Ikr, i was going to comment the same thing, then i was like ,oh i already did, then i was like, thats not me...oh its michelle phillips, how cool is that?
I love your channel because you use a variety of ingredients that actually help make realistic looking vegan meats. Most vegan videos/channels are so scared to put anything that isn't 100% natural; it's fun to finally see something like this, definitely a unique and helpful channel.
the trick is to use a flour that knits well and expands when steamed, chickpea, tapioca, rice etc. Pre steam the burgers or sausages and they will basically form a solid piece if you do this. then griddle or fry etc and you don't get the mush factor.
Thank you for reminding people that "artificial" does NOT equal "bad". There is unfortunately a lot of "appeal to nature fallacy" in the vegan/vegetarian movements.
@presidentiallsuite hahaha So do you think taking laxatives when needed is bad for your health? like its bad for you? Just like Mortal Coral said mineral magnesium is also a laxative, Chia seeds, Flax seeds and castor oil all taken in high doses will also make you poop haha they all do the same thing as methyl cellulose hahah 🤔🤔🤔 I wonder why you think You need to take 12-19 grams of methyl cellulose daily to get the laxative reaction fyi
For those of you looking for this in a traditional recipe format, here goes. This will make 8 burgers 2 Cups TVP Scant 2 cups water 4g nutritional yeast 4g parsley 1g chile powder 2 pinches garlic powder (but why stop there? Garlic is the food of the Gods) 8g smoked paprika salt to taste 1/2 tsp MSG (Thanks, SauceStache for your amazing video on the subject) 12g methyl cellulose 40g fats (I used 30g coconut oil, 10g vegetable oil) 4 TBS soy sauce 2 TBS molasses 1 tsp liquid smoke Cold water as needed (I didn't need any) In the bowl of a stand mixer, mix TVP and water. Cover with plastic wrap and place in the fridge for about 30 minutes. In a small bowl, make your seasoning mix by combining the nutritional yeast, parsley, chili powder, garlic, paprika, salt, and MSG. In a separate bowl, measure out 12g methyl cellulose. Remove the TVP from the fridge and add your fats. Add the soy sauce, molasses and liquid smoke. Mix well. Add seasoning mix, and methyl cellulose. Add cold water as necessary. When thoroughly combined, cover with plastic wrap and chill in the fridge for another 30 minutes. Form into patties, and in an oiled skillet over medium heat, fry at 2 minutes per side.
I just made so many vegan burgers last night to freeze(I did use flax and potato starch), and I'm watching this like "where were you yesterday!?!?!" But thank you so much! This is awesome! I can't wait to try... once I get through these other ones. Ps: loved the infomercial🤣
I just used this for stuffed bell peppers and it worked great! It held together quorn crumbles, rice, and spices beautifully. I don’t know how to send pics, but I took some for you. I wanna try meatless loaf next! Thanks for the tip!
@@SauceStache "hey guys, how much did we spend on R&D already?" "not sure, perhaps $250m-500m, why ?" "check saucestache on TH-cam" "WHAT!? call our legal counsel"
I love your channel I’m from New Orleans and I think it’ll be awesome if you tried to tackle making meatless versions of some Cajun food Make Louisiana hot sausage and boudin sausage Or maybe a meatless sea food boil or or jambalaya?
"I want to put this on a burger" I dont know why I found that funny. I really enjoy your videos. I am not Vegan but some of your recipes I do want to try.
I am glad you mentioned flax. I use it and it works well. I mix it with saltines or bread crumbs, mushrooms, almond meal, and spices. It is more breaddy than the meaty texture of your burger looks. I will try this recipe.
This is really one of your best videos :) i watched it a thousand times :D i would have done different seasoning but this is what i love about you. You cook like me , a lot of passion istinct and creativity sometimes things get off a little bit but sometimes they are just revolutionary and mind blowing , you are amazing love your videos :D :D
Love how youve been posting all these alternative meat options for vegans/vegetarians! Love to see a video of you recreating a meatless version of longanisa. It’s a Filipino garlicky sausage. It was my favorite before going plant based about 3 years ago. Been trying to figure it out and I think you could do it!
The earliest version of Tvp was actually made my drying frozen tofu in China I believe and the brand of Tvp you use is the mushiest already try a Latin carne de soya brand they are much meatier
First off: the intro is gold! Second: will definetly try this :) I am vegan but my boyfriend isn't, he eats all the vegan meals I cook but isn't the biggest fan of veggie burgers and prefers them with beef. So this might be perfect for him! Thank you for your enthusiasm :) Just became a Patreon, because this is exactly what we need right now because this is WAY better for our climate and enviroment than real beef!
I tried the methylcell in my burger mixture for the first time. It was amazing to see how much of a difference it made. Just as you demonstrated. Thank you so much for this.
