@@tinybee4864 I used a mixture of umami stuff. Miso, especially mushroom miso is nice, soy/liquid aminos, liquid smoke, maple syrup, nutritional yeast, paprika and cumin.
Just did this- you really need to drain the excess water (pouring off the obvious after 3 hours and then 12 hours later after it sits in the fridge), add some salt, sugar and milk, melted butter to get crepe batter. ....without the additions it tasted like glue.. then it was pretty good and kid approved (especially the peanut butter and hot chocolate mix "reeses pieces" crepes)
@@TheKlokan44 yeah, mine is veery gluuey; tastes like raw flour, and I'm afraid of adding more ingredients on it not to waste them if it doesn't become edible
Thinking critically, muscle protein from steaks and meat are in fibers so tying it into ropes and twisting it would provide an adequate texture. I'd personally fold it and stretch dozens of times (think folding steel for forging) before rolling flat and braiding.
@@ivorymantis1026 sory ²say buthe BiGFaT BUThe BRAiDing iz OLDnews nutnew.. Just WizDome being PASsdown.. ALwayz CrediT ware credit iz du hm.. ANCESTORS NEW iT ALL.. The Hidn thing iz Howhy Eve o iL gets away with SteaLn itaway evree so generate iOn hm..
I like that you made the starch useful and did not waste it.....first video that I saw that used all of it as well as the braiding and knotting technique. Very good.
@Ivory Mantis sory ²say buthe BiGFaT BUThe BRAiDing iz OLDnews nutnew.. Just WizDome being PASsdown.. ALwayz CrediT ware credit iz du hm.. ANCESTORS NEW iT ALL.. The Hidn thing iz Howhy Eve o iL gets away with SteaLn itaway evree so generate iOn hm..
This is awesome. Thank you for posting the video. Too bad you stopped posting. I'm sure there other foods you could share the preparation of with us. Please continue.
This is most thorough step by step guide I have seen for preparing seitan. Thanks so much for putting the effort in to making this video for everyone! Can't wait to try the recipe out.
I got excellent ideas from you. I was feeling guilty of throwing away the starch water during the process of washing the dough. Finally found the process of utilizing the dough to make thin crepes. Now I am thinking to make stuffings out of shredded seitan using Italian seasonigs. The crepes will be used for making wrapper to wrap the stuffings and then fried to get seitan spring rolles. My God! I haven't thought of such brilliant ideas. Thank you very much for this recipe.
this is BRILLIANT , why haven't you made more videos? THNAK YOU SO MUCH for sharing this with us , this is easy and can be used by A LOT OF people as meat substitute , making the world a KINDER place
Thanks so much for the comment. I actually made this one for a friend then after some time completely forgot about this. Will certainly make some more videos. And sorry for the late reply
@@vegabe it's amazing and I make it every week now and use different spices/cooking methods to incorporate it into meals either roasted/boiled/simmered..etc.You did a really good job and thanks for replying
That looks easy - laborious, but easy. All that washing is what I already do with with lentils and rice. Once they get flour back into the shops, I'm going to give this a go...
I’ve been vegan two years and have made seitan since I was about one week in. I have always thrown away the water and wasted it. Trying to reduce waste since there’s so much to do with the starch water, thank you so much!
Great show all looked good May be one day I will try your recipes how fast and efficient you are love to watch you thanks very much for demonstrating your talents have a nice day
Im wondering. Can you even taste the Soy, smoke an such of the dark seitan after all that washing? I see the coulour sticks, but does the flavour stay aswell?
I had the same worry, most recipes I see call for cooking the seitan in the broth if you want to add flavor, or season as you go to cook it for whatever dish your making... Idk tho but this is an important question I hope they can answer
Most recipes I’ve seen say to boil it in broth as the first stage of cooking and then if you’re gonna fry it or something do that after boiling in broth for very short and fast cooking so as not to dry it out.
Other recipes I have seen add the flavor after the washing and combine the flavor and the dough by putting it in a food processor. I would do that instead of wasting on the flavoring prior to washing
@@ballerificG just saw a brisket recipe yesterday with that method. Seams more flavourful when done. This detail does not take away the usefulness of this video btw. 😊
It seems as though the one that was simmered in the vegetable soup broth shredded into the best strands? Thank you 🙏 so much for making and posting this great video! You are helping to save many animals lives ❤️
Gluten is not soluble in water so the starch water should be 100% gluten free provided it is passed through a sieve. The seitan on the other hand is not 100% starch free because it's impossible to wash it totally perfectly
I loved this recipe. This will be the first time ill be trying to make seitan. Tooo excited! Thankyou :D I would have loved it if there was a voiceover instead of the music.
