How To make Seitan Method Ii

Vegan Brisket Recipe | Washed Flour Method | How To Make Seitan Brisket

Hello again and welcome to my channel where I share recipes with you! This vegan brisket is sure to be a family favorite. It’s tender, juicy, and full of flavor!

Using the washed flour method will help you obtain this meaty texture and wonderful shreds.

Please watch the first 11 minutes of my “Vegan Drumsticks” video for thorough instructions on how to wash your flour.


Brisket Seasonings

2 Tbsp nutritional yeast
1 Tbsp sesame seed oil
1.5 teaspoon liquid smoke
1 Tbsp Dijon mustard
2 Tbsp Better Than Bouillon seasoning
2 Tbsp beet root powder
1 Tbsp cocoa powder
1 Tbsp instant coffee
2 teaspoons garlic powder
2 teaspoons onion powder
2 Tbsp liquid aminos
1 Tbsp vegan Worcestershire sauce
1/2 tsp red food coloring (adjust as needed)

Mix well to create a paste.

1.) incorporate the paste into the washed dough as shown in video.
2.) Shape the dough into a long roll. Set aside two separate dough balls.
3.) Rest for 30 to 40 minutes to allow the dough to bind back together.
4.) Knot the dough into the shape of a brisket and wrap with dough balls that you’ve set aside to cover both the top and bottom.
5.) Rest for another 30-40 minutes.
6.) Season and fry the seitan brisket to brown on both sides.
7.) Place the brisket in an oven pan and add Seasonings to broth. Use just enough water/broth to reach the sides of the seitan. (I used onions, bell pepper, garlic, McCormick seasoning, garlic salt for the broth).
Bake at 375 degrees for 45 minutes.
8.) Flip the brisket over and add more water/broth. Bake for another 45 minutes.
9.) You can rest the brisket in the fridge overnight or use it the same day. If you use it the same day, roast it for a shorter time than instructed ( just enough to roast/brown it ).

If cooking the brisket the following day, roasted it for 30 minutes, add BBQ sauce, then roast for 10 more minutes.

Enjoy!

Chimichurri Sauce is from @raising_green_humans

Ingredients:
1 bunch of parsley
1 bunch of dill
1 bunch of fresh oregano
A few leaves of fresh mint
4-6 garlic cloves
1-2 lemons (juice)
2-3 Tbsp of sugar (adjust as needed)
1 Tsp if salt
Pepper to taste
2 Tbsp Olive oil
1/4 Tsp Coriander
1 Jalapeño or Serrano chili (optional)if you like it spicy
1 Tbsp Vegan Mayo (optional) for extra creaminess

Instructions:
1) In a mortar grind 4-6 garlic cloves with 2-3 tablespoons of sugar and a teaspoon of salt. It should look like a paste when it’s done
2) then add parsley, dill, mint, oregano and cilantro and grind all of it with the garlic paste.
3) add juice of two small lemons (or I large one), 2 tablespoons of olive oil and 1/4 teaspoon of coriander. Grind everything well!
4) taste for salt and add pepper.
5) (optional step) If you want it spicy add a jalapeño or Serrano chili.

You can also use a blender or food processor to pulse everything together until you get desired consistency. ????

I Tried Making 2 Ingredient VEGAN MEAT... (VIRAL SEITAN RECIPE TEST)

The first 1000 people to click the link will get a free trial of Skillshare Premium Membership:

???? DOWNLOAD MY EBOOKS (Recipes eBooks + NEW How To Go Vegan Guide!) -

THE VIET VEGAN (LISA)'S VIDEO -
CHEZ JORGE'S VIDEO -

❤️ MORE VIDEOS YOU'LL LOVE ❤️
➥ COOK WITH ME (playlist) -

My Blogpost -

✅ LISTEN TO OUR PODCAST (The SaVeg Podcast) -
★ PATREON (bonus episodes & more) -
★ LISTEN -
★ WATCH (SUBSCRIBE) -

✅ MY VEGAN CAFE -
★ Follow on IG -
★ Our website -

✅ MY VLOG CHANNEL -

Note: This video is kindly sponsored by Skillshare.


CONNECT WITH ME
********************
★ Business inquiries ONLY: hello@thecheaplazyvegan.com
★ Instagram: @cheaplazyvegan
★ Website/blog:
★ Facebook:
★ Twitter:
★ Personal Instagram: @therosatron

——

PRODUCTS I USE & DISCOUNT CODES
********************
Note: These are affiliate links, meaning I will make a small commission/reward if you purchase any products using these links.

SEE MY FAVOURITE PRODUCTS & FILMING EQUIPMENT -

MY EQUIPMENT FOR FILMING:
★ CAMERA I USE -
★ LENS -
★ OTHER CAMERA (SMALLER VLOGGING) -

★ FREE AUDIOBOOK & 1 MONTH TRIAL -

★ iHERB.com 5% instant discount on any iHerb order with code CJW878


★ GET A FREE UBER RIDE WITH CODE: rosel201

——

♫ MUSIC ♫
By epidemicsound.com

#vegan #tiktok #seitan

How to make Seitan

Seitan was trending on tiktok recently and most people were making it using the washed-flour method which literally means....washing flour. But I'm going to show you a MUCH easier way to make it using vital wheat gluten. So simple and turns out amazing every time! #shorts #seitan #vegan

Full written recipe:

Vegan Drumsticks | Washed Flour Method | Seitan | (NTW) BBQ & Fried Chickn

Here’s another seitan recipe that I’ve created. This one here is a family favorite! I hope that you enjoy making it as much as I’ve enjoyed creating it! Please be sure to tag me @yessies_plantbaseddiet_ I’d love to see your creations...

