Bro this is it. This is the recipe I swear. Haven’t tasted it but I’m sure this is THE recipe. I have all the ingredients so I’m definitely going to do it on my next day off
Did you try it? And if yes, how did it turn out? Because I’m a bit afraid that the cooking and the end is not enough to get rid of the raw bean flavor of the soy beans.
I like the shorter formats, but would really love to spend more time watching the finished product in the end along with the taste tests. To me, those are the most rewarding moments as a viewer, but always seem to be kind of cut or drowned in Patreon shoutouts. I love watching the videos, but always end up with a slightly anticlimactic feeling once it's done because I didn't get to appreciate the finished product as much as I wanted to.
I'll definitely work on that. Its a tough balance to give everyone what they want to make a better performing video. I love the taste tests at the end, but more than 50% of people stop watching as soon as the recipes are done so that really hurts how the video will do in the UA-cam algorithm. :( im doing some testing now with these recent videos to see if I can make that better. I have some ideas coming soon that'll hopefully give more view of a finished product along with a wrap up in the end
@@SauceStache I have an idea, why don’t you do the taste test at the beginning of the video instead? Then Segway into “These taste amazing, and I’m going to show you how to make XY and Z all by yourself, at home!”
I have yet to find soy ribbons at the Asian markets in my state. Where might you find these in the store? I've asked the staff and they never know what I'm talking about.
@@That_Crazy_Cat_Lady I live in Providence. The store I went to is in Cranston called, Chinese American mini market. 💚🌱 Next time I go there I will try to remind myself to follow through and drop the name to you. I’ll tag you in this thread. Happy hunting, it’s totally worth finding them!!!
I just picked up soy sticks at my asian store, not exactly sure way to do with them but I also scored the mushroom seasoning and vegan chicken broth. So I have some ideas ☺️
@@tntills2002 I was just at an Asian market Friday evening. They had no idea what I was talking about. After checking with multiple depts they still didn't know :(
I made mine with Okara after making soy milk the other day and they turned out great! The simmering part was a fail though, they disintegrated, so I baked them then fried and they're perfect! I'm so happy to have a recipe to use up the Okara and it made a lot of nuggets!
Since you only cook them in water for around 5 minutes - why not freeze them to have them keep the shape and then directly fry them while frozen? Or coat them in a simple batter and breadcrumbs while frozen? I'm sure they'd keep the shape just as well and you have -1 extra step! ^^ So looking forward to try this recipe!
It is very similar to plant based schnitzels, which are highly common in markets (Poland). Structure and external crunchy coating. You should mix in it, a little seitan flour to make more meaty.
I just love your videos! It's so amazing to me how you approach every recipe. I learn a lot through watching your videos and they are really easy to make. I really appreciate all the work you do! Greetings from germany 🍃
Hey Mark, have you tried the Soy Nuggets from Earth Fair? You can buy them in bulk at the deli counter. They are fantastic chicken substitutes and if you cook them in some vegan chicken broth, you'd love it! I boiled them in about a cup of vegan chicken broth till the broth reduced 2-3 times then placed them in the food processor with a little cooked carrot, celery and onion (that all cooked with the soy nuggets). Blitzed it a few times and added some vegan mayo, seasonings and made a delicious vegan chicken salad!! Highly recommended these soy nuggets.
Your channel is sooo amazing. I live somewhere where it’s not easy to get ready made vegan products. I’m not vegan but I’m plant based and have drastically reduced my consumption of animal products and I’m trying to have my family eat this way too. These transition meat analogs are so helpful in getting them to eat less meat. Thank you and I wish you all success!
Absolutely! Hey, don’t know if you were already following him before I commented on your videos about Weird Explorer, but I thought of this channel as soon as I saw him cover Toon leaves and saw your comment on there...
Wahhh, these were an abysmal failure and I was so excited. Followed the recipe as exactly as possible, when the test cook fell apart, I added an additional 1/4 cup VWG and kneaded some more. They still fell apart when simmered. Added another 1/4 cup of VWG and kneaded more. While they seemed nicely firm, they still fell mostly apart. What I could retrieve, I pan fried and they were crispy outside, but mushy inside. Ultimately, I took the remainder, wrapped and steamed as I do seitan to salvage it.
