You've NEVER had a VEGAN STEAK Like THIS! (NOT SEITAN)

[@neiljoshi8554]

This smart chap and his respective channel are both massively and unbelievably underrated. What he is doing to promote plant based foods deserves great recognition and praise. His research is just so innovative and inspiring. We should very much appreciate all the time he takes to bring us such extraordinarily amazing ideas, no doubt an exceptionally intelligent (and ethical) man!

[@aring.6307]

It's like Bill Nye, meets Gordon Ramsey, I love these videos so much. I was hooked with the raw vegan egg yolk recipe and bave been binging ever since. Food scientist for the win! Cannot wait to see the redo! 💖

[@SauceStache]

Thats so awesome!! I'm glad you like them so much!!

[@augustesdupin7967]

Gordon would call this retarded, especially since it's called steak and is not.

[@tomt1818]

@@augustesdupin7967 well, Gordon is like the howard stern of food personalities, shock jock junk.

[@carolynblakeney966]

@@augustesdupin7967 Gordon is still rather limited and dependent upon animal exploitation. But who knows. He could evolve at some point.

[@denisebarakahlawrence6412]

@@tomt1818 good retort (giggles)

[@lillystanley1594]

honestly this guy is so underrated like he is legit and puts so much into his video xxx

[@Rose_from_UK]

Freeze the fat in lines, this may stop the soy absorbing it as it heats and before it sets. Also have you tried mushroom powder as one of your ingredients? Connies rawsome kitchen uses that in her “meats”. If you have not seen her channel I highly recommend it

[@SauceStache]

Thats such a great idea!!!! I bet that would totally work!! I used mushroom extract in this video. I think she uses a mushroom powder. They are similar but I like the extract better because its a lot stronger!

[@lucasarcanjo6827]

Oh I really wanna try this. Hey, but don't they defrost anyway?

[@CyraGetsFit]

I love Connie!!! She is SUCH an amazing food artist!!

[@Rose_from_UK]

Sauce Stache I must have missed that lol!

[@Rose_from_UK]

Lucas Arcanjo they would, but because (hopefully) the meat may solidify before the do defrost, it might stop the meat absorbing the juice. TVP loves absorbing liquids!

[@julieoyundo]

I'd totally use this recipe and make some Salisbury steaks with gravy and garlic mashed potatoes....🤤🤤🤤

[@rebeccaspratling2865]

Nice!

[@fallenangel3460]

I'd totally come to your house for dinner... Lol... Sounds like a yummy idea to try!!

[@djerin1356]

I was just thinking the same thing

[@jumzbrugs9867]

No wonder vegan meat alternatives are so expensive with the sheer amount of effort needed. You always go to lengths to get these things going. Hats off to you!

[@beruga]

It's still less effort than raising cows!

[@Alternatoast]

@@beruga Plus killing and butchering them, and then process into whatever "product" you want

[@jumano]

vegan alternatives are expensive because they're not subsidised. There's no lobbies, politicians do not support them in the way they support the meat industry (which has a huge lobby, so do the milk and egg industries)

[@Poodleinacan]

@@jumano You can't subsidise food transformation companies.

[@JE-ng4ty]

Your channel is so cool! It's so science driven and I'm damn near convinced you can make anything plant based. This is awesome!

[@frogguycomics9095]

I really love to chill on the bed watching a Marathon of your recipies, the energy of your videos is really warm and heals My hearts.

[@jasminemiranda4401]

Please start your own company making and selling your meatless products 🥺🙏🏽 do it for the vegans. We will give you money.

[@bodyofhope]

He and his wife should totally start a business selling his food products.

[@lorrie2878]

I would buy. I am always open to trying things.

[@aSyMbolden]

Big companies need to compete for this man's ingenuity and creativity, hot damn! 😁😄

[@DA-js7xz]

I like him teaching us how to do it instead.

[@extropiantranshuman]

I like him on KZbin. I mean, it could start as a book, but I believe he really wants us to make this on our own. I'm not saying no, but it's not time - commercializing the food will cause me to not watch this channel - as then I could just go to the store. Nope, I want to see the challenge and continue my challenges in my brain too.

