It's never about the taste though. He always says "this looks perfect" or "the texture is great." Nobody is stopping you from eating meat. If you want bacon eat bacon.
Yes, this is the best vegan bacon recipe I’ve found. Next time I will add just a tiny bit more seasonings and flavorings, just a bit. It was difficult slicing into thin slices even when semi-frozen. So, I sliced the best I could and put them between sheets of parchment paper and used my rolling pin to flatten better. Stacked them up in layers with the parchment paper between them and froze like this. Worked great! Thanks for another interesting and good recipe!
@@nunyadambidniss awww… this is VEGAN bacon, not pig meat. Why would you post this when it’s clearly not animal based? Eating pig is disgusting, IMHO, and I have not touched the stuff in over 50 years. I believe it’s why I do not have high cholesterol, heart disease or any kind of sickness related to eating meat. Haven’t touched beef or anything with a hoof in over 50 years and am healthier than anyone I know. But many of us still like the smoky taste of bacon. Thank goddess there’s many recipes using plants only.
you're a rockstar! this recipe flopped the first time i made it because a) it was my first time dealing with seitan and b) i did some unnecessary experimenting. the second time i was WOWED. thanks so much for the recipe! its awesome.
I coulda sworn Gaz salted it and froze it to cut thinner slices too. The layers are even the same. Two layers of each. It's nice when youtubers give credit to where the credit is due. Edgy Veg made Gaz's meatless balls and she referred him and posted his original recipe and he was greatful for that.
Gaz recipe is fine, this is simpler. But to be clear Gaz didnt invent it just his twist, so doesnt need credit. I have been making seitan like this for yrs.
This is FANTASTIC!!! Chef Jana does a shredded chicken seitan which tastes and looks great as well. This is the closest 'bacon' you've made ever!!! I'm so happy that this came out in time before Thanksgiving. You're a blessing to the plant based community. Thank you SauceStache!!
Could not wait to make this so I made it without the liquid smoke (which will arrive tomorrow)! Turned out okay. Needs to be cooked really well else it is a bit slimy. Bet it will be fantastic with the smoke. Can't get ready made vegan bacon where I live. It's been over 10 years since I've had some. I'm wondering why I never thought to look for it before. Thanks so much for the recipe.
Anthony Boatner Yes, seitan smokes well. I’m in a seitan group, and people post all the time in the warm months about how well their seitan turned out after smoking it.
Mark...this was unbelievable...I could not get enough of it. I will send a pic when I make it this week. Thank you mark for your great expertise. I learn so much and am happy.
I have to open up a web browser and look 40% of these products up. Your creativity and recipies are so rare. You are really so awesome i enjoy these videos.
Just made this recipe and made a BLT out of it. It was the most delicious sandwich I’ve had in a long time. Thank you for this!! I literally feel happier after eating it lol.
I made the daikon radish bacon like 1.5 months ago and it was pretty good but made Nigel's bacon 2 weeks ago and absolutely life changing... i love it!!
Maybe it wouldnt puff up so much if you would pressure cook the bacon in the foilwrap before? I always cook/steam my seitan to get it really firm before frying etc
I was actually hoping Merill would recreate it and use it a carbonara or something. This recipe is not owned by any channel and has existed since the last few years. Many RUclipsrs have done this recipe.
So…I’m loving your channel and all the recipes! I just made this but I didn’t have two of the strong flavors ( mushroom seasoning & marmite). So I did a little research and found some replacements to try. I added white miso, nutritional yeast, tamari, a tiny bit of molasses, and I added a tsp of beet powder. Oh and both sweet paprika & smoked. And some onion powder. 🤷♀️ I have no idea what it will turn out to be yet it’s freezing now! I love playing with ingredients but I am not a vegan though trying to find some tasty plant based additions to use more regularly! This is great fun! Thank you!
hi! just like you i'm not vegan but i love trying new recipes and finding plant based substitutes...i'd like to try this recipe but i dont have the mushroom seasoning and the marmite, just like you. If you'd like, let us know if it was good with your substitutions :) Thanks!
@@DiVaHCharM hi! Yes it turned out well! I plan on picking up the actual ingredients called for and make another bacon block though to see the difference! The nutritional yeast was subbed for the mushroom seasoning & the miso was a sub for the marmite. I additionally added a touch of molasses because I think of that flavor in some cured bacons. I’m finding lots of great recipes to eat more plant based!
