Wow, thanks burger dude! It is the closest to a "secret ingredient" I've ever found. Once I saw the hype around it and tried it on my own, I knew I had to make a video about it. No hyperbole, it is now my favorite seitan recipe. Scores super high on taste, texture, and versatility.
Love the ham recipes. Wtf makes the best ham. Using vwg a close second. I can make good fake chicken with either method. But I live in small town and nobody sells vwg here. So I make most with wash the flour. Have to buy vwg online. If using potato flakes helps make it more cheaper so be it. Got a batch simmering on stove to use tomorrow
the oiled seitan can still be shreddable IF you add the oil AFTER you finish kneading to a tough dough i.e. after the strands have already formed (its also more appropriate because fat is usually between muscle fibers anyway)
Tried this for the first time last night, and I'm blown away by the results this morning. It has all the texture of WTF seitan without the work....THANK YOU!
@@BoldFlavorVegan , just made this again although I changed the 1/4 tsp of salt and MSG to a "dash," and reduced the chicken spice flavoring to 3/4 tsp. I've yet to taste it post-resting, but it already tastes great coming out of the Instant Pot. I think the variable in this recipe, at least for me, was likely the sodium content of the broth I mixed into the dry ingredients. Thanks again, look forward to trying more recipes!
I followed this recipe super wrong but managed to stumble into something quite delicious. I used about 2.5 cups of stock (I had mixed enough to make two different recipes but got distracted and added it all to this one) which made a wet and spongy dough. I don't waste food unless it can't be helped, so I added some more poultry seasoning and a little liquid smoke, made foil bundles and steamed for two hours. The texture was different but not 'done' so I smushed it into small pieces, pan fried it in canola oil and wound up with something tasty that will work for a carnitas taco once I get the seasoning right.
Please try this recipe!! I combined the instant potatoes with some of the seasoning and some of the techniques from Connie’s Rawsome and this is hands down the best vegan meat I have ever made at home. It’s 100% restaurant quality! Thank you so very much for the instant potato idea! It made all of the difference!
Just tried this today! My thoughts…. Didn’t use msg, turned out fine. 3/4 potato might be a bit much as I struggled to incorporate it all even after extensive mixing; will prob just use 1/2 cup in the future. The pulling and braiding takes getting used to - I accidentally pulled too hard in the stretching process and broke off a portion or two but made it work eventually. Hopefully I’ll get better at this. I steamed mine for an hour instead of simmering. Came out perfect!! Tasty and fairly shreddable. Much improved texture compared to my other, more rubbery seitan process. Thanks for a great and easy recipe!!
Yeah, it is a dry dough, which I know can seem like maybe it's wrong, but it always turns out. I've been meaning to get back in here and upgrade this recipe. Thanks for letting me know how it went!
Yeah, great point. I go back and forth on this and I add it to the liquid so that the spices get a chance to “bloom”. However, I’ve never tested if it makes enough of a difference to matter.
Thanks for the tip with the apple cider vinegar. I'm currently transitioning. I don't like vital wheat because of the flavor but I do want meat Subs. Gonna give this a try.
I've been hooked on Ericas slow cooker Italian beef seitan! One thing I find helps with stretching is to wet your hands with water to smooth out the ropes. That recipe is pretty much the same, but uses the Instant pot on slow cook, right in broth (after the fry part). I leave oil out of recipe, and use enough in the saute part.
Idk where I went wrong with this. I've made this twice with the end result being mushy. It in no way looked like the firm dough at the end when you're shredding it. I've made seitan before many times as well as chicken with a way better chicken texture. I also know simmering so it's not that it was boiled. My only thought was either the brand of vwg or the potato flakes. I think I'm going to try this one more time with less potato flakes. I just done get why this was very mushy
We made this and it is WONDERFUL! It could be Memphis pulled barbeque or a very delectable Sunday roast. What a versitile meat. Thank you! Absolutely delicious.
Finally got around to making this and holy crap it's awesome! The only pain is monitoring it while simmering, I wonder if like a sous vide or something would work 🤔
One thing I've been wanting to test out, in general, with recipes that call for a simmer is to see if you could just put it in the stock in the oven. Much easier to control the temp of liquid with oven heat. Something to test for sure!
Yes - I wish I spent more time talking about how versatile they are. They can go into way more than what I showed in the video. Thanks so much for watching, Samantha!
@@BoldFlavorVegan And so easy to use! I keep a big bag of shreds in the freezer. After a minute or two on defrost in the microwave I can toss them into a skillet and whip up whavere I want.
Thanks! I didn't realize this when I made the video, but instant potatoes seem to only be a thing in the US. It's a convenience food where you mix water/butter/salt and you get mashed taters. There are a few commenters who have tried replacements, but YMMV. If you try something let us know how it goes!
I made this recipe and steamed in instant pot for 1-1/2 hours as mentioned. It was way overcooked. I plan to try again, but will try steaming for a shorter period of time.
a thing that had popped into my mind over few years of making seitan out of vwg, is that it would be awesome to have a calculator something like pizza dough thingies are calculated, that if you wet dough of xx% of liquid, its all calculated and for the endrecipe, is it ham, chicken, etc replicant
Just came across your channel and wow, I never thought using instant potatoes would work. BTW, just curious, why instant potatoes and not just use vital wheat gluten? What do the instant potatoes do for the recipe? Looking forward to making this. Thank you!
So glad you found the channel! In my experience it creates a much more shred-able final product than VWG alone. My unscientific guess is that the starch gets in between the individual strands of gluten and as a result they separate easier. Have fun in the kitchen!
Normally people rest the dough before stretching and knotting, I think to increase the stretchiness. Is this step not necessary? Does it give better texture to not rest it?
