Is this the MOST Realistic Vegan STEAK YET ?
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- เผยแพร่เมื่อ 10 ต.ค. 2024
- Is this the MOST Realistic Vegan STEAK YET ? I've had this idea for quite a while.... so now was the time to jump on it!
There is still some new ways to go with this... but this is a start to a closer more realistic vegan steak... and its gluten free! haha so thats a bonus
Is this the MOST realistic VEGAN STEAK YET
3 packages of soy skin, bean curd sheets
2 tablespoons Artificial beef broth mix ( I use Shanggie)
1 tablespoon cocoa powder
1 tablespoon beet root powder
1 tablespoon black strap molasses
1 tablespoon olive oil
2 tablespoons pea protein powder
3 tablespoons of methycellulose
Open and unfold your soy skin sheets and the layers are separated.
Roll the soy skin tight and slice the ends into very thin noodle like slices.
Place the soy skin into a large sauce pan and cover with water
Add beef broth mix and bring to a boil, let simmer for 30 minutes
Once boiled add cocoa powder, beet root powder, and molasses.
Mix together and strain through colander or wire mesh strainer saving broth.
Move soy skin to large plate or baking dish to allow it too cool.
Once cool move to a bowl and add olive oil and massage oil into strands separating the soy skin
Add pea protein powder and methycellulose and mix together
(if your mixture feels dry add some of your saved broth back into the mixture about a teaspoon at a time)
Let sit for 20 minutes
Once its rested and the mixture is very moldable form into 3 steaks.
I used plastic wrap to tightly wrap the soy skin and form into steak shape about 1 inch thick.
Season your steak with kosher salt, garlic powder, and black pepper. Cook in cast iron pan with some olive oil over a medium high heat.
Enjoy!
Making Vegan Meat - The plant based food science cook book available now amzn.to/3iqmR6g
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The goal of SauceStache is to continue trying something new, something new to me and something different.
I find inspirations from you the SauceSquad and my constant hunt of social media to see what food is being made around the globe and how can I try to make it. Lets try to make some food and have fun!!
I've decided that now that I've made this video, this is PART 1... I want to keep this going to make keep making it even better! I have some ideas but what do you all think I should add to make this even better?
To me it look more like meatloaf... so could you do an Italian seasoned meatloaf?
It already looks awesome and delish as is!
For improvement, I'd suggest two things: the colour seems a little bit light/pale, could just be youtube though.
And the fibers in a steak go all in the same direction.
Just my two cents. Amazing job!!!
Love the ideas people are suggesting but as it stands, it looks like a very well done steak. Maybe add some beet juice to it after it cools so when you sear it the middle looks more medium rare? I feel like that would add to the look of it a lot
@@legendofayda Great idea!
glutinous rice flour and matchstick size mushrooms fry dried in vegan butter. that would give it a very meat like chew without a huge mushroom taste. I am thinking maybe portobello, fried to get the water out, use a potato masher to flatten and keep pouring liquid out, at the end brown in vegan butter. the glutinous rice flour is very much like meat feel. our family is soy and gluten free so I might try this using rice sheets instead of soy?
Dude when are you going to start your own plant-bases protein company! You’ve got the brains and the passion for sure!
I know right, start a plant bases steak company..lol
Probably because he doesn't have the education to develop his own product by himself?
Companies that already do this just sell the product themselves.
@@Zeverinsen you don't have to say everything you think out loud.
Looks bomb by the way here’s my chilli verde recipe I sale it to a couple people I’ve had around a couple hundred people try it they all say it’s better than the real one ! Here’s the recipe if you want to try it ! One big bag soya chunk soak it for twenty min squeeze all water out set aside put ten tablespoons of vegetable shortening in a big pan melt down add the soya chunks fry for twenty minutes set aside cook ten big tamateos one big tomatoe three jalapeños one green bell pepper one Fresno chilli after they cook in oven set aside in a blender add one bunch of silantro one white onion one cup of water blend add to pot with soya chunk then blend all the chilli add a cup of water to blender add to pot of soya next crush up one hand full of Mexican tortilla chips crushed up to powder two tablespoons of salt one teaspoon of garlic powder one teaspoon cumin and a little pepper next put 6 cups of water to pot and cook it all together for one hour ! I promise no one has this recipe this good ! I made it ! Took years to master I’m sharing it cause I feel I need to
@@Zeverinsen he doesn‘t have to, there are companies that do and offer people to produce their own product with their recipes so that they can be sold to the masses :)
One of the reasons I love your channel is the way you react to the things you cook "Look at this look at this! This is amazing!" You sound like a dad who just saw his kid hit a home run. And I appreciate that.
