[{"data":1,"prerenderedAt":435},["ShallowReactive",2],{"channel-derek-sarno":3},{"channel":4,"videos":13},{"id":5,"name":6,"slug":7,"avatar":8,"banner":9,"bio":10,"language":11,"primaryCuisine":11,"contentStyle":11,"videoFormat":12,"region":12,"linkWebsite":12,"linkInstagram":12,"linkTiktok":12,"linkTwitter":12,"linkFacebook":12,"linkPatreon":12},1235,"Derek Sarno","derek-sarno","https:\u002F\u002Fyt3.ggpht.com\u002FrExE344AqBduS73yebeL4HlG3O5POigsGh_QiJ1pla2T6d9AfOu6t3ruTH9hdNW3tqVT2WNulw=s800-c-k-c0x00ffffff-no-rj","https:\u002F\u002Fyt3.googleusercontent.com\u002FgI-E7s5-JWzijAQF_yoRSamJ-E6hjiBKsf3XiyTYcUrGQ9LuAg2vk1Ss0TAs0WetSFqHnYfb","I help passionate cooks build mind-blowing, plant-based meals—full of flavor and pro techniques you can use in any kitchen.\n\n","",null,[14,24,32,41,49,57,65,73,81,89,97,105,113,121,129,137,145,153,161,169,177,186,194,202,210,218,227,236,244,252,260,268,276,284,292,300,308,315,323,330,338,347,355,363,371,379,387,395,403,411,419,427],{"id":15,"code":16,"youtubeVideoId":17,"title":18,"description":19,"youtubeDuration":20,"youtubeIsShort":21,"contentType":22,"channel":23},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",false,"RECIPE",{"name":6,"slug":7,"avatar":8},{"id":25,"code":26,"youtubeVideoId":27,"title":28,"description":29,"youtubeDuration":30,"youtubeIsShort":21,"contentType":22,"channel":31},1004746,"6np0ft","g1Tubxt1RhI","Fermented Black Bean Dry Ramen: The Flavor-Bomb Noodle Dish Ready in Minutes","Derek Sarno and Chad Sarno show how to make vegan dry ramen loaded with fermented black beans, garlic, chili, shallots, shaoxing wine, and paper-thin ginger. The noodles are tossed in a hot aromatic oil rather than broth, then topped with crispy fried onions, cucumber, and fresh cilantro for a bold, textured finish. A fast, pantry-friendly meal perfect for spice lovers.","PT6M46S",{"name":6,"slug":7,"avatar":8},{"id":33,"code":34,"youtubeVideoId":35,"title":36,"description":37,"youtubeDuration":38,"youtubeIsShort":21,"contentType":39,"channel":40},1004627,"vbthlm","6Vj-mQ911oo","Banana Peanut Butter Pupcakes: The Vegan Cupcakes Your Dog (and You) Will Both Devour","Derek Sarno bakes banana peanut butter cupcakes — aka 'pupcakes' — to celebrate his dog Frankie's 3rd birthday. The recipe is fully vegan, made with wholesome organic ingredients, and topped with a creamy dairy-free yogurt and maple syrup frosting. A heartwarming, easy-to-follow bake that's safe and delicious for both dogs and humans.","PT6M51S","BAKING",{"name":6,"slug":7,"avatar":8},{"id":42,"code":43,"youtubeVideoId":44,"title":45,"description":46,"youtubeDuration":47,"youtubeIsShort":21,"contentType":22,"channel":48},1004748,"jtmp0c","prvoY9AV214","How Pressing Portobello Mushrooms Unlocks the Perfect Vegan Shawarma","Derek Sarno walks through a technique-driven vegan shawarma using portobello mushrooms — pressing and searing them to release moisture and achieve a meaty, sliceable texture. The recipe includes a bold Middle Eastern spice blend, homemade tzatziki with mint and lemon zest, and toppings like arugula, cucumber, tomato, and harissa. A great plant-based alternative for anyone looking beyond processed meat substitutes.","PT9M52S",{"name":6,"slug":7,"avatar":8},{"id":50,"code":51,"youtubeVideoId":52,"title":53,"description":54,"youtubeDuration":55,"youtubeIsShort":21,"contentType":22,"channel":56},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":6,"slug":7,"avatar":8},{"id":58,"code":59,"youtubeVideoId":60,"title":61,"description":62,"youtubeDuration":63,"youtubeIsShort":21,"contentType":22,"channel":64},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":6,"slug":7,"avatar":8},{"id":66,"code":67,"youtubeVideoId":68,"title":69,"description":70,"youtubeDuration":71,"youtubeIsShort":21,"contentType":22,"channel":72},1004760,"jju2pe","KvuG538aac0","15-Minute Smashed