This is by far THE best seitan I've ever made. Yes the texture is on point, yes it shreds just like cooked chicken breast, but what impressed me most was the FLAVOR!! No off putting vital wheat gluten taste!!!! The ingredients are similar to ones I've tried many times before, however, it always had that VWG flavor. Maybe it's the pea protein. Actually, I didn't have pea protein...substituted mung bean powder which worked GREAT. This is the seitan recipe for which I've been searching for so long. You rock. Can't thank you enough.
You are very welcome - I will only share recipes I have put everything into perfecting :) Good to know about the mung bean powder as well, thanks for that.
Besides the English Accent the birds chirping with music 7:11 is wonderful Seitan's Red Robins?, AnyDrOwlWho? Pasta etc 10-15 min , is it really necessary to cook seitan for 1 hr everyone seems too , what is the minimum cooking time ? without a pressure cooker of course ; and is yeast necessary needed or OK without added yeast ?
Yall when I tell you I literally mess up EVERY Seitan batch I try and make. I MESS UP SEITAN EVERY TIME! But when I tried this method!! FLAWLESS! SHREDDED! NOT SPONGY, NOT RUBBERY. This video saved me so much trouble and thanks to it I don’t think I’ll have another failed attempt ever again! 🤩🙌🏾
Made this today. Turned out great! I'd post a photo of the final product if I knew how to upload it easily. I used my Instant Pot to cook it. I put 1.5 cups of water in the bottom of the pot, then placed the wire shelf on top of water and laid both packages on top and pressure cooked it for 45 min letting it release pressure naturally when done. Wonderful shreds. The first package I shredded and mixed in BBQ sauce, then heated it up. My husband loved it! The second package is in my fridge. I left it in bigger chunks and hope to dip it in a breading and fry it tomorrow. Thanks for sharing your method in such an easy to watch and understand video!
That's brilliant! I'm glad it worked for you :) You could join The Seitan Appreciation Society in Facebook and post? There are around 100k of us! If you share the link to this video I would be very appreciative :)
Yes, I’ve been taking a handful of shreds out of the freezer, defrosting in the microwave, then briefly sautéing w onion and mixing with barbecue sauce to make a great sandwich. Wonderful!
Besides the English Accent the birds chirping with music 7:11 is wonderful Seitan's Red Robins?, AnyDrOwlWho? Pasta etc 10-15 min , is it really necessary to cook seitan for 1 hr everyone seems too , what is the minimum cooking time ? without a pressure cooker of course ; and is yeast necessary needed or OK without added yeast ?
I was mesmerised by the finished product. Can't believe how that shreds. Cannot wait to have a go using this recipe. I Am so so grateful for people YOU who take time to perfect or improve on recipes and generously and unselfishly share on TH-cam. I am eternally grateful because you save me time and the hassle of figuring it out myself. Bless 🙏🏼☀️
It’s really shreddiest!!!! Didn’t have pea protein so I used potato flakes , come out very shredded! Next time will definitely have pea protein! It’s an amazing process!!! Thanks so much!!!
Followed your instructions exactly and it came out perfect. I used it to make butter chicken and hosted my family. They said they couldn’t tell it wasn’t chicken! I appreciate you making this tutorial :)
I made this and it turned out fantastic! I posted it to The Seitan Appreciation Society and named you. I added some other aromatics. I have one going now that is a darker version with very different aromatics. I am curious how it turns out.
Thank you sooooo much I have made this several times. The food processor method is a game changer. I have been experimenting with seiten on and off for 30 years, and have thrown out far more than what was consumed. Your method is the only one that has resulted in a truly elastic stretchy dough. Thank you for revealing the secret
I have made this many times. It's pretty much fail proof and awesome. It give me so many shreds for ages. I freeze them in portions. Thank you for this awesome and easy recipe 😊
I had a basically strong dislike against seitan (due to macrobiotic prep in 70/80's) But I was intrigued by this recipe and tried it out for my birthday dinner; I used it as a 'shoarma' ; Both vegetarians and meat eaters alike, enjoyed it thoroughly as well as my self. Thank you
I made this (finally, found you recipe weeks ago. It's the wettest Seitan mix that I have ever used. But it worked as described. I liked tying the knots. It was more fun untying them, it was something of a puzzle to be worked out. Used a pressure cooker for 1 hour. The resultant shreds are just as in the video. I didn't bother peeling as I felt like the variation in texture would enhance a finished dish, much like meat is never all the same texture (sinews etc.). Thanks
I spent many, many weeks playing about different % of wet and dry mix, and VWG %. It definitely is a wetter dough than many others suggest. That's why I say its all in the process, as the food processor really brings it together with the heat and the aggressive kneading. I think it makes for a lovely juicy bite as a result! And I'm glad it came together well for you!
Just made this today. Thank you so much for a great video and recipe. My husband and myself went vegan 5 months ago and are always looking for good recipes. Game changer! Thank you and God Bless!
