The ONE Ingredient That WILL Change Your PLANT BASED MEAT

[@savezelda6226]

I love your channel because you use a variety of ingredients that actually help make realistic looking vegan meats. Most vegan videos/channels are so scared to put anything that isn't 100% natural; it's fun to finally see something like this, definitely a unique and helpful channel.

[@SauceStache]

Thank you so much!!! Yeah I am definitely not that guy that worries about being 100% natural hahah I just want it to be good! :P

[@nicandcarla]

Facts!

[@emmasgoodies]

I had to pause. The intro...I love it lmao!! 😂

[@SauceStache]

hahahahaha Thanks Emma!!!!

[@emmasgoodies]

@@SauceStache Ok, this is your best video EVER!!!

[@Nicolinax]

Yeah it was funny 😂😂

[@mikehike3631]

Love you emma. I watch your channel all the time

[@morgank98]

Yes, excellent!

[@saddletramp5000]

I'm not a vegetarian or a vegan but I really enjoy your videos and your food always looks delicious

[@SauceStache]

Thank you sooooo much!!

[@RequiemPoete]

Yeah. I'm sworn omnivore but I'll try these occasionally.

[@helenellsworth9556]

@@RequiemPoete what's stopping you going vegan?

[@cyraxkkcb2mo10]

look at ex vegans eating that fake meat..they were being poisened

[@cyraxkkcb2mo10]

@@resolecca look at ex vegans testomonies they dying for eating fake food...

[@TheEclecticPhotog]

The infomercial style intro..😂😂🤣

[@SauceStache]

hahahaha Thank you!!

[@wrahvin]

Ikr, i was going to comment the same thing, then i was like ,oh i already did, then i was like, thats not me...oh its michelle phillips, how cool is that?

[@NREnger]

@@SauceStache But is it grill-able?

[@danh5637]

the trick is to use a flour that knits well and expands when steamed, chickpea, tapioca, rice etc. Pre steam the burgers or sausages and they will basically form a solid piece if you do this. then griddle or fry etc and you don't get the mush factor.

[@thatstonerr7738]

Bisquick my friend ultimate binder

[@MsBeckly]

Rehydrating the TVP in vegan "beef style" broth (I recommend Better Than Bouillon) instead of water will help boost the flavor. :)

[@user-bv7mk8id5t]

MsBeckly oh I didn’t know there was a beef style broth by btb 🤔. I’ve used the “chicken” style one which is great.

[@gateauxq4604]

BTB is the shiz! I have a new jar but I’m trying to finish off other brothy things in the house before I open that puppy up

[@sk8erdudedudedude]

Great stuff i use it in my ramen when i dont have fresh stock

[@axiomapostate6704]

I dont know what you've been buying, but I have a jar of Bob beef concentrate and it certainly not vegan

[@MsBeckly]

@@axiomapostate6704 www.betterthanbouillon.com/products/no-beef-base/

[@marystestkitchen]

Wow! This is super intriguing. Hope I can get this in Canada cause I got to try it! Thanks for sharing!

[@SauceStache]

If you get to try it (Which I seriously hope you do) I can't wait to see what you come up with

[@luigi2496]

Mary's Test Kitchen people always ask you for gluten free burger. This is perfect.

[@lindamariabaxter9095]

Methyl cellulose is tested on animals

[@7eardstapa7]

Thank you for reminding people that "artificial" does NOT equal "bad". There is unfortunately a lot of "appeal to nature fallacy" in the vegan/vegetarian movements.

[@presidentiallsuite]

🤔🤔🤔

[@presidentiallsuite]

www.webmd.com/drugs/2/drug-6391/methylcellulose-laxative-oral/details

[@mortalcoral2196]

presidentiallsuite Is that supposed to be bad? Yes high amounts of it can soften stool. Just like high amounts of the mineral magnesium.

[@SauceStache]

@presidentiallsuite hahaha So do you think taking laxatives when needed is bad for your health? like its bad for you? Just like Mortal Coral said mineral magnesium is also a laxative, Chia seeds, Flax seeds and castor oil all taken in high doses will also make you poop haha they all do the same thing as methyl cellulose hahah 🤔🤔🤔 I wonder why you think You need to take 12-19 grams of methyl cellulose daily to get the laxative reaction fyi

[@presidentiallsuite]

@@mortalcoral2196 I would Not say bad, nor good, I'm just here to make some think...

