Awwww man that means a lot!! I really am having fun making these plant based meats! I'm a little obsessed with getting them as real as I can haha I'm going to keep trying for better!
@@Aentium well unless this was recent... He had beef a few months ago.. I'm also pretty sure(now I might be remembering wrong) he stated he isn't a vegetarian just trying to do more plant based foods and he's obsessed with trying to get veggies to be like meat... Also he replied and didn't correct me(which if you read this please do Id rather know I am wrong then live in blissful ignorance). So unless I am remembering wrong and he just cheated on his diet when he made the chalupa thing... Then he's not. But I'm also not trying to stir up a debate here either for the record. I just wanted to give credit where credit is do. You do great work man keep it up I love the content!
As an operator of a food cart and now restaurant - I both concur and offer the caveat that once going in this direction all sleep and rationality is necessarily forfeit for several years! .... But it's still a pretty amazing thing to do 😁
"Calcium Alginate is specifically the mixture of Calcium and Alginate". That sounds like me answering a question after falling asleep in Chemistry class.
I'm a food scientist, and this is very helpful for my Master's research proposal that I'm busy with on vegan sausages from one of the indigenous legumes we have in Namibia. thank you very much.
I believe if you were to only get your fluids from distilled water your body begins to suffer as we have evolved to extract trace minerals from water that our biology finds essential. Apparently it tastes very bland and "flat" because of the lack of minerals
I graduated from uni, read almost all the books I've wanted to this year, took up a new language, started playing violin again....none of that matters. This. My brain needed this. THANK YOU
As a trained chef (Le cordon bleu), I always tell my friends that the kitchen is an underrated laboratory... your video just goes to show that the vegetarian community has options. Nice work bro. Love your vids.
More and more high end restaurants are incorporating vegan foods as our ingredients are more easily accessible to source! Plus profits higher using veg!
Great Job on this video!!! Alton Brown and all vegan "Good Eats" fans are very proud of the work you've done here. You have definitely earned this new subscriber!
can I just ask about the gel? you still have a whole glass of it there. Can you can you freeze it or keep it in the fridge for another batch? Once it's mixed up like that any idea how long it will last. it would be a shame to throw it out. plus it's not a readily available product at your local stores. you need to order it special. love your videos, they are super helpful
Ur passion for this despite not being vegan /veg is unbelievable. It just jumps right out of the screen its so authentic. Much love from India! Ur the Bob Ross of vegan cooking
From the bottom of my heart thank you. From your vibrant personality, knowledge of tastes, texture and the amount of research you do. You are appreciated💜🤘🏽
Not a vegan, not even vegetarian. But love your videos and definitely want to try some of these out to help reduce meat consumption or even get rid of it entirely.
I absolutely love just how much vegan/vegetarian things that you look into. Because it really broaden and helps me in terms of what I want to try out and manage to make in the kitchen. And because you try so many different things in the same episode it really helps narrow down just what needs done. And the visuals you provide helps a lot too.
I do love a food nerd. Especially when said nerd is on a mission to help us make tasty alternatives to meat products. The fact that he does so without any political/snide/unfriendly rhetoric aimed at those who choose to eat animal products is a super bonus. On a personal note, may God bless you all your days for including all types of plant protein ingredients. I cannot digest soy and sometimes I struggle to work with seitan (hand pain). You keep experimenting and I am keep watching and spreading the word.
Dude, you deserve WELL over a million subs for all this amazing content. My dad just got diagnosed with Rheumatoid Arthritis, so my mom and I (both vegan) are helping him figure out how to cook his favorite foods using a plant based medium! This channel really helps, so thank you :)
I just found your channel and I am in love! If it wasn’t super late I’d binge watch for the next ten hours. Tomorrow I will be watching a lot of these great recipes love it! Thank you!
There is an easier way to make links is you take a 2 liter bottle when cut it in half then take the side that you drink from fill it with your mixture turn the other side upside down and then push it up through the top of the 2 liter
@@SauceStache there's an attachment for your mixer too.. When I ate meat I made sausage with the meat grinder and sausage molding attachments.. Ooh I wonder what would happen using the meat grinder with tvp with coconut oils and etc 🤔🤔🤔
Rowan!! I have it, The problem is you need a good casing to stuff using the attachment I have! But grinding the TVP mixture with methyl cellulose is pretty wild!! If you got the consistency right it does a round ground just like beef!!
