I am more of a traditional homecook. I do seitan myself and shopping for sodium alginate and calcium chloride really just doesn't convince me. But the idea of steaming seitan and wrapping it tightly so it doesn't expand and become denser and less spongey than the one boiled in broth sounds like a gamechanger for me!
I knead the Gluten/water mixture for 5 minutes then let it rest for another 5. Cut it up into smaller bits then drop it in hot water just below a simmer for 30 minutes. It doesn't expand too much or get gummy. It remains stable and can be used traditionally. I just use Red Mill Vital Gluten and that's it.
when I make seitan burgers I have found a way to get rid of the bread flavor! I mix balsamic vinegar to it. for a recipe that makes about 6 burgers or 1 roast I add 1tbl of the vinegar. it totally kills that bread flavor!
Any acid can be used--distilled vinegar is the most neutral--and is essential to canceling the "wheat" flavor of seitan; use more than you think you need, and always increase dried herbs and spices by about 10% over what you would use on animal tissue.
Wow! This is the best seitan recipe ever. I only used 1 tsp. of sage. My dough was a little under-hydrated during the mixing, but adding a bit of water fixed it right up. May add a bit more next time to increase pliancy and ease the mixer's workload. When kneading was complete, I placed the loaf in 1 cup of RO water in my Instant Pot, and then added 3 more cups pouring over the loaf. Set on manual for 60 minutes, then let it naturally release for 10 minutes. Carved it right up like a turkey, and then followed up immediately with Sauce Stache's General Faux's ChickUN recipe. Oh. Em. Gee. The texture and flavor is amazing. Stored the slices in a container covered with vegetable broth. Can't wait for day 2! Thanks for the video and the recipe.
I love that I am truly unable to do any of your recipes because it's really hard to buy stuff in my country. But I will still watch your vids even if I can't cook any of it
You should do some videos of making different types of cheeses: cream cheese, cheddar, nacho cheese, Mac and cheese, mozzarella, Parmesan, etc. Love your videos btw!
I just did it today, and I can't tell you how happy I am. I've been searching for the best recipe for seitan, and I can tell this is it! My goodness, the texture is so great, and the flavor is great. You can even shred it. Thank you so much for this video, thx for sharing 💜💙❤️💚🧡💛
Thank you sooooooo much for your innovative ideas in cooking. I just today used a ingredient you vlogged , Konjac root in my chicken seitan that I cooked in the instant pot. It was THE BEST, seitan EVER and I believe the Konjac root is essential in my success. It had the same texture, mouth feel and taste of chicken. I was absolutely floored.
My mother has been making the Gluten method for over 40 years, She makes it every year for thanksgiving and Christmas, I am going to make this in the kitchen the same time as she makes hers for Christmas and see which one is better. She bakes hers of then books it and then fries her so we SHALL see❤️👏🏽👏🏽👏🏽😃
I have found that doing a sous vide works best with seitan for texture. I found a great recipe on line for it. I usually eyeball the amount of liquid required, but it usually ends up half the amount of vital wheat gluten. I use Better Than Bouillon broth, vegetable, of course, add some nutritional yeast, onion and garlic powder, and depending on what I'm making, smoked paprika. I don't knead it very long, under 2 minutes. Divide the ball of seitan and wrap it up in plastic wrap (BPA FREE). Tie a knot on both ends, making sure liquid can't get in, and cut off the extra plastic from the ends. I boil it in broth for about 45 minutes to an hour. It does expand, so you have to make sure you leave a little bit of room on both ends of the plastic knots. I slice it horizontally and dip it in almond milk then seasoned bread crumbs for PERFECT cutlets. Cover that in vegan gravy...mmmmm
Have you tried to force the seitan through a mincer? I wonder if that would give a better texture if you lay it out in straight from the mincer and then rolled and cooked it. Like Heston Blumenthal did with his "in search of perfection" burger. Also what about running it through a pasta machine and layering it to create a chicken like texture? Hope you test these ideas
Interesting thoughts, though gluten (dough) is extremely dense and rubbery and very challenging to even form into basic shapes, let alone trying to push a ball of it through a pasta machine die. Maybe an industrial all-metal meat grinder would work. There have been talks of pressing it into thin sheets and layering them but good luck with that ;-)
I found that simply cooking the lump in broth, without need to pack and steam it, works just fine. Less work, less waste (!) and still a perfect, chewy and firm consistency.
I've been making it this way for 14 years!! Just recently have been inspired to level up my seitan game because my hubby loves faux meats and I am just seeing the pack method!! Totally new to me. I also don't use vital wheat gluten, just plain old purpose flour!
