I don't get why people were hating on you. I'm a straight up carnivore, your cooking channel has one of the most educational and has delicious looking food! I need food and love to eat, I'm human. But I so much enjoy the diversity, all the lessons and the process, I don't get why people get mad about your dietary intake while you're teaching them gold.
@@SauceStache hey bud! My wife and I have been watching your videos and we just subbed to your channel! We are very impressed with your recipes! Honestly though, how expensive is it (aprox.) Per meal, per person, compared to eating meat and dairy? Thanks in advance!
@@wesunderwood8443 totally agree, a lot of people simply cannot afford to be vegan, even if they wanted to - unless they live on veggie’s and toast, esp if they don’t have the time or ability to cook from scratch.
@@SauceStache I have been watching a multitude of your videos and I am impressed by all that you have accomplished and making these recipes seems so easy lol I’m sure it’s because you have significant practice. I had a couple questions. 1. Could you provide a list of main staples that you would recommend buying to get started that would cover most of the recipes you have listed. I know that you mention several ingredients and powders and things. Do you have a comprehensive list to utilize for shopping to stock the pantry to be able to get going on these. 2. Are you full time vegan or do you primarily just cook for the channel. Just curious thanks for all you do.
Have u tried using canned mushrooms?They have SO MANY FIBERS i swear.If you put them in a blender and turn them into a kind of mush,and u mix that with the vegetable protein,it had the texture of meat!You HAVE to try this and i am not even vegan and tried this myself!
..with the addition of the beet root powder...it goes back to the old culinary idiom...you DO eat with your eyes first... so brilliant job, thanks for sharing ☮️&🌱's
@@thegreatestmantoevrwlkthep9986 I was being funny. I'm not religious but there's nothing wrong with a kind and humane treatment of animals. With these faux meats, we no longer NEED factory farms. It's also better for the earth. So yeah, maybe that is what the "Lord" would have in mind, if there is such a thing.
I’ve made your other Beyond Burger “meat“, and I have the ingredients in my pantry. I can’t wait to add in some of the new ingredients. I love how you keep tweaking and improving this recipe, Mark!
Watch Dominion(documentary), Forks over Knives, Seaspiracy, The Game Changers, Earthlings, and Gary Yourofsky's The Most Important Speech You Will Ever Hear(on CZcams). Go vegan 💚
They don't necessarily ignore smell. They might just be aware that the majority of their target consumers---vegetarians---are actually sickened by the odor of meat. Therefore perhaps they choose not to put us off their product by making it smell too much like flesh.
@@kyotoai I think BB's main target audience is non-vegetarians, and the overwhelming majority who actually eat the BB are not vegetarian or vegan: www.livekindly.co/beyond-burger-statistics-meat-eaters/
Nobody loves real meat more than me, but your videos have given me hope that I can switch to a more environmentally friendly meat substitute without compromising my palette. I don't have access to those commercial patties, so these recipes are awesome!
Honestly when you explain everything you take the fear out of ingredients. and your burger looked great. thanks Monica for your straight forward takes. another great video!!
@@SauceStache Beyond should add a small sachet in the burger's box, with some the old condiments and seasoning of 2.0 version, so people who liked 2.0 more would need just to open the sachet and mix it with the vegan meat. This way it would please both kinds of people, the ones who prefer 3.0 and the ones who prefer 2.0.
I just made two days ago your ground beef replacement that posted months ago. Now I gotta buy all these new ingredients to make the better beyond burger.
I seriously bought cacao butter and mehylcelulos and forgot that I wanted it for this recipe! Omg. So glad I found it again. I can’t wait to try this out!
I found this format Incredibly interesting, breaking down the ingredients and planning your batch out of that. It gave a lot of insight as to what all ingredients do, and in a way shows that "additives" arent all Junk. Very good! Glad I became a Patreon supporter, this channel keeps delivering :)
Beyond are good because as a coeliac vegetarian or vegan it’s really hard to find meat substitutes that don’t contain gluten in the form of wheat or barley; would love to see more recipes that cater for intolerances or allergies/autoimmune conditions or even substitutes added within recipes so that you can choose.
Gf loves the beyond burger but I couldn't stand it until I got creative. Just drizled some red Chilli oil and low sodium soy sauce on both sides, rubed it in. Then some onion powder and garlic salt and fresh black pepper at the end. Gf tried mine and it was over lol she made me show her next time we had them and now she does it that way every time.
