@@GloriousGainzI was wondering how I received a message 😁. I turned them off because of all the negative comments I was getting. I don’t have time or energy for it. It really depends on the size of the pan you use. I remember making about 12-13 but I messed up two of them because I hadn’t added oil yet to the recipe yet. I hope this helps.
@@yessicainfante831 ugh the i hate the haters!! i absolutely love your page its so awesome. this was very helpful thank you ! one last question about how many drumsticks were you able to make in your vegan drumstick video with the bbq sauce and fried sticks ? sorry for all the questions just really excited to make these for my family
Hi. Story goes like this: Ben Franklin, when asked about those 1700 (fails) attempts to creating electricity, he responded, "those were not fails, they were 1700 ways for not doing it."
Shut the front door! I made my first seitan last night and I'm on my 2nd batch tonight. I couldn't believe this was possible. I feel like the govt has been lying to us all along. I've been vegetarian since 2010 but I always thought seitan was a trick. But it's literally got the texture!
I have a big jug of starch that's been waiting for use!! Awesome video and instructions! On my can't wait to do today list! It look delicious! I hope you do more recipes with the starch! (Ie. Cheeses?) Cindy
Thanks. Yes, I need to start making cheeses! I haven't tried yet. By the way, sometimes I'll just take the starch water, season it with a little salt and make plain crepes. I like to roll up kimchi in it and eat it that way. You could use those plain crepes for anything you want. You could probably sweeten it to make sweet crepes. Nutella? The sky is the limit.
Me starting the video : "okay that won't work at all. But try to convince me." Me at the end of the video : "hold up! I'll try this!" Man, that was interesting ngl. I'm a trained chef and I'm going vegan. That is a whole new world for me, but your videos are a good starting point for me.
Im not vegan, but I have been cooking vegan recipes for a couple of friends for the past 6 sundays and I found it very exciting. The way this recipes transform some thing into another it's just like alchemy!
Good sir (I couldn't find your name anywhere), I've just made this bacon while my chick'n breast is sitting in the fridge overnight and OH. MY. GOD. IT IS DIVINE. It scares me how good it is: the crispness, the saltiness, the smoky flavour, that satisfying crunch when you bite into it...just wow. You've outdone yourself. I made a BLT for my partner and she said I've ruined other sandwiches for her because all she wants is this now. You are a credit to the food industry, keep doing what you're doing, you wonderful man.
Wow, bacon from wheat starch! Thank you for sharing 8:06 and the vegan chicken bouillon, that would make an Awesome sopa juliana(potatoe),tried making it with veggie stock and not as flavorful as the one made with chicken bouillion. Thank you for sharing,👍and 👋from Mexico.😊
"I don't know what you expected"... that laugh. XD Gold, lol. _* Subscribe *_ Bacon was the farthest thing from my mind while watching your seitan video and you mentioned setting it aside for another recipe. Now I can't wait to try this out too! Tyfs!
I just made these bacons and they were surprisingly similar to the normal ones, both in taste and texture. I’ve never seen vegan bacon this way and I live in a fast growing vegan culture place (Porto Alegre - Brazil). thank you so much for sharing and bringing this new culinary reality!
I started making seitan not too long ago. I'm so happy to get this video in my recommended because I always felt bad throwing away the starch water. I'll be definitely trying this out as soon I get my hands on liquid smoke! Thank you so much :D
The more I watch you the better you get, down to earth and you admit you’re failures and give a use for them, I’ve tried the seitan washed flour chicken, I got my seasoning wrong but I was impressed by the visual and texture. Cheers ..
Great video. I do have a question and forgive me for sounding ignorant. Usually, when I eat a lot of bread or noodles I end up getting sleepy from carb overload. Let's say I make tacos from this recipe. Would I get carb overload since I'll be using this and flour tortillas with the only protein coming from the beans and anything else I can add for protein?
Thank you. I'm vegan for more than 5 years now. Never really missed meat and never bought meat alternatives. But I'm always out looking for something new and this looks great and easy. One more thing I love about you - you don't talk and talk but get straight to the point and explain everything understandably. Thank you. Subscribed. 😊💚💚💚
I came here from the seitan making video cause im a sucker for using scraps and these came out quite tasty ! Extremely time consuming but thats just the nature of pan frying a big batch of anything. As a warning for anyone else, i didnt have access to mushroom powder and i didnt want to add red wine to keep it halal, which may have made it go closer to barbacue chip territory instead of bacon
That was interesting ! I really like Maggi sauce and I'm amazed that it's not more known here (France). It has a nice "umami" taste that is great to cook vegetarian or vegan food. I used to make lasagna by frying tofu in olive oil with chopped onions, garlic and Maggi sauce. But this is a whole other level ! I still have to try the home made seitan, but I'll definitely keep some starch to make it ! PS: Love the (lovely) "healthy bacon" funny moment. Plant based food isn't necessarily healthier, fries are vegan, but I wouldn't recommend eating too much if you try losing weight :P Keep up the good work !