[@SkySweetie]

There's compostable cling wrap on Amazon! Plus composting baggies, the snack zip kind annd composting gloves.

[@MarcyStuart5x5]

I never would have looked if you hadn't posted this, thank you. I've been using silicone reusable zip lock bags they're washable/reusable but this is convenient too.

[@augustesdupin7967]

I didn't think there was really people like this. Do you also fart into wine glasses and sniff them?

[@Goldie_Roger]

​@@augustesdupin7967 I'll fart in your mouth if I see you in the comment section again.

[@MarcyStuart5x5]

@@augustesdupin7967 I didn't know there were people so desperate for attention that they would feel the need to troll people on a vegan forum. The basement must be getting very lonely.

[@augustesdupin7967]

@@Goldie_Roger that's actually funny.

[@AYDTMAN72]

I swear, one of these days I'm going to try your recipes! They look delicious & easy enough to do myself.

[@AyranLP]

I've done something simmilar to this with a minced vegan beef from germany called "next level" and found out that if you serve the steak drenched in a beautiful homemade mushroom gravy (like they do in the restaurants), you can bearly taste any differrence to the real deal. Maybe you could also experiment with gravies a bit? Id love to see what you come up with

[@SauceStache]

Thats awesome! I need to get into messing with some sauces and gravies! That would be fun

[@TheOnlyHalfline]

@@SauceStache you definitely need a stash of sauces

[@Mymimemei]

halfline Very puny! 😂🤣

[@boarbot7829]

When did you last eat meat?

[@emmasgoodies]

10:28 those look amazing Mark!!!😍🙌

[@nazarsiddig9110]

OMG Emma's Goodies is HERE

[@shimeih2287]

@@nazarsiddig9110 on every video

[@boarbot7829]

They look disgusting

[@erangoldberg8378]

Do a follow up video, I really want to see the next steak!

[@SauceStache]

I will totally be doing a follow up!!

[@margarett_b]

These absolutely looked insane! I cannot wait for the next video from this series as your creations get more and more incredible!

[@kaylahwilliams6132]

I love watching your mad scientist style cooking shows! Great results and super freaking cool and looking forward to the next version!

[@SauceStache]

Thank you so much

[@shamanllama]

the steaks have never been higher. 😎

[@SauceStache]

hahahahah Exactly!

[@Marcus_Thomas_]

Make no mis-steak about it😉

[@danpreston564]

Me - can you get me those cuts of meat from the top shelf? Butcher - no, sorry, the steaks are too high.

[@Jaymutt]

*csi miami theme*

[@mitesh8utube]

You dawg! ♥️♥️♥️

[@christophermorin9036]

"I don't have a printer, but I have....a Potato Ricer." Oh god, don't break your fingers please, we need you Mr.Stache lol.

[@samanthazone7128]

I know I thought that was great..

[@rachelcharnock2665]

I also watch several gaming channels and was worrying it would go wrong

[@sz9523]

Lol

[@ronja_kkat]

Wow, I've never been this early! So, in hopes you'll see this: your videos always lighten my day up a bit! So creative and innovative ways to make vegan substitutes, what you do contributes to a great future! Thank you so much! Greetings from Germany :)

[@SauceStache]

Wow Thank you so much!!!

[@TUG657]

This by farrrrrr looks like the most realistic plant based steak I’ve saw on KZbin, well done!

[@augustesdupin7967]

Plant based steak is an oxymoron.

[@TUG657]

Do you think a gluten free bread is an oxymoron too? There is nothing wrong with a plant based steak...

[@boarbot7829]

And yet it still looks nothing like meat. Deluded vegans claim that there newest plant based steak tastes EXACTLY like meat- and the only reason they think this is because they’ve become so far detached from actual meat.

[@boarbot7829]

@@TUG657 yes vegan steak is an oxymoron: Dictionary Definitions from Oxford Languages Search for a word steak /steɪk/ noun high-quality beef taken from the hindquarters of the animal, typically cut into thick slices that are cooked by grilling or frying. "he liked his steak rare" Gluten free bread is NOT an oxymoron because it is still bread: Bread is a staple food prepared from a dough of flour and water.

