CHICKWHEAT! | How to make shreddable vegan chicken seitan | Mary's Test Kitchen

[@josephines.4730]

Since watching this video and trying the recipe, my family and I stopped eating chicken and tried a lot of meat alternatives. We now also have 6 pet chickens and 2 roosters that love to cuddle like dogs and we helped to find a place for 9 other roosters too where they can live a happy life. We met a lot of new people through this and now can‘t imagine ever eating a chicken again. Because saving a chicken won‘t change the world but the world will change for that chicken. So thank you very much and stay save everyone ✨🐓

[@dd-yj1gb]

Such good deed for you. Thanks

[@ManifestingwithIntention]

Awesome just awesome. Not only for the chicken but for your health, too. Bravo. May you live healthy and prosperous from here on. 👩‍❤️‍👩🙌💋

[@dawsoncarpenter2244]

Just eat them it’s not that deep

[@joeb4142]

Beautiful ❤️

[@josephines.4730]

@@joeb4142 we actually have 9 chickens now (the 3 new chickens are offspring from one of the roosters we placed about a year ago) and we still help people to find places for their roosters. Getting chickens was one of the best things that ever happened in our lives. I also have a chicken Instagram account now. :)

[@ghostoyster]

Thank you for not having loud or aggressive music. I’m hungover and this is soothing.

[@Samantha-td7bi]

Mary. Listen to me. You are THE best vegan cook on the internet, and I watch a lot of cooking channels that I love and appreciate dearly. You take the food everyone wants to eat, regardless of complexity, and make it doable AND vegan. It's insane. You have a gift and I am so grateful you're sharing it with us.

[@marystestkitchen]

I'm listening 😁 thank you so much for your encouragement. Some days I need it!

[@ryanguild3572]

I've watched several hundred vege + vegan recipe videos at this point, and this was one of my favourites! I really appreciated the way you walked me through the process and showed me the versatility of it. I'm making this tomorrow!

[@kusnezoff8705]

I made the chicken last night and we are eating it now and it is soooooooooooooooooooooooooooooooooooooooooooooooooooooo good. I can not express just how much it tastes like chicken. it is beyond amazing. my son is going nuts eating it, it is so delicious. thank you for that chicken recipe a google of stars for you on that beyond amazing gift for us strict vegetarians. btw I used chickpea flour instead of the egg replacer as I didn't have any and it turned out perfect. I am going to be using this soooooooonnnnnn!!!!!

[@bolang6921]

I made seitan for the first time last week during social isolation. An unopened bag of wheat gluten had been in my fridge for 5 months and I decided now was the time! I made it again today and now I'm researching my next adventure. Found this very intriguing and this will be my next goal. Looks so good! Thank you!

[@Dartchy]

Wow it looks sooo good! And YES we need that hoisin recipe!

[@marystestkitchen]

DULY NOTED :D

[@lottatroublemaker6130]

Homemade hoisin sauce is so quick and easy. I just looked at the bottle of bought one, looked at a recipe online and made something in between and it tuned out so much better than any store bought sauce I’ve tried. After using it a lot for a while, I had a long period where I for some reason didn’t make anything I needed it for, so a half bottle must have sat in the fridge for 1-2 years (!)☺️ Then I suddenly bought some nuggets and needed sauce for them and I pulled it out. I couldn’t believe that it still was as delicious as the day it was made. I had no idea something like that could keep for so long... I hope I wrote down what I put in it, so I don’t have to start over... ☺️

[@alchemistlogic9421]

@@marystestkitchen Hi can I use chickpea flower? Regards

[@MrsTeenagewiccan]

😱when you actually have all the ingredients needed for the recipe !!! I CANT WAIT TO TRY THIS!!!! I’m so excited ! 💖and I was so happy to see this! I missed you Mary!

[@shagoorat]

We need a Mary's Test Kitchen chain restaurant in every city in North America!

