I’ve made this three times and it’s turned out great every time. I’ve tried lots of seitan recipes and this is the best and easier than the other ones I’ve tried. The last time I made it, I changed some of the spices and added beet powder and used it to make Rueben sandwiches. Thank you for a great recipe!
I bought a meat slicer, made the seitan into a sausage shape, and use it for sandwich 'meat', its so good, the family (including my meat eating son) love it. I made a 'beef' version too. Well worth it!
I would love to know more about how to do this, if you would not mind sharing. I find myself put off by that flavor, which keeps me from eating much Seitan. Any links or instructions you could provide? Thank you so much!
@@jeffwolfe532 my understanding is you just put the VWG on a tray in the oven at low temp for 15-20 minutes. I honestly haven't checked into it that much. I add some vinegar to my seitan and it clears up that flavor for me.
@@PlantBasedBistro not entirely correct and possibly a good chance of it getting burned. Put your VWG into a non-stick pan and ideally add a pinch of baking soda which also helps against the taste. Then, SLOWLY dryroast it on low heat, while constantly stirring, using a silicone spatula. Watch it closely and when you notice it getting darker, remove from the heat. Transfer to a cold plate and let cool. Afterwards, use it the same way you did without roasting.
Wouza! Outstanding! tore mine up into nugget sized pieces, Steamed them like you said and fried them quickly in a little oil. When I shoved the plate in front of my husband he was skeptical at first and turned his nose up and said I'm not eating this if its tofu. I assured him that its wasn't all it took was 1 bite and he was hooked. He devoured a plate full.
I doubled the recipe but split the dough into 3 thicker cutlets. I added mustard powder, New Mexico chili power, and ground cayenne. I flipped them over halfway through steaming. Great overall texture and flavor. Thank you!!
You came to nearly the exact same recipe I use for "universal" Seitan! :-D I just don't put vinegar, but you explained already what that's for, maybe I'll try that next time.
I just discovered your channel and I must let you know how much I enjoy this duo of the two of you, just a happy fun to watch video I really had to watch this twice. Thank you for such an easy recipe my wife and I can really just throw together after work.
I made your recipe the other day, came out fantastic! Thanks for the recipe. Yesterday night I cut some into batonnets and I browned it slightly in a nonstick pan, in another pan I sauté the outer leaves of a green cabbage, finely sliced (almost like spaghettini), with garlic and chilies, added a little bit of Vegeta seasoning a drop of hot water and cooked al dente,then added the seitan, few drops of sesame oil and green onion slices. Today even simpler: I cut into cubes and sauté in the nonstick pan, added cauliflower rice and 2 tablespoons of cooked white rice, a pinch of salt and some momofuku sweet and spicy Korean bbq sauce, green onion on top. Next, I will use for kao fu, I know that I should ferment the gluten but to me it’s good enough!
I made a scuffed as hell version and it was still amazing. Oil instead of paper, old bay and poultry spice instead of onion and garlic powder. I’m so excited about what I can do now, jerk chicken, moroccan tagine chicken, I had this plain with some buffalo sauce and it was great. I was kinda getting tired of beans as my main protein source
What a great team! This is my favorite plant-based channel. I agree that you definitely have a likeness to Alton Brown. I noticed that these cutlets look a lot more firm compared to the other seitan video. Is it because of the steamer basket?
@@PlantBasedBistro so I was shopping for some no Chicken broth and no beef broth, and they didn’t have the no chicken in better than bouillon, but they had Zoup! Good, Really Good Savory No-Chicken Vegan Broth al be it for twice the price, but it tastes like chicken that has been browned in a pan. It is crazy.
To follow up to my past comment... We loved this "Chicken" Seitan recipe so much, we would love to make a "beef" seitan version using this same recipe/cooking technique... Do you have that version created? If so, can you forward the changes to the ingredients? If not, can you please let me know what changes to the ingredients in addition to using Better Than Bouillon No Beef, in place of the No Chicken Bouillon I would need? As always, thank you so much for your channel and recipes!!!!
I didn’t realize y’all had another channel! I watch your brewing channel and love it. I’m experimenting with trying out a vegan or vegetarian diet and I’m glad I came across a couple of folks I can trust!
