So the cool thing is you can flavor this in any way that you like. Pull back some of the seasonings to make it more mild, like chicken, or add some more yeast, some marmite and a touch of soy sauce and boom you have a beef, you can even add in a bit of beet root for the color. I think its kinda endless doing it this way. I would probably keep everything the same.. liquids go in the liquid section and seasonings and powders in the dry section. Are you going to try anything different???
Yay! I've been wanting legit tasting vegan deli slices because the ones out there that I've tried are not where I want them to be. The only one I like is Lightlife's ham, but I really also wanted a turkey and pastrami flavor. I would probably add more turkey or chicken seasonings and I always wonder about doing the washed method to get the wheaty flavor out. Did this have that? I'm assuming so? Biggest thing, you shouldn't wrap the log in tinfoil because it's toxic. You should have Parchment paper in between. I think you usually do that, so not sure why you didn't here lol. It looks tasty and I want to experiment with this. I wish I had more time!
Why are vegans obsessed with mimicking meat. You could say your appropriating my culture of a hunter and gatherer heritage. By distracting sacred birds
Is there a way to make this gluten free? Am a Celiac person. Seriously, if there were a way to make vegan, gluten free lunch meats, you would be my hero.
I'm wondering if a broth simmer in cheesecloth, in an herby broth, rather than the steaming, might be awesome for holidays. OR a post-rest-roast with broth basting and herbs and stuff. I'm literally about to recipe test as close to exactly what you've done here right now to see about incorporating a version of it to my holiday preorder menu. I'm also about to look into whether it is feasible to make a roulade of a seitan roast with stuffing, or if that is not particularly possible, because that would be a fancy thing to offer people as well. Wish me luck... and THANKS as ever for your vids and ideas! If I like results and sell a version, I'll credit your recipe and the chickwheat one in the marketing.
Thank you. We were very lucky. Orlando got a lot of flooding and some pretty high gusts. We lost power at 4pm Wednesday (before the storm hit us) and we got it back Saturday afternoon. Besides that we are safe and all cleaned up and back to normal.
I actually never crave deli slices but I made a few batched of 86eats deli turkey and it does fit great in many sandwiches, I must say. Having said that, your recipe adresses all the "it's good but..." I had regarding that recipe :D I just really need to get my hands on a plant-based poultry broth because the seasoning are just no enough to convince my non-vegan fam! . Anyways, thanks for another great idea! This one I might actually give a go because it is super easy! Lots and lots of love! Have a great rest of the week!
One of the things that makes me think of the turkey flavor, I always thought sage and some Thai chilly powder mixed well with you go to seasonings for turkey flavor.
What a coincidence I made a very similar recipe, but instead of chickpeas I used overcooked broad beans I made a day before. It turned out super soft and tender. But the outside was a little checky and very savory! So to make things clear: I used other ingredients and similar ones. I steamed it in 3 equal piles, cut it in finger width slices and fried it in a pan. I used some umami liquid and yeast flakes over it and made sure to pour the frying oil over it, flipped them multiple times before and after.
Wow I JUST made @TheeBurgerDude 's Turkey deli meat, baked in the oven - and it came out great! I also love tons of @SauceStache 's recipes - so two of my heroes in one comment, my goodness.... haha anyway, wondering the difference / benefits of baking vs. steaming - and also how juice did it come out with that psyillium husk? Would love to kind of hybrid the two recipes together - trying to mimic that juicy lunch meat nostalgia.... Thank you both for all your hard work & sharing your recipes with us!
Just tested this recipe out n woah... u definitely nailed it. Better than any store bought Turkey Deli slices I have bought. Idk y it works but it does!!! I cook with mushroom seasoning all the time, maybe it was the champagne vinegar that made the difference 🤷🏽♀️ idk but woah, amazing recipe
I'm not sure I'd watch any Sauce Stache without Monica's input!! I love the Stache /Monica content... her brief uplifting commentary on Stache imaginium(new word?) blends are always a treat....her eyes convey a warmth of truth or humble honesty to me.... You two are the best!!