Gluten free is the win here. Seems like most the animal meats simulations that are closest in taste and texture use that wheat gluten.
Your Improving so much on so many levels. Thanks
Thank you so much!!!
Was just sayin...i ain't tryna sit n smash on a bowl of wheat gluten🤢
Wheat gluten is actually gluten free. Just saying.
@@aforty1 uuuuuummmmmm
Wheat gluten is THE BOMB. Hail seitan.
It looks so cool!
Ahhh thank you Mary!!! I'm going to keep working on this version... I think I can keep tweaking it to get it closer and closer to the real thing!
Time for a collab......
A collab between these two would be GREAT one day! Remember, Mary is the one who brought us Tofu Fried Chicken!!!!
Two of my favourite TH-camrs for recipe ahhh yes a collab would be insane like our tastebuds would be in for such a treat! 😍
What I love about this is it is relatively easy, not so difficult to get the ingredients, gluten free and pretty quick. Amazing, cant wait to try it!
I absolutely love all of the videos you do! Haven't had time to try many yet, but this will be at the top of my list!
To get a finer texture, have you considered wetting and partially-freezing the 'roll', and running it through a deli slicer? You could get much more 'threadlike' strands, and you could even keep them aligned linearly rather than jumbled up like spaghetti.
Ooooh I have an idea to do a cheesesteak with this perhaps!
That would me amazing! 👍🏻
This guy 🤩🤩
thanks for the vegan burgers
I'm not vegan, but I'm always interested in learning and trying alternatives to meat products and how they are created.
@GitoffyoassAndJAM calm down
Yah Bon Bon, cool it.
You’re in the right place! 👍🏻
Same here
Try being vegan. It's better for us and animals.
Thanks for this, as a non vegan trying to find vegan options for others, this is dope and I love the science behind it.
Thank you so much!!
This is fun, isn't it👍👍👍
bean curd sheets are unbelievably delicious, such a gorgeous texture and they take on flavour so well
I have just stumbled across your chanel!
Love it, & I love your personality, you come access very genuine and comfortable
I'm grabbing bean curd sheets today!! Thank u for experimenting for us!!
Here is an irony. Year or more back, I commented on everything being vegan on this channel... This year I turned vegan, level 4, don't even do processed foods, weird world, then again woman now too, so better me coming out this year, keep up the amazing inspirational work
Do you pocket mulch?
The animals thank you for your efforts
@@djentleman8116 Genuinely, I started this for my health, and went dietary only. But as I've been vegan a while, get super riled up when served animal product based foods, and with the MtF hormones, actually cried over the deaths of some that were put on my plate by unfeeling eateries, so yeah. I went to level 4 veganism..
@@iStormUK thats amazing! Youre making huge steps and you should be extremely proud of that
Congrats!
As Chinese I've been eating bean curd sheets and vital wheat gluten (mianjin) all my life, and it never occurred to me that they could be great meat substitutes. Yes meals at temples include them but the difference in texture always stood out in my experience (only exception being when they were minced), so I always enjoyed them for what they are instead of vegan meat. Maybe it's just more obvious to someone growing up with these products, or maybe I'm missing something.
You could try it with mixing some seitan with it in strands (like in this video), to get it more meat-like.
Love it ❤! Going to try this weekend!!
You and your wife..... love your vibe together!!! She is so sweet!!
I like the idea of adding -- any or all of these -- red wine (or hibiscus); a drop of red wine/balsamic vinegar; some marmite/vegemite; and some mushroom seasoning, for the umami and salt.
