Home Guide 2 INGREDIENT VEGAN MEAT⎜BETTER THAN SEITAN STEAK⎜HIGH PROTEIN

2 INGREDIENT VEGAN MEAT⎜BETTER THAN SEITAN STEAK⎜HIGH PROTEIN

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👉 Seitan flour = Gluten wheat flour 👈

2 INGREDIENT VEGAN MEAT⎜BETTER THAN SEITAN STEAK⎜HIGH PROTEIN
I have been working on a seitan alternative that would be both easier and tastier than regular seitan and after months of brainstorming and countless attempts, I have finally managed to make the perfect meat/ seitan substitute you can make under 10 minutes and store it in the freezer for later use.

This is the first video of a series of three in which I teach you how to make the seitan substitute and later I will teach you new recipes using this precious nutritious recipe.

👉 IMPORTANT: The mushrooms I have used are the dried whole shiitake ones that you buy at the Asian shops or online, and NOT the cut dried ones you buy at regular supermarkets. They are completely different kinds of shiitakes and taste totally different and there’s a considerable difference in price between the two – the Asian ones cost about 3 to 4 dollars per 90g and the ones you find at the supermarkets costs 3,50 dollars per 20g.
Read more about that on my blog post here: https://bit.ly/2AUKSNK

I hope you guys enjoy it!

Cheers!
CJ
🙂

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INGREDIENTS FOR 2 INGREDIENT VEGAN MEAT⎜BETTER THAN SEITAN STEAK⎜HIGH PROTEIN:

– 4 cups of REHYDRATED of Asian shiitake mushrooms (about 160g/ 5.64oz)

– 4 TBSP vital wheat gluten flour

– 1 TBSP soy sauce or tamari (optional)

DIRECTIONS:

– rehydrate the dried shiitake in cold water for 2 to 4 hours or gently simmer them for 10 minutes or until very soft

– Cut the rehydrated shiitake in halves or thirds to help to pulse them

– gently pulse them in the food processor, careful not to mash them

– add 4 tablespoons of vital gluten wheat flour

– add the tamari or soy sauce (or water)

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2 INGREDIENT VEGAN MEAT⎜BETTER THAN SEITAN STEAK⎜HIGH PROTEIN recipe by Chef Jana Pinheiro

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35 Comments

  1. Kirstin Strand

    February 1, 2019 at 6:21 am

    I just made a batch! So easy and very versatile. I froze most of it but was eager to taste it, so I'm going to put it in a tortilla wrap for dinner. Then garnish with arugula, a smidgen of cheese and sour cream. SO good and brilliant idea! Thank you, Jana. (First-time seitan user)

    Reply

  2. Craig Smith

    February 1, 2019 at 6:21 am

    Great Idea! Thanks Jana

    Reply

  3. clemencia Morales

    February 1, 2019 at 6:21 am

    Wow that looks delicious and very healthy. Thank you

    Reply

  4. Donna Gousse

    February 1, 2019 at 6:21 am

    Can you use dry porcini or baby portobello?

    Reply

  5. Omari Thompson

    February 1, 2019 at 6:21 am

    That pan needs some deglazing. I think using wine would drastically increase the flavor content…..ideas ideas…

    Reply

  6. MySisterIsAFoodie

    February 1, 2019 at 6:21 am

    What I use is equal portions of shitake mushrooms (rehydrated) and eggplant (do not peel) and pulse it in a food processor. Cook it down with garlic powder, onion powder, rosemary (optional) and salt to taste. On the side finely mince and sweat one large onion. Then add the onion to the eggplant shitake mixture, and let the flavors marinate. Take off the heat, and add finely chopped cilantro. That’s what I use as my ground beef substitute.

    Reply

  7. Maureen Smith Creque

    February 1, 2019 at 6:21 am

    I love mushrooms and would like to try it. No Seiten floor available where I live. Can I use another flour like almond or coconut?

    Reply

  8. Holy Grail 101

    February 1, 2019 at 6:21 am

    Stop calling that junk "meat" I don't call carrots orange sausage sticks cause they don't taste it, just like vegan food is not meat.

    Reply

  9. Vegan Trucker Su Schindler

    February 1, 2019 at 6:21 am

    This is the first time that I've seen one of your videos. I love this recipe. I'm going to do it immediately. I have these things at home already. It seems like a very smart idea. I know freezing also changes the texture of things, like tofu. I'm curious to see how this tastes. I love mushrooms. I want to look at the nutritional value of the final product and the macronutrients.