These would be great for «schnitzels» too, just make them bigger and bread them... Like pork «schnitzels» and similar... YUM, I’m going out for a before Christmas meal and when I called ahead to see if they had something they could make for me, they first said «bean burger». Not very «Christmasy» in my mind, so the lady said she’d ask the chef and she came back saying they could make a schnitzel, so now I am soooooo looking forward to it, haven’t had it for a long time... It will be soooo yummy! 😋
Could have added a smidge of red dye to get that authentic "pink slime" look of the traditional chicken nuggets. 😝 These look awesome. Thinking they'd be best as a sandwich patty!
Thanks for the recipe! I tried this - mine was a bit of a disaster lol! One thing I wasn't clear about - when you blend the TVP did you include the water you simmered it with or not? I wasn't sure so I dumped it all in, and when I added the chicpea and wheat gluten flour it still seemed too wet...so I tried to fix it by adding 1/4 cup more of each flour. Better consistency but not sure if it was a good thing. Also, I still see some little bits of soybean in my batter kind of like bits of nuts. Is that bad? I used a food processor ...should I get a blender? Would that be better? Fried one!...it was edible but not all that great, but yet not all that terrible - mine had a kind of chikunny flavor but also kind of reminded me a bit of masa flour lol! I made patties rather than nuggets.I find this recipe difficult because there's so much water involved.
Oh no!!!!! So the TVP was just blended on its own. No water. The soy beans had a little water but not much! the blended mixture should be pretty loose but definitely not as watery as I'm assuming yours was!! You shouldn't have any bits of soy beans.. that mixture should be really smooth. Either way I hope you get a chance to try it again! So sorry everything wasn't clear enough!
@@SauceStache Thanks so much for the info! I will try it again...I have plenty of the ingredients and they're not expensive. Another thing - I soaked the soy beans overnight but was busy that day so I put them in the fridge in a jar without water which may have changed them - but it was 2 days after they were initially soaked before I made this. I used a Mexican brand of TVP - El Club Mexicano which was chunky like yours. TVP seems harder to find in my city these days and I finally found chickpea flour at Meijer of all places!...the co op hippy markets didn't have it! I will try this again soon though, thanks again!!
I saw you commented on weird explorer video on the toona sinensis or "beef and onion" plant ! Can't wait for a video on this, i have searched for it to try it out for myself but it's hard to find delivered to my country I've ordered some seeds as that's all I could get lol
No idea how you did it but my mum made chicken schnitzels today and I was wondering if there is a way for me to make some vegan ones :D As always, perfect timing Mark! And actually...I've had some dry soya beans sitting in my cupboard so maybe that's what they were waiting for! Also, I've just restoked my VWG so I am probably going to test more of your recipes in the near future :D . Anyways, sending you lots of love! Stay safe and have a great rest of the week!
This is so, so, so cool. Lucky me, I have access to all the ingredients (excepting the mushroom powder extract, which is on my Wish List for a long while). Thank you for this amazing recipe. 🙏🙏🙏 P.S.: I also suggested to you many times to try the Butler Soy Curls.
I find it hilarious how much I enjoy your channel considering I'm gluten free/soy free with an allergy to tapioca :-p But these always come out looking so good, and you make it look easy!
I make this kind of thing from okara I have left from homemade soy yogurt. That way I get yogurt and chikn patties, that I usually use for sandwiches. 😉
Looks great! Couple questions: could I use soy curls in place of TVP (maybe crumbling them more before rehydrating) ? I have a ton of the curls on hand. and do you think instead of simmering we could steam the nuggets for 5 minutes?
My TVP is finer. Just add boiling water. I seasoned the water with garlic powder, onion powder, salt, pepper, not chick'n boullion (sp?), poultry seasoning. 1/2 tsp each (tasted... a little too much poultry seasoning) then put in the TVP. And I didn't have soy beans so I used navy (white) beans. They are coming apart in the low simmering water. I added more vital wheat gluten twice, kneaded it more. Still coming apart. suggestions?
ahh not sure about how navy beans would work. I know soy beans and chickpeas can form a plasticization where their proteins firm when heated. You should be able to form a flat patty and pick up without the patty falling apart before cooking. IF the mixture is falling apart, try adding even more gluten... or you can also try to add a bit a any starch to help bind the TVP and bean! Hope this helps!!
