Juicy and tender Vegan Roast 'Chicken' (Asian-style) - 素烧鸡
Made from just a few simple ingredients, this Asian-style vegan roast 'chicken' mushroom is so succulent and tasty. The marinated tofu skin (yuba) definitely gives this dish an amazing roasted look that you can't resist having a bite. This recipe is inspired by @vegepapa877
Full recipe instructions:
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Ingredients
4 large King oyster mushrooms ~1.2 lbs (550g)
1 large tofu skin yuba
Salt rub
½ teaspoon mushrooms seasoning
½ teaspoon sugar
½ teaspoon salt
dash of Chinese 5-spice powder
Marinade
1 tablespoon soy sauce
1 tablespoon maple syrup
¼ teaspoon mushroom seasoning
¼ cup of water
#veganchicken #veganrecipe #素鸡
The Big BOSH! Nut Roast
Like this? Get the BOSH! cookbook!
Our friends at You Magazine asked us for a good nut roast recipe. So we made one for them! This nut roast is absolutely perfect for Christmas Dinner.
Ingredients:
1.5 cups mixed nuts (hazelnuts, walnuts, pecans)
1 cup cooked chestnuts
2 parsnips
1 red onion
2 tablespoonsolive oil
1 garlic clove, mince
1 red chilli
1 carrot
100g chestnut mushrooms
1/2 cup (100ml) of veg stock
1 cup (100g) wholemeal breadcrumbs
1 tbsp of chopped fresh thyme
½ tbsp. of chopped fresh sage
a few gratings of nutmeg
a large pinch of allspice
Method
1. Preheat the oven to 180C Place the mixed nuts on a baking tray and roast for 5-10 minutes. Remove from the oven and allow to cool, then roughly chop. Increase the oven
temperature to 200C and grease and line a loaf tin with greaseproof
paper.
2. Peel and chop the parsnips, place in a saucepan of salted water and
cook over a medium heat until soft. Once cooked, set aside, Once
cooled slightly mash.
3. Finely chop the red onion and place in a frying pan with the olive oil
and a pinch of salt. Sweat the onion until it is soft and translucent.
Finely chop the garlic and chilli and then add to the pan with the onion.
Cook until soft
4. Peel and grate the carrot and finely chop the mushrooms. Add to the
pan and cook until softened
5. Add veg stock, bread crumbs, chopped herbs and spices to the pan.
Mix well
6. Add the mashed parsnip and chopped toasted nuts, mix well. Season
with salt and pepper to taste.
7. Place in the lined loaf tin and cover with foil. Bake for 30 minutes
covered. Remove the foil and bake for a further 30 minutes uncovered.
BOSH!
how to make the crispiest VEGAN ROAST POTATOES
Learn my hacks on how to make the crispiest vegan roast potatoes. PLUS ITS A GIVEAWAY VIDEO!!!!
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music by Dan Williams - @danbwilliams
Vegan Christmas Feast: Lentil and Nut Roast Recipe
Ana Luisa is the perfect treat gift, and they are currently running an exclusive Holiday sale.
Get their limited offers here:
I know you will love them!
#analuisany
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Happy Holidays to you all and many thanks for joining me for the second to last video of this year! In this video I share all the new festive recipes that's gone up on my website this week and show you how I make my delicious lentil and nut roast. I hope you like it and will try it for a festive feast or why not for a Sunday roast! :)
Lentil and nut roast:
Crispy roast potatoes:
Roasted carrots w. gremolata:
Shaved brussel sprout salad:
Vegan gravy:
Malin x
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Camera Gear
Blackmagic Pocket Cinema Camera 6k (BMPCC 6k)
Blackmagic Video Assist 12G HDR 7“
Sigma Art 50 mm
How to Roast Vegetables | EASY VEGAN ROASTED ROOT VEGGIES RECIPE
LAY HO MA everyone! I'm always on the go, and coming home from a long day's work is tough on quality dinners. I am beyond excited to share with you how to make roasted vegetables. I absolutely love this because its easy, delicious, and literally the oven does all the work while you can do other stuff! You can use this as a vegan side dish or simply by itself. Let us know in the comments below what you think!
Ingredients:
- carrots
- parsnips
- potatoes
- red onion bulbs (or any onion or your choice)
- salt and pepper
- dried oregano
- olive oil
Directions:
1. preheat your oven to 375F
2. prep your veggies
3. place all your vegetables minus the beets into a large mixing bowl
4. drizzle some olive oil, season with salt and pepper, and dried oregano
5. place the vegetables on a baking sheet
6. repeat step 4 with the chopped beets (this way you don't turn everything red!)
7. place beets on baking sheet and spread out your vegetables so that they cook evenly
8. bake in the oven for 40-50min
9. THAT'S IT!
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK HERE:
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @mr_wilyeung
Wil's Recipes on Facebook: fb.me/mrwilyeung
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
You are watching:
Meat Lovers Vegan Roast Tofu & Veg - Meal Prep | The Wicked Kitchen
Join Chef Derek Sarno for this quick and easy vegan whole roasted tofu recipe with spinach, mushrooms and peppers! High protein meal prep with minimum fuss and maximum flavour!
Full recipe below!
Keep cooking! You got this!
Derek
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FULL RECIPE
“Meat Lovers” Roast Tofu & Veg [Meal Prep]
Serves - 4
Preparation time – less than 30 minutes
Ingredients:
1 block of tofu (extra firm), sliced in half
4 cups prepared brown rice
1 cup BBQ Sauce
3 tri-colored bell peppers, cleaned, seeds removed, large diced
½ large onion, cleaned, large diced
300g chestnut mushrooms, sliced in half
200g spinach (1 package)
Handful of fresh coriander, or parsley
3 tbsp ‘pork’ seasoning blend (sage & onion)
Black pepper
Salt, kosher or sea salt flakes
½ tsp granulated garlic
Sunflower oil
Directions:
Preheat oven 200c (fan) / 375f convection or 400f bake
Place half cut tofu into a large bowl and massage tofu with 1 tsp of oil to coat each piece.
Add ‘pork’ type seasoning, salt-n-pepper, granulated garlic and gently toss to cover tofu with seasoning all over.
Heat cast-iron pan on medium heat until wicked hot. Add about 2 - 3 tbsp of oil.
Add tofu and sear on each side 2-3 minutes until golden crispy brown all over.
Remove from skillet and place on parchment paper lined baking sheet pan.
In the same hot pan, add mushroom halves face down, drizzle oil and swirl to coat.
Sear for 2 minutes to brown, before stirring. Press with 2nd pan (optional). Remove from skillet. Arrange on baking sheet with tofu.
Place cubed bell peppers and onion into large bowl, add little oil, pinch of granulated garlic, salt and pepper and lightly toss to cover evenly.
Add to hot skillet. Sear peppers and onions for 2 minutes, stirring occasionally. Pressing the peppers and onion is optional to add more even browning. Remove from pan and arrange on baking sheet with tofu.
Place baking sheet with everything in the oven and roast for 10-15 minutes.
Remove from oven when done, allow to cool for few minutes before slicing tofu.
In the hot skillet, add baby spinach and stir until wilted, roughly 1 minute. Remove from heat.
In a separate pot or container, warm the BBQ sauce, or your favorite sauce.
Plate 1-2 meals for now and pre-pack meal prep for later.
Remember to reuse plastic takeaway boxes, or glass containers when available.
Every little helps to reduce and reuse plastics is important!
Clips used:
Forrest Gump, (1994), dir. Robert Zemeckis, United States: Paramount Pictures
Best in Show, (2000), dir. Christopher Guest, United States: Castle Rock Entertainment