I cook mine on water with 3 whole garlics, celery, salt and bay leaves. It comes out really good. If making posole, I cut it in pieces and drop them and they absorb the flavor of the posole.
This is way too much calcium. I'm a chemist and you don't need that much for the crosslinking to occur. The recipe in the video will leave you with a metallic salty aftertaste from the excess calcium. I know because I tried it that way. You only need about a 1/4 teaspoon of the CaCl2 instead (taking into account the molar ratio from the reaction, molar mass, and density). Otherwise the texture is great. Reminds me of shawarma.
This recipe with mixed silk tofu paste, is at the next level, gives a whiter color and a more tender texture, also lemon juice or vinegar of some kind takes a little taste of gluten, I wish the alginate did not come out so expensive in my country and not even pea protein 😣
I can't tell you how excited I am to have stumbled across your channel!!!! This looks AMAZING! Going to spend Christmas looking at all your recipes and doing some serious chilling! Thank you! :)
But... how to stop it tasting like, well... bread? This is the problem with wheat gluten - everything just tastes like raw dough, underneath whatever flavours you try and stick in it and on it.
I found that the brand of wheat gluten does make a difference. I use Anthony's brand and it tastes better than Bob's Red Mill. I have also heard that making your own will lessen that gluten taste.
@@caspianprince I think that seasoning it properly for the most part will reduce that gluten after taste. Possibly adding another flour like chickpea or even tofu may aid in reducing that gluten flavor.
hmm vinegar of some sort then eh... that's worth an experiment. I've tried chickpea flour but it actually turned the *texture* bready then, which is exactly what we don't want :P
I'd be really interested to see how this would work with chickpeas blended into the wet mix, like my chickwheat recipe. Or even tofu like the gentle chef recipe.
I actually have been playing with adding methyl cellulose (about a tbsp and a half) to my chickwheat recipe, to help it firm up when it's cooked, instead of softening like it usually does. I'm interested to see how calcium chloride and alginate would change that aspect as well.
Lacey!!! I have been dying to try your chickwheat!! I would be curious to see how it came out with the methylcellulose or this alginate method! I would bet a low viscosity Methylcellulose would work really well
@@SauceStache the methyl cellulose definitely helps it retain texture in things like soups or saucey stir-fries. I haven't experimented with adding more than a few tsps yet though. I need to get another order in to modernist pantry!
hey sauce stache, i think in videos like this some close up shots of tearing the thing you're making could really help convey the texture through video. great video as always!
You can use the Instant Pot for steaming. I have done it several times. You could also use a good food processor for 2 minutes instead of the Kitchen aid for 10+ minutes
Thank you for this recipe I have been making seitan and love mine but yours seems to have the extra zing with the calcium chloride and sodium alginate thanks again.
You make Seitan so exciting. I just made my 3rd batch from 2kg of flour. This time I kneaded for the full 10 minutes. Parmigiana was not vegan but was amazing. Now for some more experimentation. 😋
Love your channel. As a new veggie/almost vegan I want to find interesting food, especially meat like products but in the UK, I'm finding it hard or really expensive to buy certain products, especially liquid smoke and wheat gluten.
I didn't have pea protein powder. You mentioned you could use more vital wheat gluten but didn't mention how much and if it would change its consistency.
I did. 20 minutes on high and then simmered it in veg stock & mulling spices with aromatics in the Dutch oven. Came out moist and firm- perfect. I then threw it on the skillet in slices for a quick sear
hi there: I am in love with Wash the Flour Seitan!!! No gluten taste whatsoever!! How does one convert a Vital Wheat Gluten Recipe for Seitan to a Wash the Flour recipe for Seitan? My mind can't work fast or compute it, for whatever reason.. I figure I have to figure out how much flour to use to equal to the amount of VWG that would make the same amount of seitan, in the VWG recipe. Also, how much liquid to subtract from the VWG recipe, to make it not too wet or dry... Something tells me you have worked this out already?
My go to easy recipe that goes well with anything. 1 cup wheat gluten, 1/2 cup soy sauce, 1/4 cup lemon juice. 1 table spoon vegetable stock power, 1 teaspoon garlic powder. Knead into a loose ball for a few minutes. Divide in two. Boil in a broth with more soy sauce for 45 minutes. Then fry heavily on two sides so it's chard. Then when it's hard, cut into chunks and fry with whatever flavouring - sweet and sour or something. Gives a loose meaty internal texture and a skin like outside. Has far more texture this way than over kneading and over cooking it.
To avoid the drying out, put some liquid in the paper and foil before you wrap it up. Or your could wrap it in cheesecloth and put it directly in the broth.