You can swap the foil for a kitchen towel that you tie very close to the package with baking paper. It works perfectly and you can avond single use of foil.
I cannot tell you how much I appreciate this recipe. Extremely clear directions and a great result. I had been intimidated about making seitan but no longer. Thank you!
Thank you so much for the kind words! I'm in the process of editing my next (and extremely belated!) video and this feedback has really helped 🙂 welcome to the wonderful world of seitan!!
You are a rock star! I tried a different recipe that used chickpeas and a stand mixer but the texture never came out right. This recipe was amazing! So shreddy! I used unsweetened protein powder which is pea protein but also contains quinoa and chia powder, worked fine. Cooked in an instant pot but had to double the time to 90 minutes (45 definitely not cooked)) Thank you SO much for taking the time to create this video!
That is exactly the texture I was trying for the few times I've tried to make seitan. I never managed it though, and was not happy with what I had made. I'll give this method a try for sure. Thanks man!
@@GreenEdgeHealth I think that the gluten wasn't developed enough the time I made it in the past so a few days ago I bought a food processor. When I make more ill post.
Thank you so much! Apparently the 1000 Watts mixer is what makes the difference, as I've made it practically the same way with a 400 Watts stand mixer, without it coming out as smooth and shreddable. Kudos, indeed!
i wish i could hit the billions of likes button. please make more videos---you are amazing at showing details in the video and such a great voice! with this recipe, i've now joined your cult and subscribed! thank you for sharing!
I just watched Gaz Oakley do his version of KFC's vegan burger, using mushrooms as the basis of the patties. The problem is that I know someone allergic to mushroom so I'm thinking that using this seitan, with that recipe's crust might be the best of both worlds. Thanks for sharing!
This was awesome! Look, texture and taste spot on. I was thinking to myself that it actually tasted better than carnivore chicken. P.s. I didn’t bother to untie it because it shredded fine as it was.
Bonjour, je viens de réaliser votre recette et tellement impressionnant!!! Je suis cuisinier et végétarien et je ne trouve rien à modifier c’est juste parfait !!! Merci beaucoup pour votre générosité !!!! Maintenant plus d’excuses pour continuer à manger autre chose !! J’ai mis un pouce 👍 et je suis abonné !! Merci encore 🙏
I just want to comment that while I await trying this, your set-up was refreshing-directions, thorough and visuals, extremely neat. Superior technique!
Just wanted to stop by and tell you how impressed I was with this recipe. I’ve been making seitan for years now, but these are by far the best results I’ve gotten. Thank you so much for sharing.
I'm going to try this tomorrow, you mention it can also be cooked in a pressure cooker, how long would you recommend? I'll be using an instant pot. Thank you!
What is the best way to store this? Will a double-deck steamer cook both packages evenly? Also, when you swing it, will it accidentally touch the floor?
Oh i love this process im atthat stage in life wher kneeding and multiple rinceing is very challenging. So to hv tools to help save a lot of money in the long run. Ty.
So I had a bit of trouble. My food processor is 2000 watt so I used it for half the time but I think the gluten broke down. Also my protein powder has more than just pea so that may be the trouble as well. I couldn't make it into a sausage or knot it. I've plaited it but it just merged into one lump. It's cooking now in the instant pot but I don't think there will be shreds. What would you suggest with a 2000 watt processor? Thank you Update.. with my 2nd attempt I replaced the protein powder with chickpea flour and potato flakes and it worked! I also processed half the batch for 1 minute each in the 2000 watt processor. Thank you so much for the great recipe ❤
Wow! That is most impressive! It looks easy enough, and with all seitan "projects" it does have several steps, but is looks a lot cleaner than most. Thank you for sharing! 👍😊
Great video! Made this in my tiny rv kitchen. Had smaller processor, and hand kneaded more, but turned out great! Thank you! Will post picture on FB group. :)
I’ve been a vegan for over 18yrs, and have tried many recipes with vital wheat gluten with lots of twists. I must say you did a great job in texture and the final results looked amazing! I’ll definitely try your recipe and let you know how he comes out. Thank you for the recipe 🙏🏼
Thanks! I have had some sort of success using a dough hook. I had it kneading on medium speed for about 45 mins to an hour! Nothing close to the success with a food processor, though.
From Wollongong NSW Australia. Phallus lol lol lol love it!!!! Trying this today. I can't afford the pea protein isolate so I'm using simmered soft lentils instead. I would also try simmered yellow split peas, chickpeas, firm tofu, things like that. I also don't have a steamer, but I do have a tray with a rack I can insert inside. I'll put water in that to steam the vwg packages and cover the whole thing with foil and do it in the oven, checking the water level from time to time. Fingers crossed it works out.
I've actually never experimented with baking seitan. I wouldn't put the temperature too high as gluten tends to puff up under really hot heat. You can actually make up a stock and simmer the dough unwrapped for around 1.5hrs. Just make sure the simmer is only just bubbling ever so slightly so it maintains a tight knotted dough and doesn't puff up! And that's a great idea trying different additions. It really is mostly in the method so you should see similar results. Just maybe think about the additional water content being added with cooked lentils etc. You may want to lower the water added from elsewhere a bit.