[@AxonMediaSeattle]

I've been trying to get this right for a while now, but I think I finally cracked it last night. The big issue for me has been steaming. No matter how well I wrap the dough, it gets gargantuan in size from all the water. I've also tried an alternate version where the dough ball is simmered in broth for a similar length of time as steaming. In the video for that version, somehow the ball just firmed up and didn't grow. However, when I tried it I ended up making another gluten monster that ended up giving me a huge sodium-induced headache with the amount of broth it absorbed. So last night, I decided to follow Mary's recipe again, but with a couple alterations: 1) In addition to letting the gluten rest after initially combining the wet and dry ingredients, after the desired texture had been reached through mixing I let it rest again in order to relax the gluten a bit so I could add a bit more texture with the FutureLettuce TikTok method of braiding the dough and tying the braid into a knot. 2) Instead of steaming the parchment and foil wrapped dough, I baked it at 350 F for 2 hours. It came out great! The texture and moistness is spot on and baking it gives the outside a delicious browning. I know this is meant to be on the bland side, but it still tastes a little wheat-y to me, so I might use red miso instead of white next time, or maybe make patties and marinate them in some shio koji for a day. Although, I'm wondering: does anyone have any suggestions for adding umami without adding a ton of extra sodium? Maybe a demi-glace? One more thing: I made the dough with a half sodium half potassium salt substitute, and it worked great.

[@marystestkitchen]

Thanks for sharing your experience! It's not my recipe though

[@elrobert365]

MSG for umami without salt or reduced salt soy sauce(but this one will still be plenty salty sadly)

[@micheleowen16]

Looks amazing. Thank you for giving a referral to Lacey. It seems a lot of you tubers are taking credit for this innovation.

[@zwiesland]

I squealed when you said "my upcoming cookbook". Can't wait to discover it - even though I might miss your lovely voice in it. But I will probably hear it in my head, when I read :) . Filled out the questionnaire and will definitly try this recipe.

[@steve-henstan3856]

Thank you! I find endless uses for this recipe. I made an amazing X-mas "turkay" with stuffing inside! I make "chickun" tika masala! I've made butter "chickun" It's the recipe that keeps on giving. All the meat eaters over for X-Mas eve dinner were impressed! Even the vegan food hater! Thank you Lacey and Mary. Merry Christmas!

[@debbiemartin8516]

Hi, I made this using Mary's receipe but I had to use my hands to knead which seemed like forever I even used my son, but it turn out to be vry good and looked like Mary's. Thank you for this recipe. I'm making it this weekend.

[@bookmouse2719]

I don't have an instant pot, mixer, or high speed blender but we can all try to make this like kneading bread dough. :-)

[@joeb4142]

It’s OK to take breaks whenever you need!

[@garya3056]

Hi Mary- first of all thank you for this glorious recipe. A couple of observations from making this earlier today: first, please everyone do keep an eye on your food processor, in that with kneading tougher items like this, it will vibrate and “walk” its way across the counter(!) and second, my roast had a hard “skin” which I separated from the inner, tender “meat”. (I didn’t throw it away, but did keep it apart for chopping up finer for a stir fry I suppose.). Thx again, Mary! 🤗

[@MixkKazushi]

I have to try this today, even if I'm not the biggest Seitan fan. Gonna put a lot of garlic and lemongrass to flavor the seitan and make Bún chả. Thanks for the awesome recipe! Filled out the questionnaire.

[@LaceyBurbach]

I like to add a touch of sesame oil from time to time if I know I'm using it for an Asian inspired dish. Lemongrass sounds great!

[@stevefranpimblett8257]

I tried this version and another hybrid using tofu (that turned out very white in colour) instead of the chickpeas and both versions were excellent.

[@kmorris510]

Steve Pimblett can you share the recipe for the tofu version? I hate chickpeas 🤦🏻‍♀️.

[@valeriaroblesnavarro6283]

@@kmorris510 I know I am late but you can use any beans for this! It will vary a little in color though.

[@camilo4510]

What recipe did you use for tofu?

[@bethdavis3025]

Made this last night. I added chicken boullion (vegan), poultry seasoning, sesame oil and some other seasonings. I didn't let it run long enough in my food processor to get the most of the stringy texture, but the taste was amazing and the texture was spot-on.

[@KristenLeo]

😍😍😍 this looks so good I'd eat it even though I can't eat gluten 😅

[@marystestkitchen]

omg save your gut! We need you and your Earth saving videos!

