THIS! This is awesome! Thank you so much, I have been making my WTF and VWG seitan for a while now, but I did not know you could just pop the VWG flour in water and this would happen. I really mean it, thank you so much this changing my whole cooking routine. I already made a beef version for a stew and it was amazing. I can't wait to do so much more with this. Definitely going to follow your channel.🤩♥
Glad you asked about unusual recipe ideas. When you first pulled the gluten out of the water and it landed on the cutting board I thought “that looks like chitlins” then I started thinking about how a lot of Chinese people eat offal meat too. So I think if anyone one was going to do a vegan offals recipe or series it would be you. I know people who don’t come from cultures that eat offal might not like it but I know plenty of us are looking for vegan solutions to things like intestine, pig feet, ox tails, liver, tripe, beef tongue etc. I don’t know if you’d be interested in that but I think it would be cool and useful to see.
I can't tell you how happy this recipe makes me. This is my first summer as a vegan and I thought other than tofu and veggies I would just have to look sadly at the bbq grill as the meat eaters in my family gave it a workout. I'm going to try these today!
The protein content of this food is equivalent or more than beef or any other meat. So vegans should be happy that now they have a great option for high protein low carb diet. That too without causing animal cruelty.
@@Dave_en i'd spike it with some nooch and pea protein or even any legume flour to further spike up the protein content and prevent it from turning it into a car tire
@@frankchen4229 yes, you can add anything to make it better. I have witnessed the car tyre type seitan if you remove all the starches from it. Either leave a little starch or substitute the starch with soya flour, gram flour or protein powder. As long as it doesn't change the taste for worse, it works.
@@frankchen4229 seitan itself is 80% protein flour. So by adding legume flour won't increase it's protein content. Legume contains 22-24% protein by dry weight.
The magic of seitan!!! This is an awesome recipe! You are so creative 🥰 I have a mild wheat allergy, but I'd soooo eat these anyway haha. Totally worth it. 😆
OMG OMG.. You can't imagine how much I searched the internet for this recipe, tired all kinds of search words and today I finally found it. I used to study in china and love these vegan sausage type of things. Thank you so much.
I have no idea why you do not have more views/subscribers!?! I guess the only thing I can do is comment. Which is one of the few I've done. I just like your content so much. Thank you and I'm making this as soon as I get some skewers.
Hi, thank you. I'm a vegetarian and my family too for almost 40 years. but the most interesting thing while preparing your recipe is your music background. i love that music. could you please?
It's Meet Cute by Clarence Reed. btw kudos for you for being vegetarian that long time. I've been eating vegan for only several months and I really do hope I can do the same as you my friend.
This recipe looks great! Thanks. I like the way you prepare the seitan dough. It looks like it produces a better texture than other recipes I've seen. I presume these could also be finished on a grill rather than in the oven? Thank you!!
YAY! I saw a Chinese version of this that I couldn't work out and was a bit bummed that I couldn't work it out (not enough Chinese language in my language quotient box) but you read my mind again and "voila" here they are
@@EastMeetsKitchen HAHAHA! My kind of person except I do it in the day ;) Here's the TH-cam link for the fish balls. These are amazing in homemade ramen. I also made homemade udon as well that almost broke my pasta extruder machine! I ended up having to hand cut them but they were delicious. I will know better than to put such a stiff dough in it next time. I changed up the fish balls and turned them into delicious little Asian sliders yesterday using gochujang, doenjang, lots of sesame oil, chicken style stock powder and white pepper and they were seriously delicious. I served them with some bulgulgi (or however you spell it!) sauce I made using ripe persimmons as I had no apples or nashi and it turned out incredible. Here's to awesome vegan food experiments. I shared this to the seitan appreciation Facebook page and told everyone to come here and check you out. :) th-cam.com/video/A02I466z8Uc/w-d-xo.html
OMG thank you! I’ve been looking for a stretchy seitan for Chinese dishes but I can only find ones where people wash dough! I’d rather start with gluten flour because I already have plenty, lol.
If you're on Facebook, there are seitan groups, like The Seitan Appreciation Society and The Vegan Seitan Appreciation Society, where you can find more that don't use washed flour.
