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The best vegan meat you’ve NEVER had? 

Bold Flavor Vegan
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29 сен 2024

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Комментарии : 396   
@BoldFlavorVegan
@BoldFlavorVegan Год назад
Maybe I have a future in sports broadcasting? 5:07
@extropiantranshuman
@extropiantranshuman Год назад
for vegan sports right? No pigskin football lol. Maybe food sports lol.
@GenOceanWolf_tWo_TookieTaliban
there is no such thing as vegan "meats" stop using nonsense terminology. just call it what it is. like the rest of the food world does.🙄🙄 ever hear of allergies? not "chicken" made with nuts or whatever high allergenic , CALL IT WHAT IT IS. its way misleading and just stupid. if you dont want meat then dont name fruits and veg meat names. so dumb. i dislike knives but i will call spoons and forks knives! 🙄😮‍💨
@levisaidmyname
@levisaidmyname Год назад
@@GenOceanWolf_tWo_TookieTaliban Someone is alarmingly triggered. 🤯 chill out lil bro. Opinion = irrelevant.
@jibjubby
@jibjubby Год назад
@@GenOceanWolf_tWo_TookieTaliban So true man. It's so scary all these confusing names. Peanut butter, honeycomb, cream of wheat, hamburgers, HOT DOGS!? The list goes on... WHEN WILL SOMEONE PUT A STOP TO IT!! 😭😭😭
@GenOceanWolf_tWo_TookieTaliban
​@@jibjubby What a dummy... cream of wheat = NAMEBRAND (but also milk in a wheat cereal) honeycomb = NAMEBRAND Western Australia and South Australia for many years called it peanut paste because, by definition, butter is a dairy product. (and stupid people called it butter....see?) 'hamburger' comes from Hamburg in Germany, where a minced beef style dish was first created. "hotdog" In fact, even Germans called the frankfurter a "little-dog" or "dachshund" sausage AND NONE OF THEM SAY eggplant tofu bean broccoli mash...cheesesteaks. greenbean jackfruit tofu mash "hamburger" LMAO your stupid logic proved my point. next time DO SOME FU*KING RESEARCH and mind your own. walk on home now.
@christophermorin9036
@christophermorin9036 Год назад
LMAO, and Saucestache just promised no more gluten videos for the rest of the month. Curse you hindsight, He would have been so excited for this lol.
@BoldFlavorVegan
@BoldFlavorVegan Год назад
I didn't know that! Sauce Stache has been killing it (as always) and a huge inspiration for me. I'm actually going to be trying his toasted pasta this week.
@denine5232
@denine5232 Год назад
Right! Lol
@christophermorin9036
@christophermorin9036 Год назад
@@BoldFlavorVegan Omg, it's even worse than I thought....the video he said it in was his "AI wrote this Vegan Steak recipe", it was 4 months ago, and he said no more gluten recipes for the REST OF THE YEAR.
@someguy2135
@someguy2135 Год назад
New subscriber here. I'm glad I found your channel.
@BoldFlavorVegan
@BoldFlavorVegan Год назад
Glad you found the channel too. Welcome!
@aelxxxx
@aelxxxx Год назад
Didn't know this kind of seitan, nice discovery tahnks
@BoldFlavorVegan
@BoldFlavorVegan Год назад
For sure! It has been around for a VERY long time but it seems it hasn't been tried in these sort of ways (at least not online that I can find). LOTS more left to test.
@imp187
@imp187 Год назад
Perhaps you could shave curls off or use a grater to get smaller chunks
@BoldFlavorVegan
@BoldFlavorVegan Год назад
Interesting! I'll have to try that.
@kzgc8y3n
@kzgc8y3n Год назад
Impressed
@colsonrizzuto7973
@colsonrizzuto7973 Год назад
Title is misleading, vital wheat gluten is quite ubiquitous
@TheeBurgerDude
@TheeBurgerDude Год назад
Looks great! I wonder if what happens if you season the dough, or if that will mess with the yeast?
@TheKolemisie
@TheKolemisie Год назад
Exactly what I thought while watching! Would be a great way to get some baseline flavor in there.
