Ever struggled to stay true to your vegan lifestyle, especially during those tempting special occasions? I get it. That's why I'm here with delicious meat and cheese alternatives crafted to keep you on track! Forget about pricey, mystery-filled substitutes. I believe in transparency and providing options that are processed with care. You deserve to know what you're eating. Yes, some of my products may raise eyebrows, but rest assured, I prioritize safety and keep up with the latest research. It's all about moderation and balance. No judgment here on why you went vegan. Whether it's for ethics, health, or the planet, I've got your back. Let's navigate those cravings together, guilt-free! Ready to stay strong on your vegan journey? Explore my alternatives now at www.patreon.com/cheftj/shop and make those special occasions truly unforgettable, but on this particular cookbook I'm focusing more on meat alternatives #VeganDelights #StayStrong #GuiltFreeLiving
Thanks a lot please Join my private Facebook group for the cookbook updates, tricks and tips m.facebook.com/groups/2552562098241850/?ref=share&mibextid=NSMWBT
Magical abilities Chef! I am so impressed with your skill and artistry. You created a beautiful roast from flour and oil! The color became a perfect shade of red and the fat just off white. Can you outdo this beauty with more ideas? Your daughter may be the next generation of Vegan cuisine creators bringing more plants to life to feed everyone with perfect beauty and texture!
I've used the cotton butcher tube netting (elastic) to give it the "Ham" line and keep its shape. Tip: oil spoon to measure molasses and marmite. The cloth and netting worked well for me.
Thank you, highly appreciated. I know San Diego from the movies 😃😃😃😂 Please check out this recipe of a crayfish ua-cam.com/video/HCLzGTQ2qRU/v-deo.html
I always love your very creative videos. The cabbage leaves around the seitan is a brilliant idea. I usually pressure cook my seitan as I live in a very humid climate and steaming for a long time makes it very damp inside the house. I live in the Southern US and have been vegan almost 12 years now. I will always miss catfish and fried chicken livers, 2 southern staples. The gravy and biscuits, at least, are very simple to veganize. Thanks for another great recipe!
Thanks for your words of encouragement and support. I totally understand your situation when you say you live in a very humid climate. I live in a small town in Durban it is probably the most hottest place in the country and its super humid. I already made chicken livers, I'm just finalizing the recipe. As of Catfish let's make it during the course of next month (Feb) please remind me.
This might sound pretty weird, but I take some zinc gluconate and ferrous sulfate (a zinc supplement and an iron supplement tablet, just a little bit, perhaps one tenth of a tablet each per serving, one tablet each per very large recipe) which have been powdered in my coffee grinder, and add it to my dry seitan ingredients. It gives the seitan a slightly gamey and bloody flavor, which tastes scarily like actual meat.
Insane recipe! I love your enthusiasm for making alternative meats and wish i could put in the time to make your recipes. Can you veganize lap cheng aka Chinese sausage?
Looks wonderful. I going to try this. I hope it freezes well cuz that's a lot for one person. Your daughter is a little cutie👋. From USA, Michigan. Thanks for this!
@Chef TJ, I BOW TO YOU OH VEGAN MEAT MASTER!!! This looks so damn authentic it's irritating to look at and not mistake it for anything else but real meat - AND - hopefully we'll see you make some authentic burgers with this ground beef substitute soon. Can one mimic an authentic meatloaf with with this ground meat substitute? You know, mixed with white bread and mushrooms (with a melted cheese crust on top) and then it's tender and slightly crumbly and not like solid as a log after it's finished backing - and with a rich dark sauce. The kind of meatloaf you can make sandwiches with the day after? Just a question. When will you make a step by step cookbook? But not just another vegan cookbook like thousands out there already? For example more something like this: "From Vegan Meat Apprentice, to Journeyman, to Chef". If you catch my drift. Or do you already have a cookbook with all these mind blowing recipes in it?
Thank you for taking your time to write this long message. I really appreciate it and thank you the huge compliment. I salivated when I was reading your thoughts on mimicking the meatloaf and what you would do. I'm hungry as I write this comment. You sound more like a Chef. We can definitely do that!!! Please remind me next month if I happen to forget but I don't think I will. I like your suggested book title and your insights. I'm actually almost done with my first cookbook. I was thinking along titles like "YOU ARE ALREADY A VEGAN" (you just don't know it yet) Your thoughts?
An old nut milk bag and some unbleached cotton twine works really well for resting and steaming seitan. The bag can be washed and the twine composted after use. What substitute would you recommend for the molasses (I'm allergic to sugar cane)? By the way, watching from the sunny KZN South Coast. I've been vegan for 19 years and have managed to veganise many dishes, except fish which it seems is impossible. Tofu is awesome, but tofish is horrible. 😄 Show us how to make some fish fillets, please.
