The GREATEST BBQ Brisket Sandwich made from Seitan | ft Chad Sarno
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- Опубліковано 27 вер 2024
- Sticky VEGAN BBQ TEXAS-STYLE SEITAN Brisket | ft chef and brother Chad Sarno. Blow some minds with this INCREDIBLE VEGAN BRISKET recipe using homemade seitan. Serving it up Austin, Texas-style with some buttery Texas Toast, onions, pickles and plenty of smoky, sweet & spicy BBQ Sauce! This recipe will certainly turn some heads with the look, smoky smell and amazing flavor of a proper Plant based Texas BBQ!
Full recipe below!
BBQ Sauce Recipe ▶︎ • EASY homemade SPICY BB...
The Wicked Healthy Cookbook ▶︎ bit.ly/WHCookbook
wickedkitchen....
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SEITAN BRISKET
Serves 6-8
INGREDIENTS
Wet Mixture (half will be used for braising liquid)
1 cup marsala wine
¼ cup (60ml) soy sauce or tamari
¼ cup (60ml) maple syrup
2 tbsp sriracha
3½ cups (870ml) low sodium vegetable stock
1 small can of tomato paste, about ¼ cup (4 tbsp)
3+ tbsp olive oil
Whisk all above ingredients well.
In separate bowl mix the dry batch:
Dry Mixture
2¼ cups (280g) vital wheat gluten flour
¾ cup (95g) chickpea flour
2 tbsp chili powder
1 tbsp paprika
1½ tsp cumin
2 tbsp onion granules
2 tbsp garlic granules
1 tbsp salt
Fixin's
BBQ sauce ▶︎ wickedhealthyf...
Sliced pickles
Sliced raw white onion
Thick texas toast
INSTRUCTIONS
1. Prepare baking dish by coating lightly with oil. Set aside. Preheat oven to 375 degrees fahrenheit.
2. Hand mix the wet and dry batches separately. Combine dry mixture with half of wet mixture. Mix until combined completely. Knead for 3 minutes until all is mixed thoroughly and the dough has an elastic texture.
3. Form into a rough oval shape and place in baking dish. Lightly coat the raw seitan with oil.
4. Add rest of braising liquid around the casserole dish, pouring over raw seitan.
5. Place in oven and bake for about 25 minutes.
6. At the 25 minute mark, flip loaf over. Place back in oven for another 20 minutes. If you will be putting this on the grill, be sure to fire-up the grill. Prepare this BBQ sauce (wickedhealthyf...) while your seitan is cooking.
7. Remove the seitan a few minutes before its done and baste the seitan with some of the remaining liquid in the dish. Place back in oven for another 5-10 minutes. The liquid should be almost evaporated and thickened. Remove from oven and leave to cool for a few minutes.
8. Once the seitan is cooled, it's time to finish it on the grill. Be sure the grill is blazing hot and on high heat. In a casserole dish, or the same that the seitan was baked in, cover it with BBQ sauce being sure it coats all sides well.
9. Place on the grill and allow to brill for about 8 minutes on each side to create the killer char that will make this finish dish.
10. While this is grilling, gather all the fixin's to complete your BBQ board, or BBQ sandwich. Fresh sliced pickles, sliced raw white onion, Texas toast, extra BBQ sauce and of course a toll of paper towels.
11. After flipping brisket and getting some great char on both sides, remove from grill. Its time to assemble.
12. Slice the brisket as thin as you can and serve with all the fixin's!
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#veganchef #plantbasedchef #wickedhealthy #wickedkitchen #veganbrisket #BBQ #veganbbq #bestof2023
Update from earlier post: First of all, from this single recipe, my husband and I got about 7 meals total! I can't believe what a good *value* this thing is in terms of being the basis for many different meals. But, here is the real kicker! I said in my first post that this would not pass off as actual beef brisket, at least not in this format. HOWEVER, for one of the later meals, I did like the video mentions and took part of it turned it into "ground beef" that I used as a filling for taquitos/flautas. After grinding it in a blender, I sauteed it in a skillet with finely chopped onions and jalapenos and added some store-bought taco seasoning for convenience. (I'm sure a custom fresh spice blend would be better but I was just being lazy!) OMG! I am serious when I say that I don't think anybody would have a clue that this wasn't just normal beef flautas. Except for maybe it was even BETTER than beef flautas because it was very tender and didn't have any unappetizing tough pieces. Thanks again for sharing such a versatile and economical recipe!
Mary Ann for the win!! What a great account of your experience with the seitan brisket recipe! Big thanks for sharing it with us and the rest of the channel community...we really LOVE hearing these success stories and all the different ways you amazing people come up with to cook with plants!!
Ooh that sounds amazing!