Hi Mark! I made seitan stuff years ago pastrami etc. Then got too busy to cook, began buying packaged stuff. Looking forward to making and eating this as covid has freed up my time and prepackaged product is pricey and hard to find. This looks delish. By the way, where did you find your RED cooling rack? Thanks for posting! Your excitement is contagious!
I wonder if the that guy originated this recipe. I found a recipe like this on the inter webs like 10 years ago. It was pretty labor intensive, but it tasted great. Use your dough hook not the paddle attachment.
So there have been a lot of seitan bacons and the technique has been around for a while. But I believe his recipe for the flavor and texture was his own
There is a very similar recipe, only that is steamed first, not sliced raw/frozen and thrown straight into the skillet. The other one is by Skye Michael something. I have all his cookbooks, they’re great inspiration too... 😋
Hello Mark (or anyone else who see this question and have the answer) Getting vital wheat gluten in its dried form is for some reason very expensive in Sweden. Is there a way to work in the chickpea goo in a wheat dough?
I love this. As a fellow content creator there is always that ohh no moment when you realize that you spent the last hour recording only to have misused a word or product multiple times...or worst have giant messy pan in the background :) You handled it flawlessly. Love you content. Always inspired by your work.
Wow. This looks so good. Also, it would go so well with burgers "Monson Made This" recently did. I asked if he had considered seeking a collab with you, and he said you have so many more followers, and are so talented, he would be honoured to do so, should the subject ever come up.
I can't find any aquafaba here in the UK but I know its used to make egg substitutes, so can eggs be used instead of aquafaba for this recipe? Presumably just the whites. I'm vegetarian, not vegan.
I’ve made this before by using a recipe from Gaz Oakley but I steamed it first. I need to try it straight from the freezer next time that probably makes all the difference. I wonder how it would slice up on a mandolin?
Bacon is a type of salt-cured pork made from various cuts, typically from the pork belly or from the less fatty back cuts. It is eaten on its own, as a side dish, or used as a minor ingredient to flavour dishes
I always dump the juice from chickpeas and i rinse them till they stop foaming. Basically that liquid is mostly brine. I would suggest blending a few tablespoons of chickpeas with some water if you want a healthy chickpea juice. Hey TBH i don't know the consequences of consuming too much brine but i imagine the salt level is off the hook.
Hello! How could I replace the marmite? It isn't exists in my country, and I think it's an important ingredient to flavoring the veggie bacon. Thank you
Been loving these videos Saucestache, just stumbled on your videos a month ago. I'm going to try this recipe out, but I do not have and cannot get marmite. Can you recommend what to put in the recipe in place of it? Like maybe a combo of more mushroom powder, soy sauce, and a small dash of liquid smoke?
I made this bacon. It tastes good, but not like bacon, more like a jerkey. BUT because it was so hard to slice thin while it was frozen, I decided to steam the seitan first and then slicing it was easier for me.
Hey! I just found your channel and i was wondering if i could substitute the chickpeas for like lentils or any other thing? I hate chickpeas so much even tho i am aware they won’t probably taste much, but i don’t want to take the risk...
I haven't tried this one, but I loved the daikon radish one, and the daikon seems easier plus it's a real food instead of a chemical/gluten compound...
Just made this and it's sitting in the freezer. I have a question. I have made a similar bacon based on the Gentle Chef's recipe (Skye M. Conroy) but it had a 90 minute bake time on it and then an 8 hour sit in the refrigerator. I guess I'm curious about the not cooking aspect?
Not necessary though you can try it. From the orignal recipie page, Nigel wrote: "I found that omitting the simmering stage gives the bacon a more 'authentic' feel and chew when fried."
Another amazing one! Have you tried pre-cooking it in its "loaf" state then slicing? Wondering if anyone's had a good result that way, seems easier & that's what we usually see in seitan bacon recipes. But I trust your flavor profiles & would love to try it!
Ok I made this like a year and a half ago and it rocked, except for the slicing bit. The block being frozen made it difficult to slice it all at once and store away (I have a little freezer and could only store so many stacked in a single layer on parchment paper
Hey Mark! Really love this video, I haven’t tried making any seitan dishes yet but I’m planning to start of my journey with your recipe. I don’t have any vital wheat gluten available in my area though, I will have to wash bread flour to get my seitan. Any recommendations how I can achieve the flavors in your recipe with bread flour?!
Had come across this question before and thought of possibly adding your washed gluten - the final product - to a stand mixer along with the dry spices and kneading it with the dough hook attachment for a good 5 minutes. That just might incorporate the dry flavoring well enough into the dough.
