Making 2 INGREDIENT SEITAN with the WASHED FLOUR METHOD!

[@CheapLazyVegan]

I'M TRYING THIS

[@johnle3389]

Hi Rose!!

[@rekkhar8766]

I just watched your video. Hilarious! 😂

[@JugglingFinance]

@@rekkhar8766 same

[@liesmies6280]

and did it work ??

[@patriciacarney6762]

I had no idea it was this easy?! I'm super excited to try this! As a US southerner, I'm dreaming of all the pulled seitan bbq sandwiches that are in my future.

[@user-xb7tb9rz4j]

If you want the flavour and texture of chicken and think this was easy you wouldn't even believe how quick and easy it is to get the same effect from a real chicken!

[@Jorge-tx1nz]

@@user-xb7tb9rz4j Vegan haters are so boring. Get a life.

[@skwalka6372]

@@user-xb7tb9rz4j Do you sleep wearing your MAGA hat?

[@ctheforestthroughthetrees3413]

@@user-xb7tb9rz4j Some people do not want to eat death-food......

[@jslapensee83]

This is how I used to make seitan back in the day when I first went vegan 16 years ago...but no braid or instapot . Going to try this again, thanks for sharing!

[@Thevietvegan]

Yeah I think traditionally this is commonly made in a lot of Chinese/Vietnamese Buddhist communities (no braid or Instant Pot) but yeah! It's cool to see how much it's evolved

[@jslapensee83]

@@Thevietvegan it is awesome how far its come...mine was always so bland at first lol but I eventually learned how to season lol Thanks again!

[@dalemills8052]

If you stop rinsing after like 3 full bowls of water, when the water is still fairly white, and mix in your flavor base in a food processor definitely do Not over knead it ( only knead it until it is a bit stiffer than bread dough) the texture will be much more like tender chicken or pork. Also, work in some oil while you are kneading it to keep it more moist. Lastly, steaming the seitan is Much better than simmering. Less spongy and more meaty and smooth. Enjoy!!! Edit: Don't forget to add a little acid like vinegar or mustard or Worcestershire (vegan of course) to cut the wheaty cerealish taste!! That may be what he meant about it tasting "stale".

[@goodnessalwayswins]

Thanku SOoooo much for this comment ♥️

[@chloelamming7241]

how long would you steam it for as opposed to simmering??

[@hoppyjolene]

the fact im seeing this after rinsing it after an hour, what should I doooo ): also how long should we steam it?

[@goodnessalwayswins]

Tx for this comment! Do u think it wd b ok to add chicken flavor broth to the flour to make the original dough ball instead of water, or to wash it with bouillon to get the flavor in that way instead of trying to get it in later when it's harder to? Tx, I don't have a good processor

[@NatashaMakrii]

@@goodnessalwayswinsDoesn't chicken flavored broth have actual chicken in it?

[@sheepchemical3024]

the first time I did the washed seitan method, it started to come apart during washing and I thought I ruined it and ended up throwing it away. This might be the only recipe video that actually brings this up and reassures you to keep going until it all comes back together and I really appreciated that

[@josephlai9759]

My mum put the dough into a cloth bag first before massaging and wringing in water. That way the flour flows out through the weave but the bag keep the gluten in.

[@saracabitza4503]

I am gluten intolerant, but I am watching anyway. Lisa is always a pleasure to watch! :)

[@sarahj8995]

Holy crap you weren’t kidding when you said the kneading is an arm workout. I almost passed out trying to knead this. But it’s done and now I’m so excited for the next steps!!

[@kb2vca]

I make seitan weekly, though I typically use vital wheat gluten, but importantly, you can cook the gluten in an oven. Wrap the seitan in aluminum foil to help keep its shape (it will swell a little) and cook at 350 F for 60 minutes. It comes out firm and dry... and quite delicious. You can saute the seitan in sesame oil with chopped onion and garlic and some soy sauce and miso. Who needs meat?

[@emartin851]

Foil is so bad to use though. 🙁

[@mrbear716]

​@@emartin851What about cheese cloths?

