If you have not yet subscribed, I would ask you to please subscribe so we can continue to bring you more content. This channel is completely free, no membership required and not behind any type of pay wall. I would like to keep it that way and I need your help to do that. Please hit that subscribe button and click the bell. Leave a comment below on your thoughts on grocery shopping. Thanks. -Joey
Did you calculate your sodium content in your final product? My guess is your version was way lower in sodium, and that is a good thing for your endothelium in your blood vessels.
I didn't have a package of Premium Pea Protein, but was anxious to give this a try, so I blended a cup of green split peas and figured it would be a good 1st try. I also added 2 Tbsp of Apple Cider Vinegar and 1/4 tsp. of baking soda because I hate that "gluten" aftertaste. Wow! I was surprised how good this turned out! It actually tastes ok plain. I made a simple sandwich by stirring in some Rib Rack BBQ sauce and my husband loved it. We eat a lot of soy curls in our house, but this is such a cost saving recipe. Thanks again guys. I've been loving your channel for many years.
Soy curls are superior to be honest.. Soy protein is highly bioavailable and a complete protein, scores 1.0 on both diaas and pdcaas.. Seitan on the other hand has too many non essential amino acids and also low on essential amino acids and amino acids that's particularly useful for muscle growth.. only 25 to 30 percent of the protein you get from seitan is used for muscle growth or other bodily functions (not saying that non essential amino acids can't have benefits and it's also high in methionine , amino acid that legumes don't have enough of,which is a good thing becuz we love to combine beans with seitan or wheat but again don't load up on seitan..) Gluten is also not very digestible as they're not well broken down in your stomach...
I always add in a block of pureed tofu in to my seitan and it really helps makes the texture less rubbery. Adding the pea protein probably does the same, will have to try that.
I love making seitan, so many ways to flavor it. It does freeze very well. I make cutlet size pieces and put them in the Instantpot just covered with broth and set it for 3 minutes, natural release, that's for a small batch, 1 cup VWG, and 3/4 to 1 cup liquid, plus the usual seasonings. I also add about 1/2 to 1 TBSP white wine vinegar, or lemon juice, it really takes the gluten taste away. I'm looking forward to more of your seitan recipes.
Oh, I like all those tips. Really, it is simple to make and so much cheaper. I am always surprise how good it tastes with minimal seasonings. Thanks so much for supporting the show and always commenting. It makes me feel like someone is watching. ;)
I follow the recipe and find I need closer to 15 ounces water. I also cut the cough ball into ten pieces, wrap with a small square of parchment paper and steam in my instant pot for 20 minutes using the trivet to keep dough on top of the water. Natural release. The paper keeps the balls from getting glued to each other during steaming 😊
I am so excited to make this. With all the crap, gmo's,chemicals, preservatives in our meats, I am ready for an alternative. Trying hard 2b mostly plant based. Thank you guys, I just subscribed & so excited for more healthy recipes.
I made this today and it turned out great. I couldn't find pea protein so used chickpea flour at the same weight. What is the nutritional difference? Anyway it turned out so good, we ate it for dinner over noodles and veggies. Tomorrow i will attempt to make a chicken salad with some of it. Very happy to have this recipe. I think its better (flavor and texture) than the seitan ive purchased in the past. Excited to see your upcoming videos Thank you so much for your work! Edit: I answered my own question, plugged into Cronometer. I actually find it quite filling so called it 15 servings: with chickpea flour I got per serving @15= 162 calories, protein 23.7g, carbs 8.2g, fat 1g 🙌
Excellent tutorial guys, thank you sooo much!! This looks like the easiest recipe I have seen yet - totally going to make this!! I love that you included all the hints and numbers. Have you tried air fried seitan buns? They take minutes to mix together, pull & form into small balls and air fry. They are crispy, chewy and warm to eat with a salad: 60g vwg, 10g chickpea flour, 375ml water, seasonings, mix, form into 1 inch balls, air fry at 325 for 12 mins, flipping halfway thru.
I paid my price of admission: instant like! Anyway I LOVE making my own Seitan - is is almost exactly my same ingredient list, except I steam it. Also sometimes I’m extremely lazy and throw everything in my bread maker on the dough setting 😂. It kneads it PERFECTLY. Such a versatile thing. I’m gonna try this shredded style. I saw another great recipe for crumbled recently - glad so many folks are playing with ways to make this!
Double-commenting 😅 watching between student appointments and calls - but writing again to say YES it is freezable and it’s kinda perfect for that because you can make a ridiculously huge batch and be set for a few weeks.