You know we need Burger Impossible 2: The missing ingredient... Just to see if it is really the ONLY thing you're missing.. Side note I tried your recipe it was yummy
I’m not sure if anyone does this, but so think that using a lot of neutral flavored, oil preserved black olives would really add a nice texture to a veggie burger. I’m not a vegetarian, but it sounds like it could work. Everyone, please let me know your thoughts.
Can't wait to see what else you come up with using the methylcellulose! Have you experimented with oats? There's a pulled-oat based meat replacement that has a really good bite and works very well in meat sauces. I can't figure out how to make it right at home, though. If anyone can discover the right method, it's probably you!
I am so glad I came across your channel I have been trying to replicate a good burger my husband and I stopped buying frozen packaged meats because of too many ingredients and sodium. I found a lot of good recipes online so I make all our meats so far my husband has been enjoying everything but this is going to really step my game up.
Just made these! I don't remember what a "real" burger tastes like, but this was delicious! I DOUBLED the recipe but don't think I put enough methylcellulose in. I also couldn't wait 30 minutes to fry one up, so it was a bit crumbly. But it tasted amazing!!! I've just added more methylcellulose to the remaining mixture and put it in the fridge! For color & iron taste I put in 2 teaspoons beet powder & a splash of browning sauce, things I use in Seitan making. I also added a teaspoon of the dried mushroom seasoning mentioned here, a few splashes of Maggi seasoning, and 2 teaspoons of miso paste. I didn't use smoked paprika, just liquid smoke, so as not to make them overpoweringly smoky. You can always add more spices, can't take them out! I wonder if we can make meatballs by adding flax or chia seed as an egg replacement?? Meatball Parm sandwiches?? Yum!
Something went wrong for the TVP. I put "less than a half cup of water", put it in the fridge for a half hour but it didn't get moist. It was still crumbly. I added more water after a half hour and I'm hoping it's not gonna be too mushy. *waits for another 15 minutes #sighs. Do you have the full recipe where it's not measured in "about a gram of...".
I haven't used the stuff but maybe local elevation and humidity could be playing a roll? I know for doughs it can make a pretty big difference in final products
Use your hands, it's the secret, because waiting for it to hidrate for itself ... it's not the way. Put your clean hands on it and mix it, put pressure and if it has too much water or liquid, it'll show it. If you crush it with your hands and it doesn't lose water, then it's the right ''spot''.
Blessed us again with these plant based secrets!! Can you do a video on all your kitchen equipment/favorite spices? Love how your stand mix matches the wall 🤗
@@Scott65J wouldn't it be funny if the unflavored equate brand be equal to the package of stuff he bought. All you would need to do is see if it had any inactive ingredients in it.
I became vegan in 1977 aged 10 & tvp mince & chunks were the only British meat substitute until probably the late 80' s when Burgermix & Sosmix were made by Granose.I still love tvp.& it's fantastic in Cornish pasties & the chunks makes the best Scouse ( a root veg & meat stew from Liverpool which is a variation on.Irish stew but heartier)Quorn is wicked in Scouse too !
So you can add this to beans or lentils patties or use it for veggie meatloaf? I find flax seeds to make things too hard, like a recent veg loaf that I made. Oh and I don’t mind canola but personally for me I find coconut oil is way too clogging and hikes up cholesterol, mine went way too high. Especially for an active 🌱 veg head, who doesn’t use a lot of oil and such. Canola works well in vegan bake goods, makes cakes fluffy (that was actually in ATK). But I’m curious about this magic 🧚♂️ ingredient even though it may be lab made. That burger did look so damn good.👌🏼🌱
Methyl cellulose is in laxatives like Citrucel. Psyllium husk is used in Metamucil. Animal studies show an increase in colorectal cancer using methyl cellulose in the amounts often found in processed food.
Thank you so much for the recipe! Been wanting to go diy ever since I went vegetarian, but there was never enough information. I will definitely be making this!
I have been wanting to make my own tvp sausage burgers for breakfast and you've solved the equation! I like a lot of sage and the ones out there are two small for standard bread/buns and/or have milk in them.
You are osm. I love your inner hippie, and I may name my next child Methyl. Well maybe not, but yeah! This one is a game changer. Thank you Thank you Thank you!
Im very new to veganism (not 100% yet simply because I dont have the basic ingredients yet, meaning all the yeasts, powders, sauces and flavorings etc. But, I am working on it and your recipes and experiments are realy inspiring me and helping me stay committed to going fully vegan :) Thank you for all you do :)
Wow! This looks absolutely incredible, I want to make this now. I’d opt for some fresh ingredients like a lot of burgers have minced garlic and onion, maybe some parsley, a little liquid smoke maybe, but definitely your creation looks mouth watering. The intro was glorious, I was half expecting it to be the msg naysayer, but this one worked well too, I hope to see more videos from you! Lastly, I’ll be heading down to FL for Christmas, near ft lauderdale, any good places you can think to recommend for vegan food or grocery shopping?