I know it sounds dumb but I was a little hesitant to start switching over to a more plant based diet and eventually a fully plant based diet and I feel like every video I have watched before confused the heck out of me so thank you for explaining everything it has helped alot
12:08 Super happy you ere as satisfied with the result! Guessing from the ingredients and the way you prepared it...I am sure it must have been insanely delicious! And the texture turned out amazing too! . Anyways, thank you for sharing your knowledge and experience with us! This is extremely valuable for any newbies and long-term vegans as well as all of those who just want to try eating more plant based! Sending you and Monica all the love! Stay safe and have a wonderful rest of the week!
Thank you!!! I hope everyone enjoyed the little "why and how" in the beginning of this video! I want to test that a little more and see what people think. I would love to share a little more info on how stuff is made! Anyway all the love back and have a great week yourself Margaret!
For me I'm not a vegan. But having the McPlant and others so available, means I often choose it over meat options. I'm under no illusion, it's still unhealthy and processed, but it's a good alternative when I want something crap.
This is awesome! The cross-section looks great with all the red! If you could make the exterior show the red less it would fool people from every angle. I love your experimenting process and can’t wait till my book comes!
Thank you!!!! I really think me adding that little extra beet root powder is what was the overkill! If I would have gotten it right it should have browned nicely haha next time!
At 2:35 he says "Everything I've learnt comes from this book" and he's the author of the book himself. So this results in an interesting paradox - "Which came first the knowledge or the book?" Because for him to write the book he must have learnt things before but here he says that he learnt everything from the book so he can't have written the book himself.
Great and Thank you... . just ordered wheat starch, methylcellulose, soy lecithin.... this coming weekend is burger experimentation..... need a thinner burger like they serve on a Tommy's Chili burger ( SoCal).... And I purchased the Kove Commuter 2 ... Just $90 with Shipping!!
Thank goodness the smell maybe better, made it hard for me to cook. Especially when the family complain. Thank you for ingredients, I believe I will try cooking myself.
GOOOOD Morning CHRISTOPHER!!! Impossible chili sounds awesome!!!! I need to make a chili sauce soon for home. I might take the leftovers I have from this video and make some sloppy joes
Book ordered from the UK (although I have wait until Aug to get it - 😢😢).... can’t wait! You are a mad scientist/genius, and have given me so much inspiration since choosing a vegan lifestyle! Thank you for all you do!
Potassium Chloride is actually more like salt, only that it has no sodium (for specific diseases, where you have to lower your sodium intake) and it tastes a little metallic.
Made these last night, substituted potato starch and left out pomegranate molasses. Texture was right, taste was mostly tvp. Overwhelming mushroom seasoning aftertaste the text morning. Next time I’m going to add tvp once other dry is well mixed to avoid tvp dust. Also considering using veggie beef broth for water.
One way that might help with reducing that TVP taste is to soak the TVP in water for a while before adding the other ingredients. Then you just squeeze out the excess water with a strainer or cheesecloth and use the TVP like you normally would (maybe with just a tiny bit less water than what the recipe calls for). It really helps to improve the flavor, in my opinion.
Amazing as always Mark.....I've made burgers before using one of your recipes and omg....with a slice of vegan gouda....I wanted to cry it was so good....I will be making this version as well. Love your channel
Wow what does it feel like to be a freaking pioneer!! You are a genius!! all we knew were bean burgers & cauliflower wings until you arrived YOU'RE AMAZING!!!!!!! my mouth is drooling 😍
Thank you for this video! I’m not a fan at all of the beyond meat after taste. I’ve tried a few times to add my own seasoning but the beyond meat flavors always come through. I gave up until I found this video. I’m willing to give it a try. 😀
This is very cool; thank you. I stopped consuming commercial fake meats especially when it was known that Beyond Burger was using GMO products without labeling them which is responsible for the 'bleeding' effect.
Great video! Just pre order your book. I wanted to have the physical item but shipping costs are too expansive where I live (3 times the price of the book). I am eager to read it!!
Congrats on the book Mark! I wanna see you experiment or research precision fermentation as new food tech companies using it to create animal like proteins and fats
I would LOVE too!! Monica and I are planning on building me a studio so I have a legit work space. Right now setting up fermentation stations in our actual kitchen would be a little tough hahah
The beets do add some sweetness but the same reason they make the meat more red is the reason they also make it more meaty and savory. The plant heme and the anthocyanins both add an almost metallic, iron-y taste.
