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Get Plant Based
United Kingdom
Приєднався 21 лис 2019
Get Plant-Based is brought to you by Philippa and Stu Brown. Starting any new diet can be daunting and sometimes difficult to get your head around. A Plant-based diet takes a bit of getting used to and a lot of research and willingness to try new things. The key to a well balanced plant-based diet is to always explore new foods. Remember to mix it up and keep it fresh by constantly looking for new recipe idea’s to stop yourself becoming bored with your meal plans. One must never assume that a vegan diet is automatically healthy. It requires 100% commitment and a lot of research to ensure you are getting all of your essential vitamins. Removing meat and dairy from your diet is extremely beneficial to your health but must be paired with upping your intake of whole foods and plants to maintain a healthy balanced diet. Avoid highly processed foods and meat alternatives from the vegan section or consume as a weekend treat as they are full of high levels of processed oils and preservatives.
Tofurkey | Plant Based Meat Replacement
This is our go-to recipe for a plant-based meat replacement.
Serves: 4 | 309 kcal | 44g Protein | 12g Carbs | 10g Fat
INGREDIENTS
200g Vital Wheat Gluten
300g Silken Tofu
2 tbsp cold-pressed rapeseed oil
1 tbsp brown Miso paste
1 tsp Garlic powder
1/2 tsp Kala Namak (black salt)
5g Fresh Sage, Chopped
3 sprigs fresh Thyme, chopped
60ml boiled water
INSTRUCTIONS
Gather all the ingredients and prepare them as stated.
Place the vital wheat gluten, garlic powder and Kala Namak into a large mixing bowl and thoroughly mix. (using your clean hands) Next, add the chopped herbs and combine. Add the silken tofu and combine using your fingers.
Place the hot water, oil and miso into a mixing jug. Stir thoroughly using a fork.
Add the wet mixture into the mixing bowl along with the tofu and vital wheat gluten. Combine using your hands. You will end up having a squidgy like texture.
Using a high-speed blender, blend in batches for around 30 seconds at a time. We have a Ninja blender and use the ‘ice-cream’ setting. If you do not have a blender you will have to kneed by hand for around 15 minutes.
Wrap in clingfilm and then again in tinfoil. Steam on medium-low heat for 1 hour. Make sure to check the water doesn’t evaporate. Check halfway through and top up if necessary. Leave the tofurkey in the clingfilm until it has completely cooled. We recommend leaving it overnight as the flavours will develop and intensify.
Serves: 4 | 309 kcal | 44g Protein | 12g Carbs | 10g Fat
INGREDIENTS
200g Vital Wheat Gluten
300g Silken Tofu
2 tbsp cold-pressed rapeseed oil
1 tbsp brown Miso paste
1 tsp Garlic powder
1/2 tsp Kala Namak (black salt)
5g Fresh Sage, Chopped
3 sprigs fresh Thyme, chopped
60ml boiled water
INSTRUCTIONS
Gather all the ingredients and prepare them as stated.
Place the vital wheat gluten, garlic powder and Kala Namak into a large mixing bowl and thoroughly mix. (using your clean hands) Next, add the chopped herbs and combine. Add the silken tofu and combine using your fingers.
Place the hot water, oil and miso into a mixing jug. Stir thoroughly using a fork.
Add the wet mixture into the mixing bowl along with the tofu and vital wheat gluten. Combine using your hands. You will end up having a squidgy like texture.
Using a high-speed blender, blend in batches for around 30 seconds at a time. We have a Ninja blender and use the ‘ice-cream’ setting. If you do not have a blender you will have to kneed by hand for around 15 minutes.
Wrap in clingfilm and then again in tinfoil. Steam on medium-low heat for 1 hour. Make sure to check the water doesn’t evaporate. Check halfway through and top up if necessary. Leave the tofurkey in the clingfilm until it has completely cooled. We recommend leaving it overnight as the flavours will develop and intensify.
Переглядів: 236
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It's not meat
Il vero kebab è nato nel VIII secolo A.C. ed è fatto da allora con normale carne.. i Vegani hanno il brutto vizio di chiamare i loro cibi fi cartone con nomi di cibi normali.
Americans know, it's party time.
I’m surprised 😲 that this recipe doesn’t add a small amount of black salt which gives it a bit of a sulfur taste to mimic eggs. 😊
I’m downright OCD over soaking lentils ,beans and rice.My concern isn’t just the gas.Its wanting rid of the anti nutrients. Mine is close to a 24 hour soak.Sometimes,I go for a 48 hour when cooking beans with extra high anti nutrients (like Mung). I also use a little baking soda in the soak water to help soften it up.
