Thank you soo much for the recipe!! I attempted writing it down, but then I got lost when they poured the liquid in.. it was hard to understand.. Thanks again. :)
I think the 1 1/2 cup veg stock added to the Steak is not correct. I added it and it was way too much. Perhaps it should be 1/2 cup instead and 1 1/2 cup added to the cooking broth.
INGREDIENTS Seitan: -250 grams vital wheat gluten -1 teaspoon garlic powder -pinch of sea salt -½ teaspoon smoked paprika -1 tablespoon tamari -4 tablespoons tomato puree -200 grams chickpeas -250 ml vegetable stock (you may need more) Pot contents: -500 ml water -250 ml vegetable stock -1 small onion or 1/2 large onion -2 cloves of garlic -2 tablespoons tamari Marinade: -½ teaspoon garlic powder -½ teaspoon smoked paprika -4 tablespoons tamari And 1 heaped tablespoon coconut oil for frying METHOD 1. For the seitan, add vital wheat gluten, garlic powder, sea salt, smoked paprika, tamari, tomato puree, and chickpeas into a large mixing bowl. Mix with your hands making sure to crumble the chickpeas and evenly combine all of the ingredients. 2. Make a well in the mixture and pour in the stock. Fold together with your hands until it comes to a dough. If it’s not coming to a dough, add more stock. 3. Knead for 5 minutes or until dough becomes noticeably elastic. Placing both hands on either side of your dough ball, stretch the dough around and inwards. Repeat a couple times to achieve a smooth surface on the dough. 4. Add stock, water, tamari, onion, and garlic into a large pot. 5. Split dough into 5 equal portions, shape them into steaks, and tenderize with a potato masher. 6. Add steaks to the pot, bring to a simmer and simmer for 30 minutes. 7. Take your steaks out of the pot and cut in half. 8. Make the marinade simply by mixing all the ingredients together in a bowl. 9. Put a single steak into the marinade and massage until it turns color. Repeat for other steaks. I’d imagine you can add all of the steaks to a large bag with marinade or a doubled marinade and marinate overnight (but they didn’t do this). 10. Heat coconut oil in a pan on high heat. Fry up! (no time for frying was included in the video)
If you use a bit of pureed beet you also get an amazing red meatlike colour plus the nice sweet earthyness which goes nice with the other flavours as well :)
@@theloreaxe Actually, colour does affect taste. There are plenty of studies demonstrating how visual cues can increase our sensation of different flavours. The taste buds aren't the only things involved with eating, otherwise we'd be satisfied with grey mush.
Happy Pear, Just made these and they're out of this world! I had to make a few modifications, used kidney beans instead of chickpeas, and instead of skillet frying I baked everything in the marinade in the oven for about an hour after the simmer. Man, this is the best seitan I've ever had. Hand mashing the beans in gives the gluten such a fantastic texture unlike any seitan I've ever had, and probably the most meatlike in mouthfeel. Thanks for this. It's a gamechanger.
Just made it and it turned out great. I added liquid smoke to the marinate and boil tho. Also, try to cut the dough as thin as possible. I noticed that the thinner slices came out a much better an were able to cook more on the inside. The thicker pieces were a tad bit too chewy.
Thank you❣️My family has been vegan for a month now and The Happy Pear has made the transition so delicious. Keep the videos coming & God bless you❤️❤️❤️
Richard Rotshild. This is what I read :- 4 Reasons to Not Eat Seitan 1. Gluten City So again, seitan is the gluten component of wheat. It’s purely gluten. So for anyone who has celiac disease, a gluten sensitivity or is just generally looking to reduce the amount of gluten in his or her diet, this is not a food you want to eat. Gluten-free recipes are super popular these days. Everyone seems to be trying to reduce gluten intake. People are even cutting out food products that have very small amounts of gluten. Well, seitan is atop of the list when it comes to gluten-heavy foods. You literally can’t get more gluten-centric than a meat substitute purely made from wheat gluten. 2. Not a Complete Protein Seitan and lean meat may have similar amounts of protein, but they’re by no means equatable. Seitan does not contain all of the essential amino acids while meat contains all of the essential amino acids that our bodies need to function. Seitan might be a protein food, but it cannot be classified as a complete protein. (1) Why are amino acids important? Our bodies require amino acids in order to create proteins that repair body tissue, enable growth and break down food. Amino acids also assist with muscle control, muscle tissue formation and protection of the body’s nervous system. In addition, they increase the production of growth hormones in the body, such as testosterone. It’s clearly highly important that we all consume foods rich in amino acids on a regular basis. 3. Allergy Promoting? Seitan recently made a recent list of “7 Foods a Nutritionist Would Never Eat.” Many health experts stay away from seitan because, like me, they really don’t believe it to be a healthy form of protein. Wheat gluten is a highly allergenic protein. When you consume most wheat-centric products, like wheat bread, there is naturally going to be a small amount of wheat gluten present. What’s more concerning is when you see “wheat gluten” added to the bread. This definitely means that the gluten content is higher. Commercial bakers typically like to add a lot of extra gluten to their products, especially whole wheat breads, since whole wheat flour has a lower gluten density than white flour. When it comes to seitan, you just get a mega dose of wheat gluten. There might not be seitan-specific research yet, but it’s hypothesized that eating gluten-heavy foods like seitan may increase gluten allergies and gluten intolerance symptoms. If you don’t already have a problem with gluten or wheat, you certainly don’t want to consume anything to promote one. Once you have a food allergy or sensitivity to gluten or wheat, whenever you consume a product containing these ingredients it’s going to trigger inflammation in your body - and as I always try to remind my readers, inflammation is at the root of most diseases. 4. High Sodium Content Most people who eat seitan probably don’t make it at home. They most likely eat it at restaurants or buy it pre-made at the store. This seitan is almost definitely an ultra-processed food. These highly processed versions are typically hazardously high in sodium, which can contribute to high blood pressure and a host of other health problems. For example, a half cup of one pre-made seitan contains 576 milligrams of sodium. (2) That’s about 25 percent of your daily allowance right there. These overly processed seitans typically contain other filler ingredients that may or may not be bad for your health (like sugar). So unless someone is making seitan at home, it most likely is going to be loaded with unhealthy additives, and that’s not healthy for anyone, especially if you already struggle with hypertension or heart problems.
