Making Beyond Meat for LESS than $3 a pound

[@SauceStache]

Get your first $5 from PRC: fill out the registration, answer some questions about yourself, confirm your email address, take a quick 5-minute survey, earn your first $5! Click my link: www.inflcr.co/SHCJf

[@Drefar]

Could you remove your ring when doing Food Things... You don't disgust me but the thing is if you are a chef then you would know there is so many Bacteria and viral cells that is between your ring and your skin, and that is the thing that disgust me the most about Food makers at home... I'm sorry if this sounds harsh and it is not meant to be harsh...

[@ViewerEm]

@@Drefar he isnt a chef he's a home cook. and as long as you have enough space beneath the ring to get soap under there when you wash your hands, i dont see any issue

[@Drefar]

@@ViewerEm in the food industry there are no short comings of safety if you have that view you will never be a chef...

[@daconn3487]

It’s not like anyone else is eating the food he makes for his videos. He’s not cooking in a restaurant kitchen for paying customers. These are recipe tutorials…that you watch….for inspiration….on KZbin.

[@Drefar]

​@@daconn3487 I know that But you just said a lie "He is not cooking for someone else" what about the chiken nugget video about vegan alternatives and also his wife is eating his food... Just saying it's not professional enough and expert ish enough if he have cooked for so many years now, that he does not stick to basic rules like scrubbing his hands everywhere... just take a look at kzbin.info He does not wear his ring after years making food because he knows how dangerous bacteria is...

[@VirtuesOfSin]

I love how plant based meats should be cheaper than real meat, yet marketing usually prices them the same as or twice the cost of regular meat.

[@electron-Volt]

I wish the subsidies worked out differently.. if people had to pay actual market price for animal products

[@Lucciii32]

@@electron-Volt why should people pay market price for meat when they don’t pay market price literally for every other crop , especially corn

[@TychoKingdom]

No babe. A pound of ground beef can be and is $3. It's not the premium grass fed stuff but its beef. I've used my last few dollars on it.

[@petergleeson8020]

It'll be cheaper in the future hopefully.

[@matthewwells4829]

@@Lucciii32 Livestock is ridiculously expensive on usage of time, land, water, and crops. Food in general would be far more bountiful and affordable if our livestock weren't there.

[@CbatesMusic7]

I've been playing with the burger recipe in your book for a while now. I've found that the methylcellulose doesn't always hold it together as much as I'd like, so I decided to try something last time... I added a heaping teaspoon of psyllium husk right before adding the liquid to the TVP. It worked SO good! Really held it all together, and upped the fiber content, which is never a bad thing. Thanks as always! Keep the inspiration coming!

[@zacherybutter7349]

This should be pinned

[@jackvegas3705]

Whole husk or powder?

[@Neo_Moonflower]

Wait so, are you replacing the methyl cellulose with psyllium husk powder?

[@slickrick1856]

Wow, genius and it’s fiber like you said

[@slickrick1856]

Probably powder. When you add water to Metamucil it becomes a thick gooey slime

[@ListaGamesLP]

One thing I do to make the vegan burgerpatties hold together better, is to freeze them. When they are fully frozen I fry them over medium heat for 5-8 minutes on both sides. These get really firm and hold together great. Even without methylcellulose. I use breadcrumbs and flour as a binder, and the freezing seems to help extra.

[@niaselah3348]

Great tip thank you

[@dra6o0n]

It's what the impossible sausages at Tim Hortons uses, it's cooked from frozen. A lot of faux meat patties fail because they don't get frozen. Temperature is the key to controlling the product's state when cooking so to speak. I won't suggest deep frying it lol.

[@apurvakmr]

Methyl cellulose is a stroke of genius. Chemistry of that is amazing. Hardens when heated, melts when cooled.

[@swat3563]

I love how Monica is so supportive of everything you do. And your so excited to show your lovely wife what you've made. Much love from Gdańsk Poland!

[@SauceStache]

Thank you so much! These kind of comments make my day... they really do!! So much appreciated

[@duytu2134]

@@SauceStache awwwww! so wholesome! I love YOU ALL!

