I make seitan every couple weeks... Ultimate recipe I've found: 3 cups VWG 1 cup nooch 1 cup chickpea flour 1 tbsp chick'n broth + seasonings Simmer it for an hour or two in more chick'n or veg broth It's unreal.
(edit - people asking about water... I never measure water... Just add slowly as I'm mixing/kneading... You need less than you'd think) Once your dough ball is simmered enough, let it cool down a bit and then rip it with hands or forks into a thin pieces as you can... Ripping rather than cutting = more texture on the surface = better exposure to seasonings/sauce/oil = tastier! Then finish it in the fry pan... Sadly the more oil you use, the better and more evenly it crisps up.... I usually fill the bottom of the pan with canola oil to cook it and then drain/dab out any extra with a paper towel before I add sauce. And add sauce once it's almost overcooked... It gets REALLY good if you can get both sides between golden and medium brown. Buffalo (Frank's + vegan butter) Or Sweet chili Or Teriyaki All amazing
So, being somewhat skeptical, I made a batch (25% nooch) this morning. I was pleasantly surprised at how this turned out. No seasonings, going for the texture test, definitely chicken-nuggety. Biggest surprise? My wife, who doesn't like seitan, liked this. My foody son, actually liked it enough to ask how to make it. The second batch for the day is resting as I type this. You have a winner, here!
Just made this in less than an hour, boiled the 1/4 nooch nuggets and pan seared them after cooling. This is an amazing seitan recipe. The texture is exactly what I was looking for without all the specialized ingredients and preparation you typically see from other seitan recipes. This is why I sub to Sauce Stache.
So if I wanted to make the 25% nutritional yeast one, I'd use 1/2 cup of flour and water, but can you tell me how many tablespoons or teaspoons of nutritional yeast that would be as I'm not sure in grams. Thx much!
@@ebells33 that's hard to do accurately because of how much flour weight varies, and also the recipe is 25% nooch to final gluten product, not wheat flour which will need to be washed of its starches. I think that complicates it more.
Sauce Stache is the gift that keeps on giving. I’m on a vegan diet and cooking has become fun again. So excited of trying all things vegan. Really appreciate this guy and everyone out there that shares their vegan recipes.
Your voice-over and live audio mix is good here, and your pacing is spot on, not rushed. I prefer when you talk while cooking, but your videos keep getting better in the newer format. Good job.
How to Make Seitan (Wheat-Gluten Meat) From The ABCs of Vegan Home Cooking We highly recommend using wheat-gluten flour (vital wheat gluten) for making seitan. If you make seitan from scratch using bread flour, you will waste water, time, and you may also waste starch from the flour. If you really want to make seitan from scratch, and you know how to save starch, use bread flour that does not contain malted barley flour. We prefer to use 1/2 part whole-wheat bread flour and 1/2 part unbleached white bread flour. 1 cup wheat-giuten f\our 1/4 cup 100% wheat bread f\our (optional) 1 cup sait water (1 cup water +1/4 tsp salt) 1. pour salt water into flour mixture. Mix thoroughly. You may think it is too watery, but it is not. Mix for only 1 min. 2. It settles into a ball 3. Let stand covered for 20 min 4 It is ready to use. 5. Divide into 6 pieces, but not bigger than these. There are several methods of preparation: steaming, boiling, pressure-cooking, pan-frying, and deep-frying. We will explain the method for pressure-cooking. While waiting for the raw seitan to settle, make a broth. 2 med. dried shiitake mushrooms, not soaked 2" long kombu seaweed 3-4 pieces of sliced ginger 1/3 cup soy sauce 4 cups water Use a 4-liter pressure cooker. 6. . Put aii ingredients in a pressure cooker and boil. 7. Add raw Seitan after the broth starts to boil. (This recipe has 13 photographs in the book to help guide you through preparing and cooking seitan) From The ABCs of Vegan Home Cooking : The art of simple and wholesome cooking by Masao & Evelyne Miyaji (Amazon was selling the paperback for hundreds of dollars after it became less available and more in demand but the book is out of print and only available in digital form for $5.99): .www.blurb.com/b/5518542-the-abcs-of-vegan-home-cooking To preview a few pages: .www.blurb.com/books/5518542-the-abcs-of-vegan-home-cooking Personally, I halve the recipe, use sea salt, filtered water and cut the gluten into 8 equal sized pieces before boiling i
I wonder if running it through a sheeter like a croissant, with maybe some coconut oil brushed on between folds would give it a stringier/layered texture even closer to meat.
Okay, I tried this yesterday and my wife (who is a picky omnivore) loved it. She said, "You can make this anytime." I tried some leftovers today both hot and cold, and it tasted really good, even without a dipping sauce. You know food is good when you still like it cold and without dipping sauce. My variation was that I also added garbanzo (chickpea) flour per Michael McCaffrey's suggestion (1C VWG + 1/3 C nooch + 1/3 C garbanzo flour) along with chicken seasoning. I hydrated it with mushroom broth instead of water because that is the standard veggie stock we keep at our house. As per Michael's suggestion, I added just enough liquid to bring the mix together and no more. These bites were good even before frying. I would highly recommend this as a chicken replacement in just about any dish that call for chicken pieces or diced chicken.
Adding a big thing of nutritional yeast to my grocery order. Thanks! If there's a meat shortage or it becomes way too pricey to afford meat, I'm ready with flour and nooch. I've also got 24 one pound packs of soy curls, better than bullion, vegimite. If there's no chicken, pork or beef, I'm ready. I've got rice, dry beans, lentils, garbanzos dry and canned, black beans, dried pastas, peanut butter powder, honey and other things. I won't be eating like a Rockefeller but I don't plan on starving either. I have corn meal, masa, plenty of spices and sauces. I hope I won't need any as emergency food but can just have fun cooking without meat, trying out recipes, experimenting, creating my own dishes. Good luck to all of us in the years to come.
