I have to say I imagine Beyond, Impossible and alike are going to be knocking at your door if they haven't already looking to add you to their teams. Your creativity is off the charts.
holly.. i just saying the same minus the brand names. he need go industrial but free lance or so. there are yootoo rz out there with big subi numbers.. that kind of numbers help. or a little restaurant.. or mobile kitchen or delivery(drone) or some commerce. if sell 100 plates 12hr day 8 plate hour 1 per 7min that pretty busy. x 12$.. should pay the rent. do live show. restaurant studio. yikes
I have to agree. He seems to wrangle up a new innovative PB meat idea every few days, where these big companies with dozens of food scientists seem to struggle to come out with something new once a year. Granted, making these ideas production friendly has to be a huge job, but they have the manpower and money...
Recipe: Ingredients (In order used) 2 tbs olive oil 1 tbs marmite 2 tbs soy sauce 1 tbs vinegar ½ tsp liquid smoke 1 tbs molasses 1 tbs mushroom seasoning ½ cup cold water ¼ cup chickpea flour 2 ¼ cups vital wheat gluten ¾ cup water 1 tsp methylcellulose 1 cup refined coconut oil ½ tbs carrageenan 2 tsp beetroot powder 1 tsp cocoa powder Few pinches of kosher salt ??? Water (depends on the container) Instructions: Add the following to the blender: olive oil, marmite, soy sauce, vinegar, liquid smoke, molasses, mushroom seasoning, & cold water. 1:10-1:48 Cover and give a quick pulse. 1:58-2:01 Add chickpea four & vital wheat gluten. 2:05-2:18 Pulse until it forms gluten chunks. 2:22-2:38 (do not burn out blender) Dump the mixture out of the blender and knead. 2:48-3:03 Shove the mixture in a container you wish the mixture to conform to, set to the side. 3:04-3:10 In the same blender add water and start blender 4:54-4:59 Keep blender on and add methylcellulose 5:00-5:03 Keep blender on and drip in coconut oil 5:04-5:25 Add carrageenan, blend for a few seconds. 5:28-5:38 Layout parchment paper and paste out some coconut oil. 5:38-5:48 Cut off a thin slice of steak mixture, cut into strips, and lay in the same direction on coconut oil. Spread 1tbs or so of coconut oil every layer or so. Continue until finished. 5:48-6:42 Wrap in parchment and several layers of foil and boil for about 30min. 6:50-7:17 Pull out, unwrap top layer, put in the freezer until firm enough to cut. 7:18-7:34 Put beetroot powder, cocoa powder, and kosher salt in a container. Fill with enough water to cover steak but not overflow. 7:37-8:10 Cut off edges of steak if waned and submerge, set in the fridge overnight. 8:28-9:04 Cut against the grain and place in a hot pan coated with olive oil and place any desired herbs in, salt and pepper, cook each side. 9:17-9:50 Admire and eat 9:51-end of the video Would try adding the beetroot powder to the blender at the beginning and maybe a pinch of cocoa, Would not add the beetroot to brine but would add cocoa. I think it would make the inside red and outside brown instead of the reverse. Thoughts?
@@tomasdahuabe he’s not vegan - I think. However he is definitely vegan royalty. Anyone that brings that much deliciousness must be?!? I haven’t checked the bylines, but if he says eat - I say .... YAY!
Back when you started doing more and more of these videos, I didn't realize how deeply dedicated you were going to get into experimenting with vegan/plant based takes on animal products, but this is getting next level! And showing everyone at home how accessible this can be, especially if you invest in some ingredients to add to your toolbox. Great freakin' job!!
@@ricardocabeza6006 how much of a stupid, trolling idiot do you have to be to come to a vegan you tube channel and make that comment? I bet you were really pleased with yourself.
@@ricardocabeza6006 hmmmm ya don't say. Well now why didn't I think of that. You are smart, you are the smartest human my friend. I hope they give you the nobel prize because I don't think anyone in this comment section knew that bit of information. Whooo!
Jesus these comments are mind numbingly dense. Times have changed were people now are personally offended if you DONT eat meat, while vegans are just minding their business. Like, I'm not vegan and probably won't make this, but it's still fascinating food science and it'd be insane to get upset over it lmao. Gotta try the marmite hack for whatever I marinade in future, I can't believe I've never thought of using it when it's so common in NZ. Good work Mr Stache 😀
True I recently cut out about 3/4 of the meat from my diet (would be more except I still have meat in my freezer from before) just because anti-vegans are so annoying these days.
Well I am just dumbfounded by your ingenuity. Now you need to start a business before the industry takes you techniques and runs with them. I will be the first to place an order
This looks like you're nearly there. One tip is mixing the beetroot powder in with the seitan rather than just soaking it overnight. The advantage of beetroot over other colouring is that it will brown with heat. This means it will then brown on the outside when you cook it and stay pink in the middle. I make a pretty good pastrami this way. Loving your work.
Looks great. You might want to consider using a syringe to add a little bit of pomegranate juice in between your layers before you cook it so as to give it a nice red and sweet center.
@@SauceStache I wonder if you could add the coconut oil by injecting it while pulling the needle out through the seitan? It would save a few steps, but I guess the texture would be different.
After being vegan for 7 years, i feel like i have my go to recipes mastered, so most of my time in the kitchen is spent experimenting with ANYTHING new. thank you so much for these videos man, very excited to try this & your vegan pork belly out. you’re awesome dude keep up the great work!!!!
