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 help 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 began his journey as a vegan chef as a hobby but began to study the culinary arts in depth, and in 2014 received the plant-based professional certificate of completion from Rouxbe Cooking School taught by world-famous chef Chad Sarno. He is dedicated to helping people break their reliance on commercially prepared and processed vegan foods. For more information visit The Gentle Chef.com.

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