If you're going to be using MSG and DSG in the same recipe, you could probably swap it for Vegeta. It's a seasoning mix made in Croatia, kinda like chicken bouillon powder but kinda not, and it's vegan entirely by accident. It won't be a clean umami flavor; it's about 15% dehydrated veggie bits. But, it's a very common seasoning for meat across Europe, so a lot of people would taste it and experience the sensation of eating meat. And for everyone else, it's just tasty.
@@indexasica Strange that I've never heard of it before. And I do A LOT of cooking, Must be a Croatian thing. Ah! I just read the ingredients. It's basically just a very expensive (€28) soup seasoning. I can easily get something similar, for much cheaper.
That looks much better than my thanksgiving turkey did. I used chickpeas instead of tofu. And in hind sight it makes sense why mine was more dense than juicy. Thanks for sharing!
I was debating whether to buy a vegan turkey for Christmas or just skip eating turkey again lol then i came across your video! Gonna definitely try it out!
Sooooo testing this out for Thanksgiving and my first attempt just exploded in the oven LOL. I'm trying again with the instant pot way. Wish me luck. When you put this in the fridge overnight, it says with 1/4 cup broth. Is that what you did or did you leave it covered in broth? Did you use a baggie or a container? Thanks!! I'm going to leave it 2 days in the fridge
Hey! I missed this and it is probably too late, but you can leave it floating in the stock. Sometimes I just put the whole pot in the fridge after it cools down to avoid dirtying another dish. 2 days in the fridge sounds great! Hope you enjoyed. I used to have my seitan explode all the time and then I just loosened my roll. Hope it wasn't too hard to clean :/
This recipe is delicious - I used the leftover broth to make poutine gravy! How did you find the firmness? My roast was tender but I think I should have kneaded the seitan for just a bit longer. I'm trying the shredded chicken with potato flakes recipe tonight :)
@@genehayes Totally! I honestly forgot about this stuff and need to use it more as I still have some of that tin from the video left over. I think I posted in another comment somewhere that I sometimes combine that with MSG & Salt to make a super umami mix. Just another use if you do get it.
Another question: I’d like to slice it and freeze it, but I’m not sure whether I should finish it in the pan first. I’d say it would be better, what do you think? Thanks and keep up the great cooking!!
I would freeze once it cools down to room temp after the simmering stage and before the finishing/slicing. Saving the finishing/slicing for after it is _throughly_ thawed and when you're ready to serve. With that said, however, I've never tried finishing/cutting before freezing so it may work! If you try that, let me know how it goes. My guess is that the finish might lose its color/luster. If works, you might have found an even more efficient way to get this ready for a group meal! You could always let the slices thaw in the fridge for a week or so, and then get them warm in the oven when you're ready to serve. Since ovens use dry heat and this is supposed to be juicy and succulent roast, you will want to make sure that there is a lot of humidity in the oven to avoid drying out the slices. Maybe try using a bain-marie in the oven and cover the slices with a sheet of foil on (maybe saved from the par-baking stage!) to help them not become super dry and retain their juicy-ness. Something else to consider: One side benefit of the finishing stage right before serving is that it makes your kitchen smell AMAZING due to the herbs and creates a nice "x-factor" for those that you're serving it to. Whatever you do, good luck and if you try this, let me know how it goes!
@@BoldFlavorVegan your tips are so interesting! You’re absolutely right about the final effect of finishing it right before serving. I’ll have to decide which path to choose, but I’ll update you either way! Thanks so much for your help!
It's totally optional, but you can get it here: amzn.to/3CloF8n If you get some you can also use it to make "umami salt" by mixing roughly 90 grams of kosher salt, 7 grams of MSG, and 3 grams of Inosinate and Guanylate powder. I make a bunch up at once (what I wrote can easily be doubled) and use it as my normal salt except on popcorn, where I'd normally use flakey salt, and where you'd use a lot of salt like pasta water.
I cannot get disodium inosinate or/and disodium guanylate, at least not without paying an extortionate amount on post. Is there anything I can use as a substitute? Thanks.
Hey Filip! Believe it or not, I haven't even started menu planning yet. I'll have to post a pic here when I make it all. How about you? Could use some ideas to get me started.
