CHEF RECREATES THE KFC ZINGER BURGER... But can he also make it VEGAN?? | Sorted Food
ฝัง
- เผยแพร่เมื่อ 6 ต.ค. 2020
- Can our Chef, Ben, make a vegan chicken burger with a spine-tingling zing? That’s the challenge for today’s episode, and luckily, our trusted food development team have given us a fool-proof recipe which uses seitan and chickpeas in all kinds of delicious ways.
Check out the link here to make this mouth-watering burger at home:
sorted.club/?post_type=recipe...
Wanna become an awesome home cook? Sign up to our Sidekick app and be the hero of your kitchen: bit.ly/3tfFgsR
#SortedFood
#Burger
#Vegan
#KFC
#Burger
#Recipe
#CookingChallenge - แนวปฏิบัติและการใช้ชีวิต
If you knead the Seitan dough for long enough, it will develop the gluten more and form strands and stop it from being spongy :) Then you can wrap it in foil and steam it, so it absorbs less liquid. As it is quite plain tasting, it benefits from marinating for a long time so it soaks up all the flavour :)
Thank you for sharing, great tips! 😀
Or you could eat meat like a normal person
Tom Storey are you aware that some people literally can’t are you?
@@tomstorey8559 Even for someone who likes meat, it's fun to figure out new processes for a wider variety of ways of arriving at roughly the same end result.
@@tomstorey8559 the troll
I love that you boys did a seitan recipe! Just a few tips...
1) Knead the seitan longer, it will become a smooth dough and will form shreds so the texture is more chicken-like and far less spongey. (You can do this by hand or in a large food processor or stand mixer with a dough hook).
2) Boil the seitan in broth (vegan chicken broth paste is my personal fav) to infuse even more flavor. Alternatively, you can wrap the entire hunk of seitan tightly in parchment and/or foil and steam (an instant pot is perfect for this).
3) After cooking the seitan, let it rest in the fridge overnight. This is the most important part! Letting it rest will form even more gluten shreds and provide the best texture! Then you can cook it any way you would chicken breast!
Also, this type of seitan is lovingly referred to as “chickwheat”. Thanks again for the great content!
Im intrigued about your vegan chicken broth. Care to share how that works??
Christian Heinze-Rowney I know it sounds crazy, but they make several different brands of vegan “chicken” broth options, including bouillon cubes and pastes. It’s basically a mix of different veggies (typically carrots, celery, onions) plus herbs and spices you would use with chicken (sage, thyme, rosemary, etc). It adds a very familiar chicken-y flavor to any dish you cook (more so than standard veggie broth), so it’s perfect for soups, sauces, and of course seitan “chicken” recipes.
@@jjsjennifer so it's not actually chicken then, it's solely vegetable based.
Calling fake chicken meat vegan chicken you can get away with because there's more dimensions to it.
With chicken stock being so one dimensional you can't really do that. the process is the same as vegetable stock. You're just adding chicken carcasses to get that chicken flavor. You're still using mirepoix and herbs nonetheless.
It's like calling a horse and carriage a Ferrari, based on the fact that one has the logo of a horse while the other is just a horse.
Christian Heinze-Rowney of course it’s not actually chicken, that wouldn’t be vegan.
@@jjsjennifer I know, that's my whole point.
I love how Ben mentioned that foods like seitan have been consumed in other parts of the world for a long time. In a lot of East-Asian cultures (like Chinese, Japanese, etc), foods like tofu and seitan are so much more than 'meat substitutes', and are treated as a protein source in their own right. Meat-eaters and vegetarians/vegans alike would eat tofu as a source of protein, not merely a 'substitute' for meat.
Let's be honest though, this is primarily due to a scarcity of actual animal protein. This was never an issue in Europe, so people never really looked for widescale alternatives.
Likewise, there are some classic tofu dishes that are decidedly not vego. It's kinda like how in the west we have dishes like surf and turf, fritatta or bacon cheeseburger. We are better off with a diversity of food, and adding food from other cultures only increases that diversity.
@@Rommel12 its also due to the influence of dharmic religions, if you're vegan and traveling to most east asian countries you can easily find vegan food at buddhist temples, in japan buddhist cuisine is called shojin ryori.
I actually was raised eating meat free meals regularly, in the Midwestern US. We never thought of those meals as less appetizing or deficient. I just recently ate black eyed peas with cornbread and steamed cabbage for New Years day and when I was shopping my mouth literally watered.
