This channel should be named "Vegan cooking R&D" because this guy is a damn scientist.

I have to say I imagine Beyond, Impossible and alike are going to be knocking at your door if they haven't already looking to add you to their teams. Your creativity is off the charts.

Recipe: Ingredients (In order used) 2 tbs olive oil 1 tbs marmite 2 tbs soy sauce 1 tbs vinegar ½ tsp liquid smoke 1 tbs molasses 1 tbs mushroom seasoning ½ cup cold water ¼ cup chickpea flour 2 ¼ cups vital wheat gluten ¾ cup water 1 tsp methylcellulose 1 cup refined coconut oil ½ tbs carrageenan 2 tsp beetroot powder 1 tsp cocoa powder Few pinches of kosher salt ??? Water (depends on the container) Instructions: Add the following to the blender: olive oil, marmite, soy sauce, vinegar, liquid smoke, molasses, mushroom seasoning, & cold water. 1:10-1:48 Cover and give a quick pulse. 1:58-2:01 Add chickpea four & vital wheat gluten. 2:05-2:18 Pulse until it forms gluten chunks. 2:22-2:38 (do not burn out blender) Dump the mixture out of the blender and knead. 2:48-3:03 Shove the mixture in a container you wish the mixture to conform to, set to the side. 3:04-3:10 In the same blender add water and start blender 4:54-4:59 Keep blender on and add methylcellulose 5:00-5:03 Keep blender on and drip in coconut oil 5:04-5:25 Add carrageenan, blend for a few seconds. 5:28-5:38 Layout parchment paper and paste out some coconut oil. 5:38-5:48 Cut off a thin slice of steak mixture, cut into strips, and lay in the same direction on coconut oil. Spread 1tbs or so of coconut oil every layer or so. Continue until finished. 5:48-6:42 Wrap in parchment and several layers of foil and boil for about 30min. 6:50-7:17 Pull out, unwrap top layer, put in the freezer until firm enough to cut. 7:18-7:34 Put beetroot powder, cocoa powder, and kosher salt in a container. Fill with enough water to cover steak but not overflow. 7:37-8:10 Cut off edges of steak if waned and submerge, set in the fridge overnight. 8:28-9:04 Cut against the grain and place in a hot pan coated with olive oil and place any desired herbs in, salt and pepper, cook each side. 9:17-9:50 Admire and eat 9:51-end of the video Would try adding the beetroot powder to the blender at the beginning and maybe a pinch of cocoa, Would not add the beetroot to brine but would add cocoa. I think it would make the inside red and outside brown instead of the reverse. Thoughts?

Back when you started doing more and more of these videos, I didn't realize how deeply dedicated you were going to get into experimenting with vegan/plant based takes on animal products, but this is getting next level! And showing everyone at home how accessible this can be, especially if you invest in some ingredients to add to your toolbox. Great freakin' job!!

I'm too lazy to do all of this. Can you just make it for me?

Well I am just dumbfounded by your ingenuity. Now you need to start a business before the industry takes you techniques and runs with them. I will be the first to place an order

This looks like you're nearly there. One tip is mixing the beetroot powder in with the seitan rather than just soaking it overnight. The advantage of beetroot over other colouring is that it will brown with heat. This means it will then brown on the outside when you cook it and stay pink in the middle. I make a pretty good pastrami this way. Loving your work.

I hope your channel blows up. This is what the world and KZfaq needs. I love your passion as well. Please don’t stop.

You are the plant based mad scientist is the best possible way! Can't wait to try this ❤️❤️❤️

Looks great. You might want to consider using a syringe to add a little bit of pomegranate juice in between your layers before you cook it so as to give it a nice red and sweet center.

After being vegan for 7 years, i feel like i have my go to recipes mastered, so most of my time in the kitchen is spent experimenting with ANYTHING new. thank you so much for these videos man, very excited to try this & your vegan pork belly out. you’re awesome dude keep up the great work!!!!

I went back and checked out a few of your really early videos and I have to say I love that you let your personality and charisma shine through, you are very entertaining and I love your videos!

I feel like this style of steak would make a great corned beef or pastrami

I was so looking forward to mark pouring a second glass for his wife. It's her validation that makes me know that the recipe works. Love your recipes❤️.

Hi Mark, I started eating mostly vegetarian a little over a year ago. My son and his family recently gifted me with a small food processor for Father's Day. Your videos are informative, interesting and fun. I plan to order the basic ingredients that seem to be used frequently on your channel , so I can embark on my own little food journey. Thank you for what you're doing. It's really appreciated. :-)

im not even vegan or a cook, i just love your personality :) keep it up

That shot at 9:53 is unbelievable, I wouldn't believe that was vegan if I hadn't just watched the rest of the video, bravo!

As a UK viewer I love the fact you have to explain what marmite is every time you use it. Here you are born with the innate knowledge of Marmite, including whether you love or hate it.