I haven't tried this specific recipe with different resting times so YMMV, but yes, the more you rest in general with seitan, the better. You could rest this up to 24 hours once the dough is made.
just noticed i was your 600th subscriber! it’s fascinating to see how versatile and easy being vegan is. i still haven’t made seitan myself yet but i’m intrigued by it
Oh cool! Thanks so much for joining. I hope you enjoy my future episodes. The goal of my channel is exactly that, to show how versatile and fun it can be, so it is nice to hear that it is coming across.
seven years following Dr McDougall’s diet which I started when my doctor said I was pre-diabetic and needed medicine, very scary Potatoes is about the only food I can eat late at night which doesn’t give me stomach problems. I eat potatoes with malt Vinegar and salt. I get bloodwork every 4 months since I’m a senior and it always come back as fine, no issues Potatoes (without oils, etc) will satisfy anyone Since I became a WPB VEGAN I found that I lost my taste for sugar (used to be a sugarholic), gone and replaced for the taste of fruits
Okay I made this last night and was afraid it wouldn't turn out like yours because my dough was not acting like yours and I couldn't stretch as much as you did but I went ahead with it anyway. Mine barely looked like a braid. Lol. But it came out amazing. I was blown away thank you so much for this wonderful recipe. I will never make vegan chicken any other way.
So glad it turned out great! My braid/dough on this is always SUPER fragile, so sounds like you made it perfectly. Try letting it rest for 30 min to an hour before kneading/braiding next time and it should become more pliable which would result in even better braid/knot which means an even better shred in the final product. Enjoy!!
@@BoldFlavorVegan tried it for a Christmas "roast", and so glad I did. It really is the best seitan ever. I couldn't believe the texture. Michelin star for this recipe ❤️🌱
It's a very interesting-looking recipe and I'm eager to try it. But I don't think I'll pressure cook it for longer than you do on low simmer; instant pots cook food faster. I plan to do 45 minutes, which worked great on a pretty similar batch of seitan that I made last week. Thanks for the recipe!
Oh nice to know, thanks for the tip. I haven’t done a ton of cooking of seitan in an IP so I erred on putting it in for longer as I didn’t want it to come out doughy for anyone following this recipe.
Hey Hammockmonk, how did this go (if you tried it)? I'm in the process of making another seitan video and want to include the IP variation, did 45 min on high pressure work for this? If so, I think it would work for all roasts this size.
2 hrs Instapot is perfect. This you don’t need to add vinegar to kill the wheat taste. I like instant pot cooking best cause I don’t have that wheat taste. It’s gone with longer cooking.
This looks amazing! I have to try it! I haven't found instant mashed potatoes without dairy where I live... Any suggestion for using regular mashed popatoes? Please? 🥹
@@BoldFlavorVegan So it was pretty much destroyed in the simmer. The outside became so soft. I will say that inside the texture was surprising (never had seitan before) and the flavor was really good. I think I have like a small handful of shreds that did not turn to mush.
Oh absolutely! You can use this wherever you'd use shredded chicken normally. That said, I've never made tamales with these, but I'd bet my money on it being amazing.
Glad you like! It is my fave too. Next time I make it I'll write that down. Unfortunately, I made this back when I was not measuring anything in weight, now I only do that haha
I've yet to find anything that overpowers the wheaty taste from VWG. I've read that using the WTF method will di it, so I plan to do a WTF recipe tomorrow. I've made 3 recipes of various seitan chicken so far. All using VWG. I find with many of these recipes, the texture is close and the appearance is sometimes spot-on (i.e. your ham), but I've yet to taste any that would fool anyone. My seitan journey continues...
You know what else helps, believe it or not MUSTARD In the wet mix. I have a Vital what gluten from bettafoods that either wasn't wheaty tasting or that mustard did an amazing job lol. Just tried both VWG brand and mustard together the other day. No wheat after taste.
@@gamyrworf6228 hi. I used regular yellow mustard. I didn't even measure it out, unfortunately. Just 3 quick squirts that probably could've come out to be two teaspoons maybe?? Honestly not sure but I wasn't making a huge batch.
Thank you for this recipe I can't wait to try it. I want to use the Instant Pot method. I was wondering how to store it in the fridge overnight if there's no broth. Should I leave it wrapped and put it in an airtight container with no liquid?
Good question. You can likely store it in water, might not end up with as much flavor though. Do you have any bouillon or anything you could whip up with some hot water to soak it in?
I have tried the IP method a few times now. Double batch wrapped in 2 pieces, 45 minutes quick release. Once I did not let it rest and it was not as good as rested refrigerated in the leftover pot water or tap water. I have also froze the shreds and they thawed great. Makes a great BBQ pizza with banana peppers and using it in a pot pie tonight. Thanks Bold Flavor Vegan for the great recipe- I always respect a chef who's not afraid of MSG!
@@BoldFlavorVegan it didn’t come out well. Boo. I simmered it but to low I think so it’s not cooked through. It’s not spongy but doesn’t look like it will shred. Back to the drawing board. I think it’s almost there.
Oh no. Sorry to hear that. You can always simmer again to cook it all the way through. It should be somewhere around 190 degrees in the center when it is done but you can get it up into the 200s. (That is the temp in which bread cooks so gluten should be the same)
@@BoldFlavorVegan great advice thanks. It’s gone to the great Seitan heaven now. I am also wondering if using onion and garlic granules instead of powder would have effected my outcome. Also 🤨 the potato I used was pure de patatas 🥔 so not sure if that’s the same as instant potato. I live in Catalonia so a lot of things are in Catalan. Anyway I have instant potatoes in a box now and will get powdered onion and garlic for my next attempt just to be on the safe side and bear in mind your temperature advice.
OMG. You have got to be kidding me. I have been trying to find the key. Just recently fell in the perfect blend for beef and made meatballs that were perfect and my meat loving fiancé LOVED the meatballs.
Again I'm really fond of Worthington Chicketts, which are vegan, but this is damn impressive. Chicketts rolls are amazing though and make a delightful chickenless salad.
I had totally forgotten these existed prior to hear about this recipe and now I always have a box. And, yes, I do get it on Amazon: I here is the gluten I use: amzn.to/3lWjgjG FYI - this is an affiliate link meaning that if you buy after clicking through, it helps the channel at no cost to you.
