Making VEGAN DELI MEAT is EASIER than you think

[@Sarsaparillamann]

Easiest seitan recipe I’ve ever seen. The wet dough prevents dried gluten clumps for extremely easy cleaning. The quantity to effort ratio is huge. It literally takes 5 min to pour, season, mix, lightly knead, and wrap. No twisting, frying, simmering, etc. just steam for an hour. Flavor of the base recipe (plus mushroom seasoning) was very mild but pleasant allowing for me to stir fry with sauce. Texture is soft spongy and moist aka not dry. Very good protein to calorie ratio. Overall 10/10 recipe and since this is gonna save me a ton on mock meats felt only right to give back.

[@BoldFlavorVegan]

WOW! I can't tell you how much your support is appreciated. Thank you SO MUCH. You made my day and I'm so happy that this will help you save you money and time. That was my goal! :)

[@twothirdsanexplosive]

Perfect. Thanks for getting this down to the bare minimum to make it faster and still squeezing in the small jokes. Also to your point about bulk -- a lot less plastic waste too.

[@BoldFlavorVegan]

Glad this will help! It was a surprisingly challenging (and fun) exercise in recipe development to omit as many ingredients, machines, and techniques as possible but still come out with something great. I wanted to make this as accessible as possible too using only ingredients that people were likely to have on hand already. As I mention in the video, this base recipe is just begging for anyone who makes it to add more seasonings and make it their own!

[@twothirdsanexplosive]

​@@BoldFlavorVegan definitely I like that you figured out the bare minimum and I can add from there based on my time / stress level lol. For me, a bunch of cooking avoidance is just the extra number of tasks that goes with it -- making sure I got the right ingredients on hand, planning well enough to execute quickly, and then cleaning up all the stuff I had to use. I love cooking but with my job and my family it's just an extra mental load that adds even more to dos in the day. Having simple processes like this seitan recipe I can mostly follow without much reference removes a barrier to starting.

[@lindaallen6354]

I've tried to make seitan 4 or 5 times. Both VWG and WTF. It never came out right, until today. I gave this a try and it worked! Great texture and good flavor. I added vegan ham bullion powder. Next time I'll add more seasoning but this tastes pretty good! Thank you for making it so simple!

[@Golden-zy3xb]

Just made this today, very impressed with the overall ease and product at the end. Thank you very much for the recipe and inspo!

[@DjaAkh]

Just tried the basic recipe for the first time. Ridiculous short prep time, astonishing result. Great introduction especially with the comparison to not-so-great results. My meat production will be massive! Will change my name legally to Arby.

[@BoldFlavorVegan]

So glad to hear it, Arby!

[@tamcon72]

Liked the editing in this one, and congrats on the sponso! The base recipe is very much old skool, and your now signature seasoning upgrade is the one I'm gonna try first. Thanks for posting : )

[@BoldFlavorVegan]

Yes! I've focused a lot on "centerpiece" roasts so I thought I'd bring it back to the basics with this one. Hopefully this saves people time and money.

[@areyoulooney]

“Avoid dirtying another dish.” First time viewer, but with that statement I immediately respect him as a chef! Awesome video!

[@lindsaytoussaint]

👀 you looking at my search history, trying to find the simplest yummiest deli slices? Also I’m crying at the swiffer boom 😂👏🏾 I cannot.

[@BoldFlavorVegan]

Corporate was NOT happy.

[@nynkedegraaf844]

Made it today, just plain. It's great. Looking forward to experiment with different flavours. This is truly great! Thank you!!

[@cydeYT]

This is also macro friendly, will definitely be making once I decide to buy vital wheat gluten

[@BoldFlavorVegan]

Oh nice - I didn't think about that good to know and glad it will help!

[@socksaisillesofargoz]

quickly becoming my fave youtuber! love your stuff tysm for the videos!!!!

[@BoldFlavorVegan]

Awesome! Thanks for watching :)

[@hollywebster6844]

Thank you for developing and posting this video. I'm definitely going stock my freezer with these slices for quick picnics, day trip lunches and similar things. Have you ever sliced this seitan with a very sharp, deeply serrated knife, like a bread knife? My mother would slice small pieces of leftover kinda dry meat with the bread knife and it made little pieces that could be bound together with cream cheese or mayo and eaten as a dip or spread. I haven't thought of this in years. Thank you for the culinary memory and inspiration to go play in the kitchen!

