Have you tried the 'Wash the Flour' method Candice that's trending on Tiktok? Supposedly it has a better texture and taste than vital wheat gluten, although i'm not sure if that is true.
I've been hunting for a legit vegan angel food cake recipe. I've been craving it for yeaaaaars. lol I want it with strawberries and coconut whip...yum. But alas, every recipe I've tried for it has turned out to basically just be a sponge cake. And that's just not it lol. I know it would be a challenge...but please! Help a girl out!haha
I generally use a store mix and replace the eggs with aquafaba and add about a teaspoon of lecithin for angel food cake. I don't know if this helps, but I thought I'd throw it out there incase it might.
@@LauraN-do2of the one I used did not have eggs I have been vegan long enough to check an ingredient list. Also I figured they could still use the tips for any recipe regardless of if they use a boxed mix.
I made these and they are so good and honestly so much easier to do than I thought! And so many ways to customize based on preference on flavor, size, etc... such a good recipe! Thanks for sharing!
i’m not vegan by any means but i love to cook and experiment. i’ve made this recipe in the past and have added firm tofu instead of tajini i find it gives it great texture! thanks for this awesome recipe :)
If you search "seafood" on my vegan recipe blog, you'll find lots of recipes :) Highly recommend starting with vegan lobster roll or the vegan scallops! They are fan favourites! www.theedgyveg.com/?s=seafood
I just made these , wondering if you meant onion powder for the spice because you mention in video add garlic powder but when I looked at recipe it says onion powder. So I ended up adding both spices :)
The recipes are different, it all comes down to ingredients and time this recipe requires less ingredients and is just as delicious without the excess time requirement
Okay so I am German and I am genuinely asking myself why you (adressing my american fellows here) would soak those super crispy "chicken" wings with a sauce so they get all mushy? They look insane and I'll 100% try these but will most definetly skip the buffalo sauce step haha. No offence obviously
If you make sure the wings are really crisp first and your sauce isn't watery then there isn't too much trouble usually. But these are best eaten immediately because they do get soft pretty quickly. Honestly, I have never understood why so many people enjoy buffalo sauce so much. I prefer barbecue sauce or just plain fried "chicken" myself.
@@littlelonny By the way, my father is German. He came to North America when he was very young. And I have a couple of family members that currently live in Berlin! It feels like such a small world sometimes:-)
If you wanna use an air fryer version, I would make the outer coating more liquidy than just flour. From my experience the outer coating of flour kinda cooks but kinda not also, so a thick slurry batter that holds onto the pieces would maybe work better!
I made mine in the air fryer! Rolled them in the flour, then made a slurry of flour and wing sauce, coated them with this, then 10 minutes in the air fryer and then coated in sauce. Delicious!!!
I doubled the recipe , it was super fun to make; however it came out abit doughy in texture. Any advice so this doesn't happen in my future making seitan. Thx
If it's doughy, it's not cooked all the way through. I find it's better to over cook than undercook seitan, just like bread. Doughy is yucky. Make the peices smaller or cook them longer. Dont try to speed up the cooking process (hotter) or you will get seitan sponges instead. Hope this helps.
I can totally equate with the "There's no room in this house any more for any equipment!" comment... I'm thinking of moving my husband and myself into our garage, because of all my gadgets...!
Hmm, maybe not hot enough (oven), so the broth started breaking down the chunks before they could firm up. If too hot, the bubbles will make pockets (spongy texture) so just raise the temperature 10 degrees...or pan fry them first to seal the outside. That's how I make mine and I think Sauce Stash (here on RU-vid) has a video of that technique.
I forgot what else goes into split-pea soup for a moment, and wondered what the hell you were talking about. "Are peas suddenly not vegan?" Lmao (Edit: I reckon you could find thick-cut facon - fake bacon - somewhere out there, if that's any good?)
is the lighter bouillon just for the color, or is a lighter one essential?? my stock im using is dark and i like the flavor of it a lot and I dont really care if my nuggets come out a little darker on the inside
That's using the whole flour method, known as WTF = wash The Flour. Here, she's using VWG - Vital Wheat Gluten - thae flour-washing process has already been done, and commercially, the remaining gluten is dried, then ground to a flour, to be rehydrated, avoiding the washing method.
You can put them in the air fryer or in the oven I would just spray the outside with a cooking spray before baking them or else they’re going to be dry. I would venture a guess... 375F and bake them for about 15-20 or until the batter is crispy. Don’t over bake them or you will dry out the “meat”
