You've Never had a Vegan BURGER like THIS before!!!
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- Опубліковано 14 жов 2024
- The Seitan Burger.. 100% pure seitan wheat meat burger with added vegan fat pockets that make this the absolute best plant based burger!!
Check out my video on gluten • Video
/ saucestache - JOIN the SauceSquad
www.Saucestach... - to print recipes and merchandise!!!
Music by Joakim Karud / joakimkarud
The goal of SauceStache is to continue trying something new, something new to me and something different.
I find inspirations from you the SauceSquad and my constant hunt of social media to see what food is being made around the globe and how can I try to make it. Lets try to make some food and have fun!!
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I could see you starting a Vegetarian/Vegan Bar and Grill. You have invented enough options that look great.
Hopefully one day!!
Man that would be great.
Alright but it needs to be a chain of some sort .. I mean I need this in France right!
I will be the franchise in Italy!
Marine Prost j’avoue qu’on a rien en France
I made this burger today (minus a few ingredients I didn't have and plus a few suitable replacements) I didn't have vital wheat gluten and i don't know where to buy it, but I washed dough to make seitan and then put the seasonings etc... in my food processor along with the raw gluten and I swear down it was better than 90% of real beef burgers I've ever tried. I'm not a vegan (though i'm plant based for the year) this channel has made me think it wouldn't be tough to stay plant based if i were so inclined.
Find replacements for some of your favorite foods and go from there. It really is doable.
I love your energy in this video! You can tell you're excited and you can definitely see why!! Those look amazing Mark!!
Awww Emma thank you so much!!
Emma the stalker
You're like the Willy Wonka of vegan food lol
HAHAHAH I love that
I wish I could like this comment more than once haha. This is a fantastic description
Its true!!!
Sauce Stache can
That is dam true 😂
This actually tasted really good. My son liked it. I think I used psyllium husk powder instead of methylcellulose, and I used mashed beans for the pea protein. The beetroot powder gives it that reddish color just like meat. Will definitely make again!
so crazy. your vegan game is on another level right now. great job brotha
As a person with Celiacs this makes me very sad. As a vegan, I applaud this recipe.
Ahhh I know how hard celiacs is! My best friends entire family has celiacs. This is not something I will do a lot, just something I will be adding in every now and then!
I know how you feel. I have the same problem.
Lol same, made me cry in the first minute
Wheat allergy here, but I support gluten usage for those that can have it.
I have watched your videos and you sir are so smart I think you will find something the rest of us celiacs can have bless you
As an Indonesian people, watching this in the middle of pandemic era where nearly impossible to travel safely to my favourite burger shop and too expensive to make a homemade burger plus THE NOTIFICATION POPPED UP IN 10.10 PM GMT+7.....I am super hungry omgggg :(((((((
ahhhh make it!! Let me know what you think
I'm really just waking up to this video, you timely fellow.....
hahah thats awesome!
YAY! Another video of yours! I love how you are experimenting with seitan as it has been a new addition to my recipes as well ;D
And I must say, I am SUPER excited for what you are going to come up with having your experience!
You’ve changed my cooking life forever. Thank you!!
I'm so glad I found your channel. Videos like these with this amount of energy, they're just brilliant. Can't wait to try this recipe. Keep em coming man!
Love how natural everything is...
This man is a food scientists and engineer.
Nah, this guy aint too bright. Eating gluten is fine in moderation if you don't get any problems but deliberately trying to find ways to add it into your diet is asking to get hurt. It is an anti nutrient after all.
Who doesn’t wanna eat this, Who cares I want to make some😁 I like how you can make a Meat Replacement, I should do this more often. Stay Safe ❤️ Greeting from the Philippines🇵🇭
Thank you!!!!! Make it and let me know what you think!!
I always look.forward to your videos💕 they are informative without being boring, even when there are multiple steps you make it seem easy, and your enthusiasm is infectious. I would love to see you get picked up on a major network cooking show so people can see how yummy being plant based can be and that we are not eating cardboard tofu while starving ourselves.
I swear one day you're going to make the best vegan burger out of playdough and Mushroom extract lol.
Laff out loud!
That actually did make me lol!
Plan on making white castle burgers with this recipe, by pressing into the mold closing and placing into the steamer for the 20 min. cool off and then freeze with the cover until grilling later. Burger mold maker, freezable Jokari Burger Maker Slider Maker, they also have hamburger and meatball molds which would help you portion size ""eyeball it " better.