[@BoldFlavorVegan]

Awesome! Glad this recipe will work for you. You can absolutely use a serrated knife on this it would work great. Honestly, probably better than the chef's knife I used in the video.

[@pureplantgoodness]

Just made 2 versions of this, I added extra spice to one and herbs to the other.. Very easy and quick too prepare.. I will agree its defo better to steam.. I tried both.. Baked is a lot more chewy. Thanks for the fab recepie 😁👍🏼 x

[@michaelnicola5210]

Just cut into my first try on this recipe and I will not be buying Tofurky or Yves products again. I must admit that I too "played with the ingredients" a bit, we all have our favored taste profiles but I also added 2T of nutritional yeast, 2tsp MSG, 2T bratwurst spice, ⅓ cup garbanzo flour, 1 tsp Kitchen Bouquet, 1T liquid smoke, 1 T apple cider vinegar and 1T methyl cellulose. Sounds like a lot but it was a simple dump. Your process is really the star. I actually split it into two, and had them in the Instapot in less than 10 minutes. The texture and lack of sponginess was perfect and the taste, on this first try is amazing. Sorry for going on but really wanted to share this. I've tried (tedious & time consuming) seitan recipes before but none have come close to this pure, 100% success. Thanks again!!!!

[@BoldFlavorVegan]

This is so awesome to hear! You're one of the first to come back and review and am so glad you like it enough for it to become a staple. That flavor combo sounds really fantastic. I love that you made it yours, that is what this recipe is all about. Also, cool to hear about the cook time in the Insta. You did a high pressure cook for 10 min? Did you let it naturally release? Good for me (and anyone reading this comment) to know. Makes this recipe even faster.

[@michaelnicola5210]

@@BoldFlavorVegan LOL, OOOOPS, nope, maybe it was a mistake but high pressure for 1 hour then natural release, chilled overnight to PERFECTION! It's really pretty amazing. It is the simplicity of it that makes this recipe so special. The "store bought" vegan cold cuts are furiously expensive and just not that good to be honest. I'll tell you what, this would work for hot dogs like CRAZY!!! Thanks, again!!!

[@Karen-bj7lc]

This will save so much money! And what a cute cat!

[@BoldFlavorVegan]

😸

[@MayVeryWellBeep]

You can even skip the the onion powder and garlic powder if, like me, you are tragically allergic to all alliums. It'll be blander, but then everything is blander when you're allergic to every single allium, so that's that

[@Kikokrazyy]

Made this today. SO easy! It’s delicious too! Thank you!

[@BoldFlavorVegan]

Yesss. So glad you enjoyed!

[@michaelb1828]

Easily one of the top must-watch seitan videos on KZbin. Every contingency is addressed even for those of us who might not have a steamer, but do have an instant pot or neither! Think I'll give this one a try!

[@ultra1000]

I think i just found my seitan recipe. Thank you for sharing this!

[@RekhakarkiKhati]

Mix the seitan with nutritional yeast, cooked beans even any vegetables ( blended) and the seitan will not be tough and rubbery but perfect meaty texture and taste.

[@asit1239]

After 8 years vegan, this video inspired me to make seitan for the first time. Other recipes always seem so complicated, labor intensive, and required specialized equipment like a food processor. This turned out so well! It was great straight from the steamer, but I seared it in some avocado oil and barbecue sauce. The sauce got into all the crevices and made it sooo good. The only adjustments I made were 1 and 3/4 c VWG, 1/4 c All purpose flour. Then I mixed all the spices into the water before I mixed it in the dough. I used ACV, chik'n bullion, soy sauce, tomato paste, onion powder, paprika, oregano, and garlic powder. I put it in the instant pot for 45 minutes with 10 minutes of natural release (not 1 hour).

[@BoldFlavorVegan]

Thanks so much for coming back and leaving this comment. It means a lot! This is exactly why I do what I do here!