I really love and appreciate your videos! The first time I made seitan a few years ago I ended up with a rubbery piece of cooked dough. For a while I thought I didn’t like seitan, until I found your channel. You’ve improved my seitan game so much! Been watching for a while and wanted to say keep up the great work :)
Stache, have you tried mixing in TVP for chew? I make patties with 1/3c wheat gluten + 1/3c TVP + 4oz minced fresh shitake for the dough, then simmer in a very strong broth to hydrate. Drain, slather with olive oil, and grill for a peak vegan burger experience!
@@Frank-rn5vw Nope, just add enough water to knead it into a dough and make the patties, and then simmer it in strong, flavorful broth to hydrate them.
Mark, I am so glad you did this! I’ve done it 4 times already (different nooch percentages) since you put this out, and the best I’ve found is: - 1 cup gluten flour (thanks for catching that Sarah Dee!) - 1/4 cup (25%) nooch - 1/8 cup white miso paste - 1 T poultry seasoning - 1/2 t salt - 1/4 t fresh black pepper - Enough water to bring it all together Thanks again for doing this. The addition of a higher % of nooch made such a great difference in my seitan game.
Is the 1st ingredient gluten flour? I've never been successful with seitan making. Maybe the nooch is what I've been waiting for all my life! OK to mix and knead by hand? I see so many folks using the big mixer, but I don't have one. and PS I love being a vegan and connecting with others of the same ilk is really appreciated.
@@sarahdee374 yes, gluten flour (I mistyped and put in the final product, lol). And 100% fine to do it by hand. Stand mixers (for me) tend to overwork the dough and make it extra tough.
Great content as always! I recently came up with, what I now consider, the best "basic Seitan" recipe. We've been having a hard time finding things like Marmite, or nooch here, so one day I decided to just wing it with what I had on hand. Oat flour and pumpkin puree. Sounds weird, I know, but I was pleasantly surprised with how it came out. I used the oats since they get jelly when cooked, and pumpkin cause I had some that needed to be used😂 and I thought it might add some texture. It's seriously amazing. I ended up batch cooking a ton, to bring on our family get away (I do all the dinner planning/cooking since I have the biggest family and we are the only vegetarians), made souvlaki, and they all loved it. I've been putting it in sandwiches, curry, pitas, everything! I don't know if I'll ever make it any other way again!
Please share your recipe as I'd love to try it!! 🥰 I've made burgers out of oats before and they came out very well so would be interested to try them in another meat substitute recipe.
Can't wait to try this! Also.... so happy to hear how you're conscious about utilizing these test batches every video. Might not be great outcomes, but no waste. Excellent job, other cooking channels ignore that.
I like using mashed potatoes. Makes great shredding "meat". Works well for sausage and "chicken " drummets too. My family loves it. The texture is insane.
Thank you so much for this basic recipe. Never heard of letting it rest, steaming it, and letting it rest after. I was just mashing it with my hands before, then 20 min boil, then just frying it. This taste better than fried Seitan and uses very low oil. It didn't stick to my cast iron at all. Very delicious and I will try to make other recipes/adjustments based on this base of a recipe. Thank you so much! Will be making this a lot to feed my protein cravings! I used the 25% ratio (1/4 cup) of nutritional yeast.
I made the 25% and omg it was amazing. Now I am wondering if I could add a little “beef” flavoring and turn this into something similar to spare rib meat-I’ve been using a store bought beef jerky and cooking it in BBQ sauce to approximate, but this sounds like a good option-cheaper and more accessible because I MAKE it instead of shopping for it.
My first batch of seitan is resting right now. I've been looking for another high protein source I could utilize that wasn't beans, tofu, etc etc. Something that I could spice up a bit for some variety. I think this will be a great and transformative. I'm just shocked in 7 years of being vegan I've never made seitan 😶 Thanks so much for all your fantastic videos 💚
A dough with 25% or 50% more dry mass is going to be significantly different just because of the water content. I would try this with the same wet/dry ratio.
@@realitymuzic357 correct. he added nooch on top of the 80g flour... so it's 1c flour + X% flour mass of nooch. each batch with more nooch was more dry mass than the previous. same water amount. ergo different hydration levels
Have you ever tried Kansui in seitan? Kansui are alkaline salts used in noodle making to change the consistency (flavor too). Potassium carbonate and sodium carbonate are the 2 I know from ramen noodle making. And can be found in some Asian markets or you can just cook baking soda in the over for a while. Would be a cool experiment!
I think this is a helpful test for your viewers, and something that I would bet some will come back to rewatch again. These kinds of videos are good for beginners with seitan and for those with experience, because it is exploring why we get the results we do. Keep it up.
Hi, i made it last night as a quick test with instant pot. 80 g vgw, 20 gr nutritional yeast and water. Waited 30 min. Cut in little balls and 3 min high pressure. Waited 2 min and released steam manually. I fried them on the pan with oil, salt and pepper. Really really good. Thanks!
I've always used nutritional yeast in seitan but I guess not enough! I also mix in chickpea and fava bean flour just to get more types of amino acids in there so not sure if that is causing other effects (positive or not). I'm glad you do the experimenting because I'm too lazy to do it 😄
Zucchini Fish Filet should be your next vid. Easy asf to make & has the same juicy texture & look just like Filets! Love your context, Saved my Vegan journey
I always use nooch and/or mushroom powder in my seitan, but did not know it was a dough relaxer. Just thought it was there for the umami. Science is so cool!
