Your recipe and detailed instructions had my attention 200%. I’ve surf you tubing a lot and your recipe is the best recipe it looks at real. You are a genius. I’m definitely going to make and send you a picture. I see myself making mash potato’s with mushroom gravy. I’m so hungry now. Keep up the great work
I followed your long autolyse + long simmer method and I’m very pleased with the results - not exactly as I’d planned but really promising for a first attempt. I think I stretched and knotted the dough too much - I thought this would make the texture stronger but I probably ended up breaking a lot of the internal gluten strands. So my gluten ended up very homogeneous, dense and rubbery - a lot like pork belly, in fact. This is so much more appetising than any store bought gluten I’ve ever had, it feels like a different type of thing altogether. Ready-made gluten gave me almost instant indigestion - I’ve eaten loads of this now and while it’s very filling there’s no discomfort. Thank you so much, this is a revelation! A few notes on my variation: - I didn’t roast it but frying it til golden brown all over before simmering resulted in a pretty convincing skin, so the texture was really pleasant despite the lack of internal fibrousness - I went a bit crazy with the stock but a few ingredients here really made a difference IMO: -- I used fermented black soy beans and fish sauce which gave a very rich umami to it -- Smoked salt worked wonders for aroma -- I put in some star anise and cinnamon (as well as molasses) which gave a complex and subtle sweetness, I think this made things a bit porky -- Fenugreek also helped persist the aromas
Great variations! In my other flour washed seitan video I also fried it before simmering. I found that too difficult with the added starch/fat sauce and layering with this recipe though. Adding the fat sauce/ starch back into the seitan while knotting it up helps reduce that rubbery texture while creating layers. It’s not necessary though, because I didn’t do that with my other seitan recipe and it was still a great result. I like your flavors you used to simmer it- I’ll have to give that a try!
I haven't tried making WTF since I tried a few years ago and had an abject FAIL! This looks so much better and I am seriously going to try making this. Awesome content and very motivating. Thank you :)
I was the same way. I tried it again a couple of weeks ago and I was able to get it to knot for the first time, and I was able to get it to be really 'shreddy' the time after. I have not tried some of the steps in this one (recommending folding it in and not working the dough too much... I worked the dough for 15 minutes and formed it into a ball, and they recommended the salt which I have yet to implement... which IIRC is for a larger yield?)
I made the seitan roast for Christmas and it turned out perfect - was a highlight on the dinner table! I didn't have smoked yeast so I used ground cashews and pulverised some shiitake mushrooms for the umami flavour. Cooking the roast in a normal pot for 2 1/2 hours was sufficient, and my gluten ball expanded quite a bit as I cooked it. Great recipe Jess!
I must give this a try! also LOVE how you tied the knots to create that separation texture. That is something I've been trying to achieve myself. Great idea!
I was intrigued by your recipe for seitan roast around the holidays, but didn't have the time to make it. Just made it this past weekend. The simmering broth is incredible! The texture of the roast turned out well. The only thing I would have liked would have been a bit more flavor in the wheat meat itself. I've wrapped seitan roasts in soaked yuba sheets (seasonings, oil, white wine) and achieved the turkey-like golden, crispy skin. Need to give Miyoko Schinner credit for the yuba technique. Thank you for sharing your recipes!
How did you keep the yuba on the seitan? Every time I’ve tried it I can’t get it to stay on 😅 that’s why I created the seitan turkey recipe so there’s a skin, but it doesn’t fall off the roast itself. Maybe I need larger sheets of yuba? I’m glad it worked out for you and I appreciate your feedback!
Love this and going to make it for Xmas day. I made a WG version for my American friends who live here in Spain also. This is what I really wanted to make 😅the only thing is. Instant pots are just not a thing here. I do have a slow cooker. So could I cook in over night on low in that?
Is it possible to cook this with stuffing already inside? In the past I've put it inside the sheet of seitan and rolled it but that won't work with a knotted loaf.
