I've been making washed flour seitan for years, but I just tried that last method you created and am totally blown away! It was so easy, but the texture and like crispy skin it formed was unreal. Awesome job as always!!
@@clarivelgomez1092 It’s higher in protein than tofu and typically lower in calories. Of course you can’t rely on it for just your protein intake. Also, anything in large quantities ends up not being healthy. Seitan is used to make meats/textures closer to meat to give vegans and vegetarians more options into the dishes they have available to them. You COULD make tofu “meatier” by the draining and freezing method but some may think it takes more time and effort than Seitan. Seitan is also for those who have a soy allergy and vice versa for those who have gluten allergy.
My wife makes an amazing seitan pepperoni. She, our daughter and I are omnivores, while our son is a vegetarian. The flavor is spot on, the texture is similar to traditional pepperoni, and there no greasy pepperoni mess. Good stuff! 👍
I didn't read the title. Everytime he said seitan I thought he was saying satan with a fancy accent or something... LOL. I read the title and now I know he's saying seitan... LOL 😆
The devil is in the details. No joke it's the truth. The fact the name of this litterally sounds exactly like Satan is ultra creepy to me. This is the future of food for humanity. All your favorite foods imitated by Satan (seitan). They said Satan was the ultimate counterfeiter. We are told Satan would also be subtle. You think it's chicken, but it's just a floury material counterfeit made by Satan. Lol.. Of course I'm told it's just a coincidence
I love this! I've been making seitan for years, so the new method is kinda intuitive for me, but the way you explain everything, that's pure quality content right there, and it's so beginner friendly
i found this channel almost two weeks ago, and you have changed my life. I cook more thanks to your videos, and have just made my first batch of home made seitan. It was a bit sloppy, i admit lol. But it was as good as anything storebought i’ve tried, and was WAY LESS EXPENSIVE TO MAKE. Thank you so much for producing content, because you really have educated me on so much in just two weeks, and you’ve got a fan for the long haul here man.
I’m in the seitan appreciation society and the stuff they do with seitan is SCARY! It literally looks like meat (especially their chick wheat). Veganism is literally a chemistry class😂😂😂😂😂😂
I watched last week the video to make your 3rd seitan via a fb seitan society video. I then incorporated to a creamy mushrooms sauce with soy cream and with Spaghettis, just amazing!
I really liked seeing more of Monica in your videos & hope to see more of her as okay with you both. 👫 I also like this video in that the recipe ideas has very few basic ingredients (VWG) so newer less experienced viewers can feel confident enough to carry out recipes but this video had enough different twists to intrigue the longer term viewer to also try new things. 😃 You (& Monica) just keep getting better & better! 😋
I tried the third method and now it's my favorite. I have been making sandwiches with it or topping it for pasta. Very addictive texture. Thanks for the great recipe. 😊
I am from Serbia and I don't have access to 90% of ingredients that you use, but you are such an inspiration and thank you for this easy and awesome seitan recipe, I can finally make it, I am so excited!!!
Its so easy!! Give it a go. I say it might take a few tries to really nail it and get that great texture, but even the failures can still be torn up and cooked with some seasonings or sauces and still be good!
One of my go to vital wheat gluten recipes is hoisin beef it’s so good! I always add spices into the vwg flour when I’m mixing it up and I usually mix sauces into the water too to give more flavour as well I’m definitely going to have to try adding starch into my next vwg meat
I joined the SAS and I've made this 3 times already lol, the last batch came out the best so far, it takes some practice with the washing and the resting times to get the texture you want.
I made seitan with “washed flour” method before while following the steps from seitan appreciation society. I made a sweet vegan ham loaf for Thanksgiving the year prior with store bought vital wheat gluten. Making it from scratch is a lot more work than I’d rather do though 😂 I’ll probably buy vital wheat gluten next time around.
I have been making seitan for a few years now but I add spices and other ingredients and then slow roast it and either make it savoury or make a maple brown sugar glaze for it. Makes it much tastier to add all the spices and ingredients. It’s taken awhile to perfect it!
I am binge watching your videos and I follow you from my other channel. But, that last method with the starch is genius. I am about to try that now! I love watching you and your wife. Her responses/reactions are everything. You both are amazing! Thanks Sauce Stache!