[@gohawks3571]

@@duytu2134 I wish we could all meet & have a picnic☺️

[@duytu2134]

@@gohawks3571 That would be wonderful :):)😀

[@zednevada7362]

They do seem like the sweetest couple dont they? I am much grateful for their help on these foods & I am excited to find out he has done a book I need to find out how can I get this in Britain

[@rozchristopherson648]

Sometimes my mom used to add a package of dry onion soup to hamburger meat back when I was a kid. Try that for added flavor and add some Worcestershire sauce, either to the mixture or to the pan as you are cooking the burgers.

[@beebuzz959]

I've found that just granulated onion is a huge flavor enhancer.

[@NoTengoIdeaGuey]

The main flavor enhancer in both of those is 100% msg. Basically what he added when he made the yeast extract broth.

[@jojoprocess2820]

Worcestershire sauce not vegetarian or vegan btw

[@kingcrimson4133]

​@@jojoprocess2820 Certain brands are. O Organic worstershire is for example.

[@mythoughts7859]

@@jojoprocess2820 You can get vegan Worcestershire

[@thisistheaccountname]

What's not so bad for having to buy all those ingredients is that you can use them in multiple recipes and make multiple batches of whatever.

[@GamersComputer]

and since they are all powders, and given that they are stored properly, they will last a long long time

[@nastypiglosi1788]

Methylcellulose causes inflammation and can lead to colon cancer

[@PNSinstant]

This is the hardest thing for someone looking to start the transition to going vegan. You don't realize how much you look at a lot of "vegan things" as sides no matter how healthy you thought you ate until you cut the main part of your meal out and have to actually look at what to make day in and day out with things like vegetables and beans and all. It doesn't seem like something hard to do once you have a foundation down but at first even if you think you've got a good plan it seems like most recipe ideas you see online are for full blown all day Sunday meal preps lol so knowing what ingredients are easily interchangeable becomes essential for someone's "every day of the week dinner" style meals and not looking at recipes that just like with meat recipes are ones you would only buy for and make once a month lol

[@PoochMG]

Thank you! As someone trying to be vegetarian but on a strict budget, this is a massive help. Cheaper than regular burger.

[@made.online2149]

a big bag of lentils paired with a big bag of rice will make for many meals that are a complete protein, greatly inexpensive, very filling & delicious if you have some seasonings to throw in.

[@angrybrit7331]

Just buy veg problem solved

[@gomoestas]

If you are not gluten intolerant, you can make your own seitan from wheat fluor. Also, I reccomend buying big packages of plain rolled oats, they are very versatile and healthy. Beans per kilo are cheap too, and offer a lot. Frozen vegetable is not ideal, but better frozen than nothing. You can get big packages and use them as sides to rice/make stews with lentils/put them in stews.

[@shywalker404]

@@gomoestaswhy would frozen veggies not be ideal ? I’m curious

[@gomoestas]

@@shywalker404 freezing destroys some of the nutrients. Nothing too bad, they are still healthy and beneficial, but if you can choose, go for fresh.

[@matthewware8973]

According to the BLS, ground beef as of Apr. 22 is on average $4.916 per pound, meaning your meat is cheaper than grocery store meat.

[@davejoson1100]

And a lot healthier for you too! 1.) What The Health (Full Movie 🎥) kzbin.info/www/bejne/d17bo4J-pamAoJY 2.) Game Changers (Full Movie 🎥) kzbin.info/www/bejne/Y329n42Jicqmlbs

[@veganm8918]

And the meat industry in the US received 44 billion dollars in subsidies last year. Without those the price for meat and dairy would be doubled or more. The animal agriculture industry owns the senators and congress people.

[@miko8732]

​@@veganm8918 and many many jobs...

[@mattspyro]

@@veganm8918 pretty insane how cheap real meat is when you think of all of the energy that goes into it

[@tfae]

Vegan stuff is always cheaper. We've been eating lentils for millennia for a reason.

