Make Dietary Yeast Your Plant-Based Ace In The Hole

 

IS This KIT the BEST HOMEMADE Plant Based BURGER?

Video taken from the channel: Sauce Stache


 

Microcrystalline Cellulose: Fat Replacer Extraordinaire! WTF Ep. 168

Video taken from the channel: Kitchen Alchemy from Modernist Pantry


 

No Nooch Vegan Cheese Sauce + 3 Ways to Use it! | Oil-Free Soy-Free Gluten-Free

Video taken from the channel: Cultivator Kitchen


 

Why Nutritional Yeast Will Change Your Vegan Cooking FOREVER!

Video taken from the channel: Edgy Veg


 

Raw Vegan Parmesan Cheese!! No Nutritional Yeast

Video taken from the channel: Cultivator Kitchen


 

THAT SIMPLE 3 INGREDIENTS NUTRITIONAL YEAST SUBSTITUTE RECIPE YOU WILL LOVE!

Video taken from the channel: Chef Jana


 

DIY Plant-Based Ground Beef. WTF Ep. 179

Video taken from the channel: Kitchen Alchemy from Modernist Pantry


 

No Nooch Vegan Cheese Sauce + 3 Ways to Use it! | Oil-Free Soy-Free Gluten-Free

Video taken from the channel: Cultivator Kitchen


 

Microcrystalline Cellulose: Fat Replacer Extraordinaire! WTF Ep. 168

Video taken from the channel: Kitchen Alchemy from Modernist Pantry


 

IS This KIT the BEST HOMEMADE Plant Based BURGER?

Video taken from the channel: Sauce Stache


 

Raw Vegan Parmesan Cheese!! No Nutritional Yeast

Video taken from the channel: Cultivator Kitchen


 

Why Nutritional Yeast Will Change Your Vegan Cooking FOREVER!

Video taken from the channel: Edgy Veg


 

DIY Plant-Based Ground Beef. WTF Ep. 179

Video taken from the channel: Kitchen Alchemy from Modernist Pantry


 

THAT SIMPLE 3 INGREDIENTS NUTRITIONAL YEAST SUBSTITUTE RECIPE YOU WILL LOVE!

Video taken from the channel: Chef Jana


Consider mixing a couple tablespoons of nutritional yeast with olive oil, apple cider vinegar, garlic and salt for a vinaigrette-like dressing. Since nutritional yeast is dry and flaky, mixing it with liquids like olive oil and apple cider vinegar helps make it creamier. 3.

Nutritional yeast The unfortunately named nutritional yeast is a super staple for vegans for both its nutrients (especially protein and B-complex vitamins) and its flavor. Nutritional yeast is the same species of yeast (Saccharomyces cerevisiae) used to make beer, bread, or kombucha. But it’s a different end product. One major difference is that, for the most part, people use baker’s and brewer’s yeast in their active form. Nutritional yeast is inactive, so it has no leavening ability.

In other words, it. Fast forward a few decades: While brewer’s yeast was an unappealingly bitter by-product, more palatable nutritional yeast was cultivated specifically as a supplement. In 1950, dried nutritional yeast flakes were first manufactured in the United States by Red Star. Yeast supplements grew in in popularity as activist-eaters embraced plant-based.

Jolinda Hackett To make your homemade seitan, combine the vital wheat gluten flour, ground ginger, and garlic powder in a medium-sized bowl. In a separate bowl, mix the soy sauce and 3/4 cup of vegetable broth or water. Add liquid to dry ingredients and stir gently to combine. nourish your body with super nutrients and plant based protein.

Sari Foods Nutritional Yeast naturally supplies fiber and protein (a complete, bioavailable, and vegan source) with 18 amino acids and a multitude of different minerals (including iron, molybdenum, selenium, and zinc). Why plant-based eaters like Lauren Toyota turn to nutritional yeast for cheesy, nutty flavours without a drop of dairy. By Amy Grief Updated June 17, 2020 It. Aside from B12, nutritional yeast is also a “complete protein,” it contains other B vitamins, is low in fat and sodium, is free of sugar and gluten, and contains iron.

Cauliflower is one of the many roasted vegetables nutritional yeast tastes great on. Feel free to sub whatever vegetable you prefer—broccoli, asparagus, and carrots are just a. Nutritional yeast is a deactivated form of yeast full of vitamins, minerals, and nutrients.

It has a savory, cheesy flavor and can easily be added to a number of different meals and snacks.

List of related literature:

Recently, Omarini et al. (2015) proposed this species to be used to obtain new aroma compounds with potential applications in food and pharmaceutical industries since it has the ability to transform spent Eucalyptus essential oil industry wastes by solid state fermentation.

“Edible and Medicinal Mushrooms: Technology and Applications” by Diego Cunha Zied, Arturo Pardo-Giménez
from Edible and Medicinal Mushrooms: Technology and Applications
by Diego Cunha Zied, Arturo Pardo-Giménez
Wiley, 2017

This company metabolically engineered yeast for production of resveratrol and used this yeast for commercial production of this compound.

“Fermentation Microbiology and Biotechnology, Fourth Edition” by E. M. T. El-Mansi, Jens Nielsen, David Mousdale, Ross P. Carlson
from Fermentation Microbiology and Biotechnology, Fourth Edition
by E. M. T. El-Mansi, Jens Nielsen, et. al.
CRC Press, 2018

Yeast grow rapidly and are highly amenable to manipulation by genetic and molecular biological procedures.

“G Protein Pathways, Part B: G Proteins and Their Regulators” by Ravi Iyengar, John D. Hildebrandt
from G Protein Pathways, Part B: G Proteins and Their Regulators
by Ravi Iyengar, John D. Hildebrandt
Elsevier Science, 2001

The ‘hidden potential’ of a yeast which has been exploited for thousands of years is clearly enormous.

“Yeast Physiology and Biotechnology” by Graeme M. Walker
from Yeast Physiology and Biotechnology
by Graeme M. Walker
Wiley, 1998

Intriguingly, these authors speculate that ‘the proliferation of the use of S. cerevisiae as a health-food product, in home baking, and in home brewing may be a contributing factor in human colonisation and infection with this organism’.

“Brewing Yeast and Fermentation” by Christopher Boulton, David Quain
from Brewing Yeast and Fermentation
by Christopher Boulton, David Quain
Wiley, 2013

This organism is a lipophilic yeast and will grow only after a source of lipid is added to the culture media.

“Dermatology Secrets Plus E-Book” by James E. Fitzpatrick, Joseph G. Morelli
from Dermatology Secrets Plus E-Book
by James E. Fitzpatrick, Joseph G. Morelli
Elsevier Health Sciences, 2010

This yeast is a saprotroph that grows on sugar-rich foods (e.g. fruits and honey).

“The Fungi” by Sarah C. Watkinson, Lynne Boddy, Nicholas Money
from The Fungi
by Sarah C. Watkinson, Lynne Boddy, Nicholas Money
Elsevier Science, 2015

Garlic, citrus seed extract and caprylic acid can help keep down the growth of yeast.

“The Complete Encyclopedia of Natural Healing” by Gary Null
from The Complete Encyclopedia of Natural Healing
by Gary Null
Kensington Books, 2005

There are laboratories all over the world carefully tending their strains of yeast.

“The Drunken Botanist” by Amy Stewart
from The Drunken Botanist
by Amy Stewart
Algonquin Books, 2013

This can be achieved by isolating customized yeast strains and subsequently selecting strains that are already employed in plants.