You can certainly braid it! I recommend twisting each strand when you braid it to help build tension so the strains are more distinct and you’ll have a better texture. The main reason you knot or braid it is to help create tension. Otherwise your seitan will have a lunch meat like texture and not a shreddy chicken like texture. Which if you are going to thinly slice your seitan for lunch meat you don’t need to braid or knot it at all
Thank you for another amazing recipe. Your method of explaining each step helps a lot. Other than coconut oil and vegan butter/shortening, what other vegetable oil/fat I can use?
Is it possible to “overwash” the dough? When we went to knot it up it seemed a bit more rubbery and wet than yours. We still went through the steps and it’s on slow cook now. We will cook tomorrow! Holding hope. Yours looks delish🤗
You can over wash the dough, but dipping it in that starch 'fat sauce' will reintroduce the starch back into the dough. This should prevent any squeakness or rubbery texture. Most people don't get to that point, washing the dough can be tricky! You want to wash it to the point where it is mostly clear, not 100% clear but not cloudy either. For this recipe, it's better to overwash than under since you coat it in the starch fat sauce when knotting it
@@jess.flowers Thanks! My strong hubby did the washing of the dough. lol, I guess I'll need him to back off the muscles next time. But it did still turn out wonderful. We will attempt again. It was a fun cooking project for us both. Thanks again for the recipe. I think we will try injecting some of the broth flavorings next time too. Do you think that will pose an issue in any way? Not that we will ever do it, but can you imagine this roast covered in Tony Chacheres and deep fried! lol Those were the days. l
@puppetpatti I’m glad you enjoyed it! I would totally try injecting it- that’s something I’ve been wanting to try. I don’t see any reason why that wouldn’t be awesome. The only reason I haven’t tried that yet is I don’t have the injecter yet!
Yes, absolutely! That is my preferred method of storing my seitan! I like to make a big batch and then freeze half of it. I typically store it in a glass container in the freezer. One method I like is shredding the seitan into strips, breading them, then freezing it. Then it’s DYI frozen chix strips that I air fry when I want a snack!
Brilliant video Jess, just a few questions … you start by saying it’s a two day make, day 1 make dough then soak overnight with salt, day 2 make the loaf, night 2 cook, day 3 bake in oven and baste. Have I got that wrong, it’s three days ?. Also… I’ve been recently making it by food processing the dough with herbs and flavourings before simmering , then also simmering it in flavoured stock… do you think this technique might work for the turkey ? Also any thoughts on sautéing the loaf before it’s simmered to give it a skin, then wrapping in cheesecloth, then simmering , then baking 🎉 phew ?.?. Would love your thoughts
if you started in the morning of the first day, it would be about 2 days (I am guessing). As overnight usually means 6-8 hours. So you set it at 10, then you can do the next step at around 6.
@@jane-fw4nh The fat sauce adds a lot of flavor to the seitan! My concern with adding the gluten to a food processor with seasonings is that it would break up the strands of gluten meaning it would either need more resting time to rebuild or the texture wouldn't be as shreddy. If you where you blend it up the texture would be more similar to those toferky roasts, which has a different mouthfeel
I’ve really enjoyed these seitan videos of yours. I’m interested in pursuing elaborate home made seitan because I’ll occasionally get meat cravings but I find store-bought seitan completely unappetising and very difficult to digest, and the problem with so many vegan cooks is they’re too easily satisfied with anything that isn’t meat. Your experiments here are really helpful. The way you’ve integrated flavourings, fat and moisture are ingenious and seem to yield fantastic results!
No, vital wheat gluten has a distinct flavor that needs to be masked. You will also need to add in some chickpea flour, potato flakes, or tofu to the mixture so it doesn’t get rubbery. I would do another recipe if you want to use vital wheat gluten!
