i’ve been vegan for over 20 years, but i never made my own seitan until watching this video-thanks for making the whole process understandable and less daunting!
Just came across your channel. It is a *CRIME* that you don’t have more subscribers and get more views. Everything about your presentation is top shelf material. Easy to follow, pleasant demeanor, and excellent explanations. Not to mention that the recipes are super nutritious and no doubt tasty! I also just watched the Beyond Burger Clone video, which is equally as good.
@@PlantBasedBistro Yes, I noticed after I posted that you've only been uploading videos for a few weeks! I predict a steady rise in viewers and subscribers going forward. Just keep doing what you're doing!
I've been looking at Seitan, but some of the videos I saw had so many ingredients that it scared me away from it. Then I saw your recipe and I might have to give it a try. Thank you for keeping things SIMPLE!
Seitan can be really simple. Honestly all you NEED is gluten and water, but... it won't taste very good. I do strive to keep things simple though as... I make this for us to eat too!
Just finished making one patty and it was awesome! I used poultry seasoning. Working on my Christmas dinner menu. I still have a few Italian sausages (balls) left after 3 weeks! They freeze and defrost really well! Thanks for all your tutorials!
I cook seitan several times a week and I'm gonna use than pan-simmer-pan technique for my next batch. Great video! You deserve to be in the 500k+ subscribers! Keep them coming
Thank you for the super easy to follow recipe!! Until I found this one, I had tried about five or six seitan recipes that included tofu beans, potatoes, all of which have been extremely frustrating and intimidating for someone like me who is new to plant-based eating. I’ve tried this as my chicken recipe and decided to use it as my base recipe for burgers and included tomato paste, Worcestershire and liquid smoke. I cannot wait to try them!.
I nearly gave up on seitan because the texture used to be a doughy tasting disaster. If it wasnt for me having found this id probably never have learnt it right, thanks a million. I made the absolute perfect seitan following this step by step
I’ve been using a video recipe that adds many more ingredients, and an Insta pot, which takes 30 minutes. You have to add 2 cups of vegetable sack in the pot.. by the time the Insta pot heats up and then cooks for 30 minutes and then cools off. I’ve cleaned up a ton of stuff and my seitan pretty much looks like brains. I’m so glad I found your video. I like that you’re frying it because it looks nice and crispy. Thanks so much for this easy way of making some thing that I really need to eat more. When I first became a vegan I ate this pretty much All week and I lost a lot of weight. Again, thank you thank you.!
Decided to make this recipe due to curiosity and I'm blown away at how the vinegar neutralizes the gluten taste. Thanks so much, my picky family loves this.
When frying in a non stick pan, I brush the food with olive oil, then add to pan, oil side down. Next I brush the top with oil. Easy and gersnthe job done.
I've been looking for a simple seitan recipe but rarely make it as a lot that I looked up were too complicated and time consuming and I didn't want to have to use my oven, I found this and made it today and, OMG, 🤗this will be my go-to from now on! Thank you so much!
Loved your video! I just started making seitan this year. Used an Instant Pot the first few times, then a couple times a recipe that bakes in the oven like a roast. Can't wait to try your method, that crust looks excellent!
I like your videos, I love that you are making them a little more simple and especially lower fat. (I just had my gallbladder removed and am lowering my fat). I have tried VWG before and the taste comes through even though I have trouble tasting most things these days. I've tried Wash the Flour and it's just more work than I'm able to put in for now. I see the texture that came from this steak and it looks awesome. I hope I can get the same. I will be trying it right now, got all the ingredients and the directions printed out. Wish me luck. Thank you for sharing your expertise and I hope this channel goes big, looking forward to many more recipes.
Thank you for watching. I have made seitan so many ways… this seems easiest. The vwg flavor doesn’t bother me, not sure why. My wife isn’t a fan of meat like things so she is sensitive to anything unusual and she eats this no issues.
@@PlantBasedBistro ok, I did make the seitan and it went well enough, texture was fine....but I was able to detect the vinegar!!! So I will be trying today with a little less vinegar and maybe change the seasoning a bit, thyme may have been a little much for me. Like I said, I don't taste most things but sweet, salt and bitter and some spices do come through better than others. I will keep at it because it was quite easy and didn't have to sit overnight before eating! Thanks again.
I had this coworker who was borderline cult-obsessed vegan and also this anti-gluten "activist" as if gluten was some kind of conspiracy that the public needed awareness against. Seeing him hear about seitan for the first time and discovering that this vegan meat substitute he'd become addicted to was basically pure gluten, you could see his entire psyche unraveling to the core by the way his face and eyes were twitching.