You should experiment with glucomannan / konjac flour, what's used to make shirataki noodles. It seems to me to be a good candidate for the part between the fish layers
@@nowonmetube He did. I know because I have some leftover konjac in my cupboard and Mark is only one I know who uses it in his recipes. I don’t remember which recipe I used it for, unfortunately.
Hey Mark, you should check out Golden Mountain seasoning! I learned about it as the secret ingredient in Thai restaurant cooking or as a replacement for fish sauce. I think it tastes like soy sauce with mushroom seasoning or MSG, but surprisingly there is no MSG! It's some other proteins that gives it a unique savory taste.
Hey!! I have totally tried it!! Its really good.... So pretty much it is soy sauce mixed with a sodium salt and a glutamic acid. Its a way to produce chemical MSG without msg, especially when in conjunction with a soy protein. Sometimes people will add this to dishes with MSG because the 2 pair so well together as a flavor enhancer.
I’m so glad you didn’t use tofu! I notice with some chik’n’ recipes people use tofu. Now I can try to make this yay 😊! Can’t eat soy anymore 🥵. But this works out! Looks delicious! -Can you try to replicate the pepper tofurkey slices? That one has soy though, but it use to be my favorite deli slices.
I love watching your videos Lord Sauce Stache. The sandwich 🥪 looks great. No mayo for me a great vegan mustard and add avocado 🥑, I am there. Thank you for the recipe 👍👍👍.
I'm wondering if sliced a bit thicker with some vegan chicken gravy, this could be great for xmas. Lately I've used "soy okara pulp" to make burgers along with my own TVP and it's very good. Thanks for sharing. 😀
Thank you!!! So Im not a huge fan of tofurkey. I think its a little too dense and not as juicy as it should be.. this is a little juicier and a lot less dense!
Sauce Stache, please please come up with a good pastrami alternative! I have been craving a Reuben sandwich and the only thing holding me back is the pastrami.
yup!! 100% you can use your own water.. After you remove the chickpeas let the water cook down just a bit to evaporate off some more of the water and leaving you with a denser chickpea protein water mixture
Long time watcher, avid meat eater. Usually I watch just for the 'vegan novelty' but this just might be the first time I actually try to make what I see made. I know chickpeas are pretty solid on protein, but would there be ways to add even more protein to this vegan cold cut?
Awesome!! HI! So you would really dig this if its your first "fake meat" attempt. Its a little more difficult, but the results can be really great. I wouldnt add anymore protein as it already has quite a bit more protein than any normal cold cut! Turkey is about 8g of protein per ounce, Chick peas are about 5g and vital wheat gluten which is the main body of this recipe is actually about 21g of protein per ounce. So you can see you are already getting quiet a bit of protein here. I would say IF you want to add more, just add a scoop of your favorite unflavored protein powder and just adjust a bit more liquid.
haha make it!!! Silicone lids I got from Ikea, but I have a few in my amazon store that are very similar. If you just search for silicone pot lids, it'll pop up! And the deli slicer was amazon as well! haha just which ever one was the "amazon choice"
Could you come up with a gluten-free version? I buy a soy-free tofu with a similar texture but it’s sold in only plain or smoked and I would love a recipe for a turkey or chicken flavor. Here’s the ingredients of the soy-free tofu I buy… Water, Fava Beans, Sea Salt, Calcium Sulphate, Smoke. Thanks for all your great videos 😊
Love your recipes. Where do I find the silicone cover you always use? I found one that is similar but it has little steam holes in it. Thanks in advance.
So I think I have a set listed on my amazon store (which should be linked in the description) BUT these exact ones are from Ikea! I got them years ago. There are a lot on amazon that are really similar!
I do my deli meat loafs for 3 hours. You might need the extra time depending on thickness. You can't really overcook. Just make sure to check your water levels throughout.
Without them you're losing some of that water binding ingredients. You could remove both and still have a great "meat"... but at that point I would follow the original recipe and pull it to get the shreds.. because they are delicious
bought methycellulose for the first time to make this! Overall I think the texture was very good, though it still had a strong wheat-y taste from the gluten. maybe I should have added more spices
UGH UGH UGH I WISH I would have included that footage!!! I sliced it SUPER thin... like almost clear thin and I was going to do a joke from Seinfeld about transparent slices... but It didnt feel right so I took it out. that being said... this can be sliced SUPER thin. Which is my problem I have when getting vegan deli meats They are always too thick
I would like to make this recipe, but I can’t find anywhere the exact measurements for each ingredient. Can somebody help me out please? Thanks in advance.
