Making CHICKEN from PEA PROTEIN - Plant Based Grilled Chicken!

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Today we are going to try to make a Plant based grilled chicken using a pea protein powder! This is the same pea protein isolate that is used in Beyond Chicken, and other very popular vegetarian and vegan chicken!
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Music by Joakim Karud / joakimkarud
The goal of SauceStache is to continue trying something new, something new to me and something different.
I find inspirations from you the SauceSquad and my constant hunt of social media to see what food is being made around the globe and how can I try to make it. Lets try to make some food and have fun!!

[@bendingriver7101]

Really excited to see you post this. I work at a ramen shop and we have our own version of chicken "chashu" I'm working on making a chicken chashu substitute and I would recommend the smallest amount of tahini. It works really well for holding the proteins together and our tahini is spiced and flavored and delicious!

[@SauceStache]

Oh that’s such a good idea!!!

[@bendingriver7101]

@@SauceStache season the tahini chili flakes, mushroom powder, ginger, garlic, mushroom powder, pureed sun-dried tomatoes, soy, rice wine vinegar, sugar, and salt for ultimate flavor!

[@beestiel]

@@bendingriver7101 if you post a video i'll love you forever!

[@emitamura]

Mushroom powder is so great! I use it in so many things. Meat subs, broths, vietnamese style taro egg roll filling too!

[@angeliaphillips]

Thx much for the tahini info!!

[@SauceStache]

You can Grill it, Fry it, bread it, and sauté it... Are YOU going to try Pea Protein Chicken??!

[@Tantium]

Yes, I eat it weekly! :) there is a brand called Sunfed Chicken that makes and sells exactly this !

[@immalivingagain3672]

Its genious !! Still. I would add Glutenous Rice flour to make that binding sticky CHEW to it ... im tellin ya. There is magic to be had in GRF ... its been my tool for meats for the last year. Just a Tbs makes all the diff in a meat Substitute recipe... ✌️😊👍

[@latiolaisgradnigo]

HELL YEAH I AM!

[@SauceStache]

Ohh thats so smart!

[@missinglink_eth]

I’m totally making this! With grf 🍚

[@evanlinsey]

i think you have a cookbook concept with just different chapters on fully developed recipes for all different types of fake meat...just sayin!!

[@SauceStache]

I LOVE THAT IDEA!!!

[@Rdizzle512]

Sauce Stache yes make the book i will buy!!!

[@は私です彼の名前]

@@SauceStache Yes you need to write a book.

[@thanxbutno]

Welp, he wrote it!

[@rakibulchowdhury5400]

Bruh I'm no where near vegetarian but I love your videos dude. 👍👍👍👍

[@SauceStache]

Thank you man!!!

[@Minchken]

same here

[@solinemarty2796]

Same ! 😍

[@jonathanarpin9298]

Same !

[@RavenIsAnArtist]

Same.

[@adriennesamos1047]

My mom makes the BEST tacos using dried hibiscus! It’s so good and when done right actually tastes like steak tacos! You should give it a try

[@SauceStache]

Ohh I've had dried hibiscus tacos!! There is a place here in Orlando called Hunger Street tacos and they make them! They are sOO good! I should def do a video about that! Thanks for the tip!!

[@twylady]

Sauce Stache yes!!

[@thatonegirlelaine]

Oh my god, that sounds amazing!

[@todaysrealhealth8153]

Yes please. Post the recipe. I love hibiscus and sooooo healthy.

[@todaysrealhealth8153]

Sauce Stache what? I’m going to have to move to Orlando.

[@hasan7865]

No chickens were harmed in the filming of this video :-)

[@fakename9303]

I like how it’s a nearly food scientists approach mixed with a light hearted and enthusiastic delivery.

[@SauceStache]

Thank YOU!!!

[@lefthandpath9388]

I love your videos, and torturing my significant other with them as well. I’m no vegan but I’d eat anything you’ve made lol.

[@SauceStache]

hahahah thank you!!

[@neiloppa2620]

Can you try making vegan cheese?

[@emitamura]

Yay! MSG! debunk the myth!