Awesome discovery! I have made Seitan before but never like this. Question! I am currently doing a no-oil, no-sugar, very little salt, diet. Not forever but really loving what it is doing for my heart health and gut health.(finding some super cool recipes) Could I leave the canola oil out as well as that bit of sugar and still get the same result? is it for flavor and slight texture or is it essential to the chemical reaction or binding that is taking place?
This looks delicious! I have a weird texture question. I've always enjoyed very chewy texture of tripe- is there a way to make seitan chewy yet with bubbles, to resemble it? In other words, chewy, but not dense- maybe looking more like a really good sourdough bread inside. I'd love to figure this one out. And to make it then with homemade fra diavolo sauce? It would be amazeballs.
I might be slow here, but why add Alginate and CaPO4? I seem to have the opposite issue that my Seitan feels too tough / solid. I wish it was more 'fluffy'...
I'm going to try this for sure. I've already looked up a couple recipes with similar ingredients, but the 2 key additives you've done - I'm hoping it'll taste even more like meat.
I've done this before in a stew - 15 min pressure cook, I put it top of all the stew ingredients. I bet you can do the same thing with the steamer thingy
What made you go with 2 hours steam time...was it the size of the loaf? I've always stuck to 30-45 minutes and it seems to be ok, but i also make 4-6 single use portions individually wrapped.
Will you please make a video about how to make some awesome vegan gyros? That’s what I’m really missing in my life. There’s a food truck that does them in my area, but I don’t like having to track them down around town every time that I want a good gyro.
Bake it at 300 F, for 2 hours, much better!! I make mine with about 1 cup olives blended with oil and spices and 2 cups gluten and bake, Love this stuff
Hi great video, I have seen more of your video's. Love them. Is it possible to add more spices and herbs (like salt, chili, sumak, etc.) initially to give the whole content already flavour and taste in stead of after baking? Bevause meat juices after baking are so typicalI and I wish to show my social group how good vegan food can be. I searched below, but 750 reactions .. could not find it 1-2-3. Thank you very much in advance! Regards! Marty
i would really like to try this but i dont have a stand mixer. i do have a food processor, would that work. not sure if the fp can take 20 minutes of mixing someing that stiff
Wondering where you get your sodium alginate and calcium chloride? I went to several grocery stores today and no one had any. Wheat gluten as easy to find although quite expensive.
I was watching a local tv show today and I saw a mouthwatering pasta dish using prosciutto and Parmesan cheese, so I got a wonderful thought🤔 how can I make this and what can I use as a duplicate for the prosciutto? I’m thinking eggplant, maybe? I am not a fan of mushrooms, so I am wondering what do you think? Are you up for the challenge?
Vegan: "okay so the whole world already thinks we're crazy. I just invented a tasty vegan product. What can we name it to make things worse?" Other vegan: "uh... Satan?" Vegan: "thats it! You're a genius!"
Haha, well at least it’s memorable! But, and I had to look this up, _seitan_ is a Japanese word and it probably comes from _“shokubutsu- _*_sei_*_ _*_tan_*_ paku”_ or in English ”vegetable protein”: www.nihongomaster.com/dictionary/entry/75365/shokubutsuseitanpaku Hear it pronounced in Japanese: translate.google.com/#view=home&op=translate&sl=ja&tl=en&text=しょくぶつ%20-%20せい%20たんぱく
all that kneading doesnt make it tough and dry? also do you have a search box on your website? i dont see it and i cant find the recipe for the seitan? thank you
Interesting additions. I’m still looking for a good seitan recipe that is juicy. The best texture I’ve found so far is by using blended chickpeas in their aquafaba along with vital wheat gluten. I may have to mix in a few of your ingredients here to see how that works. Awesome video 🌱❤️
@@shebaby44 www.eatfigsnotpigs.com/vegan-chick-fil-a-deluxe-sandwich/ I've also found stovetop boil better if you boil in the stock too! I've made nuggets by just dropping them straight in the broth no tinfoil
Hi, thanks so much for sharing all this great information! My local grocery store has soy or whey isolate protein powder in bulk so I don't have to commit to a whole pound. Can I replace the pea protein with either of these? Do you think one would work noticeably better than the other? The whey has about 26g and the soy has about 12g of protein per 30g of powder. The soy is about $5 cheaper per pound so a plus if it would work.
I eat what I want except I do need to watch sodium. How does the sodium alginate measure up on sodium content? I am having trouble finding the inforrmation on-line. If it is high in sodium, is there a way to substitute it? Does it contribute to the "salty" flavor so that I can cut back on salt in the overall recipe? Thanks
Replace the initial use for water with broth? Perhaps you can infuse the flavor in from the start.