Chickpea Grilled Cheese with Smoked Gouda","Derek Sarno shows how to make a protein-packed vegan grilled cheese sandwich using smashed chickpeas seasoned with turmeric, smoked paprika, and garlic. Ready in just 15 minutes, it features melted vegan smoked gouda and a perfectly golden crust. A satisfying plant-based lunch that's easy enough to batch prep for the week.","PT6M15S",{"name":6,"slug":7,"avatar":8},{"id":74,"code":75,"youtubeVideoId":76,"title":77,"description":78,"youtubeDuration":79,"youtubeIsShort":21,"contentType":22,"channel":80},1004571,"pk4bhp","a6UPVrmTrN4","Oil-Free Chickpea Smash Ranch Salad Sandwiches for Under $2 a Serving — Plus a Vegan Chef's Honest Rant","Derek Sarno makes a budget-friendly, no-oil Chickpea Smash Ranch Salad Sandwich using a creamy cauliflower-aquafaba dressing and fresh veggies — enough for 6 large sandwiches under $2 each. The video also includes a candid reflection on toxic perfectionism within vegan communities and why compassion matters more than labels.","PT15M2S",{"name":6,"slug":7,"avatar":8},{"id":82,"code":83,"youtubeVideoId":84,"title":85,"description":86,"youtubeDuration":87,"youtubeIsShort":21,"contentType":22,"channel":88},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":6,"slug":7,"avatar":8},{"id":90,"code":91,"youtubeVideoId":92,"title":93,"description":94,"youtubeDuration":95,"youtubeIsShort":21,"contentType":22,"channel":96},1004663,"5r2yt3","60fzPm5Gv8U","Two Recipes from One Pot: Gut-Healing Miso Shots and Creamy Cauliflower Chowder","Derek Sarno shows how to get two nourishing recipes from a single pot of cauliflower, ginger, and miso — a silky sippable broth shot for gut health, and a hearty plant-based chowder loaded with potatoes, kale, and tofu. A cozy, whole-foods meal that skips the roux and heavy cream entirely.","PT7M26S",{"name":6,"slug":7,"avatar":8},{"id":98,"code":99,"youtubeVideoId":100,"title":101,"description":102,"youtubeDuration":103,"youtubeIsShort":21,"contentType":22,"channel":104},1004792,"cqtti4","pHwgN66x9Bk","One-Pot Vegan Pasta & Broccoli in Plant-Based Butter Sauce — Ready in Minutes","Chef Chad Sarno of Wicked Kitchen walks through a quick, family-friendly vegan one-pot meal featuring pasta and broccoli in a creamy plant-based butter sauce. He shares tips on building flavor with cherry tomatoes instead of white wine, proper garlic timing, and how to riff on the dish with tofu, mushrooms, or plant-based chicken. Perfect for busy weeknights with minimal cleanup.","PT8M36S",{"name":6,"slug":7,"avatar":8},{"id":106,"code":107,"youtubeVideoId":108,"title":109,"description":110,"youtubeDuration":111,"youtubeIsShort":21,"contentType":22,"channel":112},1004733,"wui53p","xM09k19NlTw","3 Mushroom Steak Techniques That Convert Meat-Eaters: Maitake, Lion's Mane & Brown Oyster","Chef Derek Sarno demonstrates three distinct press-and-sear mushroom cooking techniques using Maitake, Lion's Mane, and Brown Oyster mushrooms. Highlights include a sweet chili Maitake steak, an Andy Ricker Pok Pok-inspired herbaceous Lion's Mane dish with a fresh chili-mint dipping sauce, and an Asian barbecue Brown Oyster cluster. Perfect for anyone looking to cook meaty, satisfying plant-based mains.","PT26M23S",{"name":6,"slug":7,"avatar":8},{"id":114,"code":115,"youtubeVideoId":116,"title":117,"description":118,"youtubeDuration":119,"youtubeIsShort":21,"contentType":22,"channel":120},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":6,"slug":7,"avatar":8},{"id":122,"code":123,"youtubeVideoId":124,"title":125,"description":126,"youtubeDuration":127,"youtubeIsShort":21,"contentType":22,"channel":128},1018324,"492vqp","D2a3q7KuKKM","Cooking a Homegrown Chocolate Oyster Mushroom for Buddhist Monks — 20 Years in the Making","Chef Derek Sarno makes an impromptu road trip to a Buddhist monastery he's cooked at for 20 years, bringing a