[{"data":1,"prerenderedAt":102},["ShallowReactive",2],{"video-1j2hbq":3},{"video":4,"relatedVideos":68},{"id":5,"code":6,"youtubeVideoId":7,"title":8,"description":9,"youtubeDuration":10,"youtubeIsShort":11,"contentType":12,"tags":13,"ingredients":29,"categories":52,"channel":65},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",false,"RECIPE",[14,15,16,17,18,19,20,21,22,23,24,25,26,27,28],"dairy-free","high-protein","smoky","gluten-free friendly","vegan","spicy","chipotle","freezer-friendly","egg-free","meal prep","beans","plant-based","one-pot meal","oil-free option","mushroom",[30,31,32,33,34,35,36,37,38,39,40,41,42,43,44,45,46,47,48,49,50,51],"8 oz (227g) cremini mushrooms, rough chopped","½ yellow onion, diced","1 tbsp olive oil (optional)","2 chipotle peppers in adobo sauce, minced","1 tbsp cumin","1 tbsp chili powder","2 tsp smoked paprika","8 cloves garlic, thinly sliced","2 tbsp pickled jalapeño brine","1 zucchini, diced","1 yellow squash, diced","1 can (15 oz) black beans, drained and rinsed","1 can (15 oz) pinto beans, drained and rinsed","1 can (15 oz) kidney beans, drained and rinsed","1 can (28 oz) crushed tomatoes","2 cups (500ml) vegetable stock","Salt and black pepper, to taste","2-3 green onions, thinly sliced","1 fresh jalapeño, thinly sliced","1 bunch fresh cilantro, chopped","Vegan cheese shreds","Vegan sour cream",[53,59],{"id":54,"name":55,"slug":56,"emoji":57,"color":58},213,"Vegan & Plant-Based","vegan-plant-based","🌱","#5BAD6F",{"id":60,"name":61,"slug":62,"emoji":63,"color":64},106,"Soups & Stews","soups-stews","🍜","#C0392B",{"name":66,"slug":67},"Derek Sarno","derek-sarno",[69,78,86,94],{"id":70,"code":71,"youtubeVideoId":72,"title":73,"description":74,"youtubeDuration":75,"youtubeIsShort":11,"contentType":12,"channel":76},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":66,"slug":67,"avatar":77},"https:\u002F\u002Fyt3.ggpht.com\u002FrExE344AqBduS73yebeL4HlG3O5POigsGh_QiJ1pla2T6d9AfOu6t3ruTH9hdNW3tqVT2WNulw=s800-c-k-c0x00ffffff-no-rj",{"id":79,"code":80,"youtubeVideoId":81,"title":82,"description":83,"youtubeDuration":84,"youtubeIsShort":11,"contentType":12,"channel":85},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":66,"slug":67,"avatar":77},{"id":87,"code":88,"youtubeVideoId":89,"title":90,"description":91,"youtubeDuration":92,"youtubeIsShort":11,"contentType":12,"channel":93},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":66,"slug":67,"avatar":77},{"id":95,"code":96,"youtubeVideoId":97,"title":98,"description":99,"youtubeDuration":100,"youtubeIsShort":11,"contentType":12,"channel":101},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":66,"slug":67,"avatar":77},1778181066638]