Thank you for making several variations. I have digestive issues, and I've been having to relearn how to eat the last few years. Finding alternatives for meat has been hard (I am not vegetarian; I just can't eat as much meat as I used to). This looks really tasty though, and I bet if I seasoned it with lemon pepper and poultry seasoning it would taste pretty good. I look forward to watching more of your videos (this was my first one)
If you buy the ingredients in bulk it can be much cheaper per serving. Just recently ordered a 50 pound bag of vital wheat gluten(sold by a bakery supplier) it was expensive up front, but was also equivalent to 3 months worth of my protein all on its own so it is absurdly cheap on a per gram basis. I personally will be blending it with pea protein for the seitan recipes which balances the amino acid profile and is also absurdly cheap per gram of protein if you buy in bulk.
Thank you so much! This is the first time I have mustered up the courage to try out seitan. I tried your third recipe, and after I cut it up, added some more spice and fried it up it tasted AMAZING!! Like wow. Maybe now I'll be brave enough to try other vegetairan proteins or even a cheese. Thanks again :) :)
Try fermenting it with yeast ou naturally. I saw this documentary on Netflix, Flavorful Origins. There is onew episode on gluten where they ferment it so that the gluten developes an airy structure . Quite interesting and replicable the process.
That sounds amazing!!! There is so many unique technics that it would be impossible to cover them all in a video! I have to try this fermentation version!
Ive been making wheat gluten since I was in college in the late 1980s. Theres 3 cookbooks I own that I basically learned from (plus a couple asian cookbooks that mention it briefly.) The 3 books I have overlap quite a bit in terms of process, the main difference is the degree of detail they give, and the recipes they include once you have your finished gluten and different approaches to treating it. I have done the washed flour method with 100 percent white flour, or 100 percent gluten flour but each of those had issues. So most of the time i do half gluten and half white flour which is an idea i got from the cookbooks. This is where I figured you were going with your three methods but you actually surprised me.
I do prefer the taste of the WTF seitan. I have had some good success getting closer to it using vital wheat gluten by just mixing with excess water and kneading it in the water. It is kind of like the same gluten texture you get when you are washing the flour. Then drain off the excess. I think it helps to let that protein hydrate really well.
I find that resting the dough (either WTF or from VWG) for many hours ensures it's shreddy. I also add a caption of seasonings to the dough before cooking (usually pressure cooking, sometimes baking for ribs or sausage).
@@localmusic101 it seems that 1 hour of resting the raw dough is sufficient, but I like the way it is after several hours. And seitan always tastes and had better texture the day after.
This is so awesome, I've been looking for a seitan recipe in the last day and here you are with a video on how to make it 3 ways. I think I'm going to use the last vital wheat gluten recipe, that looks so scrumptious!!
I fell in love with seitan a few months ago and honestly, not having enough space and equipment now (international exchange) makes me want to cry ;P It is SO much fun! And the results always shock me, which is great - I like experiments. I have not tried wtf yet but I am ready to watch and learn more and more before I finally give it a go when I am back! And I must say, your combined approach was really nice! Simple and approachable but gives amazing results! . Thanks for another awesome video Mark! Stay safe and enjoy the rest of your day/night!
Just madea huge batch of the last version again, tore it up, marinated it in a shawarma seasoning, and turned it into kebabs for bbqing. Seriously the best vegan shawarma we've ever had. It was unbelievable!
I've made many, many, many versions of seitan over the years. Okay, "made" is a strong word. Let's say attempted. Yesterday I tried your mixed version seitan and it came out PERFECT! My god you just saved me loads of cash, time and frustration! Now all I need to do is figure out how to add back in all the wine I used to drink to chill out after fighting with gluten dough fails! Who'm I kidding, I'll just enjoy it WITH my delicious seitan now! … … … Now that pepperoni recipe you mentioned an be found where exactly???
I also tend to - when mixing my initial dough ball (with VWG) - use a broth instead of just water. Since there are LOTS of good vegan broth powders/concentrates (BTB, Orrington Farms, Massel, etc. - and Marmite!) I can sort of “pre-flavor” the initial dough as chicken, beef, ham, veggie, garlic... as well as boil in broth again later (either more powders or like Chef Ani does!). I also tend to use a bit of lemon juice or ACV to help diminish to VWG taste. Another thing that helps is doing the mix with a sous vide. Gets the flavors in there really well. It just, admittedly, takes a bit longer. : / I am about to do some WTF again right now! Stopped by to soak up some knowledge again beforehand. ;D
Texture reminds me of chicken nuggets. Kinda spongey. Maybe I didn't let it rest long enough. Wasn't very shreddy. But I loved it. The outside taste just like fried chicken skin. 😋 not vegan but I'm gonna definitely make it again for the third time. Im gonna get it right this time.