What I like the most is that you've done in a manner that gives confidence to someone who doesn't have confidence in the kitchen. Thanks so much for sharing!!!
I'm not vegan, or even vegetarian, but I had a very traumatic experience when I was young. I almost choked to death on inproperly cooked meat product, so I ended up very picky when it comes to meat. Seeing good alternatives does help. This one and the seitan video in particular. I might even try them. Thx.
Just wanted to pop by and say that your videos are amazing - the communication style is so warm and friendly and they are very easy to follow! Stay sweet 🥳
Perfect! I need to try this - I have a batch of starch left from your seitan chicken recipe in my fridge now. I really like it that this recipe gets the red color from the spices and not food coloring or beat root powder, which I cannot find anywhere!
We tend to call it "facon" - it comes from "fake bacon" - and I prefer that to names like "bakon" or "bak'n" which are just alternative spellings of bacon
WOW, what a unique idea, seriously. Wow. Thank you so much for visiting our channel collaboration, really appreciate it. Even though we're not vegan, we're new to your community because your video was engaging (clever edits) and even if we're not vegan, I would love to try this out. Kindly, Theresa and Cam
Thanks. On some level I don't like labels. Food is food. So many "nonvegans" eat a lot of food which happens to be vegan. Those of us who have decided to not eat animal products still like flavor!!
I've just discovered your channel and oh my god, I'm so glad to have found someone explain how to make actual seitan! Very straightforward and wise, thanks for sharing your knowledge 🙏
Can the starch from the seitan making be frozen until I'm ready to make the bacon? (Edit). Sorry! Just found the part where you said it can be frozen! Lol. Thank you. Great video.
Acabei de conhecer seu canal e você é um cozinheiro maravilhoso! Aqui no Brasil temos uma "farinha" que é feita de mandioca, chamada "polvilho", nas versões "polvilho doce" e "polvilho azedo". Elas dão uma característica levemente puxa-puxa, então vou tentar adicionar na sua receita e fazer a massa um pouco mais alta. Volto aqui para contar...
It's always funny that vegan chefs say "Vegan bacon". I doubt they remember/know what bacon is. To most Vegans they go "Oh, it's smoke, salt and crunch." It's not.
Good morning, sir. I didn't have the courage to read the 500+ comments to find the answer so I'm asking you here: could you give me links to buy the mushroom seasoning and Vegan chicken broth powders, please?
If you have a local Asian market, that would be the best place to look. I can't find the exact mushroom dashi I use but here is a link to a similar one. Below is the link to the vegetarian chicken flavor I use. Shiitake Mushroom Dashi (soup powder): amzn.to/3BdhIHE Vegetarian Chicken Boullion: amzn.to/3ss4p20
You’re very welcome. I just made another batch of these yesterday and they turned out so good. Cooking the crepes on a flat nonstick electric griddle worked so much better than a pan.
Wow - I have to make this! Since turning vegan about 18 months ago I've had bacon cravings but can't bring myself to eat the real thing. The commercial vegan bacon is so bland and rubbery. Thankyou for this recipe.
i made vegan bacon today but i didn't deal with two colors..LOL its all one color which is fine for me.. going to fry some up and use maple syrup as a dip..LOL
When I was in my late teens or early 20's I was broke af and barely had money for any food. I managed to find all sorts of possible ways to stretch my money out as far as possible, but I really wish youtube had existed back then. Maybe I wouldn't have gone to bed hungry as often.
Wow it's amazing, I never new the things you can do with the flour, after washing, I are those starch becon healthy because I don't use flour, but after seeing what you have done by washing it and what you got from it wow I love that.. God bless you Mr cute face, blessings, I will try it.. 🙏🥳😂
I am loving your recipes. I made this and it came out amazing!!! I even broke fast for it. Don't recall what bacon tastes like but I love this taste either way. Thank you for sharing these gems 😁👍
Watching this and the seitan videos, I'm impressed by the re-use of "waste" ingredients and the inclusion of screwups. Not just acknowledging it, but also using those too, outstanding. Given that gluten and starch are both insoluble in water and they're both cooked, how well do either the seitan or 'bacon' hold up to wet dishes like a chili or stew? Could we use Worcestershire sauce in place of the maggi seasoning if we're not vegan?
