Wow, I never realized what adding lime or lemon to the stock does to the flavor. I added lemon juice this time, and it was delicious. I later took some of it, added cornstarch and made a gravy. I put some small pieces of seitan in the gravy, then had it over a baked potato. I felt like I was having something I shouldn't. :)
+Connie's RAWsome kitchen Yes, truly annoying because you're still waiting to what one ingredient was when you've already put in a couple more since then!
Connie, I love your videos! I just made this today and we love it. This is definitely going into my recipe rotation. Thank you for all the time you put into making and sharing your recipes and videos with us!!!!!
Just made this, my boyfriend LOVED it! Looks like I'll be making it every week to use throughout the week. Looking forward to trying your other recipes!
Connie girl, well I made this tonight, well it's still braising but it didn't turn out exactly like you show. I know what I did, I had too much fluid/wet stuff in the mix. I needed to dry out my mushrooms like you showed in another video, and i hadn't done that yet, so I decided to grind up some reg mushrooms with some onion and that got too thick so I added some Olive oil. Well, I'll know to do it exactly next time but OMG woman, this smells to die for good! Not even kidding you on that one. I've never had seitan and am only about a 5 week old vegan (61yrs old though, lol) but am venturing out and trying to veganize my recipes and so far it's done very nicely. But I saw your video on this and grabbed the stuff I needed and went to town on it today. Guess I'll be drying out and pulverizing some mushrooms tomorrow, lol. Man this stuff looks killer! Love you,, even shared it with a neighbor and she's gonna get on these videos too!
awww well I promise u as you majke seitan u will kn ow exactly what to u :) And thank you for the plug in :) I so much apprciate it! :) hehe 61 year young :) thats what I say and congrats on 5 weeks!
I made this yesterday to eat today (I prefer to eat my seitan the day after) and my daughter and I practically ate half of right away! Simply put, the BEST seitan recipe ever! Thank you so very much for sharing.
Loved your video and the food looked amazing. I've been a Vegan for 15 years and love it. I love animals so much and can't imagine what they go through when killed for meat. That's the main reason but my health is perfect now. Thank you for the great video
That doesn’t bother me. That’s why there is so much taste to seitan is because of the ingredients💪🏼Vegan cooking is an art that is not only healthy for us but our hearts are thinking of the animals❤️Again the ingredients is the key to flavor and Connie is like a pro at this like a scientist is in his lab💪🏼
Thanks again for your help. I experimented yesterday and made some pepperoni style. This morning I ground up some of it and made sausage gravy with cashew milk. I added poultry spice and extra sage. It was soooo good. You inspire me. I had one of my southern favorites biscuits and un-sausage gravy.
Making this one today but I love the colors and extra vitamins from the beats so I subbed that for the half cup water and I used teriyaki instead of soy because I prefer it more. Love that we can tweak what you share to make our own.
Connie's RAWsome kitchen the flavor is amazing but I think I needed to wrap it better as it expanded crazy during the simmer and has the spongy texture. I think next time I'll leave out the yeast. The texture on the other corned beef type ones is much better but again it is probably my one error. The flavors are amazing on both. Turning the broth into a carrot and potato soup for myself and my hubby.
Connie's RAWsome kitchen my other one came out perfect. I trust you totally I plan to try slicing it with my mandolin for the deli meat affect and it tastes amazing.
Hey Connie, I made this one for the hub's dinner. It's resting right now! I altered it though.....I added a couple shakes of jerk seasoning, a pinch of onion powder and 1/2 tsp. garlic powder! It tastes so yummy, even before I could cook it. I gave him a small pinch and he loved it.
I have to tell you that I made the steaks and they were absolutely Delicious! What a great recipe. I will be making this again for Sure. Thank You, Connie for posting this. Yum!
As I grow my wheat grass for juicing, mulch my soya for my tempeh and ready the incubator, check the ph and tds of the hydroponic greens, grind my spelt flour, lay my fruit out in the dehydrator and put on my 25kg weight waistcoat for bone density, and walk my 10,000 steps I can't help thinking it's a bit like the middle ages, and maybe we have gone full circle lol :) now after watching this video I will have to add this to my menu thanks.
Gracie I started out with just being intrigued with the cuisine and now I'm about 90% plant-based, there are so many delicious things to eat and so much fun to cook and make your own things
I also eat meat, but think vegan cooking is very interesting. I made seitan for the first time yesterday, it was awesome!!! I can't wait to try this recipe, maybe for Thanksgiving!
The name RAWsome kitchen almost turned me away! Glad I checked this out, I've never heard of using active yeast, nor lime in the simmer liquid. Really nice video presentation!
Great recipe. You used VWG, by any chance is there a substitute for this product for those who wish to avoid gluten? Otherwise, for me this is a wonderful recipe and so easy! Thank you.
Thank you for that. I was experimenting with psyllium husk and various flours non wheat flours (Peas, bean, and brown rice), but found them lacking and gritty. I got that idea from an episode of "the great british bake off" where they participants had to come up with a gluten baked good (I think it was a flat bread or something).
i would like to see you enjoy the foods you cook. it looks so good, and im not a vegan. i am however interested in more meatless options, and is why i follow your lovely videos. good job and GOD bless!
Same here Kamiko70. We eat plant based at least 4 days a week. Still haven't given up seafood or chicken. But I am beginning to love these meat free options a lot more.