I love your recipes and videos, Thank you!!! Lots of inspiration and just plain fun to watch. Have made your glazed ham last weekend and it was delicious. We raised a glass of wine to you (and your family) in gratitude and a "wish you all well". We eat a lot of fish in our country (at least at the coast) and would love to see if you would have ideas on to make vegan fish. I've not yet succeeded a satisfactory result till now. Greetings from Belgium!!!
I sooo appreciate your kind words so much!!! It gives me a lot of encouragement and strength to keep pushing. Have you seen one of my vegan fish Check it out here below ua-cam.com/video/L18LBMMA7-8/v-deo.html
Hiya, Erika from Jozie, thank you for your fantastic video's, I loved yor anchovies, better than mine 😁🤗. Please tell me where you get methyl cellulose in S A?Thankyou so much 🤗💓💕😎
Hello Chef, I’m Kenneth watching from Rio Rancho, New Mexico in the USA. You told me to remind you that I asked you to veganize green chile chicken enchiladas and sopapillas please. Thank you!
Ur presentation b spot on. Ive only watched a couple of ur shows but i just subscibed cause i want 2 c more. Doing a 2 day water cleanse for the total vegan switch. I saw ur ribs recipe. Amazing. I humbly bow and thanks.
Hi Chef TJ, it looks soooo good but I don’t have the strength or patience to make vegan meat so tend to use mainly tofu, love my tofu steaks 😋, I am from north NSW, Australia, take care and your daughter looks so sweet, Snookums 🙂
a great inspiration again.. Thanks for the video.. My question is for how long it could be frozen?.. Greetings from Beirut Lebanon and take care of your cute daughter 😘
I love your channel! I’m from the United States. My favorite food is Chicago-style deep dish pizza. I would love a recipe for that if you have time. Thank you for sharing all of these wonderful recipes!
What makes wine non vegan? Innocent question; I don't know. I want to try this, but can't yet. Learning how to make bread, and flour is kinda at a premium. This looks so interesting and good😊
No worries, I know it's an innocent question most people don't know. The winemaking process, specifically the fining process, often adds small amounts of substances that are derived from animals. That makes it unsuitable for vegans.
I just discovered your channel and omg, your recipes look AMAZING!!! I'm watching from Morocco, and my favourite non-vegan dishes used to be Hargma and Douara, unfortunately one involves cow feet and the other a variety of organs. 💔
I have a question because last time i tried to put wet ingredients (flavors) into WTF gluten, the seitan was too wet and would not hold together could not work it even after resting again, and it was a lot less liquid than you are using now, will the seitan be very wet? This looks awesome, would it work without the methyl cellulose? not good for diabetics I use parchment paper and then after the aluminium on top or cheesecloth I usually make my vegan ground with rice cauliflower, walnuts and shredded mushrooms and a few other ingredients for flavor
@@ChefTJ I like to stick to recipe's without any of those additives, reason why i make my own is to not eat the additives like in store bought and to cut costs for the store bought are very expensive. Stick a vegan label on it and up goes the price skyhigh.... IE: dark swiss chocolate bars i can get for $2 and its vegan by default , no animal products, if i buy a vegan chocolate bar marked vegan the price goes up to 6-7$ I think i will try if too wet some psyllium husk powder , im sure that can replace the additives, like the gums or Methyl cellulose , etc... Dont get me wrong, i love your WTF seitans and am working hard to get to the same level as you and appreciate all your feedback and time you take to do so, your very good at what you do.... Play those drums Sir, play those drums (on the seitan that is....lol) !!!
I watched 😊 so I did knead my pig saver 20 mins. Maybe I washed it too long for the flour here?? The flour here is way better quality than UK/The States🤔can’t think of any other reason? 100% flour ( I use for bread making) The flours go by numbers here 45/55/65… the one I use 55 has nothing added. 🤷♀️it all looked great until into washing it , no more than 4/5 mins?
@@ChefTJ cover with water , leave allotted time and wash? I’m same water in bowl ( I have a very big bowl! Or under tap water? Which would be too expensive for me to make 🥺
@@veronicaciccarelli6237 I've lost any remaining doubt that humans are omnivores, rather than herbivores. The time & effort involved, simply to produce play dough "meat", speaks volumes!🤣
@@Unmasking_Viandalisme It is a normal human inclination to recreate dishes out of nostalgia- much like you would watch a favorite movie or reread a favorite book. If you can recreate that dish without there being a victim involved you have done a kind thing for the world and a healthy thing for your body and soul.
