Making SHREDDED VEGAN CHICKEN from INSTANT POTATOES

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  • เผยแพร่เมื่อ 5 พ.ย. 2024

ความคิดเห็น • 307

  • @TheeBurgerDude
    @TheeBurgerDude 3 ปีที่แล้ว +67

    Looks great!! Never thought to add instant potatoes!

    • @BoldFlavorVegan
      @BoldFlavorVegan  3 ปีที่แล้ว +7

      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.

    • @namanhhoang48
      @namanhhoang48 2 ปีที่แล้ว +1

      Instant potatoes means potato starch, or? I can find it in vietnam

    • @MrRatkilr
      @MrRatkilr ปีที่แล้ว

      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

    • @facobasten1984
      @facobasten1984 11 หลายเดือนก่อน

      ​@namanhhoang48 no it means dried, powdered/ potato flakes. Alternatively u can boil and mash potato and use that in the recipe.

    • @ShawnDarlinghalibutfisherman
      @ShawnDarlinghalibutfisherman หลายเดือนก่อน

      ​@@BoldFlavorVegangood thing I won't eat this I am allergic to gluten

  • @frankchen4229
    @frankchen4229 2 ปีที่แล้ว +14

    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)

  • @amintz1584
    @amintz1584 2 ปีที่แล้ว +30

    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
      @BoldFlavorVegan  2 ปีที่แล้ว +4

      So awesome to hear that it turned out! This is one or my favorite recipes for sure.

    • @amintz1584
      @amintz1584 2 ปีที่แล้ว +1

      @@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!

    • @BoldFlavorVegan
      @BoldFlavorVegan  2 ปีที่แล้ว +2

      @@amintz1584 Nice! Love that you are trying out different spices and salt ratio. Looking forward to hearing how it was!

  • @sturdy2723
    @sturdy2723 ปีที่แล้ว +4

    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.

  • @trizhaay
    @trizhaay ปีที่แล้ว +6

    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!

  • @cherrybomblet
    @cherrybomblet 3 ปีที่แล้ว +47

    i was just saying the world needs a vegan Joshua Weissman. and here you are. the hero we need🥔🙏🏻

    • @BoldFlavorVegan
      @BoldFlavorVegan  3 ปีที่แล้ว +13

      I just want to make papa proud 🙏

  • @1melissawhatnow
    @1melissawhatnow 2 ปีที่แล้ว +8

    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.

    • @BoldFlavorVegan
      @BoldFlavorVegan  2 ปีที่แล้ว +6

      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!!

  • @audreycobb2642
    @audreycobb2642 2 ปีที่แล้ว +6

    10/10. Super shreddy, great texture, nice neutral flavor for many uses.

    • @BoldFlavorVegan
      @BoldFlavorVegan  2 ปีที่แล้ว +1

      Glad it worked out and you liked it!

  • @DanDDirges
    @DanDDirges 3 หลายเดือนก่อน +2

    I`m blown away by this! Ingenious! Thank you!

  • @gamyrworf6228
    @gamyrworf6228 ปีที่แล้ว +4

    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!!!

    • @BoldFlavorVegan
      @BoldFlavorVegan  ปีที่แล้ว

      So glad you’re enjoying these recipes!!!

  • @seattlejayde
    @seattlejayde 19 วันที่ผ่านมา

    Your recipes are always TOP NOTCH

  • @leeski152
    @leeski152 3 ปีที่แล้ว +5

    you could also add you dry seasonings to the dry gluten mix to avoid it clumping in the wet mix

    • @BoldFlavorVegan
      @BoldFlavorVegan  3 ปีที่แล้ว +1

      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.

  • @Piratessable
    @Piratessable 3 ปีที่แล้ว +4

    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!

    • @BoldFlavorVegan
      @BoldFlavorVegan  3 ปีที่แล้ว

      So glad this helps! Happy that you like it 😄

  • @immameditate8342
    @immameditate8342 3 ปีที่แล้ว +7

    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.

    • @BoldFlavorVegan
      @BoldFlavorVegan  3 ปีที่แล้ว

      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.