Hi Connie, I just made the Vegan Steak. It is delicious!. But after I boiled it, I sliced it and put it in the oven with some potatoes.... Wow!!!! I can't stop eating. Thank you for share! :)
It firms up quickly, you don't want to work it too much, the longer you knead it the tougher it gets. Once mine firms up I probably only knead mine a few more times, if that.
this one has active yeast in it, you can knead it for a few minutes with no problem :) But yes like N7Jonas said the longer you knead it the firmer it gets :) But because this as active yeast it won't get very firm
Ok I made it. I split it up cooking half last night. It came out a little too soft for me. I froze the other half. I'll try that late. Freezing usually adds the texture I like.
Going to try this, I have never made seitan. About the rolling words... it's your video, you do what you want. People just love to bitch about the little things... always critical. Thank you for the video and recipe.
Thanks for this great recipe! Can't wait to try it! I've been binge watching your videos, new subscriber! ;) One tip though, you may want to cut out the stem inside the garlic as they cause indigestion x
Wow..your recipes are so fantastic. Just made two of these the last two days and me and my husband have thoroughly enjoyed them. Your right about it tasting better the next day. So far we have made your Vegan french toast and Chick Pea salad which we have named Aeg salad. All three recipes were spot on. Can't wait to try more of your delicious recipes. Thank you!!
thank you :) little tip always make the night before it gets better as it sits! :D let me know how u like it it will still be food fresh :D just let ur meat rest first it will firm up :)
fajitas were a hit! Hubby said the best dinner I've ever made him :D And my toddlers ( 2 and 4 year olds) loved tonights taco Tuesday! Thanks again, we will be making this again for sure!
Connie, I just wanted to tell you that my mother and i are your fans for years. You are the original woman spicing up the seitan the way you do and I recognize that when I watch other people using YOUR style. Thank you so much for all your effort. After all these years we are still waiting for YOUR COOKBOOK!!!!!1
This looks AMAZING and I can't wait to try it. Thank you so much for this recipe and fuck anyone complaining in the comments. Don't like it don't make it. It's that damn simple lol but seriously this looks amazing and it looks like the real thing
Adam/Autumn Joseph right? That's what I said. for c sakes ,can't they just focus on the recipe here. It's the complaints that are annoying. Please people, can you just be grateful that Connie wanted to share these awesome recipes.
Chef, u are doing such a great job sharing. Deepest apologies for all the complainers. I LOVE your style, it’s similar to mine! I will tag you when I make Filipino vegan sausages. Very similar but instead of yeast I use Sautéed onion sludge. LOL. That also helps break down gluten. ❤️ love u lots!! Ozzie and Cherry!
Thank you so much for your time in writing out the ingredients for this recipe. It looks great & I can't wait to make this, and also your recipe for the roast made with the special ingredient. I am really excited to make many of your recipes. I am so glad that I subscribed to your site. Also, a great big Thank You for your rapid response by taking the time out to write out the ingredients in the comment section. You are so talented and truly awesome. Please keep up the great work with your videos. Thanks again over and over. May our wonderful Heavenly Father and his Son, our Savior bestow many blessings to you and to all of whom you love.
Can you please add the ingredient list in the description. Also which ingredients are essential to make the seitan? in case i want to use my own spices
all the ingredients should be used that is why it has the flavor I give it. I will do my best to put up the list for you later. But for now here is the link to the ing. part one...ruclips.net/video/EwuQ-TEj4-A/видео.html and for the broth...this is link for that list ruclips.net/video/EwuQ-TEj4-A/видео.html Unfortunately you caught me leaving the house. But I will later :)
great video!!. I just had some trouble reading the ingredients and instructions to make this, but I will keep on trying, as this looks so yummy and I am really wanting to try this seitan recipe for a roast asap. Keep up the great work!!
you will ALWAYs get a thumbs up from me. Love your channel . I'm going to look for fried "chicken" to replace my Sunday dinner and picnic chicken I'm sure you have a good one that I'll run across . Thanks for this wonderful channel. you have really helped me in this transition.
Thanks for the recipe. I made a roast then pan fried some slices. The flavour was great however the texture was soft and spongy. Does this mean that I did not knead long enough? How long are you supposed to knead for?
Hi Connie, greetings from Liverpool UK. I was just wondering would you cut and fry it in a pan or griddle if you are trying to create a steak like dish?
I just cut and did it in a pan with rosemary steakspice and olive oil :) I also created a beefless seasoning I bet would go great with it!!! And Greetings Billy :) nice to meet you :)
u can add chick pea flour and maybe some vegan beefless seasoning or some chickless seasoning. here are mine if u want to learn to make them ruclips.net/video/DF_q6lkb2Wo/видео.html and this one :) ruclips.net/video/Dnh3K7i2nNw/видео.html
my ricotta :D then some of my aged cheeses if u like the strong taste of cheese...and my mozzarella :D hell they are all good hehehehehe can u say I am proud of my cheeses??
OMG...thank you a million times for this delicious recipe...I did mine as 4 individual seitan steaks...really good...I just need to squeeze out the liquid a little more but the taste...mhua! I am going to make another one for July 4th but leave it whole. The broth...I saved it as it too was delicious!!! Thank you again for a delicious recipe!!!!
Hello Im really enjoying your videos. Question: Is there a replacement for the mushroom powder or can I just leave it out. Ignore people about the text, Its really not THAT serious, its just there for a short space of time, and was way more focused on what you were doing,......... geeeez.
hahah yes I try lol what can u do some people huh?? Yes you can leave it out but that's what gives it that eathy taste. It's very simple to make if u get some dried mushrooms U can get them at an Asian stores. And just blend them into a powder. But yes i can leave it out it will change the taste.