[@SauceStache]

YES!!! I know!! I'm going to keep going with it

[@mrhappyfaq32]

MSG is like the best thing that could happen in culinary

[@TheCashhawk]

Agreed!

[@LeeLeeLove222]

I heard it was a neuro toxin, or neuro stimulant.. (very bad) do you guys know if that is true or if it's fine? Where I can possibly find that information?

[@KenyaRandall_Jaquenette]

@@LeeLeeLove222 Watch this : MSG is Made from Natural Ingredients | Food Unwrapped kzbin.info/www/bejne/oKrXdYmBatB2j5Y

[@CBs-Home-Vids]

Could you do an update on this? I have been experimenting with these same ingredients but not getting the results like you did. If you upgraded this or have better water to flour ratios I'd be interested in hearing about them.

[@MyMarleentje]

from what I understood it is 1 cup of pea protein and 50 grams of amaranth

[@ImdaVP]

Yeah! I knew it was chicken from peas. The idea just made sense.

[@SauceStache]

hahaha I tried to make it a little obvious hah

[@TheEclecticPhotog]

Looks great! I'm interested in every meat replacement receipe I can find. Thanks for this one.

[@SauceStache]

Thank you!!!! I'm really having fun making these so they will keep coming!

[@botanicallybuilding]

Would love if you made better directions in the description, like you said you would. I love this video! I think this is your healthiest most allergy friendly recipe!

[@karablack8987]

I tried to make these and had the same experience as another commenter, they came out terrible. They never really firmed up after steaming (I ended up steaming them for hours and hours hoping they would). I tried many different experiments with the dough to get it to firm up using an oven, skillet etc. They were just a soggy mess and I had to throw everything away and wasted an afternoon. Note to self - never try to make a youtube video recipe if they don't provide the actual recipe. And also don't buy a 20$ bag of pea protein powder unless I have other reasons to use it.

[@carlosjohncosta]

not a vegitarian but still love watching these alternative meat videos!

[@SauceStache]

Thats awesome! haha thank you!

[@ashleyfilpo8521]

I was just thinking the same thing lol

[@viciadusmaximus6782]

its not meat

[@ayalaj4903]

Vegan* or if you meant vegetarian

[@ayalaj4903]

@Viciadus Maximus vegan “meat” alternatives lol

[@latiolaisgradnigo]

I am completely AMAZED by you!! I can’t wait for your channel to BLOW UP!

[@SauceStache]

Awww thank you so much

[@gomezaddams6470]

I'm sure somebody already said it but for the liquid when you're making it you should be using broth rather than water no water should touch this unless it's flavored LOL. Isolated pea protein is quite expensive though I'm wondering if there's going to be a way to get it for a better price than buying it in a protein powder form.

[@notsosure5924]

Look at your subs grow 😭I feel like a proud mama.. And wow that pea protein chick-un looks delicious....sometimes those store bought meat substitutes taste kinda weird so I am lookin up recipes and you're definitely helping with that. Great vid

[@SauceStache]

Awww thanks Tippy Taps!!! :)

[@cookingwithsoul1498]

I just recently found your channel now I can't stop binge watching 😂😂😂😂

[@SauceStache]

Thats awesome!! Thank you and welcome to the channel!

[@bluefernlove]

Amaranth has a very peculiar flavour, sometimes it can have an almost "mothball-smell" like taste. Maybe that's why you haven't nailed it yet. Try replacing it with quinoa flour and a little bit of tapioca. Those are more neutral flavours and tapioca is a good binder as well.

[@Nikooru7925]

About how much each?

[@saywen5825]

Thank you for the video. It would be great of you gave a more detailed description of what it tasted like. Were you happy with the level of seasoning? Does it have a weird taste or aftertaste like soya does? Is it beany? Also, why didn't you season the raw mixture before steaming?

[@miyabi-chanmi]

This helps me understand why meat substitutes are so expensive. So much work goes into making them! It looks good anyway!

[@baxterandcotton]

They're also not heavily subsidized like animal based agriculture

[@jean-noeljabagi3653]

Ikr?!

