You are my absolute favorite YT channel of all time. I love your recipes because they are a great mix of healthy and indulgent, and many of them can go either way. Thanks for inspiring me to break out of routine and try something new. Also very helpful to pull my omni bf further to the dark side. Much love to you, Mary!
I've been super busy and have been away for a bit, so forgive me if this is old news. You. Got. A. Food. Processor!!!!! Congratulations!! I was part of the original seitan discussion in that I was worried that my seitan dough came together too fast in my food process vs. the stand mixer. lol I hope you are enjoying your new?? tool. Thanks as always for all of your amazingly delicious recipes and awesomely easy-to-follow instructions/videos. This may be TMI but I've been struggling financially since the beginning of the pandemic and your scratch recipes have saved me on multiple occasions. You are such a gift to the vegan/vegetarian community.
ahh haha no not exactly? This food processor does not work for making chickwheat. It's just a little mini chopper so it's good for very quick things like this but not anything heavy-duty
I'm sure many of us feel the same but Mary's gotta supplement that ad revenue, ya know! If it helps more people cook better and more vegan stuff then that's great.
Thanks for the vid! I just made this, definitely some of the best taste and texture of seitan I've ever had, but it still had the rubbery texture. I did make one adjustment though: I used extra firm tofu (didn't have soft on hand). If you see this comment (or any other seitan wizards/witches in the comments), do you think that's because of the denser tofu content? Did I maybe under-cook it by not steaming enough? What causes rubbery seitan? I'm just trying to understand the principles. Thanks as always Mary!! I know you don't live that seitan life these days but your contribution to the field of seitanism is much appreciated.
While this is a bit late to the party, I wanted to reply as I saw no one else has. I have not made seitan in some time but I recall the rubbery texture decreasing with more kneading. Gaz Oakley has a fantastic seitan video from a few years back that details the entire process and important tips to prevent the dreaded rubber texture. Hope this info is some help to you. Happy eating.
@@donnakeane5754 thank you very much! I realized I was not kneading enough but also not steaming enough. By experimenting I was able to find an instant pot setting that worked perfectly for the steaming. I don't think it's really possible to over-knead or over-steam seitan frankly!
I have made in the past a similar recipe (but with chickpeas, not tofu) and it made delicious cordon bleus. Added some smoked tofu and violife cheese inbetween, sealed well, simmered for a while before coating and putting in the oven. Hmm.. think I'll be trying your base out next week... maybe try make some cordon bleu roulade...
I make cutlets with potato flakes. It seems to take away the wheaty taste. I don't add tofu and I steam it just like you did. I grilled mine in a grill pan and marinated it before grilling. I am an small kitchen appliance junkie. LOL Trying to talk myself out of my not getting anything when I click that link. LOL Hope you have a fantabulous week.
Thank you for teaching me what the bagel setting does, I had no idea haha edit: At the beginning of this video, I subbed because I like your voice. But the cross-eyed cat in your channel photo made me turn the notifs on, I need more.
These look amazing! I would make a big salad and cut the chicken into little pieces. Or a burrito which I love! That bread/bun looks amazing! Yum! ❤️❤️❤️🥰
Hello @marystestkitchen! I just discovered your very intersting recipe. But, I was wondering how you would steam these on a stovetop.. Still for 30 minutes? Would sautéing work?
You can steam these on the stove too; same amount of time. Use med-high heat. I would not saute from raw but you can after they are fully cooked from steaming.
I'm literally standing in my kitchen scarfing down an oat bowl for breakfast at 1136.. and I've been up since 7 lol bad food day but we're getting there!
Is there any alternative ingredient for the gluten? (celiac suferer here). thanks for the amazing video. i subbed yesterday and been watching all your videos!!
This recipe is meant to be steamed. However, you could bake it in some broth to so an oven simmered style seitan. The texture will be different though. Kinda spongy. But with the right strong flavours, it can be good.
Hi Mary, what is the purpose of using tofu as the base for your seitan? Usually it is just wheat gluten-based, no? Curious what it does for the texture compared to just using water as the liquid component.