+Olivia Sorry, but tofu is disgusting.
You can tell Ben is enjoying himself when his words take at least 2 seconds to complete because of the stress he puts in them
99.99% of the time I leave feeling hungrier than when I started
😂 that's a good thing right?
@@SortedFood yes, it's always a good thing :)
Honestly, I’ve had to resort to waiting to watch all the videos until I’m eating a meal so that I don’t go rifling around the kitchen after each one
You need to plan things so you watch these while already eating something. Sorts the problem right out ;P
Yeah, that's what I've started to do. Have a lovely ham and apple sandwich and a tomato and bean soup in front of me at this very moment. And some home-made peach and thyme ice cream in the freezer for after ^^
To answer Jamie's question:
Yes. The seitan will be more tender the longer you leave it in the marinade. Acid denatures (tenderises) all kinds of protein, no matter whether it's been cooked or not.
Ben is class isn’t he
They give him a lot of stick but he’s genuinely awesome at what he does
no
He is but I bloody wish he'd eat a big Mac and zinger
All mates give each other a bit of a serve but end of the day they clearly respect his skills.
Ben Tyrone still wants to know why his Dad is afraid of Big Macs.
Oh the days of baby Tyrone I miss that 😂
We now need the next video on "how to infuse flavors into seitan" try when raw, when cooked, sous vide, rubs, crusts, etc ... sounds interesting.
You could also do some food lab into improving the texture with more or less peas, other stuff etc.
Yaaaaaassssss
Instructions unclear: Have summoned Satan and he's pissed.
Give 'em a burger, that'll calm him down. Just remember, it must be vegan, or you'll be on the express elevator going down in a jiffy.
He's mad you didn't use meat.
Not today, Seitan
@@Finwolven colloquially known as the 'hellevator'
So is a vegan with wicked intent a Seitanist?
As a lifelong vegetarian, I really appreciate videos and recipes like this. I like meat substitutes (either veggie meat or swaps like you did in the "fish" and chips video) because, sometimes, I don't want a totally different meal; everything about the original dish sounds really good except for the meat portion. But sometimes the solution seems to be "Just give the vegetarians/vegans something different entirely" instead of swapping out the ingredient that we don't want to eat. So it's fun to see you take on a challenge like this to make a vegan version of a dish where meat is the prominent part!
Won't even taste a fast food sandwich, "pretentious or not? You decide!"
Sensible choice.
Pompous, I think.
@@hannuala-olla4302 Maybe he has specific dietary requirements. I don't think it is pompous fast food is quite expensive here
@@nat3007 Its doubtful that its dietary. Ben mentions in the Big Mac video that he's not had one for 5 years and doesn't want to break that.
Its more likely just Ben being pretentious / snobby.
@@Genzzry Fair I tend to only go in to McDonald's when there's no other option like in service stations.
I always enjoy how respectful you lads are when it comes to Vegan/Vegetarian foods. So many channels address them in a joking way, but don't attempt to make good food, and offer decent diet options. Cheerio mates, another job well done!
So glad you liked the video, the vegan burger was super tasty!
We know Jamie loves Tabitha Brown, so I'm looking forward to a colab when we're allowed to collaborate again. Like so, like that.
Perhaps that's why James wasn't here, a result of his absence, or both. 🤣
Amanda Collier cause that’s your business!
Veganism and vegetarianism is way bigger in the UK than the US. Just like these guys, many more people who do eat meat enjoy V options too. Demand for meat-free food grew by nearly 1000% in 2017 alone. A big part of that in my opinion is that, well, there are more veg options. The veg food in the UK is better than that in the US. Actually my perspective, the restaurant vegan food in the US is decidedly bad, while in the UK it's pretty good.
I always appreciate that Ben is like “hoooooow does this work, science wise” because that’s exactly how I feel about Vegan baking. It’s so interesting to me how vegans get around things like eggs or butter. It’s also really handy when you run out of those things, knowing what can be subbed in!
It's actually really easy noe a days to get around eggs because of how readily available stuff is. If you want lift, add baking soda/powder, even aqua faba is a great substitute for egg whites. It can be used to make macarons too which are basically call half egg whites
Best way is to find a recipe that doesn’t call for those! Cakes are easiest and don’t need any of that :)
I think knowing the science behind cooking and baking is great, it helps you identify mistakes, adapt recipes and more
when barry mentioned "coconuts can make everything" it made me think that you guys should really try out ubod/coconut heart/ palm tree heart. It's basically the center part of the coconut tree and is mad delicious for stuff like spring rolls and salads, but i think you guys would have fun making stuff with it
So the one tip I’d say is If you’d let the dough knead in the food processor for about 8 minutes till it gets warm and stretchy like taffy and then steamed it in tight foil/cheese cloth it would’ve been less spongey and more meat textured.
