Making Beyond Meat for LESS than $3 a pound
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- čas přidán 3. 06. 2024
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I wanted to see if we can recreate Beyond Meat at home for less than $3 a pound...
This needed to be done and Im so glad I tried it, because it is super good!! You will really love this beyond meat recipe.
Methylcellulose and all my other amazon finds! www.amazon.com/shop/saucestache
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Could you remove your ring when doing Food Things... You don't disgust me but the thing is if you are a chef then you would know there is so many Bacteria and viral cells that is between your ring and your skin, and that is the thing that disgust me the most about Food makers at home... I'm sorry if this sounds harsh and it is not meant to be harsh...
@@Drefar he isnt a chef he's a home cook. and as long as you have enough space beneath the ring to get soap under there when you wash your hands, i dont see any issue
@@ViewerEm in the food industry there are no short comings of safety if you have that view you will never be a chef...
It’s not like anyone else is eating the food he makes for his videos. He’s not cooking in a restaurant kitchen for paying customers.
These are recipe tutorials…that you watch….for inspiration….on CZcams.
@@daconn3487 I know that But you just said a lie "He is not cooking for someone else" what about the chiken nugget video about vegan alternatives and also his wife is eating his food... Just saying it's not professional enough and expert ish enough if he have cooked for so many years now, that he does not stick to basic rules like scrubbing his hands everywhere... just take a look at czcams.com/users/aragusea He does not wear his ring after years making food because he knows how dangerous bacteria is...
I love how plant based meats should be cheaper than real meat, yet marketing usually prices them the same as or twice the cost of regular meat.
I wish the subsidies worked out differently.. if people had to pay actual market price for animal products
@@electron-Volt why should people pay market price for meat when they don’t pay market price literally for every other crop , especially corn
No babe. A pound of ground beef can be and is $3. It's not the premium grass fed stuff but its beef. I've used my last few dollars on it.
It'll be cheaper in the future hopefully.
@@Lucciii32 Livestock is ridiculously expensive on usage of time, land, water, and crops. Food in general would be far more bountiful and affordable if our livestock weren't there.
I've been playing with the burger recipe in your book for a while now. I've found that the methylcellulose doesn't always hold it together as much as I'd like, so I decided to try something last time... I added a heaping teaspoon of psyllium husk right before adding the liquid to the TVP. It worked SO good! Really held it all together, and upped the fiber content, which is never a bad thing.
Thanks as always! Keep the inspiration coming!
This should be pinned
Whole husk or powder?
Wait so, are you replacing the methyl cellulose with psyllium husk powder?
Wow, genius and it’s fiber like you said
Probably powder. When you add water to Metamucil it becomes a thick gooey slime
One thing I do to make the vegan burgerpatties hold together better, is to freeze them.
When they are fully frozen I fry them over medium heat for 5-8 minutes on both sides. These get really firm and hold together great. Even without methylcellulose.
I use breadcrumbs and flour as a binder, and the freezing seems to help extra.
Great tip thank you
It's what the impossible sausages at Tim Hortons uses, it's cooked from frozen.
A lot of faux meat patties fail because they don't get frozen. Temperature is the key to controlling the product's state when cooking so to speak.
I won't suggest deep frying it lol.
I love how Monica is so supportive of everything you do. And your so excited to show your lovely wife what you've made. Much love from Gdańsk Poland!
Thank you so much! These kind of comments make my day... they really do!! So much appreciated
@@SauceStache awwwww! so wholesome! I love YOU ALL!
@@duytu2134 I wish we could all meet & have a picnic☺️
@@gohawks3571 That would be wonderful :):)😀
They do seem like the sweetest couple dont they? I am much grateful for their help on these foods & I am excited to find out he has done a book I need to find out how can I get this in Britain
What's not so bad for having to buy all those ingredients is that you can use them in multiple recipes and make multiple batches of whatever.
and since they are all powders, and given that they are stored properly, they will last a long long time
Methylcellulose causes inflammation and can lead to colon cancer
According to the BLS, ground beef as of Apr. 22 is on average $4.916 per pound, meaning your meat is cheaper than grocery store meat.
And a lot healthier for you too!