Beyond should add a small sachet in the burger's box, with some the old condiments and seasoning of 2.0 version, so people who liked 2.0 more would need just to open the sachet and mix it with the vegan meat. This way it would please both kinds of people, the ones who prefer 3.0 and the ones who prefer 2.0.
Been watching you for 6 months bro... You're really killing it 🙂... Gonna use your techniques in a business of my own now... Much thanks from India ❤️🙏
Im probably not going vegan anytime soon and i really dont plan to do it. But your videos are really interesting from a cooking standpoint and I really appreciate your work :). Greetings from Germany
I‘ve had a lot of beyond burgers and really enjoy them, but when I had the chance to try the new one when they were promoting it with their food truck I really didn’t like it as much for some reason. I like that it has less of that “beyond” taste/smell (you know the one), but I’ve always been able to get past that and the new one felt dry and flavorless to me. Maybe it was the way it was prepared (which would be sad, since it was Beyond’s own food truck) and I certainly didn’t dislike it and I will continue to eat them….but it didn’t seem like an improvement to me. Yours, however, looks amazing! I think I’m a bit too lazy to try it/get some of the niche ingredients, but it definitely looks really really good.
Thank you so much for taking the time to work this recipe, and create this video. I followed everything perfectly, but I feel like the final product is missing a bit of bounce that beyond meat has. When cooking, I find that the meat breaks up into small pieces, versus beyond meat. Do you recommend anything to add that would keep the pieces together better? Thank you again!
A lot of people taste food with sight as well. Food has to look good for it to be appealing. (for most people) If you care about the nutrition then this is loaded with protein, iron, potassium, and added B12. There is also a decent amount of riboflavin, niacin, and vitamin b6 and b9. There is also some calcium and magnesium.
Oh damn this is GOOD! I eat tons of Beyond Burger, and this is, absolutely, better. I realized as I was halfway through making it, that the wheat starch and pomegranate molasses I had ordered from Amazon hadn't come. I just went ahead with it, and it came out fanTAStic, anyway. A little too mushy, because of the missing wheat starch I assume, but tasted really really great.
I loved the old beyond burger but did not care for the dog food smell. I am so excited to try your version and am even more excited to receive your book!
I bought the Kove speaker because of you and I DO love it! Great sound and volume and the split function is awesome. My only qualm is the battery life isn’t as long as I’d like but everything else makes up for it. Thanks for sharing it!
I love watching what you make and seeing what you come up with as a meat alternative. You do a wonderful job although I do not need my food to "look" like meat I love the flavour and texture you come up with. I have just purchased your book and can't wait to receive it. Thank you.
1:24 And how about it being red yeast rice (Monascus purpureus)? I saw many people on The Seitan Appreciation Society fb group using it for the red color which is more realistic than beets
Oh the red yeast rice is very very realistic! I have a bag of it. I really havn't started incorporating it yet. I need to test and play with it more. I'm going to be doing a new pepperoni soon and I think that is going to be my first use of it!
I love all of your content. So consistent with high quality. I'm not vegan but watching you make something from scratch with a bunch of powders and proteins scratches a part of my brain I can't find anywhere else. a neverending science project and I love it ☺️
Food scientest here, you could try adding malt extract for more browning. And adding the methylcellulose dry to the wet TVP. Or try sunflower lethicin.
This is amazing. The inner workings only the beyond burger. You did an excellent job breaking down the ingredients. Thank you for that. The burger looks great. I have a question for you. How do you go from a distance shot to a close up on your food? It looks like you're the only one in the kitchen when you're cooking 🙂
I really love your channel and enthusiasm. Please continue your appreciated efforts. Still, with those homemade burger versions, and I have tried hundreds of different recipes from different chefs, bloggers and plant based enthusiasts, and of course your versions, sir. ;)) none of those versions came even close to getting the same "bite" feeling (firmness) as you do get eating a beef patty. I hope we will soon figure out what Beyond Meat or Impossible aso are adding, as they seem to get the best results concerning texture of their patties. we kind of know their ingredients list. "our" versions are crispy on the outside, but mushy on the inside. and this is kind of a deal breaker for me, the bun and the patty having kind of similar textures. Does your recipe, when you are preparing it, get a better texture than what I tried to describe? (sorry if my English is bad, not a native speaker) What do you think? Thank's again and have fun creating more plant based food for us.
