If anyone has issues with creators of recipes, just move on to what you like. You do not have to be nasty and call people names. Just scroll on and keep you opinions to yourself. Sometimes folks who want to transition from eating flesh to plant base options, need a bridge to help them cross over. Hence these recipes. Thank God for folks like the "Bold Flavor Vegan" who wants to create that bridge of recipes to help those folks who just want a way to transition. Keep up your work and may God continue to give you more ways to create these amazing recipes for those of us who look to you to 'wow' us with your talent. You are amazingly talented. God bless you!
I have never done washed flour method. I have perfected my techniques with vital wheat gluten. I use 1-2 TBS of beet root powder and it was perfect. I used a combination of two people’s recipes.
I've used beetroot powder for VWG recipes as well. Let me know if you try it for this specific recipe or on a WTF recipe and provide pics of the final producrt and amount used. Would love to be able to recommend that as an option. I've seen photos where people have used beet root powder on this recipe and it turned grey.
Hi Bold, I’m glad you’re back. Thanks for the positive perspective and the fantastic recipes and technique. Keep it going!! I really appreciate your content.
Thanks so much. I really appreciate you and everyone who watches. Honored when anyone spends time with my work. I'm so glad you're here and enjoying the videos. This comment made my day.
For a natural food coloring that is red you might consider trying food grade iron oxide. Aside from the obvious use, it will also add some dietary iron as well as imparting a slightly heme-y taste like you get from adding molasses to seasonings that replicate meat flavors.
Oh cool! Would love to see pics of a roast from someone who tried this with amounts/technique etc... hopefully someone will give it a go! Would love to have other options for those who don't want to use the food dye.
I'd be wary of that stuff. In excess, it can react with stomach acid to produce peroxides and superoxides, which will injure your gut lining and give you hella diarrhea. It's the reason iron supplements tend to be so rough to use.
@@luke_fabisThat may be true, but considering actual meat is coloured by iron content too, I imagine the amount needed is well below that which would make you ill.
Just found your channel and wanted to say that I really appreciate your approach and the discussion of why to do certain things and how they affect the recipe :) This looks delicious!
Ha! That is a good one! I had thought it looked like doing macrame, but I think your description of the visual of the pulling and pushing of the seitan to enhance texture IS more like crochet than macrame! 😆
My Vegan Brother - Just watching this now... and I think you have struck gold! I'm going to give this a go exactly as you've shared. Between us - this will ROCK our Passover table! (And I was only going to make crab [mushroom] jambalaya with [vegan] pork sausage! Thank you good Sir!
Made this mAny times. Def use liquid smoke, it's available everywhere. I also add worthington farms sham seasoning strained to get the little bits of dried herbs out, lots of it... Lots.
Im trying to avoid consuming the nitrates associated with cured meats as a way to help manage my PCOS so this looks amazing. I miss the simple deli meat sandwich 😮
I tried to follow this recipe as close as possible. My only big mistake was not using enough food coloring, so the end result was pretty grey. BUT the texture and taste were great. PS instead of slow cooking for 4 hours, I put this in my InstaPot to preasure cook on high for 2 hours, with natural venting. Came out great.
Wow this looks absolutely amazing. Will definitively try it out for easter!! I also have a request if you want : I used to be the biggest fan of smoked meat back in the days before I was vegetarian. Could you make a recipe for that? It would be a dream come true! Thanks!!
Hey!! I was missing you... Why so long away? 😢 Have you tried Dragon Fruit Powder for colouring? It's more of a hot pink, but closer in colour, when used sparingly, as the colour of actual ham... Cheers!
Hey! Thanks for noticing. Means a lot. :) I just got a little burned out last year on making videos so took a break. No, I haven't tried that (or even heard of it) but would love to see pics of someone using on this recipe.
I already have gluten flour, how can I proceed? Do I combine it with the all purpose flour with the colored water? 1/3 gluten and 2/3 flour? or all gluten?
ok ignore that, I see you answered that at the end of the video. I'd still like to know why not, as you are essentially making vital wheat gluten by washing out the starch. I suspect it should be possible with a modified technique?