[@user-vn9gp8bi6g]

@@boarbot7829 why r u so obsessed with this dudes channel if u hate vegan food so much

[@laricagrant9306]

Ahhhh, the science behind food. It’s so satisfying to watch you create.

[@kimberlyortega2822]

Love this! I'm so excited to try making this at home! Thank you!! I love the fun and creativity you use in your videos!

[@SauceStache]

Yay! Thank you!

[@09androiddummy]

I really appreciate the content, you and your team are always making the best KZbin vegan recipes. Thank you. Love from the UK ✊🏽

[@mangajoe]

I gotta be honest, even as someone that doesn't eat a vegan diet, this channel is just super fun. They steaks look like they came so close! Here's hoping the next recipe tweak nails it.

[@rachelburns9640]

this channel is so innovative. I learn something new every video. Thank you!

[@JTMusicbox]

Love the experimentation! Low tech 3D printing?!? I never saw that coming! You’ll perfect vegan steak in no time at this rate.

[@SauceStache]

hahaha YES!! Thank you!

[@SourceHD]

Blend the TVP whilst its dry by itself. So you already have your "powder" or just go with more protein powder and skip TVP all together.

[@torken87]

TVP still has some texture, it´s not blended to perfectly smooth paste.

[@aaronhall6987]

I just had an idea for wagyu. If you get a fine mix of the 'beef' and a little of the fat and spread it out thin for an outer coating. Then use a water bottle ice mold to form the 'beef' into rectangular or if they have long semi-circular or both. Have a layer of the meat on top of the outer layer then layer in the fat then put more of the meat. As well as some of the riced meat to give the different look. Then wrap and cook the same way you did. idk if this would work but its my first draft of the idea lol. Love the videos

[@lavenderdazed5782]

I doubt I will ever make this but it's so so so good and relaxing to watch your videos! I just love how creative you are!

[@jessicacolon5265]

The way your mind works, is insane. I am not vegan but I love watching your creations.

[@dalemills8052]

I am wearing an ear to ear grin. The potato ricer is Genius! This is the ordered fiber I was talking about.

[@roddmatsui3554]

The flavor sculpting in this is very creative and effective.

[@ian.]

Cocoa powder, yeast extract, melassa...sauce stache is making a dessert, a sweeeet steak 🍮

[@SauceStache]

hahahaha the cocoa is actually in there for its bitterness ;)

[@cperero23]

@@SauceStache but that's what I usually bring to the table

[@arthorim]

One of the smells of the dead meat is the vanilla🤔, and rust iron

[@SamwiseOutdoors]

I find myself on your channel whenever I'm unable to indulge my love of the mad food science. I love your work, keep it up!

[@angelcdp]

I love that you dreamt it up and went to town making it realty. I had an awesome idea the other day that I got excited about... Pretty sure I didn't do it, and now I can't remember what it was.

[@efigina]

This was a great video. Love your creativity, Mark.

[@SauceStache]

Thank you so much!!

[@michaelachaos27]

Your brain amazes me.

[@SauceStache]

Awww what a compliment!! Thank you!

[@michaelachaos27]

@David Chaplin dysfunction*

[@carolynblakeney966]

@David Chaplin unfortunately most adult humans are omnis, not vegans. And most of those omnis are deficient in B12 because factory farming has destroyed the natural feeding regimen of non-human animals exploited for "food". So it stands to reason that those omni adults relying on non-human animal exploitation for B12 are most at risk. Many vegans already supplement or consume foods that contain B12 supplements. A B12 supplement once or twice a week is recommended for all adults over 50, even those who eat out of the slaughterhouse.

[@calebs6298]

This is absolutely amazing! That 3D printed vegan meat sounds fascinating too! 😱🙌🙌

[@bergersworth]

Amazing! Congrats. Looking forward to watching this progression. Nice work!

[@SauceStache]

Thank you!! I'm excited to keep working on this!

[@WeAreCreators]

I'm absolutely in love with your channel. Just what a new and super creative vegan needs! Thank You!