@@brentgeisler652 This is absolutly false! Yes, people with celiac disease have extreme gluten intolerance. Other people may be allergic to gluten, but for the majority of people, gluten is an incredibly healthy source of protein. Source: www.hsph.harvard.edu/nutritionsource/gluten/
As a meat addict, vegan meats included. I got to say that looks damn good. Especially for something made at home. Dude you have real talent. Love your channel.
@Jonathon Wayne hell to the no. It's different than real meat but it's not terrible. I don't look at it as or compare it to real meat. More of a veg patty.
To be fair it was terrible like ten years ago but who knows, science keeps improving and maybe the methods have as well in order to reach a taste closer to the 'real thing's haha
@B W Yea, inside looked like dry/smooth. If I were to try it, I'd make it just thin enough for me to poke through with a fork beforehand to let the marinade seep in at least a little.
@@SauceStache but according to Buddhism if you're eating vegan food that taste like meat mean that you're still want to eat the real meat which is still made you a killer
lol...it literally looks like cooked tofu. You vegans are funny, if you hate meat so much why do you always try to convince yourself tofu is like meat? It's not like meat at all.
@@BBQpig21 we don't hate meat lol we just don't like the process of getting said meat. If we can get close to the taste with plant based products I'd call that a win
@@BBQpig21 the only reason to eat meat would be the taste, vegans don't deny the tastebuds. What we say is that a life isn't worth the 10 minutes you eat a steak. You can get as unhealthy as you can with meat if you crave it. It's possible. Just not widely spread, which is a problem for many vegans, especially in small towns. That's the reason for most ex-vegans, because it's not implemented in our society. Not just replicas of meat, but vegan food in general isn't represented as it should be. I don't know one restaurant that serves many vegan meals.
@@Hypekickerz I'm from australia. 3% of Australians are vegan. Have a think why you arent represented more. You make up a tiny minority. Supply/demand has been around forever.
OH MY GODNESS. Mark, this video is just a proof you're a wizard. No way to deny at this point. I always jump out of excitement when I see you put up a new video but recently, you're cutting-edge innovative ideas that are just next level even when it comes to your already INSANE content. The biggest thank you for making the best plant-based videos out there! . Hope you're having a great week! Sending you all the best vibes and creative power!
I've never had an urge to try one of these recipes more than right now. That legitimately looked like steak, and the PULL on that, my god! Well done, dude, well done!
I was so looking forward to mark pouring a second glass for his wife. It's her validation that makes me know that the recipe works. Love your recipes❤️.
I wish she could be in every single video!! hahah its all up to her. she wasn't in the mood to get on camera here haha but if you listen all the way to the end she does give her approval off camera hahah
This is incredible. If you find a way to get this on supermarket shelves I’ll be buying a ton of it. I don’t have the ingredients/time to make it at home but gosh it looks SO good!
Hi Mark, I started eating mostly vegetarian a little over a year ago. My son and his family recently gifted me with a small food processor for Father's Day. Your videos are informative, interesting and fun. I plan to order the basic ingredients that seem to be used frequently on your channel , so I can embark on my own little food journey. Thank you for what you're doing. It's really appreciated. :-)
As a UK viewer I love the fact you have to explain what marmite is every time you use it. Here you are born with the innate knowledge of Marmite, including whether you love or hate it.
Subscribed so long ago because I found your channel delightful and your recipes with the chicken experiments very fun. I gotta say man, the past few months your videos have been blowing me away. Every upload I can't wait to see what you've cooked up. Keep at it man!!!
The evolution and branching of plant-based meats has been one of the most astounding trends in food history, the variety and inventiveness is amazing. Great job homie!
I'm a meat eater but am highly intrigued with your recipes and am trying to find the perfect steak replacement. Would this video be the best steak on the channel? I have gone through many of the videos here but dunno which is the best compared to a real steak.
Vegan meats are coming so far especially thanks to you. I cant wait to see what the future holds for restaurants who start or continue to incorporate more vegan recipes and strategies into their menus
I have your new cookbook and have gathered the ingredients to make this except I just noticed I have low viscosity methylcellulose - will that work or should I swap it?
before you cooked it, it legit looked like actual liver. and when cooked it's amazingly steak-like (omnivore here, who loves your videos :P) - the most realistic one i've ever seen!
Hey! I am wondering if it's possible to replace carrageenan and methyl cellulose with something else? I hard to get in Sweden and also I feel abit hesitant to those products...
I LOVE when she is in the videos!! if it was up to me she would be in every one haha she doesnt always want to be on camera.. she did try it off camera and you can hear her voice at the very end of the video hahahah I snuck that in
Even before going vegan I didn’t like steak but this looks amazing!! This man can really make everything and anything vegan wow! You made me want to try “steak”!!
Mark, I don't know how many of your subscribers have said this already, but, you HAVE to MAKE YOUR OWN BRAND AND RELEASE THESE TO THE MARKET!!!!! You are INCREDIBLE!! A vegan food connoisseur!!! WOW WOW WOW!!!
You directed us to your website for the recipe, but that website (no offense) is almost impossible to navigate. There isn't a search function so I have scroll down your whole blog, and I still wasn't able to find it. . . Can you pleaseeeee fix this? I wouldn't mind paying for a recipe if you provided it! Thanks I hope you see this!!
Hey Sauce Stache, is there a way to make that look less green/brown when you cut into it? The rest looks so convincing, but appearance-wise, it looks disappointing to cut into. Would adding some red colouring to the seitan itself help with that?
