CHEF RECREATES THE KFC ZINGER BURGER... But can he also make it VEGAN?? | Sorted Food

Can our Chef, Ben, make a vegan chicken burger with a spine-tingling zing? That’s the challenge for today’s episode, and luckily, our trusted food development team have given us a fool-proof recipe which uses seitan and chickpeas in all kinds of delicious ways.
Check out the link here to make this mouth-watering burger at home:
sorted.club/?p...
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#SortedFood
#Burger
#Vegan
#KFC
#Burger
#Recipe
#CookingChallenge

[@eleisham3290]

If you knead the Seitan dough for long enough, it will develop the gluten more and form strands and stop it from being spongy :) Then you can wrap it in foil and steam it, so it absorbs less liquid. As it is quite plain tasting, it benefits from marinating for a long time so it soaks up all the flavour :)

[@SortedFood]

Thank you for sharing, great tips! 😀

[@tomstorey8559]

Or you could eat meat like a normal person

[@Esmeagolly]

Tom Storey are you aware that some people literally can’t are you?

[@CircleTheSkies]

@@tomstorey8559 Even for someone who likes meat, it's fun to figure out new processes for a wider variety of ways of arriving at roughly the same end result.

[@madisonpolston2028]

@@tomstorey8559 the troll

[@jjsjennifer]

I love that you boys did a seitan recipe! Just a few tips... 1) Knead the seitan longer, it will become a smooth dough and will form shreds so the texture is more chicken-like and far less spongey. (You can do this by hand or in a large food processor or stand mixer with a dough hook). 2) Boil the seitan in broth (vegan chicken broth paste is my personal fav) to infuse even more flavor. Alternatively, you can wrap the entire hunk of seitan tightly in parchment and/or foil and steam (an instant pot is perfect for this). 3) After cooking the seitan, let it rest in the fridge overnight. This is the most important part! Letting it rest will form even more gluten shreds and provide the best texture! Then you can cook it any way you would chicken breast! Also, this type of seitan is lovingly referred to as “chickwheat”. Thanks again for the great content!

[@christjan08]

Im intrigued about your vegan chicken broth. Care to share how that works??

[@jjsjennifer]

Christian Heinze-Rowney I know it sounds crazy, but they make several different brands of vegan “chicken” broth options, including bouillon cubes and pastes. It’s basically a mix of different veggies (typically carrots, celery, onions) plus herbs and spices you would use with chicken (sage, thyme, rosemary, etc). It adds a very familiar chicken-y flavor to any dish you cook (more so than standard veggie broth), so it’s perfect for soups, sauces, and of course seitan “chicken” recipes.

[@christjan08]

@@jjsjennifer so it's not actually chicken then, it's solely vegetable based. Calling fake chicken meat vegan chicken you can get away with because there's more dimensions to it. With chicken stock being so one dimensional you can't really do that. the process is the same as vegetable stock. You're just adding chicken carcasses to get that chicken flavor. You're still using mirepoix and herbs nonetheless. It's like calling a horse and carriage a Ferrari, based on the fact that one has the logo of a horse while the other is just a horse.

[@jjsjennifer]

Christian Heinze-Rowney of course it’s not actually chicken, that wouldn’t be vegan.

[@christjan08]

@@jjsjennifer I know, that's my whole point.

[@DeadFam2]

99.99% of the time I leave feeling hungrier than when I started

[@SortedFood]

😂 that's a good thing right?

[@DeadFam2]

@@SortedFood yes, it's always a good thing :)

[@catherineginn3232]

Honestly, I’ve had to resort to waiting to watch all the videos until I’m eating a meal so that I don’t go rifling around the kitchen after each one

[@LiaTanith]

You need to plan things so you watch these while already eating something. Sorts the problem right out ;P

[@CircleTheSkies]

Yeah, that's what I've started to do. Have a lovely ham and apple sandwich and a tomato and bean soup in front of me at this very moment. And some home-made peach and thyme ice cream in the freezer for after ^^

[@liv-4423]

I love how Ben mentioned that foods like seitan have been consumed in other parts of the world for a long time. In a lot of East-Asian cultures (like Chinese, Japanese, etc), foods like tofu and seitan are so much more than 'meat substitutes', and are treated as a protein source in their own right. Meat-eaters and vegetarians/vegans alike would eat tofu as a source of protein, not merely a 'substitute' for meat.

[@Rommel12]

Let's be honest though, this is primarily due to a scarcity of actual animal protein. This was never an issue in Europe, so people never really looked for widescale alternatives.

[@randomdogdog]

Likewise, there are some classic tofu dishes that are decidedly not vego. It's kinda like how in the west we have dishes like surf and turf, fritatta or bacon cheeseburger. We are better off with a diversity of food, and adding food from other cultures only increases that diversity.

