Making $3 Impossible Chicken Nuggets... and they are INCREDIBLE

[@CarrionHill]

That measurement screenshot is a lifesaver man! Would definitely appreciate those going forward.

[@SauceStache]

I have a few videos that are already done so they dont have this.... sometimes the release doesn't come out in order.. but anything produced thats new will include this!!

[@aforty1]

Omg thank you for the screenshot area of measurements. I always have a hen of a time trying to follow your recipes from voice over alone.

[@gitbox]

Man I gotta get some tvp and some of that meth stuff

[@SauceStache]

Its pretty amazing how much you can make from it!!

[@caitlinjopepe541]

LMAO just be careful about what kind of meth stuff

[@lecoeur1231]

😆

[@CAASi-The-Artist]

😂😂

[@gohawks3571]

Oh man🤣

[@margarett_b]

I haven't had the impossible nuggets but I think your technique is just so on point! The fat pockets must have made them much more realistic while using TVP is self-explanatory (such a versatile ingredient!). I am glad you're showing all of us how can we make eating plant based more enjoyable and economical! Have a great start of July and a wonderful week ahead!

[@jonrite4]

I "quit" smoking in 2020 but still get crazy cravings, mostly for the physical act of smoking, and wow fum looks awesome that really seems like exactly what I need

[@SauceStache]

Right, as soon as I saw it I knew this is what was needed!

[@gohawks3571]

Good luck!✌️🖖

[@alixtheprofessionalcatherd6850]

Those fum things look really good but considering one core only last 2/3 days apparently then they seem very expensive, does anyone else think the same?

[@cafekendama7388]

@@alixtheprofessionalcatherd6850 I found that my Cores still had flavour for a few days each. With 4 Cores in a pack, and only $8. It has been less than $1/day (plus the initial purchase of the inhaler)

[@abigailelizabeth4655]

I switched from smoking to e-cigs about a year and a half ago but am just as addicted😩 it definitely doesn’t mess with my health or breathing at much tho bc I regularly run 10+ miles like I’m talking every other day and never have a problem. I also work out 3 hours a day which would have been super hard smoking a pack of Newport 100s a day like I did before lol.

[@penguindrum264]

I don't know if to make one of your recipes now, or wait a few years cause your recipes are constantly improving. I just don't have enough space for all these ingredients cause I'm the only non-meat eater in my household.

[@Calax93]

I love this guy too. Just get the basics for now because you don't need everything. Vital wheat gluten tvp, Mushroom seasoning and oil

[@gohawks3571]

My sympathies✌️ Are they willing to try things at all? Not suggesting shoving stuff on them, but if they could show interest, maybe you can have things that you can make & freeze, and maybe share sometimes. Just thinking that may lend to having a little space? Maybe you can have a storage box for yourself? My family and I are meat eaters, and I just made almost a months worth of faux meat freezer meals, and they are complimenting me on it. I hope maybe that's a little bit of encouragement for them to try (if they are reluctant); there are a portion of subscribers here that are omnivores, and we love these recipes!

[@stephensano9156]

Nice job keeping the nuggets at a reasonable price! I am going to try this recipe!

[@bigblackhorsestudio2073]

I really appreciate your channel! You make things I didn’t know were possible. I also like that you perform comparative tests on recipes and products and that you feature test groups that include people who eat flesh. I do have one concern and that is your use of the chemical methyl cellulose in a lot of your recipes. I realize food manufacturers use it as a binder in some products, but there are sources that cite it as an unhealthy substance to consume, even though it is FDA approved. Ingredients like these are the reason I watch channels like yours so I can learn to make foods I enjoy that are made from healthy plant based ingredients.

[@filmsbybt]

was waiting for her reaction to be filmed separately, she always gives great opinions! these look amazing :)

[@peepy6385]

I was too lol

[@sherriepierce4193]

These look AMAZING! I have all the ingredients besides the Methyl celulose. Will be ordering soon. Thank You!

[@SauceStache]

You're going to love these!!!! Thank you!!

[@abigailelizabeth4655]

I had the same problem lol

[@myrarobinson5433]

I remember discovering your channel when you had 50k subscribers.. which wasnt very long ago! Great work and cannot wait to try this ✅

[@Mimismyth]

That fum ad really got me. My dad is a heavy smoker, at least 2 packs a day, cant get him to quit, so I'm really interested in füm! really good sponsorship

[@EAMixedThat]

Looks amazing! There’s a food truck out here in the Bay Area called “dont be chick’n” and they have hands down the most realistic vegan chickn I’ve ever had. I think there’s is a pea protein and tvp mixture would love to see a mock recipe of that

[@jessicaking9726]

I'd love to see more done with other flours than vital wheat gluten, also. I know SO MANY other vegan celiacs, and we get excluded from so many awesome foods out there.

