The UK Food Standards Agency says "Do not use cling films where they may melt into the food, such as in conventional ovens or with pots and pans on cooker hobs." ... Clingfilm is safe for using cold and wrapping cold foods to store in the (cold) fridge, NOT wrap foods up and put in hot water...
Love this so much. The last few times I’ve used much less soy and added finely chopped red onion instead of onion powder. I wrap in parchment paper and bake at about 160C for an hour. I shallow fried slices in panko with rice and a curry sauce for a Wagamama style Vegatsu. Delish.
You can wrap it in a cloth and place it on the steamer basket of a pressure cooker filled with 1-2 inches of water. Then cook on low heat for half an hour. I found the taste to be good but I would add some garlic as well. Thank you for your recipe!
Going to try this. My daughter is Vegetarian and looking for me to find meatless recipes. Of course mom is looking. and this looks so delicious ,she will be getting this soon 😋 Thank you 😊☺
Back when we were high school hippies in the 90's, we made our seitan from a type of locally grown bread flour & cheapest boullion cubes me & my roommates could afford. Now I use a combo of vital wheat gluten, lentils/beans/chickpeas, extra firm tofu, squeezed/been frozen & thawed & a brine type-stock I first pressure cook it in then bake for 30 mins. It's amazing. 🙏 Great video.
Not sure I'd want to be cooking in plastic wrap with all the pcb's that can leach into the seitan. When I've made this, it is wrapped in gauze, and the wonderful flavours of the broth can get into the seitan much better. I do like your recipe, though and will try it.
I bet this would be okay using a nut-milk bag- breathable but really fine mesh- keeps it firm and together...as long as it doesn't stick (could see that being just ugly, lol).
en.wikipedia.org/wiki/Polychlorinated_biphenyl#Applications modernistcuisine.com/2013/03/is-it-safe-cook-plastic/ "Because of PCBs' environmental toxicity and classification as a persistent organic pollutant, PCB production was banned by the United States Congress in 1979 and by the Stockholm Convention on Persistent Organic Pollutants in 2001." Please inform yourself better before commenting stuff like that.
I've been experimenting again! This time, I mixed in some sage and onion stuffing mix but accidentally added too much water. The mix was far too runny so I just put in a lined oven tray. It took 1.5 hours in the oven and still felt a little moist but once it dried it was fantastic! It sliced up well for sandwiches and also tore into chunks for addition to pasta sauce and chilli. Bravo with this recipe, Chef!
Love the recipie, but why use broth when the seitan is wrapped in cling foil? If you do not mind funny looking seitan, put it staight into the pot. The film is just for shape
I've got to make some seitan because it's great for the summer time with a cold plate people in Maine and Canada know all about cold plates my great-grandmother used to make cold plates and now I can still enjoy them with seitan.
Very nice, I've been experimenting with seitan a lot of recently so I'll definitely be trying this recipe out at some point! That said, is it not a bit redundant to boil the loaf in broth if it's sealed up in plastic wrap? Just seems like that might block flavour absorption. Love your channel, thanks!
This is a go-to recipe for our family. Holidays wouldn't be complete without our fake roast whatever. Unless I tell them, omnivores don't know the difference. Instead of plastic wrap, I use cheesecloth. Sliced thinly, it's wonderful for cold cuts. Changing up the seasonings and broths, I've used this to make faux roast beef, ham, and turkey as well as mince, pepperoni, and other types of sausage. In fact, I bought a #25 bag of Bob's Red Mill vital wheat gluten. Anyway, I wrote to thank you for this oil-free version of wheat meat. I made wheat meat from flour back in the 80s. Since it was so labor-intensive and water-wasting, it never became part of our diet. But, it is now. Thanks again.
Everyone's commenting about the plastic wrap...if you're concerned use non-bpa plastic or cheese cloth or whatever you want to keep it from expanding too much. Great video, wonderful channel!
Cheese cloth would be best. The plastic did melt where the seitan was touching the pot. I ended up switching it out for foil, but cheese cloth would've been much better. Thank you.
this was the simplest ingredient video ever. Thank you. What else can be added to it depending on different people and what doesn't need to be added? Can we go without adding paprika for example?