Just wondering should you reduce the cooking time if you were making half the amount? Really looking forward to trying this, it’s impossible to get VWG anymore (in Ireland) so it’s great to see recipes using just plain old flour. The end product looks incredible ❤
Good question. In theory you should be able to but I’ve never tried that before. Seitan is usually done when then internal temp is ~180f. Hope that helps and let me know how it goes!
@@BoldFlavorVegani just did it and the two mix of washed flour did not "glued" back together correctly after cooking in the brine.. is it normal? It's still kind of separated and you can see the different colors... I feel like i did everything the right way, what happened?
@@BoldFlavorVeganI made it using half of everything and didn’t reduce the slow cooking time as it’s barely simmering and it turned out great! Better texture than anything I’ve made with vwg for sure. Thank you so much for your detailed videos, I’m going to try improvise some kind of turkey recipe out of this method too once I work my way through this ham 😉
I didn't understand what kosher salt was either - this video helps explain the drastic difference. Unfortunately the recipe is not giving Grams but rather a Volume so you end up with entirely the wrong amount of salt. ruclips.net/video/XGCY9Cpia_A/видео.htmlsi=_p0UCj0Rb6Qmvf3Q
I really want to do the recipe, but this system of "lb bags" don't make sense to me, i'm french and i'm using grams, kilograms :( On the recipe it says : "2, 5lb bags of all purpose flour, divided" I have no clue what it means, is it 2 bags of 2,5lb (wich is 1130g each), or 1130g divided by 2 ? :(
Americans use a "." to indicate a decimal not a comma, so "two and a half" would be "2.5" not "2,5". Therefore, Americans would read this ingredient as "two 5 lb bags of flour" (where 1 lb is 434 grams) and "divided" just means he's not using all the flour in one bowl (as you can see in the recipe). Obviously it would be clearer to say "10 lbs (4340 g) of flour, divided into two" but most people buy 5 lb bags of flour, so this isn't really confusing to American shoppers.
@@nekokichi11 Wait WHAAAT; so i need 4340g of flour for this recipe :O ? Thanks for your comment, you can't imagine how confusing it is for non american Hahhaha
You got it! That is correct. 10lbs or 4,540g of flour total. The common size of bags of flour in US markets is 5lbs, so that is why it is written that way. It is supposed to be helpful but instead is confusing! Really appreciate the feedback. I'll update the recipe with grams when I have a moment. By the by, the reason so much flour is called for is because I want you to get a lot of final product for your work. This makes A LOT. Also, just a precaution, I have no idea what the gluten content of flour is in different parts of the world. The flour I use is 11% gluten. The amount of gluten content directly affects the size of the roast and the seasonings were written with that in mind.
I’m sorry to hear that - I’ve gotten a few people saying this so I’m going to have to do some tinkering and look at reducing the salt. It’s odd as I haven’t changed the amount over the three years of making this recipe. Try using this as an ingredient for sandwiches, soups, salads, in pasta (like carbonara). Hopefully the texture is good!
I am famished for "ham". I am not medically allowed to have this normally. I have had acid reflux disease for too long. I suffer with kidney stones. While everyone is eating ham, I can't. The smell of ham is unbelievable 😍. Enticing as heck😢😅and I am left out. I found plant based turkey but it was marbled with spinach, & cranberries stuffing. It was expensive for one log. I went out of town, and I actually found just a plant based roll of "turkey " and I was ecstatic. I bought 4 rolls. Now, I am in here looking @ this stuff you can make yourself and it's great!😂
Hi hon! I need you to do something. There are portable washing machines on sale on Amazon. I want you to buy one and see if you can use it to wash seitan. I would do it myself, but I can’t claim my random impulses as business expense😂. Anyhoo. Thanks for being you! Have a nice day.
A great deal of work, and especially lots and lots of water. Have to boil mine to be able to drink it, so I tried the wash the flour method once. It took all 3 gallons of boiled water I normally have on hand, and still, it wasn't enough. For me, there's nothing seemingly quick or economical about the making of vegan meat.
