VEGAN SHREDDED CHICKON RECIPE SEITAN AND CHICK-PEAS - PRESSURE COOKER | Connie's RAWsome kitchen

WILL BE POSTING A NO-TALK VIDEO RECIPE ALONG WITH A BUNCH OF RECIPE DISHES MADE WITH THIS BEAUTIFUL VEGAN SHREDDED CHICKON MEAT... STAY TUNED!
you can now support me on Patreon ...your support is so appreciated and welcomed thank you all
/ conniesrawsomekitchen
Welcome to my vegan Italian kitchen!!! A place where it's good for you the animals and the planet!
credit to: the Gentle Chef and my Daughter Amanda who told me how she makes his shredded meats...inspired me to put my twist on the meat :) and the use of the pressure cooker by avocadosandale...
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[@colbys1257]

I so love how you always use your hands, and have stuff wrapped in old crumpled aluminum foil. You are both glamorous, and wonderfully down to earth. And an amazing cook.

[@conniesrawsomekitchen]

thank you Colby!!! :D I hate to waste lol

[@reginahoggan227]

I agree

[@pattiramsey8511]

I totally agree!!

[@stefaniebenoit1251]

Wow...this is the very best vegan meet I EVER had, you even can't buy good stuff like this.....i didn't had a couple things on hand...for the mushroom powder I just throw in one fresh mushroom, had no miso paste so I went with 2 teaspoon veggie broth and no syrup...i used agave syrup....and I had no agar powder so I used some tapioca starch lol....had it 2 hours in my instant pot on steaming....it came out perfect. Thank you 💕💕

[@evileyelash8094]

Thank you for sharing your substitutes! I will try this :)

[@bethetruth1842]

Stefanie Benoit wow that is a great review thanks I shall try asap 😍

[@angelahill7040]

Omg!! Thank you for the great substitute,for the agar. I have some, but it's at my daughter's place along with my pressure cooker, (Cosori). Which I'm afraid of, and trying to get to know. I'm heading for the kitchen right now. You followers are so sweet to help each other out.

[@meismeems1]

The mushroom powder is easy to make, just buy a big bag of dried mushrooms and powder them in a coffee grinder....it gives great meaty flavor to these fake meat recipes. :) Connie is so great!!!

[@bailey2bailey]

Thankyou! I had no mushroom powder & no miso! Thanks Connie! 👌

[@brendasmith1503]

Connie, I’m not vegan, but I want to cook some dishes for my son, who is vegan. I’ve tried several of your recipes and love them. Who knows, maybe I’ll be a vegan before long. It’s exciting and fun to try something new. And your recipes are the best. Thank you so much for all your hard work and dedication.

[@BetteTwain]

Another amazing vegan is the edgy vege, cheap lazy vegan and Mary's test kitchen. They are amazing if you want more amazing recipes. 😍

[@preethid1991]

I make vegan recipes as well on my channel. If you like Indian cuisine, do check it out. 🤟

[@GogoPandamonium]

I've said this before but I love the way you explain through your cooking process and how you make the choices you do with your recipes :) This looks so interesting and I can't wait into try this!

[@conniesrawsomekitchen]

thank you :) when you say this you make up for all the people who doesn't want to hear me talk lol. Let me know how u like it

[@GogoPandamonium]

Connie's RAWsome kitchen I never understand those complaints, hearing why you add certain ingredients makes the recipe make sense, and it helps when I'm trying a recipe of my own later, I know how different ingredients will change a taste or texture

[@jonothandoeser]

I AGREE with GogoPandamonium. Learning to COOK (how to make choices and why to make them) is much better than simply learning a RECIPE. The impatient among us will always choose the latter and complain about the former. To them the art of cooking is just falling from one "good" recipe to the next. But they can never learn to become a CREATOR of new recipes themselves, because they have not listened to the theory and though that makes good cooking work.

[@angelahill7040]

@@jonothandoeser you guys are so right. That's one of the reasons I love Connie's way of explaining.

[@MarySanchez-qk3hp]

You're explaining what the ingredients do, and how to understand and modify things, the same way that America's Test Kitchen does on PBS: you're teaching the chemistry of it, so people can understand what they're doing, not follow blindly. It's what women have done with each other for ages in their own kitchens. Don't listen to the nay-sayers. They're probably Millenials. They have the attention span of fruit flies. You're teaching your viewers to be good cooks. And you really are Italian: you slosh out the jar to get the last bit of faba, very frugal. Don't change!

[@conniesrawsomekitchen]

My daughter told me how she makes her shredded meat thanks to... credit goes to: the Gentle Chef... my Daughter Amanda ...avocadosandales. I have been getting messages saying this is not my recipe ... so I called my daughter and she did confirm that the use of the *chickpea WATER* and pressure cooker was on avocadosandales page... Amanda inspired me to put my twist on the meat :) I wish I had all this info ahead of time so I could have given the right credits to who it was inspired by...I did add avacadosandales to my description... I do give credit where credit is due. I know first hand how it feels when someone steals my recipes. ( the person who stole mine was word my word ingredient by ingredient so I know how that feels. )

[@Meagank90]

Connie's RAWsome kitchen thank you Connie!

[@eckselib]

Thanks Connie! 👍

[@conniesrawsomekitchen]

your very welcome

[@oskarito2010]

Connie's RAWsome kitchen I

[@CarolynRapps]

I was determined to not have to buy a pressure cooker and thought I had an alternative to that. Needless to say nothing I tried worked and and I wound up coming back from a local store with an 8 quart and 4 quart stovetop pressure cooker. The logistics had to figured out but regardless it needs the 2 hours to cook. The consistency was a mixture of ribbons and crumbled because the dough sat out for a time while I got the pressure cookers. It’s still useable but next time it will be better. I just wish I went out and got the pressure cooker and saved myself the aggravation! Not the first time lol.

