Wow, wow, WOW! Thank you SO MUCH - this is so kind! I can't tell you how much I appreciate you and your support! If you ever make any of my recipes and need any help, please let me know.
Bro your videos are damn hilarious for a vegan cooking video. Like you're my favorite cooking channel. The fast pacing, the humor and all the information being compact and not even letting some details get missed. I hope you enjoy creating these videos as much as we do watching them ^^ Not even having mentioned that your ideas aren't found anywhere else so yeah. That's also a huge flex on your part.
Thanks so much! That's high praise! I really do enjoy making these, I always learn so much and it is a fun and challenging creative outlet for me. I'm just trying to make videos that I wish were out there when I started cooking as a hobby and I'm excited as there is so much still left to explore, especially with in vegan meats. So honored that you watch and enjoy, it means a lot.
I've had great results with mushrooms and adding a can of kidney beans (including the aquafaba), adjusting the amount of VWG. Bet seitan I've ever had. Oh, and slow cook for 6 hours at 270F to remove all the VWG after taste.
Thank you for the recipe! I made this yesterday on my Pit Boss 8 in 1 grill/smoker. This only the third time I've used it so I'm not an expert. I let the dough rest for an hour once everything was together. It turned out to be about the size in the recipe. First up was the dry bake on the smoker using apple pellets for 45 min on the smoke setting (about 270F) using parchment paper in a foil pan. Once that was done I flipped it then poured in the broth until it was covered about half way and turned it up to 350F(still produces good smoke at that temp also) for one hour. I flipped it once more and put it back on the smoke setting for 2 hours. I did not replenish the broth during this whole process, I was worried about too much moisture and it turning out mushy. I then basted twice with BBQ sauce over 40 minutes. We had some for dinner and it was great! I put it in the refrigerator over night and it firmed up a little bit more. It made a great grilled sandwich on jalapeño polenta bread! I will be trying some variations including resting overnight before dry bake and smoking for a longer period at low temp, I'm thinking 5-6 hours. I'll try both separetly.
Oh hell yeah I bet it was incredible in the smoker. Thanks for the notes on this. It looks like a grill purchase is in my future. You like your Pit Boss?
@@BoldFlavorVegan It was delicious! Thanks to you and everyone who pitched in ideas for the hard part!! I did the vegan ham a few days ago as well, turned out great. I'm happy with the Pit Boss so far. I was looking for something mid priced that could grill and smoke. For me, it does the trick. Easy to use
I've made this recipe 5 times with different mushrooms and sauces. It's become my favorite thing to make for parties and potlucks when I have the prep time. Amazing recipe, thanks!
I enjoy your style (and recipes) as you always make me smile. I will most certainly give the recipe a go. Thank you for pushing the boundaries and allowing us to experiment as well. Much appreciated.
I almost did that years ago! after doing some "bell pepper seitan" (I did the seitan liquid roasting a yellow pepper and blended it with soy cream) that came very good I tried the same with mushrooms. the result wasn't very good but I did the simmering method (no oven or broil). and the seasing wasn't so rich, anyway will try this soon. thanks for your content, I love your channel
I dunno about calling that "brisket", but if it were me, I'd lean a bit harder into the smoky flavors, tilt a little more towards pork-ish, and make mini versions of that as a faux McRib. It looks like _exactly_ the right texture.
Wowza this was amazingly tender and MOIST like Texas brisket. I could not believe the result. Topped it with some homemade Rudy’s BBQ sauce. Even got a crispy char on the outside. It was perfect. 10 out of 10. 🎉
That looks so good. I've been a vegetarian for about 35 years. Recently, I've been interested in eating more vegan options. Never tried to make seitan before, but this tempts me.
