Table of Contents:
How To Make Seitan From NORMAL Flour || BEST VEGETARIAN VEGAN MEAT Recipe
Video taken from the channel: Yoga Empowerment
Vegan Steak | Wheat Meat | Seitan Steak | THE HAPPY PEAR
Video taken from the channel: The Happy Pear
The Best and Simplest Seitan Recipe
Video taken from the channel: ResistanceQuest
How To Make Seitan
Video taken from the channel: e2se
The Best VEGAN Chick’n Seitan Recipe | Vital Wheat Gluten
Video taken from the channel: BLV3D Music
GYRO!! Seitan made from Vital wheat Gluten
Video taken from the channel: Connie’s RAWsome kitchen
Lets CHANGE The Way YOU Make SEITAN For GOOD!
Video taken from the channel: Sauce Stache
Seitan is a popular vegan protein source made from wheat gluten and water. It is high in protein and is a good source of minerals like selenium and iron.Seitan is a food ingredient commonly eaten in vegetarian diets that’s made from wheat protein.
Since seitan is bland-tasting, chewy, and holds together well, it makes a good base for vegetarian meat substitute products and recipes. Based on all this, you’d think seitan might make a good addition to your diet, and you might be right.Seitan is a really solid meat alternative (and, tbh, they’re not all created equal). “It has a good texture and is often used to create vegan ‘meat’-like products including Tofurky,” says Shapiro.Seitan is a popular vegan protein source made from wheat gluten and water.
It is high in protein and is a good source of minerals like selenium and iron. Seitan is a great option for vegans who cannot eat soy, since other popular vegan foods, such as tofu and tempeh, are soy-based.Seitan is a food product obtained from gluten i.e. the protein part of the wheat. The other names for seitan include gluten, wheat meat, and wheat protein, etc.
The name wheat meat is given to seitan because of its meat-like texture after being cooked. Thus, it is also considered to be a great meat alternative for vegetarian people.Seitan or vital wheat gluten is a commonly used meat replacement that is nowadays being used across a variety of cuisines.
Seitan is used as a meat substitute and is the only meat substitute that remains completely free from soy.Vital wheat gluten is the natural protein found in wheat that is often used to create seitan. It’s also a common ingredient in bread recipes to help the dough rise.
Historically, seitan has been very common in Japan and China as well as other East and Southeast Asian countries.Seitan is most frequently used as a meat substitute in vegetarian diets. It has a sort of stringy, chewy texture that makes it a fairly good substitute for meat. Unlike some meat substitutes, however, it’s actually a decent source of protein. But the source of the protein might surprise you.
The important and little-discussed reasons to avoid seitan, aka “vital wheat gluten” as a stealth ingredient added to sprouted breads and other foods. This additive completely negates any health benefits of sprouting and actually contributes to the development of digestive issues over the longterm.“Seitan in a relatively new term for a centuries’ old plant-based protein made from wheat protein, aka wheat gluten,” says Maggie Moon, MS, RD, and author of.Seitan is a popular vegan protein source made from wheat gluten and water. It is high in protein and is a good source of minerals like selenium and iron.
Seitan is a great option for vegans who cannot eat soy, since other popular vegan foods, such as tofu and tempeh, are soy-based.Vital wheat gluten is the main ingredient in seitan (SAY-tan, also known as “wheat meat”), which is a much loved meat substitute and has first appeared during the 6th century as an ingredient in Asian cuisine. To prepare seitan at home, you generally mix the vital wheat gluten in its powdered form with spices and water to form a dough.Seitan is bad for you if you’re gluten intolerant, but for everyone else, it’s a healthy and nutritious food.
It may not be the perfect protein, but seitan is healthier for you than chicken and red meat, as you won’t be ingesting carcinogenic HCAs.Vital wheat gluten is extremely high in protein, and because of this, it is a healthy alternative to animal protein sources. The U.S. Department of Agriculture recommends that you include a variety of proteins in your diet, including ones from vegetable sources, which include gluten.Seitan isn’t bread, though.
This product is made from the gluten that has been separated from starch and the other components in flour. This type of gluten is called vital wheat gluten. When you make seitan, you’re essentially dissolving vital wheat gluten in water, making it into the form you want and cooking it.
Premade seitan just has to be.
List of related literature:
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from Low-FODMAP and Vegan: What to Eat when You Can’t Eat Anything | |
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from The High-Protein Vegan Cookbook: 125+ Hearty Plant-Based Recipes | |
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from By Any Greens Necessary: A Revolutionary Guide for Black Women Who Want to Eat Great, Get Healthy, Lose Weight, and Look Phat | |
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from The Vegan Planet, Revised Edition: 425 Irresistible Recipes With Fantastic Flavors from Home and Around the World | |
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from Trim Healthy Mama Plan: The Easy-Does-It Approach to Vibrant Health and a Slim Waistline | |
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from The Coconut Ketogenic Diet: Supercharge Your Metabolism, Revitalize Thyroid Function, and Lose Excess Weight | |
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from Heaven’s Banquet: Vegetarian Cooking for Lifelong Health the Ayurveda Way | |
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from The Sourdough School: The ground-breaking guide to making gut-friendly bread | |
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from How to Bake Everything: Simple Recipes for the Best Baking | |
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from Self-Sufficiency for the 21st Century: The Complete Guide to Sustainable Living Today |
319 comments
This has to be the most revolting excuse for a food substance.
This is pure gluten
It is the only protein in food that is completely indigestible.
Eating pure gluten is akin to eating contact adhesive mixed with tile cement.
It has to all intense purposes zero taste and like tofu has to be jazzed up with a plethora of herbs and spices because even cardboard tastes more edible.
Apart from fortified yeast there is diddly squat in the vegan sphere that contains Vitamin B12.
If one objects to eating meat then one should abide by supposed principles and not go about creating substitutes that supposedly taste and look like it.
That is laughable and hypocritical
There is no substitute for meat period.
Stick to berries,squashes and green leafy vegetables that are a lot healthier
Hi! Could you tell me how to store this please if not using straight away, I’m a newbie thanks
Thanks for sharing this comprehensive, taught to pass on knowledge demo. May the universe be kind to you! I am starting to transition to a human/animal/earth healthier planet. I do appreciate having you on my road. Sending you Universal-Love from inland Australia.
Thank you so much for this recipe! I’m going to try this for Christmas dinner:) how much do you have to knead the dough? Also, you guys are super cute!
Wait what? Hold on hold on hold on, you’re blowing my mind too fast.
I just did it and it seems to be good. Can I keep it raw in the fridge or freeze it before cooking?
