[{"data":1,"prerenderedAt":134},["ShallowReactive",2],{"category-vegan-plant-based":3},{"category":4,"videos":11},{"id":5,"name":6,"slug":7,"emoji":8,"color":9,"featured":10},213,"Vegan & Plant-Based","vegan-plant-based","🌱","#5BAD6F",false,[12,24,32,40,48,56,67,75,83,91,102,110,118,126],{"id":13,"code":14,"youtubeVideoId":15,"title":16,"description":17,"youtubeDuration":18,"youtubeIsShort":10,"contentType":19,"channel":20},1004753,"1j2hbq","jSXA2LYQud4","How Minced Mushrooms Replace Meat in This Smoky, Protein-Packed Vegan Chili","Derek Sarno of Wicked Kitchen shows how to use a food processor to transform cremini mushrooms into a meaty mince that forms the base of a smoky, spicy vegan chili. The recipe combines three types of beans, chipotle peppers, and a secret splash of pickled jalapeño brine for depth and acidity. It's a hearty, one-pot plant-based meal that's easy to scale and freezer-friendly.","PT11M46S","RECIPE",{"name":21,"slug":22,"avatar":23},"Derek Sarno","derek-sarno","https:\u002F\u002Fyt3.ggpht.com\u002FrExE344AqBduS73yebeL4HlG3O5POigsGh_QiJ1pla2T6d9AfOu6t3ruTH9hdNW3tqVT2WNulw=s800-c-k-c0x00ffffff-no-rj",{"id":25,"code":26,"youtubeVideoId":27,"title":28,"description":29,"youtubeDuration":30,"youtubeIsShort":10,"contentType":19,"channel":31},1004830,"ge88pb","P9YxN4Vncic","Cast Iron Seared & Oven-Roasted Tofu with Mushrooms, Peppers & BBQ Sauce — 4-Meal Vegan Prep","Chef Derek Sarno shows how to build four high-protein vegan meal prep containers using whole-roasted extra-firm tofu seasoned with a sage-and-onion 'pork' spice blend. The technique focuses on cast iron searing for a golden crust before finishing everything — tofu, chestnut mushrooms, tri-color peppers, and onions — together on one sheet pan in the oven. Served over brown rice with wilted spinach and BBQ sauce.","PT30M",{"name":21,"slug":22,"avatar":23},{"id":33,"code":34,"youtubeVideoId":35,"title":36,"description":37,"youtubeDuration":38,"youtubeIsShort":10,"contentType":19,"channel":39},1004829,"4n3l4p","Hxg38ng2B1I","King Oyster Mushrooms Pulled & Caramelized in BBQ Sauce: The 10-Year Vegan Sandwich Recipe","Derek Sarno of Wicked Kitchen walks through his decade-tested method for making vegan pulled 'pork' sandwiches using King Oyster (Eryngii) mushrooms — fork-shredded, seared in a cast-iron pan, tossed in beer-spiked BBQ sauce, then roasted until sticky and caramelized. Served on buttered toasted buns alongside crispy black pepper skillet potatoes, this under-30-minute recipe shows how plant-based cooking can fully satisfy BBQ cravings.","PT22M33S",{"name":21,"slug":22,"avatar":23},{"id":41,"code":42,"youtubeVideoId":43,"title":44,"description":45,"youtubeDuration":46,"youtubeIsShort":10,"contentType":19,"channel":47},1004822,"as8u1a","DhbTG-_DYAc","Cauliflower-Tofu Scramble That Actually Looks Like Eggs (Vegan Breakfast Tacos)","Derek Sarno from Wicked Kitchen shows how to make plant-based breakfast tacos using a turmeric-spiced tofu and blanched cauliflower scramble that mimics the look and texture of scrambled eggs. The tacos are loaded with black beans, wilted spinach, vegan cheese, and salsa, and can be ready in under 30 minutes. A solid meal-prep-friendly option for anyone going plant-based.","PT14M16S",{"name":21,"slug":22,"avatar":23},{"id":49,"code":50,"youtubeVideoId":51,"title":52,"description":53,"youtubeDuration":54,"youtubeIsShort":10,"contentType":19,"channel":55},1018325,"de5lu5","kzpJJLcK6bA","The Turmeric Poaching Trick That Turns Tofu Into a Perfect Egg Sandwich — No Pressing Required","Chef Derek Sarno reveals a technique he spent 40 years in professional kitchens never being taught: how to poach firm tofu in turmeric-salted water to mimic the color, texture, and flavor of eggs. He builds a full week's worth of plant-based breakfast sandwiches using his homemade 'Eggspired' seasoning blend — complete with two sauce methods (mayo vs. cashew yogurt) and all the classic fixings. A practical meal-prep-friendly recipe with honest comparisons between methods.","PT25M57S",{"name":21,"slug":22,"avatar":23},{"id":57,"code":58,"youtubeVideoId":59,"title":60,"description":61,"youtubeDuration":62,"youtubeIsShort":10,"contentType":19,"channel":63},1006131,"767g6e","wq1gxK9m5hM","How Brad Made Moon Knight's Vegan Lentil Soup Two Ways — Including a Yucatan Sopa de Lima","Babish's co-creator Brad steps in to recreate the vegan lentil soup from Marvel's Moon Knight, making two versions: a creamy red lentil soup with chorizo-spiced mushrooms and a traditional Yucatan-style sopa de lima with brown lentils and homemade tortilla chips. A fun, plant-based episode with a guest appearance from fellow Soy Boy Chris.","PT7M3S",{"name":64,"slug":65,"avatar":66},"Babish Culinary Universe","babish-culinary-universe","https:\u002F\u002Fyt3.ggpht.com\u002FAlCRk3X8JvmNqHC7R3c7yVDQaGyUvMAd3GXY77vTgzGS1Qa_vlVFY0ZNSH56otpeBKDq3gF-yw=s800-c-k-c0x00ffffff-no-rj",{"id":68,"code":69,"youtubeVideoId":70,"title":71,"description":72,"youtubeDuration":73,"youtubeIsShort":10,"contentType":19,"channel":74},1004615,"u1ekl8","MtOHuEjSlJM","Lion's Mane Mushroom & Torn Tofu Replace Beef in This PF Chang's-Style Mongolian Stir Fry","Derek Sarno recreates a plant-based version of Mongolian Beef using marinated lion's mane mushroom steak tips and hand-torn extra firm tofu, coated in cornstarch and seared in a wok for a crispy texture. Everything comes together in a glossy soy, brown sugar, and sesame sauce with broccolini, chilies, and green onions. A satisfying date-night dish that skips the restaurant and brings brain-boosting medicinal mushrooms to the table.","PT5M47S",{"name":21,"slug":22,"avatar":23},{"id":76,"code":77,"youtubeVideoId":78,"title":79,"description":80,"youtubeDuration":81,"youtubeIsShort":10,"contentType":19,"channel":82},1004560,"sumvob","HPholqcK8_8","How a 35-Year Meat Chef Built a Fully Plant-Based Caesar Salad With Soy Chunks, Dairy-Free Parm, and Nori Dressing","Vegan chef Derek Sarno shares five plant-based recipes for an epic Caesar salad spread: dairy-free hemp seed parmesan, toasted nori Caesar dressing, seasoned soy chunk 'chicken,' sourdough croutons, and Dijon-painted roasted potatoes. The video also weaves in Derek's personal story of transitioning from a lifelong meat chef to a vegan cook, and wraps with a birthday celebration for his dog Frankie.","PT26M13S",{"name":21,"slug":22,"avatar":23},{"id":84,"code":85,"youtubeVideoId":86,"title":87,"description":88,"youtubeDuration":89,"youtubeIsShort":10,"contentType":19,"channel":90},1004662,"nvzajx","SYSXv4wsev0","How to Turn a Grapefruit-Sized Lions Mane Mushroom into a Chopped Steak Sandwich Using Cast Iron","Derek Sarno demonstrates his 'Sarno Sear Pressing' technique to transform a large Lions Mane mushroom into a meaty chopped steak sandwich loaded with caramelized onions, BBQ seasoning, vegan smoked cheese, and fresh veg on a buttered baguette. A full step-by-step recipe showing how plant-based cooking can rival restaurant-quality