VEGAN STEAK ANYONE?? RECIPE! Seitan made with yeast.
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- Опубліковано 4 жов 2024
- Took an old recipe of mine and changed up the spices and lo and behold vegan steak! Enjoy guys!!! Using yeast tenderizes the gluten and breaks apart like meat fibers. Hope you enjoy a new recipe from moi :D
do take the time to watch the video and see how I do it :) but below u will find the recipe on what you need to make this :)
meat...
1 cup VWG
2 tbsp nutritional yeast
2 pinches sage
1/2 OR 1 pkg. yeast ( quick active )
1 tbsp. mushroom powder
1 tbsp. chickpea flour
1 tbsp olive oil
1/8 cup soy sauce
1/2 cup water
broth....
5 cup water
1/2 a lime
a handful of garlic cloves
1/4 cup soy sauce
2 tbsp. paprika
2 bay leaves
Welcome to my vegan Italian kitchen!!! A place where it's good for you the animals and the planet!
What I do when I'm not cooking .... I create and sculpt art dolls and sculptures • Cdlitestudio balljoint...
Music credits: "www.bensounds.com"
Wow, I never realized what adding lime or lemon to the stock does to the flavor. I added lemon juice this time, and it was delicious. I later took some of it, added cornstarch and made a gravy. I put some small pieces of seitan in the gravy, then had it over a baked potato. I felt like I was having something I shouldn't. :)
I am so happy you liked it
Nice video, just want to say the rolling characters are really annoying. Please next time just show them without rolling animations.
thank you :) and no problem I surely will consider that :)
+Connie's RAWsome kitchen Yes, truly annoying because you're still waiting to what one ingredient was when you've already put in a couple more since then!
I will do my best to make it easier for all of you
Yes. I agree.
malatrex I will do my best :)
Loved your video and the food looked amazing. I've been a Vegan for 15 years and love it. I love animals so much and can't imagine what they go through when killed for meat. That's the main reason but my health is perfect now. Thank you for the great video
thank you so much!!!! Congrats on 15 years!!! I am on my 12th :D
The rolling list of ingredients was really annoying!!
hard to please everyone
lol, that really looks like the real thing :))
Connie's RAWsome kitchen ,,, why must you complicate things, I don't like the letters flipping around eithet.
That doesn’t bother me. That’s why there is so much taste to seitan is because of the ingredients💪🏼Vegan cooking is an art that is not only healthy for us but our hearts are thinking of the animals❤️Again the ingredients is the key to flavor and Connie is like a pro at this like a scientist is in his lab💪🏼
As I grow my wheat grass for juicing, mulch my soya for my tempeh and ready the incubator, check the ph and tds of the hydroponic greens, grind my spelt flour, lay my fruit out in the dehydrator and put on my 25kg weight waistcoat for bone density, and walk my 10,000 steps I can't help thinking it's a bit like the middle ages, and maybe we have gone full circle lol :) now after watching this video I will have to add this to my menu thanks.
:D let me know if you like
I made this yesterday to eat today (I prefer to eat my seitan the day after) and my daughter and I practically ate half of right away! Simply put, the BEST seitan recipe ever! Thank you so very much for sharing.
I am so happy you like it :D yes we love it too thank you for that wonderful compliment and sharing that with everyone
and this also taste better even the day after :D
Connie girl, well I made this tonight, well it's still braising but it didn't turn out exactly like you show. I know what I did, I had too much fluid/wet stuff in the mix. I needed to dry out my mushrooms like you showed in another video, and i hadn't done that yet, so I decided to grind up some reg mushrooms with some onion and that got too thick so I added some Olive oil. Well, I'll know to do it exactly next time but OMG woman, this smells to die for good! Not even kidding you on that one. I've never had seitan and am only about a 5 week old vegan (61yrs old though, lol) but am venturing out and trying to veganize my recipes and so far it's done very nicely. But I saw your video on this and grabbed the stuff I needed and went to town on it today. Guess I'll be drying out and pulverizing some mushrooms tomorrow, lol. Man this stuff looks killer! Love you,, even shared it with a neighbor and she's gonna get on these videos too!
awww well I promise u as you majke seitan u will kn ow exactly what to u :) And thank you for the plug in :) I so much apprciate it! :) hehe 61 year young :) thats what I say and congrats on 5 weeks!
