Making 2 INGREDIENT SEITAN with the WASHED FLOUR METHOD!
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- Опубліковано 14 чер 2024
- This Washed Flour Seitan method makes great seitan that PULLS APART like chicken-with only water and flour!
MY WASHED FLOUR SEITAN BLOG POST: bit.ly/37Lc69T
VEGAN CHAR SIU BAO: bit.ly/309YpgF
♥ The Seitan Appreciation Society FB Group: bit.ly/3uukODd
♥ Seitan Society WTF method: bit.ly/2NV4n20
♥ Braiding WTF method: bit.ly/3qTtcdd
♥ Washed Starch Bacon: bit.ly/2NVuTbx
♥ Not That Washed Flour Method: bit.ly/3uoylfH
☙ TIME STAMPS ❧
0:00 Intro to Seitan
0:45 What is Gluten?
1:14 Type of Flours you can use for Washed Flour Method
1:30 References/Resources for this video
2:15 Making the Seitan
3:18 Other Kitchen Tools to use instead of hand-kneading
3:40 Rest
4:01 What to do with The Washed Wheat Starch
4:57 Washing the Flour Process
6:38 How to tell when you're done washing
7:04 Stretching and Shaping the Seitan
8:12 Adding seasonings
8:46 Cooking Method
9:45 Resting after Cooking
10:08 Texture of Finished Seitan
10:53 Storage
11:12 Wheat Starch Storage
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[ M U S I C ]
❧ Epidemic Sound
I'M TRYING THIS
Hi Rose!!
I just watched your video. Hilarious! 😂
@@rekkhar8766 same
and did it work ??
The subtitles calling it Satan😭😭😭😭
Ahhh beannss ahha I gotta fix those
@@Thevietvegan can we suggest it to change to Se-i-tan (more on Japanese sound)
than literally S*tan
@@Thevietvegan nooo, it's funnier if you keep them that way 😆
Hail seitan
@@melissatran8022 "that's when the cannibalism started".?
If you stop rinsing after like 3 full bowls of water, when the water is still fairly white, and mix in your flavor base in a food processor definitely do Not over knead it ( only knead it until it is a bit stiffer than bread dough) the texture will be much more like tender chicken or pork. Also, work in some oil while you are kneading it to keep it more moist. Lastly, steaming the seitan is Much better than simmering. Less spongy and more meaty and smooth. Enjoy!!!
Edit: Don't forget to add a little acid like vinegar or mustard or Worcestershire (vegan of course) to cut the wheaty cerealish taste!! That may be what he meant about it tasting "stale".
Thanku SOoooo much for this comment ♥️
how long would you steam it for as opposed to simmering??
the fact im seeing this after rinsing it after an hour, what should I doooo ): also how long should we steam it?
Tx for this comment! Do u think it wd b ok to add chicken flavor broth to the flour to make the original dough ball instead of water, or to wash it with bouillon to get the flavor in that way instead of trying to get it in later when it's harder to? Tx, I don't have a good processor
@@goodnessalwayswinsDoesn't chicken flavored broth have actual chicken in it?
the first time I did the washed seitan method, it started to come apart during washing and I thought I ruined it and ended up throwing it away. This might be the only recipe video that actually brings this up and reassures you to keep going until it all comes back together and I really appreciated that
I had no idea it was this easy?! I'm super excited to try this! As a US southerner, I'm dreaming of all the pulled seitan bbq sandwiches that are in my future.
If you want the flavour and texture of chicken and think this was easy you wouldn't even believe how quick and easy it is to get the same effect from a real chicken!
@@user-xb7tb9rz4j Vegan haters are so boring. Get a life.
@@user-xb7tb9rz4j Do you sleep wearing your MAGA hat?
@@user-xb7tb9rz4j Some people do not want to eat death-food......
in chinese culture, seitan is definitely very prevalent AND ITS SO SO GOOD!!!
The best seitan and mock meats I ever had were when I lived in China!
🌹
@@EHisCanadian ive never visited china but I want to one day!!
@@SamElle It's such a different place and there is so much to see and experience. It's unlike anywhere else I've been on the world. (Ironically you wouldn't be able to watch this video while there because UA-cam is blocked).