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And the meat industry in the US received 44 billion dollars in subsidies last year. Without those the price for meat and dairy would be doubled or more. The animal agriculture industry owns the senators and congress people.
@@veganm8918 and many many jobs...
@@veganm8918 pretty insane how cheap real meat is when you think of all of the energy that goes into it
Vegan stuff is always cheaper. We've been eating lentils for millennia for a reason.
Sometimes my mom used to add a package of dry onion soup to hamburger meat back when I was a kid. Try that for added flavor and add some Worcestershire sauce, either to the mixture or to the pan as you are cooking the burgers.
I've found that just granulated onion is a huge flavor enhancer.
The main flavor enhancer in both of those is 100% msg. Basically what he added when he made the yeast extract broth.
Worcestershire sauce not vegetarian or vegan btw
@@jojoprocess2820 Certain brands are. O Organic worstershire is for example.
Thank you! As someone trying to be vegetarian but on a strict budget, this is a massive help. Cheaper than regular burger.
a big bag of lentils paired with a big bag of rice will make for many meals that are a complete protein, greatly inexpensive, very filling & delicious if you have some seasonings to throw in.
Just buy veg problem solved
If you are not gluten intolerant, you can make your own seitan from wheat fluor. Also, I reccomend buying big packages of plain rolled oats, they are very versatile and healthy. Beans per kilo are cheap too, and offer a lot. Frozen vegetable is not ideal, but better frozen than nothing. You can get big packages and use them as sides to rice/make stews with lentils/put them in stews.
@@gomoestaswhy would frozen veggies not be ideal ? I’m curious
@@shywalker404 freezing destroys some of the nutrients. Nothing too bad, they are still healthy and beneficial, but if you can choose, go for fresh.
Mark: "Monica doesn't really like pickles so I'll add them all to mine."
Burger: *pickle jumps back onto Monica's burger* #determinedpickle lol
What you used right there called textured vegetable protein is called soya granules in india and we got bigger chunks of it too 😄
I recently learned that its the same process, still always buy the indian stuff in a local store since its a lot cheaper and you get giant bags :D
We have that type in the UK too. Looks just like minced/ground meat when it’s cooked.
I use smoked paprika instead of liquid smoke in everything to begin with, liquid smoke tastes really weird and artificial, most smoked paprika has real smoke flavor to it.
I've always thought about doing this but have never done it myself . Thanks for putting this out there
You should try! its fun! You can mess with it and control the flavor and ingredients!
Did you do it ?
This is actually very helpful! So glad I've found your channel, thanks a bunch!!
This is as good as it gets! The cost, the umami flavor. . .this chef is truly a man of the people!
this definitely opened my mind in a lot of ways. thanks for doing this!
I don't even like beyond burgers but I am definitely making something similar (although much simpler) very often :D Recently I also bought my first ever jar of marmite and honestly, it has been game changing for my vegan meats :D I am super grateful for all the tips and tricks you've share over the years and I am glad it allows me to finally please my non-vegan fam!
.
Thanks for all the time and work you put into these videos!
Have a great week ahead!
$3 to the pound? The British economy must be absolutely soaring!
I’ve been searching for this recipe!!!! I am now a forever fan 🤘🏼
I really wish there was a recipe that could be printed with amounts of all ingredients.
I tried to eyeball what his measurements were . I'll let you know how it goes
SAME!
So it did work . This is the measurements I used
1 cup tvp
3 tbs protein powder
1 tbs methyl cellulose
1 tbs smoked paprika
1 heaping tbs of garlic powder
1 heaping tbs of beet root powder
1 cup of almost hot water
Maybe 1tbs of marmite it was hard to tell
Extra water to make mixture wet
@@alexsminshew1682 Thank you so much. I'm going to try it.
@@jeanh4151 I hope it works out for you 😀
Love tweaking this recipe and fining the elusive perfect vegan burger.
Thank you so much!!!!
So my question would be if you wanted to try this but are allergic to coconut what would you use in place of coconut oil?
Cocao butter
Coconut oil is also really not that good for you. Would like to see some alternative.
@F0XD1E cocoa butter
@@F0XD1Ewhy not ?