[@emartin851]

@@mrbear716 I'll have to try that, thanks!

[@mrbear716]

@@emartin851 welcome 👍🏾

[@SamElle]

in chinese culture, seitan is definitely very prevalent AND ITS SO SO GOOD!!!

[@EHisCanadian]

The best seitan and mock meats I ever had were when I lived in China!

[@princesshalyne1111]

🌹

[@SamElle]

@@EHisCanadian ive never visited china but I want to one day!!

[@EHisCanadian]

@@SamElle It's such a different place and there is so much to see and experience. It's unlike anywhere else I've been on the world. (Ironically you wouldn't be able to watch this video while there because KZbin is blocked). Such natural beauty too, which I think a lot of people are surprised about.

[@Dreamysunshine23]

I would love to try that version 😃

[@qariswilson7093]

The subtitles calling it Satan😭😭😭😭

[@Thevietvegan]

Ahhh beannss ahha I gotta fix those

[@morrisonparker3229]

@@Thevietvegan can we suggest it to change to Se-i-tan (more on Japanese sound) than literally S*tan

[@伏見猿比古-k8c]

@@Thevietvegan nooo, it's funnier if you keep them that way 😆

[@melissatran8022]

Hail seitan

[@roblrocks]

@@melissatran8022 "that's when the cannibalism started".?

[@MakimasFuneral]

I finally got the courage to give this a shot over the long holiday weekend recently. I followed your recipe/video, and I am SO HAPPY with the way it turned out!! I will definitely be making seitan more often

[@jae4ze]

Lately I've been having issues with eating red meat, and I get tired of eating the same proteins over and over, so I've been expanding into vegan protein options to widen my range of foods. Soy based proteins were all I could really find, but this seems like something I can add to my arsenal.

[@olgakipke3720]

Look up nettles. So much good protein. Great soups.

[@annagbn]

love the amount of explanation and how much you mention what you've seen others do, really saves time if you don't want to look at loads of videos but want an overview

[@SetsKLee]

This was amazing. I learned about wash flower seitan earlier in the pandemic when there was some food shortages and a Filipino restaurant made it. I've been fascinated ever since but haven't known where to start! Next you'll have to make soy curls (you don't actually have to I've just been wondering how they are made also)

[@etienneemond7336]

Hey! Soy curls can't be made at home. It needs complicated machinery to extract the oil and make the protein kinda fluffy so unfortunately we cannot do it at home

[@Soifdesang9]

@@etienneemond7336 Soy Curls are NOT made like TVP, no hexane, no oil extraction...just mashed, cooked whole soybeans extruded and dried. This is per Butler Soy Curls.

[@pauliniemeanie]

dang look at those time stamps! I appreciate all your efforts in your videos!

[@Thevietvegan]

I GOTCHU FAM Also I feel like the timestamps are helpful for people who are going back to refer to the video

[@pauliniemeanie]

@@Thevietvegan ❤❤

[@marystestkitchen]

6:09 Just when I thought I was out, they pull me back in! 😁

[@dibamoca9885]

Ha ha ha... looks like a brain to me😂

[@baldinamolino6577]

First time watching your video! Liked it!

[@EllensAbundantLifeonLess]

I love this FB group! I've been playing around with the methods too. So many creative people in the group. I like the WTF method seitan flavor the best. I've gotten good results with fry, simmer, fry. Actually everything I've tried has been really good. It does freeze well.

[@Thevietvegan]

The members of that FB group are SO CREATIVE!! I'm so inspired by them.

[@laurieindelicato9209]

The format that you did this video in was great Showing how you did the process but voice over kept me engaged. Some videos ya just don’t have the time to watch the person do the steps in real time. So thank you 😊 I’m ready to making this

[@frankbaron1608]

i use vwg method the most. the ingraned flavour depends on the vwg you buy but can easily be surpassed with herbs and spices. if it goes rubbery it's usually becasue it was allowed to expand. if you stop it expanding you can make it come out like beef

[@VEGGIEIB]

25 years ago, we had an EXCELLENT VEGETARIAN COOKING SCHOOL TEACHER!