When you used the instant pot method you skipped putting it in the simmering broth in the pot for plain water does that effect the final product flavor?? Do you still soak it in the broth after it’s done ??
When you pressure cook it like this, you're essentially steaming it. So yes, the end product is a _little bit_ more dry, but your instinct is right to soak it in stock afterward. That will rehydrate and bring in more flavor.
tried making this and mine turned out kinda squishy? like under baked dough? it was slightly shredable, like i could see the strands but definitely not as shredable as yours. when i tried to shred it, i would just be ripping chucks out… help!
Sorry to hear that! It should be VERY dense and firm. Is it doughy? If so, maybe try and cook it again for longer. It should have an internal temp of >170F. Good luck!
So I found out there is no magic ingredient. You don’t need to add empty carbs to make it shred. The shredding quality is due to how you handle the dough and activate the gluten. So either use your favorite recipe and simply knead or use a food processor. Then let it rest for at least an half hour to an hour. Then when it gets a taffy like feel you stretch braid and knot it- it’s the braiding and knots that creates shreds. You can get the same effect whether you simmer steam or bake. You could legit do it with just gluten spice and water and oil. Just let it rest- don’t even have to use processor or even knead that much. I found this out by accident a few weeks ago and have been experimenting ever since. Each result was shredded the difference was cooking method and liquid to gluten ratios but regardless it still shredded…😅
Hi, I just tried making this and after kneading the dough I could not get it to stretch without it tearing. It made it impossible to braid, do you know what I could have done wrong or how I could fix this? I’ve never made seitan or anything like it before. Thanks.
Hi Elizabeth, sorry to hear that. To salvage the existing batch try letting the dough rest for a few hours, that might loosen the gluten strands and allow you to form it into a log. You can even let it sit over night. If that doesn’t work, you can likely still fry and simmer the dough and then cut into strips put in whatever dish you want and eat. It should still be really good. If you try it again, add another 1/4 cup of stock to the initial liquid and seasoning blend. That shouldn’t affect the final product too much.
Hm, I haven't tried using that and after searching it a bit online, my guess is probably not. If you do try, report back! Would be great for everyone to know!
How would you go about incorporating potato flakes into the dough if you’re using the washed flour method please? If I were to add it to the washed dough how would I work out the proportions? VWG is so expensive!
@@BoldFlavorVegan I have an update: I started off with 1kg of flour and then proceeded with the usual WTF method. I then massaged one and a half tablespoons of potato flakes into the washed seitan along with a teaspoon of veg oil. It took awhile to get everything incorporated. I then allowed it to rest overnight. The next day I steamed it for one and a half hours and then let it rest again overnight. I used the seitan to make a vegan Butter Chicken using cashew cream instead of butter. The seitan was beautifully soft and moist very much like chicken breast!! It was a thorough success. I have seen posts about using a food processor to combine ingredients to the seitan after the washing process but I wasn’t confident that my processor was powerful enough. There have been suggestions to break the washed seitan into small pieces first or risk burning out the processor (!) In my case doing everything by hand was actually quite therapeutic and my carnivore son was very pleased with the result! Hope this helps!
Do you happen to know how many grams of gluten you used? 1 cup can vary so much depending on if you scoop it up with the cup or spoon it in. Alternately, can you tell me if you scooped or spooned?
Hey there - I don’t unfortunately, I’ve since changed to measure gluten in grams. In the past I would dump it into a cup and then shake the rest back into the bag. Hope this helps!
It is likely because it is still undercooked if it is doughy, but don't worry as you can still cook it more. You can either keep simmering it or, if you have an oven safe pan with high enough sides to hold the loaf and some stock, you can put it in the stock in the oven at ~450F for about an hour, making sure to flip it, and that should finish the cook. (Beware, I haven't tested this specific method with your situation, so it may take more time, just keep an eye on it.) Since making this video, that is my preferred method vs simmering as it is difficult to boil water in the oven. The internal temp should be ~160-170 at full cook. Let me know how it goes. Fingers crossed for you.
I’m just trying this, exactly atm and was wondering how long to simmer as well as I don’t recall hearing it in the video or see it in the instructions. This is my first time using potato flakes with VWG. It’s simmering….looking forward to supper.
Just to be clear because english isn't my first language. When you say instant potatoes you mean that powder that's supposed to make mashed potatoes, right?
All of the shreddable vegan chicken recipes I have tried have rendered a very soft chicken. This looks like it has more of a dense chicken like texture that is truer to the real thing. Do you agree?
Good eye. Yes - this one is more dense than other chicken recipes I've also done. Which makes sense as shredded animal based chicken is also more dense than other types from what I remember.
So if you go for the Instant Pot option, you don’t add anything else to it? Just wrap it as you instruct and put it in the instant pot? What about post Instant Pot since you recommend letting it sit in the liquid overnight. Thanks!!
It would still be really good sitting overnight in the foil (and not stock), but I do recommend letting it sit overnight in stock if you can. It adds the juicy-ness back into the final product. But again, both ways work!
It's way easier to shred while it's still warm. I take it out of the Instant Pot, let it cool to the point where I don't burn myself, then shred it and--once cooled--put the surplus in a bag in the freezer. I finally have quick and easy vegan sandwich fixings!
I can only give you the ingredient list on the box of potato flakes I have here in the states: Dehydrated potato, mono-and diglycerides, preservatives (sodium acid pyrophosphate, sodium bisulfite and citric acid).
OMG you are hilarious! I laughted a lot with vegan jokes in slow motion XDDDDDDDDDDD and also I am learning a lot with you! Thanks for the advices at the ene of the video!
I made this and just, no. Texture fine but flavor was ENTIRELY poultry seasoning (thus, sage and thyme dominant). Poultry seasoning chicken flavor. Threw out the batch as wasn't a flavor I can cook with in stir frys or anything else. May keep the gluten/potato ratio but the seasoning has to go.
Thanks, David! I appreciate you watching. Glad you enjoyed. I pieced this recipe together and added some artistic liberties of my own after reading Facebook comments of those that made it on their own on the Seitan Appreciation Society Facebook group. I wish had something more concrete for you. My version is in the description.
