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!!

[@fakename9303]

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

[@SauceStache]

Thank YOU!!!

[@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 🍚

[@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.

[@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.

[@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

[@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.

[@latiolaisgradnigo]

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

[@SauceStache]

Awww thank you so much

[@hasan7865]

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

[@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?!

[@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!

[@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

[@cookingwithsoul1498]

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

[@SauceStache]

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

[@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!

[@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

[@hazesativa8641]

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

[@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!!

[@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.

[@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!

[@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!!! :)

[@hothiscold00008]

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

[@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?

[@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

[@XXIIXIIIXXXIXXXIX]

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

[@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?

[@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.

[@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!!

[@shoespeak]

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

[@SauceStache]

Wow thank you!

[@latina1700]

I love watching you experiment with the food and see what works. Love love!

[@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...!

[@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!!

[@jenparise3311]

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

[@deannelock3206]

Thanks for posting. I have been searching all over to make my own!

[@TuncayAyhan]

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

[@candacebest322]

Watching you create this recipe was so much fun! I love to cook and you inspire me to experiment!

[@toadwizard3909]

I was looking for pea protein recipes, can't wait to make this

[@richardpoynton4026]

For the amount of effort and research you put into your videos, your following should be in the millions, not just the 300K plus range

[@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).

[@pgalaxy]

This looks amazing, thanks a lot. I ll tell you what I am going to do when I try it: instead of adding water to cook the amaranth, I use the broth that you make at the end. stick those flavours right into into the mixture. regarding the amaranth test. soaking the amaranth it needs to be steamed. steamed amaranth is like rice or couscous. the powedered amaranth can be used as a flour.

[@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

[@Onoma314]

Try the method you'd use for making seafood sausage: Drop ( Or pipe ) on plastic wrap, twist until you have a " link " , drop into simmering water for a few minutes, then shock in ice water. Then unwrap and grill / saute, etc I'm going to try adding some aquafaba as a binder

[@tenacioustae]

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

[@mirandamom1346]

KidTayli 🎂🎈

[@SauceStache]

AHH Happy Birthday!!!!

[@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

[@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.

[@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 :)

[@kathleenswenning9915]

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

[@Jegory316]

Man your channel is really taking off, awesome

[@SauceStache]

Thank you!!!

[@jont39]

You put the water in to bind the dry ingredients together, just make the stock mixture you made sooner and add that to the dry ingredients instead of water. The flavour will incorporate while steaming and resting for a few minutes might help.

[@ShroomFactory]

Thanks for making this video & recipe!

[@caroltaylor4282]

Ty! I’m sure my family will be happy to try this with me! 😊

[@Sparkina]

This vegetarian lady loves this talented gentleman’s cooking videos 👍 👍 👍 👍

[@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.

[@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?

[@leandroseoane4926]

Love your passion, man! Keep up the great work!

[@JussiTuukkanen]

definitely going to try this, do you have the finalized / best steps for re-creating?

[@sleepyheadsymphonies2640]

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

[@ukdnbmarsh]

Real chicken tastes sooooo authentic

[@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 :)

[@chentiangemalc]

I love making chicken from chicken ... it really has a great chicken flavour/texture

[@SauceStache]

And boring! Try something new you never know what you might like ;)

[@djamelbelaid6540]

Thank you. We try to do it in Algeria.

[@kodyballard49]

I want a miniseries about replicating Fish(Salmon would be nice but that a bit high on hopes, fish and chips would be fine) and more Lobster attempts!!!

[@neuroblossom]

a true culinary explorer!

[@Cookingforthemissus]

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

[@bellenesatan]

When you melt low moisture mozzarella cheese on a low heat and cool it back up it has a very meat like, especially chicken texture. Could you use that to your advantage?

[@SauceStache]

I've seen that happen actually!! I know what you mean... i'll mess with that a bit and see what I can come up with! Thanks for the tip Topaz!!!

[@bellenesatan]

@@SauceStache youre welcome! Call me Bella haha

[@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.

[@neiloppa2620]

Can you try making vegan cheese?

