Okay, so I made this, and HOLY COW. This is, no joke, the best chicken substitute I've had yet. Flavor is good, and because of the layering, when it fries up, the edges of those layers crisp up so nicely and have a texture almost like meat fibers. Wanted to do a little write-up because I did a couple things differently than you. You may have seen my old post on this video where I was wondering if you could put the dough through a pasta roller... well, I did it, and it worked amazingly. I used the arrow root to keep it from sticking to the rollers. With thinner layers, it made it so I could stack more layers up using the same amount of ingredients that you used. I altered your coconut oil mix because it looked a little thin to me. I used 1 cup of water instead of the 1.5 you called for. It came out kind of like a thick foam. I put that in the freezer to firm up, but was impatient and just decided to spread it as a foam in between the rolled out dough. Worked great! I think I got about 12-15 layers into mine. I boiled it up and my layering was much more defined than yours, almost like a layered pastry. I was worried, but I actually think it worked out to be better for frying. For future experiments... which I will absoLUTEly be doing... I want to take the pasta rolling one step further and make either spaghetti or linguine strands. I thought I might be able to sort of pile those up, mix in the coconut oil mixture, and see where that gets me texture wise. One other thing, I think I'll use more chicken flavoring in the dough next time. Curious if you have any ideas with this one issue... the initial texture of the fried chick-un here is excellent, but as you chew it more, the texture sort of goes to a more gritty feeling. Would more gluten help that out do you think? I hesitate to add too much, because I really don't love the flavor of gluten. Anyhow... slam dunk so far Mr. Stache, and I really hope you mess more with these layering techniques. That is what muscle fibers are after all, so if we're trying to mimic that, I think this is the way to do it.
@@marthah4767 So, I actually didn't. I was initially really impressed with this concoction, but over time, the sort of doughy texture and floury flavor got to me. The first bite you take is amazing! It's crispy and has a nice spring to it. As you chew though, it sort of breaks down, which I think is where this all fell flat. I feel like if you could somehow maybe get sheets/strands of seitan, that that would be a better starting texture. Has a better 'bite' that holds up well as you chew. Have fun and keep experimenting!
This is really cool, I need to try this. Probably should get some plain pea protein first cuz I think chocolate flavored chicken would be really weird lmao
Now, that's the type of content I love :D I greatly appreciate your ceaseless willingness to explore, expand, test and improve your ideas. And the fact you've decided to share your adventures with us is just incredible! The biggest thank you Mark! You're a legend
Ahhh thank you so much Margaret!!! I love chickwheat! I think this is just different! More of your natural plain chicken breast type of thing vs a chicken strip or nugget.. I dont know if that makes sense hahah. But thank you again! I also saw that vwg salmon and it gave me ideas! Ever since the McDonalds fish video ive been thinking of how I could accomplish that too hahah Sending the love right back! thank you!
Sooooooo glad you posted this before waiting for a “gluten free” product!!!!! I recognize there are a lot of folks who can’t have gluten or have a gluten free preference but for the majority of us vegans without a gluten allergy this is awesome!
I really like the folding method you've been using along with the fake fats. Seems a little time consuming & work involved, but the final product looks just like real meat. It's amazing! I have to try this, one of these days.
Ya, definitely gonna try this one. Looks amazing! These layered methods seem to be where it's at for texture I think. Makes sense, considering that's what meat fibers are made up of. Nice work Mr. Stache.
@@SauceStache please ship to Mexico, I've been following your videos for a while now and I love the great work, I think I could try these someday, I have no time nor equipment for the majority of the recipes. Anyways I totally will buy your brand :)
update: I made this a second time and it came out a lot better-I had added too much liquid in there initially, so it came out mushy. Now, I will say, althought the texture came out better, it still had this pasty, aftertaste, almost like paste. I wonder if it was the arrowroot of the methycelulose??? I also thought it lacked flavor even when I added salt and pepper etc...before frying up, so I wonder if I could add in salt, sage, thyme, etc...IN the batch while in the food processor?! Then when I steam it, all those flavors will lock in. What are your thoughts on that? Thanks for your hard work in putting this video out. I really enjoy watching them.