[@moonymilquetoast]

YUM - my first experience with cooking seitan was a total fail so I am super keen to give this version a go! Looks delicious and I like that it had added protein - also I filled out your survey!

[@marystestkitchen]

Thank you so much!!!! I appreciate it

[@lindarosenthal6835]

I’d use it in an old Parmesan chicken recipe I used to make. And in chicken salad sandwiches. Thanks. Looks great.

[@smittywee]

I would like to make a match with MARY and JOHN from Food Wishes. THEIR STYLE, FLAIR, HUMOR...PERFECT

[@djc6323]

smitty John is the bomb dot com

[@joeb4142]

LOL That would be amazing!

[@courtneytrent3714]

The narrating alone is amazing. Great job! I will be making this recipe this summer.

[@marystestkitchen]

Awesome! Thank you!

[@opal777]

I have a batch in the pressure cooker right now. Time will tell. I ended up using both the stand mixer and the food processor. I don't have a dough blade for the food processor, but after using the dough hook for a short while on the stand mixer, I did three separate batches in the food processor with the metal blade and it worked like a charm. So we will see.... I had to try this recipe right away. It looks like something that my husband might eat and though he is a carnivore, he eats vegan with me every other day...today being the day. Thanks!

[@marystestkitchen]

wooohoo!! You're quick! I'd love to know how it turns out. And how you both like it!

[@opal777]

@@marystestkitchen I need to steam it more. It is too soft. I will have to try again. I used the recipe on your friend's website. She said to steam it for an hour and a half. I should have done it for 2 hours. Live and learn though. If first you don't succeed.... :-)

[@marystestkitchen]

@@opal777 oh the good thing about this recipe is you can wrap it up again and continue steaming. Keep at it! Good luck my dear

[@opal777]

@@marystestkitchen Thanks. It is in the refrigerator right now because life got in my way yesterday.

[@eathefish]

@@opal777 wouldn't that mean your husband's an Omnivore? There r honestly (besides the less than 1%, extremist group's out there) isnt a single person that is a Carnivore. ;P - Not being mean, just playful lol. My REBELLIOUS children (vegan when they eat at home) are in the habbit of tell me they are now Carnivores. Then i correct them while they r eating a handful of chips... lolol

[@danny___928]

Request: Vegan Cheesy potato and brocolli casserole, cause winter and stuff.. wanna see way more casserole vids :D

[@marystestkitchen]

#reciperequest so I can find it later :-)

[@danny___928]

another #reciperequest using this shredded chick’n - cheesy chick-wheat and rice casserole really would love to see your take on a vegan lasagna using the beyond beef as well

[@cmisis14]

Mary, you're psychic! I was literally just planning on making chickwheat for the first time this weekend. This was perfect timing

[@marystestkitchen]

Yay!!! Please let me know how it goes :-)

[@TS-eo9uf]

Make sure you use a mixer! I hand kneaded mine for 15 minutes and the texture was nowhere near as "chicken-y" as the one in the video.

[@marystestkitchen]

@@TS-eo9uf omg yes use a machine! Please don't hurt yourself 💕💕💕 the tendonitis reference was not a joke

[@TS-eo9uf]

@@marystestkitchen I sadly don't own one, and thought, "I rock climb, I can knead this just as well as a mixer!" I was incorrect. It was still tasty, though!

[@marystestkitchen]

@@TS-eo9uf omg i love it! I need that level of confidence in my life

[@gillianlindeen5823]

I forgot to add in my survey that I also love to research traditional Mexican and South American cuisines! I would love to learn more and more and how to make them vegan!!

[@MarySanchez-qk3hp]

They also sell dehydrated TVP in the stores (I get mine from my Asian grocery) that is made in many sizes and shapes, is convenient, and keeps on the shelf for at least a year, from shreds, to crumbles, to slices, chunks and discs, to noodle shapes, etc. They absorb sauces really well, and have good tooth-feel. And Asian stores also sell inexpensive vegan meats in their freezers that imitate beef, chicken, shrimp, pork, ribs, ground beef, fish. Many Asians are Buddhist and eat vegan especially during traditional holidays. I've tried them and they're actually pretty good. I go there anyway for Asian condiments and fresh Asian vegetables, and often pick some up.