Bruh you're a genius
That's the way I've done it for years! Boil it right in some vegan chicken broth and it's flavourful AF
i always use vegetable broth instead of water when making the initial "dough" and then also boil it in the vegetable broth too
@@thelostsheepministrymedia Same.
Same here. Broth is great
I am more of a traditional homecook. I do seitan myself and shopping for sodium alginate and calcium chloride really just doesn't convince me. But the idea of steaming seitan and wrapping it tightly so it doesn't expand and become denser and less spongey than the one boiled in broth sounds like a gamechanger for me!
I knead the Gluten/water mixture for 5 minutes then let it rest for another 5. Cut it up into smaller bits then drop it in hot water just below a simmer for 30 minutes. It doesn't expand too much or get gummy. It remains stable and can be used traditionally. I just use Red Mill Vital Gluten and that's it.
when I make seitan burgers I have found a way to get rid of the bread flavor! I mix balsamic vinegar to it. for a recipe that makes about 6 burgers or 1 roast I add 1tbl of the vinegar. it totally kills that bread flavor!
great idea! do you use the "normal" balsamic vinegar, the one with the watery texture? Or the thicker one, the one that tastes kind of sweet? :)
Sarah E. Mary from Mary’s test kitchen does this, and she uses the watery kind, so that’s what I would do.
Sarah E. The watery balsamic is regular vinegar, the sweet thick balsamic would be a reduction.
I tried the balsamic vinegar, but it still came out tasting very gluten-y
Any acid can be used--distilled vinegar is the most neutral--and is essential to canceling the "wheat" flavor of seitan; use more than you think you need, and always increase dried herbs and spices by about 10% over what you would use on animal tissue.
I love how genuinely happy he gets every time he tastes what he made, I always have to smile along with him
Same!!
I know, right?!
same here :D
He has such a genuine laugh reminds me of santa claus sometimes lol
It makes me feel so happy for him. I watch these when I’m stressed sometimes because I know I’ll feel happier at the end 🤣
Wow! This is the best seitan recipe ever. I only used 1 tsp. of sage. My dough was a little under-hydrated during the mixing, but adding a bit of water fixed it right up. May add a bit more next time to increase pliancy and ease the mixer's workload. When kneading was complete, I placed the loaf in 1 cup of RO water in my Instant Pot, and then added 3 more cups pouring over the loaf. Set on manual for 60 minutes, then let it naturally release for 10 minutes. Carved it right up like a turkey, and then followed up immediately with Sauce Stache's General Faux's ChickUN recipe. Oh. Em. Gee. The texture and flavor is amazing. Stored the slices in a container covered with vegetable broth. Can't wait for day 2! Thanks for the video and the recipe.
I loved seeing the whole process!! That was incredible!!
Its cool right??? Thanks Emma!!!
"Like a fake General Tso"
A general Tso Tso, if you will
General Faux
General No?
Admiral Tso
Faux Tso
Faux Tso lol
I love that I am truly unable to do any of your recipes because it's really hard to buy stuff in my country. But I will still watch your vids even if I can't cook any of it
You should do some videos of making different types of cheeses: cream cheese, cheddar, nacho cheese, Mac and cheese, mozzarella, Parmesan, etc.
Love your videos btw!
Nut allergy free would be great, if you could do that!
Mike Trow nuts, no nuts, I’m game for any vegan cheese. I hope he releases a video soon!
YES!!! PLEASE DO THIS!!!
@@TheTrobocop i think you can substitute cashew with sunflower seeds some times.. but idk if nut allergy is also seed allergy
My Voyage nacho cheese and Mac and cheese are the easiest
I just did it today, and I can't tell you how happy I am. I've been searching for the best recipe for seitan, and I can tell this is it! My goodness, the texture is so great, and the flavor is great. You can even shred it. Thank you so much for this video, thx for sharing 💜💙❤️💚🧡💛
Thank you sooooooo much for your innovative ideas in cooking. I just today used a ingredient you vlogged , Konjac root in my chicken seitan that I cooked in the instant pot. It was THE BEST, seitan EVER and I believe the Konjac root is essential in my success.
It had the same texture, mouth feel and taste of chicken. I was absolutely floored.
I love seeing that you can make this without plastic wrap!
i've always bought it pre-made because i didnt realize how easy it was to make. i gotta change that!