Seitan Seasoning:

1 1/2 Tbsp consommé ( I used Osem brand)
2 Tbsp sesame seed oil
1/2 Tbsp agave syrup
4 Tbsp liquid aminos
5 Tbsp nutritional yeast
2 Tsp onion powder
2 Tsp garlic powder

Breading ingredients for fried chickn

Wet mix
1/2 cup of flour
2 Tbsp corn starch
1 cup water
Mix well to create a batter.


Dry Mix
1 cup flour
1/2 tsp celery salt
1/2 tsp white pepper
1 tsp ground ginger powder
2 tbsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp oregano
1/2 tsp thyme
1/2 tsp poultry seasoning
1/2 tbsp salt
1 tbsp umami mushroom powder

Troubleshooting

Possible Modifications & Tips

1.) I prefer washing the dough with warm water, but some people alternate cold and warm water. Do what works for you.

2.) Not Thoroughly Washed (NTW) flour gives a softer consistency. Washing the flour until the water runs clear gives you a chewier consistency.

3.) Squeeze as much water out of the dough as possible after washing it, before adding the seasonings. The dough should bind together at this point and should be very stretchy, not too wet.

4.) Rest the seasoned dough for 2 hours after seasoning to allow the dough to relax. This allows the dough strands to develop. The dough becomes more elastic to help with the knotting stage.

5.) Cutting the dough in smaller pieces allows it to cook in a shorter time. I’ve cut the dough in 8-16 pieces and I steam it for NO LONGER THAN 1 HOUR.

6.) Steaming the dough longer than 1 hour will result in a sponge like consistency. Not ideal! If you’re steaming it in a pot, make sure that the water is always at a simmer not boiling. The dough will expand too much if it’s steamed with boiling water.

7.) Though you can use the seitan right away, allowing the cooked dough to rest in the fridge overnight gives a more dense consistency.

8.) I encourage you to play around with the seasonings and do what works for you. Also, have fun with it and remember practice makes progress!

6 Seitan Recipes You'll Love

Hello everyone here is another recipe compilation video! Have you ever made homemade seitan? I always found it so intimidating but through trial and error and a little patience it has become so easy to make!

GET MY COOKBOOK:
SIGN UP FOR MY NEWSLETTER: *BEST WAY TO NEVER MISS NEW CONTENT

MY CAMERA:
PANS I LIKE: *affiliate link
GO NANAS DISCOUNT (10% OFF): *affiliate link

VITAL WHEAT GLUTEN:

0:00 Vegan Ham
3:34 Vegan Ribs
10:34 Vegan Chick’n Nuggets
16:13 Slow Cooker “Beef” Stew
18:52 Vegan Chick’n Parm
24:46 Vegan Mongolian Beef

Instagram:
Pinterest:
TikTok:

Plantifully Based is part of the Amazon Affiliate Partner Program. Links on here may be from Amazon and if you decide to purchase through a link I will receive a small commission. This helps to power recipes and content!

Making SHREDDED VEGAN CHICKEN from INSTANT POTATOES

After searching far and wide, I believe I found a secret ingredient that helps create the perfect shredded vegan chicken, with no wash the flour technique needed! These are INCREDIBLY versatile, and can be further sautéd, marinated, and enjoyed in any dish that calls for shredded chicken.

COME HANG OUT:
Instagram:
TikTok:
Threads:
Facebook:
Reddit:

GEAR:
Instant Pot:
The Vital Wheat Gluten I use:
Stand mixer (updated model):
MSG:
Cutting board:
Chef's knife:
Storage containers:
(Above are affiliate links)

For more on my foil wrapping technique watch my seitan pepperoni episode:

Recipe:

Combine dry and liquid ingredients in separate mixing bowls:

Dry:
1 cup Vital Wheat Gluten
¾ cup instant potato

Liquid:
¾ cup veggie stock
2 Tbsp Apple Cider Vinegar - as suggested
1/2 tsp salt
1/2 tsp MSG
1 tsp poultry seasoning
2 tsp onion powder
1 tsp garlic powder

Whisk together your wet ingredients and then pour that into your potato gluten mix. Mix it until it is all incorporated, and then KNEAD for several minutes, pushing down, turning, and folding.

Pro tip here: place a towel under your cutting board to reduce movement while kneading.

If you’ve made seitan before, you’ll immediately notice that this is a very very dry dough, this is important for the next step, so don’t add any liquid.

Next form your dough into a log and then stretch the log out as much as you can without tearing it so that the gluten strands all end up going the same way. Do this by pulling from the ends of the log like you’re trying to make a really big long noodle.

Once you’ve made your long log, cut two lines into the dough making him into a little octopus man, and then braid those tentacles tucking in the remaining ends into the dough. I’d say these strands should be about 1 to 3 4ths of an inch each.

See here for an amazing alternate knotting technique!!!:

Then stretch your braided dough rope and knot that as many times as you can starting in the middle, again tucking in any remaining strand into the dough. I barely got two knots in this version of the recipe. If you double the recipe, your dough will be longer and have more room for knotting.

The braiding and knots will continue to stretch the gluten while it sits until it is fully cooked. The cooking in the next step will stop the strands from forming.

Next, to a hot and generously oiled pan, sear your little knotted octopus dough boy on each side.

Once the sear is complete complete SIMMER IN VEGGIE STOCK FOR ONE HOUR. The searing will stop it from becoming a bulbous blob during the simmer.

Don’t boil the dough! If you boil, IT WILL likely TURN BREADY and we’re not making bread. So keep a close eye on the water and make sure that it is as close to a nice lazy simmer as possible. For me and my electric range, this is usually somewhere around the 2 and a half to 3 number on my dial.

So after simmering, remove the pot from the heat and once cooled let the seitan sit overnight in stock, in a container in the fridge.

Shred, sauté, marinate, and enjoy in any dish that calls for shredded chicken.