Because of my high blood pressure challenge, i'd have to drastically reduce the soy sauce, but otherwise this looks tantalizing. I very much appreciate all of your short recipe videos --especially because you note the exact amounts for every ingredient.
So simple. I think I will try with a cheese cloth instead of the cling film and experiment with flavours. Buying these sandwich fillers is proving too dear. I knew there had to be a better way. Thank you 💚
Worcestershire sauce has little baby anchovies in it. Yeast are freeze dried little animals that you eat after they form little communities and start reproducing. Please think of our small friends and stick to non-suffering foods!
The recipe worked well for us. Added donair spice and made (Obviously) Halifax style donairs. Is the chickpea flour integral to the recipe or is it to add protein?
I've made this twice and it came out fantastic! Third time not so much. Not sure what went wrong but it never turned into dough just sticky mush. I'll have to make it again.
I love the recipe. It looks really tasty but I'm no fan of the cling wrap. Going for muslin or aluminium foil. You do not mention there are cling wraps in the USA that are suitable for boiling or high heat. I am in Australia.
It seems very strange to cook something in broth when it's wrapped in plastic wrap? Aren't there health issues with using plastic wrap, and isn't it a bit weird to use broth with a barrier? It kind of implies there will be penetration, which overall just seems like a "record scratch" kind of moment
I feel like I need to tell what happened to me when I tried this cooking method. The plastic wrap melted where it touched the bottom of pot and when I checked on it later, the plastic was floating around freely, lol. So I don't know if I used a defective type of plastic wrap or had my burner too hot or what, but it is now steaming and undressed and I'm sure it will be usable. But I don't want to make this mistake again, lol.
I'd really like to try this recipe but I can't get my hands on any vegan worcester sauce. They only sell the Lea & Perrins and Heinz brands around here which both contain liquid fish corpse. Is there any good substitute?
But soy sauce is salty and worcester sauce has a rather sweet/sour flavor (mostly sugar & vinegar). Maybe try some apple cider vinegar and agave with a drop of soy sauce in it? Can't really tell.
I don't understand the point of having flavoured water to boil something that is sealed in plastic. Can you skip the plastic and the seitan will take on the flavour of the water?
There has to be a substitute for the plastic, right? I haven't been able to make any of these kinds of recipes yet because there's no way I'd be cooking with that plastic leaching into the food. The recipe looks great, however. Thanks for sharing.
So this may be too late to get an answer but this recipe flat out didn't work for me! I followed the measurements (except for less soy sauce as many suggest in comments) but when I put hot water into the mix it went all soggy and I'm not able to knead it. Now my question is, was my water too hot, should I have waited for the wet to cool before adding to the dry, or is there something I'm missing? I don't have enough wheat gluten to experiment with and won't be able to get any for a couple of days because all the shops are closed. Any tips welcome.
I don't know why they used hot water, but I made seitan based on another recipe without heating up water and it became kneadable. Although further down the recipe it didn't turn out as shown. I got large spongy seitan, but no big deal for me. Still edible, still nutritious :D If it's still runny/soggy even with cold water, then the ratio of flour/liquids is 'incorrect' and just add more flour to make it drier and ticker. Same rules as making any dough I suppose.
If you are struggling to find it in supermarkets try local international grocers if you have any, it's also known as chickpea flour, I get mine at my local Asian grocer :)
I don't have access to vital wheat gluten so I'm wondering if it's possible to adapt this recipe using the manual wheat washing method. Any tips on that?
The instructions fall off after boiling. It doesn't say how long to rest it or to keep it in the fridge or what? Because what you sliced was cold. And I tried to find a recipe on your website. But there is no actual recipe which would include instructions
Where do you live? If you're in the US, whole foods carries it in the baking aisle. Otherwise, try a healthfood store, you'll probably have much more luck than a regular grocery store
Am I doing something wrong? This is the second seitan recipe that I followed to a T but every time I start to knead, it feels soaked and over saturated like I added too much water. Your cutting board looks mostly dry.
Can you use plastic wrap? I thought that was toxic to cook with. I would use maybe an organic cotton nut milk bag or something like that that I can hand wash and reuse. I never wrapped my seitan with anything. I usually make it in the crock pot with fresh veg stock. This is interesting though-I might try wrapping it but not with plastic.
