Vegan Meat/s

Pastrami-style seitan.

Seitan O'Greatness.

Cheatin' Beef-style Roast sandwiches.

Seitan O'Greatness, Pastrami, and Cheddar Cheezly baguette

I love all of these faux-meats.
The Pastrami-style Seitan from Vegan Diner is the most amazing of them all: it's incredibly heavy, dense, juicy, and flavoursome.
It's essentially this recipe, with a different spice combination.
I have it as-is in pastrami sandwiches, or sliced-thin, and heated, to make unbelievable hot 'beef' sandwiches.

Seitan O'Greatness has a beautiful spicy tomato smell when cooking, and savoury flavour when eating.
Great on sandwiches, too - can also be used anywhere you'd normally use pepperoni: on pizzas, for example.

Cheatin' Beef-style Roast: this is a pre-made product from Redwood, that can be found in the chilled section of Holland and Barratt, and similar stores (Boots Herbal Stores).
Ignore the picture on the packaging: it's a very good, classy foodstuff.

I had this before I had the others - or had even bought wheat gluten - for Christmas dinner.
I was shocked: it's stunning. Dense, meaty, genuinely beef-flavoured...
As shown in the pictures, I think it's great sliced, wrapped in foil with some herbs/seasoning, warmed in the oven, and on sandwiches: when it melts the butter/margarine...perfect.

Chickpea Cutlets

One of the first recipes I made when I got some wheat gluten, as I only had Isa Chandra cookbooks, and was wheat gluten-naive; since then, i've made various faux meats, sausages, etc.

The first recipe I made with wheat gluten, in fact, was a Vegan with a Vengeance recipe that required the gluten be cooked in a stock, and it gave less than satisfactory results (plus: the stock calls for a large amount of ingredients, and that expense - along with the relatively complicated cooking instructions - deterred me), so I haven't boiled/simmered seitan since.
The steaming and roasting methods are amazing, though, and i'll share some of the results i've had with these methods in upcoming posts.
The cutlets, however, are shallow fried, giving a crispy exterior.

I love the use of breadcrumbs in this recipe: the really make the texture of the cutlets something unique, and my overall opinion of the cutlets is that they're light (on account of the herbs), chewy, coarse, and delicately spiced.
I've only ever had them with vegetables (as pictured above) and gravy; however, I like Isa's suggestion that you eat them on sandwiches.

Recipe here.

UPDATE:

I made these again, last night, with the Rich Brown Gravy from Julie Hasson's Vegan Diner (my favourite cookbook of all time). Here are some pictures:

Chickpea Cutlets with mashed potatoes, steamed broad beans, broccoli, and carrots.

...with 'Rich Brown Gravy poured over.

From above.

I can't recommend this gravy highly enough; It's so thick, flavoursome, and tasty; and it's quick and easy to make.
I advocate giving up on instant gravy - Bisto, etc. - and getting a few simple, amazing, gravy recipes in your repertoire (or getting a repertoire, and then adding them to it).
Here is my favourite chef, Julie Hasson, making 'Two Pepper Gravy' (the next gravy recipe in Vegan Diner):


Two Pepper Golden Gravy at Everyday Dish TV.