I agreed with you Mary Ann Hooten, I was little disappointed because it didn’t taste like beef, we try other ways, sandwiches and it turn out good.
Oh! Thanks for the ground beef substitute idea :D
Have you tried freezing it??
Another reason to add chickpea flour: gluten is only low in one essential amino acid and chickpeas are high in exactly this amino acid so together they form a complete protein
Dear Nik K,
Aminograms are normally only import for people which ones are getting not enough food. And also you don't have to eat every amino acid in one meal. It's completely fine if you do it eat all essential amino acids in a good amount over the day. Sry english isn't my best language.
Greetings :)
BTW all proteins are complete but some proteins have differing amounts of amino acids. Peas have all the amino acids from what I recall.
"Complete protein" means that it contains all the nutrients necessary to survive off of just that alone. In that way, not all proteins are "complete"
That’s so interesting! Where do you learn this kind of stuff?
@Caine Neal only if you're eating raw chickpeas! the worst they can do is make you gassy! it'd be like eating any other legume raw, but chickpeas are actually the easiest of the legume family to digest. soaking and cooking them softens them up and breaks up all the fibers making them super digestible!
Between this channel and Sauce Stache, my kitchen has been flipped upside down in the past two weeks. You guys have changed how i eat, how i cook, and how i see my ability to cook for my family. Thank you so much. I’m hooked, and my fiance has noticed my energy level increase in the food i’ve been making. Thanks for making videos like this, and please keep at it!
Literally just coming from sauce stache
Careful on burnout, you'll eventually be cooking too much and not enough time in the bedroom lmfao.
If you like those two channels, check out Thee Burger Dude too!
@lynlovesthedead It's still better for you than animal protein.
As soon as I seen you mention Sauce Stacie I knew you were a reliable reference to goodness.
Oh my goodness, y'all! I made this fabulous vegan brisket today and also made the BBQ based on his recipe. It tasted amazing and the texture was really great too. Would this pass off as actual beef brisket? Well, no. But unless somebody is just extremely biased against plant-based entrees, it is delicious in its own right and deep down satisfies the same way that good BBQ does! I followed the instructions exactly and the results were perfect. I didn't have any chickpea flour and it's not available at any stores in the small town where I live. But I felt like that was probably pretty important so I read up on how to make your own by grinding dried chickpeas. I was really skeptical that this would even work but believe it or not, it worked like a charm! I just used a regular blender and ground them, sifted them through a wire mesh strainer, dumped the larger grinds back into the blender, sifted, back and forth until I had 3/4 of a cup. It took about 6 oz of dried chickpeas to get this amount of flour. I took a "glamour shot" of the entire spread (brisket, pickles, toast, onions) and really want to show y'all but I don't guess we are allowed to post pics in these comments. Oh, well! But trust me, mine turned out just as beautiful as in this video!
Amazing! Love that you found a solution for the missing ingredient and went for it the way you did! And thank you for sharing your experience with this dish and your thoughts regarding the plant-based satisfaction this meal can provide. We would love to see your masterpiece! If you’re on Instagram, tag @wickedhealthy!
FYI: You can order Chickpea flour on Amazon.
Chickpea flour is also readily available in most Indian stores
@@AdrienneC True! I have to order just about any specialty item from Amazon. This was just a case where I didn't want to wait for 3+ days to be able to cook it! In fact, that's where I got my gluten. I live in a "town" that, according to Wikipedia, "At the 2010 census the population was 187." So, when I say our grocery resources are limited, I am not exaggerating!
@@plshsd Ha ha ha ha ha!! Sure, I'll just walk a half-mile down my dirt road to the corner Indian market! :) I'm just being silly - not meant to be grumpy at all! Hope that doesn't sound mean :) I am genuinely very envious of places that have different types of specialty markets. Maybe one day I can live somewhere like that! But at least for now, there's Amazon (as Adrienne suggested!)
I made this tonight and cooked it on the BBQ, the uk is having some fantastic weather at the moment. I have to say, this is really amazing, seriously if your prepared to put a little bit of effort in (not a lot really) this is a fantastic treat. My wife currently thinks I am some kind of vegan cooking god!
I don't know if anyone Knows of Sweet Seitan but Everyone LOVES My Sweet Satan I mean Seitan hehe
Wow. I'm a meat eater, but I watched this from beginning to end. This actually looks like something I could try.
For context, my stepson is vegetarian and I'm looking for something I can cook him for the upcoming Thanksgiving.
So you vote democrat?
Gotta love the name calling from the kids here on UA-cam. Looking at you Ivan and Lyn.
I CLEARLY STATED that I'm a meat eater. Too bad you can't either read or comprehend what you read.
If you could, then you would know your name calling is directed to the wrong person.