[@ppatricide]

@@Rommel12 its also due to the influence of dharmic religions, if you're vegan and traveling to most east asian countries you can easily find vegan food at buddhist temples, in japan buddhist cuisine is called shojin ryori.

[@bcaye]

I actually was raised eating meat free meals regularly, in the Midwestern US. We never thought of those meals as less appetizing or deficient. I just recently ate black eyed peas with cornbread and steamed cabbage for New Years day and when I was shopping my mouth literally watered.

[@TapDancerDood]

+Olivia Sorry, but tofu is disgusting.

[@limaman7262]

You can tell Ben is enjoying himself when his words take at least 2 seconds to complete because of the stress he puts in them

[@kirstengolnaz7327]

To answer Jamie's question: Yes. The seitan will be more tender the longer you leave it in the marinade. Acid denatures (tenderises) all kinds of protein, no matter whether it's been cooked or not.

[@eduardoarancibia169]

We now need the next video on "how to infuse flavors into seitan" try when raw, when cooked, sous vide, rubs, crusts, etc ... sounds interesting. You could also do some food lab into improving the texture with more or less peas, other stuff etc.

[@miloustraten]

Yaaaaaassssss

[@danleej5482]

I always enjoy how respectful you lads are when it comes to Vegan/Vegetarian foods. So many channels address them in a joking way, but don't attempt to make good food, and offer decent diet options. Cheerio mates, another job well done!

[@SortedFood]

So glad you liked the video, the vegan burger was super tasty!

[@MandieC11]

We know Jamie loves Tabitha Brown, so I'm looking forward to a colab when we're allowed to collaborate again. Like so, like that.

[@Uncle_Smidge]

Perhaps that's why James wasn't here, a result of his absence, or both. 🤣

[@sambednar3351]

Amanda Collier cause that’s your business!

[@kaldo_kaldo]

Veganism and vegetarianism is way bigger in the UK than the US. Just like these guys, many more people who do eat meat enjoy V options too. Demand for meat-free food grew by nearly 1000% in 2017 alone. A big part of that in my opinion is that, well, there are more veg options. The veg food in the UK is better than that in the US. Actually my perspective, the restaurant vegan food in the US is decidedly bad, while in the UK it's pretty good.

[@daveenglish1270]

Ben is class isn’t he They give him a lot of stick but he’s genuinely awesome at what he does

[@mikeoxlong7268]

no

[@eazye5072]

He is but I bloody wish he'd eat a big Mac and zinger

[@rosehill9537]

All mates give each other a bit of a serve but end of the day they clearly respect his skills.

[@Divegirl91]

As a lifelong vegetarian, I really appreciate videos and recipes like this. I like meat substitutes (either veggie meat or swaps like you did in the "fish" and chips video) because, sometimes, I don't want a totally different meal; everything about the original dish sounds really good except for the meat portion. But sometimes the solution seems to be "Just give the vegetarians/vegans something different entirely" instead of swapping out the ingredient that we don't want to eat. So it's fun to see you take on a challenge like this to make a vegan version of a dish where meat is the prominent part!

[@GothicLane]

Ben's face when Mike says: "nearly they're standing to attention." Just priceless Ben, best face also was that because Mike did a Benuendo before you?

[@Cat-kj1be]

I was coming to say the same thing 🤣

[@chosethebluepill]

Haha. I think he was more pissed at Mike's 'Nearly' than his ??Mikeuendo?? But that was an epic reaction!

[@mrs.thomas-usmcwife5686]

I loved that!! It was so cute!

[@strain121]

Please explain the joke

[@chosethebluepill]

@@strain121 Ben's comment on the 'Dangly bits' - Penis/nether area reference. Mike's 'Standing to attention' comment - Erection reference. ^ Atleast, that's what I made of it.

[@melissajennings996]

I always appreciate that Ben is like “hoooooow does this work, science wise” because that’s exactly how I feel about Vegan baking. It’s so interesting to me how vegans get around things like eggs or butter. It’s also really handy when you run out of those things, knowing what can be subbed in!

[@archiemodi8843]

It's actually really easy noe a days to get around eggs because of how readily available stuff is. If you want lift, add baking soda/powder, even aqua faba is a great substitute for egg whites. It can be used to make macarons too which are basically call half egg whites

[@tanyan142]

Best way is to find a recipe that doesn’t call for those! Cakes are easiest and don’t need any of that :)

[@felixc543]

I think knowing the science behind cooking and baking is great, it helps you identify mistakes, adapt recipes and more

[@hatimkapadia2030]

Hey Guys, I recently heard about this cook book from the great surrealist artist Salvador Dali. The book is called Dali. Les diners de Gala. It filled the craziest of recipes, cooking instruction and illustrations of the dishes, all in the true Dali fashion. Maybe you guys can do a video on making a dish from it, like other cookbook videos. :) :) P.S. Love the videos, keep them coming. They are making the lockdowns and pandemic bearable :)

[@amandalett6246]

Oh this is a cool idea!

