3rd time making this and it never disappoints! Only tip I'd share is don't overseason the broth with salt because while it simmers it gets more salty as it reduces
This is an amazingly good seitan recipe. I have tried sooo many and I really enjoyed this. I am always trying to get more beans in my diet so I swapped 2 cans of pinto beans (mashed up) for the mashed potatoes. Loved it!!! Thank you!
my go to vegan bases are by Vogue Cuisine - their chicken style broth has considerably less sodium than Osem, no added sugar and no palm oil - i'm going to try this tomorrow and i'll see how it turns out flavor wise with this brand - thanks for your recipe and instructions
Thank you for sharing! I can have those sodium ladened broth & bouillon bases and make an IP veg scrap stock then add a bunch of Nutritional Yeast. I will check out your recommendation!! TY! Hopefully I can improve my work and make my entire family happy!
Absolutely LOVE your channel! Your videos are what I used as reference while making my own seitan. You're always so descriptive which is so important and much appreciated especially for those unfamiliar with this process of making seitan. Great videos!!!
Thank you so much for another very helpful tutorial. I am wondering if the whole simmering process would work in a ham pressure cooker. You could then let it simmer on its own, the process would not be so tedious. Maybe it's worth a try.
Hello! This recipe looks so incredible. I'm trying to make a like, vegan pork shoulder and I wanted it to have this kind of texture. Is it possible to make this recipe without splitting the dough into pieces? Could I simmer it whole for a few hours and still get the same texture?
It’s possible, anything is possible 😊 You would still have to knot it to obtain the shreds. Please watch my brisket video for instructions on how to do that.
Will be trying out this recipe this week 😁 I tried your carnitas recipe and it came out amazing! Meat eating friends loved them too and didn’t even know they were eating vegan 🌱
Thanks for the terrific recipe! Now I know pulling and knotting creates the fibers. QUESTION, I substituted White beans for the potatoes and it's not as stringy and tender as yours... But not bad. Should I have simmered longer? Can you over cook it or will it be like meat and get more tender/ fall apart? Thanks
@@yessicainfante831 I will be trying again tomorrow with potato. I made a very rich collagen roasted pork bone stock to use which I think will give it that sticky mouth feel without the fat and cholesterol. Not looking for it to be vegan only a healthier pulled pork.
Excelente recetas! Lo único que me falta es el marmite que no lo consigo donde vivo, y poultry broth/seasoning vegano, solo tengo los cubos de Maggi de vegetales para reemplazar el caldo, y no sé con qué reemplazaría el marmite :(
Thank you for using marmite. It isn’t that popular in the US. I am a African American woman who happens to love it on buttered toast. I thought the marmite would give shredded seitan a really nice beefy flavor.
Hi, thank you! I wouldn’t suggest omitting the potatoes, but you could certainly replace the milk with water. You can possibly replace the potatoes with tofu or beans ☺️
I do use my slow cooker for smaller batches as my slow cooker is on the smaller side. This was a bigger batch of seitan. I would recommend making half the recipe.
You say the cooking method is tedious, but I have to say that your version of chicken looks the best of all. I've made the "Chickwheat" version in a pressure cooker. It's okay, but kind of stiff... not juicy like real chicken. Yours, however, looks just like the real thing.
Yessica, do you prefer this vital wheat gluten method, or the wtf method better? Does the wash method take the wheaty taste out? I haven't tried the wash method yet, but I've heard it tastes more neutral and not as wheaty tasting...?
@@yessicainfante831 Thanks for responding. I love your videos and subscribed last night. 😊 I had a feeling that the washed method was going to have a better flavor. Ugh, I guess the longer and harder work might actually be worth it lol. I am going to try Sauce Stache's latest test of not kneeding it, so that will save a bit of time and effort at least.
@@Pmomma100 I have tried that already, but I can still taste the wheat taste. My bf doesn't like it either. I've been too busy to try the washed method, but I hope to soon. Or try mixing it with tofu because Sweet Earth makes these vegan chicken pieces called mindful chik'n and they have no weird taste and are made from soy protein. They are soo good and the texture is spot on. They have the closest in texture to chicken pieces and the best taste yet. I wish the pieces came bigger. They take on whatever I season them with and are my favorite! So, I want to make my own version of them so they are much cheaper lol...