Thanks again for your help. I experimented yesterday and made some pepperoni style. This morning I ground up some of it and made sausage gravy with cashew milk. I added poultry spice and extra sage. It was soooo good. You inspire me. I had one of my southern favorites biscuits and un-sausage gravy.
that sounds just wonderful Pattsy! :D I haven't had anything to eat as of yet and ur making me hungry!!! :D
enjoy guys let me know what you think about it when u try this recipe. And let us know if you like seitan or prefer tofu :) My hubby is a big seitan fan! This is great for people who need the transition to a plant based :)
Followed the recipe but mine was like soggy sponge! Any suggestions?
yes after it cools you will let it rest. for about 1 hr. then fry it up with the rosemary and steakspice. then put in fridge. Best used the day after
+Sonja Emery make sure u take it out of the broth when cooling.
Prefer Seitan actually! Thanks for thr recipe. Will try it.
thank you :D and ur so very welcome! Let me know how u like it :) if u have any questions while making it just pop onto here and ask :) +janus2005hotmail
Connie, I love your videos! I just made this today and we love it. This is definitely going into my recipe rotation. Thank you for all the time you put into making and sharing your recipes and videos with us!!!!!
thank you! so happy ur enjoying them! Happy Holiday!
I just made this today and it turned out great! I always prefer seitan to tofu
fantastic!!! :D my hubby won't eat tofu for the life of me!!
My mouth is watering! Thanks so much for you efforts and thank you for sharing this delicious recipe (: a lot of us really appreciate it!
Thank you!!! :D let me know how u like it!
Hey Connie, I made this one for the hub's dinner. It's resting right now! I altered it though.....I added a couple shakes of jerk seasoning, a pinch of onion powder and 1/2 tsp. garlic powder! It tastes so yummy, even before I could cook it. I gave him a small pinch and he loved it.
that's awesome glad u shared it with me :D
Connie's RAWsome kitchen
What can us gluten free people use in place of the vital wheat gluten you used. Yes there are reactions to the wheat.
Hey GTO I still haven't figured one out yet but hopefully soon I will :D
I think I am going to love this. I bought the VWG today and I am going to make this. Thanks so much.
ur so very welcome :D
Just made this, my boyfriend LOVED it! Looks like I'll be making it every week to use throughout the week. Looking forward to trying your other recipes!
aww glad you liked it and glad he liked it :D
aww glad you liked it and glad he liked it :D
aww glad you liked it and glad he liked it :D
aww glad you liked it and glad he liked it :D
Connie, I just wanted to tell you that my mother and i are your fans for years. You are the original woman spicing up the seitan the way you do and I recognize that when I watch other people using YOUR style. Thank you so much for all your effort. After all these years we are still waiting for YOUR COOKBOOK!!!!!1
thank you so much for your support!!! I know my book is late. I am trying
Hi Connie, l made your vagan steak with the yeast it was so so good thank thank so much this is my way of eating now
thank you!!!! Gwen so happy you shared this with me :)
one suggestion with editing...
please stop using the roll in text... it makes the video too long. just my opinion.
thank you will try :)
I love how easy this recipe is and no foil or plastic wrap. 👍👍👍👍
Thank you so much 😊
Just made these! they're light and fluffy and taste really good!
thank you :D so happy you like them!!!! Even better the day after in a sandwich!!! My hubby goes nuts for it!!
Do they taste meaty?
Grominblix yes kinda but in a good way...not sure if i make sense lol It taste meaty but not like raw meat..it fills you like meat.
thanks💚
Grominblix you are very welcome :)
Made this today and it's really good. I'm saving the broth as a base for sauce and gravy. Thanks!
thank you :D and glad you liked it :)
Making this one today but I love the colors and extra vitamins from the beats so I subbed that for the half cup water and I used teriyaki instead of soy because I prefer it more. Love that we can tweak what you share to make our own.
yes for sure :D sounds great!
