I’m happy to see you happy in this new career and stage of your life. I’m going to make sure to watch every video without skipping ads to show support.
Interesting! I am going to try this recipe! I have a gigantic bag of brown teff that I want to use (I have given up on trying to make injera) and I have a huge bag of chickpea flour. Also I have sumac that I don't use often, so this recipe can help me to use up some of these things. I gave up gluten 9 years ago and one thing I really miss is seitan and other gluten-based vegetarian meats...especially for a yummy vegan stroganoff. They just have that chew that non-gluten based vegan meats don't have. The look and texture of this seitan totally reminds me of Terry Hope Romero's Steamed Red Seitan recipe from the "Viva Vegan" cookbook (which I highly recommend to anyone who is plant-based). That recipe was one of my favorites before I went GF. She also adds the chickpea flour and nutritional yeast along with the vital wheat gluten. In one of her other cookbooks (can't recall which one) she has a recipe for vegan Andouille sausage that is so good my carnivore family thought it was real meat in the gumbo I made. Unfortunately it does contain vital wheat gluten - but the one you baked in the oven looks similar in texture to that vegan Andouille sausage. I remember twisting them up into sausage shapes in the foil like you did, then steaming them. Yes it's tough in the beginning to figure out everything with hidden gluten, but you learn fast. Eating out at restaurants is difficult, but at this point I cook most of my own food so it's easy. How did the tofu seitan turn out??! Do you have that in another video?
Yep, the tofu seitan video was published a few weeks after this one, it should appear on the "Videos" list. It'll likely be in a couple of the playlists too. If you're OK with soy, try and get hold of some of the pieces like I used in the Cacciatore, and the Steak & Ale Stew. The chew is incredible!
Hello Ma'am, I stumbled on your channel and felt right at home. I've been telling folks for a year that I turned my kitchen into a domestic culinary laboratory.
Flaxseed and Chi are also good. Flaxseed contains omega3 oil and chi is a super-food with iron, calcium, magnesium in it. Chi also thickens up and I use it for burgers too. I grind these in a coffee grinder just before I add to the seitan. I'm not a vegan/vegetarian but I do suffer from gout so I rarely eat meat now. I like to not try to get my plant protein to taste like animal meat, because what it the point? Be creative. Mango is a nice flavour for example. I use pasta source and not veg stock as the liquid. They have all the nice flavours in them already.
I don't sorry. It should be fairly easy to get the values for each item online though. When I've done them in the past, I divide everything by 100, then multiply by the quantity used. Hope that helps
Yes, but I was speaking in generality to using an air fryer device to cook your food. I really wasn’t referring to using it for the Seitan recipe. You should try it one day. It works well and it’s healthy for you.
My wife has to remain gluten free due to the Celiac Disease which she is battling. She’s Italian so bread and pasta are necessities. Luckily, there is a decent amount of gluten free delicious food available. I’ve noticed with her though, she has to stick to it otherwise she suffers. Good luck to you.
Wow, you're very beautiful. Also red sumac grows wild here in the USA, it's considered a weed, but you can steep the berries and make a nice lemonade, it's also a relative of the mango. I'll try grinding the seeds and see how they taste sometime. Thanks for this video.
@@AuntieRachelsChaoticKitchen Gotta make sure it's fresh picked, I'm not sure if it grows over there in your neck of the woods wild like it does here, but if you do get it fresh, make sure you strain the tea also, sometimes bugs get caught in the berry cone.
Vegan! I used Massel brand plant based stock powders. If you can't find that one, look in a Chinese supermarket. They often have some, just read the ingredients label. Another tip is to keep an eye out for things that say "flavoured"; that's often an indicator that it's a flavouring, rather than an ingredient. Assuming the uk in your handle means you live in the UK; if you look at gravy granules, some say "meat granules", others say "meat flavoured" or "granules for meat". The latter two are usually accidentally vegan
@@AuntieRachelsChaoticKitchen I'll look for Massel then, thanks for the tip. I'm actually across the pond, the handle refers to Montauk which is a town on the Eastern tip of Long Island, NY. 😊
Of course, I should have read the handle in full a couple of times and I would have noticed! There are also kosher brands; Osem and Telma who do plant based, meat-flavoured soup bases. They work OK, but I prefer the stock powders as they don't have the thickeners that the soup ones do. They're good in a pinch though
Is it the taste you don't like, or the alcohol itself? If it's the taste, you could just skip it, or swap for miso. Won't taste exactly the same, but it'll give a hint of funk. If it's the booze, alcohol-free tequila is available
These will likely be pretty good as they're softer than seitan made with gluten. Alternatively, search for the beef deli meat I did (around 3 years ago, I think). You could cut hat into slices or chunks, and simmer them in flavourful broth for a while (maybe 15 minutes or so). This will soften the pieces right up
ugh, I was watching some chinese cooking recipe, where they wash gluten out of flour, and make noodles, with apparently nothing but gluten. they look glassy, similar to potato starch glass noodles. I'm not vegan, so I'm not looking for meat subs, I need gluten sub... I've never had these noodles, so, I can't know if glass noodles are good sub, if anyone knows, response would be appreciated...