![Step by step guide of extracting gluten from flour [Vegan cooking lesson]](http://i.ytimg.com/vi/9jYZlaAdvWM/mqdefault.jpg)
![Step by step guide of extracting gluten from flour [Vegan cooking lesson]](/img/tr.png)
Ever struggled to stay true to your vegan lifestyle, especially during those tempting special occasions? I get it. That's why I'm here with delicious meat and cheese alternatives crafted to keep you on track!
Forget about pricey, mystery-filled substitutes. I believe in transparency and providing options that are processed with care. You deserve to know what you're eating.
Yes, some of my products may raise eyebrows, but rest assured, I prioritize safety and keep up with the latest research. It's all about moderation and balance.
No judgment here on why you went vegan. Whether it's for ethics, health, or the planet, I've got your back. Let's navigate those cravings together, guilt-free!
Ready to stay strong on your vegan journey? Explore my alternatives now at
www.patreon.com/cheftj/shop
and make those special occasions truly unforgettable, but on this particular cookbook I'm focusing more on meat alternatives #VeganDelights #StayStrong #GuiltFreeLiving
You got to try it, and let me know your thoughts. For my gluten free friends, I'm working on it.
In the UK here. Looks really interesting. Would love to see an idiots guide video, explaining saitan and washing for someone completely new to this.
Thanks a lot
please
Join my private Facebook group for the cookbook updates, tricks and tips
m.facebook.com/groups/2552562098241850/?ref=share&mibextid=NSMWBT
Magical abilities Chef! I am so impressed with your skill and artistry. You created a beautiful roast from flour and oil! The color became a perfect shade of red and the fat just off white. Can you outdo this beauty with more ideas? Your daughter may be the next generation of Vegan cuisine creators bringing more plants to life to feed everyone with perfect beauty and texture!
Thank you so much 💗💗💗💗💗🥰🥰🥰, I appreciate the encouragement and support
I've used the cotton butcher tube netting (elastic) to give it the "Ham" line and keep its shape.
Tip: oil spoon to measure molasses and marmite. The cloth and netting worked well for me.
Great tip! thank you
Looks great Chef! And I like the cabbage leaf wrap idea. Watching from San Diego California. Would love to see a vegan lobster video.
Thank you, highly appreciated. I know San Diego from the movies 😃😃😃😂
Please check out this recipe of a crayfish
ua-cam.com/video/HCLzGTQ2qRU/v-deo.html
I always love your very creative videos. The cabbage leaves around the seitan is a brilliant idea. I usually pressure cook my seitan as I live in a very humid climate and steaming for a long time makes it very damp inside the house.
I live in the Southern US and have been vegan almost 12 years now. I will always miss catfish and fried chicken livers, 2 southern staples. The gravy and biscuits, at least, are very simple to veganize. Thanks for another great recipe!
Thanks for your words of encouragement and support.
I totally understand your situation when you say you live in a very humid climate. I live in a small town in Durban it is probably the most hottest place in the country and its super humid.
I already made chicken livers, I'm just finalizing the recipe. As of Catfish let's make it during the course of next month (Feb) please remind me.
Waw! This is mind blowing. Can we get this Super Talented Chef to 10,000 subscriptions. Soooo much talent! I'm speechless!
Thank you ❤️❤️❤️ so much!!
This might sound pretty weird, but I take some zinc gluconate and ferrous sulfate (a zinc supplement and an iron supplement tablet, just a little bit, perhaps one tenth of a tablet each per serving, one tablet each per very large recipe) which have been powdered in my coffee grinder, and add it to my dry seitan ingredients. It gives the seitan a slightly gamey and bloody flavor, which tastes scarily like actual meat.
Banana leaves can be used as wraps for that, just heat the leaves over the flame to make make it malleable so that they will not tear apart.
Thank you
This looks so good! Can hardly wait to try it.
A sustainable, reusable alternative to the foil is cheesecloth.
I've just found your videos & I'm watching them all!
Thank you
Insane recipe! I love your enthusiasm for making alternative meats and wish i could put in the time to make your recipes. Can you veganize lap cheng aka Chinese sausage?
I just want to tell you that in the next few days I will be veganizing this Chinese sausage
@@ChefTJ you are awesome!
Looks wonderful. I going to try this. I hope it freezes well cuz that's a lot for one person. Your daughter is a little cutie👋. From USA, Michigan. Thanks for this!
Thank you Debbie
It freeze very well
This is awesome...from Jamaica
Thank you!!
@Chef TJ, I BOW TO YOU OH VEGAN MEAT MASTER!!!
This looks so damn authentic it's irritating to look at and not mistake it for anything else but real meat - AND - hopefully
we'll see you make some authentic burgers with this ground beef substitute soon.