“Brewing and Distilling Yeasts” by Graham G. Stewart
from Brewing and Distilling Yeasts
by Graham G. Stewart
Springer International Publishing, 2018

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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228 comments

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  • oh no… ugh…. i had no idea Nutritional Yeast wass “fortified” with B12? This is terrible to hear.
    So many of us have the MTHFR gene polymorphism and many of us should keep away from anything “fortified” or “enriched”
    This means Pastas, breads, flours are fortified with B12 (Cyanocobalamin (bad) & Folic Acid (bad)). We need the methylated version of these B-vitamins and folate (not folic acid). This not only stops us from absorbing B12 and folate it also causes Homocysteine levels to go up. Many complications.

    Glad you mentioned this in your video… i better check my Nutritional yeast to be sure it’s NOT fortified or enriched.

  • I bought the kit and to be honest it didn’t taste very good, I was disappointed but when I try it again I will add more flavor…umami…miso or maggi or mushroom powder….update: April 1..so I tried this again and I rehydrated the TVP seperately and I added my own spice combinations…made meatballs simmered in my marinara sauce,served to vegans and omnivores on sub rolls and the crowd gave me a STANDING OVATION! Seriously they were devoured and some avowed meateaters were SHOCKED

  • I’m curious if instead of “baking” the chickpeas and (I’ll be using) Miso in the oven, one could dehydrate it in the dehydrator? It would definitely dry out the ingredients nicely and Miso wouldn’t lose its probiotic properties due to overheating… I wonder if that’s an option at all. What do you think? Is there any other reason to use the over specifically other than do dry the ingredients? Thank you for your beautiful recipes! Mind blowing!

  • Ohhh thanx lovely woman for this really awsome recipe…

    and i will definitely like everyone to kno the the so called nutritional yeast available in market in any brand is a hell of disaster for our bodies…

    Its MSG!!!!!!!!

    yes you heard it right…

    Hear this lady unzipping the truth….and you will neva again wanna eat the one on shelves…i hope she knows the facts right….

    https://www.youtube.com/watch?v=Tk4NtthdRfg

    and kudos to @Chef Jana for such helpful and life and money saving recipe…..

    love and blessings from Jupiter…….

  • I have gout and I’m not supposed to have nutritional yeast, not sure why, so my question is:do you have any idea if this would this be better? This is a long shot, but I’m hoping you have some information.

  • You are amazing. everyone of your recipes is delicious.from your cream cheese to your leftover vegetable pie recipe. WOW you are my vegan guru

  • Great recipe!!! I was so curious to see what you used to make this. But I think I am the only vegan in the world who does not like the taste of nutritional yeast and who doesn’t think it tastes “cheesy” at all, lol!!! ��

  • Hi Jana, thank you for your wonderful recipe. I was wondering if i can toast the chickpea and miso on a skillet on low heat instead of baking? is it possible (since i dont have an oven:(

  • I just made these and they were amazing! The texture was spot on and they were incredibly juicy. I deviated from the recipe by using normal coconut oil and forgetting to emulsify it properly (oops), I had no mushroom seasoning so I just omitted it and added a dash of msg. Instead of the faba protein I replaced it with a 50/50 mix of normal flour and of vital wheat gluten (mix them together so the vital wheat doesn’t separate in to those singular gluten blobs when you add the liquid). I also replaced the aminos with soysauce.

    This recipe really is a game changer for me and I recommend trying it even if you can’t find some of the ingredients. Just be sure to get the methyl cellulose because that is what really gives that firm and bouncy texture.

  • Why would you consider being a vegan when you would even suggest adding harmful ingredients like canola oil or msg to any recipe.
    The whole idea behind vegan is to eat healthy not jyst yo stray from eating meat and if it’s not then goid luck with your health no matter how much you stay away from meat. It’s not just about staying away from meat for how poorly the animals are treated. The mist important consideration for anyone
    who wants to stay health is great safe nutrition.

  • Another brilliant idea. Amazing! I love the fact that it leaves out the “fortified” aspect of commercial nutritional yeasts. The vitamins they fortify with are synthetic. Thank you, Chef Jana!

  • I have access to nutritional yeast. The problem is that all the brands are fortified and I don’t like that. I have come to understand that isolated and factory made nutrients cause more harm than good for many reasons. This sounds really good and I’m going to give it a go. Thank you!

  • This is Level 15 veganism: A nutritional yeast analogue. I am laughing so hard, but will definitely try this, because it is a brilliant culinary idea! TFP: )

  • great..
    but I have a question, is it possible to make nutritional yeast at home? I’d searched a lot but not found any recipe. can you help me?

  • I have a question to ask you. Would you be interested & join my group on Facebook? It’s called vegan and Christian. I am looking for vegans to share how they became vegans. I love your recipes, & that you take time to help others..

  • Hi Jana, I love your recipes and have a question about the self made nutritional yeast: Are the fermented soybeans and the chickpeas really necessary? Wouldn´t it be enough to heaten the dry yeast? Thanks for answering and greetings

  • Amei! Muito obrigada por compartilhar suas receitas! Aqui no Brasil tenho dificuldade de encontra um nitritional yeast saboroso, geralmente eles sao de baixa qualidade! Deus abencoe! Gratidao ����

  • I hope they just make a proven vegan powder blend that is just beef burger flavor soon to add in, instead of all these guesses at spices. I’ve added nutritional yeast to seitan with molasses and liquid smoke due to these home cook assumptions of flavor instead of food flavor research scientists and it’s was slightly chewier omelette sickly sweet cheese smell mess I didn’t use. Mock meats or the brand name ones from the store shouldn’t smell like cheese from that yeast BEFORE adding a cheese.

  • Wow! What can the fermented bean/ white miso be substituted with as I cant get either!? What about brown miso paste or would that affect the colour?

  • Maybe I’m a super dumb-dumb, but I have trouble making my own seitan. It always turns out kind of gummy! I would love a seitan 101 video!

  • Some people can’t have products with yeast but can have nutritional yeast because the yeast in that is deactivated. Just be aware of that. They’re not interchangeable.

  • Great recipe! I just want to point out, a lot of times nutritional yeast is recommended because it is fortified with B12. So if you’re not taking a B12 supplement separately, consider this before switching to the homemade version. ��

  • ..such a simple recipe for a ��Vegan staple…thanks so much for sharing, always look forward to seeing what you are up to ☮️&��’s

  • Thank you for that! So many vegan recipes online call for nutritional yeast buy it is not available in Costa Rica. (Neither is vital wheat gluten ��)

  • oh my thank you so much!! I’m a brand new vegan, heard the hype and bought nutritional yeast and I couldn’t figure out why my health was going the wrong way, when i KNEW animal products was part of the problem. the other problem was folic acid (or any fortification of synthetic vitamins which are so bad for so many of us!!) I got pitting edema all the way from ankles to knees and I wasn’t even using that much. anyways I finally figured it out and am grateful for a substitution cuz even though my body doesn’t like it, my taste buds thought it was awesome!!

  • I made this recipe at home earlier this week. My girlfriend and I agree that flavor and texture were amazing. The porcini powder is brilliant and adds a great earthiness. I’ll have to experiment more with this ingredient. The result was certainly better than the commercial alternatives. Unlike pea protein isolate, the fava has a much cleaner flavor and aroma. I didn’t detect any sweetness from the beet powder when used in conjunction with the cocoa. I did, however, have difficulty getting the coconut oil to emulsify. I’m not sure if the volume was too low to be effectively mixed in my high-speed blender or if I overdid it. The water/methylcellulose phase seemed to separate from the coconut oil phase before it froze. The resulting frozen oil was extremely difficult to break up with a fork. I had to resort to a knife. Next time I may try an immersion blender. Regardless, this is my new go-to ground beef alternative. Congratulations on a flavorful recipe that be successfully replicated by a home chef.