So no nutritional yeast and no seasonings? Cool, glad to find videos of other versions. Rock on
Makes health food by wasting gallons of water…. welcome to the future
Why knead the dough for twenty minutes? Doesn’t that make the wheat gluten tough?
I’ve seen a few seitan recipes and I would really like to try and make it. On some videos I see regular flour and some I see gluten powder and in some I’m not sure WHAT they used lol. For people that have made seitan before which do you prefer/recommend? Thanks
Cool mandolin music. Sounds like the dude was on mushrooms which can be sliced on a mandolin. Chickpea flour can be served in recipes for dudes.
I love you guys! I’ve got ton of vegan recipes, but I’ve never tried to make steak. Hopefully soon. Why not add MamaShoyu to this flavor? Just wondering. Great idea adding chickpeas. Check me out on Instagram under Kungfufuel
I find that since making this recipe my seitan has been coming out pretty tough and I fall it step by step. Should I just not knead it at all?
all that kneading doesnt make it tough and dry? also do you have a search box on your website? i dont see it and i cant find the recipe for the seitan? thank you
I’ve looked for a ‘ normal ‘ flour recipe for ages, thank you so much. I’ve never made seitan in my life, I’m not vegan but if i can do this vegan is going to be part of my very near future. Wish me luck….
The fact that it’s called ‘Satan’ (Seitan) makes it so marketable! I am also a carnivore wanting to cut down on mear and I really want to invite all my friends round to eat ‘Satan’!
Instead of flour, why not boxes of gluten, that is the goal anyway?
I came here to change my diet from chicken or meat to something easier/possibly healthier and in this I’m basically doing chemistry and creating en entirely new element.. Jesus Christ I was hoping for a simple way to save some time and create huge batches of this stuff at once lol..
Great video on the process of making seitan, but just FYI, the amount of soy sauce he calls for makes it horribly salty! Way too much. I even used half the amount of soy sauce (and low sodium version) and it was still too salty. But I do like how he lays out the instructions for preparing and cooking it.
Thanks for making such a nice video. i like it so much. can you tell me that after boiling the pieces of seitan in soya and water, for how much time we can preserve it?
I became vegan for health purposes, but this is awesome guys, cheers from USA!!!
Can I substitute paprika with Chilli powder? lower the amount of oil? lastly, use a chicken broth tablet?
If I were a food firm, I would watch your videos and make your food to sell. You are a food genius.
I am a Vgetarian now a Vegan asshole, I get my Seitan in a store all made thick slices had one the other nigth tasted like steak the last thing I will waste my time doing is making my wn!
I like the presentation of your friend, Peter. He looks very well put together. I appreciate his effort greatly!☺
Hey thanks for the vid. Let me ask you when you boil it, is that the time you would season it or is that the last stage of solidifying it…?
My god I’m so embarrassed! I have owned a Blentec blender for years (it’s awesome) and I have never thought to put ingredients into the hole in the top of the lid that has the scraping arms. Well, now I know.
okay fine stop bugging me…..I’ll subscribe……..when you think about about it there is a great tradition of vegan food around the world. My personal choice is the mediterranean food like beans cooked in a herb broth etc
The music is what really brought it all together in my opinion. A symphony of flavor if you will.
I don’t know if this is the place for this, but what about a jack fruit tamale? Or this?
I made this tonight and me and my partner liked it a lot! I would suggest adding more spices including traditional gyro spices like marjoram, rosemary, and thyme, and replacing half the water in the broth for a veggie broth. Otherwise, Connies’ recipe was perfect, the texture was just amazing. We also fried it for a few minutes on each side to get the slices a bit crisp.
Calcium chloride and sodium alginate in the mail! Been craving deli slices but the ones at the market are so expensive!
Also… Can I just say as someone on a low-FODMAP diet I’m minorly triggered when a tablespoon of onion powder is considered “no flavoring” and “plain?”
“I’m gonna make a general tso, a fake general Tso.”
So, a General Faux?
You’ll need three to six teaspoons of spices or you could just make it plain
Thank you so much. I love the shirt.
Wouldn’t wear it for myself but soooooooo cute.
Are you able to dehydrate it and make powder from it kind of like the store bought?
I am just wondering WHO THE HECK WANTS COCONUT FLAVOR ON HIS BURGERS/STEAKS, besides Dave and Steve? GAH!!!!!!!
you are awesome…thank you very much..it looks delicious:)
Looks great, just wondering where I get that gluten wheat flour from, I am in Australia, is it available here? if that brand is not available how much do I use of the same product, different brand. TIA:-)
Awesome discovery! I have made Seitan before but never like this. Question! I am currently doing a no-oil, no-sugar, very little salt, diet. Not forever but really loving what it is doing for my heart health and gut health.(finding some super cool recipes) Could I leave the canola oil out as well as that bit of sugar and still get the same result? is it for flavor and slight texture or is it essential to the chemical reaction or binding that is taking place?
You have to let the Seitan dry for at least a day and squeeze the water out few times, before simmering in a broth. That way the Seitan will be more tough and it will remain tough, even if you simmer it for two hours.
Connie, thank you so much for sharing your fabulous recipes! My husband has been vegetarian for over 50 years, and me for 38. I thought I did some pretty good veggie meats, but you take it to the moon and back! I made your corned beef today, and it’s fantastic! My texture has been more spongy in the past, but with your help, this fine texture is SO much better!
I Eat meat and enjoy sextant on my Meatless Mondays. Did you use a HIgh-gluten flour for your sextant?
You are such an inspiration! Thank you for being plant based man!!!
i just got my wheat gluten and the bag is so big and the music is so funny i’m think it’s from the pokemon league, truly a ResistanceQuest
You lost me with all the rubbish you put in it and the end with aluminium foil, l may as well eat chicken much more healthy anytime, yak l dont want it to ressemble meat what a stupid idea, just eat meat everybody
Thank you for your wonderful presentation. You make it look so easy that I can’t wait to try it.
This came out great even though I doubled the soy sauce by accident. So I ended up doubling the whole recipe, which turned out to be a good idea anyway since it was so good. I used a garlic sauce/paste mixed with vegenaise, dill, cucumbers and tomatoes for the dressing.
Do you reuse the broth for more seitan or anything else? You seem to not waste anything. Thank you.
I’m going to try this for sure. I’ve already looked up a couple recipes with similar ingredients, but the 2 key additives you’ve done I’m hoping it’ll taste even more like meat.
DO VEGANS CRAVE FOR STEAK AND OTHER MEAT? Sorry, the caps was an error.
