[{"data":1,"prerenderedAt":96},["ShallowReactive",2],{"video-wui53p":3},{"video":4,"relatedVideos":61},{"id":5,"code":6,"youtubeVideoId":7,"title":8,"description":9,"youtubeDuration":10,"youtubeIsShort":11,"contentType":12,"tags":13,"ingredients":28,"categories":46,"channel":58},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",false,"RECIPE",[14,15,16,17,18,19,20,21,22,23,24,25,26,27],"weeknight dinner","dairy-free","Thai-inspired","steak alternative","meaty mushrooms","vegan","mushrooms","barbecue","egg-free","meal prep","plant-based","pressing technique","Asian-inspired","whole foods",[29,30,31,32,33,34,35,36,37,38,39,40,41,42,43,44,45],"Maitake mushrooms","Lion's Mane mushrooms","Brown Oyster mushrooms","Cilantro stems","Fresh coriander","Mint leaves","Red chilies","Green onion","Garlic","Sugar","Lime juice","Coconut vinegar","Sweet chili sauce","Wicked Kitchen Asian barbecue sauce","Olive oil","Flake salt","Black pepper",[47,52],{"id":48,"name":49,"slug":24,"emoji":50,"color":51},125,"Plant-Based","🌱","#4CAF50",{"id":53,"name":54,"slug":55,"emoji":56,"color":57},500,"Mushroom Mains","mushroom-mains","🍄","#7B5E3A",{"name":59,"slug":60},"Derek Sarno","derek-sarno",[62,71,80,88],{"id":63,"code":64,"youtubeVideoId":65,"title":66,"description":67,"youtubeDuration":68,"youtubeIsShort":11,"contentType":12,"channel":69},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":59,"slug":60,"avatar":70},"https:\u002F\u002Fyt3.ggpht.com\u002FrExE344AqBduS73yebeL4HlG3O5POigsGh_QiJ1pla2T6d9AfOu6t3ruTH9hdNW3tqVT2WNulw=s800-c-k-c0x00ffffff-no-rj",{"id":72,"code":73,"youtubeVideoId":74,"title":75,"description":76,"youtubeDuration":77,"youtubeIsShort":11,"contentType":78,"channel":79},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","FOOD_VLOG",{"name":59,"slug":60,"avatar":70},{"id":81,"code":82,"youtubeVideoId":83,"title":84,"description":85,"youtubeDuration":86,"youtubeIsShort":11,"contentType":12,"channel":87},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":59,"slug":60,"avatar":70},{"id":89,"code":90,"youtubeVideoId":91,"title":92,"description":93,"youtubeDuration":94,"youtubeIsShort":11,"contentType":12,"channel":95},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":59,"slug":60,"avatar":70},1778181066101]