I dont get the vegans though, that try to replicate every single meat product though. Whats the point of being vegan like so? Especially if u became one for moral reasons.
Hey Sauce Stache, always thought about making a tuna replacement out of jackfruit? The texture looks almost identical to tuna and I think it has the same bite as tuna as well.
I just made this recipe. I made a few slight changes like adding a little of my homemade rub (I don't eat any sugar which is in the rub you suggest) the jackfruit before forming it. And, I didn't have the butter or the chick-un flavoring you suggested so I used the vegan butter and my own vegan seasoning. It turned out great! I gave a drumstick to a stanch meat-eater and he was completely blown away! Thanks for sharing this recipe! I'm going to buy your book!
Those look really really good. They actually look very flavorful. I was gonna skip the lemongrass stick, but since Monica said it added a seasoning I’m kinda excited now.
I made these today. They are "Really Good". I made some tenders too which will most likely end up fried, sliced and added on top of a Ramen. Amazing job!
Is it possible to get an ingredient list in the description of your videos? I only ask because not all of your videos have recipes on your website it looks like, and I'd like to try to make these!
I need to try this recipe. I found I don't care for the texture of jackfruit that much. But maybe this technique might change my mind. On my channel, I used sliced oyster mushrooms and rice paper for my buffalo wings. The taste was really nice. 😊
7:50 I must say, their spice blends sound absolutely amazing! I love unique their unique combinations and the care of choosing ingredients from specific parts of the world!
This recipe is incredible, easy to follow and the prep work isn't too time consuming. I made them vegan wings last night for dinner and was surprised how good it came out. The rice paper skin came out so well that I'm excited to try it with other recipes.
Enjoyed making these wings a few times. Last time I tweaked the jackfruit prep a little to try and get more chicken flavour into the jackfruit. Cooked it in stock. Dehydrated it. Then cooked it in stock again. Used a jerk rub and served them with veg curry and lemon, coriander quinoa.
I just made these for my wife and myself. They turned out great! We bought your book as a written reference for the chickun recipe and watched your video for technique tips. I used a Jamaican jerk seasoning I had in the pantry but other than that I followed the recipe.
So I noticed with the tablespoon of the Pea Protein Powder in the video that you didnt level the amount but that it was heaping. Would you say thats typical for how you do measurements? Or was that unique to this video? Thanks!
I think he always stated about his vegan chicken bouillon because I bet people will accuse him using non-vegan one 😂 that is a pain to tell people EVERYTIME bout it
Sauce, I made these today and they were incredible! The taste, look and texture was amazing. I thought the Worlds Fair Spice was too salty for my liking. Next time I'll try a traditional wing sauce or a Memphis rub. Regardless, this recipe is a must try! You will be amazed!
update: tried exact recipe and omg *chefs kiss* I made buffalo hot wing but I think anything would work! even better if you make a marinade for the fruit, doing teriyaki next🥰
I had to come back because my family is impressed with this recipe now! I feel like I'm talking a lot, but this was freaking good! The texture was spot on! Maybe I could do with a wee bit more flavor for the jackfruit, but it was perfect 👌. Has me thinking maybe use this idea for teriyaki chicken. Thank you😋👍✌
These wings are great! Beware putting wet wings straight on a plate into the freezer without a buffer. My wings were frozen to the plate and a pain to separate. Also, putting hot butter on a frozen wing freezes the butter. I had to improvise to alleviate these issues. 1. Consider wax paper for the freezer plate. 2. Try waiting 10 min at room temp before tossing them in butter, or tossing them w butter in a hot pan.
Avant Gard has issues with other vegan channels trying to be creative. He truly sees himself as the one &' only' best vegan chef and after he was rude to a subscriber I unsubscribed from his channel
Just a thought, no idea if it'd work though. For vegan buffalo wings, could you put something in there as a placeholder and then use small pieces of celery as the bone? Especially since celery is already complimentary to buffalo wings.
Sadly that's one huge misconception people have about going vegetarian or vegan. Almost anything can be "veg"-anized which is actually pretty cool, yet super sad at the same time because it shows you how we don't really need to rely on animal products all that much but the industry and people refuse to acknowledge it and refuse to change
Hey quick question. Could you use seitan flour instead of methyl cellulose? I don't have it and my grandma also seems to not really tolerate methyl cellulose?