Been making chickwheat for a while now and love how versatile it is. Plus it takes a lot longer to go off in the fridge.
Doesn't make it taste good, no matter how much you do to it. Plus, that takes WAYYYYY too much work and prep to make something arguably edible.
William Eldridge I found adding Apple coder vinegar gets rid of the VWG taste and a good chicken flavour broth for the flavour helps. But I understand it’s not for everyone, it’s a “chicken” substitute for someone who hasn’t eaten chicken for years and still doesn’t really taste like chicken!
Ben's face when Mike says: "nearly they're standing to attention." Just priceless Ben, best face also was that because Mike did a Benuendo before you?
I was coming to say the same thing 🤣
Haha. I think he was more pissed at Mike's 'Nearly' than his ??Mikeuendo?? But that was an epic reaction!
I loved that!! It was so cute!
Please explain the joke
@@strain121 Ben's comment on the 'Dangly bits' - Penis/nether area reference. Mike's 'Standing to attention' comment - Erection reference.
^ Atleast, that's what I made of it.
Hey Guys,
I recently heard about this cook book from the great surrealist artist Salvador Dali.
The book is called Dali. Les diners de Gala. It filled the craziest of recipes, cooking instruction and illustrations of the dishes, all in the true Dali fashion.
Maybe you guys can do a video on making a dish from it, like other cookbook videos. :) :)
P.S. Love the videos, keep them coming. They are making the lockdowns and pandemic bearable :)
Oh this is a cool idea!
You will all of course need to wear a Dali mustache
I think they already did that! Idk which exact video that was though
@@aly2901ify I think I would remember that 🤔
Omg please this!
Does anyone else get so much joy from the awkward faces everyone has when Mike pauses the video to tell us to subscribe? LOL love it!
Where's my GD dad jokes.
The police finally found the guy stealing large onions, he was at the market taking a leak
Whenever I hear 'Hello, Mike here..again' I get confused, have I just been speaking to Mike? Did I forget I was in a conversation with him? Then I get in a panic thinking I haven't subscribed but then I remember, I've been subscribed for about 6 years so then I can calm down and have a brew 😁🤦🏻♂️
Haha brilliant, thanks for subbing! 😀
I can’t stop thinking about how Ebbers says “pappewreaka” 😂
As long as he stops trying to say "mille feuille".
I thought it sounded like "paaprecka"
I will never be able to unhear that...thanks 😑
I think they might need to do another one of those "how Ben says it, and this is how it's supposed to be pronounced".
Papreeka is apparently the US pronunciation, papricka UK (says Cambridge Dictionaries)...papwrecker is definitely Benglish.
I LOVE seeing non-vegans make amazing vegan food. Food is fun to play and experiment with no matter what group it 'belongs' to. This looks amazing, definitely gonna try it out!
Me: I wonder how James is going to react playing with meat substitutes
James: Doesn't even show up
I love how SORTEDfood approaches vegan and vegetarian food - it's very educational and they approach it in such an open manner. I've been watching so much SORTEDfood and other food channels during covid-19 (#lockdownthings), and there are so many chefs who I love to watch but when they mock or belittle vegan or vegetarian food, I'm like aight, you don't got to do that tho :( Thanks for not making me feel that way, guys! Super appreciate your openness and positivity - can't wait to try and make this recipe!
YES, it's such a respectful approach, even Jamie who is the resident meat expert is so respectful and open to trying things. A really refreshing change of pace compared to many other channels.
If you want a really great Vegan cook who is an actual trained chef/butcher and previous meat eater ie, comes at cooking Vegan food from that perspective and a person who managed to entice me, this meat eater to purchase two of his books then check out this channel th-cam.com/video/tnN23mOIRC4/w-d-xo.html AvantgardeVegan, his “Lasagne” and “fish and chips” recipes are particularly awesome. The only issue I have is I’m trying to avoid eating gluten as I am gluten intolerant and he uses seitan quite a lot.
