Plant Based kebab meat | Donner Kebab Vegan Friendly | Easy Seitan

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  • Опубліковано 30 жов 2024

КОМЕНТАРІ • 66

  • @The_hot_tree
    @The_hot_tree 3 роки тому +6

    This came out perfect. I followed your instructions precisely and had no issues with the consistency or taste. Before warming it through I seasoned it with peri peri seasoning, small amount of oil, added it to the air fryer and served it with chips and salad! Thanks :)

    • @Dave_en
      @Dave_en Рік тому +1

      If you marinate with tandoori slurry then it would be even better. Air fry it and then pour molten butter over it. Lastly pour some fresh cream and churn it with ladle in large bowl. The seitan would be much juicier and tastier than before. Its so tasty that my son can forgo chicken for it. I fear to mention the word "chaap" infront of him. He would scream "Mujhe abhi chahiye, abhi-abhi-abhi!!!".😂😂😂

  • @J91383
    @J91383 6 місяців тому +1

    Yes!!!! Vegan for LIFE! For the animals!!!💚💚💚💚💚💚💚🌱🌱🌱🌱🌱🌱🌱🌱🌱🌱🌱

    • @EhsanMusic
      @EhsanMusic Місяць тому

      @@J91383 but you step on insects everyday and drink fish home

  • @monkeybutter6739
    @monkeybutter6739 2 роки тому +3

    I love this recipe, the flavour is spot on. If anyone can help me with an issue with the texture though I'd be very grateful. It can come out slightly gritty sometimes and I'm not sure what might cause this. I don't think the spices were gritty when adding them to the dry mix but I can feel it in the dough when kneading it.

    • @GetPlantBased
      @GetPlantBased  2 роки тому

      Hello. So glad you enjoy the flavours! Gritty… hmmm are you using garlic power garlic granules? They could be many reasons as to why it’s gritty. We trialled this recipe with many versions over two years. Problems that we came up with was, sometimes the water was too hot and sometimes the water was too cold. Sometimes spice mixes can have different consistencies. (Cumin not ground fine enough)

    • @justynaflorczak3038
      @justynaflorczak3038 Рік тому

      I had the same problem, my dough wasn't so flex as presented here. Pieces were falling apart.

    • @ChordsForU
      @ChordsForU Рік тому +1

      You could try adding the spices into boiling water which may help some to dissolve and then allow that water to cool down and then add the miso paste etc

    • @Dave_en
      @Dave_en Рік тому

      I have several years of experience in seitan making and have seen that many a times spices or any powder which we mix to the gluten ball turn out to be gritty. That happens when the spices form lump and needs time for hydration. My suggestion is to pour water generously to uniformly mixed gluten and spice flour. Keep it that way for some time and either use little more gluten or all purpose flour to form a ball. At the same time you have to knead the ball as much as possible. You dont have to use excess flour or gluten otherwise the gluten ball would be hard and not stretchy enough.
      The main thing is you need to give it more time, never make seitan in hurry.

  • @aureliere
    @aureliere 3 роки тому

    Lovely!!! I enjoyed everything made from scratch!! Thanks for sharing your recipe

  • @dominokid7996
    @dominokid7996 9 місяців тому

    Really good recipe, is there anyway I can get close to this texture without using too much Wheat flour , as I want to not eat so much Gluten for health purpose?

    • @annetheke3233
      @annetheke3233 8 місяців тому

      it's not bad for you unless you suffer under celiac disease

  • @kyraturner5089
    @kyraturner5089 2 роки тому +1

    The last step is missing...What's the best way to cook, or reheat, the 'meat' after the second seasoning?

    • @GetPlantBased
      @GetPlantBased  2 роки тому +2

      Hey there. It’s all up to you. You can have it just like that, cold as a snack or warm it through in the oven for a few minutes or a quick flash fry in a pan on the stove top 😎 it’s great as a pizza topping too 😍

  • @onexpressocafe1821
    @onexpressocafe1821 Рік тому

    I've never seen anyone use a peeler before, nice.

  • @ladeebug4650
    @ladeebug4650 Рік тому

    Amazing!!!!!

  • @miki_the_little198
    @miki_the_little198 Рік тому

    I love this video

  • @johndepaula
    @johndepaula 3 роки тому +3

    The recipe looks very good but I wouldn't cook anything wrapped in cling film. Many brands will simply melt into the food you're cooking.

    • @GetPlantBased
      @GetPlantBased  3 роки тому +6

      Sure, You have a point there. Use Baking paper or cheese cloth instead. We use the cling film as it keeps all the flavour locked inside. We have used cheese cloth a few times and it has worked fine. We hope this is helpful :-)

    • @johndepaula
      @johndepaula 3 роки тому +1

      @@GetPlantBased Yes, that's very helpful. Thank you! Can't wait to try this recipe.

  • @K-MHamm
    @K-MHamm 3 роки тому

    Your recipe says to steam on medium high, in the video it's medium low. Which one should I be using?

    • @GetPlantBased
      @GetPlantBased  3 роки тому +2

      Hi there. Thanks for getting in touch. Bring the pan to the boil and then reduce the heat just to a simmer medium low. It just depends on your appliance really you want the water to be gently simmering. Hope this is helpful 🙂

    • @K-MHamm
      @K-MHamm 3 роки тому

      @@GetPlantBased Alright, thank you very much!

    • @K-MHamm
      @K-MHamm 3 роки тому

      I tried this recipe yesterday and after 18 hours in the fridge the seitan wasn't spongy anymore, but still soft. Not in a state where I could cut it with a peeler. It might've been due to me using rapeseed oil instead of coconut. I will put it in the oven at 350F to see if that alleviates that problem.