I watch your videos even though I have no intention of making it as I’ve no interest in vegan cooking. But I will be visiting a vegan restaurant to try some of this eventually.
I keep dropping hints (truthfully, outspoken requests!) for Mark to do the same thing with corned beef! 😋🙏 On the meantime. I guess we will have to console ourselves munching on these awesome vegan spice rub chickuns! 😂🍗...
I'm going to make these, just because I can't quite imagine they taste THAT real - but I'm veggie so long I wouldn't remember. I'll film the other half tasting them, he only gave up meat a year ago
My family has a tradition of meat pies for Christmas made from cooked chicken and pork cooked inside of a biscuit crust. Am thinking this jackfruit might be a replacement for the meat.
Good video, I tried a similar recipe before, no methyl-cellulose and they kind of fell apart. I will retry with methyl-cellulose and adding protein powder. I used Raw Sugar Cane Swizzle Sticks instead of lemon grass and that worked well but unlike you I added them after baking or frying.
You are using the can opener wrong. Turn it side ways on top and it opens the can smooth with no sharp edges. Then the top can be used as a cover if needed.
Its funny that im man who cant live without his steaks but this channel have got me more and more into vegetable foods 😁(not gonna be vegan i cant do it but respect for them who are)😊✌️
For over 20 years I said “I can’t ever be vegan because I love chicken sooo much”. Been whole food vegan now for over a year after learning just how bad animal products are for our bodies and animal agriculture is for the planet. Anyone can make the change they just have to have a strong enough reason for making the change.
I know you said don't substitute the cellulose.. but I'm just curious.. (for the sake of science) if agar would work? I have lots of it for making vegan cheese so it would be nice to find a secondary use for it.
Hey Sauce Stache, I am not vegan but I really appreciate your recipes. I believe bruising the lemongrass or maybe just making some incisions where the 'meat' will be wrapped could make the lemongrass flavor come out more. Also not too much since lemongrass can sometimes be overpowering. Keep up the good work.
I'd love to see a video testing out the different dyes for a steak/red meat seitan: -food colouring -red yeast rice -beet and beet powder -hibiscus tea or elderberry juice -tomato -red wine
Ok once I can get to the store in the next week I'm getting the stuff/ ordering it to make these. This looks so freaking good. These are the best looking ones you've ever done!
Hey guy Awesome recipes🌱 All throughout the channel! I was wondering if you would consider trying to replace methylcellulose with citrus fibre and giving your take on the outcome? The later is more naturally derived and not synthetic like MC is.
Wow dude these look insane! Not going to lie I often watch your videos but the ingredient list is somethings too crazy for me and it gets expensive. However, these look so good and it seems soo doable! Do you reckon I could do like a franks buffalo version? Still trying to find the best alternative for that
I'm going to make these. Where can I snag the cellulose from? And how cool is that air fryer! can we get the deets?! Keep inspiring vegans like myself we appreciate your content!
There's a good quality brand called Modernist Pantry that sells it under the label "Methylcellulose HV." You can buy it on their website or on Amazon. There are other brands that sell it, too, but the quality can vary.
Have you tried using potato flakes in seitan yet? People were talking about it in the seitan appreciation fb group so I tried it out and it's delicious!
I really would want you to make a video about making miso/tamari or soy sauce, i think it's a fundamental ingredient and making it at home would be nice and cost effective, i also like a lot your style so i definitely would watch it
I love the throw down!!!! Cant wait to hear their taste bud reviews!!! Great job! My Giant grocery is playing games with the low quantity of jackfruit they get in which is always out so I have a scavenger hunt to get it but I'm on it these look bangin!!!
If you have an asian grocery in your area they (usually) carry the canned jackfruit (in brine). Also jackfruit can be ordered online. Here's to good luck in your search! 😋🤞
I know you literally said, don't sub the methylcellulose but I just really don't like the nature of the ingredient. I guess I could test it, or just concede that it wont be as meat like, these are the options for my brain. Thanks for all the energy and wizardry.
