Make ANY vegan meat from ONE bag in 15 minutes

[@BoldFlavorVegan]

Thank you to FakeMeats.com for sponsoring! Click here: www.FakeMeats.com/PlantBasics and use the coupon code BOLD235 to get 15% off Plant Basics Seasonings.

[@tinyjungle_]

I've used soy curls and tvp for a long time and I think I've discovered a cheat code for pressing out the water. I have a metal mixing bowl that fits perfectly inside my colander. I just set the colander inside my sink and use all my weight to press the mixing bowl down. No need to wait for the tvp to cool down and it presses out almost all the water. Works like a charm and saves a ton of time.

[@matityahubermanfalk3127]

To save even more time (and effort) fill the bowl with water instead of pressing

[@carollen5601]

Thanks that's great, you can also roll them in a clean T-towel after pressing them. That will teach it some respect!! 😂 😂 Take care!

[@nocontextwhatever]

Vegemite/Marmite tastes very beefy so I'd recommend throwing some in your "beef" chunks too 👍

[@StanleyPain]

Yes. It adds a really good flavour. Don't need a lot either. Sometimes adding a bit of tomatoe paste works well too.

[@jthomps070707]

I love these for quick stir fries, butter chicken, and even beef jerky. My fav though is marinating in a souvlaki marinade, grilling them on skewers and serving in a pita or with a Greek salad. Thanks for the well put together video as always!

[@nijinokanata111]

They're so cheap at the Indian store near me. Thanks for the inspiration ! Mine have always turned out too watery.

[@BoldFlavorVegan]

Yeah that happened to me too - squeezing is SUPER important.

[@carollen5601]

Yes I noticed the protein soy chunks at the East Indian stores, but don't know if I should trust some foods from India. I'm extra fussy about how certain foods are made. Be careful with rice noodles from Asian markets, apparently it's about where the rice was grown. Anyway do the research. Take care.

[@siyae1507]

@@carollen5601 ?? trust certain foods from india?? mind u , the soy here and rice here is grow without arsenic unlike the usa. yt people 💀💀

[@sanjayb212]

​@@carollen5601you don't have to worry, soya from India is always GMO free.

[@carollen5601]

@@sanjayb212 /// Thank you sanjay

[@jessl1934]

Pro-tip: Try frying the chunks dry until they are golden on the outside, THEN add in the broth to hydrate and the texture will be even meatier. Trust me on this one.

[@Opinion_incoming]

Thank you for the tip! Gonna try this one next time. When you add the liquid to rehydrate, do you still have to press them out afterwards or just leave it alone?

[@Iam-not-VEGAN-but-]

hey clowns. Why isn't there a follow up video on this?

[@anzarinurulia7259]

Hi, do you mean fry it straight out of package?

[@jessl1934]

@@anzarinurulia7259 Yeah. If it's the small stuff like ground meat then you can put it into a sieve and shake off the dust first but you fry it dry in oil like you do with spices.

[@anzarinurulia7259]

@@jessl1934 ok!! Thanks for the tip I might do it with an airfryer though☺️

[@xXCrimsonFoXx]

Damn this is amazing yes your telling us the packet can give flavor, but also giving us ingredients we can make our own flavor with. Thanks dude much appreciated!!!!

[@bigjohnrabbit1393]

Hey Bold, I was inspired to buy a bunch of these and used your code to save some $$$. Appreciate your videos, they are awesome, informative and keep getting better with each one!!!

[@carlyann7518]

Delicious! I used my tofu press to get the water out as I was too impatient/excited to try them out.

[@BoldFlavorVegan]

Oh thats a cool idea, thanks for that.

[@zezishoru]

oh my...I just tried the first recipe and it is SO DELICIOUS I can't believe it!! thank you so much for posting this!

[@cookingwithdenise999]

I am just starting to eat plant based foods and found these very interesting. Thanks for sharing.😊

[@shannonarmstrong3012]

These are good. I added browning sauce and liquid smoke for the beefy type. Thanks 😊

[@Kdg_playgames]

I just ordered the seasoning and the chunks, plus a whole lot more, from FakeMeats! Thanks for the discount!