I did a half batch and tried baking it at 170 °C for 1 hr 15mins and it worked great. I just made sure I scrunched the baking paper under cold running water to increase the steam situation within the 'parcel' once it was wrapped in foil. So, yeah. It did work. And, yes, I did reduce the liquid component, added slightly more miso an even added 1Tbl of dried shitaki mushrooms that I whizzed up in the bullet blender. It was SOO GOOOOOOD!!!!! I love this shredded seitan chicken flash fried in a hot pan with a little oil.
Besides the English Accent the birds chirping with music 7:11 is wonderful Seitan's Red Robins?, AnyDrOwlWho? Pasta etc 10-15 min , is it really necessary to cook seitan for 1 hr everyone seems too , what is the minimum cooking time ? without a pressure cooker of course ; and is yeast necessary needed or OK without added yeast ?
I'm going to make my first mock meat and I am so grateful to have found you. I am excited to try this recipe. Thank you for sharing❣️ Does this freeze well? And if so, in what stage am I able to do that?
I'm going to try this but with sour dough that has had the starch washed out, then seasoned appropriately. Or maybe I'll do it like your recipe, add some starter, and let it hang out for a bit to ferment.
That will depend on what % protein is in the flour, as that's the % of the weight of flour you start with that'll be left! E.g. 1kg flour that has 10g per 100g, will leave you with just over 100g of gluten dough.
Looks amazing! I have been searching for the perfect shredded seitan for such a long time. I think I finally found it 😊 Looking forward to try this recipe out. Hope you will upload more videos in the future. Much love from a fellow vegan 🌱
This looks amazing, that texture! Will definatley make this, will make a fantastic difference to my meals.Thanks for the tutorial, it was enjoyable to watch.
Hey, great recipie, haven't tried it yet but it gave me a lot of ideas like blending and seasoning the dough was a big win. I tried adding a bit of lard, 10-20% to varying success. It made it much tastier but made it harder to work with. It's not really "pure" if you catch my drift, I'd like to try it with vegetable based shortening in the future. (It has to be shortening, liquid doesn't mix and behave in dough well). Am definatly looking to try with pea protein If you're worried about the foil leaking you can instead try putting the dough in the center, fold in half. Roll the dough with both sheets 2 or three times. Then you can roll the excess into really tight folds on all 3 sides. and fingers crossed you should get a perfect seal every time :) it shoulg explode from steam before water gets through
I will always advocate against using animal products - hence recreating an alternative :) liquid mixes great with vital wheat gluten - you should give the recipe a go!
I had given up on seitan after many years of failed attempts. Then I came across this recipe. This is INCREDIBLE. Both the taste and texture are amazing. It was so kind of you to share this recipe. THANK YOU!!!!! I’m still trying to figure out exactly how long to cook in the instant pot and wether to cook on pressure or steak mode. First trial was a bit of both.
Hello,,, its a great method to make textured mock meat ,,but I think elastic something I recommendd to mix some soy junks or tofu for recepe wl get more tenderness,,,,😮,thanks from Babylon 🇮🇶 lraq
Hey Green Beets, thanks for the shredded Seitan Chicken method, looks great, can't wait to try it. How long does the final product keep in a fridge and can you freeze it?
Up to 7 days in the fridge and it is freezable. I flash freeze on trays then put in containers so the pieces don't stick together. They will succumb to freezer burn eventually if in a container so I wouldn't freeze for longer than a few months max unless you can vacuum pack then they're good for 6 months!
I'm making it again. a new experiment: same process as before (with a stand mixer to compliment a weak food processor). this time one of the loaves is not braided at all, but just a big hunk that i snaked over and over and folded up... i want to see if i can get decent chicken patties by making slices in a little "loaf", will let you know how it works out!
@@GreenEdgeHealth they turned out amazing! i marinated them in tamari, ginger and garlic, i indeed did coat them in batter and panko and fried them, but all of the fibers were aligned and veritcal relative to the patty so they were just stellar! very tender and breaking apart, actually more like pork tenderloin. the remainder of the seitan batch i made in the normal way as sort of woven challah strips and wow this time it was beyond shreddy, holy smokes thanks so much for your work here! it's just a huge huge leap for me! thanks again! You've definitely turned me into a seitan worshipper!
@@willeizlini There is always something fun to experiment with in Seitan! Maybe you could use pork-style spices instead (ingredients like miso paste, mustard, allspice and white pepper can be nice for this!) and also make a slightly drier dough then you will have that pork style! It's just a bit harder to attain such shreddiness when trying to replicate the drier nature of pork so there's that to consider :)
Absolutely genius. I have made things with seitan before, and, even though I never knew what to do to get the texture down, when watching your video I knew exactly why you were doing what you were doing :))) Thanks so much for making my seitan game even better!
