Washed Flour Seitan Recipe from Start to Finish | Viral TikTok Vegan Chicken

[@muffinconsumer4431]

This is the epitome of seitan recipes. Everything is explained and concise, and leaves pretty much no questions. Excellent video

[@ThePotThickens]

Thanks so much!

[@ThePotThickens]

@@kosinsinsinsin Thanks so much.

[@seitan8386]

Except for what exact type of flour he used. He just said, higher protein content” okay so which one??

[@ThePotThickens]

@@seitan8386 I used strong bread flour with a protein content around 13%. Sorry for not stating it. I have edited the description to say that now.

[@howsnows]

We love a chef who gives weight measurements for the recipe in the description 🙌

[@ThePotThickens]

Thanks!

[@Scott-zb6eo]

@@ThePotThickens No, Thank you!

[@gelaguirre3363]

😮❤❤👏👏👏❤️❤️

[@rad-dishchick]

I've been Vegan for 7 years now, and YOURS is the first video that actually explained so thoroughly how to create seitan from scratch. thank YOU

[@ThePotThickens]

Thanks so much. I'm glad it helped.

[@SecretLars]

You're not very good at finding stuff.

[@rad-dishchick]

@@SecretLars ok? Lol

[@damianosplay9457]

@@rad-dishchick I mean is he wrong dude

[@iAmDislikingEveryShort]

What's the point? Does it taste like chicken?

[@der_noa]

The fact you still read and react to pretty much every comment on a 2y old video is actually amazing. Even the most dedicated creators on this platform, who post every other day, don't do that. You're awesome

[@ThePotThickens]

I appreciate that! Thanks so much. I try.

[@nanyabiznus4738]

​@@ThePotThickenslies 😮

[@ThePotThickens]

@@nanyabiznus4738 Nah. I speak the truth.

[@Jell0zz]

@der_noa I don't disagree, he's awesome, but it's also a lot easier to keep up with comments on 60 videos compared to multiple uploads a week. Those guys might not even do the back end, for the most part. I imagine their notification tray to be unclearable 😂

[@vishwapatel4374]

This tutorial is made with so much attention to detail, thank you for adding technical detail to a recipe that's often presented as "I just washed the flour and then here's this realistic looking seitan chicken". I really hope your channel takes off big time and that you continue to make great vegan recipes! Thanks again and good luck!

[@ThePotThickens]

Thank you. I’m glad you enjoyed it. Thanks for watching.

[@nikoulph]

I just discovered this, I'm not vegan, but definitely will try out this recipe. Many thanx to @The Pot Thickens for sharing this knowledge.

[@Facetiously.Esoteric]

It's because he is an actual working chef, not a cook nor food influencer claiming to be a chef. We study and train for years to have this knowledge. I started in kitchens at 11, washing dishes, and doing prep.

[@cat_city2009]

Right? Half the recipes I see online for seitan are literally just boiled dough.

[@dhanmatidookran5501]

I am vegan for 35 years and I make it regularly. It is indeed a very tasty dish when prepared. Thank you.

[@IAmTheRiverKing]

I'm wondering why your channel is so small, your videos are high quality, you're apparently very knowledgeable and your seem like a nice guy. I'm preeeeetty sure your channel is about to blow up if you continue like this.

[@ThePotThickens]

Thanks so much for your kind comments. I am pretty new and am blown away by the recent growth I’ve seen. I know there are many amazing creators who haven’t grown as soon as I have and I am humbled and grateful for everyone’s support.

[@starseedkitty5371]

Agreed!!!!!! What a gem! Thank you for your channel 🥰🥲

[@user-vm3hz9vf8e]

Vegan stuff will never be super popular, so not many people need recipes, hence low follower count. If he cooked with meat I guarantee his channel would blow up. Videos are well put together! Gets views from good videos and people being curious. Doesn't gain followers because most people aren't vegan so they don't actually care.

[@eltarlo1345]

Cause it's vegan

[@jeromecharbonnier6226]

@@eltarlo1345 cause it's Maggi

[@108mreko]

In China this technique is used to make a dish called liangpi. The starch water is used to make noodles while the gluten is cubed and used as toping. Spicy sesame paste is the sauce. Cucumber and peanuts are common toppings in addition to the gluten.

[@ThePotThickens]

Thanks. Yes. I know liangpi. I plan to try to make it. This is a very old process that goes back many centuries in China. Thanks so much for your comments. I appreciate it.

[@chandrikashrestha]

I think we call that laping here. We eat it as tibetan dish.

[@fundaez1250]

Oh my gosh between the vid and this comment I’m ravenous

[@Elizabeth-p3d3d]

We used this way for meatless vegan dishes.

[@lnylth]

I think tibetans makes something similar and they call it laphing.