Love the way you format the method part, makes it really easy to follow recipes - I'm gluten free but often buy seitan for family, so pretty useful recipe, thank you. And it's 'TERRIBLE'!😱 Joey - you are the Cronometer champion, your lesson got me converted and I'm finding it easy and super helpful day to day.
I love that Seitan has so much protein. It makes getting enough protein on a vegan diet so much easier. Thanks so much for always commenting and making me feel like someone is listening. BTW, I am supposed to be taking the students on a STEM trip to London next summer. I will let you know if that actually happens.
@@PlantBasedDads I always learn something new from your videos, I'm sure others do too - even if they don't comment; hope the London trip works out - it would be fab to meet up!
I'm so glad the anti-oil/low protein plant based diet fads are finally dying out while being replaced with high plant protein/low calorie foods. You definitely got a new subscriber! 🎉
I love watching you guys and I’m preparing to make this seitan (say-teen 😂) for the same reason as you Joey. I’m 66 and I work out. My trainer acts suspicious about me saying that I can get enough protein on my vegan diet but this will make it so very simple! Yay!
Hey, Plant Based Dads! I see you're in Phoenix, AZ and so am I. I'm fairly new here, although not new to veganism, going on 6 years now. I wanted to ask if ya'll know of any vegan groups or parties or get-togethers, or anything like that. Are you guys part of the vegan scene in Phoenix? I would love to know because I know just about no one in this area, and certainly no one else who is vegan. Would love to join a group if one is available. (I'm female, 78 yo, into health, bodybuilding, cooking, gardening, reading, among other things.) Many thanks, if not for vegan groups advice, at least for the seitan recipe, which I will try this week!
Soy protein is highly bioavailable and a complete protein, scores 1.0 on both diaas and pdcaas.. Seitan on the other hand has too many non essential amino acids and also low on essential amino acids and amino acids that's particularly useful for muscle growth.. only 25 to 30 percent of the protein you get from seitan is used for muscle growth or other bodily functions (not saying that non essential amino acids can't have benefits and it's also high in methionine , amino acid that legumes don't have enough of,which is a good thing becuz we love to combine beans with seitan or wheat but again don't load up on seitan..) Gluten is also not very digestible as they're not well broken down in your stomach... Again, best to combine with better sources of lycine and other essential amino acids!
Love making my own seitan I use both wheat gluten flour and the washed flour method depending on the texture I'm looking for....so much cheaper than buying it and I make large batches at a time and freeze it.
I've saved some seitan recipes in the past (for sausages) and planned to try making it, but never got around to it. But I really like the look of these shreds (looks kinda like soy curls, which I also love). I recently discovered an oil-free seitan chorizo at the grocery store, and I love it, but it's really spicy so I cut it half n half with lentils for tacos. But these homemade shreds look really versatile, and I can't wait to start experimenting with different uses and flavors. Looks like it could be good for fajitas!
I’m gonna try this, but please don’t boil seitan dough! Otherwise it gets and appearance almost like brains 🤢. A low simmer and if it begins to boil, pull the pot off the stove for a min or so then let it simmer not boil! But i will try this later with the extra protein! I do add extra pea protein to my homemade seitan steaks. Never made a successful chkn like seitan though. It was just never right to me, but this is looking yummy! I usually would make a big batch of seitan then vacuum seal and freeze. Best -Thanks for the macros and almost soy free (I think that better than b has soy).
I really need to be eating more seitan! It's hard to beat that amount of protein for the calories. I just love my tofu so much! Definitely going to try out this recipe, thanks as always for sharing!
Also I'm assuming the braiding and folding technique adds to tenderness as well as shredability? If it were a flatter ball of dough, would it affect cooking time or would that make it more dense? Could it be cooked in the instant pot?
Hey Joey, What a great option! One thing I'd like to know is how does this homemade version compare to the $6 or $7 box you guys were buying? Is it cheaper? The same cost? Or more expensive? Inquiring minds want to know. B 😊
I just made it! It was so much easier than I thought ( I have nightmares about my attempts 12 years ago.) It is delicious, I like the texture, and can’t wait to make a seitan salad wrap. I think it cost me about $1.00 per serving!
You should be able to use the have it sit on the rack in the broth water in the IP and cook on high pressure for 45 mins. Let it rest for 45 mins before carving. Don't cook it directly on the bottom of the IP, use the rack that comes with it.