Why excatly does koshering salt ned to be used? Without argument, I would just assume that it's the standard ignorant American argument that it's somehow magically better.
drives me absolutely crazy how often american youtubers insist you "have" to use kosher salt. I have literally never seen kosher salt for sale in my country in my life yet somehow magically we're all able to cook just fine without it. plus it's usually not iodised and i like not getting gout.
Salt is salt. For Americans kosher salt is just the standard large, coarse grain cooking salt. You "have to" use it because the alternative that comes to mind for beginner cooks is table salt, and if you use an equal volume of table salt then salt is the only thing you'll taste. Sub for a similar kind of salt if you don't have access to kosher (can't get it locally where I live either, but it's still cheap online) or find a way to convert the measurements. Don't think anyone actually thinks its "better" than similar grain sizes, it's just what they're used to and it's easy to get for their intended audience.
From the Internet: "Many people prefer using kosher salt because it isn't iodized and doesn't contain any additives or trace minerals." "Chefs use it because a pinch of kosher salt is less salty by mass than a pinch of regular salt."
Pickling salt is an option to Kosher salt. Coarse sea salt is another. It's simply "bigger salt".. or "larger salt".. or whatever description which will make Americans seem less "arrogant". Methinks the issue that rubbeths the congregation the wrong way is the definitive kind of salt given. Use whatever salt you like for all anyone really cares, then. When you do, and the result isn't what you expect, be sure to blame someone other than yourself.
I've had zero success with WTF method. GF gives me consistent results compared. I can just never get rid of all the starch with WTF. It just seems like I'm infinitely washing and who has that kind of time.
No. But you might want to look into it for your cows' milk that has mammalian estrogen versus soy, which has plant estrogen and doesn't affect humans the way that mammalian estrogen does. Do some research.
also i dont understand the resistance poeple have to uaing wtf method. its not that hard. and vwg meats are much more expensive and the flavor and texture are not as good imo. yes it is easier to season with vwg as you can season in thw beginning but i still think its not worth the money when the texture and flavor are not there.
I'm not convinced LOL!!! I need more PROOF!!! This looks like HAM....Your video was cut/edited and im stunted...PLEASE show FULL video without edits and let those of us that are skeptics see the truth
Was about to say it's amazing the lengths vegans will go to make flour look and taste like meat, but then you added butter, so it isn't vegan anymore. Buying a ham from the store is so much easier, just slice and enjoy without all that work 🤪
Vegan butter is very common so is most margarine. There’s also vegan ham slices in many stores but this is an extra special thing, why cook anything you can literally buy anything or cook it better from scratch. I think if laziness is what’s making you contribute to the pain and suffering of animals that’s really sad.
Vegan butter is very common so is most margarine. There’s also vegan ham slices in many stores but this is an extra special thing, why cook anything you can literally buy anything or cook it better from scratch. I think if laziness is what’s making you contribute to the pain and suffering of animals that’s really sad.
A sincere legit Vegan would be revolted by concept of making and eating a pretend ham !! Don't be so hypocritical, and just let go of the concept of meat !!
people miss things they grew up with, and maybe they want to impress people who aren’t vegan. there are plenty of people who wouldn’t go vegan if they didn’t have access to good alternatives to meat and cheese; if it doesn’t contain animal products, who are you to say it’s wrong for a vegan to eat?
@@binkuspinkus8400 it goes against what vegans say they stand for. Exploitation of animals, and pretend animal products are like a monument to animal exploitation. Same with having pets. Somehow vegans try to rationalize that as well.
@@luke_fabisIt doesn't. My point is that if you are totally against exploitation of animals, you shouldn't be wanting to eat even pretend meat. The very idea of it should be revolting.
When you started eating animals, was it a conscious choice after a conversation you had with who brought you up? It's not our natural instinct to bite into an animal and rip it's flesh apart. We don't even have the teeth for it. Humanity started doing it for survival purposes and these reason don't even exist anymore on more developed regions of the planet. I'm sure most people on the internet aren't fighting for survival...