Thank you for being economical. I've watched many shows were the cook doesn't scrape out the bowl, and I think that all of that stuff is going down a garbage disposal. Since I have a septic, I can't have a garbage disposal, so I tend to clean my cooking bowls well.
We grow Leeks, Shallots, Onions, and Garlic. It is so good to dehydrate them and powder them. Homemade Garlic, Onion, Leek, and Shallot powder is far better than store bought.
I love your videos! So simple, but with great explanations for each ingredient. You seem like the vegan version of Alton Brown. Questions: I have recently found that I have a reaction to yeast, can I use something else? Some have said parm cheese, but how about veg stock powder? Or can I skip it since you have so many other flavorful ingredients? Thank you from a new follower!
Not really. Seitan doesn't work as well for that in that manner. I do have a meatballs recipe though: ruclips.net/video/Gkq1qbppBu8/видео.htmlsi=FAjQmPhKXEYhdzDU
This is easy if you're inclined to play with your food during preparation. Lol! But -- entertaining. I'll keep it in mind as a goal to try it this way, otherwise, I'll just keep making it from flour and pan-frying it with a little olive oil, and a sprinkling of a good sea salt & some black pepper (until I can get all these ingredients) and equipment. :)
An Interesting point. I remember, I think it was in the '60s, cafes would use the lettuce leaf method for moistening up pastry like bear claws, cinnamon rolls, etc. I remember getting one, and it tasted like lettuce. 😪 I did not appreciate it.
I noticed other methods include soaking and “washing” the dough in water to remove the starch. I’ve never tried to make it that way, but I’m wondering if you have.
That's a whole other method entirely. That uses whole flour not vital wheat gluten. We did one video: ruclips.net/video/kl0oxzVGkp8/видео.htmlsi=fsPf1ICxlXltctoY
I made your Seitan recipe, it was so easy and so amazing!!!! My wife and I were blown away, we loved it!!! Question, we divided it up for 2 meals, and want to know if you need to hydrate it when heating up left over seitan? What is the best way to heat up leftover seitan a few days later after remove from the refrigerator?
@@PlantBasedBistro I know you mentioned soy sauce may interfere with gluten formation when making beef flavored. I wonder if marmite might be an acceptable substitute if you dissolve it in a bit of water.
Pretty much yes. Most pots have a rim where the steamer fits on. We have a link to one that uses a metal collar so it fits on most pots: a.co/d/0jgclUPS
Great that you're putting out the word about putting all the seasoning in the dough already and steaming it. Recipes that I've tried with simmering make it taste so bland...
Air frying and steaming are not the same at all. Without a steamer, you can simmer it as I do in some other videos like the other one you commented on :)
I seared it, then I used the same pan to simmer it for 30 minutes. It was a little more floppy, but firmed up a lot more by the morning. Not sure if you are still looking for more options!
There is a discussion between using bamboo steamers or stainless steel steamers (aka vegetable steamers). It is much like the 'which is better" discussion between Chevy and Ford in the 60s and 70s (I don't know if it still exists). Having said that, I have one or two stainless steel steamers and I don't have a bamboo steamer. Is that going to keep me from trying the recipe? No. One of the bamboo pros and SSS cons is that the bamboo gives a less moist product on the bottom of said product. But for me, that is not a concern for this recipe since at some point you'll "finish" the product later. Lawrence
If anyone’s wondering, the nutritional breakdown of this, it is as follows: 100grams of seitan chicken (measured pre -steam) Calories approx 210 Protein approx 35 Fat approx 2.5 Carbs approx 10.5 ❤
They have several settings. Pressure cooking uses pressure obviously but for slow cooking and steaming you leave the vent valve open or you are just pressure cooking :)
I’ve made this three times and it’s turned out great every time. I’ve tried lots of seitan recipes and this is the best and easier than the other ones I’ve tried. The last time I made it, I changed some of the spices and added beet powder and used it to make Rueben sandwiches. Thank you for a great recipe!
Awesome!
