- Hey, this is Mark AKA Sauce Stache
and on today's episode of Eat Kindly With Me,
we're gonna be making some seriously awesome
plant based bacon wrapped filet mignons.
Before we get started, I'm Sauce Stache
and I run the plant-based cooking show Sauce Stache
here on YouTube.
It's a plant-based cooking show
where I find new and unique ways to make plant based foods,
mostly meats better.
I like to explore what the food industry is doing as a whole
with plant-based cooking.
Some of the unique ingredients,
some of the new discoveries,
some of the new ways plant-based meats
are processed and made and I like to find those ingredients
and see if I can replicate them at home.
Sometimes I like to take what's considered cooking
and take it a little bit too far
and push it into the realm of science.
But hey, I always love to have fun with it.
Now I love making plant-based bacon.
That is where my journey started.
I love making rice paper bacon,
daikon bacon, gluten bacon, seitan bacon
every kind of bacon that you could possibly imagine,
I have tried it.
I have made it.
I've came up with different bacon recipes
and variations for their flavorings and broths.
And, and while I've exhausted every effort
to make the best plant-based bacon, I possible can make
and I'm still going.
So that's why today we're gonna be making
a seitan steak, and we're gonna give it a little bit
of a twist with a bacon flavor,
like you're bacon wrapped filet minion would be.
We're gonna then wrap it with a rice paper, bacon skin
and we're gonna fry it around all sides.
Give it a nice sear and make it this beautiful succulent
bacon-wrapped filet mignon steak, all plant-based.
So let's get moving.
Now a filet mignon is supposed to be
juicy and succulent and tender, and to do that,
we're gonna be making gluten,
specifically vital wheat gluten.
This one here that I'm using
is Bob's red mill vital wheat gluten.
Now you can use any vital wheat gluten.
It'll all work.
This is the way that we're gonna do it.
We're gonna start in a blender.
Now in the blender, we're gonna start
by adding our flavorings first.
The very first thing I'm gonna be using
is a beef flavor broth.
This specific beef flavor broth mix is made by Shanggie.
Any beef flavored broth mix will work in this.
You just wanna kind of follow the directions
to make like the broth, the amount that they use
and use your best judgment.
On this one, it's about two teaspoons of beef flavor broth
to make a bowl of soup.
So I'm gonna be using about two teaspoons of this
to make our steaks.
Two teaspoons cocoa powder,
one tablespoon beetroot powder.
Now I love to use mushroom seasoning or mushroom extract
as part of my umami.
It's the one of my signatures that I love to use.
This is a massive flavor enhancer.
I find these at my local Asian markets.
You can find them online.
They go by tons of different brand names.
You just wanna look for a product that has mushroom extract
and dried mushrooms in them.
If for some reason you can't find this,
feel free to just substitute it with some nutritional yeast.
You're gonna get a very similar amount of glutamate
or savory flavors in either one of them.
This one, I just feel like packs
a little bit more of a punch,
but nutritional yeast will serve you just fine.
One tablespoon mushroom extract.
One of the signature flavors of beef is iron.
To replicate that irony taste,
we're gonna be using one teaspoon of black strap molasses.
That's gonna give us a very strong irony taste
mixed with that glutamate mushroom seasoning,
mushroom powder, you end up with a very steaky,
very meaty tasting product.
It's pretty wild.
Now, if you don't wanna use
or can't find black strap molasses,
you can't find the mushroom powder and don't feel
like using nutritional yeast,
you can actually sub all of that for Marmite.
Use about a tablespoon of Marmite
in place of the mushroom extract
and in place of the black strap molasses.
You'll have a very good flavor
right there just using Marmite.
I love using Marmite.
You can even kind of double it.
Use a tablespoon and a half if you like.
Next, we're just gonna be doing
a drop or two of liquid smoke. We don't want to go too far.
This is just to add a touch of smokiness to the flavor.
Give it a little bit more of a, of that steaky feeling.
And then last we're just gonna add one cup of cold water.
We're gonna give this a quick blend.
(blender whirring)
Just wanna give this a taste and it should have
a nice steaky kind of flavor to it.
There's a little bit of that cocoa flavor
going on right now, but that's okay.
That's all gonna change once it cooks.
So now before we add our vital wheat gluten,
I'm gonna get our fat slurry ready.
It's, what's gonna make this juicy and succulent.
Our fat slurry just consists of a quarter cup of starch.
I'm specifically using wheat starch,
but corn starch would work fine,
along with one tablespoon of olive oil.
And then we're just gonna slowly stream in some cold water
while mixing until it becomes a paste
or a little bit thicker than a pancake dough.
It ended up being about like an eighth of a cup of water.
I'd say that's about what turned it into a nice slurry here.
This is gonna be a really good.
It's what's gonna work itself into the crevices
of the gluten.
It's gonna find its way through
all of the cracks and creases
and then when we cook this,
it's gonna firm up into like a fat layer.
It's gonna be really cool.
So now to our blender,
let's add one and a half cups of gluten,
and we're just gonna pulse this together.
It should break apart into a nice gluten ball.
And you can really see how this comes together
to where it almost looks like ground beef,
just minus the fat.
That's what the slurry is for.
Now I don't want this to have a ton of time to rest.
I want this to almost immediately start to cook.
If we give it too much time to rest,
then these little pieces that are all broken apart,
they'll start to form together.
And that's not what we want.
We want these like strands that you could see here.
And these strands are what forms our steak strands
to get us like that meaty texture.
So now just give your slurry just a little whisk up
to make sure that nothing's settled.
Starches like to settle
and you're just gonna pour this over your steak.