This is my first video of yours that I have seen. This looks very good. I’m going to have to buy a bunch of stuff but it looks like it will be totally worth it! TFS!
Awesome video! Looks absolutely delicious. Definitely worth a try! Thanks :)
I love your recipes. Thank you so much for sharing them with us. 😁👍
I'm not the biggest fan of Beyond's flavor so this sounds good. Also, I like this video format, it reminds me of Binging with Babish
Thank for everything you do for the animals.
Thank you
I love this!!! I can’t wait to try this.
Looks great! How well does the mixture defrosts if you make a large batch? any affect to texture?
So we started out with measurements, but starting with the tvp , we stopped. Is this recipe listed somewhere? I’d love to make it using measurements. Thanks.
do you have any suggestions for another oil to emulsify and freeze if someone had a coconut allergy? do you think something like Earth Balance could work?
I love how simplified this is.
Super grateful for all your videos!!!
This is an awesome recipe! However, methylcellulose is an ingredient that I cannot access as easily (price and location wise). Would psyllium husk work as a substitute for it? Thank you so much for your fantastic work, as always!
Yup. done it
Yes! Several other people have mentioned it works well.
@@bo_arrow @Zachery Butter Nice! Does it also work for the coconut oil mixture?
@@sarahsaabi6849 I'm curious too!
man i have no clue how i'd get either of these things lmao
How well does this stuff freeze? Could I keep it in the freezer until I want to cook it or just cook it all up and freeze that?
Great recipe, I hope to try it soon!
This is amazing! Thanks a bunch- am gonna try!
Liking the refreshed direction style and cinematography of your videos.
When it gets the Monica seal of approval, you know what's up
She a real one 💯
hahahah hey!! We're both real hahahah
@@SauceStache I don’t think they were saying you aren’t real lol
What are the quantities, where's the recipe on your website? Its kind of difficult with 0 measurements mentioned ...
Nice will definitely be recreating these maybe with my own spin on them but maybe not 🤷🏽♂️ either way, thanks again Mr and Mrs Stache!
You really know your stuff, this is awesome!
This would be great for a weekend cookout. Memorial Day is looking tasty. 😍
Its perfect!! Thank you so much!!
Wow!! 💜😮
As nervous as I am about applying a lot of these different chemicals and I want to stay away from them I actually rather make this than buy the beyond when I'm feeling like a lazy week from making everything from scratch. This is pretty dope 💜
If one of the "chemicals" you are referring to is the methycellulose, it's absolutely nothing to be concerned about, despite not having a common name in kitchen cabinets like "table salt" or "baking soda" do. Methylcellulose is plant fiber (cellulose) that's been boiled with an alkaline solution and exposed to a kind of gas called methyl chloride that ends up converting the cellulose into a form that is a bit more digestible to humans. None of the solution or the gas remains on the final product. This process is actually a bit similar to the process with which corn kernels are transformed into the dough for tortillas or tamales/etc. (in corn's case, the process called "nixtamalization" and usually uses the same alkali, but doesn't need the second gas-exposure step).
I always think that chemistry is just incredible. And especially food chemistry!!
Great! I’ll be trying this out soon! 👌
Thank you for making more simple recipes
This is brilliant! Great job brother
Thank you so much man!!!
Haven't ate meat since 2000 and I remember only having black bean burgers, tofu, and salad and now this...
This is such a game changer. I finally gave in and had a beyond burger while at the Taste of Chicago this year and I instantly started thinking of ways to make it cheaper and this seems super easy and fast but I'm curious... How long can I keep these frozen and what would the expiration on this be ?
Where do you buy the Methylcellulose in bulk? I can't seem to find it on Amazon, there's only capsules.
Definitely need to try this.
I guess you could make a vegan version of chorizo with this recipe as well. You already made one on the channel but it wasn't from the scratch.
The problem I have with beyond and the other imposable w/e is it smells terrible while it's cooking. I can't take the smell lol xD
I didn’t know you had a cookbook. I will buy soon
Oh wow. I have to make that this weekend!
I love everything you do. As a Louisiana native, I used to eat lots of meat and barbecue. I love your creativity with making vegan meat so I can easily recreate childhood favorites without all the nastiness that comes with animal meat.