Helpful tips, thankyou
Thank you, great video! Don' love the piece of hair at 5:12 though.. :D
Just found your channel. Can you eat this cold
Yes!!!! Vegan for LIFE! For the animals!!!💚💚💚💚💚💚💚🌱🌱🌱🌱🌱🌱🌱🌱🌱🌱🌱
@@J91383 but you step on insects everyday and drink fish home
Loving the optimism of thinking that it won’t be eaten in one sitting. That looks utterly delicious!!!
Just found your channel - Excellent video - keep up the great work!
Really good recipe, is there anyway I can get close to this texture without using too much Wheat flour , as I want to not eat so much Gluten for health purpose?
it's not bad for you unless you suffer under celiac disease
It's not meat if it's plant based it's just steamed raw dough with some seasoning what nutrition do you get out of that
It's gluten. Can you not read??
@@rajeshnd it says kebab MEAT can you not read?
@@EhsanMusic which part of "Plant based" do you not understand? 😂 Please learn to read and come back in a few years.
@@rajeshnd what part of meat do you not understand
Using plastic wrap leeches plastic into your food........then into you..... recipe looks good though!!
If there is no meat then you can't call it meat you mo / Ron wtf marmite and soy sauce that does bnot go in a kebab
So it's flour kebab not meat that's disgusting
well a vegan meat kebab will be hard to do 😅
@@Reportforfeed yeah so why does it say meat when it's just flour and water with some spices 🤢🤮 My god people eat anything these days
@@LailaQ It's fake meat, to not hurt an animal and still keeping a similar taste.
@@LailaQ better than killing animals to eat them. What will you eat next, your children?
Thank you 🙏 Appreciate your brief video really clarifies the confusion 🌹
RUBBISH RUBBISH RUBBISH AXUNT. CAN'T SAY 'A' CORRECTLY. IE AS IN AGO ALIVE ANEW. IT'S AY AY AY *BOLLUX* CRAP.
Just watched few of your videos and became your fan. You earned another new subscriber. I am already a vegetarian person and like soya chaap recipes which is just a form of seitan with soy flour added to it. Since i have stomach issues with soyabeans, i prefer to add soy nuggets powder which i prepare at home from nutrela or saffola or any other good brand available in nearby stores. Gluten powder is out of scope due to being non popular and expensive at online stores. But still i make seitan using washed dough method and add spices later on. This time i found all purpose flour at 70% discount on MRP and stocked 13Kg of it for this purpose. Seitan is just my favourite thing and i dont see it as meat replacement. Even staunch nonveg people at our place have seitan on their list of food since they have chicken or mutton only on sundays mostly.
Amazing!!!!!
I've never seen anyone use a peeler before, nice.
I love this video
honestly this is remarkable wow
That looks amazing
I’ve been making seitan for sometime now and I don’t think I’ve used the same flavoring combination twice. They’ve all worked, but some were better than others. I’ll try yours. But I question the short steaming time you recommend- most recipes call for considerably longer times. I have settled on 60 minutes in a pressure cooker on high pressure. That works for me and ensures it’s cooked all the way through.
How do you use it?
For how long we can keep store it ?
In pastas sauces and any recipe that needs heavy cream. This can also work as a salad dressing.
@@fashionlifestylebeautytips3832probably a few days at most in the fridge. Watch for signs of changes in color, texture or smell to know if it's gone bad or not.
Thanks a lot for your recepice 💜💕💜🌷💕💜💕
the turkey mans:💀
I just can't thank you enough for this video ❤️ new subscriber
You also want to rinse them to remove dirt, dust and… foreign… matter
Great video. You make it seem so easy. Planning to make it soon. Marmite is a tough find. Do you think miso would be a good substitute?
Will defo give this a try thanks for sharing 👍🏻🌱
Can't beat the dryness and sandiness of real turkey
So we should soak them for 8hrs?
The time differ between the types of legumes. There is a link in the description that will give you the information. 20 minutes is usually an adequate time but the harder ones like chickpea’s and split peas, you would benefit from a 24 hour soak. 💚
First wash the lentils in tap water by using hands to remove maximum dust or pesticide from it. Then you can either soak it in water for few hours or overnight. But not really needed for small grained lentils. Generally its recommended for chickpeas (chhole) and red kidney beans (rajmah) because its very difficult to cook them from dry state directly. Its also removes the toxins inside them.
Soak them for 8hrs
Please dont add kokonut oil. Keep you arteries cleaner.
Apart from the hair in the seitan at 5:10 this was amazing
Yup , well spotted! We have fur babies and they love to add a bit of seasoning to everything! It’s a good job we are not a restaurant! Glad you think it is amazing 😻
That’s a big ol’ teaspoon 🤔
I have made this twice now and I say this recipe is like magic! When you have all your pieces shaved off and rub added, add a generous amount of oil to a frying pan bring to the heat then add your vegan kebab meat. Keep a good eye on it and toss with tongs often, you do not want it to cook so much that it gets crispy, just keep tossing it and you will be fine. Plunk on top of a big plate of chips and cover generously with garlic mayo and you will swear you just got a kebab delivered to your door. I found that cooking in the oven wrapped on 150c (Edit 150 is better, and doubling the dough seasoning really does improve the flavor for the better) for 40 minutes gives an easier more cooked end product that is super easy to shave and slice. I will be trying this recipe by doubling the flavorings that go into the dough mixture, will let you know how it goes.
