My daughter told me how she makes her shredded meat thanks to... credit goes to: the Gentle Chef... my Daughter Amanda ...avocadosandales. I have been getting messages saying this is not my recipe ... so I called my daughter and she did confirm that the use of the *chickpea WATER* and pressure cooker was on avocadosandales page... Amanda inspired me to put my twist on the meat :) I wish I had all this info ahead of time so I could have given the right credits to who it was inspired by...I did add avacadosandales to my description... I do give credit where credit is due. I know first hand how it feels when someone steals my recipes. ( the person who stole mine was word my word ingredient by ingredient so I know how that feels. )
I was determined to not have to buy a pressure cooker and thought I had an alternative to that. Needless to say nothing I tried worked and and I wound up coming back from a local store with an 8 quart and 4 quart stovetop pressure cooker. The logistics had to figured out but regardless it needs the 2 hours to cook. The consistency was a mixture of ribbons and crumbled because the dough sat out for a time while I got the pressure cookers. It’s still useable but next time it will be better. I just wish I went out and got the pressure cooker and saved myself the aggravation! Not the first time lol.
I so love how you always use your hands, and have stuff wrapped in old crumpled aluminum foil. You are both glamorous, and wonderfully down to earth. And an amazing cook.
Connie, I’m not vegan, but I want to cook some dishes for my son, who is vegan. I’ve tried several of your recipes and love them. Who knows, maybe I’ll be a vegan before long. It’s exciting and fun to try something new. And your recipes are the best. Thank you so much for all your hard work and dedication.
Wow...this is the very best vegan meet I EVER had, you even can't buy good stuff like this.....i didn't had a couple things on hand...for the mushroom powder I just throw in one fresh mushroom, had no miso paste so I went with 2 teaspoon veggie broth and no syrup...i used agave syrup....and I had no agar powder so I used some tapioca starch lol....had it 2 hours in my instant pot on steaming....it came out perfect. Thank you 💕💕
Omg!! Thank you for the great substitute,for the agar. I have some, but it's at my daughter's place along with my pressure cooker, (Cosori). Which I'm afraid of, and trying to get to know. I'm heading for the kitchen right now. You followers are so sweet to help each other out.
The mushroom powder is easy to make, just buy a big bag of dried mushrooms and powder them in a coffee grinder....it gives great meaty flavor to these fake meat recipes. :) Connie is so great!!!
I've said this before but I love the way you explain through your cooking process and how you make the choices you do with your recipes :) This looks so interesting and I can't wait into try this!
Connie's RAWsome kitchen I never understand those complaints, hearing why you add certain ingredients makes the recipe make sense, and it helps when I'm trying a recipe of my own later, I know how different ingredients will change a taste or texture
I AGREE with GogoPandamonium. Learning to COOK (how to make choices and why to make them) is much better than simply learning a RECIPE. The impatient among us will always choose the latter and complain about the former. To them the art of cooking is just falling from one "good" recipe to the next. But they can never learn to become a CREATOR of new recipes themselves, because they have not listened to the theory and though that makes good cooking work.
You're explaining what the ingredients do, and how to understand and modify things, the same way that America's Test Kitchen does on PBS: you're teaching the chemistry of it, so people can understand what they're doing, not follow blindly. It's what women have done with each other for ages in their own kitchens. Don't listen to the nay-sayers. They're probably Millenials. They have the attention span of fruit flies. You're teaching your viewers to be good cooks. And you really are Italian: you slosh out the jar to get the last bit of faba, very frugal. Don't change!
I made this tonight and OMG! The texture just like shredded chicken. I broke it up into 4 pieces. I used my food processor and kept at it, it shredded at first then I added a little more aqua faba then it balled up and I knew it was ready. I have the mini instapot, and pressure cooked it on high first for 1 hour then I checked it and put it back to cook for 1 more hour. The outside was a medium brown. I was like you couldn't wait for it to cool to start shredding it! The outside was a little tough so I took all those pieces and with some BBQ sauce heated it in my instapot and I could not tell the difference, it was just like bbq shredded chicken! Tasted so heavenly! Next time I think I'll cook it for 1 1/2 hours and see if the outside comes out not so over cooked. I'm making the meat balls next, I just need to get the tvp, soy milk powder, Portobello mushroom and make the pesto everything else I have. Anyone reading this follow it EXACTLY you will be glad you did!
Thank you Connie, I made this in the pressure cooker 2 hours it came out great!!! My husband said this taste just like meat. I didn’t have peanut butter so I used tahini and didn’t have agar agar so I used 2 tablespoons cornstarch. Will definitely make again and again.
This is wonderful. Another non-meat protein source that I can make at home, without all the chemicals manufacturers add. Thanks for putting the ingredients on the screen. So helpful.
Thank you for always taking the time to make these wonderful videos for us! You have saved countless animals lives...and people too, by keeping them from heart attacks, cancer, diabetes, etc. So much love and thanks to you and your family.
Dear Connie, I love your recipes. Because of you, my husband went vegan with me. Thank you from the bottom of my heart. you are a blessing to the world. I was wondering how you use a stove top pressure cooker? Also what about water, is it covered in water?
so happy!!! :D thank you Dawn :D OK stove top I can't even remember how to use one I was a teenager the first and last time I used it. But I would do the same if I would have and know how to use a stove top. put about 4 to 5 cups water at the bottom...and use a rack of some kind to keep the meat bundle over the water and steam for 2 hours. and no do not over the meat with water...u want it to steam
You truly are the seitan queen and im so happy im gonna be able to make this one since the kneading takes place in the food processor, plus my son loves the tofurkey shreds and since it looks exactly like that im sure he will eat plenty of it tanks Connie
awesome Marj! Make sure to say next to your food processor when ur making it . Make sure it doesn't bounch around. and use 1/2 dough at a time or u will mess up ur machine!!!
I made this yesterday and it is really good. I made 8 small pieces instead of one large. Only pressure cooked it for an hour. The small ones shred nicely and the portion was just right for a couple of tacos. Thanks Connie! Might have a sandwich for lunch!
Connie again you have given us your best. I just tried this recipe and I love the way it looks. I'm waiting for it to cool off so I can shred it and not burn myself. Thank you Connie.
I made this and it was absolutely amazing. Went well in a stir fry and also put it in homemade Alfredo Sauce with pasta. Never thought I would not miss chicken. Thank you for this. I’ve now subscribed to your channel. Just one question. I managed to fit it in my steamer and cooked it for 2-2 1/2 hours. It got bigger as it cooked lifting the lid so I had to put a weight on the lid to keep it closed tight. When I put the chick wheat through the blender in two batches Can I cook the batches separately as I have a 2 tier steamer. Would that mean I would have to cut the cooking time to 1hr 15 as they are now 2 smaller joints rather than 1 big joint???
Thank you Connie, another genius recipe, made this today, only wish I'd made it sooner, don't have a pressure cooker so steamed it for 2 hours and it was great, wonderful, wonderful flavour and amazing texture, it shredded beautifully, so good I'm going to make some more ASAP. What would I do without you Connie you are simply the best. Love and thanks from the UK.
Thanks for the reply Connie, yes, it's so darn good that as soon as my delivery of VWG arrives tomorrow (I ran right out) I intend to make big batches and freeze, cos it's so versatile and having found it can't do without out this gem, I am going to make some for my daughter too. Tell me do you find it better to freeze in a large piece or is it ok to freeze shredded in usable portions?
Wow. Just wow. I made this tonight thinking I would somehow screw it up. I am soooo pleased with this recipe! I steamed it for 1 1/2 hours, split the dough into two for my pan and so I could freeze one if need be. I don't think I'll be freezing any...it's all going to get devoured. Thanks for sharing this amazing recipe!!! This is going into my stash of must cook on a regular basis. :D
This recipe Looks fantastic!!l!!!!!Love the ingredients!!!!!This must be delicious!!!!!!💖💖💖💖💖💖💖What is vita wheat?????? Thank You!!!!Love the presentation!!!
