Impromptu LIVE. Make a homemade alternative to #BeyondBurger with my hamburger meat/steak recipe.
New Year’s Eve I hope you’ve had an amazing time so far I I haven’t done any cooking much over this season it’s been pretty quiet and that’s why I haven’t been sharing stuff with you guys as you know I usually make my omelets uh for a few days so I’m just
Making those now but let’s get over to the purpose of this video I made this last week I think was a week week and a half ago and it was really really great I know it doesn’t look like much right now but these make the tastiest beef burgers stroke steaks and it’s super
Easy to make I’m going to be making two versions because I am kind of off gluten at the moment so I’m being really sensitive about what I can eat but this white substance here is actually just loads of garlic blended with a little bit of water so I don’t have any garlic
Powder I ran out so I’m using real garlic and then this is brown lentils this is the base of what we’re going to be making my kitchen’s super untidy at the moment because I’ve had a day forgive me but just going to show you because I know you would prefer to
See the um the recipe rather than be worried about my messy kitchen so in here I’ve put probably about 2 2 and 1/2 cups of lentils and um I’m going to be making this batch with vital beat gluten cuz my hubby really likes a meaty texture and what I
Did with this um in the last week was I used it for um uh like a a homemade Big Mac and so I want to show you this this is a rough version next week I’m going to be getting like my proper camera set up with my lights and stuff like that
For the kitchen and I’ll be able to show you guys better stuff and I’ll be able to do it with two hands cuz as you know I’m always holding my phone so let’s get going with this and all I’m going to do is blend this U the brown lentils which I already cooked
Yesterday um let me just go here so I need to turn off the oven the can I’m still cooking and I’m going to blend this with some water not that much just enough for it to move around I’m going to put a little dollop of Browning you
Can use whatever brand you want this is just for that nice brown or Browner color probably about a teaspoon maybe even less as possible and then um I’m going to use um yumami um yumami is the brown brand I get when I’m in the States but it’s just basically um mushroom powder
Mushroom granules I use the non MSG version because I can’t tolerate MSG and then I also add some FR fried um shalots so they’re like the baby onions that are already fried off and I buy those so I’m going to um put those in cuz I want them to be
Blended out but it gives it a really great flavor and the smell is really amazing um then I’m going to also put in a little Shake of um the nutritional yeast just taking out my preservers which I put in there to keep it good so I can just shake it
In all right so I’m going to put probably about uh let’s call that 2 or 3 tablespoons and I’m really not bothered about being tied this time I have had an extremely long day and I don’t know about you but I’m tired I’m tired and so
I was going to make this quickly and then I remembered that um I said to myself I’ve got to show you guys and GS and folks uh when I made this next cuz it’s too good not to share all right so I’m going to get probably maybe half a
Teaspoon of um salt pink salt I use don’t use too much of it cuz it comes out quite salty and then I can put a little bit of thyme in [Applause] there and then I’ll probably put a little Shake of oregano as [Applause] well and uh for the flavor I’m going to
Just put put a little bit of black pepper and this will make you a really really F let’s say you you know a family member or somebody’s coming over and they eat meat uh they don’t eat meat and you need a fast solution and you can’t get out to
The store you’ve got a couple of hours this is it after this blending process which is about 10 minutes to get all the ingredients together and get everything pulled together it is um 30 minutes of the dough resting and then after that 30 minutes of the dough resting um you just
Do a few bits and then prepare it and then boom it’s uh it’s pretty easy it’s like 45 minutes cooking and then once it’s cooked you put it to the side you can fry it on a barbecue cover it in oil do whatever you want make it make
Yourself happy but it’s just super easy to do I’m just going to show you the base of it now all right so I’ve gotten the core Parts together the last thing I hadn’t got gotten together yet was the um chickpea flour and the chickpea flour adds the
Extra protein to it that you’re looking for obviously the lentils themselves are actually really good when it comes to um giving you a protein and fiber boost um so I’m going to just go ahead and blend this now and uh again I’m recording this and
Going on live cuz I’ve got no space on my phone but I’m getting myself a new SD card which will have um it’s going to have uh 512 so I’m just going to put you down so I can get some Water uh didn’t get a lot of water but anyway just got a little bit here and I’m going to find the top here we go and just blend this so give me a second it’s going to get noisy try that again and you want it to be smooth it’s just
Making some choppy noises I’m not used to it making those sounds you want it to be smooth I don’t like the noises it’s making make me feel uncomfortable maybe it’s that anyway so uh it’s nice and smooth now as you can see see so what I’m going to