Wow!! Thank you so much for updating this recipe!! It truly looks amazing! It’s amazing to see how much you’ve improved! Thank you so much!!! Got to try this recipe! Well done!
I introduced a customer to you. Her daughter is vegan and I showed her some of the thumbnails and this video and she thought it looked just like meat. I eat meat myself, but I enjoy watching you make these products and its awesome
pea protein "chicken" is my favourite chicken alternative, my second favourite is quorn. i'm not vegan (instead vegetarian), but there _is_ vegan quorn. the texture of that is far more fibrous than quorn made with egg white.
I was looking for a youtube video on a shrimp replacement using lychees because i thought the texture was similar, i couldn’t find any videos on it, maybe you could do something like that? Also a vegan ceviche would maybe be a good recipe to use the lychees in although you’d have to get rid of that slight sweetness!
This is awesome dude ! Maybe making the layers thinner would be interesting. It's doable if you roll it with a pasta machine instead of by hand. I need to find some of that methylcellulose and do some experiments of my own
I used to live in Florida and we'd get enough of the afternoon showers with the house rattling lightning and ear splitting thunder!🌩☔⚡.... Some things I don't miss. I really, really loved your parting comment of going out to vote!🤓🇺🇸...YES!
The box opening bit had me cackling. XD I've not had actual chicken in over 8 years now, but I really want to have this sliced up with some gravy at Thanksgiving! I wonder if you could make a large enough loaf to actually wrap around stuffing before cooking it... would that even work?
hahaha she was just going about her day opening boxes while I was filming hahahahah Ohhhhh this would be perfect for thanksgiving!!! slicing thing.. stuffed.. ok you just gave me an idea hahaha
Fuzzy Spork You can stuff this with whatever you choose. I am in a Facebook seitan group, and although I don’t know if this concoction is seitan, people in this group post their creations all the time, and some do post stuffed seitan.
My favorite part of this video quickly became when you called your wife out for being loud in the background and she was cackling 🤣🤣🤣🤣 That's something my husband would do! Love the fun 😁 Oh and the recipe looks good!
I have a great vegan 🌱 NACHO CHEESE RECIPE! I promise you’ll love it💕 INGREDIENTS- 2 cups of raw boiled cashews( boil until soft) 2 cups of boiling hot water ^blend all together in blender and transfer to a pot and add seasonings below. TASTE AS YOU GO ALONG🙌🏾 1/2 cup of nutritional yeast( or as cheesy as you want it to taste) 1/2 cup of mixed chopped jalapeños and tomatoes 2-3 tablespoons of jalapeño juice from Jar or more (we like it spicy!) 1/8 teaspoon (x2)of chipotle pepper seasoning, onion salt(or powder) ,garlic salt(or powder), and salt. Blend all together and add more or less seasoning as needed. TRUST ME YOU WILL LOVE IT 😁🥳
Would love to try this. Went to your website, near impossible to find the recipe! Tried the question bar. Lots and lots and lots of recipes. It would be great if the link actually took one to the correct recipe. Oh, well.
That layering method seems to give that meat the nice strands as you pull it apart. What happens if you do more layers and thinner? Will it approach the texture and layers of real chicken meat?
Yes!! The more layers you do the better the texture will be. To get the gluten thin enough you would have to roll out, then rest, roll, then rest over and over. I went with a balance of texture and time.
An ad that played during this video started with a little girl eating chicken tenders and asks “dad does chicken nuggets come from real chickens?” The dad looks at her and is at a loss for words. The ad then goes on to show its advertising for gardein chickun strips. Thank goodness. Wasn’t sure where that ad was going. Super cool to see vegan food ads now. :)
This looks amazing. I'm going to try making it this weekend. Do you think just shaving thin layers of the frozen hockey puck of oil and cellulose would work well enough rather than freezing it into a thin sheet?
absolutely amazing! I've been following your channel for a while and you always have awesome content! Can you freeze or refrigerate this before or after boiling? I would like to make a batch of these and hopefully store them for a while. This will be very useful info! Thanks
Love it! I’m going to make my kids some nuggets with this recipe! Thank you so much for sharing! Also what camera and lenses do you use to shoot your videos?
