https://i.ytimg.com/vi/23aKCSeVYbw/maxresdefault.jpg00Hench Herbivorehttps://instantpotteacher.com/wp-content/uploads/2021/10/instant-pot-teacher-video-tutorials-official-logo.pngHench Herbivore2022-09-16 13:45:352022-09-16 13:45:35LEANEST High Protein Vegan Meat Recipe
I always pan fried(with Avocado oil) my seitan, but boiling it is genius. This just saved me a shit ton of time. Thanks for the video. Any thoughts on how to store seitan so I could cook in bulk, and then reheat it in later occasions. I love to cook, but having to cook 100grams of protein a day is fucking exhausting. I’d really appreciate the advice. I am kinda new to the seitan game as far as cooking is concerned.
Thank you Hench, I have been thinking about buying some vital wheat gluten but haven’t pulled the trigger yet. After you showing how easy it is, i’m going to do so right now! Cheers 🌱💪
Nice one Paul, I've ordered the bits from Amazon, looking forward to trying this!! Yumbo!! I've actually been monitoring my Macros on Chronometer and I'm looking forward to adding some yummy protein to my meals!! 🙂 Thanks again!
Hi Hench, I noticed the vegetable stock you used for this recipe contains palm oil? Which i was surprised about considering you completely avoiding oils, especially palm oil i would of thought? Are there any other vegetable stock alternatives with no oil?
Nice! So easy, and is a great answer to 'where do you get your protein?' (🙄) when I made it, I put in some dried herbs and a bit of tomato paste, I guess you could use whatever flavour you like?
Hi Paul, I usually use 50g of the vital gluten with 5g of nutritional yeast. Regarding what you mentioned about amino acids, I use lots of different beans, borlotti, black eye, pinto, and black beans, would that balance the amino acids that I eat?
My experiences with seitan have not been great As I was a vegetarian for 30 years before becoming a vegan I don't like the taste of meat so the store bought stuff tends to be too "meaty" and my attempts to make it myself have led to a bland gummy mass I think I might have kneaded it too long (hence the gummy mass – thanks for that tip, Gemma) but I need to find a flavouring that works for me.
Hello I did try this recipe and even though it looks easy the texture was still very rubbery
I always pan fried(with Avocado oil) my seitan, but boiling it is genius. This just saved me a shit ton of time. Thanks for the video. Any thoughts on how to store seitan so I could cook in bulk, and then reheat it in later occasions. I love to cook, but having to cook 100grams of protein a day is fucking exhausting. I’d really appreciate the advice. I am kinda new to the seitan game as far as cooking is concerned.
Thank you Hench, I have been thinking about buying some vital wheat gluten but haven’t pulled the trigger yet. After you showing how easy it is, i’m going to do so right now! Cheers 🌱💪
Nice one Paul, I've ordered the bits from Amazon, looking forward to trying this!! Yumbo!! I've actually been monitoring my Macros on Chronometer and I'm looking forward to adding some yummy protein to my meals!! 🙂 Thanks again!
Hi Hench, I noticed the vegetable stock you used for this recipe contains palm oil? Which i was surprised about considering you completely avoiding oils, especially palm oil i would of thought? Are there any other vegetable stock alternatives with no oil?
Where do you get your vital gluten from that cheap please ?
Great video
I love Seitan its been my online alias for years lol
Finally. Someone's made a very simple no BS seitan recipe
This looks amazing and so simple. Will be trying for sure. Bring on the gains!
You can do Gluten now? Know you couldn't in past
Great video, thanks for sharing 🌱✌
seitan so expensive in germany
Is there a food that could be eaten with this, to get some more of the amino that you mentioned it is low in?
Enough gluten to kill a herd of coeliacs.
Looks easy, going to give this a try!
Yes!
If you bake them for about 20 minutes before simmering, the texture gets firmer. Also, apple cider vinegar helps with that gluten taste.
Brilliant, simple but so cheap. Definetly be doing this. Thanks guys.
That looks so easy! I bet it would be good in a stir-fry.
This is awesome bro.
I've been struggling with well priced vegan protein for meals.
This is the most useful video you have even done for me personally.
You have had many bangers tho.
Does anyone know how long you can keep it in the fridge?
Thanks, Paul, for another informative video. Recipe sounds great.
Nice! So easy, and is a great answer to 'where do you get your protein?' (🙄) when I made it, I put in some dried herbs and a bit of tomato paste, I guess you could use whatever flavour you like?
hail seitan!
I wonder if it would make veggie burgers better?
I'm afraid I was already eating seitan years ago, but I can confirm it's such an incredible protein source.
I am glad that finally someone ever mentioned that this type of food is not for gluten intolerant people, thanks.
Sorry to bother you , can you just use chicken gravy granules in water and then add it ?
Veganism is rising and thriving while carnism is trying and dying! WE ARE VEGAN! WE ARE STRONG! IF YOU'RE NOT VEGAN WHAT'S TAKING SO LONG!?!?!?!
Dope video
Happy Sunday funday
Love it
Hi Paul, I usually use 50g of the vital gluten with 5g of nutritional yeast. Regarding what you mentioned about amino acids, I use lots of different beans, borlotti, black eye, pinto, and black beans, would that balance the amino acids that I eat?
Amazing video
I like your videos
Hi
Amazing video
Wow amazing videos
I miss you guys!
Your livestreams.
Unable to watch them due to busy schedule.
Love Seitan!! This is such a simple and easy recipe, you nailed it man! Nice one!!
Thx for your work as always! 💪
Wheat allergy keeps me from enjoying seitan, but you’re still giving me good ideas on making a soy skin salad.
Do you have any joint inflammation when you do seitan?
My experiences with seitan
have not been great
As I was a vegetarian for 30 years
before becoming a vegan
I don't like the taste of meat
so the store bought stuff tends to be too "meaty"
and my attempts to make it myself
have led to a bland gummy mass
I think I might have kneaded it too long
(hence the gummy mass – thanks for that tip, Gemma)
but I need to find a flavouring that works for me.