@@SauceStache Thanks. I was definitely thinking it was the navy bean! I added quite a bit of VWG, kneaded it, etc. Several rounds! It seemed right but was only a little better each time. I'll try it again. I may try it with chickpeas which I have.
My very first recipe! That was a fun, interesting experiment👍 Esp since it was yummy! I look forward to using it with a sauce or something (will it survive? Or will it melt? I will try😊)
Hey mark! After the last success with the jackfruit nuggets I’d love to try these! Could you recommend a substitute for the gluten??? We have gluten allergies 😒
Totally... so just like in the jackfruit nuggets we added a methyl cellulose, starch and a gum. That'll give you the closest to gluten as you can get here. I would probably do about 1 1/2 tablespoons methyl cellulose, 1 tsp xanthan gum, and 1 tsp potato starch, or tapioca starch.
@@dalemills8052 oh awesome! Any chance you could let me know, too? I’ve bought some but have yet to try it....may the force be with you! ⚔️(ok...no light saber emojis...)
Dang Man you are next level :) such amazing stuff you come up with , I just wish I could get all the ingredients you use :( down under in NZ we seemed to be limited .
Do you have a gluten free option? I would LOVE to try this but I’m sensitive to gluten... ALSO I love your videos, my favorite classes back in school were science and cooking class and I feel like do both
It just so happens that I have some extra chicken flavored TVP sitting around. I had just figured that I'd add it to some soups or pasta dishes or something, but some homemade vegan chicken nuggets sound pretty good...
Hello! Love your videos! I'm from Argentina and i was wanting to make some of your recipes. However, I have to be very creative with some of the ingredients or flavorings because i just can't find all of them where i live. The thing i can't really think of a replacement is the methylcellulose. I could order it online but is extremely expensive and not worth it. Coconut oil is also kind of expensive but i can still buy it. I know a pretty popular vegan gelatin here is Agar Agar. Could i use that in replacement of the methylcellulose? TLTR: Can i use agar agar instead of methylcellulose?
Hey! so sorry its so hard to find some of these ingredients. I order most online. Methylcellulose is a tough one to replace. Agar agar is a little different as it needs to cool to firm where methycellulose actually gets firmer as it cooks (just like meat) I think the only thing relatively close to that is probably going to be C-bind. If you can find C-bind.. or carrot fiber binder.. that will work, but you'll need to use double the amount
@@SauceStache thanks for your answer! I'll definitely check for c-bind, I think I saw some online. Keep doing this recipes, they are the best vegan meat recipe videos on UA-cam!
Hi Mark, thanks for the amazing recipe! definitely will try it at home, can you please repeat what seasoning you put after the mushroom seasoning while boiling the TVP? I've repeated the video a view times but still can't get what is it 😂
The vital wheat here is needed to tighten, shape a give meat like strands to the tvp and bean mixture. Agar Agar powder can help with similar results and avoid your allergy.
It seems like you and the began community are really good at making things look like their original counterpart but it's the texture and flavor that matters. So the question is does it actually taste and feel like chicken?
I'm just testing video styles on UA-cam to see how they work to grow the channel! About 50% of people drop off the video once the recipe is done and don't stay for the taste tests. I wanted to see if I could improve that. Hopefully I'll land on a balance between making a little longer video and less people dropping off the end
I don't like normal store bought nuggets, the whole debeaking thing puts me off completely. But those nuggets look good to me. You should dip them in bread crumbs, deep fry them, cover some in bbq and some in hot sauce.
I cut out meats and dairy to improve my health but whenever I find ¨vegan replacements¨ they always seem like ultra-processed foods and I feel like they don't really fit the health goals I'm striving for. Any tips?
![SPICY VEGAN CHICK'N NUGGETS [MADE WITH SEITAN, SOY FREE] | PLANTIFULLY BASED](http://i.ytimg.com/vi/TFfbxKoBEtc/mqdefault.jpg)
You’re the only channel I don’t skip the sponsorship part❣️
Wow! Thank you!! That definitely helps!!