I'm not even vegan and I love watching your videos, I'd argue you're at pretty much at the forefront of people who is making vegan animal products (cheese, meat, seafood etc) more inticing for people like me. Watching your vids I have more and more recipes that can reduce meat in my diet while getting 80% of the experience. I bet there will be a point where I can probably go fully vegan without it feeling like a big compromise.
Can you please make a plant based raw organic substitute meat recipe that can be eaten just as tastily raw as well as cooked? Chicken and beef for sure or any other ideas you might have like sausage or eggs could be great ❤️ Ideally recipes that benefit the body in all ways
Is there any sub for the methylcellulose? My stomach can't tolerate it. If there is something I can use as a sub, even if less ideal, please let me know as I really want to try this recipe!
Is this kind of take on the lamination process (croissants) with the layers? Could I put the gluten in a pasta maker on the widest setting to get it thin and then layer it with the coconut oil?
That’s what I did .I forgot to line my plate with parchment paper and couldn’t get the frozen coconut out so I just brushed coconut oil on the layers and I’m boiling it now.Will soon find out the end result....And it turned out fantastic!I just cut it up into cubed pieces and sautéed the pieces in some oil added spices and frozen vegetables and it tasted like “chicken” stir fry😋
Have you ever tried to make vegan chicken out of a chicken of the woods mushroom? I’m curious because I heard the mushroom once cooked (a must) already taste like chicken breast.
I wonder what would happen if you laminated this, like what you do with croissant dough or puff pastry. You'd get thinner layers, but would they be too thin? Moosh together? It has the potential to be amazing, though.
interesting, although I do not miss eating chicken anymore. I have been trying to make a good sauce with peaprotein, a bit quicker that what we saw here...
Okay, so I made this, and HOLY COW. This is, no joke, the best chicken substitute I've had yet. Flavor is good, and because of the layering, when it fries up, the edges of those layers crisp up so nicely and have a texture almost like meat fibers. Wanted to do a little write-up because I did a couple things differently than you. You may have seen my old post on this video where I was wondering if you could put the dough through a pasta roller... well, I did it, and it worked amazingly. I used the arrow root to keep it from sticking to the rollers. With thinner layers, it made it so I could stack more layers up using the same amount of ingredients that you used. I altered your coconut oil mix because it looked a little thin to me. I used 1 cup of water instead of the 1.5 you called for. It came out kind of like a thick foam. I put that in the freezer to firm up, but was impatient and just decided to spread it as a foam in between the rolled out dough. Worked great! I think I got about 12-15 layers into mine. I boiled it up and my layering was much more defined than yours, almost like a layered pastry. I was worried, but I actually think it worked out to be better for frying. For future experiments... which I will absoLUTEly be doing... I want to take the pasta rolling one step further and make either spaghetti or linguine strands. I thought I might be able to sort of pile those up, mix in the coconut oil mixture, and see where that gets me texture wise. One other thing, I think I'll use more chicken flavoring in the dough next time. Curious if you have any ideas with this one issue... the initial texture of the fried chick-un here is excellent, but as you chew it more, the texture sort of goes to a more gritty feeling. Would more gluten help that out do you think? I hesitate to add too much, because I really don't love the flavor of gluten. Anyhow... slam dunk so far Mr. Stache, and I really hope you mess more with these layering techniques. That is what muscle fibers are after all, so if we're trying to mimic that, I think this is the way to do it.
Wow! Thanks for sharing!
Hi Fred, Did you ever try forming the mixture into spaghetti/linguini strands? If so, how did it turn out?