Awesome experiment! I never would have thought as much as 25% nutrative yeast would work! We typically make seitan a couple times a month and alway have nutritional yeast on hand. I’m definitely trying this next time!
I made this with the 20% nutritional yeast and it was delicious. Made a Veganaise with BBQ sauce to dip in. I thought it was wonderful and so did my husband.
I threw some nooch in a basic seitan recipe to up the protein & add flavour & noticed a difference in the dough & texture. Didn't realise it relaxed the gluten! So cool! I'm going to experiment with different %s like you!
I really enjoy your comparison videos, is fascinating to see how they turn out, and to see which ones you prefer and which ones Monica likes. Also you know it's a really good idea when other people eagerly start sharing their recipes with you. A veritable think tank. Nice one.
Tried this out on a whim. Entire family gobbled it up fast. Goes great with my home made BBQ sauce. Mum even said we should make them in batches and stockpile them. So be it!
As a sciency person, I love to experiment in the kitchen as well, which is why I love this channel. I recently tried my hand at making cheese grillers and used only VWG, water, tomato paste and (a lot!) of nooch and drew a similar conclusion. The sausages' texture was so much softer and less chewy than any recipe I've tried before. The chewiness of meat has always been off-putting to me, hence I'm not fond if VWG-based seitan, but these grillers were actually awesome. Cheesy and not too chewy. Bonus, they kind of tear apart like a traditional russian (at least, that's what we call these sausages here in South Africa). Adding liquid smoke would certainly get it all the way there. Thanks for nerding the unknown of vegan cooking. I'll certainly try these nuggets because they look absolutely yummy.
Stache - you are such a food chemist. And Monica is a good descriptive tester. I'd be tempted to try 1/3 nutritional yeast - - kinda in between 25 and 50%.
1/2 cup of vwg and 1/2 cup of water results in a cookie dough like consistency for me. Tried adding more gluten to get a dough-like consistency but when I steamed it it became one single mass of blown up sponge that rose to the top of the pot.
I can't remember if you've already done it, but I'd be interested to know how chickpeas/chickpea flour affect seitan (aka chickwheat). Many people swear by it, but I'd like to see it get this kind of treatment.
Thank you for doing this experiment. I will try the 25%. Hoping you didn't put the nuggets into the plastic containers when they were hot. The chemicals in the plastic leach.
Try making my steak 25 % seitan 25 tvp 25% pea protein 25% tofu FSF, age , seasoning \Liquid 25% Marmite 25% Liquid Smoke 25% MISO Paste , 12.5 better than bouillon 12.5 mushroom powder Yew Also, I used beyond clone modified it to create the fennel base breakfast sausage, it’s amazing as a ravioli filling , Also a butternut squash filling and a pumpkin filling can be combined with the breakfast sausage to create unique flavored combinations The interesting thing about breakfast sausages, a ravioli building is that the fennel really disguises itself
I have,t made the plunge to try Seitan or TVP but as soon as I finish the last vegan moc meats in my freezer, I’ll defiantly Wu be trying your recipes.
I’ve cooked seitan before and, apart from some denser dry, spicy sausages that worked well, every other time it’s just turned out like lumps of flavoured bread. Very uninspiring. But, I’ll try this to see if it helps, thanks!
I make a lot of seitan, gonna try with 25% nooch. Sometimes I do however find a slightly "cardboardy" flavour, note that it is _very_ slight. You may actuall y regad it as a "bready" flavour. Does anybody have a trick to avoid that? I use 250g of gluten + 50g of pea protein (for the extra aminos). Great channel, Subscribed!!!
yeah I hate that flavor. I think the best way to get around it is - your seitan may be undercooked. if it is a bit rubbery too that's a giveaway. in this case you need to steam/simmer it for longer. - or you can put it in the oven for a few minutes, that helps sometimes - add vinegar!! any kind but i like apple cider vinegar or white vinegar. the vinegar taste doesn't even come thru - along the same vein limes or lemon can help, but those do come thru in the flavor unlike vinegar - add more salt and sugar in the dough to mask the flavor
Do you think you could try and make Fable Mushroom Meat? It’s shiitake mushrooms, water, coconut oil, isolated soy protein, tapioca flour, soy sauce, yeast extract, salt, and pepper. I haven’t seen anyone that can replicate it.
I really appreciate the time you spent with this one. I just made my first say-tan and I thought I had screwed up...kind of reminded me of the 50's movie "The Blob". After seeing you steam it, I did that but about 6 hours later as I was challenged getting the blob off thew cutting board. Now I get to add 25% nutritional. yeast and all my concerns may be a thing of the past. Thanks
The recipe I've always used called for nutritional yeast, a couple of tablespoons I think. I don't measure anything though and I love nutritional yeast so I always put a lot. Maybe that's why my seitan is so good 😆
Measure? What's that? 🤣 I've found if I have a little tofu, I'll use that or add some potato starch to seitan, too. I never thought to use that much nooch, but I've always thrown some in.
Questions: if VWG is 80g protein per 100g and you use 100g to make dough and then nuggets etc. would there still be 80g protein in the total batch (inc or weight of dough water etc so it would be 80g in sum weight of ingredients) or is some protein content lost in certain methods of cooking etc? Seem like a dumb question but idk 80g seems like ALOT
I wonder if the texture also changes when adding regular yeast - as it is much much cheaper. The savoury taste can be easily added with a bit of MSG. Or perhaps even something like a little marmite?
I don't have VWG in my area, so I'd have to do it from scratch with flour. Do you guys think this would still work, even when I'm washing the dough to get the starch out?