I've made great seitan using mori-nu silken tofu (from the aseptic box). Google "it doesn;t taste like chicken seitan tenders" and you will find a blog with a good recipe.
Any store that has a Bob's Red Mill display, or online with Vitacoast, Amazon or Walmart. Other popular brands are Anthony's and King Arthur Flour. Baking stores carry it as lots of bread makers use it to bake bread. Pea protein is sold everywhere now, online and in specialty sections in stores. Ask for it. Good luck!
My apologies, it was just something I noticed as you put forth the nutritional info. I always cut back on salt. But a low calorie way to get your protein. I liked the video.
Actually, I should apologize. I just get so frustrated when I put all this effort into showing something like this and get comments about salt. But you are right. A lot of that comes from the soy sauce, which you can leave out. I know low sodium soy sauce is lower, but really, it is still loaded with sodium. I would say just leave it out and use more seasoning. Thanks so much for re-commenting a second time even when i was a total jerk with my first response. I appreciate you watching the video and actually looking at the nutritional info I put together. The reason I do that is so you can see if the recipe works for you, which is what you did. :)
If you have not yet subscribed, I would ask you to please subscribe so we can continue to bring you more content. This channel is completely free, no membership required and not behind any type of pay wall. I would like to keep it that way and I need your help to do that. Please hit that subscribe button and click the bell. Leave a comment below on your thoughts on grocery shopping. Thanks. -Joey
I substituted pea protein with chickpea flour, omitted the salt, and cut the bouillon in half. It turned out great! Thanks for the recipe! 😁
Did you calculate your sodium content in your final product? My guess is your version was way lower in sodium, and that is a good thing for your endothelium in your blood vessels.
@jillponce7 I did! The entire recipe was 1918mg of sodium. Chickpea flour has less sodium than pea protein :)
@cosmicanvil7760 Did you do the chickpea flour 1:1? Great idea, BTW!
@bernadinesuarez9971 Thanks! Yes I did, 125g of chickpea flour :)
@@cosmicanvil7760That still seems high sodium ? I’d like to try this but I really watch sodium .
I didn't have a package of Premium Pea Protein, but was anxious to give this a try, so I blended a cup of green split peas and figured it would be a good 1st try. I also added 2 Tbsp of Apple Cider Vinegar and 1/4 tsp. of baking soda because I hate that "gluten" aftertaste. Wow! I was surprised how good this turned out! It actually tastes ok plain. I made a simple sandwich by stirring in some Rib Rack BBQ sauce and my husband loved it. We eat a lot of soy curls in our house, but this is such a cost saving recipe. Thanks again guys. I've been loving your channel for many years.
Adding ACVinegar to most, if not all, seitan recipes makes all the difference.
Soy curls are superior to be honest..
Soy protein is highly bioavailable and a complete protein, scores
1.0 on both diaas and pdcaas..
Seitan on the other hand has too many non essential amino acids and also low on essential amino acids and amino acids that's particularly useful for muscle growth.. only 25 to 30 percent of the protein you get from seitan is used for muscle growth or other bodily functions (not saying that non essential amino acids can't have benefits and it's also high in methionine , amino acid that legumes don't have enough of,which is a good thing becuz we love to combine beans with seitan or wheat but again don't load up on seitan..)
Gluten is also not very digestible as they're not well broken down in your stomach...
I always add in a block of pureed tofu in to my seitan and it really helps makes the texture less rubbery. Adding the pea protein probably does the same, will have to try that.
I love making seitan, so many ways to flavor it. It does freeze very well. I make cutlet size pieces and put them in the Instantpot just covered with broth and set it for 3 minutes, natural release, that's for a small batch, 1 cup VWG, and 3/4 to 1 cup liquid, plus the usual seasonings. I also add about 1/2 to 1 TBSP white wine vinegar, or lemon juice, it really takes the gluten taste away. I'm looking forward to more of your seitan recipes.
Oh, I like all those tips. Really, it is simple to make and so much cheaper. I am always surprise how good it tastes with minimal seasonings. Thanks so much for supporting the show and always commenting. It makes me feel like someone is watching. ;)
@@PlantBasedDads We are watching, Joey, we are watching!! ❤
Indeedy
awesome! I love the instant pot tip!
I follow the recipe and find I need closer to 15 ounces water. I also cut the cough ball into ten pieces, wrap with a small square of parchment paper and steam in my instant pot for 20 minutes using the trivet to keep dough on top of the water. Natural release. The paper keeps the balls from getting glued to each other during steaming 😊
Sounds great! You will get more protein with 10 pieces.
