cooking for your family and for yourself...the only way is WITHOUT GLOVES! Don't pay attention to people who criticize you. They can do whatever they like in their own kitchen . Your recipes are fantastic, thank you for sharing.
Why anybody thinks you should have gloves on is ridiculous.youre not working in food service, your cooking in your home. I went to school for dietetics. Worry about the restaurants you frequent,check on their hygiene. Connie is a Goddess !
She is not serving the food to anyone in a restaurant, so gloves would be an extraneous step. I hate wearing gloves by the way, and never wear gardening or dish gloves. I feel like my hands cannot move as freely with cloves on.
Wow.... After reading some of the comments here I wonder. Will some of the people that have negative comments, please video YOUR food preparation habits at HOME so we can critique and criticize? I'm certain we'll be able to find several negative things to mention in the comments. She's not training food preparation but rather HOME cooking. She's sharing valuable knowledge in vegan food preparation and all you can see is whether she wears jewelry or gloves in the preparation of her HOME cooked food? In case you haven't noticed, the word HOME was capitalized to draw attention to the fact that she is not preparing food at a restaurant or any other public venue.... Geez... How nit picky can you be?
I made this for dinner a couple of nights ago. My husband looked up from his dinner plate and asked "Did you make this?". Best compliment I could have ever received. :) I'm making it again for tonight's meal. Thanks, Connie for this amazing dish. I can't wait to try your other recipes!
Connie, my mother and I had your roast many times over. This is the best tasting roast I have ever had...Thank you....Don't be surprise when you hear from France and South America ...BIG TIME....I shared your videos all over the world...Please make a cookbook with pictures...It will be a hit...Be prepared to go internationally:::::::)))))))))))))))))))))
I found you awhile back and I'm so glad I did. I have been so lost since we went vegan. Its been hard to cook for my family and I'm normally a good cook. You have helped me with everything from spices to meat and even my grocery list. You are amazing and my number one RU-vid video that goes on in my kitchen when I cook. You have made such a difference in my cooking and I thank you from the bottom of my heart. I hope you make a lot of videos with your hands in the bowel or anyway you do it. I will be there watching and learning. Keep up the good work.
Again - another amazing creation of yours !!!! little people know ,that your biggest secret ingredient is actual you- your self ) without the passion and love for preparing homemade dishes and sharing them with all of us , there will be missing the the feeling we all got while we watching yours videos .. keep the great job !!!!!!!!tears are rolling down my cheeks thinking of mine own gramma and just to share my experience not to long ago in one of my interview _ one of the question was "when did I know I want to become a Chef ??? Part of my answer was 'its not the essence of food itself ,but rather love and essence that my gramma imprint in every meal she made for us ...and I trying to recreate the same as my gramma did .P.S hope you don't mind my English;)
thank you so much! what a lovey story u shared :) I never meet my grand mom's but my mother surely was the one that shined for me. thank you for sharing :)
This was the best recipe for seitan I have ever tried! In a sandwich for lunch, with mashed potatoes for dinner, even cubed up with potatoes as a hash. It's uses are endless! Thank you Connie and Amanda!
God gave us hands to use!! We were not born with spoons, spatulas, whatnot in our hands! Connie, you just go ahead and use your wonderful, God-given, hands as much as you want!! Love your recipes and listening to you.
OMG I made this last night with a few changes because I didn’t have all your ingredients. It came out so good I could have eaten half of this myself! When I browned it up in the pan at the end I used oil, grill masters hamburger spice and Trader Joe’s chili lime seasoning blend and it tasted better than any “meat” product I’ve ever eaten. I can’t wait to make another one and have friends over to try it. Thank you so much for sharing your talent and love for cooking vegan. You have become my favorite RU-vid channel to watch. You’ve taught me so much in just the last week I’ve been on here. Thank you Connie❤️
@@conniesrawsomekitchen Sorry your not feeling well. I will be sending you lots of healing energy to get better. I'll be in the kitchen this weekend experimenting with my seitan meats! This opened up a whole new door in my vegan world! :)
I am relatively new to making seitan at home. I made this today ( used instant pot). By far the BEST seitan ever. Final texture is soft like traditional meatloaf. Taste is fantastic. Thank you!!!