So sorry for the late reply. I’ll make sure to make a new video soon - honestly didn’t think this one would get much attention so I completely forgot about it
Brilliant! I love the idea of the crepes - but I am lazy and buy bags of wheat gluten so the starch is already removed. Maybe I shall try this method when I have some time on my hands and see the difference. Thanks!
I was thinking on the same lines. Actually this video gave two different recipes in a single one. I was looking out a way to make spring roll wrappers. The seitan will be used as stuffing inside the wrappers after frying it with soy sauce and little amount of spices till dry.
Great video! I've been soaking the first dough overnight but I see it's really not necessary. My seitan always comes out very spongy, I'll try kneading more and braiding it next time :) thank you so much ❤
Muchisimas gracias por compartir ese conocimiento, soy de venezuela y esa es una buena alternativa para alimentarnos auque no seamos veganos, es una suerte el no ser celíacos, asi podremos aprovechar muy nien esta preparacion. Nuevamente muchas gracias!
Seitan's boiling in bean stew after being marinated in it overnight. We made crepes with the starch dough yesterday and loved them!!! Looking forward to try the Seitan today for lunch!!!
@@vegabe hi please tell me can I frozen the fake meat ? If yes how ? Before I cook it or after I cooked it ? As I a lot work once I learn properly I would like to make big batches like that my lil nephew won't run out 😊🖖
It will for the most part but the change in texture and the color will be permanent. So if I want a darker and more dense variety of seitan I do the second version - soy sauce 100gr, vinegar 3 tbsp (which makes it crumble in the washing process but then seitan eventually comes together), liquid smoke 2tsp (might be a waste though - add a little during the frying process), and tahini (can also be added during the frying phase).
worked well- washing it was the biggest chore. I would do double batch next time. Not sure but will trying freezing the processed amount to use later...it was great in a potato and seitan paprika gulash!
Awesome video with excellent guidance and tips! I was wondering if the starchy water could also be used like a slurry to thicken soups and broths? No idea if that would work. :0
I felt guilty of wasting food resources while half of the world goes to sleep without having food. Now we can use the starch for making wrappers for veg-rolls, seitan rolls, egg rolls, paneer rolls etc.
Hello! Thank you so much for those videos. I will try this out. I do have a question though. In some other vegan recipes like sausages for example they require wheat gluten, which is basically seitan. This means I can use this for the recipe as well right? Might be a dumb question, but I'm new to this xD
Hello. Thank you for the video. :-) At 2:22 you caption the dough can be washed in the dough kneading machine. Is that my KitchenAid? Or my bead machine? Or something different altogether...
Hi Vegabe, thank you for sharing this with us. I like the idea of using the starchy water, is it possible to use it even if you had flavored the dough with soy sauce or broth? I suppose the resulting crepes would be savory?
Hi :) thank you too! It is a bit different, yes. Especially if you used liquid smoke and sharp seasoning you’ll end up with correspondingly flavored crapes
do you think I can work different textures by kneading the dough a littler bit more if I want a firmer seitan or working it less if I want to make it softer? it works like that in bakery, but I'm not sure if it will be the same without the action of the yeast
In another video I've watched, she knead a lot less and the texture did seem different, at least at sight, but can't say if softer or firmer... actually it seemed less, erm.. cohesive? (Sorry English not my first language) like the fibers could separate more easily. But I've never done it myself, it's just a guess 😬
So after washing the flour you let it rest for 2 hours, then braid it, then let it rest in the frindge for 8-12 hours and then tue it in knots before cooking/steaming/baking?
Hi, thanks so much. I was mainly winging it. The main thing is to stay within 1kg flour to 650-700ml liquid. The liquid smoke is a pretty potent product so I wouldn’t recommend adding more than a teaspoon or two. Nevertheless, the washing process takes away a lot of the flavor, it’s better to season it with mainly dry/powdered ingredients after the seitan has been made and well rested (you can use a dough kneaded or a food processor to incorporate the seasoning).
thanks for this amazing video. gonna make it tomorrow. now i have a question too. can we use the starch for hair growth or not? i think i read somewhere and i dont know if it is true or not.
Thanks so much for your kind words. Hope it your seitan was delicious. I've never heard about using starch for hair growth though, sorry. But if it does work than this is very good source of starch - home made with no additives. Let me know if you try it.
Cooked seitan can be stored in ziplocked bag and stored in the fridge for about a month. When you take it out for use, dip it in hot water so that it reverts into its original form.
I usually do but I guess if you fry it slowly with low heat at first and increased heat in the end to get it to be crunchy und the outside/ a bit brown it should be fine
I don’t boil it first. I just pan fry it in a little oil. Make patties and press it with a spatula like you do when making a burger. I also season mine with bouillon, a little chicken bouillon and a little beef bouillon and the patties are like a pork chop. Even tasted like a pork chop.