I left it in the fridge. Also has me thinking that people use the starch to make bacon so why not use that to make the skin? I'm going to try it out. I'm also going to use the water separated from the starch for the veggie broth since there's a bunch of nutrients in it
You can either leave it on the counter or the fridge! Both works! It is easier to wash if you store it in the fridge as gluten gets stronger when it is cold so it is easier to wash
Would it be possible to cut this recipe in half? I am having someone over for the holiday who is vegetarian but she will be the only one to be eating this instead of turkey, so I don’t want to make too much. But I also don’t want to mess the recipe up by halving it.
You can certainly half this recipe! You probably will need to reduce the bake time slightly- but otherwise should be the same! Alternatively, you can always freeze the leftovers and add it to soups, stir fries, inside dumplings, or pot pie. Anyone can enjoy this high protein food- even omnivores!
This is a high protein food that anyone can eat. Vegetables are a great part of a balanced diet but it’s also important to have sources of protein in addition. Hope this helps
@@jess.flowersAlright,so just call it seitan roast. If I shape a chicken nugget like a potato it is still a ‘chicken nugget’ not a ‘chicken potato nugget’
Animals are friends not food. Not to mention what animal agriculture is doing to our planet, but many studies show lower meat consumption leads to a longer life and less disease. That’s why I love seitan, it tastes and has a mouthfeel like meat, but doesn’t harm the planet, the animals, or my health!
My grandparents are farmers and I grew up visiting their farms in Minnesota. Yet I have read multiple studies comparing animal agriculture to growing vegetables and see all the studies say that it takes less land, water, and emissions to grow plants. You have to grow food to feed animals then kill them, you could just grow food and eat it directly. I would be happy to message you some resources if you want to see what studies I’m looking for. There’s also lots of documentaries that go into it with more depth. What the health, cowspiracy, forks over knives, and seapiracy are all great documentaries that also mention the studies I’m talking about. You’re right I’m the black sheep of the family because they are farmers and slaughter animals. I grew up with dogs and cats as part of my family and don’t see a difference in intelligence with cows. I like being a friend to animals. The way we treat sentient beings like products is disgusting and a stain on our humanity. As a vegan who loves farmers and supporting my local famers I think it’s important to respect all sentient life.
You can use many dried mushroom to substitute the shiitakes. Preferably oyster, maitake, morel, or chanterelle. I’ve had luck with dried wood ear mixed with others too! I would not use fresh portobello, cremini, or white button mushrooms (all agaricus species) or lions mane. I’ve found these varieties add a metallic bitterness to the broth that isn’t lovely. Cauliflower mushroom or tremella mushrooms are pretty bland and don’t offer much to the broth either.
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I am quite a meat lover, but I am fascinated by recipes like this. It looks absolutely incredible. Will surely give it a go!
Your recipe and detailed instructions had my attention 200%. I’ve surf you tubing a lot and your recipe is the best recipe it looks at real. You are a genius. I’m definitely going to make and send you a picture. I see myself making mash potato’s with mushroom gravy. I’m so hungry now. Keep up the great work
dont be shy- make a reel so we can all see 👀
I followed your long autolyse + long simmer method and I’m very pleased with the results - not exactly as I’d planned but really promising for a first attempt. I think I stretched and knotted the dough too much - I thought this would make the texture stronger but I probably ended up breaking a lot of the internal gluten strands. So my gluten ended up very homogeneous, dense and rubbery - a lot like pork belly, in fact. This is so much more appetising than any store bought gluten I’ve ever had, it feels like a different type of thing altogether. Ready-made gluten gave me almost instant indigestion - I’ve eaten loads of this now and while it’s very filling there’s no discomfort. Thank you so much, this is a revelation!
A few notes on my variation:
- I didn’t roast it but frying it til golden brown all over before simmering resulted in a pretty convincing skin, so the texture was really pleasant despite the lack of internal fibrousness
- I went a bit crazy with the stock but a few ingredients here really made a difference IMO:
-- I used fermented black soy beans and fish sauce which gave a very rich umami to it
-- Smoked salt worked wonders for aroma
-- I put in some star anise and cinnamon (as well as molasses) which gave a complex and subtle sweetness, I think this made things a bit porky
-- Fenugreek also helped persist the aromas
Great variations! In my other flour washed seitan video I also fried it before simmering. I found that too difficult with the added starch/fat sauce and layering with this recipe though.