Its pretty simple!! But beware the first few times you make it, it might come out weird hahah it always seems to happen hahah
Great video! I love that you revisited seitan. Your excitement, especially when you try the food, is what makes these videos so fun to watch.
haha Thank you so much
This guys should open up his own restaurant , like if you agree
100%
He’s probably making more money from his channel and restaurants can be risky. Look at Jamie Oliver’s recent restaurants closing for example.
yessss we need em vegan restaurant... with more menu
Food truck would be better, restaurants are too risky on your first go round
If only you knew how restaurants work...
My mother has been making the Gluten method for over 40 years, She makes it every year for thanksgiving and Christmas, I am going to make this in the kitchen the same time as she makes hers for Christmas and see which one is better. She bakes hers of then books it and then fries her so we SHALL see❤️👏🏽👏🏽👏🏽😃
I have found that doing a sous vide works best with seitan for texture. I found a great recipe on line for it. I usually eyeball the amount of liquid required, but it usually ends up half the amount of vital wheat gluten. I use Better Than Bouillon broth, vegetable, of course, add some nutritional yeast, onion and garlic powder, and depending on what I'm making, smoked paprika. I don't knead it very long, under 2 minutes. Divide the ball of seitan and wrap it up in plastic wrap (BPA FREE). Tie a knot on both ends, making sure liquid can't get in, and cut off the extra plastic from the ends. I boil it in broth for about 45 minutes to an hour. It does expand, so you have to make sure you leave a little bit of room on both ends of the plastic knots. I slice it horizontally and dip it in almond milk then seasoned bread crumbs for PERFECT cutlets. Cover that in vegan gravy...mmmmm
If you're wrapping it in plastic wrap in such a way that liquid can't get in, what is the point i boiling it in broth?
Any thoughts on using something like powdered kombu or ground flax instead of sodium alginate?
Personally, I prefer simmering the seitan in a well seasoned broth for about an hour instead of steaming. That way it remains moist.
Robin Wolf do you cook it while it’s wrapped?
@@LaSa1 I do not wrap it for boiling. This does make it a bit more squishy though.
Seitan goes spongy when simmered in broth
@@jamesrichard1140 a little. Kinda took a texture closer to really firm tofu or fresh cheese. I liked it.
Same. And it makes it so flavorful
you have the best cooking content and personality!
Thank you so much!!!!
I like that he's excited a lot but when he put "hahaha" into comments / community post to emulate excitement it's a bit uncanny-e xD no offense
Have you tried to force the seitan through a mincer? I wonder if that would give a better texture if you lay it out in straight from the mincer and then rolled and cooked it. Like Heston Blumenthal did with his "in search of perfection" burger. Also what about running it through a pasta machine and layering it to create a chicken like texture? Hope you test these ideas
Interesting thoughts, though gluten (dough) is extremely dense and rubbery and very challenging to even form into basic shapes, let alone trying to push a ball of it through a pasta machine die. Maybe an industrial all-metal meat grinder would work. There have been talks of pressing it into thin sheets and layering them but good luck with that ;-)
I have watched an entire 4 min commercial to support you. Dont stop making those amazing vegan videos, you hear me ???
I love seitan, I boil it wrapped in cheese cloth. I boil it in vegan chicken broth, garlic powder, onion powder, nooch and salt.
I like how bright and happy your eyes get when you say you have a new idea about food to share. Keep shining🔪🍽️
I found that simply cooking the lump in broth, without need to pack and steam it, works just fine. Less work, less waste (!) and still a perfect, chewy and firm consistency.
I've been making it this way for 14 years!! Just recently have been inspired to level up my seitan game because my hubby loves faux meats and I am just seeing the pack method!! Totally new to me. I also don't use vital wheat gluten, just plain old purpose flour!
I cook mine on water with 3 whole garlics, celery, salt and bay leaves. It comes out really good. If making posole, I cut it in pieces and drop them and they absorb the flavor of the posole.
Seitan will be the death of me-
I literally have driven myself crazy trying to make the best Seitan lol
I was thinking of giving it a go myself. After reading your comment I don't think I'll bother...my opinion of myself is already low 😂💚🌱🌍
Don't give up. I went from garbage seitan to feed-it-to-my-partner seitan.
@@beautyandthefeast4044 recipe pleaaaaase
Me too🤣this is the last try for a while 🤣I prefer jackfruit and mushrooms
@@lindamariabaxter9095 www.bettygfitness.com/post/basic-seitan Let me know how this turns out! :-)
This is way too much calcium. I'm a chemist and you don't need that much for the crosslinking to occur. The recipe in the video will leave you with a metallic salty aftertaste from the excess calcium. I know because I tried it that way. You only need about a 1/4 teaspoon of the CaCl2 instead (taking into account the molar ratio from the reaction, molar mass, and density). Otherwise the texture is great. Reminds me of shawarma.