[@julieprice199]

I made this tonight and OMG! The texture just like shredded chicken. I broke it up into 4 pieces. I used my food processor and kept at it, it shredded at first then I added a little more aqua faba then it balled up and I knew it was ready. I have the mini instapot, and pressure cooked it on high first for 1 hour then I checked it and put it back to cook for 1 more hour. The outside was a medium brown. I was like you couldn't wait for it to cool to start shredding it! The outside was a little tough so I took all those pieces and with some BBQ sauce heated it in my instapot and I could not tell the difference, it was just like bbq shredded chicken! Tasted so heavenly! Next time I think I'll cook it for 1 1/2 hours and see if the outside comes out not so over cooked. I'm making the meat balls next, I just need to get the tvp, soy milk powder, Portobello mushroom and make the pesto everything else I have. Anyone reading this follow it EXACTLY you will be glad you did!

[@conniesrawsomekitchen]

so so happy u liked it :D yes play around till you get it like you like it D:D Yes make the meatballs! yum yum yum!

[@akilahmattherson3078]

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[@akilahmattherson3078]

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[@akilahmattherson3078]

Xbdkssz kisah WhatsApp wasapWhatsApp WhatsApp

[@darthsailormoon4831]

What? do you even know what shredded chicken looks like?

[@jennyleung6537]

i love your phase " make your every meal kind and add lots of love and compassion.....GoVegan" thank you.

[@conniesrawsomekitchen]

Thank you so much! :D

[@dusk5956]

I swear, vegans are like food scientists. Amazing!

[@conniesrawsomekitchen]

hahahaha yes we are :D

[@sammimitsu]

This is wonderful. Another non-meat protein source that I can make at home, without all the chemicals manufacturers add. Thanks for putting the ingredients on the screen. So helpful.

[@conniesrawsomekitchen]

thank you!!! Happy Holidays!

[@sammimitsu]

Connie's RAWsome kitchen You too! xxx

[@dawnkeeter8867]

Dear Connie, I love your recipes. Because of you, my husband went vegan with me. Thank you from the bottom of my heart. you are a blessing to the world. I was wondering how you use a stove top pressure cooker? Also what about water, is it covered in water?

[@conniesrawsomekitchen]

so happy!!! :D thank you Dawn :D OK stove top I can't even remember how to use one I was a teenager the first and last time I used it. But I would do the same if I would have and know how to use a stove top. put about 4 to 5 cups water at the bottom...and use a rack of some kind to keep the meat bundle over the water and steam for 2 hours. and no do not over the meat with water...u want it to steam

[@handmaiden4yah]

I enjoy your voice, very calm. I also appreciate you posting recipe on side of video. Thank you.

[@KatVegan]

Thank you for always taking the time to make these wonderful videos for us! You have saved countless animals lives...and people too, by keeping them from heart attacks, cancer, diabetes, etc. So much love and thanks to you and your family.

[@conniesrawsomekitchen]

Awww thank you sooo much Kathy!!!! what a beautiful compliment

[@marjb9970]

You truly are the seitan queen and im so happy im gonna be able to make this one since the kneading takes place in the food processor, plus my son loves the tofurkey shreds and since it looks exactly like that im sure he will eat plenty of it tanks Connie

[@conniesrawsomekitchen]

awesome Marj! Make sure to say next to your food processor when ur making it . Make sure it doesn't bounch around. and use 1/2 dough at a time or u will mess up ur machine!!!

[@conniesrawsomekitchen]

and yes let me know how u like it :D

[@sarahjones.]

Thank you Connie, I made this in the pressure cooker 2 hours it came out great!!! My husband said this taste just like meat. I didn’t have peanut butter so I used tahini and didn’t have agar agar so I used 2 tablespoons cornstarch. Will definitely make again and again.

[@tbates2962]

Connie again you have given us your best. I just tried this recipe and I love the way it looks. I'm waiting for it to cool off so I can shred it and not burn myself. Thank you Connie.

[@AshleenWoods]

Wow. Just wow. I made this tonight thinking I would somehow screw it up. I am soooo pleased with this recipe! I steamed it for 1 1/2 hours, split the dough into two for my pan and so I could freeze one if need be. I don't think I'll be freezing any...it's all going to get devoured. Thanks for sharing this amazing recipe!!! This is going into my stash of must cook on a regular basis. :D

[@conniesrawsomekitchen]

so happy u love it! thanks for sharing this with me :) I make lots so I can freeze makes file so much easier!

[@gomezaddams6470]

Connie I've spoken to you before I am I got all over 50 been vegan my whole life I invented a particular kind of gluten meat when I was very young and sold it to a company. you're cooking is amazing! I like it because you just use your imagination like your painting. Some people cook like art some people cook like chefs there's a really big difference. I can no longer tolerate gluten I was excited till we got to the end I almost thought you found something besides gluten. I'm still giving you the thumbs up in the like because it's still an amazing version it's not just a glob of glue like some people make. one day we'll find it it's just there's nothing that sticks together and stretches like that so far the pea protein will do things like patties but it doesn't stretch or that you shred it. I'm not well right now due to a muscle disease so I really slow down on inventing or being able to make my meals all together. But when I get better I'm going to work on a new one also so at that time I'll try to get together with you and compare notes and see what we can brainstorm up. love your compassion! love your artistry! take care

[@conniesrawsomekitchen]

thank you for that lovely compliment :) Sending you healthy energy ur way

[@Jill4Today]

You are the Queen of Seitan! Looks fantastic.

