HOW TO MAKE SOY FAUX MEAT!! (GLUTEN-FREE & VEGAN)

[@evileyelash8094]

I love this woman! She is so creative and intelligent - She never gives up - She will test through dozens of methods to get to the right one - then, she shares her rewards with us. She obviously really loves what she does :) I wish hard working people like this were more popular

[@veganista7]

Thanks for the video. I wish that you would have ripped one open! It would be nice to see the texture and color inside. : )

[@dalenewton9697]

I have experimented with making faux-meat from protein isolate a lot. Adding a bit of water takes away the grittiness, but the problem is cooking them then leads to gases expanding inside the patties and creating air pockets, which makes it spongy and so nothing like meat. Next time you make these could you tear them open so we can see the texture inside? People might get the wrong idea from the video as they look a little bit like biscuits from the outside. Somewhere, someone has the secret to how to make perfect faux-white meat out of soy protein isolate, because I have bought it and it is amazing. It's almost indistinguishable from chicken, and non-vegetarians we had round for dinner couldn't tell it apart when we served it in curry sauce. Trick is finding out how the manufacturers do it. Perhaps cooked under mechanical pressure or very slowly. Not sure yet but hope to find out.

[@martinevanhaperen4745]

The technique they use is 'high moisture extrusion'. If you google that term, you'll find lots of info. Not something easily replicated at home though, since it requires cooking the protein under pressure, while mechanically kneading it.

[@dalenewton9697]

@@martinevanhaperen4745 Thanks! I have seen the big machines with screws inside which they use for this, but I didn't know it is cooked under pressure.

[@BINCH-xe3kp]

How do you not have more subs??? Anyways thank you so much for this recipe! I'm a vegan who's gluten intolerant and we often get forgotten lmao

[@denisepaquette7413]

Bonjour de la province du Québec, Merci beaucoup pour ces délicieuses recettes qui ne ressemblent pas à la tradition culinaire végé ...De plus, je suis reconnaissante pour toutes les heures passées à inventer pour nous offrir le meilleur de ton inspiration!!! J´attends avec plaisir les prochaines découvertes de nouvelles recettes gastronomiques et exceptionnelles ...

[@micheleparadis2808]

@@EastMeetsKitchen Je viens de m'abonner. Bonjour de Montréal xox

[@normawingo5116]

Thank you so very much for making this gluten free. I really appreciate you.

[@torimitchell12000]

I came across this last night and now instantly subscribed, rewatched and now want to make it

[@RichChanLikesTacos]

You did a good job on this video, there is nice camera shots and lighting I never tried soy faux meat before, but maybe one day i will and damn this music is really nice too, nice chill/electronic vibes

[@vyk4753]

THANK YOU for the hard work you put into this. I thought I would have to do it myself and I am far from an experienced cook & too chronically ill to undertake such a thing. THANK YOU.

[@mugensamurai]

This video was super helpful. Didn't know what to do with soy protein at all before this.

[@knit1924]

hi, do you know how to make soy curls from scratch, by any chance. The Butler Soy Curls are too expensive for me.

[@thescintillatingscientist7953]

Thank you so much for all of your hard work with these yummy experiments! Your effort and great personality are appreciated 🥰

[@tjmfoi]

You are the BEST. I just made these. I fried them just as you said but made a quick barbecue sauce. Bowing to you! Trust me, other protein powders work too. 11/2tsp of agar helps with the grainy texture of other plant protein powders. Thank you.

[@tjmfoi]

@@EastMeetsKitchen All smiles. I used Pea protein.

