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I Tried Making VEGAN STEAK Again…Avant Garde Vegan Recipe

in Vegan Desserts
39



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Comments 39

  1. Baldina Molino says:
    1 year ago

    Marmite is similar to Bovril; tomatoes, tomahhtoes

    Reply
  2. Janet Lee says:
    1 year ago

    Rest overnight in the fridge (after simmering) before frying or grilling the steaks. This is the most IMPORTANT process to achieve good meaty texture in seitan.

    Reply
  3. leilani cruzes says:
    1 year ago

    My family all love vegan steak. I hate it!

    Reply
  4. Euphoria Lavender says:
    1 year ago

    This makes me wonder if you've tried Gordon Ramsey's vegan eggplant steak https://www.youtube.com/watch?v=3cc82aOodsw . It may be a bit quicker and easier. I'm wondering if you might have ideas for making it even more quickly and easily. Thanks for another great video!

    Reply
  5. Atheist Eve says:
    1 year ago

    Connie’s Rawsome Kitchen has a lot of seitan versions to try. She’s also one of the best cheesemakers on youtube.

    Reply
  6. StupidLittleRedFox says:
    1 year ago

    Knead it. Get your whole body into it! PUSH AND KRUSH THAT B!TCH! Your technique is right, but you really need to knead more 😀 Y'know – NEED FOR KNEAD! 😀

    Reply
  7. Eliza T says:
    1 year ago

    I make a basic seitan recipe (vital wheat gluten, water, herbs, nutr. yeast cooked in broth) which is always rubbery. I use it with sauces when I am out of tofu or tempeh as a protein boost in meals. I will try this method to see how it works. I do, however, add a little vital wheat gluten to my veggie/bean burgers and it gives them more of a fortified texture. I love your videos – you have expanded my vegan pallet.

    Reply
  8. Susana Pena says:
    1 year ago

    I feel the same way about seitan😂, I still have yet to try a recipe 😅

    Reply
  9. Carissa Gatewood says:
    1 year ago

    In my experience seitan that is sponge-like comes from the simmering liquid being too hot. It is important not to boil the seitan at all, because it will become spongey like that.

    Reply
  10. Demon Playz says:
    1 year ago

    difference between vgan teacher and lazy vegan:

    lazy vegan is actually nice and doesnt force others to be vegan

    Reply
  11. Chris says:
    1 year ago

    I love seitan but I hate how gross it looks before you cook it

    Reply
  12. Me says:
    1 year ago

    You have a problem with patience. That’s why your experiences never turn out right.

    Reply
  13. Denise Ramirez says:
    1 year ago

    I think I figured out the issue, I have two suggestions. Suggestion 1. As soon as you are done kneading the dough, it needs to go into the broth. I think the problem is allowing the dough to rest for too long. When you knead seitan the gluten fibers become dense, when you let it rest, they become doughy again. Next time, have the broth ready so you can immediately put the steaks in there. Suggestion 2. I noticed in Gaz's video, he removed all the steaks from the broth, let them cool down, and then cooked them. What you did was cook them right after you took them out of the broth. This second suggestion could most likely be the issue.

    Reply
  14. Emilie Cassab says:
    1 year ago

    I have tried gaz’s seitan many many times and have failed epically every damn single time. I decided to give up 😂

    Reply
  15. Eva Marie says:
    1 year ago

    I tried making breakfast sausage seitan once and it was a no. Haven't tried making any again since then.

    Reply
  16. Catriona says:
    1 year ago

    Okay so I make seitan all the time. Like I literally always have seitan made. And I use Lauren Toyota’s recipe in her hot for food, vegan comfort classics book. Her seitan is made with only vital wheat gluten, no other flours. I don’t know if that makes a difference but I have only ever made her recipe and it is amazing. I also notice a lot of these other recipes boil the seitan. Lauren had you knead it and wrap it tightly in foil many times and then oven bake. I don’t knead for ages either and it turns out perfect every time. I would recommend you try Lauren’s recipe.

    Reply
  17. J says:
    1 year ago

    The only time I enjoyed seitan was at a vegan asian place that had chinese mock meat

    Reply
  18. Jingjing Uy says:
    1 year ago

    Rose! Try joining ‘The Seitan Appreciation Society’ on Facebook. You’ll learn a lot of techniques from there. TBH, I’ve been lurking around on that group for a few months already but haven’t tried making Seitan again. I picked up a lot of tips and tricks there though.

    Reply
  19. Kim Thomas says:
    1 year ago

    I haven’t tried this recipe, but I’ve made Sam’s Vegan Seitan Steak recipe from It Doesn’t Taste Like Chicken.com. It’s easy and delicious.