  • @eklein89
    @eklein89 ปีที่แล้ว +2

    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!!

    • @BoldFlavorVegan
      @BoldFlavorVegan  ปีที่แล้ว

      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!

    • @eklein89
      @eklein89 ปีที่แล้ว

      @@BoldFlavorVegan You're welcome! Thanks for experimenting and sharing your knowledge. This has definitely upped my seitan game!

  • @denlea5
    @denlea5 ปีที่แล้ว +1

    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.

    • @BoldFlavorVegan
      @BoldFlavorVegan  ปีที่แล้ว

      Oh - this is some good info! Never thought about wetting hands, but that makes total sense.

  • @mariacox4943
    @mariacox4943 3 ปีที่แล้ว +1

    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.

    • @BoldFlavorVegan
      @BoldFlavorVegan  3 ปีที่แล้ว +1

      So glad! Yes, those are great ideas. I had to make the video when I realized how versatile it was.

  • @Samantha_MV
    @Samantha_MV 3 ปีที่แล้ว +3

    This is such a delicious way to make Seitan. The shreds can be made into anything! 🌱😋

    • @BoldFlavorVegan
      @BoldFlavorVegan  3 ปีที่แล้ว +1

      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!

    • @hammockmonk
      @hammockmonk 3 ปีที่แล้ว

      @@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.

  • @dayna2985
    @dayna2985 3 ปีที่แล้ว +1

    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

    • @BoldFlavorVegan
      @BoldFlavorVegan  3 ปีที่แล้ว

      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.

  • @JacKAsterisK
    @JacKAsterisK ปีที่แล้ว +2

    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 🤔

    • @BoldFlavorVegan
      @BoldFlavorVegan  ปีที่แล้ว +1

      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!

    • @neekr3052
      @neekr3052 ปีที่แล้ว

      Could you use a slow cooker?

  • @Swiddullee
    @Swiddullee ปีที่แล้ว +1

    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

  • @KHRN2014
    @KHRN2014 2 ปีที่แล้ว +1

    Instant subscribe! You delivered valuable content with no fluff, thank you!

    • @BoldFlavorVegan
      @BoldFlavorVegan  2 ปีที่แล้ว

      That's my goal! Thanks so much for watching and joining the channel. I've got lot's planned for this year :)

  • @elizabethhale693
    @elizabethhale693 7 หลายเดือนก่อน

    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.

  • @danielturner444
    @danielturner444 3 ปีที่แล้ว +2

    yes! you made it! looks awesome

    • @BoldFlavorVegan
      @BoldFlavorVegan  3 ปีที่แล้ว +1

      Daniel! Yes - so happy to have tested out a few versions and find one that shredded (and tasted) amazing..

  • @vegasdragonfruit9258
    @vegasdragonfruit9258 3 ปีที่แล้ว +5

    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!

    • @BoldFlavorVegan
      @BoldFlavorVegan  3 ปีที่แล้ว +7

      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!

  • @danielturner444
    @danielturner444 3 ปีที่แล้ว +3

    now 666 subs! congrats you are truly seitanic! 😈

    • @BoldFlavorVegan
      @BoldFlavorVegan  3 ปีที่แล้ว

      Ha! I was thinking the same thing 👹

  • @ProgRiot
    @ProgRiot หลายเดือนก่อน

    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

  • @markfeathers
    @markfeathers 2 ปีที่แล้ว

    Making this right now. I'm at the simmer stage. Thanks for putting this together. It really went pretty quick up to this point.

    • @BoldFlavorVegan
      @BoldFlavorVegan  2 ปีที่แล้ว

      So glad to hear it. Enjoy!

    • @markfeathers
      @markfeathers 2 ปีที่แล้ว

      @@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.

    • @BoldFlavorVegan
      @BoldFlavorVegan  2 ปีที่แล้ว

      @@markfeathers Oh bummer, sorry to hear that. What specifically happened? Did it grow into a giant blob?

  • @pamrogers4351
    @pamrogers4351 8 หลายเดือนก่อน

    I'd want to put a few tablespoons of nutritional yeast in place of some of the potato flakes. Sounds like a great recipe.