[@AK-np4rp]

@@tjmfoi Hi. Is the 1 1/2 tsp of agar in addition to the 3.25 grams in the original recipe? Thanks

[@fletchpwnsnoobs]

@@tjmfoi how much pea protein did you use

[@tjmfoi]

I can't even remember how much pea protein now....sorry

[@gianlucapensovecchio5076]

Hey thanks so much for this recipe that looks delicious, I was wandering if it would be possible to use soy okara instead of the soy protein? I'have recently started to make my own tofu and I'm trying to find satisfying ways to use the okara left in the process! :-)

[@vmmakeup42]

also will you put some recipes out using this meat you made! like a katsu one? i’ve been looking for a good one and i can’t rly find one

[@vegieseitan1107]

Thanks for the recipe. I actually prefer soy as opposed to seitan for meat substitutes but I could never find a dependable recipe on how to make soy 'meat' and the ready made stuff available in stores just has way too many ingredients. Would it be possible to make this from soy beans because soy protein is hard to find in my neck of the woods.

[@terranew8382]

Next time can you hear the meat apart so that we can see the inside please

[@max3hand]

Exactly!' wtf actualy

[@Cogey]

Do you think you could substitute the soy protein powder for vital wheat gluten? Or even pressed and blended tofu? You mentioned you tried a number of different recipes to end up at this one I was wondering if you tried those! This recipe looks great though and I can't wait to try it out :)

[@MT-gd2jz]

This looks amazing and so simple. I'm ordering my soya protein now. New subbie 😊

[@FathomlessJoy]

Thank you so much for this video. Could I mix SOY FLOUR with savory bullion and steam for a plant meat texture? Like they do with wheat gluten or you did with soy protein powder?

[@tastebygrace9047]

Haven't tried recipe yet!! What is the shelf life? And if I blended TVP Into a powder would it still be the same as using soy powder????

[@BruneMeo]

Thanks for this video. If I understand well, agar needs a cooling time to get solid, so it's best to wait. But what happens if that "meat" is cooked again, like fryed, or roasted ? Agar will "melt" ? And what about flavour ? Shall we add spices in the powder or in the liquid at the beginning ? Or make a marinade after the steaming process ?

[@nayychannel7869]

Thank you for sharing this knowledge

[@phillange166]

"... like a science fair project... " Wonderful!!

[@firstnamelastname9646]

Wow! Can’t believe I just found this.... gonna be making them tomorrow.

[@O2life]

So glad I stumbled onto this! I have awhile bag of soy protein Im not sure what to do with. This helps!

[@leahjones3281]

Awesome recipe! Thanks. Has anyone tried making the recipe as a roll and then slicing it thinly for sandwiches?

[@loreleioliverio7462]

Amazing! Can I use it to substitute shredded chicken too?

[@superdonkeycorp]

What are other ways to cook this instead of steaming? For example in a stew, will it break apart? Is it possible to add Worcestershire sauce to it together with bouillon cube?

[@AmyAmos7]

wow very simple can't wait to try this. xx

[@seoultosoulplantbasedkorean]

Can this be sliced real think so that I can make chicken salad and once I do make the chicken salad will it hold up for more than a day. I know you said it needs to be saran wrapped after cooking if you wanted to save it for the next day but what if you already turned it into a recipe.

[@tubehoppers]

Hi, can this be fried with a potato starch coating? Like chicken nugget shape?

[@ImpInTowVideos]

OHH NNNOOOOOO!!!! I ordered the stuff online, made it, cooked it and it turned out to be soy chunks! The same damn stuff I get in the markets here in India that is just almost impossible to infuse flavor into, and will never give up it's 'soy' smell or mealy flavor. Sigh. I'm really glad that you went to the trouble of sharing your tried and tested recipe with everyone, but shucks, I wish I'd realized what it was from the title or description. Wouldn't have taken all this effort. For what it's worth, the soy chunks come out perfectly. Thanks anyway.

[@llinsmu]

I've been looking for a recipe like this - thank you. Is the soy protein the same as soy protein isolate? I'm in Australia, and Amazon US won't send their products here, so I'm trying to source the product locally. Thanks :-)

[@llinsmu]

Thanks! 😊

[@kurodesuuuu]

Any idea on what'd be the tolerable limit for the powder to oil rato? The one in the description is perfect, no grittiness. But I think it'd be healthier if the isolate poweder was a bit more, to improve the protein to fat ratio

[@therisashow]

Is this recipe okay to freeze if we want to make big batches or meal prep?