[@schmeichlbay122]

Can‘t believe how simple making seitan is. Perfect tutorial btw, precise, expertly explained and easy to both understand and follow. Thank you for this video🙏

[@ThePotThickens]

Thanks so much!

[@oskar.wiej1]

For those who don’t know, in the UK this is what they use as a vegan chicken substitute in Subway. They call it TLC (Tastes Like Chicken) and it looks like actual shredded chicken.

[@ThePotThickens]

I don’t think our subways here in the us have any vegan meats.

[@lamllemaussade]

It may contain wheat protein, but that is a soy protein-based meat substitute (not seitan).

[@SpermeBrulant]

Nope it looks like soacked bread

[@kevinsnotebook]

I heard Subway has a few protein substitutes. TLC is just one they are honest about.

[@powerpuff4ever]

@@ThePotThickens in certain stores in the US there are! Subways where I live (Kauai, HI) they have a veggie patty that kind of resembles pre-impossible meat veggie burgers and when I lived in Texas I came across stores that carried tempeh (subway is actually the first place I ever tried tempeh 😂). I think I’m the US it must depend on how much your area generally caters to vegetarians/vegans or how many there are estimated in the city

[@dclaire2987]

Excellent!!!!!!!... the braiding and knotting solved the mystery of too pooffy, too spongy Seitan! Thank you!

[@ThePotThickens]

I'm glad it helped. Thanks for stopping by!

[@allcatsarebeautifull]

Ditto! I always wondered about that. Going to try it today

[@rusty1370]

Isnt seitan...not translated to devil

[@AnUnbotheredQueen]

I made this with vital wheat gluten and other instruction video. If you don't use iron foil while steaming it... it becomes savory bread?? my parents did not believe me when I said this wasn't supposed to become a bread.😂

[@ThePotThickens]

@@AnUnbotheredQueen Yes, for this, you want to simmer it very low. Do not boil. It should not become spongy.

[@tambourinesmusicmachine]

I greatly appreciate people like you. You saw a current trend, saw that you had knowledge and jumped in to help instruct and inform. Great work!

[@ThePotThickens]

Thanks so much. I appreciate your comment.

[@pankaj5080]

Probably only video on youtube explaining the proces in detail and wholesomeness

[@ThePotThickens]

Glad it was helpful.

[@soda8182]

Some of these comments are so harsh- he seems so nice, I'm sorry he has to deal with yall-

[@ThePotThickens]

LOL, My skin is pretty thick. It comes with the territory. Thanks for your kind words.

[@kyupified2440]

@@ThePotThickens you’re an angel ❤️

[@ortega9156]

This video is awesome, but you can't say he doesn't look like he is a hostage for this video 🤣

[@KENTOSI]

What are you talking about? I'm scrolling down and people can't thank him enough for such an amazing video!

[@ThePotThickens]

@@KENTOSI Thanks so much. There were some trolling comments that are now gone. I appreciate your comments! And thanks for watching.

[@MrLucasaraujo22]

Dude, this is one of the best videos about seitan that I ever saw. Congrats, my friend! Greetings from Brazil.

[@ThePotThickens]

Thanks.

[@sharonaustin6944]

Thank you so much. I've watched so many videos but couldn't figure out why I was seeing white clumps, how to rinse and squeeze, what the water would look like when sufficiently rinsed. You answered all of my questions with clear directions and film. This is the best, most in depth instruction I've seen. You're the best...can't wait to try the bacon!

[@ThePotThickens]

Glad I could help! I'll be releasing my bbq chik'n wrap recipe using this tomorrow. Thanks for stopping by.

[@TheRonmaki]

Best recipe, best instructions lead, best vegan channel, BEST results I could imagine. Making your seitan recipe for over a year now. Pure vegan magic! Who knew?? Thank you!! Watching you from ON Canada.

[@ThePotThickens]

Wow, thank you!

[@NerdUndStolzDarauf]

Tried this yesterday/today and damn that turned out so great, despite some screwups on my site! Some things I learned from my first try for other people trying this: 1. Don't be to impatient and tast it right out of the fridge. It will taste like disappointment. Shred it like in the video and then fry it in some oil in a pan until it gets cripy on the outside. That makes it 1000 times better. 2. Make that broth really strong 3. Put some marmite in the broth. Yes, it tastes disgusting on bread, but it contains eneromes amounts of umami. 4. You can use the starch water from the washing for making a really nice thick sauce for the seitan and some rice. The broth in which you coocked it makes a really good sauce base. 5. Really try to stretch it during the braiding, otherwise it will turn out too short and thick and you can't properly knot it. 6. Don't weare your best clothes or use a kitchen apron. The starch water will get everywhere during the washing and makes nasty stains.

[@ThePotThickens]

Awesome! Thanks for the suggestions. Yes, this needs to be used in a finished dish - not eating right out of the fridge.