chocolate oyster mushroom he grew himself. He prepares a fully plant-based dinner — seared mushroom with black pepper garlic mayo, Dijon mustard potatoes, and roasted onions — entirely freestyle with what's available in the monastery kitchen. A meditative, personal vlog that blends cooking technique with spiritual connection.","PT25M30S",{"name":6,"slug":7,"avatar":8},{"id":130,"code":131,"youtubeVideoId":132,"title":133,"description":134,"youtubeDuration":135,"youtubeIsShort":21,"contentType":22,"channel":136},1004564,"e5fmw3","oHlXWVAPdNk","Crispy Breaded Aubergine 'Fish' Fillets Two Ways: Oil-Free Baked vs. Pan-Fried","Derek Sarno transforms aubergine (eggplant) into convincing plant-based fish fillets using a roast-then-scoop technique and a wet\u002Fdry panko breading with Nori for a subtle seafood flavour. The video covers two cooking methods — oil-free baked and pan-fried — and serves the fillets with homemade vegan tartar sauce, buffalo-style roast potatoes, and a red cabbage coleslaw. Perfect for anyone looking to replace fish dishes with a whole-food plant-based alternative without sacrificing texture or flavour.","PT19M36S",{"name":6,"slug":7,"avatar":8},{"id":138,"code":139,"youtubeVideoId":140,"title":141,"description":142,"youtubeDuration":143,"youtubeIsShort":21,"contentType":22,"channel":144},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",{"name":6,"slug":7,"avatar":8},{"id":146,"code":147,"youtubeVideoId":148,"title":149,"description":150,"youtubeDuration":151,"youtubeIsShort":21,"contentType":22,"channel":152},1004783,"ejwr9o","v8g-juPsBGE","Beyond Meat Loaded Nachos Built in Two Layers with Homemade Queso and Fresh Pico","Derek Sarno of Wicked Kitchen builds fully loaded vegan nachos using Beyond Meat mince seasoned with homemade taco spices, layered with tortilla chips, vegan queso cheese sauce, fresh green bean pico, guacamole, and red onion. A fun, indulgent plant-based cook-along filmed during lockdown and themed around 4\u002F20 and Earth Day.","PT17M16S",{"name":6,"slug":7,"avatar":8},{"id":154,"code":155,"youtubeVideoId":156,"title":157,"description":158,"youtubeDuration":159,"youtubeIsShort":21,"contentType":22,"channel":160},1004727,"xyer8b","Q31k2pT-sNs","No-Knead Sheet Pan Vegan Pizza Two Ways: Spicy Meaty vs. Classic Marinara","Derek Sarno and Chad Sarno show you how to make a foolproof no-knead sheet pan pizza dough and top it two ways — a spicy veggie sausage and mushroom pie, and a classic vegan cheese marinara. Perfect for getting the whole family involved, this recipe proves plant-based pizza can be deeply satisfying and dead simple.","PT10M50S",{"name":6,"slug":7,"avatar":8},{"id":162,"code":163,"youtubeVideoId":164,"title":165,"description":166,"youtubeDuration":167,"youtubeIsShort":21,"contentType":22,"channel":168},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":6,"slug":7,"avatar":8},{"id":170,"code":171,"youtubeVideoId":172,"title":173,"description":174,"youtubeDuration":175,"youtubeIsShort":21,"contentType":22,"channel":176},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":6,"slug":7,"avatar":8},{"id":178,"code":179,"youtubeVideoId":180,"title":181,"description":182,"youtubeDuration":183,"youtubeIsShort":184,"contentType":22,"channel":185},1004707,"w2hud9","yABPaDPlN84","Lion's Mane Mushroom Steaks Grown at Home: Derek Sarno's DIY Kit Results","Vegan chef Derek Sarno of Wicked Kitchen grows his own Lion's Mane mushroom steaks using a Marvellous Mushrooms grow kit in the UK. After just a couple of weeks, the first flush is ready to harvest and cook into impressive plant-based steaks. Filmed in collaboration with YouTuber Spicy Mustache, this is a teaser of what the grow kit can