[@conniesrawsomekitchen]

Wow, thank you!

[@BrooklynHudson]

That's uncanny! Beautiful, Connie, as always. I've seen some of the U.S. viewers ask where to get the various ingredients you use (like dried mushrooms, mushroom powder, Agar, and vital wheat gluten). I get everything at either Nuts.com or Vitacost on line. What one doesn't have, the other one does. Prices are pretty good too!

[@MarySanchez-qk3hp]

Vital wheat gluten is found at Sprouts, at other health food stores, or buy directly from Bobs Red Mill. Agar is sold in Asian and "international" stores, they use it for desserts and holidays, make sure you get the plain powder, because they also sell it in gossamer thin sheets and colored bars. Whereas jello (made from animals) melts at room temp, agar keeps its shape.

[@clairewalter9291]

@@MarySanchez-qk3hp Right, I get everything around town except the mushroom powder. I get dried mushrooms at the Asian market and I put them through my coffee grinder and mill it into a fine powder.

[@busyrand]

No Way!!!! When you start to shred it at the 16 minute mark, I was in disbelief! I don't have all the stuff to do this yet, but I've gotta save up for it now. Great end result.

[@pauladigby1651]

Thank you Connie, another genius recipe, made this today, only wish I'd made it sooner, don't have a pressure cooker so steamed it for 2 hours and it was great, wonderful, wonderful flavour and amazing texture, it shredded beautifully, so good I'm going to make some more ASAP. What would I do without you Connie you are simply the best. Love and thanks from the UK.

[@conniesrawsomekitchen]

So glad u like it :D I make big batches and have it on hand in the freezer :D You are sooo sweet thank you!!!!

[@pauladigby1651]

Thanks for the reply Connie, yes, it's so darn good that as soon as my delivery of VWG arrives tomorrow (I ran right out) I intend to make big batches and freeze, cos it's so versatile and having found it can't do without out this gem, I am going to make some for my daughter too. Tell me do you find it better to freeze in a large piece or is it ok to freeze shredded in usable portions?

[@conniesrawsomekitchen]

yes for sure u need to stock up!!! I also put it in pasta sauce D soooo good :D

[@johnhill1629]

I just finally got a pressure cooker, so I can finally try this. I appreciate all the hard work you do making these videos, Connie. I also appreciate that you don't waste a single crumb! That's a rare trait in these wasteful times. God bless you and your family!

[@conniesrawsomekitchen]

great!!! u will love that pressure cooker!!! and thank you :D *my mom's words never to waste

[@cpassadori9509]

I made this yesterday and it is really good. I made 8 small pieces instead of one large. Only pressure cooked it for an hour. The small ones shred nicely and the portion was just right for a couple of tacos. Thanks Connie! Might have a sandwich for lunch!

[@conniesrawsomekitchen]

Good idea :D smaller bundles

[@reflexology52welsh48]

Connie, we had a house fire in our home, every crumb of food was thrown out, (every slice I owned, and even cans of food)and even some of my appliances! I've decided, as I replace, foods, canned/jared foods, I'm going vegan! I've put vital wheat gluten, and dried mushrooms (to make mushroom powder) and raw nuts, on the top of my list! I've been re-watching your videos, to see what some of your most used items are. I wish I could take you to the store with me, would love to see what kinds of things you would put on my list! Love ya Connie, thank you so much for your hard work, in putting these videos out!

[@conniesrawsomekitchen]

OH MY GODDDDD So so sorry this has happened to you!!! Think of it as a new beginning!!! Herbs... spices.... VWG.... flour.... mushrooms fresh and dry......Nuts.....grains....beans I can go on and on. But I am sure you will find the right foods

[@masterartist168]

I did not come from a vegetarian family, but during Chinese New Year, my mother would always make special Chinese New Year meatless dishes. She would buy the Seitan from the Chinese supermarkets. I liked Seitan so much that I learned to make this kind of meat from scratch using wheat flour and discovered that bread making flour produces the highest yield. Your recipe has so many tasty and healthy things in it that I'm very excited to try it. Thank you.

[@conniesrawsomekitchen]

thank you!!! Glad you like seitan we do too :D yes I make seitan from scratch too it is so fulfilling to make it that way :D let me know how u like it :D I have a recipe up making chickon from scratch too check it out :D

[@garliclover01]

Really does look like chicken!! Have to make some and do a chickon pot pie!! Thanks so much Connie, love your videos.

[@conniesrawsomekitchen]

oh yes u need to make a pot pie :) sso good!!! And thank you!!!

[@judyandrobsadventures537]

Connie, I made this recipe a couple days ago but right at the end when I was kneading it, I spread fake chicken bouillon syrup on my hands and worked it into the dough. Then after steaming I left it in the fridge to cool for a day. Today I shredded it and it taste almost just like chicken. I am very pleased. Thank you for another wonderful recipe.

[@conniesrawsomekitchen]

Seitan is always better the day after :D glad u like it :D

[@zamis769]

I've been trying to find a good shredded "chicken" for my tortilla soups and soy curls were not cutting it... I'm so happy you have this recipe!! I wouldn't have thought to use peanut butter in Seitan but I can't wait to try it out!

[@jonnykorshyadonoo5958]

It's amazing, the world is awakening to know that human beings are not created carnivorous. I am a vegetarian and I prepare my own home grown food. These videos are useful.