[@cerenademe9433]

Thank you! I totally would've tasted it straight from the fridge :P

[@tarpnarp]

You think it would still taste crap if you had a seitan mayo sandwich? Like straight out the fridge like you would a cooked chicken breast.

[@nini-qc1qd]

can I air fry it?

[@sen5i]

Unlike you I think marmite is delicious on bread with butter.

[@dlr4919]

Thank you so much for your content it has really helped me expand my home cooking repertoire 🙏

[@ThePotThickens]

Thanks so much. Please let me know if there are any topics you want me to do for upcoming videos.

[@lifeisprecious1115]

Greetings from India 😊🙏

[@Johnnzee]

This is the most thorough seitan recipe I’ve seen on KZbin. Excellent video! Thank you!

[@ThePotThickens]

Thank you so much. I'm glad it was helpful!

[@Larry30102]

Bro pay no mind to the ignorant and hatefully sarcastic comments. This is an awesome video which took a lot of time and effort to put together. This was such a great benefit to me!

[@ThePotThickens]

Thank you so much 😀

[@m8053]

I've wanted to make this for a long time and after finding this video, I made two batches in the last few days. You're a wonderful teacher.

[@ThePotThickens]

Thanks. I’m glad it was helpful.

[@steffenh2493]

This tutorial is a masterpiece. That's all there is to say. Congratulations!

[@ThePotThickens]

You are too kind. Thanks.

[@djiboutifrouty]

your video just randomly got recommended to me, never seen such a clear, straigh to the point and easy to follow recipe. Also, I could listen to you talk for hours, you have a soothing voice ☺️

[@ThePotThickens]

You are too kind. Thanks.

[@moodswing_whiskey]

i keep coming back to watch this video because it’s so comforting

[@ThePotThickens]

Thank so much.

[@tammyd.970]

Seitan is so easy and so cost effective to make. No need to buy packaged stuff filled with sodium and not-great ingredients. Great to see an easy breakdown for viewers. For those just starting, you can use whatever herbs and spices you have for a broth. No need for soy sauce, tamari or bouillon. It will come out great anyway! Just use salt and whatever you have. I used coffee and black pepper recently and results were intriguing. Tumeric is also great for adding some fun colour. Seitan really is a bit of a blank canvas, and lots of fun to play with not just the flavour and colour, but also the texture. Have fun!!

[@ThePotThickens]

YES! Exactly. Thanks for the comments.

[@marlivasconcelos5884]

CONCORDO ADORO SEITAN NAO SUPORTO CARNE NEM SEU ODOR COZINHANDO MATANCA DE SERES ANIMAIS PRA EU ME ALIMENTAR JAMAIS SOU ASIM DESDE CRIANCA SOU VEGETARIANA PORTO ALEGRE RIO GRANDE DO SUL BRASIL💝💝💝💝💝💝💝💝💝💝💝💝💝

[@BowlerTheHatGuy]

Easy despite the fact that you need to wash it hundred Times lol

[@tammyd.970]

@@BowlerTheHatGuy no, you don't need to 'wash' seitan. That is only if you are making it from scratch, from whole flour. You can skip all of that and just start with store bought wheat gluten (also sold as seitan powder/flour). It's simple, straightforward and saves a ton of time (and water).

[@BowlerTheHatGuy]

@@tammyd.970 I have never seen seitan powder/flour around in the shops here and I live in a big international city

[@alvinsantos6450]

Probably the best seitan tutorial I've watched. Everything is clear and straighforward, your voice has a pleasant tone as well. Thank you for this!

[@ThePotThickens]

I'm glad it was helpful. Thanks for watching!

[@fannys941]

I've been making washed flour seitan for 27 years, this texture is amazing, thanks!

[@ThePotThickens]

You’re welcome. Thanks for watching.

[@marlivasconcelos5884]

ADORO SEITAN CARNE JAMAIS PORTO ALEGRE RS BR FELIZ NATAL

[@yassinebenkirane9872]

One of the best cooking videos i have ever seen . Explained very well at the perfect rythm , you go slow enough for beginners but not slow enough to make us feel like toddlers and annoy me . I wish the other channels would be of such good quality .Thank you

[@ThePotThickens]

Thanks so much for your kind words, I appreciate that!

[@DUXALMUSIC]

I’d like to thank the algorithm for showing me this amazing recipe.

[@ThePotThickens]

Me too! Thanks algorithm!

[@olenickel6013]

Wrap it in rice paper and fry in hot oil. Thank me later.

[@kumarraj197]

Im saving this video. Fir the fact that good Sir has replied to every comment. The technique and the recipe was also beautiful. Will give it a try for sure

[@ThePotThickens]

Thanks a ton

[@cyvectra9573]

This video is incredible. Never have I come across a tutorial so perfect in time on each segment and attention to detail. it’s filmed in high quality and straight forward angles that assist in understanding the process. Thank you!