I met a guy who owns a pub who made pizza like this it was wild. I fix pizza mixers and have fixed thousands and I’ve never seen anybody make pizza with this type of bread. It was super strange he said it was somewhat common in Ireland where he’s from.
I'm not vegan, but I can't stop watching these videos. I'm fascinated by this. I'd like to try it but I'm lazy. Where can I find the recipes using the starch water?
Hey Thank You 🫵🏽 yes you! I’m trying this recipe today I’ve made it with gluten flour and it turned out amazing curious to see what this method brings. Thanks fir sharing ❤
WHAT! Oh I have to try the starch+gluten thing! I like using the vital wheat gluten flour because I can mix in herbs and spices before the steaming step (and it's easy, haha). Thanks! :D
Noom is pretty good. lost 15lbs in two months and it helped me go vegetarian. this has been something I've been thinking about for a couple years. Although Noom didn't say I had to, it was just easy to do from what I've learned.NOW 15lbs may not be much but my blood test was the best convincer. Cholesterol being very high to below normal, all my too high of numbers in my blood test are now below norms. Hell, I haven't taken my meds for my arthritis for some time now. I'm feeling great because of a diet change
TikTok just taught me the washed flour method and it really works (I posted it if anyone wants to see a non-chef try lol) I’m going to have to try your 3rd version though looked so juicy!
Thanks, this was exactly what I was looking for - a simple way to make it. The only gripe I have is Americans using 'cups'(!) when we have perfectly good measurement metrics!
Thanks for making the seitan recipes so simple. I'm sharing your video with everyone that I know.
Thats so awesome!! Thank you so much for sharing!!
@@SauceStache Man. We are trying this recipe early tomorrow morning. People were telling me thanks for sharing your video. Just amazing Sauce!!
Wow! Looks so yummy. Thanks for the recipe 👍
I love how supportive his wife is 😭😭🥺 just smiling at Mark while he goes mad scientist at the camera
That’s so awesome that you mention Seitan Appreciation Society, 86 Eats and such. You are amazing as well, so fun to watch your videos!
Oh thank you! I love that group!! And 86 eats and Avocado and ales are awesome!!
@@SauceStache Tell Monica that her hair looks great!
@@dibutler9151 She said thank you!!!
And me! I appreciate your work Mark!
I've been making washed flour seitan for years, but I just tried that last method you created and am totally blown away! It was so easy, but the texture and like crispy skin it formed was unreal. Awesome job as always!!
There's no excuse, I now gotta try this!! Btw downloading Noom😂
You have to try it... both!! You'll LOVE Noom!! Its been so great!!
@@SauceStache so is the gumminess u are eating? Sounds like satan meat kinda scary but what r the benefits of eating this ?
@@clarivelgomez1092 It’s higher in protein than tofu and typically lower in calories. Of course you can’t rely on it for just your protein intake. Also, anything in large quantities ends up not being healthy. Seitan is used to make meats/textures closer to meat to give vegans and vegetarians more options into the dishes they have available to them. You COULD make tofu “meatier” by the draining and freezing method but some may think it takes more time and effort than Seitan. Seitan is also for those who have a soy allergy and vice versa for those who have gluten allergy.
Hi Emma👋🏻
@@clarivelgomez1092 for a lot of people the largest benefit is that you can enjoy the texture and flavor of meat without hurting animals.
My wife makes an amazing seitan pepperoni. She, our daughter and I are omnivores, while our son is a vegetarian. The flavor is spot on, the texture is similar to traditional pepperoni, and there no greasy pepperoni mess. Good stuff! 👍
That is awesome!
How does she make it??
How does she make it x2
Recipe, please! 😬
F
I didn't read the title. Everytime he said seitan I thought he was saying satan with a fancy accent or something... LOL. I read the title and now I know he's saying seitan... LOL 😆
The devil is in the details. No joke it's the truth. The fact the name of this litterally sounds exactly like Satan is ultra creepy to me.