You don’t even simmer Seitan. You steam Seitan. Steam! I always cringe when I see people boil or simmer it.
No way in hell,please stop.I use the vital wheat glutan to make better bread only no satan ha ha
Is there any use for the washing water? Can it be used to water the plants for example? Is it possible to use whole grain flour instead of white?
Thanks so much!!! I’ll try and make seitan after all. It’s soooo expensive in organic shops I thought it was hard to make.
Another great recipe! I made it and came out great! Jeep them coming! But I prefer to hear your voice instead of the music!
I finaly made this, and it was… SO GOOD!! What took me so long to try this?! I could not stop eating it!
It is going to be a classic at my house, thank you <3
Would like to make seitan but do not want to use local tap water. Can you estimate how many gallons of water is needed? Will likely use bottled water.
Instead of mixing and kneading the dough by hand do you think an electric mixer with a dough hook will work? This is my first time making this. Thanks!
Why don’t you rinse the starch from it? That’s the whole point with seitan, right? And your dough in not worked over enough, is should be smooth, not like sponge.
I’ve been looking everywhere for this recipe I’m gonna make this tonight
could you achieve the same with water-roux/tangzhong instead the alginate?
its made up of wheat than how it is a good source of protein
Awesome! How long did you need this in total? Is the kneading time the same if you use the food processor? Thanx!
Just hearing your excitement in your videos makes me happy
Do you have any experience freezing seitan? Is it best to freeze before or after steaming? I would assume before because that will mean less ice crystal formation?
Making seitan from scratch for the first time, can you please tell me how long you boil it for? Can’t understand because the music is too loud. Thanks a lot!
The smell is kinda good reminiscent of carne asada but i added black pepper too. The garlic everywhere helps a lot! I left it in the broth overnight. But the smell also smells bad too. Weird! It taste great especially the caramelized bits. Didn’t have the chickpeas so it came out spongy but it worked as a very crunchy but tender on the inside!!! VWG Asada truck. P.S. it was a fucckkin forearm workout ♀️
Any thoughts on using something like powdered kombu or ground flax instead of sodium alginate?
Connie please can you make a vegan KFC recipe.. Tried so many and does not come out well.. Thanks Goddess Connie
Thank you this what i was looking for, so much cheaper than the seitan flour you buy in the store Love your channel
Oh!!! no problem i just love your videos but Thanks for put recipe below my Mother help me read it and it turn tout Amazing!!!!!! my sister was visiting and she want to try vegan Gyro she and my Mother Loved it Thanks Hug back!!!!
And thanks for the link to the my tzatziki i will try this to
i love to cook!!!!
I buy seitan in a can with veggies and/or a sauce. I have cooked my whole life as a Chef and never looked to see if I could just make it my self. Thank you I am never going to need to buy it again.
I didnt understand! You use normal white flour? How does it has protein instead of carbs?
I just love this recipe. I made the gyro meat again last night and we are going to have it this evening for dinner with homemade wraps. Another one of your recipes that I make at least twice a month:-)
This video is very better than the old you did i like it cause it’s mork worked with more information
WOW!! You made this look so easy. I will definitely be trying this. Thank you so much xx
I wished I saw this video before making my seitan today it was almost a complete disaster, it came out like mush when I simmered it, then to save it I strained the mush seitan then put it into the oven and killed/cooked it until it was firm and then I shallow fried it to get it crispy it tasted good but it was so much effort and I made a terrible mess I guess practice makes perfect:) Thank you! For showing the great tips on the kneading process that makes it the ‘meatty’ texture I will give it another try maybe on the weekend Thank you for your great video!
I love your seitan recipes but the past two times they have been mushy. I just kind of press it like I would for tofu to get the water out and firm it up, but I’m wondering if I am not kneading long enough? What’s a good kneading time for this recipe? 3 minutes, rest 10 and then knead another 3 minutes and then rest another ten and then cook? Thank you for your help!:)
Thank you for such a detailed video. The explanations of key ingredients’ purpose, and each step of preparation, is something I’ve been searching for over the last year!
I’ve looked everywhere, and now I finally understand the purpose behind Chickpea/Garbanzo Bean Flour, and how kneading affects the texture. I’m an Organic Chemist, and I could really get a grasp on these things… I had theories but its nice to finally know.
Your videos are Outstanding! Steak, “Salami”, Nuggets and Orange “Chicken”… Absolute Genius! You are a great teacher.
Connie you will make my food journey much easier. I thought I would miss meat but after watching “What The Health” I don’t think so.. Your recipes look so delicious. You should have your own show on Food Network. I am going to try to make the corned beef as my daughter loves corned beef and now that I’ve stopped buying meat I hope I can make it for her and hope she will not know the difference LOL!!! thanks for your wonderful recipes. I have also been making my own flours. So far I have made chickpea flour, oat flour and rice flour. keep those great recipes coming. thank you so much for sharing. Blessings
Hi. I made this today and it resulted in a veryrubbery (but tasty) saitan. Any ideas where I went wrong?
Thanks for the tip on boiling it before you fry it. I tried to make it once and just pan fried it right away and it did not go well.
This videos terrible i just lost a crap load of seasoning, and oat fiber to this video
Can we just knead the vital wheat gluten flour with water without adding all these things??
Everyone I ever seen make this, makes it seem extremely complicated. This is way simpler than I had imagined. Thank you for sharing.
Do you recommend a particular mixer for making seitan on the regular? I heard fixed stand might be the way to go.
new sub. might try to slip this past my hubby on a meatless Monday!!!
Why did you throw the starch away? Collect it and let it set, then carefully pour out the top water, and dry the starch to get wheat starch that can be used as any starch, like potato or corn starch, or steam it as it is and slice the resulting cake into noodles.
Awesome, both the gyro AND the music. I started to dance while making my own gyro.
I made this yesterday and let it set for 24 hours. I can’t believe how simple the recipe is. Also, it doesn’t taste like bread…which is how some previous seitan recipes I’ve tried have tasted. Your recipe is so simple and it makes a tremendous batch of seitan. I made the steak like you did and served it with steak sauce which was good. I also took some cooked seitan and pulsated it very slightly in a food processor, and will use it for spaghetti sauce. I learned that if I pinch off a dime or nickel size while making the dough, it will swell up to become large enough in the broth that it can be used as nuggets. I have just frozen what I can’t eat in the next few days. Regarding whether the texture changes when freezing…I was reading in a Mary McDougall recipe (Dr. John McDougall’s wife), that the texture will NOT change. The recipe is excellent as it is. However, in a few weeks, I may try adding chopped onion, crushed garlic, grated ginger and a little liquid smoke. I hope it will turn out well. I might make a half batch in case I don’t like it. Thank you again.