Connie's RAWsome kitchen wow. Thanks for the quick reply. I can't find them easily in my country, and I know that if I ever do eventually, they are going to be expensive, so I will they the recipe without. Thanks again
I'd like to have seen you cut into it. I'm going to make this soon. It's looks delicious. I'll use "no-beef" bullion as my liquid to give it a beefier flavor.
@@conniesrawsomekitchen okay cheers ..I also have mushroom sauce ,can I use that instead of mushroom powder? Or should I just blitz up some shiitake mushrooms and keep it in a jar ?
@@markveganism5003 dry is better more intense in flavor. and if ur using the yeast make sure to simmer very low or it will blow up on you. if you're not sure leave the yeast out and use nutritional yeast.
After refrigeration, to reheat the next day do you just pan fry it again? Would you refrigerate before frying and fry when you want to eat it or do you fry then refrigerate then fry to heat up again? Sorry I'm just not sure! I have only made seitan once and it was baked instead of boiled P.S. I hope that's not too confusing haha I said the word 'fry' a lot Super keen to make this tomorrow!!
I just cut into steak slivers and pan heat :D but I do fry it up before I refrdgerate so it keeps it moist :) But yes just heat up what u will be eating :)
I have so many recipes I have.... this is one for sure :) but the trick is not to get it too spongy with any seitan recipes but then again that goes with all seitans. Also what flavors do u mix to bring out tat best taste ever... Seitan is an art. u will only get better as u keep making it. The ingredients are there now is how do u cook it and how long before you serve it :).
Connie's RAWsome kitchen Thank you so much :) I have just started making Seitan. For some reason I always saw it as so daunting, so even though I've veganized so many dishes the past couple years, I've never tried making my own seitan. So far I've made one and ice tried to research a lot after it didn't come out good (which I expected for my first time). I've found most online and RUclips recipes to be about the same like the one I made, which came out dense and chewy but not in a good way, and was also not interesting texture wise or flavor wise. That was until I looked at your recipes, you seriously do approach seitan as an art! You add all these wonderful ingredients that I haven't even begun to think about and they look amazing. I have learned a lot from watching some of your seitan recipes. They are very innovative. As you said in your comment, I'm wondering what is the best method for cooking and how long after you cook it should you serve it? Also, what exactly is the secret to making it tender and not spongy? Thank you for your response :)
I promise time will perfect your meats :D also. when you add some of the flavors I mention you will get this umami flavors. ALso when cooking. the more it simmers ( NO BOILS ) the nicer the bite is in ur meat :). ALso seitan is always better the day after
Hi Connie, I tried this recipe and its delicious! But iI thought the texture was a bit too fluffy. I like my steak a little firmer. Should iI cut down the yeast or should I add less water? any tips would help. Thanks for a great recipe!
enjoy guys let me know what you think about it when u try this recipe. And let us know if you like seitan or prefer tofu :) My hubby is a big seitan fan! This is great for people who need the transition to a plant based :)
thank you :D and ur so very welcome! Let me know how u like it :) if u have any questions while making it just pop onto here and ask :) +janus2005hotmail
I did simmer it on low yes. I liked it without the yeast. Connie thank you for going to the trouble of trying to help me. You are very kind.Connie's RAWsome kitchen
HI Connie, if I cook seitan in the slow cooker, do I let the broth heat up before putting the seitan in it, like until the broth starts to ripple a little?
You say seitan is better a day after , , ,a day after cooking it in the broth? or a day after kneading it? and why didn't you have to rinse the starch away? because you used VWG? thanks for posting.
Interesting raising the seitan, which honestly all the seitan i've seen made never did that, what is the point really, does it change the texture in a significant way?
Connie... could you slow cook seitan in a ragu-type sauce? Would it hold up to long and slow cooking? I miss the taste of slow cook meat in that sweet, rich ragu sauce, with the trinity of carrots, celery and onion! .... Serve the sauce with al dente pasta .... You could then follow the pasta with the low cooked seitan, garlic and rosemary roast potatoes and some kind of broccoli gratinata!
yes olive oil Montreal steak spice and rosemary :D I also use that when I cut in slices and reheat in pan :) I also have a link to the steak-spice I make if ur interested!!!
I've never heard of Montreal spice so if you could give me the link to your steak spice I would appreciate it. Have a few days off from work around Christmas and I'm just trying to decide which one of your fabulous recipes to try. Thanks!
Hi Connie, Can you tell me why some of your seitan recipes have borlotti beans and some don't. Do you only put in the beans if you are roasting the seitan? Thanks
no that's not it lol Just different recipes I have during my years of making seitan and some are my daughter's recipe like the ones with the sauce. So no specific reason other than just different reciepies I own
Wow, I never realized what adding lime or lemon to the stock does to the flavor. I added lemon juice this time, and it was delicious. I later took some of it, added cornstarch and made a gravy. I put some small pieces of seitan in the gravy, then had it over a baked potato. I felt like I was having something I shouldn't. :)
I am so happy you liked it
Nice video, just want to say the rolling characters are really annoying. Please next time just show them without rolling animations.
thank you :) and no problem I surely will consider that :)
+Connie's RAWsome kitchen Yes, truly annoying because you're still waiting to what one ingredient was when you've already put in a couple more since then!
I will do my best to make it easier for all of you
Yes. I agree.
malatrex I will do my best :)
May I come to dinner ? Amazing vegan dishes you create 👏 bravo
ur too cute :) thank you!