Gluten flour is much easier to handle. Washing method is an elaborate process and takes hours to turn into gluten dough. Though at the end the results are same. Gluten powder is not much available at our place and expensive too.
@@EastMeetsKitchen hence I am not grown up with that, I do not have a distinct flavour in my mind. I really would like to learn how to create the dense texture. I have seen too spongy recipes using seitan, too layerish, using soba.
I wanted a recipe to use some homemade gluten (rinsed from dough) that was more interesting than a stir fry. This was pretty tasty and made me nostalgic for Korean street food. I think it's a pretty impressive feat to get such a satisfying chew from something that doesn't require refrigeration (either as wheat gluten powder or from bread flour), and even though I eat meat, I'm more impressed by the wide array of textures and umami that comes from alternative proteins. Plus... it's on a dang skewer. That makes food better! Another favorite skewered (Chinese-)Korean food is yangkkochi, but I have yet to find a recipe for the spice dip it's served with. It's something like chili flakes, sesame seed, and cumin, and I think that would have been a nice accompaniment for these skewers as well.
this was awesome...would love to see if you could make something similar with mushrooms .... my dermatologist told me to go easy on wheat products and it has helped a lot...even tho' I'm not gluten sensitive...apparently there are a lot of Vegans eating way too much gluten in the form of mock meat and running into similar problems as i am, and she says mushrooms is a healthier sub for mock meat than wheat gluten. thanks
Would these freeze well, either before cooking or after? I only have time to make seitan things like this at the weekend. I would love to make a few batches of various seitans to have on hand to cook during the week when time is limited. Have you tried this before?
I used Anthony's vwg to try this. My first attempt worked (I think) but my second batch got really rubbery, I can literally bounce the piece off the floor T^T what do you think could've gone wrong? how long are you stirring the vwg for? until it becomes one big mass?
Does the taste permeate the seitan? I tried to cook seitan many ways, but without flavorings inside or cutting it down very finely to make it absorb the seasoning enough to be perceiveble
As I understand it, there are two reasons for resting a gluten based dough. One is to allow gluten to develop, the other is to allow it to relax. So, essentially, resting is about texture.
Before resting the gluten is coarse and fibrous. When you keep it away for a while the gluten softens and you can give it any shape you like just like oily dough but more stretchable. Just cut it into suitable chunks, roll into balls and let it rest. Then stretch the balls into long flat strips and wind it up on ice-cream sticks. Again let the gluten sticks rest for a while, say 15 minutes and then slowly release them in simmering water. Cook for 30-40 min on low flame. When properly cooked, immediately transfer them to ice cold water to quickly cool them. Either you can store them under water or keep them in ziplock bag and store in deep freezer.
hi, I was wondering what this tastes like? I tried many seitan recipes and they never came out good at all. My husband says I should just stop trying to make it. I want to try this one. Also, what temperature is the oven? In fahrenheit?
@@dalemills8052 What is acv? Oh, apple cider vinegar! Yes, it’s supposed to cut down on the bready flavor of seitan, though I find it’s still a problem. For us, seitan works best with strong sauces, like ginger “beef” or teriyaki. Or seitan shreds with onion and bbq sauce in a sandwich.
In India it's called chaap. Along with milk cream this is very delicious and favourite among people. Though this doesn't exactly taste like meat but still vegetarians and non-vegetarians equally like this delicacy. 👍
i need helps, i follow the recipe, start from 3 cups water add salt add 1 cup of vital gluten wheat and start to mix, but no matter how long i stir mixing them, they still water, instead of be the dough.... why?
IIf the dough looks more like a thick porridge without forming lumps, you can try to pour it into a fine-mesh strainer placed over a container and then knead it. Put it back in the bowl as soon as it becomes more compact and continue the process. Add some water if needed.
Can somebody help me out with this recipe? I've tried it twice already but each time when I slice up the rested gluten there are lots of holes and it's not a solid, stretchable strip. It's a loose blob that breaks up when I try to wrap it around the skewer.
