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@@J91383 but you step on insects everyday and drink fish home

it's not bad for you unless you suffer under celiac disease

It's gluten. Can you not read??

@@rajeshnd it says kebab MEAT can you not read?

​@@EhsanMusic which part of "Plant based" do you not understand? 😂 Please learn to read and come back in a few years.

@@rajeshnd what part of meat do you not understand

well a vegan meat kebab will be hard to do 😅

@@Reportforfeed yeah so why does it say meat when it's just flour and water with some spices 🤢🤮 My god people eat anything these days

@@LailaQ It's fake meat, to not hurt an animal and still keeping a similar taste.

​@@LailaQ better than killing animals to eat them. What will you eat next, your children?

For how long we can keep store it ?

In pastas sauces and any recipe that needs heavy cream. This can also work as a salad dressing.

​@@fashionlifestylebeautytips3832probably a few days at most in the fridge. Watch for signs of changes in color, texture or smell to know if it's gone bad or not.

The time differ between the types of legumes. There is a link in the description that will give you the information. 20 minutes is usually an adequate time but the harder ones like chickpea’s and split peas, you would benefit from a 24 hour soak. 💚

First wash the lentils in tap water by using hands to remove maximum dust or pesticide from it. Then you can either soak it in water for few hours or overnight. But not really needed for small grained lentils. Generally its recommended for chickpeas (chhole) and red kidney beans (rajmah) because its very difficult to cook them from dry state directly. Its also removes the toxins inside them.

Yup , well spotted! We have fur babies and they love to add a bit of seasoning to everything! It’s a good job we are not a restaurant! Glad you think it is amazing 😻

We are so glad you like this recipe! You should try it on pizza or in a sandwich! Thanks so much for letting us know about your experience with this! We are over the moon! 🥰😍

@@GetPlantBased I make homemade sub sandwiches and have tried this in them, it is fantastic.

​@@GetPlantBasedOh! That's veg pepperoni pizza. You need to use some red coloured water to gluten while kneading it to dough. I would recommend washed flour method if you want to keep it soft.

Hello. So glad you enjoy the flavours! Gritty… hmmm are you using garlic power garlic granules? They could be many reasons as to why it’s gritty. We trialled this recipe with many versions over two years. Problems that we came up with was, sometimes the water was too hot and sometimes the water was too cold. Sometimes spice mixes can have different consistencies. (Cumin not ground fine enough)

I had the same problem, my dough wasn't so flex as presented here. Pieces were falling apart.

You could try adding the spices into boiling water which may help some to dissolve and then allow that water to cool down and then add the miso paste etc

I have several years of experience in seitan making and have seen that many a times spices or any powder which we mix to the gluten ball turn out to be gritty. That happens when the spices form lump and needs time for hydration. My suggestion is to pour water generously to uniformly mixed gluten and spice flour. Keep it that way for some time and either use little more gluten or all purpose flour to form a ball. At the same time you have to knead the ball as much as possible. You dont have to use excess flour or gluten otherwise the gluten ball would be hard and not stretchy enough. The main thing is you need to give it more time, never make seitan in hurry.

Hi there. Thanks for watching! We always steam our seitan but we have seen other people boil it in water with a little soy sauce added to it. We are not sure how it would come out though. you could maybe try and make it in the oven too (ban Marie style)

Yeah you can broil it with a nice broth. Probs about 30mins one side at 190c, flip it and rub the broth about then another 25-35mins. It'd work for sure.

Hey there. It’s all up to you. You can have it just like that, cold as a snack or warm it through in the oven for a few minutes or a quick flash fry in a pan on the stove top 😎 it’s great as a pizza topping too 😍

If you're gonna be pedantic you could at least be correct. Salt is not a spice. And also, three flavourings according to who? You? I think you'll find there are many different takes from various people on what /should/ be in a kebab. So piss off with your shite faux elitism

But gluten is bland in taste, so you need to give it flavour by using aromatic spices. Real meat already has its own flavour so you need lesser spices in it.

@@Dave_en black and white pepper powder and cumin powder are the only flavours of kebab, no other spice in the world is going to give you the taste of lamb shoulder, which due to the low cost of ingredients isn't particularly obvious in taste in the final product anyway.

​@@madcommodoreyou need to flavor the seitan to have the meat flavor, then you can add extra cumin and ground pepper if you want. This is a great recipe

Stop wasting people's time with such useless comments. More spices are always better.

Its a vegan recipe...

If you marinate with tandoori slurry then it would be even better. Air fry it and then pour molten butter over it. Lastly pour some fresh cream and churn it with ladle in large bowl. The seitan would be much juicier and tastier than before. Its so tasty that my son can forgo chicken for it. I fear to mention the word "chaap" infront of him. He would scream "Mujhe abhi chahiye, abhi-abhi-abhi!!!".😂😂😂

Hi there. Thanks for getting in touch. Bring the pan to the boil and then reduce the heat just to a simmer medium low. It just depends on your appliance really you want the water to be gently simmering. Hope this is helpful 🙂

@@GetPlantBased Alright, thank you very much!

I tried this recipe yesterday and after 18 hours in the fridge the seitan wasn't spongy anymore, but still soft. Not in a state where I could cut it with a peeler. It might've been due to me using rapeseed oil instead of coconut. I will put it in the oven at 350F to see if that alleviates that problem.

@@K-MHamm Hello Kevin. A late response (we have been testing in order to give you our thoughts) ok we did 2 batches cooked at the same time and we used cold pressed rapeseed oil instead of coconut oil. One batch we tried using hot water (40’C) and the other we used cold water straight out the tap. We found that the one using not water was a tougher consistency that was easier to peel. The other using the cold water required a bit more kneading and was much softer and not at all good to peel. So advice would be to make sure the water is hot and try to keep the seitan long rather than round when steaming. We also tested the seitan in different shapes, round or cucumber shaped. The outcome was that keeping it more in the shape of a cucumber or sausage makes it better for shaving/peeling 🙂 we hope this has been helpful!

@@GetPlantBased Thank you so much for the detailed testing! I will keep this in mind when I'm making this recipe next time.