Connie's RAWsome kitchen the flavor is amazing but I think I needed to wrap it better as it expanded crazy during the simmer and has the spongy texture. I think next time I'll leave out the yeast. The texture on the other corned beef type ones is much better but again it is probably my one error. The flavors are amazing on both. Turning the broth into a carrot and potato soup for myself and my hubby.
seitan is always better day after, and seitan needs to be mastered :) you will get better with it :)
Connie's RAWsome kitchen my other one came out perfect. I trust you totally I plan to try slicing it with my mandolin for the deli meat affect and it tastes amazing.
never used a mondoline for seitan let me know how it works out Goose :)
Your channel, do what you like. 😀
yes for sure :)
I have to tell you that I made the steaks and they were absolutely Delicious! What a great recipe. I will be making this again for Sure. Thank You, Connie for posting this. Yum!
Thank YOU!!!
I eat meat but omg does this look delicious. So intrigued by aspects of the vegan diet.
Thank you Gracie :D
Gracie I started out with just being intrigued with the cuisine and now I'm about 90% plant-based, there are so many delicious things to eat and so much fun to cook and make your own things
I love reading stuff like this!!
I also eat meat, but think vegan cooking is very interesting. I made seitan for the first time yesterday, it was awesome!!! I can't wait to try this recipe, maybe for Thanksgiving!
that's great :D isn't great when you can get ur protein without having to kill anything :D Let me know how you like it!! :D
This looks AMAZING and I can't wait to try it. Thank you so much for this recipe and fuck anyone complaining in the comments. Don't like it don't make it. It's that damn simple lol but seriously this looks amazing and it looks like the real thing
thank you ADAM!!! :D
Adam/Autumn Joseph right? That's what I said. for c sakes ,can't they just focus on the recipe here. It's the complaints that are annoying. Please people, can you just be grateful that Connie wanted to share these awesome recipes.
thanks Angela
LOL Adam/Autumn Joseph Right! Be F-king happy she's sharing her recipes instead of complaining about the words scrolling
i would like to see you enjoy the foods you cook. it looks so good, and im not a vegan. i am however interested in more meatless options, and is why i follow your lovely videos. good job and GOD bless!
kamiko70 thank you!!
Same here Kamiko70. We eat plant based at least 4 days a week. Still haven't given up seafood or chicken. But I am beginning to love these meat free options a lot more.
This is a wonderful recipe! I’ve never had much luck with seitan, but this turned out so well! Thank you for sharing your talent!
I am so happy u like it!!
The name RAWsome kitchen almost turned me away! Glad I checked this out, I've never heard of using active yeast, nor lime in the simmer liquid. Really nice video presentation!
lol glad u didn't walk away :) i do raw and cooked awesome food :) Happy new year!
May I come to dinner ? Amazing vegan dishes you create 👏 bravo
ur too cute :) thank you!
I love your videos! You are so creative- how did you come up with these recipes?
Hi Connie, I just made the Vegan Steak.
It is delicious!. But after I boiled it, I sliced it and put it in the oven with some potatoes.... Wow!!!! I can't stop eating.
Thank you for share! :)
thank you!!!! So happy you enjoyed it :) when I make this dish now I add agar it's even better!!!
This is simmering on my stove right now. It's my first time making it and I am so excited! Thank you for another wonderful recipe and video. Baci! ~G
Thank you Grace!!! yumm that steak is even better the day after yum!