When people complain about vegans wanting to make meat substitutes I actually get confused and feel they are insecure. If they are so sure that we're meant to eat meat why does it bother them? They always complain that vegans get triggered by meat eaters but tbh I see more complaining about vegans making substitues. So weird
As a lifelong lover of meat, i think i can offer some perspective on this. For some (not i, couldn't care less what another person eats) the idea of being lectured for eating meat, and then seeing the very same people try to replicate it down to the texture and taste, seems hypocritical. Further than that, the argument that eating meat is wrong for the moral reason of killing another thing to eat it is a bit pie in the sky. There's no food that does not come with the end of another living thing. That goes for fruits and vegetables as well. At the end of the day however, a sustainable alternative to meat would be fantastic, as long as it's cost of manufacture can be kept low it can be a valuable option for people living in food scarce environments. And i think that rises above any moral arguments about the diets of strangers. It's also a fascinating thing to see explored, just on a scientific level. It marries molecular gastronomy together with the simple down to earth pleasures of home cooking in a way that feels practical rather than pretentious.
@@tessajalloh3914 yes all food come from living, but we vegan make a distinction between sentinence and non sentinence beings. You would never see a vegan lecturing about the life of a bacterie and things like that. It was interessant to see the perspective of a meat eater because I had the same opnion a long time ago
@Bisexual Misanthrope i wouldn't be too certain of that. Recent research suggests that some fruit bearing plants (tomato and Tobacco plants) emit ultrasonic 'distress sounds' when damaged or dehydrated. www.dailymail.co.uk/sciencetech/article-7773333/Plants-emit-ultrasonic-scream-stems-cut-water-short-supply.html Our understanding of anything that isn't mammalian is heavily affected by bias and presupposition that if it hasn't got a brain or a nervous system, it can't possibly feel pain. And the argument about animal sentience has been historically stymied by religious sensibilities. They're lesser creatures, they're not sentient, only humans have souls etc (i don't believe this to be true, many pet species display personalities, preferences, and in the case of dogs, accents believe it or not.) As we leave behind preconceptions and study objectively, it becomes increasingly likely that everything alive feels pain in some manner and tries to survive. Pain and suffering are defense mechanisms after all. Why wouldn't plants also have some sort of pain mechanism to let it know it's in danger?
@Bisexual Misanthrope i take it you didn't read the article and the sources contained within? Yes the 'ultrasonic screams' aren't audible to human ears, but they're detectable by equipment, insects, and other nearby plantlife, causing defensive responses in plant species that possess such capabilities, such as releasing bittering chemicals to make them less appealing to predators. The moral implications aren't really my concern though. Killing just to kill would be wasteful and pointless. Killing for food however, that's nature. I wouldn't consider a Lion stalking, chasing and tearing apart a gazelle to be an immoral act. I'm sure that yes, many slaughterhouses could improve on their methodology and reduce the suffering of animals, but on the whole, the practice is quick, clean, and as pain free as you can possibly make it without ruining the meat. What we eat is a choice, as omnivores we're able to be quite picky, especially given the abundance of every type of food imaginable for a majority of the world. But i see no choice to be superior, as i originally stated, for you to eat, something has to die. Respect your food, whatever it may be. Don't be wasteful, or overly greedy. That's my personal approach.
@Bisexual Misanthrope I'm trying to be generous here. I truly truly don't care what anyone eats. Your diet is your own business and no-one else's. We /are/ animals. And we are a part of the natural cycle. If it's a logical fallacy to state such, then I'm fine with that. As for the frugivore categorization, we may once have evolved from frugivore ancestry, but it's clearly no longer the case. We can, and do, get energy from raw and cooked meats, fish, mushrooms, root vegetables, fruits, seeds, nuts and even some flowers. And we can effectively prioritize most of these to get what we need to function, grow and live healthily. A blend is ideal, maximising from the different foods we eat. We are omnivorous, if I were to be less generous, I'd say we're almost scavengers. Able to survive on almost anything we can find to eat. Going back to this video though, an alternative to meat products, easily produced with low cost, would be incredibly valuable, and there would be some who either for dietary or personal reasons would cut meat out entirely for that alternative. I probably wouldn't, unless I found it tasted better than actual meat.
Sauce Stache btw totally random but the fruit hunter I follow just went over a durian ketchup recipe he made up and says it tastes like vegan Hollandaise sauce: ua-cam.com/video/I8kZ1hGSIXw/v-deo.html
@@SauceStache thanks so much! I’m so excited. I’ve had everything but the carageenan until today. And I’ve just been eating Vegemite on toast. Turn of events I didn’t expect when I bought it to make this recipe lol
I made this and it is awesome. Honestly, I'm sitting here craving my next meal with steak. BTW, I had to add water; another cup of water. I don't know why but as I added more water I immediately got the texture I needed. Also I made a mistake in buying LV Methylcellulose. It still turned out good, but I suspect the meat would be less greasy to the touch with HV.
Mark this looks amazing!!! Was there any thought of putting some of the beetroot powder into the mix itself rather than just the brine? So that the entire steak is tinged red and not just the outside?