@@pammypoo3003 I mean, jokes aside if one chooses not to eat meat for ethical or religious reasons, I can see using it. Not if you don't eat meat for health reasons though.
It used to be in house paint too.. remember the commercials that took paint out of the can in a cube? Methylcell did that.. Also the thickener in prell shampoo that let the pearl fall slowly to the bottom. That statement.. plant based.. it trees.. wood pulp.
Hey! Made a doubled recipe version of this video and added even added a bit of pea protein as well. When it came to searing, they didn't have the bounce back and sort of broke in half easily. Wondering if I didn't add enough extra water at that later stage in your video? Up until that, I felt like I mirrored all of your measurements with my scale. Assuming not enough water to fully hydrate the methylcellulose would minimize its "gelling" ability?
Had the same issue. I had to dissolve the methylcellulose in cold water separately and then whip it using a hand mixer until it got the consistency of egg white. This whipped methylcellulose can then be combined with the other ingredients. This whipped methylcellulose than firmed up to a chewy consistency when heated. So as far as I understand it there are different brands of methylcellulose, some need to be activated by whipping before heat is applied.
Just a suggestion. If you do the tvp 1/3/4 with tvp/water it is firmer . It makes a better snap. TVP will continue to absorb liquid after it rehydrated. This can make the tvp very wet and that make the burger tend to be flat. If the tvp if firmer it will help to make the burger a little rounder on top like a real homemade burger.
Thank you, thank you, thank you! Using veggie burgers, that they were so crumbly was my biggest complaint....I tried adding a beaten egg to the mix....BUT your solution is wonderful! Thank you for the time and effort you put into the solution. You are now on my subscribe list. I look forward to your videos . God Bless.
I am a new subscriber who is slowly wading into vegan meats. I thought I'd experiment with using low sodium versions of either/and/or vegan beef soup seasoning, hoisin, teriyaki sauces, in the TVP rehydrating water for an extra oomph towards a meat taste. I also thought of dried Umami flavor and dried mushroom powder as well. Just a thought. Let me know if you have tried something like this in the past. Like I said, I'm new to your site and haven't seen all of your vids. Thank you for posting this! Blessings, health, prosperity and peace to you and yours and to all who read this! 😘👍😇💖
Yessss I just bought from your store yesterday! Im excited to try this new ingredient ! I.made a ground jackfruit burger flavor was good texture was ooohkay but I know with this ingredient I will definitely take it to the next level thanks sooooo muchhh
plant-based meat is made slightly differently in ancient Indian cooking. You take a fine grater and grate cauliflower, cabbage. Mix it with chickpea flour or for more protein urdal-flour and form cutlet-like pieces. These are fried in ghee (quite long, low flame). These cutlets are then soaked in a very spicy gravy for one hour. Before serving briefly roast in a pan.
I also add a little vegan Worcestershire sauce to my burgers and for seasoning I use Fiesta Brand Extra Fancy Hamburger Deluxe seasoning (vegan and available on Amazon).
People have forgotten what homemade burgers should be like because they are now trying to emulate fast food and frozen/factory-processed burgers. From memory, my mum’s home cooked burgers were much less dense and bouncy than that. And they didn’t fall apart.
Hey! Thanks for all the work you put in this videos! you lift vegan cooking to a whole new level! I have been testing this recipe for a few batches now, but once in the frypan, it just crumbles apart.I think maybe something is wrong with my temperatures. I try to keep the batch around 15 degrees celcius when adding the Methylcellulose, but it doesnt seem to work. I followed your recipe to the letter. Any help? thanks!
I had the same issue and realized that I have to dissolve the methylcellulose in cold water separately and then whip it until fluffy using a hand mixer. The achieved consistency is similar to whipped egg whites. The whipped methylcellulose can than be combined with the rest of the ingredients. Just hydrating the methylcellulose in the mix without whipping just doesn't activate it.
You're awesome!! I love this and got some methyl cellulose via your link. I've been trying to recreate Omnipork plantbased mince (ground "pork"). You think you might do a video of that one day?
Would vegemite work in place of marmite? I’m a big proponent of tvp, but I’d love to make meatballs or meatloaf that didn’t crumble as it cooks or is served, and this formula is promising. Also, I reconstitute the crumbles with a mixture of Better Than Bouillion no-beef and mushroom bases, and it’s a quick and easy way to get very meaty flavor.
Your idea of adding the Better Than Bouillon is super good! And I'd imagine vegemite, or even another umami source like a seaweed and mushroom broth cooked down to be strong would work too.