Bro this is it. This is the recipe I swear. Haven’t tasted it but I’m sure this is THE recipe. I have all the ingredients so I’m definitely going to do it on my next day off
YES!!! Im so excited for you to try this!!!!
Did you try it? And if yes, how did it turn out? Because I’m a bit afraid that the cooking and the end is not enough to get rid of the raw bean flavor of the soy beans.
I like the shorter formats, but would really love to spend more time watching the finished product in the end along with the taste tests. To me, those are the most rewarding moments as a viewer, but always seem to be kind of cut or drowned in Patreon shoutouts. I love watching the videos, but always end up with a slightly anticlimactic feeling once it's done because I didn't get to appreciate the finished product as much as I wanted to.
I'll definitely work on that. Its a tough balance to give everyone what they want to make a better performing video. I love the taste tests at the end, but more than 50% of people stop watching as soon as the recipes are done so that really hurts how the video will do in the UA-cam algorithm. :( im doing some testing now with these recent videos to see if I can make that better. I have some ideas coming soon that'll hopefully give more view of a finished product along with a wrap up in the end
@@SauceStache I figured there was something like that behind it. Tough business that algorithm.. your hard work is appreciated, keep on rocking!
@@SauceStache I have an idea, why don’t you do the taste test at the beginning of the video instead? Then Segway into “These taste amazing, and I’m going to show you how to make XY and Z all by yourself, at home!”
@@TheCompyshop he kinda did!
What gives the nuggets the chicken flavor? The soy curls?
Btw i liked how your video ended with the same scene it started with
Woohoo! This made my morning. I have everything to make this. Maybe I’ll make them Dino shaped 😁😁
AHHHH Yes!! Please do Dino shapes!!!
🤣
We loveee a good nugget!🙌
I LOVE LOVE good nuggets!!!
Hell yes. Just the word nugget puts me in a mood 🤗
Soy curls!!! Perhaps try soy ribbons from your local Asian market. I make “seafood salad” and “toona fishless” with it! Love your work!!!
Ohh totally have used the soy ribbons! so good!! I need to work on a good fish next!! Its coming soon
I have yet to find soy ribbons at the Asian markets in my state. Where might you find these in the store? I've asked the staff and they never know what I'm talking about.
@@That_Crazy_Cat_Lady I live in Providence. The store I went to is in Cranston called, Chinese American mini market. 💚🌱 Next time I go there I will try to remind myself to follow through and drop the name to you. I’ll tag you in this thread. Happy hunting, it’s totally worth finding them!!!
I just picked up soy sticks at my asian store, not exactly sure way to do with them but I also scored the mushroom seasoning and vegan chicken broth. So I have some ideas ☺️
@@tntills2002 I was just at an Asian market Friday evening. They had no idea what I was talking about. After checking with multiple depts they still didn't know :(
I made mine with Okara after making soy milk the other day and they turned out great! The simmering part was a fail though, they disintegrated, so I baked them then fried and they're perfect! I'm so happy to have a recipe to use up the Okara and it made a lot of nuggets!
Since you only cook them in water for around 5 minutes - why not freeze them to have them keep the shape and then directly fry them while frozen? Or coat them in a simple batter and breadcrumbs while frozen? I'm sure they'd keep the shape just as well and you have -1 extra step! ^^ So looking forward to try this recipe!
It is very similar to plant based schnitzels, which are highly common in markets (Poland). Structure and external crunchy coating. You should mix in it, a little seitan flour to make more meaty.
So thats what the vital wheat gluten I added is actually. Its seitan flour
The production quality on this is so friggin mint
Thank you so much
Can't wait to make these!!
Thank you for ALL of your fantastic recipes!!
I just love your videos! It's so amazing to me how you approach every recipe. I learn a lot through watching your videos and they are really easy to make. I really appreciate all the work you do! Greetings from germany 🍃
Wow Thank you so much!
Hey Mark, have you tried the Soy Nuggets from Earth Fair? You can buy them in bulk at the deli counter. They are fantastic chicken substitutes and if you cook them in some vegan chicken broth, you'd love it! I boiled them in about a cup of vegan chicken broth till the broth reduced 2-3 times then placed them in the food processor with a little cooked carrot, celery and onion (that all cooked with the soy nuggets). Blitzed it a few times and added some vegan mayo, seasonings and made a delicious vegan chicken salad!! Highly recommended these soy nuggets.