produce.","PT23S",true,{"name":6,"slug":7,"avatar":8},{"id":187,"code":188,"youtubeVideoId":189,"title":190,"description":191,"youtubeDuration":192,"youtubeIsShort":21,"contentType":22,"channel":193},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":6,"slug":7,"avatar":8},{"id":195,"code":196,"youtubeVideoId":197,"title":198,"description":199,"youtubeDuration":200,"youtubeIsShort":184,"contentType":22,"channel":201},1004588,"mfvnkv","A3GhwErWG0Y","Whole Roasted Tofu with Sage, Onion & Homemade Gravy — Restaurant-Level Vegan Dinner","Derek Sarno shares his go-to whole tofu roast recipe, crusted with sage, onion salt, and black pepper, then finished with a rich gravy. Packed with chef tips and hacks to elevate plain tofu to restaurant quality, this is perfect for weeknight dinners or hosting guests.","PT1M",{"name":6,"slug":7,"avatar":8},{"id":203,"code":204,"youtubeVideoId":205,"title":206,"description":207,"youtubeDuration":208,"youtubeIsShort":21,"contentType":22,"channel":209},1004519,"blb3gl","FSoUO49l0vo","Aquafaba & Roasted Pepper Brine Dressing Powers This No-Sweat Vegan Chef Salad","Chef Derek Sarno beats a 100° heatwave with a high-protein vegan chef salad featuring crispy Beyond Chick'n, chickpeas, and a bold nutritional yeast dressing made with aquafaba and roasted pepper brine. The video walks through minimal-cook prep, smart meal planning for leftovers, and a fully loaded salad bowl with crunchy garnishes. Perfect for anyone who wants a satisfying, filling salad without heating up the kitchen.","PT15M27S",{"name":6,"slug":7,"avatar":8},{"id":211,"code":212,"youtubeVideoId":213,"title":214,"description":215,"youtubeDuration":216,"youtubeIsShort":21,"contentType":22,"channel":217},1004597,"8lsj9k","0zhweIWRoPk","Vegan Garlic French Bread Pizza Two Ways: The Yogurt-Blended Cheese Trick That Actually Melts","Derek Sarno makes two vegan garlic French bread pizzas — a white pizza with homemade pesto, wilted spinach, leeks, and lemon-garlic tofu, and a red pizza with sausage-pepperoni spiced tofu and tomato sauce. The standout hack: blending vegan shredded cheese with oat-based Greek yogurt to create a creamy, molten 'melty cheese' that outperforms standard vegan cheese on its own. Great for family cooking and packed with plant-based protein.","PT17M28S",{"name":6,"slug":7,"avatar":8},{"id":219,"code":220,"youtubeVideoId":221,"title":222,"description":223,"youtubeDuration":224,"youtubeIsShort":184,"contentType":225,"channel":226},1004617,"42yisf","sTPDTnbe9oY","The 'Sarno Sear' Pressing Technique That Makes Lion's Mane Mushrooms Bleed Like a Real Steak","Derek Sarno reveals three methods — including his signature #Sarnosear pressing technique — for transforming Lion's Mane mushrooms into 'bleeding' steaks that mimic the taste and texture of meat. Developed over three decades in the food industry, the guide covers both home-friendly and restaurant-level approaches. A must-watch for anyone exploring plant-based cooking.","PT45S","TECHNIQUE_AND_TIPS",{"name":6,"slug":7,"avatar":8},{"id":228,"code":229,"youtubeVideoId":230,"title":231,"description":232,"youtubeDuration":233,"youtubeIsShort":21,"contentType":234,"channel":235},1004709,"u7c9bi","oxwe8Mq_Yds","9 Months Raising Two Wild Squirrels Before Moving to the UK: The Story of Mildred and Hank","Chef Derek Sarno shares a deeply personal behind-the-scenes story about rescuing and raising two squirrels — Mildred and Hank — during his time in Portland, Oregon before launching Wicked Kitchen with Tesco. The video is a heartfelt compilation of footage documenting their daily life, personalities, and gradual transition back to the wild. A rare, food-free episode driven entirely by compassion for wildlife.","PT13M51S","FOOD_VLOG",{"name":6,"slug":7,"avatar":8},{"id":237,"code":238,"youtubeVideoId":239,"title":240,"description":241,"youtubeDuration":242,"youtubeIsShort":21,"contentType":22,"channel":243},1004776,"mviohs","yCgBLrQ_rks","No-Oil Kale Salad Massaged with Avocado and Fresh-Squeezed