Made this earlier this week. Worked out really well and it was the first seitan that didn't mess up somewhere. Worked out really well, even though I didn't have some of the ingridents. I will likely shop for them if I can find a good price in the future. Thanks for sharing the recipe!
This is just so amazing looking. I heard something about corned beef. That would be amazing since St. Patrick’s Day is coming up. I love the tast of it, but I always loved the taste of it. I never could eat much because of the salt content. I have congestive heart failure so I try not to to eat salt. Oh and hope you do come up with a Gyro recipe. I love watching the two of you together. You always seem so happy and positive together.
so happy i found this! a lot of recipes i've found are either super complex or kinda strange but this looks perfect and i use my instant pot for everything while i don't have a full oven rn! thank you!! also do you think rice wine vinegar would work similarly to white wine vin?
Brian, this is another terrific video with in depth detail on the Seitan making process! I have read that a small amount (1/4 tsp) of baking powder will offset the gluten taste. Have you tried this method? Both you and Dereka add your experience making each video perfect for novices like me.
I followed this pretty exact and it came out great! But what would I do if I wanted it a little softer? Mine was literally almost harder than pepperoni. I'd like it to be more like a turkey texture. I was gonna try steaming for less time or adding more water to the mixture, but I'm not sure. Any advice would help, thanks!
Great Video. I have no idea if this is going to make a great lunch meat or not....but I am loved the video so much, that I will definitely try it. One question... if the aluminum foil legs are not strong enough, is it acceptable to use the food steaming rack that comes with the instant pot?
Did you say it resembles "Euromeat", like from Europe? (Around 6:00 min) What is that supposed to be? I'm from Europe, we don't have a special kind of meat here you can't get anywhere else. ;-)
@@PlantBasedBistro aha, thank you! I repeated that part over and over but I couldn't hear anything but Euromeat. ;-) I have made Gyros from shredded Seitan bits already and it was very good, the taste goes well together with these spices.
@@PlantBasedBistro Funny, I know how to pronounce it but Euro stuck in my head, because no one up here says it properly nor is there any restaurants! 😕 So my brain went to the canned euro faux meats. Remembering not liking it, salty etc and back in the early 90’s. 😂
@@PlantBasedBistro definitely up for gyro meat!! I make falafels a lot! Got an awesome recipe from RUclipsr Regina’s Kitchen, sometimes she does vegetarian.
I have a question. I wasn’t sure if I missed this, but do you have to bake it after it’s come out of the refrigerator the next day? Thank you so much. I love your videos. 😊
Hi Brian, I gave it a shot and I liked it even though the result was pretty compact. I use 3/4 cup of water as explained in the recipe. How can I make it less compact, less dense? Using more water? Wrapping it looser? Cooking it less? Thank you.
@PlantBasedBistro Thank you for the fast response! I already tried the steaming process. I will try adding more water. Maybe a full cup rather than 3/4 of a cup. Hoping for the best. 🙂
As I said though it’s meant to be dense. Ours was like a hard salami. You would have to play with the various ingredients to get it softer if that’s how you prefer it.
There are chicken versions of vegan bouillion, or various other herbs and spices. Honestly, I'd have to rewrite the whole recipe to really do it, but you can just leave out the steak seasoning, sesame oil and liquid smoke for sure.
Brian; I noticed your comment "I don't like white distilled vinegar for anything other than cleaning". Have you guys ever thought about maybe making a video on making your own vinegar? Apple cider vinegar immediately comes to mind but the flavoring possibilities seem almost endless.
We design our recipes to work as written. I didn’t test with substitutions but if you have something else you’d rather use, you can certainly make the recipe your own.
It won’t have anything like this texture. You can make seitan by washing flour like we did in this video but orherwise it would be more like bread than meaty. ruclips.net/video/kl0oxzVGkp8/видео.html
I'm sorry to hear that. Normally that is from too much heat when cooking or not having enough other ingredients to alter the texture. We test our recipes to make sure that won't happen but there could be differences in product as well.
@@PlantBasedBistro Thank you for replying. Based on what you said, I'm going to give it another go. I have always steamed it, should I roast it, instead? If so what temp and for how long? Thanks.
I want to make this, I love sandwiches!
Same here. I think Derica could live by sandwich alone!
I can't wait to try.
Made this earlier this week. Worked out really well and it was the first seitan that didn't mess up somewhere. Worked out really well, even though I didn't have some of the ingridents. I will likely shop for them if I can find a good price in the future.
Thanks for sharing the recipe!
Happy to help!
Thank you!
One to make. A Pepperoni or Chorizo recipe would be good ( fingers crossed 🤞)
I am on it!
Great presentation and love your recipe
Thank you!
Another funny and delicious video! I'm a fan of you 😘
Thanks!
This is just so amazing looking. I heard something about corned beef. That would be amazing since St. Patrick’s Day is coming up. I love the tast of it, but I always loved the taste of it. I never could eat much because of the salt content. I have congestive heart failure so I try not to to eat salt. Oh and hope you do come up with a Gyro recipe. I love watching the two of you together. You always seem so happy and positive together.
What a cute formula! First for me for your site to «not» se you alone!
so happy i found this! a lot of recipes i've found are either super complex or kinda strange but this looks perfect and i use my instant pot for everything while i don't have a full oven rn! thank you!! also do you think rice wine vinegar would work similarly to white wine vin?
It's a touch less acidic but it should still work.
Thx for your videos
You are welcome! Thanks for watching.
Brian, this is another terrific video with in depth detail on the Seitan making process! I have read that a small amount (1/4 tsp) of baking powder will offset the gluten taste. Have you tried this method? Both you and Dereka add your experience making each video perfect for novices like me.