[@conniesrawsomekitchen]

thank you and yes finally the world is starting to open up their eyes!!!

[@ericlloyd663]

The "food on the ceiling" comment made me laugh out loud. haha. so many people afraid of pressure cookers. Thanks for all your videos!

[@conniesrawsomekitchen]

hahaha it's true it was always on the ceiling heheheheh

[@MarySanchez-qk3hp]

Always sounds like so,ethung we'd see from Lucy and Ethel on "I Love Lucy." Remember when Lucy made bread and it stretched across the room and kept growing? Even my mother had a story about having to scrape peas and carrots off the ceiling. We need to convince more women that their families will still know they love them, even if they don't slave over a regular pot on the stove all day, and they use a pressure cooker to speed up the process. The sooner you buy one, the more bang you'll get for your buck. Mine is just a simple 6 qt Presto "jiggle top" pressure cooker. The price hasn't changed all that much at Walmart, since I bought it there in 1972.

[@AmazonKC]

I made this last night. I did not have a pressure cooker so I made my own version of one in a pot. It turned out beautifully!! Thank you so much for sharing this recipe. It's delicious.

[@conniesrawsomekitchen]

glad u liked it :D it's one of our fav. make sure I lways have some in the freezer!

[@MarySanchez-qk3hp]

I doubt you made a pressure cooker. Pressure cookers have special walls, sealing rings, safety valves, a rocker or steam outlet, and are hermetically sealed so that the steam and air pressure inside can build us far above the normal atmospheric pressure. That's why they cook faster and tenderize cheap cuts of meat. Maybe you made a steamer, but definitely not a pressure cooker, that would be impossible at home. That wouldn't be safe anyway. I'd suggest you get the simplest kind, just a six or eight quart Presto pressure cooker from Walmart. I prefer the old fashioned jiggle top model, I can hear from my living room that it's still rocking at the right rhythm. Simple is less likely to break. Those new fancy models take more time to cook, and sacrifice quality, for the sake of being all-in-one, and I've seen complaints about the new famous fad brand name. Why spend all that money? Get the biggest one you can afford because it's the space above your liquid, the "headroom," where the steam and pressure rise. It cooks at 250 dF instead the boiling point of 212 dF (a little lower boiling temp at higher altitudes). That's how it works. They're not your mother's post World War II pressure cookers, they're very safe when used properly, with multiple safety features. And hey, if you change your mind, it's Walmart, they take returns.

[@Psaltrymom]

Connie, I love your videos so much. I appreciate your no-talk videos for when I’m in a hurry, but I absolutely love these videos when you talk us through it, too. I feel like I have a friend cooking with me in my kitchen, even though I am alone. You are a blessing. :-)

[@pennyseldon1811]

That looks exactly like chicken!!!!!! Brilliant!!!!!!💖💖💖💖 Even the color is pretty!!!!

[@conniesrawsomekitchen]

Thank you :D

[@texassews535]

Hi Connie, Thank you so much for this recipe. I just made this in my Ninja Foodi and it took 60 minutes on “steam” to get this done. I had to do two cycles in the Ninja Foodi, of 30 minutes each. It smells exactly like chicken and tastes like chicken. I am so impressed and thankful for your recipe. It is a good one.

[@conniesrawsomekitchen]

great!!! Glad u like it :D

[@violamckar8585]

You made me a hit with my love ones, I use to buy these chicken drumsticks from the orientals markets now I'm making my own. I use sugar cane for the bone like and wrap the meat around it and steam it up. Bang my we drumsticks and I'm saving so much money this way.. Keep up the good work..❤❤

[@conniesrawsomekitchen]

that's awesome yes!!! u can make drumsticks :D Glad the kids like them :D

[@houseofcornell]

Brilliant! Thanks for listing your resources too.

[@antt1674]

I love the hands on approach! Reminds me of watching my mum cook :) ❤

[@conniesrawsomekitchen]

Oh thank you!

[@babogoose]

WOW I love your recipes so much Connie! first time I tried to make seitan I made it from another recipe and not yours, it turned crap and I worked so hard for it and got traumatized. then I tried your "vegan corned beef" one. it turned amazing! so creative. I also just love the beefless powder. now I can't wait to try this recipe of yours. you are a culinary genius!

[@conniesrawsomekitchen]

Wonderful! Thank you for sharing this with me :) Stay safe!

[@babogoose]

@@conniesrawsomekitchen you too

[@MarySanchez-qk3hp]

Connie, I've just begun researching how to make my own seitan (which I nicknamed "plastic chicken"). I've been vegetarian for 46 years. I had been buying the chickenless chicken strips from Trader Joe's, they shredded and were tasty, had good "toothfeel," but for the last two years they stopped selling it. I've tried tofurkey brand chicken and other brands, but thought they were all disgusting, too salty, too oily or, if they used tofu, too mushy. They were, I suspect, needing chickpeas in them. I remembered that Trader Joe's chicken had gluten and chickpea flour to get the chicken breast consistency, so I suspect you're on the right track. I've even tried Beyond Meat, and although it wasn't disgusting and at least kept its shape, it didn't shred and it tasted like cardboard. So I'm going to venture forth and make my own. I need to get agar and powdered or dried mushrooms. I do have dried porcinis, but they are expensive and have such an intense, overpowering flavor, I worry it might be too much. I only use a few, just for soup. I also am considering using poultry seasoning in the seitan. Thank you for making it look so simple and common-sense to do. I'm not sure you're really using a pressure cooker, or a steamer, because two hours is a lot of cook time for a pressure cooker, and I've never seen a pressure cooker made of plastic as yours appeared to be. Pressure cookers are supposed to reduce cook time, most recipes simmer for onoy up to an hour and a half. I've used mine since 1972... so I have some thinking to do, and will view a few other videos too. Thank you for taking time to do the video.