[@ThePotThickens]

Thanks. I'm so glad it is helpful.

[@leamsezadah9156]

I am trying to become vegan. Ur video helped me a lot. Thank you so much sir!

[@ThePotThickens]

You’re welcome! Let me know what you think.

[@ceebee1461]

I’ve been making seitan wrong for years. This looks like such a great method. Thank you!

[@ThePotThickens]

Glad it was helpful! There are certainly other ways, but this is a basic method that works most of the time.

[@jumano]

yes this method is perfect, except for the final step, I always massage my flavorings staight into the dough.

[@pmarcum7146]

This video was an absolute delight to watch -- I very much appreciate how you do not just say "do this step", but also provide the *why* the step is done. For example, I never fully understood why braiding was done ... no other recipe that I've read explained the rationale as fully as you did (they would say "to prevent expansion during cooking", but that was not actually the real reason, which was to align those fibers!) Thank you for an amazingly informative video. I can't wait to try to make seitan again (I made it a long time ago, and it was awful, because I didn't understand the "why's" for each step!)

[@ThePotThickens]

Thanks so much. I'm glad my video was helpful!

[@AndreaRuizCa]

How is this channel not blowing up??? I’ve been a vegan for 7 years and just now I’m discovering this!!! I’m just waiting for the seitan to chill to get to cooking haha great channel. Hope you do more videos soon! This is a great way to learn.

[@ThePotThickens]

Thanks so much. I do have plans to get back into video production and have a lot of ideas. Stay tuned.

[@garysmith9034]

I made this on sunday just using all purpose flour even though I had to wash it ten times just to get rid of the starch but it still turned out yummy thank you so much.

[@ThePotThickens]

I'm glad it turned out well for you! I think as you do it more, you will find you can wash longer before changing the water. Thanks for watching!

[@mejkmyday]

I'm using this recipe for 6 months and totaly love it! Can't wait for the next recipes.

[@ThePotThickens]

Thanks. I have more coming.

[@NTav540]

How is it flavor wise? I hear people say seitan has a floury flavor. TYIA

[@TigerGreene]

This looks unbelievable. Looks tastier and more like chicken than most of the other seitan recipes I've seen on YT! You've earned my sub. Please keep up the fantastic work, I know it takes patience and consistency putting out high quality vids every week to see big growth, and you deserve it. Really looking forward to more of your vegan recipes!

[@ThePotThickens]

Thanks. I've been busy at work lately, but have a lot of new videos in the works. Stay tuned!

[@ryanburnette2128]

An absolutely perfect walk through - I had to leave a comment after coming back to this video so many times. I’ve made this recipe quite a few times now and it has given me near perfect results every time. A few tips: Be sure to thoroughly knead the dough before resting under water, as this has been the part that makes the chkn much more meat-like. Also, I find it much easier to knead with a 2/1 flour water ratio, with a focus on slightly more flour. Thank you so much to the creator of this video I can’t tell you how helpful it’s been!

[@ThePotThickens]

Thanks so much. I'm glad it was helpful for you. Yes, the water ratio on the day I filmed was probably too high. It was a very dry day and my flour used more water than usual. I recommend adding part of the water first and then adding just what you need to get a good dough.

[@johnnye87]

Your end product looks so much more convincing than any I've seen in real life! This is something I've wanted to try for a while so I'm definitely going to go by this tutorial when I finally get round to it

[@ThePotThickens]

Thanks so much. Let me know if you have any questions.

[@peyton.simpson]

how did it go?

[@Cairosmom]

This is the best video I've found so far about how to make seitan. I really appreciate how you keep it straight to the point and tell us what to expect in an articulate manner. I've been wanting to try making this for a while but was afraid to mess it up and have to waste food (while on a super tight budget) and I'll follow your recipe tomorrow morning. Thank you so much!

[@ThePotThickens]

I'm glad you find it helpful. Just remember, even it if isn't perfect, it's still good food. One thing I didn't mention specifically in the video is you want to simmer it very low. Watch it carefully so it doesn't boil. If it gets too hot, the seitan will puff up and could end up a little bit spongy. Still tastes good but it may not shred quite as well.

[@donmiller2908]

"but was afraid to mess it up and have to waste food (while on a super tight budget)" You'd waste what? four cups of flour? Maybe .50 cents worth? that's what I call a super tight budget.

[@sherryg1850]

I recently started my vegan journey and have been watching vegan videos for different ideas and just came across yours. It inspired me to make seitan from scratch (you make it look easy). I will definitely try it. Thank you.

[@ThePotThickens]

Wonderful! Let me know if you have any questions.

[@sherryg1850]

@@ThePotThickens thank you so much. I will.