[@rachelcharnock2665]

Thank you for trying this. Your ingenuity always astounds me. So excited to try this

[@josephsurina5367]

You do great work man, I like how you take everyone along with your experiments. Im not Vegan, but as a cook id like to be able to accommodate people who are. Im interested to see where these recipes lead.

[@skychris3060]

Not a vegan or what but im always curious how your recipes would taste. Lookin delicious like always 🔥🔥

[@SauceStache]

Try em out!!! I always say start with the vegan bacon or the top burger recipe! Those are my favorites! ohhhh and the melty cheddar cheese too

[@miscelany2]

I'm not a vegan either. I did try his rice paper bacon (2nd recipe) and it tasted okay but not like bacon.

[@dr_alejandro]

Most of them taste pretty good and they have helped me with removing meat from my diet. The one downside I will say is that some of them enter the uncanny valley of food. Where it inches pretty close to it without being it and those are the ones I haven't been able to do. Just messes with me and I can't eat it. I am realizing that there is a line for me where I can add meatiness to the non-meat dishes and enjoy it, and if I go over that line, I dislike it. Which I believe is main reason I can't do impossible burgers.

[@cperero23]

@@SauceStache which bacon one specifically?

[@AlyssaErin]

@@dr_alejandro I'm the same with burgers, vegan for 6 years and I always get the Beyond over the Impossible at restaurants that offer both. Impossible is too close to the real deal for me to enjoy

[@leahjones3281]

Looks amazing. Love your videos!

[@CanonRulesSaysGod]

You are like a food wizard. Thanks for all the time and energy you put into these vids! Freakin crazy man, good job:)

[@sweetpeaallie79]

Fantastic recipe!! Thanks so much! And I use Reynolds Kitchens Quick Cut Plastic Wrap. It has a little blade on a track and cuts it smoothly every single time, so no more tearing.😀

[@grandgochez2615]

Isn’t carrageenan bad for your digestive tract if consumed often?

[@carolynblakeney966]

Grand Gochez no. Food grade carrageenan is far removed from industrial grade, or degraded carrageenan (the products of intentional acid-hydrolysis of carrageenan), also known as poligeenan. The original, flawed study from years ago implicating carrageenan has never been replicated and has been placed under serious question. As with any other edible there will be some people who are sensitive to it, but carrrageenan is no more problematic than dozens of other potential allergens. pubmed.ncbi.nlm.nih.gov/29902080/

[@16bitHi5]

Oh man this seemed so promising! Please keep working on this. If you can solve steak im going vegetarian for sure. It has always been the last meat that kept me from ditching meat.

[@SauceStache]

I'm really working to get there! I think this is 100% the step in the right direction

[@16bitHi5]

@@SauceStache im wondering if the noodle press you used was too small. Or if something needs to be in between the pressed fake meat. Perhaps cooling or drying out the fibers before assembling the steak would prevent it from becoming a meat loaf. Maybe in sheets like making noodles.

[@teresamcmurrin8672]

Thank you! Can you recommend a substitute for beet powder? My husband can't tolerate beets. Once upon a time, my flatmate & I went vegetarian, but there were some things we missed--like potatoes with gravy. I figured out an amazing vegan gravy. Used Marmite (or Vegemite, depening what was on hand), mushroom soy (aka "vegetarian oyster sauce"), a little soy sauce, & water. I'd sizzle up some mushrooms & onion, add the liquid ingredients, then thickened it with cornstarch. Worked great, really satisfied our craving! My attempts at meatloaf never worked out, though. Always turned out tasty, but the texture was just not right.

[@higler.]

This man ain't even vegan and he's changing the god damn game! Love this shit!

[@MirukuKuroNaiko]

have you considered konjac powder? konnyaku has that bouncy texture similar to cartilage. in smaller amounts it may add a nice texture to the layers, giving a more fiber segment feeling?(i'm just throwing something out there.)

[@stephensano9156]

With all the excitement, twists and turns while creating this steak, you managed to create a beautiful filet-like browned meat! It is really amazing to watch as you create viable, delicious looking alternatives to animal meats. With each video it seems as though you climb the rungs of vegan meat alternatives on a quest to create the ultimate meats. Truthfully, I see you reaching the apex and it is thrilling to watch!