[@MariaKhordina]

trying these tonight and i wrote out the rough recipe without the methycellulose elements sub psyllium husk to share here. thanks saucestache! 1 cup tvp - 3 tbp mung bean powder - 1 tbp psycllisum husk - 1 tbsp smoked paprika OR liquid smoke 2 teaspoon - garlic powder 1 tbsp - 1 tbsp marmite mixed with 1 cup water dissolved - mix in w warm tap water - judge texture add water as needed - cover put in fridge for 25 min - form in patties - seaon w salt pepper bbq seasoning msg - fry in coconut oil

[@sweetanstudioz4480]

What you used right there called textured vegetable protein is called soya granules in india and we got bigger chunks of it too 😄

[@muadddib]

I recently learned that its the same process, still always buy the indian stuff in a local store since its a lot cheaper and you get giant bags :D

[@jujutrini8412]

We have that type in the UK too. Looks just like minced/ground meat when it’s cooked.

[@edng5964]

Mark: "Monica doesn't really like pickles so I'll add them all to mine." Burger: *pickle jumps back onto Monica's burger* #determinedpickle lol

[@TreDogOfficial]

This is as good as it gets! The cost, the umami flavor. . .this chef is truly a man of the people!

[@scrumpeldwarf]

I've always thought about doing this but have never done it myself . Thanks for putting this out there

[@SauceStache]

You should try! its fun! You can mess with it and control the flavor and ingredients!

[@marvin2678]

Did you do it ?

[@margarett_b]

I don't even like beyond burgers but I am definitely making something similar (although much simpler) very often :D Recently I also bought my first ever jar of marmite and honestly, it has been game changing for my vegan meats :D I am super grateful for all the tips and tricks you've share over the years and I am glad it allows me to finally please my non-vegan fam! . Thanks for all the time and work you put into these videos! Have a great week ahead!

[@jeanh4151]

I really wish there was a recipe that could be printed with amounts of all ingredients.

[@alexsminshew1682]

I tried to eyeball what his measurements were . I'll let you know how it goes

[@missjones8123]

SAME!

[@alexsminshew1682]

So it did work . This is the measurements I used 1 cup tvp 3 tbs protein powder 1 tbs methyl cellulose 1 tbs smoked paprika 1 heaping tbs of garlic powder 1 heaping tbs of beet root powder 1 cup of almost hot water Maybe 1tbs of marmite it was hard to tell Extra water to make mixture wet

[@jeanh4151]

@@alexsminshew1682 Thank you so much. I'm going to try it.

[@alexsminshew1682]

@@jeanh4151 I hope it works out for you 😀

[@stacyr3743]

So we started out with measurements, but starting with the tvp , we stopped. Is this recipe listed somewhere? I’d love to make it using measurements. Thanks.

[@LifeWithAlliDaily]

Wow!! 💜😮 As nervous as I am about applying a lot of these different chemicals and I want to stay away from them I actually rather make this than buy the beyond when I'm feeling like a lazy week from making everything from scratch. This is pretty dope 💜

[@mortmortmort8908]

I use smoked paprika instead of liquid smoke in everything to begin with, liquid smoke tastes really weird and artificial, most smoked paprika has real smoke flavor to it.

[@tylerbrown4483]

Weird that liquid smoke tastes artificial. It’s literally just smoke piped through water. Or I’ve made my own by smoking sea salt and dissolving it in water.

[@arikarami8313]

Liquid smoke is not artificial. Making Liquid smoke is the same thing as making distilled water

[@anikadaimaginative3020]

The previous commenter is correct. Liquid smoke is basically smoke that you collect instead of letting it fly off into the air. It’s not some man made chemical or anything but just straight up actual smoke. You can collect the smoke by putting it through a pipe into a container for example. The smoke will become liquid once it cools down. Smoke is small solids suspended in air that are given off as something burns. Those solids will just fall back down and mix with the water vapor that has now become liquid water. That’s why liquid smoke forms. If you smoke food, those go into the food instead. I’m not really sure why you think it’s not “real smoke flavor”, but paprika, like most things, is usually smoked with oak, while most of the liquid smoke I’ve seen available for purchase is hickory smoke, what meat is typically smoked with. Each smoke wood is different, and while I like mesquite wood for example, some people think it tastes weird. I’ve also noticed most brands put seasonings or vinegar or other random things, but some don’t. Like the jug of Wright’s natural liquid smoke in my pantry rn consists entirely of the listed water and hickory smoke concentrate. But the ever popular Stubb’s contains soy sauce, vinegar, etc. If you want to make it more “natural” I guess you could mix the smoke in a waterbath and steam the thing. But liquid smoke isn’t really as weird tasting as you say it is, and it’s not really artificial either. But considering this is youtube, I guess anything people don’t know about is automatically classified as a “chemical” and chemical=bad.