Connie, I made this recipe a couple days ago but right at the end when I was kneading it, I spread fake chicken bouillon syrup on my hands and worked it into the dough. Then after steaming I left it in the fridge to cool for a day. Today I shredded it and it taste almost just like chicken. I am very pleased. Thank you for another wonderful recipe.
I made this last night. I did not have a pressure cooker so I made my own version of one in a pot. It turned out beautifully!! Thank you so much for sharing this recipe. It's delicious.
I doubt you made a pressure cooker. Pressure cookers have special walls, sealing rings, safety valves, a rocker or steam outlet, and are hermetically sealed so that the steam and air pressure inside can build us far above the normal atmospheric pressure. That's why they cook faster and tenderize cheap cuts of meat. Maybe you made a steamer, but definitely not a pressure cooker, that would be impossible at home. That wouldn't be safe anyway. I'd suggest you get the simplest kind, just a six or eight quart Presto pressure cooker from Walmart. I prefer the old fashioned jiggle top model, I can hear from my living room that it's still rocking at the right rhythm. Simple is less likely to break. Those new fancy models take more time to cook, and sacrifice quality, for the sake of being all-in-one, and I've seen complaints about the new famous fad brand name. Why spend all that money? Get the biggest one you can afford because it's the space above your liquid, the "headroom," where the steam and pressure rise. It cooks at 250 dF instead the boiling point of 212 dF (a little lower boiling temp at higher altitudes). That's how it works. They're not your mother's post World War II pressure cookers, they're very safe when used properly, with multiple safety features. And hey, if you change your mind, it's Walmart, they take returns.
It's amazing, the world is awakening to know that human beings are not created carnivorous. I am a vegetarian and I prepare my own home grown food. These videos are useful.
I've been trying to find a good shredded "chicken" for my tortilla soups and soy curls were not cutting it... I'm so happy you have this recipe!! I wouldn't have thought to use peanut butter in Seitan but I can't wait to try it out!
I just finally got a pressure cooker, so I can finally try this. I appreciate all the hard work you do making these videos, Connie. I also appreciate that you don't waste a single crumb! That's a rare trait in these wasteful times. God bless you and your family!
I did not come from a vegetarian family, but during Chinese New Year, my mother would always make special Chinese New Year meatless dishes. She would buy the Seitan from the Chinese supermarkets. I liked Seitan so much that I learned to make this kind of meat from scratch using wheat flour and discovered that bread making flour produces the highest yield. Your recipe has so many tasty and healthy things in it that I'm very excited to try it. Thank you.
thank you!!! Glad you like seitan we do too :D yes I make seitan from scratch too it is so fulfilling to make it that way :D let me know how u like it :D I have a recipe up making chickon from scratch too check it out :D
No Way!!!! When you start to shred it at the 16 minute mark, I was in disbelief! I don't have all the stuff to do this yet, but I've gotta save up for it now. Great end result.
Thank you for their recipe. I have tried to cook it yesterday. I put another spices there and don't add onion powder and mushroom powder, but add nutritional yeast and asafetida powder. Whital wheat gluten replaced with raw (not cooked) seitan. And cook it 3,5 hour, because after 2 it was still soft and not looked done. Texture was a little different from yours and poorly versed in layers, but layers are still guessed. Taste is awesome. So will try to cook something other from your recipes. Thank you Connie!
@@beautybybodybliss No, its not. To it´s taste like real I need to work with it more and more, try different ingredients and weight of composing. But it is very tasty, soft (not like rubber), texture good too. And don't forget I cook it first time and with little different ingredients.
Hi Connie, Thank you so much for this recipe. I just made this in my Ninja Foodi and it took 60 minutes on “steam” to get this done. I had to do two cycles in the Ninja Foodi, of 30 minutes each. It smells exactly like chicken and tastes like chicken. I am so impressed and thankful for your recipe. It is a good one.
Just made this recipe.... best yet! I've been making vegan meats for years and will now put this one in heavey rotation! .....the peanut butter is such a great idea. I did not have natural peanut butter (mine had added sugar 😑) so I omitted the syrup and the flavor was amazing! Thanks for sharing!
Connie I've spoken to you before I am I got all over 50 been vegan my whole life I invented a particular kind of gluten meat when I was very young and sold it to a company. you're cooking is amazing! I like it because you just use your imagination like your painting. Some people cook like art some people cook like chefs there's a really big difference. I can no longer tolerate gluten I was excited till we got to the end I almost thought you found something besides gluten. I'm still giving you the thumbs up in the like because it's still an amazing version it's not just a glob of glue like some people make. one day we'll find it it's just there's nothing that sticks together and stretches like that so far the pea protein will do things like patties but it doesn't stretch or that you shred it. I'm not well right now due to a muscle disease so I really slow down on inventing or being able to make my meals all together. But when I get better I'm going to work on a new one also so at that time I'll try to get together with you and compare notes and see what we can brainstorm up. love your compassion! love your artistry! take care
WOW I love your recipes so much Connie! first time I tried to make seitan I made it from another recipe and not yours, it turned crap and I worked so hard for it and got traumatized. then I tried your "vegan corned beef" one. it turned amazing! so creative. I also just love the beefless powder. now I can't wait to try this recipe of yours. you are a culinary genius!
Hello Connie, I'm not vegan however I've been making a lot of vegan meals and my husband and I are enjoying them. OMG! I made th e shredded chickon tonight my first time making chickon. I aggressively and put it in a container. I've got some many ideas for the meat I didn't have white miso use what the muso I had it still turned out great. I wish you could see it. Thanks again.
So -- I didn't have time to fry up all my meatballs when I doubled your recipe, so I actually put a steamer basket in my pressure cooker and cooked them for 15 minutes w/Vegetable broth. They turned out awesome. They did lose their "roundness" a little bit, but, they tasted fantastic -- when they get cooked into the pasta sauce, I really don't care if they are perfectly round or not. Anyway, just thought I'd tell you it's a quick fix to frying them! I can't wait to try this recipe!
Connie, I love your videos so much. I appreciate your no-talk videos for when I’m in a hurry, but I absolutely love these videos when you talk us through it, too. I feel like I have a friend cooking with me in my kitchen, even though I am alone. You are a blessing. :-)
You made me a hit with my love ones, I use to buy these chicken drumsticks from the orientals markets now I'm making my own. I use sugar cane for the bone like and wrap the meat around it and steam it up. Bang my we drumsticks and I'm saving so much money this way.. Keep up the good work..❤❤
Awesome as usual. I have to try this. The only thing is I don't have agar agar or no way to get. The store that sells it is far and I want to make this today. So, I'll try it without it. Thanks Connie for all that you post and do.
I think her point is you need to contain it so it doesn't expand too much. I'm not sure cheesecloth would be stiff or resistant enough. Foil is also nonporous so steam, stays out but the heat gets in. If seitan gets too "wet," or you boil it too violently in a regular pot, I've read you can get the consistency they call "brains!"
The fool is solid and nonporous. You want it to cook without absorbing extra steam moisture from outside the package. It's thin, and conducts heat and cold instantly. The foil "contains" it so it won't expand much. Paper and gauze are weaker and porous. She usesmthenoarchment to make sure the meat doesn't touch aluminum. Perhaps you could make an exception and get just one roll of foil, and re-use it like Connie until it wears out... then recycle it, aluminum is one of the big moneymakers for recyclers, and recycling actually saves a lot of energy when they re-.use it. I can't think of another inexpensive material with aluminum's physical cooking properties. I've read that if you expose seitan to lots of moisture, like boiling instead of simmering, it swells and becomes like "brains." So the foil keeps the steam away from your meat and keeps the consistency "tight." It's obvious to me that she understands the chemistry if everything she's doing.
