By far the BEST seitan recipe I've found. Worked out so great. I know a lot of people look at the comments and then decide, this is my 2 cents, this recipe turned out amazing!
thank you so much Aarushi!! that really means a lot so thank you for taking the time to come back and comment after you made it. I am really glad you enjoyed xo
@@kristenuy5678 i have personally tried only her recipe with success. Only subs i have made is to use kidney beans instead of chickpeas and steaming it in a log instead of slicing it. Slice after its cooked and then pan fry it. Ofcourse the original recipe is the best but these seem to be good substitutes.
Aarushi Shah Ohhh. Nice! Will try the log shaped soon. Thanks for the reply! I’ve made her recipe already and I would maybe mix the chickpeas with the water in the blender next time as the bits and pieces of mashed chickpeas was falling off. Nevertheless, it tasted really great!
I actually already had some frozen seitan that I had prepared before but I used this recipe for the sauce. Well, what can I say. This is my new favourite Chinese vegan meal. It tasted so good. Just like the real thing that i remember. Thank you.
Damn I used to order mongolian beef all the time before I went vegan haha! This is next level babe! It looks crazy beef like, especially with the tasty sauce you made! The caramelized end bites is all I want lol! Love your new camera lens too! 💗💗💗
I know it was definitely a yummy dish!! you would love this one!!! thank you I am so happy with the camera lens I definitely feel like it looked a bit better! thank you for watching xoxo
Really great recipe! Tastes amazing even when fried without the marinada. I tweaked the repice a bit and added 1 tbsp miso, 2 garlic cloves and smoked paprika (sweet and hot, 1/2tsp each) and blended everything (incl. water) and then went ahead and mixed it with the weat gluten
I almost never comment on videos but this recipe is the BEST seitan/vegan meat recipe I have ever tried!! Thank you so much for creating this and sharing it!
My third try cooking seitan and finally something great! I loved this (as did my non vegetarian husband) and cant wait to make it again !! Thanks so much
Thank you so much for this! I've been doing seitan with just gluten and water and eating it without even wanting to do it because I needed the protein for the gym ahha. Now this is DELICIOUS. New subscriber here :)
OMG ~ I just used your sauce for inspiration for some mongo seitan and it is *THE BOMB* THANK YOU GIRL!! I'll have to try your seitan recipe sometime soon!
So ive pretty much failed at making Seitan, even at one point had to spit it out it was so bad. This recipe however was a massive break through. I fried up some of the setan after it cooled from steaming just to try it and it was amazing, the whole family agreed we found our meat substitute. Its texture and pull apart was as close as my family had ever seen it. So many many thanks for posting this video, theres only so much tofu a family can eat lol
Awww yay!!! I am so glad this recipe was helpful and was able to give you a breakthrough! I totally get it tofu is great and all but need some variety. I have some other recipes using seitan on here that are more like chicken if you’re interested as well there’s chick’n Parmesan and chick’n nuggets! But I’m really glad to hear this worked out well for you guys :)
I keep coming back to this recipe every time I cook seitan. For me it is the best - all the proportions and ingredients just right. Thank you for sharing it!
I made this for my birthday yesterday and it was really good! My guests loved it and there were no leftovers :) Definitely recommend!! Thanks for the recipe :)
ummmm.... WOW!!! I just had this for dinner and it was so delicious! I didn’t have ginger powder so I looked up an alternative and used cinnamon. It tastes amazing! Thank you for sharing this
Hello everyone,, came across this recipe going to try it looks awesome.. I've tried Veggi Rose seitan meat recipe several times but I came across a recipe by Tofu Dad and it's the BOMB!!..Its seasoned very well no gluten taste at all..He has a chicken nugget video that has his seitan recipe there..Just thought to share this with you guy's..Can't wait to try this looks so yummy n simple..LOVE TO ALL💜💙💚💛❤
Hi Sarah! Hope you enjoy this! I also have a very good recipe for vegan chick’n nuggets and vegan chick’n Parmesan with homemade seitan if you are interested :)
Just found this recipe yesterday and tried it out today. Looks and tastes so great! I subbed coconut aminos for soy sauce, sriracha for chili paste and honey for maple syrup (used what I had because quarantine). Very impressed!