Montreal spice, great idea. You made it so much easier than the other videos I saw. Well done, going to do it.
thank you :D low low simmering and if u have to cook it longer than 60 min. then pan fry right away :D let it rest and ur done
Going to try this, I have never made seitan. About the rolling words... it's your video, you do what you want. People just love to bitch about the little things... always critical. Thank you for the video and recipe.
thank you Jay
Chef, u are doing such a great job sharing. Deepest apologies for all the complainers. I LOVE your style, it’s similar to mine! I will tag you when I make Filipino vegan sausages. Very similar but instead of yeast I use Sautéed onion sludge. LOL. That also helps break down gluten. ❤️ love u lots!! Ozzie and Cherry!
awww thank you Cherry!
i love your voice connie....especially for the longer videos and yes the rolling characters were a bit much! love u still tho';-D
thank u!
thanks KD
I can't wait to try this. I've never tried using yeast in my seitan. Sounds yummy!
let me know if u do try!
This is the best! Oh Connie I'm feeling so blessed I found you, Thank you
thank you!!! :D also go check out I have a new giveaway going on :D go enter :D
Wow..your recipes are so fantastic. Just made two of these the last two days and me and my husband have thoroughly enjoyed them. Your right about it tasting better the next day. So far we have made your Vegan french toast and Chick Pea salad which we have named Aeg salad. All three recipes were spot on. Can't wait to try more of your delicious recipes. Thank you!!
thank you!!!!! So so glad u like my food :)
OMG...thank you a million times for this delicious recipe...I did mine as 4 individual seitan steaks...really good...I just need to squeeze out the liquid a little more but the taste...mhua! I am going to make another one for July 4th but leave it whole. The broth...I saved it as it too was delicious!!! Thank you again for a delicious recipe!!!!
Oh so happy you loved it :D My daughter's husband keeps asking for it :D I am very pleased thank you!!!
I added 30 minutes in the oven to dry it out a little bit and it came out perfectly
awesome will try next time :D
Thanks for this great recipe! Can't wait to try it! I've been binge watching your videos, new subscriber! ;)
One tip though, you may want to cut out the stem inside the garlic as they cause indigestion x
thank you and thank you I will :D
Love this recipe ... New subbie from Eugene, Oregon. Merry Christmas and a healthy and prosperous New Year.
thank you!!! Many Blessings to you too!!
@@conniesrawsomekitchen 😊
Thank you so much for your time in writing out the ingredients for this recipe. It looks great & I can't wait to make this, and also your recipe for the roast made with the special ingredient. I am really excited to make many of your recipes. I am so glad that I subscribed to your site. Also, a great big Thank You for your rapid response by taking the time out to write out the ingredients in the comment section. You are so talented and truly awesome. Please keep up the great work with your videos. Thanks again over and over. May our wonderful Heavenly Father and his Son, our Savior bestow many blessings to you and to all of whom you love.
ur so very welcome and thank you! You are sooo sweet so many blesings to you and yours
Looks amaaaazing ...I was told to avoid wheat & soy for now....allergies...am sooo bummed.
+Lisa Ross aww sorry to hear. U have allergies??
Very interesting! I love finding new techniques for making seitan. I'll have to give this a shot.
that's great let me know how u like it :D
OMG that looks so delicious. I must operate with VWG again. Thanks for sharing this.
thank you and you are so very welcome!!! Let me know when u try it!!
I am a visual eater, so I am aiming for it to look as tasty as yours!
let me know how it comes out!!
you will ALWAYs get a thumbs up from me.
Love your channel . I'm going to look for fried "chicken" to replace my Sunday dinner and picnic chicken I'm sure you have a good one that I'll run across . Thanks for this wonderful channel. you have really helped me in this transition.
I love everything you make. Thank you for sharing your wonderful recipe ❤️
Thanks so much 😊
This looks so good. I'm so hungry now
Connie in the house with her wonderful self. I love watching you, and learning. #1fan!!!!!
I have commented on many of your video's and as always thank you. The addition of the yeast is genius and I will try
thank you :D I so appreciate your comments
you make magic in the kitchen! I wish I could try this but I am really not patient in the kitchen
aww ur so sweet :D thank you!!! Sometimes we have to be patient lol
+Connie's RAWsome kit
Just made this, using no-chicken bouillabaisse for the soup. It's the best seitan I've made since going vegan!!! This is it, folks
thanks for sharing this with me :) Thank you so much glad u like it!!