Your channel is sooo amazing. I live somewhere where it’s not easy to get ready made vegan products. I’m not vegan but I’m plant based and have drastically reduced my consumption of animal products and I’m trying to have my family eat this way too. These transition meat analogs are so helpful in getting them to eat less meat. Thank you and I wish you all success!
Those look awesome! Never heard of soy curls before. This channel is so informative!
I gotta pick some up and mess with the on the channel!! Everyone loves em!
Absolutely! Hey, don’t know if you were already following him before I commented on your videos about Weird Explorer, but I thought of this channel as soon as I saw him cover Toon leaves and saw your comment on there...
All your recipes look so good.. we can't decide what to try first! 😁😍
Wow thank you so much!!! Try these!
I have tried Alot of Mark's recipes. We have Loved them all. He is the reason my pantry Somewhat resembles a chemistry lab, lol....
Thumbnail scared me. I saw you shaving and shaving cream. I'm like "The mad man has created vegan chicken from facial hair and shaving cream!" 😂
BWHAHAHA
@@SauceStache haha, i almost skipped this one til i read the title for the same reason. lol
Wow these look super amazing. You sound so happy at the end!!! Contagious happiness hahaha 😃
Made these last night. Oh YUM!! Thank you for sharing this! 💜
Thats awesome!!! Thank you
i HAVE to make your recipes !! as soon as i have money i buy all the ingredients and try your recipes !!! you are incredible !!
Wow thank you!!! I hope you enjoy it all!
His laugh is everything! 6:32. 😆😆♥️
Wahhh, these were an abysmal failure and I was so excited. Followed the recipe as exactly as possible, when the test cook fell apart, I added an additional 1/4 cup VWG and kneaded some more. They still fell apart when simmered. Added another 1/4 cup of VWG and kneaded more. While they seemed nicely firm, they still fell mostly apart. What I could retrieve, I pan fried and they were crispy outside, but mushy inside. Ultimately, I took the remainder, wrapped and steamed as I do seitan to salvage it.
Oh no I wonder what happened?? There shouldn't have been a need for an additional 1/2 cup of VWG.
Again, your laughter! Look at 'em 🤣 every time now that I nail a recipe I've gpr your laughter cemented in my brain
BWHA hahaha thats awesome!!
@@SauceStache never stop having fun cooking, it makes a big difference to us watching you!
These would be great for «schnitzels» too, just make them bigger and bread them... Like pork «schnitzels» and similar... YUM, I’m going out for a before Christmas meal and when I called ahead to see if they had something they could make for me, they first said «bean burger». Not very «Christmasy» in my mind, so the lady said she’d ask the chef and she came back saying they could make a schnitzel, so now I am soooooo looking forward to it, haven’t had it for a long time... It will be soooo yummy! 😋
Could have added a smidge of red dye to get that authentic "pink slime" look of the traditional chicken nuggets. 😝 These look awesome. Thinking they'd be best as a sandwich patty!
They would make an awesome sandwich patty!!! I wish I would have made the pink slime though haha
Or beet juice
A little beet powder would work.. But not for me. I'd have flashbacks to undercooked chicken!
Thanks for the recipe! I tried this - mine was a bit of a disaster lol! One thing I wasn't clear about - when you blend the TVP did you include the water you simmered it with or not? I wasn't sure so I dumped it all in, and when I added the chicpea and wheat gluten flour it still seemed too wet...so I tried to fix it by adding 1/4 cup more of each flour. Better consistency but not sure if it was a good thing. Also, I still see some little bits of soybean in my batter kind of like bits of nuts. Is that bad? I used a food processor ...should I get a blender? Would that be better? Fried one!...it was edible but not all that great, but yet not all that terrible - mine had a kind of chikunny flavor but also kind of reminded me a bit of masa flour lol! I made patties rather than nuggets.I find this recipe difficult because there's so much water involved.
Oh no!!!!! So the TVP was just blended on its own. No water. The soy beans had a little water but not much! the blended mixture should be pretty loose but definitely not as watery as I'm assuming yours was!!