@@lalithrao1035 I barely started making it a month ago and already I love it. The hardest part is to get used to washing it. You develop your own feel for it. And I much prefer the plain white flour kind. I tried the gluten and it kind of tasted like dense wheat bread or maybe like a pumpernickel. I fixed it according to a instant pot recipe and it would taste ok flavored up with a heavy seasoning like barbecue sauce. I am sticking with the all purpose white flour.
Most people here think about how it's vegan. I just look at the price of flour and how I can get a meaty textured food from something I can store for months without a freezer.
I loved this video and thank you for taking the time to do it! Have you ever made seitan from tofu rather than by washing flour? I seem to be one of those people who is hypersensitive to the taste of gluten whether from vital wheat gluten or from using your washed flour method. I hope you continue to post more and more videos - your efforts are greatly appreciated!!
try spelt flour. An older grain that is less tampered with, genetically, and via pesticides. Wheat has been heavily interfered with... unless you have celiac,, you are just sensitive to all the tampering. ( as i am) You can’t make seitan without gluten since it actually IS gluten ( protein) You need a flour with at least 10 percent protein. I would have loved to try it with chick pea flour but it won’t work.
I usually end up with 350g Seitan which expends a little during boiling process. But that would depend on the quality of the flour you use: usually the gluten content is written on the packaging - the higher the gluten the more Ana’s better Seitan you’ll end up with
Does it add a lot of value if you add the spices when making the dough? Do you not wash that away? I am trying to make good vegan sausages with the steaming and then rice paper frying etc. Just do not have the flavor 100%. Thank you in advance💘💘
Hi. Sorry for the late reply. I do find seasoning it after washing more productive. Washing can take a lot of the flavor away. Flavoring it before washing kinda lays the ground for what flavors and color you're going for, but you definitely will have to season it again after washing.
Could I cook a steak slice of it in frypan? If so how long would I need to simmer it for? This is awesome. Thanks so much. I made a batch today. I only have 4 hours to rest it in fridge though so hopefully it will be ok. I have only ever used VWG so the fibers in this look amazing :)
Sorry for the late reply. I assume a big steak piece is possible. I’d fry it first in both sides then simmer for an hour or a bit longer then let it rest for couple of more hours then fry it again before serving with vegan butter herbs and garlic
I thought I had gluten intolerance, turns out it was American-processed Wheat intolerance. Try Kamut, unless you know without a shadow of a doubt you have celiac or non-celiac gluten sensitivity. I use Kamut (Khorasan Wheat) and I no longer have issues. I got the idea speaking to a migrant who told me she used to eat bread all the time in her home country, but can't eat bread in America or else she gets sick. Kamut is also better, having a higher fat and protein count. It behaves differently and I think it would work well with the vid's technique.
@@ivorymantis1026 bur there is a little thing i have to say. I'm not american nor living there. I'm turkish and beans processed tomato paste chickpea and also bulghur makes me sick too so idk. But öne thing for sure the worst is the wheat flour
Thank you so much! Just tried it and it worked : ) I steer fried and boil it, then seasoned before consuming and it tasted perfect 👍🏻 But The setain before cooking was very sticky, any tip? By the way I baked some but turned into volleyballs, had to stab them to get them out of the oven : D
Oh haha, yeah, that happens with seitan. The main thing with seitan to remember while cooking is it has to simmer not boil otherwise (if it’s too hot) it will expend then deflate. The texture wouldn’t be as shreddy. For the sticky part, after the washing process, you gotta leave the seitan in the fridge to rest. It shouldn’t be too sticky after resting.
I just found this video and it's amazing!!! I have a question, can I place this on the freezer and if so, how long would it last? Thank you so much for this!!!
After the seitan done. How many days it can be save in refrigator? Or freezer? If I want make it in large batch and want to save it for days..please let me know.^^
Hi there :) both are an option. Because it’s very observant you can boil it first, then marinate it before frying; boil it in a flavorful broth and serve it with some k in d of sauce; or marinate it after you’re done looking it (say in herbs, oil and vinegar mixture).
Hi. Sorry for the late reply. Washing can take a lot of the flavor away. Flavoring it before washing kinda lays the ground for what flavors and color you're going for, but you definitely have to season it again after washing.
that is so much work! you can try to do better things for nature or humanity in that many hours you wasted. Many try to do nicer things instead of trying to do food that looks like meat! Meat that comes from our friends!! You and the people who made positive comments are hypocrites! You people disgust me! Why go vegan if you are craving meat?? Hypocrites!!!!
i never heard about how you can use the starch to make crepes!! i loved the video! Hopefully you come up with more ideas like that!
You can add seasonings and make a very good fake bacon from it.
@@timmanning5206 any idea what kind of seasonings could use?