[@SauceStache]

I need to check it out!!!

[@snospmoht3252]

@@jessicaking9726 Yes! It would be nice if you could work up some gluten-free versions. There are a lot of people who'd really appreciate that!

[@mccauleyconor]

@@jessicaking9726 kzbin.info/www/bejne/qIa6g2yMh8ied80 The video where he replaces Impossible burgers he used pea protein, well actually Mung bean protein but I used pea protein. They came out just as good as the vwg version. In fact, even though I'm a big seitan lover, I think I prefer these recipes without it! I've made a similar chicken recipe by following the video above and just swapping some flavours. So for these, just swap out the vwg for pea protein and it will work great! I've made the impossible recipe for my dad who is coeliac and he loved it! Sent him home with some frozen ones! He's not even vegan, barely eats vegetables!

[@abigailelizabeth4655]

@@jessicaking9726well it’s bc vital wheat gluten is way different from other flours since it’s really straight protein. There’s a ton of tofu nugget recipes out there and a ton without gluten you just gotta look.

[@denkstdu1884]

Thanks for the meassurements. Really like them!

[@growingheart8039]

Thank you for the price list! Great video! 🌞

[@Zula_The_Squid]

Holy fluff, this even out-cheaps actual meat. This is brilliant!

[@gohawks3571]

And that's why some of us are here😉 Not that it's the only reason, but I think more will get on board👍👍👍

[@Zula_The_Squid]

@@gohawks3571 I'm not an actual vegan, but I've recently in an animal-productless phase in order of making meat more special to me again and the euphoria I get when eating it more powerful. But if the development of vegan meat grows further, I might jump over fully in the future. I've seen a lot of Sauce Stach's videos now and I wanna start playing around with this as well. I love doing molecular gastronomy experiments and given the tools and techniques we already have, I'm certain that with a bit more experimenters and exchange, we can soon create home made vegan meat that can out-cheap and out-quality many versions of the "real" meat. I can't wait for when I have the money to bulk-buy the necessary ingredients to start playing around as well. I really wanna be a part of the vegan-meat community. It just looks so fun!!

[@eugenetswong]

Saucestache, thank you for sharing your life with us. I would have never guessed that you were a smoker.

[@isabellezablocki7447]

Kudos to you for stopping smoking after 18 years and kudos to Monica for inspiring you to do so. Thanks so much for mentioning this product. Ex smoker but I hate now the smell of cigarettes. Will recommend it to others.

[@nimblehyena4138]

These look incredible!! Another thing that would be neat to see is the Ultimate line or Beyond Sausage!

[@juliatausch5636]

You're killing these Mark, love it! I think you've finally convinced me to pull the methylcellulose trigger.

[@mccauleyconor]

Yes! One of the first things I did after your recent burger video was to attempt chicken. You nailed it as usual!

[@trizhaay]

Looks great! Trying these this weekend. Thanks!

[@SauceStache]

You're going to flip!!! Thank you!!

[@AlphaBetta55]

Thank you for making these alternate recipes. My wife loves Impossible and Beyond products but they keep getting more and more expensive. I want to make these in bulk for quick dinners and freeze them for her. Do you think they can be steamed and breaded and then freeze them until it's time to fry?

[@redpandah3309]

it should work just well 👍

[@Cats-dv1ji]

Probably make a small batch to try out the recipe and see if you like it. Freeze a few and see what happens! Make sure not to make a large batch without testing just in case

[@techhelper322]

Or even better can you cook them just like the impossible nuggets? I think they are pre-fried to cook them (so probably low-temp 325ish) then frozen and you can reheat in the toaster oven in like 10-15 mins

[@FeierLin]

Would love to see you make the impossible sausage too!

[@kiwifeijoa]

Am liking your home style versions of popular fast foods, so inventive. These look delicious. Would you be interested to try making some other popular foods like PB2, or vanilla powder that aren't always available outside the US? As always, an enjoyable watch.

[@abigailelizabeth4655]

Look up how to freeze dry peanut butter and you’ll find recipes that are making what is basically PB2 but the problem is that you need a home freeze dryer and unless you are willing to drop $3000 you are kinda out of luck

[@MaryDavidson911]

I just absolutely love all your videos!