[@lerevenantband]

I've actually used cooked barley, crumbled walnuts, as well as dried shiitake mushrooms along with some TVP to make my burgers

[@pattiramsey8511]

I’m just now seeing this. Do you happen to have a recipe cause that sounds like a great combo

[@Adam-qf8ps]

Methylcellulose is a total gamechanger, and I’ve got to thank Sauce Stache for introducing me to it. Yesterday, I prepped a bunch of TVP mince, using way more than Sauce Stache’s recipe called for, but I stuck with most of the same seasonings, making a few tweaks where I felt it was needed while still following his general process. To form the patties, I used a decent-sized metal ring from a set I found on Amazon and made eight patties, which I stacked and separated with parchment paper before popping in the freezer overnight. When I got home from work today, I pulled the frozen patties out, tossed them in the air fryer at 190°C for about 20-25 minutes, and the smell was great. Not only that, the texture, shape, and flavour were superb, and it genuinely felt like I had just picked up some burgers from the store.

[@patchoulidrop]

I just used this for stuffed bell peppers and it worked great! It held together quorn crumbles, rice, and spices beautifully. I don’t know how to send pics, but I took some for you. I wanna try meatless loaf next! Thanks for the tip!

[@alexcook4498]

This would be great for meatballs or even meatloaf... so many options to use this technique with!

[@braceharvey]

Soaking water from rehydrating dried mushrooms, particularly shitake is very umami and super flavorful as well, it's in tonnes of Chinese recipes.

[@martinmracek4792]

Every time im sad or just in a bad mood i watch some of your videos and im instantly happy...thank you Sauce Stache❤️

[@SauceStache]

AWWWW Im glad I can help your mood!! Thank you so much for watching!

[@missinglink_eth]

This channel keeps getting better and better. Love it 🌱❤️

[@GrandBlueCosmic]

"I want to put this on a burger" I dont know why I found that funny. I really enjoy your videos. I am not Vegan but some of your recipes I do want to try.

[@KristaNCBarril]

Love how youve been posting all these alternative meat options for vegans/vegetarians! Love to see a video of you recreating a meatless version of longanisa. It’s a Filipino garlicky sausage. It was my favorite before going plant based about 3 years ago. Been trying to figure it out and I think you could do it!

[@DeanRendar]

Chorizo has fermentation in it as well as sugar and spices. So probably a powdered yeast to get that fermented funk.

[@DovidM]

KZbin has several videos on making “vigan longganisa.”

[@thothagata3544]

I am glad you mentioned flax. I use it and it works well. I mix it with saltines or bread crumbs, mushrooms, almond meal, and spices. It is more breaddy than the meaty texture of your burger looks. I will try this recipe.

[@yungkeydadon5480]

I love your channel I’m from New Orleans and I think it’ll be awesome if you tried to tackle making meatless versions of some Cajun food Make Louisiana hot sausage and boudin sausage Or maybe a meatless sea food boil or or jambalaya?

[@annasupa]

Dude you’re so excited and animated when you cook! I love it!!

[@TofuEatingMafia]

I love your plant based videos! Keep them coming please!

[@SauceStache]

Thank you so much!

[@stationplaza4631]

I tried the methylcell in my burger mixture for the first time. It was amazing to see how much of a difference it made. Just as you demonstrated. Thank you so much for this.

[@DaveTriesToPlayGuitar]

Thank god i subbed to this channel. Quality content every damn time you upload.

[@SauceStache]

Thank you sooooo much!!!

[@thisgroovychick]

I love how excited you are about your results lol!!! Your enthusiasm is contagious. And the intro, hilarious!! 😂😂😂 you’re good!

[@LeeLeeLove222]

I just made so many vegan burgers last night to freeze(I did use flax and potato starch), and I'm watching this like "where were you yesterday!?!?!" But thank you so much! This is awesome! I can't wait to try... once I get through these other ones. Ps: loved the infomercial🤣

[@SauceStache]

hahah isn't that how it always happens!! Well if you do get a chance to try it next time let me know what you think!!

[@queentina47able]

I am so glad I came across your channel I have been trying to replicate a good burger my husband and I stopped buying frozen packaged meats because of too many ingredients and sodium. I found a lot of good recipes online so I make all our meats so far my husband has been enjoying everything but this is going to really step my game up.