@@tinybee4864 I used a mixture of umami stuff. Miso, especially mushroom miso is nice, soy/liquid aminos, liquid smoke, maple syrup, nutritional yeast, paprika and cumin.
Just did this- you really need to drain the excess water (pouring off the obvious after 3 hours and then 12 hours later after it sits in the fridge), add some salt, sugar and milk, melted butter to get crepe batter. ....without the additions it tasted like glue.. then it was pretty good and kid approved (especially the peanut butter and hot chocolate mix "reeses pieces" crepes)
@@TheKlokan44 yeah, mine is veery gluuey; tastes like raw flour, and I'm afraid of adding more ingredients on it not to waste them if it doesn't become edible
I never thought of tying it into knots like that. Genius!
Thinking critically, muscle protein from steaks and meat are in fibers so tying it into ropes and twisting it would provide an adequate texture. I'd personally fold it and stretch dozens of times (think folding steel for forging) before rolling flat and braiding.
Thanks so much
@@ivorymantis1026 sory ²say buthe BiGFaT BUThe BRAiDing iz OLDnews nutnew.. Just WizDome being PASsdown.. ALwayz CrediT ware credit iz du hm.. ANCESTORS NEW iT ALL.. The Hidn thing iz Howhy Eve o iL gets away with SteaLn itaway evree so generate iOn hm..
@@werstillnotfreedamit8701 ?
I like that you made the starch useful and did not waste it.....first video that I saw that used all of it as well as the braiding and knotting technique. Very good.
Thanks so much
@Ivory Mantis sory ²say buthe BiGFaT BUThe BRAiDing iz OLDnews nutnew.. Just WizDome being PASsdown.. ALwayz CrediT ware credit iz du hm.. ANCESTORS NEW iT ALL.. The Hidn thing iz Howhy Eve o iL gets away with SteaLn itaway evree so generate iOn hm..
Thanks for the recipe, and for being "zero-waste". It's always a pleasure to find some use for the "byproducts", like aquafaba with chickpeas
This must be one of the best and most versatile seitan videos I have seen so far. Thanks a lot!
And thank you too for your comment
This is awesome. Thank you for posting the video. Too bad you stopped posting. I'm sure there other foods you could share the preparation of with us. Please continue.
Thanks so much for your comment - have been thinking of posting some of my daily recipes. Your comment is the encouragement I needed
This is most thorough step by step guide I have seen for preparing seitan. Thanks so much for putting the effort in to making this video for everyone! Can't wait to try the recipe out.
Thanks so much for the comment! And you're most welcome
I always wondered why people didn’t season the flour. I always threw something into mine. I love the way you knot it.... gonna try that
I think its bc you wash it away anyways
i season it after washing
How do you season it?
@@7h698 depends, i like paprika, salt, pepper, garlic, and some chilli on mine. U can season it how u like.
Thanks so much.
this is such a detailed and beautiful video. Thanks for that!
Awe, and thank you too
Wow, Thanks, really informative.I like that you even used the starchy water up.
Thank you too
I got excellent ideas from you. I was feeling guilty of throwing away the starch water during the process of washing the dough. Finally found the process of utilizing the dough to make thin crepes. Now I am thinking to make stuffings out of shredded seitan using Italian seasonigs. The crepes will be used for making wrapper to wrap the stuffings and then fried to get seitan spring rolles.
My God! I haven't thought of such brilliant ideas. Thank you very much for this recipe.
awe! You're most welcome!!! and thank you for your comment
this is BRILLIANT , why haven't you made more videos? THNAK YOU SO MUCH for sharing this with us , this is easy and can be used by A LOT OF people as meat substitute , making the world a KINDER place
Thanks so much for the comment. I actually made this one for a friend then after some time completely forgot about this. Will certainly make some more videos. And sorry for the late reply
@@vegabe it's amazing and I make it every week now and use different spices/cooking methods to incorporate it into meals either roasted/boiled/simmered..etc.You did a really good job and thanks for replying
@@sadssddsd2926 how great!!! Thank you too
That is a lot of work but you made it look effortless.
man, I couldnt loom at it and not feel my arms aching just by imagining stretching the seitan kkkkkkkkkkkkkk
Awe! Thank you kindly
2x speed did
So simply explained...nice work👍👍👍
Thanks so much
Vy creative & inspiring! Thanks for sharing. Gonna try your method.. 👍
Thanks so much. Let me know how it goes
That looks easy - laborious, but easy. All that washing is what I already do with with lentils and rice.
Once they get flour back into the shops, I'm going to give this a go...
Please let me know how it goes. thank you for your comment!!!
I just did your recipe and I must say that it's the best one out there. Thank you for sharing your knowledge and beat regards from Croatia!!!