[@faykguru]

You will all of course need to wear a Dali mustache

[@aly2901ify]

I think they already did that! Idk which exact video that was though

[@Lilian040210]

@@aly2901ify I think I would remember that 🤔

[@Scaggler]

Omg please this!

[@Killianmacardle]

So the one tip I’d say is If you’d let the dough knead in the food processor for about 8 minutes till it gets warm and stretchy like taffy and then steamed it in tight foil/cheese cloth it would’ve been less spongey and more meat textured. Been making chickwheat for a while now and love how versatile it is. Plus it takes a lot longer to go off in the fridge.

[@williameldridge9382]

Doesn't make it taste good, no matter how much you do to it. Plus, that takes WAYYYYY too much work and prep to make something arguably edible.

[@Killianmacardle]

William Eldridge I found adding Apple coder vinegar gets rid of the VWG taste and a good chicken flavour broth for the flavour helps. But I understand it’s not for everyone, it’s a “chicken” substitute for someone who hasn’t eaten chicken for years and still doesn’t really taste like chicken!

[@nicolle2126]

when barry mentioned "coconuts can make everything" it made me think that you guys should really try out ubod/coconut heart/ palm tree heart. It's basically the center part of the coconut tree and is mad delicious for stuff like spring rolls and salads, but i think you guys would have fun making stuff with it

[@MVTay]

I’ve been a subscriber for a few years and always loved the channel, but I’ve been especially enjoying the content lately guys! Thanks for all your hard work ☺️ (I do miss the Barry and Ben jingle though)

[@SortedFood]

Haha, that jingle - what a classic. We're so glad you're enjoying the content lately. Thank you for watching.

[@mariatargowska9441]

​@@SortedFood I miss "but first" and "He's a supergeek" even though he shamelessly wasn't in this video. Also, your "Hello fridgecham" is never from an actual fridge anymore :( ;) Great job guys, it's always a pleasure to watch you!

[@jadeasha4040]

Whenever I hear 'Hello, Mike here..again' I get confused, have I just been speaking to Mike? Did I forget I was in a conversation with him? Then I get in a panic thinking I haven't subscribed but then I remember, I've been subscribed for about 6 years so then I can calm down and have a brew 😁🤦🏻‍♂️

[@SortedFood]

Haha brilliant, thanks for subbing! 😀

[@issyd836]

I love how SORTEDfood approaches vegan and vegetarian food - it's very educational and they approach it in such an open manner. I've been watching so much SORTEDfood and other food channels during covid-19 (#lockdownthings), and there are so many chefs who I love to watch but when they mock or belittle vegan or vegetarian food, I'm like aight, you don't got to do that tho :( Thanks for not making me feel that way, guys! Super appreciate your openness and positivity - can't wait to try and make this recipe!

[@SubbuLakshmanan14]

YES, it's such a respectful approach, even Jamie who is the resident meat expert is so respectful and open to trying things. A really refreshing change of pace compared to many other channels.

[@MaZEEZaM]

If you want a really great Vegan cook who is an actual trained chef/butcher and previous meat eater ie, comes at cooking Vegan food from that perspective and a person who managed to entice me, this meat eater to purchase two of his books then check out this channel kzbin.info/www/bejne/qp-xY2ajhK6FeZY AvantgardeVegan, his “Lasagne” and “fish and chips” recipes are particularly awesome. The only issue I have is I’m trying to avoid eating gluten as I am gluten intolerant and he uses seitan quite a lot.

[@adde9506]

I think Vegan food would be much more positively received if it wasn't trying to be something it's not. People's perception of what something SHOULD taste like is a big factor in whether or not something tastes GOOD. That's why vegan meat always tastes bad to meat eaters. We know what a fried chicken burger should taste like, and that's not it, something is WRONG. And thus an instant negative association, which you quickly learn to apply to all vegan "meat" after it happens a few more times. Throw this up on a menu as a Fried Chickwheat Burger, and you'll get plenty of people to try it AND like it. They have no expectation for it to taste like chicken, so it can taste good as what it is.

[@evieaddy9580]

@@SubbuLakshmanan14 except Jamie doesn't use fake meat in any of his recipes at least in the ones I've seen.

[@randomnobody660]

I think vegan food is ridiculed because of how it was marketed. They brought it upon themselves. Nobody ridicules peanut-free or dairy-free food for example, because for one they are morally neutral. Vegan food like to market itself as "cruelty free", and some vegans are very vocal about their sense of moral superiority. When you take on such an antagonistic position, expect push back. The other thing is that a lot of vegan products are just marketed with lies. A lot of vegan products are touted to taste "just like" their meat counterparts even back a few years ago when they were nowhere close. Imagine paying a premium to taste something that's not even good, let alone meaty. I can't be the only one driven away like that. Quite a few of my childhood snacks are meat-ish things made from beans. Whether it's vegan or not I don't know, while they don't claim to taste like meat explicitly they are named after meat products. Yet somehow those are afaik widely loved. This should be obvious but people don't make fun of vegan food because of its lack of meat. I'm not saying people *should* make fun of vegan food, but with the way it's presented, it's expected.