I think Vegan food would be much more positively received if it wasn't trying to be something it's not. People's perception of what something SHOULD taste like is a big factor in whether or not something tastes GOOD. That's why vegan meat always tastes bad to meat eaters. We know what a fried chicken burger should taste like, and that's not it, something is WRONG. And thus an instant negative association, which you quickly learn to apply to all vegan "meat" after it happens a few more times. Throw this up on a menu as a Fried Chickwheat Burger, and you'll get plenty of people to try it AND like it. They have no expectation for it to taste like chicken, so it can taste good as what it is.
@@SubbuLakshmanan14 except Jamie doesn't use fake meat in any of his recipes at least in the ones I've seen.
I think vegan food is ridiculed because of how it was marketed. They brought it upon themselves.
Nobody ridicules peanut-free or dairy-free food for example, because for one they are morally neutral. Vegan food like to market itself as "cruelty free", and some vegans are very vocal about their sense of moral superiority. When you take on such an antagonistic position, expect push back.
The other thing is that a lot of vegan products are just marketed with lies. A lot of vegan products are touted to taste "just like" their meat counterparts even back a few years ago when they were nowhere close. Imagine paying a premium to taste something that's not even good, let alone meaty. I can't be the only one driven away like that.
Quite a few of my childhood snacks are meat-ish things made from beans. Whether it's vegan or not I don't know, while they don't claim to taste like meat explicitly they are named after meat products. Yet somehow those are afaik widely loved. This should be obvious but people don't make fun of vegan food because of its lack of meat.
I'm not saying people *should* make fun of vegan food, but with the way it's presented, it's expected.
I’ve been a subscriber for a few years and always loved the channel, but I’ve been especially enjoying the content lately guys! Thanks for all your hard work ☺️ (I do miss the Barry and Ben jingle though)
Haha, that jingle - what a classic. We're so glad you're enjoying the content lately. Thank you for watching.
@@SortedFood I miss "but first" and "He's a supergeek" even though he shamelessly wasn't in this video. Also, your "Hello fridgecham" is never from an actual fridge anymore :( ;)
Great job guys, it's always a pleasure to watch you!
The music playing when Mike dredges the patties instantly made me think back to the Iowa Fair video, which is one of my favorites, EVER! LOVE THAT!! Thanks Mike!!! Gonna watch it after this one!
My jaw literally dropped at the mayo: from looks alone, I could not tell the difference! I'm excited to try that the next time I open a can of chickpeas! I think you guys nailed this one, even more than the Big Mac.
When Barry looks like he's in pain, you know it tastes good.
Every time he eats something I can't tell if he hates it, like it or has to take a shit. He's got the most pained and confused look on his face like he's never tried food before.
I thought he didnt like it
My ears listening to Ben: "It's relatively new, over here. Whereas Satan-"
My brain: he isn't new,
Absolutely love this. Thank you so much guys for bringing your wholesome sensibility to vegan cooking. I appreciate it every time!
He didn't eat the Big Mac, and he's not eating the Zinger: "A man's gotta have a code"
To be fair, both are garbage.
Days without Sorted saying “umami”: 0
Or "flavah"
Please make umami stop
We call coconuts the tree of life because every part, from the leaves down to the roots, can be used! :D
And the water can be used as emergency iv fluid!
Actually, I read that on the internet. So not sure if it's actually true.
Edit: did research. Basically, it probably won't kill you, but it's going to hurt like hell.
Erin Howett was gonna say that sounds like one of those internet "facts" that gets quoted but there's no evidence or clear origin of the story
Stardust Lady monkeys are trained to collect the coconuts because they can be extremely dangerous to collect as the ripe coconuts can fall at any time without warning. Being hit on the head by a falling coconut has a high likelihood of killing you.
What are the roots used for?
I have never heard of coconut yogurt before, but now I want to try it. I'm moderate to high range lactose intolerant and struggle with many digestion connections from how proteins break down, being already sensitive. This yogurt seems like a great idea, as I do love yogurt ... just not the aftermath. Lol.
I just want to say thanks for all the content you put out with vegan/vegetarian options, and especially for being respectful to folks who don't eat meat. You don't make fun of the meat alternatives/desire to eat less or no meat and instead you provide some amazing options for us!! The respect for different ways of eating means a lot.
Love this episode as well as the open attitude from all those involved! I used to make seitan meat substitutes before I became a mom and... I think I’ll try this recipe out just to bring it all back. Thank you!
