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@Tijmen
A lot of our cookbooks are mainly meat recipes, I've occasionally made them with meat substitutes but they are often seasoned terribly. So I tried my hand at making seitan. I couldn't find gluten flour so went for the proper Buddhist monk way of washing the starch out of regular flour. As expected it was a faff and made a huge mess and I'll be ordering gluten flour online next time I want to do this, but it was good nonetheless. Made tacos al pastor with it, mixed in half the marinade along with some miso and soy sauce before cooking, and then left to marinade overnight before frying them up the next day. Pretty cool experience, but I'm not sure if I'll do it again.
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