[@TheRoyalties-ko6sp]

This is great😊 I never knew it is simple like this

[@Fellow_chucker]

This recipe worked great for me. I had to use bread flour. The wheat gluten aftertaste was gone the next morning after soaking in the cooking liquid overnight. Thank you 🙏

[@lucaroy4069]

Can we talk about how cute of a personality you have??? Wow... every little scene change had a quirky touch and your personality shined.

[@giovanniarnone1737]

Luca can we talk about how creepy you are ? Wow..every little word you type had an increasingly more creepy vibe. Your creepiness shined.

[@lucaroy4069]

@@giovanniarnone1737 Weird how 48 other people thought the same thing and liked the comment. Stop being a SJW, and realize that people can be comfortable enough in their own skin to compliment other individuals. How old are you, 12???

[@NightlyElite]

@@lucaroy4069 I mean your comment was completely unnecessary and kinda creepy ngl. Especially considering she’s just acting normally

[@lucaroy4069]

@@NightlyElite okay kid

[@barbarajsengelaub1150]

So much fun!!!!! I'm only recently WFPB, but am having a fabulous time finding out what can be done with the WFPB ingredients. I'm glad I found directions to use the AP and Bread flour I have in my cabinets!!! My seitan is resting in the colander (again) the first time it kept the shaggy, post-rinse textures. So I re-rinsed, and hoefully, it will take some sort of shape, although the water rinsed clear almost immediately the second time. Maybe my all purpose flour isn't as robust as some. I'll use the bread flour next go-round Thanks, Lisa ... I will be tuning in for your other recipes too!

[@blckdiamondz]

-So much information in such a short video -well structured -entertaining / interesting -perfect cor beginners who dont have any knowledge THANKS SO MUCH :))

[@blckdiamondz]

FINALLY A GODD AND INFORMATIVE VIDEO FOR BEGINNERS WHICH IS ACTUALLY ALSO PRETTU INTERESTING 😭😭🤩 thanks soo much

[@barbarajsengelaub1150]

Hi Lisa - Hope you've had a good week. I just wanted to pop in to say I made another batch yesterday, and with a few modifications (like I had to let the gluten sit for 24 hours to "rejoin"), it came out well I would like to post the pictures I took (I'm so PROUD!!!! - pride is a sin, isn't it?). However, I don't see anywhere that allows. In any case, the 'shred' in the after simmer product was in your face. I ground this one like ground beef, and made it into "taco" meat - tastes pretty good, like it was made with turkey or chicken rather than beef. You've got me hooked!!! Thanks ever so much. Barb

[@hickszn]

I find personally after making a jillion batches of this version, doesn’t matter how long you mix it.

[@goodnessalwayswins]

Tx for this comment! Do u think it wd b ok to add chicken flavor broth to the flour to make the original dough ball instead of water, or to wash it with bouillon to get the flavor in that way instead of trying to get it in later when it's harder to? Tx

[@meganleave487]

@@goodnessalwayswins i hope they respond, this sounds so much smarter lol

[@frogguycomics9095]

This is probably the better and most improved chickweat recipe on youtube, thank you very much.

[@Julia-gn6yl]

SO FUN! I saw this on tiktok and was thinking about making it but this vid convinced me!!! Thanks Lisa! I love your passion for the science behind food, it always impassions me!

[@pearljammies]

I’ve been watching sooo many of these videos, too, so yours popping up on my subscription feed and helping to clarify questions I also had is incredibly timely. Thank you!

[@jeesook93]

So comprehensive! I'll try this method and fingers crossed that it works out with me!

[@careTWOdance]

Whoa, I've only ever made seitan with vital wheat gluten and didn't know there was a washed flour method! Thanks for sharing this, and I am so ready for your char siu bao video to come :)

[@dalemills8052]

This tastes immensely better than using vital wheat gluten. This has a lot less of that cerealish flavor. Adding 2 teaspoons of any kind of acid ( think ACV, mustard, even lemon juice) cuts that flavor almost completely in the VWG and half as much works great on the rinsed seitan.