This recipe is great, thanks so much. However I getninto a right mess with my food processor on the processing of the 4 portions- on the second minute the dough creeps up the middle inside of the spinning blade and cleanup and emptying the mixer is a nightmare. Anyone know how I can avoid this happening? TiA
This has tended to happen to me before when I've over-processed. Or, if I have put too much in the processor. When it gets to the final stage of processing its incredible malleable so maybe check if each is done earlier or try smaller pieces? It depends on the Power and size of your processor there.
Hi! I hope you see this message despite the video being a bit old. I’ve been having trouble recreating this recipe. While the flavor is spot on, I’m struggling with the texture. I followed your tips to check if the dough was kneaded long enough in the food processor, and even processed it an extra 15-30 seconds for each portion of dough before recombining. However, the final product still comes out soft and a bit gummy. Do you have any suggestions on what I could do differently? I’d really appreciate your help. Thank you!
Ii find you don't need to as much with washed flour. However, if you're mixing in other fresh foods such as tofu or beetroot then definitely follow the same approach.
It keeps the dough contained, which produces denser, meatier shreds. If you didn't wrap it, it would expand more and when it contracts again as it cools, the texture will be less dense (and wrinkly!)
This is by far THE best seitan I've ever made. Yes the texture is on point, yes it shreds just like cooked chicken breast, but what impressed me most was the FLAVOR!! No off putting vital wheat gluten taste!!!! The ingredients are similar to ones I've tried many times before, however, it always had that VWG flavor. Maybe it's the pea protein. Actually, I didn't have pea protein...substituted mung bean powder which worked GREAT. This is the seitan recipe for which I've been searching for so long. You rock. Can't thank you enough.
You are very welcome - I will only share recipes I have put everything into perfecting :) Good to know about the mung bean powder as well, thanks for that.
@@GreenEdgeHealth I wonder if garbanzo flour will work for the pea protein, like the mung bean flour.
@@lindapitchford4941 Yes that will also work. As I mentioned in the video, it's mostly the technique that gets these results (and partly rhe ratios).
Besides the English Accent the birds chirping with music 7:11 is wonderful Seitan's Red Robins?, AnyDrOwlWho? Pasta etc 10-15 min , is it really necessary to cook seitan for 1 hr everyone seems too , what is the minimum cooking time ? without a pressure cooker of course ; and is yeast necessary needed or OK without added yeast ?
@@massudddecat7449 hg6fghh
Yall when I tell you I literally mess up EVERY Seitan batch I try and make. I MESS UP SEITAN EVERY TIME! But when I tried this method!! FLAWLESS! SHREDDED! NOT SPONGY, NOT RUBBERY. This video saved me so much trouble and thanks to it I don’t think I’ll have another failed attempt ever again! 🤩🙌🏾
Made this today. Turned out great! I'd post a photo of the final product if I knew how to upload it easily. I used my Instant Pot to cook it. I put 1.5 cups of water in the bottom of the pot, then placed the wire shelf on top of water and laid both packages on top and pressure cooked it for 45 min letting it release pressure naturally when done. Wonderful shreds. The first package I shredded and mixed in BBQ sauce, then heated it up. My husband loved it! The second package is in my fridge. I left it in bigger chunks and hope to dip it in a breading and fry it tomorrow. Thanks for sharing your method in such an easy to watch and understand video!
That's brilliant! I'm glad it worked for you :) You could join The Seitan Appreciation Society in Facebook and post? There are around 100k of us! If you share the link to this video I would be very appreciative :)
Yes, I’ve been taking a handful of shreds out of the freezer, defrosting in the microwave, then briefly sautéing w onion and mixing with barbecue sauce to make a great sandwich. Wonderful!
@@GreenEdgeHealth How do you mask trhe biter taste of pea protein?
Besides the English Accent the birds chirping with music 7:11 is wonderful Seitan's Red Robins?, AnyDrOwlWho? Pasta etc 10-15 min , is it really necessary to cook seitan for 1 hr everyone seems too , what is the minimum cooking time ? without a pressure cooker of course ; and is yeast necessary needed or OK without added yeast ?
@@albertobeto5362 the bitter/bready aftertaste of the VWG 🤢🤢
I was mesmerised by the finished product. Can't believe how that shreds. Cannot wait to have a go using this recipe. I
Am so so grateful for people YOU who take time to perfect or improve on recipes and generously and unselfishly share on TH-cam. I am eternally grateful because you save me time and the hassle of figuring it out myself. Bless 🙏🏼☀️
Hands down the best Seitan recipe and instructional video.
I made it right away and it truely was impressive! My go to recipe.
It’s really shreddiest!!!! Didn’t have pea protein so I used potato flakes , come out very shredded! Next time will definitely have pea protein! It’s an amazing process!!! Thanks so much!!!
Followed your instructions exactly and it came out perfect. I used it to make butter chicken and hosted my family. They said they couldn’t tell it wasn’t chicken! I appreciate you making this tutorial :)
I made this and it turned out fantastic! I posted it to The Seitan Appreciation Society and named you. I added some other aromatics. I have one going now that is a darker version with very different aromatics. I am curious how it turns out.