@lynlovesthedead You sound so pleasant to be around.
Good thing you can hide behind a computer.
@@jerryturner2310 im 33 im not kid,but im sure you vote democrat
@@ivanvidojevic2461 Come see how many guns I have and then make that decision.
Once again though, you'd rather hide behind a computer like a scared little liberal does.
I love making seitan, and always on the look out for new interpretations. I made this for new years eve, but instead of the wine I used bourbon. Heaven.
Perfect call on the bourbon
This recipe is so good, I made a bulk lot of the spices, so now I just need to add 1/2 cup of 'mix' to the wet ingredients and flours. Makes the prep so much easier. We've also cubed it for stir fry, minced it for Mexican, and even just sliced it cold for a salamai substitute. After tying sooo many seitan recipes, this is the winner for me!
I’m a hard core Texas BBQ fanatic. Something is in one of my smokers every weekend rain or shine. Brisket, ribs, sausage, yard bird, Tri-tip, you name it. That said, I’m not going to dismiss how good this looks. Instead of the oven, throw it on a stick burner or at least a pellet grill to get that deep smoke flavor. I could see this in tacos all day long.
Hey Wayde, cool of you to see the value of this recipe and be so generous with your take on it. Totally agree with you that some extra smoke flavor on this seitan is super tasty...and YES to the breakfast tacos!! 👍
@@DerekSarnoChef will this work being smoked? Also how about liquid smoke being added to wet ingredients or the braising sauce?
smoke makes almost every savoury dish better imo 😍😍😍
I’m making this today! It’s my one year vegan celebration this Christmas.
Followed the recipe (only tweak was reducing the olive oil from 3 Tbs to 1 Tbs) and it was INSANELY DELICIOUS! Hubby found the recipe a couple of months ago and begged me to make it. Our family is vegan but I can't imagine anyone that wouldn't love this. The BBQ sauce is my new favorite. If you've never worked with Vital Wheat Gluten, it might be a little intimidating but it's actually a fairly easy recipe and well worth the effort. We got 8 or 9 servings from this recipe. My seitan has been pretty darned boring in comparison. Thanks so much for the inspiration!
Add a side of potato salad w/ cold beer & it's a party!
You got that right! 🍻
👊👊
Being a hardcore bbq meat eater and going to vegan is tough. Vids like this makes the transition a whole lot easier.. going to try this next week 😀 thanks mate 🤙🏾
It is tough sometimes but so worth it, thanks for the comment and you got this!
This recipe really helped me make the first batch of homemade seitan that I'm happy with. Thanks so much!
AWESOME, Alex!! So glad you enjoyed this one!!
I don't know if anyone Knows of Sweet Seitan but Everyone LOVES My Sweet Satan I mean Seitan hehe
I have made this a few times now, tweaking along the way, never disappointed, and tonight I used the basic recipe but changed the herbs and spicing, as I was making char siu ‘pork’, and, oh my goodness, it was insanely good…. Esp because the method lends itself brilliantly to Char Siu….Easily, hands down the best recipe and best vegan ‘meat’ yet… a party and feast for all senses..thank you, thank you……
Great to hear! Thank you for watching and subscribing.
I've literally just finished chargrilling it on the BBQ and am tucking into it as we speak. Absolutely beautiful and well worth the effort. Thank you for my tea🙂
Mine is, in the oven, as I type this comment. I’m very excited to try it. It smells amazing. The only thing I’m experiencing, is a much longer cook time, to get the liquid evaporated and thickened. I’m using a modern oven, with convection abilities, but I’m use regular bake. Hoping it still turns out okay. When I was a carnivore, brisket was a favorite and I’ve missed it! This seems like it will be a more than good enough substitute for me. Thanks for this video!
Update: It finished cooking, I grilled it, and it is so amazingly yummy! I love being vegan! 😋
hear, hear. I've been PB for 3 weeks now and haven't missed anything. I'm yet to try making my own meat analogue, but all of the shop-bought ones I've had so far are incredible.
Can't believe i literally watched this end to end twice in a row! It does look delicious and i'm going to give it a go for sure.
Made it tonight and I absolutely loved it, will try to tag a couple of photos in some social media somewhere. Definitely worth the effort and time to make it. Thank you for the recipe and sharing it with us!
Awesome! @ us and #wickedhealthy when you do!! We love seeing everyone’s creations!
Thank you for this recipe. This is by far the best seitan dish I've ever made. I've made this twice and it's a great recipe. Easy to make, easy to clean up. Great result! Extremely versatile. Also, love the video and the explanations. Fantastic!!
Thanks for watching
AWESOME!!! 8 minutes per side was a bit much on my grill but I caught it in time. Once saused up and inside a bun with condiments no-one will tell the difference between this and a real brisket. 10/10
I was swearing my darn self right as that brisket came off the grill! Another winner Chad and THANK YOU!!