The seitan holds up really well. The starch bacon would not. It's almost like a bacon cracker. Yes, you can change up the seasonings however you like! I don't think only vegans have to enjoy this! Thanks for watching and let me know if you have any more questions.
thanks for the basic seitan video. I will be using it to make some soon. It 's very helpful. and i've seen sauce stash do this bacon thing so I will be saving the water also. these are great videos! vey informative and easy to follow.
I made the seitan with spelt because I am allergic to conventional wheat. The texture was good, but it lacked flavor. Even after cooking it in the broth for over an hour & letting it rest in the broth in the fridge for a couple days. I am making the “bacon” now. Doesn’t look as good as yours, but it is a decent substitute.
I haven't tried spelt myself. But this basic seitan process does need more seasoning when you use the shreds in your final dish. I like to use this for bbq, tacos, etc. where I am adding more flavors. You can try to season the seitan with flavorings cut into the dough before simmering to get more flavor.
Ok, obviously testing and playing around with it is the answer but I thought I’d ask in case you’d come across it before. My husband is vegan. I am not. Not that it matters in this context. He also prides himself on being a vegan weight lifter. However, this kind of means I am forced to buy store bought crap that is NOT ok to me but at least has reasonable protein. Is there any way to add protein to this without ruining the whole alchemy? We tend to like pea protein over vwg for taste reasons and obviously you can’t use much of either for the same reason but some is better than none. Any ideas?
If you are looking for a protein alternative, search for some of the seitan bacon recipes. I don't have a video on that yet, but it is something I plan to look into sometime in the future.
I had a lot more success just pouring the batter onto a lined sheet pan (one for each color, so two) and baking it off at 415 for about ten minutes, then letting it cool off and cutting them into strips and layering the strips together to get the striped bacon look, pressing underneath a sheet pan overnight in the fridge, and then cutting the final slices from that for bacon strips. I couldn’t make it work as a crepe, but I also only use stainless, and this way I don’t have to deal with cutting bacon strips from a circle- it’s already a rectangle like pork would be. Just a tip for anyone struggling.
im not vegan, but bacon here is expesive, 8 dollars a pound its a lot, with 8 dollars you can buy like 12 pounds of corn starch, keep it up buddy, keep it up
For anyone who happens to find this comment a year after the video was posted, try carefully tearing your crepes into strips rather than using a pizza cutter. It looks much more authentic.
A lot of salt / sodium in this. Not good for people with high blood pressure, heart disease etc. Salt can be substituted with various umami flavour ingredients.
More calories than real bacon. Fact. Tried vegan bacon before lots its OK if you are plant based diet, but watch the calories, some contain double amount of sugars etc making it more fattening than real bacon
You just say mushroom seasoning…..they do not sell that where I am, and when I go online to shop, there are just so darn many mushroom powders to choose from….suggestions please?
Thanks for the question. I used a Korean mushroom bouillon powder in this recipe, but I can't find a link to it. You may be able to find something at your local Asian market. Here is a similar product on Amazon: amzn.to/3wNQDdB . You could also just take dried shiitake mushrooms and powder them in a blender. That would not have any added salt, so adjust as needed. Or, you can just leave it out. I think it should be good without it too.
🤯🥓 What?! Get out of here, that’s insane! Thank you for creating this and I did try it. By golly those first few ones were a hot sticky mess! But after a few attempts they got easier and crispy. Though, personally, since I seem to have a low tolerance for salt, I did have to play around and added in more starch water after I had a taste test of the first consumable bites. At first I adjusted another 1/4 cup of water & starch, but that was still too salty, so in went another 1/4 cup of starch and water. I think that last batch did the trick, for my palate. Of course I didn’t use the same mushroom seasoning , soy sauce, bouillons, etc so all of that could have had affected the saltiness to begin with. Bottom line, this was a fun experiment. Thank you!
Yes. These are pretty salty. I tend to use it in small amounts to season salads or top a sandwich. You can certainly adjust the seasoning to your taste. I want to experiment with other flavors too, like a vegan shrimp cracker or something.
Thanks for the mention! I’m loving your videos! Very well done 👍🏼
Oh my goodness, the experts are here! Thanks so much. I’m looking forward to your next video!!! And muchas muchas gracias para la inspiración.
@@ThePotThickens 😂 I’m loving your humor, it’s so refreshing. De nada amigo!
how many crepes does your recipe make ? i was going to ask on your video but the comments are turned off :(
@@GloriousGainzI was wondering how I received a message 😁. I turned them off because of all the negative comments I was getting. I don’t have time or energy for it.
It really depends on the size of the pan you use. I remember making about 12-13 but I messed up two of them because I hadn’t added oil yet to the recipe yet. I hope this helps.