[@marystestkitchen]

Yeah love them, they're great!

[@naomiyarber6386]

OMGoodness! I've been looking for something like this for weeks!! Thank you for post injng this!!!

[@josephines.4730]

Hi, my family and I are not vegan, but i tried this recipe and we all liked it so much that we decided to never eat real chicken again and will now also try other meat alternatives, so thank you very much for this video!!

[@marystestkitchen]

Amazing!

[@creating1_c1999]

I like to shred mine and stockpile it in the freezer! The power of the blender...nothing can replace the strands created by mixer/blenders!

[@MissJen27]

I always look forward to your video Mary! Worth the wait!

[@marystestkitchen]

Thank you so much my dear!

[@loreenabradley]

Omg yessssss. I made the bosh vegan cheesesteaks yesterday and their seitan uses lentils! It turned out amazing so I'm excited to try this

[@katie3362]

Ok Mary you've never steered me wrong before. It's in the instapot right now

[@Ketutar]

Hi! The cooking habit questionnaire isn't accepting responses any longer, so you might want to either take out the link or open the questionnaire again :-)

[@marystestkitchen]

Thanks for that!

[@Psaltrymom]

Score! I just made this....Shredded it....We hate half of it as shredded BBQ chicken sandwiches, and then I decided to make another DOUBLE batch because I was afraid of running out! You are the best -- thank you for finding this! Please follow up w/the Hoisin recipe. :-)

[@KnightMD]

I'm so sold on this. I love Hummus and I love my wife's Seitan when made as a BBQ steak. We've been looking for a good chicken version and this looks like it. We tried jackfruit but the lack of protein and bland taste was offputting. We'll give this a try when we get a pressure cooker or steamer!

[@marystestkitchen]

Nice! I hope you enjoy this one!

[@homemademama5459]

Mary could you add bullion to the water or to the aquafaba even to help give it and even better flavor. And I fully understand the tendonitis issues you are having. I have had surgery on my left hand but still need to have it on the right hand soon. I am also going to try compression gloves to see if it will help. I hope you can get some relief for yours.

[@marystestkitchen]

Yea I think that's a great idea. Best of luck for your recovery and upcoming surgery!

[@bonnienorth964]

Hi Mary, I love your channel! Thank you so much for all you do, and I’m looking forward to your cookbook. Hoping your tendinitis gets better.❤️

[@marystestkitchen]

Thank you so much!

[@joycezaleski1317]

Hello Mary. This is my husbands favorite recipe and I make it all the time. My question is how can I turn this into shredded “beef” what seasonings, beans etc....thank you so much for all your wonderful videos. My husband and I enjoy watching your videos. 😊

[@marystestkitchen]

Thanks so much for the kind words, Joyce! I think, switch the white beans for kidney beans, switch the vegan chicken bouillon for the "beefy" version. Mostly keep the seasonings the same though. Maybe add a bit of marmite :-)

[@kendalll6069]

Thanks for the vid! Ive been meaning to make this for awhile now and youve inspired me to try it tonight! Fyi sourdough is already vegan; starter (flour& water) flour, water, salt! Thats it!

[@marystestkitchen]

Yay! Have fun with it! And yes i know sourdough bread can be vegan...this channel isn't limited only to making veganized versions of non vegan food :-)

[@kendalll6069]

@@marystestkitchen so I decided to do two batches at once and compare. One in my heavy duty KA food processor and one in my ZO breadmaker! Had to guess on times for breadmaker and keep checking till it looked right, about 30 minutes total and no having to babysit it (i didnt even try it in my KA mixer), however my food processor shut down after it came together in a ball. My mistake as i didnt read the part about doing it half batch at a time so that might have worked. I finished the processor batch in my breadmaker then cooked both batches in my IP. Both turned out amazing texturally but i will definitely be adding flavor to the dough itself next time! Breadmaker for the win! Takes a bit longer than food processor and less than a mixer but you just throw in the ingredients and walk away! And no having to worry if it will kill the appliance as this is built to do the serious kneading required! Thanks for the inspiration!