Hi i en joy these recipe’s
do you have a web set for the recipes?
i am able to fallow the recipes if spoken or taped below
i can’t read the Gyro one my eye site is not vary good
the screen reader i use can’t read it Thanks
I have calcium lactate, not calcium chloride would that work for this? Thank you!
She has a beautiful voice but I just had to put the playback speed to 1.5x
so I did try this recipe, 3 times, it’s just great! I noticed the meat is very dense, and though I like, I’m wondering where this comes from (I did another seitan, which was more chewy/spongy). Is it because cooking is long and slow? anyway, thanks for sharing
I didn’t see it. I will look for it and try it next weekend when my daughter comes. I want her to taste this. Do you have a gyro bread recipe too? I will look for both thanks Connie
How is flour water and soy sauce better for you than meat that has protein and vitamins
Forgive me if you’ve already done this, but have you tried making seitan using the washed flour method? Much better than using straight up VWG!
I thank you sooo much for simplifying to seitan recipe…yours the best!
Y’all make it look good..now you got my mouth watering..lol
Absolutely going to try this
I’ve made it with vital wheat gluten many times. But it’s expensive to buy it. When I discovered whole wheat flour, it didn’t work cause the bran gets stuck in the gluten. When I found out from another video about using unbleached All-Purpose flour, I was thrilled with the results and it cost me little money to make. My 2nd time using unbleached All-Purpose flour and it worked on me again! It was a process and I enjoyed making seitan now with unbleached All-Purpose flour! I let it cook in a soy sauce broth with my seasonings of choice in the pressure cooker on high for 15 minutes and it’s done and I use it like in whatever it is I wanna make. I’m not going back to vital wheat gluten again because it costs roughly $7 a bag at the supermarket we go to. Thank goodness the unbleached All-Purpose flour costs me much less to make it. ❤❤✌✌
I tried this recently, I couldnt be happier…. it was super delicious, and it fooled some meat eaters I know lol! Its great for sandwiches, and also sliced pieces, as a roast with gravy! Going to make more of it and tell others… thanks for the recipe!
I’ve been wondering how to make something like this… Can’t wait to try it!!
An excellent and easy way to prep the seitan. Thanks. I personally don’t use oil though.
Can you tell me about the spec of the blender and stand mixer which you used.
Does the mixing have to be done by hand, or can a stand mixer be used?
can this be steamed or do you simmer it for a reason, does it make it more juicy?
My mother-in-law makes this but a little differently. I’ve never heard it called Seitan…we’ve always called it gluten. She uses all purpose flour and water to make the dough. Then she washes out the starch and then boils it in water, chopped onions and walnuts. She then coats the pieces in Brewers yeast and fries it. It is a family favorite and she makes big batches of it around the holidays. I’ve tried making it a few times but it never comes out like hers.
Thank you for the recipe,
I made this today, it was somewhat time consuming… but fun process.
Question please: after I allowed it to cool in the broth, it was still a bit soggy, hence after slicing I placed the pieces in a pan for like 1min each side on medium heat, is that normal? The sogginess?
Side note 1: I’ve replaced the Tzatziki with Tahini Sauce w/Parsley as I’m no fan of Tzatziki.
Side note 2: I’ve added liquid smoke, 3 tsp for the wet mixture and 1tsp for the broth.
LMAO WHEN YOU KNOW LOCATION BASED ON STORE LABEL. How is the SE of the US… Yay Pubs…and you know what I mean. God I miss that store. Want a “tenders” sub using this Chick-un
This seems like a really good recipe but I can hardly hear y’all with the music over your soft spoken voices =\
Perhaps y’all could add subtitles?
Looks like you are leaving a lot of starch in yours. Are you purposefully washing it less? When I do it it’s really more…. Brain like before I stop, with the water running almost clear.
If you then roast it in the oven for a bit to give a roasted flavor.
When was this video shot?? It gives me Jane Fonda vibes:D It would be crazy to realize that meat alternatives existed in the western world so long..!
I made this today tastes amazing thank you for your fantastic recipes, love from UK.
I’m confused, do I simmer or boil these? It wasn’t very clear
At what speed did you knead the dough? I have the same mixer but…
In India normally we have wheatflour for regular bread……..can we use the regular wheat flour to get gluten
I know resembling the seitan as closely as possible the real steak is appealing to the masses, but it misses the point of going vegan T_T.
Anyway, the seitan steak after boiled has had its structured firmly formed, so you won’t be able to “tenderize” it anymore. Before putting the steak in the brine, squeezing out as much water in the steak helps absorb the flavor better. I haven’t tried this, but I thought coating them slightly with say tempura batter could seal the liquid inside the steak while providing a crunchy crust on the outside. If anyone does experiment with that, please let me know the result!
I’m going to make seitam from scratch. How much flour should I take to make it equal to One cup of dried flour?
Satanic music and under the spell of satan Martha Stewart tv in hell
My mom made this for dinner tonight and I had 3 servings it was so good!!! I like it on her spinach pitas!
Such an awful lot of soy sauce. Wasteful, too. What about other flavorings?
The technique where you stretch the dough around creates layers of fibres.
If you repeat that for a few minutes, you will get a chicken-like texture (not chicken like taste tho).
[ Comming from a meat eater ]
I LOVE THIS VIDEO!!!❤️ THANKS FOR SHARING IT! I HAVE NEVER MADE SEITAN BEFORE AND THIS VIDEO IS GREAT BECAUSE ITS SIMPLE AND BASIC. I APPRECIATE YOU SO MUCH FOR TAKING YOUR TIME TO MAKE THIS VID. I AM EXCITED ABOUT MAKING SEITAN!! ❤️❤️❤️❤️❤️❤️❤️
Hello! I know this is a super old video but I was wondering if I were to substitute this for vital wheat gluten in a recipe would I leave out all liquid added to the vital wheat gluten in the recipe? I want to use this in a vegan bacon recipe.
Isn’t GLUTEN UNHEALTHY AND THE MAJOR INGREDIENT THAT BREADS AND STUFF HAVE IN IT THAT IS HORRIBLE FOR HEALTH AND THE POINT OF EATING NO MEAT IN THE FIRST PLACE??????