Thank you sooooo much I have made this several times. The food processor method is a game changer. I have been experimenting with seiten on and off for 30 years, and have thrown out far more than what was consumed. Your method is the only one that has resulted in a truly elastic stretchy dough. Thank you for revealing the secret
I have made this many times. It's pretty much fail proof and awesome. It give me so many shreds for ages. I freeze them in portions. Thank you for this awesome and easy recipe 😊
I had a basically strong dislike against seitan (due to macrobiotic prep in 70/80's) But I was intrigued by this recipe and tried it out for my birthday dinner; I used it as a 'shoarma' ; Both vegetarians and meat eaters alike, enjoyed it thoroughly as well as my self. Thank you
I made this (finally, found you recipe weeks ago. It's the wettest Seitan mix that I have ever used. But it worked as described. I liked tying the knots.
It was more fun untying them, it was something of a puzzle to be worked out.
Used a pressure cooker for 1 hour.
The resultant shreds are just as in the video.
I didn't bother peeling as I felt like the variation in texture would enhance a finished dish, much like meat is never all the same texture (sinews etc.).
Thanks
I spent many, many weeks playing about different % of wet and dry mix, and VWG %. It definitely is a wetter dough than many others suggest. That's why I say its all in the process, as the food processor really brings it together with the heat and the aggressive kneading. I think it makes for a lovely juicy bite as a result!
And I'm glad it came together well for you!
Just made this today. Thank you so much for a great video and recipe. My husband and myself went vegan 5 months ago and are always looking for good recipes. Game changer! Thank you and God Bless!
Keep it up! I always say going vegan is an expansive culinary adventure rather than a restriction!
I loved everything about your video--your tips, your voice, the music! I'm off to the kitchen now, sudden change of plans...
Great to hear, thank you! I'm excited to see the outcome if you post it in the SaS group. Let me know if you have any issues :)
New to the channel, subscribed because it's a good vibe ✨️
You can swap the foil for a kitchen towel that you tie very close to the package with baking paper. It works perfectly and you can avond single use of foil.
Greetings from Australia. You have the best vegan channel on youtube by a country mile. Thank you.
Thank! I cannot wait to try this! Definitely a method I’ve not seen before. Based on the comments it takes great & not so “seitany.”
I cannot tell you how much I appreciate this recipe. Extremely clear directions and a great result. I had been intimidated about making seitan but no longer. Thank you!
Thank you so much for the kind words! I'm in the process of editing my next (and extremely belated!) video and this feedback has really helped 🙂 welcome to the wonderful world of seitan!!
You are a rock star! I tried a different recipe that used chickpeas and a stand mixer but the texture never came out right. This recipe was amazing! So shreddy! I used unsweetened protein powder which is pea protein but also contains quinoa and chia powder, worked fine. Cooked in an instant pot but had to double the time to 90 minutes (45 definitely not cooked)) Thank you SO much for taking the time to create this video!
You're welcome! :)
That is exactly the texture I was trying for the few times I've tried to make seitan. I never managed it though, and was not happy with what I had made. I'll give this method a try for sure. Thanks man!
Let me know how it goes if you can!
@@GreenEdgeHealth I think that the gluten wasn't developed enough the time I made it in the past so a few days ago I bought a food processor. When I make more ill post.
Thank you so much! Apparently the 1000 Watts mixer is what makes the difference, as I've made it practically the same way with a 400 Watts stand mixer, without it coming out as smooth and shreddable. Kudos, indeed!
Making this now! 🤤
So excited but if steaming is 01:45:00 how long to pressure cook on high? 01:00:00 (1hr)?
This is the best method ever and the taste is so good! Can't thank enough 🙏 God bless you!
i wish i could hit the billions of likes button. please make more videos---you are amazing at showing details in the video and such a great voice! with this recipe, i've now joined your cult and subscribed! thank you for sharing!
Thank you so much! You made my day. I may share the rest of my recipes and techniques if I can find the time :)
Duuuuuude, i i'm speechless your vídeo is amazing! Thanks for the knowledge
Thank you so much for the kind words :)
I just watched Gaz Oakley do his version of KFC's vegan burger, using mushrooms as the basis of the patties. The problem is that I know someone allergic to mushroom so I'm thinking that using this seitan, with that recipe's crust might be the best of both worlds. Thanks for sharing!
There is no one allergic to mushrooms. Fake allergy.
This is beautiful ❤ I'm just starting out going Plant-based/vegan. I can't wait to try Seitan
This was awesome! Look, texture and taste spot on. I was thinking to myself that it actually tasted better than carnivore chicken. P.s. I didn’t bother to untie it because it shredded fine as it was.