@@BoldFlavorVegan thanks! I tried it, it is now resting in the fridge and looks very promising! (I also sent you a fb message for another tip, sorry to bother!)
@@MelinaBadGuy46 You are NEVER a bother. I appreciate your questions so much! If you have them, others may too, and we can all work together here to help each other out.
I've never tried it right after cooking, but I bet it would still be good. However, try and rest it for as long as possible before eating if you're in a time crunch. If you skip that step, let us know how it goes!
The idea is to control the total amount of hydration going into making the dough. However, since making this video, I've realized that the brand I use, "House" firm, it doesn't contain that much liquid so I no longer press unless I'm using an unfamiliar brand.
Presses tofu for an hour, makes a huge deal out of it, then proceeds to add 2 cups of water and blends the whole thing up. Couldn't you just add a spritz less water?
The water that firm tofu is packaged in has a bunch of dissolved calcium in it. I expect it would impart a slightly bitter, minerally flavor, and likely have an effect on how well the MSG, DSG, and DSI can impart an umami flavor. High calcium concentration is also known to tighten up gluten, which would probably make this recipe less tender and more rubbery.
@@robertsteinberger Maybe, but he's not pressing it very hard or for very long either. It seems like it's a matter of getting it dry enough and not pressed down into a chewy, cheese-like mass.
Haha I had the same thought about pressing the tofu and then blending with liquid. Might be a way of better controlling the liquid amount in the recipe 🤔
It’s just to control the total amount of water going in. Hard to know what tofu people are using and the hydration within that tofu. Easier to press it out and add the amount you want in.
Meat eaters love it? Did you ask all meat eaters becsuse sure didn't ask me. And it's bit "vegan turkey" it's roast tofu. Maybe meat eaters should start feeding vegans steak because the cow was vegan.
I can’t believe you don’t have way more subscribers !! You are awesome 🤩
Thanks so much! 🙏
I agree. I just found this channel today. Very excited to try the Benedict recipe!
Subbed today. I watch a billion vegan channels and this one has never been suggested.
If you're going to be using MSG and DSG in the same recipe, you could probably swap it for Vegeta. It's a seasoning mix made in Croatia, kinda like chicken bouillon powder but kinda not, and it's vegan entirely by accident. It won't be a clean umami flavor; it's about 15% dehydrated veggie bits. But, it's a very common seasoning for meat across Europe, so a lot of people would taste it and experience the sensation of eating meat. And for everyone else, it's just tasty.
Vegeta rules! And you can find it almost everywhere in the world!
I'm from Europe and lived in 4 European countries. Never even read about it, let alone saw it. 😳
@@petropavlovskkamchatskiy1917 It's usually sold in specialized stores, but I found it also in regular stores too, small markets (in Malta) etc.
@@indexasica Strange that I've never heard of it before. And I do A LOT of cooking, Must be a Croatian thing. Ah! I just read the ingredients. It's basically just a very expensive (€28) soup seasoning. I can easily get something similar, for much cheaper.
absolutely watching this as soon as i’m done with work today!
Have a good workday!
@@BoldFlavorVegan looks incredible! will probably prep this when i get home; very exciting!
That looks much better than my thanksgiving turkey did. I used chickpeas instead of tofu. And in hind sight it makes sense why mine was more dense than juicy.
Thanks for sharing!
I've never thought about adding chickpeas to seitan, that sounds cool though! Might be something there!
Thank you very much for the recipes! I can't wait to try them! I really appreciate this!
This vegan turkey looks awesome! Lots of great information of ingredients/techniques in your videos too. Thank you!😊👍
Aw, thanks! I try and pack as much info in as I can. I'm glad you find it useful.
I was debating whether to buy a vegan turkey for Christmas or just skip eating turkey again lol then i came across your video! Gonna definitely try it out!
Awesome! So glad you found the video. Let me know if you have any questions as you make it :)
That is a great rescue. That table looks absolutely fantastic. WOW. great comeback. I'd love it but $
love your vids
Besides the beautiful recipe, I just love the video
Thanks, Chef! I'm just standing on the shoulders of giants :)
Thank you for free recipe PDF!
That is Chef Skye Michael's! He is great and gives out free recipes all the time.