After trying different methods I found one that is much quicker. I make a liquid with soy sauce and seasoning (garlic powder, onion powder, chili, yeast flakes etc). I pour that liquid on the wheat gluten and kneed it. I add also a splash of vinegar which removes the flour taste. Then I simply bake it in the oven. I don’t boil it in the liquid which makes it mushy. After baking you can marinate it or not. For a chicken flavour seitan I mix in chicken seasoning, for a fish taste I mix shredded nori sheet.
Four hands is too much hands lol they are fighting to make this twin concepts cooking works
Seeing this recipe makes me feel so much more empowered to make
It
Thank you
I can’t wait
I’m sorry but I was exited to make it from scratch like you but I forgot I hate cooking & sifting & egg separating and all that!Wish we were neighbors so we could barter
This is the simplest recipe I have seen for seitan steak. I’m ready to have a go. I bought my vital wheat gluten from Amazon but it was expensive; if you are in the U.K. it is available for a fraction of the price from Holland and Barrett.
I don’t eat eggs, and discovered it makes a great binder for TVP veggie patties.
So it is fake steak, lacking all the nutrients of meat. Full of problematic gluten. I don’t understand. How is this replacing real meat? Won’t the vegan be compromising nutrients with this?
Love the videos, would You happen to know if calcium lactate would work as a replacement for calcium chloride, I know the calcium content is almost half and it’s less soluble but would that make a whole lot of difference, thanks
You are only removing the starch when washing… not the seasoning itself. That stays in the strand.
Do you have any recommendations if this gets pressure cooked in an instant pot?
Just trying to cut down from the steaming time of two hours.
Thanks!
I think this videos awesome but either I’m missing something or there’s no directions on to how much flour to water ratio Help❣️
Looking at the gluten mass at 3:07 made me realize how much I hate real meat so much. Thank you for this. I have made it before and it is wonderful.
Connie you are the Queen!! This was my 1st attempt at one of your recipes (I’ve been stalking your videos all week).
It was fast & easy, but the flavor..Holy Sheit! I used Braggs instead of the soy sauce & added garlic cloves to the broth. The broth reduced to this almost enchilada like bright balanced gravy. YUMMERS
Cannot wait for you to get a charcuterie/artisan cheese cookbook deal:))
Viva la Italia!
I Loved your video. Was very logical, easy to follow and organized. Wanna be Vegan here:) Thanks!
Thanks for that. I will try a smaller measure version asap
Why mine turned out to be so hard….:( what did I do wrong?
Great video! Funny, feels like it’s recorded in the early 90’s.
seems like a pain to cook, I’m good with my chicken breasts, sorry Seitanists
I don’t lie soy can I avoid it? btw where is the ingredients?
Wish you had a direct link to the recipe or typed the ingredients in the description:/
Just like play dough… It can be any dish that you want.
why you mix the spices together in the beginning while you wash it all away at the end XD? why not put the spices at the end:”)?
this has to be the best video I seen so far on how to make this thank you it helped a lot.
Very useful and thorough video! I just subscribed, look forward to watching more. Thank you and be well!
Connie Thank you for posting this great recipe. My sons doctor has put him on a diet and he can’t have ground beef so I thought gyros where a thing of the past but then I found you and tadaa!!! I’m going to make this tomorrow and try it in the smoker. I figure 6 hours in the smoker then 1 1/2 hours in the steamer. Thank you you improve folks lives more than you can imagine.
I am surprised I liked the music! What happens if I need it more? Btw, nice triceps!
Thank you — how simple who knew — taste way better — great video
“legit boiling” I’m dead, welcome to Chef School of Ghetto
I followed this recipe exactly and simmered the steaks on low. All the steaks fell apart in the water and turned into mush. They seemed fine until I marinated them according to the directions (against my better judgement). The next time I will steam the steaks instead of simmering.them.
I really want to try this but the 2cups of Soy sauce give me pause. It’s a lot of sodium. Do u have a substitute for the soy sauce. Thanks.
Wow! That’s the easiest seat an I have seen. Can’t wait to try it! Thank you, looks amazing!
This recipe is perfectly simple and delicious. Thank you. How do you store the seitan, after the boil and over night sit? In its broth? Moisture pressed out? How long in fridge? Did it freeze well?
Want to have fun with Seitan? Have a shot every time he says Seitan, the dish wil taste even better after.
This makes a lot. Can it be frozen if you know you won’t be able to eat all of it in 2-3 weeks? Or will it ruin the texture or taste?
Omg I followed ur directions and all I ended up with was a big soupy mess. What a waste
I been try to make this fake meat the past 3 months fail attempt 3 to 4 times.finally today I found ur recipe omg I made seitan.I was so happy. Thank u for show how to make seitan.
I found that simply cooking the lump in broth, without need to pack and steam it, works just fine. Less work, less waste (!) and still a perfect, chewy and firm consistency.
Can somebody explain why vegans produce their food to look like meat? I though meat offends them?
Hey, any recommendations on how to get the sort of strange wheaty flavor out of it? I think I got the texture part down right but there’s a certain aftertaste I can’t get rid of.
Do you have to use the flour you showed or can I use regular flour?
Great video guys but the music is splitting in the earphones and hard to understand, it is louder than you guys speaking. All I understood is you need flour, water and something which looks like a cheese cube
Thank you for posting this video. I have been watching YouTube videos for over two weeks now, trying to get the courage up to try my hand at homemade Seitan. Well, you video has done the trick. I will be making this for dinner!
TFS you made “steak “ like flavor what would you recommend for “chicken “ or “pork” like ‘meat’?
I stepped away from my Seitan for a minute’ I heard a horrible steamy boiling sound and” my stove was covered with a brown swamp! And Than” Swamp thing arose from it!!!!!
Do you have to use vegetable broth for all seitan or can you use chicken broth?
if someone already asked this i apologize. Mine came out a little bit gummy. What did I do wrong?
the music sounds dope at double speed… that’s how I watch cooking videos
Ever think of smoking seitan instead of steaming? Also wonder if you could make jerkey out of it
Guys i see that once he kneads the dough. he doesnt run in under water for 10+ minutes as some other recipes suggest. Do we not need to do this? or you only need to do this step if you are using flour instead of the wheat gluten.
I love this short sweet & straight to the point well done guy’s
I love the way you celebrate your own food, you show how happy you are when your get good results, yeah you got it, now you have a new subscriber!:-D
I’m trying this tomorrow Seitan Steaks for lunch
Thank❤You Gentleman.
Perfect video for someone who has never cooked seitan before. Thanks!
I still ended up with a water filled sponge after frying a piece then baking it on 250 for 15 minutes.
I’m going to try this. I didn’t like the other recipe by you guys i could taste the seitan dough taste! This might be better!