I think I am going to love this. I bought the VWG today and I am going to make this. Thanks so much.
ur so very welcome :D
Connie, I love your videos! I just made this today and we love it. This is definitely going into my recipe rotation. Thank you for all the time you put into making and sharing your recipes and videos with us!!!!!
thank you! so happy ur enjoying them! Happy Holiday!
Just made this, my boyfriend LOVED it! Looks like I'll be making it every week to use throughout the week. Looking forward to trying your other recipes!
aww glad you liked it and glad he liked it :D
aww glad you liked it and glad he liked it :D
aww glad you liked it and glad he liked it :D
aww glad you liked it and glad he liked it :D
Connie girl, well I made this tonight, well it's still braising but it didn't turn out exactly like you show. I know what I did, I had too much fluid/wet stuff in the mix. I needed to dry out my mushrooms like you showed in another video, and i hadn't done that yet, so I decided to grind up some reg mushrooms with some onion and that got too thick so I added some Olive oil. Well, I'll know to do it exactly next time but OMG woman, this smells to die for good! Not even kidding you on that one. I've never had seitan and am only about a 5 week old vegan (61yrs old though, lol) but am venturing out and trying to veganize my recipes and so far it's done very nicely. But I saw your video on this and grabbed the stuff I needed and went to town on it today. Guess I'll be drying out and pulverizing some mushrooms tomorrow, lol. Man this stuff looks killer! Love you,, even shared it with a neighbor and she's gonna get on these videos too!
awww well I promise u as you majke seitan u will kn ow exactly what to u :) And thank you for the plug in :) I so much apprciate it! :) hehe 61 year young :) thats what I say and congrats on 5 weeks!
My mouth is watering! Thanks so much for you efforts and thank you for sharing this delicious recipe (: a lot of us really appreciate it!
Thank you!!! :D let me know how u like it!
Just made these! they're light and fluffy and taste really good!
thank you :D so happy you like them!!!! Even better the day after in a sandwich!!! My hubby goes nuts for it!!
Do they taste meaty?
Grominblix yes kinda but in a good way...not sure if i make sense lol It taste meaty but not like raw meat..it fills you like meat.
thanks💚
Grominblix you are very welcome :)
I made this yesterday to eat today (I prefer to eat my seitan the day after) and my daughter and I practically ate half of right away! Simply put, the BEST seitan recipe ever! Thank you so very much for sharing.
I am so happy you like it :D yes we love it too thank you for that wonderful compliment and sharing that with everyone
and this also taste better even the day after :D
one suggestion with editing...
please stop using the roll in text... it makes the video too long. just my opinion.
thank you will try :)
Hi Connie, l made your vagan steak with the yeast it was so so good thank thank so much this is my way of eating now
thank you!!!! Gwen so happy you shared this with me :)
Loved your video and the food looked amazing. I've been a Vegan for 15 years and love it. I love animals so much and can't imagine what they go through when killed for meat. That's the main reason but my health is perfect now. Thank you for the great video
thank you so much!!!! Congrats on 15 years!!! I am on my 12th :D
The rolling list of ingredients was really annoying!!
hard to please everyone
lol, that really looks like the real thing :))
Connie's RAWsome kitchen ,,, why must you complicate things, I don't like the letters flipping around eithet.
That doesn’t bother me. That’s why there is so much taste to seitan is because of the ingredients💪🏼Vegan cooking is an art that is not only healthy for us but our hearts are thinking of the animals❤️Again the ingredients is the key to flavor and Connie is like a pro at this like a scientist is in his lab💪🏼
Thanks again for your help. I experimented yesterday and made some pepperoni style. This morning I ground up some of it and made sausage gravy with cashew milk. I added poultry spice and extra sage. It was soooo good. You inspire me. I had one of my southern favorites biscuits and un-sausage gravy.
that sounds just wonderful Pattsy! :D I haven't had anything to eat as of yet and ur making me hungry!!! :D
Made this today and it's really good. I'm saving the broth as a base for sauce and gravy. Thanks!
thank you :D and glad you liked it :)
I just made this today and it turned out great! I always prefer seitan to tofu
fantastic!!! :D my hubby won't eat tofu for the life of me!!
great recipe. Where did you get the background music?
thank you :) and if your ever interested in the music I use look under my description I always post it there :) I got it from www.bensound.com/
Making this one today but I love the colors and extra vitamins from the beats so I subbed that for the half cup water and I used teriyaki instead of soy because I prefer it more. Love that we can tweak what you share to make our own.
yes for sure :D sounds great!
Connie's RAWsome kitchen the flavor is amazing but I think I needed to wrap it better as it expanded crazy during the simmer and has the spongy texture. I think next time I'll leave out the yeast. The texture on the other corned beef type ones is much better but again it is probably my one error. The flavors are amazing on both. Turning the broth into a carrot and potato soup for myself and my hubby.
seitan is always better day after, and seitan needs to be mastered :) you will get better with it :)
Connie's RAWsome kitchen my other one came out perfect. I trust you totally I plan to try slicing it with my mandolin for the deli meat affect and it tastes amazing.
never used a mondoline for seitan let me know how it works out Goose :)
Hey Connie, I made this one for the hub's dinner. It's resting right now! I altered it though.....I added a couple shakes of jerk seasoning, a pinch of onion powder and 1/2 tsp. garlic powder! It tastes so yummy, even before I could cook it. I gave him a small pinch and he loved it.
that's awesome glad u shared it with me :D
Connie's RAWsome kitchen
What can us gluten free people use in place of the vital wheat gluten you used. Yes there are reactions to the wheat.