[@markphillips7538]

A trick I do to make a pork sausage substitute is to not drain the chunks but coat them in almond flour that has a hot Italian sausage spice mixed through it. Squeeze the moisture out to bond the spiced almond flour to the chunks. This will also keep all the marinade flavor with the chunks. Then fry them up. The almond flour gives that soft texture of pork sausage. Sometines I add a little VWG to bond chunks together.

[@deidre19801]

I just followed your recipe and made burritos - what an easy mid-week meal and everyone loved it! Thanks so much!

[@patricianewton4922]

Yuuuuum!!!! Thank you for this video. I have only used chunks in my vegan menudo, and they were soooooooooooooo good. So much better than butler soy curls!! Keep up the videos!

[@DanteVelasquez]

I have been looking for a way to make my TVP that I like and haven't found one yet. I will try this method of boiling, cooling/squeezing and then frying. I always did it all at once 🙂

[@BoldFlavorVegan]

Yeah the first two test runs of these recipes were soggy and unseasoned, once I started to squeeze it picked up the flavor and was 100% better.

[@DanteVelasquez]

@@BoldFlavorVegan Well this was an unmitigated success. You are officially my meat replacement guru. I made a soy curl chicken dupe that came out exactly how I have wanted for a long time. I'm going to try this technique with bean curd sticks as well. Thanks again for all of this knowledge 🙂

[@BoldFlavorVegan]

@@DanteVelasquez So glad you enjoyed!

[@DanteVelasquez]

@@BoldFlavorVegan Second update ... I have used this method now with every shape of TVP I could get my hands on and they all came out spectacular. I have also done it with Tofu skin sticks and it worked excellently with that too. Instead of boiling I soaked them in water overnight in the refrigerator, squeezed out the water and then fried them. I'm so happy I can finally have TVP the way I really like it 🙂

[@BoldFlavorVegan]

@@DanteVelasquez hell yeah! Good to know. Thanks for doing all that experimentation and reporting back!

[@hawksnestbooks]

Thank you so much! This video is just what I was looking for to spice up my life.:)

[@MelinaBadGuy46]

This is genius! I’ve used soy chunks for a while now, and I figured immediately that squeezing them is key, but here we’re at a whole new level as far as seasonings! Thanks!

[@BoldFlavorVegan]

Thanks! Just made the beef ones last night - so good

[@MelinaBadGuy46]

@@BoldFlavorVegan I’ll make them all very soon! Just some advice: how can I substitute vegan Worcester sauce? And, if I can ask, what does it taste like? It’s very hard to find here in Italy! Thanks and keep rocking vegan food, Mike!

[@tofu-munchingCoalition.ofChaos]

A suggestion: For texture in seitan people often use things like jackfruit. Perhaps seitan itself could make interesting texture as an ingredient (precooked, partially precooked, or uncooked different kneeding - I've seen people do the last technique).

[@elsabetbutler4940]

My mouth water watching you stir frying those meat substitutes vegan protein I will definitely experiment in the kitchen to prepare different vegan dishes

[@fernandahirokawa3767]

You can squeeze the hot water out using a one-cup potato masher. Also, you can put the vinegar directly in the hot salty water.

[@MTDixonSr]

I love you videos and content. We miss you :)

[@tofu-munchingCoalition.ofChaos]

Different cooking methods for soy chunks and comparing them would be interesting. I prepare them differently (cooking in a flavourful broth essentially until the water is gone).

[@barbarabruce7648]

Thanks Bold Flavor Vegan Man. I've been using tvp all wrong for all my years. Made it your way....(heavenly harps chime) VIOLA! SO TASTY. Game changer.😮

[@korneliu2879]

I hate draining the water from the soy chunks/curls but they come out so good..

[@jessl1934]

You can fry your TVP or soy chunks dry in oil until golden brown, then add in seasonings and a small amount of broth or water to rehydrate and cook the liquid off until the pan is dry again. Doing it this way will yield a chewier, meatier texture and you won't need to drain the water because it will evaporate off with the frying. Just remember to be conservative with how my liquid you add to the pan - you can always add a splash more if you need to but it's a pain to try and boil off a big excess of liquid.