Healthy, delicious, nutritious, and natural animal corpse. If you get good quality, local made ham, it also isn't made with a bunch of ultra-processed ingredients strongly linked to disease - unlike the crap this is made with.
Just one question: why did you first start eating meat? Was it a conscious choice? Did your parents or whoever brought you up ask you and talk to you about it before they started feeding you,meat and other animal products? A human’s, natural instinct is not to kill an animal for food. If you give a small child a bunny to hold, its natural instinct is not to dig his teeth into the bunny, but pet it and cuddle it. Eating it raw would be gross. Humans don’t even normally eat raw meat and we only started doing it for survival’s sake. We are not carnivores. We can’t be compared to lions or bears. And since when is ham healthy?!
If anyone has issues with creators of recipes, just move on to what you like. You do not have to be nasty and call people names. Just scroll on and keep you opinions to yourself. Sometimes folks who want to transition from eating flesh to plant base options, need a bridge to help them cross over. Hence these recipes. Thank God for folks like the "Bold Flavor Vegan" who wants to create that bridge of recipes to help those folks who just want a way to transition. Keep up your work and may God continue to give you more ways to create these amazing recipes for those of us who look to you to 'wow' us with your talent. You are amazingly talented. God bless you!
Very true
Just tried this recipe for Thanksgiving and it turned out awesome!! Thanks for much for this recipe!!
My beetroot powder gave mine a beautiful pink. I used a recipe with vital wheat gluten and I loved it. Wish I had done it sooner.
What was your method?
I have never done washed flour method. I have perfected my techniques with vital wheat gluten. I use 1-2 TBS of beet root powder and it was perfect. I used a combination of two people’s recipes.
@@jackseveHow much vital gluten did you use?
I've used beetroot powder for VWG recipes as well. Let me know if you try it for this specific recipe or on a WTF recipe and provide pics of the final producrt and amount used. Would love to be able to recommend that as an option. I've seen photos where people have used beet root powder on this recipe and it turned grey.
THANKS FOR THE GOOD INFO 👍🏾
"I put half in the freezer for a future present to myself" Love that!
Hi Bold,
I’m glad you’re back. Thanks for the positive perspective and the fantastic recipes and technique. Keep it going!! I really appreciate your content.
Thanks so much. I really appreciate you and everyone who watches. Honored when anyone spends time with my work. I'm so glad you're here and enjoying the videos. This comment made my day.
For a natural food coloring that is red you might consider trying food grade iron oxide.
Aside from the obvious use, it will also add some dietary iron as well as imparting a slightly heme-y taste like you get from adding molasses to seasonings that replicate meat flavors.
Oh cool! Would love to see pics of a roast from someone who tried this with amounts/technique etc... hopefully someone will give it a go! Would love to have other options for those who don't want to use the food dye.
I'd be wary of that stuff. In excess, it can react with stomach acid to produce peroxides and superoxides, which will injure your gut lining and give you hella diarrhea. It's the reason iron supplements tend to be so rough to use.
or you know just do beets...
@@luke_fabisThat may be true, but considering actual meat is coloured by iron content too, I imagine the amount needed is well below that which would make you ill.
@@Lopata991didn't he say in two videos that beet juice ends up grey 🩶
HOLLER ! LOOKS AMAZING , PIGS EVERYWHERE ARE HAPPY 😂😂😂
KEEP UP THE GOOD WORK 👍🏾👍🏾👍🏾👏🏽👏🏽👏🏽🙌🏾
Just found your channel and wanted to say that I really appreciate your approach and the discussion of why to do certain things and how they affect the recipe :) This looks delicious!
There's never been a better time to start up seitan crochet, it comes in handy for all the twists & knots.
What is seitan crochet??
Ha! That is a good one! I had thought it looked like doing macrame, but I think your description of the visual of the pulling and pushing of the seitan to enhance texture IS more like crochet than macrame!
😆
@@BoldFlavorVegan I didn't know of it until this video demonstrating the Seitan crochet technique, and it looks awesome.
My Vegan Brother - Just watching this now... and I think you have struck gold!
I'm going to give this a go exactly as you've shared.
Between us - this will ROCK our Passover table!