Aweee!!! Thanks so much
Damn my arthritic hands. I'd have been making batches of this year's ago, if only I'd known. Great video all the same.💚🌍🌱
Thanks so much
Use a bread maker on the dough setting.
Looks like you've done this alot, I'll try your method. Thanks.
And thank you too. Let me know how it goes
I’ve been vegan two years and have made seitan since I was about one week in. I have always thrown away the water and wasted it. Trying to reduce waste since there’s so much to do with the starch water, thank you so much!
Did they turn out good?
How does seitan tastes like?
And thank you too
Great show all looked good May be one day I will try your recipes how fast and efficient you are love to watch you thanks very much for demonstrating your talents have a nice day
Im wondering. Can you even taste the Soy, smoke an such of the dark seitan after all that washing?
I see the coulour sticks, but does the flavour stay aswell?
I had the same worry, most recipes I see call for cooking the seitan in the broth if you want to add flavor, or season as you go to cook it for whatever dish your making... Idk tho but this is an important question I hope they can answer
Most recipes I’ve seen say to boil it in broth as the first stage of cooking and then if you’re gonna fry it or something do that after boiling in broth for very short and fast cooking so as not to dry it out.
Other recipes I have seen add the flavor after the washing and combine the flavor and the dough by putting it in a food processor. I would do that instead of wasting on the flavoring prior to washing
@@ballerificG just saw a brisket recipe yesterday with that method. Seams more flavourful when done.
This detail does not take away the usefulness of this video btw. 😊
Kit sounds great and has that recognizable tuning of the Brit beat.
This is amazing I have new approach and ideas
How wonderful, thanks so much
Very instructive! Thank you
And thank you too
Amazing tutorial, thanks!
And thank you too
u r really a nice person with great veggy tips, thanks so much
Much Much appreciated!!
Excellent tutorial
Thanks so much!
omg i learnt lots of things from this video.Thank you so much for the effort.
And thank you too for your comment
It looks very delicious. Thank you. I like texture like Sumama vegan jerky from the Amazon. It tastes so great, with more texture.
Thank you
It seems as though the one that was simmered in the vegetable soup broth shredded into the best strands?
Thank you 🙏 so much for making and posting this great video! You are helping to save many animals lives ❤️
And thank you too!!! Yes, the simmered version is the most shreddy version
And the crepes are Glutenfree, right!
Very very interesting! Thank you for sharing!
But I wouldn't recommend them to someone with coeliac disease, I wouldn't guarantee there is absolutely 0% gluten in it.
And if you eat the seitan, I don't really see the "benefit", haha
I’m not sure if they’re 100% gluten free but that would make sense.
Gluten is not soluble in water so the starch water should be 100% gluten free provided it is passed through a sieve. The seitan on the other hand is not 100% starch free because it's impossible to wash it totally perfectly
@@mallardbeacon6502 if that was true, coeliac people could drink beer and as far as I know, it's not recommended for them
The last part where you make crepes out of the leftover starch is so ingenious. Loved the video! You got a new subscriber!
Thank you plenty!!
The two are real nice
Real nice ...
Thank you
I loved this recipe. This will be the first time ill be trying to make seitan. Tooo excited! Thankyou :D I would have loved it if there was a voiceover instead of the music.
Hi :) thanks for the comment - perhaps I’ll make another similar video with a voice over ;)
This is great! I look forward to future videos from you
So sorry for the late reply. I’ll make sure to make a new video soon - honestly didn’t think this one would get much attention so I completely forgot about it
Brilliant! I love the idea of the crepes - but I am lazy and buy bags of wheat gluten so the starch is already removed. Maybe I shall try this method when I have some time on my hands and see the difference. Thanks!
Thank you for the comment
can those crepes be filled and folded like egg rolls, then fried up crispy? They look just like spring rolls wrappers!!
OMG that sounds amazing. I bet they can! I'm going to try this great idea.
@@arkaidywisniowska4429 did it work?
Surely can! Let me know how it went
I was thinking on the same lines. Actually this video gave two different recipes in a single one. I was looking out a way to make spring roll wrappers. The seitan will be used as stuffing inside the wrappers after frying it with soy sauce and little amount of spices till dry.
With that starch, you can steam it and make a famous nepali/Tibetan dish called laphing.
You can make spring rolls and samosas using this wrappers/crepe. It can be eaten like roti with seitan curry. 🙏
Great video! I've been soaking the first dough overnight but I see it's really not necessary. My seitan always comes out very spongy, I'll try kneading more and braiding it next time :) thank you so much ❤
I love the way she explained in this video.
@@manindersharma396 thanks so much
Thanks so much for the comment. I actually find that soaking makes the washing process harder and gluten doesn’t bind so well.
@@vegabe, methyl cellulose is a great binder if you’re ever in need for a quick fix.