@@SauceStache I was thinking the same...is it possible to somehow brine the middle (perhaps injecting it somehow, or making and brining separate layers?). What you have now looks like an inside out steak - "cooked" brown on the inside, "raw" red on the outside, but still looks delicious!! Thanks for all your hard work~
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
I have to say I imagine Beyond, Impossible and alike are going to be knocking at your door if they haven't already looking to add you to their teams. Your creativity is off the charts.
holly..
i just saying the same
minus the brand names. he need go
industrial but free lance or so. there are
yootoo rz out there with big subi numbers.. that kind of numbers help.
or a little restaurant..
or mobile kitchen
or delivery(drone)
or some commerce.
if sell 100 plates 12hr day 8 plate hour 1 per 7min that pretty busy.
x 12$.. should pay the rent. do live show.
restaurant studio.
yikes
I have to agree. He seems to wrangle up a new innovative PB meat idea every few days, where these big companies with dozens of food scientists seem to struggle to come out with something new once a year. Granted, making these ideas production friendly has to be a huge job, but they have the manpower and money...
They need to! He's a genius!
I hope he doesn't end up working for them, then he would probably be under contract not to share their proprietary processes/ingredients with us
i only recently look recipe. but seen a many. many unique ..
imitation meats quite.
interesting. saustach
best..
Recipe:
Ingredients (In order used)
2 tbs olive oil
1 tbs marmite
2 tbs soy sauce
1 tbs vinegar
½ tsp liquid smoke
1 tbs molasses
1 tbs mushroom seasoning
½ cup cold water
¼ cup chickpea flour
2 ¼ cups vital wheat gluten
¾ cup water
1 tsp methylcellulose
1 cup refined coconut oil
½ tbs carrageenan
2 tsp beetroot powder
1 tsp cocoa powder
Few pinches of kosher salt
??? Water (depends on the container)
Instructions:
Add the following to the blender: olive oil, marmite, soy sauce, vinegar, liquid smoke, molasses, mushroom seasoning, & cold water. 1:10-1:48
Cover and give a quick pulse. 1:58-2:01
Add chickpea four & vital wheat gluten. 2:05-2:18
Pulse until it forms gluten chunks. 2:22-2:38 (do not burn out blender)
Dump the mixture out of the blender and knead. 2:48-3:03
Shove the mixture in a container you wish the mixture to conform to, set to the side. 3:04-3:10
In the same blender add water and start blender 4:54-4:59
Keep blender on and add methylcellulose 5:00-5:03
Keep blender on and drip in coconut oil 5:04-5:25
Add carrageenan, blend for a few seconds. 5:28-5:38
Layout parchment paper and paste out some coconut oil. 5:38-5:48
Cut off a thin slice of steak mixture, cut into strips, and lay in the same direction on coconut oil. Spread 1tbs or so of coconut oil every layer or so. Continue until finished. 5:48-6:42
Wrap in parchment and several layers of foil and boil for about 30min. 6:50-7:17
Pull out, unwrap top layer, put in the freezer until firm enough to cut. 7:18-7:34
Put beetroot powder, cocoa powder, and kosher salt in a container. Fill with enough water to cover steak but not overflow. 7:37-8:10
Cut off edges of steak if waned and submerge, set in the fridge overnight. 8:28-9:04
Cut against the grain and place in a hot pan coated with olive oil and place any desired herbs in, salt and pepper, cook each side. 9:17-9:50
Admire and eat 9:51-end of the video
Would try adding the beetroot powder to the blender at the beginning and maybe a pinch of cocoa, Would not add the beetroot to brine but would add cocoa. I think it would make the inside red and outside brown instead of the reverse. Thoughts?
THANK YOU!! 😊 I'm so glad you typed the recipe, so I don't have to wrack my brain trying to figure this out!
Damn
under rated thank you
doin gods work bro
@@al-kaedennis1344 *Sis :þ (Happy to help)
This channel should be named "Vegan cooking R&D" because this guy is a damn scientist.
This made me laugh
Well Said!
Is he a vegan? I'm new to this channel and i find it amazing
@@tomasdahuabe he’s not vegan - I think. However he is definitely vegan royalty. Anyone that brings that much deliciousness must be?!? I haven’t checked the bylines, but if he says eat - I say .... YAY!
@@amandas1464 Wait what? :_:
Back when you started doing more and more of these videos, I didn't realize how deeply dedicated you were going to get into experimenting with vegan/plant based takes on animal products, but this is getting next level! And showing everyone at home how accessible this can be, especially if you invest in some ingredients to add to your toolbox. Great freakin' job!!
I'm too lazy to do all of this. Can you just make it for me?
hahahahah
I agree. Mark, you should take this to market!
Absolutely. It’s beyond the ingredient list and time of most normal home cooks. I want this made for me!
@@ricardocabeza6006 how much of a stupid, trolling idiot do you have to be to come to a vegan you tube channel and make that comment? I bet you were really pleased with yourself.
@@ricardocabeza6006 hmmmm ya don't say. Well now why didn't I think of that. You are smart, you are the smartest human my friend. I hope they give you the nobel prize because I don't think anyone in this comment section knew that bit of information. Whooo!
Jesus these comments are mind numbingly dense. Times have changed were people now are personally offended if you DONT eat meat, while vegans are just minding their business. Like, I'm not vegan and probably won't make this, but it's still fascinating food science and it'd be insane to get upset over it lmao. Gotta try the marmite hack for whatever I marinade in future, I can't believe I've never thought of using it when it's so common in NZ. Good work Mr Stache 😀
True
I recently cut out about 3/4 of the meat from my diet (would be more except I still have meat in my freezer from before) just because anti-vegans are so annoying these days.