Excelente video... pero los tacos están horribles! Soy de México, te recomiendo que a tu pollo/gluten lo pongas en la tortilla, la cual antes habrás barnizado ligeramente con aceite por ambos lados y calentado. Después añade el "pollo" y añade cebolla picada y cilantro picado, nada más! Ese es el auténtico taco mexicano.
So.. I made it! #VeganGod2021! [So far, used it in Alfredo, chicken mac & cheese, chicken stir fry, chicken pot-pie! #StunningSeitan2021!] #PotatoFlakeSeitanRecipe #BetterSeitanRecipe #FooledMyHubsRecipe #FooledMyBoyfriendRecipe It, "#FooledTheCarnivoreRecipe2021"! [Edited: after watching me while I was watching this, HE said to me: "Idk, I'm not so sure you CAN make that. Looks pretty hard..." (Its usually something HE wants to try and I'm the 1 that gets stuck looking for the "science" behind it, BEFORE I even stick anything in a bowl.. I'll admit, I had some doubt.. #GoneWithTheFirstBite!) so #PlantBasedChallengeAccepted!] I'm seriously, STILL so blown away by the outcome with this! (#LifeAlteringFoodScience)
Looks great!! Never thought to add instant potatoes!
Wow, thanks burger dude! It is the closest to a "secret ingredient" I've ever found. Once I saw the hype around it and tried it on my own, I knew I had to make a video about it. No hyperbole, it is now my favorite seitan recipe. Scores super high on taste, texture, and versatility.
Instant potatoes means potato starch, or? I can find it in vietnam
Love the ham recipes. Wtf makes the best ham. Using vwg a close second. I can make good fake chicken with either method. But I live in small town and nobody sells vwg here. So I make most with wash the flour. Have to buy vwg online. If using potato flakes helps make it more cheaper so be it. Got a batch simmering on stove to use tomorrow
@namanhhoang48 no it means dried, powdered/ potato flakes. Alternatively u can boil and mash potato and use that in the recipe.
@@BoldFlavorVegangood thing I won't eat this I am allergic to gluten
the oiled seitan can still be shreddable IF you add the oil AFTER you finish kneading to a tough dough i.e. after the strands have already formed (its also more appropriate because fat is usually between muscle fibers anyway)
Tried this for the first time last night, and I'm blown away by the results this morning. It has all the texture of WTF seitan without the work....THANK YOU!
So awesome to hear that it turned out! This is one or my favorite recipes for sure.
@@BoldFlavorVegan , just made this again although I changed the 1/4 tsp of salt and MSG to a "dash," and reduced the chicken spice flavoring to 3/4 tsp. I've yet to taste it post-resting, but it already tastes great coming out of the Instant Pot.
I think the variable in this recipe, at least for me, was likely the sodium content of the broth I mixed into the dry ingredients.
Thanks again, look forward to trying more recipes!
@@amintz1584 Nice! Love that you are trying out different spices and salt ratio. Looking forward to hearing how it was!
I followed this recipe super wrong but managed to stumble into something quite delicious. I used about 2.5 cups of stock (I had mixed enough to make two different recipes but got distracted and added it all to this one) which made a wet and spongy dough. I don't waste food unless it can't be helped, so I added some more poultry seasoning and a little liquid smoke, made foil bundles and steamed for two hours. The texture was different but not 'done' so I smushed it into small pieces, pan fried it in canola oil and wound up with something tasty that will work for a carnitas taco once I get the seasoning right.
Please try this recipe!! I combined the instant potatoes with some of the seasoning and some of the techniques from Connie’s Rawsome and this is hands down the best vegan meat I have ever made at home. It’s 100% restaurant quality!
Thank you so very much for the instant potato idea! It made all of the difference!
10/10. Super shreddy, great texture, nice neutral flavor for many uses.
Glad it worked out and you liked it!
Just tried this today! My thoughts….
Didn’t use msg, turned out fine.
3/4 potato might be a bit much as I struggled to incorporate it all even after extensive mixing; will prob just use 1/2 cup in the future.
The pulling and braiding takes getting used to - I accidentally pulled too hard in the stretching process and broke off a portion or two but made it work eventually. Hopefully I’ll get better at this.
I steamed mine for an hour instead of simmering.
Came out perfect!! Tasty and fairly shreddable. Much improved texture compared to my other, more rubbery seitan process. Thanks for a great and easy recipe!!
Yeah, it is a dry dough, which I know can seem like maybe it's wrong, but it always turns out. I've been meaning to get back in here and upgrade this recipe. Thanks for letting me know how it went!
@@BoldFlavorVegan You're welcome! Thanks for experimenting and sharing your knowledge. This has definitely upped my seitan game!
you could also add you dry seasonings to the dry gluten mix to avoid it clumping in the wet mix
Yeah, great point. I go back and forth on this and I add it to the liquid so that the spices get a chance to “bloom”. However, I’ve never tested if it makes enough of a difference to matter.
I`m blown away by this! Ingenious! Thank you!
Thank you for showing us this. I saw this recipe too and now I have a visual guide. You are one of my top favorites!
So glad this helps! Happy that you like it 😄
Thanks for the tip with the apple cider vinegar. I'm currently transitioning. I don't like vital wheat because of the flavor but I do want meat Subs. Gonna give this a try.
Oh nice! I also recently found it as well and will be incorporating it into other recipes. It’s a never ending game finding news ways to improve.
I've been hooked on Ericas slow cooker Italian beef seitan! One thing I find helps with stretching is to wet your hands with water to smooth out the ropes. That recipe is pretty much the same, but uses the Instant pot on slow cook, right in broth (after the fry part). I leave oil out of recipe, and use enough in the saute part.
Oh - this is some good info! Never thought about wetting hands, but that makes total sense.
ok I've made a double portion of this recipe twice now, and i'll probably end up making it on the regular every week or two. SUCH A GREAT RECIPE!!!