[@henryrutty9575]

that pizza at the end looks tasty as fuck. I found these at a local grocery store in my hispanic neighborhood for a great price and bought them as a tvp alternative. they definitely have their own thing going on. 👍

[@Msyinett]

I will be making these

[@corvusmonedula]

I would love to try these out! Is there a way to make the soy chunks myself?

[@BoldFlavorVegan]

I wish you could! Unfortunately, you need super specific and expensive equipment in order to make your own.

[@twothirdsanexplosive]

Wicked Kitchen has an easy recipe for sheet pan pizza dough. There are better recipes out there for sure and down to see what this channel does but that one pairs well with the idea of being simple that these soy chunks offer.

[@corvusmonedula]

@@BoldFlavorVegan aw that's a pity, maybe I'll find something similar in my area Fakemeats doesn't ship to my country I wonder if the recipe would also work with seitan 🤔

[@jessl1934]

Try looking around in a local Indian grocers if you have any nearby. They are sometimes known as Soya Wadi instead of soy chunks.

[@tigerdeer]

Heya all the way from Australia! :) Just wondering why you did not boil them in vege stock with any spices right from the beginning? Please don't say who cares, you can do that as well! I am wondering if you have a reason for it since you're the expert.

[@harpreetsodhi8527]

Soy chunks tend to have a soy aftertaste . boiling and squeezing out the water takes out much of that soy flavour. After this you can season it however you like .

[@ashena.ashena4440]

@@harpreetsodhi8527 Thank you. That's a good tip which I will try.

[@Psychobill93]

Dont put them into water, marinate them (make sure they "float" in marinade) overnight of for at least few hours. They will get soft and juicier....

[@ajhurtekant8364]

I’ve been eating these for a few months, love the way they come out and taste so meaty, but… does anyone else get like crazy gassy after eating these?? Kind of curious since almost other soy based products do not do this to me

[@gaiagreen2690]

Just add half a tea spoon of ginger powder or a large pinch of cumin (or both) to the seasoning. Both help to reduce the bloating or remove it completely. After a while your digestive system will adapt and the gassy feeling will be gone.

[@binkuspinkus8400]

nice! hooray for keeping it simple

[@BoldFlavorVegan]

Thanks! Yes - I use these a lot for quick weeknight meals so I figure the simpler the better.

[@veryonlineman]

Sorry I'm newly vegan. Does soya chunks really replace real meat in terms of taste and texture?

[@Julia-dr4g0n]

Some brands are better than others. I like soy curls for the texture.

[@pixelated.peachyangel]

Why sorry? That's so cool! I think it does a good job in terms of taste/texture. You should try more recipes to find out.

[@kobra867]

Your method is almost the same as mine!!

[@mikel27180]

Omg that pizza looks 🔥. Do you have a vid on how to prepare pizza dough?

[@BoldFlavorVegan]

I don't, but I've been thinking about doing a video on how to make pizza...

[@MrMaxKeane]

If you can’t find a vegan ‘WorcesterShire Sauce’, you can use Hederson’s Relish instead (The best ‘…Shire Sauce’)

[@silvanaancellotti]

Me encantan tus recetas 😋

[@aneeshbattar4463]

Can you show goat meat alternatives with Seitan

[@ksw2222]

Are soy chunks the same as soy curls?

[@BoldFlavorVegan]

Not exactly, they are made a slightly different way, but for all intents and purposes, yes. I haven't tried it, but I believe you can use all of these recipes on Soy Curls too.

[@ksw2222]

@@BoldFlavorVegan Great! Thank you so much!!!

[@lindsaytoussaint]

Tried with and without - can confirm pan dance IS a critical step.

[@BoldFlavorVegan]

It certainly adds some extra pizzazz.

[@therehastobesomethingmoore]

Same as soy curls ?

[@Frappelychee]

Can you do a vegan "imitation crab" dupe recipe?