@@yessicainfante831 ugh the i hate the haters!! i absolutely love your page its so awesome. this was very helpful thank you ! one last question about how many drumsticks were you able to make in your vegan drumstick video with the bbq sauce and fried sticks ? sorry for all the questions just really excited to make these for my family
can we talk about how likeable this guy is? like seriously, besides that he knows his stuff he seems so nice! so glad I came across his videos
You are too kind. Thanks for watching!
I am seriously watching for the people skills, so kind
I agree! He’s actually the reason I’m going to try making my own seitan and vegan bacon
I’m 34 and I’d honestly date him
I agree. I'm a new subscriber because he is so pleasant, & very detail oriented.
“ this is bacon,,, it’s not low fat,, I don’t know what you were thinking”,,, 😝
Truth!
"Healthy bacon? Oh please!"
🤣💀💜
I’m trying g to be less awkward and more humorous.
One of the fewest chefs that actually include their failed attempts ❤️❤️🥰 thank you so much i will be trying this later
Thanks. Let me know how it goes
Hi. Story goes like this: Ben Franklin, when asked about those 1700 (fails) attempts to creating electricity, he responded, "those were not fails, they were 1700 ways for not doing it."
@@ThePotThickens Has "later" arrived yet? 😉
Get the heck out of here!!! That looked awesome and so "real"!!! I've officially saved this in my inbox for making later. That is AWESOME.
Please let me know how it turns out for you!
Shut the front door! I made my first seitan last night and I'm on my 2nd batch tonight. I couldn't believe this was possible. I feel like the govt has been lying to us all along. I've been vegetarian since 2010 but I always thought seitan was a trick. But it's literally got the texture!
I have a big jug of starch that's been waiting for use!! Awesome video and instructions! On my can't wait to do today list! It look delicious! I hope you do more recipes with the starch! (Ie. Cheeses?) Cindy
Thanks. Yes, I need to start making cheeses! I haven't tried yet. By the way, sometimes I'll just take the starch water, season it with a little salt and make plain crepes. I like to roll up kimchi in it and eat it that way. You could use those plain crepes for anything you want. You could probably sweeten it to make sweet crepes. Nutella? The sky is the limit.
Me starting the video : "okay that won't work at all. But try to convince me."
Me at the end of the video : "hold up! I'll try this!"
Man, that was interesting ngl. I'm a trained chef and I'm going vegan. That is a whole new world for me, but your videos are a good starting point for me.
Thank you. It has salt, smoke and crunch. It’s a pretty good alternative. Appreciate your kind comments, chef.
bro do not go vegan it is seriously so unsustainable and unhealthy
Im not vegan, but I have been cooking vegan recipes for a couple of friends for the past 6 sundays and I found it very exciting. The way this recipes transform some thing into another it's just like alchemy!
Thanks. I appreciate that you are here.
You gotta love how creative vegan cooking is!
So sweet of you to do that for your friends❤
Good sir (I couldn't find your name anywhere), I've just made this bacon while my chick'n breast is sitting in the fridge overnight and OH. MY. GOD.
IT IS DIVINE. It scares me how good it is: the crispness, the saltiness, the smoky flavour, that satisfying crunch when you bite into it...just wow. You've outdone yourself.
I made a BLT for my partner and she said I've ruined other sandwiches for her because all she wants is this now.
You are a credit to the food industry, keep doing what you're doing, you wonderful man.
My name is Greg. Thanks. I’m glad you like it.
I saw the vdeo and thought. BLT maybe?
Those “bacon bits” at the end looked amaaaazing!
Super delicious.
Wow, bacon from wheat starch! Thank you for sharing 8:06 and the vegan chicken bouillon, that would make an Awesome sopa juliana(potatoe),tried making it with veggie stock and not as flavorful as the one made with chicken bouillion. Thank you for sharing,👍and 👋from Mexico.😊
Gracias! I'm glad you enjoyed my videos.
"I don't know what you expected"... that laugh. XD Gold, lol. _* Subscribe *_
Bacon was the farthest thing from my mind while watching your seitan video and you mentioned setting it aside for another recipe. Now I can't wait to try this out too! Tyfs!
Thanks.
I just made these bacons and they were surprisingly similar to the normal ones, both in taste and texture. I’ve never seen vegan bacon this way and I live in a fast growing vegan culture place (Porto Alegre - Brazil). thank you so much for sharing and bringing this new culinary reality!
I’m glad it worked well for you. Cheers!
That's really cool! I wanna try it now lol
People are so threatened by food that is guilt-free because they aren't strong enough to do it themselves! Love this! Keep it up
Thanks so much.
Guilt?