I'd like to have seen you cut into it. I'm going to make this soon. It's looks delicious. I'll use "no-beef" bullion as my liquid to give it a beefier flavor.
here goes nothing! I'll be attempting this recipe for fajitas tonight! First time making and eating :D Thank you Connie for your awesome videos
thank you :) little tip always make the night before it gets better as it sits! :D let me know how u like it it will still be food fresh :D just let ur meat rest first it will firm up :)
I don't see why not :)
OK thank you again :) I'll definitely be sure to let you know.
that's great :D
fajitas were a hit! Hubby said the best dinner I've ever made him :D And my toddlers ( 2 and 4 year olds) loved tonights taco Tuesday! Thanks again, we will be making this again for sure!
great video!!. I just had some trouble reading the ingredients and instructions to make this, but I will keep on trying, as this looks so yummy and I am really wanting to try this seitan recipe for a roast asap. Keep up the great work!!
thank you and here u go
Why is everyone so concerned with a certain font on a video LOL I personally think the rolling letters add personality anyways, phenomenal dish!! I plan to make this on holidays!!
Thank you Kayla!!
could you slice it and grill it?
yes you can you can top it with BBq sauce really good :)
Thank-you! It looks amazing :)
thank you :)
Trying it tonight! I'll let you know how it comes out.
Ok I made it. I split it up cooking half last night. It came out a little too soft for me. I froze the other half. I'll try that late. Freezing usually adds the texture I like.
Thank you the quick response. I appreciate it.
anytime :)
Great recipe. You used VWG, by any chance is there a substitute for this product for those who wish to avoid gluten? Otherwise, for me this is a wonderful recipe and so easy! Thank you.
I will have to figure one out for u, working on it. so far unsuccessful with gluten free. always very pasty.
Thank you for that. I was experimenting with psyllium husk and various flours non wheat flours (Peas, bean, and brown rice), but found them lacking and gritty. I got that idea from an episode of "the great british bake off" where they participants had to come up with a gluten baked good (I think it was a flat bread or something).
yes but when ur making a meat it just comes off as a very pasty mess. But still working on it :)
great recipe. Where did you get the background music?
thank you :) and if your ever interested in the music I use look under my description I always post it there :) I got it from www.bensound.com/
Aww wow Connie! My mouth is watering. I cannot wait until I get my veg stock 😃 Xxx Rose
:D ur too cute :)
Great video/recipe! I appreciate the time and effort you put into this video and sharing it. The animation really isn't all that bad since you put the detailed recipe in the description box. One last thing, it looks like you forgot to add the Soy Sauce to the written recipe. Thanks!
good catch thank you!!! :D added the soy
Hi Connie. I am a new vegan. I do not want to use oil in recipes. Is it OK to leave out olive oil in this recipe...thanks.
u can sure it will change the texture a bit but u can leave it out
Would have liked to have seen the end result sliced, would've given a better idea of texture, great video other than the captions.
thank you Yes I try and do that with my newer videos. if u look at my roast beef video it looks like that without the beet colouring. here's what it pretty much looks like ua-cam.com/video/8TJTmxpNAPM/v-deo.html
Me too don't like the rolling captions x
Can you please add the ingredient list in the description. Also which ingredients are essential to make the seitan? in case i want to use my own spices
all the ingredients should be used that is why it has the flavor I give it. I will do my best to put up the list for you later. But for now here is the link to the ing. part one...ua-cam.com/video/EwuQ-TEj4-A/v-deo.html and for the broth...this is link for that list ua-cam.com/video/EwuQ-TEj4-A/v-deo.html Unfortunately you caught me leaving the house. But I will later :)
YOUR RECIPE'S ARE MY FAVORITE...AND A CAJUN KNOWS GOOD FOOD. what is the purpose of the yeast. Does anyone know???👍❤🙏😍🥂
b12 and mostly flavor for this dish :D
Connie this is great. Can you cut through them on camera please?? I wanna see the texture inside. Also, is it chewy?
it's tender :)
It does look very meaty. I've never seen anyone add active yeast and letting it rise, does that make a lighter texture?