Would just like to add that mine burned at 7 minutes on 180 c in the airfryer (~360F) but was a great texture after 5 minutes (and a watchful eye) at the same temp! and one daikon is enough to batch freeze and last for ages
I just realized what is in the store bought veggie burgers that I hate-beside the “taste like meat” taste, I hate the meat taste. But I knew it was something else and tried this cellulose thing and that was it!
Heyo, methyl cellulose was my arch nemesis at my past job. I studied viruses, and to make media for viruses to grow, I needed to dissolve methyl cellulose in it. Since it’s more solid the hotter it is, I had to just stand in a very cold room and shake it for like an hour:(
Methylcellulose works great but like other food components / helpers it can have negative side effects regarding the gut microbiom encouraging inflammatory processes. Use it wisely and sparingly.
![ง้อ (ALRIGHT) - FOURTH Prod. by URBOYTJ [ OFFICIAL MV ]](http://i.ytimg.com/vi/Qs8ZeV6Dqj8/mqdefault.jpg)
The infomercial style intro..😂😂🤣
hahahaha Thank you!!
Ikr, i was going to comment the same thing, then i was like ,oh i already did, then i was like, thats not me...oh its michelle phillips, how cool is that?
@@SauceStache But is it grill-able?
I love your channel because you use a variety of ingredients that actually help make realistic looking vegan meats. Most vegan videos/channels are so scared to put anything that isn't 100% natural; it's fun to finally see something like this, definitely a unique and helpful channel.
Thank you so much!!! Yeah I am definitely not that guy that worries about being 100% natural hahah I just want it to be good! :P
Facts!
I'm not a vegetarian or a vegan but I really enjoy your videos and your food always looks delicious
Thank you sooooo much!!
Yeah. I'm sworn omnivore but I'll try these occasionally.
@@RequiemPoete what's stopping you going vegan?
look at ex vegans eating that fake meat..they were being poisened
@@resolecca look at ex vegans testomonies they dying for eating fake food...
the trick is to use a flour that knits well and expands when steamed, chickpea, tapioca, rice etc. Pre steam the burgers or sausages and they will basically form a solid piece if you do this. then griddle or fry etc and you don't get the mush factor.
Bisquick my friend ultimate binder
I had to pause. The intro...I love it lmao!! 😂
hahahahaha Thanks Emma!!!!
@@SauceStache Ok, this is your best video EVER!!!
Yeah it was funny 😂😂
Love you emma. I watch your channel all the time
Yes, excellent!
Rehydrating the TVP in vegan "beef style" broth (I recommend Better Than Bouillon) instead of water will help boost the flavor. :)
MsBeckly oh I didn’t know there was a beef style broth by btb 🤔. I’ve used the “chicken” style one which is great.
BTB is the shiz! I have a new jar but I’m trying to finish off other brothy things in the house before I open that puppy up
Great stuff i use it in my ramen when i dont have fresh stock
I dont know what you've been buying, but I have a jar of Bob beef concentrate and it certainly not vegan
@@axiomapostate6704 www.betterthanbouillon.com/products/no-beef-base/
Thank you for reminding people that "artificial" does NOT equal "bad". There is unfortunately a lot of "appeal to nature fallacy" in the vegan/vegetarian movements.
🤔🤔🤔
www.webmd.com/drugs/2/drug-6391/methylcellulose-laxative-oral/details
presidentiallsuite Is that supposed to be bad? Yes high amounts of it can soften stool. Just like high amounts of the mineral magnesium.
@presidentiallsuite hahaha So do you think taking laxatives when needed is bad for your health? like its bad for you? Just like Mortal Coral said mineral magnesium is also a laxative, Chia seeds, Flax seeds and castor oil all taken in high doses will also make you poop haha they all do the same thing as methyl cellulose hahah 🤔🤔🤔 I wonder why you think You need to take 12-19 grams of methyl cellulose daily to get the laxative reaction fyi
@@mortalcoral2196 I would Not say bad, nor good, I'm just here to make some think...
For those of you looking for this in a traditional recipe format, here goes. This will make 8 burgers
2 Cups TVP
Scant 2 cups water
4g nutritional yeast
4g parsley
1g chile powder
2 pinches garlic powder (but why stop there? Garlic is the food of the Gods)
8g smoked paprika
salt to taste
1/2 tsp MSG (Thanks, SauceStache for your amazing video on the subject)
12g methyl cellulose
40g fats (I used 30g coconut oil, 10g vegetable oil)
4 TBS soy sauce
2 TBS molasses
1 tsp liquid smoke
Cold water as needed (I didn't need any)
In the bowl of a stand mixer, mix TVP and water. Cover with plastic wrap and place in the fridge for about 30 minutes.
In a small bowl, make your seasoning mix by combining the nutritional yeast, parsley, chili powder, garlic, paprika, salt, and MSG.
In a separate bowl, measure out 12g methyl cellulose.