[@Psaltrymom]

So -- I didn't have time to fry up all my meatballs when I doubled your recipe, so I actually put a steamer basket in my pressure cooker and cooked them for 15 minutes w/Vegetable broth. They turned out awesome. They did lose their "roundness" a little bit, but, they tasted fantastic -- when they get cooked into the pasta sauce, I really don't care if they are perfectly round or not. Anyway, just thought I'd tell you it's a quick fix to frying them! I can't wait to try this recipe!

[@amberfire2]

Connie, we want to thank you so much for this video and recipe, the seitan came out great and we are so happy.

[@conniesrawsomekitchen]

thank you and happy you are enjoying it

[@Fernandogdc]

Amazing, Connie! Sharing this with my carnist family. :)

[@conniesrawsomekitchen]

let me know how they like it :D

[@evileyelash8094]

You are so creative and people are jealous. This is your recipe and technically a family recipe, like any other family recipe. There are billions of people in the world and a limited amount of ways to make any single dish - of course some of us are going to have the same ideas -yet this is a very unique idea. Keep up the fantastic work!

[@conniesrawsomekitchen]

Thank you Nia. it's been done so many ways and so many people have done it this way...way before many of us. There is so many ways to boil water right??

[@evileyelash8094]

Thank you - Exactly!

[@JL-UK888]

First time trying this & it came out great. Thank you for this recipe ❤

[@conniesrawsomekitchen]

My pleasure!!!

[@chefmarsoilsandcuisine31]

Hello Connie, I'm not vegan however I've been making a lot of vegan meals and my husband and I are enjoying them. OMG! I made th e shredded chickon tonight my first time making chickon. I aggressively and put it in a container. I've got some many ideas for the meat I didn't have white miso use what the muso I had it still turned out great. I wish you could see it. Thanks again.

[@conniesrawsomekitchen]

THAT'S FANTASTIC :D SEND ME PICS ON FACEBOOK OR INSTAGRAM!

[@eventstephen]

Just made this recipe.... best yet! I've been making vegan meats for years and will now put this one in heavey rotation! .....the peanut butter is such a great idea. I did not have natural peanut butter (mine had added sugar 😑) so I omitted the syrup and the flavor was amazing! Thanks for sharing!

[@conniesrawsomekitchen]

Hope you enjoy it thank you!!

[@MerrylAzriel]

On my second batch of this recipe, I sliced instead of shredding it. It made very nice deli slices--quite like Tofurky, but without the squeak.

[@conniesrawsomekitchen]

yes isn't it fantastic :) thanks for sharing this with me :)

[@tammyinwv1]

i hate the taste of tofurkey. I hope this isnt the same

[@tawnya0627]

What a beautiful recipe! Thank you, Connie!

[@conniesrawsomekitchen]

thank you!

[@nghiapham3427]

Good voice in English & easy understanding. Thanks for share..

[@btapann]

Connie, Awesome as always.!! You have such a positive spirit and sharing your love of cooking is one of the ways you spread such positivity and love to the vegan community🙏 Thank you for these great tutorials! “Good Health and Happiness to you!!

[@conniesrawsomekitchen]

you are so sweet and kind thank you!!!!!

[@bugander9802]

I made it and it’s fabulous! (Although I steamed mine) thank you for sharing this recipe Connie, it’s a true gift 🎁❤️

[@conniesrawsomekitchen]

Fenton I am so happy you are pleased with it :D Thank you!

[@tonyhollander8811]

Bu Gander how long did you steam for

[@jslapensee83]

The texture on this looks amazing! Great job and thanks for sharing!

[@conniesrawsomekitchen]

my pleasure :D

[@yoginat108]

Your recipes are just amazing. I'm so glad I found your channel. Thanks for sharing! 😊

[@conniesrawsomekitchen]

ur soooo sweet thank you!!!

[@marcellewarner5493]

This looks incredible. Thank you. My kids love chicken mayo lettuce and vegan cheese in school lunches. I usually buy expensive processed vegan chicken. I can't wait to try this. You are amazing !!

[@conniesrawsomekitchen]

thank you!! I made a recipe yesterday I will post it soon :)

[@Apollo440]

My word, Connie... I am speechless, wow! BTW: I bet they will invent a seitan press (like a cheese press), since it really needs that pressure to form that meaty texture.

[@conniesrawsomekitchen]

:D I bet they will!!! :D

[@complyvoluntarily]

Apollo 440 Can a cheese press be repurposed for this?

[@Apollo440]

It sure can, but ONLY: 1) if you like the taste of plastic/wood (or other material that the cheese press is made of); 2) for one time use, since no cheese press can be considered pressure (or any) cooker safe. You should stick to The Connie Method from this video. Another option is putting the seitan into special *sausage casings*, which are then secured with plastic snap locks (or *casing closures* ). Seitan is strong and therefore hard to hold together, let alone give texture to it like Connie did. I hardly believe that a common thread for tying meat could keep it together, hence the "seitan press" idea.

[@conniesrawsomekitchen]

hummm but how would you steam it??