@@PlantBasedDads I follow a low sodium diet otherwise the braising method sounds good
I am so excited to make this. With all the crap, gmo's,chemicals, preservatives in our meats, I am ready for an alternative. Trying hard 2b mostly plant based. Thank you guys, I just subscribed & so excited for more healthy recipes.
omg this is BY FAR the easiest seitan recipe i've ever seen!! holy cow you guys this can be a gamechanger!!! thank you so much!!
I made this today and it turned out great. I couldn't find pea protein so used chickpea flour at the same weight. What is the nutritional difference? Anyway it turned out so good, we ate it for dinner over noodles and veggies. Tomorrow i will attempt to make a chicken salad with some of it.
Very happy to have this recipe. I think its better (flavor and texture) than the seitan ive purchased in the past.
Excited to see your upcoming videos
Thank you so much for your work!
Edit: I answered my own question, plugged into Cronometer. I actually find it quite filling so called it 15 servings: with chickpea flour I got per serving @15= 162 calories, protein 23.7g, carbs 8.2g, fat 1g 🙌
Yes, the chickpea flour is what most people use to make this, but it gives you more calories. Totally ok if you are not counting every calorie.
You may want to check out the Well Your World powdered veg broth. Out of this world.
Congratulations on your weight loss Joey°!! Tim you look thinner also!! Great recipe today. Thanks from grandma Katie in Oregon😊
You both look great! Thanks for the great video! Making this today.
This by far the best and easiest video on making seitan! Thank you
Excellent tutorial guys, thank you sooo much!! This looks like the easiest recipe I have seen yet - totally going to make this!! I love that you included all the hints and numbers. Have you tried air fried seitan buns? They take minutes to mix together, pull & form into small balls and air fry. They are crispy, chewy and warm to eat with a salad: 60g vwg, 10g chickpea flour, 375ml water, seasonings, mix, form into 1 inch balls, air fry at 325 for 12 mins, flipping halfway thru.
I've made the air fryer buns and they are the bomb!
I need to try that
sound yummy
@@PlantBasedDads I use the recipe by MrsSlimonPlants. Try not to overfill your air fryer basket, as they do expand alot.
do you have the conversion in cups?
I paid my price of admission: instant like! Anyway I LOVE making my own Seitan - is is almost exactly my same ingredient list, except I steam it.
Also sometimes I’m extremely lazy and throw everything in my bread maker on the dough setting 😂. It kneads it PERFECTLY.
Such a versatile thing. I’m gonna try this shredded style. I saw another great recipe for crumbled recently - glad so many folks are playing with ways to make this!
Double-commenting 😅 watching between student appointments and calls - but writing again to say YES it is freezable and it’s kinda perfect for that because you can make a ridiculously huge batch and be set for a few weeks.
I also use breadmaker to knead, works great!
I have been reluctant to try Seitan - you have taken the mystery out of this product! Thanks Joey and Tim!
Love the way you format the method part, makes it really easy to follow recipes - I'm gluten free but often buy seitan for family, so pretty useful recipe, thank you. And it's 'TERRIBLE'!😱 Joey - you are the Cronometer champion, your lesson got me converted and I'm finding it easy and super helpful day to day.
I love that Seitan has so much protein. It makes getting enough protein on a vegan diet so much easier. Thanks so much for always commenting and making me feel like someone is listening. BTW, I am supposed to be taking the students on a STEM trip to London next summer. I will let you know if that actually happens.
@@PlantBasedDads I always learn something new from your videos, I'm sure others do too - even if they don't comment; hope the London trip works out - it would be fab to meet up!
Thanks my friend. I needed this recipe considering Krogers stopped selling seitan in my area and I love using it.
Can you use the liquid for anything? Trying to minimize waste.
❤❤love the dads!!!
I'm so glad the anti-oil/low protein plant based diet fads are finally dying out while being replaced with high plant protein/low calorie foods. You definitely got a new subscriber! 🎉
I am so glad about that too. We need more protein as we get older
Just made the seitan! So easy. I can't wait to use it in my recipes. Thank you!
I love watching you guys and I’m preparing to make this seitan (say-teen 😂) for the same reason as you Joey. I’m 66 and I work out. My trainer acts suspicious about me saying that I can get enough protein on my vegan diet but this will make it so very simple! Yay!