Do is I’m just going to throw it into here or some of it at least cuz it’s a bit too much in there for me to um to blend in the uh chickpea flour but I would like to have Blended in the chickpea flour but it’s not really a problem I mean I
Can mix it in um separately but yeah I’m happy with the consistency you can see it’s quite sloppy if you got a super good blender you can make it really smooth and give it a taste taste is good M and it’s got that peppery flavor from the garlic that some
Of that flavor will come out it’s going to it’s going to kind of come down so you know don’t be worried about adding extra garlic unless you’re allergic to it um but what I realize with this recipe is you could very easily use the same recipe and just kind of like form them
Differently not not as Burgers but instead you can form it as um say um as a sausage I’m not sure about how well it would stay up by forming it like as chunks of meat um because this one is made so that it doesn’t have a chewy
Texture it’s just a really really good bite and when you bite in it like a burger it kind of you know succumbs to your Mastication so anyway this is um where I’m at so far now what I need to do I actually need to use two hands full uh so I think I’m going to put you down for a second this is not great for a video but give me a second I’m going
To clear my side and then I’m going to get out the mixer cuz I I need to do this with a mixer otherwise I won’t be able to show you guys stuff so just hold on a moment I don’t have anything exciting to let you look at here you go you can see
My uh omelets that I made I’m getting myself a new tripod and a um a tripod and a a camera that has lights which is going to be really great um and I never really intended to have a cooking channel uh but I just happen to cook and everybody loved my food so
Um so what I want you to do was just kind of share the things that I was doing what I was making CU I know that other people will benefit from it you guys will benefit so that’s the reason I have my cooking channel so I’m just now putting
The uh what’s this thing called the mixer together and then if you don’t have a lot of time as well what you can do is you can kind of like do this pret part and then just leave it leave the dough in the fridge um you don’t even have to cook it
Right away if you don’t have the time depending on what time I finish I might do that I’m not sure but I’m just going to show you uh I think I should be able to do the rest of this with one hand yeah okay I can come back now cuz I
Think I can do the rest with just one [Applause] hand okay so what I’m going to do is put [Applause] probably a cup of um um chick tea [Applause] flour and then I’m going to mix in two cups roughly of vital weat gluten so this is the gluten version that’s going to be like super meaty in texture one it’s around two
Cups okay now what I’m going to do is I will just go ahead and mix those two a little bit together and I’m not afraid to add more vit we gluten if I need it I might need it cuz this is a little bit of a bigger
Quantity than I did the last time but I just want you to notice this has been about 13 minutes so far and it’s um longer because I’m explaining it but if I was doing this just me and my kitchen it would have been like 10 minutes in total uh including getting all the
Ingredients together and doing the mixing so going to use something to get a scraper so I need my hand again so I’m still here don’t worry even though it looks like I’m not I’m just going to scrape all of this Out and I wonder what you have as a fast meal what do you do if you have to make your vegan meat from scratch do you do you make it from scratch or do you just go ahead and buy um something that’s already pre-made I know the way
That things work it really makes us feel that you know we’re not supposed to be doing this stuff ourselves at home but the best thing you can do for your health is just give yourself the treat and the blessing of good health and that honestly does come from knowing everything that is in
What you’re eating because there are really some Bad actors when it comes to food and at least if you know to the best of your ability what’s in what it is that you’re cooking and you cook things as much as you can from scratch even some of the canned foods they are
Can for a very very long time before they make it to your plate uh to your can which you buy in the store and I’m not kind of against people who need to do it for convenience but um where you can I would definitely encourage you to do it
Yourself all right so this is mixing now just going to encourage it Along oh I forgot the oil need a little bit of oil in there and get the [Applause] Oil and I would say probably about a tablespoon of oil is enough if you want more you can I mean it does give it a really nice flavor and a good texture you don’t want you wants dry Burgers nobody wants that you can see it’s already combining really Well And I would probably say I need to add a little bit more of the vital wheat in here because it is combining but it’s nice and moist but it doesn’t have the meaty texture and that’s okay I’ll add it like a couple of tablespoons at a time Just give it a quick check so you can see what it looks like so you can know for when you’re doing it at home see here see it’s got some kind of little bit of gluten build up there but it’s not enough so I’m just