Well I am just dumbfounded by your ingenuity. Now you need to start a business before the industry takes you techniques and runs with them. I will be the first to place an order
YES
YES
DA
@@brokebunbun the Chinese been doing this for years. I can't believe it's not etc. Etc. Etc. 🤣
Old Chinese magic not new
This looks like you're nearly there. One tip is mixing the beetroot powder in with the seitan rather than just soaking it overnight. The advantage of beetroot over other colouring is that it will brown with heat. This means it will then brown on the outside when you cook it and stay pink in the middle. I make a pretty good pastrami this way. Loving your work.
Looks great. You might want to consider using a syringe to add a little bit of pomegranate juice in between your layers before you cook it so as to give it a nice red and sweet center.
That's a great idea!
@@SauceStache I wonder if you could add the coconut oil by injecting it while pulling the needle out through the seitan? It would save a few steps, but I guess the texture would be different.
That is a very good Idea! But we should find something less flavoured
@@lucaliaci8588 red wine?
@@garethbaus5471 the color will go away, beetroot powder works perfectly i found out...also people use red food coloring
After being vegan for 7 years, i feel like i have my go to recipes mastered, so most of my time in the kitchen is spent experimenting with ANYTHING new. thank you so much for these videos man, very excited to try this & your vegan pork belly out. you’re awesome dude keep up the great work!!!!
You are the plant based mad scientist is the best possible way! Can't wait to try this ❤️❤️❤️
I cant wait for you to try this too!!! Thank you so much!
gluten is actually toxic this is why a lot of people are "allergic" to it
@@brentgeisler652 This is absolutly false! Yes, people with celiac disease have extreme gluten intolerance. Other people may be allergic to gluten, but for the majority of people, gluten is an incredibly healthy source of protein.
Source: www.hsph.harvard.edu/nutritionsource/gluten/
CAREFUL
most Marmite contains beef
@@joelucas7052 absolutely false
Plus, with meati using mycellium, I'm curious about grinding and forming mushroom & like potato starch into steaks?
As a meat addict, vegan meats included. I got to say that looks damn good. Especially for something made at home. Dude you have real talent. Love your channel.
@Jonathon Wayne hell to the no. It's different than real meat but it's not terrible. I don't look at it as or compare it to real meat. More of a veg patty.
To be fair it was terrible like ten years ago but who knows, science keeps improving and maybe the methods have as well in order to reach a taste closer to the 'real thing's haha
@Jonathon Wayne Wouldn't say terrible, just not worth eating based off it's taste to me.
Can I use citrucel instead of Methylcellulose since it’s the same ingredient?
wait that like slicing up meat really thin technique to make the grain is really smart, damn u vegans are taking over!! haha good vid
hahahah thank you!
@B W taste > looks?
@B W Agree, slight change in the procedure should get this even closer :)
@B W Yea, inside looked like dry/smooth. If I were to try it, I'd make it just thin enough for me to poke through with a fork beforehand to let the marinade seep in at least a little.
B W I agree! Maybe add some beetroot powder to the seitan liquid too so the base is already pink
im not even vegan or a cook, i just love your personality :) keep it up
I feel like this style of steak would make a great corned beef or pastrami
Ricardo Cabeza duh
If there's one thing I rather not have a duplicate from, it's corned beef. It looks like barf that shitted itself
@@Psilocybism I think you're thinking of corned beef hash?
@@Psilocybism I believe the term is "shat itself"
@@dirtytechno4948 thx, not a native English speaking person so learned something new today
Thank you for that recipe ! Sorry to ask but, is tehre a way to find the written recipe for this ?? Cannot find on your website. Thanks !
Mark that looks incredible!!
Thank you so much!!!
@@SauceStache but according to Buddhism if you're eating vegan food that taste like meat mean that you're still want to eat the real meat which is still made you a killer
GTA and Apple channel that’s fine. Whatever you want to think hahahaha
@@SauceStache ok
GTA and Apple channel wow the utter lack of logic is mind blowing..
Just got the notification that my book arrives tomorrow!! Can’t wait!!
That shot at 9:53 is unbelievable, I wouldn't believe that was vegan if I hadn't just watched the rest of the video, bravo!
haha thank you!! It was so wildly good!
lol...it literally looks like cooked tofu. You vegans are funny, if you hate meat so much why do you always try to convince yourself tofu is like meat? It's not like meat at all.
@@BBQpig21 we don't hate meat lol we just don't like the process of getting said meat. If we can get close to the taste with plant based products I'd call that a win
@@BBQpig21 the only reason to eat meat would be the taste, vegans don't deny the tastebuds. What we say is that a life isn't worth the 10 minutes you eat a steak. You can get as unhealthy as you can with meat if you crave it. It's possible. Just not widely spread, which is a problem for many vegans, especially in small towns. That's the reason for most ex-vegans, because it's not implemented in our society. Not just replicas of meat, but vegan food in general isn't represented as it should be. I don't know one restaurant that serves many vegan meals.
@@Hypekickerz I'm from australia. 3% of Australians are vegan. Have a think why you arent represented more. You make up a tiny minority. Supply/demand has been around forever.
How did you figure out the blender texture thing? Thats amazing.
Someone get Guga he's gonna wanna see this haha
I would love guga to try this!
I want to see this too! I love Mark.and Guga!
They're both based in FL right? Crossover?
Yes! That would be AWESOME! An episode with Sauce Stache and Guga together, please make it happen! 😃😃👍👍👍
@@SauceStache Colaborate for a video!