[@anthonylosego]

Ordered! Not a regular cook, but you've got me intrigued!

[@istitoro4255]

I love how you take your time to scroll down to see comments from your vidss The best KZbinr ever

[@SauceStache]

Aww thanks man!!! I appreciate that!

[@lucaliaci8588]

This is really one of your best videos :) i watched it a thousand times :D i would have done different seasoning but this is what i love about you. You cook like me , a lot of passion istinct and creativity sometimes things get off a little bit but sometimes they are just revolutionary and mind blowing , you are amazing love your videos :D :D

[@kBfresh2Def]

i love how you been pivoting into the office when you get into the science stuff... I see you stache!!

[@ingiewingie]

Omni here. Sometimes I like to cook vegetarian or vegan dishes. Thanks for all these awesome info and recipes!

[@yanghyomi]

seriously!!!!!!!!! the quality of content from sauce stache is amaaazing and so consistent WHY IS EVERYONE UNAWARE OF YOU DDD:

[@jd5787]

Better save that video before it is taken down. Man, you are going after a multi billion dollar business here haha ;)

[@SauceStache]

hahahahahahahahah so true

[@jd5787]

@@SauceStache "hey guys, how much did we spend on R&D already?" "not sure, perhaps $250m-500m, why ?" "check saucestache on KZbin" "WHAT!? call our legal counsel"

[@SauceStache]

BWHAHAHAHAHA

[@juggy_dc]

you two get along really well

[@gickygackers]

flying frenchman no he wont

[@gayegerard6198]

Love your enthusiasm and just how much joy this creativity brings you!

[@sphinyal8758]

First off: the intro is gold! Second: will definetly try this :) I am vegan but my boyfriend isn't, he eats all the vegan meals I cook but isn't the biggest fan of veggie burgers and prefers them with beef. So this might be perfect for him! Thank you for your enthusiasm :) Just became a Patreon, because this is exactly what we need right now because this is WAY better for our climate and enviroment than real beef!

[@autumnnite1803]

Has your boyfriend ever tried the Beyond Meat Burger?

[@CraigStanton-wy6zk]

Made these earlier this week and WOW.. they were delicious.

[@SauceStache]

Thank you!!!

[@calmlyeverafter3248]

Something went wrong for the TVP. I put "less than a half cup of water", put it in the fridge for a half hour but it didn't get moist. It was still crumbly. I added more water after a half hour and I'm hoping it's not gonna be too mushy. *waits for another 15 minutes #sighs. Do you have the full recipe where it's not measured in "about a gram of...".

[@brentpal]

I haven't used the stuff but maybe local elevation and humidity could be playing a roll? I know for doughs it can make a pretty big difference in final products

[@VeronicaGorositoMusic]

Use your hands, it's the secret, because waiting for it to hidrate for itself ... it's not the way. Put your clean hands on it and mix it, put pressure and if it has too much water or liquid, it'll show it. If you crush it with your hands and it doesn't lose water, then it's the right ''spot''.

[@TheSimplyCooking]

Thanks for the inspiration, I do a lot of gluten free baking and I’m definitely gonna try this and experiment with it.

[@vnoble6929]

I'm the characters in that all too real fake infomercial. I'll order the methyl cellulose in however many easy payments the salesman says.

[@SauceStache]

bwhahahhaha Thats awesome

[@yathiramani7944]

This is awesome and your enthusiasm is really infectious. Found myself smiling along to the whole video! Cheers!

[@iis.1989]

As always, thank you for all the awesome vegan recipes. And, as always, it's a pleasure to watch them. Thank you.

[@stefan1024]

I'm not sure if I want to use it, but I really appreciate the detailed information you gave.

[@RecipeOfRecipes]

Hey! Made a doubled recipe version of this video and added even added a bit of pea protein as well. When it came to searing, they didn't have the bounce back and sort of broke in half easily. Wondering if I didn't add enough extra water at that later stage in your video? Up until that, I felt like I mirrored all of your measurements with my scale. Assuming not enough water to fully hydrate the methylcellulose would minimize its "gelling" ability?

