1 Ingredient will CHANGE The way you make Seitan 

I make seitan every couple weeks... Ultimate recipe I've found: 3 cups VWG 1 cup nooch 1 cup chickpea flour 1 tbsp chick'n broth + seasonings Simmer it for an hour or two in more chick'n or veg broth It's unreal.

So, being somewhat skeptical, I made a batch (25% nooch) this morning. I was pleasantly surprised at how this turned out. No seasonings, going for the texture test, definitely chicken-nuggety. Biggest surprise? My wife, who doesn't like seitan, liked this. My foody son, actually liked it enough to ask how to make it. The second batch for the day is resting as I type this. You have a winner, here!

Just made this in less than an hour, boiled the 1/4 nooch nuggets and pan seared them after cooling. This is an amazing seitan recipe. The texture is exactly what I was looking for without all the specialized ingredients and preparation you typically see from other seitan recipes. This is why I sub to Sauce Stache.

I think I would marble the doughs together. Meat has variations and these different combos might be able to replicate meat better

Can't wait to try this! Also.... so happy to hear how you're conscious about utilizing these test batches every video. Might not be great outcomes, but no waste. Excellent job, other cooking channels ignore that.

I really love and appreciate your videos! The first time I made seitan a few years ago I ended up with a rubbery piece of cooked dough. For a while I thought I didn’t like seitan, until I found your channel. You’ve improved my seitan game so much! Been watching for a while and wanted to say keep up the great work :)

Your voice-over and live audio mix is good here, and your pacing is spot on, not rushed. I prefer when you talk while cooking, but your videos keep getting better in the newer format. Good job.

I love you guys. Proper wholesome and can tell you genuinely love what you do as well.

Sauce Stache is the gift that keeps on giving. I’m on a vegan diet and cooking has become fun again. So excited of trying all things vegan. Really appreciate this guy and everyone out there that shares their vegan recipes.

Was raised on nutritional yeast. Years ago my cousin taught me how to make a batch of seitam from bread flour. Yeah!!!

It’s so helpful when you make these kind of videos. For first time makers, you save us so much time. Thank you so much.

I really enjoy your comparison videos, is fascinating to see how they turn out, and to see which ones you prefer and which ones Monica likes. Also you know it's a really good idea when other people eagerly start sharing their recipes with you. A veritable think tank. Nice one.

My mom's seitan recipe that she's making for over 30 years included nutritional yeast. So interesting to see how much it impacts texture

I think this is a helpful test for your viewers, and something that I would bet some will come back to rewatch again. These kinds of videos are good for beginners with seitan and for those with experience, because it is exploring why we get the results we do. Keep it up.

I enjoy your experimentation videos! Thank you for making them

Love your experiments! Thank you for sharing this !

Great topic. Thanks for doing the discovery for us and explaining/demonstrating it well.

Adding a big thing of nutritional yeast to my grocery order. Thanks! If there's a meat shortage or it becomes way too pricey to afford meat, I'm ready with flour and nooch. I've also got 24 one pound packs of soy curls, better than bullion, vegimite. If there's no chicken, pork or beef, I'm ready. I've got rice, dry beans, lentils, garbanzos dry and canned, black beans, dried pastas, peanut butter powder, honey and other things. I won't be eating like a Rockefeller but I don't plan on starving either. I have corn meal, masa, plenty of spices and sauces. I hope I won't need any as emergency food but can just have fun cooking without meat, trying out recipes, experimenting, creating my own dishes. Good luck to all of us in the years to come.

I'm going to try it. Thanks. Love the videos.

Love your experiments mark!! Brilliant episode and will remember next time I'm making seitan!

Thank you for this great video!

This is amazing and my grandsons will love it. Thanks!

Awesome to see this. Gonna try this with a batch of seitan this week!

awesome video, as always. Merci

I like to steam the seitan cause it adds so much moisture and texture to my seitan and thank you for sharing this wonderful video

I love your videos so much, you’re the best

I’m a beginner to all this …. Great information! Thank You So Much

I like using mashed potatoes. Makes great shredding "meat". Works well for sausage and "chicken " drummets too. My family loves it. The texture is insane.

That was very interesting thank you so much!