  • Thanks for sharing! In addition, I can only buy Hydroxypropyl Methylcellulose (HPMC), can I use it? How will the effect be different?

  • THIS CANNOT BE CORRECT!!! THE WRITTEN RECIPE SAYS 300G (THREE HUNDRED) OF COCONUT OIL!!!!! THAT 2400 CALORIES IN JUST THE COCONUT OIL!!!

  • Hello chef jana, I want to make vegan cheese with homemade nutritional yeast can I sundry the chickpea and can I add soy sauce instead of miso?

  • Thanks! Hubby n I are new at this way of living n it’s been so challenging to cook anything without cheese. So helpful! Thanks!:)
    Pls link any other helpful tips! ��

  • I’m having a problem with this burger as it crumbles quite fast (doesnt hold well) would it help if i added xanthum gum? or is there another way around this to avoid crumbling.

    Thanks

  • I made this today. I must say. its BETTER than the impossible burger! really happy with the result, I added a bit of extra marmite for extra umami flavour. Just wondering, is it normal for the marbling fat to melt in the hand? it gets all oily while mixing it in the mixture and most of the white shreds dissolve.

  • This is so awesome! Would it be possible to increase the fat content to make fattier meat substitutes? �� now keeping my fingers crossed, hoping that the delivery fees to France are not too high haha ������

  • I felt like I was watching a chemistry lesson… I’m not saying it’s not good, but where do we get all these ingredients in European countries? (Like France)

  • First of all, i have to say that i truly appreciate what you guys are doing for the plant-based community. Much love.
    There are some questions i have:
    Is it possible to replace the pea protein isolate with a soy protein isolate?
    is there any way to substitute the fava bean extract-powder? Its not that easy to find this ingredient in Germany (unless its imported for a shitload of money)

  • Great video, I have made it several times and freeze the patties and pull them out as I need them. Every time I’ve made it I struggle with the marbling fat part. I keep trying a different method and get seen to get anything other than a gooey mess. I tried to find the video referenced on Instagram and can’t find it. Is there. YouTube video for this process?

  • Hi, i’ve tried it now to times to make the marbeling fat, but it still did not emulsify..even if i poured it in really slowly. I only have shake mixer, maybe this spins too fast?
    Also do you think would lecithin help next time if an can’t geht it to come together?
    And as i come frome europe, i didn’t use your products, but plain MC and desodorated coconut fat.

  • I followed a similar video, on sauce stache’s channel using your Methylcellulose HV product. His video is titled “The ONE Ingredient That WILL Change Your PLANT BASED MEAT”. For some reason, my burger always comes out crumbly every time. On third try, I even went WAY over board on the Methlycel to where I could taste it, but the burger was still crumbly and falling apart. Any clue on what could be the problem?

  • That was awesome. Scott you are a genius, experimenting to get that perfect formulation.
    Please share a video for the breakfast sandwich recipe.
    Please recommend a soy free TVP.
    Thanks.

  • Great video. Looking forward to receiving my order and trying it. I see you got the sausage recipe up. Hopefully the meatball recipe is coming soon.

  • So could this be used in a non-dairy whipped “cream” to add that mouth feel you get from the fat in cream but without the use of cream?

  • I cannot get on board with tempehidk if it’s the texture or what but I will ALWAYS go with tofu instead. Any tips for that would be great!

  • Hi guys, love your channel. Just wondering if I can use pea protein concentrate instead of faba bean? It’s quite hard to get my hands on. Thanks 😉

  • Thanks for sharing! In addition, I can only buy Hydroxypropyl Methylcellulose (HPMC), can I use it? How will the effect be different?

  • Sauce Stash here on youtube has been doing this. And because of him is why Im obsessed with modernist pantry.

    I really feel like you should do a collab video or sponsor him. Like seriously. Because hes super freaking dope, creating amazingly wonderful things.

  • They should’ve sponsored you tho… I mean at least it means that you arent biased BUT you should definitely get paid for your awesome content and videos! Keep it up

  • How do methylcellulose and transglutaminase differ in a burger like this? Is there any advantage to using the latter in a recipe like this? Thanks so much for the plant-based recipes. Please keep them coming!!

  • Have been looking forward to this one, great timing. Good vibes indeed.
    Faba bean protein, very interesting, decision delightfully explained.
    ��

  • thank you so much for sharing some ways to use this important ingredient to help our health. Love learning and you gave some good and helpful ideas. Thanks again, Angela from central Italy:)

  • Hi. I love your recipes and appreciate the effort you put in. I have been bothered by the fact that we use methylcellulose in the burgers. 1) It has a paper mache like smell. 2) It is not the best food ingredient. Are there any alternatives?

  • Any recommendations for where to buy cheap nutritional yeast in Canada? I’m new to vegan cooking and the one I got is way too pricy!

  • oh no… ugh…. i had no idea Nutritional Yeast wass “fortified” with B12? This is terrible to hear.
    So many of us have the MTHFR gene polymorphism and many of us should keep away from anything “fortified” or “enriched”
    This means Pastas, breads, flours are fortified with B12 (Cyanocobalamin (bad) & Folic Acid (bad)). We need the methylated version of these B-vitamins and folate (not folic acid). This not only stops us from absorbing B12 and folate it also causes Homocysteine levels to go up. Many complications.

    Glad you mentioned this in your video… i better check my Nutritional yeast to be sure it’s NOT fortified or enriched.

  • Do not eat nutritional yeast. It causes some serious candida overgrowth. I had so much bloating and pain after eating it and for the longest time I didn’t know it was the nutritional yeast causing it.

  • Nutritional yeast is terrific have been using it for years. It is enriched with B12 which makes it almost essential as a means of providing a pretty reliable source of this critical vitamin. Aside from that it offers so many options to create more flavor, espeically for things like Vegan mac and cheese.

  • I have seen and bought small quantities of flaked and powdered nutritional yeast and firstly they do taste different and some have more flavour than others more umami taste and so better than others for making a “cheesy” sauce etc.
    I have also heard folks say you “shouldn’t” use nutritional yeast with tomato based dishes most of my dishes do involve tomatoes is there a clash of flavours or something?

  • This is the first time I have the ingredients for a vegan recipe. Everyone be using some fancy ingredients that I can’t access. I can’t express my gratitude right now, thank you so much!

  • You share so much youth and positive energy in your video. I found a story that I feel is worthy of sharing with you and your many followers.
    Be well, Joseph M. Stevens from Chicago. https://fast.discoverheal.com/BECALM/?u=56256

  • Hi there!
    Two out of my three dogs have skin allergies to grasses and other plants. They get itchy dry patches and their hair falls out in patches. I started putting nooch on their dry food and within about three weeks their hair grew back. Their coats are shinier, eyes are brighter, and they are more playful and full of energy. I would highly recommend for any sickly, underweight or older ��. Will improve their quality of life. I got the idea when I saw yeast tablets in the pet vitamin section in the store.I compared ingredients that they are basically the same except the vitamin tablets have filler and binders to make them a certain size and keep the tablet sticking together. All of my dogs love the taste. They mow it down even if it’s on a dogfood brand they don’t usually like much.

  • I try to avoid anything with yeast in it, including bread (for bread, mostly I eat Food For Life Ezekiel 4:9 tortillas, solid sprouted grains, they’re awesome). I am not at all persuaded yeast can actually be nutritional but I could be wrong.