OMG I have been dying for a recipe like this. Beyond Meat sausages are very good but a bit pricey at $8 for 4 of them. So glad I found you. I LOVE your enthusiasm.
OH YEAH!!!!! So glad you found a good casing substitute. I know the one I sent you wasn’t vegan, even though I intended it to be. That’ll teach me to browse Amazon while tired.
Chef I have been so busy working on these last few videos hahah I really wanted to message you about this one before it came out, but I will definitely be using everything you sent me, even if its not on video hahah I appreciate you!
is this one vegan?...……………………………………………………………………..www.sausagemaker.com/23mm-vegetarian-casings-p/17-2250.htm?gclid=Cj0KCQjw9fntBRCGARIsAGjFq5Gcod-Z9pyPX8lOIEkicQ6lZwHFVa-Qt2yjqI-wWFvOeq73sFVY30IaAqOEEALw_wcB
Daaang, my friend. You are the vegan sausage BOSS! And I am the daughter of a sausage maker. (Pork/Italian/restaurant fam.). I'm gonna try this for the holidays! Only thing I would change is this. I would take the fennel seeds and dry toast them first, then grind them in a mortar and pestle. I would probably then grind all remaining spices with mortar and pestle and then combine them evenly. It does not take long to cook vegan sausages and I don't like running into an undercooked fennel seed. Also, it enhances the flavor of the fennel to toast and grind. Genius addition of yours: sun dried tomato oil! It takes a lot to get one past me. This one did it!! I will make some with spices, and some not so many spices so I can do sausage stuffing for TG, and then other flavors for different things. I'm gonna make traditional British sausage rolls with a batch cuz my hubby is from Wales. Thank you!!!
There's something similar like this where I'm from. I'm a native Louisianan and we have a Rice based sausage called Boudin. It's really good. We have veggie and meat versions. But, the most common one consists of ground pork, white rice, bell peppers, and various spices. You should come down to the French Quarter and try one!
Thanks for simplifying what all those scientists at beyond meat, etc get paid for for us home chefs. I personally don't miss the meats like that but for my bf and my transitioning vegetarian clients, you have stepped the game up for me helping them! Thank you!
"The SAUCEome Sausage" (that's what I'm calling this delicious-looking creation!) And thank you for your educational expertise on making casing, much appreciated!
I love meat and I don't know if I'll ever be able to give it up entirely, but every video like this gives me more options to work around and I love it.
I've noticed alginate casings have a little bit of stickiness, and tend to slough off and curl up in a frying pan. They're better than nothing, but I feel there's room for improvement. Just a thought, but konjac can be firmed up with calcium hydroxide to create a stable, crunchy hydrogel. Shirataki and konnyaku come to mind. Perhaps other gums and starches could be added until the texture and browning qualities are just right. Alkaline solutions do crosslink starches to give them a springy chew, like with ramen noodles, and I have heard of potatoes being soaked in lime to develop a firm skin that can survive extensive cooking.
I’m amazed by the recipes you come up with, and this one may be the greatest one yet. I’m not sure if I’ll ever try this myself, but it’s great to know that vegan sausage is possible at home.
Man thank you so much for sharing this information and making it super simple and accessible. I really really appreciate it. I always look forward to your videos, I've been binge watching your videos since I discovered you about a month ago.
I just tried this for the 2nd time and it’s really amazing! I have so many vegan sausage recipes I’ve decided to try them all with this casing. May the best sausage win!
This is wildly creative! I love this tutorial, really enjoy food and science. I’m always trying to expand my plant based recipe repertoire. Super helpful!!! Thank you.
I would probably never make the full recipe because that is too many ingredients that I would never use again. However, that casing is intriguing. I want to find or create a veggie sausage recipe with vwg, beans, and TVP then use the casing. Thank you for this video, it has got the wheels going!
So awesome ... subscribed! I REALLY like the flavoring on the Beyond Meat BRAT sausage ... have you done any videos where you reveal similar flavoring ingredients?
