@@codyd1269 Saturated fat is animals, fat deposits clog your arteries !! We’ve got flat teeth 🦷, Little flat teeth 😬, moving around -_ 😬. Long long stomachs. Not supposed to eat animals. No fibre if you eat animals. Five days or more sitting inside your stomach puuuuu-trifying 🧟♂️🦠🍖🔴.... meat eaters teeth, go to the dentist 6 months, plaque forms, eating animals. Vegan for 7 years, no plaque anywhere. I don’t need to go to the dentist. It’s incredible ✅❤️💪😬🦷⭕️. Fibre is plants and fruit and nuts and berries and tubers. Next day poop without any stink. My boots and socks and armpits are wonderful. I don’t need deodorant because, plant-based. The key. try for a month or so. and vegans have 4% cancer and that’s it. .. Yeast is B12. Teaspoon 500% !!!!! And it’s natural 🦠 (hint hint 🥖🍞B12 ). Or marmite teaspoonful 480% !!!!! Duckweed B12 500% teaspoon !!!... I’m healthy. 7 years vegan. The doctor was amazed the test, blood test, 100% !!! And I don’t have any pills !!! I’m 42 years old !! And I’ve gotten bigger and stronger and fitter on a plant-based diet !!! Scientific fact !!!
@@VeganV5912 I'm no fan of sat fat, but you're just wrong about it always coming from animals. Don't put out bullshit that carnists can use to show how dumb we are. Coconut and palm.oils both have a shit ton of sat fat, zero animals.
@Live Kindly Potato Salad and Macaroni Salad!!!!Also you should try doing barbecue desserts like Pie and Banana Pudding!!!You guys rock!!!!!!Peace to all life!!!!!!
Why do you want the results of animal cruelty to be classic? Animal products shouldn't even exist according to the logic and ethics of veganism, so there is also no reason to "vegan-ize" them!
Jack fruit is SO underrated! As a Bengali who's grown up on it and have the kids at school be like "what's that?" When my mum packed it in my lunch. I'm so glad it's taking off in the west!
MARK, dad used to make what he called teriyaki burgers. He mixed into ground dead cattle meat some dried, minced onion, soy sauce (NOT the Kikkoman version), and cooked, white rice. He would grill them, adding barbecue sauce to caramelise some, others, just plain, so we could do ketchup and mustard. Some had American cheese, others didn't (as my brother didn't like cheeseburgers). I have done variations of this, sans rice, using various kinds of faux ground, using finely minced fresh onion, broiled on low until set, then flipped, cooked till browned. I also haven't added the soy sauce, because the faux meats tend to have something like that going already. I am about to try it, full on, like dad did. Btw, he died in 2001, at 57, of septic shock, after a bowel obstruction ruptured, following his liver transplant. He did eat a lot of fruit and veg, but he almost always ate some kind of meat with every meal and snack. He had type ii diabetes, and was a carrier of both Cystic Fibrosis and a liver enzyme mutation that, together, killed his liver. Had he not eaten garbage, he might have lived to see three of his four grandkids. At 53, living with undetectable HIV and artificial hips, I am in far better shape than he was at my age. And that's with me having taken up smoking last year (somebody, slap me), and drinking (because untreatable depression blows). I'll get by. Meanwhile, try teriyaki burgers, using faux meat. "They'll make you wanna slap yo' mama."
Wow. Way to read the room. Not only did you write a novel, I don’t think you could have been even more depressing if you tried. I’m sorry that you’ve gone through all of that but Jesus, it’s a video about some nice guy making some sort of “food” that some of us would never eat but at the same time, respect the process. God damn.
Mark's right. Cooking IS science. "Cooks and chemists are alot alike: they both measure out ingredients and mix them together to make something new. " The only difference is cooks get to taste their creations!
What’s cool is I have enriching but pea protein in my kitchen. So cool once you begin eating this way how you start saving it all up and when you see these recipes you already have what they are asking for
Three years later and it's not Mark, just a fan of his that happens to be a really good meat smoker who's trying to get to vegan I have a traditional offset smoker and my idea would be to put them on the cool side, include the water pan near the fire box to get the steam, I would put a little liquid smoke in the water, then for me, mesquite is the only way to go, use chunks or even pellets on top of the charcoal to get a good rolling smoke. I know in this case temp doesn't so much matter but I would bring the ribs up to 150F or so to give them a good bit of time to soak up the smoke. Just finish them either next to the firebox or on the grate directly over the coals to get that final sear or glaze in the sauce.
‘It’s only 90 degrees’??? I’m from Britain and that would be considered a heat wave.😂😂 will definitely give this recipe a try though as it looks amazing
@LIVEKINDLY I’ve been binge watching your RU-vid channel ever since RU-vid recommended it. I love all your vegan recreations. However, I’m allergic to gluten; so what can I use as a substitute for the vital wheat gluten?
Always love me some Saucestache cooking vids. What you do for the vegan/ plant based movement is amazing. House can anyone say Vegan food is boring and bland.
I do have a question I just watched a lady make her ribs with King oyster mushrooms so I have a question King oyster mushrooms vs. Jackfruit which one has a better taste to it she also has used I guess it was the better than meat so is that the same as the seitan but already mixed up and need it for you would you please let me know what's the difference of the meat replacement I would appreciate that I'm trying to cook for my daughter who became vegan and maybe change my own diet is well so have you done it with King oyster mushrooms vs. Jackfruit and product that she's using is it already pre -mixed without all the kneadingI would like to know thank you
Hi, these look delicious and I will try them But just lately we have had so much rain here in Thailand I think the BBQ will float off downriver. So if you are looking for ideas, what about a really good plant-based meatloaf? Not so easy, it needs to be able to be cut like a meatloaf. What do you think? Keep up the great work We have followed you for ages now, well done. Great job.
@@natashadudak8790, no, I haven't. I may when I get the time. I'd love a gluten-free option! I'll let you know when I try it. I would like to try lupin flour (for the pea protein), too. Some people use psyllium in large amounts to get stretch for vegan cheeses; but, I don't want to consume that much psyllium! It may be worth experimenting, though.
Hey I find this video maybe help you as well! We can mix the 2 videos and make it gluten free! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-vbL2h8Tlqtk.html I hope helps!!
Creative cooking. 👍🏼I don’t care for the taste, smell, look, or feel of meat, so a mock meat dish is unappealing to me. However; this recipe may help people who eat meat to venture out & enjoy more plant based foods. Happy cooking, R🍀
I do have a comment do you sell these products in a market I tried better than meat but it came in a food box and obviously it's been sitting in there frigerator freezer burnt if I say the lease for a very long time it tastes like Frigidaire Frost burn it wasn't all that great I see what you made and I would love to be able to buy what you make it reasonable and shipping cost was available have you ever thought about that those ribs look very tasty could I ever send you some money to make me some Jackfruit ribs as well as the hamburger pepperoni add bacon which I love even that sausage was interesting just a suggestion if you ever decide to make some and sell it please let me know I would definitely send you some money maybe you can give me a meat bundle or but yet not meat bundle I'm lost at words but I definitely would love to try this for the very first time that's my comment put it on some frozen ice that time that you do when you send stuff offI will also make one suggestion I cannot have things too spicy because I have reflux acid but flavor and taste is what I'm looking for what's up with you. If you ever decide please let me know
