Tofu, black Bean sauce, flapjacks, katsu pumpkin & vital wheat gluten

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In this episode we give a quick introduction to tofu and some of the many ways it can be used in vegan plant based cooking.

On the menu this week are flapjacks and black bean sauce.

Out tip of the week is talking to chefs in restaurants.

Recipe of the week is an amazing Pumkin Kaksu-don by Sasha Gill.

And finally we talk about the use of vital wheat gluten and how it can be used to make seitan.

To give us feedback on this pod cast, please feel free to comment our podcast website - https://govegan.online/series-1/tofu-black-bean-sauce-flapjacks-katsu-pumpkin-vital-wheat-gluten/

Resources & Show notes:

• Pumpkin Katus-don. "Jackfruit and blue Ginger" recipe book by Sasha Gill. https://app.ckbk.com/recipe/jack34322c05s001r006/pumpkin-katsu-don (Unfortunately the full recipe is hidden behind a pay wall)
• Saved by Seitan. Lauren Toyota. https://www.hotforfoodblog.com/recipes/2019/08/14/vegan-cubano-sandwich/
• Quarter Pounder burger. Gaz Oakley. https://www.avantgardevegan.com/books/vegan-100/ (I couldn't find a link to the recipe itself, so I provided a link to his book)
• Black Bean sauce [As mentioned, we substitute three tablespoons for half the tin!]- https://www.daringgourmet.com/how-to-make-homemade-black-bean-sauce-or-black-bean-paste/

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