I just finished making it and it was sooo good! Im not vegan, but really enjoyed this alternative :) One thing you could consider is listing ingredients in the description. It would make following the recipe so much easier.
Hmmmm, that would be interesting to try for sure! In my experience, this does the best in small chunks or small strips due to the springy-ness. BTW - it was definitely adding the salt that messed with that first test I did.
Bro, my face is stuffed with Gyros, I've been eating them for all three meals daily. Your recipe merits ten star credit and should be shared with Greek restaurants to accommodate Vegans everywhere. I will be sharing this recipe with some eateries I know well. Thank you for this awesome savory I've been missing for a long time. Cheers!! From Vancouver Canada
I just made these today. OH MY GOODNESS! I'm blown away. Such a great and fun texture and absolutely smacks of gyro! I can't wait to try making carne asada with this! I'm not vegan, but I eat roughly 90% of my meals as plant-based (at least I try to!). I LOVE gyros and this really allows me to replace that meat with this. Unbelievable!
My husband and I got totally addicted to kao fu after I followed your last video, so I made a double-batch last night. Now, I'll have to use to to try these gyros -- thanks again!
Wow, looks delicious. I've never made seitan, most recipes I've seen look complicated and messy. Yours is simple and easy. And thanks for keeping the video short and to the point. I hate 20-minute videos with 3 minutes of content and 17 of talking. You need more subscribers so I have subscribed. I consider a comment from The Burger Dude the best recommendation. Now you two can compete for my fave RU-vid chef, unless the Easy Vegan comes back.
Hey thanks for the recognition, that was a nice surprise, made my day and hope it helped! BTW, if anyone is interested, I did try this in the Instant pot, steamed under pressure. It didn't over inflate and came out great! My new go to when I need something chewy that's a literal flavor sponge!
Well thanks for the suggestion! Def an improvement. Cool to know about the IP, I hadn't tried that before and it is probably nice to set it and forget it instead of watching the pot.
@@BoldFlavorVegan Agreed, I love the versatility and hands-off, set it and forget it convenience of the IP the most. Nothing worse than forgetting a big pot of beans or grains cooking on the stove for hours and running out of liquid. Not that I've ever done that... cough cough.
Both my parents cut off a piece of their fingers like 10 or so years ago lol. (They're okay. I'm being just a little dramatic) That's why I have a cut proof glove! They're fairly cheap and they're much less clumsy than the guard that comes with them
Great content man :D I wonder what the addition of chickpea flour/starch or blended beans/tofu (as commonly used in other vital wheat gluten recipes) would do to the texture . It may make it better, but might also impede yeast growth...
Richard, vous ne croirez pas à quel point c'est délicieux. C'est tellement savoureux que je le partage avec des restaurants que je connais bien. Bon appétit mon ami!
looks nice! you could also try a technique by "the pot thickens" shown in his vegan chicken seitan video. In which he cooks the gluten folded/with knots, to then get chicken like strips :)
Ah, it is one of my favorite Shanghai style Chinese food!!! I just had it last week and now I can try to make it myself. 😋Thank you 🙏🏻🙏🏻 for sharing your recipe!
Nice! I really enjoyed these for sure. Let me know how it goes. Here is the link to the first Kao Fu video :) ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-fwFhvy3ug3M.html
My 10 year old loves this too. So delicious and takes to marinade very well. Wondering if you’ve seen or tried - East Meets Kitchen’s : Chinese wheat gluten skewers ( main Jin)? The technique is neat-o, and…. It appears no VWG residue stuck to the mixing bowl. 🤓
So, which method of marinating did you recommend? Placing it in the lemon juice/oil/vinegar marinade overnight, or the other liquid you used(which, by the way, was what, the same combo or just broth?)?
I did this just tonight, and I have to tell you... I really don't have an issue with the VWG sticking to my bowl. Could it be that I used a glass bowl? Or that I rinse first with cold water? Either way, might be worth a try.
I'm at the steaming stage. If I marinaded it in enchilada sauce, what ya think? I know it's much thicker. Or what kind of marinade for Mexican touch. I've never been able to make Seitan. My fingers are crossed, it's hard to write this text. Thanks
So you did not add beans to this like the last batch. I wasnt sure why you chose beans, is the high protein content? When making seitan with the rolled into tubes and steamed method, I will add white potato to try and increase the mass while decreasing my price per pound. Was that why you used beans?
Can Kung Fu be made without the gluten? I'm one of those people that is allergic to the gluten. Yes I know I can't have pizza. I love pizza but I can't eat because too much gluten! Oh and also I was just wondering if it is made with gluten? Is there a way to skip the gluten part??
Any tips for fixing the recipe if the gluten strands didn’t form? I followed the recipe for the dough except for measuring the temperature of the water (it was lukewarm though) and accidentally adding a bit more water (~25g). Even after kneading for 5-10 minutes, it was still soft and ended up not raising during steaming (or it may have collapsed). The end product was good but incredibly soft.
Sorry it didn't work out. This might be a silly question, but you used vital wheat gluten right? 25g of water shouldn't make a huge difference. If so, it is difficult for me to diagnose when I'm not able to see it so I don't have any other recommendations. Regarding the rise, I'd also check your yeast to make sure it is alive still.
@@BoldFlavorVegan Thanks for replying! I did. I'll probably have to give it another go to see if it's better this time. I'll double check the yeast expiration date too. Thanks again!
Talk to me about your steamer please. I've searched high and low for a large capacity steamer like this and i'm just not satisfied with anything I found. Ty
In this video they use a large steamer pot with a rack in the bottom: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-lrrmysxnTdA.html So you just need a pot large enough and a steamer rack that will keep the bowl several inches above the water. I hope that helps!
With your videos I also discovered the existence of you mianjin, deep fried gluten. Yt recommanded me this video : "The Ancient Wheat Gluten Meat That Shaped Meatless Cuisines". Next video on this subject ? 🤓
Tried it. 12 Minutes on High Prrssure with some Minutes of Natural Pressure Release. The End Product war very tasty but also chewy. Definitely needs some improvement texture-wise.
You say to "grab that same season mix from the burger dude and add these ingredients" ok what is the mix from the burger dude? Seems like you set this recipe up for everyone to fail unless you link that mix.
@@christophermorin9036 pronounce the following words like native anglophones would, then get back to me: "Hiccough" (or even just "cough" ) "Herbs" (like people do in North America) "Hour" "Island" "Comb" (or "lamb" , "bomb" , etc) "Extraction" (or any "tion" combination where we instead pronounce a "shun" sound) Etc, etc
Oh, I almost forgot, also pronounce pretty much any regular ("-ed") past tense verb that does not end in "-ded" or "-ted". Example, " walked" (we don't say "wal-ked" ) "Knife" , "knock" , "knight" I could go on all day...
you garble some of your words, so it's impossible to determine your ingredients. Why not post the ingredients and the recipe instead of people having to watch the video and try and transcribe your video. For example, what did you use to add color to the seitan? What kind of flour did you use? Also, Kite Hill makes a tzatziki sauce.