I started making seitan not too long ago. I'm so happy to get this video in my recommended because I always felt bad throwing away the starch water. I'll be definitely trying this out as soon I get my hands on liquid smoke! Thank you so much :D
Thanks.
Made this tonight and its the best vegan bacon I’ve ever had. Thanks for teaching me how to create such a delicious snack!!
So glad! Thanks so much for watching.
Great timing! I've washed some flour just a couple of hours ago!
Awesome! Let me know how it turns out.
The more I watch you the better you get, down to earth and you admit you’re failures and give a use for them, I’ve tried the seitan washed flour chicken, I got my seasoning wrong but I was impressed by the visual and texture. Cheers ..
Glad you like them! I cringe when I go back and watch my first videos. Thanks for the comments.
Great video. I do have a question and forgive me for sounding ignorant. Usually, when I eat a lot of bread or noodles I end up getting sleepy from carb overload. Let's say I make tacos from this recipe. Would I get carb overload since I'll be using this and flour tortillas with the only protein coming from the beans and anything else I can add for protein?
one additional little "trick" to mask the slightly starch-flavour is to add a few drops (like half a teaspoon) of cidre vinegar to the batter...
Thanks.
Very detailed and informative! I bet those small broken bits taste super amazing on pizza!! Great job! :)
It was better than I expected! Really delicious. Thanks.
Bacon has been off the table for me due to ckd and this is very informative and I'll give it a try.
Glad this helps.
This looks so fun to make I'm tempted to make them even though I'm far from being vegan. Excellent video!
Food is food, no matter if it is from plants or animals. I really think labels turn people off too much.
Here 's a challenge. Please make vegan spam. I miss spam so much, and still unable to find substitutes.
Funny you should say that. I was just thinking about spam yesterday. I'll work on it.
Thank you. I'm vegan for more than 5 years now. Never really missed meat and never bought meat alternatives. But I'm always out looking for something new and this looks great and easy. One more thing I love about you - you don't talk and talk but get straight to the point and explain everything understandably. Thank you. Subscribed. 😊💚💚💚
Thanks so much. I don’t eat this every day, but I’m anticipating a blt when the tomatoes come in from the garden!
Nah bruh we muslim people cant eat bacon and shi this is absolutely cool
cant wait to make it
Thanks.
This channel is too underrated
Thanks so much. I am a little biased, but I agree with you.
I came here from the seitan making video cause im a sucker for using scraps and these came out quite tasty ! Extremely time consuming but thats just the nature of pan frying a big batch of anything. As a warning for anyone else, i didnt have access to mushroom powder and i didnt want to add red wine to keep it halal, which may have made it go closer to barbacue chip territory instead of bacon
I'm glad it worked for you. It sounds delicious.
That was interesting ! I really like Maggi sauce and I'm amazed that it's not more known here (France). It has a nice "umami" taste that is great to cook vegetarian or vegan food. I used to make lasagna by frying tofu in olive oil with chopped onions, garlic and Maggi sauce. But this is a whole other level !
I still have to try the home made seitan, but I'll definitely keep some starch to make it !
PS: Love the (lovely) "healthy bacon" funny moment. Plant based food isn't necessarily healthier, fries are vegan, but I wouldn't recommend eating too much if you try losing weight :P
Keep up the good work !
Merci beaucoup. I appreciate your comments. Do try the seitan. It is very versatile and there is a lot more you can do with it.
You can use real pork fat so they taste more real, of course it won't be vegan, but tastier.
Certainly, but the point is to not use animal product and get the crunch and taste!
I watched Yessica's video too but I like your seasonings/colorings better. I will definitely give this a try. Thanks, Greg!
They are all good. The best part is you can use what you like! Thanks for stopping by.
Bro im not even vegan these videos are just really enjoyable and interesting. I might have to try this recipe though...
Thank you so much.
@@ThePotThickens Thanks for being such a interesting person 🤷♂️
What I like the most is that you've done in a manner that gives confidence to someone who doesn't have confidence in the kitchen. Thanks so much for sharing!!!
Your welcome. Thanks for watching.
your videos are amazing!!! thank for that!!!!!
Thanks for watching.
I'm not vegan, or even vegetarian, but I had a very traumatic experience when I was young.
I almost choked to death on inproperly cooked meat product, so I ended up very picky when it comes to meat.
Seeing good alternatives does help.
This one and the seitan video in particular. I might even try them.
Thx.
Sorry to hear that. I’m glad you find my videos useful. I really don’t care for labels. Good food is good food. Thanks for watching.
Sounds like it was improperly chewed to me.
Bro left the TH-cam😢😞🫡
I’m around. Just need to get some videos edited.
Thank God ...please please come back I just started learning cooking
Incredible!!! Thank you for sharing!! It’s a present that you uploaded this after watching the washed flour seitan video. ✨🌱
You're so welcome!