  • Should maybe talk a little about the differences between synthetic fortified Nooch and non-fortified Nooch…for those who want naturally fortified or not fortified Nooch…use this a lot in my own cooking! Love your videos, lots of good info on commercial products for vegan cooking!

  • If a recipe calls for x amount of nutritional yeast I usually double it:) Always add it to soups and sauces and DEFINITELY mashed potatoes, tofu scrambles, gravies…literally EVERYTHING!

  • You’ve grown fat, strong and looking incredibly hot now. Can you do a body show on YouTube posing in your underwears?

    Look at those…�������� bomb sexy!!!

  • Can you make a video about soy-free vegan options? I am a vegan but I have a soy intolerance and it is hard for me to find soy-free mock meats and vegan foods that do not contain soy.

  • For all those who don’t like nutritional yeast and/or are asking about brands, here’s my experience. I tried the most readily available ones, such as Bragg’s and KAL. Didn’t like them at all. Figured out that those are fortified with B vitamins and all I tasted was B vitamins. I now buy UN-fortified. There are several brands Sari and Frontier come to mind and taste just about the same to me. They are mildly nutty tasting, not really cheesy but add a nice savory note to things. They do work well in vegan “cheese” sauces. Bottom line: Try UNFORTIFIED.

  • Have you tried to make a sweet custard with nutritional yeast? I’ve made one that hot for food has on her channel. She made dessert trifle with the custard. It was very yummy!!

  • been vegan for almost 3 years, had heard of nooch before, even had some given to me, but it got bad because I didn’t know how to use it (!!!!!!)now finally I’m enjoying it and basking in its glory
    spreads on the floor and rolls on it

  • I like adding nooch to gravies and sauces as well! one ingredient ive always been super intimidated by are all the various gums and starches people use to make cheeze and sauces and desserts

  • While I like it, I don’t get the raving over it from fellow vegans. It doesn’t taste like cheese. It doesn’t taste like chicken. It tastes like yeast. The so-called faux cheese sauces mimic texture, but honey, they taste nothing like cheese.

  • I cannot get on board with tempehidk if it’s the texture or what but I will ALWAYS go with tofu instead. Any tips for that would be great!

  • I’m having a problem with this burger as it crumbles quite fast (doesnt hold well) would it help if i added xanthum gum? or is there another way around this to avoid crumbling.

    Thanks

  • I used Nooch once to replace yellow miso. I was making something and realized that I forgot to pick up the yellow miso that it called for. So I took some soy sauce and some Nooch and created a paste. Since it was the 1st time I had made the recipe, I couldn’t tell if the flavor had changed since it didn’t have the miso. However, when I made the recipe again w/ the miso, I could say the flavor wasn’t that much different. I actually liked the Nooch paste version better…particularly since finding miso in my grocery store can be hit and miss.

  • Maybe I’m a super dumb-dumb, but I have trouble making my own seitan. It always turns out kind of gummy! I would love a seitan 101 video!

  • I do all of the things you mentioned in your video but also put it on my avocado toast. I pretty much put that ish on everything: salads, spaghetti, pasta…..you name it.

  • Great video. Looking forward to receiving my order and trying it. I see you got the sausage recipe up. Hopefully the meatball recipe is coming soon.

  • I feel like I’m the only vegan who isn’t in love with nutritional yeast �� like I’ll add it to recipes, but I can’t get with eating it on its own.

  • You are awesome! I’m new to this vegan thing but the more I learn, the more exciting it is.
    One thing I struggle with is tofu. Haven’t been able to stomach it yet. Maybe the texture, but I think it has potential. Can you suggest some ways to make tofu interesting and tasty, please?

  • Oooooh yes. Love this stuff and have been using it for years. In my house is goes in soups, tops pastas, and yes in mac n “cheez” lol

  • I’m still iffy about Nutritional Yeast… I was so excited to try it and purchased the Braggs version since everyone recommends it. I sprinkled it in a spaghetti dish, it tasted great but I felt horrible afterwards. It made me get a stomach ache and it took me days to feel better. Is there any way to get something similar to it? I’ve read that there are people who are sensitive to Nooch. I’m sure I am:/

  • For soup, I like to mix it with some water or broth (1/3 cup nooch in 2 cups water for a 10-12 cup soup recipe) and let it settle for a few minutes so the sludge falls to the bottom. When it’s time to add it to the soup, I pour the stock out carefully so the sediment stays behind. You’re left with a clear yellow liquid that gives a slightly more appealing look/texture. Miso’s another great flavor-booster you could cover:)

  • I will say I am quite intimidated by seitan or tempeh. Feel like I won’t enjoy the taste or texture. Please do a video on one of those ☺️

  • I still need to try this on top of something, but just made it and tasted on its own and it tastes just like parm! I’m still transitioning so I actually just had real parm yesterday and this is an impressive match.

  • I feel a ton smarter just because I can eat cheese and meat without guilt (I know that as humans we need it to be healthy). But hey, good luck to you all vegans, enjoy your fake animal products. Because a vegan diet is so ‘natural’ that vegans can’t survive without trying to mimic animal products the best way possible.

  • Great video. I’ve been vegan for about 6 months now and I’ve started a YouTube channel documenting my journey and sharing vegan recipes that I’m discovering and trying out. I’ll definitely have to give this recipe a try. Thanks for sharing ����

  • That’s a great recipe. I just noticed that my nutritional yeast contains artificial folic acid, which is not healthy.
    https://www.drmcdougall.com/misc/2005nl/oct/051000folic.htm

  • I was looking for a substitute of cheese so I thought of having nutritional yeast now I am looking for a substitute for bean curd or msg

  • What is the purpose of the vinegar powder in this recipe? Is it to add a flavour or is it part of a chemical reaction? This will be one of those things that are hard to find so I just want to be sure if I need it in there or not.

  • $45 bucks and you can get a pound of TVP and all the other agents, so is the yield just 1 pound and you use everything, or are there leftover ingredients? The store sells it premade from frozen for $9 a pound. Also whats the shelf life and do they have a place that has a powder to make it beefy tasting as a powder alone, I like just using 1 premade mix instead of weighing it all out with spoons and such

  • I have made this 3 times and this last time I added marmite and it put the burger on another level. Very good! Thanks for the inspiration and alternative solutions to my carnivorism

  • I’m leaving my comments below even though I retract them as saucestache has given replies that other commenters may find interesting. I’m pretty embarrassed though actually eesh:/

  • Also different people are vegans for a range of reasons. If it is for the environment this product has so much unnecessary packaging for a single portion.. the carbon footprint including the shipping is NOT a good thing!

  • thank you so much for sharing some ways to use this important ingredient to help our health. Love learning and you gave some good and helpful ideas. Thanks again, Angela from central Italy:)

  • I have ordered this kit. I ordered it today. How did they taste to you, and did you find anything about them that you didn’t like?

  • 100g of water?
    If you’re going metric, we normally do liquids in litres and millilitres.

    100g of water broke my brain for a second until I realised why it sounded strange. Fortunately, 100g of water is pretty much the same as 100ml of water:) Other liquids will have different properties though.

  • It would be interesting to see vegan buffalo wings with a fake bone that contains fake marrow. This type of video would get lots of views… But what to make the bone from? And what to use to make the marrow? Could the “bone” be edible? My own creative wheels are turning from someone elses comment…

  • If you are a person who makes juice at home, one option is to use the leftover pulp to form a veggie burger. I used mean green pulp, beet pulp, onions, and spices. It was very good. TVP is good, but I struggle to find it without soy, and I prefer, right now, to use my leftover pulp from juicing.

