hey guys so today we're going to be making soy meat hey guys today we're going to be making soy meat chunks and it's going to be as good as anything that you can buy from the grocery store so the reason that I decided on soy meat was because so many people are allergic to gluten and I used so many of these like faux meat products and I know that a lot of them have wheat gluten in it so I decided hey why not just make our own soy meat we can cater it to you know like however salty that we want however wonderful or lovely about we want so I basically tried everything I think I tested like a good like 20-25 recipes I use everything from soy protein to soy flour two different starches corn starches wheat starches I use contact jelly I used agar and I have literally what I find to be the perfect meat chunk recipe so I really hope that you guys enjoy this and the next time that you know I am using a fill meat recipe y'all can feel free to make it yourselves so I hope you guys enjoy already this is a really simple recipe all of it is going to be down below so I start with 1 bullion cube that typically you mix with 2 cups of water and what I'm gonna do here is just mix it with one cup so that the flavor is stronger now this really depends on you like if you want any more salty type meat you want to add more flavors to it and if you don't and you want it to taste more you know like chicken or whatnot then don't add as much seasoning now time for the magic formula so I have a half a cup of soy protein and I will put that link down below but it is completely different if you just use soy flour and said like the texture is completely different and to that I'm gonna just add one teaspoon of agar powder and agar just gives the meat that kind of snap it gives it that like extra oomph that meat has and so just mix all of that together and make sure that it's all nice and homogenized before we start adding our liquid ingredients so let's be precise about this because it's sort of more like baking than cooking I need seven tablespoons of this liquid and then to that I'm going to add two tablespoons of vegetable oil and then whisk it all together very quickly and the mixture will seem like it's very wet at first but slowly it will kind of become this like crumbly cookie texture so I'm just gonna let the mixture rest for about five minutes so that the agar can like jellify and whatnot and then to the side I have a steamer and I also have a piece of parchment that I've cut holes into and check out what I am doing right now I am squishing the crumbly mixture in between my hands to just get them like nicer and smoother and more packed you'll do this for read about a minute and it starts getting a lot smoother and then a lot less crumbly and this part is a little bit more casual I simply I just take like a bunch and then I squish it in the palms of my hands and they kind of become like little pieces of chicken breast like this and obviously if you want to make something like a chicken katsu you want to make the patties just a little bit thicker and a little bit bigger but if you're doing something like you know like an orange chicken recipe you can feel free to make them a lot smaller okay so this goes into a preheated steamer medium-high heat and you steam it for right around 20 minutes so that the auger melt and that the soy protein really has time to like bind with everything I find that the best time to eat this is um you need to wait 30 minutes and let this cool because it is a little bit like a science fair project the agar needs to Reese elyda fie after it has been through all of this heat so 30 minutes afterwards is great and then if you want to save it and you want to use it for the following day just you know put some saran wrap around it and then stick it into the refrigerator and it should last pretty good for right around a day you'll find that after 30 minutes it's as if the meat has developed like a crunchy ER skin right around it and I find that that really helps with the texture and really there you guys go homemade soy meat you can turn it into really whatever you want depending on what flavorings you put in and I think this would be an amazing repertoire to any recipes that we're going to be making in the future anyways I hope you all enjoyed this recipe I know that it's going to be super useful for us so as usual if you want to see more recipes like this remember to hit that like and subscribe button and I will see you all again next time bye