Thanks for sharing. 👍👍👍👍
And thank you for your comment
It's very helpful
Cool I never thought of crepes from strach water
Great video, very informative! Love how you used the remaining starch, great idea :)
Thanks so much
Amazing video! I’ll try to make seitan one day. 😊
Thank you! Please let me know how it goes
Very good! I will definitely try to do it. Thank you. School English was enough to understand almost everything)
Thank you too for your comment
Muchisimas gracias por compartir ese conocimiento, soy de venezuela y esa es una buena alternativa para alimentarnos auque no seamos veganos, es una suerte el no ser celíacos, asi podremos aprovechar muy nien esta preparacion. Nuevamente muchas gracias!
Seitan's boiling in bean stew after being marinated in it overnight. We made crepes with the starch dough yesterday and loved them!!! Looking forward to try the Seitan today for lunch!!!
You don't need any oil for the crepes, right?
@@timoheinrich8763 we put a bit in just for precaution but figured out it works without as well!
@@fammue Thank you!
Brilliant! My lil nephew want me to do him this now!🙈🤣, wish me luck guys😊💙🖖
Thanks so much for the comment! How did it go?
@@vegabe failed miserably 🤣😂 but gonna try again but this time my lil nephew will do the washing 🤣😂😂🖖💙
@@fabtantrum1 oh so sorry. Let me know your process - maybe I can help. Good luck
@@vegabe awww bless you I will ,thank u 😊🖖💙🙏
@@vegabe hi please tell me can I frozen the fake meat ? If yes how ? Before I cook it or after I cooked it ? As I a lot work once I learn properly I would like to make big batches like that my lil nephew won't run out 😊🖖
Really good step by step instructions. So if you add anything to the initial mix as flavouring, are you saying that flavour won't be washed out after?
It will for the most part but the change in texture and the color will be permanent. So if I want a darker and more dense variety of seitan I do the second version - soy sauce 100gr, vinegar 3 tbsp (which makes it crumble in the washing process but then seitan eventually comes together), liquid smoke 2tsp (might be a waste though - add a little during the frying process), and tahini (can also be added during the frying phase).
Thank you! I saw that you had already been asked a similar question. Thank you for going through the trouble a second time :)
@@some_one_2_3 no trouble at all :*** have a good one!
You can also add beet root powder and liquid smoke for “ham”
The crepes will make excellent wrappers for spring rolls etc❤❤❤
Got my mouth watering for a FAKE STEAK😂😄😂❤
❤️😘
Wow this is so cool
worked well- washing it was the biggest chore. I would do double batch next time. Not sure but will trying freezing the processed amount to use later...it was great in a potato and seitan paprika gulash!
Please let me know how the further experimenting goes and thanks for the comment
So happy that we have seitan Fix over here 😊 You just have to mix it and cook it and then do with it what you want. No rinsing and kneading ect
I need that. I love fried seitan. Just discovered it a month ago! I’m still not that good at the washing part.
I was drooling when she pulled it apart shit looks amazing
Thanks a bunch.
Is there a way to make Seitan jerky ? Thank you for sharing your homemade Seitan. 🙏
Thank you too. I’m sure there is: first thing that comes to mind is fruit drier and plenty of spices. I should try as well
excellent video!
Thanks so much
Great video, thank you.
And thank you too
Awesome video with excellent guidance and tips! I was wondering if the starchy water could also be used like a slurry to thicken soups and broths? No idea if that would work. :0
Yes it would but from making seitan you will have far more slurry than you could possibly use up that way!
I can't believe I've never thought to braid my seitan before. That's genius. Tip to any newbie: make seitan the easy way & just buy gluten flour.
❤️😘
Thank you so much for this video
Thank you too
This is the best video ever!!
Thanks so much
this video is SO perfect omg
Thanks so much
@@vegabe 😍😍❤️
Thank you for the crepes idea. I hate wasting the starch!
I know, flour is such a luxury I can't bring myself to waste a scrap!
And thank you too
I felt guilty of wasting food resources while half of the world goes to sleep without having food. Now we can use the starch for making wrappers for veg-rolls, seitan rolls, egg rolls, paneer rolls etc.
Hello! Thank you so much for those videos. I will try this out. I do have a question though.
In some other vegan recipes like sausages for example they require wheat gluten, which is basically seitan. This means I can use this for the recipe as well right? Might be a dumb question, but I'm new to this xD
Hello. Thank you for the video. :-) At 2:22 you caption the dough can be washed in the dough kneading machine. Is that my KitchenAid? Or my bead machine? Or something different altogether...
Kitchen Aid or similar using dough hook.
Yes, what you have or similar with the dough hook. Make sure to put the cap on not to splash everywhere
Superb
Thanks so much
Hi Vegabe, thank you for sharing this with us.