@@marthah4767 So, I actually didn't. I was initially really impressed with this concoction, but over time, the sort of doughy texture and floury flavor got to me. The first bite you take is amazing! It's crispy and has a nice spring to it. As you chew though, it sort of breaks down, which I think is where this all fell flat. I feel like if you could somehow maybe get sheets/strands of seitan, that that would be a better starting texture. Has a better 'bite' that holds up well as you chew. Have fun and keep experimenting!
This man deserves a million subscribers. Seriously.
Wow thank you so much!!! Thank you!!
Agreed! The way you (Saucestashe) revolutionize vegan cooking is unbelievably wonderful
idk about that its a sort of niche cooking channel. but definitely wouldnt be mad about it.
@@jelorer Well, I'm sharing his channel on FB.
Hes on his way there!
Side note: You making your wife laugh that hard was so wholesome!
aww thank you! We have a great time together!!
It made the whole video 😂
That's it, you've finally convinced me to buy all these powders you use.
Bro is there any chance you can write the formula in the description plz?
This is really cool, I need to try this. Probably should get some plain pea protein first cuz I think chocolate flavored chicken would be really weird lmao
whahah the chocolate would definitely throw it off just a bit hahah
make 'chicken' mole with it :D
I shudder at the thought of going through the entire cooking process and taking the first bite, only to realize you used VANILLA PEA PROTEIN 🤢
That thunder just means you're making Chick'n of the Gods!
BWHAHHAAH LOVE that man!! hahahah So true!!
Haha! "The big one et the little one."
I LOVE this video, the thunder, and Monica making noise were so funny. And of course great recipe as always!
And I liked how he said and then we're going to go vote at the end 💪🏿🇺🇸🗽⚖️🌊💙✊🏿🌊🗽⚖️🇺🇸
Now, that's the type of content I love :D I greatly appreciate your ceaseless willingness to explore, expand, test and improve your ideas. And the fact you've decided to share your adventures with us is just incredible! The biggest thank you Mark! You're a legend
Ahhh thank you so much Margaret!!! I love chickwheat! I think this is just different! More of your natural plain chicken breast type of thing vs a chicken strip or nugget.. I dont know if that makes sense hahah. But thank you again!
I also saw that vwg salmon and it gave me ideas! Ever since the McDonalds fish video ive been thinking of how I could accomplish that too hahah
Sending the love right back! thank you!
Can you give the FB reference (if possible) referring to the vegan salmon recipe. Thank you.
I want to see your take on Beef Jerky!! - We love watching your videos :) nice job on this.
Tomorrow!
Sooooooo glad you posted this before waiting for a “gluten free” product!!!!! I recognize there are a lot of folks who can’t have gluten or have a gluten free preference but for the majority of us vegans without a gluten allergy this is awesome!
Can't wait to try this! & loving all the funny cutaways and interruptions from in this episode, i think it adds a fun flair to your videos!
Thank you!!! Can't wait for you to try this too!!
I really like the folding method you've been using along with the fake fats. Seems a little time consuming & work involved, but the final product looks just like real meat. It's amazing! I have to try this, one of these days.
Ya, definitely gonna try this one. Looks amazing! These layered methods seem to be where it's at for texture I think. Makes sense, considering that's what meat fibers are made up of. Nice work Mr. Stache.
It always seems like a great idea when you incorporate laying into meat replacements to help simulate that texture. Love this channel!
Between the thunder being "unbelievable!" And Monica's background noise this has been one of my favorite videos on this channel 😆
Why aren't you selling your own brand of meat replacement products? I would totally be up to buy this. Your own brand, seriously.
hahaha maybe one day! For now I am a 1 man team trying to keep this thing afloat!!
@@SauceStache please ship to Mexico, I've been following your videos for a while now and I love the great work, I think I could try these someday, I have no time nor equipment for the majority of the recipes. Anyways I totally will buy your brand :)
I would buy as well!!! Hey one man and a dream. 👍🏼❤
Either that or try to work with companies like Perdue, Tyson, or Smithfield to have them do plant based options.
I think it's cool that he's teaching us to make these at home. It will reduce a lot of waste this way.