Wow - looks amazing...can't wait to make this for my husband with mashed potatoes, gravy and all the trimmings! Thanks, Connie and daughter, for this wonderful recipe!!!
Connie you are truly a master of seitan. All your recipes look just amazing. I wish I felt more confident to try them but as I am someone who measures everything precisely with seitan, your more intuitive and artistic approach scares me lol. But my hat is off to you, you really have mastered this art.
Made it, loved it. I did leave out the oil, and did not fry it. Had a slice with potatoes and leeks from my garden, and my special two-minute sauce. It was delicious. I froze some of it in slices, so that I just need to take individual portions and defrost them in the sauce next time. Recipe will be added to my list of regulars. Thanks, Connie!
I just found your channel and I'm so excited!!! I d been vegan for over a year but I have never made seitan. I'm going to make this asap!!! Keep making videos!! They're awesome!!! Like cooking with family!!
Hello Connie, reporting back to you and your viewers that I made your recipe today and it was a hit with the family. Even my skeptical non vegan husband liked it. The following I had to substitute because I didn't have on hand: *Red lentils subs for Rosemary infused quinoa. *Chickpea flour subs for Almond flour * Agar subs for cornstarch. I want to thank you again for sharing this wonderful recipe. Hats off to you. Alicia, Miami, Fl.
Connie YOU are a Kitchen Goddess ! Towards the end of the video I was wondering what the inside of it looked like Then low and behold , You showed the inside of it ! THANK YOU !
I made this, this morning. I had everything in the kitchen (except the mushroom powder) and since the nearest market I could get dried mushrooms from is miles away I did a twist. I used vegan beef flavoring powder. I followed your instructions and it is looking really good. I will let it "age" overnight and see how it tastes tomorrow. I am going to make some mashed potatoes, gravy and stir fry vegetables with it and will hace dinner for days. I hope to eventually try all of your recipes. It's saving me from a life of vegan boredom....Connie I LOVE YOU!
Connie. I had to try this, this morning .Couldn't wait haha. The smell is fantastic, the taste is out of this world but what did I do wrong? I stored it in the fridge overnight in a covered glass container and it kind of has the texture of meatloaf? How should I be storing prepared seitan? My seitan polish "sausage" came out great, much drier so must be how I stored it? Or wil it dry out a bit?
I didn't store it in the broth but it's pretty moist still. I did pan fry it and it was tasty but I think it needs to be a bit drier? Doesn't matter it's sooooooooooo tasty.
Omg, this looks amazing! I'll have to get one of my Canadian friends to send me a bottle of Mtl steak spice...I can't find all of my favourite cooking supplies since I moved to Germany.
you can make ur own I have a recipe ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-tufZYDIDGmA.html see if u can make it :) Mine is pretty good too :D
Thank you so much! It was soo delicious. We made gravy with the leftover stock and fresh homemade apple sauce. It was a beautiful dinner. Will make more of your recipes. Have a beautiful day!
Fantastic video - thank you! I love the way you explain not just HOW to do something but WHY. It makes all the difference and makes your channel really special x
I love how you put your own persona and sence of humour into these videos. At first it was so frustrating listening to you just ramble on about the ingredients and not "cutting into the money shot" like somebody so eloquently said earlier (haha!). There's something deeper about your cooking that reminds me of my grandmother who is a very wise matriarch. God knows there are tons of cooking channels on youtube alone that have all their ingredients ready and their little speeches prepared beforehand, everything wrapped up in neat and easy packages. Thank you for posting very special resepies and putting love and your self into cooking food. Much love from Finland!
OH thank you :) u made my day! :D Thank you thank you :D I like to show the real part of cooking :) we don't always get it right so what do we do to fix that problem. That is what I'm good for lol fixing when something doesn't come out as perfect as we want it. So happy ur enjoying it!