@@princess3193 I understand. I need to try that brand. By the time I finish with mine, I don't really taste the wheat so strongly....what I truly wish is that this meatless industry would not be so expensive. I wouldn't mind buying the premade sub meat. It's not like their paying a huge cost to raise animals geez. I feel bad for those that have an entire family to feed. The washing method has no wheat taste. It just takes forever and what you're left with after, seems very small compared to the big ball you start with. I think I washed more of my dough away each time than actual starch lol. 🤣 It's the only reason I kept buying wheat gluten. Maybe I'll buy another bag of flour and try again. It's been years now.
@@yessicainfante831 amazing, I’ll try to use my instant pot on the slow cooker setting ! Should I then cover them entirely with water ? (Though I expect they must float ?😅) and how long would you slow cook for if I make the same size knots as you ? Thanks ! I’ve always been to intimidated to try but thanks to your video I actually might !! ❤️❤️
@@kelyrin thank you, I would recommend using a steamer basket in the slow cooker if you have one. I always get good results that way. Simmering in broth should work fine too. Let me know how it turns out 😊 I’m guessing around two hours should do it.
In your oxtail video or steak video, is any kneading required, or will my food processor do all kneading required? Nvm its in your other video :th-cam.com/video/6C9TS1SeM9k/w-d-xo.html🤗
this looks great, I will try and slow cook it after in the oven rather than keeping an eye on it, and rotating it, good call on the beans also @Iwwh1967.
You should make a cook book if you haven’t already. Sort of a beginners guide to making seitan.
3rd time making this and it never disappoints! Only tip I'd share is don't overseason the broth with salt because while it simmers it gets more salty as it reduces
Beautiful!! And you answered a question that I had about Seitan, that if you boil it at a high heat, it becomes spongy. Thank you!
You are so welcome!
This is an amazingly good seitan recipe. I have tried sooo many and I really enjoyed this. I am always trying to get more beans in my diet so I swapped 2 cans of pinto beans (mashed up) for the mashed potatoes. Loved it!!! Thank you!
Thanks for your feedback! That’s great that you used beans as a replacement. Beans work great too. My last beefy shreds recipe call for beans 😊
Out of all the recipes I've tried, this one was just superb! It came out perfectly and tasted amazing!
Great to hear!
Such a great recipe! Made this for a bbq bash last month and making them again today to put in our vegan pot pie! Thank you for sharing!
my go to vegan bases are by Vogue Cuisine - their chicken style broth has considerably less sodium than Osem, no added sugar and no palm oil - i'm going to try this tomorrow and i'll see how it turns out flavor wise with this brand - thanks for your recipe and instructions
Thank you for sharing! I can have those sodium ladened broth & bouillon bases and make an IP veg scrap stock then add a bunch of Nutritional Yeast. I will check out your recommendation!! TY!
Hopefully I can improve my work and make my entire family happy!
awesome! i saw i version with potato flakes a while ago, but my local stores only have instant mash with dairy products, so this is perfect for me!
Looks amazing thankyou for recipe
Absolutely LOVE your channel! Your videos are what I used as reference while making my own seitan. You're always so descriptive which is so important and much appreciated especially for those unfamiliar with this process of making seitan. Great videos!!!
Thank you so much. I’m glad my recipe videos are of help to you 😊🙏🏻
Amazing recepie
Your recipes are really the best on here..
MASHED POTATOES?!! you blow my mind every time!!!
I so appreciate your videos!
Thank you 😊
Hi such and amazing recipe, can I use almond milk instead of soy?
Yes you can!
Ein sehr schönes Rezept!!! Vielen dank dafür 😁😁 Ich habe es danach in Biersauce noch eine Stunde geschmort, sehr lecker 😋
Love your recipes
Thank you so much for another very helpful tutorial. I am wondering if the whole simmering process would work in a ham pressure cooker. You could then let it simmer on its own, the process would not be so tedious. Maybe it's worth a try.
You’re welcome! I’ve use my slow cooker in the past and it works well. This was a bigger batch that my slow cooker was too small for.
Hello! This recipe looks so incredible. I'm trying to make a like, vegan pork shoulder and I wanted it to have this kind of texture. Is it possible to make this recipe without splitting the dough into pieces? Could I simmer it whole for a few hours and still get the same texture?
It’s possible, anything is possible 😊 You would still have to knot it to obtain the shreds. Please watch my brisket video for instructions on how to do that.
Amg sarp its yummy maam
I cant see the actual recipe, just started boiling the potatoes so would be really grateful to see the ingredients list please. Thanks so much!
The ingredients a listed in the description box. Just click the little arrow on the right side under the video.