Right on! A few contributions to the swear jar should be listed in the written recipe...totally forgot to add that!!
Lol, I know! I kept saying “holy shit!!”🤣🤣🤣 I NEED to make this!
This, along with the reuben sandwich seitan recipe in the Wicked Healthy cookbook, is the best tasting seitan ive ever made!
I’ve tried a bunch of seitan recipes and prep styles, this one is absolutely the first one that blew my mind. Taste and texture are amazing. Had some issues on the actual BBQ (got too hot and burned real fast - as compared to meat there’s no fat) but otherwise it was crazy good. As others mentioned it’s quite a large chunk so indeed we put 1/3rd on the bbq (enough for 2 people), used another part as minced meat and the rest we thinly sliced and ate on sandwiches. I’m really really hyped about how good this is.
I altered his recipe just a bit. I'm not a big maple fan, and seitan's one deficiency is the low fat content, so I replaced the maple with safflower oil - turned out great, and added some fat content to the brisket. Oils began flaring up on the grill just like beef
I don't know if anyone Knows of Sweet Seitan but Everyone LOVES My Sweet Satan I mean Seitan hehe
I appreciate the swearing out of respect for amazing food!
😂 totally
Whoo the food is good I would love to try this
If you don't swear...it doesn't taste the same...
Chad! Thanks so much for this video! I have been miserable trying to find great recipes that I can enjoy, as I used to LOVE brisket, and my family always asks me to make it. Now I can actually have my own!!! I just ordered your book, and so thanks to you and Derek! Next time I come to Austin to perform, I hope we can meet!
I’m not vegan but, I don’t eat red meat at all so most BBQ is a no go for me. I’m so glad I found this video cause this all looks amazing seriously!
Awesome!! Glad you’re going to give this recipe a try, and thank you for watching!
Eat red meat and thrive. Seriously
bernytree66 red meat is a carcinogen, remove it from your diet and thrive, seriously.
@@bernytree66 mate, i cant digest red meats very well. i would not thrive on them 😂😂😂
I made this today with some apple cider vinegar slaw and my 4-year old ate 2 helpings of the brisket, which I consider a metric of success. That bark was thicc and tasty.
I’m three weeks in a new vegan. You make me so excited to do this!
Thank you!!!!
Welcome to the vegan community! I am in love with my vegan lifestyle. Wouldn't do life any other way. I wish you much good flavors, on your vegan journey.
Add to double the initial oven cooking times, when it goes into the oven the liquid is cold, but thanks to the video you talk about the top bring firm and brown , which is what I looked for. turn out really good. - great recipe
I have made this recipe!!
It is super delicious and pretty easy to make!!
It is a huge amount so you can have leftovers.
I made sandwiches with it.
I put it in a tofu scramble.
I have made this recipe at least two times. Plan on making it more.
Also these spices and stuff are also great to use to mix with tempeh.
Give it a try!!
This shit looks amazing! I’ll definitely have to give the braising method a try! And the shots on this video (especially the overhead/ flat lays) *chef’s kiss*
The texture of this brisket is just so tender. It reminds me of the wonderful products from the Very Good Butchers in Canada. I just made this for the first time today and I somehow had a little too much liquid in the pan, so it needed to be cooked longer. No matter at all, still tender and juicy AF and the braising sauce is amazing as it reduces during the cook. Thanks for the great recipe! I can see myself making all kinds of flavours with this gluten+chickpea flour base. Fantastic :).
Super awesome my dude! This will be great for my vegan family members for summer bbqs get togethers etc. Could add some onions for "meatloaf" too. I think Ill add some liquid smoke to the liquid for a even more smokier brisket taste. Thanks for the recipes!! I dont want my vegan family members and friends feeling left out for good bbq.
Yes!!!!! So happy to hear about your plans!!
I really appreciate you explaining the basic elements of your recipe!!!
Glad it was helpful!
I don't have a BBQ, but I do have a searing cast iron pan (that I usually use only for the pressing technique and for BBQ ribs). So I used that instead of a BBQ (rather than buying one), and it turned out just amazing! Charred almost as well. But I will invest in a small tabletop BBQ soon so I can do the whole "Sarno Effect." And I should add, this was REALLY GOOD!!! Oh, and I did add beets to the sauce as you suggested we could. Can't taste them, but I do like the texture they add. And now I can call it health food!
Just made this. I had really low expectations because my first time making seitan (a "chicken" tenders recipe) came out 6/10 at best. I basically concluded that seitan is too rubbery rather than chewy like meat. This brisket recipe though is really good! Surprisingly good.