Oh yeah next make a roast beet, I make a vegan peppercorn roast beef 😋 it was delightful, my husband is a meat eater even he ate it, OMG it was sooooo good just use beet powder.
Do you have any deli meat suggestions for people who are allergic to soy/tofu, sesame seeds and ALL nuts including nut family foods like chickpeas, fenugreek and certain legumes??? It is soooooo hard looking for vegan options when you have allergies! HELP!
love your recipes, but idk where to find half of ingredients, im from argentina and that weird things like Phisillium are impossible to get here, thanks btw for sharing amazing recipes
Could I make this using fresh seitan (made from washed flour) and just adding chickpea mousse and the rest to it? Could I add fresh seitan into the blender in the end, to mix with chickpeas or would blending destroy it? (Wheat gluten powder is out of my financial possibilities at the moment, making seitan from scratch is much cheaper...) Help!
Something that has worked for me since I don't have access to vital wheat gluten is doind the WTF seitan method and knead it with chickpea flour, soy sauce and other flavoring agents untils it is well mixed and the gluten strands are very thin.
This looks amazing! It might be the recipe that finally convinces me to buy methylcellulose. I do have a question though: Why does a guy who makes all his vegan meats, cheeses, etc. buy pre-made vegan mayonnaise? Vegan mayo is dead easy and so much tastier. And it costs pennies to make ~ no methylcellulose required! 😁
I'm glad food science can now accommodate everyone cruelty free but personally when vegan substitutes are too faithful it disgusts me. I don't want something in my mouth that tastes and feels like a dead bird even though I know it's not.
Its the husk of psyllium or known by many common names including blond plantain, desert Indianwheat, blond psyllium, and ispagol, is native to the Mediterranean region and naturalized in central, eastern, and south Asia and North America.
@@SauceStache oh please do! 🙏 I wanna try to many of your recipes but without gluten it is really really hard if you can figure it out I'd be ecstatic! 🥰
its been a long time since ive had a real turkey sandwich that seemed like actual turkey. thats part of why i decided to move in the direction of cutting out meat. "real"meat is so fake now, theres no benefit in continuing to engage with eating meat.
Hello I wanted to post and I want to say that me and my wife love your videos please do not stop. I am posting however as your sponsor for the land and titles of lord or ladies is a scam. There is a lot of videos out there pointing this out. Please be careful with this. This isnt Sauce Stache fault by any means and tho this is my opinion on information please do your own investigation and homework
I just wanted to share this so people can see how wrong that original video was. ua-cam.com/video/nIjkACB2Xqk/v-deo.html All that guy Scotty did was hurt a few charities around the holidays and he made a name for himself in my book. Con artist.
@@1PaulG1 I've found that a diet with a moderate animal/plant ratio returns the greatest sense of well-being, so I choose to thrive, rather than simply survive. There are many reports from people who fared badly on "vegan" diets, despite eating a broad range food with the required supplements. Having spent 9 mo very close to being 100% PB, that tallies with my experience.
@@Unmasking_Viandalisme I’ve been 100% vegan for 12 years now .. I’ve only had one cold, no flues , no more bad acne which I suffer bad from most of my life but once I had ditched dairy its gone.. I have good blood work with good LDL levels .. It’s by far the best thing Ive ever done.. ’ve not yet had Covid but I’m fully vaccinated which I’m sure is helping but I’m confident if I do it won’t be bad (fingers crossed) And finally I’m not helping fund factory farming or the barbaric way animals are treated.. I’ll stick with being 100% Plant based :)
@@1PaulG1 If 100% PB is working for you, that's great! I fare better on a WF omnivore diet, which has provided me also with a seemingly bullet-proof immune system; to the extent that I'm not going to get jabbed against spiky-ball disease. When I was close to 100% PB, I had several, minor issues which, together resulted in a poorer quality of life. Of course, the ideology of veganism makes it almost impossible for Vs to accept that 100% PB doesn't work for everybody.