[@dereinzigwahreRichi]

You can add a can of cooked beans that you either mash with your hands or a fork to have some chunks left or run through your food processor. Gives good flavor and completes the amino acids. I'm also going to try adding peanuts for the same reasons.

[@lindsaytoussaint]

He’s trying to simplify it down to the bare bones here. But for completing the amino acids I’d say pea or soy protein powder are better and end with better texture than beans and im sure we’ve all done chickpea flour too which ends up nice.

[@dereinzigwahreRichi]

@@lindsaytoussaint i found adding chickpea flower greatly affects the taste towards - surprise - somewhat raw chickpeas which neither my girlfriend, who's the vegan person I'm making this for, nor I liked. Cooked red beans on the other hand are easily obtained here, dont affect the consistency nearly as much as I suspected and imho don't do anything taste-wise to the final product. Getting pea or soy protein powders is a bit of a complicated affair involving online shopping where we live. Seitan and nutritional yeast aren't easy to get either, but things improved recently. So keeping it minimal was my goal, too, with that suggestion about the beans. :⁠-⁠)

[@Nyannycake]

Looks incredible! Do you have a written recipe for this? So easy and very newbie approachable

[@BoldFlavorVegan]

I just added it to the description :)

[@yamarblackburn5642]

Thank you for sharing

[@nintendro64]

Forget the bowl, use a food processor for two mins to combine all ingredients, starting with wet and seasonings first (quick blend to combine) and gluten last. This will save your hands a bunch.

[@theclosetedplantlover5524]

A mixer also works and may be easier to cleans depending on what food processor someone has

[@CharGC123]

I rely on just that because I have nerve damage and kneading is painful.

[@BoldFlavorVegan]

For sure - either will work and you'd likely get more grain with the FP. It maybe seems like I kneaded the dough for a while in the video, but the whole dough making process only takes about 30 seconds once you add in the water. I pretty much just combined it, shaped it, and wrapped it up. I just recommend the 2-3 times kneading to make 100% sure when people make it that the recipe comes out right.

[@dakotamcmillan]

@@BoldFlavorVegan so more kneading than that is not needed?

[@BiigFigJ]

we baked ours and must have over done the cook or the gluten. because when i pulled it out it was huge and like a loaf of bread. gonna get a steaming rig tomorrow lol

[@djmenkiti8752]

That seems easy and cheap to make. I appreciate this recipe. I might make this tomorrow.

[@sunflowervol.8857]

Amazing! Love your energy and tips! 👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻

[@BoldFlavorVegan]

Thank you! :)

[@newmexivegan6737]

I don’t know what’s tastier, the vegan meat or the dad jokes.

[@KerriEverlasting]

This comment is tastiest 😂❤

[@newmexivegan6737]

@@KerriEverlasting 🥰

[@rondarkman.]

Real meat

[@babs926]

Wow 🤩 I never tried to make any vegan meats, but this seems easy enough. I’ll try that definitely 👍 😊 Thanks so much 🙂

[@VEGGIEIB]

I'M SOOOO HUNGRY!!! AND LAZY! 😫😩😔 MOUTH WATERING DELICIOUSNESS!

[@origamigek]

Alternatively, wrap the log in parchement paper and then aluminium in case you don't want early onset dementia

[@tayt_]

Yoooo! This is so easy I have to try making it… going to add MSG and a lil more salt to the MVS but this is such a simple base recipe. Thank you!

[@BoldFlavorVegan]

MSG would be great in this. For salt: I tried 2 tsp in a test and it was too salty for me so I went down to 1 tsp but YMMV.

[@tayt_]

@@BoldFlavorVegan thanks for the reply. I think I’ll heed your advice and keep the 1tsp of salt and add MSG to that.

[@paulholloway1599]

If you like MSG, I suggest you look into inosinate and guanylate, which are flavour enhancers that are amazing when added to MSG at about 3% - umami on steroids! They are the substances (along with glutamate) that make Golden Mountain sauce so delicious.

[@Radical_Dreamer]

I use cheese cloth (or similar) to wrap the seitan when boiling. So i don't waste aluminum on each batch. But I am missing something if I don't use the aluminum?