[@marystestkitchen]

@@kendalll6069 Sweet! Thanks for the update! 💕💕

[@terrijuanette486]

When mixing in the flour to the wet ingredients, I'd use the regular mixer attachment (instead of the bread attachment) for my Kitchenaid. That will make it mix in better.

[@marystestkitchen]

Makes sense :-)

[@lisa-sz8jj]

Omg even if I made this myself id be paranoid that I was really eating chicken 😆 new vegans or people looking in to it are gonna love this! Old school ones too 💚😊🌍

[@marystestkitchen]

lol don't worry, it doesn't really taste like chicken (unless you add chicken-y seasonings.

[@lisa-sz8jj]

@@marystestkitchen best of both worlds then, you can add the seasoning if you please 😊 personally I won't when I try this recipe😄 I had a vegan chicken burger from Miami Burger and it really freaked me out, I thought they'd pranked me lol 😂

[@ThatGuy-dj3qr]

If you want to reduce your cooking time, simply reduce the size of your seitan block. I made up two inch diameter tubes, (which are very easy to wrap tightly) and they cooked thoroughly simmered in water in 75 minutes on the stovetop. This is one of a few videos I have viewed that wrap the seitan in one large block, and as expected, it takes heat a long time to penetrate the centre of the block.

[@marystestkitchen]

Yes good tip

[@loverofmysoul8742]

Tried this yesterday with only 1.5 cups of chickpeas. I also added 1 tablespoon of nooch. Shared it with a carnivore who said it tasted like chicken. It really reminded me of the cans of vegan duck I used to eat years ago.

[@thatotherdebra1834]

This looks absolutely delicious! And, YES PLEASE on the sticky hoisin recipe! 😊👍💖

[@marystestkitchen]

duly noted :-)

[@veraluechinger7483]

uuuhh.. I instantly thought about a 'chicken' pot pie. Looking forward to trying this out!

[@lifeque6765]

Love Marys Test Kitchen!! This looks so good! I will be sharing my recipe catalog on my channel! All plant based cooking and the science behind it!

[@autumnnite1803]

I keep putting off buying the instant pot coz I think I won't use it much but....after seeing this its time to get one so I can make this wonderful recipe x

[@marystestkitchen]

lol good excuse to get one. Although you don't absolutely neeeeed one for this recipe. You can get away with steaming longer on the stove.

[@autumnnite1803]

@@marystestkitchen Ha ha, yes now I have the perfect excuse although I have to make this this weekend so a long steam will be necessary.

[@AyanaSioux]

Haha wow, so I've been experimenting with wheat meat for a while, and I was able to achieve this recently by hand. For a long time now, I've been using soy flour to make my seitan. The reason is that it makes the gluten less tough after a lot of kneading, abs the meat softer. The soy flour takes the place of the chickpeas in this case. Then I proceeded to kneed until I saw long gluten strands. It didn't take me very long. I prefer this method because it doesn't require any kitchen appliances. Then I cooked it just as you did. I was amazed and happy with the results. But anyway, this is a great alternative. But I'm sure the same can be done using chickpea flour. As far as the ratio goes, it's roughly 1/3 cup bean flour to 2 cups wheat flour. I rarely measure when I make it although I should 😅

[@marystestkitchen]

Go you! 👏👏👏

[@babymuffin3233]

Thank you so much for this! I’m bringing side to a super bowl party and i will definitely be using this recipe ❤️💕🌱

[@marystestkitchen]

Nice!!

[@geewucha]

mary: in this case there are *some rules* me: * faints *

[@googlorsnooglor8757]

ayayay lol I actually just laughed out loud at this

[@NARAYANNE007]

Thank you. I recently became a vegetarian but love the chicken texture .. will try it.

[@miniwolfsbane2407]

Hey, I tried this last year. My gluten may have been old, but Ifound the texture chewy and unpleasant. I think wheat gluten needs a lot of moisture and spices to be palatable. Also, I didn't have much to flavor it. Made a chicken salad sandwich. Hope the feedback helps.