So the cool thing is you can flavor this in any way that you like. Pull back some of the seasonings to make it more mild, like chicken, or add some more yeast, some marmite and a touch of soy sauce and boom you have a beef, you can even add in a bit of beet root for the color.
I think its kinda endless doing it this way. I would probably keep everything the same.. liquids go in the liquid section and seasonings and powders in the dry section.
Are you going to try anything different???
Yay! I've been wanting legit tasting vegan deli slices because the ones out there that I've tried are not where I want them to be. The only one I like is Lightlife's ham, but I really also wanted a turkey and pastrami flavor. I would probably add more turkey or chicken seasonings and I always wonder about doing the washed method to get the wheaty flavor out. Did this have that? I'm assuming so? Biggest thing, you shouldn't wrap the log in tinfoil because it's toxic. You should have Parchment paper in between. I think you usually do that, so not sure why you didn't here lol. It looks tasty and I want to experiment with this. I wish I had more time!
Why are vegans obsessed with mimicking meat. You could say your appropriating my culture of a hunter and gatherer heritage. By distracting sacred birds
Is there a way to make this gluten free? Am a Celiac person. Seriously, if there were a way to make vegan, gluten free lunch meats, you would be my hero.
I'm wondering if a broth simmer in cheesecloth, in an herby broth, rather than the steaming, might be awesome for holidays. OR a post-rest-roast with broth basting and herbs and stuff. I'm literally about to recipe test as close to exactly what you've done here right now to see about incorporating a version of it to my holiday preorder menu. I'm also about to look into whether it is feasible to make a roulade of a seitan roast with stuffing, or if that is not particularly possible, because that would be a fancy thing to offer people as well. Wish me luck... and THANKS as ever for your vids and ideas! If I like results and sell a version, I'll credit your recipe and the chickwheat one in the marketing.
Glad to see you posting! Hope the hurricane wasn't too bad and everyone is safe.
Thank you. We were very lucky. Orlando got a lot of flooding and some pretty high gusts. We lost power at 4pm Wednesday (before the storm hit us) and we got it back Saturday afternoon. Besides that we are safe and all cleaned up and back to normal.
I actually never crave deli slices but I made a few batched of 86eats deli turkey and it does fit great in many sandwiches, I must say.
Having said that, your recipe adresses all the "it's good but..." I had regarding that recipe :D I just really need to get my hands on a plant-based poultry broth because the seasoning are just no enough to convince my non-vegan fam!
.
Anyways, thanks for another great idea! This one I might actually give a go because it is super easy!
Lots and lots of love! Have a great rest of the week!
One of the things that makes me think of the turkey flavor, I always thought sage and some Thai chilly powder mixed well with you go to seasonings for turkey flavor.
What a coincidence I made a very similar recipe, but instead of chickpeas I used overcooked broad beans I made a day before. It turned out super soft and tender. But the outside was a little checky and very savory!
So to make things clear: I used other ingredients and similar ones. I steamed it in 3 equal piles, cut it in finger width slices and fried it in a pan. I used some umami liquid and yeast flakes over it and made sure to pour the frying oil over it, flipped them multiple times before and after.
Looks great dude!
Thank you so much man!! It was really good!
Wow I JUST made @TheeBurgerDude 's Turkey deli meat, baked in the oven - and it came out great! I also love tons of @SauceStache 's recipes - so two of my heroes in one comment, my goodness.... haha anyway, wondering the difference / benefits of baking vs. steaming - and also how juice did it come out with that psyillium husk? Would love to kind of hybrid the two recipes together - trying to mimic that juicy lunch meat nostalgia.... Thank you both for all your hard work & sharing your recipes with us!
Just tested this recipe out n woah... u definitely nailed it. Better than any store bought Turkey Deli slices I have bought. Idk y it works but it does!!! I cook with mushroom seasoning all the time, maybe it was the champagne vinegar that made the difference 🤷🏽♀️ idk but woah, amazing recipe
🧢
@@자시엘 you made it as well?