I have a request: Can you imagine/create a cheese with a avocado base? It's already creamy. I have a nut allergy.
update: I made this a second time and it came out a lot better-I had added too much liquid in there initially, so it came out mushy. Now, I will say, althought the texture came out better, it still had this pasty, aftertaste, almost like paste. I wonder if it was the arrowroot of the methycelulose??? I also thought it lacked flavor even when I added salt and pepper etc...before frying up, so I wonder if I could add in salt, sage, thyme, etc...IN the batch while in the food processor?! Then when I steam it, all those flavors will lock in. What are your thoughts on that? Thanks for your hard work in putting this video out. I really enjoy watching them.
Yoooo thank you!!!
Edit: Could you share a recipe without methyl cellulose and gluten?
I'm just getting into plant based food and vegan foods, definitely glad I came across this channel
Your jovial amazement of the spices falling + thunder was pure gold
Wow!! Thank you so much for updating this recipe!! It truly looks amazing! It’s amazing to see how much you’ve improved! Thank you so much!!! Got to try this recipe! Well done!
Wow thank you so much!!! I can't wait until you try this!!
I introduced a customer to you. Her daughter is vegan and I showed her some of the thumbnails and this video and she thought it looked just like meat. I eat meat myself, but I enjoy watching you make these products and its awesome
pea protein "chicken" is my favourite chicken alternative, my second favourite is quorn. i'm not vegan (instead vegetarian), but there _is_ vegan quorn. the texture of that is far more fibrous than quorn made with egg white.
YES!! I will say that this is better than quorn in my opinion!! quorn is way good.. but this came out better then I imagined it would!
BEEN WAITING SOOOO LONG FOR THIS!!! 😍😍😍
ME toooooo!! It wasn't until I made the steak that I was able to finally nail this one!! hahah Thank you
would love a gluten free chickun like Daring - have you tried this? the texture is so good
Same! I hope he makes it without gluten next!
I was looking for a youtube video on a shrimp replacement using lychees because i thought the texture was similar, i couldn’t find any videos on it, maybe you could do something like that? Also a vegan ceviche would maybe be a good recipe to use the lychees in although you’d have to get rid of that slight sweetness!
Ohhhh I LOVE that idea!!! I need to work on that!!
Mr. Osm, are you gonna put the recipe out for this? I will rewatch the vid and take notes if not! Sounds too good!
I love it. I’m going to make it this weekend. If I can find all the ingredients. But hey, it’s a must!
This is awesome dude ! Maybe making the layers thinner would be interesting. It's doable if you roll it with a pasta machine instead of by hand. I need to find some of that methylcellulose and do some experiments of my own
Great idea!
Loved the random interactions with your wife and thunder.
7:04 😂😂😂 Also...that was thunder??
hahahah YES!!! the thunder shook the whole house!!! It was nuts
@@SauceStache LOVE those parts!!!! Please do not edit that stuff ever!!!
With Thanksgiving getting closer, could you make a roast turkey substitute please?
I'm thinking about it!!! I have a few ideas im working on!
For someone with celiac is there anything you can sub for the wheat gluten?
I used to live in Florida and we'd get enough of the afternoon showers with the house rattling lightning and ear splitting thunder!🌩☔⚡.... Some things I don't miss.
I really, really loved your parting comment of going out to vote!🤓🇺🇸...YES!
Youre changing the game brooo! Ill totally buy when you have your own brand of mock meats!!
Always amazing!
Thank you so much!!!
You deserve more then these number, more subscriber too !!
Love ur work
To be honest I found this video to cook dinner for my friend who’s a vegan and it was actually really good for us both❤️
thanks
I absolutely love your posts, you go where no other vegan aficionado has gone before!!! You inspire me!!! 💚🌱🧜🏽♀️
This was a cute video too. Thunder and boxes. Good humor haha.
haha thank you!!
Can this be done without gluten and turn out the same?
Great energy and fantastic presenter brother keep up the majestic work
Hey, I have a question! Can I substitute the arrowroot powder with tapioca or rice flour?