Grapefruit","Vegan chef Derek Sarno demonstrates a simple, oil-free kale salad dressed with mashed avocado, fresh grapefruit juice, green onion, salt, and pepper. The key technique is hand-massaging the dressing into the kale and letting it marinate for a few hours for the best flavor. A quick, healthy plant-based recipe ready in 10 minutes of prep.","PT3M2S",{"name":6,"slug":7,"avatar":8},{"id":245,"code":246,"youtubeVideoId":247,"title":248,"description":249,"youtubeDuration":250,"youtubeIsShort":21,"contentType":22,"channel":251},1004819,"9mtahe","3SPcNu9anyc","Harissa-Marinated Grilled Vegetables Straight From the Garden — Zucchini, King Oyster Mushrooms & Broccolini","Derek Sarno grills zucchini, king oyster mushrooms, and broccolini coated in homemade harissa for a smoky, spicy plant-based feast. The video covers marinating technique, grill timing for each vegetable, and finishing touches like fresh mint and lemon. Perfect as a BBQ side, in wraps, or served over rice and beans.","PT14M2S",{"name":6,"slug":7,"avatar":8},{"id":253,"code":254,"youtubeVideoId":255,"title":256,"description":257,"youtubeDuration":258,"youtubeIsShort":21,"contentType":22,"channel":259},1004751,"2k7yii","YViQtI7hvh0","Crispy Black Pepper Cast Iron Potatoes Ready in Under 20 Minutes — No Oven Alone Required","Derek Sarno from Wicked Kitchen shows how to make perfectly crispy black pepper potatoes using a sear-then-oven method in a cast iron pan — all in under 20 minutes. Small halved potatoes are coated in oil, garlic, salt, and a generous amount of fresh-cracked black pepper before being seared flat-side down for a golden crust, then finished in a 400°F oven. A fast, flavorful vegan side dish ideal for meal prep or holiday meals.","PT3M24S",{"name":6,"slug":7,"avatar":8},{"id":261,"code":262,"youtubeVideoId":263,"title":264,"description":265,"youtubeDuration":266,"youtubeIsShort":21,"contentType":22,"channel":267},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":6,"slug":7,"avatar":8},{"id":269,"code":270,"youtubeVideoId":271,"title":272,"description":273,"youtubeDuration":274,"youtubeIsShort":21,"contentType":22,"channel":275},1004495,"nfl1jy","b4BU8kmWwtc","Vermont Wood Stove Pinto Beans: The Smoky Vegan Recipe Derek Makes Every Week","Derek Sarno shares his go-to weekly recipe — smoky, brothy pinto beans made with mycelium bacon, aromatics, and Better Than Bouillon. The beans start soup-like on day one and naturally thicken overnight, making leftovers even better. A budget-friendly, deeply satisfying plant-based main dish served with sautéed kale and nutritional yeast.","PT17M",{"name":6,"slug":7,"avatar":8},{"id":277,"code":278,"youtubeVideoId":279,"title":280,"description":281,"youtubeDuration":282,"youtubeIsShort":21,"contentType":22,"channel":283},1004837,"afos96","-Y7l7zsxu4Q","Carrot Lox, Cashew Cream Sauce & Gado-Gado: Chad Sarno's Plant-Based Holiday Recipes from The Whole Foods Cookbook","Chef Chad Sarno and Whole Foods CEO John Mackey appear on Good Day LA to promote The Whole Foods Cookbook, preparing plant-based dishes including salt-cured carrot lox, cashew-cauliflower cream sauce with whole wheat pasta, and Indonesian-inspired gado-gado. The segment highlights how easy and flavorful plant-based eating can be for the holidays, with all ingredients and ready-made meals available at Whole Foods.","PT4M48S",{"name":6,"slug":7,"avatar":8},{"id":285,"code":286,"youtubeVideoId":287,"title":288,"description":289,"youtubeDuration":290,"youtubeIsShort":21,"contentType":22,"channel":291},1004828,"vunto5","PUyMHQ_BsAE","1:2 Ratio Trick for Fluffy Brown Jasmine Rice — No Rice Cooker, Just Garlic and a Bay Leaf","Derek Sarno walks through his foolproof method for cooking perfect brown jasmine rice on the stovetop every time. The video covers the essential 1-part-rice-to-2-parts-water ratio, the importance