I have a question for you. Does this just steam the seitan? I thought you had to bake, grill, or fry it after steaming? I'm a newbie with seitan. Thank you so much for sharing. ☺
No, you just have to cook it all the way through. Some seitan recipes are meant to be used as a "raw" base to allow for the extra flavours and salt. Like with my beefy needless seitan. But this one is seasoned so you can pretty much eat it fresh out of the steamer.
Firm tofu has less water, more solids so....you'd have to do a little math to figure out now much to use based on the weight vs protein content...to get 150g to have 7.5g of protein.
I love seitan but it doesn't love me! The gluten makes my joints hurt so badly I just can't eat it. Have you been able to come up with a substitute that gives you that meaty chew without the pain? Help me Obi-Wan you're my only hope!
@Nemodog there is a type of traditional Chinese tofu called dougan that is an extra firm type of tofu with a chewy texture. I’ve only seen it come seasoned, but it would give you more of the texture you’re looking for. You can try asking for it at your local Asian supermarket
Yes! Just steamed to cook them through and they are ready to eat. But after they are cooked, you could go on to pan fry, braise, or batter and fry them. I'll share some options soon on this channel :-)
I love that gadget but sadly i got no space to put it. The seitan chicken looks tasty for my daughter who loooves chicken. My pup does too tho he’s been eating more plant based than chicken in the past 2 yrs. I’m too lazy to cook his chicken myself so have been buying them cooked then cut up & freeze. What do you feed your cats? Kibbles? I wish my pup would eat just kibbles.
I can totally get limited counter space. It's so convenient though that I've actually shifted my kitchen set up around so I can have it at the ready at all time lol Unlike dogs, cats are obligate carnivores so I don't feel comfortable feeding them plant based chicken. My senior kitties get special senior wet cat food from their veterinarian. No kibbles for them especially as dry food can be bad for their kidneys.
@@marystestkitchen that gadget would be so convenient to steam xi’an breakfast specialty jing gao made of glutinous rice layered w/ chinese jujube & honey dates. I make this thing once a month then freeze in portion. It takes 6 hrs steaming. I use my trusty steamer basket but need to keep topping off water. I’ll check if that company ship internationally.
Do you have a recipe for the aoli sauce? These cutlets look very good. I'll need another house if I buy one more appliance! Your steamer is quite nice, though. I need to figure out a way to steam in my 2 cup Dash rice cooker or my tiny 12v. I still need to try your shredded ckn recipe. Thanks for bringing us some easy meal ideas.
I didn't quite measure this time. But it was about 1/3 cup plant-based mayo (I used the PC brand which is my new favourite), 1 tsp crushed garlic, 1 - 2 tsp lemon juice, 1 heaping teaspoon fresh dill, and probably around 1/4 - 1/2 tsp lemon zest. I think mix each ingredient one at a time and go by taste :-) Thanks so much for the kind words! :-)
@@marystestkitchen thanks! I'm going to try making one of the mayo recipes I have seen using tofu, as in my small, rural town vegan mayo doesn't exist. I've been experimenting with making Burmese tofu (chickpea flour) since I also can't get organic tofu here. Next I'll try making a tofu recipe I saw that used split red lentils.
You can store it in the fridge for up to a week. But also, can store in the freezer. For foods like this, I would limit freezer storage to two months. Cheers!
I like tofu as it is. Would boiled potatoes or perhaps potato flakes work in place of it? Also, isn't it about time you bought a more powerful food processor 🤔?
@@marystestkitchen I love your channel. I love your making money. It's well deserved. It was just the last part seemed excessive. I know you don't suffer fools easily, be kind. Sorry.
Nope! Never specifically gluten-free though I did avoid wheat when I was having allergic symptoms back in the winter. Turns out it was cross-reactivity to grass/tree/pollen allergies and not an actual food allergy :-)
Don't forget the cat hair sprinkled on top of your sandwich 😝 yuk cat on the counter cat hair floats that's why I don't eat at people's house can't trust it. I thought the damn chicken was for the cat 😐 love your recipes though. 👍🏽
You are my absolute favorite YT channel of all time. I love your recipes because they are a great mix of healthy and indulgent, and many of them can go either way. Thanks for inspiring me to break out of routine and try something new. Also very helpful to pull my omni bf further to the dark side. Much love to you, Mary!