  • How many burgers will this kit make? I can usually find beyond burger 2 pack for around five dollars. This kit would pay for almost 9 packages or 18 burgers. I would want to be able to make more than that for the work involved.

  • Last year when I started watching your content it was great, it had variety. I really enjoyed it. Now it’s just vegan stuff, it’s so repetitive. So I’m out, see ya!

  • Hey Sauce Stache. I was just looking up the definition of methylcellulose and since its basically a fiber similar to psyllium husk, could you use psyllium husk in place of methylcellulose? �� Could you do a video using this as a substitute?

    P.S. I know you LOVE your methylcellulose but I also know you love to try new things����

  • Trader Joe’s has a mushroom salt spice blend that has dried porcini mushroom in it. It’s called Umami seasoning blend. Not pure porcini but it’s something. You can also buy dried porcini mushrooms in bulk at whole foods

  • Hey men! Geat recipe, but in my country the methylcelulose it’s hard to find. Can i replace it with carboximethylcelulose (CMC)?? If i can it would be in the same proportions?

  • i wish shed take a real bite for once.. i don’t understand how anyone can judge taste and texture biting off a quarter teaspoon worth… this is in every video lol it looks silly

  • Wow! I wish we had those ingredients (methylcellulose, faba bean protein) here in the Philippines. Nevertheless, I will try this out and maybe find an alternative for some missing ingredients. One thing I noticed in your TVP videos is that you do not pre-hydrate your TVP. I grew up using this amazing meat sub and we always pre-hydrate and rinse, then squeeze well until no water drips off when squeezed. The reason why we do this is that the TVP has a weird aftertaste and rinsing helps remove that taste, making TVP absorb the flavors better.

  • I made this recipe a couple of weeks ago. Like you, I had serious trouble with the coconut oil. I bent a fork and got it all over the kitchen. The second time I made it, I just used a very sharp knife. Still a pain, but less so.

    I agree that this is the best plant based burger I’ve ever had and commend Modernist Pantry on their recipe. I think the porcini powder adds a lot, so I’d recommend giving it a try the next time you make it. I got mine on Amazon.

  • When I was searching for beet powder and porcini mushrooms powder (found at Whole Foods), I bought dried porcini mushrooms and used the spice grinder. I also found beet powder in the medicinal section at Whole Foods.

  • Link takes you their site page with the recipe and speaks of the kit, but no link to buy it. Searched plant based burger, got no results.

  • I bought the kit and to be honest it didn’t taste very good, I was disappointed but when I try it again I will add more flavor…umami…miso or maggi or mushroom powder….update: April 1..so I tried this again and I rehydrated the TVP seperately and I added my own spice combinations…made meatballs simmered in my marinara sauce,served to vegans and omnivores on sub rolls and the crowd gave me a STANDING OVATION! Seriously they were devoured and some avowed meateaters were SHOCKED

  • As a vegan, I’m very happy to know that there are people like you that make veganism look cool and not a hippy-cult-insane-etc. Thank you.

  • There is something that feels ironic about using the alchemist symbol for the philosopher’s stone and calling yourself “modernist pantry”

  • Why not put 1 or 2 drops of liquid iron supplement (usually available in a drug store or at the pharmacy) for the extra irony bloody taste?

  • So if I’m making vegan burgers or sausages with methylcellulose HV and I want this fake fatty thing with the Microcrystalline cellulose, do I use both? One as a binder and one as a fat substitute? This seems like a much bigger use case than adding fat-like taste to a turkey sausage. I guess I’m also wondering, is this stuff vegan? The video seems to say so, but some things on other sites seems to indicate otherwise.

  • Love you Chef Jana! I hope that you enjoyed your holidays and that your New Year has started off well. You are absolutely glowing! Love your pink top, as well. Very cute!

    As for the recipe, I have no problem finding nutritional yeast, however your recipe sounds fantastically healthy and looks great. I am going to save it for a ‘rainy day.’

    I am often amazed at your creativity and so glad that you share all of these tips and tricks with us.
    Thank you, again, for a great video!

  • You talked about the grated cheese and peanut butter powder, and that got me thinking. Would it be beneficial to use this in conjunction with maltodextrin, if the powdered oil it’s made in advance? Is this exactly what you were referring to with the peanut butter powder? haha

  • Thank you my wife made this for dinner tonight mac and cheese for the whole family recently made the change and we all are missing cheese even if it did make us poorly so far best substitute we have found

  • Hi I made this for the whole family and there burger turn out quite good. The only thing is that the methycellulose has a weird slimmy texture and taste. Is there any possible way to prevent that?

  • I made this recipe at home earlier this week. My girlfriend and I agree that flavor and texture were amazing. The porcini powder is brilliant and adds a great earthiness. I’ll have to experiment more with this ingredient. The result was certainly better than the commercial alternatives. Unlike pea protein isolate, the fava has a much cleaner flavor and aroma. I didn’t detect any sweetness from the beet powder when used in conjunction with the cocoa. I did, however, have difficulty getting the coconut oil to emulsify. I’m not sure if the volume was too low to be effectively mixed in my high-speed blender or if I overdid it. The water/methylcellulose phase seemed to separate from the coconut oil phase before it froze. The resulting frozen oil was extremely difficult to break up with a fork. I had to resort to a knife. Next time I may try an immersion blender. Regardless, this is my new go-to ground beef alternative. Congratulations on a flavorful recipe that be successfully replicated by a home chef.

  • I have gout and I’m not supposed to have nutritional yeast, not sure why, so my question is:do you have any idea if this would this be better? This is a long shot, but I’m hoping you have some information.

  • THIS CANNOT BE CORRECT!!! THE WRITTEN RECIPE SAYS 300G (THREE HUNDRED) OF COCONUT OIL!!!!! THAT 2400 CALORIES IN JUST THE COCONUT OIL!!!

  • You mentioned a specific beetroot powder that has lower sugar content. Can you please specify which brand you are using.

    Or what would you consider lower sugar per x gram?

  • Hi. I love your recipes and appreciate the effort you put in. I have been bothered by the fact that we use methylcellulose in the burgers. 1) It has a paper mache like smell. 2) It is not the best food ingredient. Are there any alternatives?

  • I made this today. I must say. its BETTER than the impossible burger! really happy with the result, I added a bit of extra marmite for extra umami flavour. Just wondering, is it normal for the marbling fat to melt in the hand? it gets all oily while mixing it in the mixture and most of the white shreds dissolve.

  • This is so awesome! Would it be possible to increase the fat content to make fattier meat substitutes? �� now keeping my fingers crossed, hoping that the delivery fees to France are not too high haha ������

  • I felt like I was watching a chemistry lesson… I’m not saying it’s not good, but where do we get all these ingredients in European countries? (Like France)

  • First of all, i have to say that i truly appreciate what you guys are doing for the plant-based community. Much love.
    There are some questions i have:
    Is it possible to replace the pea protein isolate with a soy protein isolate?
    is there any way to substitute the fava bean extract-powder? Its not that easy to find this ingredient in Germany (unless its imported for a shitload of money)

  • Great video, I have made it several times and freeze the patties and pull them out as I need them. Every time I’ve made it I struggle with the marbling fat part. I keep trying a different method and get seen to get anything other than a gooey mess. I tried to find the video referenced on Instagram and can’t find it. Is there. YouTube video for this process?

  • Hi, i’ve tried it now to times to make the marbeling fat, but it still did not emulsify..even if i poured it in really slowly. I only have shake mixer, maybe this spins too fast?
    Also do you think would lecithin help next time if an can’t geht it to come together?
    And as i come frome europe, i didn’t use your products, but plain MC and desodorated coconut fat.