[@jibblehardicardi3827]

Nice clear and concise video. I'm older generation s appreciate someone just clearly explaining things without acting like I have a 5 second attention span. I will 100% be trying this

[@ThePotThickens]

Thanks. I agree. Glad you find them helpful.

[@cgn1982]

I cannot believe I just found this channel. Outstanding work! It's easy to follow, very detailed, and for someone like myself that has never even kneaded dough I feel like I could replicate this and master it after a bit of practice.

[@ThePotThickens]

Thanks so much. Let me know if you have any questions.

[@Pookspoons]

This has got to be the best washed seitan recipe ever!! Thank you. XX

[@ThePotThickens]

You are so welcome!

[@TourPace]

I made my first batch yesterday and wow! It came out so well! I've sauteed it with spinach for an easy meal, and pan fried up some to put atop a salad. This small batch sure goes a long way! Thank you!

[@ThePotThickens]

I'm so glad it worked for you!!

[@cosmicyogi5148]

As a chef, i can confirm your craft and eye for detail is spot on !

[@ThePotThickens]

Thanks so much. I appreciate that.

[@PrivateLZG]

I just yesterday found out Seitan even exists and this tutorial is actually super helpful Edit: Finally tried it out for myself and made a nice indian curry, simply amazing and surprisingly got the consistency right first try with this tutorial!

[@ThePotThickens]

Glad it helped!

[@rouroum23]

This looks so much better than any seitan I’ve made using vital wheat gluten!! Thanks for the great video, can’t wait to try it ☺️

[@ThePotThickens]

Thanks. Let me know how it turns out.

[@heatherloudon2518]

Can’t wait to see the bacon one you are working on! Great video!

[@ThePotThickens]

Thanks. I’m working on it. Soon. I promise.

[@judithsharman6747]

I will be 81 in a few months. My grandmother taught me how to wash the gluten using a 10 pound bag of flour. I was 13 at the time. After making the dough ball, we always covered it with cold water, covered snd let it sit overnight the next morning we kneaded it under cold running water, we never had the problem with getting shaggy. I was pleased to see your video not many people know how to do this anymore. Great job I enjoyed it. Have a blessed day.

[@ThePotThickens]

Thanks! Yes, I prefer to rest it overnight before washing if I have the time.

[@dhruvdevc]

It's amazing how you still reply to every single comment. This was an incredibly well made and professional video, far better than any other recipe video I've seen. Keep it up man 👍 you have something huge cooking (pun intended)

[@ThePotThickens]

Thanks for your kind comments. I appreciate that!

[@BEASTLYKIMCHI]

Oh. My. GOD. THANK YOU for sharing this in-depth step-by-step video. So incredibly thoughtful, well-made, and easy to follow. I've tried hopping on the trend but was never satisfied with my results. I'm going to try again today and am super hopeful mine will turn our similar to yours because of all the new steps I've learned from you.

[@ThePotThickens]

You're welcome. Please let me know if you have any trouble.

[@chikenmorris7170]

I’m not a vegetarian or anything but this actually looks super interesting, I definitely wanna try making this

[@ThePotThickens]

Thanks. Let me know if you try it.

[@therealelizabethsmallwood]

I'm making this for the second time tonight, and I do believe this is going to be on the regular rotation! Thank you for the detailed lesson.

[@ThePotThickens]

You're so welcome. Thanks for watching.

[@emulsion_]

Ive been putting off trying to make seatan for ages because i always thought it was harder but this really helped ease my worries and im gonna try this on the weekend! Thank you very very much!

[@ThePotThickens]

Glad it helped!

[@alucard303]

THat's a great tutorial, i really love how calm and detailed you did it. Glad to see more meat alternatives swapping over towards the western cultures. Saitan is great, i never actually made it myself but i might just try after this. Have been starting to eat more and more plant based. I'll definitely show you to my friends, keep up the great work

[@ThePotThickens]

Thanks so much. Not only is this pretty tasty, it is fun to make!

[@egonwombat8234]

+1 for the bloopers at the end 😂. Amazing video - really mesmerizing to see you wash that dough so so thoroughly!

[@ThePotThickens]

Thanks.

[@babemishler5780]

This was the best and most informative video on making seitan that I could find! Thanks for making this!

[@ThePotThickens]

I'm glad you found it helpful!

[@Brian-bw3uu]

Thank you! I've been making seitan for years from vwg, but never from pure flour. And I've never done the braiding and knotting! Can't wait to try it all :)

[@ThePotThickens]

Thank you. I do prefer doing it this way fie most things. VWG is good for sausages, and though. I need to do my chorizo video one of these day’s.

[@itsgeegra]

Aw KZbin has came through with the recommendations - you've got a wonderful style, super informative and clear, no fluff - very reminiscent of Chef John. Really charming, excited to see more!

[@ThePotThickens]

You are too kind. Thank you.