Hey, Plant Based Dads! I see you're in Phoenix, AZ and so am I. I'm fairly new here, although not new to veganism, going on 6 years now. I wanted to ask if ya'll know of any vegan groups or parties or get-togethers, or anything like that. Are you guys part of the vegan scene in Phoenix? I would love to know because I know just about no one in this area, and certainly no one else who is vegan. Would love to join a group if one is available. (I'm female, 78 yo, into health, bodybuilding, cooking, gardening, reading, among other things.) Many thanks, if not for vegan groups advice, at least for the seitan recipe, which I will try this week!
Wow! I’m gonna try this!!!!
Please show more videos on how to use seitan
Soy protein is highly bioavailable and a complete protein, scores
1.0 on both diaas and pdcaas..
Seitan on the other hand has too many non essential amino acids and also low on essential amino acids and amino acids that's particularly useful for muscle growth.. only 25 to 30 percent of the protein you get from seitan is used for muscle growth or other bodily functions (not saying that non essential amino acids can't have benefits and it's also high in methionine , amino acid that legumes don't have enough of,which is a good thing becuz we love to combine beans with seitan or wheat but again don't load up on seitan..)
Gluten is also not very digestible as they're not well broken down in your stomach...
Again, best to combine with better sources of lycine and other essential amino acids!
I agree. I eat a lot of soy every day.
@@PlantBasedDadsI'm glad you do.. mycoprotein is also highly bioavailable ( diaas score- 0.996)
Pea protein is also really nice .
Love making my own seitan I use both wheat gluten flour and the washed flour method depending on the texture I'm looking for....so much cheaper than buying it and I make large batches at a time and freeze it.
I have found that (IMHO) it tastes better after freezing. also the texture seems better. worth a try?
We are going to try that.
Amazing! I feel like i could try this! Thanks for taking the mystery out of this!
Thanks for the recipe. I just got a couple of bags of VWG. I'm excited to try to make my own.
I've saved some seitan recipes in the past (for sausages) and planned to try making it, but never got around to it. But I really like the look of these shreds (looks kinda like soy curls, which I also love). I recently discovered an oil-free seitan chorizo at the grocery store, and I love it, but it's really spicy so I cut it half n half with lentils for tacos. But these homemade shreds look really versatile, and I can't wait to start experimenting with different uses and flavors. Looks like it could be good for fajitas!
Great video! I can’t wait to try making this and I’m looking forward to recipes you make with this.
I haven’t tried any seitan that I like, maybe this will change my mind.
I really want to make fajitas with that!
Great great video 👏👏 thank you guys so much for sharing this recipe, I am ready to give it a try 🙌🥰🙌
Hope you enjoy
thanks for the seitan recipe ;) . Going to make it for sure
What is the price comparison?
Going to finally make this. Looks like it would make great taco meat. Shred and spice, cook in a pan with some broth. Tacos!
I’m gonna try this, but please don’t boil seitan dough! Otherwise it gets and appearance almost like brains 🤢. A low simmer and if it begins to boil, pull the pot off the stove for a min or so then let it simmer not boil! But i will try this later with the extra protein! I do add extra pea protein to my homemade seitan steaks. Never made a successful chkn like seitan though. It was just never right to me, but this is looking yummy! I usually would make a big batch of seitan then vacuum seal and freeze. Best
-Thanks for the macros and almost soy free (I think that better than b has soy).
I really need to be eating more seitan! It's hard to beat that amount of protein for the calories. I just love my tofu so much! Definitely going to try out this recipe, thanks as always for sharing!
Looks like an easy recipe! I've used a silken tofu seitan recipe (steamed in the instant pot for 15 minutes). I'll try this one next! Thanks!
do you have this recipe?!
I am going to make this! I have not made it myself yet and
I'm sorry.
Thanks. 🙂
thanks for this easy recipe
I have seen other recipes that take flour and wash it repeatedly to come up with the seitan that you cook in broth
Yes. If you don't have VWG thats is an option.
Washing the flour is hard work and time consuming if vwg is readily available .
This looks great, can't wait to try it. Just wondering how long it lasts in the fridge? Or is it ok to freeze some of it?
I have used it for a whole week. Never had any left after that. I have not froze it yet
Thank you!
Do you have a convention to cups?
Looks great, is there an option for gluten free?
Why was Tim so stankin cute in this video. Thank you for this video. I've felt intimidated to make seitan but not anymore!!
Also I'm assuming the braiding and folding technique adds to tenderness as well as shredability? If it were a flatter ball of dough, would it affect cooking time or would that make it more dense? Could it be cooked in the instant pot?