Recently went vegan from eating meat 3 times a day for health reason but bbq'd mushroom burgers aren't quite hitting the spot, this is a game changer! hopefully it'll make the transition a little easier! I am feeling better than ever though so it's all bonus points right now!
Dave knocking the hell out of that food confirms my observation he's the more aggressive one and Steve's the more laid back one. My two best friends growing up were twins so it's kinda natural picking up on the little things like that. Love you guys keep doing what yer doin! You're a blessing!!!
so I made this and it is delicious, though I would change the order you put the ingedients in, because its nearly impossible to distribute the liquids in the gluten. So why not dissolve the tomate paste and tamari in the vegetable stock and then mix evenly with the gluten?
Yes: Allways prepare a Dry-Mix and a Wet-Mix. BLitz the wet ingredients till smooth and then incorperate them into the seitan. Add the chickpeas AFTER blitzing for the first round, so you get more texture.
If you bake your steak instead of simmering it gets more textured. You can then leave it in the fridge and use slices or chunks of it however you wish.
Made this the other night...it is great!!! Tagged you guys in my instagram pics. I used it as steak one night any country fried steak w/vegan white gravy last night. I even got nonvegans to try it and all liked it!!!
This is the simplest recipe I have seen for seitan steak. I’m ready to have a go. I bought my vital wheat gluten from Amazon but it was expensive; if you are in the U.K. it is available for a fraction of the price from Holland and Barrett.
Thank you for the recipe! I made it yesterday, it was SO delicious! My non-Vegan brother loved it! I really appreciate you two cute twins! As a vegan myself I try to look for recipes that non-Vegans like my family can enjoy- in order to get them to understand that it's NOT so hard to be vegan, this recipe is one that I can now use to help non-vegans not antogonize and patronize us vegans. Thank you for your help!
Very interesting stuff. Been vegan over a year and haven’t tried making any meat substitutes from wheat gluten. I’ve had some sietan from the store but it tasted....how can I say.....WHEATY! So maybe home made would be much better. I’ll have to try soon. Thanks 🙏
Came here to watch what to soak seitan in before steaking it and I stayed for the entire video. You guys are really cool and having fun cooking, which is the secret to every great recipe! Cheers!
Would letting the "dough" relax for half an hour improve the texture? Also: this is only steaklike if you´ve been off been for a long time :D It´s more like mincemeat.
I've been told about this a few times before and I always wanted to try it, now I have all the ingredients to make it! Thanks for the tips! Wish me luck🤞
Only a suggestion...As well as using the vegie stock you would have got more flavour in by simmering the 'meat' in French Onion soup... I use a powdered version. Looks good!
Just made this today! Holy crap it's amazing! Gave it to my carnivore husband and he said, "It tastes like the fatty part of steaks that crisp up on a barbecue!" :D The key with this is to slice it thinly. Watch your canned chickpeas - mine were rather hard and wouldn't mash properly, so blending them or lightly pre-cooking them might be required depending on the brand so they will achieve the desired consistency when mashed. I will try another brand next time. :) I didn't have vegetable stock, so I used a vegan beef stock instead. Delicious!
I've always loved cooking shows. I've watched people put seemingly random ingredients in a pot, splash in some water, and suddenly have a curry, or the perfect marinade, or beautiful soup, or whatever... it's so ironic that people ask me what I eat (I was asked only yesterday "how do you manage?") because since going vegan three months ago, although I've not experimented with many fancy recipes, I feel like a goddamn magician in the kitchen, slowly learning how to use spices, I made my own pizza from scratch for the first time, I've made my own cheese, my own mayonaise... seitan is on the list especially after seeing this video, I admit I do miss steak quite a bit sometimes, we used to have a steak onions mushrooms and chips dinner for birthdays and stuff, my birthday is next month and I will miss that tradition.. I'm gonna head into town in the week to see if the health food shop has some wheat gluten for me to try this so I can surprise my family next month :) Thanks, lads, you've really helped me out, of all the things I've tried I've used your recipes most (homemade Bounty bars, shepherdless pie, and a couple of others so far), I think this one will be the most satisfying yet :)
What I have done in order to give it a bit more a smoked meaty taste is that I have used smoked montreal steak spice. Of course it's probably tough to get that in Ireland, but if you can, use low salt soy and the smoked montreal steak spice and it turns out great!
the fact that this totally turned me off is a true compliment to you in how realistic this looks! lol Im not into the whole "faux" meat thing... however I LOVE jackfruit "pulled pork". Kudos for this.. it looks legit! ;)
Ashley S lmao right. their description of muscles and blood had me wrinkling my nose. it looks like hamburger meat to me as soon as they added the tomato paste.