    Reply

  10. WALWIN

    February 1, 2019 at 6:21 am

    There's no way that this doesn't just taste of straight up mushroom

    Reply

  11. The Slim Creeper

    February 1, 2019 at 6:21 am

    Cool recepie. But please keep in mind to Not to use too much Mushrooms, because there is a possability of getting Kind of "poisened". If you eat too much of these Mushrooms in a Short amount of time, there will be an allergic reaction. You can look it Up, it is not very pretty.
    Otherwise I love these Mushrooms too. Just want to say, be careful^^

    Reply

  12. Katherine Miller

    February 1, 2019 at 6:21 am

    What an awesome idea, TY

    Reply

  13. Den Baxy

    February 1, 2019 at 6:21 am

    Thank u very much for this recipe rly appreciate this !

    Reply

  14. Rocky Feola

    February 1, 2019 at 6:21 am

    Satan Flower! 😈🌺🤣

    Reply

  15. Cindy Strother

    February 1, 2019 at 6:21 am

    YOU ARE A FABULOUS COOK

    Reply

  16. Cindy Strother

    February 1, 2019 at 6:21 am

    THANK YOU SO MUCH FOR SHARING YOUR YUMMY DELICIOUS RECIPE AND INFORMATION

    Reply

  17. Michael West

    February 1, 2019 at 6:21 am

    Do I Hear Banjos??? Yikes!!!

    Reply

  18. Karla Telfer

    February 1, 2019 at 6:21 am

    Does it have to be shitaki mushroom. Can we use swiss mushrooms instead

    Reply

  19. Oliver Kalamata

    February 1, 2019 at 6:21 am

    This woman needs an excorcism!!

    Reply

  20. Paulina Ungureanu

    February 1, 2019 at 6:21 am

    Dear Chef Jana, May God Bless You! I cannot thank you enough for this recipe.
    I just made 18 Shiitake mushrooms balls and placed on parchment paper in the oven.
    They look and taste better than any kind of meat. As additional ingredients, I added: Panko, Nutritional Yeast, Garlic and Onion powder, Raw Wheat Germ, Oregano…
    I appreciate so much for sharing with us your amazing culinary skills.
    Super presentation!
    I also have a bonus for you.  Mushrooms are the only vegetarian food that can make Vitamin D when exposed to the sun’s ultraviolet (UV) radia­tion.  Because I do not know how the commercial mushrooms are dried, I will buy fresh and dry them outside at Florida Sun.

    Reply

  21. Skylar Tipton

    February 1, 2019 at 6:21 am

    I have a vitamix….would that work for blending the mushrooms as the blender you use?

    Reply

  22. Hari Bow

    February 1, 2019 at 6:21 am

    I'm allergic to this mushroom. 😰😭

    Reply

  23. robwas

    February 1, 2019 at 6:21 am

    Diggin' the banjo, gonna try this recipe this week!

    Reply

  24. Rodrigo Novais

    February 1, 2019 at 6:21 am

    Where are you from? I like your accent

    Reply

  25. Ana Pebble

    February 1, 2019 at 6:21 am

    I use shiitake mushrooms and walnuts with fresh garlic and other spices. I can't compare textures to her version since I haven't tried it yet, but my version certainly gives a strong "aesthetic" of beef or turkey crumbles. Tastes amazingly umami too 😊👍 I'll have to try her recipe next!

    Reply

  26. Shari Hughes

    February 1, 2019 at 6:21 am

    Why, why do you call it meat…just move on

    Reply

  27. Margaret Andersen

    February 1, 2019 at 6:21 am

    You can tell it stuck to the bottom of the pan. I would use nonstick or seasoned cast iron next time.

    Reply

  28. JBL NYC

    February 1, 2019 at 6:21 am

    I don't think that those are shitake mushrooms. They look more like baby porcini.

    Reply

  29. Shari B

    February 1, 2019 at 6:21 am

    The banjo music is uncalled for…….

    Reply

  30. mrsjpick4

    February 1, 2019 at 6:21 am

    I love this, do the mushrooms have to be dehydrated?

    Reply

  31. Lucas Mendieta

    February 1, 2019 at 6:21 am

    0:51 You and me both, sister!

    Reply

  32. Bac C

    February 1, 2019 at 6:21 am

    U dont love shaytan.

    Reply

  33. J K

    February 1, 2019 at 6:21 am

    I did an experiment. I boiled the shiitake mushrooms in water and soy sauce. Then once done, I added a slurry of cold water and corn starch just enough to thicken, to a consistency of a very thick mushroom gravy. Then I put this in my food processor and ground it up into a paste. It is very tasty and rich tasting. Gluten free, too.

    Reply

  34. Janieski

    February 1, 2019 at 6:21 am

    if we wasnt ment to eat meat how did we eat then? because years ago we never had food processors yet most vegan recipes use a lot of food processors in their methods to kae the vegan food….mad

    Reply

  35. VeganWay

    February 1, 2019 at 6:21 am

    I love the way you cook . You make it very easy for us vegans❤️

    Reply

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