Agreed. I’ve been following Mary for years and love her content and personality!
aww thank you so much! That is incredibly sweet to heat
I've been super busy and have been away for a bit, so forgive me if this is old news. You. Got. A. Food. Processor!!!!! Congratulations!! I was part of the original seitan discussion in that I was worried that my seitan dough came together too fast in my food process vs. the stand mixer. lol I hope you are enjoying your new?? tool. Thanks as always for all of your amazingly delicious recipes and awesomely easy-to-follow instructions/videos.
This may be TMI but I've been struggling financially since the beginning of the pandemic and your scratch recipes have saved me on multiple occasions. You are such a gift to the vegan/vegetarian community.
ahh haha no not exactly? This food processor does not work for making chickwheat. It's just a little mini chopper so it's good for very quick things like this but not anything heavy-duty
Oh no! I need a new appliance like I need a harness to walk my fish! But that does look convenient. How would you bread and fry the cutlets?
Oh just wait 😁 there will be breading and frying action soon on this channel
I'm sure many of us feel the same but Mary's gotta supplement that ad revenue, ya know! If it helps more people cook better and more vegan stuff then that's great.
Thanks for the vid! I just made this, definitely some of the best taste and texture of seitan I've ever had, but it still had the rubbery texture. I did make one adjustment though: I used extra firm tofu (didn't have soft on hand). If you see this comment (or any other seitan wizards/witches in the comments), do you think that's because of the denser tofu content? Did I maybe under-cook it by not steaming enough? What causes rubbery seitan? I'm just trying to understand the principles.
Thanks as always Mary!! I know you don't live that seitan life these days but your contribution to the field of seitanism is much appreciated.
While this is a bit late to the party, I wanted to reply as I saw no one else has.
I have not made seitan in some time but I recall the rubbery texture decreasing with more kneading.
Gaz Oakley has a fantastic seitan video from a few years back that details the entire process and important tips to prevent the dreaded rubber texture. Hope this info is some help to you.
Happy eating.
@@donnakeane5754 thank you very much! I realized I was not kneading enough but also not steaming enough. By experimenting I was able to find an instant pot setting that worked perfectly for the steaming. I don't think it's really possible to over-knead or over-steam seitan frankly!
These look perfect for making a chicken parm. Yum! Thank you so much for sharing!
They are!
Lovely appliances! Stylish and functional. And, the fastest seitan ever prepared! It looks delicious, too!
Thanks so much! 😊
Those are beautiful appliances.
They are! Now that the weather is colder, I use the steamer even more!
I am learning so much from you 🎉
Green is my favorite color too 😍.. I love this recipe 😋
It's so good!
Now I know what I’m making for dinner. Yummmmmm!
Yay!
That dish idea was amazing!! love.
Thanks so much! 😊
Wow, that steamer looks fun. I look forward to seeing more of it.
It IS! I don't use it too much in videos but I should :-)
I have made in the past a similar recipe (but with chickpeas, not tofu) and it made delicious cordon bleus. Added some smoked tofu and violife cheese inbetween, sealed well, simmered for a while before coating and putting in the oven. Hmm.. think I'll be trying your base out next week... maybe try make some cordon bleu roulade...
Sounds good!
Sweet appliance, Mary! I wonder how those cutlets would do on my outdoor grill out there?->
Have a great Sunday! 🇺🇸🇨🇦🙌
Well, I'll be trying them on my grill outside soon (if it stops raining haha) so I'll let you know how it goes :-)
@@marystestkitchen I may beat you to it! 😜 And will advise… thx!