[@veganelduderino9392]

Pretty the same as Soycurls! But in cubes

[@magdavanrooyen1907]

Darn, not sending it to New Zealand

[@tspaulding3845]

Looks good, but I can't do soy 😥

[@basfinnis]

Looks lovely. I always liked chunks but never really knew how to make them lovely like yours. Say it like 'Wooster' sauce 😘

[@cherylwin9364]

👍🏾👍🏾👍🏾👏🏽👏🏽👏🏽🙌🏾🙌🏾🙌🏾

[@loveistheanswer5924]

I don't like that much oil.

[@veganvance]

Looks good. I don't like to be the bearer of bad news but red food coloring that contains red 40 or most synthetic colors are tested on animals which doesn't align with vegan philosophy.

[@Grigori7]

Out of curiosity, would a "fish" variety just be using kelp seasoning?

[@vegan4theanimals]

Dill might help.

[@Julia-dr4g0n]

Yes, or any kind of seaweed you have, even crumbled or ground nori sheets. For the flaky texture, soy chunks aren't ideal, but hearts of palm does.

[@pixelated.peachyangel]

Seaweeds really do taste like sea

[@ekimraah7360]

Try a little noosh. To me, there’s a fish component there.

[@BoldFlavorVegan]

This is a cool idea - I haven't tried it, but my first guess is to grind up nori (kelp might work too but I'm less familiar with that) and season it with that at the end.

[@simplesims4]

😮😮😮🎉🎉🎉

[@Bayharboursaladseller]

The level of copium is insane

[@acolhimentoveg]

👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏

[@studycats123]

Omg what is happening here😂 I was cooking dry soy meat for 20 years and it is painful for me to watch😂😂😂

[@wookie2222]

I love your ideas for the vegan meat, but pineapples on pizza? Really???

[@Hephera]

love hearing americans try to pronounce worchestershire.

[@carollen5601]

They look good, but what the heck is in them? I'm going to find out how they make those. Well I'm back and it's not do-able, because of its scientific method. A method for the continuous extraction of protein from soy flour comprising the steps of: acidifying a volume of water, then adding soy flour to the acidified water, causing a protein-containing fraction to form in the acidified water, and then separating the protein-containing fraction from the acidified water wherein sufficient amounts of water and acid are used that the resultant water/soy mixture will immediately reach a pH of from about 4.0 to about 4.8. The End. 😢 😢 Thanks bro, always good to see you. Take care. ♥ ♥ ☺ ☺

[@MTDixonSr]

This is full on misinformation. If I cook a beef burger on my pan, wash and sanitize my said pan, then cook a beyond burger on it guess what, the beyond burger is still Vegan. Class Dismissed!

[@buckets212]

For me, your shtick gets wearying very quickly, which is a shame since you have some good ideas.

[@BoldFlavorVegan]

Thanks for the feedback haha

[@Loustylz203]

im concerned on how these chunks are made. fake meats are being outed more n more. the things they used to make it aren’t exactly supposed to be ingested.

[@Grande-Dame]

Dehydrated soy. The end.

[@justsaying5245]

Its human meat😮

[@africalexa]

first !

[@user-sw7js4jw7v]

damn, a fond joke. I see you

[@bekcorvus823]

Sponsor Criticism; The flavour packets you show in this video are processed on equipment that handles Shellfish, Fish, and Molluscs; until that changes they are NOT VEGAN.

[@SSS208-s]

They are vegan they just make them in the same factory as non vegan foods so there is a risk of cross contamination but you’re not giving any money to those horrible industries.

[@Grande-Dame]

They are vegan, it’s for people with allergies. By that logic going to a grocery store doesn’t make you vegan because they don’t always separate meat and vegetables during transportation.

[@bekcorvus823]

@@Grande-Dame no because most stores will sell their food still in their original packaging?

[@papatycoon4320]

@@bekcorvus823 I’m pretty sure those flavor packets are in their own packaging too. Making them vegan.

[@javierernestodelgadosepulv9281]

​@@bekcorvus823womp womp

[@kengethin3086]

Lol Vegan Meat 🤣🤣🤣🤣