Remove the TVP from the fridge and add your fats. Add the soy sauce, molasses and liquid smoke. Mix well.
Add seasoning mix, and methyl cellulose. Add cold water as necessary. When thoroughly combined, cover with plastic wrap and chill in the fridge for another 30 minutes.
Form into patties, and in an oiled skillet over medium heat, fry at 2 minutes per side.
This would be great for meatballs or even meatloaf... so many options to use this technique with!
Soaking water from rehydrating dried mushrooms, particularly shitake is very umami and super flavorful as well, it's in tonnes of Chinese recipes.
Wow! This is super intriguing. Hope I can get this in Canada cause I got to try it! Thanks for sharing!
If you get to try it (Which I seriously hope you do) I can't wait to see what you come up with
Mary's Test Kitchen people always ask you for gluten free burger. This is perfect.
Methyl cellulose is tested on animals
I've actually used cooked barley, crumbled walnuts, as well as dried shiitake mushrooms along with some TVP to make my burgers
I’m just now seeing this. Do you happen to have a recipe cause that sounds like a great combo
I just made so many vegan burgers last night to freeze(I did use flax and potato starch), and I'm watching this like "where were you yesterday!?!?!"
But thank you so much! This is awesome! I can't wait to try... once I get through these other ones.
Ps: loved the infomercial🤣
hahah isn't that how it always happens!! Well if you do get a chance to try it next time let me know what you think!!
I just used this for stuffed bell peppers and it worked great! It held together quorn crumbles, rice, and spices beautifully. I don’t know how to send pics, but I took some for you. I wanna try meatless loaf next! Thanks for the tip!
Better save that video before it is taken down. Man, you are going after a multi billion dollar business here haha ;)
hahahahahahahahah so true
@@SauceStache "hey guys, how much did we spend on R&D already?"
"not sure, perhaps $250m-500m, why ?"
"check saucestache on TH-cam"
"WHAT!? call our legal counsel"
BWHAHAHAHAHA
you two get along really well
flying frenchman no he wont
I love your channel
I’m from New Orleans and I think it’ll be awesome if you tried to tackle making meatless versions of some Cajun food
Make Louisiana hot sausage and boudin sausage
Or maybe a meatless sea food boil or or jambalaya?
"I want to put this on a burger"
I dont know why I found that funny.
I really enjoy your videos. I am not Vegan but some of your recipes I do want to try.
Every time im sad or just in a bad mood i watch some of your videos and im instantly happy...thank you Sauce Stache❤️
AWWWW Im glad I can help your mood!! Thank you so much for watching!
This channel keeps getting better and better. Love it 🌱❤️
I love your plant based videos! Keep them coming please!
Thank you so much!
Thank god i subbed to this channel. Quality content every damn time you upload.
Thank you sooooo much!!!
I love how excited you are about your results lol!!! Your enthusiasm is contagious. And the intro, hilarious!! 😂😂😂 you’re good!
I am glad you mentioned flax. I use it and it works well. I mix it with saltines or bread crumbs, mushrooms, almond meal, and spices. It is more breaddy than the meaty texture of your burger looks. I will try this recipe.
I'm the characters in that all too real fake infomercial. I'll order the methyl cellulose in however many easy payments the salesman says.
bwhahahhaha Thats awesome
This is really one of your best videos :) i watched it a thousand times :D i would have done different seasoning but this is what i love about you. You cook like me , a lot of passion istinct and creativity sometimes things get off a little bit but sometimes they are just revolutionary and mind blowing , you are amazing love your videos :D :D
Love how youve been posting all these alternative meat options for vegans/vegetarians! Love to see a video of you recreating a meatless version of longanisa. It’s a Filipino garlicky sausage. It was my favorite before going plant based about 3 years ago. Been trying to figure it out and I think you could do it!
Chorizo has fermentation in it as well as sugar and spices. So probably a powdered yeast to get that fermented funk.
TH-cam has several videos on making “vigan longganisa.”
The earliest version of Tvp was actually made my drying frozen tofu in China I believe and the brand of Tvp you use is the mushiest already try a Latin carne de soya brand they are much meatier
Ordered! Not a regular cook, but you've got me intrigued!
Omni here. Sometimes I like to cook vegetarian or vegan dishes. Thanks for all these awesome info and recipes!
Dude you’re so excited and animated when you cook! I love it!!
First off: the intro is gold!
Second: will definetly try this :) I am vegan but my boyfriend isn't, he eats all the vegan meals I cook but isn't the biggest fan of veggie burgers and prefers them with beef. So this might be perfect for him! Thank you for your enthusiasm :)
Just became a Patreon, because this is exactly what we need right now because this is WAY better for our climate and enviroment than real beef!
Has your boyfriend ever tried the Beyond Meat Burger?