[@udonthavetoknowmyname]

I’m a huge meat lover, but plant based foods have always interested me! Awesome content :)

[@SauceStache]

Its really wild right!! I love messing with this stuff! Thank you so much

[@toni4729]

The poor peas can't run away either.

[@yanjijay6752]

These are so good make more love vegan foods & would quinoa work as a binding to.

[@SauceStache]

Thank you!!! I bet quinoa would work awesome!

[@ilovegreen324]

I don’t trust store bought meat substitutes. They’re way too processed. I’m trying to look for a recipes that doesn’t contain soy no seitan

[@billthorne1]

Add white jelly mushroom powder MSG and poultry seasoning finish with black pepper and some vegan butter to your Lee brand chicken power. Mix into the pea paste.Spread your amaranth pea paste on to the soy skin sheets. Stack and steam them.

[@criswa11er]

I tried this, as I'm always looking for new meat substitutes to try (so far, The Gentle Chef's are my favorites.) Hate to say it, but it was AWFUL. I used pea protein and amaranth flour from Bob's Red Mill. I also tried versions substituting gluten for the amaranth, adding some fiber, and using guar gum as a binder. All four versions were unacceptably soft with no real chew, even after sauteeing, although the gluten version was worlds better than the amaranth one. I did some research, and apparently companies like Beyond Meat use extruded pea protein, which gives it texture. This is very different from the powdered pea protein used here. Too bad, as I liked the idea of layering and pressurizing for texture- it just didn't work.

[@JK-ps5bw]

just tried to make this, followed the recipe as best as I could and its like mush pucks that won't take on texture even after over steaming them / letting them rest.

[@nich2488]

I had the same outcome today unfortunately. 1hour and 20 of steaming still didn't seem to work. I'm going to try adding some gram flour and blended chickpeas for it to hold better. Taking a week off though.

[@jameelawahlgren]

Neat! I'm curious though, why didn't you form the dough with stock instead of water? Real chicken doesn't only taste like chicken on the outside. Which I assume this version does since it just got dunked in broth.

[@mlouie]

Really enjoying your videos! I noticed that you put your garlic powder right onto your oil. Any garlic powder that's absorbed by the oil won't activate the alliinase before it cooks, so you're best off activating it in water first and then adding it to the mix. Still looking forward to making pulled pork...!

[@sunitadwarka347]

Respected sir, You can make powder of any grain and experiment. You buy different grains, you roast them. After rosting , let it cool and crush them in grinder. For binding you can use cheakpeas flour mean bhartiya name besen in smaller amount . Flex seeds also gives good binding. Experiment with each grain differently for different flavors. Please visit site, marathi recipe. Asawar masala , Shubhagi' s skills recipe. It a local name. You will understand how these people fry the ingredients and spice. Namh shivay.

[@MarieahM]

Pea protein is scary expensive here in Australia, but yellow split peas are not. Can I cook and blend yellow split peas and use them instead?

[@joanneandrews7280]

How about making pea protein-based BEEF, my friend?

[@myfavoritethings6433]

Are you kidding bro? Pea protein is nothing compared to the amaranth protein. One table spoon of amaranth has more protein than a steak, we use it a lot in my country, but mostly like traditional candy. Great video! New subscriber

[@TravellersHomeNepal]

I tried the recipe and did get a mushy paste, what are the exact proportions for the recipe? Should I try adding gluten? The taste was nice but nothing compared with your recipe in terms of texture. I think many people had the same issue according with the comments.

[@AthleticSports21]

I am going to try I LOVE your channel , im always at home trying to figure out stuff. Being a family of 7 and we are all vegans im trying things all the time messing stuff up. LOL

[@dylandestruction1321]

Just eat a chicken 🤦‍♂️

[@Cookingforthemissus]

Another video making myself question do I really like meat? Great vid as always bud 👍

[@sleepyheadsymphonies2640]

What if instead of water, you used the actual veggie broth..would that mess with the binding or just infuse the flavour more?