[@yibuseato]

7:26 me every single time I have to use plastic wrap. 😂

[@brandonjordan9879]

I think that blending the tvp mixture and pushing it thru the potato ricer would make a amazing plant based grounds

[@BankruptMonkey]

This is now just my favorite nonbeef broth recipe to just stick with the liquid ingredients before you get into actually making this

[@riss6647]

Very cool! Could you incorporate jackfruit maybe to get that stringy pull? I know that’s not what you were going for here but I’d like to see that (kind of like Candace does in her updated chicken video).

[@brockolea]

What if you vacuum seal the "log" and cook it at a low temp in a water bath then pan fry it?

[@ZERO_O7X]

I've always described the flavor of marmite and vegemite as similar to beef stock concentrate. It's a good addition to many vegan recipes to add a beefy flavor.

[@beckyirvin4935]

I love your investigative experimenting!! What if you ground the TVP when it’s in a dry state? Then blending later ( which looked hard) may not be needed🤷‍♀️

[@Thehighpriestess108]

Love this! Can’t wait to see you perfect it!

[@ivonna.tinkle]

The "steak" just seem so labour intensive! Now that you did all of the hard work. what's the prep time? Maybe I can make a gazillion of these, freeze them and then fry them up?

[@garethbaus5471]

It seems like the type of recipe that is better suited to industrial production, possibly using an extruder and dies to give the marbled texture and rollers to compress it so you get one continuous log(obviously making the components in large batches to reduce the number of man hours put into a single serving)

[@daniellebarker7667]

There always must be a prototype.

[@garethbaus5471]

@@daniellebarker7667 true.

[@JBBoli]

I know there are other yeast extract options, but just wanted to point out that Marmite has Gluten in it. At the very least the one that I have does. I didn't know until my GF told me she couldn't eat it after going gluten free

[@KristoSween]

Keep going, man! This is the thing that's missing from most plant-based meats. Frequently they're just too dense--too heavy--to be a pleasant experience. Maybe grind the TVP before you add it to the rest of the dry ingredients? More kappa-carrageenan in the fat? So fun. Thanks for taking this big swing!

[@Paganbeliever]

Just discovered your channel (first viewing). I went vegetarian a few months back and instead of buying semi-expensive half processed faux meat in the store I've been looking for a way to do my own. So thank you, this was intriguing. You've received a new sub

[@ravenclawrenee]

This was such a fascinating video!

[@SauceStache]

Thank you so much!!!

[@mimiashford5544]

REALLY innovative recipe & thanks so much for sharing every step. You are a vegan genius!

[@elizabethpawlowski2673]

If you don't like plastic wrap try getting a wrap master 3000? I don't know if you have them over there but we have them in the UK

[@brutalfiction]

Dude I've been meat all my life but I've made some of your recipes for my vegie friends and even I've loved them. Much love dude

[@frankbowman9493]

This was interesting. I am enthusiastic and will keep watching as you attempt to perfect this!

[@DrXadriel]

By this time, your channel should be renamed to "Vutcher Stache", not many sauces lately 🤣 love this as usual 👏

[@MsBeckly]

Would you make pepperoni next plz?! I think you could nail it!

[@darklanser]

I know you use mushroom powder, but what about using some finely minced mushrooms to add a little bit of soft texture in with the meat to simulate fat. Just an idea. As usual, I love your creations!!!

[@frankchen4229]

oyster mushrooms specifically! marinated in pineapple juice

[@Tezeran]

I was thinking of doing something similar, was considering a pasta/noodle maker so you can get long thin "fibers" like spaghetti

[@bodyofhope]

Yes! Or a baker's piping bag /piping tip.

[@daniellebarker7667]

So glad you decided to use the "printing " method I suggested to you months ago.

[@tbabubba32682]

You need to get kirkland brand stretch-tite plastic wrap. It is easy to cut and (relatively) easy to work with.

[@TomReinke89]

Came here to comment this - that cutter that slides across the top is the only reason I still use cling wrap at all. If it weren't for that I'd just be stuffing things in tinfoil.