Can one mimic an authentic meatloaf with with this ground meat substitute? You know, mixed with white bread and
mushrooms (with a melted cheese crust on top) and then it's tender and slightly crumbly and not like solid as a log after
it's finished backing - and with a rich dark sauce. The kind of meatloaf you can make sandwiches with the day after?
Just a question.
When will you make a step by step cookbook? But not just another vegan cookbook like thousands out there already?
For example more something like this: "From Vegan Meat Apprentice, to Journeyman, to Chef". If you catch my drift.
Or do you already have a cookbook with all these mind blowing recipes in it?
Thank you for taking your time to write this long message. I really appreciate it and thank you the huge compliment.
I salivated when I was reading your thoughts on mimicking the meatloaf and what you would do. I'm hungry as I write this comment. You sound more like a Chef.
We can definitely do that!!! Please remind me next month if I happen to forget but I don't think I will.
I like your suggested book title and your insights.
I'm actually almost done with my first cookbook. I was thinking along titles like "YOU ARE ALREADY A VEGAN" (you just don't know it yet)
Your thoughts?
An old nut milk bag and some unbleached cotton twine works really well for resting and steaming seitan. The bag can be washed and the twine composted after use.
What substitute would you recommend for the molasses (I'm allergic to sugar cane)?
By the way, watching from the sunny KZN South Coast. I've been vegan for 19 years and have managed to veganise many dishes, except fish which it seems is impossible. Tofu is awesome, but tofish is horrible. 😄 Show us how to make some fish fillets, please.
Rather skip it and not replace it. Did you perhaps see my vegan fish yet?
Looks wonderful! Thanks for sharing!
Would love to see you make a vegan version of a Polish dish called "Bigos" or "Hunter's Stew".❤
I love your recipes and videos, Thank you!!! Lots of inspiration and just plain fun to watch. Have made your glazed ham last weekend and it was delicious. We raised a glass of wine to you (and your family) in gratitude and a "wish you all well". We eat a lot of fish in our country (at least at the coast) and would love to see if you would have ideas on to make vegan fish. I've not yet succeeded a satisfactory result till now. Greetings from Belgium!!!
I sooo appreciate your kind words so much!!! It gives me a lot of encouragement and strength to keep pushing.
Have you seen one of my vegan fish
Check it out here below
ua-cam.com/video/L18LBMMA7-8/v-deo.html
@@ChefTJ Just discovered your channel and will join you on patreon too ! You have no idea how you brighten up my world 💜. Watching from France
Amazing! You have mad skills, Sir! Thank you for sharing the love!
Thank you!!
Instead of foil, I like to use muslin cloth with string. It's reusable and you still keep the tension. - Montreal, Canada
lovely idea
Hiya, Erika from Jozie, thank you for your fantastic video's, I loved yor anchovies, better than mine 😁🤗. Please tell me where you get methyl cellulose in S A?Thankyou so much 🤗💓💕😎
Hi Erika, thank you so much for the compliment. I got mine from the US.
Hello Chef, I’m Kenneth watching from Rio Rancho, New Mexico in the USA. You told me to remind you that I asked you to veganize green chile chicken enchiladas and sopapillas please. Thank you!
This looks amazing.
Thank you 😊 💓
Ur presentation b spot on. Ive only watched a couple of ur shows but i just subscibed cause i want 2 c more. Doing a 2 day water cleanse for the total vegan switch. I saw ur ribs recipe. Amazing. I humbly bow and thanks.
You are so gifted! ❤
Thank you
@@ChefTJ it's true😊
Hi Chef TJ, it looks soooo good but I don’t have the strength or patience to make vegan meat so tend to use mainly tofu, love my tofu steaks 😋, I am from north NSW, Australia, take care and your daughter looks so sweet, Snookums 🙂
Thank you
Now if that ain’t impressive, I don’t know what is!! Excellent job TJ!!!
Thank you
I appreciate it
Just found your channel and subscribed immediately. Btw I'm watching from India ❤️
a great inspiration again.. Thanks for the video.. My question is for how long it could be frozen?.. Greetings from Beirut Lebanon and take care of your cute daughter 😘
Thank you, up to 3 more though I have done it over a year
I love your channel! I’m from the United States.
My favorite food is Chicago-style deep dish pizza. I would love a recipe for that if you have time.
Thank you for sharing all of these wonderful recipes!
Thanks a lot
Not sure about Chicago-style deep pizza, will do my research but I know that we will definitely make it
@@ChefTJ Thank you!! Your videos are really inspiring to me!