I appreciate this experiment in my quest for keto flour. Using high percentage VWG it was too tough and wouldn’t relax enough, so this just might help! However I really dislike the flavor of nutritional yeast so I’ll have to figure that out.
I'm becoming a bit weary of Nutritional Yeast. It's grossly overdosing us in Niacin, which can cause a lot of stomach upsets. At this point I am only using it in tofu scramble.
You would need to do this with a different dry ingredient, to really test it, since you are drastically changing the moisture content, nutritional yeast is not the only factor.
You can, but make sure you steam it long enough so that it's fully cooked inside, which can vary based on your own equipment and volume that you are steaming. You can't really over-steam, so you don't need to worry about doing it for too long.
Fudge. I don't have a gram scale or any scale. 1 cup of flour, 1 cup of water, but how many Tablespoons of Nooch for the 25% mix?. I assume he's not reducing the amount of flour to make each dough ball 81 grams?
Fantastic, I looove your vids where you try different mixtures and products. (Add your meat eating friends!!!) Seitan is great, but as it’s made from gluten upsets my stomach a little. Any tricks to eating it so it’s a little easier to digest?
Hi. I need help with baking while using vital wheat gluten / gluten flour. I am trying to make a dupe for this protein cookie I purchased but my cookies keep coming out either too bread like or too gummy textured. I've tried modifying the amount of egg and such but I'm not finding the right ratio. Any suggestions of trying to get a cookie like texture using the following ingredients? Gluten Flour, Brown Erythritol, White Erythritol, Soybean Oil, Sugar Free Dark Chocolate, Sunflower Lecithin, Monk Fruit Extract, Madagascar Bourbon Vanilla Beans, Eggs, Water, Vanilla Extract, Pink Himalayan Salt, Baking Soda, Baking Powder
i noticed you used a nutritional yeast powder, but for the life of me I can only find it in flakes What difference would that make in this recipe? If I can use flakes, how do I measure flakes compared to powder in this recipe? Can I somehow safely grind the flakes to a powder in my blender? I heard the heat of a blender can change the/ruin the products some xs Cheers
I make seitan every couple weeks...
Ultimate recipe I've found:
3 cups VWG
1 cup nooch
1 cup chickpea flour
1 tbsp chick'n broth
+ seasonings
Simmer it for an hour or two in more chick'n or veg broth
It's unreal.
(edit - people asking about water... I never measure water... Just add slowly as I'm mixing/kneading... You need less than you'd think)
Once your dough ball is simmered enough, let it cool down a bit and then rip it with hands or forks into a thin pieces as you can... Ripping rather than cutting = more texture on the surface = better exposure to seasonings/sauce/oil = tastier!
Then finish it in the fry pan...
Sadly the more oil you use, the better and more evenly it crisps up.... I usually fill the bottom of the pan with canola oil to cook it and then drain/dab out any extra with a paper towel before I add sauce.
And add sauce once it's almost overcooked... It gets REALLY good if you can get both sides between golden and medium brown.
Buffalo (Frank's + vegan butter)
Or
Sweet chili
Or
Teriyaki
All amazing
This sounds amazing... I pinned it! hahah
how much liquid?
How much water do you use... I'm guessing about 4 cups?
Liquid???
So, being somewhat skeptical, I made a batch (25% nooch) this morning. I was pleasantly surprised at how this turned out. No seasonings, going for the texture test, definitely chicken-nuggety. Biggest surprise? My wife, who doesn't like seitan, liked this. My foody son, actually liked it enough to ask how to make it. The second batch for the day is resting as I type this. You have a winner, here!
Good day sir, now that months have passed, do you have any tips or advice on how to make it very good? I'm a young fella wanting to try making seitan
I pretty much just did what was on the video. Any added flavors after that have been sauces, like teriyaki, bbq, and the like.
Just made this in less than an hour, boiled the 1/4 nooch nuggets and pan seared them after cooling. This is an amazing seitan recipe. The texture is exactly what I was looking for without all the specialized ingredients and preparation you typically see from other seitan recipes. This is why I sub to Sauce Stache.
So if I wanted to make the 25% nutritional yeast one, I'd use 1/2 cup of flour and water, but can you tell me how many tablespoons or teaspoons of nutritional yeast that would be as I'm not sure in grams. Thx much!
@@ebells33 that's hard to do accurately because of how much flour weight varies, and also the recipe is 25% nooch to final gluten product, not wheat flour which will need to be washed of its starches. I think that complicates it more.
I think I would marble the doughs together. Meat has variations and these different combos might be able to replicate meat better
Oh I totally did that on the side hahah it came out great
Another fantastic vegan UA-camr does that with his seitan bacon recipe and it looks amazing
@@USColdplayFan who is that?
@@SauceStache Great video btw! Just started getting into making seitan and this is super helpful and interesting
@@TheVivaciousNerd Gaz Oakley on YT
Sauce Stache is the gift that keeps on giving. I’m on a vegan diet and cooking has become fun again. So excited of trying all things vegan.
Really appreciate this guy and everyone out there that shares their vegan recipes.
Your voice-over and live audio mix is good here, and your pacing is spot on, not rushed. I prefer when you talk while cooking, but your videos keep getting better in the newer format. Good job.
How to Make Seitan (Wheat-Gluten Meat) From The ABCs of Vegan Home Cooking
We highly recommend using wheat-gluten flour (vital wheat gluten) for making seitan. If you make seitan from scratch using bread flour, you will waste water, time, and you may also waste starch from the flour.
If you really want to make seitan from scratch, and you know how to save starch, use bread flour that does not contain malted barley flour. We prefer to use 1/2 part whole-wheat bread flour
and 1/2 part unbleached white bread flour.