I make mine in the bread maker 💪🏾
Hey plant based Dads, thank you for the recipe! Do you have a preferred brand of pea protein?
We just got whatever was in the bulk bin at Sprouts
@@PlantBasedDads Ok. Thanks!
Hey Joey, What a great option! One thing I'd like to know is how does this homemade version compare to the $6 or $7 box you guys were buying? Is it cheaper? The same cost? Or more expensive? Inquiring minds want to know. B 😊
It is much cheaper. Ill go over that next time we make it.
Thanks for the reply, and it's so awesome that it's cheaper! Grocery prices are so high, especially in California, where I'm from.
I just made it! It was so much easier than I thought ( I have nightmares about my attempts 12 years ago.) It is delicious, I like the texture, and can’t wait to make a seitan salad wrap. I think it cost me about $1.00 per serving!
Thanks!
On your Satan recipe, what kind of pea protein did you use? I don’t see it written and you didn’t say thanks
Thanks so much for the superthanks. I used whatever was in the bulk bin at Sprouts.
Do you suppose chickpea flour could work in place on pea protein?
@@VictoriaHartmann-wp2sb sure. That’s what most people use. I wanted less calories and more protein
@@PlantBasedDads awesome thanks! I realized that when I read through the other comments :D Im excited to try this recipe!
Vital Wheat Gluten - 1&1/3 cups, Pea Protein, 1/2 cup, Nutritional Yeast 5 TBSP.
Would I be able to ‘steam/cook’ in the Instant Pot, rather than using a burner?
You should be able to use the have it sit on the rack in the broth water in the IP and cook on high pressure for 45 mins. Let it rest for 45 mins before carving. Don't cook it directly on the bottom of the IP, use the rack that comes with it.
Could I use unflavored Earth Chimp instead of pea protein?
Sure
Seitan Noodle soup?! Perfect for falll!
* * * Yum... looks good guys.. a fun twist add some liquid smoke mmm great for pulled pork or bbq ideas.. mmm
Exactly!
My stomach cannot tolerate pea protein. Any other substitutions?
Just leave it out. It is just for extra protein
What is seitan!? And how you make it!??
Thats what the video is about.
@@PlantBasedDads yes, thank you, I started watching at the end. I rewatched the whole video. Thank you so much 🥰
What brand of premium pea protein do you use?
I just used what was in the bulk bin at Sprouts
Great recipe! I don't have/use pea protein ( or other protein powders) what would you sub please? Great channel, love from Scotland ❤
I've made great seitan using mori-nu silken tofu (from the aseptic box). Google "it doesn;t taste like chicken seitan tenders" and you will find a blog with a good recipe.
@@Mimulus2717 Thank you!
@@Barbara-ch3qf Thank you!
Can you share where to find the gluten and pea protein? These products are not in my grocery store. But I really want to make seitan!
Any store that has a Bob's Red Mill display, or online with Vitacoast, Amazon or Walmart. Other popular brands are Anthony's and King Arthur Flour. Baking stores carry it as lots of bread makers use it to bake bread. Pea protein is sold everywhere now, online and in specialty sections in stores. Ask for it. Good luck!
Can you make this without the nutritional yeast?
We got both at Sprouts. The pea protein is from the bulk bins. The VWG is Bob's Red Mill
Yes, but just less flavor and less protein.
Could you mix in a food processor?
Yes, for sure!
🙏🙏🙏🙏💜💜💙
Low sodium solutions? This recipe is pretty high in sodium.
Just making your own homemade veg broth?
Lots of salt!
Probably not the recipe for you.
My apologies, it was just something I noticed as you put forth the nutritional info. I always cut back on salt. But a low calorie way to get your protein. I liked the video.
Actually, I should apologize. I just get so frustrated when I put all this effort into showing something like this and get comments about salt. But you are right. A lot of that comes from the soy sauce, which you can leave out. I know low sodium soy sauce is lower, but really, it is still loaded with sodium. I would say just leave it out and use more seasoning. Thanks so much for re-commenting a second time even when i was a total jerk with my first response. I appreciate you watching the video and actually looking at the nutritional info I put together. The reason I do that is so you can see if the recipe works for you, which is what you did. :)
correct pronunciation: say tan
NatalieMatthews@FitVeganChef on youtube has a bunch of seitan recipes. She does high protein cuts and such.
@@LilithSumeria yes. I love her
Thanks, Dads! 👍🏻👍🏻👍🏻😊💛
Thanks bro!