Such natural beauty too, which I think a lot of people are surprised about.
I would love to try that version 😃
This is how I used to make seitan back in the day when I first went vegan 16 years ago...but no braid or instapot . Going to try this again, thanks for sharing!
Yeah I think traditionally this is commonly made in a lot of Chinese/Vietnamese Buddhist communities (no braid or Instant Pot) but yeah! It's cool to see how much it's evolved
@@Thevietvegan it is awesome how far its come...mine was always so bland at first lol but I eventually learned how to season lol
Thanks again!
Holy crap you weren’t kidding when you said the kneading is an arm workout. I almost passed out trying to knead this. But it’s done and now I’m so excited for the next steps!!
I am gluten intolerant, but I am watching anyway. Lisa is always a pleasure to watch! :)
I’ve been watching sooo many of these videos, too, so yours popping up on my subscription feed and helping to clarify questions I also had is incredibly timely. Thank you!
love the amount of explanation and how much you mention what you've seen others do, really saves time if you don't want to look at loads of videos but want an overview
I make seitan weekly, though I typically use vital wheat gluten, but importantly, you can cook the gluten in an oven. Wrap the seitan in aluminum foil to help keep its shape (it will swell a little) and cook at 350 F for 60 minutes. It comes out firm and dry... and quite delicious. You can saute the seitan in sesame oil with chopped onion and garlic and some soy sauce and miso. Who needs meat?
Foil is so bad to use though. 🙁
@@emartin851What about cheese cloths?
@@mrbear716 I'll have to try that, thanks!
@@emartin851 welcome 👍🏾
hey :) I've been watching your videos for a long time. Your content has really gotten super interesting and fresh this year. Love everything you're doing and also the way you're explaining the science behind it :)
I finally got the courage to give this a shot over the long holiday weekend recently. I followed your recipe/video, and I am SO HAPPY with the way it turned out!! I will definitely be making seitan more often
25 years ago, we had an EXCELLENT VEGETARIAN COOKING SCHOOL TEACHER!
Lately I've been having issues with eating red meat, and I get tired of eating the same proteins over and over, so I've been expanding into vegan protein options to widen my range of foods. Soy based proteins were all I could really find, but this seems like something I can add to my arsenal.
Look up nettles. So much good protein. Great soups.
dang look at those time stamps! I appreciate all your efforts in your videos!
I GOTCHU FAM Also I feel like the timestamps are helpful for people who are going back to refer to the video
@@Thevietvegan ❤❤
SO FUN! I saw this on tiktok and was thinking about making it but this vid convinced me!!! Thanks Lisa! I love your passion for the science behind food, it always impassions me!
The format that you did this video in was great
Showing how you did the process but voice over kept me engaged. Some videos ya just don’t have the time to watch the person do the steps in real time. So thank you 😊 I’m ready to making this
I find personally after making a jillion batches of this version, doesn’t matter how long you mix it.
Tx for this comment! Do u think it wd b ok to add chicken flavor broth to the flour to make the original dough ball instead of water, or to wash it with bouillon to get the flavor in that way instead of trying to get it in later when it's harder to? Tx
@@goodnessalwayswins i hope they respond, this sounds so much smarter lol
I REALLY appreciate the thoroughness you put into this video!! Amazing content. THANK you :)
I really liked the way you presented the recipe.
Thank you 🌷
6:09 Just when I thought I was out, they pull me back in! 😁
Ha ha ha... looks like a brain to me😂
First time watching your video! Liked it!
thank you so much! i've become interested in making seitan from scratch a few days ago and you put your words it so well about making it! thank you.
My mum put the dough into a cloth bag first before massaging and wringing in water. That way the flour flows out through the weave but the bag keep the gluten in.
I love that group! Sooo many good ideas.
I'm literally 1.13 min into the video and I just want to say that I think you're amazing!! Never seen a video of you before, but I'm definitely subscribing now:)
I love this so much! Definitely going to give it a try and cannot wait for your recipes with the starchy water and this seitan!!!
This was interesting. I had no idea how seitan was made. Thanks for sharing this with us.❤️
Can we talk about how cute of a personality you have??? Wow... every little scene change had a quirky touch and your personality shined.