1 cup wheat-giuten f\our
1/4 cup 100% wheat bread f\our (optional)
1 cup sait water (1 cup water +1/4 tsp salt)
1. pour salt water into flour mixture.
Mix thoroughly. You may think it is too watery, but it is not.
Mix for only 1 min.
2. It settles into a ball
3. Let stand covered for 20 min
4 It is ready to use.
5. Divide into 6 pieces, but not
bigger than these.
There are several methods of preparation:
steaming, boiling, pressure-cooking, pan-frying, and deep-frying.
We will explain the method for pressure-cooking.
While waiting for the raw seitan to settle, make a broth.
2 med. dried shiitake mushrooms, not soaked
2" long kombu seaweed
3-4 pieces of sliced ginger
1/3 cup soy sauce
4 cups water
Use a 4-liter pressure cooker.
6. . Put aii ingredients in a pressure cooker and boil.
7. Add raw Seitan after the broth starts to boil.
(This recipe has 13 photographs in the book to help guide you through preparing and cooking seitan)
From The ABCs of Vegan Home Cooking : The art of simple and wholesome cooking by Masao & Evelyne Miyaji
(Amazon was selling the paperback for hundreds of dollars after it became less available and more in demand but the book is out of print and only available in digital form for $5.99):
.www.blurb.com/b/5518542-the-abcs-of-vegan-home-cooking
To preview a few pages:
.www.blurb.com/books/5518542-the-abcs-of-vegan-home-cooking
Personally, I halve the recipe, use sea salt, filtered water and cut the gluten into 8 equal sized pieces before boiling i
I wonder if running it through a sheeter like a croissant, with maybe some coconut oil brushed on between folds would give it a stringier/layered texture even closer to meat.
Okay, I tried this yesterday and my wife (who is a picky omnivore) loved it. She said, "You can make this anytime." I tried some leftovers today both hot and cold, and it tasted really good, even without a dipping sauce. You know food is good when you still like it cold and without dipping sauce.
My variation was that I also added garbanzo (chickpea) flour per Michael McCaffrey's suggestion (1C VWG + 1/3 C nooch + 1/3 C garbanzo flour) along with chicken seasoning. I hydrated it with mushroom broth instead of water because that is the standard veggie stock we keep at our house. As per Michael's suggestion, I added just enough liquid to bring the mix together and no more. These bites were good even before frying. I would highly recommend this as a chicken replacement in just about any dish that call for chicken pieces or diced chicken.
Wow love all that and the tips/ suggestions!!! Thank you so so much!
Adding a big thing of nutritional yeast to my grocery order. Thanks! If there's a meat shortage or it becomes way too pricey to afford meat, I'm ready with flour and nooch. I've also got 24 one pound packs of soy curls, better than bullion, vegimite. If there's no chicken, pork or beef, I'm ready. I've got rice, dry beans, lentils, garbanzos dry and canned, black beans, dried pastas, peanut butter powder, honey and other things. I won't be eating like a Rockefeller but I don't plan on starving either. I have corn meal, masa, plenty of spices and sauces. I hope I won't need any as emergency food but can just have fun cooking without meat, trying out recipes, experimenting, creating my own dishes. Good luck to all of us in the years to come.
My mom's seitan recipe that she's making for over 30 years included nutritional yeast. So interesting to see how much it impacts texture
Could you share the recipe? I love recipes that have been made for decades
It's not that shocking really because the nutritional yeast breaks it up not allowing the gluten to bind as densely.
What is the quantity in grams of the the 25% Nutritional yeast dough ball please??
I really love and appreciate your videos! The first time I made seitan a few years ago I ended up with a rubbery piece of cooked dough. For a while I thought I didn’t like seitan, until I found your channel. You’ve improved my seitan game so much! Been watching for a while and wanted to say keep up the great work :)
Stache, have you tried mixing in TVP for chew? I make patties with 1/3c wheat gluten + 1/3c TVP + 4oz minced fresh shitake for the dough, then simmer in a very strong broth to hydrate. Drain, slather with olive oil, and grill for a peak vegan burger experience!
Do you hydrate the TVP first?
@@Frank-rn5vw Nope, just add enough water to knead it into a dough and make the patties, and then simmer it in strong, flavorful broth to hydrate them.
thanks friend i've been looking for a new burger recipe. just ordered some tvp can't wait to try it tomorrow! @@Sun18Jul
Mark, I am so glad you did this! I’ve done it 4 times already (different nooch percentages) since you put this out, and the best I’ve found is:
- 1 cup gluten flour (thanks for catching that Sarah Dee!)
- 1/4 cup (25%) nooch
- 1/8 cup white miso paste
- 1 T poultry seasoning
- 1/2 t salt
- 1/4 t fresh black pepper
- Enough water to bring it all together
Thanks again for doing this. The addition of a higher % of nooch made such a great difference in my seitan game.
Is the 1st ingredient gluten flour? I've never been successful with seitan making. Maybe the nooch is what I've been waiting for all my life! OK to mix and knead by hand? I see so many folks using the big mixer, but I don't have one. and PS I love being a vegan and connecting with others of the same ilk is really appreciated.
@@sarahdee374 yes, gluten flour (I mistyped and put in the final product, lol). And 100% fine to do it by hand. Stand mixers (for me) tend to overwork the dough and make it extra tough.
"Enough water to bring it all together" == same water weight as gluten flour weight
@@TeknoPhil84 Thank you!
Great content as always!