Please give me the specific recipe. I'm Vietnamese always support you
Hi! The link to the full recipe is in the description. Thanks for watching :)
I am saving this for christmas. Only vegan in the family. Wish me luck
You got this!
so excited to try this
Such an informative and easy to follow video! This looks great 👍🏼
Thanks so much. I hope it helps someone have an easier (and tastier) Thanksgiving 😀
@@BoldFlavorVegan It absolutely will! I was surprised how easy it seems and it looks awesome! Super handy that you can make it ahead of time.
This looks amazing!
Thanks!
Sooooo testing this out for Thanksgiving and my first attempt just exploded in the oven LOL. I'm trying again with the instant pot way. Wish me luck. When you put this in the fridge overnight, it says with 1/4 cup broth. Is that what you did or did you leave it covered in broth? Did you use a baggie or a container? Thanks!! I'm going to leave it 2 days in the fridge
Hey! I missed this and it is probably too late, but you can leave it floating in the stock. Sometimes I just put the whole pot in the fridge after it cools down to avoid dirtying another dish. 2 days in the fridge sounds great! Hope you enjoyed.
I used to have my seitan explode all the time and then I just loosened my roll. Hope it wasn't too hard to clean :/
Great Recipe! Can you create a pollo milanese (Breaded thin Chicken Cutlet ) Recipe with vegan ham Argentine Style? 👍
Cool idea! I’ll put it on my list!
Looks damn delicious ... imma try this soon!
Those di sodiums could come from fish or meat. It is not usually labeled.
Yes, that is good to look out for. The one in the video that I use (and link to in the description) are plant derived.
This recipe is delicious - I used the leftover broth to make poutine gravy! How did you find the firmness? My roast was tender but I think I should have kneaded the seitan for just a bit longer.
I'm trying the shredded chicken with potato flakes recipe tonight :)
Love that you used the leftover broth! Great idea. Hope you enjoyed the chicken ☺️
This looks delicious!
Thanks so much!
WOW AND AMAZING 😊
Oh no! I waited too long to buy that Make it Meaty powder haha. Hopefully it's back in stock soon!
It’s 100% optional so no need to get that to make it!
@@BoldFlavorVegan I think I'll track it down anyway just since I want to try it and I want this Thanksgiving turkey to be as good as possible 😂
@@genehayes Totally! I honestly forgot about this stuff and need to use it more as I still have some of that tin from the video left over. I think I posted in another comment somewhere that I sometimes combine that with MSG & Salt to make a super umami mix. Just another use if you do get it.
Another question: I’d like to slice it and freeze it, but I’m not sure whether I should finish it in the pan first. I’d say it would be better, what do you think? Thanks and keep up the great cooking!!
I would freeze once it cools down to room temp after the simmering stage and before the finishing/slicing. Saving the finishing/slicing for after it is _throughly_ thawed and when you're ready to serve. With that said, however, I've never tried finishing/cutting before freezing so it may work! If you try that, let me know how it goes. My guess is that the finish might lose its color/luster. If works, you might have found an even more efficient way to get this ready for a group meal! You could always let the slices thaw in the fridge for a week or so, and then get them warm in the oven when you're ready to serve.
Since ovens use dry heat and this is supposed to be juicy and succulent roast, you will want to make sure that there is a lot of humidity in the oven to avoid drying out the slices. Maybe try using a bain-marie in the oven and cover the slices with a sheet of foil on (maybe saved from the par-baking stage!) to help them not become super dry and retain their juicy-ness.
Something else to consider: One side benefit of the finishing stage right before serving is that it makes your kitchen smell AMAZING due to the herbs and creates a nice "x-factor" for those that you're serving it to. Whatever you do, good luck and if you try this, let me know how it goes!
@@BoldFlavorVegan your tips are so interesting! You’re absolutely right about the final effect of finishing it right before serving. I’ll have to decide which path to choose, but I’ll update you either way! Thanks so much for your help!
@@MelinaBadGuy46 I'm so glad you find them helpful. Can't wait to hear the results!
Where is the list of ingredients? And what was in the dry bole? Thank you
Hi - there is a link to the full recipe in the description.
Seriously considering to try this for christmas eve. Where can i get that other msg powder?