Yessss a meat free episode😍 i also really like and appreciate that your biggest meat lover, Jamie, was super respectful and interested in the vegan burger instead of joking about it or saying anything like he didnt expect it was going to be good. He actually seemed the most positive out of all of you.
Really nice episode!
He’s the jolly one!
Actually the one who hates vegan is james
Jamie was the most positive after Veganuary as well.
They have a bunch of meat free episodes and even more episodes where vegan food is made/competing with non-vegan food (and sometimes wins!)
Jamie just loves food, period. James is the the anti-meat substitute one. I'm with him, though. If you don't like meat, stop eating things that are meant to look like/imitate meat.
There's a food team??? I always thought it was James working away in some sealed of lab that they only let him out of when he needs to appear in videos. But there are others?
Me too, to be honest
I thought that was just how it worked go food team mind blown
I'm obsessed with Jay and Barry's 5 second single shared brain cell conversation about uses of coconuts
Mike putting up his sleeves @ 4:09 and is ready to knead, then let's out a disappointed "Excellent" when Ebbers starts to knead @ 4:30 haha
is it just me who's imagining this or was Ben really being that groupmate who wants to do everything to ensure success of the project 😂
all I'm hearing Ben say is "SATAN" and it cracks me up 😂 thumbs up from a vegetarian for making your own meat-alternative 👍
imagine we'd all need that coconut oil though
😈
I literally thought that was what he was saying!
Sorted: Satan burger?
Me: No, I'm a Christian.
Feng Sui thought would say 'seitan' is an not 'auspicious' name, because its homonym is 'Satan'.
Besides being Japanese, that is...
“Satan tastes good, but is a bit spongier” :-)
I myself, am not vegan. However, I really appreciate how presenting shows like this helps explore different food and spice combinations. It promotes versatile thinking that can be applied in other areas. Love it!
I love that Ben handed Mike a spoon with mayonnaise on but Mike put it back in the mixer to put mayonnaise on it 😂
I noticed that also
Berry: coconut can make anything
The coconut recording the entire episode: 👍🏼
I’ve never seen Jamie as excited as when he said “bras”
Ben doesn't have the answer for a question???
Wait, that's Illegal!
😂
Now we need someone to answer the question.
@@alskjflah He was right that nutritional yeast provides B12. B12 is an essential vitamin necessary especially for blood/immune health - it's needed for synthesis of DNA precursors in the bone marrow, so deficiency results in anemia and lack of immune cells (leukopenia). Traditional vegan foods are deficient in B12 because it's not naturally present in the overwhelming majority of fruits, vegetables, grains, and legumes.
Additionally, it can also provide the essential amino acids that gluten in seitan lacks, so gluten + nutritional yeast = a complete amino acid profile even without the chickpeas. I'm not strictly vegan so I get plenty of B12 from dairy products, but I still use nutritional yeast in my seitan because I still need the complete amino acid profile.
@@prestonburnett5410 The question was about how soaking the faux fillet in the non-dairy mixture would affect it
Mike muttering “please be nice” before he bites into the vegan zinger burger was so uwu cute 🥰
As a fellow “I know the answers to a lot of obscure questions, thusly family and friends make it sound like I have an answer for every question” - sometimes ya just don’t know haha no big!
Can I just say, my dad is very fond of Ben. He would always stay and watch your videos while I'm watching.
And he said Ben is rather handsome. And would watch on autoplay for an hour or so.
While I have your attention, thank you so much for creating these videos and recipes. I am an aspiring baker from Hong Kong and I once made your chocolate cake for a friends birthday, from then on I was asked to make more cakes and pastries! Keep doing what you're doing guys! x
Did Mike score the Bennuendo this time with the "standing at attention" comment? Ben seemed genuininely shocked he got beaten to it.
Barry listing off all the things coconuts can be made into, and Jamie adds "cups and weapons" to the list!
😂😂
Guys, that was a joy to watch! Thank you for the recipe, I'll have to try it out :D Thank you for expanding and experimenting with plant based foods, it's so great for us who are allergic or try to eat less meat. Your videos are one of the highlights in my week :) Cheers!
Ben again being “HoHo I fed the queen, this plebian food my pallet dares not taste thou!”
😂 fair
His body *is* a temple. Maybe he needs to borrow James' "Big Pud" sweater this Christmas!
Pallet
@@hbfdfgjcyk555 That what it says
@@30763076 A pallet is one of those wooden tray things that a forklift uses, a palette is what you put paint on, and what you mean is palate.