I bought a meat slicer, made the seitan into a sausage shape, and use it for sandwich 'meat', its so good, the family (including my meat eating son) love it. I made a 'beef' version too. Well worth it!
Have you ever tried to lightly dry-roast your glutenpowder to get rid of the taste? Got the idea from the Seitan Society and it totally works for me.
I haven't but I have heard of that.
I would love to know more about how to do this, if you would not mind sharing. I find myself put off by that flavor, which keeps me from eating much Seitan. Any links or instructions you could provide? Thank you so much!
@@jeffwolfe532 my understanding is you just put the VWG on a tray in the oven at low temp for 15-20 minutes. I honestly haven't checked into it that much. I add some vinegar to my seitan and it clears up that flavor for me.
@@PlantBasedBistro Thanks!
@@PlantBasedBistro not entirely correct and possibly a good chance of it getting burned.
Put your VWG into a non-stick pan and ideally add a pinch of baking soda which also helps against the taste.
Then, SLOWLY dryroast it on low heat, while constantly stirring, using a silicone spatula.
Watch it closely and when you notice it getting darker, remove from the heat.
Transfer to a cold plate and let cool.
Afterwards, use it the same way you did without roasting.
Wouza! Outstanding! tore mine up into nugget sized pieces, Steamed them like you said and fried them quickly in a little oil. When I shoved the plate in front of my husband he was skeptical at first and turned his nose up and said I'm not eating this if its tofu. I assured him that its wasn't all it took was 1 bite and he was hooked. He devoured a plate full.
Awesome!
I doubled the recipe but split the dough into 3 thicker cutlets. I added mustard powder, New Mexico chili power, and ground cayenne. I flipped them over halfway through steaming. Great overall texture and flavor. Thank you!!
Nice!
You can use the seitan dough to wipe all around the bowl. The spoon won't clean it!
Yes!
You came to nearly the exact same recipe I use for "universal" Seitan! :-D
I just don't put vinegar, but you explained already what that's for, maybe I'll try that next time.
I just discovered your channel and I must let you know how much I enjoy this duo of the two of you, just a happy fun to watch video I really had to watch this twice. Thank you for such an easy recipe my wife and I can really just throw together after work.
Awesome! Thank you.
I made your recipe the other day, came out fantastic! Thanks for the recipe. Yesterday night I cut some into batonnets and I browned it slightly in a nonstick pan, in another pan I sauté the outer leaves of a green cabbage, finely sliced (almost like spaghettini), with garlic and chilies, added a little bit of Vegeta seasoning a drop of hot water and cooked al dente,then added the seitan, few drops of sesame oil and green onion slices. Today even simpler: I cut into cubes and sauté in the nonstick pan, added cauliflower rice and 2 tablespoons of cooked white rice, a pinch of salt and some momofuku sweet and spicy Korean bbq sauce, green onion on top. Next, I will use for kao fu, I know that I should ferment the gluten but to me it’s good enough!
I live in Nepal, retired from the US. I finally found the vital gluten and I'm really excited to have this made. Thanks so much.
You are very welcome. Enjoy!
Superb video. You guys have a great chemistry!
Thanks!
I tried this last night and it was amazing! The texture was great! I am definitely gonna be experimenting with this recipe more!
Awesome! Happy to hear it.
I made a scuffed as hell version and it was still amazing. Oil instead of paper, old bay and poultry spice instead of onion and garlic powder. I’m so excited about what I can do now, jerk chicken, moroccan tagine chicken, I had this plain with some buffalo sauce and it was great. I was kinda getting tired of beans as my main protein source
Gotta love how versatile this recipe is!
What a great team! This is my favorite plant-based channel. I agree that you definitely have a likeness to Alton Brown.
I noticed that these cutlets look a lot more firm compared to the other seitan video. Is it because of the steamer basket?
Every cooking method creates a different texture.
I use the better-than-bouillon vegan options to boil tofu in before I bake it. Always turns out tasty.
Yes, their stuff is awesome!
@@PlantBasedBistro so I was shopping for some no Chicken broth and no beef broth, and they didn’t have the no chicken in better than bouillon, but they had Zoup! Good, Really Good Savory No-Chicken Vegan Broth al be it for twice the price, but it tastes like chicken that has been browned in a pan. It is crazy.