[@jenparise3311]

Nice! Would like to see you try to recreate the beyond beef plant based ground beef, which is also made with pea protein

[@rofflesti]

Something I don't understand that I saw here and in countless seitan recipes... why make the 'meat' with water and then season with broth... rather than just making it with broth?

[@charitysheppard4549]

You are my new favorite food channel. Due to extreme allergies, I'm gluten-free and plant-based. I am an avid cook, and produce a lot of my own milks, cheeses, yogurts, tofu, breads, meats, etc. I'm excited to play with this recipe. I'm going to try your radish "bacon" next time I go to the Asian market. Beyond meat makes good sausage I've been trying to mimic. I think they use rice paper for the "casing." Wanna tackle that one next??? Absolutely love your channel!!

[@driftertravelerman6893]

Those 5 grain breaded tofu Chicken tenders are Literalky as good as the real thing...

[@hazesativa8641]

I love this channel, makes the switch from meat less stressful

[@tenacioustae]

I know I’m late but I’m glad you uploaded cause my birthday has been boring 🤣🤣

[@mirandamom1346]

KidTayli 🎂🎈

[@SauceStache]

AHH Happy Birthday!!!!

[@erivera1993]

I have no problem with vegan substitutes but don’t call it chicken I think it needs its own name

[@eugenemotes9921]

Exactly!!!

[@hothiscold00008]

You've really hit a stride with these videos. Good job. I love this series!

[@ArteUltras]

Wouldn't it be better to substitute some of the water with the broth mixture when making the dough, so the whole piece gets suffused with the flavour?

[@AnnaLitvinuk]

Wow. Thank you for the insight about how this is done. I wonder what you can substitute amaranth with, because it is rare and expensive where I live. The closest among the affordable substitutes is buckwheat, but it has a strong flavour, and has to be grinded to smaller pieces somehow, without turning it into flour. A lot more experimenting is on the way)

[@samuri2011]

Maybe quinoa, oats, or gluten?

[@chantaljones8170]

@@samuri2011 yes I think oats could work. Does become a bit like gelatin when it cools

[@maurice_mores]

Interesting but I'd stick to regular meat chicken it's easier 😂

[@StephenGA1982]

Uhm... That's way too much time to make a meat replacement. I'm not sure if I can dedicate that much time to make fake meat. Thanks for sharing this process though!!

[@fabumaful]

Can you make the beyond meat with pea protein, please?

[@TuncayAyhan]

I get hungry after watching your videos. I'm no vegan but it looks so delicious and nutricious!

[@thatonegirlelaine]

I've wanted to figure out how to do this from pea protein. Very excited for this.

[@SauceStache]

Thank you!!! I'm going to be doing more with this pea protein soon!!

[@TUG657]

Can you please make an update for this recipe?

[@cheewannahee]

Hey man, thanks... f’real

[@SauceStache]

Thank you!

[@tbabubba32682]

you should make comparisons of the different vegan alternatives that you make

[@XXIIXIIIXXXIXXXIX]

Thanks SO MUCH for this plant based series. For anyone moving away from meat I'm sure this helps.

[@zekidemir8968]

Nice work dude! In Germany and Austria we have a milk based Chicken at McDonalds for quite a while now and honestly it tastes pretty damn near chicken, texture and taste wise. So why not check it out :)

[@ukdnbmarsh]

Real chicken tastes sooooo authentic

[@djamelbelaid6540]

Thank you. We try to do it in Algeria.

[@emitamura]

Awesome video! Have you ever tried the fake chicken vegetarian Chinese restaurants usually have? There's several restaurants here in LA that all have this similar product. It's sometimes sold in Chinese markets too, in the frozen section. It's usually labeled "soy nugget" or "chicken" something. It has that true-to-chicken shredded texture. Chinese markets sometimes have dehydrated soy meat, but those don't really have the shredded texture that the frozen products have that I see in the restaurants. The dehydrated ones have more of that spongey seitan-like texture, where the frozen ones have that shredded texture I'm after that isn't spongey at all. Lamyoung and Vsoy are a couple brands I was able to find online, but limited compared to what the markets have. The ingredients almost always consist of "texturized soy protein" and other seasonings. I would LOVE to have some clue as to how that texture is achieved. Any thoughts?