I'm not sure I'd watch any Sauce Stache without Monica's input!!
I love the Stache /Monica content... her brief uplifting commentary on Stache imaginium(new word?) blends are always a treat....her eyes convey a warmth of truth or humble honesty to me....
You two are the best!!
Thank you so very much! This was so kind and I can't wait to share this with Monica!
We stan Monica❤
Yeah gotta agree. Monica adds the special ✨
@@SauceStache Monica is a lovely person. Thank you for "sharing" her with us. Love to you both! ❤️
I can't believe you found a way to do a turkey lunch meat! Can't wait to make this! And thank you for doing a bologna/lunch meat recipe!!!!
You are a genius, I love your videos and your personality.
Awww thank you so much!!!
You should experiment with glucomannan / konjac flour, what's used to make shirataki noodles. It seems to me to be a good candidate for the part between the fish layers
I thought he already did?
@@nowonmetube He did. I know because I have some leftover konjac in my cupboard and Mark is only one I know who uses it in his recipes. I don’t remember which recipe I used it for, unfortunately.
Hey Mark, you should check out Golden Mountain seasoning!
I learned about it as the secret ingredient in Thai restaurant cooking or as a replacement for fish sauce. I think it tastes like soy sauce with mushroom seasoning or MSG, but surprisingly there is no MSG! It's some other proteins that gives it a unique savory taste.
Hey!! I have totally tried it!! Its really good.... So pretty much it is soy sauce mixed with a sodium salt and a glutamic acid. Its a way to produce chemical MSG without msg, especially when in conjunction with a soy protein. Sometimes people will add this to dishes with MSG because the 2 pair so well together as a flavor enhancer.
I’m so glad you didn’t use tofu! I notice with some chik’n’ recipes people use tofu. Now I can try to make this yay 😊! Can’t eat soy anymore 🥵. But this works out! Looks delicious!
-Can you try to replicate the pepper tofurkey slices? That one has soy though, but it use to be my favorite deli slices.
I love watching your videos Lord Sauce Stache. The sandwich 🥪 looks great. No mayo for me a great vegan mustard and add avocado 🥑, I am there. Thank you for the recipe 👍👍👍.
I'm wondering if sliced a bit thicker with some vegan chicken gravy, this could be great for xmas.
Lately I've used "soy okara pulp" to make burgers along with my own TVP and it's very good.
Thanks for sharing. 😀
GOOD AFTERNOON LORD SAUCESTACH!
Nice job on this! I hope it's soooo much better than Tofurkey lol. Congrats on the first new food after Ian.
whahahah Gooood Afternoon Christopher!!!! thank you!!!! It was good too!!
If you store it in some water it really ups the deli meat textured
I wanted to do that actually!! I was going to let it rest in water over night, but I was worried it would get too hydrated! Ahh I bet its awesome!!
This looks great! Curious what you’d modify, if anything, to make a roast rather than lunch meat
Thank you!!!! If you were just going to serve as thick slices.. I don't think I would change anything! I bet it would come out great!!!
@@SauceStache Rad! Thanks 😊
If you wanted to compact it overnight for a better end result maybe vaccum seal or sousvede (?) it ???
I can't wait to make this. I just gotta get to the store for ingredients
Its SO GOOD!!!! I cant wait either!!
That looks fantastic, Lord! 🤣
How does it compare to tofurkey? That's my go-to but I know many people aren't fans.
Thank you!!! So Im not a huge fan of tofurkey. I think its a little too dense and not as juicy as it should be.. this is a little juicier and a lot less dense!
i bet this would be next level if one added some kind of powdered seasoning (thyme, rosemary, black pepper, etc) on the outside and smoked it!
That would be great with sage etc and made into a turkey loaf for thanksgiving.
Sauce Stache, please please come up with a good pastrami alternative! I have been craving a Reuben sandwich and the only thing holding me back is the pastrami.