[@Ahvendiek]

Had the same issue. I had to dissolve the methylcellulose in cold water separately and then whip it using a hand mixer until it got the consistency of egg white. This whipped methylcellulose can then be combined with the other ingredients. This whipped methylcellulose than firmed up to a chewy consistency when heated. So as far as I understand it there are different brands of methylcellulose, some need to be activated by whipping before heat is applied.

[@gazguinness3516]

You my new friend are a genius, so glad your in my life now, keep the videos coming

[@JTMusicbox]

Night and day between the TVP with and without the Methyl-cellulose! Great video!

[@nijinokanata111]

Blessed us again with these plant based secrets!! Can you do a video on all your kitchen equipment/favorite spices? Love how your stand mix matches the wall 🤗

[@lattelynni]

The earliest version of Tvp was actually made my drying frozen tofu in China I believe and the brand of Tvp you use is the mushiest already try a Latin carne de soya brand they are much meatier

[@Livealohahawaii]

You are AMAZING! Thank you KZbin for the recommendation and thank YOU for your creativity and the information and all around awesome content😊

[@jessicalexi7182]

Can't wait to see what else you come up with using the methylcellulose! Have you experimented with oats? There's a pulled-oat based meat replacement that has a really good bite and works very well in meat sauces. I can't figure out how to make it right at home, though. If anyone can discover the right method, it's probably you!

[@jacobford5]

Thank you so much for the recipe! Been wanting to go diy ever since I went vegetarian, but there was never enough information. I will definitely be making this!

[@Pettyjutebox]

You know we need Burger Impossible 2: The missing ingredient... Just to see if it is really the ONLY thing you're missing.. Side note I tried your recipe it was yummy

[@humanearthling4661]

Thank you, thank you, thank you! Using veggie burgers, that they were so crumbly was my biggest complaint....I tried adding a beaten egg to the mix....BUT your solution is wonderful! Thank you for the time and effort you put into the solution. You are now on my subscribe list. I look forward to your videos . God Bless.

[@RicardoRizo]

Is there a difference in marmite vs vegemite? I mean, as far as a seasoning goes?

[@angelalee7012]

The internet says that Vegemite is a bit more of a punch in the face than Marmite. So I think you could use it, just use less.

[@tamcon72]

Vegemite is also less syrupy.

[@DovidM]

Methyl cellulose is in laxatives like Citrucel. Psyllium husk is used in Metamucil. Animal studies show an increase in colorectal cancer using methyl cellulose in the amounts often found in processed food.

[@user-bv7mk8id5t]

So you can add this to beans or lentils patties or use it for veggie meatloaf? I find flax seeds to make things too hard, like a recent veg loaf that I made. Oh and I don’t mind canola but personally for me I find coconut oil is way too clogging and hikes up cholesterol, mine went way too high. Especially for an active 🌱 veg head, who doesn’t use a lot of oil and such. Canola works well in vegan bake goods, makes cakes fluffy (that was actually in ATK). But I’m curious about this magic 🧚‍♂️ ingredient even though it may be lab made. That burger did look so damn good.👌🏼🌱

[@presidentiallsuite]

Flax, good one....

[@hellooutthere8956]

bullshit.

[@laurenashleypinkham]

I'm so happy i came across your channel. Thank you for existing on the internet!

[@Nicolinax]

You’re a genius... love your videos

[@SauceStache]

Thank you soooo much!!!

[@nenebutler2110]

Yessss I just bought from your store yesterday! Im excited to try this new ingredient ! I.made a ground jackfruit burger flavor was good texture was ooohkay but I know with this ingredient I will definitely take it to the next level thanks sooooo muchhh

[@aprilonthemountain]

Methylcellulose is in a commercial laxative called "Citrucel" It's in the same family as psyllium husk. This is all so interesting.

[@Scott65J]

Equate Brand Fiber Therapy Wal Mart product is methyl cellulose

[@mirandamom1346]

So, if you use too much methylcellulose is it going to have, um, intestinal effects?

[@cleotaylor1860]

@@Scott65J wouldn't it be funny if the unflavored equate brand be equal to the package of stuff he bought. All you would need to do is see if it had any inactive ingredients in it.

[@Scott65J]

yyup

[@shaalijones3484]

Miranda Mom nope. Just fiber, not a laxative 😎.

[@nicandcarla]

I can't wait to make one of these!!! Thank you so much

[@MadameRosaFortuneTeller]

You are osm. I love your inner hippie, and I may name my next child Methyl. Well maybe not, but yeah! This one is a game changer. Thank you Thank you Thank you!

