The best vegan meat you’ve NEVER had?

Today we’re seeing if we can apply Kao Fu, yeast leavened seitan traditionally used in Chinese cuisine, to hoagies, sandwiches, and tortillas. Join me for the ride as we see if this is the best vegan meat I’ve never had. COME HANG OUT: Instagram: https://www.instagram.com/boldflavorvegan/ Facebook: https://www.facebook.com/Bold-Flavor-Vegan-104330438306865 Reddit: https://www.reddit.com/r/BoldFlavorVegan/ TikTok: https://www.tiktok.com/@boldflavorvegan Support the channel over at Patreon https://www.patreon.com/boldflavorvegan SHOUT OUT to the following channels for their AMAZING content on the traditional uses of Kao Fu. please check out their videos here: - @ChineseCookingDemystified https://youtu.be/lrrmysxnTdA - @MsCnck - https://youtu.be/4vFuEcHDbjs - Community submitted recipe link: http://thegrubfiles.blogspot.com/2012/08/braised-kau-fu-wheat-gluten-with.html Link to @TheeBurgerDude recipe for the marinade I used for the quesadilla: https://youtu.be/LqC3F0oCkPo GEAR I USED: Vital Wheat Gluten: https://amzn.to/3lWjgjG Chef's knife: https://amzn.to/3jMvCIl Storage containers: https://amzn.to/3jNkQSb My camera: https://amzn.to/3XYYDDV My version of the base recipe: I reduced the hydration from any other video I’ve seen on the internet, I found that this still gave a great texture while creating more density that is needed for the applications used in the video. Ingredients: 1 cup or 130g Vital Wheat Gluten ⅔ C or 140g room temp or slightly warm water 1/4 teaspoon Yeast 1/8 teaspoon Sugar Instructions: Combine yeast, sugar, with slightly warm/room temp water and set aside MeasureVital Wheat Gluten into a separate bowl Stir the hydration in step 1 with the gluten Form and compress into a ball, fold any loose corners into the ball and pinch closed. Ferment/rest for 2-3 hours, after the rest the gluten should be 1.5-2 times it’s original size. Transfer to oiled bowl Insert into already steaming steamer in bowl and reduce heat to a nice gentle steam for 30 minutes. Crack the lid or use a spoon so that it can slightly vent. The Kao Fu should puff up 1.5 times its size or slightly more during this time. Check every 10 minutes or so. Reduce heat if it is expanding too rapidly. Remove form heat after 30 min and rest with lid on for 15-30 minutes. It will deflate during this time. That is fine. Let rest until the next day if you want a more firm texture, or begin final prep right away Chapters: Kao Fu Recipe: 0:00-2:55 BBQ Kao Fu Sandwich: 2:56-3:53 Kao Fu Cheesesteak: 3:54-5:20 Kao Fu Quesadilla: 5:21-6:56