Hi there! Thanks for sharing your recipe, the seitan turned out awesome! I’m so thrilled to have tried this out and love it. But is it me, or the soy sauce brand I used, but the proportions for the sauce was so salty to me. Good thing I tasted the sauce before adding it into the pan. I even watered it down by increasing to 1 cup of water to 1/4 cup of soy sauce, but it was still salty. So, just a heads up to anyone making this, taste first before adding. 😜😋
yes, always so important to taste food and adjust to your preferences always also all soy sauces have different sodium levels so this is very important to note! but I am glad you enjoyed it!! :)
Thanks for sharing - I made this a couple of days ago and it was great. Left what I didn't eat in the fridge overnight and the next day - it was AMAZING!! Really chewy. It was very salty and I do like a lot of salt but I may use less soy sauce in the sauce next time as trying to reduce my intake. I have a second batch steaming away as I type!
So glad you enjoyed it!!! Depending on if you’re using low sodium soy sauce or regular soy sauce can change the saltiness levels too! I always go for low sodium!
It was Delicious! I made the seitan from regular flour, so I couldn't pre-season it, but the sauce soaked in while cooking and didn't seem to make a difference.
Janet Bordenave hey! I was just about to post a question about how to mix seasonings into homemade (like the flour and water method) Seitan. Is that a general rule? That you can’t mix in seasonings?
@@lindsaysmith9138 Initially, I mixed in all my dry seasoning with the flour, added water, then kneaded. however, in the rinsing process, everything was rinsed away. It seems to interfere with the stretching of the gluten.
thank you Debbie. adding different beans help give different textures and flavors. also, helps to add some binding and moisture to it. you can use cannellini beans if you like :)
Just because you may not need it doesn’t mean that others don’t :) especially newer people to a vegan lifestyle or trying new things who don’t understand what seitan is, vital wheat gluten etc. just trying to help everyone the best I can hope you enjoy the recipe if you get a chance to try
Looks great!! I haven't tried it yet but I will buy some Seitan online soon so that I can start using it for this and other vegan dishes. Also love the accent, are you from NJ?
Love your recipes. Do you happen to have a vegan breakfast sausage recipe, and a vegan bacon and ground beef crumbles recipe. I like to try and make them from scratch I know there are vegan options in the stores but some of them have so many chemicals and are so processed they're almost as bad as meat.
thank you so much!!! I do not I use a lot of the store bought stuff haha but I can definitely add it to my list of recipes to get to eventually :) I did recently make a tempeh bacon from my friend's blog and it was good! www.thecuriouschickpea.com/vegan-tempeh-blt-sandwiches/ hope that helps some!
@@PlantifullyBased I have a question! I am currently steaming them. And so I followed the recipe exactly as it says I make sure and always when I make seitan it comes out moist looking when I am kneading it and it looks good like I made it before that way and it comes out good but it never looks tough the way the videos show and I dunno I feel like I’m missing out on better texture ...? What can I be doing wrong ? And because it’s a little more moist I have to steam it for 45 min and it gets tougher bcuz 25 min it’s still soft
@@vanityxoxo9957 hi sorry I am a little confused are you saying the seitan comes out too soft or too hard? Are you saying in the steaming process you feel like it becomes tough?
@@PlantifullyBased so when I’m kneading the dough it is more moist & stretchy rather than tough like it shows in the video. And I have to steam it for 45 min instead of 25. I just wanna know why it comes out more moist than how it looks in the video bcuz I feel like I’m missing out on better texture.
@@vanityxoxo9957 you are probably adding in too much liquid and probably steaming for too long. Sometimes the “dough” needs less water. It’s kind of all about feeling so if you feel your “dough” is coming together with a 1/3 cup of liquid that’s totally fine! The seitan “dough” isn’t really tough but if it’s too wet it won’t hold its shape and it will stay too sticky. The steaming process really only needs about a half hour. The longer you steam the more water you are basically adding into the seitan. So it’s probably a combination of those both things leading to a bit of a wetter seitan!
I made something similar the other day while improvising. I found that I like the seitan when it's cold because the texture was firmer, heating it made the seitan too soft. Was your seitan firm after heating because my recipe is pretty much the same as yours.
I know I'm late, but you can make the seitan with regular flour and then rinse the uncooked seitan under water. When the water runs clear, you have essentially made your own vital wheat gluten! Continue as normal after that, cutting up the seitan and frying it like she says.
hi yes so when you steam something you have the water boiling underneath and it is covered so the vapors of the water cook it, you could keep the heat on medium high to high
I wouldn't do vegetable broth. It will probably just make it soggy. You can either try the air fryer I don't have one so I don't exactly know how those work honestly. My best suggestion would be a very good non stick pan on a low heat and just let it crisp up that way!