[@BoldFlavorVegan]

I don't have a ton of experience using cheese cloth, but my thought is that foil will have more "give" allowing it to expand a bit which is needed for the texture. When I've used the cloth with other recipes it made the roast dense, but maybe I tied it too tight. Let me know if you give that a whirl.

[@mja.2708]

I will cut it lengthwise in the middle so I can put each flat side down and hopefully I’ll get very thin semicircles

[@corbanx0809]

I always wanted to taste test Pastrami (Katz's). But I haven't visited NY yet, and you don't get this stuff in Germany. Then I became a Veggy. So I'll never really know what it's like. I guess I'll make this and pretend it's the same. Thx for the recipe.

[@Lamapajj]

I'm in the same boat as you! I tried this seasoning bend from katz's deli on mushrooms in a sandwich, and It's very good. :)

[@miraygualder7281]

Great video 😊

[@jeanettec.373]

Where can I buy/find a pot like yours?

[@Lynxzit]

I would any day of the week use any kind of vegetables or beans, lens and mix it lean with an egg and wheat too make this and roll it.

[@SoloPlantasKitchen]

Great stuff man !

[@Julia-dr4g0n]

Just curious... I find seitan made without any other flours, beans or tofu to cut the gluten a little is a bit "rubbery". Was slicing this thin able to negate that texture?

[@barefacedquestions]

What do you recommend for vegan ham seasoning? I suppose liquid smoke, nutritional yeast, and sage? Looking it up online mostly returns glazed ham, which is not what I want.

[@OrganicSilverMoonDesignsLLG]

Wow looks amazing and definitely going to try this I have made my versions of seitan meat . But looks easier than mine. Thank you for sharing this ❤️ Cruelty free myself for 18 years. 😊

[@taracannonllc]

Awesome!!!

[@TikiRainbows]

I need this, with some gabbagool

[@adam_meek]

wot's da UK equivalent of plant basics seasunings?

[@stevangelical7052]

Nice simple presentation. Can the "meat" be ground into a paste to make a pâté?

[@BoldFlavorVegan]

I don't know! If you try let me know how it goes!

[@cptcanuck4604]

what alternatives could I use if I don't have the FakeMeats seasonings? They are too expensive to ship to Canada so I don't think I will be getting any of their seasonings

[@BoldFlavorVegan]

I'm actually working on this right now! I'll probably post a vid (probably a short) about it within the next month or so with the recipe.

[@user-sw7js4jw7v]

Nice simple recipe. I need to make some seitan soon. Time to order some vital wheat gluten. ✌️

[@ValanraEden]

I'd like to see some easy salami and pepperoni! I don't like other lunch meats but I love salami and pepperoni I've missed making spicy Italian subs

[@jbrown1275]

With the beef flavoring could you do pastrami of a corned beef seasoning? I definitely want to try these recipes… we moved last year and can’t get good fake deli meats where we live

[@BoldFlavorVegan]

I bet! If my memory is correct, pastrami is just a cut of beef that has been cured/brined, so the seasoning on top of the base recipe would be a good place to start!

[@crazymusicman13]

Mine came out too wet after adding equal amounts of water to vwg. I tried kneading it but it only thickened up a little.

[@BoldFlavorVegan]

Thank you to FakeMeats.com for sponsoring! Click here: www.FakeMeats.com/PlantBasics and use the coupon code BOLD235 to get 15% off Plant Basics Seasonings.

[@seaglassmomma4040]

Is there nothing out there that does not involve gluten???

[@TKevinBlanc]

Anyone. Ever tried using soy milk instead of water to bulk up in the complimentary (I know, not necessary) amino acids?

[@TheAmazingJimmy]

One note, wrap it in parchment/wax paper first.

[@BoldFlavorVegan]

I've tried that on other recipes and I didn't notice a difference so just wrap in foil straight up.

[@TheAmazingJimmy]

@@BoldFlavorVegan The reason why you'd want to wrap in the paper first is because you don't want all that heavy metal leaching into your food, aluminum contributes to early onset Alzheimers.