It's totally optional, but you can get it here: amzn.to/3CloF8n
If you get some you can also use it to make "umami salt" by mixing roughly 90 grams of kosher salt, 7 grams of MSG, and 3 grams of Inosinate and Guanylate powder. I make a bunch up at once (what I wrote can easily be doubled) and use it as my normal salt except on popcorn, where I'd normally use flakey salt, and where you'd use a lot of salt like pasta water.
Is the book Seitan and beyond book all plant based/vegan
It is all vegan to my knowledge!
I cannot get disodium inosinate or/and disodium guanylate, at least not without paying an extortionate amount on post. Is there anything I can use as a substitute? Thanks.
You can just leave it out. It’s totally optional. If you want you can add more MSG or salt.
@@BoldFlavorVegan Great. Thanks
What about the 86 eats recipe makes better deli slices? 🤔
I haven’t made that recipe, but my guess is that it is firmer? Shot in the dark.
Does this still require the 2hr rest after removing from broth or can I move straight to the pan
You'll want to rest it prior to the finishing. The glaze will lose its look if you store it after the last step. I hope that helps!
So what are you gonna make for christmas eve? Id love hear about it all, the main, the sides, dessert and everything!
Hey Filip! Believe it or not, I haven't even started menu planning yet. I'll have to post a pic here when I make it all. How about you? Could use some ideas to get me started.
wowzas
Thanks! We make this every Thanksgiving.
Hi there! This looks amazing! I see all purpose flour in the gentle chef’s recipe, do you use gluten+flour or just gluten? Thanks!!
Thanks! I used vital wheat gluten + all purpose. It's such a good recipe.
@@BoldFlavorVegan thanks! I tried it, it is now resting in the fridge and looks very promising! (I also sent you a fb message for another tip, sorry to bother!)
@@MelinaBadGuy46 You are NEVER a bother. I appreciate your questions so much! If you have them, others may too, and we can all work together here to help each other out.
Is it okay to skip the refrigeration step?
I've never tried it right after cooking, but I bet it would still be good. However, try and rest it for as long as possible before eating if you're in a time crunch. If you skip that step, let us know how it goes!
But you never gave the dry ingredients!?😮😢
The fully recipe is linked in the description. :)
why is it so important to dry the tofu so thoroughly . . . when you then turn around and add water?
The idea is to control the total amount of hydration going into making the dough. However, since making this video, I've realized that the brand I use, "House" firm, it doesn't contain that much liquid so I no longer press unless I'm using an unfamiliar brand.
subs aMAZING
Does this actually taste good?
Presses tofu for an hour, makes a huge deal out of it, then proceeds to add 2 cups of water and blends the whole thing up.
Couldn't you just add a spritz less water?
The water that firm tofu is packaged in has a bunch of dissolved calcium in it. I expect it would impart a slightly bitter, minerally flavor, and likely have an effect on how well the MSG, DSG, and DSI can impart an umami flavor. High calcium concentration is also known to tighten up gluten, which would probably make this recipe less tender and more rubbery.
@@luke_fabis sure, but the few drops from inside the tofu won't matter.
@@robertsteinberger Maybe, but he's not pressing it very hard or for very long either. It seems like it's a matter of getting it dry enough and not pressed down into a chewy, cheese-like mass.
Haha I had the same thought about pressing the tofu and then blending with liquid. Might be a way of better controlling the liquid amount in the recipe 🤔
What did the stock have in it?
Can I skip the vital what gluten ?
Unfortunately, no.
I don't understand why you press the tofu and the add water to the blender where you've just put the pressed tofu...
It’s just to control the total amount of water going in. Hard to know what tofu people are using and the hydration within that tofu. Easier to press it out and add the amount you want in.
too complicated give me a replicator buddy GESARA!!!!!!!!!!!!!!!!!!!!
The biggest clickbait ever
No to gluten.
Meat eaters love it? Did you ask all meat eaters becsuse sure didn't ask me. And it's bit "vegan turkey" it's roast tofu. Maybe meat eaters should start feeding vegans steak because the cow was vegan.
Dear ehsan... Not sure why you watched this?
He was probably bored with beating his meat
I'm eating a real turkey like a butter ball one. Good luck with your liquid turkey hehe 😂
I don't eat meat however i.don't eat that fake vegan meat either yall don't what that is looks gross