I am more of a traditional homecook. I do seitan myself and shopping for sodium alginate and calcium chloride really just doesn't convince me. But the idea of steaming seitan and wrapping it tightly so it doesn't expand and become denser and less spongey than the one boiled in broth sounds like a gamechanger for me!
I knead the Gluten/water mixture for 5 minutes then let it rest for another 5. Cut it up into smaller bits then drop it in hot water just below a simmer for 30 minutes. It doesn't expand too much or get gummy. It remains stable and can be used traditionally. I just use Red Mill Vital Gluten and that's it.
when I make seitan burgers I have found a way to get rid of the bread flavor! I mix balsamic vinegar to it. for a recipe that makes about 6 burgers or 1 roast I add 1tbl of the vinegar. it totally kills that bread flavor!
Any acid can be used--distilled vinegar is the most neutral--and is essential to canceling the "wheat" flavor of seitan; use more than you think you need, and always increase dried herbs and spices by about 10% over what you would use on animal tissue.
Wow! This is the best seitan recipe ever. I only used 1 tsp. of sage. My dough was a little under-hydrated during the mixing, but adding a bit of water fixed it right up. May add a bit more next time to increase pliancy and ease the mixer's workload. When kneading was complete, I placed the loaf in 1 cup of RO water in my Instant Pot, and then added 3 more cups pouring over the loaf. Set on manual for 60 minutes, then let it naturally release for 10 minutes. Carved it right up like a turkey, and then followed up immediately with Sauce Stache's General Faux's ChickUN recipe. Oh. Em. Gee. The texture and flavor is amazing. Stored the slices in a container covered with vegetable broth. Can't wait for day 2! Thanks for the video and the recipe.
You should do some videos of making different types of cheeses: cream cheese, cheddar, nacho cheese, Mac and cheese, mozzarella, Parmesan, etc. Love your videos btw!
I love that I am truly unable to do any of your recipes because it's really hard to buy stuff in my country. But I will still watch your vids even if I can't cook any of it
I just did it today, and I can't tell you how happy I am. I've been searching for the best recipe for seitan, and I can tell this is it! My goodness, the texture is so great, and the flavor is great. You can even shred it. Thank you so much for this video, thx for sharing 💜💙❤️💚🧡💛
My mother has been making the Gluten method for over 40 years, She makes it every year for thanksgiving and Christmas, I am going to make this in the kitchen the same time as she makes hers for Christmas and see which one is better. She bakes hers of then books it and then fries her so we SHALL see❤️👏🏽👏🏽👏🏽😃
Thank you sooooooo much for your innovative ideas in cooking. I just today used a ingredient you vlogged , Konjac root in my chicken seitan that I cooked in the instant pot. It was THE BEST, seitan EVER and I believe the Konjac root is essential in my success. It had the same texture, mouth feel and taste of chicken. I was absolutely floored.
I have found that doing a sous vide works best with seitan for texture. I found a great recipe on line for it. I usually eyeball the amount of liquid required, but it usually ends up half the amount of vital wheat gluten. I use Better Than Bouillon broth, vegetable, of course, add some nutritional yeast, onion and garlic powder, and depending on what I'm making, smoked paprika. I don't knead it very long, under 2 minutes. Divide the ball of seitan and wrap it up in plastic wrap (BPA FREE). Tie a knot on both ends, making sure liquid can't get in, and cut off the extra plastic from the ends. I boil it in broth for about 45 minutes to an hour. It does expand, so you have to make sure you leave a little bit of room on both ends of the plastic knots. I slice it horizontally and dip it in almond milk then seasoned bread crumbs for PERFECT cutlets. Cover that in vegan gravy...mmmmm
This is way too much calcium. I'm a chemist and you don't need that much for the crosslinking to occur. The recipe in the video will leave you with a metallic salty aftertaste from the excess calcium. I know because I tried it that way. You only need about a 1/4 teaspoon of the CaCl2 instead (taking into account the molar ratio from the reaction, molar mass, and density). Otherwise the texture is great. Reminds me of shawarma.
I found that simply cooking the lump in broth, without need to pack and steam it, works just fine. Less work, less waste (!) and still a perfect, chewy and firm consistency.
I've been making it this way for 14 years!! Just recently have been inspired to level up my seitan game because my hubby loves faux meats and I am just seeing the pack method!! Totally new to me. I also don't use vital wheat gluten, just plain old purpose flour!
hey sauce stache, i think in videos like this some close up shots of tearing the thing you're making could really help convey the texture through video. great video as always!