These look AMAZING! But i am still wondering tho how the rice paper skin compares to the soy curd skin?? I didn’t really get the full scope on how they compare and if one is better than the other. I need to know this kind of stuff!😛
Mark has done soy curd skin before, but it would be great to see him do today's spice rub 'compare and constrast' with both of his vegan chickun types of recipes. I'd really like to see that! Mark's 🤓- (Soyskin)🍗? or (rice paper)🍗?... Let the games begin!! 😂😋
If you ever get the chance try the Naturli Spreadable or Naturli Vegan Block butters. Both are Danish-style butters, one for spreading and the second more cooking-oriented. It's amazing!
It’s nice to see a vegan youtuber who isn’t, like, allergic to flavor. So many vegans I’ve watched just barely season their food.
So true
One of the reasons vegan food has a bad reputation...
That and because of some of the people surrounding veganism (Vegan Gains, That Vegan Teacher)
I dont get the vegans though, that try to replicate every single meat product though.
Whats the point of being vegan like so? Especially if u became one for moral reasons.
@@КириллКалейс-ъ6ч what don’t you get
Hey Sauce Stache, always thought about making a tuna replacement out of jackfruit? The texture looks almost identical to tuna and I think it has the same bite as tuna as well.
Jackfruit could make a great tuna!!! I need to make a video out of it!!
Another way I’ve seen is using shredded carrots that have been juiced!
I think it's safe to say that there is 100% less mercury in jack fruit than there is in tuna.
Tuna has a soft flaky texture though, no chew so I don’t think jackfruit is the answer there, I think imitation fish is still in the far future
@@johnsaysoff1561 what about banana blossoms? Or twice frozen water packed tofu?
I just made this recipe. I made a few slight changes like adding a little of my homemade rub (I don't eat any sugar which is in the rub you suggest) the jackfruit before forming it. And, I didn't have the butter or the chick-un flavoring you suggested so I used the vegan butter and my own vegan seasoning. It turned out great! I gave a drumstick to a stanch meat-eater and he was completely blown away! Thanks for sharing this recipe! I'm going to buy your book!
IM ON IT!!!!
Looking forward to seeing that video! 😄
Omg I'm so happy to see you here!! 😍💚
Can't wait to see your take on this!
Those look really really good. They actually look very flavorful. I was gonna skip the lemongrass stick, but since Monica said it added a seasoning I’m kinda excited now.
So good!!! they are WILD I hope everyone tries these!!!
I can't wait to make these! I just found rice paper in my pantry; super excited!
9:51 they look incredible!!!
THANK You!!!!!!!!
Thankyou for introducing me to this amazing channel!
nice
Monica is the luckiest wife in the world, she's got to eat phenomenal food every week basically lol
I think that every single video lol
Phenomenal?
@@ChadtinoJohn You need a dictionary?
@@ViralShorties yeah I think I need to check what phenomenal actually means.. Cause I guess I was wrong
I made these today. They are "Really Good". I made some tenders too which will most likely end up fried, sliced and added on top of a Ramen. Amazing job!
Wow, they look amazing, I gotta try this!
Hahah I commented before you gave me a shout out haha, I'll definitely try it as is!
A wild Burger Dude appears!
She couldn't stop eating them!!! I am so making this!!! They looked so appetizing!!!
They are so good!!! Thank you!!!
Is it possible to get an ingredient list in the description of your videos? I only ask because not all of your videos have recipes on your website it looks like, and I'd like to try to make these!
I need to try this recipe.
I found I don't care for the texture of jackfruit that much. But maybe this technique might change my mind.
On my channel, I used sliced oyster mushrooms and rice paper for my buffalo wings. The taste was really nice. 😊
I legit thought he strained the jackfruit then mixed it back in again 😂
Me too, both the bowls looked the same.
that editing right lol
7:50 I must say, their spice blends sound absolutely amazing! I love unique their unique combinations and the care of choosing ingredients from specific parts of the world!
This recipe is incredible, easy to follow and the prep work isn't too time consuming. I made them vegan wings last night for dinner and was surprised how good it came out. The rice paper skin came out so well that I'm excited to try it with other recipes.
Enjoyed making these wings a few times. Last time I tweaked the jackfruit prep a little to try and get more chicken flavour into the jackfruit. Cooked it in stock. Dehydrated it. Then cooked it in stock again. Used a jerk rub and served them with veg curry and lemon, coriander quinoa.
