I have my own food truck and my own catering kitchen/butcher shop at home. Because I received a lot of demand for Vegan Products, I started experimenting at home. After six months I finally found the perfect formula, my customers indicated what they would most like to see/taste. they wanted a firm bite, juicy and preferably smoked and it had to be almost no different from real meat. I now have 40% Vegan Customers and 60% real meat customers at my food truck.
That's amazing to hear, well done! The vegan dollar/pound is strong, as is a degree of loyalty. It baffles me that more business aren't taking advantage of that. Here's an idea to maybe consider; I've seen plant milk machines available, perhaps offer to make bottles on demand? You could offer lots of different types (cashew, oat, almond, hemp etc) or even custom blends and flavours! If you google "plant milk machines olive magazine" they have a run-down of 5 different machines. These are all domestic, so they might not last too long if you're running them a lot, but it could signal whether it's worth investing in commercial-grade kit. Edit to add: You could even look into getting some branded re-useable bottles
I was at a BBQ this past weekend, everyone enjoyed their food ESPECIALLY the Hotdogs & Burgers... and I, like a loser, could only eat the Sea bass as I'm pescatarian. Never have I felt more depressed in my life. So now I am down a RU-vid rabbit hole, looking for ideas of meat-like foods to eat; thanks... Gonna try this.
My pleasure! I did another sausage video a few months ago. When I go BBQs, I'll sometimes take some extra firm tofu, and do it in a similar style to the "Bacon" in the breakfast pancake sandwich from last year. Works well on the grill, especially with Old Bay seasoning
Gluten Free Seitan: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-1SZ8s_HxNwM.html Recipe notes & tips: - As I edited the video, I suddenly remembered I have a block of achiote annatto that I wished I had remembered when I was shooting the video! Annatto is a seed from tropical America, and is used to add a natural yellow/orange colour to dishes. I think this would really help boost the vibrant red colour that I want in the chorizo - The sausage mix would be amazing as a stuffing for roast peppers. I did something similar the other day; tofu, flax egg, red onion, celery, sriracha, salt & pepper and parsley. I cut some pointed peppers in half, then sprinkled some cooked red rice on the bottom. The tofu mixture went on top, and then I put them in the air fryer for 15 minutes at 160°C/320°F - If you want to avoid alcohol, I have seen alcohol-free tequila available. Have a look online - If you use the rice paper to make sausage skins, keep your work surface wet so that they don’t stick to it!
I don't use foil in contact with my food when cooking anymore, I don’t think it is safe! So I now wrap in baking paper, then foil just to make it healthier. Just thought I would mention as you said you didn't need any further health issues. Do Google to check that I am correct though. 😊 Thanks for recipe I am looking forward to making these. Xx
Only just started watching your videos to start making vegan/veggie alternatives for the family. I love your delivery, filled with honesty, showing all of the methods with pros and cons. Keep up the great work 😊
Thank you! That's my main goal for the channel; to be honest and "laid-bare", I think people learn better that way when things are clearer and mistakes/failures aren't hidden away (I know I do)
If there’s any one thing i miss from my omnivore days, it’s sausages. I get vegan alternatives occasionally, of course, but im always excited to try different peoples takes on meatless sausages. Definitely looking forward to tasting yous. That texture is legit…! Gonna have to search around for some of those ingredients, though, lol! You always inspire me to be more adventurous in the kitchen. Absolutely beautiful
To replace the pea protein do buckwheat flour (should be on most supermarket shelves these days, or buy whole buckwheat groats and blitz them down. For psyllium, do a flax or chia egg; 1 tbl flax meal (1 tsp whole seeds gives 1 tbl when blitzed) and mix with 3 tbl water. Give me a shout if you need any other subs!
@@AuntieRachelsChaoticKitchen 😂 I shouldn’t have a problem with your ingredient list as it is, most of the stuff can be found in any self-respecting health store, but maybe a couple of things i’ll order online. Better to have and randomly experiment with than not have and never know how not to use it… I appreciate the alternatives, though! Cant wait to see what next weeks recipe is!
It's going to be cottage cheese! I needed something short as both my camera and computer are overheating badly at the moment. Really happy with how it came out, I've been missing cottage cheese since going vegan
@@AuntieRachelsChaoticKitchen *gasp* Spoilers, Mrs. Brownstein! 😜 I must confess I was never the biggest fan of cottage cheese (the texture usually felt weird in my mouth), but I appreciated how it often lifted a good recipe. I hope you’re coping well in this swelter! It’s been a furnace here in north London. I may be one of the lucky few to have a personal air conditioner, but even that only helps so far. Please take care of yourself, stay hydrated, and keep your head covered as much as possible.
I used to love it on a jacket potato with baked beans. I've missed it, so I'm really happy I can have it again! Just need this heat to subside first, as it not hot potato weather. It's been hideous up here too, thankfully cooling off now though
I just found your channel and I'm mostly taking notes and writing my grocery list 😂, but also... something about your mannerisms reminds me of Alex Kingston in the best way.
That sounds great I make chorizo all the time I find to get that funky flavour a mixture of Franks red hot sauce and alcohol vinegar works really well love the idea of beetroot powder I haven't tried that but I will i vacuum seal mine and then boil them and they save months and months unopened in the fridge also to try and get the lumps of fat that you find in meat ones pieces of soya chunks work well, also if you use methyl cellulose it would make it a bit firmer
I've seen Sauce Stache do the methyl cellulose trick for the fat, I haven't bought any yet. I reckon it'd also work with seitan spawn (the starch liquid that gets rinsed from the gluten)
First, I loved the video. I don't know why people put seitan in the oven. It makes things taste like good flavored, savory bread lol. I do not like oven cooked seitan. I can't be the only one that feels that way. 😂
I really like the Massel ones; they do chicken and beef (and vegetable). You can get soup kosher soup mixes that are vegan, but I find the flavour much starchier, whereas Massel is much "cleaner". The beetroot is a great one for the store cupboard. Instant colour and/or flavour, without worrying about storing in the fridge or freezer. You've actually just inspired me; I reckon you make a cracking instant borscht (traditional Ukrainian soup) with it for camping etc. Mix it with some salt, pepper, sugar and dried onion pieces, maybe some smoked paprika
I would suggest parchment paper instead of foil or parchment paper and then an additional foil wrap. Cling wrap no because it’s introducing plastics into your food and body.
I just had another thought about the cooking of them you know the way you do spherification with calcium chloride I think it is I'm pretty sure that's how the beyond sausages skin is made you could partly cool them or partly freeze them dip them in the liquid make the skin and then fry them it's a bit too much work for me but I think it's something you've tried before if I remember
I actually bought the spherification ingredients that I used in the apple pie spaghetti video for exactly this reason! You need to create the alginate bath the day before though, to eliminate all the air bubbles, and I forgot to do it in time
I know. I wasn't so bothered about it being bone dry though, because I wanted the moisture to help with binding everything together. I've now realised I should have verbalised that in the video
@@AuntieRachelsChaoticKitchen I see. I see I see, I'm going to give that one a try I buy tofu chorizo in the stores and it's actually pretty good but I've never tried making my own vegan sausage. The ones I've got in the store are just nasty. They taste that cardboard. ( Please don't ask. I know how cardboard taste).
Probably buckwheat, chickpea, or teff flours. I recently did another GF sausage video, and I didn't use any flour at all: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-vI-KIhccgFo.html
I can't do think of anything that has the same flavour. If you're wanting to avoid alcohol, I have seen alcohol free tequila. It's not an essential ingredient, it just adds a little something extra, so do feel free to leave it out completely