So glad you’re enjoying these recipes!!!
i was just saying the world needs a vegan Joshua Weissman. and here you are. the hero we need🥔🙏🏻
I just want to make papa proud 🙏
Your recipes are always TOP NOTCH
Idk where I went wrong with this. I've made this twice with the end result being mushy. It in no way looked like the firm dough at the end when you're shredding it. I've made seitan before many times as well as chicken with a way better chicken texture. I also know simmering so it's not that it was boiled. My only thought was either the brand of vwg or the potato flakes. I think I'm going to try this one more time with less potato flakes. I just done get why this was very mushy
We made this and it is WONDERFUL! It could be Memphis pulled barbeque or a very delectable Sunday roast. What a versitile meat. Thank you! Absolutely delicious.
So glad! Yes, those are great ideas. I had to make the video when I realized how versatile it was.
Finally got around to making this and holy crap it's awesome!
The only pain is monitoring it while simmering, I wonder if like a sous vide or something would work 🤔
One thing I've been wanting to test out, in general, with recipes that call for a simmer is to see if you could just put it in the stock in the oven. Much easier to control the temp of liquid with oven heat. Something to test for sure!
Could you use a slow cooker?
This is such a delicious way to make Seitan. The shreds can be made into anything! 🌱😋
Yes - I wish I spent more time talking about how versatile they are. They can go into way more than what I showed in the video. Thanks so much for watching, Samantha!
@@BoldFlavorVegan And so easy to use! I keep a big bag of shreds in the freezer. After a minute or two on defrost in the microwave I can toss them into a skillet and whip up whavere I want.
What a beautiful result! What is instant potato powder? Is it the same as instant potato mash powder? Thanks...
Thanks! I didn't realize this when I made the video, but instant potatoes seem to only be a thing in the US. It's a convenience food where you mix water/butter/salt and you get mashed taters. There are a few commenters who have tried replacements, but YMMV. If you try something let us know how it goes!
@@BoldFlavorVegan Thanks for the reply... How different is the instant potato powder to make tatters vs the instant mash potato powder? Thanks....
I made this recipe and steamed in instant pot for 1-1/2 hours as mentioned. It was way overcooked. I plan to try again, but will try steaming for a shorter period of time.
Amazing. Thank you for an excellent recipe and video. ⭐️⭐️⭐️⭐️⭐️
Of course!!! Thanks for watching :)
a thing that had popped into my mind over few years of making seitan out of vwg, is that it would be awesome to have a calculator something like pizza dough thingies are calculated, that if you wet dough of xx% of liquid, its all calculated and for the endrecipe, is it ham, chicken, etc replicant
Just came across your channel and wow, I never thought using instant potatoes would work. BTW, just curious, why instant potatoes and not just use vital wheat gluten? What do the instant potatoes do for the recipe? Looking forward to making this. Thank you!
So glad you found the channel! In my experience it creates a much more shred-able final product than VWG alone. My unscientific guess is that the starch gets in between the individual strands of gluten and as a result they separate easier. Have fun in the kitchen!
Normally people rest the dough before stretching and knotting, I think to increase the stretchiness. Is this step not necessary? Does it give better texture to not rest it?
I haven't tried this specific recipe with different resting times so YMMV, but yes, the more you rest in general with seitan, the better. You could rest this up to 24 hours once the dough is made.
just noticed i was your 600th subscriber! it’s fascinating to see how versatile and easy being vegan is. i still haven’t made seitan myself yet but i’m intrigued by it
Oh cool! Thanks so much for joining. I hope you enjoy my future episodes. The goal of my channel is exactly that, to show how versatile and fun it can be, so it is nice to hear that it is coming across.
yes! you made it! looks awesome
Daniel! Yes - so happy to have tested out a few versions and find one that shredded (and tasted) amazing..
seven years following Dr McDougall’s diet which I started when my doctor said I was pre-diabetic and needed medicine, very scary
Potatoes is about the only food I can eat late at night which doesn’t give me stomach problems. I eat potatoes with malt
Vinegar and salt. I get bloodwork every 4 months since I’m a senior and it always come back as fine, no issues
Potatoes (without oils, etc) will satisfy anyone
Since I became a WPB VEGAN I found that I lost my taste for sugar (used to be a sugarholic), gone and replaced for the taste of fruits
It looks fantastic, thank you so much for sharing! I have a question; what is MSG? Thanks in advance for the answer.
It's a seasoning that gives a dish more umami.
Instant subscribe! You delivered valuable content with no fluff, thank you!
That's my goal! Thanks so much for watching and joining the channel. I've got lot's planned for this year :)
Okay I made this last night and was afraid it wouldn't turn out like yours because my dough was not acting like yours and I couldn't stretch as much as you did but I went ahead with it anyway. Mine barely looked like a braid. Lol. But it came out amazing. I was blown away thank you so much for this wonderful recipe. I will never make vegan chicken any other way.
So glad it turned out great! My braid/dough on this is always SUPER fragile, so sounds like you made it perfectly. Try letting it rest for 30 min to an hour before kneading/braiding next time and it should become more pliable which would result in even better braid/knot which means an even better shred in the final product. Enjoy!!
Can I leave out the MSG or substitute something else?
Yeah you can leave it out or sub with more salt.
Omg my mouth is watering just watching this! Thanks for sharing! Can’t wait to try it! 🥳
Hope you enjoy :)
This is really cool!!! Thank you for sharing!!
Of course. Glad you enjoyed it.
@@BoldFlavorVegan tried it for a Christmas "roast", and so glad I did. It really is the best seitan ever. I couldn't believe the texture. Michelin star for this recipe ❤️🌱
@@nijinokanata111 You're too kind! Sounds like you rocked it! Awesome work.
Hi I live in the UK and potato flakes are not readily available. Is there any substitute? I can order them online but they are expensive. Thank you.
I'd want to put a few tablespoons of nutritional yeast in place of some of the potato flakes. Sounds like a great recipe.
Once the vegan chicken is shredded can it be frozen & defrosted for later meals?