I'm not Vegan but I can appreciate a good cook and that's why I love your channel!
I like that you get right to the point. I’m not vegan and I don’t usually eat vegan foods, this stuff always looks delicious.
I just made these for my wife and myself. They turned out great! We bought your book as a written reference for the chickun recipe and watched your video for technique tips. I used a Jamaican jerk seasoning I had in the pantry but other than that I followed the recipe.
Vegan chicken drumsticks/wings are actually my favorite vegan “junk food” out there 🙌🏽
So good right!!!!! I hope you try these!! You'll lose it!!
So I noticed with the tablespoon of the Pea Protein Powder in the video that you didnt level the amount but that it was heaping. Would you say thats typical for how you do measurements? Or was that unique to this video? Thanks!
Its fairly typical
lofty Tablespoons ;-)
Here for you!!!! That’s jacked!! Using lemongrass is a great idea- at a restaurant I love going too they use sugar cane.
I used sugar cane for a while!!! It comes out so good! I just found that lemon grass is easier to find for me.. but either work!
By far the most interesting vegan chef on TH-cam
I think he always stated about his vegan chicken bouillon because I bet people will accuse him using non-vegan one 😂 that is a pain to tell people EVERYTIME bout it
Yup!!! I need to try it!
I love 95% of everything on this channel. The only way to achieve 100% is to bring back the red kitchen please.
Sauce, I made these today and they were incredible! The taste, look and texture was amazing. I thought the Worlds Fair Spice was too salty for my liking. Next time I'll try a traditional wing sauce or a Memphis rub. Regardless, this recipe is a must try! You will be amazed!
I'm going to have my high school cooking class make these.... Thank you!
I love that you could even make a bunch and freeze them, so easy
update: tried exact recipe and omg *chefs kiss* I made buffalo hot wing but I think anything would work! even better if you make a marinade for the fruit, doing teriyaki next🥰
man im so happy i found this channel such awesome content, also love your personality, you are your wife are awesome
Thanks so much!!
I had to come back because my family is impressed with this recipe now! I feel like I'm talking a lot, but this was freaking good! The texture was spot on! Maybe I could do with a wee bit more flavor for the jackfruit, but it was perfect 👌. Has me thinking maybe use this idea for teriyaki chicken. Thank you😋👍✌
These wings are great! Beware putting wet wings straight on a plate into the freezer without a buffer. My wings were frozen to the plate and a pain to separate. Also, putting hot butter on a frozen wing freezes the butter. I had to improvise to alleviate these issues. 1. Consider wax paper for the freezer plate. 2. Try waiting 10 min at room temp before tossing them in butter, or tossing them w butter in a hot pan.
I would love to see Merle make these! This looks awesome. 🤤
Yes that looks just. wildly. realistic I want her to do it on Goodful!!!
Avant Gard has issues with other vegan channels trying to be creative. He truly sees himself as the one &' only' best vegan chef and after he was rude to a subscriber I unsubscribed from his channel
I 100% agree but can I ask you what it was he said and what was it on?
Really? Wouldn't have expected that from him
I watch a few of those vegan chefs you specifically mentioned, and I'd love to see them try your recipe!
Just a thought, no idea if it'd work though. For vegan buffalo wings, could you put something in there as a placeholder and then use small pieces of celery as the bone? Especially since celery is already complimentary to buffalo wings.
Woww you can literally make anything vegan. I didn't even know so many vegan foods were available. U r really amazing. Love your channel. ❤❤👍
Sadly that's one huge misconception people have about going vegetarian or vegan. Almost anything can be "veg"-anized which is actually pretty cool, yet super sad at the same time because it shows you how we don't really need to rely on animal products all that much but the industry and people refuse to acknowledge it and refuse to change
I'm not a vegan but I love your channel and I think I'm gonna try this ty
On my to-do list.
You are a very good man!! Thank you and your wife for helping people enjoy vegan meat💖
Just saw you on livekindly! Might have to call you the king of vegan chicken from now on!! 🌱
hahahah awwww!!! thanks Natalie!!
Hey quick question.
Could you use seitan flour instead of methyl cellulose?