[@benson733]

Love tweaking this recipe and fining the elusive perfect vegan burger.

[@SauceStache]

Thank you so much!!!!

[@willsrodsguns3266]

What are the quantities, where's the recipe on your website? Its kind of difficult with 0 measurements mentioned ...

[@UncleLousKitchen]

This is brilliant! Great job brother

[@SauceStache]

Thank you so much man!!!

[@pothekainfused]

I’ve been searching for this recipe!!!! I am now a forever fan 🤘🏼

[@michaelrodriguezbarahona8197]

We need more people like you, thanks for sharing this up...

[@crazylilblue]

So my question would be if you wanted to try this but are allergic to coconut what would you use in place of coconut oil?

[@theclimbingchef]

Cocao butter

[@F0XD1E]

Coconut oil is also really not that good for you. Would like to see some alternative.

[@theclimbingchef]

@F0XD1E cocoa butter

[@marvin2678]

​@@F0XD1Ewhy not ?

[@grawakendream8980]

this definitely opened my mind in a lot of ways. thanks for doing this!

[@alainadacosta1222]

I'm not the biggest fan of Beyond's flavor so this sounds good. Also, I like this video format, it reminds me of Binging with Babish

[@kinonoeko]

This is an awesome recipe! However, methylcellulose is an ingredient that I cannot access as easily (price and location wise). Would psyllium husk work as a substitute for it? Thank you so much for your fantastic work, as always!

[@Benjamite_Bo]

Yup. done it

[@zacherybutter7349]

Yes! Several other people have mentioned it works well.

[@kinonoeko]

@@Benjamite_Bo @Zachery Butter Nice! Does it also work for the coconut oil mixture?

[@benjamintanen2007]

@@kinonoeko I'm curious too!

[@swedneck]

man i have no clue how i'd get either of these things lmao

[@ingridaholmes]

This is actually very helpful! So glad I've found your channel, thanks a bunch!!

[@VillageCookingWithParnik]

So tempting 😋😋😋

[@SauceStache]

Try it!!!! Let me know what you think!!!

[@myfoodisgrownnotborncompas362]

Thank for everything you do for the animals.

[@SauceStache]

Thank you

[@Pepster874]

This is not sustainable or healthy!

[@AnimeIsAwsome123]

How well does this stuff freeze? Could I keep it in the freezer until I want to cook it or just cook it all up and freeze that? Great recipe, I hope to try it soon!

[@GuiSeppe_Rae]

Haven't ate meat since 2000 and I remember only having black bean burgers, tofu, and salad and now this... This is such a game changer. I finally gave in and had a beyond burger while at the Taste of Chicago this year and I instantly started thinking of ways to make it cheaper and this seems super easy and fast but I'm curious... How long can I keep these frozen and what would the expiration on this be ?

When it gets the Monica seal of approval, you know what's up She a real one 💯

[@SauceStache]

hahahah hey!! We're both real hahahah

[@zacherybutter7349]

@@SauceStache I don’t think they were saying you aren’t real lol

[@randomjournalbitsdawnboss]

This is my first video of yours that I have seen. This looks very good. I’m going to have to buy a bunch of stuff but it looks like it will be totally worth it! TFS!

[@328ismynumber]

this is so cool. all i would need to purchase for this recipe is methylcellulose!!

[@yahannahemion3079]

That would be great in stuffed peppers or Shepherd's pie. I enjoy all of yours videos and prayers for you and your beautiful wife for many more amazing videos, thank you

[@maxwelljennings4178]

unconsidered costs: water and electricity negligible blender*: ~$18 freezer*: ~$50 measuring spoon (set)*: ~$3 baking sheet (could use mixing bowl, at cost of time spent using freezer)*: ~$2 parchment paper**: ~$0.06/ft² (~$3 ttl) mixing bowl*: ~$2 smoked paprika**: ~$0.5/tbsp (~$2 ttl) garlic powder**: ~$0.147/tbsp (~$1 ttl) mixing utensil*: ~$7 plastic wrap**: ~$0.01/ft² (~$2 ttl) knife*: ~$10 *long(ish) lifespan, provides additional value besides this recipe **may have some remaining for use in other recipes $89 new tools $0.80 reuseables used $8 ttl reuseables quite a bit if you don't have anything beforehand, but once you get the tools and seasonings, it's still not super expensive!