Have you tried to force the seitan through a mincer? I wonder if that would give a better texture if you lay it out in straight from the mincer and then rolled and cooked it. Like Heston Blumenthal did with his "in search of perfection" burger. Also what about running it through a pasta machine and layering it to create a chicken like texture? Hope you test these ideas
Interesting thoughts, though gluten (dough) is extremely dense and rubbery and very challenging to even form into basic shapes, let alone trying to push a ball of it through a pasta machine die. Maybe an industrial all-metal meat grinder would work. There have been talks of pressing it into thin sheets and layering them but good luck with that ;-)
I cook mine on water with 3 whole garlics, celery, salt and bay leaves. It comes out really good. If making posole, I cut it in pieces and drop them and they absorb the flavor of the posole.
You make Seitan so exciting. I just made my 3rd batch from 2kg of flour. This time I kneaded for the full 10 minutes. Parmigiana was not vegan but was amazing. Now for some more experimentation. 😋
This recipe with mixed silk tofu paste, is at the next level, gives a whiter color and a more tender texture, also lemon juice or vinegar of some kind takes a little taste of gluten, I wish the alginate did not come out so expensive in my country and not even pea protein 😣
But... how to stop it tasting like, well... bread? This is the problem with wheat gluten - everything just tastes like raw dough, underneath whatever flavours you try and stick in it and on it.
I found that the brand of wheat gluten does make a difference. I use Anthony's brand and it tastes better than Bob's Red Mill. I have also heard that making your own will lessen that gluten taste.
@@caspianprince I think that seasoning it properly for the most part will reduce that gluten after taste. Possibly adding another flour like chickpea or even tofu may aid in reducing that gluten flavor.
Interesting additions. I’m still looking for a good seitan recipe that is juicy. The best texture I’ve found so far is by using blended chickpeas in their aquafaba along with vital wheat gluten. I may have to mix in a few of your ingredients here to see how that works. Awesome video 🌱❤️
@@shebaby44 www.eatfigsnotpigs.com/vegan-chick-fil-a-deluxe-sandwich/ I've also found stovetop boil better if you boil in the stock too! I've made nuggets by just dropping them straight in the broth no tinfoil
I can't tell you how excited I am to have stumbled across your channel!!!! This looks AMAZING! Going to spend Christmas looking at all your recipes and doing some serious chilling! Thank you! :)
My go to easy recipe that goes well with anything. 1 cup wheat gluten, 1/2 cup soy sauce, 1/4 cup lemon juice. 1 table spoon vegetable stock power, 1 teaspoon garlic powder. Knead into a loose ball for a few minutes. Divide in two. Boil in a broth with more soy sauce for 45 minutes. Then fry heavily on two sides so it's chard. Then when it's hard, cut into chunks and fry with whatever flavouring - sweet and sour or something. Gives a loose meaty internal texture and a skin like outside. Has far more texture this way than over kneading and over cooking it.
Bake it at 300 F, for 2 hours, much better!! I make mine with about 1 cup olives blended with oil and spices and 2 cups gluten and bake, Love this stuff
Love your channel. As a new veggie/almost vegan I want to find interesting food, especially meat like products but in the UK, I'm finding it hard or really expensive to buy certain products, especially liquid smoke and wheat gluten.
To avoid the drying out, put some liquid in the paper and foil before you wrap it up. Or your could wrap it in cheesecloth and put it directly in the broth.
hi there: I am in love with Wash the Flour Seitan!!! No gluten taste whatsoever!! How does one convert a Vital Wheat Gluten Recipe for Seitan to a Wash the Flour recipe for Seitan? My mind can't work fast or compute it, for whatever reason.. I figure I have to figure out how much flour to use to equal to the amount of VWG that would make the same amount of seitan, in the VWG recipe. Also, how much liquid to subtract from the VWG recipe, to make it not too wet or dry... Something tells me you have worked this out already?
Will you please make a video about how to make some awesome vegan gyros? That’s what I’m really missing in my life. There’s a food truck that does them in my area, but I don’t like having to track them down around town every time that I want a good gyro.
Awesome discovery! I have made Seitan before but never like this. Question! I am currently doing a no-oil, no-sugar, very little salt, diet. Not forever but really loving what it is doing for my heart health and gut health.(finding some super cool recipes) Could I leave the canola oil out as well as that bit of sugar and still get the same result? is it for flavor and slight texture or is it essential to the chemical reaction or binding that is taking place?
What made you go with 2 hours steam time...was it the size of the loaf? I've always stuck to 30-45 minutes and it seems to be ok, but i also make 4-6 single use portions individually wrapped.