That's uncanny! Beautiful, Connie, as always. I've seen some of the U.S. viewers ask where to get the various ingredients you use (like dried mushrooms, mushroom powder, Agar, and vital wheat gluten). I get everything at either Nuts.com or Vitacost on line. What one doesn't have, the other one does. Prices are pretty good too!
Vital wheat gluten is found at Sprouts, at other health food stores, or buy directly from Bobs Red Mill. Agar is sold in Asian and "international" stores, they use it for desserts and holidays, make sure you get the plain powder, because they also sell it in gossamer thin sheets and colored bars. Whereas jello (made from animals) melts at room temp, agar keeps its shape.
@@MarySanchez-qk3hp Right, I get everything around town except the mushroom powder. I get dried mushrooms at the Asian market and I put them through my coffee grinder and mill it into a fine powder.
I'd like to use this recipe to make cutlets to use for chicken fried chicken.. Do you think it'd be ok to bread and fry? It seems a little rubbery I'm worried frying it will make it too rubbery? So I adjust the steam time you think?
Hi Casie :) personally the best cutlets is when u make ur seitan from scratch :) u will get the most tender cutlets out that way. I Have some video's on how to make seitan from scratch. part 1...th-cam.com/video/SUPAPIMzP5g/w-d-xo.html part 2 I am using the same meat for stuffed peppers th-cam.com/video/5x_x_01bg6o/w-d-xo.html part 3 same meat different recipe... th-cam.com/video/QvFa_qL4PNo/w-d-xo.html finally part 4 is the cutlets th-cam.com/video/n9vzRAYI4Dk/w-d-xo.html these are all my first video's not the best quality. But that is how I make seitan from scratch and a couple of recipes to use.
Would you recommend this seitan recipe to make pollo asada? And do you have a seitan steak recipe you’d recommend for carne asada? Everyone of your recipes I’ve made so far has been wonderful! Thank you for sharing!
This looks fantastic. I'll be sure to try it. I have really enjoyed all the things I've made from your site. Okay, going to share something with you. It's not the traditional meat texture of your seitan, but I tried something different and will make it again. I like something bready with my coffee and sometimes as a snack. I don't have exact measurements, but I'm sure you can figure it out if it appeals to you. I took around 1 1/2 c of VWG and added around 1/3 C of chickpea flour, 1/3 cup nutritional yeast, 1 T of some kind of seasoning mix that had salt too, combined it, then mixed in water to get the right texture. After kneading, I made very small rectangular sausage type things. Probably not more than 1 T of dough in each. I put them on parchment paper and put them in a stovetop oven I have at 375 for 35 minutes or so. When I opened the oven, the pieces all raised a lot and ran together almost like a package of dinner rolls.:) The little individual pieces could be torn a part and were between a bready roll and pork rinds. LOLLLL Anyway, I loved them and will make them again. I still love your recipes, for they are more like meat. But what I made was a nice change and a treat.
WOW. She means to say, “thank you BUT Avocados and Ales blog is the one who put their brilliance and time to work here for the creation of this recipe! #chickwheats
Hey @Meagank90 This is my recipe I did not take anyone's recipe. My daughter mentioned how The Gentil Chef does it and I put my twist to it. I also gave them credit in my description. But I will go check her out. thank you
That recipe does not call for a pressure cooker. Avocados and Ales recipe does. It doesn’t look like any of your past recipes have called for a pressure cooker either. And it is literally the exact same measurements as Lacey’s recipe. Exact. Same.
Saw your video last year gut still haven't made any. Liked it enough to mail it to myself. Your recipe looked the best of all of them. The skin on your hands and the fact that you remember food on the ceilings from old pressure cookers in home ec, lead me to believe we're from the same generation. I like that, too. And you're very frugal... you scrape your containers and don't leave anything behind: it drives me crazy when chefs on PBS waste food by leaving it behind in their bowls. I even found out who has mushroom powder and agar, but haven't bought them yet. I've routinely got everything else including white miso. I'm wondering if I can substitute something else for the agar, because I'd have no other use for it and it was expensive when I looked for it. I still wish I had time to make it. Yours still sounds the best of all. Frugal, common ingredients, easy.
leave it out :) ( the agar ) it changes the testure a little but it will still come out nice and tasty :D Being frugal has been inbedded in me thanks to my Mom!! I didn't have her a long time in my life she died very young. but she sure made her mark
it does kinda. don't forget if your worried it's not it does get cooked again in a pan when adding veggies and stuff. But if you have two smaller buindles in the Pressure cooker it will get cooked.
Is there a particularly good seitan recipe for making something battered like sweet and sour chicken? I tried making seitan from scratch once and it didn't seem like it coated too well? It was still pretty good. Just had spots that the batter didn't seem to stick to.
@@conniesrawsomekitchen I did it today. When I tast it by its own I really didn't liked it, but I put mayo on it and it was suddenly so good, I then try to do fajitas with it, I personally like it but my mother (who eat meat) doesn't.
@@spoonietimelordy it's what you do to it later that makes seitan taste great :D Think of it as uncooked meat....Too bad she doesn't like it. Meat brings a lot of illness Better to eat seitan
Hi Connie, I followed your recipe and used my mixer with bread dough hook, however after pressure cooking for two hours it was like heavy dense bread and did not shred like yours did....what did I do wrong? Do worry, I did not waste as the flavour was delicious. Thank Amanda for sharing.
if it didn't shred ...not enough liquid...and not enough kneading. It has to be kneaded for a long time so it can for shreds. But what you can do is cut thin slices and make sandwiches, or stir frys...or mince up and make chili or meat pie.
Love this. Do you think I could use it in soup or would it not be a good idea? Thank you so much for all you do. I'm becoming so much less reliant on packaged vegetarian meats, and I owe a lot of it to your videos!
Hi Connie. I found this video yesterday and tried m all ins a batch today. All's good except for the end product didn't hav a shred texture. What can I do to improve on that? Please advise
Always sounds like so,ethung we'd see from Lucy and Ethel on "I Love Lucy." Remember when Lucy made bread and it stretched across the room and kept growing? Even my mother had a story about having to scrape peas and carrots off the ceiling. We need to convince more women that their families will still know they love them, even if they don't slave over a regular pot on the stove all day, and they use a pressure cooker to speed up the process. The sooner you buy one, the more bang you'll get for your buck. Mine is just a simple 6 qt Presto "jiggle top" pressure cooker. The price hasn't changed all that much at Walmart, since I bought it there in 1972.
I'm probably late to the party as some of the comments are over a year old but I made this yesterday and it's absolutely delicious. Just wondering, once it's made and shredded, what do you do with it? I made a casserole but there must be more exciting ways to use it. Love your videos btw. Thank you!
thank you!!! U can use them in stews u can shedd them even smaller and put them in wraps. u can bread them. U can even mince them and use it as minced meat in stuffed peppers :D just get creative
Connie, I've just begun researching how to make my own seitan (which I nicknamed "plastic chicken"). I've been vegetarian for 46 years. I had been buying the chickenless chicken strips from Trader Joe's, they shredded and were tasty, had good "toothfeel," but for the last two years they stopped selling it. I've tried tofurkey brand chicken and other brands, but thought they were all disgusting, too salty, too oily or, if they used tofu, too mushy. They were, I suspect, needing chickpeas in them. I remembered that Trader Joe's chicken had gluten and chickpea flour to get the chicken breast consistency, so I suspect you're on the right track. I've even tried Beyond Meat, and although it wasn't disgusting and at least kept its shape, it didn't shred and it tasted like cardboard. So I'm going to venture forth and make my own. I need to get agar and powdered or dried mushrooms. I do have dried porcinis, but they are expensive and have such an intense, overpowering flavor, I worry it might be too much. I only use a few, just for soup. I also am considering using poultry seasoning in the seitan. Thank you for making it look so simple and common-sense to do. I'm not sure you're really using a pressure cooker, or a steamer, because two hours is a lot of cook time for a pressure cooker, and I've never seen a pressure cooker made of plastic as yours appeared to be. Pressure cookers are supposed to reduce cook time, most recipes simmer for onoy up to an hour and a half. I've used mine since 1972... so I have some thinking to do, and will view a few other videos too. Thank you for taking time to do the video.