Thankyou very much. I use other ingredients and I make seitan fish! I couldnt make seitan boiling one hour and more but with your recepis it is fast and I use almost everyday. Thank you.
How many days in advance can you prepare the mixture? can you boil it the night before, marinated in the soy overnight and then fry it when guest arrive to save on work?
Hi Gents- I’ve been using this recipe for quite some time now and it’s right up there with some of your very best! A question for you... have you tried these on a charcoal bbq grill yet? Just wondering how these might turn out. Cheers- hope you’re both well. 👍
I never have any luck when I simmer seitan steaks. They are always wet and fluffy however hard I try and keep the broth from boiling. But steaming is far better and produces a firmer, succulent texture every time.
Connie at Connie's RAWsome kitchen here at YT recommends bringing it to a boil and then immediately lowering to a low simmer, cooking it low and slow. She also recommends leaving it to the next day before eating, as the texture "sets" upon standing.
Some of the people commenting miss the whole point about being Vegan. We are Vegan because we care about life! Get over yourselves. Ria Chavez- you are awesome and cool! Btw, my family thought it was real meat.
Made this few months ago turned out delicious 😋 going to make it again tonight, just bought my air fryer so going to see how that turns out! Was going to use peppercorn sauce. I've tried to make seitan nuggets couple times before following other videos, but always too hard and turn out like really hard and chewy sausage meat, not good... any idea why this is? Takes a bit getting used to using seitan haha! Xx
Been making seitan steaks or gluten steaks for about 40 plus years with a slightly different recipe ( my own) Will try this recipe without the chick peas
Hello, could it be that the information in the recipe is not quite correct? When I weigh a cup of seitan, I have 135 grams, not 250. I converted everything. However, it seemed to me that there was too much liquid, I took much less. So should I take 1 cup or 250 grams of seitan? Thank you for a short answer, Claudia
amazing video, I want to try it as soon as possible :) Do you think that is possible store the seitan in the fridge (or even freezer) after the simmering?
Hey guys, I've just found your channel, I'm quite new to a plant based diet, great, well and easily explained. Can a bigger batch of seitan be made? If so how long will it keep refrigerated and can it be frozen. Thanks
I finaly made this, and it was... SO GOOD !! What took me so long to try this ?! I could not stop eating it ! It is going to be a classic at my house, thank you
u guys r the best...i can't wait to try tbis one...just hope i can find wheat gluten here in Crete. I still have had zero luck with the may...it just wont' emulsify...grr...will get there eventually
The liquid seasonings like the tomato paste and tamari will more evenly if you mix it into the vegetable stock instead of putting it in the dry flour. Yum!
Just made this and I have to say after eaten them that this was the best Seitan recipe I have tried so far.I have only been vegan for 5 months and I have finally found a substitute for meat that is cheap to make.Now I dont have to spend huge amount of money on mock meats
Video is great! I'll give this a try for sure. I think thinly slicing the seitan, then marinating before for a very quick high temp searing on BBQ or Pan would make for a killer "flank steak" or "Philly Cheese" sandwich. Would be kill with picked veggies and cashew cheese. !
Hey guys, a question. if I'm making seitan from scratch to use in this recipe, do I also need to steam it beforehand or I can just marinate it 'raw' and cook it in the pan along with the onions and mushrooms? Thanks!!
My brother is a dedicated meat eater, doesn't wanna eat anything unless there's a cow involved somewhere. Do let me know if your family can tell the difference :)
Sofia Castro Luz As a vegetarian of 24 years, let me assure you that there are few fake meats that come anywhere close to the real thing. Much better to have the attitude that you're eating a tasty alternative. Just my 2 cents 😉
Well I've made some burgers and bolognese where my family members had to double check with me whether they had meat or not, it's a great reaction because people often think they cannot beat the classic meaty dishes
Melanie Willard - How is it dishonest? Parents will sneak vegetables in certain recipes for children. You also have people who have to sneak medication in their elderly loved ones meals. If a family member is hesitant about eating something vegan, it's always nice to surprise them so they can try it without clouded expectations. They're a healthier alternative and if they can't tell the difference, then it could convince them to have more of an open mind for future recipes. I remember going to a buffet and saw some faux meat, I grabbed it thinking it was vegan but it tasted TOO realistic. I asked the gentleman & he reassured me it wasn't real. I was with my sister who was shocked. After that day, she stopped teasing me about "missing out". Clearly I wasn't. Plus I enjoyed the same foods without the guilt.
The smell is kinda good reminiscent of carne asada but i added black pepper too. The garlic everywhere helps a lot! I left it in the broth overnight. But the smell also smells bad too. Weird! It taste great especially the caramelized bits. Didn’t have the chickpeas so it came out spongy but it worked as a very crunchy but tender on the inside!!! VWG Asada truck. P.S. it was a fucckkin forearm workout 🏋🏻♀️
Steak:
1 cup (250g) Vital Wheat Gluten
1 tsp garlic powder
1 pinch sea salt
1/2 tsp smoked paprika
1 tbsp tamari (or substitute soy sauce)
4 tbsp tomato puree
3/4 cup (200g) canned chick peas (mashed)
1 1/2 cup (350ml) vegetable Stock*
Cooking Broth:
1/2 cup (150ml) vegetable stock*
1 small onion chopped
2 cloves garlic chopped
2 cups (500ml) water
2 tbsp tamari (or substitute soy sauce)
Marinate:
4 tbsp tamari (or substitute soy sauce)
1/2 tsp garlic powder
1/2 tsp smoked paprika
1 heaping tbsp coconut oil for cooking
*I had to guess on the vegetable stock amounts, so take that into account.