Hey GTO I still haven't figured one out yet but hopefully soon I will :D
I have to tell you that I made the steaks and they were absolutely Delicious! What a great recipe. I will be making this again for Sure. Thank You, Connie for posting this. Yum!
Thank YOU!!!
Very interesting! I love finding new techniques for making seitan. I'll have to give this a shot.
that's great let me know how u like it :D
This is simmering on my stove right now. It's my first time making it and I am so excited! Thank you for another wonderful recipe and video. Baci! ~G
Thank you Grace!!! yumm that steak is even better the day after yum!
As I grow my wheat grass for juicing, mulch my soya for my tempeh and ready the incubator, check the ph and tds of the hydroponic greens, grind my spelt flour, lay my fruit out in the dehydrator and put on my 25kg weight waistcoat for bone density, and walk my 10,000 steps I can't help thinking it's a bit like the middle ages, and maybe we have gone full circle lol :) now after watching this video I will have to add this to my menu thanks.
:D let me know if you like
This is a wonderful recipe! I’ve never had much luck with seitan, but this turned out so well! Thank you for sharing your talent!
I am so happy u like it!!
I love your videos! You are so creative- how did you come up with these recipes?
I eat meat but omg does this look delicious. So intrigued by aspects of the vegan diet.
Thank you Gracie :D
Gracie I started out with just being intrigued with the cuisine and now I'm about 90% plant-based, there are so many delicious things to eat and so much fun to cook and make your own things
I love reading stuff like this!!
I also eat meat, but think vegan cooking is very interesting. I made seitan for the first time yesterday, it was awesome!!! I can't wait to try this recipe, maybe for Thanksgiving!
that's great :D isn't great when you can get ur protein without having to kill anything :D Let me know how you like it!! :D
I can't wait to try this. I've never tried using yeast in my seitan. Sounds yummy!
let me know if u do try!
The name RAWsome kitchen almost turned me away! Glad I checked this out, I've never heard of using active yeast, nor lime in the simmer liquid. Really nice video presentation!
lol glad u didn't walk away :) i do raw and cooked awesome food :) Happy new year!
you make magic in the kitchen! I wish I could try this but I am really not patient in the kitchen
aww ur so sweet :D thank you!!! Sometimes we have to be patient lol
+Connie's RAWsome kit
Montreal spice, great idea. You made it so much easier than the other videos I saw. Well done, going to do it.
thank you :D low low simmering and if u have to cook it longer than 60 min. then pan fry right away :D let it rest and ur done
Your channel, do what you like. 😀
yes for sure :)
Great recipe. You used VWG, by any chance is there a substitute for this product for those who wish to avoid gluten? Otherwise, for me this is a wonderful recipe and so easy! Thank you.
I will have to figure one out for u, working on it. so far unsuccessful with gluten free. always very pasty.
Thank you for that. I was experimenting with psyllium husk and various flours non wheat flours (Peas, bean, and brown rice), but found them lacking and gritty. I got that idea from an episode of "the great british bake off" where they participants had to come up with a gluten baked good (I think it was a flat bread or something).
yes but when ur making a meat it just comes off as a very pasty mess. But still working on it :)
I love everything you make. Thank you for sharing your wonderful recipe ❤️
Thanks so much 😊
This is the best! Oh Connie I'm feeling so blessed I found you, Thank you
thank you!!! :D also go check out I have a new giveaway going on :D go enter :D
I have commented on many of your video's and as always thank you. The addition of the yeast is genius and I will try
thank you :D I so appreciate your comments
i would like to see you enjoy the foods you cook. it looks so good, and im not a vegan. i am however interested in more meatless options, and is why i follow your lovely videos. good job and GOD bless!
kamiko70 thank you!!
Same here Kamiko70. We eat plant based at least 4 days a week. Still haven't given up seafood or chicken. But I am beginning to love these meat free options a lot more.
Hi Connie, I just made the Vegan Steak.
It is delicious!. But after I boiled it, I sliced it and put it in the oven with some potatoes.... Wow!!!! I can't stop eating.
Thank you for share! :)
thank you!!!! So happy you enjoyed it :) when I make this dish now I add agar it's even better!!!
Please how long of time do u estimate I aught knead the raw dough? Or approx count of kneading if that's easier to say.
It firms up quickly, you don't want to work it too much, the longer you knead it the tougher it gets. Once mine firms up I probably only knead mine a few more times, if that.
this one has active yeast in it, you can knead it for a few minutes with no problem :) But yes like N7Jonas said the longer you knead it the firmer it gets :) But because this as active yeast it won't get very firm
this recipe Missy??
kk
u should try my meatballs :) ruclips.net/video/KXn4uCfMpOQ/видео.html&spfreload=10
Love this recipe ... New subbie from Eugene, Oregon. Merry Christmas and a healthy and prosperous New Year.
thank you!!! Many Blessings to you too!!
@@conniesrawsomekitchen 😊
This looks so good. I'm so hungry now
Trying it tonight! I'll let you know how it comes out.
Ok I made it. I split it up cooking half last night. It came out a little too soft for me. I froze the other half. I'll try that late. Freezing usually adds the texture I like.