Animal meat is not nasty. It’s amazing
@@thephilosopher5799 That’s like, your opinion, man.
@@zacherybutter7349 you’re very far removed from your nature. You gone without eating a lot of meat in your life for so long, you’re used to that way of life. Also try more less cooked or raw meat!
@@thephilosopher5799 You don't know anything about me nor are you the one with any say as to what my "nature" is. All long-term studies show the dangerous health effects of eating meat, especially red meat. Keep your uneducated opinion for yourself. And while you're at it, get off the internet.
Does anybody have a full writeup of this recipe? I kinda get confused with the measurements of the dry ingredients as well as how much yeast extract he actually puts in the liquid mix...
I agree and I even looked on the website but it's not there. It is the only complaint I have with his videos, no recipe in the description and not all are on the website. Doing this would make this channel practically perfect. Look in the previous comments there is a reply with a list of ingredients with guestamations. Hope that helps 😉
@@tinacaron1961 I followed other 'beyond meat' recipes on CZcams to the letter and they were awful, had to throw it in the bin. I followed this guide, playing around with quantities by continuously tasting the mix. The result was better than what I had achieved from other youtube posts but still nothing close to beyond meat.
Here in Brazil i was only able to find Carboxi Metil Celulose with an accessible price. I looked up the one on your links, and it is a different Methyil Celulose. Do you know if it would have the same effect?
Salve meu bom. Uma coisa que você pode fazer é usar casca de psyllium (vende na internet, até meio barato) ao invés da metilcelulose na hora de dar a liga na carne falsa. Muito provavelmente porém, não vai funcionar pra fazer a gordura (a com água, óleo de coco + metilcelulose) o que não é muito problema, pois ainda é gostoso sem
Can't find the actual recipe here or on your site... can you provide a link please?
You have really improved your channel. I always liked what you have made, however, the cost of the ingredients sometimes prohibits the experimentation on my end. Also, as I live in a foreign country, some of the ingredients are not always that easy to find and even Amazon makes them cost prohibitive. Keep up the good work and thanks for keeping it simple.
That would be great in stuffed peppers or Shepherd's pie. I enjoy all of yours videos and prayers for you and your beautiful wife for many more amazing videos, thank you
you're a genius. thank you for these videos
thats is absolutely amazing!!!! looks like its got potential!
love how the quality of your recipes are breaking down the gastronomagic of store-bought vegan products. Hope this kind of stuff gets normalised in kitchens, and breaking it down brings the price of plant based foods down.
Pickles!!!😋 That burger looks so goood☺️ I love the red, because I'd love you guys to walk down the street with it😂 But this is awesome. I love the shelf stability of the ingredients
hahahahah Those pickles really wanted to stay on her burger hahahaha the red was intense.. I was not expecting that.. but that was my fault hahah
@@SauceStache Hey, no biggie; really does look great👍😉
Thank you for making this great video!
My pleasure! Glad you enjoyed!!!
Do you think using the Green Boy Mung Bean Protein powder would be useful in creating an at home JustEgg? I remember in your video since you used the entire bean you said the texture of it when it cooked was different but since the Green Boy is a protein powder it might make the texture better?
With this huge inflation, we're gonna ask for more and more videos like this one. Thank you.
In Canada I'm struggling to find methylcellulose for remotely reasonable prices - the shipping from the US is insane from Modernist Pantry😭. Any substitute suggestions or other online retailer?
Psyllium Husk works very well. Or just freeze them before you cook them
Do I need to buy the book for the ratios for making the meat??
you are a pioneer my dude, so creative!
So tempting 😋😋😋
Try it!!!! Let me know what you think!!!
Hey Sauce Stache, I noticed you made a pretty good looking burger there, but I had hoped to see one ingredient that you could have added to give the burger that charbroiled flavor of meat that you would normally have in a burger. I did note the smokey paprika and minus the liquid smoke, but there was something (I can't remember where I saw it, I think it was at yung man cooking), that is flame kissed sun flower oil. It makes a flavor similar to that of char-broiled meat. I think it was the missing flavor in your burger. If you try that, please make an episode of it in one of your burgers, I would love to see it in action.
