Vegan Lemongrass Beef Banh Mi [collab with Mary's Test Kitchen]
Vietnamese banh mi is in my humble opinion, the best sandwich out there, so I made this vegan lemongrass beef banh mi with homemade seitan (and I did it correctly this time =P). Hope you enjoy!
♥ FULL RECIPE:
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[ L I N K S ]
♥ Seitan and Beyond Cookbook:
♥ Benriner Mandoline (mine wasn't this expensive though):
♥ Benriner Mandoline (this one is cheaper but it's not the one I have:
♥ Pickled Daikon and Carrot:
♥ Vegan Lemongrass Beef Banh Mi recipe:
[ R E S O U R C E S ]
♥ Toronto Vegetarian Association:
♥ The Veggie Challenge (Try going vegan for a week with these recipes!):
[ D O C U M E N T A R I E S ]
♥ Forks Over Knives
♥ Vegucated
♥ Cowspiracy
Thanks for watching! ♥
FTC: Some links are affiliate links, and I get a small commission if you make any purchases through them.
[ M U S I C ]
♥ Joakim Karud:
♥ Ehrling:
[ D I S C O U N T S // A F F I L I A T E S ]
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♥ Vegan Cuts Snack, Beauty, and Makeup boxes:
[ F A Q ]
♥ Where do you live? - Just outside of Toronto
♥ Where do you find mushroom broth powder? - Asian grocery stores have it. I show what the packaging looks like in this video:
♥ What's up with your skin? - I have eczema, and atopic dermatitis on my hands. I share what I use on my skin in my Favourites videos (it changes from month to month so watch those to stay up to date)
♥ Is YouTube your full time job? - No, I have a day job where I work in marketing :)
♥ What does your logo mean? Why isn't your logo using the Vietnamese flag? - Actually I use the South Vietnam flag because it represents Viet Kieu (Vietnamese immigrants after the fall of Saigon), my parents were both boat refugees before immigrating to Canada. My logo combines two parts of my identity: Maple leaf because I'm Canadian, and the South Vietnam flag because I'm Vietnamese :)
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[ C A M E R A ♥ E Q U I P M E N T ]
♥ Canon 80D
♥ Tokina 11-16mm f/2.8:
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♥ Canon 24-70 f/4:
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Easy Classic Beef Stroganoff Recipe - Natasha's Kitchen
Learn how to cook Classic Beef Stroganoff, with tender strips of beef and mushrooms, in an incredible creamy sauce. This is an easy and excellent 30 minute dinner.
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????HOMEMADE BEEF STROGANOFF INGREDIENTS:
1 lb top sirloin steak
2 Tbsp olive oil
2 Tbsp butter
1/2 medium onion, finely chopped
1/2 lb brown mushrooms, thickly sliced
1 garlic cloves, minced
1 Tbsp all-purpose flour
1 cup beef broth
3/4 cup heavy whipping cream
1/4 cup sour cream
1 Tbsp Worcestershire sauce
1/2 tsp dijon mustard
1/2 tsp salt
1/4 tsp black pepper
Green onion to garnish
8-12 oz Egg noodles, to serve
????MORE BEEF RECIPES ????:
Roasted Beef Tenderloin Recipe -
Garlic Crusted Prime Beef Rib Roast Recipe -
Beef Lasagna Recipe -
Classic Beef Stew Recipe For Dinner -
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NATASHA'S KITCHEN AMAZON AFFILIATE SHOP (kitchen essentials we use, gear we film with and more) -
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Natasha's Kitchen
PO Box 161
Meridian, ID 83680
USA
Rich and Hearty Cottage Pie | Kitchen Daddy
COTTAGE PIE RECIPE
Alright guys this weeks recipe is for a rich and hearty cottage pie. This is your classic cottage pie recipe . Let me know what you think cheers Huw
ABOUT KITCHEN DADDY
Kitchen Daddy is food, drink and cooking online magazine for people who really love eating and drinking. We are all about making home cooking as easy and sexy as possible. Our recipes are designed for the home kitchen, using ingredients you actually buy and embracing the realities of real life. We are going to drop enough knowledge on you to make you a weapon in the kitchen but not so much that you slip into a coma. If you want to learn how to cook like a chef; get a job in a restaurant, but if you want to make incredible meals for friends and family... Hit that subscribe button.
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How to cook Pork Caldereta (Lutong Batangas)
Step By Step Procedure on how to cook Pork Caldereta
INGREDIENTS:
1 Onion
5 cloves of garlic
Cheese
150g tomato paste
1 liver spread
Butter
2tbsp ketchup
2 tbsp pickles
1kilo pork ribs
Salt
Pepper
Chili
2 1/2 to 3 cups of water
For Marinate:
1/4 cup soy sauce
1tbsp worcestershire sauce
Pepper
1 kilo pork (marinate for 30 mins)
PROCEDURE:
1. Sautee onion and garlic with butter.
2. Add the marinated pork.
3. Add the tomato paste and pepper.
4. Add water and boil for 50 mins in medium heat.
5. While boiling, add salt and chili.
6. Once the meat is tender add the pickles, liver spread and cheese.
7. Stir and Simmer for 5 to 10 minutes.
8. Ready to serve!
Easy Lasagna Recipe
This classic Lasagna recipe is perfect for a crowd! It features a creamy ricotta cheese filling and a meaty tomato sauce between sheets of lasagna noodles, then topped with mozzarella and parmesan before baking until golden and bubbly. This lasagna also freezes well, making it a convenient option for a later meal.
RECIPE:
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JUICY SEITAN BURGER + CREAMY MAC BAKE // WHAT I ATE VEGAN #88 | Mary's Test Kitchen
Welcome back to What I Ate Wednesday. Can you believe this is the 88th episode?! I feel like it's kinda special, don't you? In this vlog, I share everything I ate in a day including my usual smoothie, the juiciest seitan burger ever, and a dreamy macaroni bake that you can make ahead and eat all week long.
---SHOP---
VEGA ONE:
VEGAN FOR EVERYBODY COOKBOOK:
THE EDGY VEG COOKBOOK:
THE NOOCH I USE (nutritional yeast):
---LINKS MENTIONED---
SCALLION SEITAN SAUSAGES (the recipe I used for the burger + cumin, lemon juice + parsley):
AQUAFABA MAYO:
MY EDGY VEG COOKBOOK REVIEW:
LAST WEEK'S WHAT I ATE WEDNESDAY:
---CREAMY MAC BAKE W/ GREENS + VEGGIE GROUND RECIPE---
SAUCE (Makes 5 cups, use 4 cups for pasta, save 1 cup for something else):
2 carrots, boiled until easily pierced with fork
1 yellow potato, boiled until easily pierced with fork
1.5 cups water reserved from cooking potato + carrots
1 12.3oz (350g) box extra firm tofu
1/4 cup nutritional yeast
1/4 cup aged kimchi (the more sour the better)
3 tablespoons olive oil
3 tablespoons lemon juice
1 tablespoon white miso paste
1 tablespoon tomato paste
2 teaspoons salt
1 teaspoon each: mustard powder, onion powder, paprika, garlic powder
big pinch black pepper
+ more hot water/ potato water if sauce is too thick
PASTA:
13oz dry macaroni, cooked
2 tablespoons vegan butter
MIX-INS, TOPPINGS + OTHER SEASONINGS:
2 cups frozen greens
1 12oz (340g) pkg veggie ground
nutritional yeast
whole wheat panko
onion powder
white pepper
cayenne
salt
Bake 35 minutes 400°F (I did not preheat).
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