So simple! I'm definitely going to try this.

I tried out the 25% and it literally came out perfect. Very helpful!

Okay, I tried this yesterday and my wife (who is a picky omnivore) loved it. She said, "You can make this anytime." I tried some leftovers today both hot and cold, and it tasted really good, even without a dipping sauce. You know food is good when you still like it cold and without dipping sauce. My variation was that I also added garbanzo (chickpea) flour per Michael McCaffrey's suggestion (1C VWG + 1/3 C nooch + 1/3 C garbanzo flour) along with chicken seasoning. I hydrated it with mushroom broth instead of water because that is the standard veggie stock we keep at our house. As per Michael's suggestion, I added just enough liquid to bring the mix together and no more. These bites were good even before frying. I would highly recommend this as a chicken replacement in just about any dish that call for chicken pieces or diced chicken.

Thanks! This is super helpful!

Thank you so much for this basic recipe. Never heard of letting it rest, steaming it, and letting it rest after. I was just mashing it with my hands before, then 20 min boil, then just frying it. This taste better than fried Seitan and uses very low oil. It didn't stick to my cast iron at all. Very delicious and I will try to make other recipes/adjustments based on this base of a recipe. Thank you so much! Will be making this a lot to feed my protein cravings! I used the 25% ratio (1/4 cup) of nutritional yeast.

Out of the whole video, I loved the end the most! Real couple talk...

You are amazing Thanks so much for all the work you do

Mark, I am so glad you did this! I’ve done it 4 times already (different nooch percentages) since you put this out, and the best I’ve found is: - 1 cup gluten flour (thanks for catching that Sarah Dee!) - 1/4 cup (25%) nooch - 1/8 cup white miso paste - 1 T poultry seasoning - 1/2 t salt - 1/4 t fresh black pepper - Enough water to bring it all together Thanks again for doing this. The addition of a higher % of nooch made such a great difference in my seitan game.

Really good to know. Love your videos!

Wow I've never tried this before and I've made seitan a few times. I'm excited to try this

Thanks! Awesome experiment 🙂

Awesome experiment! I never would have thought as much as 25% nutrative yeast would work! We typically make seitan a couple times a month and alway have nutritional yeast on hand. I’m definitely trying this next time!

Good to know! Thanks!

My first batch of seitan is resting right now. I've been looking for another high protein source I could utilize that wasn't beans, tofu, etc etc. Something that I could spice up a bit for some variety. I think this will be a great and transformative. I'm just shocked in 7 years of being vegan I've never made seitan 😶 Thanks so much for all your fantastic videos 💚

I wonder if running it through a sheeter like a croissant, with maybe some coconut oil brushed on between folds would give it a stringier/layered texture even closer to meat.

I always use nooch and/or mushroom powder in my seitan, but did not know it was a dough relaxer. Just thought it was there for the umami. Science is so cool!

Zucchini Fish Filet should be your next vid. Easy asf to make & has the same juicy texture & look just like Filets! Love your context, Saved my Vegan journey

Tried this out on a whim. Entire family gobbled it up fast. Goes great with my home made BBQ sauce. Mum even said we should make them in batches and stockpile them. So be it!

I really appreciate the time you spent with this one. I just made my first say-tan and I thought I had screwed up...kind of reminded me of the 50's movie "The Blob". After seeing you steam it, I did that but about 6 hours later as I was challenged getting the blob off thew cutting board. Now I get to add 25% nutritional. yeast and all my concerns may be a thing of the past. Thanks

Totally get "Food network Good Eats" vibes from your videos. I love it!!!

We made Seitan by washing the flour and we used the starch water to make a pancake style batter to make 'bacon', which was really nice.

You are a wonderful good person!!

I threw some nooch in a basic seitan recipe to up the protein & add flavour & noticed a difference in the dough & texture. Didn't realise it relaxed the gluten! So cool! I'm going to experiment with different %s like you!