The box opening bit had me cackling. XD
I've not had actual chicken in over 8 years now, but I really want to have this sliced up with some gravy at Thanksgiving! I wonder if you could make a large enough loaf to actually wrap around stuffing before cooking it... would that even work?
hahaha she was just going about her day opening boxes while I was filming hahahahah Ohhhhh this would be perfect for thanksgiving!!! slicing thing.. stuffed.. ok you just gave me an idea hahaha
Yeah! Do they make a "Not Turkey" bouillon? I'd totally give this a try at Thanksgiving.
@@SauceStache Good! :D If you have an idea I'm sure it's spectacular! lol
@@SauceStache yes that whole box opening episode had me giggling so hard ha ha ha
Fuzzy Spork You can stuff this with whatever you choose. I am in a Facebook seitan group, and although I don’t know if this concoction is seitan, people in this group post their creations all the time, and some do post stuffed seitan.
You’re a Wizard! I love your videos and what you do..
Every time his wife comes in to taste what he made, I feel jealous.
Wow this one turned out better then I was expecting.
I agree, U certainly should have your food in stores
My favorite part of this video quickly became when you called your wife out for being loud in the background and she was cackling 🤣🤣🤣🤣 That's something my husband would do! Love the fun 😁 Oh and the recipe looks good!
Thanks so much. I had to watch twice. Can't wait to make it.
I have a great vegan 🌱 NACHO CHEESE RECIPE! I promise you’ll love it💕
INGREDIENTS-
2 cups of raw boiled cashews( boil until soft)
2 cups of boiling hot water
^blend all together in blender and transfer to a pot and add seasonings below. TASTE AS YOU GO ALONG🙌🏾
1/2 cup of nutritional yeast( or as cheesy as you want it to taste)
1/2 cup of mixed chopped jalapeños and tomatoes
2-3 tablespoons of jalapeño juice from Jar or more (we like it spicy!)
1/8 teaspoon (x2)of chipotle pepper seasoning, onion salt(or powder) ,garlic salt(or powder), and salt.
Blend all together and add more or less seasoning as needed.
TRUST ME YOU WILL LOVE IT 😁🥳
I love the very last line of this video.
hahah I had to go back and watch!! hahah Thanks! ME too
i have been watching your videos without subbing... now im subbing
any substitute for gluten? what about konjac flour?
working on it!!
Hi can i use psyllium husk instead of methylcelullose ? And how much for this recipe
Would love to try this. Went to your website, near impossible to find the recipe! Tried the question bar. Lots and lots and lots of recipes. It would be great if the link actually took one to the correct recipe. Oh, well.
That layering method seems to give that meat the nice strands as you pull it apart. What happens if you do more layers and thinner? Will it approach the texture and layers of real chicken meat?
Yes!! The more layers you do the better the texture will be. To get the gluten thin enough you would have to roll out, then rest, roll, then rest over and over. I went with a balance of texture and time.
Hey! Can you please tell me what can we use instead of the gluten? My bf has a gluten allergy 🥺
Even the thunder claps for you!
Can I add confectionery glue (carboxymethylcellulose - E466) instead of methylcellulose (E461)?
Can you do a gluten free version? My housemate is gluten intolerant vegetarian but loves chikun stuff but it's so expensive
An ad that played during this video started with a little girl eating chicken tenders and asks “dad does chicken nuggets come from real chickens?” The dad looks at her and is at a loss for words. The ad then goes on to show its advertising for gardein chickun strips.
Thank goodness. Wasn’t sure where that ad was going. Super cool to see vegan food ads now. :)
Love watching ur vids I don’t rlly know how to cook and I’m not even vegan but ur vids are very entertaining and u food looks so good!
This looks amazing. I'm going to try making it this weekend. Do you think just shaving thin layers of the frozen hockey puck of oil and cellulose would work well enough rather than freezing it into a thin sheet?