I love that it's a gluten free option!
Many of us are alcohol free
I'm a whole meat eater, but I watch your videos regularly. I think the chemistry is really interesting. Most of your recipes are a bit too advanced for me, but I still love watching!
I've been following you for a while and I think this might the most promising recipe you've put out yet. Love soy skin, it's cheap, easy to work with, has great consistency and sears up super well. This puts all of that to use and looks amazing.
So, a while back I suggested to you that you make a video about all those crazy ingredients that you speak of, what they do, and where to buy them. I bought your fabulous cookbook, Making Vegan Meat, from Amazon. You have a very nice concise, well written 15 page section on this very topic. I love it. Thanxxx
Hi Mark...Im from South Africa. I just received your cookbook from Amazon. Looks amazing. Lots of cooking and exerimenting ahead. 👌
7:41 - I see you there camera guy! In all seriousness, this looks awesome.. Would love to try cooking it on a ripping hot cast iron for a sear.
hahah that was my camera guy for the day!!! hahah Love that he made an appearance!
@@SauceStache Do you usually have a camera guy? This was the first time I noticed and kinda thought I was hallucinating! 🤣
Interesting technique, maybe next time for the forming step you can try to vacuum seal the steak. That might compact it a bit more. Also I know it'll be a pain to orient all the fibers in a way that's similar to the grains in a steak but would be cool if you can try that!
Looks awesome! Love the vibe of your videos dude so much enthusiasm! 🥳
Thank you so much!!!
Can you try making salmon or shrimp again? I'd looove to have a vegan recipe for those! I want to make some vegan sushi!
You are amazing ❣️ thank you so much for everything you do in order to make this world a better place
as someone with celiac disease i always appreciate a gf recipe for vegan meat substitutes :)
That looks so good! I'm going to try this for my dad who is celiac. I cook seitan every week but he might actually go for this.
I have Dried bean curd sheet and sticks in my kitchen. So I'll experiment with those as I've never seen the fresh/frozen stuff.
Excellent 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
Greetings!!! Thank YOU!!!
This looks amazing. I was never a big meat eater, even before giving it up completely, but I'm really enjoying exploring some faux meat options with your wise tutelage! This one looks like a lot of work, but may be worth it!
Tbh the only thing I’d look for is that red/ pink color. I loved a good medium rare steak. Maybe more beat root powder or adding it later to achieve?
Im really going to work on that next and getting some marbling!!
Yeah, I’ll be honest I chuckled a little bit when he said it looked like steak…not because it looked bad at all as it’s own thing, but I think if I got a steak looking like that when I cut it open I’d be expecting to be eating shoeleather
Very interesting look on the final product! Great video 😊!
Algo comment. This looks interesting. As far as other things I am looking forward to, I am patiently awaiting the pizza with stretchy cheese you have teased having in the works.
Its getting closer!!! I've been waiting for 1 thing to make it happen and I now have that thing!!
@@SauceStache we need a shopping list so we can add to cart
I love this. You can see how proud you are of this. It seems like a lot of work but man I kind of want to try this.
The SauceStache SoySkin Arc has been one of my favorites so far
I get a similar texture with a gluten steak, but the key is to use yeast. Mix gluten, yeast, soy sauce, warm water and let it rise overnight. Then cut, stretch, roll and steam. After frying in a pan, you will get an awesome steak, with a nice colored crust on the outside and the chew and texture of a steak on the inside.
But this recipe is gluten free, which is a huge win in my books. Great video!
This is a game changer. Absolutely floored! It looks like tender brisket. Having an allergy to gluten makes having vegan meat products a challenge (and probably the main reason I wouldn't go vegan). Something like this may convince me otherwise. Wow
the way i know a sponsored product is good is when i see the youtuber use it in a non-sponsored video, naturally and without even mentioning the name
always appreciate that you only do sponsors you actually believe in, feels real and genuine and im way more tempted to actually get, for example, dat olive oil!
Now you need to experiment with adding shredded king oyster mushroom.