It’s important to Note that the water goes first in the bowl because I did it the opposite and it took more gluten flour than called for, I may end up with 30 skewer’s 😂
I followed your first 3 ingredients to a Tee and it did not work/form. Can my VWG be old? Tried twice, tossed it. But your link to VWG is linked to ' Bob's Red Mill Textured Vegetable Protein". Can you confirm which it is??
I tried twice and got a soupy mess using Bob's. First time with a bit of garlic bullion and marmite and hot water. Second time with just water and salt.
That’s what I have now gloopy mess. Never made seitan with so much extra water. It its generally 1:1 water to vital wheat gluten. I think the posted recipe is wrong…should have gone with my gut…didnt see how this could work.
I tried with lots of enthusiasm, but the water never separated from the gluten. Not specified if hot or cold water, so tried with both. Now I have 2 bowls with sludges. Where did it go wrong?
I had the same problem, and I used Bob's Red Mill, too. I first tried making it warm in the microwave, but it still didn't separate. Then I added a second cup of vital wheat gluten and it looked just like hers!
Had the same problem and based on the comments I did a lot of stirring and then decided to add more vital wheat gluten. Added like 3/4 cup more (probably could have added a full cup in hindsight) but it looked just like the video after that and recipe worked really well - although as with all seitan, much better the next day after firming up in the fridge.
me the same, its not become the dough, but the video not mentin about the warm or hot water, so i just used home temperature water, i put more flour again to make them can be the shape, gosh
that trick with the water at the beginning is blowing my mind. I never knew that vital wheat gluten could do that.
THIS! This is awesome! Thank you so much, I have been making my WTF and VWG seitan for a while now, but I did not know you could just pop the VWG flour in water and this would happen.
I really mean it, thank you so much this changing my whole cooking routine. I already made a beef version for a stew and it was amazing. I can't wait to do so much more with this.
Definitely going to follow your channel.🤩♥
Amazing! We need a bite shot or at least so we can see the inside texture.
@@EastMeetsKitchen these taste great!
Glad you asked about unusual recipe ideas. When you first pulled the gluten out of the water and it landed on the cutting board I thought “that looks like chitlins” then I started thinking about how a lot of Chinese people eat offal meat too. So I think if anyone one was going to do a vegan offals recipe or series it would be you. I know people who don’t come from cultures that eat offal might not like it but I know plenty of us are looking for vegan solutions to things like intestine, pig feet, ox tails, liver, tripe, beef tongue etc. I don’t know if you’d be interested in that but I think it would be cool and useful to see.
I can't tell you how happy this recipe makes me. This is my first summer as a vegan and I thought other than tofu and veggies I would just have to look sadly at the bbq grill as the meat eaters in my family gave it a workout. I'm going to try these today!
The protein content of this food is equivalent or more than beef or any other meat. So vegans should be happy that now they have a great option for high protein low carb diet. That too without causing animal cruelty.
@@Dave_en i'd spike it with some nooch and pea protein or even any legume flour to further spike up the protein content and prevent it from turning it into a car tire
@@frankchen4229 yes, you can add anything to make it better. I have witnessed the car tyre type seitan if you remove all the starches from it. Either leave a little starch or substitute the starch with soya flour, gram flour or protein powder. As long as it doesn't change the taste for worse, it works.
@@frankchen4229 seitan itself is 80% protein flour. So by adding legume flour won't increase it's protein content. Legume contains 22-24% protein by dry weight.
This girl is brilliant! I mean, what else can you say? She's always creating with her very own style - I love it! Can't wait to try this :)
@@EastMeetsKitchen Wow! I never knew that! That's fantastic :)
The magic of seitan!!! This is an awesome recipe! You are so creative 🥰 I have a mild wheat allergy, but I'd soooo eat these anyway haha. Totally worth it. 😆
OMG OMG.. You can't imagine how much I searched the internet for this recipe, tired all kinds of search words and today I finally found it. I used to study in china and love these vegan sausage type of things.
Thank you so much.
I found it with one search🤭 “chinese seitan” lol
You know I love everything you do! Food on a stick always makes me happy
I have no idea why you do not have more views/subscribers!?! I guess the only thing I can do is comment. Which is one of the few I've done. I just like your content so much. Thank you and I'm making this as soon as I get some skewers.