Hi! What should I use if I can't get metilcellulose and carragene? Can I make it work with things like starch, pectin, agar agar, etc?
OH MY GODNESS. Mark, this video is just a proof you're a wizard. No way to deny at this point.
I always jump out of excitement when I see you put up a new video but recently, you're cutting-edge innovative ideas that are just next level even when it comes to your already INSANE content. The biggest thank you for making the best plant-based videos out there!
.
Hope you're having a great week!
Sending you all the best vibes and creative power!
Thank you as always!! I love seeing your comments! so uplifting and always so helpful and appreciated!!! Lots of love
Looks AMAZING! Do you have the written recipe published anywhere? (I couldn't find it)
I've never had an urge to try one of these recipes more than right now. That legitimately looked like steak, and the PULL on that, my god! Well done, dude, well done!
I hope your channel blows up. This is what the world and UA-cam needs. I love your passion as well. Please don’t stop.
I was so looking forward to mark pouring a second glass for his wife. It's her validation that makes me know that the recipe works. Love your recipes❤️.
I wish she could be in every single video!! hahah its all up to her. she wasn't in the mood to get on camera here haha but if you listen all the way to the end she does give her approval off camera hahah
@@SauceStache love you both a lot.❤️
This is incredible. If you find a way to get this on supermarket shelves I’ll be buying a ton of it. I don’t have the ingredients/time to make it at home but gosh it looks SO good!
Did not expect the look especially after marinating... and then the fried texture is amazing! Going to give this a go!
I cant wait until you try this!!!
Hi Mark,
I started eating mostly vegetarian a little over a year ago. My son and his family recently gifted me with a small food processor for Father's Day. Your videos are informative, interesting and fun. I plan to order the basic ingredients that seem to be used frequently on your channel , so I can embark on my own little food journey. Thank you for what you're doing. It's really appreciated. :-)
As a UK viewer I love the fact you have to explain what marmite is every time you use it. Here you are born with the innate knowledge of Marmite, including whether you love or hate it.
So much so that it’s used as a word to describe that something’s hit or miss lol
Which blendtec model are you using? Any recommendations? Ty
I feel like this recipe would be perfect for a vegan corned beef!
LOVE THAT!!! yes!!
@@SauceStache The ultimate vegan reuben is on the horizon...
I must now try this on my entire Irish family see if they notice? Lol say I cooked everything from scratch
Maaaaaan I am shook right now!! I saw your last vegan steak video and I have to say this one by far surpasses the previous video!! Kudos to you!
I follow a lot of cooking channels and gotta say thay you sir are in a league of your own.
I appreciate that
10:22 "...but it's still tearable like meat would be." Tearable, yes. But not terrible! ;)
As a vegan, I find the idea of meat terrible, so it works for me both ways.
@@macrumpton
mkultra⬆
@@macrumpton we need meat though to be alive
@@yungsloth420 i have been vegan since i was 14 and i am not dead. so... no
@@XxlilmewmewxX I’m vegan as well… but we do need meat to be alive. Didn’t say we have to eat it lol
You're really quite the scientist.
That looks bomb dude, I wonder how that'd turn out using the noodle cutting attachment of a pasta machine to cut the strips
Sauce Stache, you GOTTA get on marketing this to a producer or make it small batch and be an independent producer. I would pay $$$ for this!!
Hello 👋 how are you doing today
I feel like this recipe is going to be a hit on The Seitan Appreciation Society fb group :D Honestly, INCREDIBLE!
Hello 👋 how are you doing today
Subscribed so long ago because I found your channel delightful and your recipes with the chicken experiments very fun. I gotta say man, the past few months your videos have been blowing me away. Every upload I can't wait to see what you've cooked up. Keep at it man!!!
So clever, your recipe really helps us to see how we can be a meat free world, have our steak and eat it.
How long do you leave it in the freezer?
The evolution and branching of plant-based meats has been one of the most astounding trends in food history, the variety and inventiveness is amazing. Great job homie!
Its like straight up witchcraft
@@bigtimes1 Unfortunately for you, I will continue to happily call these types of food "plant-based meats" or "meat analogues". Have a nice day.
@@bigtimes1 its less healthy than regular mass produced beef
Could you use a cheese grater to make the strips? Or would the texture not allow that?
You are so innovative, you leave me amazed every time!!
Wow, thank you!
Is there a link to the recipe? I can’t find it on your website! I want to try this!
Wow someone needs to be hired on to impossible's team.
IMPOSSIBLE STEAK
This is incredible my dude.
I'm a meat eater but am highly intrigued with your recipes and am trying to find the perfect steak replacement. Would this video be the best steak on the channel? I have gone through many of the videos here but dunno which is the best compared to a real steak.
But of course you've made the best substitute for steak. You're the Einstein of "plant-base" science 🤯
haha thank you!! It's still a work in progress, but for now this is dang good!!
Can I use vegetable shorting instead of coconut oil
Vegan meats are coming so far especially thanks to you. I cant wait to see what the future holds for restaurants who start or continue to incorporate more vegan recipes and strategies into their menus
Thank you so much! Its so wild how far these recipes have came just over the last 5 - 10 years!
Hello 👋 how are you doing today
I really want to try this however I'm not seeing the recipe on the site. What am I missing?
Can you make a “behind the scenes” video where you share about the whole process, the trial and error, and how the hell you figured out this recipe?
aliens
Hello 👋 how are you doing today
Make sure you check barnivore.com before drinking wine, to make sure it doesn't have fish bladder, egg, milk proteins, or gelatin in it
You're like the vegan magician. If I lived in your area I would do camera work just for samples lol. Great job.
hahaha I totally wish you lived in my area hahah I need a cameraperson! haha
@@ricardocabeza6006 what do you eat?