Thank you! I measured it before and then after I mashed it up it happened to also be exactly the same amount! But the goal is to have a 1/2 cup of chickpeas that have been mashed. I hope that made sense haha
@@PlantifullyBased Your recipe. I've cooked seitan many different ways from boiling, baking and steaming. Your version is way too flat and not the size it should be. Every single time I've cooked it, they have come out double the size and this is a consensus from other people who have cooked it so, not sure how you managed to achieve yours, but I call foul.
@@thenightcapnebulapod it’s called rolling it out thinner and not steaming or boiling it for as long. There’s nothing “foul” here this recipe has been made and enjoyed by many people as you can see from The comments. Seitan does puff up you’re correct but depending on thin it is prior to cooking will determine how thick it gets when it cooks. Anyway, have a good one ✌️
@@PlantifullyBased Really? Thanks for clarifying that! I DO roll it out, genius. Maybe your chickpeas made it denser and easier to roll, but a bare bones VWG loaf is not like this. You don't state how long it takes to roll out, either. Very misleading video.
@@thenightcapnebulapod please go take your very poor and sour attitude somewhere else, I’m done engaging with you. Sending you a lot of good vibes. Oh and maybe stop liking your own comments 🙄
hello friends!!! I hope you give this recipe a try because it was soooo good! Have you tried making seitan yet? also, does this new lens look better? I think it does but maybe it's also placebo effect lol. thank you guys for watching
Have you had blood work done since being vegan? (1:00) - (7:50) You sound like your super out of breath easy and it might be a nutrient deficiency and low oxygen. If your not going to start eating animal products to correct it I'd recommend supplementing with Black Strap Molasses. A few teaspoons in water a day. It's a great supplement for bioavailable iron and minerals that are usually found in meat that vegans aren't able to convert from vegetables.
Kbell Kbell yes I have had my blood work done and everything is normal. I’m not out of breath I can’t breath heavily when I do voiceovers as the microphone picks it up and it sounds bad. I take a multi vitamin everyday and my iron levels are always fine. Thanks for tip though. I don’t plan on incorporating animals back into my diet anytime soon.
2:14 Did you.. did you just say striated? That usually refers to the stretch marks you get when you get pregnant. Oof, I don’t want my food to look like that lol
I don’t know what you’re talking about. The word striated means marked with long, thin parallel streaks and to further that usually referring to striated muscle. Weird that you would equate it to stretch marks and pregnancy but alright
It is a vegan replacement to beef. So that way people who want to enjoy things similar to beef but no longer contribute to the suffering of animals can have a beef substitute. It’s really not that big of a deal :)
@@PlantifullyBased Agreed, it is not a big deal. Nevertheless a fact of life is that every living being suffers -that is ineviable. Some animals are born to be eaten and others are born to eat them - it's nature's way.
@@freeman8128 factoty farming is not natural you can’t compare that to nature. Saying just because suffering already exist so I might as well contribute is extremely ignorant and disturbing. You have a choice, you can choose to contribute or not. Just remember you’re part of the problem and fuelling cruelty.
@@nathanhyde2946 I strongly oppose factory farming: it is not only unnatural and cruel, it is unhealthy. Fortunately there are alternative sources of meat: free-range farming is one, hunting is another.
@@freeman8128 “cage free” “range free” grassfed” all these terms are extremely misleading. Cage free means the chickens require 0,5 SQFT more area than non cage free. That is absolutely ridiculous and doesn’t change anything of the conditions. Please do a quick google search and you’ll find that 90% of all cage free Farms are just as terrible. If you buy meat from a grocery store you’re supporting suffering and climate change. There’s nothing else to say about it.
PREORDER A COPY OF MY NEW COOKBOOK COMING 1/12/21 www.amazon.com/Plantiful-Over-Vibrant-Vegan-Comfort-Foods/dp/1628604212
By far the BEST seitan recipe I've found. Worked out so great. I know a lot of people look at the comments and then decide, this is my 2 cents, this recipe turned out amazing!
thank you so much Aarushi!! that really means a lot so thank you for taking the time to come back and comment after you made it. I am really glad you enjoyed xo
I totally agree. By far the best vegan recipe I ever tried !!
Hi! Can you recommend more of your tried and tested seitan recipes? My birthday is coming and I really want to impress my fam lol
@@kristenuy5678 i have personally tried only her recipe with success. Only subs i have made is to use kidney beans instead of chickpeas and steaming it in a log instead of slicing it. Slice after its cooked and then pan fry it. Ofcourse the original recipe is the best but these seem to be good substitutes.