[@kayakdog4884]

Thanks for this, people really need affordable options for food now, I think inflation is going to be here for along time and its hitting so many really hard.

[@Seitanic_panic]

I remember following one of your mcdonalds chicken nugget recipes years ago... these look amazing.

[@stephzeitler2483]

I have a question for you…in your new cookbook a pantry list on the ingredients that you need to buy to make these recipes and you need to buy stock in your mushroom seasoning that you use all the time to because that’s your favorite seasoning of all. Thanks so very much 😊

[@davidgeorge7443]

Where does SS really get his Methylcellulose from? Modernist Pantry is great but too pricey for me.

[@jefferyfloyd7801]

Thank you very much for giving me some fantastic ideas. Which does help my cooking tremendously

[@123blooga]

Loved the good eats fridge shot 😎

[@brendafosmire6519]

I like your KZbin. I often try and go to your website to find a recipe but I fail. In my opinion you need a much better website with a index of recipes which actually works. Your content and recipes are so good but I can’t ever get to the printable version.

[@_carbon]

Thank you!!!!

[@SauceStache]

Thank you!!!!

[@iis.1989]

They look so good... Thank you, Mark. 👍

[@pumpkinhubby]

Thanks for the great video. Was wondering if you could turn this recipe into a chickun cutlet ?

[@StardustDNA]

Is there a way to make these gluten free? Perhaps with pea protein? I just learned that I have non-celiac gluten sensitivity and have to avoid vital wheat protein

[@millie7642]

can we freeze these nuggets for over a month (before frying or only after fryong)? and then maybe cook them in the oven?

[@marykaren7542]

Another one saved to my Pinterest folder! Thank you.... can't wait to try these!

[@DarkXtm]

these biggest look great but I tried to make them and they fell a little short. Could you start including weights for the recipes? They are more accurate when working with powders of varying grain sizes and I don't quite have the eye to know what I'm looking for with fake meat

[@vnoble6929]

So good for people in countries like mine where Beyond and Impossible are not available or cost $30 a bag

[@luzelenag123]

Hi, thanks for this recipe! Would you recommend storing them in the freezer before or after the flour coating?

[@GamingWithGardenGnomes]

I'm tempted to try this. I tried burger kings beyond buggies and wasn't a fan. At the same time I'm thinking beyond chicken tenders for me.

[@ambers.]

I could swear I saw Monica today at Kelley Farm Kitchen. Though a lot was sold out at that time I can see why because the food was amazing! Anyway, definitely going to make these nuggets, love your recipes. 😂

[@sylvialovesthemosthigh2764]

Thank you 😊🙋🏾‍♀️

[@SauceStache]

Thank you!!!

[@rolfmeurink5373]

Please note that nutritional yeast and yeast extract are two very different things. See quote from Wikipedia: "Nutritional yeast is a whole-cell inactive yeast that contains both soluble and insoluble parts, which is different from yeast extract. Yeast extract is made by centrifuging inactive nutritional yeast and concentrating the water soluble yeast cell proteins which are rich in glutamic acid, nucleotides, and peptides, the flavor compounds responsible for umami taste."

[@SauceStache]

Yes, they are very different.. but labeling of yeast extract can be deceiving. The chicken is labeled using yeast extract... which any commercially available yeast extract is going to be the wrong type of flavor. Essentially a strong glutamate from yeast is what is needed for this recipe. Which for home use, the closest would be nutritional yeast

[@kollyborda.]

The official peoples hero , cant wait to make these!

[@gohawks3571]

Aaaagggg! I can't watch these all the time because YOU MAKE ME SOOOO HUNGRY🤤😋😋😋

[@roku3216]

If there’s something other than wheat gluten that would work similarly in this recipe, I’d love to know about it (wheat allergy).

[@belchuri]

Same here! Wondering if pea protein and more starch would do it....

[@carollen5601]

@@belchuri /// maybe a firm block of tofu, frozen, thawed and well drained, then food processed with pea protein and all other ingredients in Oliver's recipe? It's not easy when you are sensitive to wheat or can't digest it. I make my own soybean and black bean mixture for almost all my recipes. The secret for having a nice flavor to soybean is to pan roast them in oil after boiling and drying them in oven, you then pulverize in food processor. However the black turtle beans are done differently. Good luck.

[@belchuri]

@@carollen5601 Oooh, that sounds like a winner! 😄

[@csflmich2239]

Has anyone tried a variation of baking them? If so please share results, thank you.