Luca can we talk about how creepy you are ? Wow..every little word you type had an increasingly more creepy vibe. Your creepiness shined.
@@giovanniarnone1737 Weird how 48 other people thought the same thing and liked the comment. Stop being a SJW, and realize that people can be comfortable enough in their own skin to compliment other individuals. How old are you, 12???
@@lucaroy4069 I mean your comment was completely unnecessary and kinda creepy ngl. Especially considering she’s just acting normally
@@NightlyElite okay kid
So comprehensive! I'll try this method and fingers crossed that it works out with me!
In the process of making this. So excited
Really comprehensive, thank you! I feel a lot more prepared to try this now :)
I'm super excited to try this!
Thank you! I love how you explained this recipe and I love your energy. Happy I found your channel! I am a vegan so this channel is awesome 👏.
I have been wanting to try this. Thank you!
I LOVED your video! Thank you! You made this seem so much less intimidating 😃
This recipe looks really nice!
I have wanted to try this too! I have watched Sauce Stache do it as well and your simple explanation gave me more courage. I would love to do this, so now I will! Thank you for including the FB group info too! You rock!! :-)
-So much information in such a short video
-well structured
-entertaining / interesting
-perfect cor beginners who dont have any knowledge
THANKS SO MUCH :))
just found ur channel and ur videos are AMAZING!!
This was amazing. I learned about wash flower seitan earlier in the pandemic when there was some food shortages and a Filipino restaurant made it. I've been fascinated ever since but haven't known where to start! Next you'll have to make soy curls (you don't actually have to I've just been wondering how they are made also)
Hey! Soy curls can't be made at home. It needs complicated machinery to extract the oil and make the protein kinda fluffy so unfortunately we cannot do it at home
@@etienneemond7336 Soy Curls are NOT made like TVP, no hexane, no oil extraction...just mashed, cooked whole soybeans extruded and dried. This is per Butler Soy Curls.
I love this FB group! I've been playing around with the methods too. So many creative people in the group. I like the WTF method seitan flavor the best. I've gotten good results with fry, simmer, fry. Actually everything I've tried has been really good. It does freeze well.
The members of that FB group are SO CREATIVE!! I'm so inspired by them.
I Loved it! This vídeo was fun to watch. I liked the tips you gave,will use them and check the others as well. Can't wait to make my own WF seitan...
This was awesome Lisa! I have been hearing all about this method and I am not going to lie, I was very skeptical. You made it look so good and flavorful, so now I think I will need to push myself to try it out! Thanks for sharing :)
This is great😊 I never knew it is simple like this
I totally agree about the flavor! Thanks for the IP cooking tip, I usually use the wrapping method but am going to try simmering it next time.
This is probably the better and most improved chickweat recipe on youtube, thank you very much.
FINALLY A GODD AND INFORMATIVE VIDEO FOR BEGINNERS WHICH IS ACTUALLY ALSO PRETTU INTERESTING 😭😭🤩 thanks soo much
12:03 I dont understand why people keep their seitan recipes a secret if they're still posting it online.
Wym
whoa! definitely need to give this a try
So much fun!!!!! I'm only recently WFPB, but am having a fabulous time finding out what can be done with the WFPB ingredients.
I'm glad I found directions to use the AP and Bread flour I have in my cabinets!!!
My seitan is resting in the colander (again) the first time it kept the shaggy, post-rinse textures. So I re-rinsed, and hoefully, it will take some sort of shape, although the water rinsed clear almost immediately the second time. Maybe my all purpose flour isn't as robust as some.
I'll use the bread flour next go-round
Thanks, Lisa ... I will be tuning in for your other recipes too!
I'm so excited to try this!
Thank you! I enjoyed watching and feel more confident about trying 💖🌞
I did this in college almost ten years ago! I actually did a speech on this for a class and handed out bbq seitan lol everyone loved it!
Thanks for this. I’m excited to give this a try
Great job, sister!
Thank you so much for this info!!! I can't wait to try making this.