Going to get all of that powder from the bottom and then I’m just going to add it’s nice that it’s coming off clean so it’s already combined well and the last time I made this like I said it was supposed to just be quick which I did and I didn’t even use the
Mixer so is definitely something you can do with your hand if you don’t have a mixer and this is the vital weat gluten which I’m just adding a little Shake more and this is going to give you that Big Mac burger type vegan burger uh the V we gluten has more of a
Texture that’s similar to meat and and it’s very easy to make at home and it’s extremely cheap when you buy vegan burgers or Beyond Burger it’s expensive especially if you have to eat vegan every day it can be really really expensive to be a vegan you don’t eat vegetables
Only um so it can get really expensive and I found making my own vegan meats at home help really combat that um and again the big benefit is I know what’s inside of my food so here we are we’re about 19 minutes in but again if I was
Just doing this with just myself in my kitchen I would have done all of this in 10 minutes maybe 12 so it’s still mixing and combining and I probably used a little bit more um chickp flour than I did last time that I made this but it’s because I actually
Use more of the the base than I did last time and I wanted to also point out that if you want a darker brown color just go ahead and add a little bit more of of the um Browning during the mixing process which is what I did the last
Time and it will kind of like marble in and it will get a little bit darker when you’re cooking it but if you want that deep dark you know beefy kind of look that you get in a burger then that’s where you get it from is from the
Browning you could also get it from um doing like some really well cooked mushrooms as part of the recipe so you would basically cook the mushrooms out I’ve done this before and I do it with my beef you cook the mushrooms out and then you blend them up and you
Get a great flavor from there a great Umami flavor and you also get a darker color if you can get shitake mushrooms or something like that that would be really really good or even oyster mushrooms and then just really cook them down get a lot of flavor and
Texture in there and then blend that out it comes out really good and really does add character to your vegan meats so I think I’m kind of happy with this now it’s moving quite nicely down all right I think I’m pretty much happy with that now and you can see here already it’s
Kind of like moving like meat still a bit stickier than I would like um than when I did it last time but overall it’s a lot better than it was before might just no I think it will be all right yeah you can see the the gluten
Strands developing now but it is a little bit softer than than it was the last time I make it so you can see here that’s what it looks like that’s that kind of meaty type pull that you’re looking for when you’re making vegan meat from scratch I’m just going to give
It just a little little bit more of the vital gluten just to bring a little bit less of the moisture um to take away a little bit more of that moisture and then once I finish this I’m just going to break it into small balls leave
It to the side um for half an hour so that it can just develop and rest and that will give us a really lovely like I say like that Big Mac vegan Big Mac um Burger texture I really should have taken some pictures and posted them but
By the time I put it on the plate it was kind of like ready to go but this really does make an amazing amazing um texture and it’s a really really great vegan steak stroke vegan burger um I’m also going to kind of make some strips
Of it which I think I should be able to pull off a kind of like spare rib or thin rib um and then last week what I did as well cuz I made about I think maybe about nine of them yeah this is good I made about nine of them thank you for
The like um I made about nine of them and um on one day I took two of them uh which I covered in barbecue sauce um and then just uh basted it put it in the air fryer and then my hubby ate that as um just literally just as as
Steaks and it was really good I put it with some potatoes and it came out really great so anyway here it is and this is all in like 8 minutes of mixing so what we’re going to do now is I’m going to go ahead and get a flat
Table area normally I would use this desk area that I’m on but I have got a lot going on here um but what I would do is I basically break it into sizes like this inside the Palm not big not big at all and um that will probably be okay
For a sausage as well like I say you can use this for a sausage steak burger and again I’m not sure if it would be as great if it was um chunks of meat but I can’t see why it wouldn’t be be okay but this does really well as a
Very thin steak you do not get that extra chewiness that you don’t like to get when you’re having a vegan steak so anyway this is what it looks like now if you liked it to be more pink I want it to be brown like a beef burger if you
Wanted it to be pink you just simply use um or a little bit more pink I mean you would probably not use Brown lentils you would probably use um the white or the red lentil then you could use pink um food coloring so anyway this is what we