Great content as always! I recently came up with, what I now consider, the best "basic Seitan" recipe. We've been having a hard time finding things like Marmite, or nooch here, so one day I decided to just wing it with what I had on hand. Oat flour and pumpkin puree. Sounds weird, I know, but I was pleasantly surprised with how it came out. I used the oats since they get jelly when cooked, and pumpkin cause I had some that needed to be used😂 and I thought it might add some texture. It's seriously amazing. I ended up batch cooking a ton, to bring on our family get away (I do all the dinner planning/cooking since I have the biggest family and we are the only vegetarians), made souvlaki, and they all loved it. I've been putting it in sandwiches, curry, pitas, everything! I don't know if I'll ever make it any other way again!

I have,t made the plunge to try Seitan or TVP but as soon as I finish the last vegan moc meats in my freezer, I’ll defiantly Wu be trying your recipes.

This was brilliant. Really useful information presented without any silliness! Thanks, going straight into the kitchen to give 25% recipe a go!🙂

Definitively trying this one out!

Awesome, thank you

I've just started cooking seitan and was wondering why it was too rubbery. Now I can see why, thank you for the video.

Will make this

epic experiment!

A dough with 25% or 50% more dry mass is going to be significantly different just because of the water content. I would try this with the same wet/dry ratio.

I'm making it now!

As a sciency person, I love to experiment in the kitchen as well, which is why I love this channel. I recently tried my hand at making cheese grillers and used only VWG, water, tomato paste and (a lot!) of nooch and drew a similar conclusion. The sausages' texture was so much softer and less chewy than any recipe I've tried before. The chewiness of meat has always been off-putting to me, hence I'm not fond if VWG-based seitan, but these grillers were actually awesome. Cheesy and not too chewy. Bonus, they kind of tear apart like a traditional russian (at least, that's what we call these sausages here in South Africa). Adding liquid smoke would certainly get it all the way there. Thanks for nerding the unknown of vegan cooking. I'll certainly try these nuggets because they look absolutely yummy.

I made this with the 20% nutritional yeast and it was delicious. Made a Veganaise with BBQ sauce to dip in. I thought it was wonderful and so did my husband.

I've always used nutritional yeast in seitan but I guess not enough! I also mix in chickpea and fava bean flour just to get more types of amino acids in there so not sure if that is causing other effects (positive or not). I'm glad you do the experimenting because I'm too lazy to do it 😄

Thanks!

Have you ever tried Kansui in seitan? Kansui are alkaline salts used in noodle making to change the consistency (flavor too). Potassium carbonate and sodium carbonate are the 2 I know from ramen noodle making. And can be found in some Asian markets or you can just cook baking soda in the over for a while. Would be a cool experiment!

Good, I Will try this, I have always thought that the consistency is a bit to doughy for me. This might be it. Thank you👍😃

How to Make Seitan (Wheat-Gluten Meat) From The ABCs of Vegan Home Cooking We highly recommend using wheat-gluten flour (vital wheat gluten) for making seitan. If you make seitan from scratch using bread flour, you will waste water, time, and you may also waste starch from the flour. If you really want to make seitan from scratch, and you know how to save starch, use bread flour that does not contain malted barley flour. We prefer to use 1/2 part whole-wheat bread flour and 1/2 part unbleached white bread flour. 1 cup wheat-giuten f\our 1/4 cup 100% wheat bread f\our (optional) 1 cup sait water (1 cup water +1/4 tsp salt) 1. pour salt water into flour mixture. Mix thoroughly. You may think it is too watery, but it is not. Mix for only 1 min. 2. It settles into a ball 3. Let stand covered for 20 min 4 It is ready to use. 5. Divide into 6 pieces, but not bigger than these. There are several methods of preparation: steaming, boiling, pressure-cooking, pan-frying, and deep-frying. We will explain the method for pressure-cooking. While waiting for the raw seitan to settle, make a broth. 2 med. dried shiitake mushrooms, not soaked 2" long kombu seaweed 3-4 pieces of sliced ginger 1/3 cup soy sauce 4 cups water Use a 4-liter pressure cooker. 6. . Put aii ingredients in a pressure cooker and boil. 7. Add raw Seitan after the broth starts to boil. (This recipe has 13 photographs in the book to help guide you through preparing and cooking seitan) From The ABCs of Vegan Home Cooking : The art of simple and wholesome cooking by Masao & Evelyne Miyaji (Amazon was selling the paperback for hundreds of dollars after it became less available and more in demand but the book is out of print and only available in digital form for $5.99): .www.blurb.com/b/5518542-the-abcs-of-vegan-home-cooking To preview a few pages: .www.blurb.com/books/5518542-the-abcs-of-vegan-home-cooking Personally, I halve the recipe, use sea salt, filtered water and cut the gluten into 8 equal sized pieces before boiling i

Very interesting!

