Name: This HOT ITALIAN dish would make Nana proud @DerekSarnoChef
Uploaded: 2026-09-20T08:17:00-05:00
Duration: 8 min 17 s
Description: This HOT ITALIAN dish would make Nana proud

This HOT ITALIAN dish would make Nana proud

Derek Sarno 2026-09-20 | This HOT ITALIAN dish would make Nana proud

The Hottest Recipes to Make Going Into 2025

Derek Sarno 2024-10-13 | 5 of the Hottest Recipes to make right now! This is part 2. These are the best recipes to be making right now that nobody has shown you. How to turn simple Autum /Fall / Winter flavors into the most epic, pro-level dishes—easy enough to make at home! From roasted fillets to crispy seeds and a savory puff pastry to my DIY Nutritional yeast seasonings to make for loved ones as a gift (or yourself), you won’t believe how simple it is to create something this fancy using simple ingredients like Butternut Squash. Let’s take your cooking to the next level!

dereksarno.com

Part 1: youtu.be/bTEFKEy-snE?si=oHPN-F912J3I27v3

DIY Nutritional Yeast Seasoning collection: youtu.be/MAF0WXkZnVU?si=YlMvgCKALG6Nu62q

The episode with the Parmesan seasoning: youtu.be/HPholqcK8_8?si=q4ZOjwrr1cAT85CZ

GRAVY recipe: youtu.be/wTvXmjXBhBE?si=nvrGfug9AwKoAl55
and another GRAVY recipe: youtu.be/iw281ZVLrA8?si=j4xFimz6lRnwQlvY

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Roasted Butternut Squash Fillets
Ingredients:
• 1 whole butternut squash
• Vegan butter
• Salt & pepper
Instructions:
1. Preheat oven to 185°C (350°F). Roast whole butternut squash until soft (about 40 mins).
2. Peel, remove seeds, and slice into fillets. Use a ring mold if desired.
3. Heat a cast iron pan with vegan butter, sear fillets until golden on each side.
4. Finish in the oven at 200°C (400°F) for 10–15 minutes.

Roasted Butternut Squash Seeds
Ingredients:
• Squash seeds
• Salt & black pepper
• 2 tsp maple syrup
• Pinch of cayenne pepper
Instructions:
1. Clean and dry the seeds.
2. Mix with salt, pepper, maple syrup, and cayenne.
3. Spread on a baking sheet and roast at 200°C (400°F) for 10–15 minutes until crispy.

Butternut Squash & Kale Puff Pastry
Ingredients:
• 200g kale (pre-chopped)
• 1 cup roasted butternut squash (scraps)
• 1 sheet vegan puff pastry
• 1 block extra firm tofu (sliced)
• 2 tsp olive oil
• Sage & onion seasoning (see below)
• Salt & black pepper
Instructions:
1. Steam kale, mix with roasted butternut squash, salt, pepper, and sage/onion seasoning.
2. Spread the mixture onto puff pastry. Add seasoned tofu slices on top.
3. Bake at 200°C (400°F) for 20–30 minutes until golden.

Sage & Onion Seasoning Blend
Ingredients:
• 1 Tablespoon Ground coriander seeds
13g sage, small container full
• 1/2 granulated onion
• 1/2 granulated garlic
• Pinch of smoked paprika
• Pinches of black & white pepper
• equal nutritional yeast to the rest of the spices
• 1 tsp cornstarch
Instructions:
1. Mix all ingredients together in a bowl and whisk until well combined.

Butternut Squash Tenderloin
Ingredients:
• 1 whole butternut squash
• Vegan butter
• Salt & pepper
• Sage & onion seasoning Instructions:
1. Preheat oven to 185°C (350°F). Roast whole butternut squash until soft (about 40 mins).
2. Peel and slice: After roasting, peel the squash and cut it in half. Remove the seeds and cut the squash into "tenderloin" shapes or thick slices.
3. Sear the tenderloin: Heat a cast iron pan with vegan butter. Sear each side of the butternut tenderloin until golden brown.
4. Finish in the oven: Transfer to the oven and bake at 200°C (400°F) for 10–15 minutes until tender.
5. Serve: Serve with a drizzle of vegan butter or gravy and sprinkle with the sage & onion seasoning, if desired.

5 Butternut Basics To Master Right Now

Derek Sarno 2024-10-06 | Butternut Squash 5 of the best and easy ways. Tired of it being hard to peel, oddly sticky, rock hard tough and dangerous to cut through. The good, the bad and the dangerous. This one simple technique can transform the way you cook with it forever. From sweet and savory tenderloin style medallions to a WFPB no-oil spread and whips, these recipes will elevate your squash cooking game to new heights.

dereksarno.com

1. Roasted Butternut Squash Filets
Ingredients:
1 large butternut squash
2 tbsp vegan butter
2 tbsp brown sugar
Fresh rosemary sprigs
Salt to taste
Olive oil for searing

Instructions:
Preheat the Oven: Set your oven to 350°F (175°C).
Roast the Butternut Squash Whole: Place on a baking sheet. Roast for 45 minutes to an hour, or until you can easily insert a skewer or fork into the thickest part.
Cool and Peel: Once roasted, let the squash cool until you can handle it. Then, peel the skin off the squash.
Slice into Filets: Cut the neck (meaty part) of the squash into 1-inch thick rounds to create filet-like pieces.
Pan Sear the Filets: Heat a skillet over medium heat and add a bit of olive oil. Place the butternut filets in the pan, season with salt, and sear until golden on both sides.
Add Vegan Butter and Brown Sugar: Once seared, lower the heat and add vegan butter and brown sugar to the pan. Spoon the butter and sugar over the filets as they cook. Add rosemary sprigs to infuse the dish with a rich aroma.
Serve: Once caramelized and tender, serve the filets with the buttery glaze and rosemary on top.

2. Garlic Butternut Spread (No-Oil Butter)
Ingredients:
1 cup roasted butternut squash scraps (from step 3 of the filet recipe)
½ cup raw cashews
2 garlic cloves (as more if you like)
½ cup water (or olive oil if not avoiding oil)
Salt to taste

Instructions:
Soak Cashews: in hot water for 10-15 minutes, then drain.
Blend: In a blender or food processor, combine the roasted butternut squash scraps, soaked cashews, garlic, and a pinch of salt.
Add Water: Gradually add water while blending, starting with ¼ cup, until the mixture becomes smooth and creamy. Add more water as needed.
Adjust Seasoning: Taste and adjust the salt or garlic to your preference.
Chill: Once blended, transfer to an airtight container and chill. Use it as a spread on toast, sandwiches, or even as a dip.

3. Rustic Garlic Bread with Butternut Spread
Ingredients:
1 fresh baguette
Garlic butternut spread (recipe above)
1 tbsp chopped fresh parsley
Freshly cracked black pepper
Olive oil (optional)

Instructions:
Preheat Oven: Set your oven to 400°F (200°C).
Prepare Baguette: Slice the baguette lengthwise and generously spread the garlic butternut mixture on each half.
Garnish: Sprinkle fresh parsley and cracked black pepper over the spread.
Bake: Place the baguette halves on a baking sheet and bake for 10-15 minutes, until the edges are crispy and golden.
Serve: Slice into smaller pieces and serve as a side dish, snack, or appetizer.

4. Roasted Butternut Squash Seeds
Ingredients:
Seeds from 1-2 butternut squashes, cleaned and rinsed
1 tbsp olive oil
½ tsp smoked paprika
½ tsp garlic powder
Salt and pepper to taste

Instructions:
Preheat Oven: Set your oven to 350°F (175°C).
Clean the Seeds: Remove as much of the squash flesh from the seeds as possible. Rinse and pat the seeds dry.
Season the Seeds: In a bowl, toss the seeds with olive oil, smoked paprika, garlic powder, salt, and pepper until well-coated.
Roast: Spread the seasoned seeds in a single layer on a baking sheet. Roast for 12-15 minutes, stirring halfway through, until they are golden and crunchy.
Serve: Let the seeds cool slightly and serve as a snack or salad topping.

5. Maple Glazed Butternut Brulee'
Ingredients:
1 large butternut squash (neck portion)
2 tbsp vegan butter
2 tbsp brown sugar
2 tbsp maple syrup
1 tbsp vegan yogurt (optional, for garnish)
Fresh rosemary for garnish
Instructions:

Preheat the Pan: over medium heat and add a bit of oil.
Slice Squash: Slice the neck portion into 1-inch thick medallions.
Sear the Medallions: In a hot skillet and sear them for 2-3 minutes on each side, until they develop a golden crust.
Add Butter and Sugar: Lower the heat, add vegan butter, and sprinkle brown sugar on each medallion. Let the sugar melt and form a glaze on the squash.
Drizzle with Maple Syrup: Once glazed, drizzle maple syrup over each medallion for a rich and sweet finish.
Garnish: Garnish with a dollop of vegan yogurt and fresh rosemary, or serve them as is.

Tofu Cooking Trick Explained: Instant Restaurant Quality

Derek Sarno 2024-09-27 | The easiest way to master this classic is to just do it.
I’ve seen firsthand how simple changes in the kitchen can spark massive change. Join me today as I share one of my favorite plant-based techniques that you can easily recreate at home or in a restaurant. My take on the classic Rockerfella'. Let’s dive in!

I wanted to share a bit of the experience I have in this one for people asking. I am now freelancing and working on sharing what I know with you here.

dereksarno.com

Tofu Rockefeller with Potatoes and Carrots
Ingredients:

1 block extra firm tofu (in water)
Vegan cream cheese
250g baby spinach
Vegan pork seasoning blend (sage, onion, thyme)
2 cloves garlic
1 lemon, zested and juiced
6-8 large red potatoes, cut into large cubes
3 medium carrots, cut into 1-inch cubes
Salt and black pepper, to taste
Olive oil (as needed)
Panko breadcrumbs
Instructions:

Prepare Potatoes and Carrots:

Scrub the red potatoes and cut them into large cubes, leaving the skin on.
Scrub the carrots, leaving the skin on, and cut them into 1-inch cubes.
Add both the potatoes and carrots to a pot of water on low heat. Boil until softened, then drain and set aside.
Prepare Tofu:

Drain the tofu and press out any excess water.
Slice the tofu block in half to create two large portions.
Heat a large cast iron pan and add a little oil. Sear the tofu on both sides until golden brown.
Sprinkle the tofu with the vegan pork seasoning (sage, onion, thyme).
Cook Spinach:

In the same pan, add a bit more oil and sauté the baby spinach until wilted.
Drain any excess liquid from the spinach and set aside.
Prepare the Garlic-Lemon Mixture:

Finely mince the garlic cloves and zest the lemon.
Mash the garlic and lemon zest together into a paste.
Add the lemon juice to the paste.
Make the Spinach-Cream Cheese Mixture:

In a bowl, mix the wilted spinach, garlic-lemon paste, and vegan cream cheese together. Season with black pepper to taste.
Spread the mixture evenly over the top of each tofu slice.
Panko Topping:

In a separate bowl, combine the panko breadcrumbs, black pepper, a pinch of salt, and a drizzle of olive oil. Mix well.
Sprinkle the panko mixture over the tofu and spinach.
Roast and Serve:

Preheat the oven to 200°C (400°F).
Place the tofu and vegetables on a baking tray.
Toss the boiled potatoes and carrots with olive oil, salt, black pepper, and a bit of the vegan pork seasoning.
Roast everything in the oven until the panko on the tofu is golden brown and the vegetables are crispy, about 15-20 minutes.
Serve the tofu with the roasted potatoes and carrots for a hearty, plant-based meal.