  • I followed a similar video, on sauce stache’s channel using your Methylcellulose HV product. His video is titled “The ONE Ingredient That WILL Change Your PLANT BASED MEAT”. For some reason, my burger always comes out crumbly every time. On third try, I even went WAY over board on the Methlycel to where I could taste it, but the burger was still crumbly and falling apart. Any clue on what could be the problem?

  • That was awesome. Scott you are a genius, experimenting to get that perfect formulation.
    Please share a video for the breakfast sandwich recipe.
    Please recommend a soy free TVP.
    Thanks.

  • How many burgers will this kit make? I can usually find beyond burger 2 pack for around five dollars. This kit would pay for almost 9 packages or 18 burgers. I would want to be able to make more than that for the work involved.

  • This is the right track for the satisfying juicy fat of burgers. Still looks like soggy overly milk breadcrumbed meatloaf texture though. The “bounce” is in the store bought bleeding meats. Probably a powder for the gelified red bleeding look and minerally “blood” heme taste.

  • I hope they just make a proven vegan powder blend that is just beef burger flavor soon to add in, instead of all these guesses at spices. I’ve added nutritional yeast to seitan with molasses and liquid smoke due to these home cook assumptions of flavor instead of food flavor research scientists and it’s was slightly chewier omelette sickly sweet cheese smell mess I didn’t use. Mock meats or the brand name ones from the store shouldn’t smell like cheese from that yeast BEFORE adding a cheese.

  • Hi guys, love your channel. Just wondering if I can use pea protein concentrate instead of faba bean? It’s quite hard to get my hands on. Thanks 😉

  • Hi I made this for the whole family and there burger turn out quite good. The only thing is that the methycellulose has a weird slimmy texture and taste. Is there any possible way to prevent that?

  • Sauce Stash here on youtube has been doing this. And because of him is why Im obsessed with modernist pantry.

    I really feel like you should do a collab video or sponsor him. Like seriously. Because hes super freaking dope, creating amazingly wonderful things.

  • i wish shed take a real bite for once.. i don’t understand how anyone can judge taste and texture biting off a quarter teaspoon worth… this is in every video lol it looks silly

  • How do methylcellulose and transglutaminase differ in a burger like this? Is there any advantage to using the latter in a recipe like this? Thanks so much for the plant-based recipes. Please keep them coming!!

  • Have been looking forward to this one, great timing. Good vibes indeed.
    Faba bean protein, very interesting, decision delightfully explained.
    ��

  • You mentioned a specific beetroot powder that has lower sugar content. Can you please specify which brand you are using.

    Or what would you consider lower sugar per x gram?

  • oh my thank you so much!! I’m a brand new vegan, heard the hype and bought nutritional yeast and I couldn’t figure out why my health was going the wrong way, when i KNEW animal products was part of the problem. the other problem was folic acid (or any fortification of synthetic vitamins which are so bad for so many of us!!) I got pitting edema all the way from ankles to knees and I wasn’t even using that much. anyways I finally figured it out and am grateful for a substitution cuz even though my body doesn’t like it, my taste buds thought it was awesome!!

  • I’m curious if instead of “baking” the chickpeas and (I’ll be using) Miso in the oven, one could dehydrate it in the dehydrator? It would definitely dry out the ingredients nicely and Miso wouldn’t lose its probiotic properties due to overheating… I wonder if that’s an option at all. What do you think? Is there any other reason to use the over specifically other than do dry the ingredients? Thank you for your beautiful recipes! Mind blowing!

  • Ohhh thanx lovely woman for this really awsome recipe…

    and i will definitely like everyone to kno the the so called nutritional yeast available in market in any brand is a hell of disaster for our bodies…

    Its MSG!!!!!!!!

    yes you heard it right…

    Hear this lady unzipping the truth….and you will neva again wanna eat the one on shelves…i hope she knows the facts right….

    https://www.youtube.com/watch?v=Tk4NtthdRfg

    and kudos to @Chef Jana for such helpful and life and money saving recipe…..

    love and blessings from Jupiter…….

  • Do not eat nutritional yeast. It causes some serious candida overgrowth. I had so much bloating and pain after eating it and for the longest time I didn’t know it was the nutritional yeast causing it.

  • You are amazing. everyone of your recipes is delicious.from your cream cheese to your leftover vegetable pie recipe. WOW you are my vegan guru

  • Great recipe!!! I was so curious to see what you used to make this. But I think I am the only vegan in the world who does not like the taste of nutritional yeast and who doesn’t think it tastes “cheesy” at all, lol!!! ��

  • You’ve grown fat, strong and looking incredibly hot now. Can you do a body show on YouTube posing in your underwears?

    Look at those…�������� bomb sexy!!!

  • So could this be used in a non-dairy whipped “cream” to add that mouth feel you get from the fat in cream but without the use of cream?

  • Why would you consider being a vegan when you would even suggest adding harmful ingredients like canola oil or msg to any recipe.
    The whole idea behind vegan is to eat healthy not jyst yo stray from eating meat and if it’s not then goid luck with your health no matter how much you stay away from meat. It’s not just about staying away from meat for how poorly the animals are treated. The mist important consideration for anyone
    who wants to stay health is great safe nutrition.

  • Another brilliant idea. Amazing! I love the fact that it leaves out the “fortified” aspect of commercial nutritional yeasts. The vitamins they fortify with are synthetic. Thank you, Chef Jana!

  • I have access to nutritional yeast. The problem is that all the brands are fortified and I don’t like that. I have come to understand that isolated and factory made nutrients cause more harm than good for many reasons. This sounds really good and I’m going to give it a go. Thank you!

  • Hi Jana, I love your recipes and have a question about the self made nutritional yeast: Are the fermented soybeans and the chickpeas really necessary? Wouldn´t it be enough to heaten the dry yeast? Thanks for answering and greetings

  • great..
    but I have a question, is it possible to make nutritional yeast at home? I’d searched a lot but not found any recipe. can you help me?

  • I have a question to ask you. Would you be interested & join my group on Facebook? It’s called vegan and Christian. I am looking for vegans to share how they became vegans. I love your recipes, & that you take time to help others..

  • This is Level 15 veganism: A nutritional yeast analogue. I am laughing so hard, but will definitely try this, because it is a brilliant culinary idea! TFP: )

  • Amei! Muito obrigada por compartilhar suas receitas! Aqui no Brasil tenho dificuldade de encontra um nitritional yeast saboroso, geralmente eles sao de baixa qualidade! Deus abencoe! Gratidao ����

  • Love you Chef Jana! I hope that you enjoyed your holidays and that your New Year has started off well. You are absolutely glowing! Love your pink top, as well. Very cute!

    As for the recipe, I have no problem finding nutritional yeast, however your recipe sounds fantastically healthy and looks great. I am going to save it for a ‘rainy day.’

    I am often amazed at your creativity and so glad that you share all of these tips and tricks with us.
    Thank you, again, for a great video!

  • Wow! What can the fermented bean/ white miso be substituted with as I cant get either!? What about brown miso paste or would that affect the colour?

  • Simply WOW Chef!!! I love how this makes our beloved nooch accessible ( or at least the flavor) to everyone. Mind blown �� Haha ��.

  • Some people can’t have products with yeast but can have nutritional yeast because the yeast in that is deactivated. Just be aware of that. They’re not interchangeable.