[@elrobert365]

I get the blender but who doesn't have a freezer or a knife? You're being ridiculous Ok let me try: Mobile phone to watch the video on 50$ Internet connection 10-50$ Pan to fry in 30-3000$(depending if diamond encrusted or not) Stove 100$ Girlfriend ~ priceless House to store all this in ~ infinity in this current market

[@manuscriptsdontburn]

I guess you could make a vegan version of chorizo with this recipe as well. You already made one on the channel but it wasn't from the scratch.

[@IsanaDasAnanda]

i use damp panko to hold the patties together. Rolled oats will also work.

[@iis.1989]

With this huge inflation, we're gonna ask for more and more videos like this one. Thank you.

[@25narmadha]

You have become my food guru Born and raised a vegetarian,these vegan western cuisine is a bomb ❤

[@Adventist1997]

This would be great for a weekend cookout. Memorial Day is looking tasty. 😍

[@SauceStache]

Its perfect!! Thank you so much!!

[@ey5644]

Thank you for making this great video!

[@SauceStache]

My pleasure! Glad you enjoyed!!!

[@Lovehandels]

The problem I have with beyond and the other imposable w/e is it smells terrible while it's cooking. I can't take the smell lol xD

[@gospeldva]

I didn’t know you had a cookbook. I will buy soon

[@zacherybutter7349]

I love everything you do. As a Louisiana native, I used to eat lots of meat and barbecue. I love your creativity with making vegan meat so I can easily recreate childhood favorites without all the nastiness that comes with animal meat.

[@thephilosopher5799]

Animal meat is not nasty. It’s amazing

[@zacherybutter7349]

@@thephilosopher5799 That’s like, your opinion, man.

[@thephilosopher5799]

@@zacherybutter7349 you’re very far removed from your nature. You gone without eating a lot of meat in your life for so long, you’re used to that way of life. Also try more less cooked or raw meat!

[@zacherybutter7349]

@@thephilosopher5799 You don't know anything about me nor are you the one with any say as to what my "nature" is. All long-term studies show the dangerous health effects of eating meat, especially red meat. Keep your uneducated opinion for yourself. And while you're at it, get off the internet.

[@angelalee7012]

5:46 "Monica doesn't really like pickles..." Monica, you are my people and a woman of taste.

[@Mrcheese2142]

love how the quality of your recipes are breaking down the gastronomagic of store-bought vegan products. Hope this kind of stuff gets normalised in kitchens, and breaking it down brings the price of plant based foods down.

[@niaselah3348]

Great recipe. I had to make alterations cause I didn't have two ingredients, one of them your favorite methylcelullose and the yeast . I used psyllium and miso paste instead. I am sure the original is so much better but I already enjoyed very much. So for those who also don't have those ingredients, still try the recipe you won't regret it Thank you

[@k8eekatt]

I love it that you made the recipe your own with healthy ingredients!

[@niaselah3348]

@@k8eekatt Thank you 🤗

[@skytruffles4162]

Hey Sauce Stache, I noticed you made a pretty good looking burger there, but I had hoped to see one ingredient that you could have added to give the burger that charbroiled flavor of meat that you would normally have in a burger. I did note the smokey paprika and minus the liquid smoke, but there was something (I can't remember where I saw it, I think it was at yung man cooking), that is flame kissed sun flower oil. It makes a flavor similar to that of char-broiled meat. I think it was the missing flavor in your burger. If you try that, please make an episode of it in one of your burgers, I would love to see it in action.

[@SauceStache]

It’s in the burger seasoning I use

[@jsmn5059]

I wanna try that out myself...

[@kitwood4610]

Been using your burger recipe from your book for minced meat in chilli's or Italian dishes and it works great. Here in the UK, plant based meats are oddly a lot more £ per KG than animal meat and making it at home using your recipe saves a lot on cost and genuinely tastes better than the plant based meats in the supermakets. Store bought mince also come in tiny packs in the UK where as I like to use a pound of mince (imperial) so this is perfect.