(And I was only going to make crab [mushroom] jambalaya with [vegan] pork sausage!
Thank you good Sir!
Man oh man you are the King of Seitan!! Looks so good...I will make this recipe for Easter for sure.
Thanks bro, luv u ♥ ♥
Great update recipe, thanks!
I saw another video for vegan steak and she used pomegranate juice for color. I'll have to find the video and link it.
It sounds like a great idea - I have both fresh beets and pomegranate juice. I guess I will be experimenting today
Made this mAny times. Def use liquid smoke, it's available everywhere. I also add worthington farms sham seasoning strained to get the little bits of dried herbs out, lots of it... Lots.
Oh My! Would love to try this but so unsuccessful at the wash method. This makes me want to try again!
Im trying to avoid consuming the nitrates associated with cured meats as a way to help manage my PCOS so this looks amazing. I miss the simple deli meat sandwich 😮
Any tips if you don't have a slow cooker 👀
Thanks for the recipe. I use 1kg of flour for a whole family and I see you say use 4 1/2 kilos for this one. Do you have a smaller version? Thanks
I tried to follow this recipe as close as possible. My only big mistake was not using enough food coloring, so the end result was pretty grey. BUT the texture and taste were great.
PS instead of slow cooking for 4 hours, I put this in my InstaPot to preasure cook on high for 2 hours, with natural venting. Came out great.
Hey anything without wheat?
Yoooooo this looks fantastic my guy!
What can you use besides red dye? 😮
Never tried this but if you don’t mind a little acidity I wonder if hibiscus would work.
My only question is how do I make this in the oven instead of the slow cooker?
Amazing recipe! Thank you! 😊😊😊
Wow this looks absolutely amazing. Will definitively try it out for easter!! I also have a request if you want : I used to be the biggest fan of smoked meat back in the days before I was vegetarian. Could you make a recipe for that? It would be a dream come true! Thanks!!
I feel like you could sub a bunch of the salt with potassium salt, if sodium intake is a concern.
If you try it let me know how it goes!
Trying it this week, but I couldn't find mushroom powder locally. Also starting from VWG rather than flour washing. Fingers crossed!
How did this turn out? He mentions in the video not to use VWG so I'm curious what the results were
Looks amazing...thank you so much!
I use dried beets that I run through the blender till they are dust and use the juice from canned beets to color my "beef and pork"....
Thanks! If you ever try that for this specific recipe please let me know and send pics of the final product.
there are organic, all natural food dyes. ive gotten it at sprouts/Whole Foods in the past and I get it on amazon these days
Hey!! I was missing you... Why so long away? 😢
Have you tried Dragon Fruit Powder for colouring? It's more of a hot pink, but closer in colour, when used sparingly, as the colour of actual ham... Cheers!
Hey! Thanks for noticing. Means a lot. :) I just got a little burned out last year on making videos so took a break. No, I haven't tried that (or even heard of it) but would love to see pics of someone using on this recipe.
Without MSG how can there be success!
This does look mighty tasty though. I need to make this.
Goya sazon seasoning or annatto powder gives a red/orange color.
Is there anything we can do with the starch water?
You can make a type of noodles called liangpi! I have also seen people make bacon and pepperoni with it too!
seitan society (should come up if you google it) has a bunch of starch water recipes, from cheeses to bacon to cheesecake afaik
has anyone tried using jamaica to color it instead of food coloring?
I made it! It came out great!
Would love to purchase cheese cloth’s like the one you used here. Do you remember where you got those?
What its nutritional values?
I already have gluten flour, how can I proceed? Do I combine it with the all purpose flour with the colored water? 1/3 gluten and 2/3 flour? or all gluten?
No in this recipe. He has a recipe using gluten flour or as is called Vital Wheat Gluten.
Can you replace butter with oil?
I wonder if this can be smoked?
Probably, yes.
that's some of the best-looking vegan meat I've ever seen, oh my god
Would it work if you used a food processor to "blend" in the spices?
It should but I’ve never done it. Let me know if you do.
How long is the entire process
Can this be cooked in an instant pot if you don't have a slow cooker?