    • @GetPlantBased
      @GetPlantBased  3 роки тому +4

      @@K-MHamm Hello Kevin. A late response (we have been testing in order to give you our thoughts) ok we did 2 batches cooked at the same time and we used cold pressed rapeseed oil instead of coconut oil. One batch we tried using hot water (40’C) and the other we used cold water straight out the tap. We found that the one using not water was a tougher consistency that was easier to peel. The other using the cold water required a bit more kneading and was much softer and not at all good to peel. So advice would be to make sure the water is hot and try to keep the seitan long rather than round when steaming. We also tested the seitan in different shapes, round or cucumber shaped. The outcome was that keeping it more in the shape of a cucumber or sausage makes it better for shaving/peeling 🙂 we hope this has been helpful!

    • @K-MHamm
      @K-MHamm 3 роки тому +2

      @@GetPlantBased Thank you so much for the detailed testing! I will keep this in mind when I'm making this recipe next time.

  • @eZU4nQsWN9pAGsU38aHj
    @eZU4nQsWN9pAGsU38aHj 3 роки тому +1

    Pink salt as in Himalayan or Kala Manak?

  • @jakubserwin8208
    @jakubserwin8208 2 роки тому

    any other ways to cook it instead of steaming?

    • @GetPlantBased
      @GetPlantBased  2 роки тому +1

      Hi there. Thanks for watching! We always steam our seitan but we have seen other people boil it in water with a little soy sauce added to it. We are not sure how it would come out though. you could maybe try and make it in the oven too (ban Marie style)

    • @boneempire
      @boneempire Рік тому

      Yeah you can broil it with a nice broth. Probs about 30mins one side at 190c, flip it and rub the broth about then another 25-35mins. It'd work for sure.

  • @caseyburgess8138
    @caseyburgess8138 3 роки тому

    Are there alternatives to the celery salt, miso and coconut oil?

    • @GetPlantBased
      @GetPlantBased  3 роки тому +9

      Hi. You could use pink himalayan salt instead of salt or half the amount sea salt.
      skip the miso and add an extra tsp soy sauce.
      Use any cold pressed oil of your choice. We often make this without any oil and it tastes great. The use of oil just gives it that feeling of a naughty takeaway 😋

    • @milossimicsimo
      @milossimicsimo 3 роки тому +1

      @@GetPlantBased Will try without oil than :D!! Thanks :D!

    • @Dave_en
      @Dave_en Рік тому

      ​@@milossimicsimoWithout any oil or fat content the seitan feels dry. Its better to enjoy these delicacies in less quantity and less frequently if one has weight management issues.

  • @gbrbeats
    @gbrbeats 3 роки тому +2

    the dough was waaay too wet. i had to add more wheat gluten at the end. otherwise it was really tasty.

    • @GetPlantBased
      @GetPlantBased  3 роки тому +1

      Oh dear! Sorry about that. Was the water hot when you added it? We found the heat makes a massive difference in the consistency. Glad you found it tasty though 😋

  • @EhsanMusic
    @EhsanMusic 9 місяців тому +1

    It's not meat if it's plant based it's just steamed raw dough with some seasoning what nutrition do you get out of that

    • @rajeshnd
      @rajeshnd 2 місяці тому

      It's gluten. Can you not read??

    • @EhsanMusic
      @EhsanMusic 2 місяці тому

      @@rajeshnd it says kebab MEAT can you not read?

    • @rajeshnd
      @rajeshnd Місяць тому

      ​@@EhsanMusic which part of "Plant based" do you not understand? 😂 Please learn to read and come back in a few years.

    • @EhsanMusic
      @EhsanMusic Місяць тому

      @@rajeshnd what part of meat do you not understand

  • @sanjadebbarma2388
    @sanjadebbarma2388 3 роки тому +1

    can i put egg?

    • @froysk7449
      @froysk7449 2 роки тому +5

      Its a vegan recipe...

  • @madcommodore
    @madcommodore 2 роки тому +4

    There is only 3 spices in kebab, cumin, ground white pepper and salt...NOTHING ELSE.

    • @TheFacelessRage
      @TheFacelessRage 2 роки тому

      If you're gonna be pedantic you could at least be correct. Salt is not a spice. And also, three flavourings according to who? You? I think you'll find there are many different takes from various people on what /should/ be in a kebab. So piss off with your shite faux elitism

    • @Dave_en
      @Dave_en Рік тому +1

      But gluten is bland in taste, so you need to give it flavour by using aromatic spices. Real meat already has its own flavour so you need lesser spices in it.

    • @madcommodore
      @madcommodore Рік тому

      @@Dave_en black and white pepper powder and cumin powder are the only flavours of kebab, no other spice in the world is going to give you the taste of lamb shoulder, which due to the low cost of ingredients isn't particularly obvious in taste in the final product anyway.

    • @Niaaal
      @Niaaal 9 місяців тому +1

      ​@@madcommodoreyou need to flavor the seitan to have the meat flavor, then you can add extra cumin and ground pepper if you want. This is a great recipe

    • @rajeshnd
      @rajeshnd 2 місяці тому

      Stop wasting people's time with such useless comments. More spices are always better.

  • @LailaQ
    @LailaQ Рік тому

    So it's flour kebab not meat that's disgusting

    • @Reportforfeed
      @Reportforfeed 8 місяців тому +1

      well a vegan meat kebab will be hard to do 😅

    • @LailaQ
      @LailaQ 8 місяців тому

      @@Reportforfeed yeah so why does it say meat when it's just flour and water with some spices 🤢🤮 My god people eat anything these days

    • @Reportforfeed
      @Reportforfeed 8 місяців тому +2

      @@LailaQ It's fake meat, to not hurt an animal and still keeping a similar taste.

    • @rajeshnd
      @rajeshnd 2 місяці тому

      ​@@LailaQ better than killing animals to eat them. What will you eat next, your children?