[@FuruyaHaKokoniImasu]

What a cool recipe! But what about the texture, is it a lot rubbery with the agar agar, or is it actually close to chicken? 🤔

[@FuruyaHaKokoniImasu]

Interesting! I definitely gonna try that!

[@darrylpang306]

The top portion looks like a Corn Meal breading. Great recipe.

[@Mariah_678]

I tried this with pea protein. Did not end well lmao. I just ordered soy protein lol

[@Mike-cp5ch]

East...Your making me hungry again...Great video and looks so tastey.......Thanks for sharing...

[@Mike-cp5ch]

East Meets Kitchen ...one day I hope to cook as good as you

[@PakYanaNi]

can i use soy flour instead? or i should always use isolated soy protein?

[@annettejohnson2005]

Hello. Is there a substitute flour that I can use. I can't eat soy or vital wheat gluten. Thanks

[@GrammyVulture]

Nice job! I'm happy to see this.👍

[@dobrosawakowalska7087]

I have been looking for this 👍👍👍👏👏👏

[@terranew8382]

Appreciate the video thanks but I don't understand why not show us how the meat act tear apart show the inside the video is not helpful if we can't see the truthfulness of the product if I decide to make it how do I know if I did it right you know slice it so we see how it mocks meat etc

[@JADE1300]

I am interested in making Soy meat like the ones that come from Taiwan. Have you worked on this recipe these past couple of years or tweaked it?

[@UpRootsWellness]

I miss Asia so much! Do you know how they make their soy meats??? There is always a plethora of soy-based meats available that taste wonderful and aren't made up of wheat gluten! The ingredients lst is always super short and basically just contains soy, some fat, seasoning and a binder. How do I make this?? (I tried the recipe and got a bread-y texture, but I didn't follow exactly ... so it may be on me.) The best fake meats are so available in Asia, it makes me wonder what the heck we're doing in the west! Where are the soy meats?! How do I find out how they're made! This is the best instruction I oculd find.

[@UpRootsWellness]

@@EastMeetsKitchen I wish I could find a link for you! I should have said South East Asia (not Asia). We used to get soy ... everything. Chicken, bacon, shrimp, everything. And it was so good. The most incredible products were these bacon lardons and chicken legs on popsicle sticks :). The chicken legs were soaked soy skin wrapped round and round the popsicle stick. When you fry it, the outside gets crispy like skin but the inside layers are juicy like brown meat :). The bacon was made in sheets with layers of soy "meat" then tapioca "fat". I have no idea how they did this, but it was like they layered it in a pan then cut it into rectangle chunks (like a lardon). You could fry it and both the "fat"and "meat" would get crisp! It was incredible. I will try your recipe again to the letter. Does the binder you use make it springy? I ordered some but used tapioca while waiting for it (and got the bread-y consistency). I *think* traditional buddhist meat is where the soy meats originate from?? I'm still searching for recipes!

[@UpRootsWellness]

(Update: I don't think I had enough fat in my meat -- it is tasting way better now!)

[@UpRootsWellness]

@@EastMeetsKitchen My agar came and I followed the recipe to a T. It turned out so well!!!

[@timhendson2550]

@@UpRootsWellness did it have the texture of chicken?

[@Dave_en]

You can seive it 2-3 times and the ingredients would mix homogeniously.

[@edus82]

Oh my day!!! 😀 hardly can wait to try this! Going on amazon now to order soy protein 💚🤤

[@edus82]

East Meets Kitchen thank you! I’m sure I’ll love it! I love soy and tofu and soy yogurt basically everything soy so I’m sure I’ll like this recipe. I’ll keep you posted! Thanks so much for replying!!!!

[@vizwizz7877]

Hi. Do you think pea protein powder would work too ?

[@vizwizz7877]

@@EastMeetsKitchen thank you

[@pradermkhamprapai7138]

Can I use isolated soy protein? Is it the same with soy protein?

[@ABab-jf2jb]

Great instructions . Thank you. One feedback: Background music is too loud and annoying..