@BoldFlavorVegan
@BoldFlavorVegan Год назад
So I tried a chicken flavored one and it tasted...odd, definitely needs more experimentation. I think the salt messed with the raise, which makes sense but it should have just affected the texture and not the flavor. There is a lot to be explored on this one.
@carollen5601
@carollen5601 Год назад
@@BoldFlavorVegan /// I'm putting it to the test!
@so-hantroper9625
@so-hantroper9625 Год назад
On peut mettre les saveurs et épices dans l'eau pour l'étape de la cuisson à vapeur.
@natb007
@natb007 Год назад
Maybe start with mushroom powder and onion?
@Karen-bj7lc
@Karen-bj7lc Год назад
I had not heard of Kao Fu before your survey. What an interesting food. Thank you for making all three versions and evaluating your cuts, too. I sure agree with the esthetics of adding the browning liquid. It is said that we eat first with our eyes. I have to agree. Well....the nose getting the aroma is a big enhancer, too!
@SauceStache
@SauceStache Год назад
Yeah this looks fantastic!! I feel like there are so many possibilities here!
@BoldFlavorVegan
@BoldFlavorVegan Год назад
Thanks! There really are. I'm really excited to get back in the lab with this stuff.
@kirill2525
@kirill2525 Год назад
add some marmight and some spices and maybe this would be good in a mongolian beef recepy? or what about a thia beef curry?
@millenniumvividium5535
@millenniumvividium5535 Год назад
I always wonder if people actually have the time to make this stuff. Me I just throw some beans and mushrooms in a pan and…. Voila, dinner is served 🥣
@lindsaytoussaint
@lindsaytoussaint Год назад
Oh! In the poll I said I never had it but looking at it now I definitely have at Chinese restaurants! I really liked it and now I know why I couldn’t recreate it at home 😅🤦🏾 Also explains why I don’t mind having a spongey seitan. The thick strips wouldn’t bother me at all with a good sauce or braised. I’m gonna try this now. Thanks!
@JLee-qi7bx
@JLee-qi7bx Год назад
Omg I had the most amazing vegan meal in Beijing in some sort of Buddhist centre in a shopping centre. I wondered what the 'meat' was and now I get it must have been this! Thank you!
@CarolusBuchwurm
@CarolusBuchwurm Год назад
I mean to be honest here. Anything soaked in that much barbecue sauce is going to taste good. I could fry old socks and it would be fine.
@Melissa-pb6wv
@Melissa-pb6wv Год назад
When my children were young I used to make 'chicken fried seitan' and gravy, with the seitan coming from a box mix. The mix became unavailable so I stopped making it. But it does look like this will work. Thank you.
@BoldFlavorVegan
@BoldFlavorVegan Год назад
Oh nice! Yeah, I think this would deep fry perfectly with a well seasoned dry/wet dredge.
@halcyions6164
@halcyions6164 Год назад
The porous texture of seitan makes it soak up whatever flavour it's cooked in and personally I think it could work well as a Tofu alternative (though chewier) in many dishes. I love Kaofu cooked in a traditional Shanghainese way in a dish called 四喜烤麸 (Sixi Kaofu / "Four-Happiness Seitan") and I believe you can find recipes online. It's essentially this kind of soft porous seitan stewed or braised in a sweet-savoury soy sauce, typically along with dried black fungus (kikurage or wood-ears) and dried daylily (Long Yellow Daylily or Jinzhencai, to be more specific). My mom likes it really sweet and goes heavy with Chinese five-spices - but I'm more of a savoury Kaofu person myself!
@BoldFlavorVegan
@BoldFlavorVegan Год назад
It is my goal to have Sixi Kaofu soon. It looks incredible. Do you know if it is always vegan by default?
@halcyions6164
@halcyions6164 Год назад
@@BoldFlavorVegan I'm not entirely sure, sorry! As far as I know none of the essential ingredients involve animal products but afterall it depends on the recipe, it wouldn't be hard to make it vegan.