of rinsing, and a simple garlic and bay leaf flavor boost. It's casual, funny, and genuinely useful for anyone building confidence with plant-based staples.","PT8M29S",{"name":6,"slug":7,"avatar":8},{"id":293,"code":294,"youtubeVideoId":295,"title":296,"description":297,"youtubeDuration":298,"youtubeIsShort":21,"contentType":22,"channel":299},1004505,"7l0bw9","ymOioFEnHx0","Vegan Gravy Two Ways: Decadent Roux-Based vs. 5-Minute Gluten-Free","Chef Derek Sarno demonstrates two versions of vegan gravy — a rich, buttery roux-based gravy built with shredded king oyster mushrooms and Lion's Mane mushroom broth, and a quick gluten-free version thickened with a simple cornstarch slurry. Both methods are designed to work for Thanksgiving, holiday meals, or any weeknight dinner, and the techniques are fully adaptable to any broth.","PT16M",{"name":6,"slug":7,"avatar":8},{"id":301,"code":302,"youtubeVideoId":303,"title":304,"description":305,"youtubeDuration":306,"youtubeIsShort":21,"contentType":22,"channel":307},1004497,"uhq0zr","vsjNbqy335s","Chickpea Noodle Soup Two Ways: Classic & Maitake Mushroom Broth","Derek Sarno makes a deeply comforting vegan chickpea noodle soup two ways — a classic version loaded with herbs and spices, and an Asian-inspired version using Two River Maitake mushroom broth with coconut milk. Both feature gluten-free pasta, tofu, and chickpeas, with intentional knife cuts and flavor-building techniques that elevate a simple soup into something special.","PT17M54S",{"name":6,"slug":7,"avatar":8},{"id":309,"code":310,"youtubeVideoId":311,"title":312,"description":313,"youtubeDuration":119,"youtubeIsShort":21,"contentType":22,"channel":314},1004825,"jgb8hc","cg94OXHiQsM","Mashed Chickpea Pesto Sandwich That Tastes Like Old-School Chicken Salad — Ready in 10 Minutes","Derek Sarno transforms the classic chicken salad sandwich into a fully plant-based version using mashed chickpeas, pesto, vegan mayo, and fresh spinach. The whole thing comes together in under 10 minutes with just a handful of pantry ingredients. Perfect for a high-protein vegan lunch that's quick, satisfying, and budget-friendly.",{"name":6,"slug":7,"avatar":8},{"id":316,"code":317,"youtubeVideoId":318,"title":319,"description":320,"youtubeDuration":321,"youtubeIsShort":21,"contentType":22,"channel":322},1004838,"ls88yi","RpMMLLR1okw","Plant-Based Pizza 3 Ways: Chad Sarno's Whole Foods Cookbook Recipes on the TODAY Show","Chef Chad Sarno appears on the TODAY Show to demonstrate plant-based recipes from 'The Whole Foods Cookbook,' including a barbecue sweet potato pizza, whole wheat pizza dough, and a vegan baguette topped with a hearts of palm and artichoke 'seafood-style' dip. The segment highlights how whole food, plant-based cooking can be packed with bold flavors using ingredients like nutritional yeast, kelp granules, and Old Bay seasoning.","PT5M22S",{"name":6,"slug":7,"avatar":8},{"id":324,"code":325,"youtubeVideoId":326,"title":327,"description":328,"youtubeDuration":95,"youtubeIsShort":21,"contentType":22,"channel":329},1004820,"jtpt0z","jk20kqUDdlU","Toast, Grind, Blend: How to Make North African Harissa from Scratch in Minutes","Derek Sarno from Wicked Kitchen walks through making a homemade vegan harissa using freshly toasted and mortar-ground caraway, cumin, and coriander seeds blended with roasted red peppers, garlic, and sambal. The video highlights why dry-toasting whole spices and hand-grinding them dramatically boosts flavor compared to pre-ground alternatives. A versatile condiment perfect for soups, marinades, dressings, and dips.",{"name":6,"slug":7,"avatar":8},{"id":331,"code":332,"youtubeVideoId":333,"title":334,"description":335,"youtubeDuration":336,"youtubeIsShort":21,"contentType":22,"channel":337},1004500,"2ec5ka","MiaN0cvabnY","Derek Sarno's Weeknight Hot & Sour Soup: Lion's Mane Broth, Silken