Guilt free food without compromising texture and taste. Good

I add a bit of chickpea flour to the gluten flour and oils and water to get my seitan. The result is less dense and more chewy.

Stache, have you tried mixing in TVP for chew? I make patties with 1/3c wheat gluten + 1/3c TVP + 4oz minced fresh shitake for the dough, then simmer in a very strong broth to hydrate. Drain, slather with olive oil, and grill for a peak vegan burger experience!

Thank You, I always enjoying your video. I have already made the chicken-less nuggets from the tofu you recommend us to freeze it twice. It was yummy. I even had my husband fool, he thought it was real meat.

This is such a good recipe. I did the 25%. I've made seitan about 3 times and didnt like it. But the steam and fry method is awesome!!!!

Ugh! Why am i seeing this only now? Thank you so much for what you do. I cannot wait to give this a try. So...25% Nooch is the magic number!

Hi, i made it last night as a quick test with instant pot. 80 g vgw, 20 gr nutritional yeast and water. Waited 30 min. Cut in little balls and 3 min high pressure. Waited 2 min and released steam manually. I fried them on the pan with oil, salt and pepper. Really really good. Thanks!

Can’t wait to try this out!!! Thanks!

Merci !! 25% is perfect!!!

Must try this, Mark! 😎

You could try some toasted bakers bread yeast, nooch is very expensive in some countries I use dried yeast an toast, grill or beke till golden.

I'm going to try to bake it. I'm new to this.

I usually use nutritional yeast in seitan for flavor

Fantastic, I looove your vids where you try different mixtures and products. (Add your meat eating friends!!!) Seitan is great, but as it’s made from gluten upsets my stomach a little. Any tricks to eating it so it’s a little easier to digest?

I will try the 25% for sure; you should try using a steaming tray with the instapot (It's amazing) also ground seitan for a viable ground meat sub.

Stache - you are such a food chemist. And Monica is a good descriptive tester. I'd be tempted to try 1/3 nutritional yeast - - kinda in between 25 and 50%.

Great test! Are the percentages based on the weight of the vital wheat gluten or the whole dough including the water?

1/2 cup of vwg and 1/2 cup of water results in a cookie dough like consistency for me. Tried adding more gluten to get a dough-like consistency but when I steamed it it became one single mass of blown up sponge that rose to the top of the pot.

I made the 25% and omg it was amazing. Now I am wondering if I could add a little “beef” flavoring and turn this into something similar to spare rib meat-I’ve been using a store bought beef jerky and cooking it in BBQ sauce to approximate, but this sounds like a good option-cheaper and more accessible because I MAKE it instead of shopping for it.

i love how monica looked so ready to keep going with the taste test after you turned off the camera 😂😂😂

Now you know why most advanced seitan recipes use something with the VWG, such as chickpea flower, potato flakes or crumbled tofu.

Great video! 👍🏻👍🏻 A blind test would be better IMO

I appreciate this experiment in my quest for keto flour. Using high percentage VWG it was too tough and wouldn’t relax enough, so this just might help! However I really dislike the flavor of nutritional yeast so I’ll have to figure that out.

Big thanks. I never thought to add N yeast, yet always a tad disappointed in my seitan. This changes life in a tasty way.

I tried this it was great you don’t get the taste of the vital wheat that you get In regular seitan will use this again

I actually miss the old longer videos

I will try the 50/50 and add methylcellulose to see of it will bind the strands and make it less soft.

they look delicious! if you add cornmeal to it can you make hushpuppies with it?

The recipe I've always used called for nutritional yeast, a couple of tablespoons I think. I don't measure anything though and I love nutritional yeast so I always put a lot. Maybe that's why my seitan is so good 😆

I’d like to see this done again with the same wet/dry by weight