I just read this actually isnt good for you. I was sad to have read it being I just had bought some
I was trying o make a ham roll for deli meat for my husband I steamed the seitan then baked it it came out dry and floury. I thought I was going to have to throw it away and I was so disappointed because it was huge I decided to cut a few pieces off and stir fry it it came out perfect. I got a thought how would it do if I sliced it very thin so I use my mandolin and sliced it in very thin short slices at first it looked dry I sautéed some onion and green peppers in some olive oil and add some of the meat the some jerk marinade it was so good I couldn’t believe it. I called my husband and told him to stop at the store and get some sub rolls and we had cheese steak subs for dinner it was so light but filling. It was so much meat I sliced the whole roll sautéed it put enough in sandwich bags to make one sandwich and put in the freezer. Take the bag out the freezer sit in some warm water until thawed put in a pan heat add a slice of vegan cheese or what ever toppings you like and OMG….delicious. I will try this with some seasoning.
There are better ways now to make it If I came to this Video first I would not have wanted to make this or try it
Too expensive to buy wheat gluten flour….. they caught on, and now the companies are ripping people off with the price. Make your own with flour and water. There are many YouTube vids showing how to do that. Then follow this recipe with your own wheat gluten:)
How much Wheat Gluten Power did you took? And till how much i can keep that boiled Seitan?
One question. Say I made vegan nuggets using this, can I freeze them?
Did you know you can also dehydrate the homemade washed wheat gluten and grind it to make the wheat gluten powder you buy
What if it came out thicker like chicken strips? Is it still thoroughly cooked?
Its hard to find that specific brand of flour here in the Philippines..i can only find it on ebay which is not my option. Any alternatives? And how to do it? Thanks.
Question: if using regular bread flour do i still need to knead in water to remove the starch? Then boil in water and soy sauce? Thanks.
Englisch: water
German: Wasser
Latin: Aqua
French: Eau
These two: wourder
So it’s mostly flour? That was a huge bowl of flour. Where’s the protein from??
Actually we don’t get vital wheat gluten flour in my country that easy and that cheap so we make it from the wheat flour
Great video… she’s very cool and natural I’m mono tone and presentation… but, Dude?…what’s with the way to long fingernails-seriously, and the cooking bare chest shot…you doing too much! Possibly why this viewer attendance was soooooo low-maybe? Just saying
Good info but sound is really bad, turn the music down so I can hear you talk properly.
Wanted to thank you for putting this up. I tried baking a seitan loaf twice with horrible failure rates. Tried this and it worked out beautifully. I may add more spices to the mixture next time before boiling to offset any blandness even after soaking in vegetable broth. Thanks again!
What was the Square green stuff at the beginning in the middle
How is there protein in Seiten With the ingredients provided?
I just have a doubt, I have watched a lot of recipes to make seitan at home. The mayority of them use gluten powder instead of flour, is there a difference in the protein value of this type of seitan and the others? I’m just asking because I want to try it, but i’m very concern about the nutritional approach.
Hi GentsI’ve been using this recipe for quite some time now and it’s right up there with some of your very best! A question for you… have you tried these on a charcoal bbq grill yet? Just wondering how these might turn out. Cheershope you’re both well.
I use vital wheat gluten and add water after that I steam it, I get the perfect texture but the taste is shit!!! How to get rid of this shitty taste? I tried many seasonings but nothing beats that fucked up taste..
Idk why does it need to be red tho. I think ima make mine green. What has the most green color?… I guess I’ll make a parsley steak?
I heard it’s full of protein and 0% fat, just looking for an answer here xD ( i am not a vegan tho)
I did it today!!! the best, the perfect measurement from both, water and flour…OMG!!! The perfect texture for the first time I truly enjoy a not so chewy Seitan…Bless your soul my son….Love it!!!!!
Ugh. Thank you for creating a seitan recipe vid that is simple and to the point…AND looks legit.
Hey man can I get the amounts of sodium algenate and calcium chloride you added to your seitan? Can’t seem to find the recipe on your website
So is it 3 washes total, or do you alternate warm and cold until you get the rubbery consistency? Also, this is great, premade seitan is super expensive here
:O the moment I realized this was a similar process to dumplings…and oh so easy…I was in the kitchen to try it out! Thank you for posting!
I LEGIT watched this at 2x playback speed and thought the music was AMAZING before I read the comments.
Thank you very much, my first time came out very nice! ♥️
Wow, I’ll definitely be making my own seitan instead of buying for Chinese new years:)
You might want to add some information to your video regarding the vital wheat gluten. You just say “dump in the whole bag” but if we didn’t buy the same brand, or if we’re working from a very large bag rather than the small bag you are using, we don’t know what the proportions are to the water.
I find it hard to concentrate and follow with more than one person in the kitchen!
I am typically looking to make seitan less chewy rather than more. ¯\_(ツ)_/¯ I always cut my recipe with bean puree. Anyone else do this?
I’ve made seitan before which didn’t actually make it, this recipe sounds like and looks like
it will do the job. I love you guys, youre a riot❤️
Peter is one of the most Irish looking people i’ve ever seen.
Ok this guy is genius and fresh! Thanks for contributing to the plant based food world brother!!
How would you make flour taste like the memory of steak if you can’t really remember what steak taste like? Designing flour and veggies to replicate fiberous muscle dosen’t make sense if you are repulsed by the mere thought of biting into animal flesh.
-Makes vegan meat with pure wheat gluten.
-Uses gluten free soy sauce
Has anyone tried making these and if so how did they turn out?
just my veiwpoint in effort to improve your channel = very few people have the same taste in music. so when people make videos with music in background its in most cases music thats not enjoyable to the majority of veiwers = your better off making vids without music
Hey guys, I’ve just found your channel, I’m quite new to a plant based diet, great, well and easily explained.
Can a bigger batch of seitan be made? If so how long will it keep refrigerated and can it be frozen. Thanks
Can’t stand the music it distracts me from reading the instructions. I rather hear you talk.
Connie, what do you consider a long versus a shorter kneading time?
Smoked paprika and garlic powder even onion powder have milk and eggs in it i found this out a couple of days ago stay away use the salt version of onion nd garlic
This is a great recipe if you live in an area where you have no access to vital wheat gluten.
Sorry but how the hell is everyone saying saiten is nice, I’ve tried loads way to make it and cook it and it still tastes like hard dough inside, has large amounts of gluten as well which isn’t that good for health, and no matter how many flavours you chuck in to it, its still tastes rank
Just got to say funny this is a food for people but pet owners shy away from it for pets and it’s the cheapest form of meat chunks in pet food. So why is it so expensive for people? Humm..