We get them from Amazon
To follow up to my past comment... We loved this "Chicken" Seitan recipe so much, we would love to make a "beef" seitan version using this same recipe/cooking technique... Do you have that version created? If so, can you forward the changes to the ingredients?
If not, can you please let me know what changes to the ingredients in addition to using Better Than Bouillon No Beef, in place of the No Chicken Bouillon I would need?
As always, thank you so much for your channel and recipes!!!!
I have not made the recipe yet! :)
I didn’t realize y’all had another channel! I watch your brewing channel and love it. I’m experimenting with trying out a vegan or vegetarian diet and I’m glad I came across a couple of folks I can trust!
Welcome!
What is the other channel? I only know them from this channel and would love to see more content from them.
youtube.com/@CitySteadingBrews?si=bs60xASvTQmjxi1c
What stove top temperature should one use for the steaming? How gh, medium, or low?
That's the great thing about steaming. It's always the appropriate temperature.
Thank you for being economical. I've watched many shows were the cook doesn't scrape out the bowl, and I think that all of that stuff is going down a garbage disposal. Since I have a septic, I can't have a garbage disposal, so I tend to clean my cooking bowls well.
I don't waste food :)
Just found your channel and love it. Thanks for all the tips and making recipes so easy to follow. Can't wait to try this one.
Welcome!
Thanks for writing the recipe.
We grow Leeks, Shallots, Onions, and Garlic. It is so good to dehydrate them and powder them. Homemade Garlic, Onion, Leek, and Shallot powder is far better than store bought.
I bet!
I bet that is good!
You two are too cute. You are now part of my vegan go to for recipes. Have you ever tried to veganize pork roll?
Not yet!
Can you freeze these after the steaming and before the finishing cook time?
I would finish cooking then freeze.
I love your videos! So simple, but with great explanations for each ingredient. You seem like the vegan version of Alton Brown. Questions: I have recently found that I have a reaction to yeast, can I use something else? Some have said parm cheese, but how about veg stock powder? Or can I skip it since you have so many other flavorful ingredients? Thank you from a new follower!
Thank you!
You can sub mushroom powder, or miso or even marmite. Parmesan is not plant based so we wouldn't use that.
Thanks! I have lots of homemade mushroom powder!@@PlantBasedBistro
Can you grind it up and add breadcrumbs and seasonings to make meatballs?
Not really. Seitan doesn't work as well for that in that manner. I do have a meatballs recipe though: ruclips.net/video/Gkq1qbppBu8/видео.htmlsi=FAjQmPhKXEYhdzDU
Im trying this now!
Hope you enjoy!
This is easy if you're inclined to play with your food during preparation. Lol! But -- entertaining. I'll keep it in mind as a goal to try it this way, otherwise, I'll just keep making it from flour and pan-frying it with a little olive oil, and a sprinkling of a good sea salt & some black pepper (until I can get all these ingredients) and equipment. :)
A lettuce leaf works great in the steamer, nothing sticks to it.
An Interesting point. I remember, I think it was in the '60s, cafes would use the lettuce leaf method for moistening up pastry like bear claws, cinnamon rolls, etc. I remember getting one, and it tasted like lettuce. 😪 I did not appreciate it.
I noticed other methods include soaking and “washing” the dough in water to remove the starch. I’ve never tried to make it that way, but I’m wondering if you have.
That's a whole other method entirely. That uses whole flour not vital wheat gluten. We did one video: ruclips.net/video/kl0oxzVGkp8/видео.htmlsi=fsPf1ICxlXltctoY
Yes so Alton Brown.
Mine's not low fat.
But I like mixing almond butter in the gluten dough.
It makes it so much tastier
You can do it that way if you prefer.
new sub - thanks for making it look sooooo easy!!!
Happy to help!
Love this simple recipe! Do you know what the cook time would be in a pressure cooker vs steaming for 40 mins?
I wouldn't do that... different type of cooking and it will change the texture.