I can't believe you kept the hook on the R in my name :) BTW, I started listening to your vids just on the side when cooking or cleanin, just to have you around :D
We make a lot of seitan in this house and always up for trying new methods. Followed this recipe exactly and found it to be especially flavorless (fixable) and bitter (unfixable). An overnight marinade helped the flavor somewhat but didn't overcome the bitterness. 3 of these ingredients are new for me, so I'm not sure where the source of bitterness is from: pea protein, sodium alginate, sodium chloride. Thoughts? Our batch also came out very dense and not very moist. Even the marinade soak failed to get the very centers of pieces. For me, the primary benefit of this seitan process was a tougher texture, but unless the bitterness can be avoided, none of use could eat it- even smothered in sauce. Thoughts?
I've patiently developed my own Log O'Seitan recipe over the last few years. I watched this video and what do I see? A genius using my basic techniques - but taking them to the famous "whole new level" I'm always hearing about. Sir Sauce Stache, my sword is yours. This video is now my battle plan for Thanksgiving dinner, Sinatra's birthday, and what the heck - Beethoven's, too. Subscribed? You bet. Patreon? Let me get my first seitan burrito done, first!
I'm going to try this for sure. I've already looked up a couple recipes with similar ingredients, but the 2 key additives you've done - I'm hoping it'll taste even more like meat.
I didn't have pea protein powder. You mentioned you could use more vital wheat gluten but didn't mention how much and if it would change its consistency.
You can use the Instant Pot for steaming. I have done it several times. You could also use a good food processor for 2 minutes instead of the Kitchen aid for 10+ minutes
I'd be really interested to see how this would work with chickpeas blended into the wet mix, like my chickwheat recipe. Or even tofu like the gentle chef recipe.
I actually have been playing with adding methyl cellulose (about a tbsp and a half) to my chickwheat recipe, to help it firm up when it's cooked, instead of softening like it usually does. I'm interested to see how calcium chloride and alginate would change that aspect as well.
Lacey!!! I have been dying to try your chickwheat!! I would be curious to see how it came out with the methylcellulose or this alginate method! I would bet a low viscosity Methylcellulose would work really well
@@SauceStache the methyl cellulose definitely helps it retain texture in things like soups or saucey stir-fries. I haven't experimented with adding more than a few tsps yet though. I need to get another order in to modernist pantry!
I did. 20 minutes on high and then simmered it in veg stock & mulling spices with aromatics in the Dutch oven. Came out moist and firm- perfect. I then threw it on the skillet in slices for a quick sear
all that kneading doesnt make it tough and dry? also do you have a search box on your website? i dont see it and i cant find the recipe for the seitan? thank you
I was watching a local tv show today and I saw a mouthwatering pasta dish using prosciutto and Parmesan cheese, so I got a wonderful thought🤔 how can I make this and what can I use as a duplicate for the prosciutto? I’m thinking eggplant, maybe? I am not a fan of mushrooms, so I am wondering what do you think? Are you up for the challenge?
This looks delicious! I have a weird texture question. I've always enjoyed very chewy texture of tripe- is there a way to make seitan chewy yet with bubbles, to resemble it? In other words, chewy, but not dense- maybe looking more like a really good sourdough bread inside. I'd love to figure this one out. And to make it then with homemade fra diavolo sauce? It would be amazeballs.
Do you have any experience freezing seitan? Is it best to freeze before or after steaming? I would assume before because that will mean less ice crystal formation?
I've done this before in a stew - 15 min pressure cook, I put it top of all the stew ingredients. I bet you can do the same thing with the steamer thingy
Hi, thanks so much for sharing all this great information! My local grocery store has soy or whey isolate protein powder in bulk so I don't have to commit to a whole pound. Can I replace the pea protein with either of these? Do you think one would work noticeably better than the other? The whey has about 26g and the soy has about 12g of protein per 30g of powder. The soy is about $5 cheaper per pound so a plus if it would work.
Wow! You Rock! This will be so much fun to make! I like the Vegan stuff but if you can kick it up a notch flavor-wise and texture-wise what's not to like!! Great personality and awesome Flow! Keep up the fantastic videos!!
Hi great video, I have seen more of your video's. Love them. Is it possible to add more spices and herbs (like salt, chili, sumak, etc.) initially to give the whole content already flavour and taste in stead of after baking? Bevause meat juices after baking are so typicalI and I wish to show my social group how good vegan food can be. I searched below, but 750 reactions .. could not find it 1-2-3. Thank you very much in advance! Regards! Marty
Thank you for this recipe I have been making seitan and love mine but yours seems to have the extra zing with the calcium chloride and sodium alginate thanks again.
I might be slow here, but why add Alginate and CaPO4? I seem to have the opposite issue that my Seitan feels too tough / solid. I wish it was more 'fluffy'...