Thank you so much for posting this recipe!
I'm gonna give this a try one day!
Thank you soo much for the recipe!! I attempted writing it down, but then I got lost when they poured the liquid in.. it was hard to understand.. Thanks again. :)
I think the 1 1/2 cup veg stock added to the Steak is not correct. I added it and it was way too much. Perhaps it should be 1/2 cup instead and 1 1/2 cup added to the cooking broth.
Thanks for taking the time out to write the recipe and instructions out, very much appreciated.
Thank you!
INGREDIENTS
Seitan:
-250 grams vital wheat gluten
-1 teaspoon garlic powder
-pinch of sea salt
-½ teaspoon smoked paprika
-1 tablespoon tamari
-4 tablespoons tomato puree
-200 grams chickpeas
-250 ml vegetable stock (you may need more)
Pot contents:
-500 ml water
-250 ml vegetable stock
-1 small onion or 1/2 large onion
-2 cloves of garlic
-2 tablespoons tamari
Marinade:
-½ teaspoon garlic powder
-½ teaspoon smoked paprika
-4 tablespoons tamari
And 1 heaped tablespoon coconut oil for frying
METHOD
1. For the seitan, add vital wheat gluten, garlic powder, sea salt, smoked paprika, tamari, tomato puree, and chickpeas into a large mixing bowl. Mix with your hands making sure to crumble the chickpeas and evenly combine all of the ingredients.
2. Make a well in the mixture and pour in the stock. Fold together with your hands until it comes to a dough. If it’s not coming to a dough, add more stock.
3. Knead for 5 minutes or until dough becomes noticeably elastic. Placing both hands on either side of your dough ball, stretch the dough around and inwards. Repeat a couple times to achieve a smooth surface on the dough.
4. Add stock, water, tamari, onion, and garlic into a large pot.
5. Split dough into 5 equal portions, shape them into steaks, and tenderize with a potato masher.
6. Add steaks to the pot, bring to a simmer and simmer for 30 minutes.
7. Take your steaks out of the pot and cut in half.
8. Make the marinade simply by mixing all the ingredients together in a bowl.
9. Put a single steak into the marinade and massage until it turns color. Repeat for other steaks. I’d imagine you can add all of the steaks to a large bag with marinade or a doubled marinade and marinate overnight (but they didn’t do this).
10. Heat coconut oil in a pan on high heat. Fry up! (no time for frying was included in the video)
Is tomato purée tomato paste or crushed tomatoes?
I just used tomato paste
Doing God's work
I like to use shitake powder and smoked salt to give it uber umami and meaty flavor. I also am a fan of steaming.
goodi2shooz Shiitake powder is sucha good idea! Never thought about it. My favourite method is baking the seitan. The texture is sooooo good.
Meat also has a meaty flavor
Steaming also gives a more-meat like texture
If you use a bit of pureed beet you also get an amazing red meatlike colour plus the nice sweet earthyness which goes nice with the other flavours as well :)
UnterpunkteterPinguin Good idea!
Yup - Beets are awesome, and sliced (not diced) onion adds to the texture. Steam it in a pressure cooker- easy!
I tried real meat and it really gives you meat-like texture and flavor and tastes better than beets for sure. Goes well with the other flavors too.
If you use meat, it has amazing color! And noone tries to make it look like grain or tofu... Wonder why... :D
@@theloreaxe Actually, colour does affect taste. There are plenty of studies demonstrating how visual cues can increase our sensation of different flavours. The taste buds aren't the only things involved with eating, otherwise we'd be satisfied with grey mush.
Happy Pear, Just made these and they're out of this world! I had to make a few modifications, used kidney beans instead of chickpeas, and instead of skillet frying I baked everything in the marinade in the oven for about an hour after the simmer. Man, this is the best seitan I've ever had. Hand mashing the beans in gives the gluten such a fantastic texture unlike any seitan I've ever had, and probably the most meatlike in mouthfeel. Thanks for this. It's a gamechanger.
Just made it and it turned out great. I added liquid smoke to the marinate and boil tho. Also, try to cut the dough as thin as possible. I noticed that the thinner slices came out a much better an were able to cook more on the inside. The thicker pieces were a tad bit too chewy.
Absolutely, we'd definitely recommend thinner slices for this recipe 😄👍
Thank you❣️My family has been vegan for a month now and The Happy Pear has made the transition so delicious. Keep the videos coming & God bless you❤️❤️❤️
That's fantastic to hear! Keep the fab work and hopefully we can keep you in delicious recipes! 😄😘🙌
Holy cow!!! Watched this early this morning... made it this evening and it's AMAZING!!!
Isn't it just??!!! 😱😱
It's bad for you, apparently. Gluten, high in sodium with no amino acids.
Susan Field gluten= protein. Protein consists of amino acids. Gluten is only bad for some people, who have allergy to it or celiac disease.