Allow it to work itself down in to those gluten strands.
And then all we're gonna do is kind of pool
and fold over to work everything through,
and we're gonna keep all of the strands
going in the same direction
and just knead this into the meat.
Thinking kind of like a log,
but all we wanna do is just make sure
that it's all formed together into one kind of steak
and then kind of compress it into a really
tightly formed little burrito.
So now let's just wrap this up tightly,
as tight as you can get it.
It needs to be tight,
otherwise you will not get a steak.
You'll get like a, a cake.
Now I used a ton of extra parchment paper
to be able to twist this into a sausage.
If you have a three and a half inch ring mold
or you have multiple of them,
you can actually do this next step in the ring mold.
At this point, I'm just gonna go ahead
and wrap it in some foil.
I'm not looking for that perfect circle
but as close as we can get.
Now that our steak is nice and wrapped really tight,
we're gonna throw this into a steamer.
I'm gonna steam it to covered about an hour.
Now, depending on the size of your steamer,
make sure you check for your water.
You don't want your steamer to go dry.
Make sure that it has a constant steam for an hour.
When we get closer towards the end of the steaming
is when we're gonna start making our bacon.
(pleasant music)
Okay, so it's been about an hour.
We're just gonna remove the steak, the little burrito
from the steamer, and I'm just gonna use just a cup,
like a soup container or anything.
That's gonna allow you to help this
just kind of stay upright.
This might seem a little bit silly
but essentially the gluten is gonna relax a little bit
as this cools down, but I just want this here
just so that way it doesn't flatten out
from laying on its side, keeping it upright's
gonna help it keep its shape a little bit better.
It can help its texture stay a little bit better as well.
So let's work on our bacon.
This is gonna be really simple
because we're only gonna do about two or three steaks here.
So we only need one sheet of rice paper.
Let's make our bacon seasoning really quick.
That broth is gonna be simple.
So we're gonna start with a quarter cup of soy sauce.
I just like to use low sodium
because this is quite a bit of soy sauce in this recipe
and these rice paper sheets gonna soak it up a lot.
So if you're concerned about your sodium,
make sure you do low sodium.
Two tablespoons, olive oil,
one tablespoon of the mushroom extract.
But if you're not gonna use the mushroom seasoning,
we can probably go a little bit extra glutamate in it
and use about three tablespoons of nutritional yeast.
One teaspoon, liquid smoke, one tablespoon maple syrup
and lastly, a half teaspoon of smoked paprika.
What I'm gonna do is just whisk this up.
Now normally, if I was making rice paper bacon,
I would always cut them into strips, wet the strips
and then soak the strips in the bacon flavoring.
But in this scenario, I want the bacon strips
to be a little bit denser.
I don't want them to be hydrated first.
I want them to be fully hydrated in the bacon flavoring.
So we're gonna cut out thicker than what you would think
maybe about just a hair over an inch of the rice paper,
into strips, and then just drop the strips
right into the flavoring broth.
Now I just don't want to let the rice paper
just kind of rest in there.
I want to make sure that they're completely fully submerged
in all of this bacon flavoring and seasoning and sauces.
So while we're letting our bacon rest,
let's go ahead and unwrap our steak.
You know, I said we're realistically looking
for two good steaks and then you could save
the small ends pieces, chop them up.
You can even grind them back up to use as beef
for something else.
Just from the feel of this, I can already tell you,
I am so excited about the way that this came out.
This is going to be perfect.
So I'm just gonna chop the ends off and then cut it in half.
And we have ourselves two steaks.
Now at this point, we just have to wrap our steaks
in the bacon rice paper.
We might need to do two per steak,
so we're gonna throw some toothpicks in it.
So that way it holds on.
And now we have our bacon wrapped filet minions.
This is like a meaty little brick of protein here.
And before you see are these,
you just wanna season them up a little bit
with a little bit of salt, some fresh cracked black pepper
and some garlic powder, just do that on both sides.
So we also have a decent amount of bacon seasoning left.
So what we're gonna do at this point
is I'm just gonna add about two cups of water to this broth.
I'm gonna whisk it up and I'm gonna set it aside.
We're gonna fry these filet mignons
in about a tablespoon of oil in a skillet.
We're gonna make sure that they get fried on all sides,
even the sides make sure that they're fried on
the round sides of the bacon
and get the bacon nice and crispy and bubbly.
Once that all looks like it's seared all the way around,
then we're gonna add our bacon flavored broth
with the water mixture into it.
We're gonna pour that into the sauce pan,
throw this onto a low heat, cover it and let them simmer
in that liquid for about 15 or 20 minutes.
If the liquid starts to seem like it's cooking out,
just add more liquid that's
what's gonna make these steaks super juicy.
And then here they are.
Look at these filet minions steaks,
wrapped in like a bacon skin. (laughs)
These are gonna be awesome.
I'm gonna bring Monica in to try these.
Little bacon skin on the outside.
Cheers!
You got a bunch of bacon skin on yours.
(pleasant music)
- Mm!
- Mm.
- This is awesome.
This is really good.
- Meaty and steaky.
Has a regularness bite to it.
- Taste the bacon on the outside.
- You have the bacon flavor. - Mm hm.
- Mm!
- Really good.
- Mm mm mm.
- Let me know in the comments below
if you've ever tried the rice paper bacon.
It's really awesome.
If you haven't, you have to.
Really good and make sure you give me a follow
over at Sauce Stache.
Click the like button.
Thanks for watching.
Mm!
Man it's good.
- Mm hm.
- Is this is what we're having for dinner tonight?
- Yes!
- Mm hm.