[@Apollo440]

if you had a "seitan press" it would probably have holes in it for the steam/water/heat to come through. I was thinking about a cheese press construction made of a metal net (just like the one they use in a sieve). It would have adjustable "walls" like in a cheese press, and the only difference would be that the walls could be fixed in place, so you could adjust how firm you want the end product to be. Since the walls would have sieve like structure (which means they would be flexible to a point) - the seitan could grow a bit, but not too much.

[@iljavoronin163]

Thank you for their recipe. I have tried to cook it yesterday. I put another spices there and don't add onion powder and mushroom powder, but add nutritional yeast and asafetida powder. Whital wheat gluten replaced with raw (not cooked) seitan. And cook it 3,5 hour, because after 2 it was still soft and not looked done. Texture was a little different from yours and poorly versed in layers, but layers are still guessed. Taste is awesome. So will try to cook something other from your recipes. Thank you Connie!

[@conniesrawsomekitchen]

glad it worked out for u :) try my meatballs next so good :D

[@beautybybodybliss]

Does it taste like real chicken? Sorry if this sounds like a stupid question. I am doing research for my vegan journey.

[@iljavoronin163]

@@beautybybodybliss No, its not. To it´s taste like real I need to work with it more and more, try different ingredients and weight of composing. But it is very tasty, soft (not like rubber), texture good too. And don't forget I cook it first time and with little different ingredients.

[@dmbmeister0]

This looks fantastic. I'll be sure to try it. I have really enjoyed all the things I've made from your site. Okay, going to share something with you. It's not the traditional meat texture of your seitan, but I tried something different and will make it again. I like something bready with my coffee and sometimes as a snack. I don't have exact measurements, but I'm sure you can figure it out if it appeals to you. I took around 1 1/2 c of VWG and added around 1/3 C of chickpea flour, 1/3 cup nutritional yeast, 1 T of some kind of seasoning mix that had salt too, combined it, then mixed in water to get the right texture. After kneading, I made very small rectangular sausage type things. Probably not more than 1 T of dough in each. I put them on parchment paper and put them in a stovetop oven I have at 375 for 35 minutes or so. When I opened the oven, the pieces all raised a lot and ran together almost like a package of dinner rolls.:) The little individual pieces could be torn a part and were between a bready roll and pork rinds. LOLLLL Anyway, I loved them and will make them again. I still love your recipes, for they are more like meat. But what I made was a nice change and a treat.

[@conniesrawsomekitchen]

thanks Emily will have to try it :)

[@pennyseldon1811]

This recipe Looks fantastic!!l!!!!!Love the ingredients!!!!!This must be delicious!!!!!!💖💖💖💖💖💖💖What is vita wheat?????? Thank You!!!!Love the presentation!!!

[@conniesrawsomekitchen]

it's vital wheat gluten. It is wheat protein. That is what we use to make vegan meats

[@gridsgobackagain]

I'm definitely going to try your recipe! Thank you for sharing!!

[@conniesrawsomekitchen]

You are so welcome!

[@yamilmiles16]

This looks ahhhhhhmazing hun 💜💜💜 Thank you for sharing your creativity with the world. I appreciate you 🌱🌿🌱

[@conniesrawsomekitchen]

and I so appreciate you too

[@yamilmiles16]

Connie's RAWsome kitchen My pleasure hun 💜💜💜

[@conniesrawsomekitchen]

[@tlk2348]

I love your recipes and videos. This is a great channel. So glad I found you.

[@conniesrawsomekitchen]

thank u!!! :D

[@omuzacheria]

I dont have a pressure cooker. Since this has to steam can i use the bamboo steamer over a pot of water?

[@tonster5070029]

Just do it it's gonna take too long for somebody to give you a reliable answer but maybe in another year my friend

[@gladtidings4all]

How about wrapping it with cheesecloth and then with parchment paper. I don’t use aluminum foil.

[@MarySanchez-qk3hp]

I think her point is you need to contain it so it doesn't expand too much. I'm not sure cheesecloth would be stiff or resistant enough. Foil is also nonporous so steam, stays out but the heat gets in. If seitan gets too "wet," or you boil it too violently in a regular pot, I've read you can get the consistency they call "brains!"

[@MarySanchez-qk3hp]

The fool is solid and nonporous. You want it to cook without absorbing extra steam moisture from outside the package. It's thin, and conducts heat and cold instantly. The foil "contains" it so it won't expand much. Paper and gauze are weaker and porous. She usesmthenoarchment to make sure the meat doesn't touch aluminum. Perhaps you could make an exception and get just one roll of foil, and re-use it like Connie until it wears out... then recycle it, aluminum is one of the big moneymakers for recyclers, and recycling actually saves a lot of energy when they re-.use it. I can't think of another inexpensive material with aluminum's physical cooking properties. I've read that if you expose seitan to lots of moisture, like boiling instead of simmering, it swells and becomes like "brains." So the foil keeps the steam away from your meat and keeps the consistency "tight." It's obvious to me that she understands the chemistry if everything she's doing.

[@MarySanchez-qk3hp]

Correction: foil, not fool.

[@gladtidings4all]

Mary Sanchez then I will wrap it with parchment paper 3 layers then foil it.

[@plantbasedtable]

Thank you so much for this, your process is soooo much easier than others I have seen😀

[@conniesrawsomekitchen]

makes me happy thank you! it really is easy :) let me know if u give it a try

[@PMoore-dz7zz]

Awesome as usual. I have to try this. The only thing is I don't have agar agar or no way to get. The store that sells it is far and I want to make this today. So, I'll try it without it. Thanks Connie for all that you post and do.