After finding out who funds these “fake meats” I’ve completely stopped purchasing any alternative meat products, and now only use whole foods to make my own. The only thing I’ll purchase pre-made is a pea-protein made by a local small company that I trust. Thanks for another amazing video! 😊
I like this format better than your old format a lot more. I’m trending towards more WFPB eating and SOS free, however some of your techniques could transfer to other dishes. For “want to be vegans”, it’s a great channel. Keep up the good work!
Maybe to set the completed patty into a brown liquid and let it sit for a short while to absorb that color (and flavor of your choice)- that might be able to emulate the “browning ring” in the cooked burger!
I want to try this recipe. I’ve made a number of veg-based burgers but none really good. What I’d like you to do is talk about the nutritional values, including caloric content, of your burger. I’m vegetarian so avoiding meat isn’t my only concern.
The caveat with Beyond Meat is that they have to produce their product in bulk, so it's always possible to make something better at a smaller scale because more control and precision with ingredients and processes can be introduced. It's nice to have a video like this to see the complete breakdown though!
I don't get why people were hating on you. I'm a straight up carnivore, your cooking channel has one of the most educational and has delicious looking food! I need food and love to eat, I'm human. But I so much enjoy the diversity, all the lessons and the process, I don't get why people get mad about your dietary intake while you're teaching them gold.
Same here g! I’m not even vegan but his food looks banging
I love when you break down and explain the ingredients/science behind it. Keep it going!
Me too.
Thank you so much!!
@@SauceStache hey bud! My wife and I have been watching your videos and we just subbed to your channel! We are very impressed with your recipes! Honestly though, how expensive is it (aprox.) Per meal, per person, compared to eating meat and dairy? Thanks in advance!
@@wesunderwood8443 totally agree, a lot of people simply cannot afford to be vegan, even if they wanted to - unless they live on veggie’s and toast, esp if they don’t have the time or ability to cook from scratch.
@@SauceStache I have been watching a multitude of your videos and I am impressed by all that you have accomplished and making these recipes seems so easy lol I’m sure it’s because you have significant practice. I had a couple questions. 1. Could you provide a list of main staples that you would recommend buying to get started that would cover most of the recipes you have listed. I know that you mention several ingredients and powders and things. Do you have a comprehensive list to utilize for shopping to stock the pantry to be able to get going on these. 2. Are you full time vegan or do you primarily just cook for the channel. Just curious thanks for all you do.
Have u tried using canned mushrooms?They have SO MANY FIBERS i swear.If you put them in a blender and turn them into a kind of mush,and u mix that with the vegetable protein,it had the texture of meat!You HAVE to try this and i am not even vegan and tried this myself!
where's the recipe?
he adds here mushroom seasoning. google says its shiitake mushrooms with salt
I live in india and we have mushrooms in box so can you give some other tip ?
@@sweetanstudioz4480 Dry mushrooms grounded down to a powder or small chunks. Rehydrate with flavored liquid and add to tvp or seitan
Where do you get vegetable protein
..with the addition of the beet root powder...it goes back to the old culinary idiom...you DO eat with your eyes first...
so brilliant job, thanks for sharing
☮️&🌱's
TOTALLY!!! People always ask why it has to look the part too!!
You're doing the Lord's work. No animals were harmed in the making of any of your videos.
Then he’s not doing “the lords work”, since your lord loves to watch us all kill
what scripture bak that up Sara?
@@thegreatestmantoevrwlkthep9986 I was being funny. I'm not religious but there's nothing wrong with a kind and humane treatment of animals. With these faux meats, we no longer NEED factory farms. It's also better for the earth. So yeah, maybe that is what the "Lord" would have in mind, if there is such a thing.
a LOT of animals are harmed to make tech and power and the infra needed to broadcast etc.
Yes, I love when you get all Plant-Based Professor! I really dig the intros with all the info and detective work, really awesome video dude!
Thank you so much man!!!! Really appreciate it!
I’ve made your other Beyond Burger “meat“, and I have the ingredients in my pantry. I can’t wait to add in some of the new ingredients. I love how you keep tweaking and improving this recipe, Mark!
How does it compare to real meat in your opinion?
@Jeff Wolfe
That's the nature of recipes, they evolve over time.
Or at least that's the nature of recipes in my family. LOL
this is utterly fantastic, I can’t get enough of your experimenting style
Wow thank you!!!