I hope you don't mind but i'm using a lot of your tips on my Vegan Delivery's recipes and omg it took my burguers and hot dogs to a hole other level. In my country there's no product like that yet, and I always recomend your channel to my clients. When I'll have some time I'll add subtitles in Portuguese on your vids so more brazilian vegans can see your amazing content!
Thats amazing!!! I dont mind at all! I appreciate you so much for adding the subtitles!! You are awesome
Wow! Amazing video, thank you so much for your great videos.
Can you please share your recipe?
Im not even vegan or vegetarian, but i always love your videos very interesting to watch. I wish people watched this with an open mind because you deserve .ore subscribers.
Helping the animal's, the planet and your health. What more can anyone ask for.
Just had to say, I'm new to vegan foods but regardless, your channel is without a doubt my favorite I've found on UA-cam. Thanks for the good information and the very relaxed but still professional delivery. Good stuff.
My favourite channel in the whole wide world!! You’re the best❤️🙈
Use a stand mixer with a paddle attachment and knead the dough for 10 minutes. The kneading develops the texture of the gluten. Use TVP instead of pea protein. You need 7 parts liquid for every 8 parts wheat gluten. Soak equal parts liquid and TVP for 10 minutes before mixing it with the wheat gluten. Use balsamic vinegar instead of white vinegar for a richer flavor. Add a quarter teaspoon of salt or half that amount of MSG.
You always have such great ideas! This looks great 😋
hey stache! Looks really great, in the end you said it was a bit too soft, in my experience you really need to knead the dough, i dont know the science behind but this always developed a more firm texture.
Yeah if you just pulse it more I would bet it would end up firmer for sure!
Kneading develops the gluten structure. If you just quickly mix flour and water together, you have a soupy mess. But if you need it, the gluten structure forms and it can hold it's shape (think loaf of bread). The same goes for pure wheat gluten. Kneading longer builds a strong network of gluten, making it a firmer product.
Yes it definitely makes it firmer. Don't be afraid to knead it, it won't get too tough.
I was thinking the same, but wondering at what point would you add the coconut oil then? It might melt during the kneading and might be tricky to get it mixed well into the seitan afterwards.. 🤔
@@villetakoo You could add it at the last moment before you make the patties just to distribute the flakes..
Amazing, thank you for this! Is there anything I can use to substitute the Methylcellulose in the coconut pucks? Would potato or corn starch / agar / oatmeal or another natural thickening / emulsifier do?
Xanthan gum is a good substitute.
@@joeb4142 thank you! I actually tried it and the results were underwhelming. Maybe it was the coconut oil though, will have to experiment with it a bit more.
Hi! I loved It!
Onde question: what would tou add to the burguer mix to purchase a little more of texture?
Hugs from Brazil!
That looks delish. May have to try it without the cocoa powder. No anaphylaxis needed here! When you steamed them, was that just regular parchment paper in the steamer with them?
Ok, I'm back with a report! So I've made several seitan/VWG-based burgers before and no joke this was the BEST so far. A word of caution though: I made 4 patties out of my mix (ended up needing a total of 150ml of water, btw) and before steaming the patties were pretty small and super dense/tough. After 20 minutes of steaming they swelled up to at least double their size and we ended up with 4 HUGE burger patties. I'll actually cut the last two in half the next time we have them, haha. The texture was fantastic and the flavor was excellent. I'm so glad I stumbled across this video and decided to give these a try! Thanks Sauce Stache!!!!!!!
This looks unbelievably tasty 😍😋 I'm watching your videos since 8 am and I'm craving vegan burger to the max ahah do you think he modernist pantry one is juicer than this? If yes why? Bigger chunks of fat? Thank you thank you thank you
Do you guys have any suggestion to replace methylcellulose with other substance? It's kinda hard to find methylcellulose in Indonesia, thanks
I’m your run of the mill omnivore, but boy oh boy, once you start making meat replacements, not only is it interesting or entertaining, it looks great, and I can’t wait till this becomes an easy option for us all. Help the environment, the animals, and yourself all without giving up burgers? What’s not to love. Great work man.
I’ll try it but as for the coconut oil it would be simpler to just add it last to the mixture in liquid form since the mixture will stay in the fridge overnight.
Awesome! Tell me more about this mushroom powder. I’ve been looking all over your videos for an indication of where you got it or how you made it and I can’t find it. Help! Oh, by the way, love this video and all of your videos.