I tried the methylcell in my burger mixture for the first time. It was amazing to see how much of a difference it made. Just as you demonstrated. Thank you so much for this.
You know we need Burger Impossible 2: The missing ingredient... Just to see if it is really the ONLY thing you're missing.. Side note I tried your recipe it was yummy
Night and day between the TVP with and without the Methyl-cellulose!
Great video!
I’m not sure if anyone does this, but so think that using a lot of neutral flavored, oil preserved black olives would really add a nice texture to a veggie burger. I’m not a vegetarian, but it sounds like it could work. Everyone, please let me know your thoughts.
Can't wait to see what else you come up with using the methylcellulose!
Have you experimented with oats? There's a pulled-oat based meat replacement that has a really good bite and works very well in meat sauces. I can't figure out how to make it right at home, though. If anyone can discover the right method, it's probably you!
I love how you take your time to scroll down to see comments from your vidss
The best TH-camr ever
Aww thanks man!!! I appreciate that!
i love how you been pivoting into the office when you get into the science stuff... I see you stache!!
I am so glad I came across your channel I have been trying to replicate a good burger my husband and I stopped buying frozen packaged meats because of too many ingredients and sodium. I found a lot of good recipes online so I make all our meats so far my husband has been enjoying everything but this is going to really step my game up.
Just made these! I don't remember what a "real" burger tastes like, but this was delicious! I DOUBLED the recipe but don't think I put enough methylcellulose in. I also couldn't wait 30 minutes to fry one up, so it was a bit crumbly. But it tasted amazing!!! I've just added more methylcellulose to the remaining mixture and put it in the fridge! For color & iron taste I put in 2 teaspoons beet powder & a splash of browning sauce, things I use in Seitan making. I also added a teaspoon of the dried mushroom seasoning mentioned here, a few splashes of Maggi seasoning, and 2 teaspoons of miso paste. I didn't use smoked paprika, just liquid smoke, so as not to make them overpoweringly smoky. You can always add more spices, can't take them out! I wonder if we can make meatballs by adding flax or chia seed as an egg replacement?? Meatball Parm sandwiches?? Yum!
Something went wrong for the TVP. I put "less than a half cup of water", put it in the fridge for a half hour but it didn't get moist. It was still crumbly. I added more water after a half hour and I'm hoping it's not gonna be too mushy. *waits for another 15 minutes #sighs. Do you have the full recipe where it's not measured in "about a gram of...".
I haven't used the stuff but maybe local elevation and humidity could be playing a roll? I know for doughs it can make a pretty big difference in final products
Use your hands, it's the secret, because waiting for it to hidrate for itself ... it's not the way. Put your clean hands on it and mix it, put pressure and if it has too much water or liquid, it'll show it. If you crush it with your hands and it doesn't lose water, then it's the right ''spot''.
As always, thank you for all the awesome vegan recipes. And, as always, it's a pleasure to watch them. Thank you.
Love your enthusiasm and just how much joy this creativity brings you!
Blessed us again with these plant based secrets!! Can you do a video on all your kitchen equipment/favorite spices? Love how your stand mix matches the wall 🤗
Methylcellulose is in a commercial laxative called "Citrucel" It's in the same family as psyllium husk. This is all so interesting.
Equate Brand Fiber Therapy Wal Mart product is methyl cellulose
So, if you use too much methylcellulose is it going to have, um, intestinal effects?
@@Scott65J wouldn't it be funny if the unflavored equate brand be equal to the package of stuff he bought. All you would need to do is see if it had any inactive ingredients in it.
yyup
Miranda Mom nope. Just fiber, not a laxative 😎.
Petition for Murray the veggie burger maker to come back for more videos
Ohhhh he'll be back!
I second the notion
Thanks for the inspiration, I do a lot of gluten free baking and I’m definitely gonna try this and experiment with it.
I became vegan in 1977 aged 10 & tvp mince & chunks were the only British meat substitute until probably the late 80' s when Burgermix & Sosmix were made by Granose.I still love tvp.& it's fantastic in Cornish pasties & the chunks makes the best Scouse ( a root veg & meat stew from Liverpool which is a variation on.Irish stew but heartier)Quorn is wicked in Scouse too !
everybody says about the intro! i do too! loving it hahahahahahhahahahahah
hahahah Thank you so much!
That intro had me laughing LMAO
You are AMAZING! Thank you TH-cam for the recommendation and thank YOU for your creativity and the information and all around awesome content😊
seriously!!!!!!!!! the quality of content from sauce stache is amaaazing and so consistent WHY IS EVERYONE UNAWARE OF YOU DDD:
It’s also a laxative. Careful how much you use!