Watch Dominion(documentary), Forks over Knives, Seaspiracy, The Game Changers, Earthlings, and Gary Yourofsky's The Most Important Speech You Will Ever Hear(on CZcams). Go vegan 💚
I know many people don't care about it, but I really miss the smell when eating plant meat. Many people seem to ingore smell when creating plant meat.
The smell is important!!
I eat meat but can't stand the smell of it cooking lol
Last we tried (before the new version we haven't tried) the beyond burgers smelled so bad...the smell was definitely not alluring and/or appetizing!
They don't necessarily ignore smell. They might just be aware that the majority of their target consumers---vegetarians---are actually sickened by the odor of meat. Therefore perhaps they choose not to put us off their product by making it smell too much like flesh.
@@kyotoai I think BB's main target audience is non-vegetarians, and the overwhelming majority who actually eat the BB are not vegetarian or vegan:
www.livekindly.co/beyond-burger-statistics-meat-eaters/
One of the most underrated channels. Amazing content EVERY SINGLE time! Thank you so much for your time and content!!!
Thank you so much!
Nobody loves real meat more than me, but your videos have given me hope that I can switch to a more environmentally friendly meat substitute without compromising my palette. I don't have access to those commercial patties, so these recipes are awesome!
Honestly when you explain everything you take the fear out of ingredients. and your burger looked great. thanks Monica for your straight forward takes. another great video!!
Yours looks way better!!🔥 Looks AMAZING Mark!
Ahhhh Thanks so much Emma!!!
@@SauceStache Beyond should add a small sachet in the burger's box, with some the old condiments and seasoning of 2.0 version, so people who liked 2.0 more would need just to open the sachet and mix it with the vegan meat. This way it would please both kinds of people, the ones who prefer 3.0 and the ones who prefer 2.0.
I just made two days ago your ground beef replacement that posted months ago. Now I gotta buy all these new ingredients to make the better beyond burger.
Thats awesome!!! I'm always tweaking these burger recipes... its fun to experiment with new combinations of flavors.
I'm so happy for you and your success. I just ordered your book to support you. ☺️
Thank you sooo so much!
Im not Vegan yet but this looks good also to help me on my journey to Veganism
Thats awesome!
watch what the health, game changers and cowspiracy.
This is awesome!!!!
I love your cooking programs
I cannot wait to try them
Sweet Potato Soul has a great into/beginner video that is really helpful. Good luck!
Im not vegan but im really curious to try these burgers, yours actually looks delicious
Thank you so much!
I'm not even vegan, but I love your videos. The ground carrot tacos especially 😍
Thank you soo much!!! The ground carrot tacos are wild! I appreciate that!
So do I he is very informative!!
same here! not vegan but i love plant based foods/recipes
I seriously bought cacao butter and mehylcelulos and forgot that I wanted it for this recipe! Omg. So glad I found it again. I can’t wait to try this out!
Man this is the video I've been trying to find for so long. Thank you.
Your enthusiasm is infectious! Thanks for your inspiration. Really enjoying the tastings at the end. Thanks!
I've never made my own burgers but this I want to make!
Ohhh its fun!! you should try it once!
Thanks for the breakdown of ingredients.
Any time!
I love how you break everything down and explain why you add different ingredients.
I found this format Incredibly interesting, breaking down the ingredients and planning your batch out of that. It gave a lot of insight as to what all ingredients do, and in a way shows that "additives" arent all Junk.
Very good! Glad I became a Patreon supporter, this channel keeps delivering :)
Ive made this its sooooooo good its worth it u deserve a medal sir ….. much love
I can't wait to get your cookbook! I'm so exited!
Thank you so much!!!!
@@SauceStache The notebook of a mad scientist!
Beyond are good because as a coeliac vegetarian or vegan it’s really hard to find meat substitutes that don’t contain gluten in the form of wheat or barley; would love to see more recipes that cater for intolerances or allergies/autoimmune conditions or even substitutes added within recipes so that you can choose.
Gf loves the beyond burger but I couldn't stand it until I got creative. Just drizled some red Chilli oil and low sodium soy sauce on both sides, rubed it in. Then some onion powder and garlic salt and fresh black pepper at the end. Gf tried mine and it was over lol she made me show her next time we had them and now she does it that way every time.
My soon to be sister in law is vegan and I'm a studying chef so your videos have helped me and my brother spoil her
That's so sweet of you...awwe gonna make a good brother in law
I know it sounds dumb but I was a little hesitant to start switching over to a more plant based diet and eventually a fully plant based diet and I feel like every video I have watched before confused the heck out of me so thank you for explaining everything it has helped alot
12:08 Super happy you ere as satisfied with the result! Guessing from the ingredients and the way you prepared it...I am sure it must have been insanely delicious! And the texture turned out amazing too!