Yup! Use the "slow cook" button/function. I've never pressure cooked this.
Amazing. This raw ham looks creepily like raw meat...but its not so I'm IN! I'll let you know how mine turns out.
Why don't you recommend the use of tablesalt? Is it just because the grain size?
Yeah, grain size, exactly.
would it not be a lot easier (and possibly cheaper) to use vital wheat gluten, rather than washing the starch out of wheat flour?
ok ignore that, I see you answered that at the end of the video. I'd still like to know why not, as you are essentially making vital wheat gluten by washing out the starch. I suspect it should be possible with a modified technique?
@@DjJDtechThe texture is completely different.
can i use ghee instead of butter?
This is a vegan recipe
Hey oh, he’s back
Just wondering should you reduce the cooking time if you were making half the amount? Really looking forward to trying this, it’s impossible to get VWG anymore (in Ireland) so it’s great to see recipes using just plain old flour. The end product looks incredible ❤
Good question. In theory you should be able to but I’ve never tried that before. Seitan is usually done when then internal temp is ~180f. Hope that helps and let me know how it goes!
@@BoldFlavorVegani just did it and the two mix of washed flour did not "glued" back together correctly after cooking in the brine.. is it normal? It's still kind of separated and you can see the different colors... I feel like i did everything the right way, what happened?
@@BoldFlavorVeganI made it using half of everything and didn’t reduce the slow cooking time as it’s barely simmering and it turned out great! Better texture than anything I’ve made with vwg for sure. Thank you so much for your detailed videos, I’m going to try improvise some kind of turkey recipe out of this method too once I work my way through this ham 😉
Is the website meant to say 1 tsp for every cup of water in the brine, instead of 1 tbsp?
I did it and it was so salty
What was salty the brine or the final ham?
The ham @@BoldFlavorVegan
@@matt96533 sorry to hear that, how much salt did you use in the seasoning mix. The brine is correct.
@@matt96533 and also, what type of salt did you use? Kosher or table?
I didn't understand what kosher salt was either - this video helps explain the drastic difference. Unfortunately the recipe is not giving Grams but rather a Volume so you end up with entirely the wrong amount of salt. ruclips.net/video/XGCY9Cpia_A/видео.htmlsi=_p0UCj0Rb6Qmvf3Q
I really want to do the recipe, but this system of "lb bags" don't make sense to me, i'm french and i'm using grams, kilograms :(
On the recipe it says : "2, 5lb bags of all purpose flour, divided"
I have no clue what it means, is it 2 bags of 2,5lb (wich is 1130g each), or 1130g divided by 2 ? :(
Americans use a "." to indicate a decimal not a comma, so "two and a half" would be "2.5" not "2,5". Therefore, Americans would read this ingredient as "two 5 lb bags of flour" (where 1 lb is 434 grams) and "divided" just means he's not using all the flour in one bowl (as you can see in the recipe). Obviously it would be clearer to say "10 lbs (4340 g) of flour, divided into two" but most people buy 5 lb bags of flour, so this isn't really confusing to American shoppers.
@@nekokichi11 Wait WHAAAT; so i need 4340g of flour for this recipe :O ?
Thanks for your comment, you can't imagine how confusing it is for non american Hahhaha
Omfg i i think i just get it; 2,5lb bags means
2x5lb bags
So yeah 10lb
:O
AMERICA is killing it, damn i would never have understand that x)
You got it! That is correct. 10lbs or 4,540g of flour total. The common size of bags of flour in US markets is 5lbs, so that is why it is written that way. It is supposed to be helpful but instead is confusing! Really appreciate the feedback. I'll update the recipe with grams when I have a moment.
By the by, the reason so much flour is called for is because I want you to get a lot of final product for your work. This makes A LOT. Also, just a precaution, I have no idea what the gluten content of flour is in different parts of the world. The flour I use is 11% gluten. The amount of gluten content directly affects the size of the roast and the seasonings were written with that in mind.
@@BoldFlavorVegan I DID IT !! I used it to make carbonara, it's DELICIOUS and i never had a seitan with that texture ! AMAZING, thanks !