I'm used to hearing seitan pronounced like "say-tahn" (second syllable stressed), but Ben is literally just saying "Satan" repeatedly...
I really like you're exploring this field! I've been experimenting with homemade seitan lately as well but I've not made any chicken-like patties yet. Feeling inspired to give something like this a go! Especially I have never seen anyone make these the way you did( less liquid, shorter cooking time)!
.
Sending you lots of love guys! Thanks for making such fun content for us!
If anything REALLY levelled up in this video it was the backing tracks used. Kudos team! Keep up the awesome work!
.
.
.
(Bonus points for that sync between the track and Mike's realization/reaction at 7:36)
Lads what is going on with the new kitchen? Ben mentioned it ages ago.
I was really excited to see the process of a new kitchen.
I would guess that it was possibly postponed, because of coronavirus.
@@staleling yea I guessed as much. I hate coronavirus so much!
@@staleling You guessed it! Corona got in the way, just like it has with EVERYTHING else. 🙄
Covid restrictions put it on hold
@@SortedFood sorry to hear that. Looking forward to seeing it in future. Just glad you have still been releasing quality vids throughout all this madness. Thanks!
Always puts a smile on my face when a new Sorted video is up. Then its rewatch all the old videos till the new one and repeat!
Amazing guys! Love watching you guys whatever you make but really love when you do food I can eat! Going to try this one for sure.
I would love to see you guys do a similar video where you do the recreation both diary- and gluten-free. I've had to give up both dairy and gluten while breastfeeding and would love some more recipe ideas since eating like this is TOUGH! Thoroughly enjoyed this video and how you guys always approach new things with such genuine excitement and thoughtfulness.
SORTED team: "Combine Satan..."
*the Church will remember that*
10:43 Woah calm down, Ben. There's no gunpowder in there.
I feel like satan would like some gunpowder in the mix.
Perhaps autolysed washed 12% bread flour seitan (with additions of salt, vinegar and vegan chicken bouillon powder to season and increase gluten binding ability) could work :D Simmer (not boil!!) it in vegan chicken stock or a very seasoned mushroom broth and let it rest in the broth overnight after cooking. You can also blend the washed dough with a flavour paste and steam instead. The washing process washes away the starches, leaving only the gluten strands. Knotting the gluten and rubbing with a mixture of bit of residual starch and vegan butter will also give it a marbled, shreddy quality according to the Kim Weston method. For Vital wheat gluten, mash potato flakes, vinegar, salt and baking powder reduce the sponginess and bready flavour in vital wheat gluten seitan (the one you made) but washed flour seitan is superior flavour and texture wise. Knotting is great either way. The Future Lettuce method is the best of both worlds as it combines bread flour and vital wheat gluten and is completely fool proof, as well as 15 minutes! Sauce Stache, Korenn Rachelle and the Seitan Appreciation Society are my main sources. Good luck with seitan making! You're doing great :D
Thank you so much for trying this out! I'm trying to reduce my meat consumption at the moment but I'm sadly very picky when it comes to veg and my stomach has a really poor reaction to Quorn, so I'm not able to try most of these vegan options the fast food places have been bringing out. This on the other hand looks lovely!
Ah. My reminder of what day of the week it is.
Yes! What a great start to my Sunday afternoon ✨
@@TooManyMz It really threw me the first time they did a friday video the other week.
Omg same 😂 I’m not working right now (cuz of my baby) and all the days run together... till I see my Sorted notification pop up 🖤
But, is it Wednesday or Sunday....
Dududu dun dun dun
Nancy K yes.
Horses! You lads forgot that you can replace horses by coconut halves! XD
where'd you get the coconuts though?
@@JoaoPessoa86 Well, we found them! :D
@@chrissymorin found them?! in Mercia?
@@JoaoPessoa86 The swallow may fly south with the sun or the house martin or the plumber may seek warmer climes in winter yet these are not strangers to our land!
@@chrissymorin are you suggesting coconuts migrate?
This is the best looking vegan recipe I've ever seen you guys do! More of this, please!!
Just came back to say I've made this seitan recipe several times now and I LOVE IT SOOOOOO MUCH! Thank you 💖
Recently found Sorted and I'm loving it! Binge watching all the episodes currently . Thank you for all the knowledge and laughs❤️🤣
Thanks for watching! Great to have you in the Sorted Community :)
Watch the sia episode, it's amazing!