@Oonagh72
@Oonagh72 Год назад
I didn’t know this had a name. A woman here on YT (she’s passed away now) made this as fried chicken. All she did was add the yeast to gluten mixture. After she knead it she pulled off pieces and dropped them in boiling water. They puffed up, came to the top then she put them in flour and dropped them in hot oil. Just that fast.
@BoldFlavorVegan
@BoldFlavorVegan Год назад
Huh, that sounds cool. Do you have the video handy or know how I can find it?
@Oonagh72
@Oonagh72 Год назад
@@BoldFlavorVegan I can mot believe i found it!! The Channel is called JeoMart. The video is called How to make the best vegan fried chicken easy.
@BoldFlavorVegan
@BoldFlavorVegan Год назад
@@Oonagh72 Found the video. Very cool! Have you made it?
@jamisedenari2449
@jamisedenari2449 Год назад
I've done this with chickpea flour.
@luke_fabis
@luke_fabis Год назад
Kaofu that's been shredded with a peeling sort of motion (going in between air pockets in the way you'd tear into an English muffin) has a feathery texture that's reminiscent of tripe. Americans aren't really into tripe, so it's probably pointless for most, but if you're trying to veganize a tripe dish like menudo or flaczki, kaofu is the best way to achieve it.
@BoldFlavorVegan
@BoldFlavorVegan Год назад
I think I saw that prepared this way on another channel. I wonder if there are similar uses, like shredded meat?
@oscaruglyface
@oscaruglyface Год назад
Hell yeah, always down to try new types of seitan. I'm thinking gyros for this
@BoldFlavorVegan
@BoldFlavorVegan Год назад
I think this would work SUPER well for a gyro! Use lots of sauce!
@ctoss1229
@ctoss1229 Год назад
Does this have that seitan flavour? I usually add a teaspoon of baking SODA to get rid of that seitan taste, and it works! This looks like the texture is much better than regular seitan so I'll definitely give it a try.
@ginsoakedgirl4
@ginsoakedgirl4 Год назад
I've never heard of this, but I've definitely eaten it before! Can't wait to try xoxoxo
@BoldFlavorVegan
@BoldFlavorVegan Год назад
Same here - I'd had this for years a restaurant, but always wondered what the heck it was. I figured it was yuba prepared a specific way. So glad I figured it out as that place is no longer around.
@georgestiffman3413
@georgestiffman3413 Год назад
Awesome Mike!! Glad you're loving the kaofu!
@BoldFlavorVegan
@BoldFlavorVegan Год назад
Yes! Thanks for the nudge to try this, George!
@JennyYule
@JennyYule 5 месяцев назад
A few months ago I went to a vegan spot in Portland, OR called Epif and they had this delectable Chilean sandwich made with seitan, but the seitan was lighter, spongier, and juicier than any I'd had before. After hours of various Google searches, I was finally introduced to kao fu and now I'm obsessed with trying it out in various traditional and non-traditional ways! Thanks for giving me some ideas and pointers on ways to use it, as well as links to more traditional dishes!
@denine5232
@denine5232 Год назад
This is an interesting way to make seitan. I definitely want to try this
@BoldFlavorVegan
@BoldFlavorVegan Год назад
Let me know how you use it! Can't wait to hear what you think.
@V4L89
@V4L89 Год назад
It probably contain more water than seitan plus the yeast. It's more similar to bread/pizza dough, altough with a low hydration and no salt. Interesting seasonings, I should try some.
@frankchen4229
@frankchen4229 Год назад
use sourdough starter and make it even better lol
@BoldFlavorVegan
@BoldFlavorVegan Год назад
Ohhhh that is an awesome idea.
@acolhimentoveg
@acolhimentoveg Год назад
👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏
@BoldFlavorVegan
@BoldFlavorVegan Год назад
🙌 😊
@DanteVelasquez
@DanteVelasquez Год назад
I have definitely never heard of this, but at times I wondered what adding yeast would do to seitan. How was the flavor of the kao fu different from seitan prepared without yeast? Will definitely be trying this.