.
Anyways, thank you for sharing your knowledge and experience with us! This is extremely valuable for any newbies and long-term vegans as well as all of those who just want to try eating more plant based!
Sending you and Monica all the love! Stay safe and have a wonderful rest of the week!
Thank you!!! I hope everyone enjoyed the little "why and how" in the beginning of this video! I want to test that a little more and see what people think. I would love to share a little more info on how stuff is made!
Anyway all the love back and have a great week yourself Margaret!
I'm vegan and I don't eat a lot of fake meat (like maybe once a month) but I'm glad there are a lot of not vegan that like those videos.
For me I'm not a vegan. But having the McPlant and others so available, means I often choose it over meat options. I'm under no illusion, it's still unhealthy and processed, but it's a good alternative when I want something crap.
What makes burgers unhealthy is a huge portion of french fries and a liter of cola that are usually going with ! 😅😂😅
This is awesome! The cross-section looks great with all the red! If you could make the exterior show the red less it would fool people from every angle. I love your experimenting process and can’t wait till my book comes!
Thank you!!!! I really think me adding that little extra beet root powder is what was the overkill! If I would have gotten it right it should have browned nicely haha next time!
There is so much accumulated thinking and experimentation in all of this!
At 2:35 he says "Everything I've learnt comes from this book" and he's the author of the book himself. So this results in an interesting paradox - "Which came first the knowledge or the book?"
Because for him to write the book he must have learnt things before but here he says that he learnt everything from the book so he can't have written the book himself.
You're making me dizzy 😵 😆
cant wait to try this out when the cookbook arrives
Home made is almost always better :D
Its nice to have a lot more control!! I love making things homemade!!
Just pre-ordered your cookbook. So excited!
Thank you!!!!! Thank you so much!
I dig this format Mark... explain, cook, taste test... love it!!
Wow I really love your enthusiasm and experimentation. Brilliant stuff ❤️
Yes down with beyond meat! Lol jk not really. You saved my wallet and expanded my cooking skills!
hahahaha noooo I still like them hahah but you can make it yourself now!
Great and Thank you... . just ordered wheat starch, methylcellulose, soy lecithin.... this coming weekend is burger experimentation..... need a thinner burger like they serve on a Tommy's Chili burger ( SoCal).... And I purchased the Kove Commuter 2 ... Just $90 with Shipping!!
Thats awesome!!! All of that! I cant wait until you start experimenting with the burgers!! and you are going to LOVE the Kove speaker!!!
I SO APPRECIATE YOU and ALL your vids!
Thank you!!! I appreciate you!!
This is my first time watching you on YT, and man, I just kept getting more and more impressed as the video went on. Nice job!
Yes! So happy about this I love vegan burgers.
Thank you!!!!
Thank goodness the smell maybe better, made it hard for me to cook. Especially when the family complain. Thank you for ingredients, I believe I will try cooking myself.
I'm making this tonight! So excited! Looks good so far. Thanks Sauce Stache!
GOOD MORNING SAUCYMAN!
I'm making Impossible Chili today. 💙
GOOOOD Morning CHRISTOPHER!!! Impossible chili sounds awesome!!!! I need to make a chili sauce soon for home. I might take the leftovers I have from this video and make some sloppy joes
@@SauceStache that sounds SWEET. Or spicy, however you make them lol. I've noticed you tend to go spicy with your seasonings.
Book ordered from the UK (although I have wait until Aug to get it - 😢😢).... can’t wait! You are a mad scientist/genius, and have given me so much inspiration since choosing a vegan lifestyle! Thank you for all you do!
Potassium Chloride is actually more like salt, only that it has no sodium (for specific diseases, where you have to lower your sodium intake) and it tastes a little metallic.
Beyond is soy free though
Can’t wait to get your book!!!
Thank you!!!
Made these last night, substituted potato starch and left out pomegranate molasses. Texture was right, taste was mostly tvp. Overwhelming mushroom seasoning aftertaste the text morning. Next time I’m going to add tvp once other dry is well mixed to avoid tvp dust. Also considering using veggie beef broth for water.