It’s in the burger seasoning I use
I wanna try that out myself...
It’s hard to get methylcellulose in New Zealand is there anything else I can sub it for. (The Link you provided doesn’t ship here)
Hey what is ur toaster oven/air fryer u are using :)?
Methylcellulose (in the concentrations used in these new-meat substitutes, anyway) gives my guts a really bad time, so I have to be really careful with the meatless meats that I buy. For quite some time I've been hoping that someone would develop a recipe like this which compromised on veganism by using eggs as a binder or trying some other plant-based binder such as pea protein, and having a recipe I can experiment with myself means I can take this into my own hands. Thanks!
I was thinking this same thing, methylcellulose is a laxative so I'm not crazy about it as a binder. Super cool to have a broken down recipe to experiment with!
@@JackieC831 That sounds like an amazing idea. Did you cook the seitan beforehand or did you just wash away all the starch to get the pure gluten out?
It's actually called Hydroxypropyl Methylcellulose (HPMC), we just dropped the chemical name when we wanted to sell it to people as food. It's a product of wood pulp or sometimes waste cotton, treated with calcium bicarbonate and petrochemicals (gasoline industry byproducts). Cellulose is indigestible by humans as we are unable to produce the enzyme Cellulase, so the wood pulp fibers will pass through your system and run the risk of caking in your intestines or colon, causing gas and bloating until you take the care to flush your system out. Why people are willing to eat waste from a bunch of industries mixed together and called "meat alternatives" is Beyond Me.
@@Surai00 Yeah it’s worth remembering that aspect of it, which often gets forgotten/obscured when people talk about it being safe for use as a filler or binder. It got really popular as a gluten alternative several years ago and as a result it makes many gluten-free foods pretty awful for a lot of people.
@@fluffycritter many of the products we are consuming today came about because there was industrial waste and they figured that if we treat it with chemicals to a certain standard, it can be sold and increase profits. Cereal is a perfect example, a bunch of waste from corn and wheat processing, mixed with various kinds of sugar, flavored, colored, and then they put in chemicals you can't digest so the label says it has vitamins. I wish people would do some more research on this stuff before they put it in their bodies.
These look great! Plus 2.58 a pound is cheaper than actual meat!
Would this also work for putting in a red sauce? Or sloppy joes? Tacos? Does it hold together in chunks or break apart into the tvp sized bits?
I live in a small town in Iowa. Have to wait to order pea protein (Walmart only has chocolate/vanilla flavor... Not so good for burgers).
Would vital wheat gluten, traditional yeast, or chickpea flour work in place of the pea protein? I'm new to the cooking & need help.
can i just use regular meat?
please make vegan tuna from the can
Great recipe. I had to make alterations cause I didn't have two ingredients, one of them your favorite methylcelullose and the yeast . I used psyllium and miso paste instead.
I am sure the original is so much better but I already enjoyed very much.
So for those who also don't have those ingredients, still try the recipe you won't regret it
Thank you
I love it that you made the recipe your own with healthy ingredients!
@@k8eekatt Thank you 🤗
Just snagged your book on Kindle. Can't wait to get started.
Could you tell me the ingredient amounts? I love watching your videos.
Nice homemade beyond burger Mr. Stache!
Thank you kindly
@@SauceStache no problem
unconsidered costs:
water and electricity negligible
blender*: ~$18
freezer*: ~$50
measuring spoon (set)*: ~$3
baking sheet (could use mixing bowl, at cost of time spent using freezer)*: ~$2
parchment paper**: ~$0.06/ft² (~$3 ttl)
mixing bowl*: ~$2
smoked paprika**: ~$0.5/tbsp (~$2 ttl)
garlic powder**: ~$0.147/tbsp (~$1 ttl)
mixing utensil*: ~$7
plastic wrap**: ~$0.01/ft² (~$2 ttl)
knife*: ~$10
*long(ish) lifespan, provides additional value besides this recipe
**may have some remaining for use in other recipes
$89 new tools
$0.80 reuseables used
$8 ttl reuseables
quite a bit if you don't have anything beforehand, but once you get the tools and seasonings, it's still not super expensive!
That looks too good💯‼️
I really want to learn how
to make my beyond beef
and other plant based meats
I definitely give you a 👍🏿❤️.