I am more of a traditional homecook. I do seitan myself and shopping for sodium alginate and calcium chloride really just doesn't convince me. But the idea of steaming seitan and wrapping it tightly so it doesn't expand and become denser and less spongey than the one boiled in broth sounds like a gamechanger for me!
I knead the Gluten/water mixture for 5 minutes then let it rest for another 5. Cut it up into smaller bits then drop it in hot water just below a simmer for 30 minutes. It doesn't expand too much or get gummy. It remains stable and can be used traditionally. I just use Red Mill Vital Gluten and that's it.
I love how genuinely happy he gets every time he tastes what he made, I always have to smile along with him
Same!!
I know, right?!
same here :D
He has such a genuine laugh reminds me of santa claus sometimes lol
It makes me feel so happy for him. I watch these when I’m stressed sometimes because I know I’ll feel happier at the end 🤣
Replace the initial use for water with broth? Perhaps you can infuse the flavor in from the start.
Bruh you're a genius
That's the way I've done it for years! Boil it right in some vegan chicken broth and it's flavourful AF
i always use vegetable broth instead of water when making the initial "dough" and then also boil it in the vegetable broth too
@@thelostsheepministrymedia Same.
Same here. Broth is great
when I make seitan burgers I have found a way to get rid of the bread flavor! I mix balsamic vinegar to it. for a recipe that makes about 6 burgers or 1 roast I add 1tbl of the vinegar. it totally kills that bread flavor!
great idea! do you use the "normal" balsamic vinegar, the one with the watery texture? Or the thicker one, the one that tastes kind of sweet? :)
Sarah E. Mary from Mary’s test kitchen does this, and she uses the watery kind, so that’s what I would do.
Sarah E. The watery balsamic is regular vinegar, the sweet thick balsamic would be a reduction.
I tried the balsamic vinegar, but it still came out tasting very gluten-y
Any acid can be used--distilled vinegar is the most neutral--and is essential to canceling the "wheat" flavor of seitan; use more than you think you need, and always increase dried herbs and spices by about 10% over what you would use on animal tissue.
Wow! This is the best seitan recipe ever. I only used 1 tsp. of sage. My dough was a little under-hydrated during the mixing, but adding a bit of water fixed it right up. May add a bit more next time to increase pliancy and ease the mixer's workload. When kneading was complete, I placed the loaf in 1 cup of RO water in my Instant Pot, and then added 3 more cups pouring over the loaf. Set on manual for 60 minutes, then let it naturally release for 10 minutes. Carved it right up like a turkey, and then followed up immediately with Sauce Stache's General Faux's ChickUN recipe. Oh. Em. Gee. The texture and flavor is amazing. Stored the slices in a container covered with vegetable broth. Can't wait for day 2! Thanks for the video and the recipe.
You should do some videos of making different types of cheeses: cream cheese, cheddar, nacho cheese, Mac and cheese, mozzarella, Parmesan, etc.
Love your videos btw!
Nut allergy free would be great, if you could do that!
Mike Trow nuts, no nuts, I’m game for any vegan cheese. I hope he releases a video soon!
YES!!! PLEASE DO THIS!!!
@@TheTrobocop i think you can substitute cashew with sunflower seeds some times.. but idk if nut allergy is also seed allergy
My Voyage nacho cheese and Mac and cheese are the easiest
I love that I am truly unable to do any of your recipes because it's really hard to buy stuff in my country. But I will still watch your vids even if I can't cook any of it
Personally, I prefer simmering the seitan in a well seasoned broth for about an hour instead of steaming. That way it remains moist.
Robin Wolf do you cook it while it’s wrapped?
@@LaSa1 I do not wrap it for boiling. This does make it a bit more squishy though.
Seitan goes spongy when simmered in broth
@@jamesrichard1140 a little. Kinda took a texture closer to really firm tofu or fresh cheese. I liked it.
Same. And it makes it so flavorful
I just did it today, and I can't tell you how happy I am. I've been searching for the best recipe for seitan, and I can tell this is it! My goodness, the texture is so great, and the flavor is great. You can even shred it. Thank you so much for this video, thx for sharing 💜💙❤️💚🧡💛
My mother has been making the Gluten method for over 40 years, She makes it every year for thanksgiving and Christmas, I am going to make this in the kitchen the same time as she makes hers for Christmas and see which one is better. She bakes hers of then books it and then fries her so we SHALL see❤️👏🏽👏🏽👏🏽😃
i've always bought it pre-made because i didnt realize how easy it was to make. i gotta change that!