Want we want pieces like this and we want to give it time for it to rest so uh let me see if I can do this with two one hand and like I say next week I should have my tripod my lights and I’ll be able to do much more professional Style
Videos where I can use two hands and really give you a good demonstration right now I’m still just using one hand with my phone I’m also going to get some more phone uh storage and that will mean I don’t have to do lives which it’s unedited I can kind of do
These uh this just a little bit of oil I have on here and this is what I’m looking for I want this here and then later once um I’ve given it kind of half an hour to rest this will be really malleable and then all I do is push it
Down with my P and then once that’s done I’ll fry it off um it’ll kind of become twice the size and then I’ll fry it off and then put them to the side and then just steam them for um 40 minutes and that is all that it takes and then if
You wanted to which is what I did is after the steaming process I just basically put some seasoned oil in the pan and then I fried them off um because my hubby wanted um a a burger and so this is basically where this recipe came from it was just
Literally a fast burger instead of jack fruit I wanted to give him something that kind of tasted more meaty so this is simply where it comes from you can see already the gluten strands are developing and it’s really easy to do this recipe it’s really easy and I think that’s what I’m
Looking for now I’m just looking for recipes that don’t take as long even though they’re delicious some of the ones that I really develop the flavor profiles and stuff like that on it just takes a bit more time than than I can always give so here I’m just really looking for simple
Recipes and the funny thing is just by doing this now for let’s say an hour hour and a half this will be enough meat for cuz I’m I’m not eating gluten at the moment so this will be enough meat for my hobby for almost 2 weeks uh mixed in with other things that
We eat throughout the week um and most days I will have quinoa uh and veggies and huge salads and lentil chickpeas I haven’t had chickpeas for a few weeks actually but these are getting a bit bigger than they need to be I don’t think they need to be this big um and if
You want to do one that was like a really big steak go for long and flat as opposed to thick because sometimes when you make a vegan steak it can come out a bit um chewy if you’re not fortunate on how you control your temperature and so I’m always kind of
Like striving for the happy face um of my hubby he is brutally honest with me if he likes something or doesn’t which is helpful cuz I always want something to taste good and um taste and texture are both important drop that on the floor throw that one Away continue with a different one so yeah taste and texture is really really important for me And this will give a really really good texture so if you got any questions feel free to put them in the comments and I will answer them while I’m cooking and you can see how many pieces this is making but honestly it could make more pieces some of these are a bit
Big than they should Be and I would normally just rip it off with my hand but I’m using the scissors because I’m one-handed right now cuz I’m holding my phone and it doesn’t have to be fancy you know so I’m just going to put that in half and that is done so
Five get 15 20 okay so I got 20 pieces honestly this should be like 22 pieces 22 maybe 23 but it’s fine I’m going to leave it as is just going to spray it with a little bit of oil so it doesn’t dry [Applause] Out and then I’m just going to cover it it with another piece of this um paper this is um a paper that on one side it’s it looks like paper and then the other side it’s got like a thin gloss film if you let vital wheat gluten touch paper forget about it
You will never ever get that to not adhere you won’t be able to get a good use out of it so always make sure to use grease proof paper do not use um anything that’s just normal paper don’t use tissue you can use clean film
If you want to plastic wraps R wrap but never ever ever normal paper all right so that takes care of us for now I don’t really have anything else to show you cuz it’s going to take about 30 minutes or so um hubby and I are pretty hungry
So I’m going to try and go back on live once I come back to this which will be sometime in the next next 30 minutes to an hour but that’s all it takes this this 30 minutes will be it resting that’s it and the more it rests the
Easier it will be to just flatten it and it won’t retract and come back and be spongy so it needs that rest time so I’m just going to leave it here and cover this up with some um uh you know like a cloth tablecloth um or teac cloth and that’s
It so if you got any questions go ahead and put them in to the comments I will reply I always reply to the comments and try to answer stuff and if if I didn’t make something clear in a video I will try to make another video to follow up
To give that answer but thank you so much for watching so far and this is our quick beef uh Burger stroke steak recipe and I’m just going to rest this now and then it will be phenomenal when I come back thank you so much for
Watching and I will come back on live a little [Applause] Later
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