[@akcortin]

In India it's marketed as nutrela. Google it.

[@DanielleMoren]

Looks like its time to give up real chicken now, please dont make plant based fish :(

[@SauceStache]

Lobster is coming up! :P

[@bambinuhhh]

Sauce Stache holy shit, you are answering all my prayers!!!!

[@HueyDaKid69]

@@SauceStache try the jackfruit fish too please! KZbin recommendations led me here but your videos are definitely keeping me here! Can't wait to try the daikon bacon 😍 #subscribed

[@Thelukestudio]

@@SauceStache Could you make fish after the lobster please? I would be happy to have some good recipe before christmas, thanks :)

[@justinw1765]

I'd might add a hint of Tamari, a little blended fermented/cultured cashews, add some mushroom powder, and swap out nutritional yeast for the MSG (I'm pretty sensitive to this stuff, but have less issues with the nutritional yeast).

[@mobee2790]

Where have you been ‘til now?! 😍 Oh, I’m already married, damn! 🤣 Anyway, you’re great!!! 👍👍👍👍👍 Edit: have you ever think to use mushroom protein powder? Think about that alternative meat... They’re selling mostly in UK... first name letter Q... and final UORN 😁 It’s made from mushroom protein 😉

[@andrewsotomayormakeup]

I’m in the midst of trying it right now. I don’t have pure pea protein, so I’m using a plain pea protein shake powder that has a few other things. The challenge I’ve had so far with trying to use protein powder for baking is that seems to cook up great on the outside, but never seems like it cooks on the inside. Maybe that’s why these thin layers are a great idea. If you have any thoughts on if it’s possible to cook thicker chunks right from the beginning, I’d love that kind of time saving tip! Thanks for this!

[@eliza9500]

Have you tried making pea protein mince or crumbles like the one in IKEA? I’ve been wanting to explore that

[@kartoffeldrucker]

ok, for now im subscribed for the plant based content :)

[@DrWakey]

Awesome! Btw, have you tried Veggie "Carrot Salmon"? Incredible stuff, i tell ya!

[@blackserpent1588]

Love u vids man keep up the good work

[@SauceStache]

Awesome!! Thank you so much

[@bvggamer3707]

Thank you for calling it a REPLACEMENT and not a substitute

[@dustgreylynx]

Starts at 2:41, thank me later

[@kmcl11]

For those transitioning, use chicken broth with your meat substitute.

[@susannminall7456]

QUESTION: Why didn't you steam in the basket of your steamer? Love the video and I will be making this recipe. Thanks for sharing.

[@SauceStache]

I did? This stockpot has 2 baskets.. a deep basket and a shallow basket :)

[@psychicEgg]

Great video! I’ve been looking for an alternative to seitan as I find it too ‘bready’. Just wondering, you mentioned at the end of the video you might post the qty of amaranth, water and oil for best results? Would be so grateful! Thank you

[@nickcourage7059]

As good as this video is for showing what you can do - it's really disappointing that you don't have a simple recipe of measurements and instructions in the description. Seems like I'd need to do some guess work to follow your video

[@SIudge]

Ha! I was right on the survey

[@SauceStache]

YES!!!!

[@heartshapedisle]

Sunfed went out of business this year sad😢. The healthiest and only gf vegan protein product in Australia 🌏. I've just found this today so fingers crossed

[@TheCorey1734]

I’ve made Burmese tofu using yellow split pea flour I’ve made in a coffee Grindr. It reminds me of fish.

[@minnoux]

This sounds very interesting, would you mind sharing how you did this process?

[@TheCorey1734]

@@minnoux kzbin.info/www/bejne/eaXXlnp5oLWGqsk I used this recipe and blended some seaweed with my pea powder. Don’t use too much seaweed. A little goes a long way.

[@Jenema2]

Getting sick of the click bait-y thumbnails bait and switch.