[@gohawks3571]

Pickles!!!😋 That burger looks so goood☺️ I love the red, because I'd love you guys to walk down the street with it😂 But this is awesome. I love the shelf stability of the ingredients

[@SauceStache]

hahahahah Those pickles really wanted to stay on her burger hahahaha the red was intense.. I was not expecting that.. but that was my fault hahah

[@gohawks3571]

@@SauceStache Hey, no biggie; really does look great👍😉

[@MoCoyotes]

Do I need to buy the book for the ratios for making the meat??

[@The-three-eyed-Prophet]

please make vegan tuna from the can

[@janettepeters3855]

I love your recipes. Thank you so much for sharing them with us. 😁👍

[@buddyltd]

$3 to the pound? The British economy must be absolutely soaring!

[@siyndrome]

Haha! No mate plummeting

[@Trv-r8m]

I’ve been using beyond meat burger sausage all beyond a great fantastic fabulous delicious everyone must try you will love it promise

[@christianmuller1255]

Does anybody have a full writeup of this recipe? I kinda get confused with the measurements of the dry ingredients as well as how much yeast extract he actually puts in the liquid mix...

[@tinacaron1961]

I agree and I even looked on the website but it's not there. It is the only complaint I have with his videos, no recipe in the description and not all are on the website. Doing this would make this channel practically perfect. Look in the previous comments there is a reply with a list of ingredients with guestamations. Hope that helps 😉

[@Zeidinho]

@@tinacaron1961 I followed other 'beyond meat' recipes on KZbin to the letter and they were awful, had to throw it in the bin. I followed this guide, playing around with quantities by continuously tasting the mix. The result was better than what I had achieved from other youtube posts but still nothing close to beyond meat.

[@hellothere44]

No recipe card?

[@charliepi]

do you have any suggestions for another oil to emulsify and freeze if someone had a coconut allergy? do you think something like Earth Balance could work?

[@cloudwaveASMRsleepsounds]

Oh wow. I have to make that this weekend!

[@yogi2596]

You have really improved your channel. I always liked what you have made, however, the cost of the ingredients sometimes prohibits the experimentation on my end. Also, as I live in a foreign country, some of the ingredients are not always that easy to find and even Amazon makes them cost prohibitive. Keep up the good work and thanks for keeping it simple.

[@exanime]

Can't find the actual recipe here or on your site... can you provide a link please?

[@fluffycritter]

Methylcellulose (in the concentrations used in these new-meat substitutes, anyway) gives my guts a really bad time, so I have to be really careful with the meatless meats that I buy. For quite some time I've been hoping that someone would develop a recipe like this which compromised on veganism by using eggs as a binder or trying some other plant-based binder such as pea protein, and having a recipe I can experiment with myself means I can take this into my own hands. Thanks!

[@pvpperdogs]

I was thinking this same thing, methylcellulose is a laxative so I'm not crazy about it as a binder. Super cool to have a broken down recipe to experiment with!

[@fluffycritter]

@@JackieC831 That sounds like an amazing idea. Did you cook the seitan beforehand or did you just wash away all the starch to get the pure gluten out?

[@Surai00]

It's actually called Hydroxypropyl Methylcellulose (HPMC), we just dropped the chemical name when we wanted to sell it to people as food. It's a product of wood pulp or sometimes waste cotton, treated with calcium bicarbonate and petrochemicals (gasoline industry byproducts). Cellulose is indigestible by humans as we are unable to produce the enzyme Cellulase, so the wood pulp fibers will pass through your system and run the risk of caking in your intestines or colon, causing gas and bloating until you take the care to flush your system out. Why people are willing to eat waste from a bunch of industries mixed together and called "meat alternatives" is Beyond Me.

[@fluffycritter]

@@Surai00 Yeah it’s worth remembering that aspect of it, which often gets forgotten/obscured when people talk about it being safe for use as a filler or binder. It got really popular as a gluten alternative several years ago and as a result it makes many gluten-free foods pretty awful for a lot of people.