@BoldFlavorVegan
@BoldFlavorVegan Год назад
There aren't any seasonings in the base recipe, so the difference is all in the texture. The texture is softer, more delicate. I can eat a lot of this than regular seitan. I love that you can pile this on and go to town on it like with the sandwich and roll in the video. If you try let me know what you think! It is different!
@Destrodent
@Destrodent Год назад
Just tried to make it and the 140g should be 240g i think. If you take 140g wheat gluten vs. 130g Water you get a very wet though..
@jambonsambo
@jambonsambo Год назад
Could you slice it horizontal and make a kind of burger pattie ? 🤔 I'm experimenting with a soy ,Siracha, maple ,garlic powder marinade
@nyanontee
@nyanontee Год назад
What did you mean by “too thick” for the last one? Did the seasonings not take? Or was it a personal (texture) preference?
@franciscachesca
@franciscachesca Год назад
I heard about your channel on Plantifully Francesca I was zo curious about tje Kao Fu Never heard from it and love it! It takes a lot of time but just a bit of efford Will try this one for sure Thank you 😊 btw I love that you talk about mistakes you experienced so that we won't make them Very helpfull 🎉
@josephpaulduffey873
@josephpaulduffey873 Год назад
I'll have to try this. I absolutely love seitan/wheat meat, but I can almost never get the flavor and texturing right at home. I know it's possible after having the incredible mock steak, wheat nuggets, etc I've bought at stores. There's always something missing compared to whatever they're doing. I've been buying bulk gluten for months and I honestly feel like I'd almost never need meat again. I feel so strong. I think it's so fundamental to our muscles and GABA systems.
@luke_fabis
@luke_fabis Год назад
The trick is to work the hell out of the gluten, stretch it like crazy to get all the protein strands to align really tightly, and then tie it in knots so it doesn't have a chance to unravel. A taffy hook helps a lot too. Seitan takes a lot of kitchen space and even more elbow grease to make it good. An alternative would be to get textured protein. It's made on an industrial scale, where it's forced through an extruder and steamed until essentially cooked. Machines basically do all the hard work for you. Soy is most common, but wheat and pea are not hard to find, and lots of different vegetable proteins have been tried by various companies. Soy curls are particularly nice, since they're made from whole soy flour instead of just protein isolate.
@vitus6644
@vitus6644 Год назад
vegans can't bear their own food and always look for a meat substitute. you can't substitute delicious meat.
@CharGC123
@CharGC123 Год назад
Ha ha ha, the captioning said you are making "cow food"! BTW, add the gluten into the liquid and it won't stick to the bowl like that. I'm curious how this would come out steaming under pressure in the Instant pot, will have to try it!
@BoldFlavorVegan
@BoldFlavorVegan Год назад
HA - I'd love to share some of this with a cow for lunch, so I guess it isn't too wrong . Good idea with the order of operations there - wish I would have thought of that for this video. Next time! I usually add cool/cold water so the gluten doesn't seize up like that, but it needs to be warm-ish to help out the yeast.
@subversivevegan
@subversivevegan Год назад
Closed captioning does not recognize "Kao Fu" so translates to "Cow Food". LOL
@IDontWantThisStupidHandle
@IDontWantThisStupidHandle Год назад
I'll have to try this right away! Your cheese-steak sandwich looked incredible. I love using soy-curls for chicken-less pot pies, this looks promising for that, too!
@BoldFlavorVegan
@BoldFlavorVegan Год назад
Oh for sure - this would do super well in a pot pie. Give em' a whirl anywhere you'd use soy curls!
@Micamicamico
@Micamicamico Год назад
I’m not vegan but could be a super fun substitute for croutons and something to use together with meat for some textural fun
@jambonsambo
@jambonsambo Год назад
I'm thinking about marinating thin strips then dehydrating in a food dehydrator , a vegan jerky maybe 🤔
@zensation9
@zensation9 11 месяцев назад
… aaaand I just found my favorite vegan RU-vid channel.
@amandas1464
@amandas1464 Год назад
I made this today. I really liked it. The texture is different. A good different.
@plantbasedtheo
@plantbasedtheo Год назад
How did the flavor compare to regular seitan?