  • @rebekahchambers5683
    @rebekahchambers5683 ปีที่แล้ว

    Omg my mouth is watering just watching this! Thanks for sharing! Can’t wait to try it! 🥳

  • @neekr3052
    @neekr3052 ปีที่แล้ว

    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?

    • @BoldFlavorVegan
      @BoldFlavorVegan  ปีที่แล้ว +1

      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.

  • @jacksprat429
    @jacksprat429 ปีที่แล้ว

    Amazing. Thank you for an excellent recipe and video. ⭐️⭐️⭐️⭐️⭐️

  • @Fuzzinutt
    @Fuzzinutt 2 ปีที่แล้ว

    Love your channel !! Cheers from Down Under :D

    • @BoldFlavorVegan
      @BoldFlavorVegan  2 ปีที่แล้ว

      Thanks so much! Glad you found me :)

  • @jackseve
    @jackseve 9 หลายเดือนก่อน

    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.

  • @W3S3333
    @W3S3333 2 ปีที่แล้ว

    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.

  • @bondpaz
    @bondpaz ปีที่แล้ว

    Darn , I just made a big log of seitan yesterday. It was good, but this looks really good!!!❤

  • @carmengalliano415
    @carmengalliano415 ปีที่แล้ว +1

    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

  • @hammockmonk
    @hammockmonk 3 ปีที่แล้ว +1

    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!

    • @BoldFlavorVegan
      @BoldFlavorVegan  3 ปีที่แล้ว

      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.

    • @BoldFlavorVegan
      @BoldFlavorVegan  3 ปีที่แล้ว

      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.

    • @jackseve
      @jackseve 9 หลายเดือนก่อน

      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.

  • @auntielu8531
    @auntielu8531 3 ปีที่แล้ว +1

    Hail seitan! Definitely going to try this

  • @nijinokanata111
    @nijinokanata111 3 ปีที่แล้ว +1

    This is really cool!!! Thank you for sharing!!

    • @BoldFlavorVegan
      @BoldFlavorVegan  3 ปีที่แล้ว

      Of course. Glad you enjoyed it.

    • @nijinokanata111
      @nijinokanata111 ปีที่แล้ว

      @@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 ❤️🌱

    • @BoldFlavorVegan
      @BoldFlavorVegan  ปีที่แล้ว +1

      @@nijinokanata111 You're too kind! Sounds like you rocked it! Awesome work.

  • @marceloarandia
    @marceloarandia ปีที่แล้ว

    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
      @BoldFlavorVegan  ปีที่แล้ว +1

      I don't but I think there have been other comments on here of people using mash potatoes directly. Sorry I can't help!

  • @monicayoung4026
    @monicayoung4026 8 หลายเดือนก่อน

    Once the vegan chicken is shredded can it be frozen & defrosted for later meals?

  • @lah3738
    @lah3738 ปีที่แล้ว

    It looks fantastic, thank you so much for sharing! I have a question; what is MSG? Thanks in advance for the answer.

    • @BoldFlavorVegan
      @BoldFlavorVegan  ปีที่แล้ว +1

      It's a seasoning that gives a dish more umami.

  • @toshiyukisuzuki7610
    @toshiyukisuzuki7610 ปีที่แล้ว

    What a beautiful result! What is instant potato powder? Is it the same as instant potato mash powder? Thanks...

    • @BoldFlavorVegan
      @BoldFlavorVegan  ปีที่แล้ว

      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!

    • @toshiyukisuzuki7610
      @toshiyukisuzuki7610 ปีที่แล้ว

      @@BoldFlavorVegan Thanks for the reply... How different is the instant potato powder to make tatters vs the instant mash potato powder? Thanks....

  • @jenniferbreaux1327
    @jenniferbreaux1327 3 ปีที่แล้ว

    Holy crapola you nailed this video!! Thank you SO MUCH!

    • @BoldFlavorVegan
      @BoldFlavorVegan  3 ปีที่แล้ว +1

      🙌 thanks again for your guidance!