Hi from Canada. I’m originally from Scotland. Can you try to make vegan Haggis?
I didn't know about Haggis, I had to Google it... Very interesting pudding and I'm definitely making it this coming week
What makes wine non vegan? Innocent question; I don't know. I want to try this, but can't yet. Learning how to make bread, and flour is kinda at a premium. This looks so interesting and good😊
No worries, I know it's an innocent question most people don't know. The winemaking process, specifically the fining process, often adds small amounts of substances that are derived from animals. That makes it unsuitable for vegans.
@@ChefTJ Oh, wow! I had no idea. It's good to learn these things😉 TY
Albumin, from egg, is sometimes used as part of the clarifying process.
I prefer the vital wheat gluten, so my measurements will all be off, but, I am now subscribed.
I just discovered your channel and omg, your recipes look AMAZING!!! I'm watching from Morocco, and my favourite non-vegan dishes used to be Hargma and Douara, unfortunately one involves cow feet and the other a variety of organs. 💔
Thank you
How long will this last in the freezer or refrigerator?
I have a question because last time i tried to put wet ingredients (flavors) into WTF gluten, the seitan was too wet and would not hold together could not work it even after resting again, and it was a lot less liquid than you are using now, will the seitan be very wet?
This looks awesome, would it work without the methyl cellulose? not good for diabetics
I use parchment paper and then after the aluminium on top or cheesecloth
I usually make my vegan ground with rice cauliflower, walnuts and shredded mushrooms and a few other ingredients for flavor
Hi Joanne
I you might have used less gluten.
Can you try xanthine gum?
And thanks for the info
@@ChefTJ I like to stick to recipe's without any of those additives, reason why i make my own is to not eat the additives like in store bought and to cut costs for the store bought are very expensive. Stick a vegan label on it and up goes the price skyhigh....
IE: dark swiss chocolate bars i can get for $2 and its vegan by default , no animal products, if i buy a vegan chocolate bar marked vegan the price goes up to 6-7$
I think i will try if too wet some psyllium husk powder , im sure that can replace the additives, like the gums or Methyl cellulose , etc...
Dont get me wrong, i love your WTF seitans and am working hard to get to the same level as you and appreciate all your feedback and time you take to do so, your very good at what you do....
Play those drums Sir, play those drums
(on the seitan that is....lol) !!!
Amazing
Thank you
The netherlands. Would like to see rookworst.
This will be easy to make as I already make South African farmers sausage which is very similar. I didn't rookworst, I had to Google it
Wouldn’t u just b eating lots of starch though can u create meat out of flours like spelt or chickpeas and can u do cheddar cheese too
Would you please make White Castle Burgers. Thanks.
Could this be used to make a burger?
Absolutely, it just needs to be kept frozen
@@ChefTJ thank you! You truly are a master!
..thanks for sharing, amazing food "science"
your daughter is beautiful
☮️&🌱's
-tracee (LeRoy's wife)
Hi LeRoy's wife
Thanks a lot
Brazil São Paulo ❤️💞
💯💐❤️❤️
I watched 😊 so I did knead my pig saver 20 mins. Maybe I washed it too long for the flour here?? The flour here is way better quality than UK/The States🤔can’t think of any other reason? 100% flour ( I use for bread making) The flours go by numbers here 45/55/65… the one I use 55 has nothing added. 🤷♀️it all looked great until into washing it , no more than 4/5 mins?
It seems like you getting everything else right, the only problem is washing correct?
@@ChefTJ cover with water , leave allotted time and wash? I’m same water in bowl ( I have a very big bowl! Or under tap water? Which would be too expensive for me to make 🥺
Please check out my latest video
@@ChefTJ 💙🎧now!
Gluten free would be great I do gluten free vegan afternoon cream teas and my clients are amazed so being able to have gluten free wtf ham 🎉🎉🎉
I'm looking forward to the war being over. Can't wait until real ground/minced beef is once again available, as ersatz "beef" is always disappointing.
Sometimes I wonder if aggression isn't actually amplified by consuming lives.
Okay, but what have you lost here?
How is it inferior when no animals are hurt, the protein content is high af and it is made with great intentions?
@@veronicaciccarelli6237 I've lost any remaining doubt that humans are omnivores, rather than herbivores. The time & effort involved, simply to produce play dough "meat", speaks volumes!🤣
@@Unmasking_Viandalisme It is a normal human inclination to recreate dishes out of nostalgia- much like you would watch a favorite movie or reread a favorite book. If you can recreate that dish without there being a victim involved you have done a kind thing for the world and a healthy thing for your body and soul.
I'm amazed
Just found your channel and subscribed immediately. Btw I'm watching from India ❤✌️