@amandas1464
@amandas1464 Год назад
@@plantbasedtheo I like the flavor. I went a little rogue and made a vegan Cornell BBQ marinade and left it in there over night. The texture seemed a little chewy but also spongy with all the air pockets.
@BoldFlavorVegan
@BoldFlavorVegan Год назад
Oh nice! Glad you liked it! Something I wish I would have mentioned in the video: the nice thing about this is that you can eat more of it in one sitting. You can really stack this on a sandwich, tortilla, whatever - more than non-leavened seitan (at least for me).
@amandas1464
@amandas1464 Год назад
@@BoldFlavorVegan For sure! Thank you for this recipe and for sharing all the other nifty techniques. I gave your channel a shout out on the seitan sub Reddit. 🙏☮️🌱
@mirrenmoomin6314
@mirrenmoomin6314 Год назад
Huh, I just found you from this video. Seems like it saucestache was actually vegan c: Will be subscribing and watching more!
@sharongillesp
@sharongillesp Год назад
Basically, it’s a bread sandwich. Yeah…NO.
@dereinzigwahreRichi
@dereinzigwahreRichi Год назад
The yeast is to make this porous, right? My Seitan base seems to behave this way already on its own when getting steamed unrestricted in ots movements. Its not vital wheat but Vantastic but the label says pure gluten with nothing else.
@stevemcgowen
@stevemcgowen Год назад
My issue with vegan 'meat' is that it costs much more than meat products- which makes no sense, as plants are cheaper to grow than cattle...
@luke_fabis
@luke_fabis Год назад
Most plant based foods are cheaper than meat. If you want to make a curry with chickpeas, for example, you can do it for way cheaper than something like chicken or lamb. But if you want some junk food that resembles meat, it's going to need a lot of processing on very specialized equipment. Even if you DIY it, that still holds true for a lot of the ingredients that go into that endeavor. So those costs have to get amortized somehow. So you do raise a good point, and there's a good economic case to be made for why people should stick to whole, plant-based foods instead of trying to mimic a standard Western diet. It's not just healthier, it's cheaper too. Still, sometimes there's an itch that people need to scratch, and this is a fair stopgap.
@stevemcgowen
@stevemcgowen Год назад
@@luke_fabis I'm talking about vegan products which resemble- in taste and texture real meat. It really shouldn't cost so much more than actual meat. Even vegan hotdogs are 3x the price...
@luke_fabis
@luke_fabis Год назад
@@stevemcgowen Low supply, limited competition, and rising demand all breed high prices. Plus there's the R&D budget and equipment investment that needs to get amortized.
@jamesbyrne3033
@jamesbyrne3033 Год назад
Maybe it’s different in other parts of the world but where I’m from vegan products are quite cheap. Like they’re always the cheapest option. As demand continues to rise, I’m sure they’ll be much cheaper in your area too.
@tamcon72
@tamcon72 Год назад
I am incredulous, because it looks rather like what you'd end up with if you under-kneaded and accidentally boiled a regular seitan recipe: A spongey, floppy mistake. You seem to like it, though, and you're a connoisseur, so I'll give the recipe a go. Thanks for posting!
@BoldFlavorVegan
@BoldFlavorVegan Год назад
Yeah I get that, as usually that is a signal for a overcooked seitan but the the texture is different due to the controlled raise. It's like non-leavened seitan but it is lighter due to the yeast, but not in a bad way. What I like about this is because it is less dense you can eat more of it. I can usually only eat 2-3 Oz of seitan in a sitting, but with Kao Fu, I can go to town. It's a fun different way to make it for sure. They actually sell this dehydrated in Chinese grocers if you want to try it without the investment of making it.
@tamcon72
@tamcon72 Год назад
@@BoldFlavorVegan "What I like about this is because it is less dense you can eat more of it." This is reasoning I TOTALLY understand! LOL!
@BoldFlavorVegan
@BoldFlavorVegan Год назад
😂
@lastoftheurgents1965
@lastoftheurgents1965 Год назад
RU-vid predictive subtitles called it COW FOOD
@MALAKAMARYNYAHU
@MALAKAMARYNYAHU Год назад
CAN YOU CREATE SOME ALKALINE VEGAN FOOD NON HYBRID FOOD?