Haven’t tried the baking powder but… since most times we are trying not to get bubbles in seitan, even that tiny amount might work against that.
Perfect!!)
Can you show us how to make veg. Pepperoni? Thank you
We did...ruclips.net/video/JjkbtUelKgw/видео.htmlsi=7qBF6_Vyyga8no3K
Substituting potassium chloride for salt is great for reducing sodium
Depending on if you have certain issues, yeah it can be helpful. Kidney problems and some hypertension meds do not play well.
I followed this pretty exact and it came out great! But what would I do if I wanted it a little softer? Mine was literally almost harder than pepperoni. I'd like it to be more like a turkey texture.
I was gonna try steaming for less time or adding more water to the mixture, but I'm not sure. Any advice would help, thanks!
Steaming might do it. If you want more of a turkey texture, try this video: ruclips.net/video/DJGW0k8qhnA/видео.htmlsi=YDSQ5QzC7kEFAicg
Great Video. I have no idea if this is going to make a great lunch meat or not....but I am loved the video so much, that I will definitely try it. One question... if the aluminum foil legs are not strong enough, is it acceptable to use the food steaming rack that comes with the instant pot?
Certainly.
Did you say it resembles "Euromeat", like from Europe? (Around 6:00 min)
What is that supposed to be? I'm from Europe, we don't have a special kind of meat here you can't get anywhere else. ;-)
Gyro meat.
@@PlantBasedBistro aha, thank you! I repeated that part over and over but I couldn't hear anything but Euromeat. ;-)
I have made Gyros from shredded Seitan bits already and it was very good, the taste goes well together with these spices.
It does sound like that…. “Yeero meat”. A lot of people say “jyro” but “yeero” is the right way to say it.
@@PlantBasedBistro
Funny, I know how to pronounce it but Euro stuck in my head, because no one up here says it properly nor is there any restaurants! 😕
So my brain went to the canned euro faux meats. Remembering not liking it, salty etc and back in the early 90’s. 😂
@@PlantBasedBistro definitely up for gyro meat!! I make falafels a lot! Got an awesome recipe from RUclipsr Regina’s Kitchen, sometimes she does vegetarian.
I have a question. I wasn’t sure if I missed this, but do you have to bake it after it’s come out of the refrigerator the next day? Thank you so much. I love your videos. 😊
We just use it cold. You could heat it if you want, but it’s fully cooked already.
@@PlantBasedBistro Thank you so much. Every seitan recipe that I’ve seen has you cook it after. This makes it easier. 😊
I have a new “chicken” recipe coming sunday. Another one you only cook once :)
Hi Brian, I gave it a shot and I liked it even though the result was pretty compact. I use 3/4 cup of water as explained in the recipe. How can I make it less compact, less dense? Using more water? Wrapping it looser? Cooking it less? Thank you.
It’s meant to be pretty dense. You can steam it instead, that would do a little. More water will do some too.
@PlantBasedBistro Thank you for the fast response! I already tried the steaming process. I will try adding more water. Maybe a full cup rather than 3/4 of a cup. Hoping for the best. 🙂
As I said though it’s meant to be dense. Ours was like a hard salami. You would have to play with the various ingredients to get it softer if that’s how you prefer it.
Hi B&D,
Can Seitan be baked?
Yes. ruclips.net/video/TapuQSnsct4/видео.htmlsi=jJZ4dDIeqCnHO6_A
The texture changes with different cooking methods though.
Could you use something other than "beef" seasonings? I would like to make it taste like chicken. Thank you!
You can use whatever seasoning you like.
@@PlantBasedBistro Sorry, I don't mean to be dumb about this. I just don't know what to use to get the flavors. bye.
There are chicken versions of vegan bouillion, or various other herbs and spices. Honestly, I'd have to rewrite the whole recipe to really do it, but you can just leave out the steak seasoning, sesame oil and liquid smoke for sure.
Can you use a rice cooker?
I wouldn't and it's not the same. We pressure cooked it.
Brian; I noticed your comment "I don't like white distilled vinegar for anything other than cleaning". Have you guys ever thought about maybe making a video on making your own vinegar? Apple cider vinegar immediately comes to mind but the flavoring possibilities seem almost endless.
It'd definitely something we are working on!
@@PlantBasedBistro Cool! I can hardly wait for the video.
Can I use something else then mushroom powder?
We design our recipes to work as written. I didn’t test with substitutions but if you have something else you’d rather use, you can certainly make the recipe your own.
What is umami?
It’s a flavor type, kind of a savory flavor.
Maybe a dumb question, but why would you not just use the whole flour?
It won’t have anything like this texture. You can make seitan by washing flour like we did in this video but orherwise it would be more like bread than meaty. ruclips.net/video/kl0oxzVGkp8/видео.html
Euro meat ? What is that ?
Gyro meat?
Can you use liquid aminos instead of soy sauce?
Yes, just curious why?
I love the taste and I thought it was quite good for you.
Relatively. :)
I rather sift all the ingredients together so that it’s all well blended before putting the water in it.
You can do it however you like :) I have never had a problem with this way!
Every time, no matter what I do, it comes out rubbery.
I'm sorry to hear that. Normally that is from too much heat when cooking or not having enough other ingredients to alter the texture. We test our recipes to make sure that won't happen but there could be differences in product as well.
@@PlantBasedBistro
Thank you for replying. Based on what you said, I'm going to give it another go. I have always steamed it, should I roast it, instead? If so what temp and for how long? Thanks.
@@barryfoster453 I would follow any of our seitan recipes as closely as possible. That way you know what and why we did each step.
I rather wrap it in cheese cloth then parchment paper and then steam it
If that is your preference. I would say parchment will allow for far less expansion as it cooks.
NOOOOOOOOOOOOOOOCH!
lol