The ONE Ingredient That WILL Change Your PLANT BASED MEAT

I have been trying to find out what makes Plant based meats like Beyond Burger, beyond sausage and the Impossible Burger more meat like. What one ingredient was a missing that would give these vegan meats their bite, snap, and chew!! I found it! Methylcellulose!
Methylcellulose Amazon link amzn.to/2VatsFW This is an affiliate link!
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Music by Joakim Karud / joakimkarud
The goal of SauceStache is to continue trying something new, something new to me and something different.
I find inspirations from you the SauceSquad and my constant hunt of social media to see what food is being made around the globe and how can I try to make it. Lets try to make some food and have fun!!

[@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?

[@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!

[@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!

[@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.

[@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...

[@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/

[@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...

[@missinglink_eth]

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

[@thisgroovychick]

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

[@alexcook4498]

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

[@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

[@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.

[@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!

[@annasupa]

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

[@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!

[@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

[@braceharvey]

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

[@gayegerard6198]

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

[@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 🤗

[@anthonylosego]

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

[@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

[@Jholmberghawaii]

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

[@DaveTriesToPlayGuitar]

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

[@SauceStache]

Thank you sooooo much!!!

[@TofuEatingMafia]

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

[@SauceStache]

Thank you so much!

[@kBfresh2Def]

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

[@laurenashleypinkham]

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

[@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 💪🏼

[@iis.1989]

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

[@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!

[@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!

[@TheSimplyCooking]

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

[@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

[@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!!

[@yathiramani7944]

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

[@susanolsen7248]

Love your energy - and all the information you share!

[@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?

[@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.”

[@susantriangle]

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

[@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.

[@ingiewingie]

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

[@JTMusicbox]

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

[@stefan1024]

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

[@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

[@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

[@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

[@susanriedel1180]

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

[@veronicagorosito187]

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 😂

[@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.

[@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!

[@Nicolinax]

You’re a genius... love your videos

[@SauceStache]

Thank you soooo much!!!

[@nicandcarla]

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

[@yanghyomi]

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

[@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

[@RavenIsAnArtist]

That introduction is hilarious 😂

[@gazguinness3516]

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

[@joanneandrews7280]

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

[@mother-aiya]

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

[@SauceStache]

Ohhhh he'll be back!

[@GuidedApril007]

I second the notion

[@yoonsaysyikes7773]

That intro had me laughing LMAO

[@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.

[@Wanderlustwaltz]

Thanks for this informative game-changer. You the man! 👏🏾👏🏾👏🏾

[@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

[@veronicagorosito187]

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''.

[@nbv1235]

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

[@SauceStache]

hahahah Thank you so much!

[@GigaDavy91]

Finally, I was waiting for a video on methylcellulose, good job

[@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.

[@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

[@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.

[@ryanday6491]

Awesome video as always dude! Keep up the good work!

[@jeanninequarles2620]

Can't wait to try this.Thank you.

[@idhungw]

I loved your intro!

[@SauceStache]

yeah shoot!!

[@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?

[@veronicagorosito187]

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

[@ivanchan7459]

You're awesome!! I love this and got some methyl cellulose via your link. I've been trying to recreate Omnipork plantbased mince (ground "pork"). You think you might do a video of that one day?

[@BreakfastGolden]

Such a great intro lol! 😂 Great job, man.

[@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?

[@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.

[@clover309]

That mushy texture used to be my bug bear as a vego. I’m reinspired now! Great vids Sauce Stache 👍🏼

[@kathleenswenning9915]

That was a hilarious intro😂🤣😅Great video I've seen that ingredient in different products that I've had to look up to see if it was, at the very least, vegan. In so glad to know what it's for and how we can use it in our lives!!!! You are a well appreciated "mad food scientist" Thank you😋

[@ChanclaSalsa]

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

[@aprilsmith4797]

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 😎.

[@jessykapop]

I love your channel . Thanks for making awesome videos

[@SauceStache]

Thank you!!

[@GalBenYitzhak]

That's AMAZING! Can't wait for the upcoming content this one ingredient willl create.

[@samuri2011]

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

[@veronicagorosito187]

That zoom in was funny as hell !!!! 🤣

[@tenacioustae]

🤣🤣🤣🤣🤣🤣 I looooooove it

[@SauceStache]

YES!! Thank you

[@thesecretthirdthing]

It's amazing to see how much of a difference this makes!

[@KatalinFodor.]

Great info about ingredients! Your in your element! Keep up the yummy vegan recipes!

[@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.

[@toddwatts1963]

THANK YOU. Very well done video, good info.

[@amandagarcia6320]

But this is unbelievable!!!! I have never found a recipe that comes close to "perfection" like this! AMAZING 😁😁😁 Thank! You!!!!

[@docimma]

Amazing! Im excited to subscribe too. How would you add beets?

[@greenbay816]

I LOVE THIS CHANNEL SO AUTHENTIC KEEP UP THE GOOD WORK...

[@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

[@ThroughtheRimMedia]

Thank you! This is soooo helpful.

[@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.

[@suzannewojcicki-biniecki7716]

Your excitement is infectious! Xx

[@johnpalmer3411]

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

[@Buddhist_Gnome]

This dude is so awesome. I love his channel!

[@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.

[@awkwardvegansocialbutterfl5686]

The beginning brilliant lol. I I'm so excited to see your upcoming videos with this product!! Do you happen to have the measurements in like teaspoons or tablespoons looks like I'm going to have to get a scale. Lol why are people against canola oil? I know the whole palm oil stuff. You don't use any liquid smoke in this recipe? Sorry I talked a lot really excited!!!

[@MyCynner]

Your videos are so informative!

[@SauceStache]

Thank you so much!!

[@aljato]

Impressive, thanks for sharing this trick with us 💚

[@dianewheeler797]

Love your burgers. I can’t wait to try making