@richardhoule-hv3ct
@richardhoule-hv3ct Год назад
Miam !!!!!!! ❤❤❤❤❤😊
@BoldFlavorVegan
@BoldFlavorVegan Год назад
😊
@scerb100
@scerb100 Год назад
So is the yeast the difference?
@BoldFlavorVegan
@BoldFlavorVegan Год назад
As well as the technique for how you cook. Also the texture is different too. It is "lighter" than non-leavened seitan, so you can really pile this on for a single serving.
@thomasmiller900
@thomasmiller900 Год назад
Shawarma? Gyro?
@BoldFlavorVegan
@BoldFlavorVegan Год назад
On it!
@marcidehm8083
@marcidehm8083 Год назад
Made it and it's fabulous! Definitely a new one to add to the meal rotation. Thanks!
@BoldFlavorVegan
@BoldFlavorVegan Год назад
So awesome to hear! Super glad you liked it!
@frankf1468
@frankf1468 Год назад
I am pretty sure it tastes good but its not seitan, its just wet bread with sauce in bread
@marsgrins
@marsgrins Год назад
Has anyone tried freezing this before slicing to be able to get thinner slices for a cheesesteak? Would that work?
@tuddler
@tuddler Год назад
I'm thinking, this might make good "facon"
@nelsonianb1289
@nelsonianb1289 Год назад
I feel like this is what people that cant afford meat eat.
@laredawilder2806
@laredawilder2806 Год назад
Love this video and keep them coming 😊
@BoldFlavorVegan
@BoldFlavorVegan Год назад
Thank you! Will do!
@Lamar-kh7lw
@Lamar-kh7lw Год назад
That cheesesteak looks like a winner!
@BoldFlavorVegan
@BoldFlavorVegan Год назад
It was my fave out of the three for sure!
@kismypencek6185
@kismypencek6185 Год назад
Seems doable! I do miss gyros and haven't opened my gluten flour yet to experiment. Thanks!
@SureFeelsGood
@SureFeelsGood 9 месяцев назад
how did it work out? i've been having a really good tofu tzakiki
@knit1924
@knit1924 Год назад
hi, by any chance, have you ever tried to make kao fu, using bread flour; using the wash the flour method? I am tempted to try that, but I guess the yeast has to be incorporated after the dough is washed. It seems like that cannot be successfully accomplished..
@BoldFlavorVegan
@BoldFlavorVegan Год назад
I've seen it done but never done it myself :)
@pisiata3651
@pisiata3651 6 месяцев назад
Would you be kind to answer me? Is it better then soy curls? If you have to choose it taste, what s better? Seitan or soy curls? I mean when cooked and seasoned.
@BoldFlavorVegan
@BoldFlavorVegan 6 месяцев назад
I like them all! I consider soy churros to be more “convenience” food just because it whips up faster than making seitan from scratch.
@kalaoaflowerpower
@kalaoaflowerpower Год назад
seitan? or kao fu? these are different correct or is he useing a specific cultural name for something most of have heard of and has cooked with using multiple times in different dishes. I'm confused are we still doing clickbait did I fall for it or am I potentionaly learning something new cuz it looks similar but sounds different
@luke_fabis
@luke_fabis Год назад
Seitan is a pretty recent Japanese word, meaning raw protein, referring to the protein component of nama-fu. Fu is the Japanese word for gluten, and it comes in two forms. Nama-fu, meaning raw gluten, something doughy that can be made meatlike, and yaki-fu, meaning roasted gluten, which is tough but more bready. Highly refined, commercially prepared nama-fu has been marketed since the 1960s as seitan, and that's what we know it as in the West. Kaofu is a Southern Chinese version that starts with gluten, but introduces yeast so that it can form bubbles and become more layered and fluffy, similar to leavened bread. It's not the same thing as seitan. Seitan is gluten that's been refined to a meatlike texture, and kaofu is gluten mixed with bread yeast.