Es lo mejor que he visto, que buena presentación gracias por compartir
This recipe with mixed silk tofu paste, is at the next level, gives a whiter color and a more tender texture, also lemon juice or vinegar of some kind takes a little taste of gluten, I wish the alginate did not come out so expensive in my country and not even pea protein 😣
I can't tell you how excited I am to have stumbled across your channel!!!! This looks AMAZING! Going to spend Christmas looking at all your recipes and doing some serious chilling! Thank you! :)
But... how to stop it tasting like, well... bread? This is the problem with wheat gluten - everything just tastes like raw dough, underneath whatever flavours you try and stick in it and on it.
I found that the brand of wheat gluten does make a difference. I use Anthony's brand and it tastes better than Bob's Red Mill. I have also heard that making your own will lessen that gluten taste.
@@micherieamor I wonder if there's anything can be done to any old brand to get rid of that taste?
@@caspianprince I think that seasoning it properly for the most part will reduce that gluten after taste. Possibly adding another flour like chickpea or even tofu may aid in reducing that gluten flavor.
@@caspianprince Apple cider vinegar!
hmm vinegar of some sort then eh... that's worth an experiment. I've tried chickpea flour but it actually turned the *texture* bready then, which is exactly what we don't want :P
I'd be really interested to see how this would work with chickpeas blended into the wet mix, like my chickwheat recipe. Or even tofu like the gentle chef recipe.
I actually have been playing with adding methyl cellulose (about a tbsp and a half) to my chickwheat recipe, to help it firm up when it's cooked, instead of softening like it usually does. I'm interested to see how calcium chloride and alginate would change that aspect as well.
Lacey!!! I have been dying to try your chickwheat!! I would be curious to see how it came out with the methylcellulose or this alginate method! I would bet a low viscosity Methylcellulose would work really well
@@SauceStache the methyl cellulose definitely helps it retain texture in things like soups or saucey stir-fries. I haven't experimented with adding more than a few tsps yet though. I need to get another order in to modernist pantry!
hey sauce stache, i think in videos like this some close up shots of tearing the thing you're making could really help convey the texture through video. great video as always!
Exactly!!!
Why did Seitan cross the road? To prove it's not chicken 😂
Awkward Vegan Siren Aryn That’s really funny, in a corny sort of way. 😂😂
@@jacksprat429 they don't call me awkward for nothing I tried. Lol
Awkward Vegan Siren Aryn You did, you did. 🤗😂
@@jacksprat429 thank you.
Hilarious!
So since you use the kitchen aide to make it faster and easier.. could you try using the instapot for steaming ?
You can use the Instant Pot for steaming. I have done it several times. You could also use a good food processor for 2 minutes instead of the Kitchen aid for 10+ minutes
Thank you for this recipe! It came out dense for me but I could probably knead it less and see if that helps. I used it in fajitas and it was great!!!
"I'm gonna make a general tso, a fake general Tso."
So, a General Faux?
Hahaha love that
Thank you for this recipe I have been making seitan and love mine but yours seems to have the extra zing with the calcium chloride and sodium alginate thanks again.
You make Seitan so exciting. I just made my 3rd batch from 2kg of flour. This time I kneaded for the full 10 minutes. Parmigiana was not vegan but was amazing. Now for some more experimentation. 😋
Love your channel. As a new veggie/almost vegan I want to find interesting food, especially meat like products but in the UK, I'm finding it hard or really expensive to buy certain products, especially liquid smoke and wheat gluten.
Your videos are so much fun and informative. I just had to sponsor you. Keep up the great work !
Thank you so much!
Could you show a recipe to make jerky from seitan? I feel like it'd work really well.
He’s already posted one.
I didn't have pea protein powder. You mentioned you could use more vital wheat gluten but didn't mention how much and if it would change its consistency.
can you steam in an instant pot to cut the time? if so, how long?
I did. 20 minutes on high and then simmered it in veg stock & mulling spices with aromatics in the Dutch oven. Came out moist and firm- perfect. I then threw it on the skillet in slices for a quick sear
Thank you for all the vegan recipes.
Forgive me if you've already done this, but have you tried making seitan using the washed flour method? Much better than using straight up VWG!
hi there: I am in love with Wash the Flour Seitan!!! No gluten taste whatsoever!! How does one convert a Vital Wheat Gluten Recipe for Seitan to a Wash the Flour recipe for Seitan? My mind can't work fast or compute it, for whatever reason.. I figure I have to figure out how much flour to use to equal to the amount of VWG that would make the same amount of seitan, in the VWG recipe. Also, how much liquid to subtract from the VWG recipe, to make it not too wet or dry... Something tells me you have worked this out already?