[@GS-lq2is]

@@dalemills8052 Interesting! At what stage would you add the acid?

[@annamup]

You're making me feel old! In Ye Olden Days this was how you made seitan. I tried hunting for gluten flour everywhere, but it wasn't available where I live. Of course now we've had it for years and I don't even make seitan with gluten flour anymore, I just buy the best pre-made seitan :) Yes, I'm lazy! I'm in awe that you tried this, I still have nightmares! :D

[@Thevietvegan]

Hahah I usually just buy pre-made seitan too, but honestly I really wanted to make cold skin noodles more than the actual seitan XD Although i do really enjoy this method of seitan!! It's kind of like playing with slime/playdoh but you can actually eat this ahahah

[@martikavandierendonck7138]

I'm literally 1.13 min into the video and I just want to say that I think you're amazing!! Never seen a video of you before, but I'm definitely subscribing now:)

[@luzrodahuertas8635]

I've just tried this and it didn't work, it wasn't stretching at all when I was about to braid it. I did it though and the end result is really soft and impossible to shred. I've fried it with some oil and then added soy sauce and red wine. Delicious

[@Thevietvegan]

I find that if it's not stretching enough to braid that I need to either wash it a bit more or let it rest so that the gluten relaxes before braiding. I'm glad it was delicious though!

[@Chevynut100]

I totally agree about the flavor! Thanks for the IP cooking tip, I usually use the wrapping method but am going to try simmering it next time.

[@MouTa1990]

hey :) I've been watching your videos for a long time. Your content has really gotten super interesting and fresh this year. Love everything you're doing and also the way you're explaining the science behind it :)

[@MarcsEatery]

If you dont have time to knead the dough, you can get an even better result by doing the autolyse method. You just mix the flour with the water until it binds, leave it as it is for about 30 minutes covered in a cloth. You will get a dough with a great elasticity and from that moment on continue as in the above method. Cover with water and so on. I found the texture of the Seitan with the autolyse method better, more chewy. Enjoy the process

[@ThePotThickens]

I also find the lack of recipes in the Facebook group annoying sometimes. But I do make this often now. I use a broth with Maggie seasoning or soy, better than bullion, onion and garlic powder. It is so much better than VWG.

[@ifelsefeels]

The first ever seitan I made was with this technique, when pure gluten was still not so easily available. Kinda brings me back to the beginning of my veg journey! 😃

[@kindbutangry]

Omg so glad I found this! There is no gluten flour in any near shops and I don't want to make the effort to go find one. I'm trying this now, and I'm so excited! ...But also my seitan dough is now smaller than my fist, because I was so afraid I mess something that I put not much flour and I forgot it will shrink. XD So soon I will have world smallest little seitan (until I eat it in 1min haha).

[@Justagamerl]

Even my relatively new(less than 3 years I think) stand mixer overheats and shuts off trying to knead a dough at this level of hydration.

[@CarJul666]

This was interesting. I had no idea how seitan was made. Thanks for sharing this with us.❤️

[@paulafigueiredo1745]

I really liked the way you presented the recipe. Thank you 🌷

[@3PairDesigns]

I have wanted to try this too! I have watched Sauce Stache do it as well and your simple explanation gave me more courage. I would love to do this, so now I will! Thank you for including the FB group info too! You rock!! :-)

[@monifrohlich]

thank you so much! i've become interested in making seitan from scratch a few days ago and you put your words it so well about making it! thank you.

[@TwoMarketGirls]

I love this so much! Definitely going to give it a try and cannot wait for your recipes with the starchy water and this seitan!!!

[@lorrainewilliams7896]

THANK YOU for sharing ideas from the Facebook group. Not everyone has or wants anything to do with Facebook. Please share more of the ideas for washed flour seitan and starch recipes! I can't stand the chemical taste and smell of seitan made with VWG.