[@dilsaliosatos8797]

Looks very good tank you ace and cool

[@TheHanekam]

I'm intrigued, and really wanna run to the kitchen and make this right now, but in the video you say 2 TABLEspoons of oil, but the written recipe says 2 TEAspoons. Which is it? :)

[@TheHanekam]

Thank you :)

[@jjackeeeKooKz]

Beautiful Beautiful Beautiful

[@shekinahzahab]

Looks yummy! Thanks for sharing! Jesus bless you 😊

[@wkdlama]

would this work with pea protein powder as well?

[@snowleopard7952]

You cracked the code. This recipe will save me alot of 🐰$$$

[@knit1924]

Hi there, I wonder if you could make soy curls from this, by dehydrating thin steak strips

[@autumnrain1892]

Nice work!

[@FreSsoOn]

Can it be baked instead of steamed??

[@busababe612]

Is soy powder soy protein? I have soy powder that I make milk from and I am wondering if that will work

[@shanteldavis6246]

Will this recipe only last for 1 day in the fridge?

[@twyamanda]

if you cook with it.. will the agar liquify again?

[@84smartsun]

any good sub for Agar? Would Xanthan Gum work?

[@columbinerobinson8348]

can you use guar gum instead of agar?

[@cherryboo65b56]

Looks great!

[@musicmovesmyfeet]

I'm so confused about the agar? It doesn't work at all if it's not boiled?

[@ultimatebg5129]

Which things u used.i don't understand

[@apostlelshelly9900]

I am vegan and I want to know can it be made without vegetable oil?

[@cme1852]

Hello what flavor bullion cubes do u use?

[@vmmakeup42]

what if i used a fake chicken or beef stock? or some brown food dye if i wanted to make beef

[@Dlekapj]

Is this a recipe that I could bread and fry to get a fried chickn type dish?

[@shauntelgill9384]

do you need to use oil im trying to keep this oil free

[@jeanettebent5151]

4.65 grams = 1.64oz is this correct?

[@mekimekimek]

How about the Taste and the texture??

[@mekimekimek]

@@EastMeetsKitchen Ohh.. Thanks for the information. ☺️

[@shauntelgill9384]

so is there a way of replacing the oil for something else i am trying to go oil free

[@JenDoveton]

Hi, you didn't mention whether you'd tried potato starch. I noticed that the vegan chicken you can find in some chinese supermarkets seems to just be soy flour, potato starch and flavourings. These are very moist and bouncy, a little bit chewy, perfect rly. Have you experimented with anything like this?

[@JenDoveton]

@@EastMeetsKitchen No! According to the ingredients list* there's no gluten in this kind of vegan chicken. They also make vegan cod and the ingredients list seems ridiculously short (the company is TKC in Malaysia). I've seen some ingredients lost in translation with imported foods before but they don't make me ill so they can't contain wheat. I've used potato starch in GF baking before, actually it was powdered potato which is very cheap and available in England. I've ordered some pea protein and soy protein and will do some experiments and let you know what happens. Thanks so much for this video! x * "Soy Bean Protein (40%), Water, Modified Potato Starch, Vegetable Oil, Sugar, Salt, Spice & Seasoning"

[@0SilentStone0]

@@JenDoveton Did you ever get around to experimenting with the potato starch ad the protein powders?

[@rpowling]

Love! Love! Love! You are a genius :-D

[@shauntelgill9384]

can i skip the oil for health reasons

[@ashrillcaw]

I am going to attempt this and then give it a go as Southern fried chick'n ala KFC. Wish me luck.

[@beckyholm1308]

Please tell how it turned out!

[@eladan867]

Hi I just trying this now🤗

[@1DJSkittles]

Can you just throw this into soup if you need like shredded chicken ?

[@RamKumar-ju2vs]

Nice video.

[@laveniathursch3526]

Thanks a lot!

[@haileybakes6840]

Looks yummy😍😋

[@user-xv9do1my8m]

Thanks!

[@Zhonguoria]

What is the composition of your boullion cube?