[@brownguy903]

Won't even taste a fast food sandwich, "pretentious or not? You decide!"

[@nat3007]

Sensible choice.

[@hannuala-olla4302]

Pompous, I think.

[@nat3007]

@@hannuala-olla4302 Maybe he has specific dietary requirements. I don't think it is pompous fast food is quite expensive here

[@Genzzry]

@@nat3007 Its doubtful that its dietary. Ben mentions in the Big Mac video that he's not had one for 5 years and doesn't want to break that. Its more likely just Ben being pretentious / snobby.

[@nat3007]

@@Genzzry Fair I tend to only go in to McDonald's when there's no other option like in service stations.

[@HiPlayerProdigy]

Ben Tyrone still wants to know why his Dad is afraid of Big Macs.

[@BeckyDomeyer]

Oh the days of baby Tyrone I miss that 😂

[@SammiFXS]

I can’t stop thinking about how Ebbers says “pappewreaka” 😂

[@Pavium]

As long as he stops trying to say "mille feuille".

[@TheNinnyfee]

I thought it sounded like "paaprecka"

[@tiltawurl272]

I will never be able to unhear that...thanks 😑

[@sabrinatorgerson888]

I think they might need to do another one of those "how Ben says it, and this is how it's supposed to be pronounced".

[@DevilboyScooby]

Papreeka is apparently the US pronunciation, papricka UK (says Cambridge Dictionaries)...papwrecker is definitely Benglish.

[@RadioactiveLobster]

Instructions unclear: Have summoned Satan and he's pissed.

[@Finwolven]

Give 'em a burger, that'll calm him down. Just remember, it must be vegan, or you'll be on the express elevator going down in a jiffy.

[@zachhatten7740]

He's mad you didn't use meat.

[@ironboobs]

Not today, Seitan

[@T_1.5]

@@Finwolven colloquially known as the 'hellevator'

[@Uncle_Smidge]

So is a vegan with wicked intent a Seitanist?

[@aawwse]

Yessss a meat free episode😍 i also really like and appreciate that your biggest meat lover, Jamie, was super respectful and interested in the vegan burger instead of joking about it or saying anything like he didnt expect it was going to be good. He actually seemed the most positive out of all of you. Really nice episode!

[@talialalalala]

He’s the jolly one!

[@weeksweeks9552]

Actually the one who hates vegan is james

[@miekekuppen9275]

Jamie was the most positive after Veganuary as well.

[@kaldo_kaldo]

They have a bunch of meat free episodes and even more episodes where vegan food is made/competing with non-vegan food (and sometimes wins!)

[@williameldridge9382]

Jamie just loves food, period. James is the the anti-meat substitute one. I'm with him, though. If you don't like meat, stop eating things that are meant to look like/imitate meat.

[@charleybartolo5045]

I LOVE seeing non-vegans make amazing vegan food. Food is fun to play and experiment with no matter what group it 'belongs' to. This looks amazing, definitely gonna try it out!

[@MiniCoop22]

Does anyone else get so much joy from the awkward faces everyone has when Mike pauses the video to tell us to subscribe? LOL love it!

[@erikas8130]

We call coconuts the tree of life because every part, from the leaves down to the roots, can be used! :D

[@erinhowett3630]

And the water can be used as emergency iv fluid! Actually, I read that on the internet. So not sure if it's actually true. Edit: did research. Basically, it probably won't kill you, but it's going to hurt like hell.

[@CoolAsFreya]

Erin Howett was gonna say that sounds like one of those internet "facts" that gets quoted but there's no evidence or clear origin of the story

[@MaZEEZaM]

Stardust Lady monkeys are trained to collect the coconuts because they can be extremely dangerous to collect as the ripe coconuts can fall at any time without warning. Being hit on the head by a falling coconut has a high likelihood of killing you.

[@Zusie]

What are the roots used for?

[@lesliesteele3926]

I have never heard of coconut yogurt before, but now I want to try it. I'm moderate to high range lactose intolerant and struggle with many digestion connections from how proteins break down, being already sensitive. This yogurt seems like a great idea, as I do love yogurt ... just not the aftermath. Lol.

[@MrFitnessMachine]

When Barry looks like he's in pain, you know it tastes good.

[@nfurber2]

Every time he eats something I can't tell if he hates it, like it or has to take a shit. He's got the most pained and confused look on his face like he's never tried food before.

[@Lace26]

I thought he didnt like it

[@tracyblake5638]

I myself, am not vegan. However, I really appreciate how presenting shows like this helps explore different food and spice combinations. It promotes versatile thinking that can be applied in other areas. Love it!