So you can add this to beans or lentils patties or use it for veggie meatloaf? I find flax seeds to make things too hard, like a recent veg loaf that I made. Oh and I don’t mind canola but personally for me I find coconut oil is way too clogging and hikes up cholesterol, mine went way too high. Especially for an active 🌱 veg head, who doesn’t use a lot of oil and such. Canola works well in vegan bake goods, makes cakes fluffy (that was actually in ATK). But I’m curious about this magic 🧚♂️ ingredient even though it may be lab made. That burger did look so damn good.👌🏼🌱
Flax, good one....
bullshit.
Methyl cellulose is in laxatives like Citrucel. Psyllium husk is used in Metamucil. Animal studies show an increase in colorectal cancer using methyl cellulose in the amounts often found in processed food.
Thank you so much for the recipe! Been wanting to go diy ever since I went vegetarian, but there was never enough information. I will definitely be making this!
You’re a genius... love your videos
Thank you soooo much!!!
That introduction is hilarious 😂
I have been wanting to make my own tvp sausage burgers for breakfast and you've solved the equation! I like a lot of sage and the ones out there are two small for standard bread/buns and/or have milk in them.
I’m curious to see how methyl cellulose works with seitan? Great video btw thanks for this.
Is there a difference in marmite vs vegemite? I mean, as far as a seasoning goes?
The internet says that Vegemite is a bit more of a punch in the face than Marmite. So I think you could use it, just use less.
Vegemite is also less syrupy.
You are osm. I love your inner hippie, and I may name my next child Methyl. Well maybe not, but yeah! This one is a game changer. Thank you Thank you Thank you!
hahaha awww well you are osm too!!! I think Methyl is a cool name hahah seriously
Your videos are amazing, you deserve a lot more likes for your effort. Keep doing it lat that, you will soon see the result of this hard work 💪🏼
Im very new to veganism (not 100% yet simply because I dont have the basic ingredients yet, meaning all the yeasts, powders, sauces and flavorings etc. But, I am working on it and your recipes and experiments are realy inspiring me and helping me stay committed to going fully vegan :) Thank you for all you do :)
I loved your intro!
yeah shoot!!
Wow! This looks absolutely incredible, I want to make this now. I’d opt for some fresh ingredients like a lot of burgers have minced garlic and onion, maybe some parsley, a little liquid smoke maybe, but definitely your creation looks mouth watering.
The intro was glorious, I was half expecting it to be the msg naysayer, but this one worked well too, I hope to see more videos from you!
Lastly, I’ll be heading down to FL for Christmas, near ft lauderdale, any good places you can think to recommend for vegan food or grocery shopping?
What about hidrolized collagen?
It gets super sticky and it's tasteless.
This is awesome and your enthusiasm is really infectious. Found myself smiling along to the whole video! Cheers!
Luv your infomercial approach to this , you had me crying 😂😂😂
Prison and school cafeteria food you say? Not really selling it there.
Yeah right! And why go through the trouble of replacing meat with something that doesn't sound any healthier than meat???
@@pammypoo3003 I mean, jokes aside if one chooses not to eat meat for ethical or religious reasons, I can see using it. Not if you don't eat meat for health reasons though.
"Tastes like BEANS!" *zoom* wow im not gonna be okay after that intro
That zoom in was funny as hell !!!! 🤣
The intro was hilarious firstly and one of these days I'm going to try this recipe myself it looks amazing!
Thank you!!! Let me know if you try it
It used to be in house paint too.. remember the commercials that took paint out of the can in a cube? Methylcell did that.. Also the thickener in prell shampoo that let the pearl fall slowly to the bottom. That statement.. plant based.. it trees.. wood pulp.
🤣🤣🤣🤣🤣🤣 I looooooove it
YES!! Thank you
Hey! Made a doubled recipe version of this video and added even added a bit of pea protein as well. When it came to searing, they didn't have the bounce back and sort of broke in half easily. Wondering if I didn't add enough extra water at that later stage in your video? Up until that, I felt like I mirrored all of your measurements with my scale. Assuming not enough water to fully hydrate the methylcellulose would minimize its "gelling" ability?
Had the same issue. I had to dissolve the methylcellulose in cold water separately and then whip it using a hand mixer until it got the consistency of egg white. This whipped methylcellulose can then be combined with the other ingredients. This whipped methylcellulose than firmed up to a chewy consistency when heated. So as far as I understand it there are different brands of methylcellulose, some need to be activated by whipping before heat is applied.
That mushy texture used to be my bug bear as a vego. I’m reinspired now! Great vids Sauce Stache 👍🏼
Just a suggestion. If you do the tvp 1/3/4 with tvp/water it is firmer . It makes a better snap. TVP will continue to absorb liquid after it rehydrated. This can make the tvp very wet and that make the burger tend to be flat. If the tvp if firmer it will help to make the burger a little rounder on top like a real homemade burger.