@@yessicainfante831 I found it, thanks so much. I made it today and we've eaten it tonight, the whole family loved it. Thank you so much!! Xx
Will be trying out this recipe this week 😁 I tried your carnitas recipe and it came out amazing! Meat eating friends loved them too and didn’t even know they were eating vegan 🌱
Wow! I can't wait to make it. Thank you for sharing. :)
You are so welcome!
I'm making this now, and have doubled the recipe... Wish me luck
Yummy! This recipe looks Delicious! Thank you Yessica, I will be trying this!
Definitely going to try making this.
Let me know how it turns out for you 😊
@@yessicainfante831Okay, I will. It'll be my first time making seitan. I'm excited.
This is awesome, I can't wait to make it! Thank you so much for sharing, Cheers 👍
Thanks for the terrific recipe! Now I know pulling and knotting creates the fibers. QUESTION, I substituted White beans for the potatoes and it's not as stringy and tender as yours... But not bad. Should I have simmered longer? Can you over cook it or will it be like meat and get more tender/ fall apart? Thanks
Or is it because I used beans... They were the same consistency as your potatoes
The beans do give it a different texture
@@yessicainfante831 I will be trying again tomorrow with potato. I made a very rich collagen roasted pork bone stock to use which I think will give it that sticky mouth feel without the fat and cholesterol. Not looking for it to be vegan only a healthier pulled pork.
looks amazing! Thank you, Yessica, for sharing this
This looks sooo good! Definitely going to try this, thanks for the recipe! I don’t have any liquid aminos at the mo - could I use soy sauce instead?
Just keep in mind that soy sauce has more sodium. Replace with 1.5 Tbsp of soy sauce & 1.5 Tbsp of water.
@@yessicainfante831 Perfect, thank you! 💗
Excelente recetas! Lo único que me falta es el marmite que no lo consigo donde vivo, y poultry broth/seasoning vegano, solo tengo los cubos de Maggi de vegetales para reemplazar el caldo, y no sé con qué reemplazaría el marmite :(
Gracias! Simplemente no lo agregues. Te quedará delicioso aún 😊
Thank you for using marmite. It isn’t that popular in the US. I am a African American woman who happens to love it on buttered toast. I thought the marmite would give shredded seitan a really nice beefy flavor.
Yes, it really does add a nice flavor 😊
If you're in the southeast, I have found it in Publix in the International section for a better price than amazon.
@@michelesoto5919 Thank you for that.
This is the BEST vwg gluten recipe I’ve seen! Can you freeze the dough?
This is wonderful. Thank you so much! This'll be my first attempt making seitan😍. Can I make this without the potatoes and milk?
Hi, thank you! I wouldn’t suggest omitting the potatoes, but you could certainly replace the milk with water. You can possibly replace the potatoes with tofu or beans ☺️
Fabulous!!! Can I cook it on the slow cooker simmer overnight? Thanks much!!!
Yes, using the slow cooker would work. Time wise, I would say 3 hours.
@@yessicainfante831 thanks so much!!!
I've tried adding blended chickpeas but never mash potatoes I'ma try this tonight for tacos thank you
Hi. Any substitute for the liquid aminos. God bless
Low sodium soy sauce
Wow!! You’re the queen of wheat meat.
Thank you 😊
Awesome but there are no descriptions or your ingredients like you usually do. Can you add thx
It’s added now. 😊
Can this be done in the instant pot? If so method and times pls///ty so much
I’ve use a slow cooker before and it’s worked fine. Same time on the slow cooker setting.
Thanks looks delicious I should try it
Fabulous recipe! Can this be frozen successfully after cooking?
Thank you! Yes, seitan freezes well.
What about putting in a slow cooker? Saves keep attending to it for 3 + hours.
I do use my slow cooker for smaller batches as my slow cooker is on the smaller side. This was a bigger batch of seitan. I would recommend making half the recipe.
This looks amazing 😻
I've not seen a seitan recipe using potato before. What do you find it brings? Is it was a different texture? Or flavour?
Looks like pulled pork! Love your channel ❤ 💯❤😍❤
Thank you!
Tank you I will doing thatb
Hola! se podra cocinar al vapor?
Si, yo lo cocino al vapor en porciones más chicas (8-10). Por 45 minutos.
What does the potatoes do? I wish I had some potatoes but I don't.
It really helps with the texture, the VWG needs to be cut with something like tofu, potatoes, or beans. Otherwise, it is really chewy.