He has a video for pastrami
AquaFaba... what if I cook my own chickpeas, can I just use that water?
yup!! 100% you can use your own water.. After you remove the chickpeas let the water cook down just a bit to evaporate off some more of the water and leaving you with a denser chickpea protein water mixture
Long time watcher, avid meat eater. Usually I watch just for the 'vegan novelty' but this just might be the first time I actually try to make what I see made. I know chickpeas are pretty solid on protein, but would there be ways to add even more protein to this vegan cold cut?
Awesome!! HI! So you would really dig this if its your first "fake meat" attempt. Its a little more difficult, but the results can be really great.
I wouldnt add anymore protein as it already has quite a bit more protein than any normal cold cut!
Turkey is about 8g of protein per ounce, Chick peas are about 5g and vital wheat gluten which is the main body of this recipe is actually about 21g of protein per ounce.
So you can see you are already getting quiet a bit of protein here. I would say IF you want to add more, just add a scoop of your favorite unflavored protein powder and just adjust a bit more liquid.
@@SauceStache Thank you very much for the response. I'll give this a try to compare/contrast and report back on it soon.
Can this be frozen after making and still keep texture/flavor? Thanks for all you do!
Yes, absolutely
Just in time for the holidays!
;) yup! And I was in the mood for a turkey sandwich hahah
I gotta make this ASAP!! 💪🏾 Now, questions: Where do you get those silicone lids from? And the deli slicer?
haha make it!!! Silicone lids I got from Ikea, but I have a few in my amazon store that are very similar. If you just search for silicone pot lids, it'll pop up! And the deli slicer was amazon as well! haha just which ever one was the "amazon choice"
@@SauceStache Much Obliged
Great video on making homemade vegan turkey! Thank U!
You think its still gonna turn out okay without the Methylcellulose? Sadly I can't find it in my country :(
Yes!! It will still be great! This just helps it retain some more juiciness
Could you come up with a gluten-free version? I buy a soy-free tofu with a similar texture but it’s sold in only plain or smoked and I would love a recipe for a turkey or chicken flavor. Here’s the ingredients of the soy-free tofu I buy… Water, Fava Beans, Sea Salt, Calcium Sulphate, Smoke. Thanks for all your great videos 😊
What spices would I use to make this ham instead?
Can you combine all these recipes and make.... The Friends Thanks Giving Left Over Sandwich?
My...... SANDWICH!!!!!!!!!!!!
Love your recipes. Where do I find the silicone cover you always use? I found one that is similar but it has little steam holes in it. Thanks in advance.
So I think I have a set listed on my amazon store (which should be linked in the description) BUT these exact ones are from Ikea! I got them years ago. There are a lot on amazon that are really similar!
I also wanted to add that I LOVE them! I've tried other silicone lids and they all work pretty much just like these haha they are great
fantastic looking recipe, gives me hope that I might be able to make a vegan version of boar's head's blackened turkey
I made this today.. but the texture is a bit spongy...yours seems more "rubbery" which I was hoping mine would be...what can I do to improve texture?
Making Seitan to put on a sandwich, I mean, that's a lot of wheat there. I bet it's super high in carbs and protein?
So, am I correct in understanding the "burrito" was in the steamer for 3 hrs?
Yeah! 2 hours would be fine, but the day got away from me ( I was cleaning up my house from Hurricane Ian while I had this steaming)
I do my deli meat loafs for 3 hours. You might need the extra time depending on thickness. You can't really overcook. Just make sure to check your water levels throughout.
Can you use pea protein in place of the methylcellulose???
Would u suggest this for Thanksgiving turkey roast. Like if u cut the pc thicker?
Omg I would smoke it to make it like the Tofurky one! I eat so much Tofurky I’m gonna try this. Thanks lord saucestash❤
How would subsidizing flax seed for the psyllium husk?
I bet it would work just fine actually! Both retain water pretty well. It might not have as much stretch, but will still be very good
Any substitutions for the cellulose and the husks?
Without them you're losing some of that water binding ingredients. You could remove both and still have a great "meat"... but at that point I would follow the original recipe and pull it to get the shreds.. because they are delicious
@@SauceStache fair enough! Thanks for the response
If you wanted to shape these as fillets, what would be the best way to adjust the time? I'm thinking around an hour would work...
bought methycellulose for the first time to make this! Overall I think the texture was very good, though it still had a strong wheat-y taste from the gluten. maybe I should have added more spices
Which brand of VWG do u use? I find that some have a stronger taste
@@chrisnicoleofficial Bob's red mill, is there another brand you like better?