Ciao Connie, I had made up a similar recipe a few years back but it failed miserably, this time I followed yours including the yeast and I must say it's probably the best seitan roast I've ever tasted. Grazie e Felice Anno Nuovo a te e famiglia
Connie, I just found your channel and subscribed. I've watched heaps of your recipes back to back and I don't know which to make first! lol. So clear and easy to follow, I love them. Keep doing what you do!
Thank You for this. It was very long but helpful. The only thing missing was comment about how large it gets when simmering, whether or not to let it cool in the broth or remove and chill or, what it looks like when sliced. Thanks, again. M
thank you Amanda and Connie. I just thinly sliced a piece off the roast once it had cooled...OMG it's fantastic. My dog is nuts for it too. We're in heaven.
I remember the days when making seitan meant standing at the sink forever with bread dough under cold running water twisting and squeezing twisting and squeezing to get rid of everything but the gluten! It was such a chore and by the time you got something made you no longer wanted to eat. :-)
Been experimenting with seitan receipes lately, happy to say this does not have the rubbery texture, WOW, this is one good receipe, please don,t rest on your laurels can this be further improved, 8 maybe 9 out of 10, many thanks for video, this will be my number 1 go to vegan dish for the forseable future(please excuse any spilling mistakes).
Many thanks for this wonderful Inspiration! I have already tried on other recipes, but ghis time I will trotzdem my hand on yours. Makes me already hungry... 👍😉
I just made this and tasted a bit before putting it in the fridge over night. It tastes Great! I was surprised how meat-like it looked. It seared just like meat also. I tried another Seitan recipe before, and I'm ecstatic how well this turned out in comparison. I feel like I can do this now. I ground half a bag of dried garbanzo beans in my friend's high speed blender, now I have enough chick pea flour to make a bunch of this. I'm freezing the broth in ziploc bags so I can reuse it for future batches. The roast was a bit flimsy and broke apart along the edges as I flipped it during the browning process [I see why you added more gluten flour; I'll add more than I used and knead it to a tighter consistency next time], but that's the only thing I have to improve on. Some of us are looking to eat more plants for different reasons. This gives me a decent alternative.
oh that is fantastic :) I can tell you for sure, the more you work with seitan the easier it gets!! example if you let it cool longer before you brown it it flips easier. there are so many tricks. Also knowing how firm you want it also helps but that will all come in time. Let me tell you 9 years ago I would make seitan every day because I wasn't happy with it. But I would mince the one I had and made a new batch lol. We had some nice minced recipes during that time lol.
Connie, you are a godsend!! Your recipes are amazing! I just found your channel. Where have you been the last 2 years of my WFPB journey ??? I will definitely make all your seitan recipes. My husband and children miss the meat and these recipes keep them satisfied and way from the dead animals. Thank you , thank you for posting these videos. :D
I just found your channel. I am researching how to make a good seitan. I'm one of those no oil people, haha. I'd love to know it I can leave it out? I'm loving your videos! You are so informative!
hello :) hahaha that's ok I don't eat oil myself :) Yes you can leave it out....the difference would be, let me find the words to describe it. Ok oil separates the fibers so it pulls apart easier but yes u can leave it out...If u make it let us know how it turns out!!! And thank you
Hi, I'm so glad to have found you. Every recipe that I have tried of yours has been wonderful! I am Italian to so I appreciate your Italian recipies the best , but this one is great.
any way you like :) you can put the whole thing back into the oven covered...or slice it in a pan, I like it with some olive oil some onions and rosemary and sliced meat.fry that up and yumm so good...or mince it for mince meat for stuffing peppers...get creative :D
you are such an insperation I am learning so much from you , you are amazing . I also don't use gloves when I'm cooking , I don't know why people just can't be loving to each other we do things differently.
Thank you!!! I know right I would be using a box of gloves a day. my hands are in and out of water cooking all day long. I would be pulling off and putting new ones. It would also drive me nuts!! hehehehe Thanks Jayne!!
great yes it can :) I also made a tofurky video if ur interested..part1....the stuffing... ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-UUoP_A4Ke7U.html and part... the meat ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-A7B3kKBkKC8.html
I made both yours and your daughter's roasts today, but they're both resting now. On this both I didn't have chickpea flour, but I had the Bobs GF all purpose which is a mixed bean flour. I also didn't have mushroom powder, so on this one only, I used finely minced fresh baby bella's. I'll be back to let you know how each turns out! Thank you for your awesome recipes, Connie!