The UK Food Standards Agency says "Do not use cling films where they may melt into the food, such as in conventional ovens or with pots and pans on cooker hobs." ... Clingfilm is safe for using cold and wrapping cold foods to store in the (cold) fridge, NOT wrap foods up and put in hot water...
whether cold or hot, I avoid plastic film at all costs :P plastic exposure isn't safe + bad for the environment
There is heat proof cling films (:
@Yanick Girouard Yep, and it's reusable.
@Yanick Girouard thank you
This is common sense..
Finally a recipe video without bs and unnecessary talking. Thank you for not wasting my time🙏
This, for me, is the best and simplest seitan recipe and, therefore, it's become the official one in my kitchen!
We miss you BUDDHIST CHEF, where ever you maybe.
Love this so much. The last few times I’ve used much less soy and added finely chopped red onion instead of onion powder. I wrap in parchment paper and bake at about 160C for an hour. I shallow fried slices in panko with rice and a curry sauce for a Wagamama style Vegatsu. Delish.
I just made this, my first ever seitan after 3,5 years as a vegan. It was delicious! Thank you for the recipe, THE BUDDHIST CHEF! :)
Thanks!!! 😀
:D
You can wrap it in a cloth and place it on the steamer basket of a pressure cooker filled with 1-2 inches of water. Then cook on low heat for half an hour. I found the taste to be good but I would add some garlic as well. Thank you for your recipe!
Going to try this. My daughter is Vegetarian and looking for me to find meatless recipes. Of course mom is looking. and this looks so delicious ,she will be getting this soon 😋 Thank you 😊☺
Back when we were high school hippies in the 90's, we made our seitan from a type of locally grown bread flour & cheapest boullion cubes me & my roommates could afford. Now I use a combo of vital wheat gluten, lentils/beans/chickpeas, extra firm tofu, squeezed/been frozen & thawed & a brine type-stock I first pressure cook it in then bake for 30 mins. It's amazing. 🙏 Great video.
Not sure I'd want to be cooking in plastic wrap with all the pcb's that can leach into the seitan. When I've made this, it is wrapped in gauze, and the wonderful flavours of the broth can get into the seitan much better. I do like your recipe, though and will try it.
I was thinking the same about the plastic wrap. I like your idea of gauze a bit better.
mytrueserenity Thank you.
Gauze or do you mean cheese cloth? I agree the seitan should soak up the flavors of the broth.
I bet this would be okay using a nut-milk bag- breathable but really fine mesh- keeps it firm and together...as long as it doesn't stick (could see that being just ugly, lol).
en.wikipedia.org/wiki/Polychlorinated_biphenyl#Applications
modernistcuisine.com/2013/03/is-it-safe-cook-plastic/
"Because of PCBs' environmental toxicity and classification as a persistent organic pollutant, PCB production was banned by the United States Congress in 1979 and by the Stockholm Convention on Persistent Organic Pollutants in 2001."
Please inform yourself better before commenting stuff like that.
I've been experimenting again! This time, I mixed in some sage and onion stuffing mix but accidentally added too much water. The mix was far too runny so I just put in a lined oven tray. It took 1.5 hours in the oven and still felt a little moist but once it dried it was fantastic! It sliced up well for sandwiches and also tore into chunks for addition to pasta sauce and chilli. Bravo with this recipe, Chef!
Love the recipie, but why use broth when the seitan is wrapped in cling foil? If you do not mind funny looking seitan, put it staight into the pot. The film is just for shape
Exactly my thinking.. Or does the broth get into seitan somehow?
Exactly !
They’re taking an approach that might appeal to people still partaking in meat
@@ingaka5879 the plastic must get into the seitan too
Can it be wrapped in muslin and cooked in the broth?
I've got to make some seitan because it's great for the summer time with a cold plate people in Maine and Canada know all about cold plates my great-grandmother used to make cold plates and now I can still enjoy them with seitan.
If it's sealed in plastic, why use broth and not just plain water? Also, plastic...? Ugh. In any case, the final product looks good.
Why do you use broth if the seitan is covered in plastic? It won't absorb any of the flavour, may as well use salted water right?