I know I’m bout to make this right now!!
YES!!!
pls do an experiment on how thin u can slice this. every single store bought vegan deli meat is wayyyy too thick for my liking
UGH UGH UGH I WISH I would have included that footage!!! I sliced it SUPER thin... like almost clear thin and I was going to do a joke from Seinfeld about transparent slices... but It didnt feel right so I took it out.
that being said... this can be sliced SUPER thin. Which is my problem I have when getting vegan deli meats They are always too thick
Any clue how this would work with a gluten-free alternative like almond flour or sorghum or Bob's Red Mill baking flour?
It wouldn't. The gluten is what gives it its meaty-like texture.
Yeah unfortunately this is a recipe that can not be made gluten free. Im working on gluten free deli meats though
@@SauceStache awesome can't wait.
Could I forego methylcellulose and just add more psyllium husk?
You are a wizard!!! 🪄
I would like to make this recipe, but I can’t find anywhere the exact measurements for each ingredient. Can somebody help me out please? Thanks in advance.
Oh yeah next make a roast beet, I make a vegan peppercorn roast beef 😋 it was delightful, my husband is a meat eater even he ate it, OMG it was sooooo good just use beet powder.
The queen, king now, owns all of that land. You’ll own nothing or be entitled to call yourself a laerd or lord!
The Turkey looks lovely 😉
Do you have any deli meat suggestions for people who are allergic to soy/tofu, sesame seeds and ALL nuts including nut family foods like chickpeas, fenugreek and certain legumes??? It is soooooo hard looking for vegan options when you have allergies! HELP!
you're not allergic to gluten so why not use that? plenty of recipes on yt.
@@YouAreDreamingRightNow okay thank you so much
What would you recommend if we don't have a Dutch Oven?
Instant pot, anything large and heavy with a lid
@@SauceStache Thanks!
love your recipes, but idk where to find half of ingredients, im from argentina and that weird things like Phisillium are impossible to get here, thanks btw for sharing amazing recipes
Amazon I suppose
Great! Looks good.
i know this is not really the point of this video, but quorn do a great vegan poultry slice analogue. it's very good for sandwiches
Could I make this using fresh seitan (made from washed flour) and just adding chickpea mousse and the rest to it? Could I add fresh seitan into the blender in the end, to mix with chickpeas or would blending destroy it? (Wheat gluten powder is out of my financial possibilities at the moment, making seitan from scratch is much cheaper...) Help!
I make seitan using a steamer instead of wasting water and some of those uncommon ingredients don't exist in Mexico.
Do you think this would work in an instant pot?
100%
I wondered the same thing! Not sure how long to cook it though🤔
Hello Algorithm, just here to support his Majesty, Lord Sauce Stache! XD
Looking forward to buying your products or visiting your restaurant
That looks perfect!
Exciting!
Something that has worked for me since I don't have access to vital wheat gluten is doind the WTF seitan method and knead it with chickpea flour, soy sauce and other flavoring agents untils it is well mixed and the gluten strands are very thin.
turkey made of essentially bread pretty neat
Thank you for this wonderful recipe. I’m going to smoke my logs 😊
This looks amazing! It might be the recipe that finally convinces me to buy methylcellulose. I do have a question though: Why does a guy who makes all his vegan meats, cheeses, etc. buy pre-made vegan mayonnaise? Vegan mayo is dead easy and so much tastier. And it costs pennies to make ~ no methylcellulose required! 😁
Can I ask where can I find this recipe? Just came across you in Instagram.
Looks amazing. Aside from the Hellmann's XD beautiful work though
Can't you make anything without mushroom seasoning
I make plenty of things without mushroom seasoning.. if you dont want to use it, dont.
Looks so yummy
Thank you 😋
I was concerned for a minute when you didn't salt and pepper the sandwich
Cries in gluten allergy 😢 do you have a recipe that doesn’t include gluten?