Can't wait to try this in the IP. Can I substitute the MSG with a mushroom powder or something else?
Nice! That should work, you can also consider omitting or subbing with more salt.
It's a very interesting-looking recipe and I'm eager to try it. But I don't think I'll pressure cook it for longer than you do on low simmer; instant pots cook food faster. I plan to do 45 minutes, which worked great on a pretty similar batch of seitan that I made last week. Thanks for the recipe!
Oh nice to know, thanks for the tip. I haven’t done a ton of cooking of seitan in an IP so I erred on putting it in for longer as I didn’t want it to come out doughy for anyone following this recipe.
Hey Hammockmonk, how did this go (if you tried it)? I'm in the process of making another seitan video and want to include the IP variation, did 45 min on high pressure work for this? If so, I think it would work for all roasts this size.
2 hrs Instapot is perfect. This you don’t need to add vinegar to kill the wheat taste. I like instant pot cooking best cause I don’t have that wheat taste. It’s gone with longer cooking.
Darn , I just made a big log of seitan yesterday. It was good, but this looks really good!!!❤
Love your channel !! Cheers from Down Under :D
Thanks so much! Glad you found me :)
This looks amazing! I have to try it! I haven't found instant mashed potatoes without dairy where I live... Any suggestion for using regular mashed popatoes? Please? 🥹
I don't but I think there have been other comments on here of people using mash potatoes directly. Sorry I can't help!
Is it possible use another flour like chickpeas instead isnta potatos?
Hail seitan! Definitely going to try this
🤘
now 666 subs! congrats you are truly seitanic! 😈
Ha! I was thinking the same thing 👹
Hi...can I omit putting Garlic and Onion powder... because the Authentic Chinese Vegetarian Cuisine don't use Garlic and Onion Powder
Yeah, you certainly can it will just change the flavor and likely not affect the texture.
I just picked up instant potatoes to make these but they're flakes. Should I grind them down first?
Making this right now. I'm at the simmer stage. Thanks for putting this together. It really went pretty quick up to this point.
So glad to hear it. Enjoy!
@@BoldFlavorVegan So it was pretty much destroyed in the simmer. The outside became so soft. I will say that inside the texture was surprising (never had seitan before) and the flavor was really good. I think I have like a small handful of shreds that did not turn to mush.
@@markfeathers Oh bummer, sorry to hear that. What specifically happened? Did it grow into a giant blob?
Thank you for sharing this! Could I use the shreds in tamales? In either a red sauce or green sauce?
Oh absolutely! You can use this wherever you'd use shredded chicken normally. That said, I've never made tamales with these, but I'd bet my money on it being amazing.
Thank you! I’m going to have to try it!!!
Best vegan chicken recipe, thx for the inspiration! Would it be possible to upload the ingredients in mg/g/ml/l?
Glad you like! It is my fave too. Next time I make it I'll write that down. Unfortunately, I made this back when I was not measuring anything in weight, now I only do that haha
@@BoldFlavorVegan That sounds amazing!
I've yet to find anything that overpowers the wheaty taste from VWG. I've read that using the WTF method will di it, so I plan to do a WTF recipe tomorrow. I've made 3 recipes of various seitan chicken so far. All using VWG. I find with many of these recipes, the texture is close and the appearance is sometimes spot-on (i.e. your ham), but I've yet to taste any that would fool anyone. My seitan journey continues...
Maybe I'm lucky, but I've never personally tasted that "wheaty flavor" but have heard that adding apple cider vinegar helps. Good luck!
You know what else helps, believe it or not MUSTARD In the wet mix. I have a Vital what gluten from bettafoods that either wasn't wheaty tasting or that mustard did an amazing job lol. Just tried both VWG brand and mustard together the other day. No wheat after taste.
@@Pmomma100 what kind of mustard do you recommend and how much?
@@gamyrworf6228 hi. I used regular yellow mustard. I didn't even measure it out, unfortunately. Just 3 quick squirts that probably could've come out to be two teaspoons maybe?? Honestly not sure but I wasn't making a huge batch.
this killed me, I find that generous amounts of apple cider vinegar and a tiny bit of some kind of sugar (I use maple syrup) is whats needed
Maybe a silly question, but is potato starch substitutable for the instant potato flakes?
Great question (not silly at all) and I'm really not sure! If you try it can you report back with your findings? I'm curious now too.
Approximately how many ounces of shredded chicken does this make?
Instant vegan potato flakes not easy to find in Australia. They have them in The Vegan store Glebe Sydney.
Any Aussies know anywhere else?
What is in the instant potato powder?
Thank you for this recipe I can't wait to try it. I want to use the Instant Pot method. I was wondering how to store it in the fridge overnight if there's no broth. Should I leave it wrapped and put it in an airtight container with no liquid?
Good question. You can likely store it in water, might not end up with as much flavor though. Do you have any bouillon or anything you could whip up with some hot water to soak it in?
@@BoldFlavorVegan yes, I think that's what I'll do. Thanks for the help!
I have tried the IP method a few times now. Double batch wrapped in 2 pieces, 45 minutes quick release. Once I did not let it rest and it was not as good as rested refrigerated in the leftover pot water or tap water. I have also froze the shreds and they thawed great. Makes a great BBQ pizza with banana peppers and using it in a pot pie tonight. Thanks Bold Flavor Vegan for the great recipe- I always respect a chef who's not afraid of MSG!
@@bdelaroche4832 Thank you so much for the advice!
Holy crapola you nailed this video!! Thank you SO MUCH!
🙌 thanks again for your guidance!
@@BoldFlavorVegan absolutely!! This is such a great community & I’ve learned so much from others!!
Ugh I have everything apart from msg. Can I use a little soya sauce - half tea spoon?
You can just sub with salt, but soy sauce would probably work too!
@@BoldFlavorVegan i went with soy. It’s in the fridge and now in the hands of the seitan gods… so we shall see 🙌🏼🤔😅
@@BoldFlavorVegan it didn’t come out well. Boo. I simmered it but to low I think so it’s not cooked through. It’s not spongy but doesn’t look like it will shred. Back to the drawing board. I think it’s almost there.