Going to try this, I have never made seitan. About the rolling words... it's your video, you do what you want. People just love to bitch about the little things... always critical. Thank you for the video and recipe.
thank you Jay
Thanks for this great recipe! Can't wait to try it! I've been binge watching your videos, new subscriber! ;)
One tip though, you may want to cut out the stem inside the garlic as they cause indigestion x
thank you and thank you I will :D
OMG that looks so delicious. I must operate with VWG again. Thanks for sharing this.
thank you and you are so very welcome!!! Let me know when u try it!!
I am a visual eater, so I am aiming for it to look as tasty as yours!
let me know how it comes out!!
Thank you the quick response. I appreciate it.
anytime :)
Wow..your recipes are so fantastic. Just made two of these the last two days and me and my husband have thoroughly enjoyed them. Your right about it tasting better the next day. So far we have made your Vegan french toast and Chick Pea salad which we have named Aeg salad. All three recipes were spot on. Can't wait to try more of your delicious recipes. Thank you!!
thank you!!!!! So so glad u like my food :)
Connie in the house with her wonderful self. I love watching you, and learning. #1fan!!!!!
here goes nothing! I'll be attempting this recipe for fajitas tonight! First time making and eating :D Thank you Connie for your awesome videos
thank you :) little tip always make the night before it gets better as it sits! :D let me know how u like it it will still be food fresh :D just let ur meat rest first it will firm up :)
I don't see why not :)
OK thank you again :) I'll definitely be sure to let you know.
that's great :D
fajitas were a hit! Hubby said the best dinner I've ever made him :D And my toddlers ( 2 and 4 year olds) loved tonights taco Tuesday! Thanks again, we will be making this again for sure!
Looks amaaaazing ...I was told to avoid wheat & soy for now....allergies...am sooo bummed.
+Lisa Ross aww sorry to hear. U have allergies??
Connie, I just wanted to tell you that my mother and i are your fans for years. You are the original woman spicing up the seitan the way you do and I recognize that when I watch other people using YOUR style. Thank you so much for all your effort. After all these years we are still waiting for YOUR COOKBOOK!!!!!1
thank you so much for your support!!! I know my book is late. I am trying
Very nice. Will try it but some captions were a bit hard to read.
Hi Connie. I am a new vegan. I do not want to use oil in recipes. Is it OK to leave out olive oil in this recipe...thanks.
u can sure it will change the texture a bit but u can leave it out
great job omg pleaaaaaaase make another recipe 💞💞💞💞
working on a new one :)
+Connie's RAWsome kitchen awesome thank you❤❤❤❤❤💋💋💋💋
you are so very welcome
Looks amazing
thank you!! :D
This looks AMAZING and I can't wait to try it. Thank you so much for this recipe and fuck anyone complaining in the comments. Don't like it don't make it. It's that damn simple lol but seriously this looks amazing and it looks like the real thing
thank you ADAM!!! :D
Adam/Autumn Joseph right? That's what I said. for c sakes ,can't they just focus on the recipe here. It's the complaints that are annoying. Please people, can you just be grateful that Connie wanted to share these awesome recipes.
thanks Angela
LOL Adam/Autumn Joseph Right! Be F-king happy she's sharing her recipes instead of complaining about the words scrolling
I love how easy this recipe is and no foil or plastic wrap. 👍👍👍👍
Thank you so much 😊
Chef, u are doing such a great job sharing. Deepest apologies for all the complainers. I LOVE your style, it’s similar to mine! I will tag you when I make Filipino vegan sausages. Very similar but instead of yeast I use Sautéed onion sludge. LOL. That also helps break down gluten. ❤️ love u lots!! Ozzie and Cherry!
awww thank you Cherry!
Thank you so much for your time in writing out the ingredients for this recipe. It looks great & I can't wait to make this, and also your recipe for the roast made with the special ingredient. I am really excited to make many of your recipes. I am so glad that I subscribed to your site. Also, a great big Thank You for your rapid response by taking the time out to write out the ingredients in the comment section. You are so talented and truly awesome. Please keep up the great work with your videos. Thanks again over and over. May our wonderful Heavenly Father and his Son, our Savior bestow many blessings to you and to all of whom you love.
ur so very welcome and thank you! You are sooo sweet so many blesings to you and yours
could you slice it and grill it?
yes you can you can top it with BBq sauce really good :)
Can you please add the ingredient list in the description. Also which ingredients are essential to make the seitan? in case i want to use my own spices
all the ingredients should be used that is why it has the flavor I give it. I will do my best to put up the list for you later. But for now here is the link to the ing. part one...ruclips.net/video/EwuQ-TEj4-A/видео.html and for the broth...this is link for that list ruclips.net/video/EwuQ-TEj4-A/видео.html Unfortunately you caught me leaving the house. But I will later :)
Thank-you! It looks amazing :)
thank you :)
i love your voice connie....especially for the longer videos and yes the rolling characters were a bit much! love u still tho';-D
thank u!
thanks KD
great video!!. I just had some trouble reading the ingredients and instructions to make this, but I will keep on trying, as this looks so yummy and I am really wanting to try this seitan recipe for a roast asap. Keep up the great work!!
thank you and here u go
Aww wow Connie! My mouth is watering. I cannot wait until I get my veg stock 😃 Xxx Rose
:D ur too cute :)
you will ALWAYs get a thumbs up from me.
Love your channel . I'm going to look for fried "chicken" to replace my Sunday dinner and picnic chicken I'm sure you have a good one that I'll run across . Thanks for this wonderful channel. you have really helped me in this transition.
what is texture and taste wise the difference between cooking and steaming the seitan! Love your vids!!!!!