Its pretty simple!! But beware the first few times you make it, it might come out weird hahah it always seems to happen hahah
Great video! I love that you revisited seitan. Your excitement, especially when you try the food, is what makes these videos so fun to watch.
haha Thank you so much
I love seeing that you can make this without plastic wrap!
I loved seeing the whole process!! That was incredible!!
Its cool right??? Thanks Emma!!!
Thank you sooooooo much for your innovative ideas in cooking. I just today used a ingredient you vlogged , Konjac root in my chicken seitan that I cooked in the instant pot. It was THE BEST, seitan EVER and I believe the Konjac root is essential in my success.
It had the same texture, mouth feel and taste of chicken. I was absolutely floored.
I like how bright and happy your eyes get when you say you have a new idea about food to share. Keep shining🔪🍽️
I have found that doing a sous vide works best with seitan for texture. I found a great recipe on line for it. I usually eyeball the amount of liquid required, but it usually ends up half the amount of vital wheat gluten. I use Better Than Bouillon broth, vegetable, of course, add some nutritional yeast, onion and garlic powder, and depending on what I'm making, smoked paprika. I don't knead it very long, under 2 minutes. Divide the ball of seitan and wrap it up in plastic wrap (BPA FREE). Tie a knot on both ends, making sure liquid can't get in, and cut off the extra plastic from the ends. I boil it in broth for about 45 minutes to an hour. It does expand, so you have to make sure you leave a little bit of room on both ends of the plastic knots. I slice it horizontally and dip it in almond milk then seasoned bread crumbs for PERFECT cutlets. Cover that in vegan gravy...mmmmm
If you're wrapping it in plastic wrap in such a way that liquid can't get in, what is the point i boiling it in broth?
"Like a fake General Tso"
A general Tso Tso, if you will
General Faux
General No?
Admiral Tso
Faux Tso
Faux Tso lol
I love seitan, I boil it wrapped in cheese cloth. I boil it in vegan chicken broth, garlic powder, onion powder, nooch and salt.
This is way too much calcium. I'm a chemist and you don't need that much for the crosslinking to occur. The recipe in the video will leave you with a metallic salty aftertaste from the excess calcium. I know because I tried it that way. You only need about a 1/4 teaspoon of the CaCl2 instead (taking into account the molar ratio from the reaction, molar mass, and density). Otherwise the texture is great. Reminds me of shawarma.
you have the best cooking content and personality!
Thank you so much!!!!
I like that he's excited a lot but when he put "hahaha" into comments / community post to emulate excitement it's a bit uncanny-e xD no offense
I found that simply cooking the lump in broth, without need to pack and steam it, works just fine. Less work, less waste (!) and still a perfect, chewy and firm consistency.
I've been making it this way for 14 years!! Just recently have been inspired to level up my seitan game because my hubby loves faux meats and I am just seeing the pack method!! Totally new to me. I also don't use vital wheat gluten, just plain old purpose flour!
hey sauce stache, i think in videos like this some close up shots of tearing the thing you're making could really help convey the texture through video. great video as always!
Exactly!!!
Any thoughts on using something like powdered kombu or ground flax instead of sodium alginate?
Have you tried to force the seitan through a mincer? I wonder if that would give a better texture if you lay it out in straight from the mincer and then rolled and cooked it. Like Heston Blumenthal did with his "in search of perfection" burger. Also what about running it through a pasta machine and layering it to create a chicken like texture? Hope you test these ideas
Interesting thoughts, though gluten (dough) is extremely dense and rubbery and very challenging to even form into basic shapes, let alone trying to push a ball of it through a pasta machine die. Maybe an industrial all-metal meat grinder would work. There have been talks of pressing it into thin sheets and layering them but good luck with that ;-)
I have watched an entire 4 min commercial to support you. Dont stop making those amazing vegan videos, you hear me ???
I cook mine on water with 3 whole garlics, celery, salt and bay leaves. It comes out really good. If making posole, I cut it in pieces and drop them and they absorb the flavor of the posole.
You make Seitan so exciting. I just made my 3rd batch from 2kg of flour. This time I kneaded for the full 10 minutes. Parmigiana was not vegan but was amazing. Now for some more experimentation. 😋
This recipe with mixed silk tofu paste, is at the next level, gives a whiter color and a more tender texture, also lemon juice or vinegar of some kind takes a little taste of gluten, I wish the alginate did not come out so expensive in my country and not even pea protein 😣
Your videos are so much fun and informative. I just had to sponsor you. Keep up the great work !
Thank you so much!
Seitan will be the death of me-
I literally have driven myself crazy trying to make the best Seitan lol
I was thinking of giving it a go myself. After reading your comment I don't think I'll bother...my opinion of myself is already low 😂💚🌱🌍
Don't give up. I went from garbage seitan to feed-it-to-my-partner seitan.