[@rebeccaspratling2865]

Incase you didn't already know, I always grind up the tvp in my coffee grinder before using it in similar recipes. It improves the texture so it's not in little lumps.

[@aa-vr8li]

Some heavy breaking bad stuff going on here. You should start your own vegan products brand. I would buy everything

[@ballerina2rockerchik]

Okay so what if instead of the potato ricer you used a piping bag with a grass tip, this would give you more control and allow for more precise marbling and maybe if you put the fat mixture in the fridge to set up a bit so that that’s easier to pipe. Also redefine has 3 parts: muscle, fat, and blood. So maybe you could also pipe in some gelled (with agar) beef flavored broth or something to give it that juicy “bleeding” effect. I’m just spitballing, I can’t afford to play around and experiment so I live vicariously through you. I love what you do and I find you so inspiring. Watching your videos and seeing your creative experimenting gets my creative side to wake up and get all inquisitive and excited.

[@richwilson1788]

Awesome, but I would be weary about boiling food in plastic -- think the plastic sheds into the food. Not sure, but heard that somewhere. Wonder if there's another technique for that part.

[@Jilleyful]

I love how innovative you are!! I'm going to have to try this recipe!!

[@Tariqslo]

This the best vegan cooking channel on YT, thanks for sharing it with us

[@sarahjo9975]

You had some really clever ideas with this! You inspired me to experiment in the kitchen today. Thank you for the video!

[@charlielong1280]

First time viewer and it was amazing watching you actually create vegan meat (steak). Keep it up, please. I so want to learn the process. Thank you.

[@iis.1989]

I know that I'm just repeating myself, but I love, love, love your videos. Thank you.

[@SauceStache]

Wow, thank you sooo much!!

[@leavesofdecember]

this is pure madness! LOVE IT ! haha will still not try it, however I can't wait to marinade my home-made tempeh into that sauce of yours ! like omg it sounds incredible!

[@puretouchlifestyle9343]

I wanna see this again with the precise ingredients and techniques you said you would adjust. Would love to try it! I think this is monumental 🤓

[@amethystjean1744]

You are an amazing chemist-chef. Love your content.

[@vicToryousVegan]

Can you use an egg replacer instead of the methyll cellulose?

[@ashleemarchetti]

Get the plastic wrap from smart and final it is a game changer. It has a deal that slides across and cuts the wrap perfectly.

[@channelldaniels594]

Awsome. For the Fathers day gathering its on like popcorn.

[@VivekJain6]

I would all drop things and become your apprentice if I could. Man, you're going to change the world someday! I want Stanford/Harvard to request you to start a Vegan Food Science/Chemistry major!

[@suegring5405]

You “dream up” the best recipes! 🙏 thank you

[@WatchDoggyDog]

Looking forward to your next attempt brother! This was awesome!!

[@sinansalimov980]

This is actually a pretty futuristic idea with the 3d printing a "meat". With the technology of 3d printing I'm sure that someone will come up a Maschine that will print the meat with a proteins and feat and automatically will bake it. Is like a Star track idea really. I like your video's by the way.

[@trudyb4841]

Wow this is a whole new level! Just found your channel and subscribed instantly

[@sandracarli1110]

Every time I watch your clips I think that surely some labs have contacted you to ask you if you want to work for them :-D You have so many ideas. I can't imagine what you would do if someone gave you some special tools to implement all your projects!

[@knirpslyn2107]

My favorite chickn is the kind that tears like the All Vegetarian drumsticks. I think if you could find that 'tear~y' texture secret, like the way beef looks, it would be the game changer. Flavor seems easy, it's texture that seems to be the struggle. I think a horizontal paste spread and roll smash is always going result in a meatloaf or pressed meat texture. Need some sort of vertical, light press, strand-retaining expulsion method.

[@giovannam925]

the sizzle at the end made my mouth water!

[@brenyedennis6229]

You are an effing genius! Like this is literally the best thing ever!

[@AndTheT]

it's getting there! That version looks great for a Loco Moco or Japanese hamburg steak though!