Hi, thank you. I'm a vegetarian and my family too for almost 40 years. but the most interesting thing while preparing your recipe is your music background. i love that music. could you please?
It's Meet Cute by Clarence Reed. btw kudos for you for being vegetarian that long time. I've been eating vegan for only several months and I really do hope I can do the same as you my friend.
This recipe looks great! Thanks. I like the way you prepare the seitan dough. It looks like it produces a better texture than other recipes I've seen. I presume these could also be finished on a grill rather than in the oven? Thank you!!
YAY! I saw a Chinese version of this that I couldn't work out and was a bit bummed that I couldn't work it out (not enough Chinese language in my language quotient box) but you read my mind again and "voila" here they are
@@EastMeetsKitchen HAHAHA! My kind of person except I do it in the day ;) Here's the TH-cam link for the fish balls. These are amazing in homemade ramen. I also made homemade udon as well that almost broke my pasta extruder machine! I ended up having to hand cut them but they were delicious. I will know better than to put such a stiff dough in it next time. I changed up the fish balls and turned them into delicious little Asian sliders yesterday using gochujang, doenjang, lots of sesame oil, chicken style stock powder and white pepper and they were seriously delicious. I served them with some bulgulgi (or however you spell it!) sauce I made using ripe persimmons as I had no apples or nashi and it turned out incredible. Here's to awesome vegan food experiments. I shared this to the seitan appreciation Facebook page and told everyone to come here and check you out. :) th-cam.com/video/A02I466z8Uc/w-d-xo.html
What an interesting video. Love to try new things. Can’t wait to make this. Thank you.
OMG thank you! I’ve been looking for a stretchy seitan for Chinese dishes but I can only find ones where people wash dough! I’d rather start with gluten flour because I already have plenty, lol.
If you're on Facebook, there are seitan groups, like The Seitan Appreciation Society and The Vegan Seitan Appreciation Society, where you can find more that don't use washed flour.
Gluten flour is much easier to handle. Washing method is an elaborate process and takes hours to turn into gluten dough. Though at the end the results are same. Gluten powder is not much available at our place and expensive too.
all of these recipes look amazing!! you should make a blog to post everything on :-)
Looks delicious! Really cool to learn a new tehnicque :) Recipe idea - mock duck from scratch! I have searched so my times, yet haven't found one :(
@@EastMeetsKitchen hence I am not grown up with that, I do not have a distinct flavour in my mind. I really would like to learn how to create the dense texture. I have seen too spongy recipes using seitan, too layerish, using soba.
I would love to see a mock duck recipe too. I could never figure out how to replicate the tinned kind ☺️ I know you have the expertise to do it ♥️!
This looks great. Your link for vital wheat gluten link brings up TVP.
Thank you for your time, it looks good I will tryout I want to make veg meat balls. Thanks for your help.
🤤 loved watching the wheat gluten come together that way! super excited to make these skewers asap
Outstanding recipe and execution ! I bet they are wonderful tasting and would fool any non Vegan.
THANK YOU for this. I was just looking for something new to meal prep for my husband, and he will love this! It looks amazeballs! 💗👏
OMG! I can almost taste it! This is on my must-make list. Thank you so much!!
I wanted a recipe to use some homemade gluten (rinsed from dough) that was more interesting than a stir fry. This was pretty tasty and made me nostalgic for Korean street food. I think it's a pretty impressive feat to get such a satisfying chew from something that doesn't require refrigeration (either as wheat gluten powder or from bread flour), and even though I eat meat, I'm more impressed by the wide array of textures and umami that comes from alternative proteins. Plus... it's on a dang skewer. That makes food better!
Another favorite skewered (Chinese-)Korean food is yangkkochi, but I have yet to find a recipe for the spice dip it's served with. It's something like chili flakes, sesame seed, and cumin, and I think that would have been a nice accompaniment for these skewers as well.
This is great! I could even use this as a base recipe to make schnizel!
So much cool recipe! those guys look amazing thank youuu for sharing as always linda (iwant your knife)
Looks scrumptious! Another hit! They look soo tasty! Thank youuu!
Omg! I'm definitely going to make this! It's amazing to see the gluten coming together in the water 😱 Never would've thought!