My go to easy recipe that goes well with anything. 1 cup wheat gluten, 1/2 cup soy sauce, 1/4 cup lemon juice. 1 table spoon vegetable stock power, 1 teaspoon garlic powder. Knead into a loose ball for a few minutes. Divide in two. Boil in a broth with more soy sauce for 45 minutes. Then fry heavily on two sides so it's chard. Then when it's hard, cut into chunks and fry with whatever flavouring - sweet and sour or something. Gives a loose meaty internal texture and a skin like outside. Has far more texture this way than over kneading and over cooking it.
You know any recipes to make a seitan type product as I can't do gluten? You think it can be done with rice flour, etc?
To avoid the drying out, put some liquid in the paper and foil before you wrap it up. Or your could wrap it in cheesecloth and put it directly in the broth.
Awesome discovery! I have made Seitan before but never like this. Question! I am currently doing a no-oil, no-sugar, very little salt, diet. Not forever but really loving what it is doing for my heart health and gut health.(finding some super cool recipes) Could I leave the canola oil out as well as that bit of sugar and still get the same result? is it for flavor and slight texture or is it essential to the chemical reaction or binding that is taking place?
It makes for a more moist seitan with a better mouth feel. You can use either tahini or twice as much peanut butter.
As a German / Russian person I love the English pronunciation of seitan. Hail seitan 🤭
I love watching your vids because you're this chubby jolly guy who really has a passion for food. You're like a kid at a candy store
This looks delicious! I have a weird texture question. I've always enjoyed very chewy texture of tripe- is there a way to make seitan chewy yet with bubbles, to resemble it? In other words, chewy, but not dense- maybe looking more like a really good sourdough bread inside. I'd love to figure this one out. And to make it then with homemade fra diavolo sauce? It would be amazeballs.
i think i accidentally achieved what you want by boiling my seitan instead of just simmering!
This video is very better than the old you did i like it cause it's mork worked with more information
You took my cooking skills to a new level 💪
Greetings from Germany 🇩🇪
Considering the wild expence of seitan, this is a great way to get seitan. Thanks
This is the best way of makeing seitan! I am changing my way for ever!
I might be slow here, but why add Alginate and CaPO4? I seem to have the opposite issue that my Seitan feels too tough / solid. I wish it was more 'fluffy'...
Just hearing your excitement in your videos makes me happy 😄
I'm going to try this for sure. I've already looked up a couple recipes with similar ingredients, but the 2 key additives you've done - I'm hoping it'll taste even more like meat.
Do you have any recommendations if this gets pressure cooked in an instant pot?
Just trying to cut down from the steaming time of two hours.
Thanks!
I've done this before in a stew - 15 min pressure cook, I put it top of all the stew ingredients. I bet you can do the same thing with the steamer thingy
What made you go with 2 hours steam time...was it the size of the loaf? I've always stuck to 30-45 minutes and it seems to be ok, but i also make 4-6 single use portions individually wrapped.
Great question! I've actually been surfing these comments to understand that as well. 😩
i was thinking,if you can do "Da" (Chinese technique in ground meat to increase springiness) will it produce more meat like texture?
Just a heads up that the book image shown right after saying it originated in China is a Japanese book.
Will you please make a video about how to make some awesome vegan gyros? That’s what I’m really missing in my life. There’s a food truck that does them in my area, but I don’t like having to track them down around town every time that I want a good gyro.
I love when you taste the food, then laugh. It makes me smile
So we have to add that other stuff also? You can't just make it with vwg? Where do you get the other stuff? I missed the recipe part.
Can you compare and contrast basic versions and do a side by side view of the differences
I love your happy energy!
this guy is honest so i trust what he says, that looks great
have you ever tried making cheese(mozzarella etc,) from plant milk? i'd love to see a video of you trying them!!
This one is pretty solid one of my favorites. th-cam.com/video/AM-4rehEWew/w-d-xo.html
Wow, nice job man. I might try it my self
Bake it at 300 F, for 2 hours, much better!! I make mine with about 1 cup olives blended with oil and spices and 2 cups gluten and bake, Love this stuff
That sounds soo good!!! Thanks for the tips
@@SauceStache Great videos, keep up the great work! Always look forward to your channel updates.
When you say bake it, are you baking it dry (just the pieces of gluten on a baking sheet) or in a broth in a glass oven dish?