I find in 9 years of doing this if you cook at a very very low heat for a long time it's the same in texture :D
Thanks for the recipe. I made a roast then pan fried some slices. The flavour was great however the texture was soft and spongy. Does this mean that I did not knead long enough? How long are you supposed to knead for?
seitan the longer you knead the better also the day after it's firmer :) make a firmer dough and wrap if you feel you need a firmer meat
Hi Connie, greetings from Liverpool UK. I was just wondering would you cut and fry it in a pan or griddle if you are trying to create a steak like dish?
I just cut and did it in a pan with rosemary steakspice and olive oil :) I also created a beefless seasoning I bet would go great with it!!! And Greetings Billy :) nice to meet you :)
Thanks Connie, I also felt it was a bit yeasty for obvious reasons, it didn't half swell up. Not sure I like the yeast element, but good recipe.
thanks for sharing Billy ...just leave it out if you don't like the taste. :)
Yes I think so Connie, because there is already yeast in the nutritional yeast, can I leave that out also Connie? :)
sure it's there for flavor :) u can add other seasoning that u might like. :) it's ur dish put what you like
I love the Music who is playing, please
Also, we do not eat mushroom nor do we use soy sauce in our food.
Do you suggest any alternatives.
Thanks
u can add chick pea flour and maybe some vegan beefless seasoning or some chickless seasoning. here are mine if u want to learn to make them ruclips.net/video/DF_q6lkb2Wo/видео.html and this one :) ruclips.net/video/Dnh3K7i2nNw/видео.html
Thanks connie what about the music who is playing please
the lounge :) find it on bensound.com
I made it today , awesome ! I am planning to try out your cheese , plz tell me as a beginner which one of your cheese recipe I shud try
my ricotta :D then some of my aged cheeses if u like the strong taste of cheese...and my mozzarella :D hell they are all good hehehehehe can u say I am proud of my cheeses??
@@conniesrawsomekitchen thanks , for the quick response , I was expecting it after 2-3 days , hehe . Now let me look at the cheese ...
@@archanadas7292 my pleasure :D
Connie this is great. Can you cut through them on camera please?? I wanna see the texture inside. Also, is it chewy?
it's tender :)
OMG...thank you a million times for this delicious recipe...I did mine as 4 individual seitan steaks...really good...I just need to squeeze out the liquid a little more but the taste...mhua! I am going to make another one for July 4th but leave it whole. The broth...I saved it as it too was delicious!!! Thank you again for a delicious recipe!!!!
Oh so happy you loved it :D My daughter's husband keeps asking for it :D I am very pleased thank you!!!
I added 30 minutes in the oven to dry it out a little bit and it came out perfectly
awesome will try next time :D
It does look very meaty. I've never seen anyone add active yeast and letting it rise, does that make a lighter texture?
yes it does.:) make sure to punch it back down...and simmer on a low setting you do't ant it to boil
Hello Im really enjoying your videos.
Question: Is there a replacement for the mushroom powder or can I just leave it out.
Ignore people about the text, Its really not THAT serious, its just there for a short space of time, and was way more focused on what you were doing,......... geeeez.
hahah yes I try lol what can u do some people huh?? Yes you can leave it out but that's what gives it that eathy taste. It's very simple to make if u get some dried mushrooms U can get them at an Asian stores. And just blend them into a powder. But yes i can leave it out it will change the taste.
Connie's RAWsome kitchen wow. Thanks for the quick reply. I can't find them easily in my country, and I know that if I ever do eventually, they are going to be expensive, so I will they the recipe without. Thanks again
I will try and make a drawing for a give away package for you all :)
I will try and make a drawing for a give away package for you all :)
I will try it today...thank you! 🙏🏻😌
Can we cook in stove? I have the same probleme for my flat roast
I'd like to have seen you cut into it. I'm going to make this soon. It's looks delicious. I'll use "no-beef" bullion as my liquid to give it a beefier flavor.
How does the yeast work in this ? And how would it turn out without it ?
it more for flavor
@@conniesrawsomekitchen okay cheers ..I also have mushroom sauce ,can I use that instead of mushroom powder? Or should I just blitz up some shiitake mushrooms and keep it in a jar ?
@@markveganism5003 dry is better more intense in flavor. and if ur using the yeast make sure to simmer very low or it will blow up on you. if you're not sure leave the yeast out and use nutritional yeast.
@@conniesrawsomekitchen thanks for the info ..have a great xmas and new year to u and your family
@@markveganism5003 thank you and much Blessings to you and your family too
What does the active yeast add Connie? Interesting.
flavor
After refrigeration, to reheat the next day do you just pan fry it again?
Would you refrigerate before frying and fry when you want to eat it or do you fry then refrigerate then fry to heat up again?
Sorry I'm just not sure! I have only made seitan once and it was baked instead of boiled
P.S. I hope that's not too confusing haha I said the word 'fry' a lot
Super keen to make this tomorrow!!
I just cut into steak slivers and pan heat :D but I do fry it up before I refrdgerate so it keeps it moist :) But yes just heat up what u will be eating :)
Thanks so much for the quick reply!!! 😊
ur so very welcome :D
In your opinion Connie, what is the best seitan you have ever made? Thank you. Much love,
Shirin.
I have so many recipes I have.... this is one for sure :) but the trick is not to get it too spongy with any seitan recipes but then again that goes with all seitans. Also what flavors do u mix to bring out tat best taste ever... Seitan is an art. u will only get better as u keep making it. The ingredients are there now is how do u cook it and how long before you serve it :).