Sammimitsu: Mole' sauce is a delicious dark sauce from Mexico. There are different varieties, it includes things like pumpkin seeds, chocolate, chilis, all kinds of ingredients that traditionally take time to make, but you don't have to be traditional... I've seen ready made in jars but I can't vouch for that mole'. There are different recipes from different regions in Mexico. I think Chef Rick Bayless from PBS and Frontera Restaurant should have a recipe, so you can get a feel for it.
The story I'd heard was that long ago in Mexico, some nuns received a surprise visit from an archbishop and they didn't have much of anything in their pantry, and he was an important man. So they rushed around the kitchen and put in in all kinds of things including chocolate, chiles, sugar, pumpkin seeds, sesame seeds, whatever ingredients they had on hand... they cooked a chicken and robed it in this rich sauce, it was delicious and voila! Mole' was born of necessity! The real thing can take days to make, but most people take shortcuts, now.
I love this video and easy to follow instructions. My family love this. Question, where do you get the mushroom powder. I always end up buying maple chaga tea and it has mushrooms and maple sugar. But it $10 for 16 tea bags and I use about 4 for each batch. TIA
thank you!!! As for the mushrooms I buy them dry at my local Asian store and grind them up. these are it.... amzn.to/2DNdr0w Buy dry mushrooms like the link I sent you so much cheaper!!
Hi.. I was wondering if you have or could try using the sous vide method with any of the meatz! So, I'd love to if you could show how it's done,and how it tastes,and the textures!?
Hi Connie, I don't have a pressure steamer, so how long would I steam it for and if I don't have dehydrated onions cannot just use regular chopped onions?
I'm trying your recipe today! I'm so excited! However, when I went to mix the seitan dough in the food processor, it processed into crumbles, it didn't ball together. Do you know what I might have done wrong? So I just kneaded it by hand and added some extra VWG as I was kneading. Hopefully that was all it needed and it turns out great!
My daughter told me how she makes her shredded meat thanks to...
credit goes to: the Gentle Chef... my Daughter Amanda ...avocadosandales. I have been getting messages saying this is not my recipe ... so I called my daughter and she did confirm that the use of the *chickpea WATER* and pressure cooker was on avocadosandales page...
Amanda inspired me to put my twist on the meat :) I wish I had all this info ahead of time so I could have given the right credits to who it was inspired by...I did add avacadosandales to my description... I do give credit where credit is due. I know first hand how it feels when someone steals my recipes. ( the person who stole mine was word my word ingredient by ingredient so I know how that feels. )
Connie's RAWsome kitchen thank you Connie!
Thanks Connie! 👍
your very welcome
Connie's RAWsome kitchen I
I was determined to not have to buy a pressure cooker and thought I had an alternative to that. Needless to say nothing I tried worked and and I wound up coming back from a local store with an 8 quart and 4 quart stovetop pressure cooker. The logistics had to figured out but regardless it needs the 2 hours to cook. The consistency was a mixture of ribbons and crumbled because the dough sat out for a time while I got the pressure cookers. It’s still useable but next time it will be better. I just wish I went out and got the pressure cooker and saved myself the aggravation! Not the first time lol.
I so love how you always use your hands, and have stuff wrapped in old crumpled aluminum foil. You are both glamorous, and wonderfully down to earth. And an amazing cook.
thank you Colby!!! :D I hate to waste lol
I agree
I totally agree!!
Connie, I’m not vegan, but I want to cook some dishes for my son, who is vegan. I’ve tried several of your recipes and love them. Who knows, maybe I’ll be a vegan before long. It’s exciting and fun to try something new. And your recipes are the best. Thank you so much for all your hard work and dedication.
Another amazing vegan is the edgy vege, cheap lazy vegan and Mary's test kitchen. They are amazing if you want more amazing recipes. 😍
I make vegan recipes as well on my channel. If you like Indian cuisine, do check it out. 🤟
Wow...this is the very best vegan meet I EVER had, you even can't buy good stuff like this.....i didn't had a couple things on hand...for the mushroom powder I just throw in one fresh mushroom, had no miso paste so I went with 2 teaspoon veggie broth and no syrup...i used agave syrup....and I had no agar powder so I used some tapioca starch lol....had it 2 hours in my instant pot on steaming....it came out perfect. Thank you 💕💕
Thank you for sharing your substitutes! I will try this :)
Stefanie Benoit wow that is a great review thanks
I shall try asap
😍
Omg!! Thank you for the great substitute,for the agar. I have some, but it's at my daughter's place along with my pressure cooker, (Cosori). Which I'm afraid of, and trying to get to know. I'm heading for the kitchen right now. You followers are so sweet to help each other out.
The mushroom powder is easy to make, just buy a big bag of dried mushrooms and powder them in a coffee grinder....it gives great meaty flavor to these fake meat recipes. :) Connie is so great!!!
Thankyou! I had no mushroom powder & no miso!
Thanks Connie! 👌
I've said this before but I love the way you explain through your cooking process and how you make the choices you do with your recipes :)
This looks so interesting and I can't wait into try this!
thank you :) when you say this you make up for all the people who doesn't want to hear me talk lol. Let me know how u like it
Connie's RAWsome kitchen I never understand those complaints, hearing why you add certain ingredients makes the recipe make sense, and it helps when I'm trying a recipe of my own later, I know how different ingredients will change a taste or texture
I AGREE with GogoPandamonium. Learning to COOK (how to make choices and why to make them) is much better than simply learning a RECIPE. The impatient among us will always choose the latter and complain about the former. To them the art of cooking is just falling from one "good" recipe to the next. But they can never learn to become a CREATOR of new recipes themselves, because they have not listened to the theory and though that makes good cooking work.
@@jonothandoeser you guys are so right. That's one of the reasons I love Connie's way of explaining.
You're explaining what the ingredients do, and how to understand and modify things, the same way that America's Test Kitchen does on PBS: you're teaching the chemistry of it, so people can understand what they're doing, not follow blindly. It's what women have done with each other for ages in their own kitchens. Don't listen to the nay-sayers. They're probably Millenials. They have the attention span of fruit flies. You're teaching your viewers to be good cooks. And you really are Italian: you slosh out the jar to get the last bit of faba, very frugal. Don't change!
I made this tonight and OMG! The texture just like shredded chicken. I broke it up into 4 pieces. I used my food processor and kept at it, it shredded at first then I added a little more aqua faba then it balled up and I knew it was ready. I have the mini instapot, and pressure cooked it on high first for 1 hour then I checked it and put it back to cook for 1 more hour. The outside was a medium brown. I was like you couldn't wait for it to cool to start shredding it! The outside was a little tough so I took all those pieces and with some BBQ sauce heated it in my instapot and I could not tell the difference, it was just like bbq shredded chicken! Tasted so heavenly! Next time I think I'll cook it for 1 1/2 hours and see if the outside comes out not so over cooked. I'm making the meat balls next, I just need to get the tvp, soy milk powder, Portobello mushroom and make the pesto everything else I have. Anyone reading this follow it EXACTLY you will be glad you did!
so so happy u liked it :D yes play around till you get it like you like it D:D Yes make the meatballs! yum yum yum!