Adding the fat sauce/ starch back into the seitan while knotting it up helps reduce that rubbery texture while creating layers.
It’s not necessary though, because I didn’t do that with my other seitan recipe and it was still a great result.
I like your flavors you used to simmer it- I’ll have to give that a try!
I haven't tried making WTF since I tried a few years ago and had an abject FAIL! This looks so much better and I am seriously going to try making this. Awesome content and very motivating. Thank you :)
I was the same way. I tried it again a couple of weeks ago and I was able to get it to knot for the first time, and I was able to get it to be really 'shreddy' the time after. I have not tried some of the steps in this one (recommending folding it in and not working the dough too much... I worked the dough for 15 minutes and formed it into a ball, and they recommended the salt which I have yet to implement... which IIRC is for a larger yield?)
I made the seitan roast for Christmas and it turned out perfect - was a highlight on the dinner table! I didn't have smoked yeast so I used ground cashews and pulverised some shiitake mushrooms for the umami flavour. Cooking the roast in a normal pot for 2 1/2 hours was sufficient, and my gluten ball expanded quite a bit as I cooked it. Great recipe Jess!
Great job! I’m glad you liked it!
My only concern with Saitan is, that I make a mistake and accidentally end up making satan instead
@@amarug 😂
You are a true artist of saiten! well done! greetings from Israel!
Thank you so much! 💛
I must give this a try! also LOVE how you tied the knots to create that separation texture. That is something I've been trying to achieve myself. Great idea!
For some reason I never thought about saving the bean-water (aquafaba) from the instant pot. Great tip!
They both look good and succulent. As usual, thank you for such a detailed video.
This looks unbelievably deeeelish! Can’t wait to check out your channel!!!
Perfectly detailed and informative i love your recipes hopefully I can get same results cooking truly is chemistry and a science!! Thank you!!!
I was intrigued by your recipe for seitan roast around the holidays, but didn't have the time to make it. Just made it this past weekend. The simmering broth is incredible! The texture of the roast turned out well. The only thing I would have liked would have been a bit more flavor in the wheat meat itself. I've wrapped seitan roasts in soaked yuba sheets (seasonings, oil, white wine) and achieved the turkey-like golden, crispy skin. Need to give Miyoko Schinner credit for the yuba technique. Thank you for sharing your recipes!
How did you keep the yuba on the seitan? Every time I’ve tried it I can’t get it to stay on 😅 that’s why I created the seitan turkey recipe so there’s a skin, but it doesn’t fall off the roast itself.
Maybe I need larger sheets of yuba?
I’m glad it worked out for you and I appreciate your feedback!
wow you are so talented!
wow this looks amazing, can’t wait to make it! This would also be great to glaze and cut into a ham, make it into turkey sandwich later!!!
MUITO OBRIGADA. OBRIGADA. OBRIGADA
You're the setan queen, they look amazing!
Just made this and it is delicious! Thank you for sharing!
That’s great! I’m happy you enjoyed it!
I've been wanting to try this recipe for awhile
your partners shirt is so badass
THAT LOOKS SO GOOD
I can't wait to try this! Thank you for sharing!
Love this and going to make it for Xmas day. I made a WG version for my American friends who live here in Spain also. This is what I really wanted to make 😅the only thing is. Instant pots are just not a thing here. I do have a slow cooker. So could I cook in over night on low in that?
Is it possible to cook this with stuffing already inside? In the past I've put it inside the sheet of seitan and rolled it but that won't work with a knotted loaf.
For those of us who don't have the best hand-eye coordination, would braiding the seitan instead of knotting it be okay?