[@grimheart7670]

So glad I found your recipe! This will optimize my seitan recipe so so much. Especially in time, texture, strength and patience I need for washing (been washing my dough at least 15 times) and - most importantly - taste. Also the fact that you mentioned to safe the starch water is so great. Don't need to waste so much water anymore making my seitan. Thank you so much! 💚

[@ThePotThickens]

Thanks. I’m glad it helps. If you want to use even less water, just wash longer each time. You may be able to use less washings.

[@deluxewaterless7229]

I've had Seitan a few times after buying it from my local health shop . It's delicious. I'm going to make my own one day . Great video and the instructions are concise and clear

[@ThePotThickens]

Glad you enjoyed it.

[@12Kyra121]

I know you probably won't see this but thank you for making this video and showing step by step how to make seitan. I've only recently heard about it from my doctor bc we were talking about my being vegan. I tried it 3 times now. One from a popup restaurant I passed by, it was really good. The other from the store, which was lacking texture and meatiness for me, and after checking the ingredients, it was a no for me. The 3rd time I've tried it was when I made it yesterday and cooked it today, and it was delicious. It wasn't perfect but I'll work on perfecting my technique lol.

[@ThePotThickens]

You’re so welcome. This isn’t hard but a bit if practice a few times definitely helps.

[@12Kyra121]

@@ThePotThickens I'll definitely be practicing 😸

[@Marine_Veteran_Vegan_Gamer]

I've been vegan for almost 5 years. This video has inspired me to finally make my own seitan. You broke it down Barney style for me. Hail seitan! 🤟🏾

[@ThePotThickens]

Awesome! It's really not that difficult and you can do it quicker once you get some practice at it.

[@tomexistsonline]

YES! I wish I’d had seen this before I dove in and made my first batch today. SO much attention to detail - thank you for making it. (My first go was -ok- but could have done with a much more vigorous wash!)

[@ThePotThickens]

Thanks. One thing I forgot to mention - simmer very low and do not boil. If you cook it too hot it can puff up and become spongy.

[@vihreelinja4743]

Lots of energy used to make fake meat. Meat is healthy. gluten is not.

[@TrueBliuNineleven]

@@ThePotThickens I, too, wish I had seen this before I tried the first time! I did not stretch my dough enough, I didn't secure my knots as well, and I must have cooked it too hot, because it was soooo spongy when it was done! I didn't know what I did wrong, and I never tried it again! But now that I have these tips from your excellent video, I am going to give it another go! :D

[@Ulnaisse]

Thank you so much! I was missing the recipe until now because I was following imprecise recipes, with your video I finally understood everything and was able to make a delicious seitan! 🥰

[@ThePotThickens]

You are so welcome!

[@nursejawa7]

Thank you so much! I've tried and failed with Seitan on many occasions, always using Vital Gluten. It's driven me quite mad but your technique gives me hope! ❤️

[@ThePotThickens]

Thanks. Let me know if you have any questions.

[@alway_scooking]

I've made seitan before by buying vital wheat gluten but I had no idea you could make it with regular flour. Thank you for the step by step!

[@ThePotThickens]

No problem. This has been done for centuries, but it is now starting to go viral!

[@Youhitme]

It comes out really well with a higher protein flour.

[@louisetillett438]

Thanks for this! I've just done my first seitan, its simmering in the broth. Fingers crossed it turns out okay 👌🏻

[@ThePotThickens]

Awesome. Thanks. Let me know how it turns out.

[@mrssnowbound6694]

I am so thankful for this recipe. I am not vegan but I am trying to find more sources of protein for my children. The step by step is so very appreciated. I will be checking out your other videos. This has left me with no questions like other videos have.

[@ThePotThickens]

You are so welcome!

[@someoneusedtobeknown2645]

I still seriously cannot unhear people saying "Satan" weirdly whenever this is a food that comes up in a conversation... Doesn't stop it from being delicious.

[@ThePotThickens]

I know what you mean. I actually used two different ways to say it in this video - 'saytahn' and 'saeeetahn'. The Japanese pronunciation is more like 'sah-ee-tahn'.

[@hardermusic]

Vegan Black Metal Chef's cook book is titled "The Saitanic Spellbook", so... yeah...

[@benoitbvg2888]

hail seitan !

[@angelTechnician64]

@@benoitbvg2888 hail!

[@shamusson]

Shaitan is Satan in Islam

[@LukerYT]

Looking to get into veganism sooner rather than later, and stuff like this is amazing for when I can really get going on it. Thanks for the breakdown!

[@ThePotThickens]

Thanks so much. I would suggest not worrying about labels and just think about great food that happens to be made from plants.

[@TS-eo9uf]

You can also buy Vital Wheat Gluten and skip all these time-consuming washing steps. I can prepare a loaf in like 10-15 minutes using VWG (but then cooking still takes 2 hours).