So I have coeliac disease, this alternative is different but idk this isn't going to help individuals who suffer from gluten allergies. Also I wish there was heads up on gluten allergy warning to.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
when he laughs like, "HU HUH HUH" u know he did something unbelievable LMAO
The Joerg Sprave of plant based bacon
It's never about the taste though. He always says "this looks perfect" or "the texture is great."
Nobody is stopping you from eating meat. If you want bacon eat bacon.
I do talk about the taste. Quite a bit actually hahaha what are you talking about @VulcanMushroom
😂
@@SauceStache can you do vegan shrimp and lobster and crab for vegan seafood mac and cheese
I swear to god my recommended wouldn't be the same if you weren't on it every week making facon
@alper right?
Sauce Stache, Michael here (?)
please, what is the white powder you use for the white part?
thanks
how did it turn out?
Yes, this is the best vegan bacon recipe I’ve found. Next time I will add just a tiny bit more seasonings and flavorings, just a bit. It was difficult slicing into thin slices even when semi-frozen. So, I sliced the best I could and put them between sheets of parchment paper and used my rolling pin to flatten better. Stacked them up in layers with the parchment paper between them and froze like this. Worked great! Thanks for another interesting and good recipe!
Your production is really good. You deserve to be top 10 on youtube for sure.
Wow thank you soo much!!
I made something similar last year, just experimenting I put coconut oil in the white bit to make it fattier - worked really well!! :D
i was just looking thru the comments to see if this idea would work. So glad it was successful
I thought the same thing! I was surprised he didn't think of that
Just eat real fukkin' bacon, lmao
MMMMMM god this thick cut is GOOOD ^_^
@@nunyadambidniss awww… this is VEGAN bacon, not pig meat. Why would you post this when it’s clearly not animal based? Eating pig is disgusting, IMHO, and I have not touched the stuff in over 50 years. I believe it’s why I do not have high cholesterol, heart disease or any kind of sickness related to eating meat. Haven’t touched beef or anything with a hoof in over 50 years and am healthier than anyone I know. But many of us still like the smoky taste of bacon. Thank goddess there’s many recipes using plants only.
Every bacon you make is the best you’ve ever made lol literally! I love this channel!
It gets better and better
I’m actually part of that group and know the recipe you are talking about. Honestly we love you and talk about a lot.
Hey Mark, thanks for trying out the bacon and for the mention, much appreciated😁
Do you have more stuff like this?
you're a rockstar! this recipe flopped the first time i made it because a) it was my first time dealing with seitan and b) i did some unnecessary experimenting. the second time i was WOWED. thanks so much for the recipe! its awesome.
Just eat real fukkin' bacon, lmao
MMMMMM god this thick cut is GOOOD ^_^
@@nunyadambidniss some people can’t eat pork (allergic or religiously unable)……
I followed his recipe, didn’t use marmite though. It’s pretty uncanny. The taste, texture, smell, crunch, it’s all there.
You have no idea what bacon tastes like.
@@LordMooshroom Only been vegetarian for 5 years.
Nada This convo literally made me laugh.
@@Mss_Wick I'm glad we can add a little happiness to your day 😉
please, what is the white powder you use for the white part?
thanks
Avant-garde vegan made something like this a year or two ago. I like the addition of salting the top of the loaf.
ruclips.net/video/vEF0-sjeWmw/видео.html
Yup.
This one is simpler though
I coulda sworn Gaz salted it and froze it to cut thinner slices too. The layers are even the same.
Two layers of each.
It's nice when youtubers give credit to where the credit is due. Edgy Veg made Gaz's meatless balls and she referred him and posted his original recipe and he was greatful for that.
@@melt2899 Gaz didn't freeze it, he boiled it ;)
Gaz recipe is fine, this is simpler. But to be clear Gaz didnt invent it just his twist, so doesnt need credit. I have been making seitan like this for yrs.
may this bacon series never end! Awesome ideas and excellent execution :D
I love the dedication I'm never going to cook any of it but I watch every one.
Love how you say “chickUN” 😁 And I love how excited you get over your “creations”!
Yours is one of my favorite channels!
This is FANTASTIC!!! Chef Jana does a shredded chicken seitan which tastes and looks great as well. This is the closest 'bacon' you've made ever!!! I'm so happy that this came out in time before Thanksgiving. You're a blessing to the plant based community. Thank you SauceStache!!
Lana Hello, fellow fan of Chef Jana!