I have your new cookbook and have gathered the ingredients to make this except I just noticed I have low viscosity methylcellulose - will that work or should I swap it?
Oh my goodness just cut those strips, put em on a bread, toast with some vegan cheese, you got yourself Philly cheesesteak! That looks incredible :O
I kept thinking about how bad I wanted to make a philly outa this!! I wish I would have hahaha I need to make it again
@@SauceStache Looks so good!! I wish I can have access to the ingredients here T_T
Can you cook it from rare to well done? Also if you do will it change the taste or texture?
Looks incredible! Could you add beet powder to the seitan?
You totally could.. I totally should have hahaha next time!
lol, I was about to suggest this :D
so you need an will it blend blender to make this work?
i'm not even vegan, i just love the food innovation vegans do!! it's the type of chemistry my 7-year-old self would've LOVED.
I tried looking for this recipe on your website but I couldn't find it ?
"That's just cuz it's me and I don't really follow the norm"
hahahahaha I forgot I left that part in hahah
@@SauceStache thanks for leaving it in. It gave me a nice chuckle at the start of the day.
@@SauceStache can you make mozzarella and parmesan please?
Neither do I. Hence my name. 👌🏼
@@skyler-evz2034 Check his channel list, he has several mozz recipes.
Can't find this recipe on the website :( I would like the measurements
Oh man, my head just exploded. This is too perfect to true.
Going to be making this today a few bumps here and there but I hope it will be a fraction as good as you made yours. Here’s hopping
before you cooked it, it legit looked like actual liver. and when cooked it's amazingly steak-like (omnivore here, who loves your videos :P) - the most realistic one i've ever seen!
It looks great. Where do we find a step by step written recipe? Thank you in advance
I made this with a couple tweaks and it turned out amazingly close to a meat steak. Amazing ideas!
What were your tweeks?
Hey! I am wondering if it's possible to replace carrageenan and methyl cellulose with something else? I hard to get in Sweden and also I feel abit hesitant to those products...
I always love to see your wife's reactions!! Include the lady why don't cha!?
I LOVE when she is in the videos!! if it was up to me she would be in every one haha she doesnt always want to be on camera.. she did try it off camera and you can hear her voice at the very end of the video hahahah I snuck that in
@@SauceStache fair enough lol
Hello 👋 how are you doing today
Is agar agar a reasonable substitute for the carrageenan?
Looks so tasty! Would love to try it! 😍😍😍
I cant wait until you try it!!! Thank you
I am not a vegetarian but I am impressed.
Even before going vegan I didn’t like steak but this looks amazing!! This man can really make everything and anything vegan wow! You made me want to try “steak”!!
Thats awesome!! Thank you so much. I hope you enjoy it ;)
Hello 👋 how are you doing today
Mark, I don't know how many of your subscribers have said this already, but, you HAVE to MAKE YOUR OWN BRAND AND RELEASE THESE TO THE MARKET!!!!! You are INCREDIBLE!! A vegan food connoisseur!!! WOW WOW WOW!!!
Wow, thank you! Hopefully one day!!
Kinda looks like donner kebab meat.
I don't think @Sauce Stache knows what a donner kebab is...
@@PeaceSamurai Why would he not?
Omg. 😍😍 can’t wait to try this!! Looks amazing.
The crust looks very similar as a stake one
greate video btw, keep ti up
Thanks, will do!
could you replace the boiling with a high temp sous vide?
8:33 holy hell dude! there was nearly some real finger meat in there!
hahahah that camera angel really makes it look dramatic!
I cringed when I saw that.
Drooling sadly with my allergies to both gluten and chickpeas
You directed us to your website for the recipe, but that website (no offense) is almost impossible to navigate. There isn't a search function so I have scroll down your whole blog, and I still wasn't able to find it.
.
.
Can you pleaseeeee fix this? I wouldn't mind paying for a recipe if you provided it! Thanks I hope you see this!!
Hey Sauce Stache, is there a way to make that look less green/brown when you cut into it? The rest looks so convincing, but appearance-wise, it looks disappointing to cut into. Would adding some red colouring to the seitan itself help with that?
When people complain about vegans wanting to make meat substitutes I actually get confused and feel they are insecure. If they are so sure that we're meant to eat meat why does it bother them? They always complain that vegans get triggered by meat eaters but tbh I see more complaining about vegans making substitues. So weird
As a lifelong lover of meat, i think i can offer some perspective on this. For some (not i, couldn't care less what another person eats) the idea of being lectured for eating meat, and then seeing the very same people try to replicate it down to the texture and taste, seems hypocritical. Further than that, the argument that eating meat is wrong for the moral reason of killing another thing to eat it is a bit pie in the sky. There's no food that does not come with the end of another living thing. That goes for fruits and vegetables as well.
At the end of the day however, a sustainable alternative to meat would be fantastic, as long as it's cost of manufacture can be kept low it can be a valuable option for people living in food scarce environments. And i think that rises above any moral arguments about the diets of strangers. It's also a fascinating thing to see explored, just on a scientific level. It marries molecular gastronomy together with the simple down to earth pleasures of home cooking in a way that feels practical rather than pretentious.