results.","PT8M33S",{"name":21,"slug":22,"avatar":23},{"id":92,"code":93,"youtubeVideoId":94,"title":95,"description":96,"youtubeDuration":97,"youtubeIsShort":10,"contentType":19,"channel":98},1017575,"ouir0s","jj6nbVC8IGA","Crispy Battered Cauliflower Tossed in a Sticky Gochujang Glaze — Better Than Wings","Marion Grasby makes vegan Korean fried cauliflower bites coated in a light, cold-water batter and drizzled with a sweet-spicy gochujang sauce made with honey, soy, and mirin. The video walks through mess-free cauliflower prep, proper deep-frying technique, and sauce consistency tips. Perfect as a party snack or served over steamed rice.","PT6M35S",{"name":99,"slug":100,"avatar":101},"Marion's Kitchen","marions-kitchen","https:\u002F\u002Fyt3.ggpht.com\u002FJyuIAGsSoaNL4tW1QPVgA3AJIR3AP_WvKOzAuSFudSbeULM-al6hw19BnRHOG80zjDvgYg2F=s800-c-k-c0x00ffffff-no-rj",{"id":103,"code":104,"youtubeVideoId":105,"title":106,"description":107,"youtubeDuration":108,"youtubeIsShort":10,"contentType":19,"channel":109},1004781,"ith45j","NKG5D_6t4Uo","Sweet Potato & Cauliflower Vegan Nacho Cheese Sauce Made Without Nuts or Soy","Derek Sarno of Wicked Kitchen shows how to make a creamy, plant-based nacho cheese sauce using sweet potato, cauliflower, chickpea water, oat milk, roasted jalapeño, and nutritional yeast — no nuts, no soy required. The sauce is incredibly versatile: use it for nachos, mac and cheese, as a dip, or straight off a spoon. A must-watch for anyone seeking a rich dairy-free cheese alternative.","PT4M45S",{"name":21,"slug":22,"avatar":23},{"id":111,"code":112,"youtubeVideoId":113,"title":114,"description":115,"youtubeDuration":116,"youtubeIsShort":10,"contentType":19,"channel":117},1004669,"of1ajl","NnLAzLal17w","Oil-Free Cauliflower Mornay Lasagna With Lentil Bolognese — No Dairy, No Gluten Needed","Derek Sarno breaks down his famous vegan lasagna into four components: a homemade lemon-garlic herb paste, a rich blended tomato sauce, a lentil bolognese, and a creamy cauliflower mornay in place of béchamel. The result is a whole-food, plant-based, oil-free, high-protein lasagna that's optionally gluten-free — built layer by layer with steamed kale for extra greens.","PT14M46S",{"name":21,"slug":22,"avatar":23},{"id":119,"code":120,"youtubeVideoId":121,"title":122,"description":123,"youtubeDuration":124,"youtubeIsShort":10,"contentType":19,"channel":125},1004803,"ctpc9l","iw281ZVLrA8","How Smoked Tofu and King Oyster Mushroom Gravy Recreate a Full Holiday Feast — Completely Vegan","Derek Sarno of Wicked Kitchen walks through a full vegan holiday spread featuring crispy pan-fried smoked tofu 'turkey,' rich king oyster mushroom gravy made from scratch with a roux, garlic mashed potatoes, roasted broccoli, and flash-fried green beans. Full recipes and timing tips are included to help home cooks pull everything together at once — perfect for a vegan Thanksgiving or Christmas dinner.","PT22M30S",{"name":21,"slug":22,"avatar":23},{"id":127,"code":128,"youtubeVideoId":129,"title":130,"description":131,"youtubeDuration":132,"youtubeIsShort":10,"contentType":19,"channel":133},1004542,"qnb2a0","ARv_w2BrJgU","Cauliflower-Garlic White Sauce Turns Wilting Veg Into a 11\u002F10 Vegan Pizza","Derek Sarno rescues aging broccoli, bell peppers, and cauliflower by building a creamy, dairy-free white pizza sauce from scratch, then loading it onto lavash bread with hot Italian tempeh sausage. A practical, zero-waste cooking lesson that doubles as a genuinely indulgent plant-based meal.","PT14M55S",{"name":21,"slug":22,"avatar":23},1778181063808]