[@suhairawsaj3638]

Perhaps autolysed washed 12% bread flour seitan (with additions of salt, vinegar and vegan chicken bouillon powder to season and increase gluten binding ability) could work :D Simmer (not boil!!) it in vegan chicken stock or a very seasoned mushroom broth and let it rest in the broth overnight after cooking. You can also blend the washed dough with a flavour paste and steam instead. The washing process washes away the starches, leaving only the gluten strands. Knotting the gluten and rubbing with a mixture of bit of residual starch and vegan butter will also give it a marbled, shreddy quality according to the Kim Weston method. For Vital wheat gluten, mash potato flakes, vinegar, salt and baking powder reduce the sponginess and bready flavour in vital wheat gluten seitan (the one you made) but washed flour seitan is superior flavour and texture wise. Knotting is great either way. The Future Lettuce method is the best of both worlds as it combines bread flour and vital wheat gluten and is completely fool proof, as well as 15 minutes! Sauce Stache, Korenn Rachelle and the Seitan Appreciation Society are my main sources. Good luck with seitan making! You're doing great :D

[@taheera8849]

My jaw literally dropped at the mayo: from looks alone, I could not tell the difference! I'm excited to try that the next time I open a can of chickpeas! I think you guys nailed this one, even more than the Big Mac.

[@T_1.5]

My ears listening to Ben: "It's relatively new, over here. Whereas Satan-" My brain: he isn't new,

[@TheChunkyBadger]

There's a food team??? I always thought it was James working away in some sealed of lab that they only let him out of when he needs to appear in videos. But there are others?

[@asiyah7714]

Me too, to be honest

[@audrashelton9525]

I thought that was just how it worked go food team mind blown

[@memamelli7890]

all I'm hearing Ben say is "SATAN" and it cracks me up 😂 thumbs up from a vegetarian for making your own meat-alternative 👍

[@deedd4401]

imagine we'd all need that coconut oil though

[@SortedFood]

😈

[@MrDLYouTube]

I literally thought that was what he was saying!

[@b_uppy]

Sorted: Satan burger? Me: No, I'm a Christian. Feng Sui thought would say 'seitan' is an not 'auspicious' name, because its homonym is 'Satan'. Besides being Japanese, that is...

[@TripleDDDD]

“Satan tastes good, but is a bit spongier” :-)

[@mattsnyder4754]

It feels like such an insignificant thing, but the fact that Ben doesn’t try the original just really wrecks this series.

[@kaleihu]

Absolutely love this. Thank you so much guys for bringing your wholesome sensibility to vegan cooking. I appreciate it every time!

[@jenw6439]

Days without Sorted saying “umami”: 0

[@uclo9073]

Or "flavah"

[@kacey8882]

Please make umami stop

[@annabelle2000lyn]

Can I just say, my dad is very fond of Ben. He would always stay and watch your videos while I'm watching. And he said Ben is rather handsome. And would watch on autoplay for an hour or so. While I have your attention, thank you so much for creating these videos and recipes. I am an aspiring baker from Hong Kong and I once made your chocolate cake for a friends birthday, from then on I was asked to make more cakes and pastries! Keep doing what you're doing guys! x

[@slimetank394]

Ben doesn't have the answer for a question??? Wait, that's Illegal!

[@SortedFood]

😂

[@alskjflah]

Now we need someone to answer the question.

[@prestonburnett5410]

@@alskjflah He was right that nutritional yeast provides B12. B12 is an essential vitamin necessary especially for blood/immune health - it's needed for synthesis of DNA precursors in the bone marrow, so deficiency results in anemia and lack of immune cells (leukopenia). Traditional vegan foods are deficient in B12 because it's not naturally present in the overwhelming majority of fruits, vegetables, grains, and legumes. Additionally, it can also provide the essential amino acids that gluten in seitan lacks, so gluten + nutritional yeast = a complete amino acid profile even without the chickpeas. I'm not strictly vegan so I get plenty of B12 from dairy products, but I still use nutritional yeast in my seitan because I still need the complete amino acid profile.

[@kaldo_kaldo]

@@prestonburnett5410 The question was about how soaking the faux fillet in the non-dairy mixture would affect it

[@uclo9073]

Me: I wonder how James is going to react playing with meat substitutes James: Doesn't even show up

[@adamcunningham9947]

I love that Ben handed Mike a spoon with mayonnaise on but Mike put it back in the mixer to put mayonnaise on it 😂

[@marthawilson444]

I noticed that also

[@princessdi6021]

Recently found Sorted and I'm loving it! Binge watching all the episodes currently . Thank you for all the knowledge and laughs❤️🤣

[@SortedFood]

Thanks for watching! Great to have you in the Sorted Community :)

[@kingastroboy101]

Watch the sia episode, it's amazing!

[@princessdi6021]

@@kingastroboy101 Oh my gosh I saw that one and choked on the food I was eating I was laughing so hard 🤣

[@kingastroboy101]

@@princessdi6021 yea laughed so hard! Favorite episode so far haha, mind you the singing is actually pretty good!