One way that might help with reducing that TVP taste is to soak the TVP in water for a while before adding the other ingredients. Then you just squeeze out the excess water with a strainer or cheesecloth and use the TVP like you normally would (maybe with just a tiny bit less water than what the recipe calls for). It really helps to improve the flavor, in my opinion.
@@sarahjo9975 ty for the tip, I will definitely let u know how it goes
Dude just start a company so I can buy your stuff in stores lol
Amazing as always Mark.....I've made burgers before using one of your recipes and omg....with a slice of vegan gouda....I wanted to cry it was so good....I will be making this version as well. Love your channel
Wow what does it feel like to be a freaking pioneer!! You are a genius!! all we knew were bean burgers & cauliflower wings until you arrived YOU'RE AMAZING!!!!!!! my mouth is drooling 😍
I just made this (however I only used methyl cellulose, and none of the other binders) it’s sitting in my fridge rn! I can’t wait to try it!
Thank you for this video! I’m not a fan at all of the beyond meat after taste. I’ve tried a few times to add my own seasoning but the beyond meat flavors always come through. I gave up until I found this video. I’m willing to give it a try. 😀
This is very cool; thank you. I stopped consuming commercial fake meats especially when it was known that Beyond Burger was using GMO products without labeling them which is responsible for the 'bleeding' effect.
I am always amazed by your creativity. Thanks for sharing your discoverers!
Great video! Just pre order your book. I wanted to have the physical item but shipping costs are too expansive where I live (3 times the price of the book).
I am eager to read it!!
Congrats on the book Mark! I wanna see you experiment or research precision fermentation as new food tech companies using it to create animal like proteins and fats
I would LOVE too!! Monica and I are planning on building me a studio so I have a legit work space. Right now setting up fermentation stations in our actual kitchen would be a little tough hahah
Yeah, because he's gonna be able to insert genes into microflora at home...lmfao.
The beets do add some sweetness but the same reason they make the meat more red is the reason they also make it more meaty and savory. The plant heme and the anthocyanins both add an almost metallic, iron-y taste.
Beyond should add a small sachet in the burger's box, with some the old condiments and seasoning of 2.0 version, so people who liked 2.0 more would need just to open the sachet and mix it with the vegan meat. This way it would please both kinds of people, the ones who prefer 3.0 and the ones who prefer 2.0.
Your burger looks absolutely amazing! I'm not vegan but I will try your recipe soon
How great it looks... Thank you, Mark. 🙏
Thank you!!!
@@SauceStache 🙏
Been watching you for 6 months bro... You're really killing it 🙂... Gonna use your techniques in a business of my own now... Much thanks from India ❤️🙏
I love your work! Great job keep it up! Thank you for making me think in the kitchen, rather than reheating stuff.
Im probably not going vegan anytime soon and i really dont plan to do it. But your videos are really interesting from a cooking standpoint and I really appreciate your work :). Greetings from Germany
please move to Finland and start a franchise veggie grill or what ever. I need that.
I'm not a vegan but it's quite interesting!
Thank you!! Its pretty cool what can be done now!
@@SauceStache You're welcome!! Haha that's good!
I love this freakin channel!!!!! Thank you for working so damn hard to bring joy to my life!
Wow thank you! Really means a LOT!
I‘ve had a lot of beyond burgers and really enjoy them, but when I had the chance to try the new one when they were promoting it with their food truck I really didn’t like it as much for some reason. I like that it has less of that “beyond” taste/smell (you know the one), but I’ve always been able to get past that and the new one felt dry and flavorless to me. Maybe it was the way it was prepared (which would be sad, since it was Beyond’s own food truck) and I certainly didn’t dislike it and I will continue to eat them….but it didn’t seem like an improvement to me.
Yours, however, looks amazing! I think I’m a bit too lazy to try it/get some of the niche ingredients, but it definitely looks really really good.
Thank you so much for taking the time to work this recipe, and create this video. I followed everything perfectly, but I feel like the final product is missing a bit of bounce that beyond meat has. When cooking, I find that the meat breaks up into small pieces, versus beyond meat. Do you recommend anything to add that would keep the pieces together better? Thank you again!
I don't care what it looks like, only the nutritional value & what it tastes like.
A lot of people taste food with sight as well. Food has to look good for it to be appealing. (for most people)
If you care about the nutrition then this is loaded with protein, iron, potassium, and added B12. There is also a decent amount of riboflavin, niacin, and vitamin b6 and b9. There is also some calcium and magnesium.