    Reply
  20. Vegan 4life says:
    1 year ago

    The kneading is difficult I use my kitchen aid with the hook attachment lot easier set a timer done…

    Reply
  21. Laura A says:
    1 year ago

    I've tried my best making Seitan – and at this point I'm all for ordering it from my favorite vegan restaurants. Then I stopped because it reminded me too much about meat. However, atleast the effort was there 😎

    Reply
  22. EDK 11615 says:
    1 year ago

    My husband and I make our seitan in a bread maker. Comes out perfectly every time and you don't have to do all the work because the machine does it for you. Just add your ingredients and press a button!! You def should try it!

    Reply
  23. Mash Art says:
    1 year ago

    The vegan steak you had it Tel Aviv was at the 416 restuarant? It is SO good! I live here and it's one of my favorite restaurants.

    Reply
  24. Kele Webner says:
    1 year ago

    1) The longer you knead it, the firmer it will be. If your dough feels really, really spongey when kneading, add more vital wheat gluten a tablespoon at a time until it's tacky but not wet and spongey.

    2) Boiling will give you the softest result. Steaming will make it less spongey. Baked seitan recipes are usually my favorite. Check out Isa Chandra Moskowitz's baked Seitan Roast recipe: https://www.theppk.com/2011/11/seitan-roast-stuffed-with-shiitakes-and-leeks/ (you can skip the stuffing and just shape the seitan into a log/loaf without it, if you want to simplify!).

    3) Especially if you boil or steam it, let the seitan cool down totally, then put it in an air-tight container in the fridge overnight before using it in a recipe. The chilling definitely improves the texture. Baked seitan is firmer than boiled or steamed, but I still think it improves after a night in the fridge.

    Reply
  25. Vegan Living says:
    1 year ago

    ✨✨I hear aquafaba is a bit hard to master in recipes, so I would like to suggest for you to try that! Plus it means less waste which I know you are striving for AND its cheap. 😉 ✨✨

    There’s a group on Facebook called Aquafaba hit and misses. B/c many ppl do need help with using it properly 🙂

    Reply
  26. Vegan Living says:
    1 year ago

    I hope you get it right next time! I’ve only made seitan sausage and I steamed it. They turned out good but I did have to throw out the first batch because I think I mixed the sauce in before kneading which made the texture wrong (super important to read the full recipe through before making it lol!😆)

    These videos of you trying are super helpful though so I appreciate them! All the comments below are helping!

    Reply
  27. cherdiane says:
    1 year ago

    I make Miyoko Schinner's unsteak recipe regularly. It's a little simpler than the one you made, and it's delicious. It uses shiitake mushrooms but I've wondered how it would be with porcinis. Keep trying!
    I use a food processor for mixing and don't knead at all, other than to shape it.

    Reply
  28. Carla King says:
    1 year ago

    You didn’t simmer enough. You need a rolling simmer, if that makes sense? The cooking happens in the water. The seitan should be bloated and firm from absorbing broth by the time you’re done.

    Reply
  29. The Brazen Goddess says:
    1 year ago

    Try the Fry Simmer Fry method!

    Reply
  30. katie hemstreet says:
    1 year ago

    Honestly, my husband makes seitan and it comes out great, and I when I make it out comes out awful. It's an art. (Also we've never had it come out good with whole beans mixed in, it gets really mushy, like you described).

    Reply
  31. Affy Wajid says:
    1 year ago

    You need to let the seitan sit after simmering. Overnight is best

    Reply
  32. Christine Dalgaard Persson says:
    1 year ago

    You should try see Sara’s video from Sarah’s vegan kitchen on how to make seitan 😊

    Reply
  33. kalkid says:
    1 year ago

    I think it's important to use exactly the same ingredients as the recipe.

    Reply
  34. Karl-Filip Karlsson says:
    1 year ago

    My tip is to steam it instead of boil it. 🙂

    Reply
  35. Elizabeth Bruzon says:
    1 year ago

    I tried making seitan one time and I had the exact same problem.

    Reply
  36. Lindsey Macintosh says:
    1 year ago

    Lovely Rose….definitely need to Kneed a bit more, really work it to get those fibers stretching out long. I find it helps to only kneed in one direction too, kinda like how the fibers of meat all only go in the same direction, rather than criss crossy. Let it cool down first too, to firm up a bit more before pan frying. Hope that makes sense !!?? Is just what has worked for me 👍😊🤞

    Reply
  37. Sarah Dee says:
    1 year ago

    My one experience with making something with seitan (from a BOSH recipe) was a total fail. We couldn't even eat it, and ended up throwing out the entire batch. I think there are seitan people and seitan failure people. I cook plenty of other things just great, but not even gonna try seitan again.

    Reply
  38. LaReina Olson says:
    1 year ago

    Save your arms and wrists 💯 Let your stand mixer take out all your aggressions on it! 💪🏽

    Reply
  39. radioactivecheezpuff says:
    1 year ago

    What if you and Gaz did a live stream collab to teach you?

    Reply

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