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What? do you even know what shredded chicken looks like?
Thank you Connie, I made this in the pressure cooker 2 hours it came out great!!! My husband said this taste just like meat. I didn’t have peanut butter so I used tahini and didn’t have agar agar so I used 2 tablespoons cornstarch. Will definitely make again and again.
i love your phase " make your every meal kind and add lots of love and compassion.....GoVegan" thank you.
Thank you so much! :D
This is wonderful. Another non-meat protein source that I can make at home, without all the chemicals manufacturers add. Thanks for putting the ingredients on the screen. So helpful.
thank you!!! Happy Holidays!
Connie's RAWsome kitchen You too! xxx
Thank you for always taking the time to make these wonderful videos for us! You have saved countless animals lives...and people too, by keeping them from heart attacks, cancer, diabetes, etc. So much love and thanks to you and your family.
Awww thank you sooo much Kathy!!!! what a beautiful compliment
Dear Connie, I love your recipes. Because of you, my husband went vegan with me. Thank you from the bottom of my heart. you are a blessing to the world. I was wondering how you use a stove top pressure cooker? Also what about water, is it covered in water?
so happy!!! :D thank you Dawn :D OK stove top I can't even remember how to use one I was a teenager the first and last time I used it. But I would do the same if I would have and know how to use a stove top. put about 4 to 5 cups water at the bottom...and use a rack of some kind to keep the meat bundle over the water and steam for 2 hours. and no do not over the meat with water...u want it to steam
I swear, vegans are like food scientists. Amazing!
hahahaha yes we are :D
You are the Queen of Seitan! Looks fantastic.
Wow, thank you!
I enjoy your voice, very calm. I also appreciate you posting recipe on side of video. Thank you.
You truly are the seitan queen and im so happy im gonna be able to make this one since the kneading takes place in the food processor, plus my son loves the tofurkey shreds and since it looks exactly like that im sure he will eat plenty of it tanks Connie
awesome Marj! Make sure to say next to your food processor when ur making it . Make sure it doesn't bounch around. and use 1/2 dough at a time or u will mess up ur machine!!!
and yes let me know how u like it :D
I made this yesterday and it is really good. I made 8 small pieces instead of one large. Only pressure cooked it for an hour. The small ones shred nicely and the portion was just right for a couple of tacos. Thanks Connie! Might have a sandwich for lunch!
Good idea :D smaller bundles
Connie again you have given us your best. I just tried this recipe and I love the way it looks. I'm waiting for it to cool off so I can shred it and not burn myself. Thank you Connie.
Really does look like chicken!! Have to make some and do a chickon pot pie!! Thanks so much Connie, love your videos.
oh yes u need to make a pot pie :) sso good!!! And thank you!!!
I made this and it was absolutely amazing. Went well in a stir fry and also put it in homemade Alfredo Sauce with pasta. Never thought I would not miss chicken. Thank you for this. I’ve now subscribed to your channel. Just one question. I managed to fit it in my steamer and cooked it for 2-2 1/2 hours. It got bigger as it cooked lifting the lid so I had to put a weight on the lid to keep it closed tight. When I put the chick wheat through the blender in two batches Can I cook the batches separately as I have a 2 tier steamer. Would that mean I would have to cut the cooking time to 1hr 15 as they are now 2 smaller joints rather than 1 big joint???
So glad you like it :D and yes cut your batch in two ad steam it seperate :D I would still do two hours because the steam always escapes.
I'm definitely going to try your recipe! Thank you for sharing!!
You are so welcome!
I dont have a pressure cooker. Since this has to steam can i use the bamboo steamer over a pot of water?
Just do it it's gonna take too long for somebody to give you a reliable answer but maybe in another year my friend
Thank you Connie, another genius recipe, made this today, only wish I'd made it sooner, don't have a pressure cooker so steamed it for 2 hours and it was great, wonderful, wonderful flavour and amazing texture, it shredded beautifully, so good I'm going to make some more ASAP. What would I do without you Connie you are simply the best. Love and thanks from the UK.
So glad u like it :D I make big batches and have it on hand in the freezer :D You are sooo sweet thank you!!!!
Thanks for the reply Connie, yes, it's so darn good that as soon as my delivery of VWG arrives tomorrow (I ran right out) I intend to make big batches and freeze, cos it's so versatile and having found it can't do without out this gem, I am going to make some for my daughter too.
Tell me do you find it better to freeze in a large piece or is it ok to freeze shredded in usable portions?
yes for sure u need to stock up!!! I also put it in pasta sauce D soooo good :D
Wow. Just wow. I made this tonight thinking I would somehow screw it up. I am soooo pleased with this recipe! I steamed it for 1 1/2 hours, split the dough into two for my pan and so I could freeze one if need be. I don't think I'll be freezing any...it's all going to get devoured. Thanks for sharing this amazing recipe!!! This is going into my stash of must cook on a regular basis. :D
so happy u love it! thanks for sharing this with me :) I make lots so I can freeze makes file so much easier!
This recipe Looks fantastic!!l!!!!!Love the ingredients!!!!!This must be delicious!!!!!!💖💖💖💖💖💖💖What is vita wheat?????? Thank You!!!!Love the presentation!!!
it's vital wheat gluten. It is wheat protein. That is what we use to make vegan meats
Connie, I made this recipe a couple days ago but right at the end when I was kneading it, I spread fake chicken bouillon syrup on my hands and worked it into the dough. Then after steaming I left it in the fridge to cool for a day. Today I shredded it and it taste almost just like chicken. I am very pleased. Thank you for another wonderful recipe.
Seitan is always better the day after :D glad u like it :D
I made this last night. I did not have a pressure cooker so I made my own version of one in a pot. It turned out beautifully!! Thank you so much for sharing this recipe. It's delicious.
glad u liked it :D it's one of our fav. make sure I lways have some in the freezer!
I doubt you made a pressure cooker. Pressure cookers have special walls, sealing rings, safety valves, a rocker or steam outlet, and are hermetically sealed so that the steam and air pressure inside can build us far above the normal atmospheric pressure. That's why they cook faster and tenderize cheap cuts of meat. Maybe you made a steamer, but definitely not a pressure cooker, that would be impossible at home. That wouldn't be safe anyway.
I'd suggest you get the simplest kind, just a six or eight quart Presto pressure cooker from Walmart. I prefer the old fashioned jiggle top model, I can hear from my living room that it's still rocking at the right rhythm. Simple is less likely to break. Those new fancy models take more time to cook, and sacrifice quality, for the sake of being all-in-one, and I've seen complaints about the new famous fad brand name. Why spend all that money? Get the biggest one you can afford because it's the space above your liquid, the "headroom," where the steam and pressure rise. It cooks at 250 dF instead the boiling point of 212 dF (a little lower boiling temp at higher altitudes). That's how it works. They're not your mother's post World War II pressure cookers, they're very safe when used properly, with multiple safety features. And hey, if you change your mind, it's Walmart, they take returns.
That looks exactly like chicken!!!!!!
Brilliant!!!!!!💖💖💖💖
Even the color is pretty!!!!
Thank you :D
It's amazing, the world is awakening to know that human beings are not created carnivorous. I am a vegetarian and I prepare my own home grown food. These videos are useful.
thank you and yes finally the world is starting to open up their eyes!!!
Brilliant! Thanks for listing your resources too.
Have you tried wrapping it in re-usable cooking sheets? I use them, and it works quite well for my recipes.
Not yet! but I must try :D
I've been trying to find a good shredded "chicken" for my tortilla soups and soy curls were not cutting it... I'm so happy you have this recipe!! I wouldn't have thought to use peanut butter in Seitan but I can't wait to try it out!