Aarushi Shah Ohhh. Nice! Will try the log shaped soon. Thanks for the reply! I’ve made her recipe already and I would maybe mix the chickpeas with the water in the blender next time as the bits and pieces of mashed chickpeas was falling off. Nevertheless, it tasted really great!
Finally! Seitan that isn't rubbery! I LOVE that you make yours dry like I like mine. Making this for dinner tonight. Thanks!
yessss you have to let me know how it goes!!!!
I've never had seitan before this, so when I took a bite, I Bernie Mac'd it. "Ohhhh loooorrrrrrrd!"
Damn delicious!
hahaha yesss!!! I love it! so glad you enjoyed it :)
😂😂😂😂
I actually already had some frozen seitan that I had prepared before but I used this recipe for the sauce. Well, what can I say. This is my new favourite Chinese vegan meal. It tasted so good. Just like the real thing that i remember. Thank you.
Oh that’s perfect!!! Awwww yay I am so so glad you enjoyed it!!!! Thank you so much ❤️❤️❤️❤️
One of my favorite dishes that I miss. Thanks!
Damn I used to order mongolian beef all the time before I went vegan haha! This is next level babe! It looks crazy beef like, especially with the tasty sauce you made! The caramelized end bites is all I want lol! Love your new camera lens too! 💗💗💗
I know it was definitely a yummy dish!! you would love this one!!! thank you I am so happy with the camera lens I definitely feel like it looked a bit better! thank you for watching xoxo
Woah, those green eyes. Wasn't expecting that when researching seitan dishes.
Haha thank you!!
Really great recipe! Tastes amazing even when fried without the marinada.
I tweaked the repice a bit and added 1 tbsp miso, 2 garlic cloves and smoked paprika (sweet and hot, 1/2tsp each) and blended everything (incl. water) and then went ahead and mixed it with the weat gluten
awww yay! I am so happy you enjoyed it!!!
Vegetable stock works just as well as water ! I think it adds an extra depth of flavor !!
Lando Wilson you can definitely use vegetable stock if you like :) I’ve made it both ways and didn’t notice a huge difference
I almost never comment on videos but this recipe is the BEST seitan/vegan meat recipe I have ever tried!! Thank you so much for creating this and sharing it!
Hi Gia! Omg Aw thank you so much I really appreciate it that you did take the time to leave a comment!!’ And I’m so glad you enjoyed it so much! ❤️
Omg I just made this now and it’s sooo GREAT! I’m def making huge batches of seitan and freeze them!
I am so happy you liked it Nicole!!!!
I’m making this recipe right now and I took a look at your channel and everything looks amazing!!! I just subscribed 😁
Thank you so much! So happy to have you here!!!! ❤️
I never made a vegan recipe this good! I love it!
I’m so glad you enjoyed it!!! ❤️
My third try cooking seitan and finally something great! I loved this (as did my non vegetarian husband) and cant wait to make it again !! Thanks so much
yay!! I am happy to help and glad you and your husband enjoyed it! that makes me really happy
I think broccoli would be a nice addition to this meal!
Thank you so much for this! I've been doing seitan with just gluten and water and eating it without even wanting to do it because I needed the protein for the gym ahha. Now this is DELICIOUS. New subscriber here :)
ahhhh no!!! you can definitely make a much more fun version haah!! hope you enjoy this thank you for subscribing :)
OMG ~ I just used your sauce for inspiration for some mongo seitan and it is *THE BOMB*
THANK YOU GIRL!! I'll have to try your seitan recipe sometime soon!
woooooooo I am so glad you enjoyed it! yes definitely have to give the seitan a try!
Yes! That’s good stuff! My mother used to make this dish. Almost exactly the technique.
Such a yummy one!!!
So ive pretty much failed at making Seitan, even at one point had to spit it out it was so bad. This recipe however was a massive break through. I fried up some of the setan after it cooled from steaming just to try it and it was amazing, the whole family agreed we found our meat substitute. Its texture and pull apart was as close as my family had ever seen it. So many many thanks for posting this video, theres only so much tofu a family can eat lol
Awww yay!!! I am so glad this recipe was helpful and was able to give you a breakthrough! I totally get it tofu is great and all but need some variety. I have some other recipes using seitan on here that are more like chicken if you’re interested as well there’s chick’n Parmesan and chick’n nuggets! But I’m really glad to hear this worked out well for you guys :)
Plantifully Based Awesome, i’ll be sure to try them also 👍
Freaking awesome delicious ... one of the best seitan rexipes ever!
thank you so much Greg! :)
That looks amazing!
Thank you!
I keep coming back to this recipe every time I cook seitan. For me it is the best - all the proportions and ingredients just right. Thank you for sharing it!