[@LaGenBL88]

Have you tried with okara ?

[@LaGenBL88]

@@EastMeetsKitchen I meant okara (soy pulp from making soy milk). It would be fresh pulp so it would need less liquid. I haven't try it, but I intend to. I'll keep you in touch.

[@RSKGaming90]

I can’t see the recipe anywhere

[@phonle5182]

Thank you :)

[@shauntelgill9384]

you just gave great idea for making vegan fried chicken everybody like use gluten use gluten and im like i can never get mine to taste right its always too salty too gummy or wheat like taste to it it never tastes like meat to me so i just said well you know what im done trying something different so im going to try using soy instead.

[@artgalore8202]

When you do your gluten, knead it for close to 10 minutes. If you're using soy sauce, don't add a lot of salt. To get rid of that wheat taste, in your wet ingredients add a cap of apple cider vinegar. I hate that wheatie taste. Found out about the acv trick and now my Seitan is the best.

[@shauntelgill9384]

@@artgalore8202 oh thank you but do you know the soy protein flour she is using is it isolated soy protein cause i want to buy it online to make meat alternative.

[@roundededge8744]

👍

[@vital11122]

I tried without agar and it turned out like scrumbled eggs😊 *olive oil instead

[@shauntelgill9384]

i dont have agar can i use something else

[@PondersTech]

Try methyl cellulose. That should let you fry it and give it a nice texture too. Alternatively, I've had some success with konjac/glucomannan powder.

[@kurodesuuuu]

@@PondersTech lol, I don't have either of them in my country. Any other alternatives? I do get agar agar but it's expensive af

[@PondersTech]

@@kurodesuuuu We buy our Agar Agar from a local Indian grocery store because the health food stores charge a fortune for the same thing. You can always try Xanthan gum Guar gum or Carrageenan.

[@kd9601]

Fortunately, TVP is only a one ingredient, gluten free, high protein, soy meat substitute and is by far the cheapest & widely available vegan meat substitute with actual meaty texture & mouthfeel.... available dried or presoaked and in various sizes, including minced...😋

[@matieuist]

Umm isn't chicken bouillon non Vegan?

[@TUG657]

It’s vegan boulion.

[@raynasaber]

I went ahead and made this, it was extremely grainy :( with a terribly odd flavor. Have been eating mock meat for nearly five years and certainly this was not comparable to packaged varieties. Disappointed!

[@PhiTran-fh7rl]

Haters will hate!!!

[@PhiTran-fh7rl]

East Meets Kitchen awww you’re so inspirational!

[@justrosy2635]

Bullion cubes are not truly vegan. JS. Also, you're wasting your money on Bob's Red Mill "Isolated Soy Protein" plus Soy Lecithin. First off, soy lecithin is not necessary for this at all. Second, that's not really isolated soy protein, nor is it anywhere else on the market either. They're literally just grinding up soy flour to a finer texture, but it's mostly just fiber, not protein. You want soy protein isolate? You gotta make it yourself. Good luck with that. Anyway, if you want cheap soy flour, buy a 7 lb. bag of soybeans, grind them up, bake the powder (the soy grounds are toxic if used raw) at 300 degrees (F) until completely dry (several hours), or boil the grounds in water, strain, and then bake until dehydrated, then grind again in a clean grinder (coffee grinder works well for small amounts). After that, you have to sift out the larger pieces, then store your soy flour. But really, you're just wasting tons of money on "soy protein isolate" type products. It's all BS. All of it. 7 Tablespoons = 1/4 Cup + 3 Tablespoons. If you do 1/2 Cup and then use that tablespoon to remove 1 Tablespoon, you'll have your most precise measurement. Kudos for measuring by volume rather than weight though! Grams are for idiots when it comes to cooking/baking. You didn't say what "this liquid" is though (prior to putting in the oil). Was that the vegetable bullion? Not that I'm a fan os xanthan gum, at all, but if you add that to the powders in this recipe, you'll have a less crumbly texture when forming your fake meat shapes.