Subscribed so long ago because I found your channel delightful and your recipes with the chicken experiments very fun. I gotta say man, the past few months your videos have been blowing me away. Every upload I can't wait to see what you've cooked up. Keep at it man!!!

Jesus these comments are mind numbingly dense. Times have changed were people now are personally offended if you DONT eat meat, while vegans are just minding their business. Like, I'm not vegan and probably won't make this, but it's still fascinating food science and it'd be insane to get upset over it lmao. Gotta try the marmite hack for whatever I marinade in future, I can't believe I've never thought of using it when it's so common in NZ. Good work Mr Stache 😀

As a meat addict, vegan meats included. I got to say that looks damn good. Especially for something made at home. Dude you have real talent. Love your channel.

wait that like slicing up meat really thin technique to make the grain is really smart, damn u vegans are taking over!! haha good vid

You are an incredible force of creativity when it comes to tackling the plant based meat sector. Absolutely love this idea (along with countless others of yours). Thanks for continuing to find ways to bring a meaty meal to the table of those of us who love animals.

Maaaaaan I am shook right now!! I saw your last vegan steak video and I have to say this one by far surpasses the previous video!! Kudos to you!

Mark that looks incredible!!

I feel like this recipe would be perfect for a vegan corned beef!

Sauce Stache, you GOTTA get on marketing this to a producer or make it small batch and be an independent producer. I would pay $$$ for this!!

Just got the notification that my book arrives tomorrow!! Can’t wait!!

OH MY GODNESS. Mark, this video is just a proof you're a wizard. No way to deny at this point. I always jump out of excitement when I see you put up a new video but recently, you're cutting-edge innovative ideas that are just next level even when it comes to your already INSANE content. The biggest thank you for making the best plant-based videos out there! . Hope you're having a great week! Sending you all the best vibes and creative power!

I feel like this recipe is going to be a hit on The Seitan Appreciation Society fb group :D Honestly, INCREDIBLE!

This is so cool, thanks for experimenting and sharing!!

I swear, you are just brilliant! Thank you for all of your amazing creations!

But of course you've made the best substitute for steak. You're the Einstein of "plant-base" science 🤯

Did not expect the look especially after marinating... and then the fried texture is amazing! Going to give this a go!

Hey Sauce Stache, I found your video some time ago cause I saw you making vegan cheese with some really cool ideas and ingredients. This video is the one that sealed the deal for me! I'm now a huge fan! I love it when content creators take the time and test their recipes and you did an amazing job! I also love the bright cellar idea but I don't think it's available for Canadians... thank you so much for making this video and sharing with us. I will be looking forward to the next one now :P

When you were cutting towards your fingers, I almost got an anxiety attack. LOL! Looks really good. This looks really good! I'm going to try it!

"That's just cuz it's me and I don't really follow the norm"

You are so innovative, you leave me amazed every time!!

Haha I love how enthusiastic he is, every time he's like 'oh my gosh so amazing tastes so much like meat and looks so much like meat'

I think what I love the most of these video are your reaction while cooking

Someone get Guga he's gonna wanna see this haha

I follow a lot of cooking channels and gotta say thay you sir are in a league of your own.

I admire that he has the discipline to carry out such lengthy recipe with so many steps

I'm blown away! I have a feeling I'm going to be binge watching your videos now. :D I just had my first maitake steak this week - also amazing and very easy except for the finding it part, lol.

10:22 "...but it's still tearable like meat would be." Tearable, yes. But not terrible! ;)

So clever, your recipe really helps us to see how we can be a meat free world, have our steak and eat it.

You are brilliant! I love your how creative you are! Amazing recipes!!!

That was mind blowing!! i dint think getting texture of that stake is even possible! this should get way more views!!!👍

Oh man, my head just exploded. This is too perfect to true.

Wow someone needs to be hired on to impossible's team. IMPOSSIBLE STEAK This is incredible my dude.

This is by far the best imatation steak recipe I have seen yet.

Your work is incredibly important. Pushing us forward in sustainable living on this planet. It's also so much fun!! Keep it up Mark

I've never had an urge to try one of these recipes more than right now. That legitimately looked like steak, and the PULL on that, my god! Well done, dude, well done!

That looks bomb dude, I wonder how that'd turn out using the noodle cutting attachment of a pasta machine to cut the strips

Vegan meats are coming so far especially thanks to you. I cant wait to see what the future holds for restaurants who start or continue to incorporate more vegan recipes and strategies into their menus

Can you make a “behind the scenes” video where you share about the whole process, the trial and error, and how the hell you figured out this recipe?

Looks so tasty! Would love to try it! 😍😍😍

I've been watching your channel for a while now, and I think the result of this looks more like meat than any substitute i've seen you make before, or i've seen elsewhere. Absolutely amazing stuff!

I stumbled upon this channel after becoming interested in Beyond Meat and Impossible Meat, and even as a devout carnivore this is pretty impressive, ESPECIALLY upon the initial presentation. It has a great look and I imagine the flavor is excellent. It would be incredibly exciting to see what you could create with the resources and equipment of a large company at your disposal. I would love to see you do some collaboration with Guga Foods. You're pulling off some pretty amazing culinary feats!