I love the hands on approach! Reminds me of watching my mum cook :) ❤
Oh thank you!
I just finally got a pressure cooker, so I can finally try this. I appreciate all the hard work you do making these videos, Connie. I also appreciate that you don't waste a single crumb! That's a rare trait in these wasteful times. God bless you and your family!
great!!! u will love that pressure cooker!!! and thank you :D *my mom's words never to waste
Connie, we want to thank you so much for this video and recipe, the seitan came out great and we are so happy.
thank you and happy you are enjoying it
I did not come from a vegetarian family, but during Chinese New Year, my mother would always make special Chinese New Year meatless dishes. She would buy the Seitan from the Chinese supermarkets. I liked Seitan so much that I learned to make this kind of meat from scratch using wheat flour and discovered that bread making flour produces the highest yield. Your recipe has so many tasty and healthy things in it that I'm very excited to try it. Thank you.
thank you!!! Glad you like seitan we do too :D yes I make seitan from scratch too it is so fulfilling to make it that way :D let me know how u like it :D I have a recipe up making chickon from scratch too check it out :D
No Way!!!! When you start to shred it at the 16 minute mark, I was in disbelief! I don't have all the stuff to do this yet, but I've gotta save up for it now. Great end result.
Thank you for their recipe.
I have tried to cook it yesterday. I put another spices there and don't add onion powder and mushroom powder, but add nutritional yeast and asafetida powder. Whital wheat gluten replaced with raw (not cooked) seitan. And cook it 3,5 hour, because after 2 it was still soft and not looked done.
Texture was a little different from yours and poorly versed in layers, but layers are still guessed.
Taste is awesome. So will try to cook something other from your recipes.
Thank you Connie!
glad it worked out for u :) try my meatballs next so good :D
Does it taste like real chicken? Sorry if this sounds like a stupid question. I am doing research for my vegan journey.
@@beautybybodybliss No, its not. To it´s taste like real I need to work with it more and more, try different ingredients and weight of composing. But it is very tasty, soft (not like rubber), texture good too.
And don't forget I cook it first time and with little different ingredients.
Hi Connie,
Thank you so much for this recipe. I just made this in my Ninja Foodi and it took 60 minutes on “steam” to get this done. I had to do two cycles in the Ninja Foodi, of 30 minutes each. It smells exactly like chicken and tastes like chicken. I am so impressed and thankful for your recipe. It is a good one.
great!!! Glad u like it :D
Just made this recipe.... best yet! I've been making vegan meats for years and will now put this one in heavey rotation! .....the peanut butter is such a great idea. I did not have natural peanut butter (mine had added sugar 😑) so I omitted the syrup and the flavor was amazing! Thanks for sharing!
Hope you enjoy it thank you!!
Connie I've spoken to you before I am I got all over 50 been vegan my whole life I invented a particular kind of gluten meat when I was very young and sold it to a company. you're cooking is amazing! I like it because you just use your imagination like your painting. Some people cook like art some people cook like chefs there's a really big difference. I can no longer tolerate gluten I was excited till we got to the end I almost thought you found something besides gluten. I'm still giving you the thumbs up in the like because it's still an amazing version it's not just a glob of glue like some people make. one day we'll find it it's just there's nothing that sticks together and stretches like that so far the pea protein will do things like patties but it doesn't stretch or that you shred it. I'm not well right now due to a muscle disease so I really slow down on inventing or being able to make my meals all together. But when I get better I'm going to work on a new one also so at that time I'll try to get together with you and compare notes and see what we can brainstorm up. love your compassion! love your artistry! take care
thank you for that lovely compliment :) Sending you healthy energy ur way
WOW I love your recipes so much Connie!
first time I tried to make seitan I made it from another recipe and not yours, it turned crap and I worked so hard for it and got traumatized. then I tried your "vegan corned beef" one. it turned amazing! so creative. I also just love the beefless powder.
now I can't wait to try this recipe of yours.
you are a culinary genius!
Wonderful! Thank you for sharing this with me :) Stay safe!
@@conniesrawsomekitchen you too
On my second batch of this recipe, I sliced instead of shredding it. It made very nice deli slices--quite like Tofurky, but without the squeak.
yes isn't it fantastic :) thanks for sharing this with me :)
i hate the taste of tofurkey. I hope this isnt the same
Good voice in English & easy understanding. Thanks for share..
First time trying this & it came out great. Thank you for this recipe ❤
My pleasure!!!
the texture looks amazing!!! love your videos!!!!
Thank you Michaela
What a beautiful recipe! Thank you, Connie!
thank you!
The texture on this looks amazing! Great job and thanks for sharing!
my pleasure :D
Hello Connie, I'm not vegan however I've been making a lot of vegan meals and my husband and I are enjoying them. OMG! I made th e shredded chickon tonight my first time making chickon. I aggressively and put it in a container. I've got some many ideas for the meat I didn't have white miso use what the muso I had it still turned out great. I wish you could see it.
Thanks again.
THAT'S FANTASTIC :D SEND ME PICS ON FACEBOOK OR INSTAGRAM!
So -- I didn't have time to fry up all my meatballs when I doubled your recipe, so I actually put a steamer basket in my pressure cooker and cooked them for 15 minutes w/Vegetable broth. They turned out awesome. They did lose their "roundness" a little bit, but, they tasted fantastic -- when they get cooked into the pasta sauce, I really don't care if they are perfectly round or not. Anyway, just thought I'd tell you it's a quick fix to frying them! I can't wait to try this recipe!
Connie, I love your videos so much. I appreciate your no-talk videos for when I’m in a hurry, but I absolutely love these videos when you talk us through it, too. I feel like I have a friend cooking with me in my kitchen, even though I am alone. You are a blessing. :-)
You made me a hit with my love ones, I use to buy these chicken drumsticks from the orientals markets now I'm making my own. I use sugar cane for the bone like and wrap the meat around it and steam it up. Bang my we drumsticks and I'm saving so much money this way.. Keep up the good work..❤❤
that's awesome yes!!! u can make drumsticks :D Glad the kids like them :D
Awesome as usual. I have to try this. The only thing is I don't have agar agar or no way to get. The store that sells it is far and I want to make this today. So, I'll try it without it. Thanks Connie for all that you post and do.
thanks :D let me know how u liked it :)
Connie's RAWsome kitchen I sure will
Connie's RAWsome kitchen I made it and it came out wonderful!
I just made a new batch myself :) cooling off as we speak :D
How about wrapping it with cheesecloth and then with parchment paper. I don’t use aluminum foil.
I think her point is you need to contain it so it doesn't expand too much. I'm not sure cheesecloth would be stiff or resistant enough. Foil is also nonporous so steam, stays out but the heat gets in. If seitan gets too "wet," or you boil it too violently in a regular pot, I've read you can get the consistency they call "brains!"
The fool is solid and nonporous. You want it to cook without absorbing extra steam moisture from outside the package. It's thin, and conducts heat and cold instantly. The foil "contains" it so it won't expand much. Paper and gauze are weaker and porous. She usesmthenoarchment to make sure the meat doesn't touch aluminum. Perhaps you could make an exception and get just one roll of foil, and re-use it like Connie until it wears out... then recycle it, aluminum is one of the big moneymakers for recyclers, and recycling actually saves a lot of energy when they re-.use it. I can't think of another inexpensive material with aluminum's physical cooking properties. I've read that if you expose seitan to lots of moisture, like boiling instead of simmering, it swells and becomes like "brains." So the foil keeps the steam away from your meat and keeps the consistency "tight." It's obvious to me that she understands the chemistry if everything she's doing.
Correction: foil, not fool.
Mary Sanchez then I will wrap it with parchment paper 3 layers then foil it.
