Wild Vegan Flower

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Wild Vegan Flower Elevate your plant based cooking! Over 4 million plays on TikTok, follow for more!

13/10/2026

No homemade meat today- I’m still unpacking my new Berlin apartment! Instead, I want to show you some of my favorite vegan products at my local (a German grocery store).
This isn’t everything I buy from them and I could make a pt 2 if you want to see more!
As an American who moved to Germany, I am blown away by the affordable prices and all the options out here! I feel truly spoiled!
Did you know that Germany is so vegan friendly? What kinds of things are you the most curious to try?

01/10/2026

Cooking and making homemade meat is a hobby for me- it’s not just about eating to survive.
It’s comparable to those to bake sourdough bread, make tiered cakes, or fermenting.
There is nothing wrong with buying premade fake meats if you don’t have the time or energy to make it at home.
But I’m here to show you what is possible if you do take the time, and it’s so rewarding!
✨
Recipe pictured is for ‘homemade pork’ that was then turned into a plant based version of ‘sweet and sour pork’
Ingredients:
—Gluten—
5 LBS Bread Flour Can substitute with All Purpose Flour, but you will have a smaller yield
1 tbs Red Rice Yeast Powder Optional, adds a slightly pink hue that makes this pork look more realistic
7 Cups Water
—Vegetarian Pork Flavored Broth—
1 Large Yellow Onion (250-300g roughly)
5 cloves Garlic
1 Cup Dried Shiitake Mushrooms Can sub for other varieties of dried mushrooms
⅓ Cup Brown Sugar or Dark Maple Syrup
2 Tbs Smoked Dulse Optional, adds depth and smokiness
2 Tbs Vegetarian Ham Seasoning Can swap with mushroom seasoning
8 Cups Water Or use aquafaba from chickpeas, white beans, or pinto beans to enhance the broths meaty flavor
—To Fry—
1 Cup Coconut Oil

The full recipe directions do not fit in the details section here, please go to
https://wildveganflower.com/pork-seitan/ for the full recipe details (link in bio)

28/09/2026

Homemade steak from leftovers- save money by making this so you can splurge on other things.
Save this recipe for next time you make homemade tofu or soy milk!
Ingredients:
Base Ingredients-
Soybean pulp from Tofu Recipes (Roughly 520-530g)
85g Miso
70g Tomato Paste
15g Maggi Seasoning
50g Nutritional Yeast Flakes
30g Coconut Oil
30g Black Strap Molasses
5g Fennel
2g Black Pepper
2g Smoked Paprika
2g Caraway
1g Chili Flakes

½ Mixture add-
5g Beet Powder
150g Vital Wheat Gluten

½ Mixture add-
70g All Purpose Flour
15g Beet Powder
100g Vital Wheat Gluten

High Iron Sauce
20g Beet Powder
30g Black Strap Molasses
30g Neutral Oil
10g Mushroom Seasoning
Method:
Mix all the based ingredients together and then divide into two bowls
For half the mixture knead in the beet powder and vital wheat gluten, the other half knead in the flour, beet powder, and vital wheat gluten.
Mix together the ingredients for the high iron sauce and set aside.
Take a chunk of one of the doughs and roll it flat, spread on a layer of the iron sauce, and add another layer of dough of a different variety over it. Repeat this until you have a stack of layered doughs.
Fold the dough over itself like an envelope and roll it out as flat as possible.
Add the remaining sauce over the surface of the dough and roll it again.
Tightly wrap the dough in cheesecloth and place in a steamer basket, and steam for 40 minutes.
Place in the refrigerator to let rest overnight.
Slice and fry or grill.
Freeze any leftovers.

23/09/2026

This recipe is an update on my previous recipe for chicken flavored tofu where it is even more meat like than before and it’s made with simpler ingredients.

This is a great way to get cheap protein regardless of your diet- for gluten lovers and celiacs alike.
✨Here’s the recipe:
3 liters soy milk (2.4g protein per 100g, you can use less milk if you have a higher protein milk)
150 grams dried soy skin
1/2 cup apple c***r vinegar (you might need less if your vinegar is more acidic)
1 tbs Smoked Salt
2 tbs vegan chicken bullion (flavoring)
✨Method:
Bring soymilk on medium heat and crumble in the dried soy skins and add in the vegan chicken bullion and smoked salt
Let the milk sit on the stove for about 5 to 10 minutes until a skin forms, use a spoon to break it up into pieces. Repeat a couple of times so you have more layers. This is optional, you can just add in the crushed dried soy skin and call it good.