Sad (kinda funny) story about your co-worker. I don't think we need gluten in our diets either. However, I eat food that contains gluten on occasion. I think there are more harmful foods / behavioral habits that trump eating gluten.
Thank you for sharing how to make a delishious looking seitan. I'm a first time visitor to your channel and am looking forward to diving in! PS. I love your choice of music. Ron Meixsell is a good friend.
Just found your channel, I agree with statement below, you should have MORE Subscribers, so I Subscribed of course. Thank you for this. I am making this tonight. So easy. My Vegan husband will love it as well.
@@PlantBasedBistro I think mostly because if I found I didn't like it, I'd have all those ingredients and nothing to use them in. Better to stick to what I know I will like and experiment later. After all, I didn't rule out NEVER making it, just that I couldn't see myself making it anytime soon. Now, Pico Galo and no mayo potatoes, pesto and pasta sauce? Oh yeah, those will soon be cooking on the stove (once the air temp drops below 90 degrees F, next week maybe....) Oh, and I am more Carnivore than Omnivore...😁
@@PlantBasedBistro Also true, but I am old and set in my ways, I'm not likely to change even if a Doctor ordered me to. But I enjoy so much of what you do and it let's me do more for my wife who is diabetic. Each of us have a path we must travel. How and when we move and turn is totally up to our own senses. I long ago quit trying to persuade my path to others simply because there are as many paths as there are people. But, please do keep up your good works, they are informative and entertaining and mostly delicious and I do look forward to each and every new video you do, even if I do not make each and every one.
Damn, this was good. As I'm getting older my doctor has been on me to increase my protein (I've been living on less than 50 grams a day for most of my life). I changed the spices around a bit, added more nutritional yeast and it was very tasty. Best of all BAM!!! a big dose of 70 grams of protein in only 300ish grams of vegan food. Amazing. Thank you so much.
I made a double batch of this tonight. The pieces felt kinda flimsy when I was done. I put them in the fridge for tomorrow. I hope that they firm up.🤞I tried a small bite off of one of the fillets (?) and it was delicious. I can’t wait to try it again tomorrow. Thank you very much for an easy to follow recipe. ❤
@@PlantBasedBistro I kneaded for about 5 minutes, and the dough seemed fine. I forgot the vinegar and I burned the seitan (too brown) when I was pan frying it - because I didn’t have the simmering broth ready! Yikes. 😳 Maybe I shouldn’t be cooking at 2 in the morning.😂🤣😵💫 The great thing about making seitan is how forgiving it is and how often it comes out delicious despite my mistakes. I can’t wait for me and my daughter to try it tomorrow. Yay!
Also, with your broth, you can strain it and put it into ice cube trays, freeze, then remove into another container, and you'll have them at the ready.
I made this last night, but I think i had the pot on too low heat and made the seitan too thick, and it undercooked. It is all soft and doughy. Gonna try again, and use a higher heat setting.
That tastes pretty good. My initial thoughts of taking off the seared part and eating it (Minus the submerging it in vegetable stock) was the taste of like a fish stick. Maybe can make some VERY convincing fish with a few tweaks and it would pair VERY well with some ketchup!
@@PlantBasedBistro health reasons. A1C was 9. Glucose was in the 500s on a vegan diet. That said, I wasn't on a glucose monitor back then. I may give it another shot with the monitor.
@@PlantBasedBistro so did I. But then again my blood sugar spikes on black coffee on an empty stomach and yours does not. So there's clearly something different. And I have to figure out what that difference is. Hence the glucose monitor will tell me how my body reacts to certain foods.
@VincentHarrydragonphire the research I did shows a very low fat diet helps a lot as the fat creates insulin resistance. A spike is only a problem if it stays high or you crash too low afterward.
Making this now and can confirm that the patties do not stick to a non-stick pan that has not been oiled! Just need to ensure it is cooked on that side before flipping and you're all set!
I definitely have to try this. You make it sound easy. So, you say frying it first, then simmering, sets the outer crust to keep it from expanding, I've watched other videos where they simmer it first, hoping it expands, for sandwiches like Gyros. I've never made it, so I am trying to collect all the tips and tricks. I would definitely make it as a cutlet as you demonstrated, but I know my husband would like it in a Gyro type sub. Any comments or thoughts?