Just have to say, you are a lot of fun to watch! Educational, completely vegan, there’s food, you have great charisma and you actually remind me of my pastor! Lol.
I wonder if - to make things easier - it also works if you mix/blend some alginate directly into the sausage dough (and then spraying the outside with calcium) instead of dipping the sausage into the alginate.
Mr. Sauce I want to remind ur viewers when using particular wok hope u ok me? Advertiser: Japanese Soonear round bottom wok only works if u have a round wok sitting for any round bottom wok w/out the sitting can't use for home style gas, electric or cooktop stove for bottom being round won't sit Firm.
Hey !! I tried doing them today , but it was n epic fail hahaha... I tried changing the gluconnann, for xantan gum , I think that was the problem ..... Can I use methylcelulose only ??
Bro, you are awesome, very inspiring. I've been wanting to make all my own veg meats instead of all that overpriced store bought stuff with questionable ingredients. Thank you for all these great videos! I stocked up on my burger supplies today from the complete plant based burger one you did, looking forward to making everything, keep em coming!
Dude I came across your videos,And I'm really trying to transition into a full-time vegan,Thank you for sharing that sausage is amazing,So this is what one does when you're under quarantine in your state,I am course still working on my TH-cam channel which I hope I get up before this is all over ,So thanks for entertaining,Very informative,Truly amazing,Again thank you for sharing your video,It rocks!! Peace.
Okay I'm sold. Just ordered the casing ingredients. I have Macau powder and I wonder if that would work similarly to methyl cellulose. I'm going to try it out tonight!
I'm definitely not AT ALL a vegan I love meat and am mostly a carnivore but I really like to watch these videos and try out all these different plant based meat products and recipes and I find it really cool. Tried a few as well and was impressed
That is so cool I have a cruelty-free group on Facebook and they've been going crazy for banana peel recipes anything you recommend I tried one myself it is so good weird the idea of it but totally worth it.
It's funny.. he's a none vegan/vegetarian yet he keeps doing things like this and probably helps the community more then he could know lol.
Awwww man that means a lot!! I really am having fun making these plant based meats! I'm a little obsessed with getting them as real as I can haha I'm going to keep trying for better!
Whuh? He's not veg? Mind blown, but you are right, he's definitely getting the community!
@@thatonegirlelaine He's vegetarian
@@SauceStache Thank you for doing it! This has been a truly awesome and wonderful series to follow along with thus far 🌱😊
@@Aentium well unless this was recent... He had beef a few months ago.. I'm also pretty sure(now I might be remembering wrong) he stated he isn't a vegetarian just trying to do more plant based foods and he's obsessed with trying to get veggies to be like meat... Also he replied and didn't correct me(which if you read this please do Id rather know I am wrong then live in blissful ignorance). So unless I am remembering wrong and he just cheated on his diet when he made the chalupa thing... Then he's not. But I'm also not trying to stir up a debate here either for the record. I just wanted to give credit where credit is do. You do great work man keep it up I love the content!
Dude you should open a vegan food truck, you're a genius!
hahaha I would LOVE that! Thank you so much
Sauce Stache
Actually I would suggest you lend your panache stache with a set menu via a licensed franchise.
Agree!
As an operator of a food cart and now restaurant - I both concur and offer the caveat that once going in this direction all sleep and rationality is necessarily forfeit for several years!
.... But it's still a pretty amazing thing to do 😁
He needs a restaurant and I'm not even vegetarian
"Calcium Alginate is specifically the mixture of Calcium and Alginate". That sounds like me answering a question after falling asleep in Chemistry class.
Jerick Alegarbes planktons computer analyzing seaweed “50% sea, 50% weed”
😆😆
@@estergrant6713Nice one 🤣.
I'm a food scientist, and this is very helpful for my Master's research proposal that I'm busy with on vegan sausages from one of the indigenous legumes we have in Namibia. thank you very much.
Make sure you give credit where it's due
How's it possible that every video you post is more amazing than the previous one?! This was so good Mark!!
AWWWWW Thanks Emma!!!! Thank you!