  • Great recipe! I just want to point out, a lot of times nutritional yeast is recommended because it is fortified with B12. So if you’re not taking a B12 supplement separately, consider this before switching to the homemade version. ��

  • ..such a simple recipe for a ��Vegan staple…thanks so much for sharing, always look forward to seeing what you are up to ☮️&��’s

  • Thank you for that! So many vegan recipes online call for nutritional yeast buy it is not available in Costa Rica. (Neither is vital wheat gluten ��)

  • Hi, like the recipes. Unfortunately in my country we dont get the packaged stuff like in yours. We have to then make do with what we.

  • I still need to try this on top of something, but just made it and tasted on its own and it tastes just like parm! I’m still transitioning so I actually just had real parm yesterday and this is an impressive match.

  • This is the first time I have the ingredients for a vegan recipe. Everyone be using some fancy ingredients that I can’t access. I can’t express my gratitude right now, thank you so much!

  • Great video. I’ve been vegan for about 6 months now and I’ve started a YouTube channel documenting my journey and sharing vegan recipes that I’m discovering and trying out. I’ll definitely have to give this recipe a try. Thanks for sharing ����

  • Wow ok this is an advertisement for someone else’s product. Should I just buy their stuff and forget about this channel now? I’m uncomfortable with the path you are going down man. Hope that doesn’t become a thing. All the best!

  • Trader Joe’s has a mushroom salt spice blend that has dried porcini mushroom in it. It’s called Umami seasoning blend. Not pure porcini but it’s something. You can also buy dried porcini mushrooms in bulk at whole foods

  • Any recommendations for where to buy cheap nutritional yeast in Canada? I’m new to vegan cooking and the one I got is way too pricy!

  • Can you make a video about soy-free vegan options? I am a vegan but I have a soy intolerance and it is hard for me to find soy-free mock meats and vegan foods that do not contain soy.

  • Thanks for posting! Do you have a video about how you make your potato wedges/fries? I have an air fryer and stove but always end up with burnt potatoes or partially raw inside.:-/

  • Nutritional yeast is terrific have been using it for years. It is enriched with B12 which makes it almost essential as a means of providing a pretty reliable source of this critical vitamin. Aside from that it offers so many options to create more flavor, espeically for things like Vegan mac and cheese.

  • I have seen and bought small quantities of flaked and powdered nutritional yeast and firstly they do taste different and some have more flavour than others more umami taste and so better than others for making a “cheesy” sauce etc.
    I have also heard folks say you “shouldn’t” use nutritional yeast with tomato based dishes most of my dishes do involve tomatoes is there a clash of flavours or something?

  • I feel a ton smarter just because I can eat cheese and meat without guilt (I know that as humans we need it to be healthy). But hey, good luck to you all vegans, enjoy your fake animal products. Because a vegan diet is so ‘natural’ that vegans can’t survive without trying to mimic animal products the best way possible.

  • You share so much youth and positive energy in your video. I found a story that I feel is worthy of sharing with you and your many followers.
    Be well, Joseph M. Stevens from Chicago. https://fast.discoverheal.com/BECALM/?u=56256

  • Hi there!
    Two out of my three dogs have skin allergies to grasses and other plants. They get itchy dry patches and their hair falls out in patches. I started putting nooch on their dry food and within about three weeks their hair grew back. Their coats are shinier, eyes are brighter, and they are more playful and full of energy. I would highly recommend for any sickly, underweight or older ��. Will improve their quality of life. I got the idea when I saw yeast tablets in the pet vitamin section in the store.I compared ingredients that they are basically the same except the vitamin tablets have filler and binders to make them a certain size and keep the tablet sticking together. All of my dogs love the taste. They mow it down even if it’s on a dogfood brand they don’t usually like much.

  • I try to avoid anything with yeast in it, including bread (for bread, mostly I eat Food For Life Ezekiel 4:9 tortillas, solid sprouted grains, they’re awesome). I am not at all persuaded yeast can actually be nutritional but I could be wrong.

  • Should maybe talk a little about the differences between synthetic fortified Nooch and non-fortified Nooch…for those who want naturally fortified or not fortified Nooch…use this a lot in my own cooking! Love your videos, lots of good info on commercial products for vegan cooking!

  • If a recipe calls for x amount of nutritional yeast I usually double it:) Always add it to soups and sauces and DEFINITELY mashed potatoes, tofu scrambles, gravies…literally EVERYTHING!

  • Also different people are vegans for a range of reasons. If it is for the environment this product has so much unnecessary packaging for a single portion.. the carbon footprint including the shipping is NOT a good thing!

  • Hello chef jana, I want to make vegan cheese with homemade nutritional yeast can I sundry the chickpea and can I add soy sauce instead of miso?

  • For all those who don’t like nutritional yeast and/or are asking about brands, here’s my experience. I tried the most readily available ones, such as Bragg’s and KAL. Didn’t like them at all. Figured out that those are fortified with B vitamins and all I tasted was B vitamins. I now buy UN-fortified. There are several brands Sari and Frontier come to mind and taste just about the same to me. They are mildly nutty tasting, not really cheesy but add a nice savory note to things. They do work well in vegan “cheese” sauces. Bottom line: Try UNFORTIFIED.

  • Have you tried to make a sweet custard with nutritional yeast? I’ve made one that hot for food has on her channel. She made dessert trifle with the custard. It was very yummy!!

  • been vegan for almost 3 years, had heard of nooch before, even had some given to me, but it got bad because I didn’t know how to use it (!!!!!!)now finally I’m enjoying it and basking in its glory
    spreads on the floor and rolls on it

  • I like adding nooch to gravies and sauces as well! one ingredient ive always been super intimidated by are all the various gums and starches people use to make cheeze and sauces and desserts

  • While I like it, I don’t get the raving over it from fellow vegans. It doesn’t taste like cheese. It doesn’t taste like chicken. It tastes like yeast. The so-called faux cheese sauces mimic texture, but honey, they taste nothing like cheese.

  • This is the right track for the satisfying juicy fat of burgers. Still looks like soggy overly milk breadcrumbed meatloaf texture though. The “bounce” is in the store bought bleeding meats. Probably a powder for the gelified red bleeding look and minerally “blood” heme taste.

  • For soup, I like to mix it with some water or broth (1/3 cup nooch in 2 cups water for a 10-12 cup soup recipe) and let it settle for a few minutes so the sludge falls to the bottom. When it’s time to add it to the soup, I pour the stock out carefully so the sediment stays behind. You’re left with a clear yellow liquid that gives a slightly more appealing look/texture. Miso’s another great flavor-booster you could cover:)

  • I was looking for a substitute of cheese so I thought of having nutritional yeast now I am looking for a substitute for bean curd or msg

  • I do all of the things you mentioned in your video but also put it on my avocado toast. I pretty much put that ish on everything: salads, spaghetti, pasta…..you name it.

  • What I’m wondering with me and nutritional yeast is: do I eat too much of it?:’D
    I put it litterally everywhere, eating a ratatouille with nutritional yeast as I speak…

  • I feel like I’m the only vegan who isn’t in love with nutritional yeast �� like I’ll add it to recipes, but I can’t get with eating it on its own.

  • You are awesome! I’m new to this vegan thing but the more I learn, the more exciting it is.
    One thing I struggle with is tofu. Haven’t been able to stomach it yet. Maybe the texture, but I think it has potential. Can you suggest some ways to make tofu interesting and tasty, please?