You can certainly braid it! I recommend twisting each strand when you braid it to help build tension so the strains are more distinct and you’ll have a better texture. The main reason you knot or braid it is to help create tension. Otherwise your seitan will have a lunch meat like texture and not a shreddy chicken like texture. Which if you are going to thinly slice your seitan for lunch meat you don’t need to braid or knot it at all
sharp the knife
Thank you for another amazing recipe. Your method of explaining each step helps a lot. Other than coconut oil and vegan butter/shortening, what other vegetable oil/fat I can use?
Thank you! You could brush on avocado oil as an alternative
love this its my goal for this thanksgivibg
Is it possible to “overwash” the dough? When we went to knot it up it seemed a bit more rubbery and wet than yours. We still went through the steps and it’s on slow cook now. We will cook tomorrow! Holding hope. Yours looks delish🤗
You can over wash the dough, but dipping it in that starch 'fat sauce' will reintroduce the starch back into the dough. This should prevent any squeakness or rubbery texture.
Most people don't get to that point, washing the dough can be tricky! You want to wash it to the point where it is mostly clear, not 100% clear but not cloudy either. For this recipe, it's better to overwash than under since you coat it in the starch fat sauce when knotting it
@@jess.flowers Thanks! My strong hubby did the washing of the dough. lol, I guess I'll need him to back off the muscles next time. But it did still turn out wonderful. We will attempt again. It was a fun cooking project for us both. Thanks again for the recipe. I think we will try injecting some of the broth flavorings next time too. Do you think that will pose an issue in any way?
Not that we will ever do it, but can you imagine this roast covered in Tony Chacheres and deep fried! lol Those were the days. l
@puppetpatti I’m glad you enjoyed it! I would totally try injecting it- that’s something I’ve been wanting to try. I don’t see any reason why that wouldn’t be awesome. The only reason I haven’t tried that yet is I don’t have the injecter yet!
Thus takes 3 days not 2 remember that when planning
What a trip! Looks amazing. I can't eat gluten. I wonder if you could make it with something else.
thats looks quite interesting.
What was the last thing you put in the fat sauce, it looked like flour?
It was the smoked nutritional yeast flakes!
@@jess.flowers Thank you! ☺️
Hi, I have this in the oven now and it looks delicious 😊. I was wondering if it is possible to make one and put it in the freezer?
Yes, absolutely! That is my preferred method of storing my seitan! I like to make a big batch and then freeze half of it.
I typically store it in a glass container in the freezer.
One method I like is shredding the seitan into strips, breading them, then freezing it. Then it’s DYI frozen chix strips that I air fry when I want a snack!
Brilliant , I can make ahead for Christmas😊
How does it taste like, Turkey?
Brilliant video Jess, just a few questions … you start by saying it’s a two day make, day 1 make dough then soak overnight with salt, day 2 make the loaf, night 2 cook, day 3 bake in oven and baste. Have I got that wrong, it’s three days ?. Also… I’ve been recently making it by food processing the dough with herbs and flavourings before simmering , then also simmering it in flavoured stock… do you think this technique might work for the turkey ? Also any thoughts on sautéing the loaf before it’s simmered to give it a skin, then wrapping in cheesecloth, then simmering , then baking 🎉 phew ?.?. Would love your thoughts
if you started in the morning of the first day, it would be about 2 days (I am guessing). As overnight usually means 6-8 hours. So you set it at 10, then you can do the next step at around 6.
I didn’t count the overnight soak 😆 you are right, it’s three days including that!
@@jess.flowers andy thoughts on food processing flavouring mix into dough before simmering to add extra flavour ?
@@jane-fw4nh The fat sauce adds a lot of flavor to the seitan! My concern with adding the gluten to a food processor with seasonings is that it would break up the strands of gluten meaning it would either need more resting time to rebuild or the texture wouldn't be as shreddy. If you where you blend it up the texture would be more similar to those toferky roasts, which has a different mouthfeel
I’ve really enjoyed these seitan videos of yours. I’m interested in pursuing elaborate home made seitan because I’ll occasionally get meat cravings but I find store-bought seitan completely unappetising and very difficult to digest, and the problem with so many vegan cooks is they’re too easily satisfied with anything that isn’t meat. Your experiments here are really helpful. The way you’ve integrated flavourings, fat and moisture are ingenious and seem to yield fantastic results!