FAST Meals That Will Save Your Sanity

Derek Sarno 2024-09-21 | Here’s my confession of what I eat during the week when I want easy, delicious, filling and nourishing. It’s easy to whip together with the techniques shown. Packed with fiber and plenty of vitamins and minerals, oh yea, and protein.

This made enough for 4 LARGE meals and average cost was £5 / $6. Might be more if you buy precut veg or pre chopped greens and still well worth it.

I hope this is of benefit and inspires you to take and make your own way.

*Frankie enjoys vegan dog food as her main meals – find and research producers in your country to give it a try – she loves it.

dereksarno.com

CHEAP & EASY WEEKDAY MEAL

1 block extra firm tofu, sliced thin
1 can chickpeas liquid and all
1 big bunch Greens (cabbage, kale, chard) chopped
4 large carrots, chopped
5 potatoes, cubed
1 Onion, julienned
2 cloves garlic, minced
2 chillies, chopped (optional)
Olive oil (optional)
Salt and pepper to taste

Nutritional yeast, garnish

Thanks for watching.

Derek & Frankie Miss America

Why these are worth breaking every rule for

Derek Sarno 2024-09-18 | Chef Vlog: On today's menu - No harm, no fowl.
These three delicious game day, night in or Pub food small plates will make any home cook or chef's restaurant menu sing.
Doctors and whole food plant based fanatics find me controversial for this but I'm a chef and as much as I do love to eat healthier I enjoy crispy culinary treats like this occasionally. We make flavor the priority in every dish created.

dereksarno.com

UK farm transition:
smithymushrooms.com The Guide
thelittlemushroomcompany.co.uk TRANSFORMED from a chicken farm
Share in the short documentary: youtube.com/watch?v=arkXyMbdyFU

Recipe: Three crispy small plate dishes inspired by Izakaya style pubs:
ALL USING OYSTER MUSHROOMS Instead of Chicken

Spicy Hot Fried Mushrooms
Marinade:
• ½ cup spicy hot sauce
• 1 tablespoon garlic, paste
Batter:
• 1/2 cup cornstarch
• 1/2 cup all-purpose flour
• 1/2 tsp salt
Instructions:
1. Marinate Mushrooms: Toss oyster mushrooms in hot sauce, garlic, marinate for 30 minutes or over night
2. Prepare Batter: In a bowl, mix cornstarch, flour
3. Fry: Dip mushrooms in batter and fry in hot oil (around 180°C / 350°F) for 2-3 minutes per side until crispy and golden.
4. Serve: Drain on paper towels and serve hot with extra spicy sauce.

Teriyaki Style Fried Mushrooms
Marinade:
• 1 cup soy sauce
• 5 Tablespoons Dark Soy Sauce
• Splash of brown Rice Vinegar or Rice Vinegar
• 2 tbsp brown sugar
• 2 Tablespoons Mirin (optional)
• 2 garlic, paste
• 2 Tablespoons fresh ginger paste
• 4 chilies, diced
Batter:
• 2 -3 cups potato starch (as much as needed)
Instructions:
1. Marinate Mushrooms: with mixture and marinate for 30 minutes or over night
2. Fry: Dredge mushrooms in the starch mixture and fry in hot oil (around 180°C / 350°F) for 2-3 minutes until crisp.
3. Serve: Drain on paper towels and use teriyaki sauce to dip if desired.

3. Pickle Buttermilk Fried Mushrooms
Marinade:
• 1 cup pickle juice
• 3 cups Soy Milk unsweetened
• Sage, thyme and rosemary sprigs (optional)
• Salt and pepper to taste
Batter:
• 1/2 all-purpose flour
• 1/2 cornstarch
Instructions:
1. Marinate Mushrooms: Submerge mushrooms in pickle juice and vegan buttermilk for 30 minutes or over night
2. Prepare Batter: Combine flour and cornstarch.
3. Fry: Dredge mushrooms in the flour mixture and fry in hot oil (around 180°C / 350°F) for 2-3 minutes until golden and crispy.
4. Serve: Drain on paper towels and serve with a pickle garnish.

🎵 Music licensed from Lickd. The biggest mainstream and stock music platform for content creators.
I Love a Rainy Night by Freddy Weller, https://t.lickd.co/yPGnxZYbe34 License ID: 5VnmYQe7nBA
If you want to use music from famous artists, try Lickd to get track credits and unlimited stock music: app.lickd.co/r/d28ff9d818d6482cb28451f3bf4c120f

What culinary schools dont teach you

Derek Sarno 2024-09-14 | Taking classically trained techniques and using them to make AMAZING soup from scratch for the aspiring home cook that wants a deeply rich and delicious, healthy and good for me, the planet and animals. How to make a proper deep and rich SOUP broth - basics.

dereksarno.com

Farm transformation U.K. example: youtu.be/arkXyMbdyFU?si=mBLB3VmV7wbAeKZa

thelittlemushroomcompany.co.uk

smithymushrooms.com ALSO AMAZING in the U.K!

Credit where credit is due - Hat’s off to a favorite - Julia Childs, “The French Chef” mushroom clip, managed by PBS, found on YouTube = youtu.be/doh45smmuaY?si=IKZTiVqBOVtxmvjU
-
Soup Like a Boss
Serves: 4-6

Ingredients
For the Roasted Vegetable Broth:
• 2 corn cobs (kernels removed, cobs reserved)
• 1 onion, diced
• 6 stalks celery, medium diced
• 6 carrots, medium diced
• 3 tbsp tomato paste
• 2 tbsp olive oil
• Salt and pepper

• 4 - 6 large oyster mushroom clusters
• 1/4 cup vegan mayonnaise
• 2 tbsp tomato paste
• splash red wine

For the Broth:
• Add Roasted vegetables and mushrooms
• 2 garlic cloves, crushed and diced
• 2 sprigs each of thyme, sage, and rosemary string tied
• Water (enough to cover)
Add Vegan bouillon, to taste - best if mixed with hot water before adding
• Salt and pepper to taste

For the Soup:
• 1 cup pearl barley, rinsed dried and toasted
• Handful of baby spinach (optional)
• Extra water or broth if needed

For Searing the Mushrooms:
• 1 tbsp olive oil
• Pinch of salt and pepper

Instructions
Roast Vegetables and mushrooms (45 min total):
-Preheat oven to 185°C (350°F).
-Toss corn kernels, onion, celery, and carrots with tomato paste, olive oil, salt, and pepper. Spread on a baking tray,
-In a separate bowl. Mix vegan mayo, tomato paste, and red wine for basting sauce. Coat mushrooms and add them to the tray with vegetables add reserved corn cobs, and roast the tray for 30 – 45 min flipping the mushrooms half way thru, until everything is golden brown and flavorful
- Remove whole mushrooms and set aside to cool

Make Broth (30 min simmer):
-Transfer roasted veggies to a large pot, add corn cobs, garlic, herbs, and cover with water, add barley to pot with veggie mixture.
-Bring to a slow boil and simmer for 30 – 45 min, remove corn cobs and mushrooms stir in bouillon. Adjust seasoning as needed.
-Stir in spinach and roasted corn kernels.
-Simmer for 5 min until spinach is wilted

6. Sear Mushrooms:
Sear whole mushrooms in hot olive oil for 2-3 min per side until browned.
Allow to cool, chop mushrooms and either add directly to soup or use as garnish on top when serving

Thanks for watching and supporting.

D & F (Miss America, my rock)

Make this once and you’ll be hooked

Derek Sarno 2024-09-04 | EASY RICE BAKE RECIPE guidelines

want to work with me, let's chat: dereksarno.com

Super delicious and a stunning crowd pleaser. Great for family style meals, big batch meal prep our hungry crowds.

What is important in this recipe is the ratio of rice to liquid, covering and oven heating.
Ideally the ratio is 2 cups rice with a total of 4 cups liquid. Remember that. Getting all the mise en place ready for assembling before oven part makes it super simple.

You could easily sub pre-cut frozen veg and store bought veg broth for quick and easy.
Add whatever veg you like – be mindful of timing each veg might take to cook. This can easily be done WFPB SOS if desired.

Yes, you can freeze for leftovers later. Adjust as desired just make sure to account for the rice to liquid ratio and take into account the veg added.

If you want more protein add tofu, tempeh, seitan or more beans, lentils, nutritional yeast etc.

You got this!

EASY RICE AND VEG BAKE:
Oven temp 350f / 185 f

2 cups basmati rice (Jasmine works too or quick cook brown rice)
1 can chickpeas with liquid

Broth and Veg:
3 cups water
1 leek, sliced and washed
½ fresh corn from 2 cobs, save cobs
4 celery sticks, diced
1 onion, diced
4 medium carrots, diced
Veg Bouillon, to taste
Olive oil (optional)

2 tablespoons Tomato paste – for frying before adding veg

Veg toppers:
1 red onion, cut into sections
2 medium courgette/summer squash, zucchini
200g green beans, handful, diced
2 TBS vegan butter (optional)
2 red peppers, roasted

Smashed seasonings: toasted
3 cloves garlic
1 tablespoon fennel seeds
1 teaspoon coriander seeds
½ teaspoon white pepper corns
2 dried chilies
Toast, smash and add.

Use powdered seasonings and skip the toasting if you don’t have whole, it’ll still be good.

Make the broth, strain, save the veg, save the broth and let cool.

Cut and prep all the veg toppers (optional) if you don’t prep them as in the video cut them smaller and add to dish before adding to the oven. Or use frozen veg

Play with ingredients, make it your own and enjoy!

Stop Making Vegan Food

Derek Sarno 2024-09-02 | Corporations, restaurants, culinary schools and businesses are failing at plant-based and vegan. It's time for Chefs to step up. Learn the real reason behind the struggles. How a fresh approach can turn things around and be profitable. Rethink plant-based cooking and how it can be taught and implemented and we can all succeed and eat together for healthier persons, planet and animals.

dereksarno.com

The future of cooking is about to change forever

Derek Sarno 2024-08-25 | Finally, I'm so grateful to present an unbelievable transformation that supports a more sustainable future of food, from farm to kitchen. Using less water, space, and minimal resources. This breakthrough method is not just about saving land and businesses—it could reshape the future of food production.

I am so thankful to have this opportunity to share how a former chicken farm has completely reinvented itself, offering a game-changing example of sustainable practices and profitable solutions that could revolutionize farming and deliver more delicious healthy food options. This innovative chef-driven project shows how we can transform the future with farmers, for consumers, chefs, and the environment!

We're thrilled to share and showcase how to use these mushrooms of the future in ways never before seen right here on the channel.

Get ready to explore cutting-edge cooking techniques, bold flavors, and creative recipes that push the boundaries of what mushrooms can do in the kitchen. This is the next chapter in sustainable, plant-based cooking—crafted to inspire both professional chefs and home cooks!

Chef dereksarno.com

Please support your local mushroom growers and farmers and share this project as an example in your area: Huge thank you to all parties involved in this amazing transformation.