[@Surai00]

@@fluffycritter many of the products we are consuming today came about because there was industrial waste and they figured that if we treat it with chemicals to a certain standard, it can be sold and increase profits. Cereal is a perfect example, a bunch of waste from corn and wheat processing, mixed with various kinds of sugar, flavored, colored, and then they put in chemicals you can't digest so the label says it has vitamins. I wish people would do some more research on this stuff before they put it in their bodies.

[@go.jaspergo]

Super grateful for all your videos!!!

[@renatocarnos1734]

Could you tell me the ingredient amounts? I love watching your videos.

[@itsjenga]

Just snagged your book on Kindle. Can't wait to get started.

[@joeprunera919]

IT would have been nice of you to list how much of the ingredients you used. I tried looking on your site but couldn't find the recipe. Nothing is in order on it. Seriously, why make this video if you're not going to share the recipe? So annoying!

[@laurenv1223]

Just match the utensils he's using. Looks like a cup of the TVP. Everything else he's using a tablespoon pour/stirrer. I'm sure this is not an exact recipe.

[@foxtalksgames]

It would still be incredibly helpful to have even a loose recipe

[@joeb4142]

Buy the book to support Sauce Stache and his channel. 🤷🏻‍♂️

[@FatBlackOut83]

I love this!!! I can’t wait to try this.

[@jessicahedrick854]

In Canada I'm struggling to find methylcellulose for remotely reasonable prices - the shipping from the US is insane from Modernist Pantry😭. Any substitute suggestions or other online retailer?

[@danielcolarusso4885]

Psyllium Husk works very well. Or just freeze them before you cook them

[@NocturnSerenade]

i don't like coconut oil... can i replace it with grape seed or avocado oil?

[@JTMusicbox]

These look great! Plus 2.58 a pound is cheaper than actual meat!

[@olyone]

good job sir...looks fantastic

[@goobermario7062]

Nice homemade beyond burger Mr. Stache!

[@SauceStache]

Thank you kindly

[@goobermario7062]

@@SauceStache no problem

[@Sebastian-hh5gu]

Great! I’ll be trying this out soon! 👌

[@hanssmith8901]

thks god finally 😊

[@SauceStache]

hahaha thank you!!!

[@somethingor]

Awesome video! Looks absolutely delicious. Definitely worth a try! Thanks :)

[@ryanhealy4459]

how do you get rid of that funky TVP flavor?

[@SauceStache]

you just have to find a TVP that you like. A lot of the bulk TVP has that funky flavor. The bobs red mill tvp is pretty mild flavor. Normally I use a little bit of vinegar in the initial broth and that helps a lot

[@gohawks3571]

@@SauceStache Ooo, thank you! I never thought to do that👍

[@ryanhealy4459]

Thanks! I’ll try the Bob’s one. I started rehydrating and rinsing a few times before adding the broth and that seemed to help also.

[@gomezfriesen]

Methylcellulose in Canada is $72.86/100g. Which means I'd have to use only 2.2 g to keep just that ingredient to $3.

[@twinxbeats]

PEE BASED PROTEIN🔥🔥🔥🔥🔥🔥🔥

[@kathleenralston2192]

Looks good but sadly I cannot have coconut. Seriously allergic. Could I use butter? I'm not trying to do vegan necessarily. Or maybe olive oil?

[@bsteven885]

Impressive! How would you give this more of a brown color? Can you add Soy Sauce or Aminos to this without adversely affecting the texture or taste?

[@SauceStache]

YEESS... less beet root, more soy sauce, liquid smoke, and I would also add a starch.... essentially follow the original recipe in my book hahaha

[@gohawks3571]

I found & shared a recipe I found, similar to this, but we have ground mushrooms and ground walnuts in it, no beet root (although I probably should add that). It's a great color and texture, and has my meat eating fam asking if they are eating meat or not👍

[@SuperTiny98]

Liquid browning is what I use. Aka gravy master or kitchen bouquet

[@paulahrens3028]

Use barley malt extract! In raw, the color doesn't change to brown, but when heated, it starts to become brown. That ingredient is also used in the baking industry to artificially making bread darker to trick people thinking that it's more healthy.

[@lindaallen6354]

@@gohawks3571 care to share that recipe?

[@adelinas77]

This is amazing! Thanks a bunch- am gonna try!