Tofu, and Thai Chiles","Derek Sarno makes a quick vegan hot and sour soup inspired by a takeout craving, using lion's mane mushroom broth, dried shiitake mushrooms, silken tofu, and Thai chiles. The video walks through balancing salty, sour, and spicy flavors from scratch in under 30 minutes — a practical, flavorful weeknight meal anyone can pull off at home.","PT12M42S",{"name":6,"slug":7,"avatar":8},{"id":339,"code":340,"youtubeVideoId":341,"title":342,"description":343,"youtubeDuration":344,"youtubeIsShort":21,"contentType":345,"channel":346},1004496,"l3y5ec","c3cpaai4ksY","A Chef's Surprisingly Simple Kitchen Setup","After four decades working in professional kitchens, vegan chef Derek Sarno walks through the essentials he actually uses in his new Vermont home kitchen — and it's refreshingly minimal. From Lodge cast iron and Hestan pots to a well-oiled cutting board and a handful of go-to spices, this is a candid, no-fluff tour from someone who's learned that less is more. A grounding watch for anyone who loves cooking without the clutter.","PT11M13S","KITCHEN_EQUIPMENT",{"name":6,"slug":7,"avatar":8},{"id":348,"code":349,"youtubeVideoId":350,"title":351,"description":352,"youtubeDuration":353,"youtubeIsShort":21,"contentType":22,"channel":354},1004823,"ke7eed","jPJU5MSR88U","Pumpkin Seed Pesto Transforms Into a Creamy Vegan Pasta Sauce With Soy Milk and Plant Butter","Derek Sarno of Wicked Kitchen shows how to turn homemade pumpkin seed pesto into a rich, creamy vegan pasta sauce using soy milk and plant-based butter. The dish is loaded with broccoli, cauliflower, spinach, and green beans, making it a nutritious and satisfying meal prep option that feeds a crowd and tastes great cold. Perfect for anyone looking for easy, dairy-free weeknight meals.","PT14M41S",{"name":6,"slug":7,"avatar":8},{"id":356,"code":357,"youtubeVideoId":358,"title":359,"description":360,"youtubeDuration":361,"youtubeIsShort":21,"contentType":234,"channel":362},1004871,"3jv56g","zh8qzqdCVO0","Inside Austin's Underground Vegan Supper Club: 7 Courses of Plant-Based Food by the Sarno Brothers","Derek and Chad Sarno (founders of Wicked Healthy) host a secretive, multi-course vegan supper club in Austin, Texas, featuring dishes like jackfruit carnitas tacos, Beyond Meat Asian skewers, and country fried chicken and waffles. The video offers a behind-the-scenes look at their philosophy of '80% healthy, 20% wicked' plant-based cooking. A fun watch for anyone curious about elevated vegan dining experiences and pop-up supper clubs.","PT3M30S",{"name":6,"slug":7,"avatar":8},{"id":364,"code":365,"youtubeVideoId":366,"title":367,"description":368,"youtubeDuration":369,"youtubeIsShort":21,"contentType":22,"channel":370},1004826,"84v08e","Iwkwr_4c1dM","Nut-Free Vegan Pesto Using Pumpkin Seeds and Nutritional Yeast Instead of Parmesan","Derek Sarno from Wicked Kitchen shows how to make a creamy, nut-free vegan pesto using pumpkin seeds, basil, baby spinach, and nutritional yeast for a cheesy umami kick. The recipe takes just 15 minutes and keeps in the fridge for 7–10 days, making it a great weekly meal prep staple. Perfect for anyone avoiding nuts or dairy without sacrificing flavor.","PT4M46S",{"name":6,"slug":7,"avatar":8},{"id":372,"code":373,"youtubeVideoId":374,"title":375,"description":376,"youtubeDuration":377,"youtubeIsShort":21,"contentType":22,"channel":378},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":6,"slug":7,"avatar":8},{"id":380,"code":381,"youtubeVideoId":382,"title":383,"description":384,"youtubeDuration":385,"youtubeIsShort":21,"contentType":22,"channel":386},1004821,"zkdlfr","hLZ58TJvPu4","Cast Iron Sear + Buffalo Sauce: The 25-Minute Crispy Tofu Dinner You'll Make on Repeat","Derek Sarno demonstrates a foolproof cast iron pan-searing method that crisps up extra firm tofu before coating it in a