[@conniesrawsomekitchen]

thanks :D let me know how u liked it :)

[@PMoore-dz7zz]

Connie's RAWsome kitchen I sure will

[@PMoore-dz7zz]

Connie's RAWsome kitchen I made it and it came out wonderful!

[@conniesrawsomekitchen]

I just made a new batch myself :) cooling off as we speak :D

[@MarySanchez-qk3hp]

Saw your video last year gut still haven't made any. Liked it enough to mail it to myself. Your recipe looked the best of all of them. The skin on your hands and the fact that you remember food on the ceilings from old pressure cookers in home ec, lead me to believe we're from the same generation. I like that, too. And you're very frugal... you scrape your containers and don't leave anything behind: it drives me crazy when chefs on PBS waste food by leaving it behind in their bowls. I even found out who has mushroom powder and agar, but haven't bought them yet. I've routinely got everything else including white miso. I'm wondering if I can substitute something else for the agar, because I'd have no other use for it and it was expensive when I looked for it. I still wish I had time to make it. Yours still sounds the best of all. Frugal, common ingredients, easy.

[@conniesrawsomekitchen]

leave it out :) ( the agar ) it changes the testure a little but it will still come out nice and tasty :D Being frugal has been inbedded in me thanks to my Mom!! I didn't have her a long time in my life she died very young. but she sure made her mark

[@busyrand]

Wow! This looks fantastic!

[@conniesrawsomekitchen]

thank you!

[@TheBeth1972]

This is a fab video, thankyou so much. Ive subscribed to your chanel now x

[@conniesrawsomekitchen]

Thanks for subbing!

[@michaelamidgley8211]

the texture looks amazing!!! love your videos!!!!

[@conniesrawsomekitchen]

Thank you Michaela

[@onexpressocafe1821]

Shreds beautifully! Have you used this in tamales? Mole Sauce?

[@conniesrawsomekitchen]

not yet but will soon :D smaller shreds :D

[@sammimitsu]

Onexpresso Cafe Mole sauce? What is that?

[@MarySanchez-qk3hp]

Sammimitsu: Mole' sauce is a delicious dark sauce from Mexico. There are different varieties, it includes things like pumpkin seeds, chocolate, chilis, all kinds of ingredients that traditionally take time to make, but you don't have to be traditional... I've seen ready made in jars but I can't vouch for that mole'. There are different recipes from different regions in Mexico. I think Chef Rick Bayless from PBS and Frontera Restaurant should have a recipe, so you can get a feel for it.

[@MarySanchez-qk3hp]

The story I'd heard was that long ago in Mexico, some nuns received a surprise visit from an archbishop and they didn't have much of anything in their pantry, and he was an important man. So they rushed around the kitchen and put in in all kinds of things including chocolate, chiles, sugar, pumpkin seeds, sesame seeds, whatever ingredients they had on hand... they cooked a chicken and robed it in this rich sauce, it was delicious and voila! Mole' was born of necessity! The real thing can take days to make, but most people take shortcuts, now.

[@SanjayPatel-tr7kj]

I made this and it was absolutely amazing. Went well in a stir fry and also put it in homemade Alfredo Sauce with pasta. Never thought I would not miss chicken. Thank you for this. I’ve now subscribed to your channel. Just one question. I managed to fit it in my steamer and cooked it for 2-2 1/2 hours. It got bigger as it cooked lifting the lid so I had to put a weight on the lid to keep it closed tight. When I put the chick wheat through the blender in two batches Can I cook the batches separately as I have a 2 tier steamer. Would that mean I would have to cut the cooking time to 1hr 15 as they are now 2 smaller joints rather than 1 big joint???

[@conniesrawsomekitchen]

So glad you like it :D and yes cut your batch in two ad steam it seperate :D I would still do two hours because the steam always escapes.

[@natb007]

ABSOLUTELY FABULOUS! Thank you so much!

[@conniesrawsomekitchen]

my pleasure :)

[@charawmane3277]

Thank you Connie. It has a really good taste, don't worry there will be no waste😋💕

[@conniesrawsomekitchen]

good :D

[@CarolynRapps]

That looks amazing. Can’t wait to try the beef and this one.

[@songbirdmedows]

I will be having a cooking day this weekend with my daughter. We will be trying this 😊

[@conniesrawsomekitchen]

wait till that meat cools off :) and make two bundles for less cooking time.

[@LoriP123]

Hi Connie, since I’m one of ur followers who asked for Gluten-free vegan meats too, I think I may have an idea to try: since the reason why I think that Vital Wheat Gluten works so well is due to it’s high-protein content, I was thinking what if u tried subbing it for (unflavoured) Pea Protein Powder as the main protein component and then to add that “chewiness” that meat usually has, adding in a little Oat flour too, or maybe some chickpea flour. The oat idea I got from ur Gluten-free oat-based sausage patties, btw - giving credit where credit is due😉

[@conniesrawsomekitchen]

I am trying love trust me. I can't even tell u how much flawed me I had to eat by myself lol. But I promise u I will get it :D

[@LoriP123]

Connie's RAWsome kitchen Lol, thanks Connie. I just know your going to come up with another amazing creation soon!

[@conniesrawsomekitchen]

thank you!!! :D

[@twosnakesonesword3299]

Wonder if arrowroot or tapioca starch/flour would work instead of oat flour since it does get stretchy.

[@gladtidings4all]

I’m 60 years old and my mom taught me to use a regular pressure cooker!

[@conniesrawsomekitchen]

that's awesome :)

[@lucianunes7520]

Look so gooooood.