My experience making it:
I made half the batch because I was only making it for myself. Instead of the wine/alcohol I substituted with a mushroom broth (store bought) that has a base of soy milk. I also added 1/2 tbsp of liquid smoke. The gram flour I used wasn't a perfectly fine powder, so the end result was a slightly more gritty brisket (had no effect worth noting on the taste or chew). Because my batch was small, and I have a history of burning food, I initially halved the bake time at 350 F. When I flipped it I noticed it was crumbling from contact with the spoon, so I set the heat up to 375 F and kept checking back every 5-10 minutes, pulling it out to baste. I did this until the marinade completely absorbed, thickened and evaporated.
I pulled a tiny piece off to taste and was so amused by how good it tasted. I didn't even grill it or coat it in bbq sauce. The texture was soft but had a slight chewiness like meat. I made a simple sandwich similar to the one in the video, but just like my first time, I found don't really like seitan with bread. It's not bad by any means, but the textures and density dont' have enough of a difference to be satisfying like a beyond burger might be. Nonetheless, this is genuinely great stuff to have as simple slices, snacks, or sides of a meal. Like if you just tear off bits and eat them as is, its incredibly delicious and really satisfies the meaty texture/craving. This batch will likely last me all week.
Overall I'm really glad I tried this recipe. From the video it looks like it's a lot of work but is actually pretty quick and easy to make (a lot of seitan recipes require mashing of legumes and what not which this recipe hacks by using gram flour instead). I do recommend glass dishes when making the dough because vital wheat gluten sticks to plastic and wood relentlessly.
Highly recommend to fellow vegans. This specific recipe has given me confidence and motivation to try more vwg/seitan recipes. Even my non-vegan non-white grandma approved this dish 😁
For a background, I have been vegan for almost 3 years now and have never tried making seitan before 2021. This is one of the very few vegan recipes that I have gotten from the internet that I gladly intend to make again. Super happy and grateful.
Thanks for sharing your detailed experience; helps me a ton as I think through how I'll make this. Cheers! 🌻
@@stellarstories No worries! I am a novice cook (i basically had to learn to cook after going vegan) and it always helps to get realistic feedback/experience from comments on videos. I try many recipes and most of them just don't cut it for me. So when I come across a recipe that does work, I want to support the creator's efforts. I've been making it a point to try and leave reviews on whatever successful recipes I make this year 😅 Would love to hear how your experience goes too!~
Hi I had the first same bad experience except with a different brisket recipe. For chicken, I just followed a recipe that I am absolutely in love with. I didn't knead it at all, mixed up the dough, added my yeast, sage, salt, pepper, poultry seasonings and so on to taste mixed it up and gave the dough a quick couple of kneads to make sure it was good. Heated up some sesame oil on a medium low heat (about 4 on the number dial), and let the dough sit in the fridge while it heated up.
From there i just took the dough ripped it up into typical diced chicken sized chunks and cooked it up, about 10 minutes per side (according to the recipe notes you don't want it to cook too high of a heat or it will get rubbery), after that I threw in my own sauce and threw it with a bed of rice and some veggies and I was in absolute heaven to have something that "mimicked" chicken.
Had the leftovers for lunch today and it was even better as the moisture in the fridge gave it that slight bite and chew chicken has and it was perfect. So if it came out really rubbery, my suggestion as I have researched and personally found that kneading less is better.
A few posts on reddit suggested kneading no longer than a minute but really it's finding that sweet spot you like between tender and chew. Hope that helps! (PS many complaints on it being rubbery also seem to come from the fact that boiling seitan makes it really rubbery as well).
@@Mafiakid416 thank you for such a detailed response! I am so excited to try your advice! I tried "It Doesn;t Taste Like Chicken" 's video in which she steams the pieces first and then cooks them on the stove. I followed it step by step and while the taste was alright, the texture was slightly nauseating :(
@@shhhquietplease6264 ya i am avoiding anything with steam or boil. I will likely use this low fry method more or the braising method. I haven’t read anything bad on steaming but every video i watch, the people braise the seitan. The fry one was new!
A very interesting recipe, I'll try to cook it. Thank you and wish you prosperity! 👍👍👍
My mouth is so watering right now. I was making comments as I was watching and my wife told me to stop watching food porn.
"Food porn" lol 😂
Meat is just a vehicle for me to eat BBQ sauce, so I'd definitely try this.
Lol, I'm "gluten free intolerant" too. Great line!
I love vital wheat gluten, and there is a problem, but I think it is GMO gluten IN processed carbs stripped of FIBER. I never had a problem with gluten, but I am not so fast to dismiss some of the non-celiac intolerance being reported. Yes, most are fashionable tw@t$ looking for attention, but there is some science behind it too.
