We literally made this for tonight’s dinner and yes it’s only been posted 4 hours ago but holy crap this is good. The white sauce was amazing. The red sauce as prescribed is HOT! Ease into that one
I ordered soy curls off Amazon the day you posted this, and since receiving them I’ve made the recipe 3 times. I agree, probably the tastiest thing on your channel.
@@TheeBurgerDude visually they look so much like them, and before rehydrated they have a texture that could become similar. I feel like you gotta rehydrate them With a lot of fat tho. Maybe coconut or avocado oil? A spicey version would probably come out the best, cuz that spicy seasoning hides a world of hurt.
I've actually seen an amazingly easy way to make vegan pork rinds with just rice paper. When you deep dry dry rice paper if puffs up into a crispy rind just like pork rinds to be seasoned as you wish. 😁
Love your content! I never liked the taste and feel of soy curls before, but following your recipes they've turned into some of the best food I've had. Keep up the good work!
Awesome thanks! Yeah the first couple times I tried them I didn't like them either, you really gotta do it a certain way to get the best texture / flavor! The marinade is a great way to get that browning too, so I'm glad I stumbled on that!
Same, years ago we tried them and were disappointed in the taste/texture. Now we make sure to rehydrate and squeeze before seasoning and it has become a staple. We order in bulk from butler directly and freeze them.
OMFG! I immediately jumped on Amazon and ordered some soy curls after watching this! Now I have to wait until Thursday for delivery 😥. This may be my favorite recipe of yours!
Definitely trying this soon. If you’re ever in NYC, Vegan Grill (in the East Village Bronx, and Williamsburg) has a chick’n and rice that tastes VERY close to the real deal as I remember it.
I'm sure you were waiting with bated breath to hear how it turned out when I made it. Well, I made it last night and I have to say it is PRETTY DARN CLOSE to what I remember Halal Guys tasting like. Honestly, I think the rice is even better - it's the best rice I've ever tasted, period.
this looks so good! cannot wait to try this for myself! I have had the original so i am interested to see how this compares. I have high hopes!!! Looks wise, you got it spot on! I honestly had to do a bit of a double take because it looks so much like the original. great video!!
This plus homemade pitas is one of my new favorite dinners. We've had it three times since I found your recipe and I'm in love! I use a mixture of wild, brown, and white rice because that's what I prefer, and use fresh herbs in the white sauce when I have them, but the spice blends and marinade are perfect as-is. (If you're looking for an easy homemade pita, search Alexandra Cooks pitas. They're very simple and forgiving and puff perfectly every time.)
I've just recently been turned to the wonders of soy curls as a protein source for weightlifting, and I'm definitely gonna have to give this marinade a shot
Halal guys is me and my BFs favorite! Sadly the closest one to us now is the on in Glendale which is still an hour away, so I definitely needed this!!!
Hi Thee Burger Dude. I've been inspired to start using these soy curls. I was wondering how long they will last in the fridge after you rehydrate them? I was hoping to "meal prep" a big ol' container of them to use in various recipes throughout the week. Does that seem feasible or will they get yucky?
Have been seriously craving some of Halal guys and more specifically the white sauce since going vegan- so need to try this recipe out. Can’t wait. Thank you!!
I finally got a chance to make this and it was delicious. Even my non vegan husband really liked it (especially the red sauce). I had never used soy curls before but I will definitely use them on a regular basis. They are so good (I’m sure the marinade helped) and since I have Celiac Disease I’m limited on vegan meat options since many have gluten. My husband had to check out Halal Guys menu after we discovered we aren’t too far from one but apparently even the rice isn’t gluten free. I was very happy with my home version I don’t think I’m missing out not being able to try the real thing.
Where I live, the halal guys were nothing spectacular either. The rice was good. I'd rather get a gyro from a Greek place. I think the price was ok. I can't recall.
So I think the issue I had was not discarding the broth and using it again. It works great to flavor the soy curls but the liquid you squeeze out has a weird after taste to me. So it’s good for flavoring and rehydrating but after that I will discard it.
Great video! Food looks amazing! See if you could replicate a Plant based Italian Beef. It’s a Chicago style sandwich, made at a restaurant called Buona Beef. I’d love to see your take on it.
Your recipe is awesome and will go very high.of course it will be very tasty to eat.😋 I love it .I will definitely try it.You will tell me in the comments. How do you like my recipe?Thanks......👍💢👏🍂🍀
I noticed the white sauce just says vinegar, so I tried with white wine vinegar, it was really tasty sauce and I'm keeping it in the arsenal, but which vinegar do you recommend?
This was amazing!! My boyfriend and picky younger cousin loved it, too. She couldn't stop raving about the sauce. Could you PLEASE make a bourbon chicken copycat? I had a sudden craving and it won't go away 😭
This looks absolutely heavenly! Def going to try this next! How long would you say these sauces would last in the fridge? 🧐 (I want to possibly make a double or triple batch since it looks so good)
Nice! I would say probably 5 days, a week at max? I'm not sure to be honest, I still have them and they taste good but not as fresh, losing a bit of their flavor, but not going bad yet.
Have been wanting to make this since we first saw the video and finally made it tonight. Everything was amazing. It's honestly hard to pick out the best part. The sauces were amazing and the soy curls with marinade were nuts but the rice might have stole the show. So so good.
I think rehydrating works, my only issue was reusing the water that you squeeze out for the simmering broth since it has a kinda of weird flavor after it's been squeezed.
This is an actual question, not some weird critique or trolling lol: Why did you wash the rice 3-4 times? I usually just put it in a sieve and use the sprayer attachment on it for like 30 seconds. I'm genuinely curious if I'm doing something wrong in a culinary or food safety regard.
I suppose it’s a preference thing but unwashed rice will be stickier and clumpier, and even have a kinda of gelatinous texture sometimes. Washing keeps it fluffy but not sticky.
It’s standard in cultures where rice is a prevalent food to wash rice at least 3 times. You’re washing away excess starches and coatings that we don’t want. In the west, because rice isn’t a big part of the culture in the same way as basically everywhere else, AND with the loss of traditional preparation methods for grains in general, washing rice is not a well known step. Many people also buy par-boiled rice (basically rice in a box) so washing isn’t necessary. But it is and will make a difference in the way the rice comes out and your digestion of it.
HELP! I thought I was watching a 1 ingredient panko recipe. Until I got to the comment section that is! Where is this red and white sauce recipe and more importantly what was made with soy curls?