You’re right
Very nice, I've been experimenting with seitan a lot of recently so I'll definitely be trying this recipe out at some point! That said, is it not a bit redundant to boil the loaf in broth if it's sealed up in plastic wrap? Just seems like that might block flavour absorption. Love your channel, thanks!
If you don't wrap it in foil it will expand too much and get spongy.
Joe Saunders I agree. is there a point of the broth if it's wrapped anyway? can we just use water then?
I guess plastic foil is not 100% water proof so it will probably make a difference especially salt-wise (osmosis).
You can wrap it in cheese cloth or not wrap it in anything, but the shape will not be as nice.
One of the best seitan recipes I’ve tried. A lot that I’ve tried always end up tough and too dense, but this one is just the right taste and texture
What do it go good with
Whats the point of the veg broth if the seitan is sealed in plastic wrap? Better off using muslin cloth.
The best vegan cooking channel!
Thanks Yuri!!
What's the difference in using veggie broth than just water since its wrapped up? Just curious...
This is a go-to recipe for our family. Holidays wouldn't be complete without our fake roast whatever. Unless I tell them, omnivores don't know the difference. Instead of plastic wrap, I use cheesecloth. Sliced thinly, it's wonderful for cold cuts. Changing up the seasonings and broths, I've used this to make faux roast beef, ham, and turkey as well as mince, pepperoni, and other types of sausage. In fact, I bought a #25 bag of Bob's Red Mill vital wheat gluten. Anyway, I wrote to thank you for this oil-free version of wheat meat.
I made wheat meat from flour back in the 80s. Since it was so labor-intensive and water-wasting, it never became part of our diet. But, it is now. Thanks again.
Still my favorite recipe for seitan for years now. Thx.
Everyone's commenting about the plastic wrap...if you're concerned use non-bpa plastic or cheese cloth or whatever you want to keep it from expanding too much. Great video, wonderful channel!
Cheese cloth would be best. The plastic did melt where the seitan was touching the pot. I ended up switching it out for foil, but cheese cloth would've been much better. Thank you.
If you wrap the Seitan in the plastic ( which is very toxic) , why you put vegetable stock in the pot ????
MihaelaV68 why is it toxic?
MihaelaV68 Yeah, I'm making it tonight and going to use cheesecloth. There are too many chemicals in plastic wrap.
@Yanick Girouard Use NON BPA plastic!
THE BUDDHIST CHEF you are using a cling wrap which might be bpa free but still not chemical free which is toxic
THE BUDDHIST CHEF Under what kind of bolder do you live?
Great shortcut recipe! But I did expect the traditional style of making it.
I've seen this baked, lined in parchment paper, wrapped in aluminum foil. What temperature would you recommend baking this at?
this was the simplest ingredient video ever. Thank you. What else can be added to it depending on different people and what doesn't need to be added? Can we go without adding paprika for example?
Made this today and it was awesome. Even my non-vegan husband likes it 👍
😀😀😀
The chickpea flour really gives a nice texture to the seitan. Wonderful !
thanks: i'll give it a try
Made this today. Turned out excellent and so yummy!! Had to cook it for like 80 min instead of 60 but it tastes amazing!
mansi bhagwate awesome! Thanks for the feedback :)
Did it tonight, taste very good 😊. Thank you for sharing!
Luz Velazquez thank you so much :)
I felt like I needed a margarita while watching this. Seemed appropriate. This recipe looks bomb.
❤Excactly what I needed !
Because of my high blood pressure challenge, i'd have to drastically reduce the soy sauce, but otherwise this looks tantalizing. I very much appreciate all of your short recipe videos --especially because you note the exact amounts for every ingredient.
Can it be steamed ? I dont want to use cling film either. Hence why I want to steam. Please advise.
What if I wrapped it in cling film and left it in the freezer for a few hours and then cook it?
So simple.
I think I will try with a cheese cloth instead of the cling film and experiment with flavours.
Buying these sandwich fillers is proving too dear. I knew there had to be a better way.
Thank you 💚
Try with nothing: it becomes softer and well coocked
So easy and delicious! Thank you!