I was wondering if someone could help. I followed this recipe nearly exactly, weighing each ingredient. I did add a couple extra tbsp's of VWG because it just felt so wet. After spending the three hours baking then about another 45 minutes basting with bbq sauce, when I cut into it it was a bready sponge. It just tasted soft and dissolved in our mouths and was also super salty, and I only used 1 tsp of mushroom seasoning. I'm experienced in making seitan and this has only happened to me once before. The seitan I have made has always been meaty and chewy as it should be. My inner voice kept telling me to add more VWG but I know the dough was supposed to be the wettest youve ever made so... What did I do wrong?😕
Just made it and it is great. The recipe is great although, since I’m single, it made way too much but next time I’ll divide it so half would become meatballs I did use the Kitchenaid mixer so it was so fast and simple, also I used the Instant Pot for the summer. I was intimidated about making a good tasting sriram but no more. My next sriram will be your ham recipe along the chicken cutlets. No more going to the store to buy the frozen version Keep up the great recipes
Wow that looks great. I think you should consider opening a seitan restaurant (or food truck). Mushrooms are one of the greatest things to add to seitan. I just made a batch and forgot to include them, I’m so mad at myself LOL
@@lawrencekellie using msg is the opposite of proper cooking. we have so many other possibilities tu add umami. i was just surpised, it still showed up in a current video, espacially with so many other umami components already added to the recipe.
Why wouldn't you? It's a great way of getting some umami into a dish. It's a myth that MSG causes health problems, if that's what you're worried about.
@@paulholloway1599 if you think so :D i disagree, but thats not the point here. i think a vegan diet should contain as little processed components as possible, ideally, none.
I am very sensitive to VWG taste! Blech! One "deli" recipe I just made, I used double the dry taste seasonings. It was barely tolerable. I also saw down below about cooking 6 hours at 270F to remove VWG taste. However, as written, does your "brisket" have a VWG taste?
At the Final Cut, do you think the strips could be put back in the pan with more sauce to caramelize more? It looks tasty but the center texture I’d like less moist(hate that word..lol). Awesome video 💜🙏🏼
Yeah for sure! This is just one way to do the final prep. You could also likely reduce the amount of liquid or increase the VWG to make it firmer if you like. If you do let me know how it goes and how much you used.
I never tasted brisket before I went vegan. Odd to think I never will, unless it is plant based like the one in your video, or maybe one made using clean, cultured production methods using lab technology.
The whole idea behind stainless steel cooking revolves around searing/sauteing (roasting in your case) and deglazing for simmering (ie to make a broth) It's no surprise the seitan stuck to the pan
For sure - the idea was to minimize the number of transfers due to the size of the roast and this was the only pan I had with high walls. Thinking about getting a Detroit pizza style pan so I can use it for this purpose (and you know, to make pizza). Trying to figure out what would be the perfect pan for all three phases: dry bake, wet bake, and broil. That pan probably would have been fine in the heat, but I didn't want to risk it. Any ideas?
I'm not trynna be an asshole, but could you please make a point of calling mushroom seasoning "seasoning " and not "powder"? So much confusion for newbies over this awesome ingredient. Powder is powdered dried mushrooms, seasoning is magic umami granules. Thank you as you were..
What's "not too healthy" about it? It's high in protein and low in carbs and fat. It's maybe a bit high in sodium because of the soy sauce, but other than that it seems fine to me.
Thanks!
Wow, wow, WOW! Thank you SO MUCH - this is so kind! I can't tell you how much I appreciate you and your support! If you ever make any of my recipes and need any help, please let me know.
@@BoldFlavorVegan love your videos! always happy to support a quality content creator
@@lxcnwy You're a legend. Thanks again for watching and supporting!
Dry shitake can be ground into powder and used in the dough / wet as well.
Bro your videos are damn hilarious for a vegan cooking video. Like you're my favorite cooking channel. The fast pacing, the humor and all the information being compact and not even letting some details get missed. I hope you enjoy creating these videos as much as we do watching them ^^
Not even having mentioned that your ideas aren't found anywhere else so yeah. That's also a huge flex on your part.
Thanks so much! That's high praise! I really do enjoy making these, I always learn so much and it is a fun and challenging creative outlet for me. I'm just trying to make videos that I wish were out there when I started cooking as a hobby and I'm excited as there is so much still left to explore, especially with in vegan meats. So honored that you watch and enjoy, it means a lot.
@@BoldFlavorVeganvegan BBQ products only works in the oven.
I've had great results with mushrooms and adding a can of kidney beans (including the aquafaba), adjusting the amount of VWG. Bet seitan I've ever had. Oh, and slow cook for 6 hours at 270F to remove all the VWG after taste.
Interesting...remove VWG taste. Is that slow cook a dry cook or wet cook. I'm guessing dry....
Thank you for the recipe!