I am really excited to make seitan from flour rather than wheat gluten. However, it would be nice if the voices were more audible/comprehensible.
I have tried two of these recipes and still get such a strong wheat gluten flavor. What am I doing wrong?
This receipt did not work for use at all. Everything was fine until we had to simmer it. The steaks just started to fall apart. Never will try this again.
i tried making seitan over and over, different recipes, I can’t get out the wheat gluten taste. Any suggestions?
Put in a good wack of coconut oil! I’m using tht from now on!!
I don’t know what I am doing wrong. My seitan completely dissolves when I rinse out the starch. Could it be the type of flour I am using? I use all-purpose white flour.
Will it work gluten free or is there a gluten free method with a different kind of flour?
I always use whole wheat flour because white flour has hardly any protein so not much gluten… When I tried… It did not turn out well… Just a giant mess lol
Olive oil has a smoke point of 375 F while coconut oil has one of 350 F. Other than that great video, thanks for the inspiration
Why do you want it to be blood red and looking like flesh? This is what bothers me in certain vegan recipes, trying to imitate meat so badly when the whole purpose of being vegan is ditching animal products and not supporting the horror of slaughtering and eating blood and body parts… I understand for the texture and all, but why does it have to look like blood? That’s unecessary I think, and even gross when you think about it.
Vegan: “okay so the whole world already thinks we’re crazy. I just invented a tasty vegan product. What can we name it to make things worse?”
Other vegan: “uh… Satan?”
Vegan: “thats it! You’re a genius!”
This version wasn’t very good. There are 2 different versions that I make. I also tried to pull this into those other 2 and it was also not as good.
I wouldn’t be able to stay vegan without your seitan recipe! It is handy in the freezer and I add it to all of my stir fry!
I add sauteed onions,shiitake a bit of seasoning and make burgers then precook and refrigerate.
I’m not vegan, but I wouldn’t mind having this. It was easy to make and looks pretty versatile
I used chickpea flour instead of the mashed ones beets the tomatoes paste and some liquid smoke. It was so good it tasted and looked like steak.
Thank you! It’s very helpful to see how it’s done, rather than read about the process))
It’s been eaten for over a thousand years…. where’s all that data?
I’m going vegan and vegan stuff is very expensive and hard to find in my country, I had no idea where to get seitan before this, thank you!!
This is definitely the easiest recipe. Thank you for taking the time to do the video. I haven’t done this before so I hope you don’t mind the questions. Is tough to gauge the Macro’s because you added water? I read the back of the Vital Wheat Gluten brand you bought and it says the bag can yield 20 Servings. Once the dough is cooked how do you gauge what you are actually getting in terms of protein?
Thank you so much. Now as a vegan I can get high protien food, and eat with my macros split to 40 40 20
Pure inflammation. Beef is 10,000X more nutritious than this could ever be, if you honestly don’t realize that you’re delusional.
Irish twins
you need a second mortgage to buy all of ‘Bob’s Red Mill’ products.
we need more companies selling plant based foods/mixes like that to make them more affordable…..other than Bob’s Red mill, there’s only “tofurkey’ and ‘yves cuisine’ to buy the faux meats or vegan foods here in Canada
Maybe this is a dumb question but why do you wash the starch out after you put all of the flavoring into the flour? Isn’t that defeating the purpose?
You didn’t kneed it dough enough. Need to kneed it for at least 10 minutes.
You had me at gyro. Wow this looks amazing. Can’t wait to try it. New sub.
This looks delicious! I have a weird texture question. I’ve always enjoyed very chewy texture of tripeis there a way to make seitan chewy yet with bubbles, to resemble it? In other words, chewy, but not densemaybe looking more like a really good sourdough bread inside. I’d love to figure this one out. And to make it then with homemade fra diavolo sauce? It would be amazeballs.
Your recipe is absolutely amazing. The thing that I like the most is how the homemade version really soaks up the flavor of what you are cooking.
Thank you sooooooo much for your innovative ideas in cooking. I just today used a ingredient you vlogged, Konjac root in my chicken seitan that I cooked in the instant pot. It was THE BEST, seitan EVER and I believe the Konjac root is essential in my success.
It had the same texture, mouth feel and taste of chicken. I was absolutely floored.
Hi! Do you think I could freeze this after boiling it? It is too much ( but delicious as hell ) thanks
Or just buy some,80/20 and it takes 5 minutes. It will taste like beef too. Moderate your portions. Veggies and meat. 80/20 veg and meat. We are omnivores.
One of the reasons I am vegan is because I don’t want to eat animals. I really wish the vegan movement wouldn’t keep referring to these wonderful protein alternatives as ‘meat’, ‘chicken,’, ‘ steak,,’ and so on. I don’t want my vegan food to resemble meat! But I love what you guys do, thanks for the recipes.
What’s the little square cube when you mentioned the ingredients?
Don’t make Seitan angry though! He will make you regret it!:p
Can you boil the seitan in a vegan vegetable stock instead of plain water??
Hey! Is it not necessary to rest the dough in water overnight? Sorry I saw that there are people who do it, it is incredible thanks for the recipe
I have to say that you don’t actually need to pour away the water from washing the Seitan. Keep it and learn from some traditional Chinese recipes you can actually make noodles out of it. And those are really good.
With how big vegetarianism is in India, I always wondered why seitan, tofu, or other ancient mock meat products didn’t become more popular in their culture.
Super! Thanks alot for this wonderful easy delicious recipe. Tried it and made seitan tomato sauce. Keep up the good work
what does it actually taste like? ‘really good’ doesn’t explain much
Wow! This is the best seitan recipe ever. I only used 1 tsp. of sage. My dough was a little under-hydrated during the mixing, but adding a bit of water fixed it right up. May add a bit more next time to increase pliancy and ease the mixer’s workload. When kneading was complete, I placed the loaf in 1 cup of RO water in my Instant Pot, and then added 3 more cups pouring over the loaf. Set on manual for 60 minutes, then let it naturally release for 10 minutes. Carved it right up like a turkey, and then followed up immediately with Sauce Stache’s General Faux’s ChickUN recipe. Oh. Em. Gee. The texture and flavor is amazing. Stored the slices in a container covered with vegetable broth. Can’t wait for day 2! Thanks for the video and the recipe.
I don’t eat meat often or at home unless I’m out at a restaurant. I love finding meat and protein substitutes but there is no way I’m going to knead wheat gluten in water for 15 to 20 minutes. Hope more companies start selling it at stores! All hail seitan!