Hmm you know when it first came out of the oven I was hesitant, thinking it looked a little spongey, BUT like you said once it cooled it tightened up and the final product looks insane. I definitely want to try making it.
Wow! I have to try this. Looks incredible! Brisket was one of my favorites before going vegan. Thanks for this recipe!
You are so welcome! Glad you like the recipe!
Thank you for this video! I really enjoy WICKED KITCHEN products from the store. Can't Believe it took me so long to come across this channel.. I bought a grill and smoker last summer and no clue how to use them. This video inspired me. I would have thought the "meat" would be over cooked if I grilled it after the oven.. Thank you!!!!
Made this weekend. 6 servings, easily. So simple to make, and stupid tasty?! This recipe is basically perfect in every way
I really appreciate you talk about and show the whole hydrating and kneading process. Sometimes i feel like I'm flying blind with seitan, but i just played the video while i cooked and followed along and it turned out fucking amazing
I don't know if anyone Knows of Sweet Seitan but Everyone LOVES My Sweet Satan I mean Seitan hehe
Dude this hasn't even played yet and it's already the best thing I've seen in a year. HUGE PROPS for this one, cannot WAAAIT to eat this
Thank you!! Hope you try it and enjoy it!!
Excellent recipe and video. It was great to see Chad because we hadn't seen him for a while. Keep safe and well everyone and for those who have a garden get out and do some gardening. Gardening has been scientific proven to improve your physical and mental health. I grow my own vegetables and fruits.
Hey, thanks, David!! Couldn’t agree more about the gardening!! My garden is blowing up right now and it brings a lot of joy to the household.
The cow was just reinvented right before our eyes. Seitan now has a purpose in my life. Thanks, Wicked Healthy. I will definitely give this one a try.
That looks so friggin amazing!!! Gotta try it super soon. I love your passion and excitement. Great show!!!
Thank you, Jeff! We really appreciate your positive feedback and we'll keep the videos coming!!
Guys, I just found your channel and made the brisket and BBQ-Sauce. The brisket is amazing - finally something for a BBQ in the summer - and the sauce, well, there simply are no words (even when using ketchup). Already bought your book, looking forward to trying your recipes. Thanks!
Welcome aboard! Thanks for checking out our channel and we're so happy to have you over here!!
It was so delicious! I finally found a delicious recipe for seitan ❤️ thankyou. For everyone just be careful with salt :)
I love how excited he was getting about eating it! It got me excited! I'm making this!
I don't understand why I'm salivating over blob of gluten dough, but I can't stop 😂
Mine tasted a little salty and it was very hard to cut. But strangely 2 days after when I thinly sliced it and stir fried it in a little oil it softened right up was amazing and not too salty.
Ready to become a vegan just from this recipe alone. #subscribed!
Thanks, MP G!!
MP G Check out 10 min meals by the Happy Pear & Cowspiracy
Yow !!!!! Water literally drop out my mouth me really would love to eat that
Would love to see some more seitan. This is looking dope!
Cool! We’ll be sure to do some more seitan recipes!!
Just made this yesterday and used it in a burrito bowl.
Didn't have Marsala so I replaced with red wine and some beer. Turned out great, everybody loved it.
I found your channel through this video, and i’m so damn impressed. I never thought to just make my own seitan from home (but am definitely going to try it next trip to market). This looks INCREDIBLE. I CANNOT WAIT TO MAKE THIS.
Awesome, welcome to Wicked, Mat! We're glad to have you around, don't be a stranger!
Adding the chickpea flour is genius! I’ve tried gluten flour several times and never enjoyed seitan. I will definitely give this a try 😋😋
-Fellow UA-camr
I'm very keen to try this seitan. I made Gaz oakleys brisket for yule for the first time ever. Between watching Gaz and Wicked I've so much better at vegan cooking. Thanks for all the learning content guys.
Amazing, we love Gaz too!
Thanks for the awesome explanation of seitan mixing, flavoring and cooking techniques and methods
This looks amazing Chad, I might have to tone down the spices a little but otherwise I will follow the recipe as is. Thanks so much for sharing. (swearing not an issue with me!)
Just made this with some slight changes due to having/not having some ingredients
When I flipped it over for side two I cut a piece… idk if it was like this for you, but that soft bottom side from the liquid was almost like eating a fat…
Love everything you and your brother do!
Hello boys,
After watching this great presentation at least a dozen times , i took the leap and made it.
As you put it so eloquently, “it’s freakin delicious!”
Thank you
I’ll be bringing it to a BBQ tomorrow to share with “Omnis”
Think it’ll go over well
Peace
I haven't even watched it and I already like this. Great work!
AWESOME!!!