If you're coeliac, I'd avoid noodles made from seitan run off as there may be traces in there. Many of the glass noodles in shops are made from mung bean starch or potato, so should be fine for you. Or look for spaghetti made from corn
I think with things like this, you just have to do what feels best for you. Paying attention to the latest advice/scares etc is exhausting, and sometimes highly inaccurate
Oh mate, im so happy ive found this, ive been experimenting grain free meats and this is one for the books! please keep your experimenting up
Fantastic to hear! There's also the tofu one, and I used a similar mix to make the chorizo sausages
The Classy, Smart, Wonderful, and Talented Rachel does it again!
Liquid aminos are a really wonderful soy sauce replacement. It tastes a bit different but definitely applicable in the same recipes.
Interesting mix, thanks Rachel! Finally something different ; )
I’m happy to see you happy in this new career and stage of your life. I’m going to make sure to watch every video without skipping ads to show support.
Thank you very much!! I'm a fair ways off monetisation as yet, but every little helps
Interesting! I am going to try this recipe! I have a gigantic bag of brown teff that I want to use (I have given up on trying to make injera) and I have a huge bag of chickpea flour. Also I have sumac that I don't use often, so this recipe can help me to use up some of these things.
I gave up gluten 9 years ago and one thing I really miss is seitan and other gluten-based vegetarian meats...especially for a yummy vegan stroganoff. They just have that chew that non-gluten based vegan meats don't have. The look and texture of this seitan totally reminds me of Terry Hope Romero's Steamed Red Seitan recipe from the "Viva Vegan" cookbook (which I highly recommend to anyone who is plant-based). That recipe was one of my favorites before I went GF. She also adds the chickpea flour and nutritional yeast along with the vital wheat gluten. In one of her other cookbooks (can't recall which one) she has a recipe for vegan Andouille sausage that is so good my carnivore family thought it was real meat in the gumbo I made. Unfortunately it does contain vital wheat gluten - but the one you baked in the oven looks similar in texture to that vegan Andouille sausage. I remember twisting them up into sausage shapes in the foil like you did, then steaming them.
Yes it's tough in the beginning to figure out everything with hidden gluten, but you learn fast. Eating out at restaurants is difficult, but at this point I cook most of my own food so it's easy.
How did the tofu seitan turn out??! Do you have that in another video?
Yep, the tofu seitan video was published a few weeks after this one, it should appear on the "Videos" list. It'll likely be in a couple of the playlists too. If you're OK with soy, try and get hold of some of the pieces like I used in the Cacciatore, and the Steak & Ale Stew. The chew is incredible!
Hello Ma'am,
I stumbled on your channel and felt right at home.
I've been telling folks for a year that I turned my kitchen into a domestic culinary laboratory.
Lovely to hear!
GREAT RECIPE,CANT WAIT TO TRY THIS, IT WILL BE A GAME CHANGER. THANKS 😊
You are so welcome!
Welcome back and once again another fantastic video 😊😊😊
Thank you!
Hey! Glad to see you back! Missed you last week! I hope you're ok! That vegan "meatloaf" looks very appetizing!
Thank you!
Flaxseed and Chi are also good. Flaxseed contains omega3 oil and chi is a super-food with iron, calcium, magnesium in it. Chi also thickens up and I use it for burgers too. I grind these in a coffee grinder just before I add to the seitan. I'm not a vegan/vegetarian but I do suffer from gout so I rarely eat meat now. I like to not try to get my plant protein to taste like animal meat, because what it the point? Be creative. Mango is a nice flavour for example. I use pasta source and not veg stock as the liquid. They have all the nice flavours in them already.
This is fabulous and looks like fun! Do you know the nutritional value of this recipe?
I don't sorry. It should be fairly easy to get the values for each item online though. When I've done them in the past, I divide everything by 100, then multiply by the quantity used. Hope that helps
Some brands of vegan luncheon meat uses lentils,
I love your channel 😊
Yay!!!
Interesting! You should do a recipe using an air fryer.
Seitan recipe, do you mean?
Yes, but I was speaking in generality to using an air fryer device to cook your food. I really wasn’t referring to using it for the Seitan recipe. You should try it one day. It works well and it’s healthy for you.