I like the idea of using the starchy water, is it possible to use it even if you had flavored the dough with soy sauce or broth? I suppose the resulting crepes would be savory?
Hi :) thank you too! It is a bit different, yes. Especially if you used liquid smoke and sharp seasoning you’ll end up with correspondingly flavored crapes
do you think I can work different textures by kneading the dough a littler bit more if I want a firmer seitan or working it less if I want to make it softer? it works like that in bakery, but I'm not sure if it will be the same without the action of the yeast
In another video I've watched, she knead a lot less and the texture did seem different, at least at sight, but can't say if softer or firmer... actually it seemed less, erm.. cohesive? (Sorry English not my first language) like the fibers could separate more easily.
But I've never done it myself, it's just a guess 😬
@@esteeeela graciiias! Estoy probando de todo, quiero lograr esas fibras
I’d say both making knots more times and simmering longer both make Seitan firmer. Don’t forget to let it rest in the fridge after the simmering
So after washing the flour you let it rest for 2 hours, then braid it, then let it rest in the frindge for 8-12 hours and then tue it in knots before cooking/steaming/baking?
Yes
Great video! Could you please let me know the exact amounts for the liquid smoke version? Thank you.
Hi, thanks so much. I was mainly winging it. The main thing is to stay within 1kg flour to 650-700ml liquid. The liquid smoke is a pretty potent product so I wouldn’t recommend adding more than a teaspoon or two. Nevertheless, the washing process takes away a lot of the flavor, it’s better to season it with mainly dry/powdered ingredients after the seitan has been made and well rested (you can use a dough kneaded or a food processor to incorporate the seasoning).
thanks for this amazing video. gonna make it tomorrow. now i have a question too. can we use the starch for hair growth or not? i think i read somewhere and i dont know if it is true or not.
Thanks so much for your kind words. Hope it your seitan was delicious. I've never heard about using starch for hair growth though, sorry. But if it does work than this is very good source of starch - home made with no additives. Let me know if you try it.
For how long you can store this in the fridge, cooked and uncooked as well?
I’ve kept it a week cooked and around 2-3 days uncooked with no problems. Sorry for the late reply
Cooked seitan can be stored in ziplocked bag and stored in the fridge for about a month. When you take it out for use, dip it in hot water so that it reverts into its original form.
Do we have to boil the seitan before pan frying it?
I usually do but I guess if you fry it slowly with low heat at first and increased heat in the end to get it to be crunchy und the outside/ a bit brown it should be fine
Not necessarily
I don’t boil it first. I just pan fry
it in a little oil. Make patties and press it with a spatula like you do when making a burger. I also season mine with bouillon, a little chicken bouillon and a little beef bouillon and the patties are like a pork chop. Even tasted like a pork chop.
@@FloraDubya thank you for the advice!
@@lalithrao1035 I barely started making it a month ago and already I love it. The hardest part is to get used to washing it. You develop your own feel for it. And I much prefer the plain white flour kind. I tried the gluten and it kind of tasted like dense wheat bread or maybe like a pumpernickel. I fixed it according to a instant pot recipe and it would taste ok flavored up with a heavy seasoning like barbecue sauce. I am sticking with the all purpose white flour.
Most people here think about how it's vegan. I just look at the price of flour and how I can get a meaty textured food from something I can store for months without a freezer.
superb recipe
I loved this video and thank you for taking the time to do it! Have you ever made seitan from tofu rather than by washing flour? I seem to be one of those people who is hypersensitive to the taste of gluten whether from vital wheat gluten or from using your washed flour method. I hope you continue to post more and more videos - your efforts are greatly appreciated!!
I'll do some research and see what's out there that's gluten free. Thanks so much for your kind words.
try spelt flour. An older grain that is less tampered with, genetically, and via pesticides. Wheat has been heavily interfered with...
unless you have celiac,, you are just sensitive to all the tampering. ( as i am) You can’t make seitan without gluten since it actually IS gluten ( protein) You need a flour with at least 10 percent protein. I would have loved to try it with chick pea flour but it won’t work.
thanks for making this vidio ❤❤❤😍❤❤❤
And thank you for the comment
How much seitan do you get with 1kg of flour?
I usually end up with 350g Seitan which expends a little during boiling process. But that would depend on the quality of the flour you use: usually the gluten content is written on the packaging - the higher the gluten the more Ana’s better Seitan you’ll end up with
Does it add a lot of value if you add the spices when making the dough? Do you not wash that away? I am trying to make good vegan sausages with the steaming and then rice paper frying etc. Just do not have the flavor 100%. Thank you in advance💘💘
Hi. Sorry for the late reply. I do find seasoning it after washing more productive. Washing can take a lot of the flavor away. Flavoring it before washing kinda lays the ground for what flavors and color you're going for, but you definitely will have to season it again after washing.