Love finding great new vegan channels. Subbed
Worcestershire sauce has little baby anchovies in it. Yeast are freeze dried little animals that you eat after they form little communities and start reproducing. Please think of our small friends and stick to non-suffering foods!
@@Some1new00 Yeast is made from the fungus family, not little animals!!!!!
@@kathycisneros8993 fungi with FEELINGS, Kathyyy!
Can I please ask why it is simmered in stock when it is completely wrapped in cling film? Why not just water?
The recipe worked well for us. Added donair spice and made (Obviously) Halifax style donairs. Is the chickpea flour integral to the recipe or is it to add protein?
looks lovely-I am going to suggest use cheese cloth instead of the plastic-plastic is not ideal for anyone-I will let you know how it works.
I've made this twice and it came out fantastic! Third time not so much. Not sure what went wrong but it never turned into dough just sticky mush. I'll have to make it again.
If it's still mushy add gluten flour until it's fine :) Thanks
Why use broth if it doesn't touch the seitan . Why not just use water.?
I love the recipe. It looks really tasty but I'm no fan of the cling wrap. Going for muslin or aluminium foil. You do not mention there are cling wraps in the USA that are suitable for boiling or high heat. I am in Australia.
Wow never thought to do this!!!! Great video!!
Can you use almond flour instead of chickpea flour ?
What song are we listening to here? I dig that horn..
It seems very strange to cook something in broth when it's wrapped in plastic wrap? Aren't there health issues with using plastic wrap, and isn't it a bit weird to use broth with a barrier? It kind of implies there will be penetration, which overall just seems like a "record scratch" kind of moment
I feel like I need to tell what happened to me when I tried this cooking method. The plastic wrap melted where it touched the bottom of pot and when I checked on it later, the plastic was floating around freely, lol. So I don't know if I used a defective type of plastic wrap or had my burner too hot or what, but it is now steaming and undressed and I'm sure it will be usable. But I don't want to make this mistake again, lol.
I'm going to try that this weekend
Beautiful! Thank you! Use parchment if plastic upsets thee.
Great videos!! I'm hooked. Thanks for making being a vegan...easy!
you put the seitan in wrap, how is the veggie stock going to get in to it?
Super recette ça doit vraiment avoir du goût ❤👌✌👍
wow! Fascinating, thank you for sharing
Suuuper nice :) thank you!!
😄 That's easy. I used to make it from scratch.
Definitely trying this
I'd really like to try this recipe but I can't get my hands on any vegan worcester sauce. They only sell the Lea & Perrins and Heinz brands around here which both contain liquid fish corpse. Is there any good substitute?
Winston Smith I wonder whether pain old soy sauce would work. I'll try it with that
But soy sauce is salty and worcester sauce has a rather sweet/sour flavor (mostly sugar & vinegar). Maybe try some apple cider vinegar and agave with a drop of soy sauce in it? Can't really tell.
You may be able to get it at Thrive Market or iHerb which are both online retailers.
Nevermind, I made it myself, there's actually a lot of easy and quick recipes online.
That's good thinking! :)
Doesn't the p lastic wrap melt in the boiling water? That's my main concern. How about wrapping it in aluminium foil?
I made this today and it was to die for! I actually got twice the amount I bargained for. Quick question: how do I store it?
Thank you, you can keep it in the fridge for up to a week or freeze it !
@@Thebuddhistchef thank you so much!
I don't understand the point of having flavoured water to boil something that is sealed in plastic. Can you skip the plastic and the seitan will take on the flavour of the water?
I made this and steamed it. It was so dry. I simmered it like the video said..Simmered for a half hour. Much better
Looks good 😋 but if I make it now how long will it last ?
I made this and turned out GREAT! Can I get the name of this song??
You can try using cheese cloth for shaping instead of cling film
I don't use anything: just give it a shape with some massage, and put into the broth to cook. The shape remains the same, but it becomes bigger.
I have read somewhere that it is not recommended to boil/heat food wrapped in plastic, instead one should use aluminium foil.
why use broth to steam? the seitan is wrapped. looks great.
Amazing recipe!!!
Awesome! gonna make on weekend!
😀😀
oooh It was much nicer than I expected... I think my soy was too salty but it was a better recipe than other seitan recipes I've tried! Thanks!