+Connie's RAWsome kitchen, the one that was based on your daughter's was the one we pan fried after cooking and a non vegan, 11 yr old friend of my daughter even had seconds! She also doesn't like mushrooms and loved it. (That was the one I minced baby bellas in.) Fantastic recipe, thank you so much. We will definitely be making it again. Oh, I'm also trying the Greek dill sauce tonight just for dipping veggies, but I only had a quarter cup of cashews left. I used sunflower seeds instead to make up the rest as I do with some vegan cheeses when I run out of cashews. I'll let you know on that video how that works out. You're awesome, I love your videos. :))
+Connie's RAWsome kitchen YESSSS it is! Thank you so much for offering all of your wonderful videos. It has made the transition for me and my young daughter to a plant-based diet so much easier. ❤️
Hi Connie I can't wait to try this. I have everything except the steak seasoning and beer. Going out tomorrow and picking them up and will try this with a side of mashed patatos. also looking forward to the recipe for your meatballs. Thanks again Connie
1 CUP VWG 1/8 teasp. ground sage 1 teasp. quick rise yeast 1 tbsp mushroom powder tbsp. chickpea flour 2 tbsp. nutritional yeast 1/8 teasp.alt 1/8 cup soy sauce 1bsp. olive oil 1 cup pasta sauce mix all the ingredients together and knead and rest for 15 min.. BROTH cook in broth for 60 min. 5 1/2 to 6 cups water 4 cloves of garlic 1/4 teasp. sage 1/4 teasp. nutmeg 1/4 cup soy sauce 1 tbsp. olive oil 2 tbsp. paprika 2 bay leaves 1/2 lime remove from both and let sit for 10 min. now take ur roast and brown in a pan with olive oil ...steak spine..garlic and some fresh rosemary. and glaze with some wine or beer enjoy!!
I'm really excited to try this! I've already got a beefy seitan recipe, but this one looks incredible. I will be sure to report back. Thank you for sharing!
I cannot wait to make this! I love making dishes like this and sharing with my friends and family-they think they could never go without eating meat until they taste this💕
Thank you Connie I got all ingredients in and I made it today. Nicest Seitan I have tasted, lovely to watch you cook and recipe turned out lovely although I have to change my taste buds it was lovely and I kept going back for more!
It looks good. and I don't know what to say, I love seitan on anything, wraps, sandwiches, or snacks. You can buy a pound for 4 to 6$ or make it for less. I'm in transition now, and I love your channel. It makes me think that vegan eats good, although I rely on beans...
...oh I see you are a sculptor too, and make art dolls. I make doll-like sculptures too. I just switched to doing more dark sculptures lately as I want to sell my art van and thought I could change the theme and sell it to the Haunt Industry at some point. I should be able to finish it in a year. After I sell it I will start sculpting other things. I will check out your dolls.
this recipe looks amazing, I'm a vegetarian and I've never had seitan because I'm afraid I'm not going to like it and be disappointed. But this looks so good I HAVE to try it :)
Making it now! have a question, I was thinking that to make it more crispy on the outside maybe I could I cut it in slices before throwing in it in the pan so each slice will be crispy?
Well we finally had this this evening. We were very happy with the result although I think maybe next time I'll use a little less yeast. The altitude where I live is a lot different than you as you are at sea level. If bloated a lot while I cooked it it did shrink though, It was a little spongy but the taste was fantastic. So I'm thinking maybe a little less yeast given I'm at a much higher altitude then you are :-) thank you Connie we will definitely make this again. Bree took all the leftovers home 😊
yes temp and area may cause a change with yeast. Just try less next time. Did u pan cook it afterwards?? That too will remove some water log. Let me know how it works next time. Its always better the day after too so the texture changes too :)
Yay! so good to hear you! will have to make this. it's intriguing! too bad I can't get tasty tomatoes here. all water baloons ;) so will have to try with store bought sauce. thank you for the recipe!