Buy dried mushrooms. Grind them up. Mushroom powder.
@@CleansHaven - Thanks!
I’m so excited that this is soy-free! thank you!
ahhhh so there is still soy sauce in the recipe!!! :( just no textured soy protein!!!! I should have been more clear!! You can replace the soy sauce with liquid aminos or make a dark mushroom veggie broth!!
Sauce Stache oh right! haha. I considered this soy-free because there are so many soy sauce alternatives that are available, so it’s easily made soy-free!
Hey Sauce Stache, try adding finely chopped (and scraped) banana peel to this, to give it more of that gristle
🌟༻🅹🅰🆈🅵🅰༺ ✓ • 5 years ago the actual peel! Its perfectly edible
You are doing great stuff, big fan of yours here! Since I started to cook vegan I discovered a world and exactly as you do, I try to replicate the vegan stuff that you can buy around
I've made your mushroom pulled pork at least 100 times haha.
Please, can you tell me how you use the pea protein in this kind or recipe? What it add to the final product, consistency?
Thanks so much, keep it up!
Thank you so much!!!! That pulled pork is so good right!! So the pea protein just adds density to the recipe, its giving the gluten something to cling to and bind with. Its not 100% necessary, but it will give it more chew!
@@SauceStacheGot it, thanks. I usually use the chickpea flour with the gluten but the seitan at the end is a little too firm, will definitely give this a try!
@@SauceStache I have some oat fiber powder that I use in smoothies. Think that would work in place of the pea protein here?
I finally got it that he is not vegan. He is simply keen to experiment. I am absolutely thrilled about alternative products ...and I have begged much honestly myself.
I like to mince prepared seitan in a blender with some onions and make it into a patty using some binder element. I use eggs for that cause I'm only a vegetarian, but I'm sure you can find some vegan replacement to make the minced seitan stay together while frying.
This way the patty comes out much more burger-like, less steak-like.
Ohhh that sounds good!!! I will absolutely have to try this method out
You can use methlycellulose as a binder along with maybe some other gums. Also bread crumbs help with binding.
Love this. You always amaze me, keep up the good work chef.
Add a few tsp of all purpose flour and it will firm those burgers right up. I learned this trick from Connie on youtube who cooks a lot of gluten dishes.
thanks for all your videos. Can we use Sodium carbomethylcellulose instead of regular methylcellulose? I cant find any metylcellulose in my countrt
I never understood the desire to cling to seitan as a meat replacement. I'll admit I'm biased because I can't eat it, but I've tasted it a few times in the past, and it really just tasted like chewy, wet bread to me. I feel like the texture of the beyond beef burger is so nice and crumbly like a real ground beef patty without any gluten to bind it together, I can't really see combining it with seitan making it any better. But it could just be personal preference. As always, I commend your efforts!
To me it doesn't even taste like bread. It has a really strange taste and I can't put my finger on it. This is for homemade, restaurant, and when other people make it. The only times it doesn't have that taste is when some very powerful flavor takes over. I sometimes buy these "sausages" made out of VWG but has, I think, pea water or pea extract in it because it tastes like peas which I prefer.
Having said this, VWG as a burger does NOT have that flavor. I think because it's so thin compared to other VWG products. But you are 100% spot on with the chewy thing along with the texture. It's nothing like actual meat, and you can even see when he shows the camera how it isn't, too.
Did I over look the recipe? I went to the site and the last couple of recipes aren't there. Definitely not the last couple burger recipes. How can we try it and tell you what we think if we need to guess what the recipe ingredient measurements are?
I'd like the recipe too
I've made a lot of seitan burgers and bought pea protien years ago but never added it. What does the pea protien add/do to the burger? Does it just add more protein to it or does it make the burger more burger like? I've seen it in ingredients in lots of store bought vegan burgers. Thanks😃
Adding the pea protein just adds more density to the burger!! Its just a bit more depth and something for the gluten to cling on too!
I will have to try it now. Thank you!! Love your channel!
I would like to know too! Also, he mentions "You can use whatever protein you like," but what are some other options?
@@blink2656 try hemp protein :)
William L hemp, soya, and rice proteins are all commonish options. i like pea protein bc it has a somewhat ferrous taste, like the beet powder, and contributes to the meat flavor
I'm new to seitan, but I've heard that if you boil instead the texture becomes more firm like rubber.