This is the future of food for humanity. All your favorite foods imitated by Satan (seitan). They said Satan was the ultimate counterfeiter. We are told Satan would also be subtle.
You think it's chicken, but it's just a floury material counterfeit made by Satan. Lol..
Of course I'm told it's just a coincidence
@@Scientists_dont_lie Cause it is.
I'm so glad you did this video! I saw that blowing up on Tik Tok and was like "is Sauce Stache gonna step in on this!?"
I love this! I've been making seitan for years, so the new method is kinda intuitive for me, but the way you explain everything, that's pure quality content right there, and it's so beginner friendly
Thank you so much for that!! I really appreciate it!
What did you make seitan out of? I’ve been making it too but always used wheat gluten.
i found this channel almost two weeks ago, and you have changed my life. I cook more thanks to your videos, and have just made my first batch of home made seitan. It was a bit sloppy, i admit lol. But it was as good as anything storebought i’ve tried, and was WAY LESS EXPENSIVE TO MAKE.
Thank you so much for producing content, because you really have educated me on so much in just two weeks, and you’ve got a fan for the long haul here man.
I’m in the seitan appreciation society and the stuff they do with seitan is SCARY! It literally looks like meat (especially their chick wheat). Veganism is literally a chemistry class😂😂😂😂😂😂
hahahah its pretty wild!!
People have really run with chickwheat, it's great.
I’ve been trying to get accepted into the seitan appreciation society on FB for weeks. Does anyone know how to get in?
I'm not vegan, but I find it fun and interesting to figure out new ways of substituting different things
Cooking is chemistry, seitan is advanced level of it. XD
Never made seitan but after seeing this, there’s really no reason not to - so simple yet sooooo good! Thanks Mark! ☺️
LA Vegans : iS tHiS gLuTeN FrEe?
also LA Vegans: Omg I love seitan
LOL
Nobody cares about gluten unless ur allergic
@@pedrofelciiano12 my mum does, she insists on buying gluten free flour even though none of us are gluten intolerant
@@maddygreenb My mum is like that, thankfully I don't live with her anymore.
😆 thank goodness none of my immediate family is allergic to gluten!
I watched last week the video to make your 3rd seitan via a fb seitan society video. I then incorporated to a creamy mushrooms sauce with soy cream and with Spaghettis, just amazing!
That is so awesome!
Ooo!...this recipe idea sounds soo good! 😋
I really liked seeing more of Monica in your videos & hope to see more of her as okay with you both. 👫
I also like this video in that the recipe ideas has very few basic ingredients (VWG) so newer less experienced viewers can feel confident enough to carry out recipes but this video had enough different twists to intrigue the longer term viewer to also try new things. 😃
You (& Monica) just keep getting better & better! 😋
Thank you so much!!!
The first time I tried seitan I was mind blown. I actually preferred the texture and flavor over actual meat 🤯
how
I tried the third method and now it's my favorite. I have been making sandwiches with it or topping it for pasta. Very addictive texture. Thanks for the great recipe. 😊
I am from Serbia and I don't have access to 90% of ingredients that you use, but you are such an inspiration and thank you for this easy and awesome seitan recipe, I can finally make it, I am so excited!!!
omg!!! all my nonvegan friends have been sending me that tiktok! I’ve been craving Korean Fried Chicken so I’m going to veganize it with this!
YES!!!! That sounds awesome!!
Please, let us know how it went! I’ve never had KFC (Korean) and I’d love to veganise it. :D
Always been afraid of doing this, but you make it look easy, will give it a try!
Its so easy!! Give it a go. I say it might take a few tries to really nail it and get that great texture, but even the failures can still be torn up and cooked with some seasonings or sauces and still be good!
@@SauceStache You gave me all the power to do it! :D
I just tried the first method and, though it was a bit softer than I expected, I consider my first try a success
Me looking at all the bags of flour I was given from the free food pantry: ...well, now...
💯💯💯✊🏿🎯😂😂😂
Got vegan meat for days!!!!!
One of my go to vital wheat gluten recipes is hoisin beef it’s so good! I always add spices into the vwg flour when I’m mixing it up and I usually mix sauces into the water too to give more flavour as well
I’m definitely going to have to try adding starch into my next vwg meat
Thats awesome!!!! I cant wait to hear what you think!!