[@shitlista4283]

I don't make seitan because 1) I f-ed up with the texture the last time and I'm very weary of it now 2) and more importantly - I can't seem to get the seasonings right when I have to preseason and then bake something. I'm not talking about salt - I can always salt it later (not perfect but fine), I mean the chickeny or beefy flavor. I have the No beef and No chicken bouillon cubes and they are awesome for soup but not sure how much to use as flavoring for fake meat. I tried it a few times for marinating tofu or soy curls but you can barely taste the chicken flavor, while in regular soups it's amazing and I don't want to use way too much so it ends up too salty and I have to throw it away.

[@TheMavyStar]

Last time I tried to make seitan it was a huge fail! The texture, the flavour, all of it was SO bad.

[@shitlista4283]

@@TheMavyStar Yup, the same

[@anonnymous4684]

Pretty much agree. Mine tends to be too salty, even though I like salt, and the other flavours seem to disappear. I've never been able to find a way of getting rid of the overwhelming gluten taste - adding acids like ACV or lemon juice hasn't worked. But my biggest gripe is that although it looks the part when chilled, as soon as I heat it in whatever dish I'm using it for, it turns sort of soft and mushy and loses its 'bite', and any resemblance to meat texture is lost.

[@shitlista4283]

@@anonnymous4684 Exactly that, the other flavors disappear

[@soups8146]

Underseason it with your cubes and use MSG generously. If you heard rumors about MSG being unhealthy, just go on Wikipedia and read about how it’s just a myth (MSG occurs naturally in mushrooms, tomatoes, wine,…). The umami flavour will shine through clear as day without making it too salty. Also, you can just nibble on a tiny piece of seitan dough, if you feel uncomfortable with it being raw, put it in a hot pan or microwave it first. That‘s the usual way for omnis to check whether their ground beef or egg mixture is seasoned enough.

[@VoxelNova]

Anyone made this in the oven? How did it turn out??

[@terisedwards6887]

Shut the front door😮 I can freeze it!

[@Shirmagedrusclau]

I have an instapot and a steamer for inside can I use my instapot instead of cooking it on the stove? And if I can along would that be how long would I have to cook it

[@lindaallen6354]

1 hour high pressure natural release

[@legonut78]

As a possible time saver, have you tried the instant pot, but for way less time?. I did only 20 minutes (no foil, right in the water) and I swear it seemed to be just as good. Maybe you could test times in a video? Only problem is, I think some flavor escapes to the water if you don’t use foil.

[@BoldFlavorVegan]

I have not tested less time in the IP, but I suspect you can do as little as 30. I've never tested it all out though. If you do let me know!

[@N22883]

Hey, do you still find it works well to 20 minutes in the instant pot, right in the water? If it’s less good than steaming, by how much would you say? Thanks!

[@legonut78]

@@N22883 love it. But I’m a terrible cook so I expect my standards are low.

[@N22883]

@@legonut78 awesome, I am too haha

[@terisedwards6887]

Ummm, so you mean to tell me, I've been dreading making lunch meat on the wknds because the recipes I follow have a million ingredients, and I could've used your 5 ingredients 😮

[@CrowClouds]

Fuck yes

[@AnsellSteven]

Dont like cleaning gluten bits of your mixing bowl? Try running it under cold water and rubbing the bits off with your fingers. Then, once all the gluten bits have been rinsed away, you can wash as usual with hot water and soap. Heat makes gluten sticky so cleaning in cold first is very helpful

[@cydeYT]

Can you make this in a food processor?

[@lindsaytoussaint]

Guarantee you can. Just probably have to be careful once it gets to the dough consistency so it doesn’t blow out your machine. So maybe split the dough in half and continue that way if it’s too much for your machine.

[@BoldFlavorVegan]

I haven't tested it but I don't see why not. I've made very similar roasts before with this hydration in a processor and they were great. Only thing I can think of is that it might slice up differently due to the added grain/texture.

[@AllBeingsAreLoveAmen]

you are like joshua weissman but veganer:)

[@MrMaxKeane]

For the algorithm 🤙

[@Tragic.Kingdom]

Better with chickpea flour

[@Vo_d_kontra_o_norMAL]

WHAT ARE THE BEST FLAVORING PRODUCTS FOR SEITAN ? i mean that i want only one simple thing to put the meat flavor instead of a group of specific hard to find little things the flavors i loking for are (ham/sausage) cow meat And peperoni

[@SheffieldsPark]

What is that ominous noise at 5:21?!