If I made the seitan using vital wheat gluten flour, would the rest of the recipe still be the same?
No, vital wheat gluten has a distinct flavor that needs to be masked. You will also need to add in some chickpea flour, potato flakes, or tofu to the mixture so it doesn’t get rubbery.
I would do another recipe if you want to use vital wheat gluten!
When you soak the dough overnight do you leave it on the counter of put in the fridge?
I left it in the fridge. Also has me thinking that people use the starch to make bacon so why not use that to make the skin? I'm going to try it out. I'm also going to use the water separated from the starch for the veggie broth since there's a bunch of nutrients in it
You can either leave it on the counter or the fridge! Both works!
It is easier to wash if you store it in the fridge as gluten gets stronger when it is cold so it is easier to wash
what temperature do you recommend for slow cooker?
The lowest temperature- just above keep warm
Would it be possible to cut this recipe in half? I am having someone over for the holiday who is vegetarian but she will be the only one to be eating this instead of turkey, so I don’t want to make too much. But I also don’t want to mess the recipe up by halving it.
You can certainly half this recipe! You probably will need to reduce the bake time slightly- but otherwise should be the same! Alternatively, you can always freeze the leftovers and add it to soups, stir fries, inside dumplings, or pot pie. Anyone can enjoy this high protein food- even omnivores!
@@jess.flowersyay!
What size bowl is that?
Buonissima bravissima 😋😋👍🏻💕
Also is the starch water what vital wheat gluten consists of?
nah its the bit you throw away. (but u keep it if u know how to use it as well.)
Vital wheat gluten is dried and powdered gluten- so there is no starch
WHY do vegans want to make faux meat? Are the vegetables not doing it for you,?
This is a high protein food that anyone can eat. Vegetables are a great part of a balanced diet but it’s also important to have sources of protein in addition. Hope this helps
@@jess.flowersAlright,so just call it seitan roast.
If I shape a chicken nugget like a potato it is still a ‘chicken nugget’ not a ‘chicken potato nugget’
Look yummy though,i have to admit😅
Let’s make something that resembles meat and tastes like meat!🤣🥴 Just eat the real thing. 🤦🏻♀️
Animals are friends not food. Not to mention what animal agriculture is doing to our planet, but many studies show lower meat consumption leads to a longer life and less disease. That’s why I love seitan, it tastes and has a mouthfeel like meat, but doesn’t harm the planet, the animals, or my health!
@@jess.flowers Apparently you know nothing about farming or farmers. Ignorance is a choice.
My grandparents are farmers and I grew up visiting their farms in Minnesota.
Yet I have read multiple studies comparing animal agriculture to growing vegetables and see all the studies say that it takes less land, water, and emissions to grow plants.
You have to grow food to feed animals then kill them, you could just grow food and eat it directly.
I would be happy to message you some resources if you want to see what studies I’m looking for. There’s also lots of documentaries that go into it with more depth. What the health, cowspiracy, forks over knives, and seapiracy are all great documentaries that also mention the studies I’m talking about.
You’re right I’m the black sheep of the family because they are farmers and slaughter animals. I grew up with dogs and cats as part of my family and don’t see a difference in intelligence with cows. I like being a friend to animals.
The way we treat sentient beings like products is disgusting and a stain on our humanity. As a vegan who loves farmers and supporting my local famers I think it’s important to respect all sentient life.
Hi. Can I use another kind of mushroom? Thank you.
You can use many dried mushroom to substitute the shiitakes.
Preferably oyster, maitake, morel, or chanterelle. I’ve had luck with dried wood ear mixed with others too!
I would not use fresh portobello, cremini, or white button mushrooms (all agaricus species) or lions mane. I’ve found these varieties add a metallic bitterness to the broth that isn’t lovely. Cauliflower mushroom or tremella mushrooms are pretty bland and don’t offer much to the broth either.