@@SauceStache distilled water, but isn't it toxic?
@@leathelongrun9844 is it?
@@thatonedude5794 IDK 😂 I believe so...
I believe if you were to only get your fluids from distilled water your body begins to suffer as we have evolved to extract trace minerals from water that our biology finds essential. Apparently it tastes very bland and "flat" because of the lack of minerals
I graduated from uni, read almost all the books I've wanted to this year, took up a new language, started playing violin again....none of that matters. This. My brain needed this. THANK YOU
I love your laugh when impressed with your work
hahah Thank you... I was seriously impressed with this one
@@SauceStache you do such a great job keep up the good work love your channel
in the future there will be Sauce Stache brand vegan sausage in the supermarkets... I called it.
I hope sooo
I absolutely agree!
I wish
As a trained chef (Le cordon bleu), I always tell my friends that the kitchen is an underrated laboratory... your video just goes to show that the vegetarian community has options. Nice work bro. Love your vids.
More and more high end restaurants are incorporating vegan foods as our ingredients are more easily accessible to source! Plus profits higher using veg!
Kitchen is the best laboratory that there can be. I experiment with food all the time.
I love how you're exploring different compounds being used for plant-based cooking, and even showing some research too! Keep it up!
Thank you so much!
@@SauceStache no thank you!!
My GF is crazy about Beyond sausage, we ate them in the US and they're not sold in France. I'm gonna make that and see how it goes ! Thanks
Thats awesome!! They are soooo good!! Let me know what you think!!
they ship their product now, maybe try ordering directly from them.
You can get them in Germany maybe there‘s an Option that ships to France?
Great Job on this video!!! Alton Brown and all vegan "Good Eats" fans are very proud of the work you've done here. You have definitely earned this new subscriber!
can I just ask about the gel? you still have a whole glass of it there. Can you can you freeze it or keep it in the fridge for another batch? Once it's mixed up like that any idea how long it will last. it would be a shame to throw it out. plus it's not a readily available product at your local stores. you need to order it special. love your videos, they are super helpful
Ur passion for this despite not being vegan /veg is unbelievable. It just jumps right out of the screen its so authentic. Much love from India! Ur the Bob Ross of vegan cooking
This was so entertaining to watch lol vegan food is like a science experiment sometimes
hahaha Veggie Rose!! haha you know it!
Giving Alton Brown a run for his money. This one was awesome
Right!
Hes the Veggi Version Alton Brown
The shows going to be called
Vegan Eatz
From the bottom of my heart thank you. From your vibrant personality, knowledge of tastes, texture and the amount of research you do. You are appreciated💜🤘🏽
Not a vegan, not even vegetarian. But love your videos and definitely want to try some of these out to help reduce meat consumption or even get rid of it entirely.
and....reduce air pollution at the same time😊
I love how encouraging and positive you are to yourself through this process. You say, "this is going so great, this is perfect," etc.
I absolutely love just how much vegan/vegetarian things that you look into. Because it really broaden and helps me in terms of what I want to try out and manage to make in the kitchen. And because you try so many different things in the same episode it really helps narrow down just what needs done. And the visuals you provide helps a lot too.
I do love a food nerd. Especially when said nerd is on a mission to help us make tasty alternatives to meat products. The fact that he does so without any political/snide/unfriendly rhetoric aimed at those who choose to eat animal products is a super bonus. On a personal note, may God bless you all your days for including all types of plant protein ingredients. I cannot digest soy and sometimes I struggle to work with seitan (hand pain).
You keep experimenting and I am keep watching and spreading the word.
I love how genuinely excited you get about what you're making.
Love the fact that your videos are not only enjoyable to watch but we can also learn from them, this is great mate keep it up!
Would you mind shoving one of those sausages through the computer so I can try? Thanks.
hahahahah we are all still trying to figure out how to make that happen haha
I hear there is a chocolate factory out there that is making great strides in that area of science.
I'm loving the scientific cooking, please keep it going.
Thank you so much!!
Let's get Sauce Stache to 5 million+ subscribers!!!!