[@emilywong4601]

cashew cream is pretty good as vegan mayio,

[@heytherelana9672]

I tried using fakemeats but their shipping go canada is too pricey :(

[@doracotterell2863]

Oh dear, I’m ‘gluten intolerant’ … so sorry about it. Looks delicious however!

[@A.p2691]

You save animal with that video. I can be longer vegan 😂 ty😊

[@Matthew_F]

Gaz would tell you to knead it more

[@joaofarias6473]

👌👌👌

[@AllBeingsAreLoveAmen]

people don't make seitan cause they don't like the name amen

[@acolhimentoveg]

👏👏👏👏👏👏👏👏👏👏👏👏👏👏

[@AllBeingsAreLoveAmen]

they don't make it cause we need replicators!!!!!!!!!!!!!!!!!!! GESARA now amen! everybody! make it happen!

[@ashrillcaw]

Please vegan mortadella!

[@OrganicGrowLife]

Eating fryer dough 😮

[@joyb3996]

This is great! I spend $50 just buying enough vegan deli meat alone. The store boxes are so small and they charge almost $7 a box where I go. The cheaper version has been out of stock. Question @boldflavorvegan - what’s the protein content and nutritional content. I want to give this a try

[@BoldFlavorVegan]

Hope this saves you some money! I don't know what the nutritonal info is though, unfortunately.

[@KerstinMamma]

like i have 1.25 hours hhahahaha

[@kathryngannon485]

Foil very bad use with greaseproof paper and then the foil.

[@hl1377]

So...after all this you end up with a bread sandwich (a steamed loaf of bread between slices of bread?).

[@DanOnTheKeys]

it tastes/texturally nothing like bread. You’re ignorant.

[@Sazzy_Country_Cutie]

You don't want meat but Vegan's find meat like food and mimic meat................ mmmmkayyyyyy?😂

[@BiigFigJ]

yeah vegans don’t want to eat dead animals. not sure why that’s so hard for you bozos to understand, i’m not even vegan

[@ShinshakuYoshida]

Love vegan meats! Corn fed chickens and grass fed steaks! They made sure the chickens and cows turn vegans.

[@arielestevan5336]

Is soo mental disfuntional

[@freeman8128]

If it's Deli Meat it's not vegan, if it's vegan it's not Deli meat. It says a lot about vegan ignorance and hypocrisy that in spite of telling us that meat is bad, vegans so crave meat that they are constantly trying to mimic the texture, taste and appearence of various types of meat. ---- If you want to eat something like meat, eat meat.

[@BiigFigJ]

the definition of meat also includes fruit and nuts. so you’re the ignorant one.

[@sweetlou5902]

It's NOT Meat

[@shitlista4283]

One more shitty thing about seitan recipes (haven't tried this one, just saying in general) - one recipe says to mix it for like 10 minutes (Gaz), the other (forgot whose) to just mix it until it comes together, overmixing makes it tough. And they give random instructions on cooking (like steam for 80-100 minutes) like wtf, why is it so confusing?

[@twothirdsanexplosive]

This is true for many recipes, not seitan specific, because most people tell you how to make it the way *they* learned. Even something basic like cooking rice you can ask a dozen people and get probably a half dozen different directions. This channel, Sauce Stache, America's Test Kitchen, Ethan Chewblowski (sp?), Adam Rugusea, and a few others show experiments and provide reasoning between different methods so that you know why certain steps are taken and can decide what makes sense for you, your time, and your equipment.

[@shitlista4283]

@@twothirdsanexplosive I don't really have issues with non seitan recipes, maybe because it's such a new thing

[@cheriyuzik5353]

I'm fairly new to making seitan. I find the kneading is good for stringy seitan shreds. The quick mix till it comes together good for more tender meat slices. Hope this helps

[@barbarabruce7648]

Just liked and subscribed because you are gonna save me some serious coin with two young teenagers that love 2 sangas (Australian for sandwich) everyday for school. Not to mention me and the hubby. Why didn't I think of this?????🎉🇦🇺🥳🦘🥪