Just wanted to pop by and say that your videos are amazing - the communication style is so warm and friendly and they are very easy to follow! Stay sweet 🥳
Wow, thank you!
Perfect! I need to try this - I have a batch of starch left from your seitan chicken recipe in my fridge now. I really like it that this recipe gets the red color from the spices and not food coloring or beat root powder, which I cannot find anywhere!
Thanks. Yes, I don't really have those colorings on hand either. In the summer I grow beets, so will use some beet juice sometimes.
I find beets at my Indian grocery. I slice them thin and dehydrate in my oven and powder them in my coffee grinder.
What's the point to separate the starch from gluten to make seitan and then prepare this? At this point I would just bake pizza and bread
I love this for use on a BLT sandwich. But the seitan is the real goal for me.
I really like the fact that you don't let anything go to waste. Great video!
Thanks so much. I appreciate that.
He is a new experimental master chef ❤️
Well, thanks.
This is exactly what I love about veganism. It pushes you to be as creative as possible so that you don't miss any type of food. "I'm a believer"
It certainly does! Thanks for watching.
New favorite cooking channel
Awe, thanks so much.
so glad that i just eat regular bacon
Yes! You do you. Thanks for watching.
Hahaha love the starting part. 🔥
Thanks.
i actually really like the end product, but i wouldnt call it bacon. I think this deserves it own name to be honest.
I tend to agree but most people looking for replacements tend to search for the name of the thing they want to replace.
@@ThePotThickens fair point
We tend to call it "facon" - it comes from "fake bacon" - and I prefer that to names like "bakon" or "bak'n" which are just alternative spellings of bacon
If these people don't want to EAT meat.......WHY make their food LOOK like meat???
Totally irrational, unless they are just amateur veggies???
What do you mean? There are many reasons.
WOW, what a unique idea, seriously. Wow. Thank you so much for visiting our channel collaboration, really appreciate it. Even though we're not vegan, we're new to your community because your video was engaging (clever edits) and even if we're not vegan, I would love to try this out. Kindly, Theresa and Cam
Thanks. On some level I don't like labels. Food is food. So many "nonvegans" eat a lot of food which happens to be vegan. Those of us who have decided to not eat animal products still like flavor!!
@@ThePotThickens so true!
Hey, may I make a suggestion? Use a gravy fat separator to easily separate the water from the starch. I just subscribed by the way.
The starch may be too thick but I’ll give it a try. Thanks for watching.
I've just discovered your channel and oh my god, I'm so glad to have found someone explain how to make actual seitan! Very straightforward and wise, thanks for sharing your knowledge 🙏
Glad it was helpful! Thanks for watching.
Thank you! Lovely guy,straight forward ,clear explanations,love your videos ,sir,! Keep it up! Steve,in the the North east uk.!
Many thanks! I'm glad you like my videos. Cheers.
Now this is super cool! Had no idea you could do this! Super helpful and well explained, awesome job my friend!
New subscriber !!! ❤❤❤
Thanks so much.
Can the starch from the seitan making be frozen until I'm ready to make the bacon? (Edit). Sorry! Just found the part where you said it can be frozen! Lol. Thank you. Great video.
Yes. Thanks for watching.
Acabei de conhecer seu canal e você é um cozinheiro maravilhoso! Aqui no Brasil temos uma "farinha" que é feita de mandioca, chamada "polvilho", nas versões "polvilho doce" e "polvilho azedo". Elas dão uma característica levemente puxa-puxa, então vou tentar adicionar na sua receita e fazer a massa um pouco mais alta. Volto aqui para contar...
Obrigado. Por favor, me avise.
I'm gonna try this
You make this process look realistic, simple, and doable.👍
Thanks 👍It really is simple and doable! If I can do it, anyone can. Thanks for watching.
Amazing recipes! Don’t stop what you are doing 😍
Thanks. I won’t.
It's always funny that vegan chefs say "Vegan bacon". I doubt they remember/know what bacon is. To most Vegans they go "Oh, it's smoke, salt and crunch." It's not.
Yes, not quite the same. But it is good on a vBLT.
The ordinary English subtitles doesnt work. Only the autogen version. How come?
Sorry. I really don't have any idea.
reminds me of those japanesa guýs making these plastic food for japanese restaurants windows...
But better. ;)
Good morning, sir. I didn't have the courage to read the 500+ comments to find the answer so I'm asking you here: could you give me links to buy the mushroom seasoning and Vegan chicken broth powders, please?
If you have a local Asian market, that would be the best place to look. I can't find the exact mushroom dashi I use but here is a link to a similar one. Below is the link to the vegetarian chicken flavor I use.