[@SauceStache]

hahaha awww well you are osm too!!! I think Methyl is a cool name hahah seriously

[@Test-eb9bj]

Methylcellulose works great but like other food components / helpers it can have negative side effects regarding the gut microbiom encouraging inflammatory processes. Use it wisely and sparingly.

[@mastervule1844]

I was just reading about this, like it's all over the place. I wouldn't really use this that often tbh

[@RavenIsAnArtist]

That introduction is hilarious 😂

[@slptp]

I have been wanting to make my own tvp sausage burgers for breakfast and you've solved the equation! I like a lot of sage and the ones out there are two small for standard bread/buns and/or have milk in them.

[@nbv1235]

everybody says about the intro! i do too! loving it hahahahahahhahahahahah

[@SauceStache]

hahahah Thank you so much!

[@susantriangle]

I love the new adventures in texture. Really interesting and inventive. Please continue finding ways to obtain the elusive "snap". Thank you!

[@yoonsaysyikes7773]

That intro had me laughing LMAO

[@mpunekar]

Excellent video! Finally I can make a firm burger using this trick! However, can I substitute Methylcellulose with Carboxy Methyl Cellulose as I can't find Methylcellulose in my city?

[@motheraiya]

Petition for Murray the veggie burger maker to come back for more videos

[@SauceStache]

Ohhhh he'll be back!

[@GuidedApril007]

I second the notion

[@antoniopalacioeguiguren7654]

Your videos are amazing, you deserve a lot more likes for your effort. Keep doing it lat that, you will soon see the result of this hard work 💪🏼

[@idhungw]

I loved your intro!

[@SauceStache]

yeah shoot!!

[@zabiekaker5939]

Thank you for the awesome videos Have u ever trying to make the gyro cones I will waiting

[@ameretsu]

For those of you looking for this in a traditional recipe format, here goes. This will make 8 burgers 2 Cups TVP Scant 2 cups water 4g nutritional yeast 4g parsley 1g chile powder 2 pinches garlic powder (but why stop there? Garlic is the food of the Gods) 8g smoked paprika salt to taste 1/2 tsp MSG (Thanks, SauceStache for your amazing video on the subject) 12g methyl cellulose 40g fats (I used 30g coconut oil, 10g vegetable oil) 4 TBS soy sauce 2 TBS molasses 1 tsp liquid smoke Cold water as needed (I didn't need any) In the bowl of a stand mixer, mix TVP and water. Cover with plastic wrap and place in the fridge for about 30 minutes. In a small bowl, make your seasoning mix by combining the nutritional yeast, parsley, chili powder, garlic, paprika, salt, and MSG. In a separate bowl, measure out 12g methyl cellulose. Remove the TVP from the fridge and add your fats. Add the soy sauce, molasses and liquid smoke. Mix well. Add seasoning mix, and methyl cellulose. Add cold water as necessary. When thoroughly combined, cover with plastic wrap and chill in the fridge for another 30 minutes. Form into patties, and in an oiled skillet over medium heat, fry at 2 minutes per side.

[@joanneandrews7280]

You're now OFFICIALLY my favorite! That intro nailed it!

[@joiion913]

Wow! This looks absolutely incredible, I want to make this now. I’d opt for some fresh ingredients like a lot of burgers have minced garlic and onion, maybe some parsley, a little liquid smoke maybe, but definitely your creation looks mouth watering. The intro was glorious, I was half expecting it to be the msg naysayer, but this one worked well too, I hope to see more videos from you! Lastly, I’ll be heading down to FL for Christmas, near ft lauderdale, any good places you can think to recommend for vegan food or grocery shopping?

[@VeronicaGorositoMusic]

What about hidrolized collagen? It gets super sticky and it's tasteless.

[@stridenbear]

I have it in seitan and buy it from a arts and craft store where its marketed as a edible glue or to ticken sugarpaste

[@ChanclaSalsa]

It’s also a laxative. Careful how much you use!