    • @jenniferbreaux1327
      @jenniferbreaux1327 3 ปีที่แล้ว

      @@BoldFlavorVegan absolutely!! This is such a great community & I’ve learned so much from others!!

  • @barbarabruce7648
    @barbarabruce7648 ปีที่แล้ว

    Instant vegan potato flakes not easy to find in Australia. They have them in The Vegan store Glebe Sydney.
    Any Aussies know anywhere else?

  • @monicayoung4026
    @monicayoung4026 8 หลายเดือนก่อน

    Approximately how many ounces of shredded chicken does this make?

  • @rohanimeplays
    @rohanimeplays 9 หลายเดือนก่อน

    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.

  • @kerrielester1038
    @kerrielester1038 ปีที่แล้ว

    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?

    • @BoldFlavorVegan
      @BoldFlavorVegan  ปีที่แล้ว +1

      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?

    • @kerrielester1038
      @kerrielester1038 ปีที่แล้ว

      @@BoldFlavorVegan yes, I think that's what I'll do. Thanks for the help!

    • @bdelaroche4832
      @bdelaroche4832 ปีที่แล้ว +1

      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!

    • @kerrielester1038
      @kerrielester1038 ปีที่แล้ว

      @@bdelaroche4832 Thank you so much for the advice!

  • @Alocasia021
    @Alocasia021 7 หลายเดือนก่อน

    I just picked up instant potatoes to make these but they're flakes. Should I grind them down first?

  • @dbd4596
    @dbd4596 3 ปีที่แล้ว

    Wow just found this channel! Awesome 😎

  • @jt659
    @jt659 2 ปีที่แล้ว +1

    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...

    • @BoldFlavorVegan
      @BoldFlavorVegan  2 ปีที่แล้ว

      Maybe I'm lucky, but I've never personally tasted that "wheaty flavor" but have heard that adding apple cider vinegar helps. Good luck!

    • @Pmomma100
      @Pmomma100 ปีที่แล้ว

      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
      @gamyrworf6228 ปีที่แล้ว

      @@Pmomma100 what kind of mustard do you recommend and how much?

    • @Pmomma100
      @Pmomma100 ปีที่แล้ว +1

      @@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.

    • @perrydimes6915
      @perrydimes6915 ปีที่แล้ว

      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

  • @Alocasia021
    @Alocasia021 ปีที่แล้ว

    Can't wait to try this in the IP. Can I substitute the MSG with a mushroom powder or something else?

    • @BoldFlavorVegan
      @BoldFlavorVegan  ปีที่แล้ว

      Nice! That should work, you can also consider omitting or subbing with more salt.

  • @kerriewithpurpose5722
    @kerriewithpurpose5722 2 ปีที่แล้ว

    Would like to see someone do this with washed white flour

  • @jastida
    @jastida 2 ปีที่แล้ว +1

    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!

    • @BoldFlavorVegan
      @BoldFlavorVegan  2 ปีที่แล้ว

      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!

  • @soycrates
    @soycrates 3 ปีที่แล้ว +1

    Maybe a silly question, but is potato starch substitutable for the instant potato flakes?

    • @BoldFlavorVegan
      @BoldFlavorVegan  3 ปีที่แล้ว +2

      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.

  • @austin091184
    @austin091184 ปีที่แล้ว

    Hi...can I omit putting Garlic and Onion powder... because the Authentic Chinese Vegetarian Cuisine don't use Garlic and Onion Powder

    • @BoldFlavorVegan
      @BoldFlavorVegan  ปีที่แล้ว

      Yeah, you certainly can it will just change the flavor and likely not affect the texture.

  • @adriennebroomes5476
    @adriennebroomes5476 2 ปีที่แล้ว +26

    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…😅

    • @shfin8329
      @shfin8329 2 ปีที่แล้ว +4

      Ty I am a low carber and I did not want the extra carbs.

    • @michaelnicola5210
      @michaelnicola5210 ปีที่แล้ว +8

      Why don’t you do your own page instead of intruding on someone’s. Kind of rude.