@@beautyandthefeast4044 recipe pleaaaaase
Me too🤣this is the last try for a while 🤣I prefer jackfruit and mushrooms
@@lindamariabaxter9095 www.bettygfitness.com/post/basic-seitan Let me know how this turns out! :-)
But... how to stop it tasting like, well... bread? This is the problem with wheat gluten - everything just tastes like raw dough, underneath whatever flavours you try and stick in it and on it.
I found that the brand of wheat gluten does make a difference. I use Anthony's brand and it tastes better than Bob's Red Mill. I have also heard that making your own will lessen that gluten taste.
@@micherieamor I wonder if there's anything can be done to any old brand to get rid of that taste?
@@caspianprince I think that seasoning it properly for the most part will reduce that gluten after taste. Possibly adding another flour like chickpea or even tofu may aid in reducing that gluten flavor.
@@caspianprince adding some balsamic vinegar helps cut out that "gluten-y" taste! Usually 1TBS for a batch (up to 2 cups of gluten) is enough
@@caspianprince Apple cider vinegar!
You took my cooking skills to a new level 💪
Greetings from Germany 🇩🇪
This guys should open up his own restaurant , like if you agree
100%
He’s probably making more money from his channel and restaurants can be risky. Look at Jamie Oliver’s recent restaurants closing for example.
yessss we need em vegan restaurant... with more menu
Food truck would be better, restaurants are too risky on your first go round
If only you knew how restaurants work...
Just hearing your excitement in your videos makes me happy 😄
I love when you taste the food, then laugh. It makes me smile
"I'm gonna make a general tso, a fake general Tso."
So, a General Faux?
Hahaha love that
Interesting additions. I’m still looking for a good seitan recipe that is juicy. The best texture I’ve found so far is by using blended chickpeas in their aquafaba along with vital wheat gluten. I may have to mix in a few of your ingredients here to see how that works. Awesome video 🌱❤️
The seitan I make you actually put in the oven in a pot full of broth
@@WetHands sounds good. Care to share your recipe and how you prepare it? I get too many bubbles in mime after it done
@@shebaby44 www.eatfigsnotpigs.com/vegan-chick-fil-a-deluxe-sandwich/
I've also found stovetop boil better if you boil in the stock too! I've made nuggets by just dropping them straight in the broth no tinfoil
I can't tell you how excited I am to have stumbled across your channel!!!! This looks AMAZING! Going to spend Christmas looking at all your recipes and doing some serious chilling! Thank you! :)
My go to easy recipe that goes well with anything. 1 cup wheat gluten, 1/2 cup soy sauce, 1/4 cup lemon juice. 1 table spoon vegetable stock power, 1 teaspoon garlic powder. Knead into a loose ball for a few minutes. Divide in two. Boil in a broth with more soy sauce for 45 minutes. Then fry heavily on two sides so it's chard. Then when it's hard, cut into chunks and fry with whatever flavouring - sweet and sour or something. Gives a loose meaty internal texture and a skin like outside. Has far more texture this way than over kneading and over cooking it.
Forgive me if you've already done this, but have you tried making seitan using the washed flour method? Much better than using straight up VWG!
Could you show a recipe to make jerky from seitan? I feel like it'd work really well.
He’s already posted one.
this guy is honest so i trust what he says, that looks great
Thank you for all the vegan recipes.
As a German / Russian person I love the English pronunciation of seitan. Hail seitan 🤭
Considering the wild expence of seitan, this is a great way to get seitan. Thanks
This is the best way of makeing seitan! I am changing my way for ever!
Bake it at 300 F, for 2 hours, much better!! I make mine with about 1 cup olives blended with oil and spices and 2 cups gluten and bake, Love this stuff
That sounds soo good!!! Thanks for the tips
@@SauceStache Great videos, keep up the great work! Always look forward to your channel updates.
When you say bake it, are you baking it dry (just the pieces of gluten on a baking sheet) or in a broth in a glass oven dish?
@@Marcoosianism wrapped tightly in parchment, then over the parchment with foil, twist the ends, like a salami
This video is very better than the old you did i like it cause it's mork worked with more information
Favorite Chanel for now ,thanks 😘
Love your channel. As a new veggie/almost vegan I want to find interesting food, especially meat like products but in the UK, I'm finding it hard or really expensive to buy certain products, especially liquid smoke and wheat gluten.
Thank you for this recipe! It came out dense for me but I could probably knead it less and see if that helps. I used it in fajitas and it was great!!!