Dude it’s so awesome seeing how big your Channel is getting
If this tastes as good as it looks, you deserve a Nobel Prize sir. Thanks again for a great recipe, can’t wait to try this myself!
Could not wait to make this so I made it without the liquid smoke (which will arrive tomorrow)! Turned out okay. Needs to be cooked really well else it is a bit slimy. Bet it will be fantastic with the smoke. Can't get ready made vegan bacon where I live. It's been over 10 years since I've had some. I'm wondering why I never thought to look for it before. Thanks so much for the recipe.
Does saitan smoke well? I imagine it might take it to the next lvl if you could smoke it before frying
I believe he tried that in at least one of his previous vegan bacon videos, but actually preferred the liquid smoke for that particular recipe.
@@FireRupee was it the watermelon ham one?
Anthony Boatner Yes, seitan smokes well. I’m in a seitan group, and people post all the time in the warm months about how well their seitan turned out after smoking it.
Just made this and it’s in my freezer... can’t wait to try it!!!
How did it gooooo 😭😭😭
just buy bacon
Yes! I love the Seitan Appreciation group. I've shared a few recipes on there.
I cannot wait to make this . I can almost taste it . Thank you for another great video💟
I just made this and it turned out so AWESOME! Thank you!
Wow! Thanks for sharing this amazing recipe! Since the recipe involves freezing, I'm thinking the slices would keep nicely in the freezer.
Jayyy Zeee did you try it?
Mark...this was unbelievable...I could not get enough of it. I will send a pic when I make it this week. Thank you mark for your great expertise. I learn so much and am happy.
You know you've made it big when trolls be feasting on the comments section of your videos. Great job man!
Hahahaha you should see the ones that get stuck in my filter whoa 😮
They're trolls on every cooking video. So many butt hurt people in the world including vegan and no vegans.
You shud make a collab with avant-garde vegan
I have to open up a web browser and look 40% of these products up. Your creativity and recipies are so rare. You are really so awesome i enjoy these videos.
Just made this recipe and made a BLT out of it. It was the most delicious sandwich I’ve had in a long time. Thank you for this!! I literally feel happier after eating it lol.
Also I airfried it instead of on a pan with oil and it was perfect!
I made the daikon radish bacon like 1.5 months ago and it was pretty good but made Nigel's bacon 2 weeks ago and absolutely life changing... i love it!!
The color is off but it doesn't look bad at all. The bubbling around the edges looks pretty authentic and is satisfying to watch. I might try this.
Maybe it wouldnt puff up so much if you would pressure cook the bacon in the foilwrap before? I always cook/steam my seitan to get it really firm before frying etc
I have a blender but no mixer. Could I do the kneading all by hand?
i aint even a plant eater for most part but seeing ur vids in my reccomended has been very nice n informative
Here before the tasty girl rips off of smaller vegan chefs
@@veridianroots TAsty is a youtube channel. One of the most popular cooking channels
@@veridianroots probably
@@veridianroots you got it.
I was actually hoping Merill would recreate it and use it a carbonara or something. This recipe is not owned by any channel and has existed since the last few years. Many RUclipsrs have done this recipe.
He’s giving out the recipe so what’s the secret lol
So…I’m loving your channel and all the recipes! I just made this but I didn’t have two of the strong flavors ( mushroom seasoning & marmite). So I did a little research and found some replacements to try. I added white miso, nutritional yeast, tamari, a tiny bit of molasses, and I added a tsp of beet powder. Oh and both sweet paprika & smoked. And some onion powder. 🤷♀️ I have no idea what it will turn out to be yet it’s freezing now! I love playing with ingredients but I am not a vegan though trying to find some tasty plant based additions to use more regularly! This is great fun! Thank you!
hi! just like you i'm not vegan but i love trying new recipes and finding plant based substitutes...i'd like to try this recipe but i dont have the mushroom seasoning and the marmite, just like you. If you'd like, let us know if it was good with your substitutions :) Thanks!
@@DiVaHCharM hi! Yes it turned out well! I plan on picking up the actual ingredients called for and make another bacon block though to see the difference! The nutritional yeast was subbed for the mushroom seasoning & the miso was a sub for the marmite. I additionally added a touch of molasses because I think of that flavor in some cured bacons. I’m finding lots of great recipes to eat more plant based!