You shouldn't have any bits of soy beans.. that mixture should be really smooth.
Either way I hope you get a chance to try it again! So sorry everything wasn't clear enough!
@@SauceStache Thanks so much for the info! I will try it again...I have plenty of the ingredients and they're not expensive. Another thing - I soaked the soy beans overnight but was busy that day so I put them in the fridge in a jar without water which may have changed them - but it was 2 days after they were initially soaked before I made this. I used a Mexican brand of TVP - El Club Mexicano which was chunky like yours. TVP seems harder to find in my city these days and I finally found chickpea flour at Meijer of all places!...the co op hippy markets didn't have it! I will try this again soon though, thanks again!!
1:17 did you say re-dehydrate? I need to know. 😂
I might have... I always say something dumb hahaha
@@SauceStache Being a culinary genius, you are forgiven.
your reaction to your own creations make the video, I like you a lot! keep on this good content
I'll try this out! Love your videos.
YUES!! I cant wait for you to try this!! Thank you
So excited to try this!!
ME too!! I cant wait for everyone to try these!! Thank you
love from India.......I'm your new subscriber
Thats awesome!!! Thank you!!
I love the way you say chickUN.
I saw you commented on weird explorer video on the toona sinensis or "beef and onion" plant ! Can't wait for a video on this, i have searched for it to try it out for myself but it's hard to find delivered to my country
I've ordered some seeds as that's all I could get lol
Its very very hard to find! Im working on getting some Toon leaves ASAP
TFW I realize that all I really needed was a nice breading and a fun dip.
My dream is to eat something you made, I'm telling ya
Second that!
No idea how you did it but my mum made chicken schnitzels today and I was wondering if there is a way for me to make some vegan ones :D As always, perfect timing Mark! And actually...I've had some dry soya beans sitting in my cupboard so maybe that's what they were waiting for!
Also, I've just restoked my VWG so I am probably going to test more of your recipes in the near future :D
.
Anyways, sending you lots of love!
Stay safe and have a great rest of the week!
hahaha thats so awesome!!! Ive been trying to figure out another way to use my dried soy beans I have hahaha
Lots of love back!!
This is so, so, so cool. Lucky me, I have access to all the ingredients (excepting the mushroom powder extract, which is on my Wish List for a long while). Thank you for this amazing recipe. 🙏🙏🙏 P.S.: I also suggested to you many times to try the Butler Soy Curls.
Can you please add an ingredients list to the description for making shopping lists?
I find it hilarious how much I enjoy your channel considering I'm gluten free/soy free with an allergy to tapioca :-p But these always come out looking so good, and you make it look easy!
I'm really excited to try this recipe!
Thank you!! Its so good!!
I make this kind of thing from okara I have left from homemade soy yogurt. That way I get yogurt and chikn patties, that I usually use for sandwiches. 😉
Can you share your recipe please? I'm preparing to make my first batch of tofu but I don't know what to do with the ocara after.
we just made about 60 today for me and some friends. came out great! will try to grill some next time to check how they react. thanks you!
Looks great! Couple questions: could I use soy curls in place of TVP (maybe crumbling them more before rehydrating) ? I have a ton of the curls on hand. and do you think instead of simmering we could steam the nuggets for 5 minutes?
I've never tested that, but I dont see why it wouldnt work. Give it a try and let me know!
Thanks for the input, I'll give it a go!
My TVP is finer. Just add boiling water. I seasoned the water with garlic powder, onion powder, salt, pepper, not chick'n boullion (sp?), poultry seasoning. 1/2 tsp each (tasted... a little too much poultry seasoning) then put in the TVP. And I didn't have soy beans so I used navy (white) beans. They are coming apart in the low simmering water. I added more vital wheat gluten twice, kneaded it more. Still coming apart. suggestions?
ahh not sure about how navy beans would work. I know soy beans and chickpeas can form a plasticization where their proteins firm when heated. You should be able to form a flat patty and pick up without the patty falling apart before cooking. IF the mixture is falling apart, try adding even more gluten... or you can also try to add a bit a any starch to help bind the TVP and bean! Hope this helps!!