yes it does.:) make sure to punch it back down...and simmer on a low setting you do't ant it to boil
Connie... could you slow cook seitan in a ragu-type sauce? Would it hold up to long and slow cooking? I miss the taste of slow cook meat in that sweet, rich ragu sauce, with the trinity of carrots, celery and onion! .... Serve the sauce with al dente pasta .... You could then follow the pasta with the low cooked seitan, garlic and rosemary roast potatoes and some kind of broccoli gratinata!
yes for sure u can :D
This is really so good! Although I did stop using the regular yeast because it made it spongy
Glad you like it!! did u simmer on low low heat?? Maybe punch it down again??
maybe even try using less yeast. see if that works for you.
I did simmer it on low yes. I liked it without the yeast. Connie thank you for going to the trouble of trying to help me. You are very kind.Connie's RAWsome kitchen
Mercy Killer V :) thank you!!! You subscribed and liking my cooking :D
Hello Im really enjoying your videos.
Question: Is there a replacement for the mushroom powder or can I just leave it out.
Ignore people about the text, Its really not THAT serious, its just there for a short space of time, and was way more focused on what you were doing,......... geeeez.
hahah yes I try lol what can u do some people huh?? Yes you can leave it out but that's what gives it that eathy taste. It's very simple to make if u get some dried mushrooms U can get them at an Asian stores. And just blend them into a powder. But yes i can leave it out it will change the taste.
Connie's RAWsome kitchen wow. Thanks for the quick reply. I can't find them easily in my country, and I know that if I ever do eventually, they are going to be expensive, so I will they the recipe without. Thanks again
I will try and make a drawing for a give away package for you all :)
I will try and make a drawing for a give away package for you all :)
Also that marinade I can still smell it it's awesome sometimes I think I'm smelling salami. B kind n rewind . Thx
salami really??
Very nice. Will try it but some captions were a bit hard to read.
Thanks for the recipe. I made a roast then pan fried some slices. The flavour was great however the texture was soft and spongy. Does this mean that I did not knead long enough? How long are you supposed to knead for?
seitan the longer you knead the better also the day after it's firmer :) make a firmer dough and wrap if you feel you need a firmer meat
I will try it today...thank you! 🙏🏻😌
Instead of chickpea flour could soybean pulp be used? I don't have the chickpea flour but have plenty soy bean pulp from making milk.
Please what Is quick active dry yeast? It's not the same as dry yeast?I am from argentina..
what is texture and taste wise the difference between cooking and steaming the seitan! Love your vids!!!!!
I find in 9 years of doing this if you cook at a very very low heat for a long time it's the same in texture :D
Been watching your videos, Connie and the only thing missing is that you don't taste it at the end after you have prepared it. Sure, it looks great, but I would like to see you eat what you make at the end. Hope I'm not being too demanding. Otherwise, I think your videos are great!
they all get eaten :D these recipes all become our dinner. But I will try for you guys
@@conniesrawsomekitchen Yes, I would imagine they get eaten, but for us, the viewer to actually witness you sampling your dishes and watch your expressions and comments really creates the full experience, if you catch my drift...
Wow..looks really good. I was wondering, how much is in a package of active yeast? I'm in Belgium and we have 7gram packages 😌 You give the option between 1/2 package or 1 package, what is the best? I was wondering why you use the yeast? Does is alter the texture of the seitan? Anyways...I'm making it tonight, and letting it rest until tomorrow 💖 Sorry for the questions 😉
Hi Lizz I would say do the 1/2 package better texture. And the last time I wrapped it lightly with some cheesecloth. I add it more for flavor and to make the meat NOT too dense :) But if u haven't done it before I would say wrap it lightly so it won't over expand and cook on the lowest heat possible. Unfortunately, seitan is something that needs to be mastered. The more you make the better you will be at it :D Good luck and let me know how u liked it
Stir dry ingredients thoroughly before adding the wet ingredients to get them evenly distributed.