Or maybe add more methylcellulose to get the patty more snap.
Please list ingredients and measurements so I can take screen shots to help me when I’m out shopping for the ingredients 😅 great recipes 😁
This looks absolutely delicious. Can it be made without the coconut?
Your dad or wife (or any other person) reviewing is really helpful because we get another perspective. You told us it was a little soft (helpful), but your dad's input really helped. If you need another taster, I can be of some help there😎
Your practical research is a great service to the world 😁✌🐆
Dear Mr Stache, for the extra density you seek, wrap the burgers in cling-film (saran wrap in US I think?) And then boil or steam them. As they can't expand as much they just become firmer.
Great recipe though 👍
Greetings Sauce.
I turned vegetarian a few months ago, and I discovered your channel a few weeks ago and since then has binge watched your videos.
One thing I have to ask though, why the cocoa powder? Is it simply to make it more brownish in colour?
Thank you for your reply and time
Instead of mushroom extract, you can just pick your own wild mushrooms and dry them, works wonders on any sauce
Love that idea!! But the mushroom extract is actually really potent. So imagine taking those dried mushroom and extracting all the flavor then turning that flavor into a powder... packs way more savory punch! That’s why I don’t just use regular mushrooms or like the Trader Joe’s mushroom powder
@@SauceStache true, just an alternative for the people (like myself) who can't buy mushroom extract in the store. Guess it would be possible to order it online
You should go on shark tank or something to get some investors to help create you own vegan food brand.
hahaha I really should!! That would be awesome
@@SauceStache Please do! :00
@@SauceStache **in Darth Sidious voice** DO IT!
This!!
💗💗💗💗💗💗💗💗
Ok favorite channel just found you today
Being creative with what you know or have isn't as fun as inventing
I couldn’t find the recipe in your index😫 Also can’t find the link to the coconut pucks😊
I love your genius recipes 😍
Ahh thank you so much!!!!!
I swear you always read my mind, love you man
I have only seen a handful of your videos (and made a few of them), but if you haven't, you should check out using msg in these meatless recipes. There was a huge misinformation campaign that made a lot of Americans think MSG was dangerous, but in reality it is not and used in many places in the world and even becoming more accepted by people in America. The pure umami of msg is something I add to a lot of dishes to really help close that gap and make something satisfying. As someone who isn't fully vegetarian yet, but has been cutting it out more and more, many of the dishes didn't satisfy the cravings, but seitan and MSG have both really helped with that.
I have used MSG in a LOT of my recipes and I have a whole video about my support and knowledge of MSG! I don't always use it because its not always necessary, but that doesn't mean that I don't like it.
I can't find this recipe on your site? Is it called something different there?
Now that’s a burger!
Awesome recipe! Is there any substitute for the plant based protein? They are hard to find in my country and I really want to try these burgers :(
Hate living somewhere without access to a whole foods/trader joes! It is horrible and I miss it! Specialty products are marked up so much on Amazon, I still splurge sometimes but sheesh these items need to be more readily available! :) I love your videos! You are THE vegan food scientist! :D
I made a seitan based salami a couple times and cooked aborio rice in water with a lot of coconut oil and a little msg so it was sort of greasy and translucent by the time it finished steaming. Then I let it cool and worked it in to the seitan and it became a really neat alternative to just using the cold coconut oil flakes. The aborio rice had enough resistance to give it the right consistency. I wonder if it would work in this application as well.
I always wanted to try a little bit of minced Konjac noodles for gristle too but I haven't tried it yeti
Love your videos! Please please make a pepperoni! I’ve tried different recipes, but something is lacking, I think it’s the lactic acid 🤷🏻♀️ I know you would do the research and come up with a winner l!👏🏻🤩
Instead of steaming the gluten, you can put it in a plastic bag, add a sauce or spices/herbs. Close it well and cook it in a hot water bath (sous vide). Then you have a seasoned schnitzel.
Ohhh i'm going to try that next time. For the year i'm plant based i'm always looking to increase my proficiency with making plant based meat substitutes. What sort of sauce would you recommend for the in bag marinade? Will it be absorbed by the wheat meat during its boil time? Will it make it too soft? How long do you recommend i boil it for?
@@samuellane4437 depending on which flavor you want to give your schnitzel: brown, curry, tomatoes, asia sauce etc ...