That makes me so happy to hear!!!!! Thank you ❤️ so glad you enjoy it
made this today! so good thanks girl! 💕
I’m so happy you liked it! ❤️❤️
I made this for my birthday yesterday and it was really good! My guests loved it and there were no leftovers :)
Definitely recommend!! Thanks for the recipe :)
happy belated birthday!!! I hope you had an amazing day. I am so so glad to hear that yayyyyyyy!!!
ummmm.... WOW!!! I just had this for dinner and it was so delicious! I didn’t have ginger powder so I looked up an alternative and used cinnamon. It tastes amazing! Thank you for sharing this
yay!!!! I am so so happy you enjoyed it Jaritssa!! ooooh cinnamon in there that is fun I like that. thank you for making it
Looks very yummy. Thanks!!!!
You are welcome!!
Wow I can't believe how legit this looks 😍😍
I know?!!? I was blown away by it thanks Kori!
This looks just like beef! Loved this! LOVE the thumbnail! :) x
I know it is so crazy I can't believe it! thank you so much girlie!
Wow this looks amazing ❤ thanks for sharing.
you are so welcome!
My favorite Mongolian Beef Recipe!!!!!
yay I am so happy you liked it!!!
This looks delicious! Thanks for sharing!
you are welcome!
Hello everyone,, came across this recipe going to try it looks awesome.. I've tried Veggi Rose seitan meat recipe several times but I came across a recipe by Tofu Dad and it's the BOMB!!..Its seasoned very well no gluten taste at all..He has a chicken nugget video that has his seitan recipe there..Just thought to share this with you guy's..Can't wait to try this looks so yummy n simple..LOVE TO ALL💜💙💚💛❤
Hi Sarah! Hope you enjoy this! I also have a very good recipe for vegan chick’n nuggets and vegan chick’n Parmesan with homemade seitan if you are interested :)
Wow this looks SO good
thank you so much!!
Just found this recipe yesterday and tried it out today. Looks and tastes so great! I subbed coconut aminos for soy sauce, sriracha for chili paste and honey for maple syrup (used what I had because quarantine). Very impressed!
Yay! I’m so glad you enjoyed it!!! 😌 thank you for trying it
@@PlantifullyBased I tagged you on IG!
chocodeluxe oh shoot I didn’t see anything! Are you private? If you want send a DM on there because I would love to see it! ❤️
@@PlantifullyBased Will do!
Making it right now!!! Almost choked on my own drool lol.🤤
hahaa oh no be careful!! hope you enjoyed it! xo
I prefer to use besan for the bean additive. Great recipe.
works great in here too. thank you
Hi there! Thanks for sharing your recipe, the seitan turned out awesome! I’m so thrilled to have tried this out and love it. But is it me, or the soy sauce brand I used, but the proportions for the sauce was so salty to me. Good thing I tasted the sauce before adding it into the pan. I even watered it down by increasing to 1 cup of water to 1/4 cup of soy sauce, but it was still salty. So, just a heads up to anyone making this, taste first before adding. 😜😋
yes, always so important to taste food and adjust to your preferences always also all soy sauces have different sodium levels so this is very important to note! but I am glad you enjoyed it!! :)
I’m gonna try this tonight !! I’m so excited. Your recipe is easy to follow
thank you Jasmine! I hope you enjoyed it :)
This looks great - gonna try it. I’ve made various seitan “meat” recipes, but this one looks particularly yummy. Thanks.
Yay! Hope you enjoy!
Thanks for sharing - I made this a couple of days ago and it was great. Left what I didn't eat in the fridge overnight and the next day - it was AMAZING!! Really chewy. It was very salty and I do like a lot of salt but I may use less soy sauce in the sauce next time as trying to reduce my intake. I have a second batch steaming away as I type!
So glad you enjoyed it!!! Depending on if you’re using low sodium soy sauce or regular soy sauce can change the saltiness levels too! I always go for low sodium!
@@PlantifullyBased - thank you - great idea I will try that!
You have such a beautiful smile, your teeth are so pretty!
thank you so much!!!! all those years of braces paid off haha
Looks amazing! Can't wait to try it this weekend. Thank you! 🙂
thank you Toni!! let me know how it goes!!!
I tried it as my first seitan recipe and it was really good :)
wooooo I am so so glad to hear that!