@trudybongers3534
@trudybongers3534 Год назад
Wauw di wauw wauw 💕💜💕💜💕💜💕💜💕💜💕💜💕
@taniamartin6978
@taniamartin6978 Год назад
Simple seitan, surely?!!!
@Shirmagedrusclau
@Shirmagedrusclau Год назад
I love this recipe for one reason only. It is a small quantity for a single person. Other recipes you'd have to eat the loaf for 3 weeks straight to finish it because it's so big. This is single serving or two nights serving perfect for me. 😊
@BoldFlavorVegan
@BoldFlavorVegan Год назад
Yeah, you might even be able to stretch this into three. My wife and I split the cheesesteak and that was like 3/4 of the base recipe.
@Crispman_777
@Crispman_777 Год назад
Does it taste of anything by itself?
@2011Ohmygoodness
@2011Ohmygoodness Год назад
I think I might try this. It scares me less than seitan. Thanks for the demo.
@DPaintingC
@DPaintingC Год назад
Such sloppy sandwiches
@rererere96
@rererere96 Год назад
Who is Michael Trabert?
@MabansAllDay
@MabansAllDay Год назад
@0:40 or put in the water 1st...
@mikeskylark1594
@mikeskylark1594 5 месяцев назад
Very indulgent prep
@carollen5601
@carollen5601 Год назад
Well this is new to me!! Looks good, marinates well. I'm going to give it a try. It has good texture for making Souvlaki a gyro wrap, here goes! Thanks for sharing bro. ☺ see ya later.
@BoldFlavorVegan
@BoldFlavorVegan Год назад
What I forgot to mention is a big reason I really like it is that it is "lighter" than non-leavened seitan. You can really pile this stuff on which is why it works well in a roll or in in a sandwich. A gyro would be a PERFECT application for this. Let me know how it goes! Oil and seasonings are your friend with this! Don't be afraid to season (especially with salt).
@carollen5601
@carollen5601 Год назад
@@BoldFlavorVegan /// yes for sure my spices and herbs are my friends. Oregano will make this Gyro perfect along with my vegan tzatziki sauce and fresh lemon juice... see ya later.
@RossOriginals
@RossOriginals Год назад
Instead of using plastic wrap you can use an elasticated shower cap, that can be washed and re-used, reducing waste.
@BoldFlavorVegan
@BoldFlavorVegan Год назад
Yeah, I'm working towards becoming a plastic wrap free kitchen. Thanks for the tip!!
@thewonderinghealer6449
@thewonderinghealer6449 Год назад
Can you make this without the gluten? gluten is really bad for your gut long term so id love to see an alternative
@luke_fabis
@luke_fabis Год назад
No. But there are alternatives like soy curls. The thing is, you need a high pressure extruder to make that, so you have to get it commercially.
@magdavanrooyen1907
@magdavanrooyen1907 Год назад
A must make as it has great texture. Thank you for experimenting and then sharing with us. Much appreciated.
@BoldFlavorVegan
@BoldFlavorVegan Год назад
For sure! Thanks so much for watching :)
@suffulufugus
@suffulufugus Год назад
oi its Flav! COYS
@maxg971
@maxg971 Год назад
wait but you didnt wash out the starches like you would do i saitan. isnt this just bread then
@HellDVD
@HellDVD Год назад
We wash the dought when it's made with all purpose flour. In this recipe, he used "vital wheat gluten flour", it's already pure gluten.
@marya8782
@marya8782 Год назад
Too much Gluten
@slaplapdog
@slaplapdog Год назад
Toast your buns!
@joannestretch
@joannestretch Год назад
interesting to try , tks
@jambonsambo
@jambonsambo Год назад
Can I freeze kao fu as cut up.pieces once I've made it?
@BoldFlavorVegan
@BoldFlavorVegan Год назад
Yeah for sure freezes great
@westcoastorbust2462
@westcoastorbust2462 Год назад
Too much
@stephennetu
@stephennetu Год назад
I know you mentoined soy curls, but how do you think they really compared? I *adore* soy curls.
@BoldFlavorVegan
@BoldFlavorVegan Год назад
You know, I bought a bag just to compare but it has been sitting in my cabinet. I'll give it a whirl and let you know.