[@homemademama5459]

I would love to see a video of you doing this and adding tofu or beans and adding more seasonings other than the cooking broth.

[@Thevietvegan]

I'll try to film it once I've experimented with it some more!!

[@lemongrassbb6483]

You seem so happy here, loved the video

[@QueliCristinaMalaquias]

I Loved it! This vídeo was fun to watch. I liked the tips you gave,will use them and check the others as well. Can't wait to make my own WF seitan...

[@FreshAlacrity]

Really comprehensive, thank you! I feel a lot more prepared to try this now :)

[@Imperio112]

Hey You, THX for that Vid because I found it to be one of the best Seitan Vids out there ;););) Greetings from far away Germany / Rheinbach ;););)

[@stiobhardgruamach1368]

I have two whole books on gluten making. It sounds like you might be interested in looking at those. But it seems like you have figured it out very well. ❤ Im glad to know there are more things to do with the wheat starch bc i just cant throw that stuff out.

[@buttah789]

I love that group! Sooo many good ideas.

[@noneyabuizness]

@The Vietnam Vegan, Saucestache used soy milk to make buffalo chickun wings. The finished product looked really tasty.

[@Chuckvphoto]

This is great. Thanks for the info. I’ve been meaning to make my own seitan. I’ve only made a pepperoni version before which was amazing, but I need a chicken, or beefy style one. 👍🏾

[@ayanaedwards5344]

12:03 I dont understand why people keep their seitan recipes a secret if they're still posting it online.

[@estefaniii8052]

Wym

[@latoshabudde4570]

In the process of making this. So excited

[@alley8294]

I did this in college almost ten years ago! I actually did a speech on this for a class and handed out bbq seitan lol everyone loved it!

[@SB-000]

My mother was making a really delicious loaf with seitan over 63 years ago.I never watched her prepare the flour. It would be soaking in cold water overnight. I would be the one to wash the flour to get the seitan. Then she would make this great loaf that everyone loved.

[@muriellebanackissa]

This was awesome Lisa! I have been hearing all about this method and I am not going to lie, I was very skeptical. You made it look so good and flavorful, so now I think I will need to push myself to try it out! Thanks for sharing :)

[@mommie3957]

I've never tried this method, but I will later. Thanks for sharing...❤🌱🌱🌱

[@raeraesma]

Thank you for sharing your seitan recipes. I've only used vital wheat gluten. I'm interested in how you prepare it, as well. Take care. ☺

[@erinnicole5348]

Okay not to sound like one of THOSE comments but why did you upload this at the exact moment I was thinking about making seitan? Making this on my next day off.

[@d.rabbitwhite]

something about the look of the dough during the water rinse passes, reminded me of Shin Gojira, and that's a good thing.

[@jenna-m]

whoa! definitely need to give this a try

[@Nicole-vw5wr]

I'm super excited to try this!

[@gretastarbuck3793]

I REALLY appreciate the thoroughness you put into this video!! Amazing content. THANK you :)

[@ffiontill5924]

This is awesome and great for food waste can’t wait for the new recipes to use the starch water.

[@shaileshkapadia8348]

Fantastic easy language Easy to understand Keep sharing such vegan Vietnamese recipes I am from india bombay❤

[@almavogler]

This is so amazing... And you made Liang Pi? It's my favourite noodle dish in the whole world, and I can't find it in Lisbon... I hope a recipe is coming soon for that 😄😄 You make the most amazing things

[@QuarterCastle]

It's nice to be in the right element and not on tiktok with people losing their minds about eating flour. Also! If you add 0:00 to your timestamp list it segments the video for you :)

[@Thevietvegan]

Ohhhhh thats what I was missing. Thank you!