    • @jackseve
      @jackseve 9 หลายเดือนก่อน +2

      🎤🎤🎤🎤🎤🎤🎤🎤 thanks. I’m going to try this. I did find that kneading more did make a huge difference.

  • @fionanagel9705
    @fionanagel9705 2 ปีที่แล้ว

    Best vegan chicken recipe, thx for the inspiration! Would it be possible to upload the ingredients in mg/g/ml/l?

    • @BoldFlavorVegan
      @BoldFlavorVegan  2 ปีที่แล้ว +1

      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

    • @fionanagel9705
      @fionanagel9705 2 ปีที่แล้ว

      @@BoldFlavorVegan That sounds amazing!

  • @deidre19801
    @deidre19801 3 ปีที่แล้ว

    Instant potatoes - love it!

  • @ruthsmith2998
    @ruthsmith2998 ปีที่แล้ว

    Can I leave out the MSG or substitute something else?

    • @BoldFlavorVegan
      @BoldFlavorVegan  ปีที่แล้ว

      Yeah you can leave it out or sub with more salt.

  • @PigsDream
    @PigsDream 9 หลายเดือนก่อน

    Yum

  • @paulmarshallenergytherapym8034
    @paulmarshallenergytherapym8034 3 ปีที่แล้ว +1

    Ugh I have everything apart from msg. Can I use a little soya sauce - half tea spoon?

    • @BoldFlavorVegan
      @BoldFlavorVegan  3 ปีที่แล้ว +1

      You can just sub with salt, but soy sauce would probably work too!

    • @paulmarshallenergytherapym8034
      @paulmarshallenergytherapym8034 3 ปีที่แล้ว +1

      @@BoldFlavorVegan i went with soy. It’s in the fridge and now in the hands of the seitan gods… so we shall see 🙌🏼🤔😅

    • @paulmarshallenergytherapym8034
      @paulmarshallenergytherapym8034 3 ปีที่แล้ว

      @@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.

    • @BoldFlavorVegan
      @BoldFlavorVegan  3 ปีที่แล้ว +1

      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)

    • @paulmarshallenergytherapym8034
      @paulmarshallenergytherapym8034 3 ปีที่แล้ว

      @@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.

  • @layescast
    @layescast 2 ปีที่แล้ว

    Is it possible use another flour like chickpeas instead isnta potatos?

  • @HBKitchenUSA
    @HBKitchenUSA 3 ปีที่แล้ว +1

    Looks good 👍

  • @Gorgeousbaebeauty
    @Gorgeousbaebeauty 2 ปีที่แล้ว

    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

    • @BoldFlavorVegan
      @BoldFlavorVegan  2 ปีที่แล้ว +1

      Welcome! Glad you liked the videos :) Let me know if you ever try anything or have any questions.

    • @Gorgeousbaebeauty
      @Gorgeousbaebeauty 2 ปีที่แล้ว

      @@BoldFlavorVegan aww thanks I will❤❤

  • @msb1029
    @msb1029 2 ปีที่แล้ว

    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 ??

    • @BoldFlavorVegan
      @BoldFlavorVegan  2 ปีที่แล้ว +1

      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.

    • @msb1029
      @msb1029 2 ปีที่แล้ว

      @@BoldFlavorVegan awesome thanks so much !!!!

  • @LindaKuijpers-v6z
    @LindaKuijpers-v6z ปีที่แล้ว

    What is in the instant potato powder?

  • @koaelmorz7073
    @koaelmorz7073 2 ปีที่แล้ว

    Great video

  • @pamelaradcliffe9473
    @pamelaradcliffe9473 2 ปีที่แล้ว

    Thank you for sharing this! Could I use the shreds in tamales? In either a red sauce or green sauce?

    • @BoldFlavorVegan
      @BoldFlavorVegan  2 ปีที่แล้ว +1

      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.

    • @pamelaradcliffe9473
      @pamelaradcliffe9473 2 ปีที่แล้ว

      Thank you! I’m going to have to try it!!!

  • @Jaylin_01
    @Jaylin_01 ปีที่แล้ว

    it looks good though

  • @luluhernandez1790
    @luluhernandez1790 ปีที่แล้ว

    Looks delicious 🤤 does anyone know how I could alter this to make raw ground “chicken” that I can substitute for ground chicken recipes?