That's uncanny! Beautiful, Connie, as always. I've seen some of the U.S. viewers ask where to get the various ingredients you use (like dried mushrooms, mushroom powder, Agar, and vital wheat gluten). I get everything at either Nuts.com or Vitacost on line. What one doesn't have, the other one does. Prices are pretty good too!
Vital wheat gluten is found at Sprouts, at other health food stores, or buy directly from Bobs Red Mill. Agar is sold in Asian and "international" stores, they use it for desserts and holidays, make sure you get the plain powder, because they also sell it in gossamer thin sheets and colored bars. Whereas jello (made from animals) melts at room temp, agar keeps its shape.
@@MarySanchez-qk3hp Right, I get everything around town except the mushroom powder. I get dried mushrooms at the Asian market and I put them through my coffee grinder and mill it into a fine powder.
I love your recipes and videos. This is a great channel. So glad I found you.
thank u!!! :D
Hello Connie 🙂 just wondering how long you you left it in the food processor to mix. 😊
THE LONGER THE BETTER U WILL START SEEING STRANDS AND IT WILL ROLL UP TO ONE BALL
I'd like to use this recipe to make cutlets to use for chicken fried chicken.. Do you think it'd be ok to bread and fry? It seems a little rubbery I'm worried frying it will make it too rubbery? So I adjust the steam time you think?
Hi Casie :) personally the best cutlets is when u make ur seitan from scratch :) u will get the most tender cutlets out that way. I Have some video's on how to make seitan from scratch. part 1...th-cam.com/video/SUPAPIMzP5g/w-d-xo.html part 2 I am using the same meat for stuffed peppers th-cam.com/video/5x_x_01bg6o/w-d-xo.html part 3 same meat different recipe... th-cam.com/video/QvFa_qL4PNo/w-d-xo.html finally part 4 is the cutlets th-cam.com/video/n9vzRAYI4Dk/w-d-xo.html these are all my first video's not the best quality. But that is how I make seitan from scratch and a couple of recipes to use.
Would you recommend this seitan recipe to make pollo asada? And do you have a seitan steak recipe you’d recommend for carne asada? Everyone of your recipes I’ve made so far has been wonderful! Thank you for sharing!
I just made this. It's amazing!
Glad you liked it!!
After making this....do you find you can further season the “chick’n” to compliment the particular dish you are cooking?
How do you steam in a pressure cooker? I have an old fashion small presto pressure cooker. So how much water inside and cook?
add about 2 inches of water..and u would need a basket to hold ur bundles :) depending on how much 2 make...I would say 1 to 2 hours
This looks fantastic. I'll be sure to try it. I have really enjoyed all the things I've made from your site. Okay, going to share something with you. It's not the traditional meat texture of your seitan, but I tried something different and will make it again. I like something bready with my coffee and sometimes as a snack. I don't have exact measurements, but I'm sure you can figure it out if it appeals to you. I took around 1 1/2 c of VWG and added around 1/3 C of chickpea flour, 1/3 cup nutritional yeast, 1 T of some kind of seasoning mix that had salt too, combined it, then mixed in water to get the right texture. After kneading, I made very small rectangular sausage type things. Probably not more than 1 T of dough in each. I put them on parchment paper and put them in a stovetop oven I have at 375 for 35 minutes or so. When I opened the oven, the pieces all raised a lot and ran together almost like a package of dinner rolls.:) The little individual pieces could be torn a part and were between a bready roll and pork rinds. LOLLLL Anyway, I loved them and will make them again. I still love your recipes, for they are more like meat. But what I made was a nice change and a treat.
thanks Emily will have to try it :)
That's a really GREAT recipe... thanks for sharing...your brilliant idea of combination and time is appreciated!
thank you!!!
WOW. She means to say, “thank you BUT Avocados and Ales blog is the one who put their brilliance and time to work here for the creation of this recipe! #chickwheats
Hey @Meagank90 This is my recipe I did not take anyone's recipe. My daughter mentioned how The Gentil Chef does it and I put my twist to it. I also gave them credit in my description. But I will go check her out. thank you
That recipe does not call for a pressure cooker. Avocados and Ales recipe does. It doesn’t look like any of your past recipes have called for a pressure cooker either. And it is literally the exact same measurements as Lacey’s recipe. Exact. Same.
Connie, if this is truly an oversight and possibly a misquote from your daughter, a simple change in sources credited would suffice.
You make this look so easy! Thank you!
it is :D try it you will love it :D
Saw your video last year gut still haven't made any. Liked it enough to mail it to myself. Your recipe looked the best of all of them. The skin on your hands and the fact that you remember food on the ceilings from old pressure cookers in home ec, lead me to believe we're from the same generation. I like that, too. And you're very frugal... you scrape your containers and don't leave anything behind: it drives me crazy when chefs on PBS waste food by leaving it behind in their bowls. I even found out who has mushroom powder and agar, but haven't bought them yet. I've routinely got everything else including white miso. I'm wondering if I can substitute something else for the agar, because I'd have no other use for it and it was expensive when I looked for it. I still wish I had time to make it. Yours still sounds the best of all. Frugal, common ingredients, easy.
leave it out :) ( the agar ) it changes the testure a little but it will still come out nice and tasty :D Being frugal has been inbedded in me thanks to my Mom!! I didn't have her a long time in my life she died very young. but she sure made her mark
Your recipes are just amazing. I'm so glad I found your channel. Thanks for sharing! 😊
ur soooo sweet thank you!!!
Thank you so much for this, your process is soooo much easier than others I have seen😀
makes me happy thank you! it really is easy :) let me know if u give it a try
Hi Connie, how do I tell if it's cooked or not? Does the inside look different in different parts of the dough, if it's not cooked?
it does kinda. don't forget if your worried it's not it does get cooked again in a pan when adding veggies and stuff. But if you have two smaller buindles in the Pressure cooker it will get cooked.
@@conniesrawsomekitchen thanks Connie, you're the best!!
I made it and it’s fabulous! (Although I steamed mine) thank you for sharing this recipe Connie, it’s a true gift 🎁❤️
Fenton I am so happy you are pleased with it :D Thank you!
Bu Gander how long did you steam for
Is there anything that the oil can be substituted with?
no just leave it out if you don't want oil. it will be a little dryer but still good don't use as much Vital wheat gluten so it won't be as dry
Is there a particularly good seitan recipe for making something battered like sweet and sour chicken?
I tried making seitan from scratch once and it didn't seem like it coated too well?
It was still pretty good. Just had spots that the batter didn't seem to stick to.
Hi Daniel believe it or not when I make by breaded or battered I mostly use from scratch
Your seitan really look delicious, will do it ! Thanks for the receipt
thank you :D
@@conniesrawsomekitchen I did it today. When I tast it by its own I really didn't liked it, but I put mayo on it and it was suddenly so good, I then try to do fajitas with it, I personally like it but my mother (who eat meat) doesn't.
@@spoonietimelordy it's what you do to it later that makes seitan taste great :D Think of it as uncooked meat....Too bad she doesn't like it. Meat brings a lot of illness Better to eat seitan
Do you think this would work without the oil? I am WFPBNO so I don’t use any oil at all in my cooking. Thanks.
Yes, absolutely. texture will change for sur. but still good
Looks good, I will have to give this a go! 👍
Do you have a cookbook? If not have you considered putting together a cookbook?? I would love it, I would buy it!
working on one. but it always slides to the back burner!!! But yes I do have one my intro cookbook....almost finished
Hi Connie, I followed your recipe and used my mixer with bread dough hook, however after pressure cooking for two hours it was like heavy dense bread and did not shred like yours did....what did I do wrong? Do worry, I did not waste as the flavour was delicious. Thank Amanda for sharing.
if it didn't shred ...not enough liquid...and not enough kneading. It has to be kneaded for a long time so it can for shreds. But what you can do is cut thin slices and make sandwiches, or stir frys...or mince up and make chili or meat pie.