[@SauceStache]

The title of the video is made with pea protein. Just like on the can of pea protein it’s made with peas... Its not click bait. I don’t know what you think was bait and switch.

[@shoespeak]

you are getting a lot better at producing these videos, nice job

[@SauceStache]

Wow thank you!

[@artemyasynskyi6523]

Yeast Extract is not MSG. It is much more than MSG. It gives more complexity and body.

[@joiion913]

This looks awesome thanks for sharing! Now I have to buy a blender, a steamer, and a vacuum sealer 😫

[@divineunion]

In Australia we have a lot of soy options but Sunfed meats just hit our market and it the best fake meat product out there...

[@SauceStache]

I would love to try Sunfed!! It looks so good

[@divineunion]

@@SauceStache it comes out of New Zealand and is really taking oiff here.. one of the cleaner fake meats out there. Very nice flavour and texture.

[@SauceStache]

I bet! I saw a behind the scenes of them making it and it looks really great!

[@divineunion]

@curiouslysimple do you live in Australia, if so at Coles

[@remjoleea5560]

*akihiko voice* Protein? I’ve been waiting for this!

[@casiefox5967]

I'm trying out a Vegan Keto diet to lose some lbs.. Pea Protein is supposed to be an idea and I heard if I'm using Soy I'm doing Vegan wrong 🤷‍♀️.. Have you perfected your PeaProtein meat? I'm wanting to drastically isolate my diet I may be living on this recipes for a while lol

[@konstantinospapadimitrios9644]

Really like this as I’ve also been experimenting with seitan and am now looking at pea protein. However this method is just not going to work for me on a Wednesday after work. Especially when you said vacuum sealer. Would love to see versions that are not “the best” but are great for daily cooking.

[@themasstermwahahahah]

so based on my calculations, if you combine wheat gluten and pea protein in a 50/50 ratio by weight, you can increase the protein quality to above 90%, making a really cheap, vegan, high quality protein

[@GenericMcName]

You can actually buy this stuff in supermarkets in Denmark!

[@SauceStache]

Nice!!!

[@undercava1]

Vent hvor

[@GenericMcName]

@@undercava1 store Nettoer, Rema 1000 og Føtex har dem i kødkøleren.

[@kathleenswenning9915]

I didn't know that beyond meat has beyond chicken!!!! Anyway, I'm trying to figure out how to make a soy free and GF obviously vegan chicken. This looks interesting maybe using our vacuum machine will make it less, I don't know, layered? I don't know because I didn't taste it but I sure appreciate your incredible skills, thank you so much, it's so flippin interesting and you are so well researched and informative and definitely a great teacher!!!! Again, thank you!!!!

[@jacquilewis3323]

Looks really good, I have everything; I’d like to stop purchasing Fake meat and make my own! Thanx 👍🏾

[@tkarlmann]

If you want this video to be useful, why not re-do it WITHOUT all of your mistakes AND w/o the msg!!!

[@RequiemPoete]

Meh. Unlike beef and some pork, I don't see chicken as unhealthy enough to replace. However, this pea protein might be of some use in the fake burger. If I recall correctly wasn't there some issue with it binding?

[@tremell2235]

I'm going to try the pea protein chicken. If I can have better instructions as far as volumes that you used with the amaranth and about how much water you put into it??? I was thinking maybe chicken broth instead 🤷🏾‍♂️

[@MM-qk8eg]

Hello. Do you have an update on this? Can you put the link in the description box please? And thank you for this recipe. I’m going to try it.

[@kathleenswenning9915]

That is so interesting, is it cost effective? You are a mad scientist! Thank you for sharing your discoveries!

[@martensonperformance3780]

I like the fact that they looked like deli slices at first. Been looking for gluten soy free vegan deli slices

[@peterfisher8511]

soy boy

[@jimmylee8936]

why not incorporate the "broth" into the chicken formula to start with? Instead of adding water to the protein and amaranth, could you use the broth? Or would the flavor cook out while steaming?

[@AmbivertGoddess]

I’m absolutely going to try this! Thanks.

[@SauceStache]

Yes!!!! It’s still a work in progress so def experiment with it and let me know