Vegan Carnitas with Cueritos Texture | Washed Flour Method | Seitan |
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- Опубліковано 30 вер 2024
- Hello friends and welcome to my channel!
Here’s my take on vegan carnitas with cueritos texture! This recipe was rated a 10 out of ten by my family. This was the closest I have come to achieving something similar to carnitas.
Though I’m sure I’ll probably change this recipe as my seitan making skills improve, this is a really good recipe to try! The shreds and texture are pretty much on point!
Please tag me @la.cocina.de.yessie if you recreate this recipe. I’d love to see your results!
Check out the Seitan Appreciation Society Group on Facebook for more great recipes and to learn more about making seitan.
Carnitas Seasonings:
2 Tbsp Ham flavor seasoning
(Or any vegan bouillon of your choice)
2 Tbsp sesame oil
4 Tbsp liquid aminos
4 Tbsp nutritional yeast
3 tsp onion powder
1 Tbsp liquid smoke (1.5 Tbsp if not using the ham flavor seasoning)
1 heaping Tbsp marmite
1 Tbsp agave syrup (or brown sugar)
Simmering broth:
1/4 onion (sliced)
3 garlic cloves (sliced)
1 Tbsp McCormick seasoning blend (garlic herb black pepper and sea salt)
1 Tbsp ham flavor seasoning or any vegan bouillon of your choice
Honestly, you could start your own line!
Hubby in the background ready to eat! 😂
Yessica, your voice is so easy on the ears. Love your videos!
Thank you! Yeah, he’s always ready to eat, especially if it’s tacos! 😂🤣
This is the best video on wheat meat.
Btw l refuse to say the other word it sounds demonic to me. I vote we start saying wheat meat if you love God.
I never comment on videos but this looks too amazing NOT to! 😍
Thank you! 😊
Your channel is incredible, I had never seen the rice paper trick to add chew, it looks sooooooo good. Can't wait to try it !
Thanks so much for sharing your skills. I have long struggled to make a decent seitan and after watching several of your videos am inspired to give it another shot. Your way of explaining things and walking us through the various steps is excellent.🙏🏻
Thank you for the details. I made hamburgers and they were delish. Will be washing my own gluten in the further.
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Yessica! I give your recipe 10 out of 10!!! I just made it last night and followed your instructions but when I tasted it last night it tasted very doughy. BUT MAAN!!! Today, it is just like meat! It’s been sitting in the broth since last night and also wrapped it in rice paper and fried it in a pan then poured a little broth over. The rice paper looked like the fatty part of the meat. The texture, the taste!!! Everything is amazing. Good job on the recipe and keep them coming please! ❤️❤️❤️
Thank you for your recepies, they're golden 😍
Wow 👏 es increible pero se miran como carnitas reales😍😍😍💯👌
your videos make me so hungry! good job
That looooksws soooooo good
Increíble
Hi, do you know if Badia Complete Seasoning would also work in place of the McCormick blend? That’s amazing too, but I have both!
I would give it a try.
I loooooove your videos so much! I just subscribed to your channel.
I have a question, is the washed flour method better than using gluten flour?? I feel like the washed flour method makes better dough that's not as rigid as the one made with gluten flour. Would really appreciate your input on this. Thank you. :)
Thank you! I prefer the washed flour method over using Vital wheat gluten. I find the flavor and texture to be better.
Hi Yessi, I did seitan yesterday and the texture came out great, got some nice shreds. The problem is, I always end up with my seitan having a weird taste. I've tried seasoning it different ways but it always comes out with the same like floury flavor, do you have any ideas of how to get rid of it? I'm probably not seasoning enough, or using strong enough ingredients, because I did a very flavorful broth but it seems to have absorbed no taste from it... I washed the flour about 4 times so I don't think I need to wash more because the texture of the dough came out very well and allowed me to knot and stretch several times. I left the shreds in the fridge overnight in the broth I did but that weird flavor is still very strong. Thanks so much
I would recommend adding more seasonings when reheating it, that might help.
Oh man. I'm getting hungry watching this
hello, i've seen many simmering methods that skip frying it before simmer. is it necessary or what is the difference?
You can definitely skip the frying part. I used to think it was necessary to fry it until just recently. Aside from adding a nice brown color, it adds a skin-like texture if that’s what you’re looking for.
You are siply... THE BEST!!!
Definitely gonna try!
Best in the game
Thank you!
wow!
Amazing!
This looks soooooo tasty!! Tysmfs!
Yessica, you are just incredible! I have learned so much from you and from the Seitan Appreciation Society too! You however, take the humble flour-meat to just a whole other level girl! Thank you so much for the inspiration!!! I am off for the next 5 days and I am going to make this for sure! Unfortunately I have tendonitis in my left hand which makes kneading painful, BUT, I do have a stand mixer with a dough hook! lol! Thank you much my friend, I love your videos!
Awe, thank you for your kind words. Do it up girl! Let me know how it turns out for you. 🤗
Delicioso! gracias por compartir!
And this is how suddenly Yessica “the queen of seitan” shows up 👏🏻👏🏻👏🏻
Thank you 🙏🏻 🥰
Amazing looks so much like chicken
It really does, the shredded texture is pretty amazing too 😉😁