Bonjour, je viens de réaliser votre recette et tellement impressionnant!!! Je suis cuisinier et végétarien et je ne trouve rien à modifier c’est juste parfait !!! Merci beaucoup pour votre générosité !!!! Maintenant plus d’excuses pour continuer à manger autre chose !! J’ai mis un pouce 👍 et je suis abonné !! Merci encore 🙏
Merci! Je suis content que tu l'aimes!
the best shreddable seitan recipe ive ever seen thank you for sharing with us how to make it, i cant wait to make vegan wings with this recipe!
Can the pea protein be substituted with garbanzo flour?
How many servings would you consider this to be?
I just want to comment that while I await trying this, your set-up was refreshing-directions, thorough and visuals, extremely neat. Superior technique!
Thank you very much!!
Just wanted to stop by and tell you how impressed I was with this recipe. I’ve been making seitan for years now, but these are by far the best results I’ve gotten. Thank you so much for sharing.
Glad to hear it :)
@GreenEdgeHealth Which is more important: the VWG being 230 grams, or it being 1 1/2 cups?
My package is 30 grams per quarter cup.
I'm going to try this tomorrow, you mention it can also be cooked in a pressure cooker, how long would you recommend? I'll be using an instant pot. Thank you!
Best recipe I’ve seen yet. Is this guy still making videos?
I have some plans...!
Awesome shreds! Pea protein, aye? I must try that!
Yep! I prefer the firmer bite it gives when heated!
I can’t wait to try your recipe. It looks great. Thanks for posting this recipe.
What is the best way to store this? Will a double-deck steamer cook both packages evenly?
Also, when you swing it, will it accidentally touch the floor?
Thank you so much for this informative video! I would pay for this type of content!!!
Oh i love this process im atthat stage in life wher kneeding and multiple rinceing is very challenging. So to hv tools to help save a lot of money in the long run. Ty.
Okay this need to be go around pls ... this is awesome !
this video need more clicks and views pls, thanks sir for that amazing recipe and technique
i never thought Jarvis would teach me how to make seitan. this is awesome.
😅
Thank you so much for this recipe. I’m trying it for the first time today, I am so excited to see how this will turn out. Thanks again.
Let me know how it goes if you can! ☺️
Amazing! Please link the products you used.
So I had a bit of trouble. My food processor is 2000 watt so I used it for half the time but I think the gluten broke down. Also my protein powder has more than just pea so that may be the trouble as well. I couldn't make it into a sausage or knot it. I've plaited it but it just merged into one lump. It's cooking now in the instant pot but I don't think there will be shreds. What would you suggest with a 2000 watt processor? Thank you
Update.. with my 2nd attempt I replaced the protein powder with chickpea flour and potato flakes and it worked! I also processed half the batch for 1 minute each in the 2000 watt processor. Thank you so much for the great recipe ❤
Wow! That is most impressive! It looks easy enough, and with all seitan "projects" it does have several steps, but is looks a lot cleaner than most. Thank you for sharing! 👍😊
Thank you!
Beautiful! Will definitely try this. Thank you so much for the detailed explanations.
Thank you - it's the only way I know how 🤷♂️😅
That is *wild* .It looks exactly like chicken! I’m gonna have to try this.
You'll have to let me know how it goes!
I’m so glad I found this recipe!! The shreds are tasty and easy to make.
Great video! Made this in my tiny rv kitchen. Had smaller processor, and hand kneaded more, but turned out great! Thank you! Will post picture on FB group. :)
Brilliant!
I’ve been a vegan for over 18yrs, and have tried many recipes with vital wheat gluten with lots of twists. I must say you did a great job in texture and the final results looked amazing! I’ll definitely try your recipe and let you know how he comes out.
Thank you for the recipe 🙏🏼
Wow, just incredible. I can’t wait to try this. Thank you!
I wonder if using a mixer for 10 minutes would do the same result instead of food processor. Thanks so much for sharing!
Thanks! I have had some sort of success using a dough hook. I had it kneading on medium speed for about 45 mins to an hour!
Nothing close to the success with a food processor, though.
@@GreenEdgeHealth Ah, ok. Thank you for the response.
Do you actually know what happens During the mixing procedure... ? Yes everything gets stickier and softer. But du you know why.... ?
That looks WONDERFUL! Can't wait to try it!! Thanks so much for taking the time to make the video!
Wowww I feel blessed for finding this video, thanks! I will subscribe!
From Wollongong NSW Australia. Phallus lol lol lol love it!!!! Trying this today. I can't afford the pea protein isolate so I'm using simmered soft lentils instead. I would also try simmered yellow split peas, chickpeas, firm tofu, things like that. I also don't have a steamer, but I do have a tray with a rack I can insert inside. I'll put water in that to steam the vwg packages and cover the whole thing with foil and do it in the oven, checking the water level from time to time. Fingers crossed it works out.
I've actually never experimented with baking seitan. I wouldn't put the temperature too high as gluten tends to puff up under really hot heat.
You can actually make up a stock and simmer the dough unwrapped for around 1.5hrs. Just make sure the simmer is only just bubbling ever so slightly so it maintains a tight knotted dough and doesn't puff up!