I don't have it and my grandma also seems to not really tolerate methyl cellulose?
I watch your videos even though I have no intention of making it as I’ve no interest in vegan cooking. But I will be visiting a vegan restaurant to try some of this eventually.
HAHAHAHAHAH
What are your thoughts on trying this with dehydrated jack fruit?? Do you think the texture would be more pulley?
MAKE A SEITAN CORNED BEEF ROAST. Thank you for the free content.
I keep dropping hints (truthfully, outspoken requests!) for Mark to do the same thing with corned beef! 😋🙏
On the meantime. I guess we will have to console ourselves munching on these awesome vegan spice rub chickuns! 😂🍗...
corned meat / lunch meats are easy to mimic; they cant get any simpler
9:54 they look so real! I'm speechless! 😋😱
I can't find Methyl Cellulose anywhere. What can I use to replace it until I find some ?
Thank you for all your videos
I'm going to make these, just because I can't quite imagine they taste THAT real - but I'm veggie so long I wouldn't remember. I'll film the other half tasting them, he only gave up meat a year ago
It's so good when you have a recent vegan to help give you a meat-based perspective... Here's to your other half's feedback! 😋🍗
My family has a tradition of meat pies for Christmas made from cooked chicken and pork cooked inside of a biscuit crust. Am thinking this jackfruit might be a replacement for the meat.
Good video, I tried a similar recipe before, no methyl-cellulose and they kind of fell apart. I will retry with methyl-cellulose and adding protein powder. I used Raw Sugar Cane Swizzle Sticks instead of lemon grass and that worked well but unlike you I added them after baking or frying.
I’m thinking tweak this for buffalo wings!
keep thinking
You are using the can opener wrong. Turn it side ways on top and it opens the can smooth with no sharp edges. Then the top can be used as a cover if needed.
I think you could make tuna from the young jackfruit 😊, like one of those canned tuna where its in strands
YES EDGY VEG DO IT!!!!
You’ve outdone yourself sirstache. Well done!
Gotta try deep frying those. The rice paper skins would come out of the fryer with a amazing texture.
Another great video. Is it possible to use Just Egg or another egg replacer instead of methyl cellulose?
I want to make this!!! It looks simple and delicious!🤤
You should! ITS Sooo good!!!
I love that The Spice House sponsored this! Very proud Chicagoan over here!
Its funny that im man who cant live without his steaks but this channel have got me more and more into vegetable foods 😁(not gonna be vegan i cant do it but respect for them who are)😊✌️
Honestly that is what pretty much all vegans said before they became vegan, think about it 😊
For over 20 years I said “I can’t ever be vegan because I love chicken sooo much”. Been whole food vegan now for over a year after learning just how bad animal products are for our bodies and animal agriculture is for the planet. Anyone can make the change they just have to have a strong enough reason for making the change.
Just made this. SO SO SO YUM.
You can scape the remaining butter mixture into a container and keep it for another use. It would be lovely tossed with some boiled potatoes.
I know you said don't substitute the cellulose.. but I'm just curious.. (for the sake of science) if agar would work? I have lots of it for making vegan cheese so it would be nice to find a secondary use for it.
Hey Sauce Stache, I am not vegan but I really appreciate your recipes. I believe bruising the lemongrass or maybe just making some incisions where the 'meat' will be wrapped could make the lemongrass flavor come out more. Also not too much since lemongrass can sometimes be overpowering. Keep up the good work.
I'd love to see a video testing out the different dyes for a steak/red meat seitan:
-food colouring
-red yeast rice
-beet and beet powder
-hibiscus tea or elderberry juice
-tomato
-red wine
Ok once I can get to the store in the next week I'm getting the stuff/ ordering it to make these. This looks so freaking good. These are the best looking ones you've ever done!
Ooooh HECK YES I'm making this tonight. Thank you for sharing
You're going to enjoy it!!!!
How did they come out?
Came out very good. Used my air fryer very crunchy
I'm not vegan, nor can I fathom life without chicken, pork, or beef, but these videos are fascinating. It's like food chemistry.
I love the taste tests with Monica!!!
Hey guy
Awesome recipes🌱 All throughout the channel!