Oh no. Sorry to hear that. You can always simmer again to cook it all the way through. It should be somewhere around 190 degrees in the center when it is done but you can get it up into the 200s. (That is the temp in which bread cooks so gluten should be the same)
@@BoldFlavorVegan great advice thanks. It’s gone to the great Seitan heaven now. I am also wondering if using onion and garlic granules instead of powder would have effected my outcome. Also 🤨 the potato I used was pure de patatas 🥔 so not sure if that’s the same as instant potato. I live in Catalonia so a lot of things are in Catalan. Anyway I have instant potatoes in a box now and will get powdered onion and garlic for my next attempt just to be on the safe side and bear in mind your temperature advice.
Wow just found this channel! Awesome 😎
Hey, thanks!
Looks delicious 🤤 does anyone know how I could alter this to make raw ground “chicken” that I can substitute for ground chicken recipes?
Would I just skip the kneading?
Not sure, but you could just put this in a food processor if you wanted to grind it up. You could skip the knotting stage if you did that, likely.
Great video
Thanks! Glad you enjoyed.
Instant potatoes - love it!
Oh yes!
Would like to see someone do this with washed white flour
OMG. You have got to be kidding me. I have been trying to find the key. Just recently fell in the perfect blend for beef and made meatballs that were perfect and my meat loving fiancé LOVED the meatballs.
Again I'm really fond of Worthington Chicketts, which are vegan, but this is damn impressive. Chicketts rolls are amazing though and make a delightful chickenless salad.
Just so happened to have the potatoe flakes; but still wondering where to find vital wheat gluten.. amazon?
I had totally forgotten these existed prior to hear about this recipe and now I always have a box. And, yes, I do get it on Amazon: I here is the gluten I use: amzn.to/3lWjgjG
FYI - this is an affiliate link meaning that if you buy after clicking through, it helps the channel at no cost to you.
When you used the instant pot method you skipped putting it in the simmering broth in the pot for plain water does that effect the final product flavor?? Do you still soak it in the broth after it’s done ??
When you pressure cook it like this, you're essentially steaming it. So yes, the end product is a _little bit_ more dry, but your instinct is right to soak it in stock afterward. That will rehydrate and bring in more flavor.
@@BoldFlavorVegan awesome thanks so much !!!!
it looks good though
tried making this and mine turned out kinda squishy? like under baked dough? it was slightly shredable, like i could see the strands but definitely not as shredable as yours. when i tried to shred it, i would just be ripping chucks out… help!
Sorry to hear that! It should be VERY dense and firm. Is it doughy? If so, maybe try and cook it again for longer. It should have an internal temp of >170F. Good luck!
So I found out there is no magic ingredient. You don’t need to add empty carbs to make it shred. The shredding quality is due to how you handle the dough and activate the gluten. So either use your favorite recipe and simply knead or use a food processor. Then let it rest for at least an half hour to an hour. Then when it gets a taffy like feel you stretch braid and knot it- it’s the braiding and knots that creates shreds. You can get the same effect whether you simmer steam or bake. You could legit do it with just gluten spice and water and oil. Just let it rest- don’t even have to use processor or even knead that much. I found this out by accident a few weeks ago and have been experimenting ever since. Each result was shredded the difference was cooking method and liquid to gluten ratios but regardless it still shredded…😅
Ty I am a low carber and I did not want the extra carbs.
Why don’t you do your own page instead of intruding on someone’s. Kind of rude.
🎤🎤🎤🎤🎤🎤🎤🎤 thanks. I’m going to try this. I did find that kneading more did make a huge difference.
Hi, I just tried making this and after kneading the dough I could not get it to stretch without it tearing. It made it impossible to braid, do you know what I could have done wrong or how I could fix this? I’ve never made seitan or anything like it before. Thanks.
Hi Elizabeth, sorry to hear that.
To salvage the existing batch try letting the dough rest for a few hours, that might loosen the gluten strands and allow you to form it into a log. You can even let it sit over night. If that doesn’t work, you can likely still fry and simmer the dough and then cut into strips put in whatever dish you want and eat. It should still be really good.
If you try it again, add another 1/4 cup of stock to the initial liquid and seasoning blend. That shouldn’t affect the final product too much.
Try squeezing, rather than stretching 👍
how long do you simmer?
Looks good 👍
Thanks - it was super good.
Does potato flour work the same?
Hm, I haven't tried using that and after searching it a bit online, my guess is probably not. If you do try, report back! Would be great for everyone to know!
Yum
How would you go about incorporating potato flakes into the dough if you’re using the washed flour method please? If I were to add it to the washed dough how would I work out the proportions? VWG is so expensive!
That is a great question, and I’m not really sure. If you find out let me know as I’d love to learn that too.
@@BoldFlavorVegan I have an update: I started off with 1kg of flour and then proceeded with the usual WTF method. I then massaged one and a half tablespoons of potato flakes into the washed seitan along with a teaspoon of veg oil. It took awhile to get everything incorporated. I then allowed it to rest overnight. The next day I steamed it for one and a half hours and then let it rest again overnight. I used the seitan to make a vegan Butter Chicken using cashew cream instead of butter. The seitan was beautifully soft and moist very much like chicken breast!! It was a thorough success. I have seen posts about using a food processor to combine ingredients to the seitan after the washing process but I wasn’t confident that my processor was powerful enough. There have been suggestions to break the washed seitan into small pieces first or risk burning out the processor (!) In my case doing everything by hand was actually quite therapeutic and my carnivore son was very pleased with the result! Hope this helps!
@@annemackey1512 So glad to hear this - thanks so much for sharing and running the experiment. I'll need to try this at some point soon!
What exactly does a cup mean? How many ml?
A cup is roughly 237ml
Do you happen to know how many grams of gluten you used? 1 cup can vary so much depending on if you scoop it up with the cup or spoon it in. Alternately, can you tell me if you scooped or spooned?