Richard Rotshild. This is what I read :- 4 Reasons to Not Eat Seitan
1. Gluten City
So again, seitan is the gluten component of wheat. It’s purely gluten. So for anyone who has celiac disease, a gluten sensitivity or is just generally looking to reduce the amount of gluten in his or her diet, this is not a food you want to eat.
Gluten-free recipes are super popular these days. Everyone seems to be trying to reduce gluten intake. People are even cutting out food products that have very small amounts of gluten. Well, seitan is atop of the list when it comes to gluten-heavy foods. You literally can’t get more gluten-centric than a meat substitute purely made from wheat gluten.
2. Not a Complete Protein
Seitan and lean meat may have similar amounts of protein, but they’re by no means equatable. Seitan does not contain all of the essential amino acids while meat contains all of the essential amino acids that our bodies need to function. Seitan might be a protein food, but it cannot be classified as a complete protein. (1)
Why are amino acids important? Our bodies require amino acids in order to create proteins that repair body tissue, enable growth and break down food. Amino acids also assist with muscle control, muscle tissue formation and protection of the body’s nervous system. In addition, they increase the production of growth hormones in the body, such as testosterone. It’s clearly highly important that we all consume foods rich in amino acids on a regular basis.
3. Allergy Promoting?
Seitan recently made a recent list of “7 Foods a Nutritionist Would Never Eat.” Many health experts stay away from seitan because, like me, they really don’t believe it to be a healthy form of protein. Wheat gluten is a highly allergenic protein. When you consume most wheat-centric products, like wheat bread, there is naturally going to be a small amount of wheat gluten present. What’s more concerning is when you see “wheat gluten” added to the bread. This definitely means that the gluten content is higher. Commercial bakers typically like to add a lot of extra gluten to their products, especially whole wheat breads, since whole wheat flour has a lower gluten density than white flour.
When it comes to seitan, you just get a mega dose of wheat gluten. There might not be seitan-specific research yet, but it’s hypothesized that eating gluten-heavy foods like seitan may increase gluten allergies and gluten intolerance symptoms. If you don’t already have a problem with gluten or wheat, you certainly don’t want to consume anything to promote one.
Once you have a food allergy or sensitivity to gluten or wheat, whenever you consume a product containing these ingredients it’s going to trigger inflammation in your body - and as I always try to remind my readers, inflammation is at the root of most diseases.
4. High Sodium Content
Most people who eat seitan probably don’t make it at home. They most likely eat it at restaurants or buy it pre-made at the store. This seitan is almost definitely an ultra-processed food. These highly processed versions are typically hazardously high in sodium, which can contribute to high blood pressure and a host of other health problems.
For example, a half cup of one pre-made seitan contains 576 milligrams of sodium. (2) That’s about 25 percent of your daily allowance right there. These overly processed seitans typically contain other filler ingredients that may or may not be bad for your health (like sugar). So unless someone is making seitan at home, it most likely is going to be loaded with unhealthy additives, and that’s not healthy for anyone, especially if you already struggle with hypertension or heart problems.
You can use Bragg’s Liquid Aminos instead of tamari and BAM you have your amino acids.
Recently went vegan from eating meat 3 times a day for health reason but bbq'd mushroom burgers aren't quite hitting the spot, this is a game changer! hopefully it'll make the transition a little easier! I am feeling better than ever though so it's all bonus points right now!
ollierock arnold Really great for stir frys. Makes really great chicken bites or fried popcorn chicken style bites too.
try the beyond burger! it's supposed to taste exactly like meat
ollierock arnold
Have you tried Gardein, Beyond Beef, Field Roast, and Lightlife products??!! Game changers if you need the transition meats!!
Beyond Beef burger looks like a burger but has a smell like canned dog food. Taste ok but took days to get the smell from my kitchen.
I started eating meat again, after 6 vegetarian years. It's been really hard. I was finally able to have a steak this week.
Nice! It would also be helpful to post the recipe in the description. Thanks.
that'd be super helpful, since it doesn't appear to be on the website.
That would be great!
mrbr549 yes because i don't know the gram to cups conversions
Vegan Mandy You know what helps with that? Google.
I think it's because they have put them in a cookbook . You can get it online
I thought this looked fun, so I decided to try it. It is amazing! I absolutely love the flavor and texture. Whoot, thanks!
Brilliant good on ya! 😄👍🙌💚
Dave knocking the hell out of that food confirms my observation he's the more aggressive one and Steve's the more laid back one. My two best friends growing up were twins so it's kinda natural picking up on the little things like that.
Love you guys keep doing what yer doin! You're a blessing!!!
"I'm not your friend, I'm your twin." Haha LOL
vegan movie psychos They already have my love for them. His comment just made me fall in love with them.
I'm honestly glad, they said that. I wasn't sure if I'm looking at twins or partners :D
@@Domihork same hahah
@@Domihork same 😂😂
This was my first attempt at making seitan and it turned out delicious. Thank you guys for the recipe, your channel is awesome!
That's brill to hear, thanks a mill!!! 😄😍😋🙌
so I made this and it is delicious, though I would change the order you put the ingedients in, because its nearly impossible to distribute the liquids in the gluten. So why not dissolve the tomate paste and tamari in the vegetable stock and then mix evenly with the gluten?
MrsCallala Excellent idea.
Yes: Allways prepare a Dry-Mix and a Wet-Mix.