- Little Mushroom Co: thelittlemushroomcompany.co.uk
- SMITHY Mushrooms smithymushrooms.com

Shot and edited by the talented oh-brother.co.uk
youtube.com/@UCvH4DYRnJibHELnh_wCpiIw

If I started a new restaurant, I’d serve this every day

Derek Sarno 2024-08-21 | This would absolutely be number one on the menu.

“Why do vegans always have to call things meat-ball names?! It's so frustrating. It hurts to the core, I mean if they want to eat a steak then eat a steak. It must be cravings, right? Stop telling me what to do, trying to be nice and saving animals, eliminate useless suffering, minimize climate change and care for health and planet. Vegans are the worst."

I hear ya.

Thank you, I will try harder, my STEAK just happens to be made from mushrooms, one I grew myself and even developed a specific cooking-pressing technique to do so. That so many are already using. :)

dereksarno.com

Silent retreat episode referenced: youtu.be/eSI67rkj3ys?si=nP5fbrDuwKB1j2No

U.K. Based mushroomemporium.co.uk
Tag your local mushroom grower selling kits or Mushrooms like this so everyone can see to learn how to support and try these bad boys.

SKY BLUE OYSTER STEAK
1 or more Oyster Mushroom, the bigger the shroom the bigger the steak.
marinade:
Fresh thyme and rosemary, splash of red wine, garlic cloves, dijon, fresh cracked pepper, pinch salt and olive oil. Grilled to finish and basted with vegan butter, fresh tarragon and thyme.

THE MOST AMAZING STEAK EVER!

Follow the pressing technique shown in the video to make the most unbelievable mushroom steaks you'll ever have,

Sweet Potato Wedges:
tossed with a little olive oil to coat, salt, pepper, BBQ seasoning and fresh roasmary, thyme and sage.
Roast on 200c /400f until fork tender about 25 - 30 minutes

Spring greens, destemmed
2 -3 garlic cloves, chopped
1-2 birds eye chili
2 tablespoons olive oil

steam.blanch greens as we did in youtu.be/rcZWcitaIj0?si=OM9j9JcU8rT8enKd
saute with garlic and chilies befroe serving

How to Tofu Easy, Fast and Delicious

Derek Sarno 2024-08-17 | dereksarno.com

This is one dish that is so easy, delicious and inexpensive you'll be making it all the time.

HOT & CRISPY CARAMELIZED ONION MELT

½ block Extra super firm tofu, sliced thin
1 garlic clove, diced
1 tablespoon Vegan Butter
1 onion, sliced thin julienne
Couple slices of your favorite vegan cheese
Pickled jalapenos
Vegan mayo

In a hot skillet sear the onions until brown, crispy and wilted.
Add shaved tofu and garlic and sauté a few more minutes until hot and delicious
Add vegan cheese, cover to help melt. I add a splash of water to help it steam.
Toast the bun then build the sandwich.
I added pickled jalapenos and vegan mayo. Simply delicious!

Miss America was watching some ASMR to relax @DiddlyASMR

Summertime Anti-inflammatory Steak

Derek Sarno 2024-08-15 | Straight up and raw.
Juicy, tender and pasture raised.
No need to cook.
Easiest steaks ever.

#motivation

The Harsh Reality (and REGRETS) of going VEGAN

Derek Sarno 2024-08-11 | In this episode I tell all the harsh realities and my biggest regret going vegan. We make the most insane ' chicken ' caesar salad, fresh dairy free parmesan, the most ridiculously delicious caesar dressing (can be oil free, gluten free and healthy), Banging sourdough croutons AND we celebrate Miss America's 4th birthday. Thanks for joining in.

 TANYA O’CALLAGHAN, youtube.com/@theplantbasedbassist

 FRANKIES cupcake recipe: youtu.be/6Vj-mQ911oo?si=RA7ZgNOscQStq1t7

 WHY I BECAME A VEGAN CHEF youtu.be/pH2MS8i7Xz8?si=xjPt5longBhnJzzU

 How I stay on the path: youtu.be/eSI67rkj3ys?si=9aqHxs2vB_qH47ep

 MARK @SAUCESTACHE youtu.be/sKQohYtA4K8?si=B5btwkY8SJQvSfFV

 NUTRITIONAL YEAST SEASONINGS RECIPE youtu.be/MAF0WXkZnVU?si=w40ZLEvFBlXBjiMC

 NAPA SATAY RECIPE: youtu.be/mnGA8FiiuvA?si=wcFtpBika9goyKv8

dereksarno.com

The MOST DELICIOUS CHICKEN' CAESAR SATAY

The BEST (Dairy Free) PARMESAN
2 cups Hulled Hemp Seeds
2 cups Ground almonds / Almond Flour
½ cup pine nuts
2 cups nutritional yeast
4 tablespoon garlic, granulated
2 teaspoons white pepper
1 tablespoon, FLAKE salt

On medium heat, in large sauté pan, toast the hemp, almond flour and pine nuts. Be careful not to burn. Add in Nutritional yeast and seasonings, mix well, remove from heat, allow to cool completely before storing in airtight container.

PAINTED POTATOES:
Medium size potatoes, washed, cut in half.
Dijon Mustard
Olive oil
Salt & Pepper

Preheat oven to 200c / 400f
Add the half-cut potatoes to a medium sauce pot with water to cover. Bring to a boil, remove from heat, drain.
Coat a baking sheet with a fair amount of olive oil, salt the pan, place the half cut potatoes face down, paint the top of the potatoes with Dijon. Roast for 20 minutes until done.

CAESAR SALAD DRESSING (vegan, dairy free)
3 tablespoons Tahini
1 or 2 Nori sheets, toasted
¼ Olive oil to drizzle in to thicken as needed
3 -4 tablespoon nutritional yeast or parmesan seasoning as shown in video
1 tablespoon Capers
1 teaspoon black peppercorns, ground
4 garlic cloves, smashed
1 lemon, zested and juiced
Chickpea water from one can
3-4 tablespoons water or enough to thin to desired consistency

Optional to make creamier: Vegan mayo or vegan Greek yogurt

SOY CHUNKS ‘Vegan Chicken flavored’
1 -2 teaspoons Vegan Bouillon powder
Boiling water to rehydrate
Chicken flavor seasoning – I used pork sage and onion
Teaspoon Garlic, granulated
pinch of chili flakes
Olive oil

Optional: add extra butter (vegan), add fresh sage, rosemary or thyme sprigs for next level

SOURDOUGH CROUTONS

1 sourdough baguette, diced
Bbq seasoning
Garlic granulated
Chili flakes
Black pepper
Olive oil

Coat and season well, bake for 12 minutes on 200c / 400f (fan/convection) until toasted crunchy

SEARED ROMAINE
1 large romaine head, cut in half then wedges
Sear on hot pan.

Serve with the above. The condiments used in the video:
Diced tomato, shaved red onion, toasted Nori, lemon wedge, black pepper, chicken’ flavored soy chunks, croutons, vegan parm

5 recipes I could eat everyday

Derek Sarno 2024-08-05 | Taco Tuesday! Today we’re recreating a favorite taco dish of mine. Anytime I’m in Austin, Texas, I always go to a restaurant called Bouldin Creek for their All-Day TACO PLATE, Zucchini Migas. Breakfast, lunch, or dinner, it hits the spot. Served with black beans, rice or potato, corn or flour tortillas, salsa, and the Migas! Delicious, filling, and fun. A great way to enjoy plant-based and… TACOS.

Want to explore sponsoring - dereksarno.com

This made enough for 4-5 people

Zucchini MIGAS - ALL DAY ANYTIME
• 2 - 3 Medium Zucchini / Courgette
• ½ large Red Onion, Large dice
• 2 blocks firm tofu
• 2 Tablespoons Vegan Mayo
• 2 tablespoons (home-made) Egg-spired Nutritional Yeast seasoning (turmeric, garlic, onion, pepper, black salt) youtu.be/MAF0WXkZnVU?si=MdCEQsNuQLMmP5bX
• 2 - 3 Tablespoons Neutral flavored oil
Chilies as desired

THE BEST BLACK BEANS
• 1 Cup dried Black Beans, rinse-washed and checked for stones
• Soak for at least an hour or overnight is best in 2 - 3x the amount of water
• Water
• 1 jalapeno
• ½ large Onion
• 2 - 3 garlic cloves
• Small handful of Cilantro/coriander
• 3 Bay leaves

DEEP RED SALSA
• 5 - 6 Cascabel Dried chilies, stem removed, toasted & rehydrated
• 2 medium tomatoes, pan toasted to blister skin
• 2 garlic cloves, pan toasted
• ¼ onion, pan toasted
• ½ lime, juiced
• Salt to taste
Blend-chill-serve

SPICY FRESH SALSA
• 2 tomatoes, pan toasted to blister skin
• 2 garlic cloves
• 2 jalapenos, stem removed, seeds in optional
• ¼ Onion, pan toasted
• ½ lime juiced
• 2 - 3 Large Sprigs Cilantro/Coriander
• Salt to taste
chilies for heat as desired
Blend-chill-serve

RED RICE
• ¾ Coffee cup brown basmati rice, rinsed and washed
• 1 full cup water
• 1 Onion, diced
• 1 Tablespoon Tomato paste
• 1 Teaspoon Cumin
• Pinch Oregano
• Salt & Pepper
Stir in ingredients. Bring to a slow boil, lower to simmer for 10-12 minutes until water is absorbed. Do not stir until done.

Why is everyone scared to cook with this

Derek Sarno 2024-07-30 | This will be a coming NEW food TREND.
This meal will make you happy once you get over the fear of cooking with this ingredient.
And this is the most delicious recipe to make with it and get over that hurdle.

New to tempeh or perhaps have always wanted to try it but have been apprehensive to?

It's time and and this trend setter is sure to put a smile on your face, fill your belly and come with the wow factor. I'm sharing the best restaurant-quality tempeh recipe you’ll be cooking for ages. Easy to make, high in protein and packed with flavor and all the good feels!

This sweet and spicy garlic chili tempeh paired with a silky, flavorful, and luxuriously spicy-sweet moorish sauce will is restaurant worthy and easy to do at home. Served with easy and fast-to-cook greens and wholesome brown basmati rice. This dish is perfect for meal prep and or a great dinner!

dereksarno.com

Spicy Sweet Chili Garlic Tempeh
Ingredients:
(Serves 6):

3 blocks tempeh, poached, drained, cooled, and cut into triangles
500 g spring greens (collards or spring loose leaf cabbage) - can use all kale or any green
1 head Dino/Cavolo Nero/Lacinato kale, cleaned and chopped
1 small head red cabbage, quartered and julienned
1 large leek, cut into ¼ inch rounds
Sesame oil, to taste
Green onion, chopped for garnish (optional)
1 cup brown basmati rice

Spicy-Sweet Garlic Chili Sauce:
¾ teaspoon white peppercorns, pulverized
1 star anise, pulverized
1 lemon, zested and juiced
5-6 cloves garlic, smashed
4-5 tablespoons ginger, smashed
6-10 bird's eye chilies, smashed
1 cup soy sauce
1 cup water
2-3 tablespoons rice vinegar
4-5 tablespoons brown sugar
Slurry: 1 tablespoon cornstarch mixed with 2 tablespoons water

Add all ingredients to a pot, bring to a slow boil, then simmer, whisk in the slurry and let simmer for 5 -8 minutes to thicken and cook out the starch. . Stirring often.