Thank you, thank you, thank you! Using veggie burgers, that they were so crumbly was my biggest complaint....I tried adding a beaten egg to the mix....BUT your solution is wonderful! Thank you for the time and effort you put into the solution. You are now on my subscribe list. I look forward to your videos . God Bless.
I'm not sure if I want to use it, but I really appreciate the detailed information you gave.
You're now OFFICIALLY my favorite! That intro nailed it!
As one of those middle schoolers who ate those original "mystery" burgers, thank you for improving them!!
I am a new subscriber who is slowly wading into vegan meats. I thought I'd experiment with using low sodium versions of either/and/or vegan beef soup seasoning, hoisin, teriyaki sauces, in the TVP rehydrating water for an extra oomph towards a meat taste. I also thought of dried Umami flavor and dried mushroom powder as well. Just a thought. Let me know if you have tried something like this in the past. Like I said, I'm new to your site and haven't seen all of your vids. Thank you for posting this! Blessings, health, prosperity and peace to you and yours and to all who read this!
😘👍😇💖
Yessss I just bought from your store yesterday! Im excited to try this new ingredient ! I.made a ground jackfruit burger flavor was good texture was ooohkay but I know with this ingredient I will definitely take it to the next level thanks sooooo muchhh
I have it in seitan and buy it from a arts and craft store where its marketed as a edible glue or to ticken sugarpaste
plant-based meat is made slightly differently in ancient Indian cooking. You take a fine grater and grate cauliflower, cabbage. Mix it with chickpea flour or for more protein urdal-flour and form cutlet-like pieces. These are fried in ghee (quite long, low flame). These cutlets are then soaked in a very spicy gravy for one hour. Before serving briefly roast in a pan.
I also add a little vegan Worcestershire sauce to my burgers and for seasoning I use Fiesta Brand Extra Fancy Hamburger Deluxe seasoning (vegan and available on Amazon).
People have forgotten what homemade burgers should be like because they are now trying to emulate fast food and frozen/factory-processed burgers. From memory, my mum’s home cooked burgers were much less dense and bouncy than that. And they didn’t fall apart.
You my new friend are a genius, so glad your in my life now, keep the videos coming
Hey! Thanks for all the work you put in this videos! you lift vegan cooking to a whole new level! I have been testing this recipe for a few batches now, but once in the frypan, it just crumbles apart.I think maybe something is wrong with my temperatures. I try to keep the batch around 15 degrees celcius when adding the Methylcellulose, but it doesnt seem to work. I followed your recipe to the letter. Any help? thanks!
I had the same issue and realized that I have to dissolve the methylcellulose in cold water separately and then whip it until fluffy using a hand mixer. The achieved consistency is similar to whipped egg whites. The whipped methylcellulose can than be combined with the rest of the ingredients. Just hydrating the methylcellulose in the mix without whipping just doesn't activate it.
I'm so happy i came across your channel. Thank you for existing on the internet!
You're awesome!! I love this and got some methyl cellulose via your link. I've been trying to recreate Omnipork plantbased mince (ground "pork"). You think you might do a video of that one day?
I can't wait to make one of these!!! Thank you so much
1/2 xícara proteína de soja
1/2 xícara de água
Temperos
3 g de celulose
10 g de óleo de coco
1 colher de sopa de melado
água gelada
Would vegemite work in place of marmite? I’m a big proponent of tvp, but I’d love to make meatballs or meatloaf that didn’t crumble as it cooks or is served, and this formula is promising. Also, I reconstitute the crumbles with a mixture of Better Than Bouillion no-beef and mushroom bases, and it’s a quick and easy way to get very meaty flavor.
Your idea of adding the Better Than Bouillon is super good! And I'd imagine vegemite, or even another umami source like a seaweed and mushroom broth cooked down to be strong would work too.
Would just like to add that mine burned at 7 minutes on 180 c in the airfryer (~360F) but was a great texture after 5 minutes (and a watchful eye) at the same temp! and one daikon is enough to batch freeze and last for ages
I love the new adventures in texture. Really interesting and inventive. Please continue finding ways to obtain the elusive "snap". Thank you!
I just realized what is in the store bought veggie burgers that I hate-beside the “taste like meat” taste, I hate the meat taste. But I knew it was something else and tried this cellulose thing and that was it!
This dude is so awesome. I love his channel!
Heyo, methyl cellulose was my arch nemesis at my past job. I studied viruses, and to make media for viruses to grow, I needed to dissolve methyl cellulose in it. Since it’s more solid the hotter it is, I had to just stand in a very cold room and shake it for like an hour:(
VERY interesting....
Methylcellulose works great but like other food components / helpers it can have negative side effects regarding the gut microbiom encouraging inflammatory processes. Use it wisely and sparingly.
I was just reading about this, like it's all over the place. I wouldn't really use this that often tbh
Can I use xantham gum instead 🤔