Okay, I just made this along with the BBQ sauce today. Its really good! A little too spicy for the family haha. But I loved it! Definitely subscribed! Looking forward to more delicious recipes! Oh, my oven time was a lot longer than yours. I did it at 400° probably 40 mins a side.
Good job!!!! 🙂👍
My first 30 seconds watching this video, I got really hype and excited to watch this videos. I’m only 1:13 in and I’m pressing a thumbs up
Thanks, Joaquin!!! We appreciate you checking us out!
I didn't know you could straight up roast the seitan without boiling or steaming it first!
Only ever steamed it, going to try this today though!
me either!
Well it’s not just being broiled. It’s being braided which is similar to a partial boil but in a flavored liquid.
Hello ! I'm so excited to try your seitan recipe next weekend for a BBQ at a friend's house, it sounds so delicious! Thanks for the French subtitles on the video, they come in very handy :)
Thanks for watching. You got this
Very informative. I’ve made roasts and ribs and lunch meat etc with gluten flour, but you taught me a lot.
Hi all the awesome vegans ...and those trying to be out there!!! Cheers from Canada.🇨🇦🌱🇨🇦🌱🇨🇦🌱🇨🇦🌱🇨🇦
Faith in humanity restored - when a man is grilling awesome cruelty free food
Yes! Thanks, Anna!!
I never knew cutting out meat could still taste really good!
I really want to make this for my family reunion tomorrow and show them that vegan food IS delicious!! However, I really need measurements! 😭🤣 don't judge me lol I'm new to veganism and still learning. I've learned pretty early on that "eyeballing it" doesn't really work in my favor lol. Help!!!
Mine is in the oven, though I improvised with the flavours and worry a bit. Smells great so far, and I appreciate how quick this was to prep for the oven. I was baking within 20 minutes of watching the video.
Recently discovered your channel and I love all the tips. I watched this video a few times and then gave it a try exactly as is. But I had a hard time flipping it half-way through, it was breaking apart. Also, it looked like way too much liquid, it never reduced in the oven. Could that be the problem? I never got the dark spots on the seitan. I let it go in the oven longer on both sides, increase the heat a bit, and reduced the sauce in a pan afterward. I will grill it tomorrow. Any ideas for my problems would be appreciated. I would like to make this for others. Tks
Katya Reilkoff I had a similar experience. Ended up cutting into two pieces to flip, transferring both pieces to a larger baking dish, and adding all of the liquid. Baked for a total of 85 minutes flipping every 20 minutes after the first 25 minute period. Both pieces firmed up but there was no char and there was a lot of liquid after 85 minutes. I could definitely taste the wheat gluten even with all the flavoring. 😕 I cooled it down and put it in the fridge overnight. Will baste with BBQ sauce and grill tonight. Okay, slathered half of the brisket (other half went into the freezer) with our favorite bottled barbecue sauce and grilled as per instructions. Cooked up nicely with nice char. Sliced okay, too. Made sandwiches on big rolls with barbecue sauce, homemade garlic dill pickles and sliced onion. Good texture and flavor...but I could detect a slight wheat gluten flavor. 😕The charing really helps and I looking forward to eating it throughout the week (and whenever I get around to the piece in the freezer). Don’t think I’d make it again, though, but glad I tried it.
@@cherylkessler9300 wanted so bad to try this recipe till I saw your comment about you still tasting the wheat gluten. That’s what turns me off every time too. However I did just watch a few videos here where they added vinegar, saying it cut that wheat gluten taste. They were making chicken out of seitan, so not sure how the vinegar will affect the meat seitan. I am going to try both ways, and see how it goes. Keep our fingers crossed, as I am trying so hard to find a palatable vegan substitution to chicken and beef.
Vegan food and Marijuana could literally save the world. 😊
OMG! I'm SO HAPPY that I found your channel! I can't wait to make this!
We're so happy you found us, Sarah!!! Welcome to Wicked!!
Buying the ingredients right now! This looks amazing.
I tried this by using the flour wash method and omg it tastes soooo good and looks fantastic
Absolutely amazing! 🤓...and you're awesome :)
I love this vegan food brand Wicked at grocery store Tesco here in the UK. My Sweetheart (my girlfriend who is Black British and vegan) has been purchasing Wicked products for the past several months. And I (Black American woman) am not vegan.
My favorite is the Vegan Chorizo sausages, and my girlfriend loves the Sourdough crust Margherita vegan pizza (which I like), and Sticky Toffee Pudding.
I loved brisket as a child, and now age 35 I haven't had the meal in many years so I definitely want to try this vegan brisket.
Thank you for posting . I am going to subscribe to your channel.
Amazing!!