Or adding a touch of seitan powder for that flavor. Historic mushroom ketchup might also help, since it was vegan at the time.
a little duxellas action
I'm glad that you've taken my idea, this looks awesome!
You should try wrapping it in a layer or a few layers of the soy sheets to give the outside a more uniform appearance. Or take one of these bad boys and wrap it in some rice paper for a super crispy fried steak!!
I’m not a vegan or vegetarian at all, but often eat meat/animal product free without any intention. That being said I LOVE watching your videos, I think I’ve watched them all and definitely wanna give some of your recipes a shot!
Have you tried frozen silken tofu? Put in the freezer (in the container). Freeze solid. Thaw. Some say freeze again, but it's fine once. Then drain, press, and it's cutlet meat. Season and use as fish, chicken, etc.
Totally! I made a video on it a few years ago!! Twice frozen tofu is pretty great!
@@SauceStache no, if you mean this video, th-cam.com/video/-KqmHXGGO3E/w-d-xo.html
You used firm tofu. Silken is entirely different, texture is much different.
@@SethCohn23 sounds interesting. Hmm. I needed some for vegan ranch anyhow. Thanks.
I mean. This is just insane Mark. How the heck are you coming up with these ideas?! The end result here is definitely giving me "is this vegan?!" vibes. You are truly outdoing yourself! I really hope one day I will finally be able to get my hands on some vegan chicken and beef broths/bullions and finally start testing your recipes (seems to be impossible at the moment :( ). My fam is eating less and less meat and I really think your recipes are *the ones* to give them that satisfying mouthfeel they still love!
.
Anyways, sending you both lots of love!
Stay safe and have a great end of this week!
I discovered your channel during lockdown and have to try all of these recipes! Thank you for sharing this, amazing content 🙏🏼 Do you know if there is any way to get methyl cellulose in Germany?
Thank you!!! So I'm not sure about where to find it in Germany. I get mine off amazon and modernist pantry!
Kannst du bei Amazon bestellen, einfach nach methylcellulose suchen, ist aber leider nicht billig
I love the yuba recipes; I live in China and yuba is something I can always get, unlike unripe canned jackfruit.
I will definitely try this tonight, and see how it works with fresh yuba.
GOOD MORNING SAUCYMAN!!!
Bean steaks eh? Cool.
BEAN STEAK Hahahahaha I LOVE that hahah Goooood Morning Christopher!!
So glad I found this! Can’t wait to try it. I’m a cancer survivor and with cancer came an inability to bear any meat (really only ate chicken or beef) that has stayed with me. Since most of my house was vegetarian switching was pretty smooth transition but the only thing I yearn for occasionally during holiday is roast or beef brisket- I don’t crave it bad enough to make myself sick for it though😊
This looks like an awesome alternative and I can’t wait to try it. If I can find the main ingredients (skins, pea flour, etc) I will try making this as a secondary main course dish for Christmas dinner.
Thank you so much. Have a lovely holiday🫶🏽🤙🏽🍂🍁🥮
Looks awesome, just wish there was a way to make it look like it's rare on the inside
I'm going to work on that!! Next step is getting the fat pockets and color more accurate
Agreed. It truly looks nothing like how a meat eater steak would look like. I’m sure it’s good, but it doesn’t look like a steak.
@@SauceStache after boiling the skin, what about marinating it in a beetroot power marinade? Like this you have that red meat color. Add some flavor in the mix and you can achieve both the medium rare color as well as added flavour.
@@jaylieblong agreed. Looked more like meatloaf without the traditional meatloaf look.
@@thaZEBRAmussel you can actually make vegan meatloaf look like meatloaf, however.
Hey if it's brisket like, add some smokey bbg sauce. Maybe even after browning it put it in the smoker.
Hi, your resident meat eater! Is this something that could be done with mung bean sheets (that's a thing, right?)... I'm just trying to avoid too much soy. But this looks so cool; may have to try this anyway!
I'm probably gonna ask many stupid questions, but all these things are new (and exciting!) to me😊 I can't believe my husband ate & liked what I made so far, even though it wasn't to the letter. Can wait to try more things!!!😋
Yeah as long as they are paper thin sheets! I tried thicker tofu sheets and it didnt come out!!