You say the cooking method is tedious, but I have to say that your version of chicken looks the best of all. I've made the "Chickwheat" version in a pressure cooker. It's okay, but kind of stiff... not juicy like real chicken. Yours, however, looks just like the real thing.
My dough just keeps tearing, it's not stretchy enough for me to make into knotts, is there a reason for this? 😞
What brand of VWG are you using?
I cannot find consomme or marimite anywhere!!! Any suggestions?
I order it on Amazon 😊
@@yessicainfante831 oh ok thank you. And I love your recipes.
Yessica, do you prefer this vital wheat gluten method, or the wtf method better? Does the wash method take the wheaty taste out? I haven't tried the wash method yet, but I've heard it tastes more neutral and not as wheaty tasting...?
I like that VWG is easier to work with, but I agree that washing the flour results in better flavor ( less wheat flavor).
@@yessicainfante831 Thanks for responding. I love your videos and subscribed last night. 😊 I had a feeling that the washed method was going to have a better flavor. Ugh, I guess the longer and harder work might actually be worth it lol. I am going to try Sauce Stache's latest test of not kneeding it, so that will save a bit of time and effort at least.
If you add just a tad bit, like a teaspoon of apple cider vinegar, it cuts that wheat after taste out.
@@Pmomma100 I have tried that already, but I can still taste the wheat taste. My bf doesn't like it either. I've been too busy to try the washed method, but I hope to soon. Or try mixing it with tofu because Sweet Earth makes these vegan chicken pieces called mindful chik'n and they have no weird taste and are made from soy protein. They are soo good and the texture is spot on. They have the closest in texture to chicken pieces and the best taste yet. I wish the pieces came bigger. They take on whatever I season them with and are my favorite! So, I want to make my own version of them so they are much cheaper lol...
@@princess3193 I understand. I need to try that brand. By the time I finish with mine, I don't really taste the wheat so strongly....what I truly wish is that this meatless industry would not be so expensive. I wouldn't mind buying the premade sub meat. It's not like their paying a huge cost to raise animals geez. I feel bad for those that have an entire family to feed. The washing method has no wheat taste. It just takes forever and what you're left with after, seems very small compared to the big ball you start with. I think I washed more of my dough away each time than actual starch lol. 🤣 It's the only reason I kept buying wheat gluten. Maybe I'll buy another bag of flour and try again. It's been years now.
How do you freeze it? Before or after cooking?
Thank you for this video. Your shreds looked great
Yesssssssssss thank youuu
Do you have to use soy milk? Can you suggest a substitute?
Any plant based milk should work.
@@yessicainfante831 thank you
Is that a cup of vital wheat gluten please? Thanks
I used 3 cups of vital wheat gluten flour in this recipe.
Can it be made without the soy milk?
Yes, add whatever milk you’d like 😊
Great video, I can't wait to try the recipe. Do you think it would be possible to simmer the seitan on low in a slow cooker?
Yes, I’ve done it before.
@@yessicainfante831 amazing, I’ll try to use my instant pot on the slow cooker setting ! Should I then cover them entirely with water ? (Though I expect they must float ?😅) and how long would you slow cook for if I make the same size knots as you ? Thanks ! I’ve always been to intimidated to try but thanks to your video I actually might !! ❤️❤️
@@kelyrin thank you, I would recommend using a steamer basket in the slow cooker if you have one. I always get good results that way. Simmering in broth should work fine too. Let me know how it turns out 😊 I’m guessing around two hours should do it.
What is your favorite method. The wash method or the vital wheat gluten?
Washed flour method is still my favorite! 😊
I tried the version using instant potato. It was very slimey. Is this the same?
No this was not slimy
Did you rest it overnight in the refrigerator?
It’s really not necessary 😊
How long should I steam this?
I would recommend making smaller portions (8 smaller portions) and steaming it for at least 45 minutes to 1 hour.
I just made it. It turned out too wet. I followed all the measurements exactly.
Your dough was too wet? Do keep in mind that different flours absorb liquids differently.
Mmm I'm not so sure, but that chicken bouillon isn't vegan. It actually is make from Chicken.
There’s vegan options.
Can we skip the yeast?
I think you can, I haven’t tried it without it. I would suggest adding 1/2 cup more of mashed potatoes.
In your oxtail video or steak video, is any kneading required, or will my food processor do all kneading required? Nvm its in your other video :th-cam.com/video/6C9TS1SeM9k/w-d-xo.html🤗
this looks great, I will try and slow cook it after in the oven rather than keeping an eye on it, and rotating it, good call on the beans also @Iwwh1967.