BLitz the wet ingredients till smooth and then incorperate them into the seitan.
Add the chickpeas AFTER blitzing for the first round, so you get more texture.
Is it needed to steam Dem?
Madhura Bhaumik steam makes it stiff I’ve tried their other recipe and it makes the seitan taste doughy it was gross
If you bake your steak instead of simmering it gets more textured. You can then leave it in the fridge and use slices or chunks of it however you wish.
How do you bake it? How long for? What temperature. Thank you
@@samanthabrown5853 try 350 for an hour
I love watching you guys. I'm not vegetarian nor vegan, but my husband is and I love new ideas he might enjoy. You guys are rock-in! 👏🏼😄
Made this the other night...it is great!!! Tagged you guys in my instagram pics. I used it as steak one night any country fried steak w/vegan white gravy last night. I even got nonvegans to try it and all liked it!!!
Ah you're great Vickie! Brilliant to hear 🙌😄👍
This is the simplest recipe I have seen for seitan steak. I’m ready to have a go. I bought my vital wheat gluten from Amazon but it was expensive; if you are in the U.K. it is available for a fraction of the price from Holland and Barrett.
looks bangin'! that with a serve of mash and gravy, and a beer or 6.
lys dexic I was thinking the same thing to but with some sauted mushrooms or a nice mushroom gravy or sauce my mouth is watering.
🤤🤤😋😋😋
Thank you for the recipe! I made it yesterday, it was SO delicious! My non-Vegan brother loved it! I really appreciate you two cute twins! As a vegan myself I try to look for recipes that non-Vegans like my family can enjoy- in order to get them to understand that it's NOT so hard to be vegan, this recipe is one that I can now use to help non-vegans not antogonize and patronize us vegans. Thank you for your help!
Very interesting stuff. Been vegan over a year and haven’t tried making any meat substitutes from wheat gluten. I’ve had some sietan from the store but it tasted....how can I say.....WHEATY! So maybe home made would be much better. I’ll have to try soon. Thanks 🙏
Came here to watch what to soak seitan in before steaking it and I stayed for the entire video. You guys are really cool and having fun cooking, which is the secret to every great recipe! Cheers!
Beetroot juice is great for making seitan look blood reddy colour
Good idea!! 😄😋🙌
Yeah, great idea!
Can I ask why we have to add sea salt by hand instead of using the teaspoon? I've wondered about this trick for sooo long 😂
Would letting the "dough" relax for half an hour improve the texture? Also: this is only steaklike if you´ve been off been for a long time :D It´s more like mincemeat.
thank you to everyone who took the time to write down the ingredients and the directions, it was very helpful :)
Brilliant lads! I have made vegan steaks before but I am going to follow your recipe. Keep up the good work.
Love it Dave! Let us know how it goes!! 😄😋🙌
I've been told about this a few times before and I always wanted to try it, now I have all the ingredients to make it! Thanks for the tips! Wish me luck🤞
Only a suggestion...As well as using the vegie stock you would have got more flavour in by simmering the 'meat' in French Onion soup... I use a powdered version. Looks good!
Fab idea Dave! We'll def try that out next time 👍😄
Just made this today! Holy crap it's amazing! Gave it to my carnivore husband and he said, "It tastes like the fatty part of steaks that crisp up on a barbecue!" :D The key with this is to slice it thinly. Watch your canned chickpeas - mine were rather hard and wouldn't mash properly, so blending them or lightly pre-cooking them might be required depending on the brand so they will achieve the desired consistency when mashed. I will try another brand next time. :) I didn't have vegetable stock, so I used a vegan beef stock instead. Delicious!
Wow super stuff ye're just fab!!!!! 😘😄👍
I've made seitan before which didn't actually make it, this recipe sounds like and looks like
it will do the job. I love you guys, youre a riot❤️🇨🇦
Excellent recipe, guys! I have just finished making it and it is really yummy.
I can't wait to try this
I've been allergic to beef for 3 years and I love your vegan videos
Ah super stuff! Let us know how you get on! 😄😋🙌
I've always loved cooking shows. I've watched people put seemingly random ingredients in a pot, splash in some water, and suddenly have a curry, or the perfect marinade, or beautiful soup, or whatever... it's so ironic that people ask me what I eat (I was asked only yesterday "how do you manage?") because since going vegan three months ago, although I've not experimented with many fancy recipes, I feel like a goddamn magician in the kitchen, slowly learning how to use spices, I made my own pizza from scratch for the first time, I've made my own cheese, my own mayonaise... seitan is on the list especially after seeing this video, I admit I do miss steak quite a bit sometimes, we used to have a steak onions mushrooms and chips dinner for birthdays and stuff, my birthday is next month and I will miss that tradition.. I'm gonna head into town in the week to see if the health food shop has some wheat gluten for me to try this so I can surprise my family next month :) Thanks, lads, you've really helped me out, of all the things I've tried I've used your recipes most (homemade Bounty bars, shepherdless pie, and a couple of others so far), I think this one will be the most satisfying yet :)
Ah you're brilliant Daniel! Best of luck with it 😄👍🙌
I like the presentation of your friend, Peter. He looks very well put together. I appreciate his effort greatly!☺💗👑
It's such a pleasure to watch your channel! You're both so precious!!
This is the recipe that literally changed my life.
What I have done in order to give it a bit more a smoked meaty taste is that I have used smoked montreal steak spice. Of course it's probably tough to get that in Ireland, but if you can, use low salt soy and the smoked montreal steak spice and it turns out great!