[@dustL00P]

Always puts a smile on my face when a new Sorted video is up. Then its rewatch all the old videos till the new one and repeat!

[@benjaminlewis3903]

I’ve never seen Jamie as excited as when he said “bras”

[@acertifiedGLEEK]

Mike putting up his sleeves @ 4:09 and is ready to knead, then let's out a disappointed "Excellent" when Ebbers starts to knead @ 4:30 haha is it just me who's imagining this or was Ben really being that groupmate who wants to do everything to ensure success of the project 😂

[@isabellecc9826]

He didn't eat the Big Mac, and he's not eating the Zinger: "A man's gotta have a code"

[@sarkaztik3228]

To be fair, both are garbage.

[@30763076]

Ben again being “HoHo I fed the queen, this plebian food my pallet dares not taste thou!”

[@SortedFood]

😂 fair

[@Uncle_Smidge]

His body *is* a temple. Maybe he needs to borrow James' "Big Pud" sweater this Christmas!

[@hbfdfgjcyk555]

Pallet

[@30763076]

@@hbfdfgjcyk555 That what it says

[@hbfdfgjcyk555]

@@30763076 A pallet is one of those wooden tray things that a forklift uses, a palette is what you put paint on, and what you mean is palate.

[@blatherama]

Did Mike score the Bennuendo this time with the "standing at attention" comment? Ben seemed genuininely shocked he got beaten to it.

[@dannyquinn9128]

Lads what is going on with the new kitchen? Ben mentioned it ages ago.

[@staleling]

I was really excited to see the process of a new kitchen. I would guess that it was possibly postponed, because of coronavirus.

[@dannyquinn9128]

@@staleling yea I guessed as much. I hate coronavirus so much!

[@SortedFood]

@@staleling You guessed it! Corona got in the way, just like it has with EVERYTHING else. 🙄

[@Annie1962]

Covid restrictions put it on hold

[@dannyquinn9128]

@@SortedFood sorry to hear that. Looking forward to seeing it in future. Just glad you have still been releasing quality vids throughout all this madness. Thanks!

[@ayesnapsnots]

Where's my GD dad jokes. The police finally found the guy stealing large onions, he was at the market taking a leak

[@claireisacamel]

As a fellow “I know the answers to a lot of obscure questions, thusly family and friends make it sound like I have an answer for every question” - sometimes ya just don’t know haha no big!

[@LadyLenaki]

I'm used to hearing seitan pronounced like "say-tahn" (second syllable stressed), but Ben is literally just saying "Satan" repeatedly...

[@millies3798]

Ah. My reminder of what day of the week it is.

[@TooManyMz]

Yes! What a great start to my Sunday afternoon ✨

[@millies3798]

@@TooManyMz It really threw me the first time they did a friday video the other week.

[@Reznic007]

Omg same 😂 I’m not working right now (cuz of my baby) and all the days run together... till I see my Sorted notification pop up 🖤

[@RKNancy]

But, is it Wednesday or Sunday.... Dududu dun dun dun

[@TooManyMz]

Nancy K yes.

[@agdtkry]

10:43 Woah calm down, Ben. There's no gunpowder in there.

[@GRIMHOOD99]

I feel like satan would like some gunpowder in the mix.

[@desireeskumachan]

Mike muttering “please be nice” before he bites into the vegan zinger burger was so uwu cute 🥰

[@laurad.6570]

Enjoying the vegan content! If you knead the Seitan using the dough hook on your kitchenmaid for about 20 minutes, you get a really nice stringy texture similar to chicken. Wrap in plastic wrap, then foil and steam and it won't be spongy and will pull apart in chunks. (I use parchment in between the seitan and the plastic wrap - wasteful yes but I don't want the plastic wrap steaming into my food).

[@chrissymorin]

Horses! You lads forgot that you can replace horses by coconut halves! XD

[@JoaoPessoa86]

where'd you get the coconuts though?

[@chrissymorin]

@@JoaoPessoa86 Well, we found them! :D

[@JoaoPessoa86]

@@chrissymorin found them?! in Mercia?

[@chrissymorin]

@@JoaoPessoa86 The swallow may fly south with the sun or the house martin or the plumber may seek warmer climes in winter yet these are not strangers to our land!

[@JoaoPessoa86]

@@chrissymorin are you suggesting coconuts migrate?

[@vaishali_prakash11]

Sortedfood is the only channel keeping me happy when I'm feeling down or confused.....Thank you boys

[@SortedFood]

Stay strong! We got ya back 💪

[@buhbbl]

In india, KFC sells a vegetarian zinger burger, where they use fried panner as the patty.