You'd have to be the only vegan with a deli slicer
Yop
I'm glad food science can now accommodate everyone cruelty free but personally when vegan substitutes are too faithful it disgusts me. I don't want something in my mouth that tastes and feels like a dead bird even though I know it's not.
Amazing!
Thank you!!!
Sauce Stache pleeassee make a gf version! I love all your videos, but most I can’t make lol….just a thought :)
So sorry, I can’t find the recipe?
What is a psyllium husk
Its the husk of psyllium or known by many common names including blond plantain, desert Indianwheat, blond psyllium, and ispagol, is native to the Mediterranean region and naturalized in central, eastern, and south Asia and North America.
btw all I did was google that for you...
@@SauceStache thank you very much
How about a macaroni loaf...
Amazing
Thank you! Cheers!
Those slices always scared me 😳😳😳
Uhuh uhuh must keep eating and talking 🤣
AMAZING HOW ABOUT A LOAF FOR THOSE WHO ARE SENSITIVE TO GLUTEN ? 😅
this man said elastibility
YUP because using words like elastibility increases your wordability
Haha I was thinking the same thing. I love making up words!
Would it be possible to have a gluten free version of this?
This specifically would be really hard to replicate gluten free :( But Im working on it
@@SauceStache oh please do! 🙏 I wanna try to many of your recipes but without gluten it is really really hard if you can figure it out I'd be ecstatic! 🥰
No to gluten.
What Abt those sensitive to gluten ..
Do you have to pay property taxes on that 1 square foot of land?
Real vegan turkey. Yeah right.
its been a long time since ive had a real turkey sandwich that seemed like actual turkey. thats part of why i decided to move in the direction of cutting out meat. "real"meat is so fake now, theres no benefit in continuing to engage with eating meat.
Love it :)
Great recipe! Quick question- could I also use it for a vegan turkey roast for Thanksgiving? Or no?
Only for medium thick cut slices... if you go to thick, it'll be too dense and chewy
@@SauceStache Okay! That’s perfect, and thank you🥰
Hello I wanted to post and I want to say that me and my wife love your videos please do not stop.
I am posting however as your sponsor for the land and titles of lord or ladies is a scam. There is a lot of videos out there pointing this out. Please be careful with this. This isnt Sauce Stache fault by any means and tho this is my opinion on information please do your own investigation and homework
I just wanted to share this so people can see how wrong that original video was.
ua-cam.com/video/nIjkACB2Xqk/v-deo.html
All that guy Scotty did was hurt a few charities around the holidays and he made a name for himself in my book.
Con artist.
❤
I would love to see you guys do a what you eat in a day. As average vegan
damn i was hoping this was gluten free
When I see this I wonder why the hell are we still killing turkeys when you can you make this … No excuses for not being vegan ..
The "excuse" is nutrition.
@@Unmasking_Viandalisme Still not an "excuse" you can get the nutrition from plenty of other types of food...
@@1PaulG1 I've found that a diet with a moderate animal/plant ratio returns the greatest sense of well-being, so I choose to thrive, rather than simply survive. There are many reports from people who fared badly on "vegan" diets, despite eating a broad range food with the required supplements. Having spent 9 mo very close to being 100% PB, that tallies with my experience.
@@Unmasking_Viandalisme I’ve been 100% vegan for 12 years now .. I’ve only had one cold, no flues , no more bad acne which I suffer bad from most of my life but once I had ditched dairy its gone.. I have good blood work with good LDL levels .. It’s by far the best thing Ive ever done.. ’ve not yet had Covid but I’m fully vaccinated which I’m sure is helping but I’m confident if I do it won’t be bad (fingers crossed) And finally I’m not helping fund factory farming or the barbaric way animals are treated..
I’ll stick with being 100% Plant based :)
@@1PaulG1 If 100% PB is working for you, that's great! I fare better on a WF omnivore diet, which has provided me also with a seemingly bullet-proof immune system; to the extent that I'm not going to get jabbed against spiky-ball disease.
When I was close to 100% PB, I had several, minor issues which, together resulted in a poorer quality of life.
Of course, the ideology of veganism makes it almost impossible for Vs to accept that 100% PB doesn't work for everybody.