[@HapillyMe]

I came across your DIY impossible burger, and watched some of your other videos. Great videos! I love your channel because I don't eat meat, and all the store bought plant based foods use too much salt and I can't eat much salt. So thank you for making these videos so we can make our own plant based foods at home like we like them.

[@End3rWi99in]

Sauce Stache: Can we make the best X? Probably not. Are we going to spend the next 10:57 having a damn good time? Hell yes. Dude I am not even close to a vegan, and you have my attention every week, and have tried to recreate a few of your recipes myself. You're doing on your own the kind of thing large research teams are working on collectively. THAT is how awesome you are. Please keep it up!

[@azaisonline4937]

Interesting to try. Thanks for this

[@mellyceesewe1814]

I have had great success adding coconut flour to my seitan chick'n & turk'y creations

[@washiburr9876]

That's awesome. I definitely want to try this when I finish this semester!

[@SauceStache]

Heck yeah!! Let me know if you go to make it! I'm still really trying to nail down the exact recipe for this!

[@michaelgiffin2621]

This is the most inspiring video I've seen for a long time. I wonder what Mary's Test Kitchen would make of it!!

[@blackserpent1588]

Love u vids man keep up the good work

[@SauceStache]

Awesome!! Thank you so much

[@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.

[@andrewj2411]

Great video. Thanks. In the UK, we have Yeast Extract. It's called Marmite, and it's totally not MSG. LOL. It's thick and black, and tastes fantastic. Very salty and bitter, so use it tiny amounts. Meridian also produce Yeast Extract with NO salt in it. Similar to Vegemite, but Vegemite also has Malt Extract, so it's a different flavour. They're all good.

[@lynnettawilliams7143]

You're the bomb I'm so excited for u and love watching you're ideas

[@felixcat9455]

Beyond meats using high pressure and steam. The high pressure is really key to getting the texture down.

[@gauranganishta1668]

I have been looking for this video to be made!!! OH YES

[@veganhoneypot8307]

Brilliant, love all your videos!

[@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.

[@factoraavion2874]

these videos just keep getting better and better :)

[@RebeccaEWebber]

WOW! This is so great. I drink pea protein in a smoothie every day and can't wait to try this.

[@ItheVoguer]

can you please tell me how you drink it , cause I tried it once and I hate the taste , I almost threw up...

[@tbabubba32682]

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

[@kevinwillcox5456]

Can't wait to get this recipe!

[@vebtinkerbellable]

Could you do a video on making your own pea protein powder, I think that would be super helpful for this recipe, because protein powders are extremely expensive where I live. Thx

[@leshawn8618]

Just WOW! Thanks so much for this recipe/experiment!

[@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

[@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

[@srpharmd]

Can you post the recipe? Haven't seen it on your website, either. Recipe looks amazing, but wondering about the amount of cooked amaranth to use. Keep up the good work!

[@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!

[@gaetanproductions]

cool, good on you for experimenting !

[@neuroblossom]

love your vibe

[@Casmige]

How about Binders like Guar-Gum or Xanthan Gum? Alternatives to Xanthan Gum and Guar Gum: Psyllium Husk Powder Chia Seeds (Grinding not necessary for the binding effect) Flax Seed Meal Gelatin &/or Agar-Agar Oh! Don't forget the Nutritional Yeast for that "Chicken" Flavour...

[@yakadoodledongywongy8718]

Im no vegan but this is amazing in its simplicity. I'd try this.

[@gwrs111]

Dear Mr. Sauce Stache, in a lot of your recopies you use a mushroom powder for flavor. Could you please tell me which is the one that you use/recommend? Thank you!

[@Zeuse36]

Hi. Do you know how to make the better burger binder that modernist pantry has. Take care.

[@galmando1984]

Do you think that the pea protein sheets can be flavoured and used as deli meats? Can they be eaten once steamed or do they need the additional cook afterwards like you do to turn them into chicken. Basically I'm wanting gluten free deli, or deli that isn't just seitan

[@candiciakmt5114]

thank so much for making this video! im eating sausages that is filled with pea protein and i didnt know what it was! thanks for showing me!