I have the magic touch it never fails me :) u have to be confident in ur cooking :)
this looks amazing 😍😍😍
thank you!!!!
I made it today , awesome ! I am planning to try out your cheese , plz tell me as a beginner which one of your cheese recipe I shud try
my ricotta :D then some of my aged cheeses if u like the strong taste of cheese...and my mozzarella :D hell they are all good hehehehehe can u say I am proud of my cheeses??
@@conniesrawsomekitchen thanks , for the quick response , I was expecting it after 2-3 days , hehe . Now let me look at the cheese ...
@@archanadas7292 my pleasure :D
Can we cook in stove? I have the same probleme for my flat roast
How much instant yeast is it in the pack you use? Instant yeast is ordinary dried yeast, right? Our packs look a bit different, so better be sure that I get the right amount...I'm overseas... Thanks a lot! :) May I add one other thing? I have problems watching your video because the letters doing summer salts (right word?) is almost giving me a migraine... It would be great if you don't use that effect later! :)
yes it is dry yeast. And it's about 2 and 1/4 teasp. And I will stop the flipping hehehehe sorry about that! Funny what one thinks is cute can bother others...ur not the first to say. I am trying to stop it now
That looks so good and so close to the real meat ! :) Can't wait to try
Is olive oil necessary or any regular oil would do ?
any oil will do I just prefer olive in taste :D
Awesome video!! Maybe no rolling captions next time as made it harder to read ... Otherwise great as usual!!!
Yes these are old videos Hope my newer ones are better for you
Looks amazing
thank you!! :D
OMG! That looks Amazing!! Love it 😍!!!
I like your style of rolling and dancing characters from right to left , but the characters are very hard to read once they stopped dancing . Plz do something about it . But your recipe is something out of this world . Thanks a lot . Archana
those are old videos but I will do my best to make it easier for all of you and thank you!!!
I love the Music who is playing, please
Also, we do not eat mushroom nor do we use soy sauce in our food.
Do you suggest any alternatives.
Thanks
u can add chick pea flour and maybe some vegan beefless seasoning or some chickless seasoning. here are mine if u want to learn to make them ua-cam.com/video/DF_q6lkb2Wo/v-deo.html and this one :) ua-cam.com/video/Dnh3K7i2nNw/v-deo.html
Thanks connie what about the music who is playing please
the lounge :) find it on bensound.com
This looks like a great seitan recipe. I have to agree that the rolling characters aren't helpful... I need time to write down the recipe! Thank you.
thank you Miles here's the recipe :) hope this helps
meat...
1 cup VWG
2 tbsp nutritional yeast
2 pinches sage
1/2 OR 1 pkg. yeast ( quick active )
1 tbsp. mushroom powder
1 tbsp. chickpea flour
1 tbsp olive oil
1/8 cup soy sauce
1/2 cup water
broth....
5 cup water
1/2 a lime
a handful of garlic cloves
2 tbsp. paprika
2 bay leaves
Thank you! can I just create the mushroom powder by grinding up dried mushrooms?
yes yes yes that is what I do :) cost a lot less too :D
Miles Linklater so pause it !
CONNIE I AM LOOKING FOR YOUR SEITAN RECIPE THAT YOU USE MILK CAN NOT FIND IT. THANK YOU.
ua-cam.com/video/PhRlO2HlLo4/v-deo.html there u go love :D
Please how long of time do u estimate I aught knead the raw dough? Or approx count of kneading if that's easier to say.
It firms up quickly, you don't want to work it too much, the longer you knead it the tougher it gets. Once mine firms up I probably only knead mine a few more times, if that.
this one has active yeast in it, you can knead it for a few minutes with no problem :) But yes like N7Jonas said the longer you knead it the firmer it gets :) But because this as active yeast it won't get very firm
this recipe Missy??
kk
u should try my meatballs :) ua-cam.com/video/KXn4uCfMpOQ/v-deo.html&spfreload=10
HI Connie, if I cook seitan in the slow cooker, do I let the broth heat up before putting the seitan in it, like until the broth starts to ripple a little?
you don't have to :)