I FINALLY found that chicken broth. Holy camoly it's so good!
absolutely amazing! I've been following your channel for a while and you always have awesome content! Can you freeze or refrigerate this before or after boiling? I would like to make a batch of these and hopefully store them for a while. This will be very useful info! Thanks
Love it! I’m going to make my kids some nuggets with this recipe! Thank you so much for sharing! Also what camera and lenses do you use to shoot your videos?
Listen to your girl. "You should be in grocery stores!".
Haha thank you!
100% agree with Monica 😃😃
This is really awesome man.
Great video as always! Any arrowroot substitute? I have access to tapioca would that work?
I'm not even vegan and I love watching your videos, I'd argue you're at pretty much at the forefront of people who is making vegan animal products (cheese, meat, seafood etc) more inticing for people like me.
Watching your vids I have more and more recipes that can reduce meat in my diet while getting 80% of the experience. I bet there will be a point where I can probably go fully vegan without it feeling like a big compromise.
You are so dope! Thanks to you the transition to healthier eating has been smooth. But can you do a gluten alternative?
Another bop! Can't wait to try this magic!
Looks delish
Recipe looks good! Hi Monica!!!!
Can you please make a plant based raw organic substitute meat recipe that can be eaten just as tastily raw as well as cooked? Chicken and beef for sure or any other ideas you might have like sausage or eggs could be great ❤️ Ideally recipes that benefit the body in all ways
Is there any sub for the methylcellulose? My stomach can't tolerate it. If there is something I can use as a sub, even if less ideal, please let me know as I really want to try this recipe!
Can ground flax seed be used in place of the methyl cellious? It absorbs liquid n binds.
Will there also be a gluten free version?
Is this kind of take on the lamination process (croissants) with the layers? Could I put the gluten in a pasta maker on the widest setting to get it thin and then layer it with the coconut oil?
That’s what I did .I forgot to line my plate with parchment paper and couldn’t get the frozen coconut out so I just brushed coconut oil on the layers and I’m boiling it now.Will soon find out the end result....And it turned out fantastic!I just cut it up into cubed pieces and sautéed the pieces in some oil added spices and frozen vegetables and it tasted like “chicken” stir fry😋
I live in france, the country is very behind the times in terms of vegan products. Would you consider shipping the products needed ?
I. Need. To. Try. This. NOW
That looks soooooo gooooooood!!!
Will I be able to use this as a chicken substitute in meals
Have you ever tried to make vegan chicken out of a chicken of the woods mushroom? I’m curious because I heard the mushroom once cooked (a must) already taste like chicken breast.
I wonder what would happen if you laminated this, like what you do with croissant dough or puff pastry. You'd get thinner layers, but would they be too thin? Moosh together? It has the potential to be amazing, though.
I’m a science geek (BS degree) and I am in science heaven!
I agree - your products should be in grocery stores! I'd absolutly love that :D
How are you getting around the powdery texture of pea protein?
2:54 central florida thunderstorms have been more bonkers than usual this year lol
They really have been! It’s crazy
Climate change unfortunately.
Do you think this is possible to make without the gluten flour? My SO can't have gluten due to an intolerance
Bout time! I had to try to figure out my own recipe. It was hit and miss. 😄
Think that would be too dense for a pasta maker? for some super thin layers?
interesting, although I do not miss eating chicken anymore. I have been trying to make a good sauce with peaprotein, a bit quicker that what we saw here...
cant eat gluten- any substitutes?
Man that layering technique breaks apart like a fish filet...just saying
hmmmmmm ok now im getting some ideas!!! love it thank you
it breaks like the fishless filet-o-fish from gardein!
Ooooooo, YES!!!!
I noticed that a lot of vegan recipes come with gluten inside. I would like to cut out gluten, what can I use instead? Thank you 🔔🔔❤️👍
working on that!!!
same! gluten free over here. my first though was to experiment with psyllium husk, which i might try with this recipe soon!
Are you allergic? If no.. why not?
What is a option to replace the gluten?
I agree with your wife. You need your own line of products in the stores. I would buy them.