Hey there - I don’t unfortunately, I’ve since changed to measure gluten in grams. In the past I would dump it into a cup and then shake the rest back into the bag. Hope this helps!
@@BoldFlavorVegan it does! Thank you!
Mine is still kinda scraping off like uncooked dough. Did I not simmer enough?? I didn’t want to boil it but I may have under simmered
It is likely because it is still undercooked if it is doughy, but don't worry as you can still cook it more. You can either keep simmering it or, if you have an oven safe pan with high enough sides to hold the loaf and some stock, you can put it in the stock in the oven at ~450F for about an hour, making sure to flip it, and that should finish the cook. (Beware, I haven't tested this specific method with your situation, so it may take more time, just keep an eye on it.) Since making this video, that is my preferred method vs simmering as it is difficult to boil water in the oven. The internal temp should be ~160-170 at full cook. Let me know how it goes. Fingers crossed for you.
@@BoldFlavorVegan Does the instant pot steaming work just as well as the oven method?
How long do you simmer for?
Hey there - gently simmer it for one hour. Don't boil.
Thank you, I’m in the middle of making it now can’t wait to see how it turns out
I’m just trying this, exactly atm and was wondering how long to simmer as well as I don’t recall hearing it in the video or see it in the instructions. This is my first time using potato flakes with VWG. It’s simmering….looking forward to supper.
Just to be clear because english isn't my first language. When you say instant potatoes you mean that powder that's supposed to make mashed potatoes, right?
Thanks for asking, yes, this recipe calls for the powder that is used to make quick/convenience mashed potatoes that usually come in a box.
All of the shreddable vegan chicken recipes I have tried have rendered a very soft chicken. This looks like it has more of a dense chicken like texture that is truer to the real thing. Do you agree?
Good eye. Yes - this one is more dense than other chicken recipes I've also done. Which makes sense as shredded animal based chicken is also more dense than other types from what I remember.
So if you go for the Instant Pot option, you don’t add anything else to it? Just wrap it as you instruct and put it in the instant pot? What about post Instant Pot since you recommend letting it sit in the liquid overnight. Thanks!!
It would still be really good sitting overnight in the foil (and not stock), but I do recommend letting it sit overnight in stock if you can. It adds the juicy-ness back into the final product. But again, both ways work!
It's way easier to shred while it's still warm. I take it out of the Instant Pot, let it cool to the point where I don't burn myself, then shred it and--once cooled--put the surplus in a bag in the freezer. I finally have quick and easy vegan sandwich fixings!
@@BoldFlavorVegan Let cool, remove from foil. Shred and put in container with veggie broth. Put in fridge overnight...
Kind of stupid question I guess but does anyone know if potato flakes will be the same as instant mash potato in uk?
I can only give you the ingredient list on the box of potato flakes I have here in the states:
Dehydrated potato, mono-and diglycerides, preservatives (sodium acid pyrophosphate, sodium bisulfite and citric acid).
I'm not vegan came across your other video and u recommended to watch this one and it's interesting so I'm gonna subscribe lol
Welcome! Glad you liked the videos :) Let me know if you ever try anything or have any questions.
@@BoldFlavorVegan aww thanks I will❤❤
No MSG!
Have you tried the Vegetarian Chicken Better Than Bouillon?
I have and I love it. It's surprisingly hard to find where I live though. That would be a great seasoning shortcut to this for sure.
Can't do msg
With the ingredients and two hours of electric used for cooking, wouldn't it be cheaper just to buy it ready made?
You know I’ve never done the math on that, but my guess is that it would be much cheaper for me to make, at least where I live, per serving.
More room for knotting ? 2:28
does one 'need' msg for this?
Gotta check out Mary at Mary’s test kitchen
OMG you are hilarious! I laughted a lot with vegan jokes in slow motion XDDDDDDDDDDD and also I am learning a lot with you! Thanks for the advices at the ene of the video!
This comment made me really happy. So glad you enjoyed, Rain!
I made this and just, no. Texture fine but flavor was ENTIRELY poultry seasoning (thus, sage and thyme dominant). Poultry seasoning chicken flavor. Threw out the batch as wasn't a flavor I can cook with in stir frys or anything else. May keep the gluten/potato ratio but the seasoning has to go.
Mines didn`t turn out right. I bet that wasn`t wheat glutein in the store bin
I love this video! So interesting! Is there any way you can link me to the original recipe? I’ve googled it but I can’t find it anywhere. Thank you!
Thanks, David! I appreciate you watching. Glad you enjoyed. I pieced this recipe together and added some artistic liberties of my own after reading Facebook comments of those that made it on their own on the Seitan Appreciation Society Facebook group. I wish had something more concrete for you. My version is in the description.
Excelente video... pero los tacos están horribles! Soy de México, te recomiendo que a tu pollo/gluten lo pongas en la tortilla, la cual antes habrás barnizado ligeramente con aceite por ambos lados y calentado. Después añade el "pollo" y añade cebolla picada y cilantro picado, nada más! Ese es el auténtico taco mexicano.
omg instant pot seitan :,)
SUPER convenient.
So.. I made it! #VeganGod2021!
[So far, used it in Alfredo, chicken mac & cheese, chicken stir fry, chicken pot-pie! #StunningSeitan2021!]
#PotatoFlakeSeitanRecipe #BetterSeitanRecipe
#FooledMyHubsRecipe #FooledMyBoyfriendRecipe
It, "#FooledTheCarnivoreRecipe2021"!
[Edited: after watching me while I was watching this, HE said to me: "Idk, I'm not so sure you CAN make that. Looks pretty hard..."
(Its usually something HE wants to try and I'm the 1 that gets stuck looking for the "science" behind it, BEFORE I even stick anything in a bowl.. I'll admit, I had some doubt.. #GoneWithTheFirstBite!)
so #PlantBasedChallengeAccepted!]
I'm seriously, STILL so blown away by the outcome with this! (#LifeAlteringFoodScience)
Woah! That all sounds amazing. Nice work!!
Great until the end, you didn’t show how to shred it