Es lo mejor que he visto, que buena presentación gracias por compartir
To avoid the drying out, put some liquid in the paper and foil before you wrap it up. Or your could wrap it in cheesecloth and put it directly in the broth.
hi there: I am in love with Wash the Flour Seitan!!! No gluten taste whatsoever!! How does one convert a Vital Wheat Gluten Recipe for Seitan to a Wash the Flour recipe for Seitan? My mind can't work fast or compute it, for whatever reason.. I figure I have to figure out how much flour to use to equal to the amount of VWG that would make the same amount of seitan, in the VWG recipe. Also, how much liquid to subtract from the VWG recipe, to make it not too wet or dry... Something tells me you have worked this out already?
Will you please make a video about how to make some awesome vegan gyros? That’s what I’m really missing in my life. There’s a food truck that does them in my area, but I don’t like having to track them down around town every time that I want a good gyro.
Look at you and all this positive energy 💜
Awesome discovery! I have made Seitan before but never like this. Question! I am currently doing a no-oil, no-sugar, very little salt, diet. Not forever but really loving what it is doing for my heart health and gut health.(finding some super cool recipes) Could I leave the canola oil out as well as that bit of sugar and still get the same result? is it for flavor and slight texture or is it essential to the chemical reaction or binding that is taking place?
It makes for a more moist seitan with a better mouth feel. You can use either tahini or twice as much peanut butter.
What made you go with 2 hours steam time...was it the size of the loaf? I've always stuck to 30-45 minutes and it seems to be ok, but i also make 4-6 single use portions individually wrapped.
Great question! I've actually been surfing these comments to understand that as well. 😩
I can't believe you kept the hook on the R in my name :) BTW, I started listening to your vids just on the side when cooking or cleanin, just to have you around :D
You know any recipes to make a seitan type product as I can't do gluten? You think it can be done with rice flour, etc?
We make a lot of seitan in this house and always up for trying new methods. Followed this recipe exactly and found it to be especially flavorless (fixable) and bitter (unfixable). An overnight marinade helped the flavor somewhat but didn't overcome the bitterness. 3 of these ingredients are new for me, so I'm not sure where the source of bitterness is from: pea protein, sodium alginate, sodium chloride. Thoughts? Our batch also came out very dense and not very moist. Even the marinade soak failed to get the very centers of pieces. For me, the primary benefit of this seitan process was a tougher texture, but unless the bitterness can be avoided, none of use could eat it- even smothered in sauce. Thoughts?
That looks FREAKING INCREDIBLE!!!!!!!!!!
I've patiently developed my own Log O'Seitan recipe over the last few years. I watched this video and what do I see? A genius using my basic techniques - but taking them to the famous "whole new level" I'm always hearing about. Sir Sauce Stache, my sword is yours.
This video is now my battle plan for Thanksgiving dinner, Sinatra's birthday, and what the heck - Beethoven's, too.
Subscribed? You bet. Patreon? Let me get my first seitan burrito done, first!
I'm going to try this for sure. I've already looked up a couple recipes with similar ingredients, but the 2 key additives you've done - I'm hoping it'll taste even more like meat.
Why did Seitan cross the road? To prove it's not chicken 😂
Awkward Vegan Siren Aryn That’s really funny, in a corny sort of way. 😂😂
@@jacksprat429 they don't call me awkward for nothing I tried. Lol
Awkward Vegan Siren Aryn You did, you did. 🤗😂
@@jacksprat429 thank you.
Hilarious!
I didn't have pea protein powder. You mentioned you could use more vital wheat gluten but didn't mention how much and if it would change its consistency.
I love this guy! All of his recipes are DOPE 😛
So since you use the kitchen aide to make it faster and easier.. could you try using the instapot for steaming ?
You can use the Instant Pot for steaming. I have done it several times. You could also use a good food processor for 2 minutes instead of the Kitchen aid for 10+ minutes
have you ever tried making cheese(mozzarella etc,) from plant milk? i'd love to see a video of you trying them!!
This one is pretty solid one of my favorites. ruclips.net/video/AM-4rehEWew/видео.html
I'd be really interested to see how this would work with chickpeas blended into the wet mix, like my chickwheat recipe. Or even tofu like the gentle chef recipe.
I actually have been playing with adding methyl cellulose (about a tbsp and a half) to my chickwheat recipe, to help it firm up when it's cooked, instead of softening like it usually does. I'm interested to see how calcium chloride and alginate would change that aspect as well.