After the soymilk has reached 175f-185f (80-85c) add the vinegar, add a little bit at a time and stir. You want enough for it to curdle, too much will make it grainy. Splash a little over milky looking spots and stir it in.
Stir, remove from heat, add a lid at let it rest for 10 minutes.
Line a tofu mold with a cheesecloth and scoop in the tofu.
Press the tofu for 30 minutes.
And then place in the freezer.
After it’s frozen solid, let it defrost overnight in your refrigerator

You can break it into pieces and pan fry it, air fry it, or slice it into sandwiches

18/09/2026

Gluten free homemade meat is a reality now ✨

This recipe is an update on my previous recipe for chicken flavored tofu where it is even more meat like than before.

This is a great way to get cheap protein regardless of your diet- for gluten lovers and celiacs alike.
✨Here’s the recipe:
1 1/2 cups dried soybeans
10 cups water
150 grams dried soy skin
20 grams magnesium chloride
1 tbs Smoked Salt
2 tbs vegan chicken bullion (flavoring)
✨Method:
Soak soybeans overnight
Rinse the soybeans
Add half to the blender with 5 cups water, blend until smooth
Strain pulp using cheesecloth or nut milk bag
Set pulp aside for another recipe (like gf veggie burgers or gf falafel)
Repeat for the rest of the soybeans
Bring soymilk on medium heat and crumble in the dried soy skins and add in the vegan chicken bullion and smoked salt
Let the milk sit on the stove for about 5 to 10 minutes until a skin forms, use a spoon to break it up into pieces. Repeat a couple of times so you have more layers. This is optional, you can just add in the crushed dried soy skin and call it good.
In a small bowl add the magnesium chloride, salt, and sugar to about 1/4 cup of water to get it to dissolve
After the soymilk has reached 175f-185f (80-85c) add the magnesium chloride mixture.
Stir, remove from heat, add a lid at let it rest for 10 minutes.
Line a tofu mold with a cheesecloth and scoop in the tofu.
Press the tofu for 30 minutes.
And then place in the freezer.
After it’s frozen solid, let it defrost overnight in your refrigerator

You can slice it for patties like in the video or you can break it up and bread it for little nuggets!

17/09/2026

Which recipe are you more excited for?
Even though I’m not gluten free, I really love the flaky chicken flavored tofu. This updated recipe is a game changer!
And making homemade meat with leftover soybean pulp is a fantastic way give it more shreddy texture, while adding more fiber and protein.

10/09/2026

Thanks for rebranding plant based protein into homemade meat! I’ve had enough ‘not today seitan’ comments to last a lifetime 😂

07/09/2026

Join me in the protein revolution where you can save money by making your own meat.
Not only is this cheaper, but it’s better for your health, better for the environment, and better for animals.
Follow along as I re-release previous homemade meat recipes and share new ones for you to enjoy.

02/09/2026

Use code: Wildveganflower to get 10% off a Titanium Siraat pan (link in my bio), right now they are having a Prime Time Sale up to 42% off.
✨
Recipe:

-Tofu Egg-
1 ½ cups dried soybeans, soaked overnight
10 cups water (2,000ml)
2 tbs nutritional yeast flakes
1 ½ tsp Black Salt/ Kala Namak
1 tsp onion powder
½ tsp garlic powder
½ tsp turmeric powder
Dash of black pepper
20g Magnesium Chloride (Nigari)

-Breakfast Sandwich-
Slice of Tofu Egg
Bun
Vegan Cheddar
Vegan Bacon
Greens
Sriracha Mayo

Method:
Blend your soaked soybeans with water in two batches and strain the pulp from the milk.
Bring to a large pot and set to medium heat.
Bring to 80-85C or 175-185F
Add in the nutritional yeast flakes, salt, onion, garlic, turmeric, and black pepper to the milk. Stir to combine.
Add enough water to dissolve the Magnesium Chloride (about 3 tbs)
Pour into the flavored milk, stir, and remove from heat.
Let set for 10 minutes.
Scoop into a mold lined with cheesecloth and then press for 30 minutes.
Slice into desired thickness for sandwich
Preheat frying pan under medium low heat for 3 minutes

Add about 1 tbs of oil and the sliced tofu patty, bring heat up to medium high
Pan fry until golden brown on both sides, and pan fry the vegan bacon until crispy
Assemble the sandwich by applying sriracha mayo to the buns, egg patty, cheese, bacon, and greens.

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Saint Leonards

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