I recently came up with, what I now consider, the best "basic Seitan" recipe. We've been having a hard time finding things like Marmite, or nooch here, so one day I decided to just wing it with what I had on hand. Oat flour and pumpkin puree. Sounds weird, I know, but I was pleasantly surprised with how it came out. I used the oats since they get jelly when cooked, and pumpkin cause I had some that needed to be used😂 and I thought it might add some texture. It's seriously amazing. I ended up batch cooking a ton, to bring on our family get away (I do all the dinner planning/cooking since I have the biggest family and we are the only vegetarians), made souvlaki, and they all loved it. I've been putting it in sandwiches, curry, pitas, everything! I don't know if I'll ever make it any other way again!
Another interesting set of ideas to explore, thanks!
Wow! I'll try it
Would you mind sharing your actual recipe?
Please share your recipe as I'd love to try it!! 🥰
I've made burgers out of oats before and they came out very well so would be interested to try them in another meat substitute recipe.
Oat has a nutrient that robs you of iron and other nutrients it is awful.
Can't wait to try this!
Also.... so happy to hear how you're conscious about utilizing these test batches every video. Might not be great outcomes, but no waste. Excellent job, other cooking channels ignore that.
I like using mashed potatoes. Makes great shredding "meat". Works well for sausage and "chicken " drummets too. My family loves it. The texture is insane.
Do you have a recipe you can share?
How do you make that?
I add a bit of chickpea flour to the gluten flour and oils and water to get my seitan. The result is less dense and more chewy.
Thank you so much for this basic recipe. Never heard of letting it rest, steaming it, and letting it rest after. I was just mashing it with my hands before, then 20 min boil, then just frying it. This taste better than fried Seitan and uses very low oil. It didn't stick to my cast iron at all. Very delicious and I will try to make other recipes/adjustments based on this base of a recipe.
Thank you so much! Will be making this a lot to feed my protein cravings! I used the 25% ratio (1/4 cup) of nutritional yeast.
Was raised on nutritional yeast. Years ago my cousin taught me how to make a batch of seitam from bread flour. Yeah!!!
Thats awesome!!! Homemade seitan is amazing!!
We made Seitan by washing the flour and we used the starch water to make a pancake style batter to make 'bacon', which was really nice.
Great test! Are the percentages based on the weight of the vital wheat gluten or the whole dough including the water?
Weight of the gluten!
I made the 25% and omg it was amazing. Now I am wondering if I could add a little “beef” flavoring and turn this into something similar to spare rib meat-I’ve been using a store bought beef jerky and cooking it in BBQ sauce to approximate, but this sounds like a good option-cheaper and more accessible because I MAKE it instead of shopping for it.
Oh I bet you totally could!! That would be amazing!!!
Omfg im so glad i read this comment, beef or chicken flavoring ... basically meat LOL
My first batch of seitan is resting right now. I've been looking for another high protein source I could utilize that wasn't beans, tofu, etc etc. Something that I could spice up a bit for some variety. I think this will be a great and transformative. I'm just shocked in 7 years of being vegan I've never made seitan 😶 Thanks so much for all your fantastic videos 💚
A dough with 25% or 50% more dry mass is going to be significantly different just because of the water content. I would try this with the same wet/dry ratio.
He did. They all had about 80 grams of dry ingredients, he just changed up the percentage of nutritional yeast to wheat gluten :)
I don’t believe that’s correct, you can see him scoop a half cup of gluten flour into the bowl for each of the batches
@@realitymuzic357 correct. he added nooch on top of the 80g flour... so it's 1c flour + X% flour mass of nooch. each batch with more nooch was more dry mass than the previous. same water amount. ergo different hydration levels
@@Xomby That is kind of dumb of him, seems like if you wanted to be reasonably scientific you would keep the hydration rate the same.
Have you ever tried Kansui in seitan? Kansui are alkaline salts used in noodle making to change the consistency (flavor too). Potassium carbonate and sodium carbonate are the 2 I know from ramen noodle making. And can be found in some Asian markets or you can just cook baking soda in the over for a while. Would be a cool experiment!
Lye water, right?
Wow I've never tried this before and I've made seitan a few times. I'm excited to try this
Hope you enjoy!!
I think this is a helpful test for your viewers, and something that I would bet some will come back to rewatch again. These kinds of videos are good for beginners with seitan and for those with experience, because it is exploring why we get the results we do. Keep it up.
Hi, i made it last night as a quick test with instant pot. 80 g vgw, 20 gr nutritional yeast and water. Waited 30 min. Cut in little balls and 3 min high pressure. Waited 2 min and released steam manually. I fried them on the pan with oil, salt and pepper. Really really good. Thanks!
That’s awesome!!! I need to mess with my instant pot more. It sits unused
I've always used nutritional yeast in seitan but I guess not enough! I also mix in chickpea and fava bean flour just to get more types of amino acids in there so not sure if that is causing other effects (positive or not). I'm glad you do the experimenting because I'm too lazy to do it 😄
I like to steam the seitan cause it adds so much moisture and texture to my seitan and thank you for sharing this wonderful video
Zucchini Fish Filet should be your next vid. Easy asf to make & has the same juicy texture & look just like Filets! Love your context, Saved my Vegan journey
Can you give a recipe please ?
I love you guys. Proper wholesome and can tell you genuinely love what you do as well.
I always use nooch and/or mushroom powder in my seitan, but did not know it was a dough relaxer. Just thought it was there for the umami. Science is so cool!
Awesome experiment! I never would have thought as much as 25% nutrative yeast would work! We typically make seitan a couple times a month and alway have nutritional yeast on hand. I’m definitely trying this next time!
25% nooch seitan is soo amazing 😍 I made it today!!! Thank you so much for sharing this experiment 🙂
This is amazing and my grandsons will love it. Thanks!