Thanks! Can't wait to try this. Bless up.
you too thank you!
Love this. Do you think I could use it in soup or would it not be a good idea? Thank you so much for all you do. I'm becoming so much less reliant on packaged vegetarian meats, and I owe a lot of it to your videos!
aww thank you!!! and yes u can add it in soups :D
Thanks for answering me, and so quickly! I'm going to make some soup, then! Thanks so much!
my pleasure :D
This looks fantastic, can't wait to try it.
thanks :D let me know how u like it
This looks ahhhhhhmazing hun 💜💜💜 Thank you for sharing your creativity with the world. I appreciate you 🌱🌿🌱
and I so appreciate you too
Connie's RAWsome kitchen My pleasure hun 💜💜💜
Hi Connie. I found this video yesterday and tried m all ins a batch today. All's good except for the end product didn't hav a shred texture. What can I do to improve on that? Please advise
Connie, I don’t have a pressure cooker. Can I steam it and how should I wrap it and how long to steam it?
no problem you don't need one make smaller bundles ( 2 ) and try 1 1 /2 hours :D
How long do you blend it for in the food processor?
the longer the better :) u want to see strands :D
The "food on the ceiling" comment made me laugh out loud. haha. so many people afraid of pressure cookers. Thanks for all your videos!
hahaha it's true it was always on the ceiling heheheheh
Always sounds like so,ethung we'd see from Lucy and Ethel on "I Love Lucy." Remember when Lucy made bread and it stretched across the room and kept growing? Even my mother had a story about having to scrape peas and carrots off the ceiling. We need to convince more women that their families will still know they love them, even if they don't slave over a regular pot on the stove all day, and they use a pressure cooker to speed up the process. The sooner you buy one, the more bang you'll get for your buck. Mine is just a simple 6 qt Presto "jiggle top" pressure cooker. The price hasn't changed all that much at Walmart, since I bought it there in 1972.
I'm probably late to the party as some of the comments are over a year old but I made this yesterday and it's absolutely delicious. Just wondering, once it's made and shredded, what do you do with it? I made a casserole but there must be more exciting ways to use it. Love your videos btw.
Thank you!
thank you!!! U can use them in stews u can shedd them even smaller and put them in wraps. u can bread them. U can even mince them and use it as minced meat in stuffed peppers :D just get creative
@@conniesrawsomekitchen Thanks, Connie. My pressure cooker has a "steam" button and a "meat" button, would you use the meat button for this?
This is my second time of trying it and I can't remember which button I used the first time :-)
@@suegalway2499 I use steam :D
Thank you Connie. It has a really good taste, don't worry there will be no waste😋💕
good :D
Hi, can this be made if I'm using gluten made from rinsing the dough, or vital wheat gluten flour is necessary?
I have a video showing u how I make it from scratch if u want I will share the video with you. let me know
@@conniesrawsomekitchen Yes please, share it, if you can :). Thanks!!
Connie, I've just begun researching how to make my own seitan (which I nicknamed "plastic chicken"). I've been vegetarian for 46 years. I had been buying the chickenless chicken strips from Trader Joe's, they shredded and were tasty, had good "toothfeel," but for the last two years they stopped selling it. I've tried tofurkey brand chicken and other brands, but thought they were all disgusting, too salty, too oily or, if they used tofu, too mushy. They were, I suspect, needing chickpeas in them. I remembered that Trader Joe's chicken had gluten and chickpea flour to get the chicken breast consistency, so I suspect you're on the right track. I've even tried Beyond Meat, and although it wasn't disgusting and at least kept its shape, it didn't shred and it tasted like cardboard. So I'm going to venture forth and make my own. I need to get agar and powdered or dried mushrooms. I do have dried porcinis, but they are expensive and have such an intense, overpowering flavor, I worry it might be too much. I only use a few, just for soup. I also am considering using poultry seasoning in the seitan. Thank you for making it look so simple and common-sense to do. I'm not sure you're really using a pressure cooker, or a steamer, because two hours is a lot of cook time for a pressure cooker, and I've never seen a pressure cooker made of plastic as yours appeared to be. Pressure cookers are supposed to reduce cook time, most recipes simmer for onoy up to an hour and a half. I've used mine since 1972... so I have some thinking to do, and will view a few other videos too. Thank you for taking time to do the video.
Is agar needed? Or can you substitute foe something else
u don't have to use it but it give it a nice texture :)
Shreds beautifully! Have you used this in tamales? Mole Sauce?
not yet but will soon :D smaller shreds :D
Onexpresso Cafe Mole sauce? What is that?
Sammimitsu: Mole' sauce is a delicious dark sauce from Mexico. There are different varieties, it includes things like pumpkin seeds, chocolate, chilis, all kinds of ingredients that traditionally take time to make, but you don't have to be traditional... I've seen ready made in jars but I can't vouch for that mole'. There are different recipes from different regions in Mexico. I think Chef Rick Bayless from PBS and Frontera Restaurant should have a recipe, so you can get a feel for it.
The story I'd heard was that long ago in Mexico, some nuns received a surprise visit from an archbishop and they didn't have much of anything in their pantry, and he was an important man. So they rushed around the kitchen and put in in all kinds of things including chocolate, chiles, sugar, pumpkin seeds, sesame seeds, whatever ingredients they had on hand... they cooked a chicken and robed it in this rich sauce, it was delicious and voila! Mole' was born of necessity! The real thing can take days to make, but most people take shortcuts, now.
Looks awesome. If you made two parcels for the pressure cooker do you think it would take less cooking time?
How long did you need in the food processor. Would you say 8 minutes?
5 TO 8 YES AND IF U HAVE TO GIVE IT A BREAK
I love this video and easy to follow instructions. My family love this. Question, where do you get the mushroom powder. I always end up buying maple chaga tea and it has mushrooms and maple sugar. But it $10 for 16 tea bags and I use about 4 for each batch. TIA
thank you!!! As for the mushrooms I buy them dry at my local Asian store and grind them up. these are it.... amzn.to/2DNdr0w Buy dry mushrooms like the link I sent you so much cheaper!!
@@conniesrawsomekitchen awesome. Thank you. I made seitan and the jackfruit ribs too yesterday. My family loved them. Thank you again.
@@nicolenorgaisse9561 Happy they enjoyed them :D
Beautiful recipe, Connie. How long does this last in the frig? Can it be frozen? As a single person, it would take a long time to eat so much. Thanks,
Hi.. I was wondering if you have or could try using the sous vide method with any of the meatz! So, I'd love to if you could show how it's done,and how it tastes,and the textures!?
I would need a machine for that. if I get one. I would try for sure :)
Hi Connie, I don't have a pressure steamer, so how long would I steam it for and if I don't have dehydrated onions cannot just use regular chopped onions?
yes and yes :D
It was a great recipe. I dont have a high pressure cooker. How long should i steam it normally!
thank you! I would also say 2 hours but make smaller bundles. it has to feel tight when it's done :D
@@conniesrawsomekitchen thank u for the quick response!!
@@dimitratsiaka7772 my pleasure :D
I don’t have a pressure cooker only a steamer. Would you say I cook it for 2 hours in a steamer???
yes 2 hours for sure
Unbelievable !!! Can’t wait to try this recipe !!! 😃👍
I'm trying your recipe today! I'm so excited! However, when I went to mix the seitan dough in the food processor, it processed into crumbles, it didn't ball together. Do you know what I might have done wrong? So I just kneaded it by hand and added some extra VWG as I was kneading. Hopefully that was all it needed and it turns out great!
when that happens a little extra liquid and keep it longer in the machine :D it will come into a ball. :) Let me know how u liked it! Happy Holidays!!