Greetings from California i love being vegan and love making food from fresh ingredients always the best. Growing my own food is a plus of noing where ur food comes from. Likes the youtube channel keep up the good and amazing meal 👀
Tried this recipe out recently. Absolutely love it. I'm going to try a variation using Chinese spices in the seitan 'brisket' (Soy sauces, five spice, sesame oil etc.) and making it with a Sweet and Sour sauce - which has similar-ish ingredients to the BBQ sauce (which is also great). Chinese style would also work, of course, roasted with Char Su sauce, or Honey and Soy Sauce.
"obviously you wouldn't eat this whole seitan" right 😐
I just stumbled upon your channel and this is exactly what I’ve been looking for. I am huge into bbq and love to cook, I make good veggies but it’s not enough in my opinion. I have friends who’s spouse are either vegetarian or vegan and I feel bad that they can’t enjoy bbq the way I do. Now I have a source to help me with that, I’m so grateful. On top of that I want to incorporate more veggies into my families diet and this looks like a great way. Yes, I just smashed the subscribe button.
Ive been inspired for long time to cook this. I bought a smoker. Im committed. Maybe next month
I'm not a vegan, but enjoy the challenge of replacing animal products and getting a desired result. A decade ago, I decried the laziness of vegan cooking, as a shaped and seasoned soy meat substitute was all anyone seemed to offer. The textural aspect of heat denatured animal proteins are the goal, and there are many way to approach it. Wheat gluten is a good one, and I like using potato starch as well.
My vegan veggie burgers use the gelatinous quality of wheat gluten from cracked but not powdered wheat berries, and salted and drained fresh veggies. A panko coating and high temp frying give a meaty texture. Good thinking here. I'm currently messing with kefir whey or just water kefir as leavening in vegan baking. Good to see cooking has grown. The grain wall and pulse flours are the most neglected thing in the American diet. Processed carbs, stripped of fiber, and full of GMO gluten.
Thank u
..Just a couple suggestions that im gonna try..smoked Paprika...little cyan pepper... put on smoker for 20 to 30 min
..finish as u did on grill...I'll report back
"Throw it on the GILL"
Also, why no liquid smoke??? It's bbq afterall?
Why use bottled smoke when you have real smoke?
@@TheHadMatters to enhance the smokiness. he grilled the "brisket", didn't smoke it
@@gregg48 Meh, sure, but he's not making bacon, he's making a brisket. Of course you can put it into the marinade, I just think one of the major advantages of a grilled meal is the natural smoke taste.
I thought I was the only one wondering that .
@@TheHadMatters cool, that's just you cooking. Not a difficult adjustment. Just takes longer.
yeah brother
Tried before, and it was great so I'm going to experiment this next time 🤠 Thanks so much 💚🐝
If meat eating is so horrible, why do you want your food to mimic it?
Because a lot of people used to eat meat and didn’t stop eating it because it tasted bad, they stop eating it to not have to make animals suffer to feed themselves. It also helps reduce our impact on the planet.
Eh, I don't know.. if you truly feel that eating meat is immoral, you absolutely should be disgusted by even the thought of the taste.. I personally feel that industrializing the killing of animals is immoral, so I only consume the meat that I am blessed with through hunting and nature. Our DNA craves the nutrients that only meat can offer, that's why we love it and it is so delicious. I do not enjoy taking the life of an animal, in fact, I cry every time I do, but I never feel bad for doing it. In fact, quite the opposite. I thank God for nature and the life of the animal, for giving me the ability to provide for my family directly from God through nature.. I am Thankfull for the wonderful delicious meat in my freezer and I never forget about the life that was taken and all the hard work that went into the process. At every meal I thank God for that animals life one more time... Eating meat is not immoral. Industrializing the killing of animals is. Hell, industrializing the manipulation of nature in any aspect is immoral.
In conclusion- we need to eat meat to keep our DNA healthy. The issue is the source. And when you go through the process of killing and processing your own meat, moderation come naturally;)
Because it tastes good but vegans don’t want to contribute to the horrible meat industry
BBQ ribs & Porterhouse steaks were my weaknesses. Since omitting all meat & animal products from my diet, I've felt so much better. But boy do I miss BBQ ...I can't wait to try this!!
I showed one video to my husband and he ended up binge watching looking up what is a rutabaga is celery root real and deep diving on the smoker egg.
I’m like yes, go do the man on the cooker things and bring me all the veggies!
Texas Toast !!
Didn’t know that you cursed while cooking too! Just saw your brother do it. Love it. Gonna try this and I’ll curse as appropriate while enjoying it.
So good
OMG! I thought it would be undercooked, most seitan is cooked for much longer, but the texture is AMAZING. The flavor is excellent but it chews like meat (from what I remember anyway). I stretched the dough in one direction and folded it several times and I think that created a ‘grain’ like meat has. Thank you, I love your videos.