Looks delicious.... you are my choose ... i’ll make it right now 🤗😋
hope you enjoy it! :)
@@PlantifullyBased it’s delicious.... thank you for that recipe ....🤗😋😋😋
It was Delicious! I made the seitan from regular flour, so I couldn't pre-season it, but the sauce soaked in while cooking and didn't seem to make a difference.
oh wow I am so glad to know it worked using regular flour! I didn't know you could do it like that! hope you enjoyed it
Janet Bordenave hey! I was just about to post a question about how to mix seasonings into homemade (like the flour and water method) Seitan. Is that a general rule? That you can’t mix in seasonings?
@@lindsaysmith9138 Initially, I mixed in all my dry seasoning with the flour, added water, then kneaded. however, in the rinsing process, everything was rinsed away. It seems to interfere with the stretching of the gluten.
This looks amazing! Thanks for sharing. I'm sure it could be made GF with washed flour seitan.What The Plants has a great recipe on here.
Awesome!!!!! 💕
thank you so much!
Haven't heart the tristate accent in a while. I'm gonna try this recipe. Good stuff.
haha hope it wasn't too harsh on your ears! yes hope you enjoy it let me know how it goes
This was really good!!! My family ended up stealing some.
yesssssss love to hear it! thank you for trying!
Looks so delicious! Will be trying this~thanks!
thank you Debbie. adding different beans help give different textures and flavors. also, helps to add some binding and moisture to it. you can use cannellini beans if you like :)
Another yummy one! And the Pom is so cute!
thank you so much Mary!!! she is so sweet I am in love!
Even though I can't have seitan, this looks amazing and yummmy!!!
oh no I am sorry :( thank you! someone who is gluten free said to use portobello mushrooms instead!
Plantifully Based Great idea. Thank you!!!
The actual recipe starts at 1:10. I booked this because looks so good, but I don't need the introductory explanation.
Just because you may not need it doesn’t mean that others don’t :) especially newer people to a vegan lifestyle or trying new things who don’t understand what seitan is, vital wheat gluten etc. just trying to help everyone the best I can hope you enjoy the recipe if you get a chance to try
It's amazing how they look like steaks.. wow!! Awesome job, looks amazing..💕💕
thank you Vana! I know isn't it kind of crazy?!?!
Plantifully Based yessss..❤❤ great job hun..👏🏻👏🏻
Yuuum so excited to try ♡
thank you so much Lucia!!!
Wow, that looks amazing! Great job.
thank you so much!!
Looks great!! I haven't tried it yet but I will buy some Seitan online soon so that I can start using it for this and other vegan dishes. Also love the accent, are you from NJ?
Hope you enjoy it when you try!! :) close I’m from NY
Amazing and big big thank you for this great video, I love you
thank you so much! I am so happy you enjoyed it
Looks amazing! Can’t wait to make this someday ☺️
I hope you enjoy it when you get to!
Looks totally yummy!!!
thank you Greg!
Can I ask - what is the purpose of the chickpeas? Thanks.
I modified your shit a bit, used chickpea flour instead of the peas. Added some vinegar into the wet mix. Damn good.
Love your recipes. Do you happen to have a vegan breakfast sausage recipe, and a vegan bacon and ground beef crumbles recipe. I like to try and make them from scratch I know there are vegan options in the stores but some of them have so many chemicals and are so processed they're almost as bad as meat.
thank you so much!!! I do not I use a lot of the store bought stuff haha but I can definitely add it to my list of recipes to get to eventually :) I did recently make a tempeh bacon from my friend's blog and it was good! www.thecuriouschickpea.com/vegan-tempeh-blt-sandwiches/ hope that helps some!
@@PlantifullyBased thanks I subscribed I'll be watching for those recipes thanks so much
I love when I have everything I need 🙏😬😋💕
it's the best when it works out that way! :)
@@PlantifullyBased I have a question! I am currently steaming them. And so I followed the recipe exactly as it says I make sure and always when I make seitan it comes out moist looking when I am kneading it and it looks good like I made it before that way and it comes out good but it never looks tough the way the videos show and I dunno I feel like I’m missing out on better texture ...? What can I be doing wrong ? And because it’s a little more moist I have to steam it for 45 min and it gets tougher bcuz 25 min it’s still soft
@@vanityxoxo9957 hi sorry I am a little confused are you saying the seitan comes out too soft or too hard? Are you saying in the steaming process you feel like it becomes tough?
@@PlantifullyBased so when I’m kneading the dough it is more moist & stretchy rather than tough like it shows in the video. And I have to steam it for 45 min instead of 25. I just wanna know why it comes out more moist than how it looks in the video bcuz I feel like I’m missing out on better texture.