And that's a great idea trying different additions. It really is mostly in the method so you should see similar results. Just maybe think about the additional water content being added with cooked lentils etc. You may want to lower the water added from elsewhere a bit.
I did a half batch and tried baking it at 170 °C for 1 hr 15mins and it worked great. I just made sure I scrunched the baking paper under cold running water to increase the steam situation within the 'parcel' once it was wrapped in foil. So, yeah. It did work. And, yes, I did reduce the liquid component, added slightly more miso an even added 1Tbl of dried shitaki mushrooms that I whizzed up in the bullet blender. It was SOO GOOOOOOD!!!!! I love this shredded seitan chicken flash fried in a hot pan with a little oil.
Besides the English Accent the birds chirping with music 7:11 is wonderful Seitan's Red Robins?, AnyDrOwlWho? Pasta etc 10-15 min , is it really necessary to cook seitan for 1 hr everyone seems too , what is the minimum cooking time ? without a pressure cooker of course ; and is yeast necessary needed or OK without added yeast ?
Can’t wait to see more content from you! Amazing stuff you have here! Congratulations!
Whoa take a lot of time to make the perfect food. Thank you so much
Easy to follow video thank you for sharing 😊
I'm going to make my first mock meat and I am so grateful to have found you. I am excited to try this recipe. Thank you for sharing❣️
Does this freeze well? And if so, in what stage am I able to do that?
Freeze after shredding - best to flash freeze on trays before potting or bagging up :)
I will try this tomorrow - wish me luck! Also, I’m from Chicago and I couldn’t help but to notice your shirt 😂
Home of the amazing Fall Out Boy :) Good luck!
This looks really good, defo going to give this a try 👌🏻
Thank you! Let me know how it goes :)
I'm going to try this but with sour dough that has had the starch washed out, then seasoned appropriately. Or maybe I'll do it like your recipe, add some starter, and let it hang out for a bit to ferment.
That will depend on what % protein is in the flour, as that's the % of the weight of flour you start with that'll be left! E.g. 1kg flour that has 10g per 100g, will leave you with just over 100g of gluten dough.
@@GreenEdgeHealth Yeah I found this out the hard way. Basically everything I started with washed away.
Thanks for this! I’m gonna use this seitan method this weekend for some chicken and waffles.
"WoW" "Phenomenal" I can't wait to make......."Gratitude"
This is by far the best and easiest recipe to follow for seitan Iv seen! I’ll definitely be trying this!
Looks amazing! I have been searching for the perfect shredded seitan for such a long time. I think I finally found it 😊 Looking forward to try this recipe out. Hope you will upload more videos in the future. Much love from a fellow vegan 🌱
This looks amazing, that texture! Will definatley make this, will make a fantastic difference to my meals.Thanks for the tutorial, it was enjoyable to watch.
I’m going to be trying this. I’ve made seitan once before but it just had an off putting sponge texture; I like the actual shreds I see here though!
Let me know how it goes!
I love this concept and your video is amazing :) Thank you so much for posting this! Looking forward to making this next week :)
Great recipe! Can you substitute the pea flour with chickpea flour?
You can indeed :)
@@GreenEdgeHealth Thanks! Will be making it today 🙂
@@PresenceWithPurpose Nice! Let me know how it goes!
@@GreenEdgeHealth I surely will!
@Green Beets Kitchen I'm impressed. Everything came out quite lovely. Thanks for sharing the recipe.
This recipe is absolutely excellent - definitely the best I've tried. Thank you so much for sharing!
Is there a sub substitute for the pea protein isolate? I’m still trying to find it. Thanks for an amazing recipe. I can’t wait to try it.
Thank you for sharing this...truly appreciate it..
Thank you so much for sharing this recipe. It would be so awesome if you could share your ham recipe as well. :)
Hey, great recipie, haven't tried it yet but it gave me a lot of ideas like blending and seasoning the dough was a big win. I tried adding a bit of lard, 10-20% to varying success. It made it much tastier but made it harder to work with. It's not really "pure" if you catch my drift, I'd like to try it with vegetable based shortening in the future. (It has to be shortening, liquid doesn't mix and behave in dough well). Am definatly looking to try with pea protein
If you're worried about the foil leaking you can instead try putting the dough in the center, fold in half.
Roll the dough with both sheets 2 or three times.
Then you can roll the excess into really tight folds on all 3 sides.
and fingers crossed you should get a perfect seal every time :) it shoulg explode from steam before water gets through
Tahini is a great ingredient to add richness and flavor. It does seem to inhibit gluten formation however.
I will always advocate against using animal products - hence recreating an alternative :) liquid mixes great with vital wheat gluten - you should give the recipe a go!
I am blown away by how amazing this came out after my first try!! 🙏🏼🙏🏼!!
I had given up on seitan after many years of failed attempts. Then I came across this recipe. This is INCREDIBLE. Both the taste and texture are amazing. It was so kind of you to share this recipe. THANK YOU!!!!! I’m still trying to figure out exactly how long to cook in the instant pot and wether to cook on pressure or steak mode. First trial was a bit of both.