[@christinesmith1827]

Barry listing off all the things coconuts can be made into, and Jamie adds "cups and weapons" to the list! 😂😂

[@bruceistired]

I'm obsessed with Jay and Barry's 5 second single shared brain cell conversation about uses of coconuts

[@Sonics1DiscordKitten]

SORTED team: "Combine Satan..." *the Church will remember that*

[@Account1746]

Zinger burger is the best thing on their menu easily

[@jpjapers]

Zinger tower. Double the chicken plus a hash brown. Oh my word.

[@eternalzeero]

@@jpjapers i wish they had this where I live

[@omfgblondie]

@@jpjapers Disagree. The Hashbrown is so mushy that it clashes with the crispy chicken texture.

[@Parkesview]

Nah mate. Best thing on the menu is literally anything plus 2 hot wings. Always get the hot wings

[@jpjapers]

@@Parkesview 20 hot wings box + 2 hot wings

[@Blubbhoch2]

11:25 Ben looking at the camera like: "Mike stole my benuendo!"

[@aqsamaryambee]

Berry: coconut can make anything The coconut recording the entire episode: 👍🏼

[@viv8433]

As a vegetarian, this makes me really excited! As a coeliac, this makes me really sad ... I wish I could try this, it looks fantastic!!

[@JohnDoe-wx2oo]

If you have coeliac, eating meat makes a lot of sense, since there's no gluten in it. Why make life harder?

[@idoshulman6379]

@@JohnDoe-wx2oo year late, but probably because he believes it's morally wrong to eat meat

[@VickiSchmidt]

Feet up. SortedFood. Snack. Life is good! ❤️

[@SortedFood]

🙌

[@notburntkebab]

Mood

[@3v1lp1ngv1n]

"That seitan takes on another life." *Holy music stops*

[@PokhrajRoy.]

Jamie Paul Romanio Spafford reprises his role as the Referee. I don’t see a whistle on his person. CANCELLED!

[@SortedFood]

😂 J would probably make quite a good referee TBF

[@Uncle_Smidge]

@@SortedFood He DOES chase around two little munchkins and, I imagine, has to call the occasional time out...

[@sirBrouwer]

@@Uncle_Smidge I just imagine him running after Barry and Ben.

[@archiemodi8843]

For mayo, you could just use oil and full fat milk/ cream 2:1 ratio, little bit of vinegar, sugar and season to taste eg: 1/2 cup milk, 1 cup oil and 3 tbsp vinegar, 2 tbsp sugar and pinch of salt

[@04nimmot]

Greggs Vegan Sausage Roll, I haven’t seen a greggs since March because of working from home and miss it

[@Toastybees]

I don't blame Ben for not wanting to eat fast food, but "recreating" something without tasting it is kind of a wank innit?

[@danaewright2056]

i don't know why it drives me so crazy that Ben doesn't try the fast food but it really does

[@MrJakson112]

On behalf of our planet, thank you so much for doing this

[@MrJakson112]

Btw, your seitan likely became spongy because you didn't press it enough during initial cooking

[@MrJakson112]

Also, in my experience, marinating seitan for longer, does make a big difference

[@MrJakson112]

Also, try making the black burgerking burger

[@CaitlinPlant]

I would love to see you guys do a similar video where you do the recreation both diary- and gluten-free. I've had to give up both dairy and gluten while breastfeeding and would love some more recipe ideas since eating like this is TOUGH! Thoroughly enjoyed this video and how you guys always approach new things with such genuine excitement and thoughtfulness.

[@artyb27]

Thank you so much for trying this out! I'm trying to reduce my meat consumption at the moment but I'm sadly very picky when it comes to veg and my stomach has a really poor reaction to Quorn, so I'm not able to try most of these vegan options the fast food places have been bringing out. This on the other hand looks lovely!

[@piratepanda5021]

Thank you so much for the vegan alternative videos! Im trying my best to use as little animal products as possible and that kind of input is a great inspiration for me :)

[@tiinah5602]

Yay I'm always happy to see a vegan recipe from you guys!

[@ZehraDogru0]

The only thing Mike didn't approve of in Jamie's *chickpeanis* joke was that it was predictable huh 😂😂

[@karrotwin939]

Guys, that was a joy to watch! Thank you for the recipe, I'll have to try it out :D Thank you for expanding and experimenting with plant based foods, it's so great for us who are allergic or try to eat less meat. Your videos are one of the highlights in my week :) Cheers!

[@ojaimark]

For extra crispy shardy crunchy batter there's a special secret. Pour a few tablespoons of your liquid dredge into the flour and mix it around slightly before you even start dipping. It should look like shaggy bits of clumpy dough so don't mix it completely in. You're pre-loading your dredge with shaggy lumps of batter that will stick when you dip and then crisp up like crazy in the oil.

[@PokhrajRoy.]

Why is Ben zealous in his attempt to avoid Burgers again? I need a refresher course.

[@Khazandar]

He doesn't avoid burgers, he just avoids shitty food.