Can we all just take a moment to appreciate the nicest non-vegan guy on RUclips making non-meat products for the vegan community 😁
dudes implied that hes gone 100% vegan. he used to be a pescatarian, recently it seems hes gone fully vegan in addition with his gf (wife?)
I’m pretty sure he’s vegan.
He's vegan. I think. Also, that's his wife.
We aren’t vegan, but we love love these recipes. We are gonna try make some of these vidoes
Does it taste like chicken? 🤔 🐓
I've never made (or even seen in person) seitan, I didn't know it was THIS easy!!! I can't wait to make it!!!!!!!
Thank you for showing us these taste recipes. I love how you break it down so it's not overwhelming.
Thank you!!
9:06 "It's still shreadable and tearable like a chicken would be"
Yes, I love tearable chicken
I'm gonna try the starch version tonight! Thank you for doing this! You save me and my family of 5 so much money!
Ah, so glad you did the washed flour method this time, I am on super tight budget and two ingredients is cheaper than three.
I made the first version today and it was totally worth the effort! Even my super picky 6 year old ate it. You are amazing! 💃🤓
I'm doing ketogenic diet since 7 years and i love it...
I joined the SAS and I've made this 3 times already lol, the last batch came out the best so far, it takes some practice with the washing and the resting times to get the texture you want.
My absolute faaaaavorite way to prepare seitan is the “steak” that was made by It Doesn’t Taste Like Chicken. I could eat it, every day!!! 🤤
This video is my first time watching your channel, I love your energy bro. Gained a fan
Thank you so much!!!! Cant wait to see you around!
I made seitan with “washed flour” method before while following the steps from seitan appreciation society. I made a sweet vegan ham loaf for Thanksgiving the year prior with store bought vital wheat gluten. Making it from scratch is a lot more work than I’d rather do though 😂 I’ll probably buy vital wheat gluten next time around.
You can make vital wheat Gluten ?
My mother used to make this. Love your cool methods! So cool!
I have been making seitan for a few years now but I add spices and other ingredients and then slow roast it and either make it savoury or make a maple brown sugar glaze for it. Makes it much tastier to add all the spices and ingredients. It’s taken awhile to perfect it!
Good for the Lenten season.
I am binge watching your videos and I follow you from my other channel. But, that last method with the starch is genius. I am about to try that now! I love watching you and your wife. Her responses/reactions are everything. You both are amazing! Thanks Sauce Stache!
You have taught me so much gems and jewels in cooking thank you
Thank you!! Thats so awesome!!
Thank you for making several variations. I have digestive issues, and I've been having to relearn how to eat the last few years. Finding alternatives for meat has been hard (I am not vegetarian; I just can't eat as much meat as I used to). This looks really tasty though, and I bet if I seasoned it with lemon pepper and poultry seasoning it would taste pretty good. I look forward to watching more of your videos (this was my first one)
If you buy the ingredients in bulk it can be much cheaper per serving. Just recently ordered a 50 pound bag of vital wheat gluten(sold by a bakery supplier) it was expensive up front, but was also equivalent to 3 months worth of my protein all on its own so it is absurdly cheap on a per gram basis. I personally will be blending it with pea protein for the seitan recipes which balances the amino acid profile and is also absurdly cheap per gram of protein if you buy in bulk.
Thank you so much! This is the first time I have mustered up the courage to try out seitan. I tried your third recipe, and after I cut it up, added some more spice and fried it up it tasted AMAZING!! Like wow. Maybe now I'll be brave enough to try other vegetairan proteins or even a cheese. Thanks again :) :)
I love seitan! Ras el hanout spices on it makes the BEST gyro “meat” 😍
I tried the 3rd method today and loving it. I'll try the 2nd method soon. Thanks so much!!
Try fermenting it with yeast ou naturally. I saw this documentary on Netflix, Flavorful Origins. There is onew episode on gluten where they ferment it so that the gluten developes an airy structure . Quite interesting and replicable the process.
That sounds amazing!!! There is so many unique technics that it would be impossible to cover them all in a video! I have to try this fermentation version!
I was just going to ask about adding yeast
That was a fun miniseries! Netflix.