Lacey!!! I have been dying to try your chickwheat!! I would be curious to see how it came out with the methylcellulose or this alginate method! I would bet a low viscosity Methylcellulose would work really well
@@SauceStache the methyl cellulose definitely helps it retain texture in things like soups or saucey stir-fries. I haven't experimented with adding more than a few tsps yet though. I need to get another order in to modernist pantry!
I can't wait to try this!
No but seriously that looks delicious sharing it on my cruelty free group. I am so going to try it too!!
can you steam in an instant pot to cut the time? if so, how long?
I did. 20 minutes on high and then simmered it in veg stock & mulling spices with aromatics in the Dutch oven. Came out moist and firm- perfect. I then threw it on the skillet in slices for a quick sear
I love watching your vids because you're this chubby jolly guy who really has a passion for food. You're like a kid at a candy store
all that kneading doesnt make it tough and dry? also do you have a search box on your website? i dont see it and i cant find the recipe for the seitan? thank you
I love your happy energy!
Can do a vid on how to cook king oyster mushrooms without them being chewy?? Chicken like version??
@El Hoffman thanks, but for how long?
Ever think of smoking seitan instead of steaming? Also wonder if you could make jerkey out of it
I was watching a local tv show today and I saw a mouthwatering pasta dish using prosciutto and Parmesan cheese, so I got a wonderful thought🤔 how can I make this and what can I use as a duplicate for the prosciutto? I’m thinking eggplant, maybe? I am not a fan of mushrooms, so I am wondering what do you think? Are you up for the challenge?
This looks delicious! I have a weird texture question. I've always enjoyed very chewy texture of tripe- is there a way to make seitan chewy yet with bubbles, to resemble it? In other words, chewy, but not dense- maybe looking more like a really good sourdough bread inside. I'd love to figure this one out. And to make it then with homemade fra diavolo sauce? It would be amazeballs.
i think i accidentally achieved what you want by boiling my seitan instead of just simmering!
Do you have any experience freezing seitan? Is it best to freeze before or after steaming? I would assume before because that will mean less ice crystal formation?
It's after midnight and after watching this I'm so hungry. 😩
Same
I will be trying this.....thanks
Sold! Have to try this!
This could be a game changer and lower my food costs even more.
Do you have any recommendations if this gets pressure cooked in an instant pot?
Just trying to cut down from the steaming time of two hours.
Thanks!
I've done this before in a stew - 15 min pressure cook, I put it top of all the stew ingredients. I bet you can do the same thing with the steamer thingy
Hi, thanks so much for sharing all this great information! My local grocery store has soy or whey isolate protein powder in bulk so I don't have to commit to a whole pound. Can I replace the pea protein with either of these? Do you think one would work noticeably better than the other? The whey has about 26g and the soy has about 12g of protein per 30g of powder. The soy is about $5 cheaper per pound so a plus if it would work.
The whey protein is not vegan and the soy protein isolate can cause health issues. Hope that helps you decide.
Wow! You Rock! This will be so much fun to make! I like the Vegan stuff but if you can kick it up a notch flavor-wise and texture-wise what's not to like!! Great personality and awesome Flow! Keep up the fantastic videos!!
Good I love this man's videos
so excited to try this. my seitan always comes out so spongy and dense!
This will still be slightly spongy but less dense! More able to soak up broths and flavors!! Let me know what you think
stand mixer? blender? alginate? a bit complicated for my liking, but I bet this tastes bomb
Hi great video, I have seen more of your video's. Love them. Is it possible to add more spices and herbs (like salt, chili, sumak, etc.) initially to give the whole content already flavour and taste in stead of after baking? Bevause meat juices after baking are so typicalI and I wish to show my social group how good vegan food can be. I searched below, but 750 reactions .. could not find it 1-2-3. Thank you very much in advance! Regards! Marty
Rehydrate it with some chick-un broth and then do a quick batter and fry. Bet it would pass for general tso.
I was getting a ton of comments about how often I fry things so I decided to sway away from it this time haha but yeah it would pass 100% hahaha
Blah! People like to believe that vegetarian/vegan NEEDS to be a healthy alternative. Not so!
Thank you for this recipe I have been making seitan and love mine but yours seems to have the extra zing with the calcium chloride and sodium alginate thanks again.
Subscribed for LIFE!!!!!
So we have to add that other stuff also? You can't just make it with vwg? Where do you get the other stuff? I missed the recipe part.
You can make silicone mold by casting actual piece of meat. That way you can make seitan that is not shaped as a cylinder.
Great technique, I love it.
I've followed the recipe and method exactly but it is very very chewy. Any tips?
Maybe tofu or jackfruit added?
I might be slow here, but why add Alginate and CaPO4? I seem to have the opposite issue that my Seitan feels too tough / solid. I wish it was more 'fluffy'...