@@Marcoosianism wrapped tightly in parchment, then over the parchment with foil, twist the ends, like a salami
Hi great video, I have seen more of your video's. Love them. Is it possible to add more spices and herbs (like salt, chili, sumak, etc.) initially to give the whole content already flavour and taste in stead of after baking? Bevause meat juices after baking are so typicalI and I wish to show my social group how good vegan food can be. I searched below, but 750 reactions .. could not find it 1-2-3. Thank you very much in advance! Regards! Marty
is it necessary to use a stand mixer? would a bread mixer on knead work?
Rehydrate it with some chick-un broth and then do a quick batter and fry. Bet it would pass for general tso.
I was getting a ton of comments about how often I fry things so I decided to sway away from it this time haha but yeah it would pass 100% hahaha
Blah! People like to believe that vegetarian/vegan NEEDS to be a healthy alternative. Not so!
i would really like to try this but i dont have a stand mixer. i do have a food processor, would that work. not sure if the fp can take 20 minutes of mixing someing that stiff
Wondering where you get your sodium alginate and calcium chloride? I went to several grocery stores today and no one had any. Wheat gluten as easy to find although quite expensive.
stand mixer? blender? alginate? a bit complicated for my liking, but I bet this tastes bomb
would adding those 2 ingredients to washed flour method work?
Ever think of smoking seitan instead of steaming? Also wonder if you could make jerkey out of it
I love this guy! All of his recipes are DOPE 😛
Can seitan go through a meat grinder for crumbles from scratch?
Is it possible to use potassium alginate instead of sodium alginate?
I was watching a local tv show today and I saw a mouthwatering pasta dish using prosciutto and Parmesan cheese, so I got a wonderful thought🤔 how can I make this and what can I use as a duplicate for the prosciutto? I’m thinking eggplant, maybe? I am not a fan of mushrooms, so I am wondering what do you think? Are you up for the challenge?
Can you tell me about the spec of the blender and stand mixer which you used.
Vegan: "okay so the whole world already thinks we're crazy. I just invented a tasty vegan product. What can we name it to make things worse?"
Other vegan: "uh... Satan?"
Vegan: "thats it! You're a genius!"
Haha, well at least it’s memorable!
But, and I had to look this up, _seitan_ is a Japanese word and it probably comes from _“shokubutsu- _*_sei_*_ _*_tan_*_ paku”_ or in English ”vegetable protein”:
www.nihongomaster.com/dictionary/entry/75365/shokubutsuseitanpaku
Hear it pronounced in Japanese:
translate.google.com/#view=home&op=translate&sl=ja&tl=en&text=しょくぶつ%20-%20せい%20たんぱく
Seitan has been around for centuries.
all that kneading doesnt make it tough and dry? also do you have a search box on your website? i dont see it and i cant find the recipe for the seitan? thank you
Interesting additions. I’m still looking for a good seitan recipe that is juicy. The best texture I’ve found so far is by using blended chickpeas in their aquafaba along with vital wheat gluten. I may have to mix in a few of your ingredients here to see how that works. Awesome video 🌱❤️
The seitan I make you actually put in the oven in a pot full of broth
@@WetHands sounds good. Care to share your recipe and how you prepare it? I get too many bubbles in mime after it done
@@shebaby44 www.eatfigsnotpigs.com/vegan-chick-fil-a-deluxe-sandwich/
I've also found stovetop boil better if you boil in the stock too! I've made nuggets by just dropping them straight in the broth no tinfoil
No but seriously that looks delicious sharing it on my cruelty free group. I am so going to try it too!!
Your videos are amazing!!!!
You should open a chain of vegan stores , restaurants & or at least bring to market!
Hi, thanks so much for sharing all this great information! My local grocery store has soy or whey isolate protein powder in bulk so I don't have to commit to a whole pound. Can I replace the pea protein with either of these? Do you think one would work noticeably better than the other? The whey has about 26g and the soy has about 12g of protein per 30g of powder. The soy is about $5 cheaper per pound so a plus if it would work.
The whey protein is not vegan and the soy protein isolate can cause health issues. Hope that helps you decide.
I eat what I want except I do need to watch sodium. How does the sodium alginate measure up on sodium content? I am having trouble finding the inforrmation on-line. If it is high in sodium, is there a way to substitute it? Does it contribute to the "salty" flavor so that I can cut back on salt in the overall recipe? Thanks
Can do a vid on how to cook king oyster mushrooms without them being chewy?? Chicken like version??
@El Hoffman thanks, but for how long?
Im curious how it would be if you combined this with jack fruit
I can’t find calcium chloride in my country but o can easily find calcium lactate would that work ?
QUESTION: Can I use Agar Agar instead of the alginate and chloride?
so excited to try this. my seitan always comes out so spongy and dense!
This will still be slightly spongy but less dense! More able to soak up broths and flavors!! Let me know what you think