If you guys enjoy my recipes, be sure to download my FREE Cookbook containing 31 of my family's favorite recipes! (theconscientiouseater.com/greatest-eats/ )
I love that you keep using pans/appliances/etc. that are already used with similar or same ingredients. So often videos show someone ALWAYS starting fresh and I’ve always lamented to myself “WHY WOULD YOU CLEAN THAT?! The bowl already had ____ in it, and now you need to mix the same ingredient plus others! This is madness!” Great video!
I usually make 160g vital wheat gluten, 200g pureed beans, 40g oatmeal and 120g broth. Unbelievable texture and taste. I make burgers that I fry with some sauteed garlic to season the pan. Try it sometime if you want! I'll definitely try your recipe! Already wrote it in my phone notes!
@@TheConscientiousEater actually I'm going to make a batch of your recipe today and of mine, I prepare a good amount of burguer patties for freezing and having always on hand to fry and eat with buns or wraps or good simple rice. I don't process it in a food processor, just the pureed beans and I mix all in a bowl with a spoon and eventually I knead for 2 min with the hands. I usually put them resting for half an hour or one night if I don't have the time to cook them in the broth as you made with your recipe. This recipe never failed me!
@@TheConscientiousEater oh, I usually get 5 burguer patties out of that recipe. For trying to see if you and kids and husband like them is good and then you can double. I now always make the double for freezing. Also I love making tofu Burmese with chickpeas soaked or red lentils (the best), I don't know if you ever tried. It's delicious! If you want my method I can tell you and it's very simple. I try always to make everything the simplest and fastest way because I don't want to spend neither much money nor time. I let the more elaborated recipes for special occasions!
Seitan = Say Tan lol Not 😈 😅 I have a recipe for Seitan chicken cutlets I need to make again. It’s great to make a big batch and freeze in different marinades. Hope you’ll show more Seitan creations if you try more. 😋
It's great to see other recipes, I have used so many of yours. I also cook beans and freeze them, this was a game changer for me as the only vegan in the family so I could have them ready whenever I want. I don't put water and when they freeze it is so easy to take as many as you need.
I absolutely love to make the seitan. I've learned how to make many different types of meat substitute with it. My Italian sausage blend is my absolute favorite, and also my lunch meat type I make with it also. Good to see another vid from you blessings be upon you and your family ❤
I don't know haha! I wonder if I saw that done somewhere and that's how I've always done it. I guess I could just freeze them without water...but I wonder if they would break apart more easily when I thaw them as they would stick to each other as they freeze. hmmm.
I freeze the chickpeas or any other bean in a single layer on a tray. Once frozen I pour them into a container. When I need beans/chickpeas I can just pour them out. I do something similar with bananas - on a tray and then into a container once frozen. They can be taken out individually when needed.
Always love these videos, Faith. I have vital wheat gluten so definitely want to try making seitan. Your daughter does have sophisticated taste! I make olive tapenade when I need an appetizer but love the idea of including it in meals.
Hi. I'm just learning to meal prep and use the electric pressure cooker, find your videos helpful. How long do you cook the chickpeas in the pressure cooker and and on what mode do you set it? Maybe you can give a pressure cooker tuturial settings, releasing the pressure etc ?
I’m still learning too, to be honest! I cook dry chickpeas for about 45-50 minutes on manual high pressure. Still not sure that’s the best method but it works for me!
You're pronouncing seitan correctly when you say it as 'say tan'. 🙂 I've sometimes thought about making this but got put off by the other method where you have to knead the dough in water to get rid of the starch, doing it over and over in different lots of water until it's clear, which can take at least half an hour and that's before you do anything else to it! Your method seems a lot more straightforward so I'd like to give it a try! Thanks 😊
Oh I definitely wouldn’t have time for that either! But I bet the texture is awesome. I just made some beet and lentil seitan burgers and I liked adding in other ingredients to the vital wheat gluten so I’m definitely going to keep experimenting!
I know, too much work and you need too much time to get it done that seven other things could probably get done in the same time doing it your way! I like the idea of beetroot and lentils, chickpeas with pumpkin could be an interesting combination as well??
It never seems as thick as the canned aquafaba but people keep saying I can use it so I should try! I think I would need to boil it down to thicken it though. Any tips?
I love homemade seitan. I'm definitely going to try your instant pot cooking method. I tried making a big batch and freezing some, but didn't think it was great after freezing. Have you ever tried freezing seitan?
No, but I just tried out some seitan burgers that had lentils and beets in them and the recipes said they can be frozen…so I’m curious now how they would freeze!
How do you make almond butter, I almost burned my food processor and gave up. If you can please write a recipe, how long we should bake them before making the butter :-)
I roast 2 cups at 350F for about 15 minutes total. Then I let them cool. Right after they’ve cooled, I blend them in my food processor. Don’t try to make much more than 2 cups worth and make sure you roast the nuts long enough until fragrant!
I’m not sure and every time is different! I’d say anywhere from 10-18 minutes at 350F. I just keep roasting them until I know they’ll blend well and have lots of flavor. It’s taken me a few fails to go by sight and smell, but now that’s how I do it ☺️
Wait! I can make peanut butter in my food processor ?! I have done it in my vitamix but it’s so deep that I have to make a smoothie to get it all out ..I may try it in the food processor next thanks !
Yes, but what's wrong with a smoothie? I usually make almond butter and clean the vitamix with bananas and milk and sometimes chocolate. The kids love it, too. (Also I don't have a proper food processor😜)
@@SimoneRittinger lol yum! Smoothies are great…I didn’t have a food processor for a while either but once I got one I realized I like to make a couple things in there cuz the cleaning is easier. Just adding this to the list
I don't really think about calories! I would say I'm genetically thin and active and just eat when I'm hungry. But I have found my body currently thrives on denser snacks (such as homemade granola bars) vs. fruit/veggies. Every body is different though!
@@TheConscientiousEater I guess it's just some people are blessed with a better metabolism I suppose, I wish I could get away with it eating as much nut butter as I want but unfortunately I have to track and portion everything and keep it within a certain calorie number 😞
Why call it satan when you can say wheat meat? Thats what we do in my home where we dump all ingredients in a bread maker. Set to 1.5lbs loaf/light crust. It comes out in a ball but is easly cut for many recipes like stroganoff smothered in mushroom gravy.
@TheConscientiousEater wet: 0.5 cup cold broth 0.25 cup soy sauce 1 tbsp oil 1 tbsp cider vinegar Dry: 1 cup vital wheat gluten 2 tbsp nutritional yeast 1 tsp garlic powder 1 tbsp poultry season Add wet then dry ingredients to bread pan. Set machine to basic light crust/1.5 loaf setting. Takes about 3 hours to make this loaf. This is a 1lbs recipe. 4 servings.