[@woolypuffin392]

Yes! I love the taste of good meat (from local butchers or my county) but i dislike having to buy dead animals to have a great dinner. That's why i try many vegetarian or vegan versions of dishes i love.

[@kylecrane3296]

@@woolypuffin392 They're not dead, they're just sleeping.

[@CharGC123]

@@kylecrane3296Permanently... in your guts.

[@verycreativenameforsure]

Thank you very much for this! You gave me the courage to finally try this method and here I am, making seitan on the regular now 😀 Everytime it gets better and better and its so fun to make too!! You are awesome 🙂 keep up the great work

[@ThePotThickens]

Thanks so much.

[@misswildflower7]

I normally let it sit over night… but I did not know about knotting, thank you for sharing..great info… thank you 😻👧🏽🤩🤲🏽& the Chicken says thank you 🐓✨

[@ThePotThickens]

Thanks so much. Yes, I prefer to let it rest overnight too. But you can do it quicker in a pinch.

[@beautyofintroverts30]

Thank you so much! I can see that you are such a sweet soul! I'll try this recipe for sure!

[@ThePotThickens]

You re too kind. Thanks for watching.

[@anna-mariahjorth6527]

Thank you so much for this fantastic walkthrough!! I made my first batch of seitan following along with your video today, you’re a really good teacher and this video was perfect for me as a beginner vegetarian! I added a few dried star anis to my broth along with some miso. Can’t wait to try it tomorrow!!

[@ThePotThickens]

So glad it helped. Thanks for watching.

[@Aman-zk8dm]

Hey did you use wheat flour?

[@sergioc.2086]

This is the tutorial I was eagerly looking for. Outstanding explanation and marvellous results. Congrats my man.

[@ThePotThickens]

Thank you. I'm glad it was helpful.

[@themitre]

This is brilliant. Only discovered it yesterday and used it as a tutorial for my first attempt at seitan as I transition to plant based. So many other videos and written recipes assume a level of knowledge but this goes back to basics and the visuals really help guide and reassure. Thank you.

[@ThePotThickens]

Glad it helped! Once you get the hang of this basic process you can do things like incorporate different seasonings into the raw dough, etc. It's fun.

[@clistere2]

Brilliant video. I've been doing some research on seitan as I'd like to make it myself. I'll definitely come back here for the instructions! Cheers!

[@ThePotThickens]

Thanks. I appreciate that. I'm glad I could help. Let me know if you have any questions.

[@katesutherland6088]

Wonderful instructional video! Your directions are so clear and beautifully demonstrated that I now have the confidence to try this on my own. Thank you for sharing your knowledge with us, you are a true teacher. 🍎

[@ThePotThickens]

Thanks so much.

[@Noah1377]

FINALLY bro I've tried this twice but it literally ended up being one of those regular seitan fillets; I'm definitely gonna try this one

[@ThePotThickens]

Let me know how it turns out. Cook it at a very low simmer. Do not boil or it will puff up and become spongy.

[@carmyha]

@@ThePotThickens aaaah this is what I did wrong! Everything was fine so I left it in the (supposedly) simmering water for 5 minutes and when I came back it was all puffed and full of water ahah

[@ThePotThickens]

@@carmyha Yeah, I've done it too. You have to really watch it. It will still taste fine and you can chop it into ground meat or cut it into cubes and cook. The texture will just be a little different. Still food though!

[@ccc4102]

A terrific Tutorial. I followed each step and it all fell into place. Thank you so much. It took 7 washes for the water to start clearing. I was stunned to see the amount of milky white water that came away. Anyway ... It was delicious and the end product looked the same as yours. Sending a sunny 🧡 from South Africa.

[@ThePotThickens]

Thanks. I’m glad it turned out well!

[@rizzobellacarangi2262]

I’m so glad I found you! Big thank you for this video❤ I’m going after more of your content! Bravo!

[@ThePotThickens]

Awesome! Thank you!

[@juliasanches391]

Your video is so well explained and easy to follow! Thank you for posting it!!

[@ThePotThickens]

You are so welcome!

[@davidalford6647]

So far so good it is simmering now! I think this is going to work!

[@ThePotThickens]

Yay!

[@davidalford6647]

I have shreds!!!!!! Oh man this is so good marinated my finished shreds in Teriyaki yum!

[@davidalford6647]

Dude you just don’t know this is so incredibly perfect! This dude is no nonsense dead on perfect! Best on the internet period!

[@ThePotThickens]

@@davidalford6647 I'm so happy it turned out well! Thanks!

[@арвуля]

i appreciate this video so much!! as a vegan and a chef it frustrates me sometimes HOW much is left out of those 30 second videos (understandably) and then results in people being disappointed, thinking this is how vegan food tastes like. thank you so much!