  • Oooooh yes. Love this stuff and have been using it for years. In my house is goes in soups, tops pastas, and yes in mac n “cheez” lol

  • I’m still iffy about Nutritional Yeast… I was so excited to try it and purchased the Braggs version since everyone recommends it. I sprinkled it in a spaghetti dish, it tasted great but I felt horrible afterwards. It made me get a stomach ache and it took me days to feel better. Is there any way to get something similar to it? I’ve read that there are people who are sensitive to Nooch. I’m sure I am:/

  • I used Nooch once to replace yellow miso. I was making something and realized that I forgot to pick up the yellow miso that it called for. So I took some soy sauce and some Nooch and created a paste. Since it was the 1st time I had made the recipe, I couldn’t tell if the flavor had changed since it didn’t have the miso. However, when I made the recipe again w/ the miso, I could say the flavor wasn’t that much different. I actually liked the Nooch paste version better…particularly since finding miso in my grocery store can be hit and miss.

  • I will say I am quite intimidated by seitan or tempeh. Feel like I won’t enjoy the taste or texture. Please do a video on one of those ☺️

  • Thank you my wife made this for dinner tonight mac and cheese for the whole family recently made the change and we all are missing cheese even if it did make us poorly so far best substitute we have found

  • Thanks for posting! Do you have a video about how you make your potato wedges/fries? I have an air fryer and stove but always end up with burnt potatoes or partially raw inside.:-/

  • That’s a great recipe. I just noticed that my nutritional yeast contains artificial folic acid, which is not healthy.
    https://www.drmcdougall.com/misc/2005nl/oct/051000folic.htm

  • Simply WOW Chef!!! I love how this makes our beloved nooch accessible ( or at least the flavor) to everyone. Mind blown �� Haha ��.

  • You talked about the grated cheese and peanut butter powder, and that got me thinking. Would it be beneficial to use this in conjunction with maltodextrin, if the powdered oil it’s made in advance? Is this exactly what you were referring to with the peanut butter powder? haha

  • Hi, like the recipes. Unfortunately in my country we dont get the packaged stuff like in yours. We have to then make do with what we.

  • I just made these and they were amazing! The texture was spot on and they were incredibly juicy. I deviated from the recipe by using normal coconut oil and forgetting to emulsify it properly (oops), I had no mushroom seasoning so I just omitted it and added a dash of msg. Instead of the faba protein I replaced it with a 50/50 mix of normal flour and of vital wheat gluten (mix them together so the vital wheat doesn’t separate in to those singular gluten blobs when you add the liquid). I also replaced the aminos with soysauce.

    This recipe really is a game changer for me and I recommend trying it even if you can’t find some of the ingredients. Just be sure to get the methyl cellulose because that is what really gives that firm and bouncy texture.

  • What is the purpose of the vinegar powder in this recipe? Is it to add a flavour or is it part of a chemical reaction? This will be one of those things that are hard to find so I just want to be sure if I need it in there or not.

  • $45 bucks and you can get a pound of TVP and all the other agents, so is the yield just 1 pound and you use everything, or are there leftover ingredients? The store sells it premade from frozen for $9 a pound. Also whats the shelf life and do they have a place that has a powder to make it beefy tasting as a powder alone, I like just using 1 premade mix instead of weighing it all out with spoons and such

  • I have made this 3 times and this last time I added marmite and it put the burger on another level. Very good! Thanks for the inspiration and alternative solutions to my carnivorism

  • I’m leaving my comments below even though I retract them as saucestache has given replies that other commenters may find interesting. I’m pretty embarrassed though actually eesh:/

  • Hi Jana, thank you for your wonderful recipe. I was wondering if i can toast the chickpea and miso on a skillet on low heat instead of baking? is it possible (since i dont have an oven:(

  • Wow ok this is an advertisement for someone else’s product. Should I just buy their stuff and forget about this channel now? I’m uncomfortable with the path you are going down man. Hope that doesn’t become a thing. All the best!

  • I have ordered this kit. I ordered it today. How did they taste to you, and did you find anything about them that you didn’t like?

  • There is something that feels ironic about using the alchemist symbol for the philosopher’s stone and calling yourself “modernist pantry”

  • It would be interesting to see vegan buffalo wings with a fake bone that contains fake marrow. This type of video would get lots of views… But what to make the bone from? And what to use to make the marrow? Could the “bone” be edible? My own creative wheels are turning from someone elses comment…

  • If you are a person who makes juice at home, one option is to use the leftover pulp to form a veggie burger. I used mean green pulp, beet pulp, onions, and spices. It was very good. TVP is good, but I struggle to find it without soy, and I prefer, right now, to use my leftover pulp from juicing.

  • What I’m wondering with me and nutritional yeast is: do I eat too much of it?:’D
    I put it litterally everywhere, eating a ratatouille with nutritional yeast as I speak…

  • Last year when I started watching your content it was great, it had variety. I really enjoyed it. Now it’s just vegan stuff, it’s so repetitive. So I’m out, see ya!

  • Hey Sauce Stache. I was just looking up the definition of methylcellulose and since its basically a fiber similar to psyllium husk, could you use psyllium husk in place of methylcellulose? �� Could you do a video using this as a substitute?

    P.S. I know you LOVE your methylcellulose but I also know you love to try new things����

  • Thanks! Hubby n I are new at this way of living n it’s been so challenging to cook anything without cheese. So helpful! Thanks!:)
    Pls link any other helpful tips! ��

  • Hey men! Geat recipe, but in my country the methylcelulose it’s hard to find. Can i replace it with carboximethylcelulose (CMC)?? If i can it would be in the same proportions?

  • They should’ve sponsored you tho… I mean at least it means that you arent biased BUT you should definitely get paid for your awesome content and videos! Keep it up

  • Wow! I wish we had those ingredients (methylcellulose, faba bean protein) here in the Philippines. Nevertheless, I will try this out and maybe find an alternative for some missing ingredients. One thing I noticed in your TVP videos is that you do not pre-hydrate your TVP. I grew up using this amazing meat sub and we always pre-hydrate and rinse, then squeeze well until no water drips off when squeezed. The reason why we do this is that the TVP has a weird aftertaste and rinsing helps remove that taste, making TVP absorb the flavors better.

  • I made this recipe a couple of weeks ago. Like you, I had serious trouble with the coconut oil. I bent a fork and got it all over the kitchen. The second time I made it, I just used a very sharp knife. Still a pain, but less so.

    I agree that this is the best plant based burger I’ve ever had and commend Modernist Pantry on their recipe. I think the porcini powder adds a lot, so I’d recommend giving it a try the next time you make it. I got mine on Amazon.

  • When I was searching for beet powder and porcini mushrooms powder (found at Whole Foods), I bought dried porcini mushrooms and used the spice grinder. I also found beet powder in the medicinal section at Whole Foods.

  • Link takes you their site page with the recipe and speaks of the kit, but no link to buy it. Searched plant based burger, got no results.

  • So if I’m making vegan burgers or sausages with methylcellulose HV and I want this fake fatty thing with the Microcrystalline cellulose, do I use both? One as a binder and one as a fat substitute? This seems like a much bigger use case than adding fat-like taste to a turkey sausage. I guess I’m also wondering, is this stuff vegan? The video seems to say so, but some things on other sites seems to indicate otherwise.

  • As a vegan, I’m very happy to know that there are people like you that make veganism look cool and not a hippy-cult-insane-etc. Thank you.

  • 100g of water?
    If you’re going metric, we normally do liquids in litres and millilitres.

    100g of water broke my brain for a second until I realised why it sounded strange. Fortunately, 100g of water is pretty much the same as 100ml of water:) Other liquids will have different properties though.

  • Why not put 1 or 2 drops of liquid iron supplement (usually available in a drug store or at the pharmacy) for the extra irony bloody taste?