*** steam mode
How long did you let it rest in the bowl the first time?
Once the dough is fully processed I'd leave it 30-60 minutes to rest.
Hello,,, its a great method to make textured mock meat ,,but I think elastic something I recommendd to mix some soy junks or tofu for recepe wl get more tenderness,,,,😮,thanks from Babylon 🇮🇶 lraq
Amazing! Just the recipe I was looking for. And fairly easy, too. Thank you!!!
Do u think I can add chick pea powder instead of pea powder?
As in chickpea flour? You could do. It may alter the flavour a bit. As I say, this recipe is mostly about the process!
WOW. so much revelatory info in this video! i can’t thank you enough, cant wait to try making it :)
❤️
Update; it is in fact as good as it looks 😆
@@JasperLaw so happy to hear!
I can't get a food processor for a while but can I do it in a magic bullet if I don't have one
What if I don’t have pea protein isolate?
Thank you so much for sharing, really needed this, but can i add coconut oil just to have it a little bit faty
Hey Green Beets, thanks for the shredded Seitan Chicken method, looks great, can't wait to try it. How long does the final product keep in a fridge and can you freeze it?
Up to 7 days in the fridge and it is freezable. I flash freeze on trays then put in containers so the pieces don't stick together.
They will succumb to freezer burn eventually if in a container so I wouldn't freeze for longer than a few months max unless you can vacuum pack then they're good for 6 months!
I'm making it again. a new experiment: same process as before (with a stand mixer to compliment a weak food processor). this time one of the loaves is not braided at all, but just a big hunk that i snaked over and over and folded up... i want to see if i can get decent chicken patties by making slices in a little "loaf", will let you know how it works out!
I think if you coat the sliced patties in breadcrumbs it would be better. I'm not keen on how it looks otherwise.
@@GreenEdgeHealth they turned out amazing! i marinated them in tamari, ginger and garlic, i indeed did coat them in batter and panko and fried them, but all of the fibers were aligned and veritcal relative to the patty so they were just stellar! very tender and breaking apart, actually more like pork tenderloin. the remainder of the seitan batch i made in the normal way as sort of woven challah strips and wow this time it was beyond shreddy, holy smokes thanks so much for your work here! it's just a huge huge leap for me! thanks again! You've definitely turned me into a seitan worshipper!
@@willeizlini There is always something fun to experiment with in Seitan! Maybe you could use pork-style spices instead (ingredients like miso paste, mustard, allspice and white pepper can be nice for this!) and also make a slightly drier dough then you will have that pork style!
It's just a bit harder to attain such shreddiness when trying to replicate the drier nature of pork so there's that to consider :)
Absolutely genius. I have made things with seitan before, and, even though I never knew what to do to get the texture down, when watching your video I knew exactly why you were doing what you were doing :))) Thanks so much for making my seitan game even better!
My pleasure! Practice and tweaking makes perfect 😁
This recipe is great, thanks so much.
However I getninto a right mess with my food processor on the processing of the 4 portions- on the second minute the dough creeps up the middle inside of the spinning blade and cleanup and emptying the mixer is a nightmare. Anyone know how I can avoid this happening? TiA
This has tended to happen to me before when I've over-processed. Or, if I have put too much in the processor. When it gets to the final stage of processing its incredible malleable so maybe check if each is done earlier or try smaller pieces? It depends on the Power and size of your processor there.
Hi! I hope you see this message despite the video being a bit old. I’ve been having trouble recreating this recipe. While the flavor is spot on, I’m struggling with the texture. I followed your tips to check if the dough was kneaded long enough in the food processor, and even processed it an extra 15-30 seconds for each portion of dough before recombining. However, the final product still comes out soft and a bit gummy. Do you have any suggestions on what I could do differently? I’d really appreciate your help. Thank you!
Sounds like you're undercooking it to me! And make sure the knots are a tad tighter just for good measure. How are you cooking it?
Have you ever used the same mixing, stretching, cooking method with seitan made from flour?
Ii find you don't need to as much with washed flour. However, if you're mixing in other fresh foods such as tofu or beetroot then definitely follow the same approach.
I've just made a batch of this i didn't have pea protein so ground some tvp to powder and used that instead its steaming now
How did it turn out?
@@GreenEdgeHealth really tasty but quite dark in colour like chicken leg meat
This looks great, but do you have a method which uses plain flour which is washed? I cannot get vital wheat gluten locally.
I have played around with washed flour recipes before - but I don't have a solidified recipe of my own. There are lots on TH-cam!
Why is it necessary to wrap it up like that? What's the difference between steam it wrapped or unwrapped? Thanks!
It keeps the dough contained, which produces denser, meatier shreds. If you didn't wrap it, it would expand more and when it contracts again as it cools, the texture will be less dense (and wrinkly!)
great video mate!
Thanks!!