So stunning! :O :D I hope Marc is going to release a book with a collection of all the best recipes of every meat/dairy substitute some day.

You're like the vegan magician. If I lived in your area I would do camera work just for samples lol. Great job.

Kinda looks like donner kebab meat.

I love this😍😍.. Do you know how many vegetarians and vegans people out here that still love the taste of meat and poultry but don't want to eat it and not able to find it in the stores or restaurants 😫. You have a great mind for plant-based food... please please patent!!

I love the joy when you say its just unbelievable

You are a true inspiration for me because I study chemistry and I'm vegan so this is the best channel for me to ever exist haha! Thank you for showing me these amazing techniques!! Btw can you maybe try a fish substitute with aubergine/eggplant?? I think it really had a fish flavour to it!

The crust looks very similar as a stake one greate video btw, keep ti up

He really goes to show cooking is one part art, one part science. Has anyone tried to make this without a blender?

This looks incredible! Can't wait to try it.

I always love to see your wife's reactions!! Include the lady why don't cha!?

before you cooked it, it legit looked like actual liver. and when cooked it's amazingly steak-like (omnivore here, who loves your videos :P) - the most realistic one i've ever seen!

Every new video of yours blows my mind even more than before

Thank you for all your great cooking

a bit of beer powder in the seitan would definitely help to achieve that medium rare color

8:33 holy hell dude! there was nearly some real finger meat in there!

this is INSANE!! So proud of all your work!

This is incredible. If you find a way to get this on supermarket shelves I’ll be buying a ton of it. I don’t have the ingredients/time to make it at home but gosh it looks SO good!

Wow amazing! It might be a good idea to also add the beet powder to the gluten mixture itself for more red meatier look.

The evolution and branching of plant-based meats has been one of the most astounding trends in food history, the variety and inventiveness is amazing. Great job homie!

Dude you are so underrated I’m surprised you don’t have a million subs. You your your ass off and it shows! Much love ❤️

This made me smile so often!

I made this with a couple tweaks and it turned out amazingly close to a meat steak. Amazing ideas!

This is true genius

Think I’m going to make this as a monthly treat. It looks delicious!

Omg. 😍😍 can’t wait to try this!! Looks amazing.

Even before going vegan I didn’t like steak but this looks amazing!! This man can really make everything and anything vegan wow! You made me want to try “steak”!!

Oh my goodness just cut those strips, put em on a bread, toast with some vegan cheese, you got yourself Philly cheesesteak! That looks incredible :O

I’m not even vegan, nor do I plan to be, I just think these videos are really interesting

That looks amazing. Definitely want to try that.

Looks incredible! Could you add beet powder to the seitan?

Damn, it's even weird to look at (in a good way) , I need to try it

Thank you so much for taking the TIME and your resources to provide this amazing recipe! This is a top shelf restaurant grade product for vegans and non-vegans. I am not a vegan/vegetarian or whatever any of the other terms are for those who don't eat meat. I do eat meat but I don't really care for it because I think about the fact that it's something dead that I'm eating.....and it grosses me out. There are other times I'm sooo hungry I just eat whatever I've got and I try not to think about it. So for me, it's a psychological thing..... Eating dead body.....versus eating dead plant....I'll take door number 2 all day every day for dead plant...thank you! I really appreciate your recipes...I hope if you "want to" you end up with a great company that pays you tons of money for your knowledge.

Didn’t watch it yet but already liked, the fact that you tried this is hella amazing 🤩

i'm not even vegan, i just love the food innovation vegans do!! it's the type of chemistry my 7-year-old self would've LOVED.

We miss your wife’s commentary from trying it. 5 seconds was not enough for me. She’s adorable.

Mark, I don't know how many of your subscribers have said this already, but, you HAVE to MAKE YOUR OWN BRAND AND RELEASE THESE TO THE MARKET!!!!! You are INCREDIBLE!! A vegan food connoisseur!!! WOW WOW WOW!!!

Incredible - just in appearance, I am beyond impressed - I can only imagine the taste!!!

This is awesome! It looks exactly like a steak once cooked! All the big vegan product production companies are fools not to hire you for R&D

I made this and it is awesome. Honestly, I'm sitting here craving my next meal with steak. BTW, I had to add water; another cup of water. I don't know why but as I added more water I immediately got the texture I needed. Also I made a mistake in buying LV Methylcellulose. It still turned out good, but I suspect the meat would be less greasy to the touch with HV.

Omg!!! Love how you were so excited about this. Pretty sure I am gonna be too when I make this piece of art. ^^ Also, not bad of a concept for the wine delivery. I prefer this kind of ad on a video than YT telling me to buy meat, cheese or eggs. Well done! (Litterally) ;)

Thanks so much for this! Any thoughts to alternatives to the chocolate in the brine? Would its omission impact taste a whole bunch? Also, if I doubled or tripled the recipe, how well would the steaks keep, do you think?