Greens Preparation:
Destem, cut, and clean all the greens. Add to a large bowl.
Boil water separately. Add to the bowl of greens and let sit for 3-5 minutes to blanch.
Drain, rinse with cold water, and squeeze out extra water. Ready for sautéing.
Dry fry the red cabbage in a hot skillet until wilted with crispy golden-brown edges. Add to the greens.

Rice explained in the video.

Music from: Lick’d. TRUE by Spandau Ballet
Get 'True' by Spandau Ballet and over 1M mainstream tracks here: go.lickd.co/Music
License ID: WNzVp08vx8Q, lickd.lnk.to/O4cR28ID

Try Lickd FREE for 14 days for unlimited stock music and get 50% off your first mainstream track: app.lickd.co/r/d28ff9d818d6482cb28451f3bf4c120f

Get 'Funky Friday (Instrumental)' by Dave and over 1M mainstream tracks here: go.lickd.co/Music
License ID: 0qZePEB2prP, https://t.lickd.co/aMvbD1L8Yqw

Essential kitchen tools I use everyday

Derek Sarno 2024-07-26 | Plant based - vegan chef kitchen gear. With what I eat in a week when I go on a health kick.

Quick shop and what I eat during the week when leveling up on healthier foods.

Plus my Top Kitchen Essentials tour and what I use most often to prepare amazing plant based meals. I am not sponsored so I’m sure if you’re looking to grab any of these suggestions they can be found online.

Cutting Board: Search Etsy or Boos has some nice ones - the best are made local though
Knife: Shun
Deep Sauté Pan: Heston
Juicer: Fridja
Cast iron: Lodge

Back to the recipes next post.
dereksarno.com

Photo by @ohbrother_creative

Thanks for being kind.

This GIANT can transform your cooking

Derek Sarno 2024-07-21 | The ultimate tender and juicy fillet or cutlet you can make to replicate and replace it's animal equivalent for a healthier option.

This culinary GEM is part of an amazing whole food plant-based recipe for the Ultimate Fillet offering two delicious cooking methods: one with oil and one without. We're serving these flavorful fillets alongside amazing sides, including a simple and delicious coleslaw, buffalo-style roast potatoes, and a creamy, rich tartar sauce. The oil-free option ensures a lighter meal, while the fried version delivers a crispy texture, catering to diverse tastes. Paired with the crunchy slaw, spicy potatoes, and tangy tartar sauce, this meal showcases a variety of delights that would fit with any meal, perfect for those embracing a plant-based lifestyle without compromising on flavor.
Learn the technique, make it your own, do it yourself and apply your favorite flavors. You got this!

I’m open to sponsors or opportunities if we're the right fit dereksarno.com

Special guest: Ben from @WorcesterTerrariums with his new book HELLO TINY WORLD

Documentary referenced: @GameChangersMovie gamechangersmovie.com/the-film/where-to-watch

Aubergine Fillets
(What’s shown in the video will feed 4)

Ingredients:
4–6 medium-sized aubergines (eggplants), sliced in half
2 cups plant-based milk (oat or soy)
2 tablespoons apple cider vinegar
4–5 cups panko breadcrumbs
2 tablespoons dried parsley
2 tablespoons granulated garlic
1 teaspoon celery salt
4-5 teaspoons minced Nori (little less if you use wakami or Kombu as those are stronger flavored
Salt & pepper

Instructions:
Roast the eggplant halves face down for 20–25 minutes until the skin becomes wrinkly. Let them rest to carry over cook; this makes it easier to scoop out the flesh.
Scoop out the flesh from the skin. The eggplant is now ready to be breaded.
Set up your breading station using the wet/dry/wet/dry method. Bread and coat the eggplant halves, preparing them for frying or baking.
-
Simple Cole Slaw
Ingredients:
½ red cabbage, shaved thin
2 medium carrots, grated
½ red onion, julienned
2 tablespoons vegan mayo
2 tablespoons apple cider vinegar
2 tablespoons date syrup or powdered sugar
½ teaspoon mustard powder
1 teaspoon celery salt
1 tablespoon fresh dill, chopped
Coriander/cilantro sprigs for garnish (optional)
Pinch of salt
Pinch of pepper

Instructions:
Shave the vegetables, make the sauce, and combine everything well.
-
Tartar Sauce
Ingredients:
4 tablespoons vegan mayo
2 tablespoons pickles/gherkins, chopped
2 tablespoons green onion/scallion, chopped
1 tablespoon fresh dill, chopped
1 teaspoon capers, chopped
1 lemon, juiced
Salt and pepper to taste
Instructions:

Mix all ingredients together well and chill to help solidify. Serve cold with the fillets.
-
Buffalo Style Potatoes
Ingredients:
500g small to midsize potatoes, cut into wedges
1 small bottle hot sauce
¼ stick vegan butter
Salt and pepper to taste

Instructions:
Roast the potato wedges at 200°C/400°F (fan/convection) for 30 minutes. Check and move them around a bit, then roast for an additional 10 minutes for extra crispiness before serving.

Thank you for being kind

Flavor Mastering Tofu 101

Derek Sarno 2024-07-18 | Now serving these amazing and SImple Whole BlockBuster Tofu Classics.

Looking for a tasty, plant-based, and vegan solution for lunch and mealtimes when in a rush, that doesn't break the bank and fills you up with the good stuff?

Here is what I eat during the week that is easy, high in protein, healthy, versatile, and always delicious. It gives me creative freedom and fills my belly. This is a fantastic, everyday, EASY, delicious tofu recipe to make and have on hand. Oh yea and this is a whole food plant based no oil one for the win and is organic and gluten-free too. BOOM.

dereksarno.com

link to DIY nutritional BEAST seasoning blends youtu.be/MAF0WXkZnVU?si=CF04XYDwfyodIGgl

Credit for upcoming short film announcement and some of the photography shown:
channel: youtube.com/@UCvH4DYRnJibHELnh_wCpiIw
Website: oh-brother.co.uk

Want to support? Support by trying more mushrooms from local mushroom growers and retailers, all kinds, especially the more exotic ones like Brown Oyster, King Oyster, Lion's Mane, and Maitake. Most importantly have fun and here is a playlist of amazing mushroom Recipes: youtube.com/playlist?list=PLs4BDq9QT73o27w2fwrk_qGYu-sOv7G5_

Grow kits are also a fun and great way to learn and grow your own. Check online for a local delivery grower.

Mushroom companies I have worked with in the upcoming video releasing soon:
Smithy Mushrooms: smithymushrooms.com
The Little Mushroom Company: thelittlemushroomcompany.co.uk/recipes.php

TOFU BLOCK DELI RECIPE
Whole block tofu, extra firm or firmer.
Vegan yogurt, oil, or mayo to coat a thin layer.
Seasoning blend of choice that will stick to the yogurt.
Roast for 30 minutes at 200°C/400°F. Check, adjust, and bake another 20-30 minutes at 185°C/350°F until done.

Let cool and slice as thick or thin as needed. Great and easy for quick sandwiches, wraps, tacos, salads, or a quick snacky meal. Sky’s the limit.

Thanks for being a beacon of kindness in the world and for eating more plant based.

Nourishing Recovery Meals to Avoid Burnout

Derek Sarno 2024-07-09 | Fast, easy, and cheap—this healthy meal with greens and beans is perfect after a weekend of partying with friends and family. It’s quick to make, super tasty, and helps you feel better fast. Greens are awesome! When cooked right, they’re so delicious, I could eat them all day. This is my go-to to feel lighter and back to normal meal in minutes.

dereksarno.com

INGREDIENTS:
Spring Greens 500g x2 (collards or spring cabbage) cut, clean and rinse.
Baby Spinach 200g
1 can White Beans (your choice of beans here), rinsed & drained
1 onion, diced
3 garlic cloves
2 tablespoons Tomato paste
2 Roma/Plum Tomatoes, diced
½ teaspoon smoked paprika
2 birds eye chilies, diced (optional)
Olive Oil
Salt, flake
Black pepper

Why Im a vegan CHEF after losing everything

Derek Sarno 2024-07-05 | Why I’m a vegan chef has everything to do with practicing compassion.

I could maybe teach cooking and plant based specific cooking because it’s all I know.

I can talk about my experience of loss and journey through multitudes of grief, but only from my experience.

I can share my creative process, routines, and methods in the kitchen because i do them everyday.

This doesn’t make me the best chef in the world, but it does allow me to be the master of my meals.

My endless gratitude for everyone at padmasambhava.org
@PBCInternational

Cooking at 30 day silent retreat: youtu.be/eSI67rkj3ys?si=Dj6oGNE7VNUe1lQW

Want to work with me dereksarno.com

TEDX TALK: youtu.be/pxeJxyCiOJo?si=9q-8j-6DsMCZFHJF

Why I’m a plant based chef.

So simple and delicious youll question the need for dining out

Derek Sarno 2024-07-01 | What to make when a vegan guest is coming – Here you go! This is a super easy and delicious recipe that the entire family, party, and guest list can enjoy without anyone missing out. Packed with veggies, potatoes, flavor, texture, and, of course, protein for all concerned. This dish not only caters to vegans but is also a hit with non-vegans, ensuring everyone at the table is satisfied. It's perfect and it’s both hearty and nutritious, bringing a balance of taste and healthy-ness to your meal. Moreover, it’s simple to prepare, making it an ideal choice for both last-minute plans and pre-planned events. No matter their dietary preferences.

dereksarno.com

NUTRITIONAL YEAST SEASONING: Recipe in this video:
youtube.com/watch?v=MAF0WXkZnVU
Learn to make your own – recipe in the description of that video.

EASY ALL-DAY OR NIGHT VEGAN RECIPE
(eggy tofu, potato hash browns, and veggies)

POTATO-VEG PART:
500 grams Baby potatoes, halved
2-3 Bell Peppers, cubed
1 Onion, large dice
2 Garlic cloves, chopped
1-2 Tablespoons Olive oil
2 Tablespoons Fresh Rosemary, chopped (1 Tablespoon if dried)
2 Tablespoons Fresh Thyme, chopped (1 Tablespoon if dried)
3/4 teaspoon Smoked Paprika

Toss together and spread out evenly on a pan or oven-safe casserole dish. Preheat the oven to 200°C / 400°F.

EGGY TOFU PART:
1 block of Firm Tofu
2 Tablespoons VEGAN Mayo
1 Tablespoon Dijon Mustard
3 Tablespoons EGGY NUTRITIONAL YEAST seasoning: Recipe here: youtu.be/MAF0WXkZnVU?si=Kf4okEgITH_kZGfm
Salt & Pepper to taste
4 Tablespoons Water (just to make it workable)

Mix and coat the entire tofu. Add it to the top of the veggies from above and roast for 25-30 minutes at 200°C / 400°F. Check if it’s done enough with crispy edges. Serve whole, sliced, or scramble the tofu if you like. Roast for another 10-15 minutes before serving.

The Easiest and Epic - Cry Baby Sandwich

Derek Sarno 2024-06-27 | Inexpensive and absolutely delicious, filling, easy on the wallet and great for when it is HOT out.
The Cry Baby Sandwich is super easy to make and a very simple recipe that doesn't require heat or cooking on a stove! Great for summertime picnics, cookouts, Meal prep, cold lunch or dinner. It is super filling and healthier than most! Way better than any retailer or animal based sandwich because it causes no harm, Just screaming with flavor. The Cry Baby Sandwich, is high in protein for all those that are concerned and policing every recipe looking for excuses. :)

Thanks for being kind and eating more plants.

