This is so good! OMG! You’re my new best friend! This recipe had my whole house singing with this beautiful aroma! This was so delicious that my grandson, after eating some, said and this is vegan? My son, whose plant based said that this was the best vegan meal that he’s ever tasted! Thnx so much, I’m gonna have to try more of your recipes!
Also please try the Hayashi Gravy if you haven't. It happened at this guys bookstore in Japan. He would make food for friends that would visit. His sauce is famously named after the owner.
@@mikefamm5712 I went to Amazon to get some of my ingredients, such as the Shauxing wine. I also was able to find dark soy sauce on there too, though I didn’t use the dark soy sauce in this recipe, but I could have.
And I’m back after my mess up with the Italian beef sandwich. I’ve made this today first time using soy curls and wow just wow! The beef and broccoli was insanely good and the texture is perfect. The marinate method letting it absorb and the mushroom powder really made the dish I was eating almost by the handful after it soaked up the liquid! Thanks man love your channel
Awesome! Glad it worked out! You could probably use soy curls for the Italian Beef! Even though it's not the same cut, I think it would still be super good!
@@TheeBurgerDude been doing that too. Your way is definitely the best I can’t skip the simmering in the pan now it’s not the same! Oh an happy holidays!
This looks fantastic, crazy how versatile soy curls are. We recently made a Mongolian beef recipe from the Viet Vegan using soy curls and it was awesome too. Gotta love chow mein too, never knew it was so easy to make! I'm impressed with your ability to refrain from the chow mein burger :p
Forksoverknives and your youtube channel are where i get all my recipes from. Im currently eating your version of a french dip as im watching this video 😂keep up the great work man! Lifelong fan here!
Thanks to you, I have discovered the gloriousness that is soy curls. You can do so much with them! They make a great chicken replacement for a chicken soup, the are great for carni asada, and so much more!
@@TheeBurgerDude Oh, I made soy curl bacon recently for a BLT. I use Simnett Nutrition's version which is soy sauce, maple syrup, paprika, liquid smoke, nutritional yeast, and black pepper. I think I cooked it at 400 degrees for 10 - 12 minutes.
Just another little stir frying tip aside from the ideas you already had which were great, you can also add a little hot water to your wok to par steam the veg as they fry. My mum has been woking for my whole life so I'm pretty used to it and you honestly did great for an ameteur 😀👏
The Beijing Beef and the Honey Walnut Shrimp were my favorite before going vegan 9 years ago. The crispy stuff was my favorite. Looking forward to more Panda recipes if you get to them
I just stumbled on your channel and WOW! What amazing recipes you create. I’m making this recipe this evening for my family and can’t wait to see their smiles of approval!
This looks incredible. Your channel and format are the most engaging, fascinating, and APPROACHABLE vegan channel I've found. I'm following a keto lifestyle for weight loss, but in the future, I've really been thinking about going vegan. This is the best evangelism I've experienced for veganism. It isn't preachy or veganer than thou, you just plop down this incredible food that doesn't sacrifice flavor. I'm such a fan.
Sauce stache and Merle are also people who do vegan food (one is vegan, one is not) who are not patronising and they’re also very approachable! Merle does a lot of recipe reviews and fun recipes where as sauce stache is very experimental in his approach and makes some amazing vegan meat replacements!
@@TheeBurgerDude All good babe. I'm absolutely reckless. But it's not about being a spotless cook. It's about making memorable, tasty food. All grace given to Thee Burger Dude.
The Butler soy curls have been a huge part of everyday cooking in our house. I'm the only vegan but the wife and kids eat mostly plant based. After buying small bags consistently I finally bought a 12 lb bag from amazon for just over $100. Seemed pricey at first but it's been paying off. one pound of dry curls made an entire 12" round x 3" deep skillet of "meat". it lasted this family of 6 for 3 meals. Tacos, nachos and burritos.
Omg....this all looks amazing. I bought a 12 lb box from Butler directly. I'm definitely gonna try this. To anyone who likes soy curls I recommend doing this. They also sent 2 free full size samples of they're other products.
I do like the soy curls, though they have to be cooked thoroughly to ensure that they don’t give you wicked gas. Your technique pretty much ensures that. Nice work!
Cool to see a different idea…One thing I have done which is an extra step… i rehydrate the curls with the same broth… then after squeezed I coat the curls in corn starch and a a “flash fry” in avocado oil… like 45 seconds or so… they get a little crunchy… I also use hoisin sauce instead of the molasses….this channel is the best
OMG! I am literally drooling, I love chowmin , I had one yesterday but can't wait to try it , it looks so yummy . But I'll use soy Chunks instead of soy curls and have to find some alternative to vegan beef broth as it's not available in India as well. But a huge thumbs up.
6:38 That's exactly what you can never get from soy chunks/pieces you can get in Europe. Butler really makes something magical with their oy curls because the texture on these is so much more realistic and way less spongy. Plus, the way you prepared them...just so so meaty! I am sure even my non-vegan fam would love this!
I absolutely love your channel I just found it the other day and I am going through these videos pretty fast. Keep them coming! Your format is great and you’re content is perfect! Thank you again for this great channel 😀
my dude these recipes look and sound so good! I find Chinese foods like this to be super simple, and way satisfying to eat and prepare. and don't worry, the wok will be your best friend once you get used to it 🥦🥡
This looks so good. I cant wait to try both. One dish I truly miss is Mongolian beef. I’m sure it’s similar to the beef and broccoli but I’m hoping you tackle that one at some point. Thanks!
I wonder if we can take soy curls and do the same "fluff up" thing like they do for original beef n broccoli for non vegans? To "fluff" the protein some use baking soda so that it soaks up more sauce and it makes the protein very porous. Have you or anyone else tried this as an option to see if it works in different aspects?
We made the b&b for Christmas dinner, it was amazing. Had to sub worsheshter for the oyster and seemed to work just fine. Also made our own oyster powder, worked great. The only problem is that it's all gone now. Wtf
Timeline 2:50 do not microwave the broccoli, you to only cook them in hot water for 2-3 minutes and then ice bath them so you do not kill all the are nutrients and benefits in broccoli. Yes, if you lazy and want to do this method, but I like my Broccoli to have the crunch texture I’m looking for. I’d really dislike over cooked and soggy broccoli
Why is it that mushrooms are always the key? 🤗 edit: The difference in lo mein and chow mein is the noodles being cooked. (lo is noodles tossed in the sauce, chow is cooked in the sauce) Also an easy peasy cheat is Hayashi Gravy mix. pretty sure it's vegetarian and on Amazon.
0:57 The moment you realise you don't have access to the first three ingredients, 2 being kind of crucial XD Eh, I hope both Butler soy curls (since they seem to behave much better than any others) and Better Than Bullion become available where I live one day :D