I made this yesterday on my Pit Boss 8 in 1 grill/smoker. This only the third time I've used it so I'm not an expert. I let the dough rest for an hour once everything was together. It turned out to be about the size in the recipe. First up was the dry bake on the smoker using apple pellets for 45 min on the smoke setting (about 270F) using parchment paper in a foil pan. Once that was done I flipped it then poured in the broth until it was covered about half way and turned it up to 350F(still produces good smoke at that temp also) for one hour. I flipped it once more and put it back on the smoke setting for 2 hours. I did not replenish the broth during this whole process, I was worried about too much moisture and it turning out mushy. I then basted twice with BBQ sauce over 40 minutes. We had some for dinner and it was great!
I put it in the refrigerator over night and it firmed up a little bit more. It made a great grilled sandwich on jalapeño polenta bread!
I will be trying some variations including resting overnight before dry bake and smoking for a longer period at low temp, I'm thinking 5-6 hours. I'll try both separetly.
Oh hell yeah I bet it was incredible in the smoker. Thanks for the notes on this. It looks like a grill purchase is in my future. You like your Pit Boss?
@@BoldFlavorVegan It was delicious! Thanks to you and everyone who pitched in ideas for the hard part!! I did the vegan ham a few days ago as well, turned out great. I'm happy with the Pit Boss so far. I was looking for something mid priced that could grill and smoke. For me, it does the trick. Easy to use
I've made this recipe 5 times with different mushrooms and sauces. It's become my favorite thing to make for parties and potlucks when I have the prep time. Amazing recipe, thanks!
I enjoy your style (and recipes) as you always make me smile. I will most certainly give the recipe a go. Thank you for pushing the boundaries and allowing us to experiment as well. Much appreciated.
I love making your vegan steak, it's killer. Cant wait to try this out. Thanks for being a superstar
Aw thanks! You’ll love this one then!!
Super cool! Looks great!
Blessed Love Family ❣️I love shrooms❤️💛💚
I’m waiting for my second hour to finish up. Having this for dinner tomorrow night!!
Awesome! Hope it rocks!
It all came together
I almost did that years ago! after doing some "bell pepper seitan" (I did the seitan liquid roasting a yellow pepper and blended it with soy cream) that came very good I tried the same with mushrooms. the result wasn't very good but I did the simmering method (no oven or broil). and the seasing wasn't so rich, anyway will try this soon. thanks for your content, I love your channel
I loved this video! Looks delicious and ready for the summertime. Also that face at the end is the stuff of nightmares. I have no notes.
Hahaha thanks dude - I might have had a little too much fun with that filter 🤔
@@BoldFlavorVegan I need to see more of him!
Just got the recipe! Ty
Really enjoyed this one, your jokes are great, and the editing style is fantastic
Thanks so much!
This looks amazing! Do you know if the kneading can be done in a planetary mixer with a dough hook?
Looks so good, and I love your edits! Awesome stuff.
I dunno about calling that "brisket", but if it were me, I'd lean a bit harder into the smoky flavors, tilt a little more towards pork-ish, and make mini versions of that as a faux McRib. It looks like _exactly_ the right texture.
💯 % Yes to more smoky flavours
Wowza this was amazingly tender and MOIST like Texas brisket. I could not believe the result. Topped it with some homemade Rudy’s BBQ sauce. Even got a crispy char on the outside. It was perfect. 10 out of 10. 🎉
You're the first to make it as far as I know! Glad you enjoyed it as much as I did!
That looks so good. I've been a vegetarian for about 35 years. Recently, I've been interested in eating more vegan options. Never tried to make seitan before, but this tempts me.
How did it compare to just non mushrooms wet ingredients?
Oh my various gods that looks amazing
I will make this! Looks not too hard, just takes time. Mushrooms in seitan. Yum!
I was wondering if someone could help. I followed this recipe nearly exactly, weighing each ingredient. I did add a couple extra tbsp's of VWG because it just felt so wet.
After spending the three hours baking then about another 45 minutes basting with bbq sauce, when I cut into it it was a bready sponge. It just tasted soft and dissolved in our mouths and was also super salty, and I only used 1 tsp of mushroom seasoning.
I'm experienced in making seitan and this has only happened to me once before. The seitan I have made has always been meaty and chewy as it should be. My inner voice kept telling me to add more VWG but I know the dough was supposed to be the wettest youve ever made so...