I make cutlets with potato flakes. It seems to take away the wheaty taste. I don't add tofu and I steam it just like you did. I grilled mine in a grill pan and marinated it before grilling. I am an small kitchen appliance junkie. LOL Trying to talk myself out of my not getting anything when I click that link. LOL Hope you have a fantabulous week.
Thanks for the great idea!
I can't stand that bready taste. 🙈
@@nozee77 also use hot water too. I find that helps with the combining of the VGW and potato flakes. I Hope it works out great for you.
Interesting addition! I always used to use beans. But I was lazy to cook some this time haha
Thank you for these wonderful kitchen ideas and recipes!! Always so good!
Thanks for another amazing video!!
My pleasure! I'm so glad you enjoyed it :-)
Buydeem MUST contract you immediately. Everything looked amazing...
I made these and they were easy and WONDERFUL 💕💕💕💕
Yay!! Thanks for trying them! :-)
Those look so absolutely delicious!! I'm thinking I'll make some vegan buttered noodles with the seitan and some broccoli.
Sounds like a wonderful meal!
I assume a stand mixer would be good for this with the dough attachment. Ill try to make dinosaur 🦖 shapes for my granddaughters 😊
how cute!!
I just found this channel and I already know you are incredible ♥️♥️😱😍🥺❤️ thank you!!
Thank you so much!!
Thank you for teaching me what the bagel setting does, I had no idea haha edit: At the beginning of this video, I subbed because I like your voice. But the cross-eyed cat in your channel photo made me turn the notifs on, I need more.
Awesome! Thank you!
Those cutlets look amazing 🤩
So good!
They look incredible!
Thanks, T G! They are my new go-to for sunday prepping :-)
So excited to try this cutlet recipe!!
It's so good!
Love to try them with some chicken piccata.They look perfect for that👍
You should!
I can’t wait to try them out! Thanks for the recipe☺️
My pleasure 😊
These look amazing! I would make a big salad and cut the chicken into little pieces. Or a burrito which I love! That bread/bun looks amazing! Yum! ❤️❤️❤️🥰
Yea!! Those are perfect ideas for these cutlets!
How come you don't have 1 million subscribers already? Your channel is fantastic and entertaining too. I love the non soy tofu series experiments.
Great recipes! Thank you 🙂
Glad you like them!
have you tried toasting the VWG for a few minutes in a pan? it helps remove the gluten flavour out of the seitan
Yes, of course 😉 though it's just making sure it's thoroughly cooked that removes some of gluten flavour. I still find it necessary to add an acid.
What are the measurements for the dill sauce you made?
Awesome as always, Mary!
Thank you! Cheers!
Hello @marystestkitchen! I just discovered your very intersting recipe. But, I was wondering how you would steam these on a stovetop.. Still for 30 minutes? Would sautéing work?
You can steam these on the stove too; same amount of time. Use med-high heat. I would not saute from raw but you can after they are fully cooked from steaming.
Yum! I have no ideas....but yours sound wonderful!
Thank you 😋
I'm literally standing in my kitchen scarfing down an oat bowl for breakfast at 1136.. and I've been up since 7 lol bad food day but we're getting there!
You got this!
I'm intolerant to gluten. Is there any other binder I can use?
Is there any alternative ingredient for the gluten? (celiac suferer here).
thanks for the amazing video. i subbed yesterday and been watching all your videos!!
No sorry! Twice frozen tofu would be my recommendation for gluten free chicken cutlet alternative
Was that you on the skateboard in the beginning of the video?
Yep
@@marystestkitchen OMG! You’re a total badass!
@@KissMyBiscuits haha thanks :-) I've only been learning for a couple months though so honestly I am still a super beginner
So easy! Thank you
You’re welcome 😊
I would like to see you make chicken cutlets gluten free vegan
I think that's called "tofu" ;-) No really, I like to use pressed tofu, marinate, then use like chicken :-)
Is there a soy free and gluten free way to make a chicken like product ?
How would I make this gluten-free?
Would this turn out good if baked instead of steamed?
This recipe is meant to be steamed. However, you could bake it in some broth to so an oven simmered style seitan. The texture will be different though. Kinda spongy. But with the right strong flavours, it can be good.