Thats great and thank you !!
I made this with the 20% nutritional yeast and it was delicious. Made a Veganaise with BBQ sauce to dip in. I thought it was wonderful and so did my husband.
It’s so helpful when you make these kind of videos. For first time makers, you save us so much time. Thank you so much.
I just tried the 25% and it is PERFECT! Thank you so much!!!
I threw some nooch in a basic seitan recipe to up the protein & add flavour & noticed a difference in the dough & texture. Didn't realise it relaxed the gluten! So cool! I'm going to experiment with different %s like you!
I really enjoy your comparison videos, is fascinating to see how they turn out, and to see which ones you prefer and which ones Monica likes. Also you know it's a really good idea when other people eagerly start sharing their recipes with you. A veritable think tank. Nice one.
I've just started cooking seitan and was wondering why it was too rubbery. Now I can see why, thank you for the video.
Tried this out on a whim. Entire family gobbled it up fast. Goes great with my home made BBQ sauce. Mum even said we should make them in batches and stockpile them. So be it!
As a sciency person, I love to experiment in the kitchen as well, which is why I love this channel.
I recently tried my hand at making cheese grillers and used only VWG, water, tomato paste and (a lot!) of nooch and drew a similar conclusion. The sausages' texture was so much softer and less chewy than any recipe I've tried before. The chewiness of meat has always been off-putting to me, hence I'm not fond if VWG-based seitan, but these grillers were actually awesome. Cheesy and not too chewy. Bonus, they kind of tear apart like a traditional russian (at least, that's what we call these sausages here in South Africa). Adding liquid smoke would certainly get it all the way there.
Thanks for nerding the unknown of vegan cooking. I'll certainly try these nuggets because they look absolutely yummy.
Stache - you are such a food chemist. And Monica is a good descriptive tester. I'd be tempted to try 1/3 nutritional yeast - - kinda in between 25 and 50%.
hahaha thank you!!! It wold be noochy for sure!! I honestly expected the 10% to win. I would go between the 10 and 25%
@@SauceStache Ok, I misunderstood that the preference was between 25 and 50%. So you might be thinking that 20% is better than 25%. Worth a try...
@@CarolLynnWilliams Unless you’re doing a side by side comparison I don’t think a few percentage points of nooch will make a discernible difference.
@@joeb4142 Well, that's what Stache and Monica WERE doing - - and that's WHY I asked THEM. But thank you for your opinion.
1/2 cup of vwg and 1/2 cup of water results in a cookie dough like consistency for me. Tried adding more gluten to get a dough-like consistency but when I steamed it it became one single mass of blown up sponge that rose to the top of the pot.
I can't remember if you've already done it, but I'd be interested to know how chickpeas/chickpea flour affect seitan (aka chickwheat). Many people swear by it, but I'd like to see it get this kind of treatment.
Thank you for doing this experiment. I will try the 25%. Hoping you didn't put the nuggets into the plastic containers when they were hot. The chemicals in the plastic leach.
Guilt free food without compromising texture and taste.
Good
Try making my steak
25 % seitan 25 tvp 25% pea protein 25% tofu FSF, age , seasoning \Liquid 25% Marmite 25% Liquid Smoke 25% MISO Paste , 12.5 better than bouillon 12.5 mushroom powder
Yew
Also, I used beyond clone modified it to create the fennel base breakfast sausage, it’s amazing as a ravioli filling ,
Also a butternut squash filling and a pumpkin filling can be combined with the breakfast sausage to create unique flavored combinations
The interesting thing about breakfast sausages, a ravioli building is that the fennel really disguises itself
I will try the 25% for sure; you should try using a steaming tray with the instapot (It's amazing) also ground seitan for a viable ground meat sub.
Can you tell us the measurements of each ingredient you used for your final decision? Thanks!
80g gluten, 20gr yeast
Thanks! So that's 21 grams of Nutritional yeast per 1/2 cup of VWG?
Yep!!!
I have,t made the plunge to try Seitan or TVP but as soon as I finish the last vegan moc meats in my freezer, I’ll defiantly
Wu be trying your recipes.
I’ve cooked seitan before and, apart from some denser dry, spicy sausages that worked well, every other time it’s just turned out like lumps of flavoured bread. Very uninspiring. But, I’ll try this to see if it helps, thanks!
I make a lot of seitan, gonna try with 25% nooch.
Sometimes I do however find a slightly "cardboardy" flavour, note that it is _very_ slight. You may actuall y regad it as a "bready" flavour. Does anybody have a trick to avoid that?
I use 250g of gluten + 50g of pea protein (for the extra aminos).
Great channel, Subscribed!!!
yeah I hate that flavor. I think the best way to get around it is
- your seitan may be undercooked. if it is a bit rubbery too that's a giveaway. in this case you need to steam/simmer it for longer.
- or you can put it in the oven for a few minutes, that helps sometimes
- add vinegar!! any kind but i like apple cider vinegar or white vinegar. the vinegar taste doesn't even come thru
- along the same vein limes or lemon can help, but those do come thru in the flavor unlike vinegar
- add more salt and sugar in the dough to mask the flavor
Now you know why most advanced seitan recipes use something with the VWG, such as chickpea flower, potato flakes or crumbled tofu.
Do you think you could try and make Fable Mushroom Meat? It’s shiitake mushrooms, water, coconut oil, isolated soy protein, tapioca flour, soy sauce, yeast extract, salt, and pepper. I haven’t seen anyone that can replicate it.