[@mohammedhussain6749]

They’re too common, uninspiring and overdone by everyone else.

[@Tobberoth]

Because he's pretentious. They have made so much insanely unhealthy food on this channel, especially in terms of desserts, but obviously fast food burgers are cancer or something.

[@PokhrajRoy.]

Mohammed Hussain Ah!

[@PokhrajRoy.]

Khazandar A Burn so bad, it’s of the Third Degree and you need to pay Damages 😂

[@JO-mz1bo]

Never thought I’d live to see the day where Ben would say I don’t know

[@pvt_krispy]

Just saw the notification... instant click now my day can start

[@whiners131]

Y'all probably know this by now, but 1. knead the seitan dough and rest it for atleast 30 mins, it makes the seitan dough more fibery. 2. If you are gonna boil it then either use a broth at least salt water, as the water will dilute whatever flavor you put in the seitan to some extent. 3. Steam it having lightly wrapped in wax paper (don't wrap it too tight as it might tear through) for a chewier, stringier texture. 4. You can sous vide the dough with some coconut oil at 170-175 F for 5 hours and rest it in the fridge, the result would be similar to a cold cut, with pockets of fat interspersed within the seitan !!!! 5. Rest your cooked seitan for about 15-30 mins, makes it less bready and more "textury"

[@SubbuLakshmanan14]

I just want to say thanks for all the content you put out with vegan/vegetarian options, and especially for being respectful to folks who don't eat meat. You don't make fun of the meat alternatives/desire to eat less or no meat and instead you provide some amazing options for us!! The respect for different ways of eating means a lot.

[@ItsRusby]

Would be very interested to see more seitan and what you guys do with it! I've only tried a Seitan once (store bought), cooking it myself using and found the texture to be awful which I think was down to my cooking!

[@lidlrini]

I'm not even vegan but I want to try this. Such a unique video, love it!

[@atlasgabriel5461]

You could boil it in a vegan “chicken” broth, I’m definitely recreating this, nice one guys 👍🏻

[@soren22112]

Love this episode as well as the open attitude from all those involved! I used to make seitan meat substitutes before I became a mom and... I think I’ll try this recipe out just to bring it all back. Thank you!

[@iLitAfuseiCantStop]

I never knew "bespoke" was a British word meaning made for a particular customer. You learn something new every day 🤷🏻‍♀️

[@deannadb9178]

Why doesn't Ben taste the fast food versions? How is he gonna know what needs doing if he doesn't taste it?

[@BeckyDomeyer]

Because he doesn't believe in fast food products and I guess doesn't want to support them when there's much better quality and more ethical ways to eat the same thing

[@deannadb9178]

@@BeckyDomeyer Thanks for the reply. I was curious about that.

[@shortcakemel]

What exactly is Ben not eating? I’m confused about what he is avoiding or wanting?

[@tickledtoffee]

Someone else in the comments said he’s got ethical issues with the sources of their ingredients

[@BioYuGi]

@@tickledtoffee Sure but if the food's already been made, is it not better to not waste it?

[@tickledtoffee]

@@BioYuGi the other guys ate it

[@7056moore]

Taco Bell: Crunchwrap Supreme Also how much is a “pinch of salt”, cause mine is a lot less than Ben’s?

[@soren22112]

16moore Watching cooking shows, a chef’s pinch of salt is more like an 1/8 or even a 1/4 of a tsp whereas mine is literally whatever is caught between my thumb and pointer finger. Lol...

[@Jelleybean18]

If you watch a lot of chefs cook it’s legit that much of a pinch. It’s the pinch between all four fingers and thumb

[@Ingridrw]

You guys should make more vegetarian/vegan stuff, cus this looks amaaazing!!

[@jchootie]

If anything REALLY levelled up in this video it was the backing tracks used. Kudos team! Keep up the awesome work! . . . (Bonus points for that sync between the track and Mike's realization/reaction at 7:36)

[@addy97]

Sometimes when I’m lying in bed... the memory of Ben Ebbrell refusing to eat a Big Mac comes into my head and I get filled with rage.

[@kaldo_kaldo]

To be fair, it's the worst burger McDonalds makes

[@adrianpintea9675]

Corny joke: Hail Seitan!

[@samsowden]

Quorny joke, surely

[@weeksweeks9552]

@@samsowden More like chickpea joke

[@JanPospisilArt]

"smoked paprekka" Ah yes. My favourite spice.

[@CaptainMetal92]

I'm definitely gonna try out that seitan stuff. What I'm gonna try, since I can't find a supermarket selling wheat gluten where I live, is making seitan directly from plain wheat flour. According to my research you take 1kg wheat flour and 750mL water, knead it into a dough and then wash the dough in warm water (replacing the water regularly) until the water stays clear. Once I tried it I can report on how well it worked if you'd like to

[@zeeheaded]

Was so happy to see 'make it vegan'! Love watching you guys but nice to see something I could make :)