Impressive! How would you give this more of a brown color? Can you add Soy Sauce or Aminos to this without adversely affecting the texture or taste?
YEESS... less beet root, more soy sauce, liquid smoke, and I would also add a starch.... essentially follow the original recipe in my book hahaha
I found & shared a recipe I found, similar to this, but we have ground mushrooms and ground walnuts in it, no beet root (although I probably should add that). It's a great color and texture, and has my meat eating fam asking if they are eating meat or not👍
Liquid browning is what I use. Aka gravy master or kitchen bouquet
Use barley malt extract! In raw, the color doesn't change to brown, but when heated, it starts to become brown. That ingredient is also used in the baking industry to artificially making bread darker to trick people thinking that it's more healthy.
@@gohawks3571 care to share that recipe?
I’m an impossible meat kind of woman. I tried beyond and I didn’t like the taste
Impossible is pretty freaking good!! Its harder to replicate because of the lack of availability of the ingredients they use. Heme Iron makes a HUGE difference with the tastes. The yeasts they use are different too. Hopefully one day we can get to recreating what they do, because that would be a game changer!
Just made seitan burgers tonight, quite nice but not that same texture as beyond/actual ground beef. Would you say this is a better way to make ground beef burgers than seitan? (I made shredded seitan chicken the other day and it was amazing and crispy). Thanks
seitan is great for something that needs a smooth or shredded texture. anything flaky or hearty is better when done with other ingredients.
@@ViewerEm yeah the shredded seitan I did was really nice tbf
This is nice, but where I live methyl cellulose (MC) is impossible to find unless you shop at chemicals suppliers. Closest I get to this is with Orgran No Egg. Its relatively expensive for a box, but it last long and is accessible. It also has some MC in. Beetroot powder is also expensive and not accessible. Reading reviews says red food coloring actually works better and you only need a few drops. Further on, all the other ingredients is easy finds. So might try this sone time
It would be great if you could work your magic on making a pea protein minced meat from scratch. I can't eat TVP cos of the soy.
There is a couple brands of textured pea protein that is the same texture, such as Plant Basics or Plant Boss
Soooooooo my next video is going to be about pea protein!! Not making it from scratch, just getting it and using it. Unfortunately I have tried for YEARS to make a textured protein at home without any luck.
Textured Proteins are made using massive industrial extruders that use intense heat and pressure to create these incredible textured proteins... One day I'll find a way. I really hope.
@@SauceStache We have faith in you! Your recipes are so creative and amazing🥰😋👍
@@SauceStache Something along the line of a rosin press? I've seen videos of DIY if you are handy
Please give us the recipe!!! 😟 This looks like an amazing vegan burger, but we need the amounts for your ingredients.
I just try to eyeball the amounts. For the meat looks like 1-2 tablespoons for everything.
Been using your burger recipe from your book for minced meat in chilli's or Italian dishes and it works great. Here in the UK, plant based meats are oddly a lot more £ per KG than animal meat and making it at home using your recipe saves a lot on cost and genuinely tastes better than the plant based meats in the supermakets. Store bought mince also come in tiny packs in the UK where as I like to use a pound of mince (imperial) so this is perfect.
Such a good looking burger! And cheaper than a lot of other options.
PEE BASED PROTEIN🔥🔥🔥🔥🔥🔥🔥
thks god finally 😊
hahaha thank you!!!
I am vegan. I only have a small kitchen, therefore I will have to try this recipe when at a friend's. However, I will try it with vegan buns and the dressing made with vegan mayo. I do love Beyond Meat. Thank you for sharing this recipe. 👍
I looovee your work :)
how do you get rid of that funky TVP flavor?
you just have to find a TVP that you like. A lot of the bulk TVP has that funky flavor. The bobs red mill tvp is pretty mild flavor. Normally I use a little bit of vinegar in the initial broth and that helps a lot
@@SauceStache Ooo, thank you! I never thought to do that👍
Thanks! I’ll try the Bob’s one. I started rehydrating and rinsing a few times before adding the broth and that seemed to help also.
I’m going to try this recipe.
How much of both the protein powder did you add to make it?