@@vanityxoxo9957 you are probably adding in too much liquid and probably steaming for too long. Sometimes the “dough” needs less water. It’s kind of all about feeling so if you feel your “dough” is coming together with a 1/3 cup of liquid that’s totally fine! The seitan “dough” isn’t really tough but if it’s too wet it won’t hold its shape and it will stay too sticky. The steaming process really only needs about a half hour. The longer you steam the more water you are basically adding into the seitan. So it’s probably a combination of those both things leading to a bit of a wetter seitan!
Looks delicious
thank you Janet!!
I'm definitely going to try it. Just got a fresh batch of wheat gluten :p
wooo! I hope you enjoy it. let me know how it goes
Let me just say, great eyebrows!
haha that is the best compliment I could ever receive! thank you :)
looks good
thank you :)
Making this now! Can I freeze steamed seitan?
I made something similar the other day while improvising. I found that I like the seitan when it's cold because the texture was firmer, heating it made the seitan too soft. Was your seitan firm after heating because my recipe is pretty much the same as yours.
I would say this is a firmer seitan yes :)
Wow can't wait to try this TY :)
thank you Milton! you will love it!!
Too bad vitao wheat gluteb is hard to find here :( but the video is really nice and it turned out so well :>
oh no maybe you can find it online? you can also always use the sauce on tofu! thank you for watching
I know I'm late, but you can make the seitan with regular flour and then rinse the uncooked seitan under water. When the water runs clear, you have essentially made your own vital wheat gluten! Continue as normal after that, cutting up the seitan and frying it like she says.
All very good sounding, but, the rings on your fingers should not be in mixing food by hand.
I’m the only one eating it, it’s fine
When did you add the liquid smoke ?? You didn't mention it in the video and the recipe doesn't say as well :(
I didn’t add any liquid smoke into this
cool video I am trying to find the vital wheat gluten somewhere locally here, can't wait to try this :)
thank you! if you need to amazon usually has it too!!
Sprouts, Central Market will have it.
for the 0.001% of people with an actual gluten allergy, you can use tempeh as thats made from soy, i believe
yes tempeh is made from soy, it can be substituted but it definitely has a different texture and flavor.
“A better mouth feel” .... hahaha um okay
Lando Wilson haha it is a real word. It refers to the physical sensation your mouth gets from food and drink.
Hi friends! Is the liquid smoke necessary? Does it make a huge difference in terms of the taste?
It just adds a little bit of smokiness you can leave it out
So when you steam, do you boil the water or do you just turn it up enough so that it steams? What level of heat should the water be at?
hi yes so when you steam something you have the water boiling underneath and it is covered so the vapors of the water cook it, you could keep the heat on medium high to high
Thanks for the video, and your pom is adorable. We had one (Mnky) and she lived for 18 years - hope yours does the same and more.
so glad you enjoyed it!! awwww 18 is absolutely amazing. what color was she?! I hope so too she's such a sweetheart. dogs really are the absolute best
I’m going to a dinner party tomorrow. Guess what I’m going to bring 😉🤘🏼
I hope it went well if you made it! xoxo
Any difference if i kneeded in a machine for longer ?
i haven't tried making it in a mixer.i honestly can't say sorry!
I dont have maple syrup, would sugar work instead? If so how much sugar?
You can use equal parts brown sugar
Is it possible to use chickpea flour instead of the mashed chickpeas? How much would you use and would it affect how much water you use?
You can use chickpea flour, will make it a bit more firm. I wouldn’t change how much water, maybe only need an extra teaspoon
Thanks!
Did you know sesame oil is for seasoning not for frying,it burns on low heat just saying.
Feel free to use whatever oil you like :) I’ve never had problems with it burning
is canned chickpeas ok?
Yes that’s what I always use :)
how many servings is this recipe?
About 4-5 depends on how much you like to eat :)
Can it be cooked in vegetable broth if I'm trying to avoid oil? Or maybe an air fryer?
I wouldn't do vegetable broth. It will probably just make it soggy. You can either try the air fryer I don't have one so I don't exactly know how those work honestly. My best suggestion would be a very good non stick pan on a low heat and just let it crisp up that way!
This looks so delicious! Is the 1/2 cup of chickpease measured before smashing it or after? Thank you :)
Thank you! I measured it before and then after I mashed it up it happened to also be exactly the same amount! But the goal is to have a 1/2 cup of chickpeas that have been mashed. I hope that made sense haha
@@PlantifullyBased thanks so much!! :)
Is this in supermarket?
you can get seitan in your food store, but I do prefer homemade over store bought. but the store bought is great for making this a quick recipe
Bogus; the cutlets do not look that flat. VWG puffs up to double that size every time.