I really appreciate the time you spent with this one. I just made my first say-tan and I thought I had screwed up...kind of reminded me of the 50's movie "The Blob". After seeing you steam it, I did that but about 6 hours later as I was challenged getting the blob off thew cutting board. Now I get to add 25% nutritional. yeast and all my concerns may be a thing of the past. Thanks
The recipe I've always used called for nutritional yeast, a couple of tablespoons I think. I don't measure anything though and I love nutritional yeast so I always put a lot. Maybe that's why my seitan is so good 😆
Measure? What's that? 🤣 I've found if I have a little tofu, I'll use that or add some potato starch to seitan, too. I never thought to use that much nooch, but I've always thrown some in.
I enjoy your experimentation videos! Thank you for making them
This is such a good recipe. I did the 25%. I've made seitan about 3 times and didnt like it. But the steam and fry method is awesome!!!!
Out of the whole video, I loved the end the most! Real couple talk...
Questions: if VWG is 80g protein per 100g and you use 100g to make dough and then nuggets etc. would there still be 80g protein in the total batch (inc or weight of dough water etc so it would be 80g in sum weight of ingredients) or is some protein content lost in certain methods of cooking etc? Seem like a dumb question but idk 80g seems like ALOT
Good, I Will try this, I have always thought that the consistency is a bit to doughy for me. This might be it. Thank you👍😃
I wonder if the texture also changes when adding regular yeast - as it is much much cheaper. The savoury taste can be easily added with a bit of MSG. Or perhaps even something like a little marmite?
I have watched some videos and the put the Seitan through a meat grinder and changes the texture a lot
Love your experiments mark!! Brilliant episode and will remember next time I'm making seitan!
You could try some toasted bakers bread yeast, nooch is very expensive in some countries I use dried yeast an toast, grill or beke till golden.
I don't have VWG in my area, so I'd have to do it from scratch with flour.
Do you guys think this would still work, even when I'm washing the dough to get the starch out?
I appreciate this experiment in my quest for keto flour. Using high percentage VWG it was too tough and wouldn’t relax enough, so this just might help! However I really dislike the flavor of nutritional yeast so I’ll have to figure that out.
I’m a beginner to all this …. Great information! Thank You So Much
Great topic. Thanks for doing the discovery for us and explaining/demonstrating it well.
I will try the 50/50 and add methylcellulose to see of it will bind the strands and make it less soft.
I tried out the 25% and it literally came out perfect. Very helpful!
Awesome to see this. Gonna try this with a batch of seitan this week!
Totally get "Food network Good Eats" vibes from your videos. I love it!!!
I think it would be neat to pull the gluten into noodles, and pack them all together. Muscle has fibers and directionality.
These look great and somehwat easy to pull together. Are these steamed in water or flavored water?
I'm going to try it. Thanks. Love the videos.
I'm becoming a bit weary of Nutritional Yeast. It's grossly overdosing us in Niacin, which can cause a lot of stomach upsets. At this point I am only using it in tofu scramble.
This was brilliant. Really useful information presented without any silliness! Thanks, going straight into the kitchen to give 25% recipe a go!🙂
You would need to do this with a different dry ingredient, to really test it, since you are drastically changing the moisture content, nutritional yeast is not the only factor.
At what point would i add the nooch if using washed flour method of obtaining gluten? Can you do a video on that?
After the seitan has been steamed, but before it's been fried, can they be frozen? So you can just pull the nuggets out and fry them up?
You can, but make sure you steam it long enough so that it's fully cooked inside, which can vary based on your own equipment and volume that you are steaming. You can't really over-steam, so you don't need to worry about doing it for too long.
Fudge. I don't have a gram scale or any scale. 1 cup of flour, 1 cup of water, but how many Tablespoons of Nooch for the 25% mix?. I assume he's not reducing the amount of flour to make each dough ball 81 grams?
Fantastic, I looove your vids where you try different mixtures and products. (Add your meat eating friends!!!) Seitan is great, but as it’s made from gluten upsets my stomach a little. Any tricks to eating it so it’s a little easier to digest?
Really good to know. Love your videos!
Thank you so much for watching!!!
Love your experiments! Thank you for sharing this !
I tried this it was great you don’t get the taste of the vital wheat that you get In regular seitan will use this again
Great test, thank you. I always like to hear what Monica has to say
Ugh! Why am i seeing this only now? Thank you so much for what you do. I cannot wait to give this a try. So...25% Nooch is the magic number!
Hi. I need help with baking while using vital wheat gluten / gluten flour. I am trying to make a dupe for this protein cookie I purchased but my cookies keep coming out either too bread like or too gummy textured. I've tried modifying the amount of egg and such but I'm not finding the right ratio. Any suggestions of trying to get a cookie like texture using the following ingredients?
Gluten Flour, Brown Erythritol, White Erythritol, Soybean Oil, Sugar Free Dark Chocolate, Sunflower Lecithin, Monk Fruit Extract, Madagascar Bourbon Vanilla Beans, Eggs, Water, Vanilla Extract, Pink Himalayan Salt, Baking Soda, Baking Powder
Big thanks. I never thought to add N yeast, yet always a tad disappointed in my seitan. This changes life in a tasty way.
Could the 50% be good for a faux hot dog?
If after steaming, can you freeze these? I'm wanting to try this for a substitute Sweet & Sour Chicken for my wife.
they look delicious! if you add cornmeal to it can you make hushpuppies with it?
i noticed you used a nutritional yeast powder, but for the life of me I can only find it in flakes
What difference would that make in this recipe?
If I can use flakes, how do I measure flakes compared to powder in this recipe?
Can I somehow safely grind the flakes to a powder in my blender? I heard the heat of a blender can change the/ruin the products some xs
Cheers