[@marystestkitchen]

Thanks for sharing your experience. If your seitan comes out chewy/gummy, it needs to be cooked longer. This dense seitan really needs that long cook time. If you already made it and it's still gummy, you can pan-fry it to finish it off. Hope that helps :-)

[@lovebirds360]

Really interesting that the same process that makes baked goods have a kinda Bad(TM) texture (since over-mixing causes the gluten strands to get long and stringy) is perfect for this kind of application!

[@vivl9311]

Mary, I love your recipes. I can always count on you doing things the thorough and effective way. With suggestions! I’ve had trouble with seitan and really love it! Will try this but still looking for other ways to use seitan. Your burgers look fab too. Can you do more seitan recipes? I want to make some Asian recipes with it like at the Asian restaurants in Vancouver BC.

[@jamiecee4960]

I have a stand mixer. Now this. I'd probably like. It looked pretty good. I Love fresh chickpeas better then canned. Looks really good.

[@marystestkitchen]

Fate has intervened! You must try it! ;-)

[@mandeeprandhawa2878]

Can vital wheat gluten be ok to eat if I’m trying to loose weight ? The word gluten make me think shouldn’t i be cutting down the gluten in WL journey? I want to eat this though!! Ty

[@marystestkitchen]

Gluten isn't a magical weight gain or weight loss ingredient. It's mostly protein. And like all food, it has calories. Does that answer your question?

[@mandeeprandhawa2878]

@@marystestkitchen yeah i guess it does, means i still watch how much i take it in my calorie deficit diet, just wanted to how much protein and everything it would have in it in small portion(1/2 cup maybe) Anyway, TY!!

[@marystestkitchen]

@@mandeeprandhawa2878 sorry, I don't know. You can use something like my fitness pal or cronometer to calculate the nutrition based on the recipe ingredients. good luck :-)

[@86Boxingtv]

You are a lifesaver. I haven't tried it yet but just found the vid tonight!!

[@ohcarolina8671]

O m goodness, I'm totally drooling. That looks so delicious 😋😍

[@terrijuanette486]

I HAD TENDONITIS THAT I EASILY GOT RID OF....or rather my acupuncturist did. Tendonitis is NOT caused by the movements of your wrists. It's caused by your POSTURE. You know that first knobby spine bone between your shoulders just below your neck. Well, I had tendonitis BAD for YEARS. I spoke to the acupuncturist I was going to for something else and I learned what I just shared. He put 2 or 3 needles there and removed them (painless, btw). THE PAIN WAS GONE INSTANTLY. It came back twice (about a week apart), so I went back. After the 3rd session, I've no longer had tendonitis. YOU'RE WELCOME.

[@marystestkitchen]

I'm glad that worked for you :-) Everyone's different I suppose!

[@7eardstapa7]

Yeah!! It's a Mary video in my feed!! I must watch! (while currently eating an Impossible Burger from Red Robin...)

[@marsfran55]

I didn’t know Red Robin had an impossible burger, I’ll have to try it. I love the Burger King Impossible Whopper!

[@7eardstapa7]

@@marsfran55 It's pretty good, especially with the onion rings. :)

[@marystestkitchen]

Wow cool! I haven't tried that one. Thanks for watching

[@jackseve]

Hey Mary. I 💕💕💕💕💕 this. I will add the adaptations to my recipe. For tendinitis please add cayenne pepper and MSM and Glucosamine/Organic Sulphur. It will take a while but once in your system it will work. Turmeric is also a good one to add.

[@mcomeslast]

Yay! I’m not vegan but I make seitan sometimes and chicken has been challenging.

[@yolandaquimby3489]

I think I'm also going to try to make my own VWG... I'm on a super low budget, don't drive(or I should satu can't... due to nerve damage post back surgery) soooo I don't work either! I have plenty time to experiment in the kitchen... and luckily for me I LOVE kitchening!!!💞

[@marystestkitchen]

omg yes you totally can but it's quite a process. Plus you've got to dry and grind it down to make flour in order to incorporate the other ingredients. But good luck! Please let me know how it goes.

[@yolandaquimby3489]

@@marystestkitchen what I meant to say was make the SEITAN using regular wheat flour and washing until what's left is the SEITAN! 🤪 it's a challenge , but trying won't hurt!💞

[@ohleander02]

Yes, I want that recipe. I am going to try this seitan as soon as I can too. :)

[@marystestkitchen]

Yay!! Thank youuu!