Ive been making wheat gluten since I was in college in the late 1980s. Theres 3 cookbooks I own that I basically learned from (plus a couple asian cookbooks that mention it briefly.) The 3 books I have overlap quite a bit in terms of process, the main difference is the degree of detail they give, and the recipes they include once you have your finished gluten and different approaches to treating it. I have done the washed flour method with 100 percent white flour, or 100 percent gluten flour but each of those had issues. So most of the time i do half gluten and half white flour which is an idea i got from the cookbooks. This is where I figured you were going with your three methods but you actually surprised me.
I just bought the vital wheat gluten so seitan here I come!
Your patting the dough ball made me laugh so hard! Thank you! You've made my day!
I started off being vegan about 20 years ago with BBQ seitan burgers and fries... It really got me over the hump!.
I do prefer the taste of the WTF seitan. I have had some good success getting closer to it using vital wheat gluten by just mixing with excess water and kneading it in the water. It is kind of like the same gluten texture you get when you are washing the flour. Then drain off the excess. I think it helps to let that protein hydrate really well.
My seitan came out perfect 👍🏽 thank you.
I find that resting the dough (either WTF or from VWG) for many hours ensures it's shreddy. I also add a caption of seasonings to the dough before cooking (usually pressure cooking, sometimes baking for ribs or sausage).
Resting it as in the 'resting one hour' you should rest it longer? Or after it's cooked let It rest before you try and shred/eat it?
@@localmusic101 it seems that 1 hour of resting the raw dough is sufficient, but I like the way it is after several hours. And seitan always tastes and had better texture the day after.
@@kathleenkeene5864 Thanks!
I'm definately going to try the third method. I've ever only made a seitan roast, and it is so much more complicated than any of these.
This is so awesome, I've been looking for a seitan recipe in the last day and here you are with a video on how to make it 3 ways. I think I'm going to use the last vital wheat gluten recipe, that looks so scrumptious!!
Love your hairstyle today, Monica! Of course, Mark's video is top notch, too! Liz Lytle on Space Coast
Thank you!! I'll tell her!!!
I fell in love with seitan a few months ago and honestly, not having enough space and equipment now (international exchange) makes me want to cry ;P It is SO much fun! And the results always shock me, which is great - I like experiments.
I have not tried wtf yet but I am ready to watch and learn more and more before I finally give it a go when I am back! And I must say, your combined approach was really nice! Simple and approachable but gives amazing results!
.
Thanks for another awesome video Mark!
Stay safe and enjoy the rest of your day/night!
Just madea huge batch of the last version again, tore it up, marinated it in a shawarma seasoning, and turned it into kebabs for bbqing. Seriously the best vegan shawarma we've ever had. It was unbelievable!
Can you elaborate on what you did to make it like shawarma kabab? I have shawarma seasoning
How do you not have a million followers? Your production quality and content is amazing.
I’ve been doing NOOM for a month and it’s amazing.
I've really been enjoying it!!! Its been great so far!
I really loved the last version. The flavor & texture are amazing.
This guy is a scientist 🧑🔬 amazing
This was so clear and quick thank you!
I've made many, many, many versions of seitan over the years. Okay, "made" is a strong word. Let's say attempted. Yesterday I tried your mixed version seitan and it came out PERFECT! My god you just saved me loads of cash, time and frustration! Now all I need to do is figure out how to add back in all the wine I used to drink to chill out after fighting with gluten dough fails! Who'm I kidding, I'll just enjoy it WITH my delicious seitan now! … … … Now that pepperoni recipe you mentioned an be found where exactly???
Here's the pepperoni one. :)
ruclips.net/video/lsQ5xt1Orwk/видео.html
I also tend to - when mixing my initial dough ball (with VWG) - use a broth instead of just water. Since there are LOTS of good vegan broth powders/concentrates (BTB, Orrington Farms, Massel, etc. - and Marmite!) I can sort of “pre-flavor” the initial dough as chicken, beef, ham, veggie, garlic... as well as boil in broth again later (either more powders or like Chef Ani does!). I also tend to use a bit of lemon juice or ACV to help diminish to VWG taste. Another thing that helps is doing the mix with a sous vide. Gets the flavors in there really well. It just, admittedly, takes a bit longer. : /
I am about to do some WTF again right now! Stopped by to soak up some knowledge again beforehand. ;D
Your content is so cool, thanks
I'm so amazed 😮
I love your channel! I learn new things constantly. Keep up the great work.