Dude, you deserve WELL over a million subs for all this amazing content. My dad just got diagnosed with Rheumatoid Arthritis, so my mom and I (both vegan) are helping him figure out how to cook his favorite foods using a plant based medium! This channel really helps, so thank you :)
That looks so tasty and I am not even a vegan, but would give this a try for sure. Also the lady at the end has beautiful eyes.
I personally liked the lady more than the food 😏
@@hydra__yt dude that's his wife 😑
@@Redhaired-j5w oh that's cool, but I wasn't talking about him lol
You’re the most fun cooking youtuber for real man. Keep it up
I was looking for a good plant based sausage recipe to apply fermentation, curing, and aging to. This right here serves as a great foundation!
I just found your channel and I am in love! If it wasn’t super late I’d binge watch for the next ten hours. Tomorrow I will be watching a lot of these great recipes love it! Thank you!
Bro Seriously when are you opening a restaurant? I would seriously love a restaurant with what you are cooking up in my local area.
There is an easier way to make links is you take a 2 liter bottle when cut it in half then take the side that you drink from fill it with your mixture turn the other side upside down and then push it up through the top of the 2 liter
AHHHH I love that idea!!!! So smart! thanks for the tip... I knew someone would know a better way
@@SauceStache there's an attachment for your mixer too.. When I ate meat I made sausage with the meat grinder and sausage molding attachments.. Ooh I wonder what would happen using the meat grinder with tvp with coconut oils and etc 🤔🤔🤔
Rowan!! I have it, The problem is you need a good casing to stuff using the attachment I have! But grinding the TVP mixture with methyl cellulose is pretty wild!! If you got the consistency right it does a round ground just like beef!!
OMG I have been dying for a recipe like this. Beyond Meat sausages are very good but a bit pricey at $8 for 4 of them. So glad I found you. I LOVE your enthusiasm.
OH YEAH!!!!! So glad you found a good casing substitute. I know the one I sent you wasn’t vegan, even though I intended it to be. That’ll teach me to browse Amazon while tired.
Chef I have been so busy working on these last few videos hahah I really wanted to message you about this one before it came out, but I will definitely be using everything you sent me, even if its not on video hahah I appreciate you!
is this one vegan?...……………………………………………………………………..www.sausagemaker.com/23mm-vegetarian-casings-p/17-2250.htm?gclid=Cj0KCQjw9fntBRCGARIsAGjFq5Gcod-Z9pyPX8lOIEkicQ6lZwHFVa-Qt2yjqI-wWFvOeq73sFVY30IaAqOEEALw_wcB
I'm wondering if we can wrap the sausage in an edible rice paper, then fry it?
Thats super smart, I wanna try that now tbh
Your Videos are getting better and better every time! Why dont you have like 2 million subs?
I love your sausage 😳 no wait, your sausage is great🤭 oh I give up. Great video as always pal. Great job
BWhahaha Thanks man!
lol!!
🤣🤣🤣
@@SauceStache you should do a video where "cooking for the missus" eats your sausage.
I am a chef and spherification is something I used to do in my sleep and I have never thought of this! Im so stoked I found you!!
Try playing with plant based cheese
Coming soon!
@@SauceStachereduced oat milk + nutritional yeast + salt cooked on a pizza = cheese like substance
great idea! who's ready for his version for the ultimate mac n cheese!? i am!
@@trishrenee06 I'd love to see his attempt cause all the recipes are literally the same with different bases
Why would you put a casing on vegan cheese?
Hey stache
This is seriously a whopper. I love it. I went crazy making it. It was crazy nice...you are my chef, my friend
Daaang, my friend. You are the vegan sausage BOSS! And I am the daughter of a sausage maker. (Pork/Italian/restaurant fam.). I'm gonna try this for the holidays! Only thing I would change is this. I would take the fennel seeds and dry toast them first, then grind them in a mortar and pestle. I would probably then grind all remaining spices with mortar and pestle and then combine them evenly. It does not take long to cook vegan sausages and I don't like running into an undercooked fennel seed. Also, it enhances the flavor of the fennel to toast and grind. Genius addition of yours: sun dried tomato oil! It takes a lot to get one past me. This one did it!! I will make some with spices, and some not so many spices so I can do sausage stuffing for TG, and then other flavors for different things. I'm gonna make traditional British sausage rolls with a batch cuz my hubby is from Wales. Thank you!!!