[@ThePotThickens]

Thanks so much, Chef! I appreciate your comments. I'm glad it was helpful.

[@Artisan855]

I didn't even know that Seitan was a thing! I remember back in the late 1970's taking some whole wheat flour that I had freshly ground and doing this same thing with it - except I was making gluten steaks. My kids hated it. I thought it tasted really good, but they didn't like the consistency of it and they comment on it to this day, lol. I am not a vegan but I am doing my best to eat more plant based meals. Thank you for this video. Now, I am going to have to try this using white flour.

[@ThePotThickens]

Thanks. I’m glad you enjoyed the video.

[@ChefVicCuisine]

Awesome recipe and I really liked how your braid turned out!

[@ThePotThickens]

Thanks. I appreciate that.

[@SatanRomps]

Your voice is so soothing. Subscribed so i can watch more. ❤❤❤❤

[@ThePotThickens]

You are too kind. Thanks for watching!

[@fionapeterson4867]

This recipe looks wonderful. Thank you for taking so much care to describe each step 😊

[@ThePotThickens]

My pleasure 😊

[@gaurswarit]

Thank you so much for making and sharing this video. Usually I don’t watch 5 min or longer video but yours was very engaging

[@ThePotThickens]

Glad it was helpful! I appreciate it.

[@taurusz1654]

Thank you for such clear and easy to follow instructions! Really shows your care. I tried it tonight and it was great! Will be surely making batches with different marinades suited to our cuisine to save in freezer for meals. Will be trying the bacon from the starch water i saved next. Thx again 🥰

[@ThePotThickens]

I’m so glad it worked for you. Thanks for letting me know. And thanks for watching.

[@Lord_Sunday]

Dude stop replying to the troll comments. You will go insane. Ps lots of love, I adore your channel.

[@ThePotThickens]

Thanks! Well, feeling trolls leads to more interaction for the KZbin algorithm. ;)

[@Lord_Sunday]

@@ThePotThickens Very true!

[@alejandrorodriguez1562]

This is amazing, I can’t believe how easy this video made this. I have a loved one that I’m still learning about being vegan :) this one video is amazing. I wish there were more videos like this to help other people trying have a more plant based diet :)

[@ThePotThickens]

Thanks.

[@ryyyyyyyyyu]

I've been pondering about making seitan for some time and this video encouraged me to finally do it. I had to adapt some parts but now I can confidently say I know how to do it. first try was a waste, second try I got it right but not perfect and from the third try onwards I've been making delicious seitan at home with just wheat flour, salt, garlic, soy sauce and tomatoes. thank you so much, sir.

[@ThePotThickens]

Wonderful! You’re so welcome. Let me know if you have any questions.

[@gerrygold9273]

This is just what I was looking for. I will try this because this is the best tutorial ever with good detail. As a vegan for 8 years way before it was so popular they called us weirdo's 😊 Now its so popular. Yes this will address my desire to make a chicken curry. Thank you . This is wonderful I can't wait to try it out. Please do more receipies

[@ThePotThickens]

Thanks so much. I’m going to resume new videos soon. Please stay tuned.

[@marlivasconcelos5884]

Parabens FELIZ NATAL PORTO ALEGRE RS BRASIL

[@ThePotThickens]

@@marlivasconcelos5884 obrigada!

[@AyanaSioux]

Hey! I kept forgetting to come back and tell you that i finally made this and it was wonderful! The first time i made it i accidently made the gluten strands too aligned and perfect 😅 (at least now i know i can make hand pulled noodles)but then I made it again exactly how you did it and it was perfect! I made seitan fajitas with it and they were scrumptious. I love this method of seitan better because it digests better than the store bought powder. Not sure why but whatever, lol, but thank you for this recipe! Also a technique i did to get more flavor in the gluten is to cut it in smaller pieces right after washing and add in spices. Then you combine it back together and do everything else as normal. You can also use a blender/food processor for this but i don't have one at the moment. Just something to try maybe. Again, thank you and i look forward to trying more recipes.

[@ThePotThickens]

Awesome. Thanks. Yes, the flavors can be kicked up by adding seasonings before simmering. I'm glad it worked out well for you. Cheers!

[@sweetpeace6877]

In addition, flavor the flour before making the dough.

[@AyanaSioux]

@@sweetpeace6877 doesn't that result in waste? Asking for real.

[@ThePotThickens]

@@sweetpeace6877 I think most of the flavor would wash away. Have you tried doing this?

[@sweetpeace6877]

@@ThePotThickens and Ayana I have, the flavor washes away abit, however, I could get away with 15 min less simmering time.

[@katekursive1370]

I love creators who know what they're doing battling the content farm misinformation

[@ThePotThickens]

Thank you!

[@Zoie157b]

This is the best video. I think I will try this and let you know. You are a good demonstrator.

[@ThePotThickens]

Wow, thank you!