@@reddibounce thanks for answering! im gonna try this tomorrow :)
Hi Mark! I made seitan stuff years ago pastrami etc. Then got too busy to cook, began buying packaged stuff. Looking forward to making and eating this as covid has freed up my time and prepackaged product is pricey and hard to find. This looks delish. By the way, where did you find your RED cooling rack? Thanks for posting! Your excitement is contagious!
I’m not even vegan and I love watching these.
i realized by the time the "meat" dough was finished that you were making beggin' strips but human sized
😂😂
I wonder if the that guy originated this recipe. I found a recipe like this on the inter webs like 10 years ago. It was pretty labor intensive, but it tasted great.
Use your dough hook not the paddle attachment.
So there have been a lot of seitan bacons and the technique has been around for a while. But I believe his recipe for the flavor and texture was his own
There is a very similar recipe, only that is steamed first, not sliced raw/frozen and thrown straight into the skillet. The other one is by Skye Michael something. I have all his cookbooks, they’re great inspiration too... 😋
LottaTroublemaker I’ll look I to those. Thanks!
Skye Michael Conroy, goes by the Gentle Chef. That recipe has been on my bucket list for years!
This is, by far, one of the simplest seitan recipes I have ever seen! Definitely giving this a try. Thanks for sharing!!
I'm not vengan or something related about it, but I really like to see these videos, they are just so interesting!! 👌
made it! and my housemates were so impressed by how similar it felt! taste and texture (and they're far from being vegan). Thank you!
why so thin?
I'm thinking of BLTs with thick bacon. It's wonderful.
I love your vegan recipes!!! I will definitely try this one, too. Thank you.
Hello Mark (or anyone else who see this question and have the answer)
Getting vital wheat gluten in its dried form is for some reason very expensive in Sweden.
Is there a way to work in the chickpea goo in a wheat dough?
I love this. As a fellow content creator there is always that ohh no moment when you realize that you spent the last hour recording only to have misused a word or product multiple times...or worst have giant messy pan in the background :) You handled it flawlessly. Love you content. Always inspired by your work.
Wow. This looks so good. Also, it would go so well with burgers "Monson Made This" recently did. I asked if he had considered seeking a collab with you, and he said you have so many more followers, and are so talented, he would be honoured to do so, should the subject ever come up.
I make similar but I leave the chickpeas out and then steam mine first and let it cool overnight. It's easier to slice thinly. I love it to bits.
You did it again Mark!! Bacon king!!🥓 👑
please, what is the white powder you use for the white part?
thanks
Lol nice...saw this on gaz oakleys channel.......go seitan! Wonders can this be done with spelt or rye flour
I can't find any aquafaba here in the UK but I know its used to make egg substitutes, so can eggs be used instead of aquafaba for this recipe? Presumably just the whites. I'm vegetarian, not vegan.
Man, you are amazing :) I love your style of making vegan cooking look super natural and not strange or artificial at all!!
Omg can’t wait to make this!!!! Thank you
Can you use honey instead of maple syrup?
This looks amazing! Can I add a little liquid smoke to the chickpea mixture instead of marmite? :)
Wondering if this bacon is good in a blt for a hot summer day? Gotta try this.
What can I substitute for Marmite?
I’ve made this before by using a recipe from Gaz Oakley but I steamed it first. I need to try it straight from the freezer next time that probably makes all the difference. I wonder how it would slice up on a mandolin?
It wouldn’t. You would need to use a chef’s knife or an electrical bread/deli meat cutter...
Can you make facon with banana peels? Or any gluten free version?
Can you cook without fat and still get these crispy?
Bacon is a type of salt-cured pork made from various cuts, typically from the pork belly or from the less fatty back cuts. It is eaten on its own, as a side dish, or used as a minor ingredient to flavour dishes
MARK UOU ARE THD BEST OF THE BEST. I DONT KNOW I LOSG MY MIND. THZNKS A LOT.
I always dump the juice from chickpeas and i rinse them till they stop foaming. Basically that liquid is mostly brine. I would suggest blending a few tablespoons of chickpeas with some water if you want a healthy chickpea juice. Hey TBH i don't know the consequences of consuming too much brine but i imagine the salt level is off the hook.
WOW! Sooooo happy I found you!! Fantastic!
Awesome vid can't wait to try this. But I would want to prep and save for later. Does freezing spoil the texture?