@@tessajalloh3914 yes all food come from living, but we vegan make a distinction between sentinence and non sentinence beings. You would never see a vegan lecturing about the life of a bacterie and things like that. It was interessant to see the perspective of a meat eater because I had the same opnion a long time ago
@Bisexual Misanthrope i wouldn't be too certain of that. Recent research suggests that some fruit bearing plants (tomato and Tobacco plants) emit ultrasonic 'distress sounds' when damaged or dehydrated.
www.dailymail.co.uk/sciencetech/article-7773333/Plants-emit-ultrasonic-scream-stems-cut-water-short-supply.html
Our understanding of anything that isn't mammalian is heavily affected by bias and presupposition that if it hasn't got a brain or a nervous system, it can't possibly feel pain. And the argument about animal sentience has been historically stymied by religious sensibilities. They're lesser creatures, they're not sentient, only humans have souls etc (i don't believe this to be true, many pet species display personalities, preferences, and in the case of dogs, accents believe it or not.)
As we leave behind preconceptions and study objectively, it becomes increasingly likely that everything alive feels pain in some manner and tries to survive. Pain and suffering are defense mechanisms after all. Why wouldn't plants also have some sort of pain mechanism to let it know it's in danger?
@Bisexual Misanthrope i take it you didn't read the article and the sources contained within? Yes the 'ultrasonic screams' aren't audible to human ears, but they're detectable by equipment, insects, and other nearby plantlife, causing defensive responses in plant species that possess such capabilities, such as releasing bittering chemicals to make them less appealing to predators.
The moral implications aren't really my concern though. Killing just to kill would be wasteful and pointless. Killing for food however, that's nature.
I wouldn't consider a Lion stalking, chasing and tearing apart a gazelle to be an immoral act. I'm sure that yes, many slaughterhouses could improve on their methodology and reduce the suffering of animals, but on the whole, the practice is quick, clean, and as pain free as you can possibly make it without ruining the meat.
What we eat is a choice, as omnivores we're able to be quite picky, especially given the abundance of every type of food imaginable for a majority of the world. But i see no choice to be superior, as i originally stated, for you to eat, something has to die.
Respect your food, whatever it may be. Don't be wasteful, or overly greedy. That's my personal approach.
@Bisexual Misanthrope I'm trying to be generous here. I truly truly don't care what anyone eats. Your diet is your own business and no-one else's.
We /are/ animals. And we are a part of the natural cycle. If it's a logical fallacy to state such, then I'm fine with that.
As for the frugivore categorization, we may once have evolved from frugivore ancestry, but it's clearly no longer the case. We can, and do, get energy from raw and cooked meats, fish, mushrooms, root vegetables, fruits, seeds, nuts and even some flowers. And we can effectively prioritize most of these to get what we need to function, grow and live healthily. A blend is ideal, maximising from the different foods we eat.
We are omnivorous, if I were to be less generous, I'd say we're almost scavengers. Able to survive on almost anything we can find to eat.
Going back to this video though, an alternative to meat products, easily produced with low cost, would be incredibly valuable, and there would be some who either for dietary or personal reasons would cut meat out entirely for that alternative.
I probably wouldn't, unless I found it tasted better than actual meat.
Question could I use Agar Agar instead of Carrageenan ?
This is awesome! It looks exactly like a steak once cooked! All the big vegan product production companies are fools not to hire you for R&D
hahahah maybe 1 day they will get me to come on board hahah a
Sauce Stache btw totally random but the fruit hunter I follow just went over a durian ketchup recipe he made up and says it tastes like vegan Hollandaise sauce: ua-cam.com/video/I8kZ1hGSIXw/v-deo.html
@@JTMusicbox I love him
Is this recipe on your website? I tried clicking through the pages, but I was unable to find it.
This is true genius
I have the better than boullion not beef. Anybody think there would be a good place to add some of that? Seems like it should help! Maybe the brine?
totally in the brine!! If you're willing to spend the time making this one, this one is really good!
@@SauceStache thanks so much! I’m so excited. I’ve had everything but the carageenan until today. And I’ve just been eating Vegemite on toast. Turn of events I didn’t expect when I bought it to make this recipe lol
We miss your wife’s commentary from trying it. 5 seconds was not enough for me. She’s adorable.
hahaha If it were up to me she would be in all the videos haha I let her decide when she wants to jump in
When you were cutting towards your fingers, I almost got an anxiety attack. LOL! Looks really good. This looks really good! I'm going to try it!
I made this and it is awesome. Honestly, I'm sitting here craving my next meal with steak. BTW, I had to add water; another cup of water. I don't know why but as I added more water I immediately got the texture I needed. Also I made a mistake in buying LV Methylcellulose. It still turned out good, but I suspect the meat would be less greasy to the touch with HV.
I think what I love the most of these video are your reaction while cooking
Mark this looks amazing!!! Was there any thought of putting some of the beetroot powder into the mix itself rather than just the brine? So that the entire steak is tinged red and not just the outside?
I honestly felt like the brine would have penetrated all the way through... Now that I see how it came out, I will be adding some beet in the mix
@@SauceStache I was thinking the same...is it possible to somehow brine the middle (perhaps injecting it somehow, or making and brining separate layers?). What you have now looks like an inside out steak - "cooked" brown on the inside, "raw" red on the outside, but still looks delicious!! Thanks for all your hard work~
He really goes to show cooking is one part art, one part science. Has anyone tried to make this without a blender?
Damn, it's even weird to look at (in a good way) , I need to try it
Yes try it!!!!!