Oh damn this is GOOD! I eat tons of Beyond Burger, and this is, absolutely, better.
I realized as I was halfway through making it, that the wheat starch and pomegranate molasses I had ordered from Amazon hadn't come. I just went ahead with it, and it came out fanTAStic, anyway. A little too mushy, because of the missing wheat starch I assume, but tasted really really great.
I loved the old beyond burger but did not care for the dog food smell. I am so excited to try your version and am even more excited to receive your book!
Dude love this video. I missed it yesterday when it came out somehow.
Keep coming up with ways to improve and make plant based taste better. Thanks
Dude your videos are bringing me much needed joy 😁 THANKYOU ❤️
I bought the Kove speaker because of you and I DO love it! Great sound and volume and the split function is awesome. My only qualm is the battery life isn’t as long as I’d like but everything else makes up for it. Thanks for sharing it!
I love watching what you make and seeing what you come up with as a meat alternative. You do a wonderful job although I do not need my food to "look" like meat I love the flavour and texture you come up with. I have just purchased your book and can't wait to receive it. Thank you.
1:24 And how about it being red yeast rice (Monascus purpureus)? I saw many people on The Seitan Appreciation Society fb group using it for the red color which is more realistic than beets
Oh the red yeast rice is very very realistic! I have a bag of it. I really havn't started incorporating it yet. I need to test and play with it more. I'm going to be doing a new pepperoni soon and I think that is going to be my first use of it!
@@SauceStache Sounds amazing! Keeping my fingers crossed!
I love all of your content. So consistent with high quality. I'm not vegan but watching you make something from scratch with a bunch of powders and proteins scratches a part of my brain I can't find anywhere else. a neverending science project and I love it ☺️
These recipes are just outstanding!!
Food scientest here, you could try adding malt extract for more browning. And adding the methylcellulose dry to the wet TVP. Or try sunflower lethicin.
What gluten free ingredient can I substitute for the wheat starch? Would arrowroot starch work?
This is amazing. The inner workings only the beyond burger. You did an excellent job breaking down the ingredients. Thank you for that. The burger looks great. I have a question for you. How do you go from a distance shot to a close up on your food? It looks like you're the only one in the kitchen when you're cooking 🙂
wow that raw product looks amazing..
They're competing with you mark! You're getting to good, they're threatened.
This is brilliant! Thank you, can't wait to try😋👍👍👍
I really love your channel and enthusiasm. Please continue your appreciated efforts. Still, with those homemade burger versions, and I have tried hundreds of different recipes from different chefs, bloggers and plant based enthusiasts, and of course your versions, sir. ;)) none of those versions came even close to getting the same "bite" feeling (firmness) as you do get eating a beef patty. I hope we will soon figure out what Beyond Meat or Impossible aso are adding, as they seem to get the best results concerning texture of their patties. we kind of know their ingredients list. "our" versions are crispy on the outside, but mushy on the inside. and this is kind of a deal breaker for me, the bun and the patty having kind of similar textures. Does your recipe, when you are preparing it, get a better texture than what I tried to describe? (sorry if my English is bad, not a native speaker) What do you think? Thank's again and have fun creating more plant based food for us.
After finding out who funds these “fake meats” I’ve completely stopped purchasing any alternative meat products, and now only use whole foods to make my own. The only thing I’ll purchase pre-made is a pea-protein made by a local small company that I trust.
Thanks for another amazing video! 😊
I really amazed how good taste this, the beyond just eat one today, i started trying boca veggie burgues then impossible
I like this format better than your old format a lot more. I’m trending towards more WFPB eating and SOS free, however some of your techniques could transfer to other dishes. For “want to be vegans”, it’s a great channel. Keep up the good work!
Maybe to set the completed patty into a brown liquid and let it sit for a short while to absorb that color (and flavor of your choice)- that might be able to emulate the “browning ring” in the cooked burger!
You continue to do great work in alternatives to meat. Congratulations.
I want to try this recipe. I’ve made a number of veg-based burgers but none really good. What I’d like you to do is talk about the nutritional values, including caloric content, of your burger. I’m vegetarian so avoiding meat isn’t my only concern.
I wonder if they modify the starch by making it a resistant starch. That would involve baking the starch and then chilling it before use.
The caveat with Beyond Meat is that they have to produce their product in bulk, so it's always possible to make something better at a smaller scale because more control and precision with ingredients and processes can be introduced. It's nice to have a video like this to see the complete breakdown though!