Want to work with me: dereksarno.com

BIG EATS - Several Meals
1 block EXTRA FIRM TOFU, 350g, shaved
1 sub roll / sandwich bread or large wrap
1 tablespoon Capers
4 – 5 long dill pickle slices, diced
4 -5 green onion, sliced
Garlic and Herb NUTRITIONAL BEAST: youtu.be/MAF0WXkZnVU?si=LWp57rlPKWrhDqXn

3 slices, vegan cheese
1 jalapeno, diced
1 tomato, sliced
Handful of rocket
Handful Savoy cabbage, shaved
2 tablespoons Vegan Mayo
1 tablespoon, Dijon
Flake salt & Pepper
Olive oil drizzle (optional)

Greens:
200g kale, chopped
100g baby spinach
100g savoy cabbage, shaved
1 -2 tablespoons Sesame oil
Splash of soy sauce (dark or light)
Flake Salt & Pepper

Rinse, pick out stems, boil water and add boiling water to greens in a big bowl. Strain, rinse with cold water, squeeze out excess water. Add sesame, salt and pepper and chill before serving.

Quick to make, healthier FAST FOOD

Derek Sarno 2024-06-25 | This simple and quick BBQ BEAST style tofu sandwich is delicious and filling, done in a jiffy. Cheaper than eating out and a plant based win. Using extra firm tofu and the BBQ beast seasoning (DIY Nutritional yeast seasoning) we made a few long form videos back titled ‘Nutritional Seasoning Flavor Boosters’ on my channel. All the recipes are there 🫶

Recipe for this is linked in the related video video section.
Have a jolly good week. 🤌🌱

What Vegans get wrong

Derek Sarno 2024-06-21 | Friends! YouTubers. Summertime is here, at least this week while across the pond in the U.K. And I’m hungry again for something filling, tasty and healthy so we’re banging out this delicious Chickpea Smash Ranch Salad Sandwich that satisfies all those cravings. Super inexpensive, cheap, easy to make and nourishing (NO OIL) Whole food and plant based amazing-ness. This recipe makes up to 6 large sandwiches making it a budget friendly meal for the family, picnics or meal prep coming in less than $2.00 per large serving. You could also consider this a raw food and gluten free recipe, dare I say it, without the bread. YES! I also share a few words about what bothers me and my gripes with some being vegan, towards the end.

Thanks so much for joining, supporting by subscribing and liking and THANK YOU so much for being kind to all.

Want to work with me: dereksarno.com

Chickpea Smash Ranch Salad Sandwich

2 Cans chickpeas, drained and save liquid
1 Baby cucumber, diced
50g Arugula / Rocket (large handful)
1 Large Tomato, sliced thick
4 Scallions / Green Onions, sliced and diced, washed and rinsed
1 jalapeno, diced
50g Smokey vegan cheese, shreds or block-diced (any kind is optional)
Whole meal sourdough bread, sliced
1/8 Red Cabbage wedge, diced (for crunch and color)

Creamy dressing:
3 large cauliflower florets
2 tablespoons Apple cider vinegar2 cloves garlic
1 Lemon, zested and juice
5 tablespoons Ranch Nutritional Beast SEASONING: LINK TO RECIPE HERE youtu.be/MAF0WXkZnVU?si=rrRX_x4TxFPxzvQL
Chickpea water – from 2 cans
¾ teaspoon Salt flake
¾ teaspoon Black pepper

The method or directions to this recipe is in the video until I write up more detailed info.
Thanks for your patience. Much more to come. Thanks for eating more plant based!

From BASIC to BRILLIANT

Derek Sarno 2024-06-19 | Taking basic ingredients and turning them into brilliant healthy meals. Full video linked and posted on the channel.

BASIC and BRILLIANT

Derek Sarno 2024-06-14 | Think you need fancy equipment to cook great food? Think again! I’m sharing how to achieve gourmet results with basic tools and ingredients. Today we're making an inspired classic from an old restaurant I used to work in eons ago.
I served this at the month long silent retreat, (link below) as one of the family meals. This is my version of Moussaka, inspired by the traditional, now made with whole foods, lentils, tempeh, tons of veg with a creamy velvety polenta as the topper. DELICIOUS! Seasoned to perfection! It's normally prepared with gobs of butter and dairy and meat filling. We're changing all that and making some healthier alternatives without sacrificing flavor or texture. This is a great vegan recipe for potlucks, family meal, restaurants entrees, catering buffets, cafes, or meal prep. It can be portioned and served individually and the cost is inexpensive. A must try. This can also be made with no oil for the WFPBNO buffs. I share tips on how during the show..

The best plant based inspired moussaka you'll ever have:

Want to work with me or become a sponsor:
dereksarno.com

Nutritional beast recipes are here: youtu.be/MAF0WXkZnVU?si=OMOnyn_MTiKdNk59

Cooking for 30 days silent retreat: youtu.be/eSI67rkj3ys?si=b-EJ__LExRyKMHrM

INGREDIENTS:
1 coffee cup size of lentils to 3 cups of water
3 each Aubergine/Eggplant, 2 each diced – (save one for garnish later)
1 200G Tempeh (or tofu or Plant based meat)
1 Large white onion, diced
1 Courgette/Zucchini, diced
2 Tomatoes, diced
1 large potato, diced
4 -5 garlic cloves, minced
3 tablespoons tomato paste

½ teaspoon Cinnamon
3/4 teaspoon All Spice
½ teaspoon Nutmeg
1 tablespoon Oregano
Tablespoon Flake Salt
Tablespoon Black Pepper
1 teaspoon Garlic, Granulated
3 - 4 tablespoons Olive Oil.

POLENTA:
5 cups water
1 cup fine corn meal
1 lemon, zest and juice
2 – 3 tablespoons vegan butter
1 teaspoon smoked paprika
3 tablespoons Garlic and herb Nutritional Beast – recipe here: youtu.be/MAF0WXkZnVU?si=lia7glA24A0gniB8

1 -2 handfuls shredded vegan cheese (optional)
Other option to add, Unsweetened vegan yogurt, splash or two of plant based milk.

HUNGRY? This makes FAST

Derek Sarno 2024-06-11 | Done in 5 minutes. Here’s a quick and easy, stuff your face cook up, when you’re in a rush and looking to fill your belly. This is what I eat when I’m hungry and want something quick and filling. And it's vegan and a healthier whole food, done fast. Tofu hits the spot, again!

Ingredients.
350 g Extra super firm tofu, cut into 4 slices
1 tomato, sliced
½ red onion, sliced
2 soft squishy buns
2 -3 Tablespoons BBQ BEAST seasoning
Recipe here youtu.be/MAF0WXkZnVU?si=zvLpHRK-IaEks-vU
Olive oil & Vegan Butter
Vegan mayo
BBQ sauce
Salt and pepper

BASIC BEDROCK COOKING

Derek Sarno 2024-06-06 | I could eat greens everyday and here is how.

Enjoy these basic bedrock foundational cooking tips that will help you make delicious, easy, affordable, healthy vegan, plant based meals.

Garlicky Greens, turmerics- black pepper Basmati rice, chick pea parsley-green onion sauce.
Cheap, delicious and healthy.
another recipe from my time spent at Padma Samye Ling when i was cooking for the silent retreat.

This makes 4 meals each under £2.00 ( since i did this in the U.K. I know the cost here). it'd still be super inexpensive where you are.

Want to work with me: dereksarno.com

Greens:
I Big Bunch Greens (Collards)
Large Bag Kale, pre chopped
1 Lemon, zested and juiced
4 Garlic cloves, diced
½ cup water

Chick peas:
1 Can Chick Peas, save the liquid – add to slurry.
1 Tablespoon Corn Starch for slurry
½ bunch parsley, diced
4 -5 Scallions, sliced thin

Rice:
1 Cup Basmati rice: 1.5 cups water
¾ teaspoon Turmeric
1 tablespoon black pepper
Pinch salt
Bay leaf

Make a Veggie-Packed Dinner Faster Than You Think

Derek Sarno 2024-06-04 | Delicious noodles! The ultimate flavor-packed stir-fry with vibrant rice vermicelli noodles and tofu. Bursting with fresh veggies and a tantalizing soy-agave sauce, this dish is a perfect blend of textures and tastes. Quick to prepare and absolutely delicious, a must-try for anyone looking to add a healthy lunch and dinner option to their routine. And NOODLES!

Want to work with me: dereksarno.com shoot me an email.

youtube.com/@WorcesterTerrariums

Ben's AMAZING BOOK: amazon.com/Hello-Tiny-World-Enchanting-Terrariums/dp/0744099072

NAPA SATAY EPISODE: youtu.be/mnGA8FiiuvA?si=UPI0C5xqNADe9wuT
TOFU SEASONING USED: youtu.be/MAF0WXkZnVU?si=uXfPX2PEA8QsrWrv

Ingredients:

1 large pack rice vermicelli noodles
1 block extra firm tofu, cubed
2 pac choi, cubed (julienne the greens)
1 napa cabbage, sliced thin
2 thumb-sized ginger nubs, julienned
Handful of snow peas (ManGetout), julienned
Handful mushrooms, sliced
2-3 garlic cloves, julienned
½ red onion, julienned
1 cup raw cashews, toasted
1 large carrot, julienned
3 tablespoons neutral oil
2 tablespoons Sesame Oil to finish with
¼ cup soy sauce
1 tablespoon agave
1 tablespoon rice vinegar
1-2 tablespoons cornstarch
2 star anise
4-5 dried chilies
Fresh chili for garnish (optional)
Instructions:

Preparation:

Cut and prep all the vegetables ahead of time.
In a small bowl, add the tofu and season with turmeric, onion powder, black salt, and pepper. For detailed seasoning, refer to this recipe: youtu.be/MAF0WXkZnVU?si=uXfPX2PEA8QsrWrv

Soak the noodles in boiling water for 3-4 minutes until softened, then strain and set aside.

Making the Sauce:
Mix soy sauce, agave, vinegar, and cornstarch together to make a slurry.

Cooking:
Toast the cashews in a heated pan and remove.
Toast the star anise and chilies in a hot pan.
Add the carrots first and sauté for a couple of minutes, then add the rest of the vegetables and the seasoned tofu. Cook for a few minutes.
Add the soy sauce slurry and cook for an additional 2 minutes.
Serving:

Toss the mixture with fresh noodles and serve with crushed cashews on top.
Garnish with fresh chili if desired.

I cooked 1800 MEALS in a month of silence

Derek Sarno 2024-05-29 | I recently cooked and attended a month long Dzogchen silent retreat at @PBCInternational meditation center.
This is the recap. My priority was to cook for over 30 people, twice a day for 30 days completely plant based. Totalling over 1900 meals by the end of it. It was an honor and a pleasure to dedicate my time and efforts to support the sangha. May I continue to do meaningful things that are of benefit to others and myself.