I made your Seitan recipe, it was so easy and so amazing!!!! My wife and I were blown away, we loved it!!!
Question, we divided it up for 2 meals, and want to know if you need to hydrate it when heating up left over seitan?
What is the best way to heat up leftover seitan a few days later after remove from the refrigerator?
We normally just throw it in a pan. No need to hydrate it.
@@PlantBasedBistro thank you, will do
Do you all ever use Marmite for things? I notice a lot of nutritional yeast used, so I was curious.
Sometimes. It's quite salty too so marmite has different uses.
@@PlantBasedBistro I know you mentioned soy sauce may interfere with gluten formation when making beef flavored. I wonder if marmite might be an acceptable substitute if you dissolve it in a bit of water.
@@shadowcatX2000 worth a try.
I wish you showed how the steamer went in the pot because I've never seen anybody show how to do that with the bamboo
You just place it on the pot. It sits on top.
Just basically any sized pot where it doesn't fall in? Plus the water should be just below the steamer without touching it?
Pretty much yes. Most pots have a rim where the steamer fits on. We have a link to one that uses a metal collar so it fits on most pots: a.co/d/0jgclUPS
And the water should be below it, yes!
@@PlantBasedBistro Thank you so much
Ok!! My favorite!!!
Great that you're putting out the word about putting all the seasoning in the dough already and steaming it.
Recipes that I've tried with simmering make it taste so bland...
Simmering removes a lot of the flavor, that's why most times the liquids have extra seasonings in them.
Gotta try this! Never eaten Seitan before. Can I fry this in the air fryer instead of steaming? Or will that not work. I don't have a steamer.
Air frying and steaming are not the same at all. Without a steamer, you can simmer it as I do in some other videos like the other one you commented on :)
@@PlantBasedBistro Thank you! This is a learning curve for me your answers and videos are so helpful
Happy to help.
What can I use instead of the bamboo steamer? Would it work in an Instant Pot?
If your IP can steam yes!
I seared it, then I used the same pan to simmer it for 30 minutes. It was a little more floppy, but firmed up a lot more by the morning. Not sure if you are still looking for more options!
There is a discussion between using bamboo steamers or stainless steel steamers (aka vegetable steamers). It is much like the 'which is better" discussion between Chevy and Ford in the 60s and 70s (I don't know if it still exists). Having said that, I have one or two stainless steel steamers and I don't have a bamboo steamer. Is that going to keep me from trying the recipe? No. One of the bamboo pros and SSS cons is that the bamboo gives a less moist product on the bottom of said product. But for me, that is not a concern for this recipe since at some point you'll "finish" the product later.
Lawrence
If anyone’s wondering, the nutritional breakdown of this, it is as follows:
100grams of seitan chicken (measured pre -steam)
Calories approx 210
Protein approx 35
Fat approx 2.5
Carbs approx 10.5
❤
Is that from Chronometer?
Good Eats!!!
In my country vegan chicken bouillon is not available, how can I sub it?
You can use veggie broth, just use that instead of water.
@@PlantBasedBistro thank you 🥰
it doesn't stick to my bamboo steamer
The facebook community link isn't working. Is the group still there?
No, sorry.
Nutritional yeast the same as yeast flakes?? 🤔
Maybe? Normally nutritional yeast says nutritional yeast.
❤❤❤
I add soy sauce and chili :-)
There are many things you can add. I tend to save soy sauce for a more "beefy" style of seitan. Chiles are fine if you want it spicy!
How long would i steam this in a instant pot?
Same. Steaming is steaming.
@@PlantBasedBistro well that's easy! Thanks! I thought it would be quicker because of the pressure.
If you’re using pressure that’s not steaming.
@@PlantBasedBistro oh haha!! Well now you know I clearly don't know how they work!!
They have several settings. Pressure cooking uses pressure obviously but for slow cooking and steaming you leave the vent valve open or you are just pressure cooking :)
I'm like you...I don't properly measure, I eyeball it!
Most times, it's not that critical 👍
I want to mix in KFC Seasonings into it!!
You could do that.
Recipe looks easy but the cooking part is too complicated.
What about it did you find complicated? Maybe I can help.