[@Soifdesang9]

Just made these! I don't remember what a "real" burger tastes like, but this was delicious! I DOUBLED the recipe but don't think I put enough methylcellulose in. I also couldn't wait 30 minutes to fry one up, so it was a bit crumbly. But it tasted amazing!!! I've just added more methylcellulose to the remaining mixture and put it in the fridge! For color & iron taste I put in 2 teaspoons beet powder & a splash of browning sauce, things I use in Seitan making. I also added a teaspoon of the dried mushroom seasoning mentioned here, a few splashes of Maggi seasoning, and 2 teaspoons of miso paste. I didn't use smoked paprika, just liquid smoke, so as not to make them overpoweringly smoky. You can always add more spices, can't take them out! I wonder if we can make meatballs by adding flax or chia seed as an egg replacement?? Meatball Parm sandwiches?? Yum!

[@RequiemPoete]

Prison and school cafeteria food you say? Not really selling it there.

[@pammypoo3003]

Yeah right! And why go through the trouble of replacing meat with something that doesn't sound any healthier than meat???

[@RequiemPoete]

@@pammypoo3003 I mean, jokes aside if one chooses not to eat meat for ethical or religious reasons, I can see using it. Not if you don't eat meat for health reasons though.

[@BrooksEM]

Ok. I did it. I used tvp and weighed everything by the gram with the same measurements you used. Changes: my spices weighed the same, but I used different spices and instead of water, I used vegetable stock (my own stock- no salt) and for the second "dash" of water, I used beet juice. The taste was out of this world and it was the meatiest veggie burger I've made to date, but unfortunately it still fell apart. I wonder what I could add to just make it bind a little better. What do you think?

[@Soifdesang9]

It's not the right type of Methylcellulose for burgers. I got in touch with Modernist Pantry, they sell the packet recommended here. They said try their A15C instead.

[@hikups]

@@Soifdesang9 Could you confirm the A15C works? I want to make an order

[@Soifdesang9]

@@hikups Hi Jan, it's Jan!! Nope, didn't buy it as they are having the SAME ISSUES over at Modernist Pantry. But I am in weekly contact with their Chef/Science Guy and he says they are at the final stage of working on a recipe that stays together. Seems part of the problem is that every brand of TVP gives different results, no matter which Methylcellulose you use. In the meantime, I've tried 3 kinds of TVP and 3 types of Methylcellulose with tasty but varying, crumbly results. My house stinks of frying and I never want to make another TVP burger!! I WILL KEEP YOU POSTED, he promised to let me know when they nail down the recipe AND the brand of TVP to use.

[@hikups]

@@Soifdesang9 hey jan! thanks for the reply. So its also tvp brand related then. That makes it even harder. The Methylcellulose he uses in the video is High Viscosity, not the A15C you suggested. Did you do tests with that one? Also did you by any chance came across another solution, like xantam? I really want to stop using breadcrumbs in my vegan burgers. Thanks!

[@Soifdesang9]

@@hikups Hey Jan!! I bought and tried the HV, A4C, and Methocel MX as well as three kinds of TVP including Bob's, all with crumbly results to one degree or another. I never bothered with the A15C as Dupont, who makes the stuff suggested Methocel MX and Bind 112 for restaurants. Left out everything but the water, TVP, Methylcellulose and a few spices to make sure nothing else was causing issues. Tried lower heat & higher heat frying, more water, less water and they still fell apart. Very frustrating. I even added some pea protein powder and VWG with better results, but not great. I tried adding a little Konjac Root too, but nothing made the patties hold together. As I mentioned I have been sending my findings to the the cooking guru over at Modernist Pantry and he's now working on a reliable recipe. As soon as I get it I promise I'll write back.

[@samuri2011]

"Tastes like BEANS!" *zoom* wow im not gonna be okay after that intro

[@VeronicaGorositoMusic]

That zoom in was funny as hell !!!! 🤣

[@streetfoodasia341]

Hi.i.would like to ask if what your using is the same as phosphate powder as a meat binder? Thank you very much

[@tenacioustae]

🤣🤣🤣🤣🤣🤣 I looooooove it

[@SauceStache]

YES!! Thank you

[@hikups]

Hey! Thanks for all the work you put in this videos! you lift vegan cooking to a whole new level! I have been testing this recipe for a few batches now, but once in the frypan, it just crumbles apart.I think maybe something is wrong with my temperatures. I try to keep the batch around 15 degrees celcius when adding the Methylcellulose, but it doesnt seem to work. I followed your recipe to the letter. Any help? thanks!