Hey You,
THX for that Vid because I found it to be one of the best Seitan Vids out there ;););)
Greetings from far away Germany / Rheinbach ;););)
Ooo this seems so cool, I'll have to try it when I can knead things
*strolling around vegan youtube for more delicious foods to try out, even though im not vegan, i want good food *
im here again!
Thank you for being open-minded enough to want to try vegan food though ❤️
This is great. Thanks for the info. I’ve been meaning to make my own seitan. I’ve only made a pepperoni version before which was amazing, but I need a chicken, or beefy style one. 👍🏾
This video was sooo useful! Thank you so much!!
You seem so happy here, loved the video
Thank you for teaching me something new!
ive been meaning to make this for so long!!! yum
amazing!!!! i love seitan and never knew you could make it with all purpose flour!!!
You can make it with any flour that has at least 10% gluten content!
Thanks for sharing this with us
This is a great video ! Thank you I can't wait to try this.
This is awesome and great for food waste can’t wait for the new recipes to use the starch water.
I've never tried this method, but I will later. Thanks for sharing...❤🌱🌱🌱
This recipe worked great for me. I had to use bread flour. The wheat gluten aftertaste was gone the next morning after soaking in the cooking liquid overnight. Thank you 🙏
Thank you! so thorough!
something about the look of the dough during the water rinse passes, reminded me of Shin Gojira, and that's a good thing.
Will have to give it a try.
So cool! I am going to try this!
Can't wait to see what you do with the starch water😊
I think i may try this! I have always been intrigued by the WFM
The first ever seitan I made was with this technique, when pure gluten was still not so easily available. Kinda brings me back to the beginning of my veg journey! 😃
Thank you for sharing your thoughts and processes.
I love this video I’ve referred to it so many times! Please do the starch water noodle video pleaseeee
This week!!
That looks amazing!!!!!!
Thanks for this video, I can't wait to try this. :)
This was awesome so informative! I really look forward to your recipes and updates on this series. I’ve always wanted to try making seitan but I’ve been intimidated, I think I’ll try it now though ☺️
Yay! Don't worry, I was also intimidated for a long time. But it's relatively easy, it's just a bit of work haha
Great video, thanks!
Wow! Thanks for this! Like and subscribed
Sooooooo interesting! Thanks.
@The Vietnam Vegan, Saucestache used soy milk to make buffalo chickun wings. The finished product looked really tasty.
I definitely want to try this, and I want to make the noodles from the starch (I love noodles), so don't wait too long to post the other videos, (please) 😁
Oooh excited for the noodle recipe
Cant wait to try this
Okay not to sound like one of THOSE comments but why did you upload this at the exact moment I was thinking about making seitan? Making this on my next day off.
You're making me feel old! In Ye Olden Days this was how you made seitan. I tried hunting for gluten flour everywhere, but it wasn't available where I live. Of course now we've had it for years and I don't even make seitan with gluten flour anymore, I just buy the best pre-made seitan :) Yes, I'm lazy! I'm in awe that you tried this, I still have nightmares! :D
Hahah I usually just buy pre-made seitan too, but honestly I really wanted to make cold skin noodles more than the actual seitan XD Although i do really enjoy this method of seitan!! It's kind of like playing with slime/playdoh but you can actually eat this ahahah
This is so amazing... And you made Liang Pi? It's my favourite noodle dish in the whole world, and I can't find it in Lisbon... I hope a recipe is coming soon for that 😄😄 You make the most amazing things
I would love to see a video of you doing this and adding tofu or beans and adding more seasonings other than the cooking broth.
I'll try to film it once I've experimented with it some more!!
Waaahhhhh I can't wait to try this!!
You’re really good at this! Awesum!!! Yummy!!
Whoa, I've only ever made seitan with vital wheat gluten and didn't know there was a washed flour method! Thanks for sharing this, and I am so ready for your char siu bao video to come :)
This tastes immensely better than using vital wheat gluten. This has a lot less of that cerealish flavor. Adding 2 teaspoons of any kind of acid ( think ACV, mustard, even lemon juice) cuts that flavor almost completely in the VWG and half as much works great on the rinsed seitan.
@@dalemills8052 Interesting! At what stage would you add the acid?
This Seitanic recipe is something I will recook
Looks great 🥸