Super ideas Dave! We'll have to try them out! 😄😘🙌
He called his twin darling... How sweet. Love your channel.
I tried this today, turned out pretty well! I would make a few changes, but so happy to have got a start with seitan!
Made this today and it was sooooo good. Thanks guys
Super stuff! 😄👍🙌
This recipe is perfection! I can't get enough of this seitan steak!
Just what I kneaded! Thanks!
I love seitan! Thank you for the added tips on how to make it more steak-like. The chickpeas are an interesting addition!
the fact that this totally turned me off is a true compliment to you in how realistic this looks! lol Im not into the whole "faux" meat thing... however I LOVE jackfruit "pulled pork". Kudos for this.. it looks legit! ;)
Ashley S have you boiled the jackfruit seeds? It is so tasty. I see you like ja fruit
haha me too the words blood and flesh etc turned me off but I'm still going to try it some day :)
Ashley S, yes, all the joking about "flesh" made me cringe.
Ashley S lmao right. their description of muscles and blood had me wrinkling my nose. it looks like hamburger meat to me as soon as they added the tomato paste.
The fact that it's called steak should make you cringe, stop faking it and pretending it's meat, you should pretend you killed the cow too.
Thankyou very much. I use other ingredients and I make seitan fish! I couldnt make seitan boiling one hour and more but with your recepis it is fast and I use almost everyday. Thank you.
How many days in advance can you prepare the mixture? can you boil it the night before, marinated in the soy overnight and then fry it when guest arrive to save on work?
Absolutely! 😄👍
Did u try this? Did it work?
Hi! This looks amazing, can't wait to try. I was wondering if I can freeze the steak?
Sure give it a go 😄👍
Maybe some liquid smoke too!!!
YES! Or chipotle powder!
YESSSSSSSSSS GIRL
Beautiful recipe. Thank you both! So excited to try it! ☺
I love your recipes and this one looks amazing to try. How long can they be stored in the fridge and would they be great if you freeze them?
About a week in the fridge and you can freeze them sure 😄😋👍
Hi Gents- I’ve been using this recipe for quite some time now and it’s right up there with some of your very best! A question for you... have you tried these on a charcoal bbq grill yet? Just wondering how these might turn out. Cheers- hope you’re both well. 👍
I think seitan is bloody delicious. I haven’t made it for ages, but thanks to this video, I’m going to be real soon. Yummy 😋
VEGAN STEAK SEITAN
250g vital wheat gluten
1 tsp garlic powder
Pinch of salt
½ tsp smoked paprika
1 tbsp Tamari
2 Tbsp tomato purée
Chickpeas
500ml veg stock (not all at once)
2 more tbsp tomato purée
Small onion chopped
Water + 2 tbsp Tamari
Simmer for 30 minutes
4 tbsp Tamari + ½ tsp garlic powder + ½ tsp Tamari
Coconut oil
I never have any luck when I simmer seitan steaks. They are always wet and fluffy however hard I try and keep the broth from boiling. But steaming is far better and produces a firmer, succulent texture every time.
Connie at Connie's RAWsome kitchen here at YT recommends bringing it to a boil and then immediately lowering to a low simmer, cooking it low and slow. She also recommends leaving it to the next day before eating, as the texture "sets" upon standing.
Hail Seitan!
Epic recipe guys!!!
That is scarily the best looking vegan steak I have ever seen. I.I'm definitely trying this out on my friends.
Love ur recipes! Always thank u guys for awesome recipes!!!! Love from South Korea♥️
I love the chickpea idea and hate it wasn't
me who brought it up but you too are the best so... kudos, loves! :))
Hahahaha ah you're brill Jana! 😄👍🙌
Muah! ;)
Yessss, time to fool my meat eating relatives once more! :D Thank you guys!
Rollercoastercritic Aviation how does that make them a dick?
These “tricks” help people undertsand that vegan food is not gross or “just veggies”.
sedina lebrun "vegan food" is the product of pathological altruism. A mental illness.
No seitan will ever fool a true meat eater.
Ria Chaves they must be really stupid to think that plants taste like meat.
Some of the people commenting miss the whole point about being Vegan. We are Vegan because we care about life! Get over yourselves. Ria Chavez- you are awesome and cool! Btw, my family thought it was real meat.
Made this few months ago turned out delicious 😋 going to make it again tonight, just bought my air fryer so going to see how that turns out! Was going to use peppercorn sauce.
I've tried to make seitan nuggets couple times before following other videos, but always too hard and turn out like really hard and chewy sausage meat, not good... any idea why this is? Takes a bit getting used to using seitan haha! Xx
Maybe it's steamed too long?? Glad you enjoyed this one! 😄👍🙌
Great video guys! Keep them coming!
Will do! 😄👍🙌
Cooking them in broth seems so much better than a wrap in foil. Thank you!! Must try
Been making seitan steaks or gluten steaks for about 40 plus years with a slightly different recipe ( my own) Will try this recipe without the chick peas
I've been wondering how to make something like this... Can't wait to try it!!
I am just wondering WHO THE HECK WANTS COCONUT FLAVOR ON HIS BURGERS/STEAKS, besides Dave and Steve? GAH!!!!!!!
Amazing recipe!! My kids love it!!!!