[@conniesrawsomekitchen]

thank you :)

[@cherifillmore9728]

Thank you Connie for showing how you make this....I have already tried it once using the A and A recipe but when I do my next batch I am going to use your twist and see how it is....I loved the texture of course but my first try was kind of bland...I am thinking the nut butter etc may boost it up to a better taste. I look forward to your videos every week!

[@conniesrawsomekitchen]

Thanks Cheri let me know how you like it and boy have I heard enough of A & A today I didn't even know who the heck she was untill this morning lol. But boy do I know her and her goons now.

[@KariEatsPlants]

Beautiful Connie

[@conniesrawsomekitchen]

thank you!!!

[@djc6323]

Auntie Connie Ive been watching you for many many many years. Now everyone is tiktoking your chickon😂But I know who is the best at it.

[@conniesrawsomekitchen]

ur so sweet thank you!

[@kidablue]

That's a really GREAT recipe... thanks for sharing...your brilliant idea of combination and time is appreciated!

[@conniesrawsomekitchen]

thank you!!!

[@Meagank90]

WOW. She means to say, “thank you BUT Avocados and Ales blog is the one who put their brilliance and time to work here for the creation of this recipe! #chickwheats

[@conniesrawsomekitchen]

Hey @Meagank90 This is my recipe I did not take anyone's recipe. My daughter mentioned how The Gentil Chef does it and I put my twist to it. I also gave them credit in my description. But I will go check her out. thank you

[@Meagank90]

That recipe does not call for a pressure cooker. Avocados and Ales recipe does. It doesn’t look like any of your past recipes have called for a pressure cooker either. And it is literally the exact same measurements as Lacey’s recipe. Exact. Same.

[@Meagank90]

Connie, if this is truly an oversight and possibly a misquote from your daughter, a simple change in sources credited would suffice.

[@rozchristopherson648]

Unbelievable !!! Can’t wait to try this recipe !!! 😃👍

[@HealthOrigins]

Looks good, I will have to give this a go! 👍

[@kaylacruz6174]

You make this look so easy! Thank you!

[@conniesrawsomekitchen]

it is :D try it you will love it :D

[@natb007]

Have you tried wrapping it in re-usable cooking sheets? I use them, and it works quite well for my recipes.

[@conniesrawsomekitchen]

Not yet! but I must try :D

[@TheWillisha]

Thank you for this. Store bought veggie meat can have soo much sodium so it's nice to have a delicious recipe I can make at home (and control what goes in it😉)

[@conniesrawsomekitchen]

I know right :) it's so expensive and we can make it for so little and you know what you will put in it :)

[@laserbeam002]

You have a wonderful channel. Thank you for posting.

[@conniesrawsomekitchen]

thank you!!!

[@bicsmith4899]

This looks fantastic, can't wait to try it.

[@conniesrawsomekitchen]

thanks :D let me know how u like it

[@catthecruisebrat3499]

Can't wait to try this recipe! Connie is SO fabulous and SO deserves our support...go to Patreon to show her how much we appreciate her!!

[@conniesrawsomekitchen]

thank you!

[@dilsaliosatos8797]

I go every sin to make the salten Tank you in Australia God Bless you for you love and Tecepe s

[@conniesrawsomekitchen]

Thank you :)

[@spoonietimelordy]

Your seitan really look delicious, will do it ! Thanks for the receipt

[@conniesrawsomekitchen]

thank you :D

[@spoonietimelordy]

@@conniesrawsomekitchen I did it today. When I tast it by its own I really didn't liked it, but I put mayo on it and it was suddenly so good, I then try to do fajitas with it, I personally like it but my mother (who eat meat) doesn't.

[@conniesrawsomekitchen]

@@spoonietimelordy it's what you do to it later that makes seitan taste great :D Think of it as uncooked meat....Too bad she doesn't like it. Meat brings a lot of illness Better to eat seitan

[@matt3122]

Thanks! Can't wait to try this. Bless up.

[@conniesrawsomekitchen]

you too thank you!

[@MsGodisyou]

Fantastic

[@conniesrawsomekitchen]

Thank you! Cheers!

[@charawmane3277]

Hi Connie, I followed your recipe and used my mixer with bread dough hook, however after pressure cooking for two hours it was like heavy dense bread and did not shred like yours did....what did I do wrong? Do worry, I did not waste as the flavour was delicious. Thank Amanda for sharing.

[@conniesrawsomekitchen]

if it didn't shred ...not enough liquid...and not enough kneading. It has to be kneaded for a long time so it can for shreds. But what you can do is cut thin slices and make sandwiches, or stir frys...or mince up and make chili or meat pie.

[@tamcon72]

6:36 LOL!!! This is a fantastic innovation, but I have come to expect that from you, Connie! Will try this for the next omnivores-come-over luncheon; TFP : )

[@awilson3rd]

Hello Connie, I have been playing around with Seitan for a few weeks now and not much luck - cooking in broth seems to always turn out spongy. Finally this recipe worked fantastically!!! I love the texture. I made a loaf size, shredded half and left half whole. It's such a great consistency for slicing too so I will be using recipe from now on. I think the mixing in a food processor and the pressure cooking really help. One thing I didn't have to hand was agar agar - do you think this would help to make the texture even better? Thanks for this recipe - I was on the point of giving up:-)

[@conniesrawsomekitchen]

great!!! yes the agar really changes it up. but not needed If ur happy with those results leave it as is :D Gald u didn't give up.

[@mihaelazlate4729]

I m sure some cloth will keep the Dough tight better, tied ofc.

[@jackdier6327]

I love your channel. Thank you so very much.

[@AbigailHernandez-ux7dl]

Impressive