Cooking time depends on the size and thickness
@@franziskabaer6404 I'll try all of them starting with curry, thank you kindly
Awesome recipe! I've gotta get my hands on methylcellulose one of these days. Is the cocoa powder for color? Also curious about what the vinegar is for.
The cocoa powder and vinegar are both flavor elements. Cocoa adds bitterness and the vinegar levels out the ph giving the gluten more of a bite then it would have
@@SauceStache Interesting! Perhaps I should start incorporating vinegar into my seitan more often 🤔
I bought my methylcellulose online through Amazon Modernist pantry. Hope this helps. Good luck.
Love you, your burgers and your dad... Cheers... Will try this recipe very, very soon.
I couldn't find the recipe for this one!
Looks great
good sauce = good burger
Do you think you could try making a burger but instead of using wvg, doing the washing the fluor method? It has a better texture and flavour, but i cant think of how to integrate it with the ingredients to make a burger.
I love this! I've mostly been using gluten to make seitan chicken for alfredo, but this is really something else!
That looks wonderful!! What do you suggest for those of us that can’t eat coconut oil? This burger is the first one that every ingredient practically works for me except 1. Any ideas?? P.S. Love your channel 💙
I would love to try this recipe. Do you think needing the seitan would give it a better texture?
You are ingenious!
I must say, this recipe sounds great. And I do not have all the ingredients, but I will experiment a bit and maybe something nice will come up out of it :D Or maybe it is high time to invest of some of these...we'll see, I feel real inspired!
Sending you lots of love!
Have a great weekend ahead!
Maybe I haven't looked around enough but you are #1 by far
Yay!!! Great for sooooooo many of us who don’t have issues with gluten!
Very few people have Celiac disease(about 1% of the population). Most people who say they can't eat gluten actually can. Not eating gluten has become more of a fad diet than an actual health issue.
Little bit sunflowerseed works well
i wonder if you made a firmer batch of seitan to chill and run through a grinder to then mix into the loose binder version and oil flakes to form into patties at the end.
Oh man! I cannot wait to make these. They look amazing! Thanks for another great recipe! Still not sure what to do with all that Marmite I bought💁🏻♀️
You should use your current cheese recipe to make a stuffed burger similar to the ready to cook section in a supermarket meat section.
I would add a little tvp for added texture but this looks fantastic! Thanks
You are amazing! Please continue the seitan recipes. ☺
Man. That looks so good
Do you have a specific mushroom extract you recommend buying?
Wow I wanna eat this burger 🤤. Do you have a link on how to make the coconut oil pucks? Thanks in advance 👍
ua-cam.com/video/B9Xk-Ov8Ltc/v-deo.html
Just go to the 1 minute 15 second mark in that video. :)
Ever thought about using jackfruit for shrimp? After watching your Nashville Hot Chicken sandwich video
I cannot find the written printable recipe? Don't see a link for the Coconut Pucks Recipe" ? Found it on page#37 in your book.
Do you use sweet molasses or blackstrap molasses for the irony flavour?
You are a genius 🍴
I am a meat-eater, but I am so surprised at the variety and versatility of the ingredients you are using. Will definitely be trying some of your recipes :)
I really like your videos! I got a video idea for you: show how to extract protein from plants. I am really interested in how to do it
This video made my mouth water! Only I would add a slice of your vegan cheddar. (And maybe some strips of daikon bacon)
I almost added a good vegan cheddar but I thought I really should just showcase the burger here!
Needs some tvp to add texture before adding the gluten 👍
Also sauce stache I make a mean lentil walnut burgers that rivals the impossible burger. I don't know if you've done that yet but it's my FAVORITE burger option and it's pretty healthy
Thank you hannah with your comment. While I see that todays video is showcasing glute, I agree with you possibly Mark trying a walnut lentil [(& my idea) other veggie type burgers]. It would be totally awesome for Mark to explore making these as he develops new ways for us in making our own vegan foods with methylcellulose & other non-wheat flours.
Especially with methylcellulose & other ideas) as it can give the binding factor that a true vegan vegetable burger sometimes misses. If you see these commemt's Mark, what do you think? Thank you hannah, & thank you Mark.😁
I currently live in India. I am in an state that doesn't sell beef at all. I would live to make a great veggies burger but I don't have access to the ingredients you use such as pea powder and other powders. Do you have a veggie burger video that only contains food items that could be bought from a grocery store?
I'll try this and let you know if it matched yours.