Just look at THAT!!! 🔥 📛 👩🚒 🚒
Here he is! @BoldFlavorVegan please try out @ChefTJ vegan mozzarella recipe, please...
Unless I missed it- no liquid smoke?
I added it to the glaze. You can use smoked salt in the roast if you want. I have a recipe for homemade smoked salt in my first WTF ham video.
I'm lazy. Can you make me one?😅
I hope to try this someday. Thx.
Super se ve muy rico, la receta por favor
He did say for the flour, you can use what you want. Ok.
I made the recipe but some reason it came out too salty. ugh
I’m sorry to hear that - I’ve gotten a few people saying this so I’m going to have to do some tinkering and look at reducing the salt. It’s odd as I haven’t changed the amount over the three years of making this recipe. Try using this as an ingredient for sandwiches, soups, salads, in pasta (like carbonara). Hopefully the texture is good!
I did it again with half the salt and it worked out perfect
Is butter vegan?
Vegan butter is
beetroot juice. JUICE
Can you specify what ingredients you're using to season it?
Was that vegan butter
Looks exactly like an actual ham!
Does anyone else think this looks somehow obscene during its creation? LOL
A bit, yes. It's a lot of work, the making of fake ham.
Less work than raising a pig 😅
I am famished for "ham". I am not medically allowed to have this normally. I have had acid reflux disease for too long. I suffer with kidney stones. While everyone is eating ham, I can't. The smell of ham is unbelievable 😍. Enticing as heck😢😅and I am left out. I found plant based turkey but it was marbled with spinach, & cranberries stuffing. It was expensive for one log. I went out of town, and I actually found just a plant based roll of "turkey " and I was ecstatic. I bought 4 rolls. Now, I am in here looking @ this stuff you can make yourself and it's great!😂
I don't want to admit how much I'd pay someone to make this for me haha.
Hi hon! I need you to do something. There are portable washing machines on sale on Amazon. I want you to buy one and see if you can use it to wash seitan. I would do it myself, but I can’t claim my random impulses as business expense😂. Anyhoo. Thanks for being you! Have a nice day.
Sweet but entitled comment lol
It looks amazing but it's certainly a lot of work... sad. But thanks for the update! Great video!
A great deal of work, and especially lots and lots of water. Have to boil mine to be able to drink it, so I tried the wash the flour method once. It took all 3 gallons of boiled water I normally have on hand, and still, it wasn't enough. For me, there's nothing seemingly quick or economical about the making of vegan meat.
عايزن ترجمة 😂
Why excatly does koshering salt ned to be used? Without argument, I would just assume that it's the standard ignorant American argument that it's somehow magically better.
It's the size of the salt grains that make the difference, I think.
drives me absolutely crazy how often american youtubers insist you "have" to use kosher salt. I have literally never seen kosher salt for sale in my country in my life yet somehow magically we're all able to cook just fine without it.
plus it's usually not iodised and i like not getting gout.
Salt is salt. For Americans kosher salt is just the standard large, coarse grain cooking salt. You "have to" use it because the alternative that comes to mind for beginner cooks is table salt, and if you use an equal volume of table salt then salt is the only thing you'll taste. Sub for a similar kind of salt if you don't have access to kosher (can't get it locally where I live either, but it's still cheap online) or find a way to convert the measurements. Don't think anyone actually thinks its "better" than similar grain sizes, it's just what they're used to and it's easy to get for their intended audience.
From the Internet:
"Many people prefer using kosher salt because it isn't iodized and doesn't contain any additives or trace minerals."
"Chefs use it because a pinch of kosher salt is less salty by mass than a pinch of regular salt."
Pickling salt is an option to Kosher salt. Coarse sea salt is another. It's simply "bigger salt".. or "larger salt".. or whatever description which will make Americans seem less "arrogant". Methinks the issue that rubbeths the congregation the wrong way is the definitive kind of salt given. Use whatever salt you like for all anyone really cares, then. When you do, and the result isn't what you expect, be sure to blame someone other than yourself.
