Making 2 INGREDIENT SEITAN with the WASHED FLOUR METHOD!

[@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".?

[@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......

[@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?

[@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!

[@princessmargaret1111]

🌹

[@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 😃

[@CheapLazyVegan]

I'M TRYING THIS

[@johnle3389]

Hi Rose!!

[@rekkhar8766]

I just watched your video. Hilarious! 😂

[@JugglingFinance]

@@rekkhar8766 same

[@liesmies6280]

and did it work ??

[@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

[@saracabitza4503]

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

[@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 👍🏾

[@kelleylee4924]

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.

[@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.

[@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 ❤❤

[@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!

[@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?

[@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

[@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 ❤️

[@blckdiamondz]

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

[@frogguycomics9095]

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

[@ayanaedwards5344]

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

[@estefaniii8052]

Wym

[@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

[@TheRoyalties-ko6sp]

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

[@charlenawright568]

So, you “frankensteined” a recipe! I like seitan, but I have never made it before. I have some vital wheat gluten, so I will try that to make seitan.

[@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!!!

[@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.

[@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.

[@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!

[@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.

[@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

[@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

[@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!

[@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.❤️

[@jenna-m]

whoa! definitely need to give this a try

[@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

[@buttah789]

I love that group! Sooo many good ideas.

[@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).

[@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

[@FreshAlacrity]

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

[@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!! :-)

[@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...

[@shantiputri4916]

This Seitanic recipe is something I will recook

[@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.

[@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. 👍🏾

[@latoshabudde4570]

In the process of making this. So excited

[@Alice_Walker]

Holy shit, I had no idea this was how seitan was made and I totally want to spend a weekend making it. Can't wait to see about the bacon 🥓 👀

[@Emerald1dx3]

Easier to use gluten flour.

[@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.

[@Nicole-vw5wr]

I'm super excited to try this!

[@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 :)

[@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. ☺

[@ffiontill5924]

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

[@ishiwishy9197]

There’s a group on fb which name is All Hail Seitan.

[@ejc112847]

I have been wanting to try this. Thank you!

[@gretastarbuck3793]

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

[@luxinfinity73]

Great job, sister!

[@marilynmurphy7590]

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

[@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) 😁

[@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!

[@GlitterySawa]

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

[@MrKimsan77]

Great...I think it very similar than vegetarian roasted meat I buy from market.

[@jccpg2053]

Wow thank you so much I,m going to modify this I'm going to try to make a vegan fish and I'm gonna use the seitan as the fish meat

[@shosh1113]

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

[@ElectromagneticNoise]

just found ur channel and ur videos are AMAZING!!

[@gorkskoal9315]

I'm giving this a try...

[@veganpregnancyandparenting4434]

I think i may try this! I have always been intrigued by the WFM

[@diaryofahomecook]

So cool! I am going to try this!

[@yakzivz1104]

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

[@CarleePurvis]

Thanks for this. I’m excited to give this a try

[@Funflmsify]

Thanks for this video, I can't wait to try this. :)

[@beverleycumming1876]

One of the best videos yet...especially for a beginner...hope my chicken flavoured turns out shredded like yours!...thank you

[@Thevietvegan]

Good luck!!

[@channelldaniels594]

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

[@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

[@lilianoloo2284]

Lovely, I gonna try it

[@caroltaylor4282]

You’re really good at this! Awesum!!! Yummy!!

[@adelinas77]

Thank you! so thorough!

[@33tcamp]

Wow, great video. Thank you. Kind of reminds me of making mozzarella cheese back in the old days. Or challah.

[@Chelovyek]

When I was vegetarian but not vegan I found that I had a certain sensitivity to wheat. Now that I'm fully vegan I find that I'm not nearly so sensitive. And strangely, I seem to have no sensitivity at all to seitan, which is nearly pure gluten!

[@heeeeyjai]

This is how I made it the first time and it was soooooo good! 😭😭😭😭

[@chantalscours1073]

Thank you for teaching me something new!

[@sourcelight369]

Thank you!

[@psymompa]

Will have to give it a try.

[@autumnsylver]

I tried a similar method using whole wheat flour, but the seitan in the end turned out to be a stringy, rubbery blob and I couldn't mix any spices into it.

[@Thevietvegan]

Yeah! If you stop before you wash nearly all the starch out, you'll be able to knead on the spices better. The NTF method is linked in the description that you can see how they do it!

[@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!

[@sarag1158]

I'm so grateful to you for sharing your faux meat recipes.

[@user-xb7tb9rz4j]

Vegans need meat even if isn't meat apparently! 😂

[@leeflesher3688]

That looks amazing!!!!!!

[@loviecolagnos102]

Wooow nice look like chicken strand,. I will try this one. I did this yesterday,.not same as u did in the last part..I use to cook sisig ang calderita,.. But want to learn more recipe., Regerds from Philippines

[@yuhmin5365]

so much work but looks really good chewy yet not hard!

[@jayvegas]

Thank you for doing the heavy lifting!! I've been wanting to make washed seitan but have been worried about wasting flour (that I could be using to feed my starter!)

[@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?!

[@JustSheilz]

I havent done seitan like this - only using VWG.

[@TheNeRdAH]

Looks great 🥸

[@goodnessalwayswins]

Wow thanks SOoooo much for doing this Lisa, it's very inspiring to me. I would love to see more seitan recipes if yr wondering if anyone is 💗✌️

[@danierobbers9254]

You don't even need to kneed it you can let it autolysis. Just let it rest The sauce stash did a video about it

[@vanissaberg5824]

Thanks for the tips! I'm going to try this for a teriyaki style stir fry. 😁

[@Sailorsecretindistress]

Use that water to clean your arms or hair. It really get rid of the impurities

[@trishayamada807]

I food process my washed flour seitan and turn into meatballs. Once you’ve cooked it in the broth and it’s rested I just process to a crumbly texture and use as ground “meat”.

[@latiaj81]

Cant wait to try this

[@rebayjr]

hello~ it looks fun, I will try it! what's setting for the slow cooker? thanks for sharing!!

[@Thevietvegan]

Low on the slow cooker! That's the setting I use on my Instant Pot :)

[@ruthejimenez]

Thank you for sharing your thoughts and processes.

[@CoinBahd]

Sick recipe! Will definitely try this soon. How long will this keep for in the fridge (no freezer)?

[@insandaulat4432]

HAIL SEITAN