HIGH PROTEIN VEGAN MEAL PREP FOR THE WEEK (gluten-free recipes!)

HIGH PROTEIN VEGAN MEAL PREP FOR THE WEEK (gluten-free recipes!)

- in Vegan Recipes
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7 Comments

  1. Mmmm love your foooooddddddd πŸ˜„πŸ˜ƒπŸ˜€πŸ˜Šβ˜ΊπŸ˜‰πŸ‘πŸ€

  2. That Is My Prerogative

    I think you have to knead the gluten mixture even more and make shire there’s no air bubbles and it looks uniform, it looked like you didn’t knead it enough.

  3. Jilleen Macpherson

    For Seitan recipes and instructions check out Connie’s RAWsome Kitchen youtube channel she makes some amazing seitan recipes. She is also so sweet. Her vegan cheeses look amazing too. She is very creative.

  4. I think you cooked the seitan for too long in the broth, which causes it to go spongy. I would keep it whole and cook it in the broth for no longer than 45 minutes, and then slice it up and fry it. And add liquid smoke to the dough or to your sauce to take it to the next level! It’s delicious.

  5. homesteader downunder Australia.

    Hi i love you channel. Great vedios.

  6. biodynamic farming like the pasta sauce you used often involves animal sacrifices : ( please annotate an alternative

  7. Michelle Le Fevre

    Watch some Connie’s RAWsome kitchen, she makes some amazing seitan meat, and is good for tips and tricks. Avantegarde vegan also has said that kneeding the dough for longer and also bashing the shit out of it with a rolling pin or fists really helps the texture become less spongy.

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