I sure hope I can get help to find another way of cooking that awesome loaf. I am not so sure about boiling plastic wrap. Any suggestions? Thank you!
There has to be a substitute for the plastic, right? I haven't been able to make any of these kinds of recipes yet because there's no way I'd be cooking with that plastic leaching into the food. The recipe looks great, however. Thanks for sharing.
Use food grade unbleached cheese cloth with twine. This is safe and the more traditional way of making charcuterie.
I cannot buy seitan flour where I live can I use hand produced seitan ?
Wow, I’m amazed 😃👍👍
So this may be too late to get an answer but this recipe flat out didn't work for me! I followed the measurements (except for less soy sauce as many suggest in comments) but when I put hot water into the mix it went all soggy and I'm not able to knead it. Now my question is, was my water too hot, should I have waited for the wet to cool before adding to the dry, or is there something I'm missing? I don't have enough wheat gluten to experiment with and won't be able to get any for a couple of days because all the shops are closed. Any tips welcome.
I don't know why they used hot water, but I made seitan based on another recipe without heating up water and it became kneadable. Although further down the recipe it didn't turn out as shown. I got large spongy seitan, but no big deal for me. Still edible, still nutritious :D
If it's still runny/soggy even with cold water, then the ratio of flour/liquids is 'incorrect' and just add more flour to make it drier and ticker. Same rules as making any dough I suppose.
@@mitkoogrozev thanks! I'll give this a try when I next make it.
Thanks for the recipe. If I don't have garbanzo flour, what are some appropriate substitutes? Regular flour doesn't work does it?
If you are struggling to find it in supermarkets try local international grocers if you have any, it's also known as chickpea flour, I get mine at my local Asian grocer :)
is there a way to make this without the plastic foil?
What's the point in boiling in broth if it's wrapped in saran wrap. Seems pointless
Exactly
For all those who don't want to use the plastic wrap, just cut the loaf in fours and plot in the boiling broth.
I don't have access to vital wheat gluten so I'm wondering if it's possible to adapt this recipe using the manual wheat washing method. Any tips on that?
ruclips.net/video/fg8maVmAS60/видео.html
Can we let it to boil without plastic?☺
yes: i always do.
What is the point of flavouring the cooking water if the stuff is wrapped in plastic?
What's the point of using vege broth if you're gonna wrap it...
Question since it's chickpeas flour ... can I eat it raw??
Great video mate, can I ask in what temperature do you simmer?
Kupo FFXI very low, otherwise it'll get chewy :)
How would I make this without cooking it in plastic?
What kind of plastic wrap can you boil for an hour?
So perfect seitan, mine's never good but I'll keep om trying💪
The instructions fall off after boiling. It doesn't say how long to rest it or to keep it in the fridge or what? Because what you sliced was cold. And I tried to find a recipe on your website. But there is no actual recipe which would include instructions
Where do you buy Gluten weat? Every time I Go to a Shop and ASK for this, they say something Like "Normaly the people whant gluten-free" 😑
Where do you live? If you're in the US, whole foods carries it in the baking aisle. Otherwise, try a healthfood store, you'll probably have much more luck than a regular grocery store
you can order it from Bob's red mill or even Amazon
Fantastic video , hi from your newest subscriber
Kerry Lacey thank you :)
CAN I USE REGULAR FLOUR??
Hello! Is vital wheat gluten the same high gluten flour? Ps love the music!
purringinmyear sure it's pure gluten basically as for the music it's generic royalty free music :)
this is awesome! now to find some wheat gluten...
Love your recipe except for the plastic!!! It is the best recipe I've seen so far!
Am I doing something wrong? This is the second seitan recipe that I followed to a T but every time I start to knead, it feels soaked and over saturated like I added too much water. Your cutting board looks mostly dry.
♥♥♥♥♥ You are the best Love it and the music is Awesome ! Thank you :)
Great Video!! Once again:)
Can you use plastic wrap? I thought that was toxic to cook with. I would use maybe an organic cotton nut milk bag or something like that that I can hand wash and reuse. I never wrapped my seitan with anything. I usually make it in the crock pot with fresh veg stock. This is interesting though-I might try wrapping it but not with plastic.
is it all right to be boiling in the wrap like that?