I've had zero success with WTF method. GF gives me consistent results compared. I can just never get rid of all the starch with WTF. It just seems like I'm infinitely washing and who has that kind of time.
I break my wtf method into 4 washes. I initially did 3 washes because I wanted to save water, but 4 thorough washes works for me
Now to tweak this recipe to make spam 😊
👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏
Is it vital for men on a vegan diet to take estrogen blockers?
No. But you might want to look into it for your cows' milk that has mammalian estrogen versus soy, which has plant estrogen and doesn't affect humans the way that mammalian estrogen does. Do some research.
Kick rocks, dweeb.
Carbs!!!
also i dont understand the resistance poeple have to uaing wtf method. its not that hard. and vwg meats are much more expensive and the flavor and texture are not as good imo. yes it is easier to season with vwg as you can season in thw beginning but i still think its not worth the money when the texture and flavor are not there.
didn't know vegans use butter
I hate to break this to you .. but vegan butter is a thing 🤯.
ChefTJ ring any bells? Your recipes are awfully similar to his.
The best vegan meat comes from mushrooms and nothing else comes close. Period
Great insight - I might try adding mushroom powder to this recipe. thanks for the idea!
Um, no.
I'm not convinced LOL!!! I need more PROOF!!! This looks like HAM....Your video was cut/edited and im stunted...PLEASE show FULL video without edits and let those of us that are skeptics see the truth
Was about to say it's amazing the lengths vegans will go to make flour look and taste like meat, but then you added butter, so it isn't vegan anymore. Buying a ham from the store is so much easier, just slice and enjoy without all that work 🤪
Vegan butter is very common so is most margarine. There’s also vegan ham slices in many stores but this is an extra special thing, why cook anything you can literally buy anything or cook it better from scratch. I think if laziness is what’s making you contribute to the pain and suffering of animals that’s really sad.
Vegan butter is very common so is most margarine. There’s also vegan ham slices in many stores but this is an extra special thing, why cook anything you can literally buy anything or cook it better from scratch. I think if laziness is what’s making you contribute to the pain and suffering of animals that’s really sad.
A sincere legit Vegan would be revolted by concept of making and eating a pretend ham !! Don't be so hypocritical, and just let go of the concept of meat !!
people miss things they grew up with, and maybe they want to impress people who aren’t vegan. there are plenty of people who wouldn’t go vegan if they didn’t have access to good alternatives to meat and cheese; if it doesn’t contain animal products, who are you to say it’s wrong for a vegan to eat?
@@binkuspinkus8400 it goes against what vegans say they stand for. Exploitation of animals, and pretend animal products are like a monument to animal exploitation. Same with having pets. Somehow vegans try to rationalize that as well.
@@brin57How does wheat gluten exploit animals?
@@luke_fabisIt doesn't. My point is that if you are totally against exploitation of animals, you shouldn't be wanting to eat even pretend meat. The very idea of it should be revolting.
Are you vegan?
JUST EAT REAL HAM!
When you started eating animals, was it a conscious choice after a conversation you had with who brought you up? It's not our natural instinct to bite into an animal and rip it's flesh apart. We don't even have the teeth for it. Humanity started doing it for survival purposes and these reason don't even exist anymore on more developed regions of the planet. I'm sure most people on the internet aren't fighting for survival...
this is real ham, the other stuff is animal corpse 🤮
Healthy, delicious, nutritious, and natural animal corpse. If you get good quality, local made ham, it also isn't made with a bunch of ultra-processed ingredients strongly linked to disease - unlike the crap this is made with.
Just one question: why did you first start eating meat? Was it a conscious choice? Did your parents or whoever brought you up ask you and talk to you about it before they started feeding you,meat and other animal products? A human’s, natural instinct is not to kill an animal for food. If you give a small child a bunny to hold, its natural instinct is not to dig his teeth into the bunny, but pet it and cuddle it. Eating it raw would be gross. Humans don’t even normally eat raw meat and we only started doing it for survival’s sake. We are not carnivores. We can’t be compared to lions or bears. And since when is ham healthy?!
🤣 Is that your 'logic'? Lol. Grow up.