[@Ahvendiek]

I had the same issue and realized that I have to dissolve the methylcellulose in cold water separately and then whip it until fluffy using a hand mixer. The achieved consistency is similar to whipped egg whites. The whipped methylcellulose can than be combined with the rest of the ingredients. Just hydrating the methylcellulose in the mix without whipping just doesn't activate it.

[@soniamariejordan5352]

The intro was hilarious firstly and one of these days I'm going to try this recipe myself it looks amazing!

[@SauceStache]

Thank you!!! Let me know if you try it

[@janeirvine8391]

I am a new subscriber who is slowly wading into vegan meats. I thought I'd experiment with using low sodium versions of either/and/or vegan beef soup seasoning, hoisin, teriyaki sauces, in the TVP rehydrating water for an extra oomph towards a meat taste. I also thought of dried Umami flavor and dried mushroom powder as well. Just a thought. Let me know if you have tried something like this in the past. Like I said, I'm new to your site and haven't seen all of your vids. Thank you for posting this! Blessings, health, prosperity and peace to you and yours and to all who read this! 😘👍😇💖

[@Bearhead66]

Tried this the other day and love it. Made some kick-ass meatballs as well. Thank for all your videos.

[@MyCynner]

Your videos are so informative!

[@SauceStache]

Thank you so much!!

[@karleedu]

This is great! I want to start eating more protein and I think this is the perfect burger! Thank you!!!! Do you think these would freeze well?

[@CM-uq8ro]

Omg! Thank you! I've tried making plant based proteins before but the texture never comes out quite right. I'll have to try this.

[@susanolsen7248]

Love your energy - and all the information you share!

[@susanriedel1180]

Wow! That really looks amazing. I’ll have to try this one! Thanks for sharing.

[@VeronicaGorositoMusic]

It is, but seriously, if you throw me that without the burger itself, I'll eat it anyway! So many delicious ingredients! Just the melting cheese makes me go crazy 😂

[@dpdel_6170]

Hi. Can I use carboxymethylcellulose instead of methylcellulose? Is there any difference?

[@clarapitchergmail]

Would just like to add that mine burned at 7 minutes on 180 c in the airfryer (~360F) but was a great texture after 5 minutes (and a watchful eye) at the same temp! and one daikon is enough to batch freeze and last for ages

[@sandihj]

Would vegemite work in place of marmite? I’m a big proponent of tvp, but I’d love to make meatballs or meatloaf that didn’t crumble as it cooks or is served, and this formula is promising. Also, I reconstitute the crumbles with a mixture of Better Than Bouillion no-beef and mushroom bases, and it’s a quick and easy way to get very meaty flavor.

[@fealubryne]

Your idea of adding the Better Than Bouillon is super good! And I'd imagine vegemite, or even another umami source like a seaweed and mushroom broth cooked down to be strong would work too.

[@MBTHAIS]

in my country, I could only find Carboxymethyl Cellulose, do you know if it can work the same?

[@tiagoschaumloffel7897]

Vim nos comentários procurar essa resposta! Chegou a testar ou descobrir se funciona?

[@MBTHAIS]

@@tiagoschaumloffel7897 usei, mas não é igual não :/

[@Yasmindarkangel]

Loved the video and would love to try the recipe, but the Methylcellulose you use is out of stock and has been for a few months.😭 Any other that you are using and we could buy?🙏

[@Elmerstudd007]

Do you think Pectin would work as a binder to give that texture as well? That is more readily available to your average consumer and is still plant based. I know it is used in jellies and jams to give them a thicker texture kind of like gelatine .

[@Elmerstudd007]

@@lisap4576 oh that makes sense.

[@sheilamayer3543]

Interesting! The problem that I have always had with the premade veggie burgers is that they seem to always be flavored with pepper and bell pepper, which my GI tract does NOT tolerate well. In my quest to even attempt to go vegan, I would like to be able to have a try at a veggie burger that I can make and also eat. So I will keep your new secret ingredient tagged in my browser and pick this up from Amazon very soon along with the TVP. Stores here in NW Missouri do not sell these items, or at least they do not offer them yet. Thank you for making and posting such a wonderful video! Bless you and all who look like you! Bless you and all your kin!

[@Noname-m7q8w]

Hello! Can't find MC in my country, but plenty of carboxymethylcellulose. Can i use it as substitute?