I don’t know what you think is bogus but okay?
@@PlantifullyBased Your recipe. I've cooked seitan many different ways from boiling, baking and steaming. Your version is way too flat and not the size it should be. Every single time I've cooked it, they have come out double the size and this is a consensus from other people who have cooked it so, not sure how you managed to achieve yours, but I call foul.
@@thenightcapnebulapod it’s called rolling it out thinner and not steaming or boiling it for as long. There’s nothing “foul” here this recipe has been made and enjoyed by many people as you can see from
The comments. Seitan does puff up you’re correct but depending on thin it is prior to cooking will determine how thick it gets when it cooks. Anyway, have a good one ✌️
@@PlantifullyBased Really? Thanks for clarifying that! I DO roll it out, genius. Maybe your chickpeas made it denser and easier to roll, but a bare bones VWG loaf is not like this. You don't state how long it takes to roll out, either. Very misleading video.
@@thenightcapnebulapod please go take your very poor and sour attitude somewhere else, I’m done engaging with you. Sending you a lot of good vibes. Oh and maybe stop liking your own comments 🙄
Here from plant based news
aw yay! thank you for coming so happy to have you here
@@PlantifullyBased I made this last night. Was delish. Xxx
@@kj8294 oh yay! I am so glad!!
hello friends!!! I hope you give this recipe a try because it was soooo good! Have you tried making seitan yet? also, does this new lens look better? I think it does but maybe it's also placebo effect lol. thank you guys for watching
Have you had blood work done since being vegan? (1:00) - (7:50) You sound like your super out of breath easy and it might be a nutrient deficiency and low oxygen. If your not going to start eating animal products to correct it I'd recommend supplementing with Black Strap Molasses. A few teaspoons in water a day. It's a great supplement for bioavailable iron and minerals that are usually found in meat that vegans aren't able to convert from vegetables.
Kbell Kbell yes I have had my blood work done and everything is normal. I’m not out of breath I can’t breath heavily when I do voiceovers as the microphone picks it up and it sounds bad. I take a multi vitamin everyday and my iron levels are always fine. Thanks for tip though. I don’t plan on incorporating animals back into my diet anytime soon.
@@PlantifullyBased oh no, guess you gotta eat more molasses cookies😂 those are so delicious!
I think I did it wrong Bc it’s nasty
If you can tell me more of what happened other than “it’s nasty” i would be glad to help as this recipe is quite a popular and successful one
@@PlantifullyBased I think I used the wrong flour
That could be it, you have to use vital wheat gluten
@@PlantifullyBased ok thank you i’ll retry with the right flowers
Flour
It's all about that mouthfeel..
hahahah I have been waiting for someone to comment on that.
@@PlantifullyBased well now you'll have to watch this ua-cam.com/video/PbBzhqJK3bg/v-deo.html
You're hella cute.
thank you
2:14 Did you.. did you just say striated? That usually refers to the stretch marks you get when you get pregnant. Oof, I don’t want my food to look like that lol
I don’t know what you’re talking about. The word striated means marked with long, thin parallel streaks and to further that usually referring to striated muscle. Weird that you would equate it to stretch marks and pregnancy but alright
What is "vegan beef"? - If you want to eat something that looks and tastes like beef, eat BEEF.
It is a vegan replacement to beef. So that way people who want to enjoy things similar to beef but no longer contribute to the suffering of animals can have a beef substitute. It’s really not that big of a deal :)
@@PlantifullyBased Agreed, it is not a big deal. Nevertheless a fact of life is that every living being suffers -that is ineviable. Some animals are born to be eaten and others are born to eat them - it's nature's way.
@@freeman8128 factoty farming is not natural you can’t compare that to nature. Saying just because suffering already exist so I might as well contribute is extremely ignorant and disturbing. You have a choice, you can choose to contribute or not. Just remember you’re part of the problem and fuelling cruelty.
@@nathanhyde2946 I strongly oppose factory farming: it is not only unnatural and cruel, it is unhealthy.
Fortunately there are alternative sources of meat: free-range farming is one, hunting is another.
@@freeman8128 “cage free” “range free” grassfed” all these terms are extremely misleading. Cage free means the chickens require 0,5 SQFT more area than non cage free. That is absolutely ridiculous and doesn’t change anything of the conditions. Please do a quick google search and you’ll find that 90% of all cage free Farms are just as terrible. If you buy meat from a grocery store you’re supporting suffering and climate change. There’s nothing else to say about it.