Wow, that's a really good appliance I'd gladly invest on. Too bad there's no such thing available in my country.
aw I hope you can find something like it in your country someday
did u say erthyritol? They put that in Truvia. It’s also used as a pesticide. Gave me bad cramps!
Ya the one I use is Lakanto and it works for me. But feel free to use whatever kind of sweetener you like, including regular sugar.
Hi Mary, what is the purpose of using tofu as the base for your seitan? Usually it is just wheat gluten-based, no? Curious what it does for the texture compared to just using water as the liquid component.
The texture is not so rubbery as pure gluten seitan
That's weird. I can never find soft tofu, only firm or extra firm, and occasionally medium firm.
How about those tetrapak boxed silken tofu? That will work too.
Only firm where I live. Even if I order it from big cities far away.
Soooo cool!!!
:)
I have a question for you. Does this just steam the seitan? I thought you had to bake, grill, or fry it after steaming? I'm a newbie with seitan. Thank you so much for sharing. ☺
No, you just have to cook it all the way through. Some seitan recipes are meant to be used as a "raw" base to allow for the extra flavours and salt. Like with my beefy needless seitan. But this one is seasoned so you can pretty much eat it fresh out of the steamer.
I have no room to put away another small appliance. Can those vegan chicken cutlets be cooked in a pan or the oven?
You definitely can steam these cutlets with what you have already. Just google "steaming without a steamer"
I would make a vegan Alfredo with it but I don't eat gluten. Wonder if they would hold up with oat or chickpea flour
sorry, I don't think so.
I can only find firm tofu over here.. can I use that? Or do I need this style of tofu? 🤔
Firm tofu has less water, more solids so....you'd have to do a little math to figure out now much to use based on the weight vs protein content...to get 150g to have 7.5g of protein.
KITTY!!!💜👀
He LOVES to me on the table whenever I'm doing anything there.
I love seitan but it doesn't love me! The gluten makes my joints hurt so badly I just can't eat it. Have you been able to come up with a substitute that gives you that meaty chew without the pain? Help me Obi-Wan you're my only hope!
aw sorry gluten hurts you. I like super pressed tofu which can be used in chicken-y recipes. Nothing like seitan though. Sorry.
@@marystestkitchen Thanks for the answer. Maybe something will turn up as a substitute someday. ❤
@Nemodog there is a type of traditional Chinese tofu called dougan that is an extra firm type of tofu with a chewy texture. I’ve only seen it come seasoned, but it would give you more of the texture you’re looking for. You can try asking for it at your local Asian supermarket
Oh, lovely! Wait, is that you skateboarding, too?!
Thanks! And, yes, that's me whizzing by :-)
These cutlets are steamed only and not then fried, grilled or roasted?
I have so many dinners (casseroles) from "before" that these work in.
Yes! Just steamed to cook them through and they are ready to eat. But after they are cooked, you could go on to pan fry, braise, or batter and fry them. I'll share some options soon on this channel :-)
Funny cuz I find firm all the time... I don't find soft often😫
haha it's the "medium firm" that throws people off. Get the tetrapak silken if you can't find soft. Those can be ordered online easily too :-)
Great recipe for cutlets. Your recipe was basically an ad for these appliances lol.
Thanks and yes, it was an Ad. :-)
I love that gadget but sadly i got no space to put it. The seitan chicken looks tasty for my daughter who loooves chicken. My pup does too tho he’s been eating more plant based than chicken in the past 2 yrs. I’m too lazy to cook his chicken myself so have been buying them cooked then cut up & freeze. What do you feed your cats? Kibbles? I wish my pup would eat just kibbles.
I can totally get limited counter space. It's so convenient though that I've actually shifted my kitchen set up around so I can have it at the ready at all time lol
Unlike dogs, cats are obligate carnivores so I don't feel comfortable feeding them plant based chicken. My senior kitties get special senior wet cat food from their veterinarian. No kibbles for them especially as dry food can be bad for their kidneys.