    • @luluhernandez1790
      @luluhernandez1790 ปีที่แล้ว

      Would I just skip the kneading?

    • @BoldFlavorVegan
      @BoldFlavorVegan  ปีที่แล้ว

      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.

  • @belovelove4664
    @belovelove4664 2 ปีที่แล้ว

    Just so happened to have the potatoe flakes; but still wondering where to find vital wheat gluten.. amazon?

    • @BoldFlavorVegan
      @BoldFlavorVegan  2 ปีที่แล้ว

      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.

  • @JADE1300
    @JADE1300 ปีที่แล้ว

    how long do you simmer?

  • @reck711
    @reck711 3 ปีที่แล้ว +2

    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?

    • @BoldFlavorVegan
      @BoldFlavorVegan  3 ปีที่แล้ว

      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.

  • @rainblue2471
    @rainblue2471 2 ปีที่แล้ว

    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!

    • @BoldFlavorVegan
      @BoldFlavorVegan  2 ปีที่แล้ว +2

      This comment made me really happy. So glad you enjoyed, Rain!

  • @annemackey1512
    @annemackey1512 3 ปีที่แล้ว

    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
      @BoldFlavorVegan  3 ปีที่แล้ว +1

      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.

    • @annemackey1512
      @annemackey1512 3 ปีที่แล้ว +2

      @@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!

    • @BoldFlavorVegan
      @BoldFlavorVegan  3 ปีที่แล้ว +1

      @@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!

  • @KBBurnfield
    @KBBurnfield 3 ปีที่แล้ว

    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!!

    • @BoldFlavorVegan
      @BoldFlavorVegan  3 ปีที่แล้ว +2

      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!

    • @hammockmonk
      @hammockmonk 3 ปีที่แล้ว +2

      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!

    • @Soifdesang9
      @Soifdesang9 3 ปีที่แล้ว

      @@BoldFlavorVegan Let cool, remove from foil. Shred and put in container with veggie broth. Put in fridge overnight...

  • @99thmonkeyresonance66
    @99thmonkeyresonance66 3 ปีที่แล้ว +1

    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)

    • @BoldFlavorVegan
      @BoldFlavorVegan  3 ปีที่แล้ว +1

      Woah! That all sounds amazing. Nice work!!

  • @davidcolin6544
    @davidcolin6544 2 ปีที่แล้ว

    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?

    • @BoldFlavorVegan
      @BoldFlavorVegan  2 ปีที่แล้ว +2

      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!

    • @davidcolin6544
      @davidcolin6544 2 ปีที่แล้ว +1

      @@BoldFlavorVegan it does! Thank you!

  • @elizabethbrunner6856
    @elizabethbrunner6856 3 ปีที่แล้ว

    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.

    • @BoldFlavorVegan
      @BoldFlavorVegan  3 ปีที่แล้ว +1

      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.

    • @ericawappes7711
      @ericawappes7711 3 ปีที่แล้ว

      Try squeezing, rather than stretching 👍

  • @jenlonis3170
    @jenlonis3170 2 ปีที่แล้ว

    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

    • @BoldFlavorVegan
      @BoldFlavorVegan  2 ปีที่แล้ว

      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.

    • @Elizerinc
      @Elizerinc ปีที่แล้ว

      @@BoldFlavorVegan Does the instant pot steaming work just as well as the oven method?

  • @alisondodd5657
    @alisondodd5657 3 ปีที่แล้ว +1

    How long do you simmer for?

    • @BoldFlavorVegan
      @BoldFlavorVegan  3 ปีที่แล้ว +1

      Hey there - gently simmer it for one hour. Don't boil.

    • @alisondodd5657
      @alisondodd5657 3 ปีที่แล้ว

      Thank you, I’m in the middle of making it now can’t wait to see how it turns out

    • @richardlamer3910
      @richardlamer3910 2 ปีที่แล้ว

      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.

  • @yovannasagarnaga6240
    @yovannasagarnaga6240 2 ปีที่แล้ว

    Does potato flour work the same?