@@kingastroboy101 Oh my gosh I saw that one and choked on the food I was eating I was laughing so hard 🤣
@@princessdi6021 yea laughed so hard! Favorite episode so far haha, mind you the singing is actually pretty good!
11:25 Ben looking at the camera like: "Mike stole my benuendo!"
11:25 drumroll for that hilarious Mike-uenndo and Ben's face after dropping the spoon and leaning back.
I never knew "bespoke" was a British word meaning made for a particular customer. You learn something new every day 🤷🏻♀️
In india, KFC sells a vegetarian zinger burger, where they use fried panner as the patty.
"That seitan takes on another life."
*Holy music stops*
Shared to a Bristol vegans Facebook page😍 think you’ve done a great job!!!
I love your vegan recreations! Amazing job, keep it up!! I can't eat gluten but I would love to try this, looks amazing!
Zinger burger is the best thing on their menu easily
Zinger tower. Double the chicken plus a hash brown. Oh my word.
@@jpjapers i wish they had this where I live
@@jpjapers Disagree. The Hashbrown is so mushy that it clashes with the crispy chicken texture.
Nah mate. Best thing on the menu is literally anything plus 2 hot wings.
Always get the hot wings
@@Parkesview 20 hot wings box + 2 hot wings
Corny joke: Hail Seitan!
Quorny joke, surely
@@samsowden More like chickpea joke
This looks great and I can't wait to try the recipe. Thank you for exploring more vegan options!
i don't know why it drives me so crazy that Ben doesn't try the fast food but it really does
Jamie Paul Romanio Spafford reprises his role as the Referee. I don’t see a whistle on his person. CANCELLED!
😂 J would probably make quite a good referee TBF
@@SortedFood He DOES chase around two little munchkins and, I imagine, has to call the occasional time out...
@@Uncle_Smidge I just imagine him running after Barry and Ben.
I'm not saying Ben is a food snob, but....
That looks amazing :) the 11 herbs and spices though I’ve always wondered what they were to recreate it myself
Was so happy to see 'make it vegan'! Love watching you guys but nice to see something I could make :)
'Coconuts can make anything'
Hence why the coconut tree is nicknamed ' The Tree Of A Thousand Uses'.
Feet up. SortedFood. Snack. Life is good! ❤️
🙌
Mood
I love when you guys make stuff vegan. And that you have such a willingness to try new methods :) Keep up the great work!
Sortedfood is the only channel keeping me happy when I'm feeling down or confused.....Thank you boys
Stay strong! We got ya back 💪
Would be very interested to see more seitan and what you guys do with it! I've only tried a Seitan once (store bought), cooking it myself using and found the texture to be awful which I think was down to my cooking!
I’d absolutely love for you guys to do a guide/recommendations on pots/pans/knives etc all the basics you think a “home chef” would need 👍🏼☺️
That looked amazing!! Really can't wait to try this recipe!!
Thank you so much for the vegan alternative videos! Im trying my best to use as little animal products as possible and that kind of input is a great inspiration for me :)
Yay I'm always happy to see a vegan recipe from you guys!
Love this! First of your recipes I'll recreate, and share with friends and family, looks amazing. More vegan content please!
I just realized you guys added your vids to the TH-cam side bar in the Mike intermission but my sidebar genuinely looks like that so I didn't even realize 😂
Won't eat a big mac? pretentious or not, you decide.
I won't, and not because of pretentiousness. I don't like anything about them, from the burger to the sauce to the bun. Why eat something I hate?
@@bcaye hate's a strong word. Not even in the name of science??
Why is Ben zealous in his attempt to avoid Burgers again? I need a refresher course.
He doesn't avoid burgers, he just avoids shitty food.
They’re too common, uninspiring and overdone by everyone else.
Because he's pretentious. They have made so much insanely unhealthy food on this channel, especially in terms of desserts, but obviously fast food burgers are cancer or something.
Mohammed Hussain Ah!
Khazandar A Burn so bad, it’s of the Third Degree and you need to pay Damages 😂
Yessss love it!! More videos like this please 👌🏽
Enjoying the vegan content! If you knead the Seitan using the dough hook on your kitchenmaid for about 20 minutes, you get a really nice stringy texture similar to chicken. Wrap in plastic wrap, then foil and steam and it won't be spongy and will pull apart in chunks. (I use parchment in between the seitan and the plastic wrap - wasteful yes but I don't want the plastic wrap steaming into my food).
Never thought I’d live to see the day where Ben would say I don’t know