We are so glad you like this recipe! You should try it on pizza or in a sandwich! Thanks so much for letting us know about your experience with this! We are over the moon! 🥰😍
@@GetPlantBased I make homemade sub sandwiches and have tried this in them, it is fantastic.
@@GetPlantBasedOh! That's veg pepperoni pizza. You need to use some red coloured water to gluten while kneading it to dough. I would recommend washed flour method if you want to keep it soft.
Just made this tonight and was blown away by the smell and sight of this when I opened the tinfoil. This is like a block of kebab meat, I cant wait until tomorrow to add the rub and eat some.
Does this chew like kebab meat, or is it like really seitan chewy where you need to chew and chew.
I love this recipe, the flavour is spot on. If anyone can help me with an issue with the texture though I'd be very grateful. It can come out slightly gritty sometimes and I'm not sure what might cause this. I don't think the spices were gritty when adding them to the dry mix but I can feel it in the dough when kneading it.
Hello. So glad you enjoy the flavours! Gritty… hmmm are you using garlic power garlic granules? They could be many reasons as to why it’s gritty. We trialled this recipe with many versions over two years. Problems that we came up with was, sometimes the water was too hot and sometimes the water was too cold. Sometimes spice mixes can have different consistencies. (Cumin not ground fine enough)
I had the same problem, my dough wasn't so flex as presented here. Pieces were falling apart.
You could try adding the spices into boiling water which may help some to dissolve and then allow that water to cool down and then add the miso paste etc
I have several years of experience in seitan making and have seen that many a times spices or any powder which we mix to the gluten ball turn out to be gritty. That happens when the spices form lump and needs time for hydration. My suggestion is to pour water generously to uniformly mixed gluten and spice flour. Keep it that way for some time and either use little more gluten or all purpose flour to form a ball. At the same time you have to knead the ball as much as possible. You dont have to use excess flour or gluten otherwise the gluten ball would be hard and not stretchy enough. The main thing is you need to give it more time, never make seitan in hurry.
any other ways to cook it instead of steaming?
Hi there. Thanks for watching! We always steam our seitan but we have seen other people boil it in water with a little soy sauce added to it. We are not sure how it would come out though. you could maybe try and make it in the oven too (ban Marie style)
Yeah you can broil it with a nice broth. Probs about 30mins one side at 190c, flip it and rub the broth about then another 25-35mins. It'd work for sure.
Have done it today...it looks great, but the big test will be tomorrow afternoon. Thank you.
Poor vegan tch tch gonna eat poo
The last step is missing...What's the best way to cook, or reheat, the 'meat' after the second seasoning?
Hey there. It’s all up to you. You can have it just like that, cold as a snack or warm it through in the oven for a few minutes or a quick flash fry in a pan on the stove top 😎 it’s great as a pizza topping too 😍
There is only 3 spices in kebab, cumin, ground white pepper and salt...NOTHING ELSE.
If you're gonna be pedantic you could at least be correct. Salt is not a spice. And also, three flavourings according to who? You? I think you'll find there are many different takes from various people on what /should/ be in a kebab. So piss off with your shite faux elitism
But gluten is bland in taste, so you need to give it flavour by using aromatic spices. Real meat already has its own flavour so you need lesser spices in it.
@@Dave_en black and white pepper powder and cumin powder are the only flavours of kebab, no other spice in the world is going to give you the taste of lamb shoulder, which due to the low cost of ingredients isn't particularly obvious in taste in the final product anyway.
@@madcommodoreyou need to flavor the seitan to have the meat flavor, then you can add extra cumin and ground pepper if you want. This is a great recipe
Stop wasting people's time with such useless comments. More spices are always better.
I'm lazy so soaking them first is an easy way to cut the cooking time.
Old Man's favorite.
can i put egg?
Its a vegan recipe...
This came out perfect. I followed your instructions precisely and had no issues with the consistency or taste. Before warming it through I seasoned it with peri peri seasoning, small amount of oil, added it to the air fryer and served it with chips and salad! Thanks :)
If you marinate with tandoori slurry then it would be even better. Air fry it and then pour molten butter over it. Lastly pour some fresh cream and churn it with ladle in large bowl. The seitan would be much juicier and tastier than before. Its so tasty that my son can forgo chicken for it. I fear to mention the word "chaap" infront of him. He would scream "Mujhe abhi chahiye, abhi-abhi-abhi!!!".😂😂😂
One of the very few vegan substitutes I've seen where at first glance you'd mistake it for the real thing. Definitely giving this a try