@@SauceStache Thanks. I was definitely thinking it was the navy bean! I added quite a bit of VWG, kneaded it, etc. Several rounds! It seemed right but was only a little better each time. I'll try it again. I may try it with chickpeas which I have.
@@SauceStache And btw, really enjoying your videos : )
Scrumptious! 💜
My very first recipe! That was a fun, interesting experiment👍 Esp since it was yummy! I look forward to using it with a sauce or something (will it survive? Or will it melt? I will try😊)
Hey mark! After the last success with the jackfruit nuggets I’d love to try these! Could you recommend a substitute for the gluten??? We have gluten allergies 😒
Totally... so just like in the jackfruit nuggets we added a methyl cellulose, starch and a gum. That'll give you the closest to gluten as you can get here. I would probably do about 1 1/2 tablespoons methyl cellulose, 1 tsp xanthan gum, and 1 tsp potato starch, or tapioca starch.
@@SauceStache awesome thanks so much! I’ll let you know when I try ☺️
I AM SPEECHLESS! 😱😱😱😱
hahah yes!!!!
Looks great, but sadly, my partner will get very sick if I feed her wheat gluten. Do you have a suggestion for how to do this without the wheat?
Could methylcellulose be used in place of the vital wheat gluten? Wheat allergy here. Also, you make the Harry's products look great!
can you write the ingredients? please
Any suggestions for gluten-free substitute for wheat gluten? Love your videos! Thank you!
I was wondering the same thing.
Its so tough... but you can do a combination of methyl cellulose, xanthan gum, and a starch. That'll get you close
@@SauceStache you rock! 🙏! I know it’s not the same, but really trying to stay away from gluten.
Mark, I put in another reply that I am gonna try some. Psyllium husk. I'll let you know.
@@dalemills8052 oh awesome! Any chance you could let me know, too? I’ve bought some but have yet to try it....may the force be with you! ⚔️(ok...no light saber emojis...)
Great idea!!!!!!!!!!!
This looks amazing!
Love this so much!! I was wondering if you have a great substitute for chickpea flour? ( I'm allergic) 😄 Thank you!
Can you make a vegan ham?
Working on it!!!
Amazing recipe! I will definitely do it for dinner! Chickun for everyone!
Thats awesome!!! Cant wait!
Thank you for making Indian soya chaap version 2.0. Lots of love from India.❤️
Thank you!!! Its what I was going for!
@@SauceStache Thanks for taking up my request. I'm gonna try this soon with Indian spices.👍
What can you use if you don't have vital wheat gluten? Please and thank you! 🙂🙂
Definitely gonna add chicken ish seasoning to these! Good job👍🏾✌🏾
I cant wait!!!
DAMN! i'm trying making these
Dang Man you are next level :) such amazing stuff you come up with , I just wish I could get all the ingredients you use :( down under in NZ we seemed to be limited .
Do you have a gluten free option? I would LOVE to try this but I’m sensitive to gluten...
ALSO I love your videos, my favorite classes back in school were science and cooking class and I feel like do both
This looks bomb ! You're the absolute best 💪 I'm discretely going to slip the link to my boyfriend, our 3 years together are approaching... 🤣
hahaha thank you!! DO IT !
It just so happens that I have some extra chicken flavored TVP sitting around. I had just figured that I'd add it to some soups or pasta dishes or something, but some homemade vegan chicken nuggets sound pretty good...
When I saw the ad for Harry's, I thought your next video will show how to make a soy-based alternative to shaving gel. ☺
Great video.
Can you try to make some homemade Ripple pea protein milk please?
Looks delicious, I would try to make them
Thank you!! I cant wait until everyone tries them!!
Hello I have a question. Could you batter these if you wanted?
I use soy curls all the time. Thanks for this recipe.
Hello! Love your videos! I'm from Argentina and i was wanting to make some of your recipes. However, I have to be very creative with some of the ingredients or flavorings because i just can't find all of them where i live. The thing i can't really think of a replacement is the methylcellulose. I could order it online but is extremely expensive and not worth it. Coconut oil is also kind of expensive but i can still buy it. I know a pretty popular vegan gelatin here is Agar Agar. Could i use that in replacement of the methylcellulose?
TLTR: Can i use agar agar instead of methylcellulose?