@stephennetu
@stephennetu Год назад
@@BoldFlavorVegan Excited to hear your review, sir!
@bertfromseasamestreet
@bertfromseasamestreet Год назад
Coool
@DrReginaldFinleySr
@DrReginaldFinleySr Год назад
I'm an OCD clean freak so I really appreciate how clean your kitchen is. lol. I can now focus on the recipe instead. lol. Subbing.
@MrRockmaster1981
@MrRockmaster1981 Год назад
Vegan meat. find the mistake
@Alex-ky4cd
@Alex-ky4cd Год назад
the intensions of the word "meat" include a textured edible protein vegan means it didn't come from an animal vegan meat = a textured edible protein which didn't come from an animal so what is the mistake
@Radical_Dreamer
@Radical_Dreamer Год назад
it has different flavor from regular gluten flour seitan? Does it has different texture (it kinda looks when you unfreeze tofu)
@jenna_maria
@jenna_maria Год назад
As a gluten and yeast allergic, this blob should be my archnemesis, but my goodness does it look TASTY 😮‍💨
@dandavatsdasa8345
@dandavatsdasa8345 Год назад
I used to wash flour to get the gluten. The wheat starch washes out and can be utilized in different ways. I cooked the gluten in the microwave. Do not over cook. Slice the cooked gluten up for various recipes. Thank you for your helpful and informative videos!
@adambergeron5507
@adambergeron5507 Год назад
I make this once in a while, but my technique was sloppy, I will try the proper technique! Thanks
@Haruo-6768
@Haruo-6768 6 месяцев назад
Ew
@Half_soda_half_milk
@Half_soda_half_milk Год назад
is that 烤麸?!
@duke0au
@duke0au Год назад
Yessir you hit w this thumbnail
@BoldFlavorVegan
@BoldFlavorVegan Год назад
Oh, thanks! It has been a long learning process to make these and am proud of this one.
@maximeim-nomade5572
@maximeim-nomade5572 Год назад
Please help 😂 Second time I do the recipe, 140gr of water and 130gr of flour .. and the result is like a 🥞 dought... Soo watery... I missed something but what ?
@BoldFlavorVegan
@BoldFlavorVegan Год назад
Oh no! You mean it is like pancake batter? Are you using vital wheat gluten flour? You should have a dry dough with those weights.
@rewdymeyer
@rewdymeyer Год назад
I’m not vegan, but looks kind of good. #LiveLaughLearn
@homomorphichomosexual
@homomorphichomosexual 6 месяцев назад
the bbq sandwich looks amazing!! i'll try making this soon and i'm so excited, thanks a lot for the recipe :D
@elainedanalis170
@elainedanalis170 Год назад
“He’s steaming” now hope it comes out!!
@vidal9747
@vidal9747 Год назад
I am not even vegan. Just like to see the creativity of these videos.
@jambonsambo
@jambonsambo Год назад
I'm thinking long strips of suitably marinated kao fu in sushi rice seaweed rolls ,maybe with kimchi , salted carrot and picked daikon
@BoldFlavorVegan
@BoldFlavorVegan Год назад
That sounds reallllly good
@RanielDadcliffe
@RanielDadcliffe Год назад
first time here, will be hear for ever, thanks
@TheChrisSig
@TheChrisSig Год назад
What are the macros? Most "vegan meat" is SUPER low protein so what's the point
@user-zz3sn8ky7z
@user-zz3sn8ky7z Год назад
The point is flavour, or more realistically in this case the texture. Most people don't eat food just for the sake of nutrition
@TheChrisSig
@TheChrisSig Год назад
@@user-zz3sn8ky7z I get that, but if you're replacing meat it should have at least 20g protein in a serving
@Alex-ky4cd
@Alex-ky4cd Год назад
@@TheChrisSig vital wheat gluten is 75% protein...
@TheChrisSig
@TheChrisSig Год назад
@@Alex-ky4cd Oh excellent, okay this is a winner then. Was honestly just curious because i've seen a lot of recipes where it's super low protein for a main dish.
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