If this is two servings, could I make two separate patties and then cook them the way you do? This is such an easy version and it looks juicy, whereas a lot of other seitan loaf/patty recipes look so dry and take at least an hour to cook and require all kinds of complicated setups. Maybe why my vital wheat gluten package sits unopened on my shelf!
Giving this recipe a try with less nutritional yeast. Last recipe I followed the large amount of NY kind of overpowered things so dialing back I'm thinking would solve that. Also curious about the ACV. Thanks for the recipe.
@@PlantBasedBistro I should have worded it differently. I meant your recipe has less nutritional yeast than the other recipe I tried. Anyway, I made a mess of it yesterday because I dumped the whole cup of water in before I realized my goof. It ended up like scrambled eggs but I salvaged it and it made a great crumble for some burritos. Properly followed instructions today and I was amazed at how good this came out. I made three smaller patties and added powdered chicken broth seasoning. This will now be my go-to recipe. Thank you!
What the purpose of the chickpea flour? Needed for texture or just for the added complementary protein? I think I'd want to try equal parts VWG and chickpea or even lentil flour to better balance the protein between them.
The chickpea flour in that ratio acts to make a good texture. Feel free to experiment but there is plenty of protein either way. VWG is loaded with protein.
Hey, I made some seitan kinda according to this video. And it came out kinda spongy Something I'm noticing is the simmer time vs other sources. Should this be simmered for a hour?
I'd really like to avoid all the prep time and effort needed to make seitan and instead make use of vital wheat gluten more directly. What do you think of just toasting the raw VWG and making a pancake batter out of equal parts VWG and, say chickpea flour, plus some baking powder to give it some fluff?
It's not like regular flour. It's not likely to taste very good. Also... "all the prep time"". I mixed in a bowl, lol. You really have to cook VWG through, so just frying in a pan isn't enough. It'll burn before it's fully cooked.
@@PlantBasedBistro - Ok. I have actually tried this, and the pancakes are edible. And so are smoothies that I just add toasted VWG to. I've even skipped the toasting step and taste wise, it didn't matter much. Also, I've seen a few "high protein pancake" recipes that do essentially the same thing, treating Seitan like regular wheat flour and making pancakes out of it. All that said, I have experienced some intestinal distress after eating VWG this way. 🙂 Perhaps I just need to get used to it.
Interesting question. I don’t see why you couldn’t fridge the dough. It might relax a little but knead for a minute and it will come right back. Tbh, fridging it after cooking really improves the texture.
I eat this as meat literally kills me to eat.. ( as in it’s extremely painful once in guts) ..always has been since a kid.. so I’d eat mince or bit of turkey/chicken but, same with all meats n older I got .. the worse it got! Wasn’t a great lover of it n easy to shift across.. plus.. animal lover..I luv the washed seitan but, it’s a pain washing it sometimes.. so bought a wonga amount of the vital gluten .. but strong flavour..I do well flavour it with herbs etc.. takes some of the harshness away. (Never liked fish.. so did need to find something).. gunna try this today n I’ve planned it as seitan day.. I tend to bulk cook it n freeze in portions..
@@PlantBasedBistro thanks I must have missed that! I ordered some a few days ago and it just arrived cant wait to do this. ps. love your mead channel!
Actually… studies show that oils of any kind make diabetes worse. It’s pure fat. The amount of “good” things in oil is miniscule. You get FAR more from the food they are made from.
@@PlantBasedBistro As I started watching the video, I thought, "hey, he looks familiar...." Then I listened closely, and thought, "That has to be him." Glad to see you branching out. I do think having separate channels for separate content is a good idea. On your channel pages, consider adding your other channels for people that might want to cross from one to the other. You may get more subs based on that. Peace.
@@PlantBasedBistro I understand. People really need to let others make their own choices for diet. I am sorry that your attempts to share have met with animosity. Keep up the sharing, it is both fun and educational.
@@PlantBasedBistro well I have almond and cashew flour on hand much of the time. I can go get chickpea flour, it was simply a matter of a "its already 5:30 and I need to work on dinner, whats in the cupboard" scenario.
@@thomasbailey4616 Oh, I'd say either should be alright? That said, I have not used them. Maybe try half the recommended amount the first time? You 'can' leave it out entirely and it will work, but will have a firmer texture.
Ehh... you do realize meat doesn't come burger shaped, right? There are many plant based foods. Not all are leaves. If you feel the need to troll a channel, I suggest you go elsewhere. Here, you will be challenged.