No way that's fantastic to hear, Elizabeth! 😄👍🙌
I just made this for dinner tonight and it came out delicious. Thanks so much for the recipe guys!
Hello,
could it be that the information in the recipe is not quite correct? When I weigh a cup of seitan, I have 135 grams, not 250. I converted everything. However, it seemed to me that there was too much liquid, I took much less. So should I take 1 cup or 250 grams of seitan?
Thank you for a short answer,
Claudia
Well done guys my family devoured this for dinner tonight, even the 6year old had second helpings.
It's 12pm but I haven't brushed my teeth yet so I think it's time for a snack ☺️
Steak for the fourth of July! Woot woot!
I want to try this but add a little beet juice, or beet mash, and some mushroom powder.
Y'all make it look good..now you got my mouth watering..lol
Absolutely going to try this 🍴
ABSOLUTELY GREAT! Well worth making.
amazing video, I want to try it as soon as possible :) Do you think that is possible store the seitan in the fridge (or even freezer) after the simmering?
Hey guys, I've just found your channel, I'm quite new to a plant based diet, great, well and easily explained.
Can a bigger batch of seitan be made? If so how long will it keep refrigerated and can it be frozen. Thanks
I just did this today but instead of frying it i threw it on my grill and gave it a nice little crunchy crust. It was sooooo good!!!
I finaly made this, and it was... SO GOOD !! What took me so long to try this ?! I could not stop eating it !
It is going to be a classic at my house, thank you
Must try ! Amazing 🤩 Thank You Gentssss
u guys r the best...i can't wait to try tbis one...just hope i can find wheat gluten here in Crete. I still have had zero luck with the may...it just wont' emulsify...grr...will get there eventually
The liquid seasonings like the tomato paste and tamari will more evenly if you mix it into the vegetable stock instead of putting it in the dry flour. Yum!
Just made this and I have to say after eaten them that this was the best Seitan recipe I have tried so far.I have only been vegan for 5 months and I have finally found a substitute for meat that is cheap to make.Now I dont have to spend huge amount of money on mock meats
Good work brothers! Keep killing it! 💚
I just made some steak sandwiches with this. It was the most delicious vegan steak sandwich I've made so far! :)
Video is great! I'll give this a try for sure. I think thinly slicing the seitan, then marinating before for a very quick high temp searing on BBQ or Pan would make for a killer "flank steak" or "Philly Cheese" sandwich. Would be kill with picked veggies and cashew cheese. !
A couple of good-looking Irish brothers who have great personalities, energy and can cook! Subbed! 😁
Hey guys, a question. if I'm making seitan from scratch to use in this recipe, do I also need to steam it beforehand or I can just marinate it 'raw' and cook it in the pan along with the onions and mushrooms?
Thanks!!
Looks good. I eat meat right now but this looks like something that could make the transition to vegetarian easier.
Try it out 😄😋👍
Hi! Do you think I could freeze this after boiling it? It is too much ( but delicious as hell😋🥰 ) thanks 😊
i bet this would be great with some onions and mushrooms on top!
Definitely, Lisa 😍😋👌
Yum!
What brand is the red knife that you guys are using here?? Thanks from Kentucky, USA! My husband and I love your videos.
This is so cool, I've never thought of doing a vegan steak with anything other than quorn! Genius! Yulia X
I think I would use vegan beef broth instead of the veggie stock and maybe grapeseed oil.
TheUmmi369 I used Vegan protein broth and it was delucious!
Epic! Can't wait to fool some family members with this!
My brother is a dedicated meat eater, doesn't wanna eat anything unless there's a cow involved somewhere. Do let me know if your family can tell the difference :)
Sofia Castro Luz As a vegetarian of 24 years, let me assure you that there are few fake meats that come anywhere close to the real thing. Much better to have the attitude that you're eating a tasty alternative. Just my 2 cents 😉
Well I've made some burgers and bolognese where my family members had to double check with me whether they had meat or not, it's a great reaction because people often think they cannot beat the classic meaty dishes
Melanie Willard - How is it dishonest? Parents will sneak vegetables in certain recipes for children. You also have people who have to sneak medication in their elderly loved ones meals. If a family member is hesitant about eating something vegan, it's always nice to surprise them so they can try it without clouded expectations. They're a healthier alternative and if they can't tell the difference, then it could convince them to have more of an open mind for future recipes. I remember going to a buffet and saw some faux meat, I grabbed it thinking it was vegan but it tasted TOO realistic. I asked the gentleman & he reassured me it wasn't real. I was with my sister who was shocked. After that day, she stopped teasing me about "missing out". Clearly I wasn't. Plus I enjoyed the same foods without the guilt.
The smell is kinda good reminiscent of carne asada but i added black pepper too. The garlic everywhere helps a lot! I left it in the broth overnight. But the smell also smells bad too. Weird! It taste great especially the caramelized bits. Didn’t have the chickpeas so it came out spongy but it worked as a very crunchy but tender on the inside!!! VWG Asada truck. P.S. it was a fucckkin forearm workout 🏋🏻♀️
I used chickpea flour instead of the mashed ones beets the tomatoes paste and some liquid smoke. It was so good it tasted and looked like steak.
I will try this recipe. Looks delicious
Let us know what you think when you do Karina! 😄👍🙌
When you simmered at which temperature did u simmer? medium, medium high, or high heat for the 13 minutes. Please clarify
Naturegirl121 medium worked best