Awesome awesome
Thanks so much
Could I cook a steak slice of it in frypan? If so how long would I need to simmer it for? This is awesome. Thanks so much. I made a batch today. I only have 4 hours to rest it in fridge though so hopefully it will be ok. I have only ever used VWG so the fibers in this look amazing :)
Sorry for the late reply. I assume a big steak piece is possible. I’d fry it first in both sides then simmer for an hour or a bit longer then let it rest for couple of more hours then fry it again before serving with vegan butter herbs and garlic
I wish you continue making videos.
Much appreciated: thinking of making some new videos.
@@vegabe yayyyy
@@d.b2370 Just posted something my family really likes having for the holiday season. Hope you enjoy it too.
Is this AP flour or bread flour?? I can't wait to try this!
I am assuming bread flour would be better, because it has more protein. Check the protein content on the label :)
I used all purpose flour. Check the gluten content on the packaging - the higher the better. Usually they come 11-13% gluten content
Hello, what is the name of this song? When I play it at speed 2 it becames addicting.
I should’ve mentioned the creator in the description, my bad. If I ever come across it again I’ll make sure to do it
What is the salt in the beginning good for?
I believe it helps gluten to form. you don't have to put it but I found it useful (easier to wash and less loss of dough during the washing).
Best video
is it possible to store the seitan in the freezer and thaw it when I want to use it?
I haven’t tried honestly, in our household Seitan disappears almost instantly
Sister you cook well
Awe, thanks so much
I always used to throw away the starchy water, now i can finally make something out of it too :)
❤️😘
I'm dying just watching this as i have intolarance to gluten and this is pure gluten
I thought I had gluten intolerance, turns out it was American-processed Wheat intolerance.
Try Kamut, unless you know without a shadow of a doubt you have celiac or non-celiac gluten sensitivity.
I use Kamut (Khorasan Wheat) and I no longer have issues. I got the idea speaking to a migrant who told me she used to eat bread all the time in her home country, but can't eat bread in America or else she gets sick. Kamut is also better, having a higher fat and protein count. It behaves differently and I think it would work well with the vid's technique.
@@ivorymantis1026 bur there is a little thing i have to say. I'm not american nor living there. I'm turkish and beans processed tomato paste chickpea and also bulghur makes me sick too so idk. But öne thing for sure the worst is the wheat flour
So then why are you even on this video??? Lmao
@@numbuh53 why can't i ?
@@annabellesage if you hate gluten why would you watch a video about making food out of flour and then complain about it lol
Thank you so much! Just tried it and it worked : ) I steer fried and boil it, then seasoned before consuming and it tasted perfect 👍🏻
But The setain before cooking was very sticky, any tip?
By the way I baked some but turned into volleyballs, had to stab them to get them out of the oven : D
Oh haha, yeah, that happens with seitan. The main thing with seitan to remember while cooking is it has to simmer not boil otherwise (if it’s too hot) it will expend then deflate. The texture wouldn’t be as shreddy.
For the sticky part, after the washing process, you gotta leave the seitan in the fridge to rest. It shouldn’t be too sticky after resting.
I just found this video and it's amazing!!!
I have a question, can I place this on the freezer and if so, how long would it last?
Thank you so much for this!!!
Thank you too. And yes, it’ll stay good in a freezer for 6 months
After the seitan done. How many days it can be save in refrigator? Or freezer? If I want make it in large batch and want to save it for days..please let me know.^^
I've saved for 3 months frozen before eating.
I kept it for 2-3 days in a fridge with no problems
Brilliant, thanks heaps
And thank you too
when we store in the fridge, do we put in frozen compartment or just cold compartment?
Cold
In the cold. Cold generally helps gluten to bind and relax
Hi! I’ve never worked with seitan before... do you marinate before or after its cooked?
Hi there :) both are an option. Because it’s very observant you can boil it first, then marinate it before frying; boil it in a flavorful broth and serve it with some k in d of sauce; or marinate it after you’re done looking it (say in herbs, oil and vinegar mixture).
Do you loose alot of the flavour when washing the spiced version?
Hi. Sorry for the late reply. Washing can take a lot of the flavor away. Flavoring it before washing kinda lays the ground for what flavors and color you're going for, but you definitely have to season it again after washing.
I've never let it reset after washing starch out and wasn't satisfied with a texture - I'll try next time.
that is so much work! you can try to do better things for nature or humanity in that many hours you wasted. Many try to do nicer things instead of trying to do food that looks like meat! Meat that comes from our friends!! You and the people who made positive comments are hypocrites! You people disgust me! Why go vegan if you are craving meat?? Hypocrites!!!!
@@junkyardstud8597 go eat your cat then or something, nobody's stopping you
@@bathnoodles2753 shh shut up bat eater