@@SauceStache Thank you very much😋👍
Nothing wrong with soy! Make sure you're not listening to myths made by white ladies in yoga pants.
@@DA-js7xz yes this exactly. Soy is great
@@DA-js7xz I'm just a little worried to mess myself up as my hormones have always been nuts... When something as small as Benedryl does a Dr Jekyll/Mr Hyde, I sure don't want to start too fast with the soy😂
i think in my head the grain orientation is what makes a steak a steak. this reminds me of a hamburger steak, which is still a steak and I wont disagree that its a good meat replacement but where a steak is usually cut from is a muscle with a long cylyndical esc shape that has long parallel muscle strands running along it that is then cut into relatively thin slabs of meat a long the perpendicular axis to the long muscle strands giving it short muscles along the vertical axis and i think that would be a very interesting thing to try and replicate.
I really like the tofu skin series. Amazon just delivered some for me to try some of your recipes.
now that fall is coming how can I use pumpkin seeds to make a good cheese or cheese sauce?
Thank you for all of the wonderful videos you make for us. I also love that you have Monica's input as well. The two of you are so wonderful and awesome together ❤ ♥
Mark! I LOVE ALLLLLLL of your vids! Question: for the dry soy skins, should I moisten them before rolling them up?
JoAnne!! Thank you!! So yes... I would just dampen a paper towel and very very lightly moisten them to get them loose!
@@SauceStache Thank You! I've gotta buy your book ASAP, Bro!
I just love both your enthusiasm! thats what makes me want to try your recipes! thank you so much for all you do!
Super interesting - thank you. I'm a meat eater who is looking for ways to eat less meat and maybe even transition to veggie. I live in the UK and our meat prices are much higher than in the US. I'd be interested to try this and also to price it out vs a real steak. And with this option there's no risk of it being tough or stringy :-) Do you have a nutritional breakdown?
Coming back to this because I finally got bean curd sheets!!!!!!
This looks so good thank you for your awesome videos :)
Thank you so much!~!
I can only imagine the excitement Monica feels when she hears "babbbyy"! during these videos 😂😋
I can’t even begin to imagine how stressful it must be to keep on innovating the way you do
I love how you explain why you use specific seasonings! I enjoy the science behind it.
If it tastes that good on its own, imagine the flavour in a burger bap with Mayo etc 😋 if you wanted it to look authentically rare, I wonder if you could use more beetroot colouring
I'm always so amazed by your videos! 😍😍😍
"Okay, well this is our dinner." - Mark
Hi Mark. I just received your book from amazon. Looks awsome. Lots of cooking and experimenting ahead. Im from South Africa.
Thats amazing!!!! Thank you!!!
I am very much an omnivore and would probably never consider going vegan (or even vegetarian to be honest), but I really enjoy watching your content. It's very entertaining!
Thank you!!
@@SauceStache I'm not sure if it's vegan, but you may try adding liquid smoke or that Japanese mushroom powder. That would give it a little more of that umami flavor.
Please please consider going vegan for the animals.
@@willd6215 No.
@@dantherepoman1967 OK well at least you considered it
Oh man, I always hope to be able to hide behind my skepticism so as not to be disappointed in my expectations, but you rave about it so much that you have to make a note of the recipe! 😅 Thanks for sharing, I'll try it out!😋👍🏼
Not sure about anyone else, but my local store has shredded soy skin. Probably saves a decent amount of time.
Great video!
If you could try some things with chiaseed as binder, I'm really courious to see what's possible with that.
Wow, never been so early before! 🥩🌱😄
Heck yeah!!
Montreal Steak Spice! Looks awesome by the way!
I am not sold on this as a steak replacement, but as a gluten-free seitan replacement for generic “meaty vegan thing” use? Absolutely. It resembles seitan a LOT.
Love it love it love it! I need to find where I can buy frozen soy skins...
Would edamame noodles be another way to do this? I find them weirdly "meaty".
Ohh thats not a bad idea! Maybe!