For more information on the retreat center: padmasambhava.org

Work- study program: padmasambhava.org/psl-dharma-skills-program

The Wicked Healthy Cookbook is available on all major online retailers.

dereksarno.com

Special thanks to Laia and @PemaDragpa

One of the recipes prepared can be found here: youtu.be/mnGA8FiiuvA?si=O3YzuQO1vQBTC7yz

May beings have happiness and the cause of happiness
May all beings be free from suffering and the causes of suffering

Layers and layers of FLAVOR

Derek Sarno 2024-05-21 | The ultimate dinner party or date night dish with our crispy tofu and napa cabbage recipe, paired with homemade satay sauce. This meal combines the perfect blend of flavors and textures, guaranteed to impress and make any evening unforgettable. Whether you're cooking for a special someone or treating yourself, have a vegan or plant based guest coming over. This recipe is your ticket to an extraordinary dining experience.

- Want to work with me: dereksarno.com
- Reference to instagram.com/hanuman.aspler IG
and website thaifoodmaster.com

NAPA CABBAGE SATAY

Serves: 4-6
Ingredients:
2 whole napa cabbages (use 1 cabbage for serving 2-3 people)
2 blocks firm tofu
2 cups raw peanuts (or any kind of raw nuts)
5-6 lime leaves
2 lemongrass stalks (reserve some for garnishing)
Handful of fresh coriander/cilantro
Handful of fresh mint leaves
4-5 dried chilies
4-5 fresh bird's eye chilies
2 cups frying oil
1 tablespoon sesame oil
Preparation:

GARNISHES
Prepare all garnishes: fried shallots, garlic, and peanuts first for ease of assembly.
CRISPY TOFU
2 blocks firm tofu, previously frozen and thawed
½ teaspoon white peppercorns, toasted and ground
1 tablespoon cumin seeds, toasted and ground
2 tablespoons white sesame seeds, toasted and ground
1 teaspoon fennel seeds, toasted and ground
1 tablespoon granulated garlic
Pinch of salt
Pinch of black pepper
2 cups cornstarch
Frying oil
Method:
Break the tofu into bite-sized chunks.
Coat the tofu pieces with the toasted spices and cornstarch.
Fry in hot oil until crispy and set aside until ready to serve.

CRISPY FRIED SHALLOTS AND GARLIC
Ingredients:
5-6 garlic cloves, sliced into thin wafers
5-6 shallots, thinly julienned
Frying oil
Method:
Add sliced shallots to a pan, then add oil to cover.
Turn on the heat to medium-high and stir consistently in one direction until they start to brown.
Strain and save the oil. Spread the shallots on paper towels to cool and crisp up.
Repeat the process with the garlic slices.

TAHINI SATAY:
¼ cup Tahini
1 thumb-sized piece of ginger
1 garlic clove
2 bird's eye chilies
¼ cup soy sauce
½ cup of water (or more if needed to thin the sauce)
1 lime
1 tablespoon lemongrass
Method:

Blend all the ingredients in a high-speed blender until smooth and the desired consistency is achieved.

Notes:
The entire process is demonstrated in the accompanying video.
Reserve some lemongrass to add as a garnish at the end for an extra flavor boost.

See you soon!

KING Mushroom dream tour

Derek Sarno 2024-04-02 | A Look Back to 2018: When a dream came true and i toured the secret Kingdom where king Oyster mushrooms are born.
I never thought I’d get to see this mystery unravel before my very eyes. Join me in this special episode of when I led plant-based innovation in major U.K. retail as I delved into the world of mushroom innovations that have since become mainstream culinary highlights. This is my journey to South Korea in a behind the scenes tour of one of my favorite, all natural, whole food meat mimics, the King Oyster Mushroom. These mushrooms have fed and led me to numerous kitchen creations and recipes, where I transform these fungi into meat-like marvels. Whether it's mimicking filets, scallops, shredded chicken or pulled pork, these mushrooms are perfect for those looking to reduce meat consumption and for vegans alike.

Dive into the world of sustainable farming and what I call the new 'cattle ranch' and uncover the fascinating story behind these incredible mushrooms and amazing growers.

Special thanks to Smithy Mushrooms in the U.K. And Mr Park for his hospitality and for sharing with me what I dream about. I consider myself very lucky and happy to be a huge supporter of mushroom cookery and growers world-wide.

Want to work with me: dereksarno.com

Chicken' Noodle Soup: youtu.be/7AU-e5Oif6I?si=annkGCB4nEmmENPs

Shot by Ira Chute http://www.highway93.com

Jersey Mikes but better

Derek Sarno 2024-03-28 | Celebrate with this easy, inexpensive and fast to make tribute to the meaty Grilled Portobello Cheese Steak Sandwich. Since Jersey Mike's isn't intentionally vegan we made it so easy enough and it's much better. Featuring succulent sliced Portabella mushrooms, red and green bell peppers, and onions, all sautéed to perfection. This sandwich is a delightful twist on a classic, with a special punch. Serve on a warm, toasty sub roll with melted vegan cheese, it’s a delicious plant-based tribute to the beloved cheesesteak.
This mouth-watering recipe is sure to make any day of the week, lunch or dinner feel special especially on Mushroom Monday's

Work with me dereksarno.com

* Blazing Beast Homemade Seasoning Blend youtu.be/MAF0WXkZnVU?si=RQw_nw6Uy-jhTwfi

Grilled Portabella Cheesesteak Sandwich

Ingredients:
4 large Portabella mushrooms, sliced
1 red bell pepper, cut into rounds
1 green bell pepper, cut into rounds
1 medium red onion, cut into rounds
3 small cloves of garlic
2 tablespoons of fresh parsley
4 tablespoons of olive oil, divided
6 slices of vegan cheese
1 14-inch sub roll
1 tablespoon, Blazing Beast (Nutritional Yeast Blend) Optional

Instructions:
Using a mortar and pestle, crush the garlic and parsley into a paste. Add a sprinkle of salt and 2 tablespoons of olive oil and 1 tablespoon of the *Blazing Beast; mix to combine. (nutritional yeast & chili pepper flake mix) Optional

Heat a skillet over medium-high heat and add 1 tablespoon of olive oil. Sear the sliced mushrooms until cooked through, then set aside. Mix in the garlic-parsley paste to marinate for a few minutes.

In the same skillet, add another tablespoon of olive oil, followed by the peppers and onions. Sauté for a few minutes until softened, then remove from the pan and set aside.

Toast the sub roll. (optional)

Return the skillet to heat. Add the mushroom mixture along with the peppers and onions, and sauté for 2 minutes until heated through. If making two sandwiches, divide the mixture into two portions in the skillet. Top each with vegan cheese slices and allow them to melt.

Place the cheesy mushroom and vegetable mix into the toasted sub roll. Wrap the sandwich in parchment paper and serve warm.

Better than MSG

Derek Sarno 2024-03-27 | 6 DIY seasonings that will elevate your meals

Check out the full video for detailed recipes.

CHEF EXPLAINS Nutritional Beast Seasonings

Derek Sarno 2024-03-19 | Today I reveal vegans best kept secret. And 6 of my youtube exclusive performance enhancing, HIGH PROTEIN (nutritional yeast) BEAST seasoning spice blends, that elevate recipes and flavor in and on dishes. These drive me wild, I love em. Packed with B vitamins, minerals, high in protein and a clean source of glutamate, not ultra processed. Did you know Nutritional Yeast averages 5 - 6g protein per tablespoon, yea right! A win for all the concerned. These are an amazing addition to your pantry and make a great birthday, christmas or special holiday, new home gift you can make yourself for someone you love. Warning they are addictive.

Want to work with me: dereksarno.com

The BEAST seasoning blends:
GARLIC & HERB:
Yeast: 3 cups
Garlic Powder: 2 TBS
Garlic (Granules): 2 TBS
Salt: 1 TBS
Black Pepper: 1 TBS
Parsley: 2 TBS
Rosemary: 1 TBS
Sage: 1 tsp
Pinch starch

BBQ BEAST SEASONING:
- Nutritional Yeast 3 cups
- Garlic Powder: 3 TBS
- Brown Sugar: 3 TBS
- Smoked Paprika: 2 TBS
- Paprika: 2 TBS
- Salt: 1 TBS
- Rosemary: 1 TBS
- Chilli Powder: 1 TBS
- Onion powder: 1 TBS
- Black Pepper: 1 TBS
- Ground toasted Coriander Seed: 1 TBS
- Starch

RANCH
Nutritional Yeast: 2 cups
Garlic Powder: 1 TBS
Onion (Onion Granules): TBS
Onion Powder: TBS
Parsley: TBS
Dill: TBS
Thyme: 1 tsp
Salt: about 1 tsp
Pinch starch

BLAZIN BEAST = Spicy blend
- 3 cups Nooch. 150g / 76g of protein
- Chili flakes 1 TBS, 8g
- Birds Eye chilis 1 TBS/ 5g ground
- Garlic Gran 1 tbs 10g
- Sugar 1 TBS / 14g
- Pink peppercorns 1 tsp/2g
- Coriander seeds 1 tsp /2g
- Flake Salt 1 tsp/5g
- Starch, 1 tsp/2g

FOWL BEAST = ROTISSERIE Blend
3 cups Nutritional Beast
Onion gran2 tbs
Garlic gran 2 tbs
Salt 1 tbs
Black pepper1tsp
White pepper1tsp
Sage 2 tbs
Thyme 1 tbs
1 TBS Paprika
1 tsp turmeric
Sugar 1 tbs
Pinch starch

EGGSPIRED = Eggy flavored.
Nutritional yeast 2 cups
Onion 1 TBS
Garlic 1 TBS
Black salt, kala malak 1 TBS
Turmeric 1 TBS
Black pepper 1 TBS
Smoked paprika 1 tsp
Pinch starch

#veganchef #chef #nooch #easy

Lion’s Mane Birria

Derek Sarno 2024-03-13 | Lions Mane Mushroom transformed into Birria Steak & tofu sandwich.

From the recently posted recipe on YouTube BUT with Lions mane instead of Brown Oyster Mushrooms.

#birria #steak #lionsmane #mushroom #original #chef

Mind blown

Derek Sarno 2024-03-02 | 1 of 5 restaurant worthy recipes in the latest episode.

Thanks for all the love on this one.

#mushrooms #chef #veganchef

5 AMAZING meals that will change your life

Derek Sarno 2024-02-28 | We're showcasing the versatility and rich flavors of oyster mushrooms. From classic inspired Birria Tacos, filled with juicy, spiced sustainable, all natural mushrooms that mimic the texture and taste of the traditional meat filling. We dive into comfort food with a soul-warming Lentil Birria Bowl, a perfect blend of hearty protein packed lentils and aromatic birria spices., we'll craft a 'Pulled Pork' style sandwich using our birria mushrooms, offering a vegan twist on a beloved classic. And finally, we'll batter and fry some of our spiced mushrooms to create 'Fried Chicken', serving them in tacos and on their own for an extra crispy, utterly delicious experience. Whether you're a long-time vegan or just looking to explore plant-based comfort food, these recipes will introduce you to the incredible potential of oyster mushroom flavors, textures, and culinary chef craft creativity!

dereksarno.com
Mushroom Mafia hats at vegetaryn.com/products/mushroom-mafia-hat

Tip o' the hat to @andy_cooks for the intro inspo. Aces mate!

