Credits: The Kale Sandwich Show



1 cup wheat gluten

2 tbsp chickpea flour

2 tbsp nutritional yeast

1/2 tsp garlic powder

1/2 tsp onion powder

1 tsp smoked paprika

1 cup water

1 tbsp olive oil

1 1/2 tbsp soy sauce

1 tbsp tomato paste

Combine and mix dry ingredients in a large bowl. Mix wet ingredients together and pour into wheat gluten mixture. Stir until combined. Knead 3-4 minutes to develop gluten. Allow mixture to rest for 5 minutes. Knead a few more times and shape into a 1-inch thick disc. Wrap with a layer of parchment paper followed by a layer of tinfoil. Bake at 325 degrees F for 45-50 minutes. Slice, cube, chop seitan and use in any recipe as a meat substitute.

Bulgogi Marinade

1/2 medium onion

1 medium apple (peeled and cored)

3 garlic cloves

1 scallion/green onion

3-4 tbsp soy sauce (depends on sodium content of brand you’re using)

1 tbsp roasted sesame oil

Puree onion, apple, garlic and green onion to a paste. Stir paste into soy sauce and sesame oil.

Marinate seitan slices in bulgogi sauce for at least 1 hour (or overnight). In a lightly oiled frying pan, on medium-high heat saute 1/2 a sliced onion for 1 minute. Add 7-8 sliced mushrooms and continue frying for 2-3 minutes. Add marinated seitan slices and cook for 6-8 minutes.

Vegan Cheezy-Mozza

1 cup water

1 small potato (boiled, about 1/2 cup)

1/4 cup raw cashews (soaked for at least 2 hours)

2 tsp tapioca starch

1 tbsp nutritional yeast

1/2 garlic powder

1/2 tsp salt

1/4 tsp pepper

Blend everything together until very smooth and liquidy. Pour into a small saucepan and cook over medium heat until thickened. Stir constantly, it will thicken very quickly.