[@johnsnow5264]

Nice work, but as a biochemist, I strongly suggest that you should really replace artificial methylcellulose with a natural thickener. In industry, methyl cellulose is used due to its low price. Pls suggest alternatives!

[@mondegreenmatt849]

I really wish he’d move away from these weird ultraprocessed ingredients too. I’m not a chemist I just a vegan who wants to see real food on a plate.

[@tylerbrown4483]

@@mondegreenmatt849you are going to wind up having to use some industrial modifiers if you want a plant-based approximation of meat.

[@mondegreenmatt849]

@@tylerbrown4483 aye, I understand that some people want their food to taste like meat but I don’t. I actually miss the old days of being a vegan and finding bean burgers everywhere. These weird thickener and binder ingredients are nutritionally void and only used for texture. I’d rather eat salad than this fake junk.

[@MartialCoachJF]

Man what can I say? You ROCK!!!!!!!👏🏼👏🏼👏🏼👏🏼 BRAVO!!!!!!🙇‍♂️💪🌱

[@SauceStache]

Wow thank you so much

[@Calicapenergy88]

I’m an impossible meat kind of woman. I tried beyond and I didn’t like the taste

[@SauceStache]

Impossible is pretty freaking good!! Its harder to replicate because of the lack of availability of the ingredients they use. Heme Iron makes a HUGE difference with the tastes. The yeasts they use are different too. Hopefully one day we can get to recreating what they do, because that would be a game changer!

[@ameriicanprepper5813]

to bad you could not buy this in a box(premixed in a mylar bag for long term storage) I think preppers would love this option for meat on the go.

[@lmknbhbiubjh]

It would be great if you could work your magic on making a pea protein minced meat from scratch. I can't eat TVP cos of the soy.

[@L1ttlef0ot]

There is a couple brands of textured pea protein that is the same texture, such as Plant Basics or Plant Boss

[@SauceStache]

Soooooooo my next video is going to be about pea protein!! Not making it from scratch, just getting it and using it. Unfortunately I have tried for YEARS to make a textured protein at home without any luck. Textured Proteins are made using massive industrial extruders that use intense heat and pressure to create these incredible textured proteins... One day I'll find a way. I really hope.

[@gohawks3571]

@@SauceStache We have faith in you! Your recipes are so creative and amazing🥰😋👍

[@jasminebed9408]

@@SauceStache Something along the line of a rosin press? I've seen videos of DIY if you are handy

[@bearfoot84]

Can you please share the exact measurements of everything g used in your recipe ? You started with measurements however not for everything

[@atne3484]

2:39 the lagging has me 💀

[@AzwaadGD]

Bro looks like npc 😭

[@tiagojmf]

This feels like some experiment you would make in a science class

[@xmarkma4291]

Is this healthy?

[@Chael273]

No its chemicals

[@thechosenegg9340]

@@Chael273 literally every food is made out of "chemicals". This one probably isn't suuuper healthy, but definitely not less healthy than a meat patty. Probably about the same or healthier. You shouldn't eat a burger because you expect it to be healthy regardless.

[@magnuswootton6181]

thats is absolutely amazing!!!! looks like its got potential!

[@Behold_I_am_Egg]

It's not really a viable replacement for Beyond Burgers for me, unless it's also gluten free and soy free. :') I'd love to see an affordable version of a Beyond burger recipe that I can actually enjoy, with all of my dietary restrictions. They can be spendy, for sure!

[@angeloivanverarivera1641]

Liking the refreshed direction style and cinematography of your videos.

[@GodsObedientChild-Deuteron6262]

Hi! This is an EXCELLENT recipe, I love it🥰!

[@SauceStache]

Thank you so much 😊

[@GodsObedientChild-Deuteron6262]

@@SauceStache You're very welcome and THANK YOU for sharing so many wonderful recipes✨!

[@yerosilveira4614]

Thankx for the content! I cant find what Marmite means in spanish... dja know about some brand to look at, with shiping to Spain?

[@SauceStache]

So marmite is a simply a yeast extract spread! Any yeast extract will work! look that up and see what you can find!

[@mandibulin77]

Está 5€ en taste of America

[@Paul-td3hb]

can i just use regular meat?

[@wheatlysparble7900]

Nope