Thanks so much, it’s very easy and look tasty. Thx
Very interesting about vital wheat gluten will only absorb as much water as it can absorb.
Hey! I love this! Going to try making these soon. Thanks for putting this great video out there! 😊
Can you make fried gluten balls
Love your video
What side dishes would you serve with these? They look so yummy!!
This gave me so many ideas!
this was awesome...would love to see if you could make something similar with mushrooms .... my dermatologist told me to go easy on wheat products and it has helped a lot...even tho' I'm not gluten sensitive...apparently there are a lot of Vegans eating way too much gluten in the form of mock meat and running into similar problems as i am, and she says mushrooms is a healthier sub for mock meat than wheat gluten. thanks
So amazing, thank you! can't wait to try this :)
Would these freeze well, either before cooking or after? I only have time to make seitan things like this at the weekend. I would love to make a few batches of various seitans to have on hand to cook during the week when time is limited. Have you tried this before?
I freeze my seitan all the time! Works perfectly!
But I would freeze everything cooked. So you only have to put the sauce on and grill/base them.
Wow!!I found your channel today and loved it
omg these look amazing!!!!!! do they have that gluten taste that needs apple cider vinegar to go away?
Definitely making these!!! Thanks ^_^
I used Anthony's vwg to try this. My first attempt worked (I think) but my second batch got really rubbery, I can literally bounce the piece off the floor T^T what do you think could've gone wrong? how long are you stirring the vwg for? until it becomes one big mass?
So happy to come across your channel!
Does the taste permeate the seitan? I tried to cook seitan many ways, but without flavorings inside or cutting it down very finely to make it absorb the seasoning enough to be perceiveble
Hi, thank you for the recipe! May I know what the purpose of letting it rest is?
As I understand it, there are two reasons for resting a gluten based dough. One is to allow gluten to develop, the other is to allow it to relax. So, essentially, resting is about texture.
It gives you time for a glass of wine 🍷 😉
Before resting the gluten is coarse and fibrous. When you keep it away for a while the gluten softens and you can give it any shape you like just like oily dough but more stretchable. Just cut it into suitable chunks, roll into balls and let it rest. Then stretch the balls into long flat strips and wind it up on ice-cream sticks. Again let the gluten sticks rest for a while, say 15 minutes and then slowly release them in simmering water. Cook for 30-40 min on low flame. When properly cooked, immediately transfer them to ice cold water to quickly cool them. Either you can store them under water or keep them in ziplock bag and store in deep freezer.
Seafood Cheese Tteokbokki (Spicy Rice Cake withthis seitan would be great to see although one is actually made with fish cakes/balls.
hi, I was wondering what this tastes like? I tried many seitan recipes and they never came out good at all. My husband says I should just stop trying to make it. I want to try this one. Also, what temperature is the oven? In fahrenheit?
She says it in the video. 350 F for ~25 mins.
Seriously, try adding acv on top of all your seasonings. 1 to 1.5 tsp per cup of VWG. Or yellow mustard works well, too. No more cereal taste!
@@dalemills8052 What is acv? Oh, apple cider vinegar! Yes, it’s supposed to cut down on the bready flavor of seitan, though I find it’s still a problem. For us, seitan works best with strong sauces, like ginger “beef” or teriyaki. Or seitan shreds with onion and bbq sauce in a sandwich.
Looks delish, and easily made with stuff vegans already have. Well, I have ; ) TFP!
Perfect memorial day food! Thx!
I needed to add more vwg and it worked perfectly.
Thank you for this comment! I got stuck with a bowl of brown water.. added more vwg and now I got the dough going :D
@@anneleetenpas2903 that's awesome!
Is there a reason why you use more water for the dough vs mixing in just enough for the dough? Does it give a different texture?
I believe it makes it more softer and more formable! Making seitan w just enough water makes a tougher dough.
In India it's called chaap. Along with milk cream this is very delicious and favourite among people. Though this doesn't exactly taste like meat but still vegetarians and non-vegetarians equally like this delicacy. 👍
i need helps, i follow the recipe, start from 3 cups water add salt add 1 cup of vital gluten wheat and start to mix, but no matter how long i stir mixing them, they still water, instead of be the dough.... why?