[@Casmige]

Seriously?, Replace your onion powder & garlic powder with dry ranch dressing powder mix. That used to be my go-to secret recipe seasoning for anything & everything back in my Epic Eff’ing Chef’ing days. All Ranch is? Is garlic powder + onion powder with some parsley flakes & most probably probably some MSG thrown in for good measure. I put it in soups, sprinkled it on chicken and beef and anything and everything before I roasted or broiled it, I put it in vegetable dishes my Gawd!!, that was my go-to seasoning for anything everything and I got so many compliments about how good my food preparation tasted. You can buy it in bulk instead of just having to get the small little packets at the grocery store.

[@efigina]

Really liking the music!

[@SauceStache]

Thank you so much!!

[@efigina]

@@SauceStache My pleasure. I think you could consider more music like this. There is a channel I love called Atomic Shrimp. He has great similar music in his videos. You should check it out for reference!

[@bunkertons]

Bravo to you for quitting smoking! 👏

[@Boomtendo4tw]

Have you tried the Skinny Butcher chikn nuggets from Costco? Really good!

[@murfmurphy6212]

Hey man, we love your channel - my wife is coeliac, what would you substitute for the gluten to make this GF?

[@carollen5601]

Murf Murphy/// maybe a firm block of tofu, frozen, thawed and well drained, then food processed with pea protein and all other ingredients in Oliver's recipe? It's not easy when you are sensitive to wheat or can't digest it. I make my own soybean and black bean mixture for almost all my recipes. The secret for having a nice flavor to soybean is to pan roast them in oil after boiling and drying them in oven, you then pulverize in food processor. However the black turtle beans are done differently. Good luck.

[@benf6822]

Thank you for linking the methylcellulose!

[@alexf9709]

Just bought the ingredients! Very excited to try this and the jackfruit chicken. I don't miss beef at all from when I used to eat meat, but I do miss chicken.

[@abigailelizabeth4655]

Ugh I was so excited bc I had all the ingredients even the mushroom seasoning until he said methyl cellulose and i definitely don’t have that lol but maybe I’ll order some bc this recipe seems great! Is there possibly a sub for that or is it definitely needed?

[@sirewan]

Hi, any reason to use potato/arrow root starch instead of cornstarch? Can I substitute or will that mess up something? Also, why do you freeze the nuggets before steaming them?

[@csflmich2239]

I used corn starch and they turned out great.

[@slickrick1856]

Wow, looks Amazing

[@dariusbagdonas935]

thanks, looks great, great tips!

[@steveherkes2825]

What is the cookware you are using including the steamer basket?

[@maddieadams75]

Have you ever tried Alpha foods chicken nuggets omg these are the best I’ve ever tried, along with their chicken Patties

[@73lmargaret]

I have to ask... I am allergic to gluten. Any suggestions for getting around that??

[@sherryfatzinger3082]

Love your recipes 😋 ❤👍👍, thank you 😊.

[@AdrianJarvis-zk7ld]

Yeast Extract is Marmite rather than nooch.

[@laurelebert4573]

I was looking at this recipe to make either butter chicken or something similar. I tried it. It does not work if you simmer it in tikka masala sauce. The texture is wrong.

[@LucaBl]

Could you also use soy/pea protein powder instead of tvp?

[@jessicawessica1412]

I spend a stupid amount on Chicken Nuggets at grossery, so thank you for this. Anybody try freezing these? Or can recommend other great nugget recipes you've actually tried?

[@BriighterrDayy]

how long can these be kept frozen to pop in the microwave

[@rini6]

Looks wonderful! I would have used a vegan ranch to dip tho. But yum!

[@SauceStache]

Yeah... super good!! I like the ranch idea!

[@Boomtendo4tw]

Corn juice is the secret to chicken flavor

[@SauceStache]

Ok... so now im interested! hahah I need to try this!

[@drewe9514]

Tov Meod on this one, love the editing too

[@canadianbacon79]

Think they would be good to make bigger and double bread it into a burger size?

[@vidhiprabhu8762]

Sir i am from india as uh made chicken nuggets in which uh added pectin that video following that process ahead i made the chicken nuggets they turn out gr8 but i am working on shelflife how can i increase there shelflife by freezing them n keeping them in frozen form or any other substitute to be added please suggest us

[@vitamc2963]

Yess sauce stash thanks what I’m talking about.

[@Daniko2]

You use TVP in a lot of your recipes. Will they work with Soy Curls instead?

[@SauceStache]

Soy curls are pretty much just a different brand of textured protein, so sure they would work.