Shiitake Mushroom Dashi (soup powder): amzn.to/3BdhIHE
Vegetarian Chicken Boullion: amzn.to/3ss4p20
I am New just discovered You and your channel today 😀😁😍 Thank you so much for Doing this 🙏💚
You’re very welcome. I just made another batch of these yesterday and they turned out so good. Cooking the crepes on a flat nonstick electric griddle worked so much better than a pan.
Wow - I have to make this! Since turning vegan about 18 months ago I've had bacon cravings but can't bring myself to eat the real thing. The commercial vegan bacon is so bland and rubbery. Thankyou for this recipe.
You’re welcome. Please let me know how it turns out.
Have you discovered a way to bake this, or air fry this, without oil?
I haven't tried. It would end up more like a starch cracker but it would be tasty. Give it a try!
Perhaps something like fried tofu skin would've made better approximation of it, at least texture wise.
Well, this is crispy and on a BLT it is really good.
i made vegan bacon today but i didn't deal with two colors..LOL its all one color which is fine for me.. going to fry some up and use maple syrup as a dip..LOL
Yes, it’s just for looks. Not taste.
When I was in my late teens or early 20's I was broke af and barely had money for any food. I managed to find all sorts of possible ways to stretch my money out as far as possible, but I really wish youtube had existed back then. Maybe I wouldn't have gone to bed hungry as often.
Thanks for the comment! I appreciate it.
I make powdered beet root; I could use that for coloring. Love this video!
Yes. I would have used it if I had some.
Wow it's amazing, I never new the things you can do with the flour, after washing, I are those starch becon healthy because I don't use flour, but after seeing what you have done by washing it and what you got from it wow I love that.. God bless you Mr cute face, blessings, I will try it.. 🙏🥳😂
You're too kind. Thank you.
I am loving your recipes. I made this and it came out amazing!!! I even broke fast for it. Don't recall what bacon tastes like but I love this taste either way. Thank you for sharing these gems 😁👍
Thanks. I have to be careful because I’d eat it all at once, it is that good.
@@ThePotThickens I did 🤣🤣🤣🤣
Watching this and the seitan videos, I'm impressed by the re-use of "waste" ingredients and the inclusion of screwups. Not just acknowledging it, but also using those too, outstanding. Given that gluten and starch are both insoluble in water and they're both cooked, how well do either the seitan or 'bacon' hold up to wet dishes like a chili or stew? Could we use Worcestershire sauce in place of the maggi seasoning if we're not vegan?
The seitan holds up really well. The starch bacon would not. It's almost like a bacon cracker. Yes, you can change up the seasonings however you like! I don't think only vegans have to enjoy this! Thanks for watching and let me know if you have any more questions.
Healthy bacon!?🤣 I'm sure if it exists it must fried in snake oil and sprinkled with ✨ magic. The magic is the secret ingredient you see.
🤣
I love your videos keep the good work, what can i use instead of chilen bullion and liquid smoke
Thanks. You can use any flavoring you like. Try some smoked paprika or anything that gives a savory smoky flavor.
Why? I f you don't want to eat animal products there are thousands or flavourful vegetable dishes that don't try to copy meat.
Certainly. Have you watched any of my videos? But sometimes I crave a bacon crunch for a BLT.
This looks great, but I’ve got a gluten intolerance. Can this be made with a different type of starch?
I would suggest looking for recipes using rice paper. That would be gluten free and give a similar texture. Maybe easier too.
thanks for the basic seitan video. I will be using it to make some soon. It 's very helpful. and i've seen sauce stash do this bacon thing so I will be saving the water also. these are great videos! vey informative and easy to follow.
Glad it was helpful!
Hi! Can I freeze my crepes? Should I cut them into slices and then freeze? Thank you!
I think you can freeze the crepes. I would probably use some wax or parchment paper in between. You can also freeze the starch batters.
Oh.My.Word. 07:25 now I will be dreaming about pizza!!!
PIZZAA!!!!!!
I made the seitan with spelt because I am allergic to conventional wheat. The texture was good, but it lacked flavor. Even after cooking it in the broth for over an hour & letting it rest in the broth in the fridge for a couple days. I am making the “bacon” now. Doesn’t look as good as yours, but it is a decent substitute.
I haven't tried spelt myself. But this basic seitan process does need more seasoning when you use the shreds in your final dish. I like to use this for bbq, tacos, etc. where I am adding more flavors. You can try to season the seitan with flavorings cut into the dough before simmering to get more flavor.
Crèpes sounds a frenchman saying "crap" so its only natural to pronounce it more like "grape"
Haha, yes.
