Thank-you so much for sharing your awesome method for making shreddable seitan and deli-style seitan. I can’t wait to try it. I appreciate that you do this when you are very busy….it’s very kind of you!❤ I hope you and your family enjoy the holidays.
You’re very welcome! I hope you like it. This is definitely a base recipe that can be seasoned in many ways after it’s cooked. Thank you, happy holidays to you as well. 😊
It seems that half the seitan recipes I’ve found call for the dough to be simmered in water. I’ve never had any luck with that technique texture-wise and always have success steaming. Thank you for the recipe and instructions and Happy Holidays to you and your family! 🎄
It can be tricky because you have to make sure the simmering broth doesn’t come to a boil or the seitan dough will expand and get bubbles. I definitely agree, the steaming method works great!
@@yessicainfante831 you're welcome!! i could tell you have been very busy lately so anytime you post anything is a real treat. i appreciate you taking the time to make these videos!
I was wondering if you could include weight measurements for the VWG? I used BRM VWG and it said a 1/4 cup was 30g so o just multiplied that by 12 to get three cups (360g) and it wasn’t enough to form a a structured dough ball. I added more and more by 30g increments until it would stay together but wasn’t able to get that shreddy texture even after a ton of kneading. Any suggestions would be really appreciated 💜! I aspire to be as awesome at making seitan as you one day. Thank you for all the great content! ☺️
Thank you, I will try my best to start measuring by weight. Measuring in general is new to me, I never used to measure before I started creating content 🤷🏻♀️😊.
@@yessicainfante831 I mean it’s apparent that you have such a natural understanding of what to do when making your amazing creations. It makes complete sense you would never need to measure by weight ☺️. I just appreciate you being willing to share your process with the world! 😊
I appreciate you! Thank you for taking the time to make these videos.
Thank you so much! Of course, cooking is my passion. Gotta share it with the world 🌍❤
First one here all the way from South Africa. Thank you for this video 💙
That’s amazing! Thank you 😊🙏🏻
Thanks for the methods of doing the vegan turkey with ease. Enjoyed the video!!
me encanta tus recetas y glad your back
Thank you, I appreciate it 😊🙏🏻
Thank-you so much for sharing your awesome method for making shreddable seitan and deli-style seitan. I can’t wait to try it. I appreciate that you do this when you are very busy….it’s very kind of you!❤ I hope you and your family enjoy the holidays.
You’re very welcome! I hope you like it. This is definitely a base recipe that can be seasoned in many ways after it’s cooked. Thank you, happy holidays to you as well. 😊
It seems that half the seitan recipes I’ve found call for the dough to be simmered in water. I’ve never had any luck with that technique texture-wise and always have success steaming. Thank you for the recipe and instructions and Happy Holidays to you and your family! 🎄
It can be tricky because you have to make sure the simmering broth doesn’t come to a boil or the seitan dough will expand and get bubbles. I definitely agree, the steaming method works great!
Thank you so much. Will be making a cookbook?
No cookbook, just more recipe videos 😊
Thank you for this helpful tutorial, really appreciate it.
You’re very welcome 😊
I still haven't tried making seitan. Your video is very helpful.
This is an easier recipe, I hope you try it! It’s also very versatile and can be used in many dishes 😊
Loved it!!! Than kyou!
thankyou !!! :-)
You're welcome!😊
You're recipes are great. I don't have a Trader Joe's near me to get anything like that. Not even a whole foods near me. But!!! I'll improvise.😊
Thank you! You can use mashed potatoes and get similar results. 😊
@@yessicainfante831 I will try that. Thank you.
🔥🔥🔥🔥🔥
We’ll have some tacos for dinner 😘
thank you for all you do! you are incredible!
Thank you, that’s very sweet of you 😊
@@yessicainfante831 you're welcome!! i could tell you have been very busy lately so anytime you post anything is a real treat. i appreciate you taking the time to make these videos!
I was wondering if you could include weight measurements for the VWG? I used BRM VWG and it said a 1/4 cup was 30g so o just multiplied that by 12 to get three cups (360g) and it wasn’t enough to form a a structured dough ball. I added more and more by 30g increments until it would stay together but wasn’t able to get that shreddy texture even after a ton of kneading. Any suggestions would be really appreciated 💜!
I aspire to be as awesome at making seitan as you one day. Thank you for all the great content! ☺️
Thank you, I will try my best to start measuring by weight. Measuring in general is new to me, I never used to measure before I started creating content 🤷🏻♀️😊.
@@yessicainfante831 I mean it’s apparent that you have such a natural understanding of what to do when making your amazing creations. It makes complete sense you would never need to measure by weight ☺️. I just appreciate you being willing to share your process with the world! 😊
I don't have a Trader Joe's near me either. What would you add if you couldn't get the Turkeyless grounds!
Mashed potatoes, check out my VWG shreds video 😊
@@yessicainfante831 Thank you! I will check that out.
Me gustaría q las descen español por favor
TFS…do you make the WTF method anymore?🤔
Hello, I plan to make a new video that will be a WTF recipe soon. Stay tuned 😊