Me too!😟 I used cold water.
IIf the dough looks more like a thick porridge without forming lumps, you can try to pour it into a fine-mesh strainer placed over a container and then knead it. Put it back in the bowl as soon as it becomes more compact and continue the process. Add some water if needed.
Looks yummy
Does making the seitan this way get rid of the gluten taste everyone talks about?
Can somebody help me out with this recipe? I've tried it twice already but each time when I slice up the rested gluten there are lots of holes and it's not a solid, stretchable strip. It's a loose blob that breaks up when I try to wrap it around the skewer.
could we use the water for something else after?
That really looks pretty.
Cool yes
It’s important to Note that the water goes first in the bowl because I did it the opposite and it took more gluten flour than called for, I may end up with 30 skewer’s 😂
I followed your first 3 ingredients to a Tee and it did not work/form. Can my VWG be old? Tried twice, tossed it. But your link to VWG is linked to '
Bob's Red Mill Textured Vegetable Protein". Can you confirm which it is??
Richard Lamer tvp is good for crumbles.
Vwg is another product. Bobs red mill makes a version too
I tried twice and got a soupy mess using Bob's. First time with a bit of garlic bullion and marmite and hot water. Second time with just water and salt.
That’s what I have now gloopy mess. Never made seitan with so much extra water. It its generally 1:1 water to vital wheat gluten. I think the posted recipe is wrong…should have gone with my gut…didnt see how this could work.
Omg delicious!
Do you have a vegan/vegetarian wonton filling ?
I tried with lots of enthusiasm, but the water never separated from the gluten. Not specified if hot or cold water, so tried with both. Now I have 2 bowls with sludges. Where did it go wrong?
I had the same problem using Bob's red mill. On the package it says 70 to 80% protein. Maybe it's not a high enough percentage.
I had the same problem, and I used Bob's Red Mill, too. I first tried making it warm in the microwave, but it still didn't separate. Then I added a second cup of vital wheat gluten and it looked just like hers!
@@glenda2085 the first batch I through out. The 2nd batch just needed to sit for about 2 (or more) hours with occasional agitation.
Had the same problem and based on the comments I did a lot of stirring and then decided to add more vital wheat gluten. Added like 3/4 cup more (probably could have added a full cup in hindsight) but it looked just like the video after that and recipe worked really well - although as with all seitan, much better the next day after firming up in the fridge.
These look like they would work on the grill.
How can i ring the bell to get your posts?
I s the water supposed to be warm? Mine is way too watery..
me the same, its not become the dough, but the video not mentin about the warm or hot water, so i just used home temperature water, i put more flour again to make them can be the shape, gosh
THESE LOOK AMAZING AND I HAVE ALL THE INGREDIENTS🎊🎉. I'M GOING TO TRY THEM TONIGHT😋.💋💋and🐽💋from ME and the CRITTERS
@@EastMeetsKitchen AWSOME, THANKS SO MUCH🎊🎉
@@EastMeetsKitchen WOW, THEY WERE GREAT!! I LOVED THE SAUCE SO MUCH I'M GOING TO USE IT ON OTHER STUFF😋😋😋. THSNKS FOR A WOUNDERFUL SUPER🌈.
could you please what tittle of that music? Please?
Can vegan meat recreate the slurpy gelatinous feel of meat
OH MY GOD
GREAT !!!! ❤️❤️❤️
YUMMY 😋😋😋😋😋😋
We need taste tests!!!!
@@EastMeetsKitchen I understand!!!! They looked so yummy I just wanted to see someone bite into them 😂
I tried this and it does not taste good it just taste gluten and rubber
How much flours do you used ?
Is there a gluten free option?
🤦♀️when I did this, all my VWG just dissolved in the water. What a waste
sorry but to much water
So....that's what these are called?..... 🙄 all those years my family calling these beef and chicken sticks 🙄 so white
Tastes like bread
Once it burns it’s dead, looks bland 2/10
Your better off eating meat 🍖
Its healthier to eat meat
Vital wheat gluten is repulsive. I thought this was a real mian jin recipe.
What do you think mian jin is? Lol