Stumbled upon your channel after looking for some recipes. Great stuff!!! Will totally make it and subscribe :))
Hey Mark, can you try making that Japanese Pancake that's kinda trending right now? (But vegan, of course) 🤩
The fluffy pancakes?!!! That could be fun!!
@@SauceStache Yes, that one! I forgot the name hahaha I've been seeing these a lot lately and would be great to have a vegan version 💚
i’m making the washed flour one rn! so excited
Texture reminds me of chicken nuggets. Kinda spongey. Maybe I didn't let it rest long enough. Wasn't very shreddy. But I loved it. The outside taste just like fried chicken skin. 😋 not vegan but I'm gonna definitely make it again for the third time. Im gonna get it right this time.
I can’t wait to try this!!
Seitan Appreciation Society represeeeeent!
Just found your channel and I’m hooked! New subbie here 👊🏻
I met a guy who owns a pub who made pizza like this it was wild. I fix pizza mixers and have fixed thousands and I’ve never seen anybody make pizza with this type of bread. It was super strange he said it was somewhat common in Ireland where he’s from.
I love that there's a whole group dedicated to seitan -- I'll have to join! Great video as always :)
Absolutely love seitan. Even made peppercorn biltong the other day
I'm not vegan, but I can't stop watching these videos. I'm fascinated by this. I'd like to try it but I'm lazy. Where can I find the recipes using the starch water?
He has a "Washed Flour" playlist. I know at least the starch bacon and pepperoni recipes are there.
Thank you so much. Making the washed flour method now. It’s about 5 times cheaper for me. 😊
Hey Thank You 🫵🏽 yes you! I’m trying this recipe today I’ve made it with gluten flour and it turned out amazing curious to see what this method brings. Thanks fir sharing ❤
Wow!! You are a great teacher!!
WHAT! Oh I have to try the starch+gluten thing! I like using the vital wheat gluten flour because I can mix in herbs and spices before the steaming step (and it's easy, haha). Thanks! :D
YESS!!! Using VWG really is so much simpler!! I cant wait to hear what you think about with the added starch!
You can also work herbs and spices into the WTF method by letting a stand mixer with a dough hook do all the work.
Noom is pretty good. lost 15lbs in two months and it helped me go vegetarian. this has been something I've been thinking about for a couple years. Although Noom didn't say I had to, it was just easy to do from what I've learned.NOW 15lbs may not be much but my blood test was the best convincer. Cholesterol being very high to below normal, all my too high of numbers in my blood test are now below norms. Hell, I haven't taken my meds for my arthritis for some time now. I'm feeling great because of a diet change
This is awesome. I love all of your plant based adventures!
I made the third version today n it’s the best so TENDER !
I started off being vegan about 20 years ago with BBQ seitan burgers and fries... It really got me over the hump!.
I started off being vegan about 20 years ago with BBQ seitan burgers and fries... It really got me over the hump!.
I just started making some seitan this morning! How serendipitous lol
Thank you for explaining this!!!!!
Yesterday was searching this and was hoping you’d have a video on in but you didn’t. Today it’s like my prayers were answered 😂
Variations of Seitan:
1) Lucifer steamed
2) Beelzebub Fried
3) Mephistopheles baked
4) Iblis stewed
The possibilities are endless.
I wonder what would happen, if i added some of my sourdough starter to the seitan dough in the beginning
Thanks for doing this. Keep up the amazing work!
TikTok just taught me the washed flour method and it really works (I posted it if anyone wants to see a non-chef try lol) I’m going to have to try your 3rd version though looked so juicy!
Buy the mock duck or chicken can in Chinese market that contains all the flavor😊
I also recommend It Doesn't Taste Like Chicken's seitan recipes! Sooo good.
PS. Your wifey is gorgeous 😍
Thanks, this was exactly what I was looking for - a simple way to make it. The only gripe I have is Americans using 'cups'(!) when we have perfectly good measurement metrics!
Like cups.
Awesome content as usual, thank you for the new method. I will try that for sure!
Ok so first i was like 'Not today Seitan '
however now i can actually genuinely start to appreciate the art of making this strange substance .