Why go through the trouble if you dont like meat? Do you see me trying to make my chicken taste like vegetables?
Hi! I just found this channel and wants to make this recipe first thing, but I was wondering if anybody had some nice cooking ideas when it is done? I know I could just fry it, but i’m looking for some more advanced ideas!
I’d love for someone to tell me if it’s healthier to start with flour rather than go straight to using a pack of wheat gluten that already has the starch removed. Is that just an easier method? Or is it also less healthy to do it that way maybe some weird processing technique that a company might use that has unintended health consequences. So curious about that.
NEVER learn Asian (including Indian) food cooking from an American.
It’s like learning from American accent from a Chinese guy.
You should consider buying calcium lactate. It will have the same effect as calcium chloride but doesn’t have any taste (it isn’t bitter) when I did “molecular cocktails” I was set back by the bitter flavor…lactate works far better….
oh and why not trying to grate some cocoa butter instead of oil?
Complete fail for me. I kept washing and washing and soon it started breaking down then there was nothing left of the dough. It became one with the water. What am I doing wrong????
Are these good to freeze? In that case are they better of being frezed after or before frying?
Anyway to replace the chickpea flour? Or can it just be left out?
Hello,
could it be that the information in the recipe is not quite correct? When I weigh a cup of seitan, I have 135 grams, not 250. I converted everything. However, it seemed to me that there was too much liquid, I took much less. So should I take 1 cup or 250 grams of seitan?
Thank you for a short answer,
Claudia
Wow! Thank you! Since going vegan I’ve crave gyro sometimes. This will definitely do the trick
I just have to say this. I habe been watching your videos for a few months now and I enjoy them all and with all your detail you make this stuff easy to make. Thank you very much Connie and keep it up.
I’m sorry, what was the little green thing added? Where can I find it lol.
Great video! thanks:) what would you recommend for someone without a stand mixer?
Very good video. Excellent instructor, good speaking pace. Can’t wait to continue my path to healthy eating. Eating vegan will keep my cholesterol levels low, reduce the arthritis pain, easy digestion, overall feeling lighter and healthier. God bless these wonderful souls posting these amazing videos
Do you still get that oatmeal flavor you get with the vital wheat gluten? As a new vegetarian, I tried following a seitan recipe on Connie’s Rawsome Kitchen channel and it was so nasty (tasted like seasoned oatmeal), I went to straight to the grocery store and bought the first cow part I saw.
okay, so in the end you just eat a bread with seitan burger is like flour + flour but in another form. Like mashed potatoes and fries.
my seitan actually taste very bad like chew rubber uncooked in between i’m not able to eat it. and on every website their very different protein measure for seitan in myfitnesspal it shows only 21g protein per 100 grams
this guy is honest so i trust what he says, that looks great
There were 1,666 likes until mine, in 3am.
Hope it’s not the sign of Seitan:D
Shawarma spice, which you can find at Mediterranean or middle Eastern markets, would make this even more authentic!
So maybe mine didn’t come out good cause I forgot the vegetable stock
I guess I need to go buy a tub of soy sauce because this is LEGIT!
Can you make this with whole wheat flour or is it better to use white flour?
who could have ever disliked this video? I am making it tomorrow. they don’t sell gluten in Greece but I have found that washing the dough, as you showed earlier, and adding chickpea flour to what is left in my bowl, gives me good results. thank you for sharing!
A couple of good-looking Irish brothers who have great personalities, energy and can cook! Subbed!
You people aren’t very intelligent. You obviously need to stop playing the music when you begin giving directions. It’s hard to understand.
Please guide to make it more tasty it’s like uncooked in between
Would it be possible to substitute the soy sauce with another healthier ingredient that has little to no sodium? Any ideas?
She is so soothing, I want her to tell me a story before going to sleep
The biggest disaster ever. I made the dough and kneaded it for a bit. as soon as I put it in the old water it basically fell apart. I persisted to see if it’ll get better bit nada. It became a giant soupy mess.
Thank you so much im trying to be vegan and ill add this to my recipe s
The music makes it sound like I’m in open world travel in a MMO, heading to my vegan cooking quest
I have watched an entire 4 min commercial to support you. Dont stop making those amazing vegan videos, you hear me???
I want to make the beef seitan to put in the Phở noodle. Can you help me, I want to make from flour because in my place don’t sell the vwg. Thank you.
Love the taste and it is so versatile. Thanks for letting us know how to make it grimmer or more tender these hints are what really make you awesome! I do like it better when you talk and place the ingredients in the beginning of the video. Thanks so much for all this teaching. I share your recipes with sick clients and encourage them to go to your channel to learn how to cook plant base.
I really liked this recipe. I made the meat yesterday and had it for dinner this evening. I found a tzatziki sauce recipe and a gyro bread recipe as well. This will definitely become a regular in my house thank you again Connie as always very very good
Cool! Just some feedback, you probably need a better mic and don’t throw all the vocals to the left channel.
Will you please make a video about how to make some awesome vegan gyros? That’s what I’m really missing in my life. There’s a food truck that does them in my area, but I don’t like having to track them down around town every time that I want a good gyro.
You guys are really brave! Being Vegan AND living in Ireland amidst all those carnivores! Lol!
But theres no seasoning, no herbs or anything. it must be so bland and flavourless…
My go to easy recipe that goes well with anything. 1 cup wheat gluten, 1/2 cup soy sauce, 1/4 cup lemon juice. 1 table spoon vegetable stock power, 1 teaspoon garlic powder. Knead into a loose ball for a few minutes. Divide in two. Boil in a broth with more soy sauce for 45 minutes. Then fry heavily on two sides so it’s chard. Then when it’s hard, cut into chunks and fry with whatever flavouring sweet and sour or something. Gives a loose meaty internal texture and a skin like outside. Has far more texture this way than over kneading and over cooking it.
SHOULD HAVE LEFT THE STUPID MUSIC OUT I CAN’T HEAR WHAT SHE’S FUCKIN MUMBLING
Why even bother with this? I mean it just seems like you still miss having meat in your diet.
This could be a game changer and lower my food costs even more.
calcium chloride has some pretty serious health affects. Is there a healthier substitute?
Making vegan steak to pretend to eat a dead animal.Fucking disgrace.
Omg i thought i needed whole wheat flour to make seitan but i can make it with regular white flour too? Unbleached, yes? Holy crap, doing this tomorrow!!@
Would like to make seitan, but don’t want to use local tap water. Can you estimate how many gallons of water is needed. Will likely use bottled water.