I've used it in a few videos (it rescues the Chocolate & Chestnut Sweet Potato Tart when my oven died), but I'll have a think of stuff to do
do we need to buy all of the different flour types just to make this
You could try with just one, but I can't say what the results will be
Would you consider selling this item? In vegan grocery stores?
Owning a food business is an incredible amount of work, and miles away from me tinkering around in my kitchen
My wife has to remain gluten free due to the Celiac Disease which she is battling. She’s Italian so bread and pasta are necessities. Luckily, there is a decent amount of gluten free delicious food available. I’ve noticed with her though, she has to stick to it otherwise she suffers.
Good luck to you.
She has my sympathy, it's difficult and expensive! (in the UK, at least)
@@AuntieRachelsChaoticKitchen That’s true. Expensive over in the States as well.
Have a look at some of the Hare Krishna recipes, especially the Ekadashi ( fasting day) recipes.
The one pot looksore real name looks rosy tank you
I'm thinking it make a really good pepperoni
I imagine it would. I did the vegan sausages using a similar mixture to the tofu gluten free seitan, worked really well
The husk works for both... 😂
Wow, you're very beautiful.
Also red sumac grows wild here in the USA, it's considered a weed, but you can steep the berries and make a nice lemonade, it's also a relative of the mango. I'll try grinding the seeds and see how they taste sometime.
Thanks for this video.
Interesting I'll have to give sumac lemonade a go!
@@AuntieRachelsChaoticKitchen Gotta make sure it's fresh picked, I'm not sure if it grows over there in your neck of the woods wild like it does here, but if you do get it fresh, make sure you strain the tea also, sometimes bugs get caught in the berry cone.
@@AuntieRachelsChaoticKitchen also, I just think you are absolutely gorgeous.
All those flours don't sell in barbados and if they did they would just be pricey
There's an alternative gluten free seitan video if you have a look
Dumb question time: is your beef flavored stock actual beef flavored or vegan? Thanks!
Vegan! I used Massel brand plant based stock powders. If you can't find that one, look in a Chinese supermarket. They often have some, just read the ingredients label. Another tip is to keep an eye out for things that say "flavoured"; that's often an indicator that it's a flavouring, rather than an ingredient. Assuming the uk in your handle means you live in the UK; if you look at gravy granules, some say "meat granules", others say "meat flavoured" or "granules for meat". The latter two are usually accidentally vegan
@@AuntieRachelsChaoticKitchen I'll look for Massel then, thanks for the tip. I'm actually across the pond, the handle refers to Montauk which is a town on the Eastern tip of Long Island, NY. 😊
Of course, I should have read the handle in full a couple of times and I would have noticed! There are also kosher brands; Osem and Telma who do plant based, meat-flavoured soup bases. They work OK, but I prefer the stock powders as they don't have the thickeners that the soup ones do. They're good in a pinch though
I don’t like alcohol. Is there something I can substitute it with?
Is it the taste you don't like, or the alcohol itself? If it's the taste, you could just skip it, or swap for miso. Won't taste exactly the same, but it'll give a hint of funk. If it's the booze, alcohol-free tequila is available
How long have you been vegan?
It'll be 4 years in January 2022
Auntie/sis this is wild lol
Any recipes for seitan l8ke beef not chewed bc I have no teeth
These will likely be pretty good as they're softer than seitan made with gluten. Alternatively, search for the beef deli meat I did (around 3 years ago, I think). You could cut hat into slices or chunks, and simmer them in flavourful broth for a while (maybe 15 minutes or so). This will soften the pieces right up
Replacing vinegar for the tequila would've got rid of the chickpea flour flavour 😉
ugh, I was watching some chinese cooking recipe, where they wash gluten out of flour, and make noodles, with apparently nothing but gluten. they look glassy, similar to potato starch glass noodles. I'm not vegan, so I'm not looking for meat subs, I need gluten sub... I've never had these noodles, so, I can't know if glass noodles are good sub, if anyone knows, response would be appreciated...
If you're coeliac, I'd avoid noodles made from seitan run off as there may be traces in there. Many of the glass noodles in shops are made from mung bean starch or potato, so should be fine for you. Or look for spaghetti made from corn
Backing paper and cheese cloth can replace aluminium foil. 😎
The new scare is not to cook your food in aluminum foil or let it come in direct contact with your food.
I think with things like this, you just have to do what feels best for you. Paying attention to the latest advice/scares etc is exhausting, and sometimes highly inaccurate
@@AuntieRachelsChaoticKitchen True true!
How, and why do you know what earwax tastes like
??🤢😂
You've never scratched your ear then forgot and bit your nail? You haven't lived! 😉
@@AuntieRachelsChaoticKitchen 😂