Definitely trying this looks awesome! Love your videos, personality, and voice! You seem nice and the food looks good. Keep it up!
Imagine him as your husband 🥺🥺🥺 I have to beg friends, boyfriends, family, restaurants, to just have ONE vegan dish once a month, & I’m lucky if they say yes, my dream is eating vegan everyday, I’m the happiest person in the world when Carl’s Junior has the veggie burger, or when Burger King has the impossible burger, or when my mall has vegan products & soy bean meat, but it’s not very often when establishments has them, still you won’t see meat on my fridge at all, except turkey sausages but THATS ALL, if they had vegan sausages in Walmart I would get them FIRST, my friends get mad but i NEVER liked the corpse smell of fish, chicken or a steak, it makes me vomit since I was a child, no joke
Good luck! You can tell them I'm here trying recipes, and I wasn't even looking to be vegan😉 Just wanted to add recipes to my box, esp if I have a vegan friend someday. Read some sad stories of poor people being handed buns with mixed veg's ???? Poor people; I do NOT wanna be that kind of friend😣
Get better friends.
so much hypocrisy xD oh and btw, its not other peoples fault that you are vegan and they are not. People have the right to eat what they want and you cant expect them so change and cook for you. Maybe the time used for finding excuses why you STILL eat meat was investend into learning how to cook, you wouldnt be such a hypocrit
You don’t need to beg others to eat the food you like to eat. You have the freedom to choose what you eat. I became pure diet vegan 🌱 5 years ago. People around me did not understand that in the beginning. But I have turned my whole family into vegan diets after 5 years… the secret is: do it with humble and love. Do more amazing vegan cooking… most of them reject vegan diets is because they know very limited information about how amazing 🌱 could be.
Best for your vegan journey.
Another amazing video! Thank you!
I've been on a mission to reproduce Texas BBQ brisket 'burnt ends'. The crusty bark it gets when it's slow smoked for many hours. I would LOVE to see you tackle something like that!
That looks like soy sauce pork chops we have here in the philippines
oh cool!! Thats a good idea to try to make pork chop !
@@SauceStache yes, please make a pork chop.
wow that looks like your best steak yet! love the videos thanks Sauce Stache
Thank you so much!!
That recipe would make an excellent Yoshanoya style shredded beef and sticky rice bowl ... fantastic looking texture
I'm excited and encouraged to try this recipe. Looks amazing 😍
You’re so awesome, I really enjoy all you’re videos 👏👏👏🥰
When that was just strands, it looked like shredded beef. I wanted to add green chilies to it to make green chili burritos. 😋
Thankful I just found this thru TH-cam recommended.. Thanks TH-cam!!
I'm new to this vegan stuff and I'm really enjoying these videos man. Excellent explanations and instructions. Great work man! 👍🥩
I've been ambiguous about the blackstrap molasses. Yes, it has some iron flavor, but it's very subtle compared to the sweetness, which can easily make the faux-meat come out weirdly sweet. Would love to find a better option.
Great channel. Storing up ideas and techniques for when I get my kitchen situation upgraded.
this looks incredible
Great video!
You never cease to amaze! I can’t wait to give this a whirl.
Thank you!! You're going to LOVE it
Wow, ya'll we're killing me, when you were eating the 'steak' I wanted so much to try it! LOL Keep up the good work! ☺️😋
Awesome video as always!! Looks delicious!!
How fascinating! This looks great, thanks for sharing this recipe.
Your so chill and creative! 👍
I love bean curd sheets. They take flavoring really well.
Thank you for an amazing recipe as always. Methyl cellulose is more or less impossible to find in my country. Are there any alternatives that produce similar results?
This looks great! Definitely going to try this one!
Yum, I agree with Monica here, soy sheets are so delicious, going to try this one. Also, different topic, about oat milk. I tried grating raw apple into rolled oats before making oat milk, and let it sit a couple of hours. The reaction started immediately (I guess from amylase in the apple?) and I really enjoyed the resulting milk from it. Have you tried that, just a fun thing to play with.
I’m very impressed!