Mushroom Birria Base
Ingredients
1.5 Lbs Oyster mushrooms (more or less)
5 -6 dried Guajillo chiles
2 -3 dried Cascabel chiles
2 – 4 Arbol chile (optional for extra heat)
7 cloves garlic
1 medium onion, quartered
4 ripe tomatoes
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 teaspoon black pepper corns
1 teaspoon dried oregano
3 -4 cloves
1 cinnamon stick
1 lemon, juiced
Salt to taste
3.5 cups vegetable broth
For the Tacos:
500g (about 1 pound) oyster mushrooms, shredded
3 tablespoons olive oil
Salt to taste
Corn tortillas
Vegan cheese (optional)
Chopped onions, cilantro, and lime wedges for garnish

Instructions
Birria Sauce: Toast Chiles: Remove stems and seeds from the chiles. Toast them in a dry pan over medium heat until they start to puff up and release their aroma. Be careful not to burn them.
Reconstitute Chiles: Place the toasted chiles in a pot with boiling water for about 10 minutes until they soften.
Blend Sauce Ingredients: In a blender, combine the softened chiles, garlic, onion, tomato. Blend until smooth. Add left over liquid from soaking the chillies.
Simmer the Sauce: Pour the blended sauce into a pot. Bring to a boil, then reduce the heat and simmer for about 20 minutes to allow the flavors to meld. Adjust salt to taste.
Prepare the Oyster Mushrooms:
Cook Mushrooms: In a large oven safe pot, heat oil over medium heat. Add the oyster mushrooms and press a couple times on each side to sear and caramelize. Cook until they're nicely browned and reduced in size, about 10 minutes.
Mix with Sauce: Add enough birria sauce to the cooked mushrooms to coat them generously. Stir well and bring to a simmer for 10 minutes, allowing the mushrooms to absorb the flavors of the sauce. Then cover and pop in a 180C / 350F oven and cook an additional 45 mins. Remove from oven and allow to cool. Strain the mushrooms from the broth (save the broth) and separate according to which recipe you want to do.
Assemble the Tacos:
Mince mushrooms and sauté with diced onion
Heat Tortillas: dip the in the broth and warm the corn tortillas on a skillet
Spoon the mushroom mixture onto each tortilla. If using, sprinkle some vegan cheese on top.
Garnish with a side of broth with chopped onions and cilantro.

Lentils:
1 cup Green speckled lentils
3.5 cups broth/water
2 celery stalks, diced
2 carrots, diced
Teaspoon cumin
Salt and pepper to taste
Bring lentils to a boil then lower to a medium simmer until cooked soft

Crispy Fried Birria ‘Chicken’ Mushrooms
INGREDIENTS:
Birria broth marinated Oyster Mushrooms
3 parts all-purpose flour and 1 part cornstarch (3 cups: 1 cup for one batch)
1 teaspoon white pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt, or to taste
Juice of 1 lemon
3 cups Plant-based milk
1 cup birria sauce (for dipping or tossing)

Instructions:
Dry Batter: In a bowl, mix together the all-purpose flour and cornstarch. Add the white pepper, garlic powder, onion powder, and salt. Stir to combine evenly.

Wet Ingredients: plant-based milk, lemon juice, ½ cup Birria and mix together

Dip and Coat: Heat oil in a deep fryer or a large pot to 350°F (175°C). Dip each mushroom piece into the batter, TWICE, allowing any excess to drip off.

Fry the Mushrooms: Carefully place the coated mushrooms into the hot oil. Fry in batches to avoid overcrowding, which can cause the mushrooms to stick together and not crisp up properly.

Fry the mushrooms until they are golden brown and crispy, about 3-5 minutes depending on their size.

Drain: Remove the mushrooms from the oil and let them drain on a wire rack or paper towels to remove excess oil. FRY TWICE

Serve: Serve the crispy fried mushrooms with a side of warm birria sauce for dipping, or toss them in the sauce for an extra flavor kick.

Back in my day.

Derek Sarno 2024-02-22 | Back in my day, things were different I tell ya. Photos were a thing!
Mushrooms make the future better.

NEW Recipes coming soon.

Dolphin 🐬 = Ms America 🐾

#mushroom #thebestfriedmushrooms

CHEEKY TIKKA MANE

Derek Sarno 2024-02-13 | More long form videos coming soon

Ingredients:

1 lb Lion's Mane Mushroom, torn into large pieces

1 litre water
1 red onion, cut into wedges
Juice of 1 lemon
1 ½ cups vegan Greek yogurt
¼ cup olive oil
1 TBS vegetable bouillon
1 tsp cumin
1 tsp fenugreek
1 tsp turmeric
1 tsp freshly ground black pepper
1 tsp flake salt
½ tsp curry powder
½ tsp chili flakes
½ tsp garlic powder
½ tsp onion powder
1 tsp brown sugar
3 garlic cloves, minced
A handful of cilantro, chopped
2 chili peppers, chopped
1 TBS agave syrup

Prepare the Stock:

In a large pot, combine 1 litre of water with the vegetable bouillon, cumin, fenugreek, turmeric, black pepper, flake salt, curry powder, chili flakes, garlic powder, onion powder, and brown sugar.

Stir well to dissolve the spices and create a stock.

Add the torn Lion's Mane mushrooms to the pot and bring to a simmering boil.

Allow to cook for 10 minutes, then remove from heat.

Marinate the Mushrooms:
Strain the mushrooms and press out the excess water once they are cool enough to handle. Reserve 1 cup of the broth for later use (the rest can be used to cook rice or lentils).

In a large bowl, combine the olive oil, vegan Greek yogurt, minced garlic, 1 cup of the reserved broth, lemon juice, and agave syrup.

Mix well to create a marinade and add the strained Lion's Mane mushrooms, ensuring they are evenly coated.

Cover the bowl and refrigerate, allowing the mushrooms to marinate for at least an hour, or preferably overnight.

Roast the Mushrooms:

Preheat your oven to 450°F (232°C).

Thread the marinated mushroom pieces and red onion wedges onto skewers, alternating between the two.

Place the skewers on a rack over a tray, ensuring they are not touching.

Roast in the preheated oven for 15 minutes.

Carefully flip the skewers over and continue to roast for an additional 10 minutes, or until the mushrooms are cooked through at the center.

Remove the skewers from the oven.

Serve the skewers over a bed of rice or stuffed into a pita

EASY TOFU Roast that’ll change your life

Derek Sarno 2024-01-24 | Sharing my easy and awesome any day roast crusted Whole Tofu dinner, Chef tips, and hacks in the kitchen. How to make it fast and delicious for the whole family, dinner parties or for just YOU!

FULL RECIPE episode up on my You Tube now.
Appreciate you,

#tofu #roast #veganchef

The dish that changed my life

Derek Sarno 2024-01-20 | Whether your new to tofu or a lover from way back. This easy whole crusted tofu will change your life adding texture and layers of flavor. Great for any day roast dinner, family meals or meal prep. Including 10+ Chef hacks on how to make a vegan roast dinner, fast and delicious and for the whole family, party or just me! Super filling comfort food made plant based. Healthy is great but if it doesn't lead with flavor and taste good, no one is going to eat it. Appreciate you.
d

dereksarno.com

RECIPE:

GARLIC HERBED MASHERS:
2 kg masher potatoes, washed with skin on, cubed
5-6 cloves of garlic, smashed and minced
4-5 tablespoons of vegan butter (1 stick)
2 tablespoons of Greek-style vegan yogurt (optional)
4 tablespoons of nutritional yeast (optional)
½ teaspoon of black peppercorns, pulverized
½ teaspoon of white peppercorns, pulverized
Flake salt to taste

Directions:
Boil the cubed potatoes until tender.
Drain and return to the pot.
Add the minced garlic, butter, yogurt (if using), nutritional yeast (if using), pulverized black and white peppercorns.
Mash until smooth and creamy.
Season with flake salt to taste.

ROASTED VEGETABLES:
A handful of large carrots, blanched and cut into large pieces
2 zucchinis (courgettes), cut into 1-inch cubes
2 large onions, cut in half then into quarters
½ head of broccoli, trimmed into florets
Olive oil
1 teaspoon of granulated garlic
¾ teaspoon of smoked paprika
Flake salt and black pepper to taste

Directions:
Preheat oven to 200°C/400°F (fan/convection setting).
Arrange the vegetables on a baking tray and drizzle with olive oil.
Sprinkle with granulated garlic, smoked paprika, flake salt, and black pepper.
Roast for 30 minutes, stirring halfway through.
If preferred, par-cook for 20 minutes and finish in the oven when ready to eat.

CRUSTED TOFU:
3 blocks of super firm tofu, drained and hand-pressed
3 tablespoons of sage & onion seasoning
3 cups of Panko breadcrumbs
2 tablespoons of fresh chopped herbs (thyme, rosemary, sage)
2 tablespoons of vegan mayo
2 tablespoons of maple syrup
1 tablespoon of Dijon mustard
A splash of sherry (optional)
Salt and pepper to taste
1 tablespoon of olive oil

Preheat oven to 200°C/400°F (fan/convection setting).
Coat tofu evenly with olive oil and sage & onion seasoning on all sides.
Place on a lined baking tray and pre-roast for 20-30 minutes until golden.
Remove from oven and let cool.
In a medium mixing bowl, combine Panko breadcrumbs, fresh herbs, mayo, Dijon, sherry, salt, and pepper. Let sit for a few minutes.
Crust each block of tofu with the breadcrumb mixture.
Roast for another 20-30 minutes until golden and crispy.

GRAVY:
1 litre of vegetable broth (25g bouillon dissolved in boiling water)
2 tablespoons of Dijon mustard
2 tablespoons of maple syrup
2 tablespoons of cornstarch mixed with 3 tablespoons water to make a slurry
Black pepper to taste
A cap full of browning gravy sauce (e.g., Kitchen Bouquet)

Combine the vegetable broth, Dijon mustard, and maple syrup in a saucepan.
Bring to a simmer.
Stir in the cornstarch slurry and cook until thickened.
Season with black pepper.
Add a cap full of browning gravy sauce for color and flavor.
Serve hot over the crusted tofu and roasted vegetables.

Seal training on the weekends 💦🦭🐕‍🦺🥶

Derek Sarno 2024-01-14 | Back with more long videos soon. Enjoying the quiet time with the Princess and she loves the weekend water trips even if it’s freezing outside.

Rockstar Steaks with @theplantbasedbassist

Derek Sarno 2023-12-31 | Rockstar Steaks to bring 2023 to a close.
Hot seared, fire grilled, seasoned or straight up these tender fleshed Lions Mane Mushroom Steaks are the ultimate rockstar dish. Often imitated but never duplicated. What an honor and pleasure to cook with the legendary Rocker and Bassist Tanya O'Callaghan
Full recipe and collab episode up on my You Tube now.

Many wishes of gratitude and happiness and the causes of happiness to you and yours in the new year.

Mushroom grow kit from @marvellousmushrooms HAVE LOOK ONLINE FOR MUSHROOM GROWERS NEAR YOU.