I was wondering if you would consider trying to replace methylcellulose with citrus fibre and giving your take on the outcome? The later is more naturally derived and not synthetic like MC is.
How do you get rid of the tangy unripe jackfruit taste? It always stands out for me in jackfruit meat replacements.
I don’t think you can.
Good question
Boil it
Rinse it, boil it, & season it. These steps will help make the difference. Good luck! 😋
Yo I'm not vegan but I most definitely wanna try this it looks Hella good
wow congrats on the book that's awesome!
Wow dude these look insane! Not going to lie I often watch your videos but the ingredient list is somethings too crazy for me and it gets expensive. However, these look so good and it seems soo doable! Do you reckon I could do like a franks buffalo version? Still trying to find the best alternative for that
So when was the left over broth water used? Only for the rice paper?
This is awesome 👌
i love simple you make this idea seem..even tho its anything but simple.
I still have yet to try Jackfruit.. Maybe this'll be the month I do, because those really look amazing.
I'm going to make these. Where can I snag the cellulose from? And how cool is that air fryer! can we get the deets?! Keep inspiring vegans like myself we appreciate your content!
There's a good quality brand called Modernist Pantry that sells it under the label "Methylcellulose HV." You can buy it on their website or on Amazon. There are other brands that sell it, too, but the quality can vary.
Been watching for a while and I think I am going to finally try this one. Phew! Thats a dang wing dawg!
YES!!! Its sooo awesome!!
Excellent 👌🏻 Greetings from Scotland ♥️ Have a wonderful day everyone 🌻
"It's just so f... it's just so good" 😄
I just love that every time he use his vegan broth option he always need to correct people that its not made with meat.
That looks incredible. I love that you told the other TH-camrs to try it out - your recipes look LEGIT and DELICIOUS!
Where is the full recipe? This looks fantastic!
I really want to try this!!
How would you do this without an air fryer?
Have you tried using potato flakes in seitan yet? People were talking about it in the seitan appreciation fb group so I tried it out and it's delicious!
Question: As a matter of interest, how does potato flakes 🥔 work in the seitan- flavor & texture-wise? I'd really like to know. 🤔 Thanx...
I really would want you to make a video about making miso/tamari or soy sauce, i think it's a fundamental ingredient and making it at home would be nice and cost effective, i also like a lot your style so i definitely would watch it
do you know what the protein powder is necessary for? can i replace it?
Hi can we used any flour to replace Methyl Cellulose?
Can you rehydrate dried jackfruit and get similar results rather than canned jackfruit?
I love the throw down!!!! Cant wait to hear their taste bud reviews!!! Great job! My Giant grocery is playing games with the low quantity of jackfruit they get in which is always out so I have a scavenger hunt to get it but I'm on it these look bangin!!!
If you have an asian grocery in your area they (usually) carry the canned jackfruit (in brine). Also jackfruit can be ordered online. Here's to good luck in your search! 😋🤞
Another amazing recipe! Reminds me of some chickun drumsticks I had a soul food place in NYC. Yum!
Thank you so much!!!!!
Man the whole video I thought Jackfruit was another name for artichoke. I could see that work too, with the texture as well as its base flavor.
😂
I know you literally said, don't sub the methylcellulose but I just really don't like the nature of the ingredient. I guess I could test it, or just concede that it wont be as meat like, these are the options for my brain. Thanks for all the energy and wizardry.
These look fantastic, must this rice paper method!
I love meat and could never give it up but this looks pretty interesting.
love your knowledge man i wanna try this one
These look AMAZING! But i am still wondering tho how the rice paper skin compares to the soy curd skin?? I didn’t really get the full scope on how they compare and if one is better than the other. I need to know this kind of stuff!😛
Mark has done soy curd skin before, but it would be great to see him do today's spice rub 'compare and constrast' with both of his vegan chickun types of recipes. I'd really like to see that!
Mark's 🤓- (Soyskin)🍗? or (rice paper)🍗?... Let the games begin!! 😂😋
@@ridgleyhawthorne715 exactly! I know he did the soy skin a while ago and it looked epic, so im curious if this one’s better, worse, etc
If you ever get the chance try the Naturli Spreadable or Naturli Vegan Block butters. Both are Danish-style butters, one for spreading and the second more cooking-oriented. It's amazing!