Connie's RAWsome kitchen Thank you so much :) I have just started making Seitan. For some reason I always saw it as so daunting, so even though I've veganized so many dishes the past couple years, I've never tried making my own seitan. So far I've made one and ice tried to research a lot after it didn't come out good (which I expected for my first time). I've found most online and RUclips recipes to be about the same like the one I made, which came out dense and chewy but not in a good way, and was also not interesting texture wise or flavor wise. That was until I looked at your recipes, you seriously do approach seitan as an art! You add all these wonderful ingredients that I haven't even begun to think about and they look amazing. I have learned a lot from watching some of your seitan recipes. They are very innovative. As you said in your comment, I'm wondering what is the best method for cooking and how long after you cook it should you serve it? Also, what exactly is the secret to making it tender and not spongy? Thank you for your response :)
I promise time will perfect your meats :D also. when you add some of the flavors I mention you will get this umami flavors. ALso when cooking. the more it simmers ( NO BOILS ) the nicer the bite is in ur meat :). ALso seitan is always better the day after
Connie's RAWsome kitchen That does help, thank you very much :D
shirinf333 ur so very welcome :)
Hi Connie do u brown under broiler or firing pan ? . Thanks
I did it in frying pan but I guess it would also work in the oven
Hi Connie, I tried this recipe and its delicious! But iI thought the texture was a bit too fluffy. I like my steak a little firmer. Should iI cut down the yeast or should I add less water? any tips would help. Thanks for a great recipe!
glad u liked it :) u can cut the yeast back a bit and low simmer very low simmer and thank you for trying it :)
enjoy guys let me know what you think about it when u try this recipe. And let us know if you like seitan or prefer tofu :) My hubby is a big seitan fan! This is great for people who need the transition to a plant based :)
Followed the recipe but mine was like soggy sponge! Any suggestions?
yes after it cools you will let it rest. for about 1 hr. then fry it up with the rosemary and steakspice. then put in fridge. Best used the day after
+Sonja Emery make sure u take it out of the broth when cooling.
Prefer Seitan actually! Thanks for thr recipe. Will try it.
thank you :D and ur so very welcome! Let me know how u like it :) if u have any questions while making it just pop onto here and ask :) +janus2005hotmail
Also that marinade I can still smell it it's awesome sometimes I think I'm smelling salami. B kind n rewind . Thx
salami really??
OMG! That looks Amazing!! Love it 😍!!!
This is really so good! Although I did stop using the regular yeast because it made it spongy
Glad you like it!! did u simmer on low low heat?? Maybe punch it down again??
maybe even try using less yeast. see if that works for you.
I did simmer it on low yes. I liked it without the yeast. Connie thank you for going to the trouble of trying to help me. You are very kind.Connie's RAWsome kitchen
Mercy Killer V :) thank you!!! You subscribed and liking my cooking :D
Please what Is quick active dry yeast? It's not the same as dry yeast?I am from argentina..
HI Connie, if I cook seitan in the slow cooker, do I let the broth heat up before putting the seitan in it, like until the broth starts to ripple a little?
you don't have to :)
You say seitan is better a day after , , ,a day after cooking it in the broth? or a day after kneading it? and why didn't you have to rinse the starch away? because you used VWG? thanks for posting.
yes always better days after u cook it :). no starch had to be removed because for this match I did use VWG. and ur so very welcome :)
day after cut it up... reheat in a pan with some steak spice olive oil and enjoy!
Instead of chickpea flour could soybean pulp be used? I don't have the chickpea flour but have plenty soy bean pulp from making milk.
Is there a way to make this without wheat gluten and soy?
Interesting raising the seitan, which honestly all the seitan i've seen made never did that, what is the point really, does it change the texture in a significant way?
yes the texture and taste :) but u don't want to let it raise too much... it really changes the taste
uizLR
I have never seen a recipe with instant yeast in it, what does it do?
for taste :) it adds a certain taste to the seitan
Connie... could you slow cook seitan in a ragu-type sauce? Would it hold up to long and slow cooking? I miss the taste of slow cook meat in that sweet, rich ragu sauce, with the trinity of carrots, celery and onion! .... Serve the sauce with al dente pasta .... You could then follow the pasta with the low cooked seitan, garlic and rosemary roast potatoes and some kind of broccoli gratinata!
yes for sure u can :D
Hello. You said you browned it with Montreal seitan spice. What is that? Thanks.
yes olive oil Montreal steak spice and rosemary :D I also use that when I cut in slices and reheat in pan :) I also have a link to the steak-spice I make if ur interested!!!
I've never heard of Montreal spice so if you could give me the link to your steak spice I would appreciate it.
Have a few days off from work around Christmas and I'm just trying to decide which one of your fabulous recipes to try. Thanks!
there u go . :D by the way is is my version ruclips.net/video/tufZYDIDGmA/видео.html
but Montreal steak spice is the best ever .
Connie can I use miso instead of mushroom powder
yes I do sometimes and it gives a nice taste :)
Delicious looking.
I will try this and let you know.
🇨🇦
thank you :D
Marlene Holley how was it?
Hi Connie, Can you tell me why some of your seitan recipes have borlotti beans and some don't. Do you only put in the beans if you are roasting the seitan? Thanks
no that's not it lol Just different recipes I have during my years of making seitan and some are my daughter's recipe like the ones with the sauce. So no specific reason other than just different reciepies I own
Thanks Connie, I'm making some today. I've had to wait for the flour to come into stock! You're so kind! Lizzie
ur so very welcome :)