Hey! so sorry its so hard to find some of these ingredients. I order most online. Methylcellulose is a tough one to replace. Agar agar is a little different as it needs to cool to firm where methycellulose actually gets firmer as it cooks (just like meat) I think the only thing relatively close to that is probably going to be C-bind. If you can find C-bind.. or carrot fiber binder.. that will work, but you'll need to use double the amount
@@SauceStache thanks for your answer! I'll definitely check for c-bind, I think I saw some online. Keep doing this recipes, they are the best vegan meat recipe videos on UA-cam!
Bro, these look amazing! Any ideas on how to achieve a gluten- free version? I'm desperate lol.
Yup, I was all about it until that damn vital wheat gluten went in. May have to experiment on this... ordering to restock soy beans and tvp now
@@mikahomeh2363 I may start work on a GF recipe similar to this as well. I just like using Sauce Stache as the vegan food wizard that he is.
Hi Mark, thanks for the amazing recipe! definitely will try it at home, can you please repeat what seasoning you put after the mushroom seasoning while boiling the TVP? I've repeated the video a view times but still can't get what is it 😂
I think he said a 1/2 tsp of marmite and a 1/2 tsp of thyme.
Hell. Yes.
YES!!!
What seasonings did you use on the texured soy protein? Mushroom seasoning, ? and thyme? I don't know all the trade names things use in the USA…
Oh, now I understand it, it's marjoram?
Would love to see a gluten & soy free version of this!!!
Good job 👍👍 go on 😊😙
Here for it ☺️
YES!
That final texture almost looks like crab cake texture. Bet with a tweak in seasoning and what not, you could adapt that for a vegan crab cake?
Is there an alternative for the vital wheet? Cuz of allergies
The vital wheat here is needed to tighten, shape a give meat like strands to the tvp and bean mixture. Agar Agar powder can help with similar results and avoid your allergy.
maybe try some methylcellulose
Thank you ♡
Superb
It seems like you and the began community are really good at making things look like their original counterpart but it's the texture and flavor that matters. So the question is does it actually taste and feel like chicken?
Do you have a restaurant? You'd be a success!!!
Wow thank you!! but not yet! Hopefully one day!!
@@SauceStache YOU BETTER!!!😍❤
If he had a restaurant he wouldn’t get to play mad scientist as much!
wowzer
Your wife is lucky she gets to try all of your creations haha
That’s amazing! Have you thought of making a paper cookbook?
It’s coming!!
@@SauceStache it will be great! I think you are very talented.
Think it would work without the gluten? I'm intolerant.
So am I, so I am going to try it with psyllium husk. I'll come back and let you know!! You, too. Mark!!
As someone that is trying to go plant based and can't have soy, I find it super disheartening that so many fake meats are made with soy.
More and more, I see pea protein as a popular replacement. Black bean burgers are excellent in their own right.
Hey, stache! Any reason in particular why you decided to make shorter videos? I'll keep watching anyway, but I kinda miss them being longer!
I'm just testing video styles on UA-cam to see how they work to grow the channel! About 50% of people drop off the video once the recipe is done and don't stay for the taste tests. I wanted to see if I could improve that. Hopefully I'll land on a balance between making a little longer video and less people dropping off the end
No one:
Boiled chickun nuggets in ice water: 😱
4:09 is where my gluten free dreams diedddd
Gluten is not evil or bad for you.
I don't like normal store bought nuggets, the whole debeaking thing puts me off completely. But those nuggets look good to me. You should dip them in bread crumbs, deep fry them, cover some in bbq and some in hot sauce.
betcha they'll be great as wings and tenders ;)
But how does it taste? Can you taste soy?
What were the seasonings? Mushroom powder? And and?
+ 1/2 tsp marjoram & 1/2 tsp thyme
Thats it!
@@josiahbrush4324 thanks so much
I cut out meats and dairy to improve my health but whenever I find ¨vegan replacements¨ they always seem like ultra-processed foods and I feel like they don't really fit the health goals I'm striving for. Any tips?
@Liam Lians Thank you!!! Very useful response, I appreciate it
It looks good. Too bad I cant do this since I don't do wheat or soy
I think steam them instead of poaching them will be better
Can anybody tell the ingredients?