There's something similar like this where I'm from. I'm a native Louisianan and we have a Rice based sausage called Boudin. It's really good. We have veggie and meat versions. But, the most common one consists of ground pork, white rice, bell peppers, and various spices. You should come down to the French Quarter and try one!
The science behind it is fascinating and I really love your channel!
Thanks for simplifying what all those scientists at beyond meat, etc get paid for for us home chefs. I personally don't miss the meats like that but for my bf and my transitioning vegetarian clients, you have stepped the game up for me helping them! Thank you!
Nice to see your channel doing well! Been here since Daym challenged you to do more uploads! And it's worked!!
Wow thats awesome!!! Thanks so much for sticking around so long and though so many changes! Its been a while
you look so happy through the whole video it made me smile
hahaha I was really excited to make this video hahaha
Sauce Stache i'm glad you enjoy making your videos just as much as we enjoy watching them!
Bro.. I eat meat idk why I like these videos so much 😂
Same it's just so interesting
@@christinescott1389 - cause you like to do better and actually really care for animals and your own health and such so on
Because your omnivore diet does not forbid you to enjoy vegan food ;)
@@sphinyal8758 good point!
@@neterosaishono9231 saucestache eats meat too.
"The SAUCEome Sausage" (that's what I'm calling this delicious-looking creation!) And thank you for your educational expertise on making casing, much appreciated!
I love that!!
You are awesome! I'm so glad I found your channel. Your editing skills are top notch too. Thank you for all you do!!
I've only just found your videos today and I'm genuinely so impressed
I just love how excited he gets! Great video as usual
It's so entertaining to watch your stoke for this! You've done the research & shared with the world this incredible recipe. Thank you!
I love meat and I don't know if I'll ever be able to give it up entirely, but every video like this gives me more options to work around and I love it.
I've noticed alginate casings have a little bit of stickiness, and tend to slough off and curl up in a frying pan. They're better than nothing, but I feel there's room for improvement.
Just a thought, but konjac can be firmed up with calcium hydroxide to create a stable, crunchy hydrogel. Shirataki and konnyaku come to mind.
Perhaps other gums and starches could be added until the texture and browning qualities are just right. Alkaline solutions do crosslink starches to give them a springy chew, like with ramen noodles, and I have heard of potatoes being soaked in lime to develop a firm skin that can survive extensive cooking.
I’m amazed by the recipes you come up with, and this one may be the greatest one yet. I’m not sure if I’ll ever try this myself, but it’s great to know that vegan sausage is possible at home.
This guy is absolutely amazing. Super clever, seriously. Gives me Heston Blumenthal vibes!
Man thank you so much for sharing this information and making it super simple and accessible. I really really appreciate it. I always look forward to your videos, I've been binge watching your videos since I discovered you about a month ago.
Dude, this is the compoudsthis guy used to make natural plastic shopping bags that dissolve in water 😲... This is so cool
Noooo way!!!! I need to look that up, I could totally see how that would work honestly
Evoware is the company, they make lots of products
LOL The Sauce Stache laboratory! Love it though I’m not sure if I’ll be trying to replicate this tek anytime soon.
I just tried this for the 2nd time and it’s really amazing! I have so many vegan sausage recipes I’ve decided to try them all with this casing. May the best sausage win!
This is wildly creative! I love this tutorial, really enjoy food and science. I’m always trying to expand my plant based recipe repertoire. Super helpful!!! Thank you.
I absolutely love how excited you were getting over these haha this is genius! well done mate
I would probably never make the full recipe because that is too many ingredients that I would never use again. However, that casing is intriguing. I want to find or create a veggie sausage recipe with vwg, beans, and TVP then use the casing. Thank you for this video, it has got the wheels going!
Wow full food chemistry class. I will order them after this quarantine time..
So awesome ... subscribed! I REALLY like the flavoring on the Beyond Meat BRAT sausage ... have you done any videos where you reveal similar flavoring ingredients?
Thank you!! The beyond meat brats are REALLY REALLY good!! I havn't made a brat seasoning yet! I should! thank you!
