[{"data":1,"prerenderedAt":82},["ShallowReactive",2],{"video-3jv56g":3},{"video":4,"relatedVideos":43},{"id":5,"code":6,"youtubeVideoId":7,"title":8,"description":9,"youtubeDuration":10,"youtubeIsShort":11,"contentType":12,"tags":13,"ingredients":26,"categories":28,"channel":40},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",false,"FOOD_VLOG",[14,15,16,17,18,19,20,21,22,23,24,25],"pop-up dining","multi-course","wicked healthy","jackfruit carnitas","brothers","Austin Texas","supper club","Beyond Meat","plant-based","vegetarian","vegan","vegan cooking",[27,21],"jackfruit",[29,34],{"id":30,"name":31,"slug":22,"emoji":32,"color":33},125,"Plant-Based","🌱","#4CAF50",{"id":35,"name":36,"slug":37,"emoji":38,"color":39},182,"Dinner Party","dinner-party","🍽️","#7B4F9E",{"name":41,"slug":42},"Derek Sarno","derek-sarno",[44,54,62,70],{"id":45,"code":46,"youtubeVideoId":47,"title":48,"description":49,"youtubeDuration":50,"youtubeIsShort":11,"contentType":51,"channel":52},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","RECIPE",{"name":41,"slug":42,"avatar":53},"https:\u002F\u002Fyt3.ggpht.com\u002FrExE344AqBduS73yebeL4HlG3O5POigsGh_QiJ1pla2T6d9AfOu6t3ruTH9hdNW3tqVT2WNulw=s800-c-k-c0x00ffffff-no-rj",{"id":55,"code":56,"youtubeVideoId":57,"title":58,"description":59,"youtubeDuration":60,"youtubeIsShort":11,"contentType":51,"channel":61},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":41,"slug":42,"avatar":53},{"id":63,"code":64,"youtubeVideoId":65,"title":66,"description":67,"youtubeDuration":68,"youtubeIsShort":11,"contentType":51,"channel":69},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":41,"slug":42,"avatar":53},{"id":71,"code":72,"youtubeVideoId":73,"title":74,"description":75,"youtubeDuration":76,"youtubeIsShort":11,"contentType":77,"channel":78},1005176,"9kqivf","WGWbdxbxhxk","Blind Taste Test: Can Taco Seasoning Hide the Difference Between Impossible Beef and Real Ground Beef?","Ethan Chlebowski runs a two-round blind taste test — plain and fully seasoned in a homemade Cheesy Gordita Crunch — to find out if Impossible ground beef can pass for real ground beef. He breaks down key differences in texture, aroma, juiciness, and that lingering 'grassy roasty' flavor that gives Impossible beef away even when loaded with spices and toppings.","PT26M46S","TASTE_TEST",{"name":79,"slug":80,"avatar":81},"Cook Well w\u002F Ethan Chlebowski","cook-well-w-ethan-chlebowski","https:\u002F\u002Fyt3.ggpht.com\u002F1iZD5RkJ-jP_BRPGWrTIuVTCdQb9RT-cg58YzSIcjDMHcNJyy6nU8EKCCoQe0yX-u4qxowcgNgI=s800-c-k-c0x00ffffff-no-rj",1778181065452]