classic Frank's RedHot buffalo sauce. The full meal comes together in under 30 minutes with roasted broccolini, dry-fried green beans, and brown rice. Perfect as a vegan game day appetizer or a quick weeknight dinner.","PT17M22S",{"name":6,"slug":7,"avatar":8},{"id":388,"code":389,"youtubeVideoId":390,"title":391,"description":392,"youtubeDuration":393,"youtubeIsShort":21,"contentType":22,"channel":394},1004499,"gde248","9-92sYzA75A","How to Build Deep, Layered Chili Flavor Without Meat (Texas-Style)","Chef Derek Sarno breaks down the technique behind building a rich, Texas-inspired chili using tofu, tempeh, and a from-scratch dried chile base — no meat required. The recipe uses two spice dumps, caramelized proteins, and a blended ancho-guajillo sauce to create complex, deeply flavored chili. A masterclass in flavor-building that proves great technique matters more than following a recipe.","PT15M55S",{"name":6,"slug":7,"avatar":8},{"id":396,"code":397,"youtubeVideoId":398,"title":399,"description":400,"youtubeDuration":401,"youtubeIsShort":21,"contentType":22,"channel":402},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":6,"slug":7,"avatar":8},{"id":404,"code":405,"youtubeVideoId":406,"title":407,"description":408,"youtubeDuration":409,"youtubeIsShort":21,"contentType":22,"channel":410},1004498,"vyi7k5","ESj9TE342Lw","Creamy White Chickpea & Kale Chili with Cauliflower Cream and Crispy Soy Curls","Chef Derek Sarno makes a hearty vegan white chili packed with chickpeas, white beans, butter beans, and kale, all brought together with a silky blended cauliflower-yogurt cream. Crispy spiced soy curls add a smoky, chewy texture that makes this a complete, satisfying meal. Yields five quarts — perfect for budget-conscious meal prep.","PT17M53S",{"name":6,"slug":7,"avatar":8},{"id":412,"code":413,"youtubeVideoId":414,"title":415,"description":416,"youtubeDuration":417,"youtubeIsShort":21,"contentType":22,"channel":418},1004824,"tsdovi","3NeHWav2rM8","Real-Time Vegan Ramen in Under 15 Minutes Using Instant Noodles (No Shame)","Derek Sarno of Wicked Kitchen shows how to transform instant ramen into a nutrient-packed plant-based meal in real time. He builds a miso-white bean broth, roasts Brussels sprouts with orange and ginger, presses shiitake mushrooms, and adds tofu and broccoli — proving that fast vegan cooking doesn't mean sacrificing flavor.","PT21M45S",{"name":6,"slug":7,"avatar":8},{"id":420,"code":421,"youtubeVideoId":422,"title":423,"description":424,"youtubeDuration":425,"youtubeIsShort":21,"contentType":225,"channel":426},1004827,"cb28ec","B1sMoNv6p38","King Oyster Mushrooms as Scallops, Satay & Pulled Meat: 3 Plant-Based Techniques from Chef Derek Sarno","Chef Derek Sarno of Wicked Kitchen demonstrates three transformative techniques for cooking king oyster (eryngii) mushrooms: slicing them into scallop-style medallions, soaking strips in hot broth for satay, and shredding them to mimic pulled pork or chicken. A practical guide for anyone exploring plant-based meat alternatives using one of the most versatile mushrooms available.","PT8M54S",{"name":6,"slug":7,"avatar":8},{"id":428,"code":429,"youtubeVideoId":430,"title":431,"description":432,"youtubeDuration":433,"youtubeIsShort":21,"contentType":22,"channel":434},1004494,"3t4t9j","DAKN0fCXwXY","How a Professional Chef Presses Oyster Mushrooms Into Crispy, Juicy Steaks With Caramelized Onion Gravy","Chef Derek Sarno celebrates 10 years of plant-based cooking by making his most-requested dish: brown oyster mushroom steaks pressed in cast iron, served over creamy Yukon gold and sweet potato mash with a deep shiitake and caramelized onion gravy. The video covers every detail of the pressing and crisping technique, plus sides of Swiss chard and a bonus bangers-and-mash variation.","PT33M21S",{"name":6,"slug":7,"avatar":8},1778181067106]