What did I do wrong?😕
Just made it and it is great. The recipe is great although, since I’m single, it made way too much but next time I’ll divide it so half would become meatballs
I did use the Kitchenaid mixer so it was so fast and simple, also I used the Instant Pot for the summer. I was intimidated about making a good tasting sriram but no more. My next sriram will be your ham recipe along the chicken cutlets. No more going to the store to buy the frozen version
Keep up the great recipes
Will give a try....
Do you think the mushrooms would work aswell in the ham recipe? Tofu is kinda hard to find and pretty expensive where I live.
Hm, I'm not sure but if you give it a try let me know how it goes. How awesome would that be if that worked?
Oh my looks amazing now I wonder how it would be with yeast 🤔
OMG I LOVE LOVE LOVE MUSHROOMS - sooooo tasty!!!
"Depending on how MUSHROOM you have"
Omg, no you didn't lol.
Yeah, I try too hard to be a fungi sometimes.
yes. this is a winner
If I put this much effort into making something I'd tell myself it was great even if it was terrible.
Wow that looks great. I think you should consider opening a seitan restaurant (or food truck). Mushrooms are one of the greatest things to add to seitan. I just made a batch and forgot to include them, I’m so mad at myself LOL
It’s a lot of time to make so I’m going to ask my big question. Is it mushy?
Looks "meatloafy". Maybe with some gravy and mashed potatoes?! I gotta test this recipe.
why would you put in msg???
that's what I was wondering too.
To enhance the flavor.
@@lawrencekellie using msg is the opposite of proper cooking. we have so many other possibilities tu add umami. i was just surpised, it still showed up in a current video, espacially with so many other umami components already added to the recipe.
Why wouldn't you? It's a great way of getting some umami into a dish. It's a myth that MSG causes health problems, if that's what you're worried about.
@@paulholloway1599 if you think so :D i disagree, but thats not the point here. i think a vegan diet should contain as little processed components as possible, ideally, none.
Ty for the all good videos=) what is that msg?😅
Mushrooms have very little protein! Not a problem, because seitan has a ton of protein, and mushrooms are very nutritious and low calorie?
I am very sensitive to VWG taste! Blech! One "deli" recipe I just made, I used double the dry taste seasonings. It was barely tolerable. I also saw down below about cooking 6 hours at 270F to remove VWG taste. However, as written, does your "brisket" have a VWG taste?
👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏
🙌
At the Final Cut, do you think the strips could be put back in the pan with more sauce to caramelize more? It looks tasty but the center texture I’d like less moist(hate that word..lol). Awesome video 💜🙏🏼
Yeah for sure! This is just one way to do the final prep.
You could also likely reduce the amount of liquid or increase the VWG to make it firmer if you like. If you do let me know how it goes and how much you used.
I never tasted brisket before I went vegan.
Odd to think I never will, unless it is plant based like the one in your video, or maybe one made using clean, cultured production methods using lab technology.
I'm not a vegan, but I do try vegan food from time to time. Just not sure if this compares to a proper brisket
lol very funny definitely going to try this recipe
Mushrooms are not plants.. not even animals..
So Fungi is considered vegan?
Yeah
The whole idea behind stainless steel cooking revolves around searing/sauteing (roasting in your case) and deglazing for simmering (ie to make a broth)
It's no surprise the seitan stuck to the pan
For sure - the idea was to minimize the number of transfers due to the size of the roast and this was the only pan I had with high walls. Thinking about getting a Detroit pizza style pan so I can use it for this purpose (and you know, to make pizza). Trying to figure out what would be the perfect pan for all three phases: dry bake, wet bake, and broil. That pan probably would have been fine in the heat, but I didn't want to risk it. Any ideas?
I'm not trynna be an asshole, but could you please make a point of calling mushroom seasoning "seasoning " and not "powder"? So much confusion for newbies over this awesome ingredient. Powder is powdered dried mushrooms, seasoning is magic umami granules. Thank you as you were..
Yummy animals
looks tasty, but not too healthy.
What's "not too healthy" about it? It's high in protein and low in carbs and fat. It's maybe a bit high in sodium because of the soy sauce, but other than that it seems fine to me.