[@nuriat3376]

Yo también, dóndevse encuentra la receta? Me encanta!!

[@ScarCaskt]

I just made this by steaming it. I had to steam it for 3 hours. It didn't work don't try to make this unless you have a pressure cooker, it won't work. It's still really doughy. I'm going to try and salvage it by baking it at 375 in the oven.

[@darefilipovic6246]

Looks chickeny! :) Your channel is underrated! Keep up the great work and take care of your health. :)

[@marystestkitchen]

Thanks so much!! I'll try

[@kristinzitting6274]

The noodle bowl at the end looked devine! I want that recipe!

[@corinnepav780]

I'm confused about the 2 hours it takes in the Instant Pot. If it takes 2 hours on the stove, shouldn't the Instant Pot be set to a much shorter time?

[@marystestkitchen]

The original recipe says two hours. It's better to cook for a longer time than to risk it not cooking all the way though. Could you get away with a shorter duration? Maybe. I don't know. My note (based on feedback from people who have tried without a pressure cooker) says to steam for 2 and a half hours. Personally, I have not tried it.

[@albacaballero2263]

This recipe is just mind-blowing. Thanks for sharing it! ❤️

[@Dartchy]

Those noodles looked so good too omg

[@marystestkitchen]

They were. ugh I will most def keep chickwheat on hand just to add to noodle soups. It soaks up the flavour in the soup so well!

[@Vanessa-fs7oz]

I don't have a stand mixer or an instapot, but I do have a vitamix and a heavy dutch oven for steaming. I just bought the vitamix and am learning all the things I can make with it. I have all the ingredients to make this chickwheat but am wondering if I'm able to. Should I blend it on the lowest setting in place of the long stir in the mixer? I have a dutch oven that has a very heavy lid so I think I should have no issue steaming it in the pot for a long time. Anyone have any experience making this with a vitamix?

[@Falafelzebub]

Yum! I have some wakame infused oil, so I think I will turn the shreds into tuna salad!

[@marystestkitchen]

Brilliant idea! I'd love to know how that turns out

[@Falafelzebub]

It was delicious! I put the wakame oil in some Vegenaise for the fishy flavor, and added my favorite finely chopped veggies and a little lemon juice. The texture is great, thanks for the recipe!

[@marystestkitchen]

@@Falafelzebub That's wonderful to hear! Congrats, hun!

[@momstheword11]

Thanks for this~ I am using it as soon as I get to the grocery store and buy chickpeas. Subbed and liked this video. Great channel!

[@marystestkitchen]

Awesome! Thank you!

[@miniwolfsbane2407]

😍 Love this idea because it adds even more protein with the chickpeas! I'm eating healthier, so frying isn't option, but I have an air fryer, but I'm watching my carbs. (I'm also low salt/sugar now.) Anyway, great recipe, it will replace Gardein chickn strips for me!

[@MBTHAIS]

the best texture I got so far in my seitan journey! hahaha thank you!

[@marystestkitchen]

ooo ya!! That's great to hear! Congrats :-)

[@evelynbednarz3809]

Loving your videos!! Thanks so much for all the work developing, testing and filming. ❤️❤️❤️

[@marystestkitchen]

You are so welcome! I'm so lucky this time I didn't have to do ALL the work...Lacey from Avocados and Ales did most of it when she came up with this recipe. Thanks so much for the kind comment 💖💖

[@kitchenmom]

That looks so amazing and like a reason to use my new Kitchen Aid. Let me tell you how amazing you are. You make even me a not Vegan enjoy all your recipes and feed them to my family.

[@marystestkitchen]

aww thank you so much!!

[@nanny8675309]

“ it’s out there, go find it” 😂❤️😂 “ I know most of you don’t have one but go out and get one” ❤️😂❤️ I ❤️ it! 😁

[@marystestkitchen]

ya know, I am good with the words ;-)

[@pamelaradcliffe9473]

I’m so late to the chickwheat party. I made some after work today! I can’t wait to try my first recipe with it! I’m thinking a vermicelli stir fry

[@marystestkitchen]

Sounds great!