Just have to say, you are a lot of fun to watch! Educational, completely vegan, there’s food, you have great charisma and you actually remind me of my pastor! Lol.
I wonder if - to make things easier - it also works if you mix/blend some alginate directly into the sausage dough (and then spraying the outside with calcium) instead of dipping the sausage into the alginate.
Love to see how excited you get
My God! You are just as awesome as they come! THANK YOU for this channel!!!
Wow! Well done! I will have to try it. Thank you! Your videos are great!
Take them out of the frying pan, and pour a little maple syrup on them. Yum!
Mr. Sauce I want to remind ur viewers when using particular wok hope u ok me?
Advertiser: Japanese Soonear round bottom wok only works if u have a round wok sitting for any round bottom wok w/out the sitting can't use for home style gas, electric or cooktop stove for bottom being round won't sit Firm.
You give me a whole Seth Rogen vibe LOL. I love Seth! I need to subscribe. Your videos are awesome.
His little laugh when he says "this is so exciting" gives me life. 😅👌
I'm honestly so impressed! I'm not vegan, but I can really appreciate the dedication to the craft
...Fennel seed SnP to make it taste Italian and for breakfast sausage Leave out the fennel and add sage /Bells poultry seasoning etc.🙏
Hey !! I tried doing them today , but it was n epic fail hahaha... I tried changing the gluconnann, for xantan gum , I think that was the problem ..... Can I use methylcelulose only ??
Love the giggle… amazing job.
How about making a vegan schnitzel? Apparently you can slice the giant puffball mushroom into slices and then prepare them like a schnitzel
We do it with Eggplant, you can basically to that with every big vegetable or Mushroom Lmao
We found one of those giant mushrooms and we had them on burgers. I have to say, it was different, but a lot nicer and juicier than meat. 10/10
Bro, you are awesome, very inspiring. I've been wanting to make all my own veg meats instead of all that overpriced store bought stuff with questionable ingredients. Thank you for all these great videos! I stocked up on my burger supplies today from the complete plant based burger one you did, looking forward to making everything, keep em coming!
I love how excited he gets about cooking!
Your vegan videos are AMAZING! Don't stop, please! Thank you.
I'm blown away. Love your videos.
"Thanks baby" awww y'all are so cute!
Dude I came across your videos,And I'm really trying to transition into a full-time vegan,Thank you for sharing that sausage is amazing,So this is what one does when you're under quarantine in your state,I am course still working on my TH-cam channel which I hope I get up before this is all over ,So thanks for entertaining,Very informative,Truly amazing,Again thank you for sharing your video,It rocks!! Peace.
That’s why it’s used as an de-icer. Doesn’t corrode as much as salt, or hurt foliage. But it does have an exothermic reaction.
These are awesome! Man, you need wayyyy more likes and followers!
I bet if you used a pastry brush for the sodium alginate and brushed it onto the links you might get a thinner casing.
I can't believe I am just now finding your channel, you are a genius.
Im gonna use this casing on my seitan sausages Thanks
I really want to see you do this on a seitan turkey! See if it browns in the oven and holds in the moisture.
I'm just so constantly impressed by your content! Amazing!
Going to order sodium alginate this week, going to do a 50 50 mixture maybe even buy the tvp. Love your videos.
Super innovative! The real content we deserve
KEEP IT UP
Honestly, I just love your enthusiasm! Lol
Okay I'm sold. Just ordered the casing ingredients. I have Macau powder and I wonder if that would work similarly to methyl cellulose. I'm going to try it out tonight!
This is awesome! I’ve never been a big sausage fan, but these look interesting to try
I'm definitely not AT ALL a vegan I love meat and am mostly a carnivore but I really like to watch these videos and try out all these different plant based meat products and recipes and I find it really cool. Tried a few as well and was impressed
He’s so brilliant! I love watching his videos 😁😁
Amazing! I love how you're demystifying these vegan foods on your channel. Well done!
That is so cool I have a cruelty-free group on Facebook and they've been going crazy for banana peel recipes anything you recommend I tried one myself it is so good weird the idea of it but totally worth it.