Ok, obviously testing and playing around with it is the answer but I thought I’d ask in case you’d come across it before. My husband is vegan. I am not. Not that it matters in this context. He also prides himself on being a vegan weight lifter. However, this kind of means I am forced to buy store bought crap that is NOT ok to me but at least has reasonable protein. Is there any way to add protein to this without ruining the whole alchemy? We tend to like pea protein over vwg for taste reasons and obviously you can’t use much of either for the same reason but some is better than none.
Any ideas?
If you are looking for a protein alternative, search for some of the seitan bacon recipes. I don't have a video on that yet, but it is something I plan to look into sometime in the future.
This Dude is Bad!!!! I was amazed at what he did with the messed-up crepes WOW!!! Great Job
Thanks!
I had a lot more success just pouring the batter onto a lined sheet pan (one for each color, so two) and baking it off at 415 for about ten minutes, then letting it cool off and cutting them into strips and layering the strips together to get the striped bacon look, pressing underneath a sheet pan overnight in the fridge, and then cutting the final slices from that for bacon strips. I couldn’t make it work as a crepe, but I also only use stainless, and this way I don’t have to deal with cutting bacon strips from a circle- it’s already a rectangle like pork would be. Just a tip for anyone struggling.
That's a great tip. I've been meaning to try that and I'm glad to hear it works!
im not vegan, but bacon here is expesive, 8 dollars a pound its a lot, with 8 dollars you can buy like 12 pounds of corn starch, keep it up buddy, keep it up
Thanks.
I got my first batch of starch from a wash to do this tomorrow! Thank you
Great! Let me know how it turns out.
Please do full captions, I’m hard of hearing and I like your videos but I have to watch them several times to understand
Thanks for letting me know. I will certainly check on that.
Finally made this tonight. Didn't quite get the look (didn't have any red wine) but, the taste was really good.
Awesome! Color is just for looks. Not necessary for flavor!
I WILL NEVER BE 'VEGAN', BUT, I HAVE TO SEE THIS SINCE I LOVE BACON...BACON FROM FLOUR?...UR JOKING...CLEVER CHANNEL NAME...VANCOUVER, CANADA...;)
Thanks.
Do you think I could make pepperonis with this method but with different seasonings? The seitan pepperoni never crisp up enough for me.
I haven't tried, but I think you could. I would check out Sauce Stache - he has a pepperoni video made from noodles or starch on his channel.
Legit looks like 🥓 bacon!!! 😲
Tastes like it too.
@@ThePotThickens
😋
For anyone who happens to find this comment a year after the video was posted, try carefully tearing your crepes into strips rather than using a pizza cutter. It looks much more authentic.
Thanks! That's a great idea.
Well, it’s not really bacon. Bacon is meat. It should be called crispy seitan strips or slices.
It's not seitan either. More like a bacon flavored cracker.
A lot of salt / sodium in this. Not good for people with high blood pressure, heart disease etc. Salt can be substituted with various umami flavour ingredients.
You can add as much or as little as you like. It certainly isn’t something you eat in large quantities. Thanks for the suggestion.
More calories than real bacon. Fact.
Tried vegan bacon before lots its OK if you are plant based diet, but watch the calories, some contain double amount of sugars etc making it more fattening than real bacon
Yes. Not a diet food for sure.
You just say mushroom seasoning…..they do not sell that where I am, and when I go online to shop, there are just so darn many mushroom powders to choose from….suggestions please?
Thanks for the question. I used a Korean mushroom bouillon powder in this recipe, but I can't find a link to it. You may be able to find something at your local Asian market. Here is a similar product on Amazon: amzn.to/3wNQDdB . You could also just take dried shiitake mushrooms and powder them in a blender. That would not have any added salt, so adjust as needed. Or, you can just leave it out. I think it should be good without it too.
i loveeeeee!!!
Thanks.
🤯🥓 What?! Get out of here, that’s insane! Thank you for creating this and I did try it. By golly those first few ones were a hot sticky mess! But after a few attempts they got easier and crispy. Though, personally, since I seem to have a low tolerance for salt, I did have to play around and added in more starch water after I had a taste test of the first consumable bites. At first I adjusted another 1/4 cup of water & starch, but that was still too salty, so in went another 1/4 cup of starch and water. I think that last batch did the trick, for my palate. Of course I didn’t use the same mushroom seasoning , soy sauce, bouillons, etc so all of that could have had affected the saltiness to begin with. Bottom line, this was a fun experiment. Thank you!
Yes. These are pretty salty. I tend to use it in small amounts to season salads or top a sandwich. You can certainly adjust the seasoning to your taste. I want to experiment with other flavors too, like a vegan shrimp cracker or something.