@@marystestkitchen that gadget would be so convenient to steam xi’an breakfast specialty jing gao made of glutinous rice layered w/ chinese jujube & honey dates. I make this thing once a month then freeze in portion. It takes 6 hrs steaming. I use my trusty steamer basket but need to keep topping off water. I’ll check if that company ship internationally.
@@ima7333 my mouth is watering just thinking about jing gao!
Do you have a recipe for the aoli sauce? These cutlets look very good. I'll need another house if I buy one more appliance! Your steamer is quite nice, though. I need to figure out a way to steam in my 2 cup Dash rice cooker or my tiny 12v. I still need to try your shredded ckn recipe. Thanks for bringing us some easy meal ideas.
I didn't quite measure this time. But it was about 1/3 cup plant-based mayo (I used the PC brand which is my new favourite), 1 tsp crushed garlic, 1 - 2 tsp lemon juice, 1 heaping teaspoon fresh dill, and probably around 1/4 - 1/2 tsp lemon zest. I think mix each ingredient one at a time and go by taste :-)
Thanks so much for the kind words! :-)
@@marystestkitchen thanks! I'm going to try making one of the mayo recipes I have seen using tofu, as in my small, rural town vegan mayo doesn't exist. I've been experimenting with making Burmese tofu (chickpea flour) since I also can't get organic tofu here. Next I'll try making a tofu recipe I saw that used split red lentils.
That looks amazing although I would deep fry the patty.
Not to thyself never watch Mary's videos on an empty stomach 😊
haha Yes! I concur on both thoughts!
Ur going to need a bigger kitchen for all those fancy appliances lol 😉
haha maybe
Since medium firm tofu tends to be hard for most people to find how about doing a video that shows how to make it 🤔
Yes, I have been working on one 😁
How long does it lasts ?
You can store it in the fridge for up to a week. But also, can store in the freezer. For foods like this, I would limit freezer storage to two months. Cheers!
@@marystestkitchen 😊😊😄 woo....that's great shelf life for cutlets
I like tofu as it is. Would boiled potatoes or perhaps potato flakes work in place of it? Also, isn't it about time you bought a more powerful food processor 🤔?
I haven't tried using potato in seitan but feel free to.
But yes. Feel free to buy me a better food processor 😉
@@marystestkitchen Buy you a food proc...??!!?!? But you're the one with the sweet endorsement deal! I have a Ninja, and it rocks!
@@miketype1each hahahahahahaha ya no it doesn't work like that.
Could I steam it in my instant pot?
Sure! Regular steaming is fine, no pressure
@@marystestkitchen great thanks! Will it be for the same amount of time? I'm new to the instant pot way of cooking!
@@emmawashington You're welcome :-) Yes, same amount of time as long as you keep the pressure valve open.
@@marystestkitchen perfect thank you 😊
omg, I love your recipes! omg, I hate how you embed commercials within your post so you cannot avoid them. Thank you! Sorry!
This recipe wouldn't exist without the commercial. Sorry!
😍😍😍😍😍
🤗🤗🤗🤗
Advertisement
yes and?
@@marystestkitchen I love your channel. I love your making money. It's well deserved. It was just the last part seemed excessive. I know you don't suffer fools easily, be kind. Sorry.
@@maryconner9577 thanks for the feedback
I thought you were gluten free?
Nope! Never specifically gluten-free though I did avoid wheat when I was having allergic symptoms back in the winter. Turns out it was cross-reactivity to grass/tree/pollen allergies and not an actual food allergy :-)
Don't forget the cat hair sprinkled on top of your sandwich 😝 yuk cat on the counter cat hair floats that's why I don't eat at people's house can't trust it. I thought the damn chicken was for the cat 😐 love your recipes though. 👍🏽
Most people should know msg is bad no matter what and wheat gluten is bad too research it they are both bad and the wheat gluten in non digestible
I disagree!
@@marystestkitchen of course you do but your wrong
Stop sayin chicken! Argh!!
Chicken chicken chicken 😘
Thanks for your hard work!
My pleasure!