[@uog293]

Can you do it without some of the food sciency ingredients that are more gut friendly

[@jluvex]

Any tips to make it “tougher” mine keeps coming out extremely soft for some reason

[@TechnoLadz]

2:21 “In this recipe, we will be using a quarter of that quarter, so 1/8th”… I’m pretty certain a 1/4 of a 1/4 is 1/16…

[@shaunaburton7136]

You’re a genius!

[@SnowBird79]

Anything to sub the Methy stuff with or can I just leave it out? Also, if I were to add just oil, how much would I use? TIA.

[@SauceStache]

So there isn’t anything to sub methylcellulose… nothing acts the same way. Unfortunately you can’t leave it out either, it would just be a ball of mush without it

[@truerain1752]

TB will do good

[@JTMusicbox]

If I hadn’t seen it myself I’d have said it’s Impossible!

[@andrewtucker5730]

I think Sauce Stache has become a real wizard :) he is so creative it blows mind away. I guess we have to send him to Hogwarts.

[@ToonGnarizard]

Ty! You da best!!

[@Deedrio]

This should work in an air fryer right?

[@peepy6385]

I'd absolutely think so but it may be a different crisp I think.

[@lecoeur1231]

Looks so yummy! God bless 😁

[@jessicaking9726]

For those of us who have been excluded from most of the products like this due to celiacs, it would be AWESOME if you came out with gluten-free recipes to mimick them. I'd love to have these nuggets, but have no clue what to use in place of the vital wheat gluten that you always use. As soon as I hear you say "vital wheat gluten" I just skip the video since there's no other options noted.

[@SauceStache]

So when I do a mimic video, I am mimicking the actually product, not replacing it. There isnt a great replacement for vital wheat gluten which is why I don't ever state a replacement for it. Especially in vegan meats. You can use other proteins like pea protein, but then you would need another binder like a gum. It's a lot more complicated and never really comes out great. Its soft, squishy and not chicken like at all. Trust me, im not making this to be mean to celiacs and leave you out for no reason at all. Its just there is nothing that exists that creates the same textures that mimic chicken as close as gluten. When I first started making plant based meats I avoided gluten at all costs because I have very close friends that are celiacs, but I was never able to get that 100% spot on texture I was looking for.

[@snospmoht3252]

@@SauceStache sad face...

[@houseofpibb1435]

Been contemplating getting Methylcellulose I am getting a bit confused on the price, from what I can tell the package in your Amazon link only has 6 tablespoons in it which doesn’t equal out to what you have on screen am I getting something wrong here?

[@MariaVasquez-vs9oe]

Awesome loved great that’s sir ❤

[@johnriordan2918]

hey sauce stache, in your video, you have 1.5 TBS of methyl cellulose costing .24. If I bought it from your amazon link, 1.5 Tablespoons would cost $0.75. Are you able to let me know where you are getting it for cheaper?

[@SauceStache]

I’m basing it off a per pound price! The whole mixture makes a pound and a half and the coconut oil mixture makes 4 pounds. When you prepare the fat mixture it wouldn’t emulsify in a blender at less volume.

[@johnriordan2918]

@@SauceStache Awesome, thanks for the clarification :)

[@TheAmeston]

I would love to see if you could do this recipe gluten free!

[@d18zephyr]

@SauceStache if you ready made these I would totally order them from you.

[@derarturibims4029]

Servus, There is a natural alternative of Methylcellulose: citrus fiber (Citri-fi). Can you give it a try or did you do it already? Greetings from Germany

[@SauceStache]

I've already tried it! Its a cool product, but they dont sell it commercially. so its pointless to share. I wish they did. But that being said, its no more natural than methylcellulose. They are simply taking the cellulose from oranges. Thats it. Almost the same product

[@derarturibims4029]

Got a Point 🤦‍♂️

[@ashleepacifico6945]

@@SauceStache from what I read methylcelluse is treated with a not so food friendly gas to get it to the state its in. Not sure about the Citrus fibers though!

[@witchk1ng428]

Is it possible to freeze these?

[@washiburr9876]

The price is insane compared to the impossible nuggets. It almost feels like cheating by making these. haha

[@sirewan]

I followed the recipe and I have a couple of comments: 1) The measurements provided in the video yield about 3/4lbs. I guess he doubled the recipe at some point to end up with 1.5 lbs? 2) I would add some salt to the initial mixture, otherwise it is quite bland.

[@ctcentralinfo]

How do these compare to the jack fruit wings? Could you get away with making these into a chicken wing?

[@14ikan11]

Video idea: trying the worst rated vegan nugget/cheese etc.