[@dreadfairy6963]

Girl where can we send ya some nifty kitchen gadgets? You bring us so much value! Let us make it easier on you 😁

[@marystestkitchen]

lol you're sweet

[@mothmallow]

Wow that texture is incredible. Maybe this would be a good vehicle for the chicken salad I used to make, the texture isn't right with just chickpeas.

[@marystestkitchen]

Ya! I'd love to know what you think of it

[@darklightning9319]

I’m so confused, you said put in the the stand mixer for 8 minutes, but you take it out after 45 min, which one?

[@marystestkitchen]

Up to 8 minutes in a food processor (per the recipe instructions - do not try before reading the recipe!) I used a stand mixer instead and took 45 minutes to get the results you see in the video.

[@darklightning9319]

@@marystestkitchen thanks for the response. I only have a stand mixer so I'll put it in for 45 minutes.

[@marieevebujold]

Wow, I don't why I didn't know about you! So many great Canadian youtoubers!

[@clubito2]

This made me so happy! I am very excited to try it out, thanks for the video :D

[@hollywebster6844]

Oh Yum!!! Pot pie! Or faux chicken and dumplings! With stuffing and gravy! Enchiladas! (Runs off to grocery store for supplies!)

[@Hopeinformer]

I wonder if using chickpea flour would be easier and yield better texture than using whole chickpeas. Although, the flour isn't cooked and will expand, so that'll have to considered when substituting

[@angelajay13]

Does aquafaba have a tase or smell to it that would influence the recipes you use it in?

[@ailenfavero8571]

not at all, at first it has a very strong smell but when you add it to something it has no taste or smell, i even whipped it up plain and it has n ok flavor. So dont be afraid!

[@solite3723]

Omg I have an amazing recipe that needs chicken and I can't wait to make this, so I can make the dish 🤤

[@marystestkitchen]

Yay! Please let me know how it goes :-)

[@nellievance]

The applications are endless 💚

[@MagisterialVoyager]

Has anyone done a comparison of nutrition between this chickwheat and regular chicken meat? I would love to see the number. Thanks for your recipe, Mary! You are always such a delight. 💕

[@marystestkitchen]

Not that I know of but probably easy to plug into chronometer if you want to find out. Thanks for the kind words. Again, not my recipe tho 😊✌️

[@DollsandEverythingElse]

No nutritional yeast? Can’t wait to make this for my granddaughter. Thank you.

[@marystestkitchen]

Hope you enjoy

[@mzsgthom]

Made this today exactly like shown and it came out great!!!!! Flaky but juicy! Omg I can't wait to make the honey butter chix or a popeyes battered one yay!!! Thanks!!!!!!

[@marystestkitchen]

woohoo!!

[@ima7333]

Maaaaryyyy, you’re baaack. Will follow you on ig though i don’t login there regularly. Excited for the ramen recipe though

[@marystestkitchen]

Oh thank you so much!

[@sabbathkeeper328]

Awesome..👍but here is my question.. what can I use instead miso?? Thanks ❤

[@Wildskatz]

Can you use chickpea flour instead of cooked chickpeas? Wouldn’t this avoid the need to sieve the blended mix?

[@marystestkitchen]

Perhaps. You'd have to adjust the water content of the recipe.

[@FruitfulBeginnings]

I’m so so glad that it’s soy-free...thank you Mary!

[@tawnya0627]

I don't have a food processor or stand mixer and don't have the electric to run them. So, how long would I have to knead by hand? Not sure I can knead for 45 minutes! Lol

[@marystestkitchen]

omg nooooo

[@marroy927]

Check out second-hand stores for a used breadmaker.

[@tawnya0627]

@@marroy927 I don't have electricity unless I run the generator to run appliances.

[@marroy927]

@@tawnya0627 Missed that in your post somehow -- sorry!

[@tawnya0627]

@@marroy927 No worries! I appreciate the advice!

[@w.vangaal1077]

Is there a replacement for the miso? I can't find it around here.. I hope you can help.. this looks soooo good! 😍😍

[@loetjek]

W. van Gaal Maybe Vegemite or Marmite, if you can get either of those where you are?

[@w.vangaal1077]

@@loetjek yes!