#plantbased #newyear #lionsmanemushroom #mushroom #vegan #steak

How to make the ORIGINAL Lions Mane Steaks

Derek Sarno 2023-12-28 | We’re making the infamous Lions Mane Steaks for the legendary bassist, Tanya O'Callaghan! Tanya, known for her killer riffs and electrifying stage presence (she’s also never eaten meat) and has travelled across the world to come cook with me. I’m very excited to share how to make the best steaks made from mushrooms and, oh yea, they happen to be vegan. Tanya, whose bass lines are the heartbeat of the anthems we all grew up with and still rock out to is always on tour and we’re happy to have her over for a visit! She has toured, recorded and written with legends such as Whitesnake, Bruce Dickinson (Iron Maiden), Maynard James Keenan (Tool/APC), Dee Snider (Twisted Sister) Steven Adler (Guns N’ Roses) Nuno Bettencourt (Extreme), The Riverdance, The Voice, Orianthi, Michael Angelo Batio, Kevin Godley, Sharon Corr (The Corrs) and David Grey, to name a few. She’s also an animal activist at heart.

tanyaocallaghan.com
YouTube @theplantbasedbassist
IG instagram.com/tanyaocallaghan_official

We wrote the WICKED HEALTHY COOKBOOK available online at all major dealers. Plant Based Culinary Innovation at its finest.

Lion's Mane Mushroom Steaks

INGREDIENTS:
2 to 3 Lion's Mane mushrooms (each the size of a large grapefruit)

For the Marinade:
1 cup boiling water
1 shot red wine (optional)
¼ cup olive oil (add more if desired)
1 to 3 tablespoons soy sauce
2 tablespoons beet powder
2 tablespoons sage & onion seasoning blend
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon black pepper

INSTRUCTIONS:
In a large bowl, combine all dry ingredients.
Pour in boiling water and wet ingredients. Stir to combine.
Gradually whisk in the olive oil to form the marinade. Adjust the quantity of liquids based on the number of mushrooms.
Preheat a cast-iron skillet over medium heat until hot, then add a little oil.
After marinating, squeeze excess moisture from the Lion's Mane mushrooms.
Place the mushrooms in the hot skillet. Use an additional pan to gently press them, applying light pressure. This helps extract excess liquid and sear the mushrooms evenly, creating a flavorful brown crust.
Flip the steaks and continue pressing to reach the desired thickness. Repeat as necessary.
For an optional smoky flavor, finish the steaks by grilling them over an open fire.

Serve with your favorite sauce, we enjoyed these with BBQ sauce and fresh made BBQ Beans.

#TanyaRocks #BassLegend #MusicCollab #VeganChef #Steak #LionsManeMushroom

You got this!

Derek Sarno 2023-12-22 | POTATO WELLINGTON 🤌🔥.
The dish everyone can dig into this and every season. With 3 examples of how to serve right now. Full recipe episode on my YouTube.

Appreciate you 🫶

#potato #wellington #veglife #veganfood

Guaranteed to make dinner special

Derek Sarno 2023-12-19 | Guaranteed to elevate any dish this is served in, on its own or paired with breakfast, roasts or Christmas Dinner. Today we take the humble spud to new heights with this POTATO WELLINGTON that is plant based: think rich, savory potatoes mashed with a hint of spice, wrapped in crisp golden pastry, and studded with succulent umami mushrooms. It's a vegan feast for your taste buds sing. We're cooking with soul, transforming the simple into the sublime and making the casual elegant.
Join me in the kitchen as we roll up our sleeves and craft this masterpiece, infusing it with passion and a bit of cheeky fun. Because, in this episode, we're not just cooking; we're creating art
That 1.3% in the title are for those that might dislike good food.

dereksarno.com

Golden Potato Wellingtons

Yields: 2 Wellingtons (16 portions)
Ingredients:

2 kg potatoes
2 rolls of vegan puff pastry
1 stick of vegan butter
Salt and black pepper, to taste
A pinch of white pepper
Olive oil, as needed
2 teaspoons agave syrup
500g large button mushrooms, sliced
1 teaspoon smoked paprika
¼ cup sherry wine (marsala or brandy are also suitable), optional
200g fresh greens (stems removed)

Instructions:
Peel the potatoes and boil them until fork-tender. Strain and let them dry out completely. Mash with ½ to a whole stick of vegan butter while still warm. Season with salt, black pepper, and a pinch of white pepper. Cool and refrigerate until cold.

Steam the greens until wilted, then cool and pat dry with paper towels.

In a pan, sauté the sliced mushrooms with olive oil, salt, black pepper, smoked paprika, and optional sherry until they are golden brown and the moisture has evaporated. Cool completely.

On a baking sheet (floured if needed), roll out the puff pastry. Layer the greens and mushrooms on the pastry. Shape the cold mashed potatoes into a cylinder that will fit within the pastry. Roll the pastry around the potato filling, sealing the edges like a burrito.

Mix a little agave syrup with olive oil and brush over the pastry to create a glaze.

Bake in a preheated convection oven at 200°C (400°F) for 25 minutes, rotating if necessary for even browning.

Remove from the oven and let cool completely, preferably overnight. Cut into 1-inch portions and serve.

Note:

To achieve a golden finish, ensure that the Wellingtons are rotated in the oven to allow for even coloring. Letting them cool completely will help set the shape and make slicing easier.

The Double Double

Derek Sarno 2023-12-17 | Tastes Like Cheating 🤌 🍔
The Double-Double Big Portabella Burger

The Double-Double-Big, Double Bang, Double Trouble Portabella Burger. This is great for a meat-free meal using some big, hearty and meaty portabella mushrooms, garlic seared white button mushrooms and some flavourful slabs of smoked tofu. Seasoned just right, we'll toast and press our way to a deliciously filling breakfast, lunch or dinner that will impress friends and family. FULL RECIPE on my Youtube and the @MushroomCouncil website.

Today’s masterpiece is brought to you in partnership with the Mushroom Council® of course! #ad

Suspiciously Simple Meat Cheats

Derek Sarno 2023-12-15 | Double-Double Big Portabella Burger
The Double-Double-Big, Double Bang, Double Trouble Portabella Burger. This is great for a meat-free meal using some big, hearty and meaty portabella mushrooms, garlic seared white button mushrooms and some flavourful slabs of smoked tofu. Seasoned just right, we'll toast and press our way to a deliciously filling breakfast, lunch or dinner that will impress friends and family.

Today’s masterpiece is brought to you in partnership with the Mushroom Council® of course!

mushroomcouncil.com

dereksarno.com

Double-Double Big Portabella Burger
(Makes 2 hearty or 4 regular-sized sandwiches)

Ingredients:

4 medium portabella mushrooms
300 g white button mushrooms, thinly sliced
300 g Firm tofu (smoked or regular), sliced lengthwise into quarters
6 Tablespoons neutral flavored oil
2 – 4 Soft buns, ready to be butter toasted
3 Garlic cloves, finely minced
2 Tablespoons, Vegan Butter
2 tablespoons maple syrup
2 Tablespoons Vegan Mayo
2 – 3 Tablespoons BBQ Sauce (your favorite kind)
1 tablespoon dried sage
1 teaspoon granulated onion
1 teaspoon black pepper
salt to taste

Instructions:

Heat a cast iron skillet on medium-high and add about a drizzle of oil to coat the pan until it sizzles when splashed with water. Caution is key here.

Place portabella mushrooms gill-side down. Press firmly with an additional cast iron pan or weighted pan, flipping occasionally, until they develop a dense, meat-like texture, adding a drizzle of water now and then to steam them to perfection. This takes a few minutes. Patience yields taste.

Near the end of cooking, add the butter pad and cook to melt, then season the mushrooms with granulated onion, sage, salt and pepper. Glaze one side of the mushroom with a drizzle of maple syrup and set them aside on a baking sheet.

Warm the oven to 400 F (200 C) using convection settings, or a touch longer if you're baking the old-fashioned way.

Use the same pan to cook the white button mushrooms and garlic, pan roasting them for 5 – 10 minutes. Add a splash of water or feel free to add wine or broth here, sear until they're golden brown and form crispy edges, dust with salt and pepper to season.

Sear the tofu slabs in the same pan, giving them 2 – 3 minutes on each side to develop a crisp golden exterior. Sprinkle with seasoning, then place them to the baking sheet with the portabella mushrooms.

With everything on the same baking sheet place the mushrooms and tofu into the oven for a 10 - 15-minute finale, ensuring everything is piping hot and flavors have melded.

While the oven works its magic, butter toast the buns in the pan face down until they’re golden and crisp to your liking.

It's time to build your burger masterpiece, stacking ingredients in your preferred order and crowning with a dollop of mayo and a generous drizzle of BBQ sauce.

Dive in and savor!

THICK & EASY Pizza

Derek Sarno 2023-12-08 | GARLIC BREAD PIZZA 2 WAYS AND VEGAN
We're slicing through the ordinary with an extraordinary twist on a classic — Garlic French Bread Pizzas, two ways. Crispy, golden edges with a duo of toppings: the creamy, pesto-laden white pizza and the spicy, robust red pizza. All vegan, all flavor. No fuss, just pure culinary craft. With a great way to make that vegan cheese melt with molten hot greatness. Let's bake.

dereksarno.com

My Fresh Pesto video: youtu.be/diVM-PcCMwE?si=EKoPCXX4bnFMvqzM
Fresh Nana’s Red Sauce: youtube.com/watch?v=AVptBvjbtck

More about DAIRY referred to in the video:
@ed.winters : youtu.be/mZsm2_TdFa0?si=fQcfzM1JdrtzCs9k
youtube.com/watch?v=qXiu2kjQOJw&t=27s

@MerleONeal : youtu.be/c0A_r5GJaEE?si=e6bM2Yj2GP3UglrY

Garlic Bread Pizzas 2 WAYS

Ingredients:
1 block (450g) extra firm tofu, sliced in half
1 large, wide loaf of French bread or similar
230ml (approximately 1 cup) olive oil

White Pizza Toppings:
225g extra firm tofu, shaved thin
4-5 tablespoons fresh pesto
3-4 tablespoons fresh grated garlic in olive oil
100g baby spinach (2 large handfuls), wilted and excess water squeezed out
1/3 of a leek, sliced into thin rounds
1 tablespoon lemon juice
1 teaspoon lemon zest
Fresh cracked black pepper to taste
Salt to taste

Red Pizza Toppings:
225g extra firm tofu, shaved thin
1 cup tomato sauce
Seasoning for Tofu (Sausage-Pepperoni Flavor):
2 tablespoons fresh garlic in olive oil
1 teaspoon red chili pepper flakes
1 teaspoon smoked paprika
1 teaspoon Oregano
1 tablespoon fennel seeds, crushed
1 teaspoon flake salt (use sparingly if fine salt)
¾ teaspoon black peppercorns, crushed
Salt to taste

For the Tofu:
Slice the block of tofu in half and shave thinly.
In separate bowls, combine the respective seasonings listed under each pizza topping category. Mix well and allow to marinate while preparing the rest of the pizza ingredients.
The 'Melty Cheese':

5 tablespoons Oatly Greek-style yogurt (or any vegan Greek-style yogurt)
1 cup vegan shredded cheese (choose your favorite variety)
A pinch of salt
Instructions:

Mix the vegan shredded cheese with the Greek-style yogurt until well combined. Add a pinch of salt if needed.
Preheat your oven to 200°C (400°F). If using a convection/fan oven, set to that setting; if not, be aware that baking may take a little longer.
Proceed with assembling your pizzas with the toppings as desired.

Notes:

- Consider adding nutritional yeast to the 'Melty Cheese' mixture for an extra cheesy flavor.
- For a crispier base, consider toasting the French bread lightly before adding the toppings.
- If the spinach has a lot of water after wilting, squeeze it to reduce the moisture content, so it doesn't make the pizza soggy