[@GabyP17]

This was awesome so informative! I really look forward to your recipes and updates on this series. I’ve always wanted to try making seitan but I’ve been intimidated, I think I’ll try it now though ☺️

[@Thevietvegan]

Yay! Don't worry, I was also intimidated for a long time. But it's relatively easy, it's just a bit of work haha

[@channelldaniels594]

Awsome ill be using my stand mixer and vita mix my hand are very arthritic.. then dehydrate

[@ejc112847]

I have been wanting to try this. Thank you!

[@shosh1113]

I LOVED your video! Thank you! You made this seem so much less intimidating 😃

[@andreawalker7138]

I definitely want to try this, and I want to make the noodles from the starch (I love noodles), so don't wait too long to post the other videos, (please) 😁

[@MaiaBaybee]

I love this video I’ve referred to it so many times! Please do the starch water noodle video pleaseeee

[@Thevietvegan]

This week!!

[@unendingupgrades7801]

amazing!!!! i love seitan and never knew you could make it with all purpose flour!!!

[@Thevietvegan]

You can make it with any flour that has at least 10% gluten content!

[@frankherzer2227]

Thank you very much.Respect from a German vegetarian 💟

[@bluecavemen]

you don't put garlic powder or any spices of your choice in the in beginning when mixing the flour and water together. i seen some put tomato paste so when you mix it it give the seitan like a real meat look to it.

[@sarahirwin9080]

Yes! I was going to make this but watching tik toks and reading just does not work for me. I will make it this weekend now :) thank you

[@Thevietvegan]

Yeah! I did see a lot of different videos and resources out there that were long and didn't really explain it the way I needed it to, so I hope this helps!!

[@sarahirwin9080]

@@Thevietvegan Helped alot!!! Thank you for what you do :) the recipes and just being a normal down to earth vegan!

[@yakzivz1104]

Thank you so much for this info!!! I can't wait to try making this.

[@paxas03]

I tried making seitan before washing the dough but ended with anything but starch water and a ridiculous small amount of solid mass ahah. Maybe the flour had too low protein content or I needed to knead the dough a little bit more. I dunno xD

[@JayStephan]

Thank you! I love how you explained this recipe and I love your energy. Happy I found your channel! I am a vegan so this channel is awesome 👏.

[@billiseakins8349]

I'm feeling guilty, because I don't always use a recipe. I try to, when I remember, but cooking is like conducting an orchestra to me. So I grab and shake until it feels right. I'm on the tofu site too! I follow you and Rose. I appreciate your insight!!❤

[@otakumangastudios3617]

I used to be the same as well. To me, most art forms, Shelby treated this way. You will not reach perfection and intuition until you do this. Now, not all people benefit from this method, or still need to follow recipes with strict measurements, but I know I myself experimented a lot in the kitchen, and I never measure anything when I cook myself noodles. I just cooked my noodles, make broth, stir fry and stuff

[@ambs29]

I've been doing this method since I was 5 years old. I've learned some new tricks watching other videos that I'll try the next time I make gluten. I never called it seitan.

[@aynarilzrah6532]

I tried it but the texture made me gag it was too rubbery for my taste ( taste wise it was fine) can anyone help please?!

[@PJ-xb2gd]

This is a game changer! I'm trying this first thing in the morning! Do you by chance know the nutrition? Thank you!

[@Hunlover123601]

*strolling around vegan youtube for more delicious foods to try out, even though im not vegan, i want good food *

[@Hunlover123601]

im here again!

[@another_one2852]

Thank you for being open-minded enough to want to try vegan food though ❤️

[@unicornsparkletigers2874]

This recipe looks really nice!

[@virtuosa69]

Thank you! I enjoyed watching and feel more confident about trying 💖🌞

[@ElectromagneticNoise]

just found ur channel and ur videos are AMAZING!!

[@marilynmurphy7590]

I tried this and tasted better than making it with gluten flour can't wait to make some more

[@NicAngels16]

I’m curious to try this. I’m not a fan of normal seitan products, but I do like the effect they add to meals

[@maybelater5246]

2 hours!!!!!!!!!!!! the amount of energy it takes is outrageous

[@GlitterySawa]

Ooo this seems so cool, I'll have to try it when I can knead things