Mark "This is literally the best *INSERT FOOD ITEM HERE* that I've ever made" Stache :D
Do you think the frozen loaf would slice well on a mandolin? That could be a good way to get nice thin strips. :)
Unbelievable!!! Looks Amazing and no doubt how it Taste, keep it up Homie , I try so many of your recipes and people think I’m a genius 😂😂👊🏻
Is there a way to do this without the gluten? Family has a gluten allergy and it suuuucks
Hello! How could I replace the marmite? It isn't exists in my country, and I think it's an important ingredient to flavoring the veggie bacon. Thank you
Little soy sauce and nutritional yeast
MSG would probably work too.
How long would this last if you froze it or kept it in the fridge? Before cooking
Can hand kneading work for dough entirely? I don’t have a food processor.
Love the Hu hu hu laugh because you knew you rocked it! Mine is a little jig!
Been loving these videos Saucestache, just stumbled on your videos a month ago. I'm going to try this recipe out, but I do not have and cannot get marmite. Can you recommend what to put in the recipe in place of it? Like maybe a combo of more mushroom powder, soy sauce, and a small dash of liquid smoke?
bro, all the plant based bacons you make look insane good
I made this bacon. It tastes good, but not like bacon, more like a jerkey. BUT because it was so hard to slice thin while it was frozen, I decided to steam the seitan first and then slicing it was easier for me.
Do you think a meat slicer would do a good job on the frozen bacon loaf?
Just made the bacon for the first time. It was awesome. Even fooled my grandkids. Thanks for the recipe.
What is the nutricional value of seitan meat? Would that gluten be processed like protein or as carbs?
Gluten is the protein part of wheat and the vital wheat gluten is usually around 80-85% protein, 15-20% carbs.
Hey! I just found your channel and i was wondering if i could substitute the chickpeas for like lentils or any other thing? I hate chickpeas so much even tho i am aware they won’t probably taste much, but i don’t want to take the risk...
Sitting here drooling 🤤😂 will try this facon today (hopefully). Love your channel 😘
I would love to have a recipe link in description and also link to where you can order them. I cant have half of these things in my country.
please, what is the white powder you use for the white part?
thanks
I haven't tried this one, but I loved the daikon radish one, and the daikon seems easier plus it's a real food instead of a chemical/gluten compound...
would chick pea flour work?
Just made this and it's sitting in the freezer. I have a question. I have made a similar bacon based on the Gentle Chef's recipe (Skye M. Conroy) but it had a 90 minute bake time on it and then an 8 hour sit in the refrigerator. I guess I'm curious about the not cooking aspect?
From Nigel's original recipie page:
"I found that omitting the simmering stage gives the bacon a more 'authentic' feel and chew when fried."
So do you keep it in the fridge or the freezer for storage and for how long does it keep ?
so you don't have to cook the gluten beforehand ? like wrapping in foil and boiling or steaming it?
Not necessary though you can try it.
From the orignal recipie page, Nigel wrote:
"I found that omitting the simmering stage gives the bacon a more 'authentic' feel and chew when fried."
How long will it last in the freezer and will it fry up the same?
Can I use vital wheat gluten FLOUR?
So I'm thinking there are many net carbs in this.
I'm wondering if you could make this rise like bread.
So you dont steam or boil it before frying? or did you omit that part?
Another amazing one! Have you tried pre-cooking it in its "loaf" state then slicing? Wondering if anyone's had a good result that way, seems easier & that's what we usually see in seitan bacon recipes. But I trust your flavor profiles & would love to try it!
Great idea. In the original recipie Nigel states that he found frying the raw gluten gave the chewiness he was looking for. Never tried it myself.
I made it, I like it, going to make it more often!!
Ok I made this like a year and a half ago and it rocked, except for the slicing bit. The block being frozen made it difficult to slice it all at once and store away (I have a little freezer and could only store so many stacked in a single layer on parchment paper
Hey Mark! Really love this video, I haven’t tried making any seitan dishes yet but I’m planning to start of my journey with your recipe. I don’t have any vital wheat gluten available in my area though, I will have to wash bread flour to get my seitan. Any recommendations how I can achieve the flavors in your recipe with bread flour?!
Had come across this question before and thought of possibly adding your washed gluten - the final product - to a stand mixer along with the dry spices and kneading it with the dough hook attachment for a good 5 minutes. That just might incorporate the dry flavoring well enough into the dough.
So I have coeliac disease, this alternative is different but idk this isn't going to help individuals who suffer from gluten allergies.
Also I wish there was heads up on gluten allergy warning to.
No wheat gluten for me....allergic!🤔 and it looks sooo good!
liquid smoke necessary?
Sorry im from Spain and i didnt undestand what u put after the sesame oil thanks