the flavors of any marinade, so you can make it taste like pork or beef or lamb or chicken as well as duck.

This is a family favorite.If topping this to make zhajiangmen (Chinese noodles with ground pork), add extra tianmianjiang and thicken with a katakuriko slurry.If you make this without doubanjiang, you can use it in Japanese flavored dishes.If you don't have tianmianjiang, use a mixture of red miso, sugar and sake. Recipe by Yuuyuu0221

Have to keep seasoning it until i find that sausage taste 😂 Thanks Tye

This is a meat-miso recipe I've been making for ages that is full of garlic and ginger.According to recent research, eating garlic can help prevent cancer.If you prefer a richer flavor, increase the amount of miso. If you don't have any tianmianjian, you can use some red miso, sugar, and sake instead. Recipe by Yuuyuu0221

Marinated in orange juice with orange peel, mock chicken seitan tastes like chicken, takes on the color, the fragrance and flavor of this delicious sauce, after getting stirfried, then simmered in the sauce and served over rice.The secret seems to be to make the mock chicken dough with cold chicken broth or vegetable broth instead of water. I make this dish regularly in both chicken meat and vegan mock chicken meat versions, the mock version is getting better every time, I added sesame seeds, so this is an updated recipe.

This is my "Okonomiyaki with a Twist" recipe that uses only a single frying pan to make the most of regular ingredients. Let the okonomiyaki flour do its job for a fluffy and umami-rich batter! It's even egg-free - the batter is so chewy thanks to tofu, and it feels really different from regular okonomiyaki. What an inspiring dish!I've listed only the minimum amount of water because silken tofu is added to the batter. If the batter is too difficult to mix, add a small amount of water. Also serve with mayonnaise. For 2 servings. Recipe by Nisshin foods