    • @BoldFlavorVegan
      @BoldFlavorVegan  2 ปีที่แล้ว

      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!

  • @NoirHammer
    @NoirHammer 2 ปีที่แล้ว

    With the ingredients and two hours of electric used for cooking, wouldn't it be cheaper just to buy it ready made?

    • @BoldFlavorVegan
      @BoldFlavorVegan  2 ปีที่แล้ว +1

      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.

  • @gosiabalcerzak9950
    @gosiabalcerzak9950 2 ปีที่แล้ว

    Kind of stupid question I guess but does anyone know if potato flakes will be the same as instant mash potato in uk?

    • @supe6285
      @supe6285 2 ปีที่แล้ว

      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).

  • @sandorgocza7289
    @sandorgocza7289 3 ปีที่แล้ว

    What exactly does a cup mean? How many ml?

  • @rws91942
    @rws91942 7 หลายเดือนก่อน

    More room for knotting ? 2:28

  • @genehayes
    @genehayes 2 ปีที่แล้ว

    Have you tried the Vegetarian Chicken Better Than Bouillon?

    • @BoldFlavorVegan
      @BoldFlavorVegan  2 ปีที่แล้ว +1

      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.

  • @Molliwhop
    @Molliwhop 3 ปีที่แล้ว

    sup bro, you should work on your SEO scores to make this rank higher in search. i did some keyword research for you and this is a great topic with low competition but high search results. If you make Shredded Vegan Chicken your first tag and also put the words "shredded vegan chicken" in your description this can rank higher in search.

    • @Molliwhop
      @Molliwhop 3 ปีที่แล้ว

      looks delicious btw

    • @BoldFlavorVegan
      @BoldFlavorVegan  3 ปีที่แล้ว

      Hey! Thanks so much for the tip - SEO is certainly not one of my strong suits and something I need to work on for sure. I added it and will let you know how it goes.

    • @BoldFlavorVegan
      @BoldFlavorVegan  3 ปีที่แล้ว

      Thanks so much, it really is fun to make and really tasty.

    • @Molliwhop
      @Molliwhop 3 ปีที่แล้ว +1

      @@BoldFlavorVegan so i went on an incognito tab on youtube. I looked up Shredded Vegan Chicken and urs ranks 3rd in search. Good stuff.

    • @BoldFlavorVegan
      @BoldFlavorVegan  3 ปีที่แล้ว

      Oh wow. I'm honored to be among those other amazing videos. Thanks for your help!

  • @davidcolin6544
    @davidcolin6544 2 ปีที่แล้ว

    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!

    • @BoldFlavorVegan
      @BoldFlavorVegan  2 ปีที่แล้ว

      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.

  • @pod7450
    @pod7450 ปีที่แล้ว

    does one 'need' msg for this?

  • @1melissawhatnow
    @1melissawhatnow 2 ปีที่แล้ว

    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?

    • @BoldFlavorVegan
      @BoldFlavorVegan  2 ปีที่แล้ว

      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.

  • @rojocolorado3764
    @rojocolorado3764 ปีที่แล้ว

    Gotta check out Mary at Mary’s test kitchen

  • @DanDDirges
    @DanDDirges 3 หลายเดือนก่อน

    Mines didn`t turn out right. I bet that wasn`t wheat glutein in the store bin

  • @catgrrl42
    @catgrrl42 9 หลายเดือนก่อน

    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.

  • @charmainlareau6452
    @charmainlareau6452 ปีที่แล้ว +1

    Can't do msg

  • @sjoyceboyer4719
    @sjoyceboyer4719 ปีที่แล้ว

    No MSG!

  • @lumpsoul9379
    @lumpsoul9379 3 ปีที่แล้ว

    omg instant pot seitan :,)

  • @tailboat
    @tailboat ปีที่แล้ว

    Video: "Making SHREDDED VEGAN CHICKEN from INSTANT POTATOES"
    Me: "Yay a gluten free alternative to all the wheat gluten vegan 'meats'"
    Video: Add wheat gluten
    Me: ffs...