4 Methods to Add BBQ-Inspired Flavors to Plant-Based Meals

 

Vegan For Beginners: Dinner Ideas

Video taken from the channel: Liv B


 

Vegan Chinese BBQ Take-Away High Protein Meal Prep | The Wicked Kitchen

Video taken from the channel: Wicked Healthy


 

STICKY BBQ ‘RIBS’ VEGAN | @avantgardevegan by Gaz Oakley

Video taken from the channel: avantgardevegan


 

Vegan Chinese-Inspired Takeout Recipes!

Video taken from the channel: Caitlin Shoemaker


 

Easy BBQ Soy Curl Recipe

Video taken from the channel: The Jaroudi Family


 

Easy Vegan Grill Recipes For the Summer

Video taken from the channel: Sweet Simple Vegan


 

HOW TO DO A VEGAN BBQ | 4 Delicious Recipes ☀️

Video taken from the channel: Madeleine Olivia


Incorporating more plant-based foods into your diet is a great way to enjoy a different protein source, fuel weight loss and improve overall health.But if you miss the rich, smoky flavor of bacon or pulled pork, don’t worry — consider trying these easy. It’s usually brats, burgers, and beer as well as all the other unhealthy “B”BQ food and drinks that go along with it, like baked beans and bacon. I would like to encourage a new kind of BBQ this summer. A plant-based one.

I know, your eyes probably just about popped out of your head as you read that. YES A clean, plant-based BBQ. Summer brings many opportunities to light a grill and cook up a bounty of juicy meats, corn on the cob, and potatoes for a backyard barbecue. But as more Americans are embracing a plant-based way.

Whether you’re doing a plant-based trial period or have adopted this lifestyle full time, it’s likely that you’re in the market for some fresh recipes for simple meals. Luckily, we’ve got you covered! Here are a few dozen of our favorite plant-based meals. All are meatless, and most are dairy-free, or the dairy can be easily left out. In fact, all we really want from our food is flavor.

This is true whether one is dieting for weight loss or simply trying to prevent disease. through a healthy diet. So, if that extra pinch of salt is important to you then take a look at the six herbs below. that can be used to replace salt and add healthy flavor to food–then go experiment! Dill. How to Eat a More Plant-Based Diet. If you’re looking for some ideas to ease your way in, try these 12 tips for cutting back on meat and dairy and incorporating more plant-based recipes into your diet.

1. Hop on the Zoodle Wagon. If you haven’t joined the zoodle party (spiralizing zucchini or other vegetables to mimic noodles), the time is now. 1/4 cup (more or less) of brown sugar; 1/2 cup water (add it a little at a time to obtain the right consistency) Do. Add all ingredients except water in a small sauce pan place on low heat.

Stir often as you add each ingredient. Once everything except water is added taste and make any changes. 1. Chickpea Pumpkin Curry.

It may not be peak pumpkin season, but if you can find winter squash at the farmer’s market, this slow-cooker plant-based curry is a great way to punch up its flavor. Two cups of cannellini beans combine with tomato sauce, garlic, onions, and peppers for a delicious plant-based sloppy joe recipe. 3. Healthy and Vegan Refried Bean Dip.

19 Ways to Add Flavor for 10 Calories or Less 19 Ways to Add Flavor for 10 Calories or Less Try these kitchen secrets to please your taste buds without turning your meals into calorie bombs.

List of related literature:

2 Remove everything from the smoker, peel the tomatoes, bell pepper, and chiles, and coarsely chop everything.

“Paul Kirk's Championship Barbecue: Barbecue Your Way to Greatness With 575 Lip-Smackin' Recipes from the Baron of Barbecue” by Paul Kirk, Bob Lyon
from Paul Kirk’s Championship Barbecue: Barbecue Your Way to Greatness With 575 Lip-Smackin’ Recipes from the Baron of Barbecue
by Paul Kirk, Bob Lyon
Harvard Common Press, 2004

I teamed up with Ole Hickory Pits to develop this small smoker for both home use and for restaurants that want to add just a little barbecue to the menu.

“Peace, Love, & Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue” by Mike Mills, Amy Mills Tunnicliffe
from Peace, Love, & Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue
by Mike Mills, Amy Mills Tunnicliffe
Rodale Books, 2005

Increase the heat on the barbecue (adding vine cuttings or other hot-burning wood if you are not using a gas one); then cook the spring onions in batches until well-blackened on all sides.

“Catalan Cuisine: Europe's Last Great Culinary Secret” by Colman Andrews
from Catalan Cuisine: Europe’s Last Great Culinary Secret
by Colman Andrews
Grub Street Publishing, 1997

Ideal food to share is honey, fresh vegetables, citrus fruit, summer fruits, summer squash, salads, herbs (such as basil, fennel, lavender, lemon verbena and thyme), ale and mead and of course if the weather is good … anything you can chuck on the BBQ.

“A Kitchen Witch's World of Magical Food” by Rachel Patterson
from A Kitchen Witch’s World of Magical Food
by Rachel Patterson
John Hunt Publishing, 2015

Flavor profiles can include: “Garlic Herb and Sundried Tomato,” “Tuscany,” “Spicy Thai,” “Pesto,” “Honey Barbecue,” along with the standard “Lemon Pepper,” “Cajun,” “Hot and Spicy,” “Teriyaki,” and “Savory.”

“Ingredients in Meat Products: Properties, Functionality and Applications” by Rodrigo Tarté
from Ingredients in Meat Products: Properties, Functionality and Applications
by Rodrigo Tarté
Springer New York, 2009

Check out the recipes throughout this chapter for more creative ways to flavor and serve grilled vegetables.

“Mastering the Grill: The Owner's Manual for Outdoor Cooking” by Andrew Schloss, David Joachim, Alison Miksch
from Mastering the Grill: The Owner’s Manual for Outdoor Cooking
by Andrew Schloss, David Joachim, Alison Miksch
Chronicle Books LLC, 2010

Add also whatever you like: a few spoonfuls of prepared barbecue sauce, or soy sauce, or ketchup, hickory smoke salt, et cetera: keep tasting until you think your mixture is marvellous.

“Food That Really Schmecks” by Edna Staebler, Bevvy Martin
from Food That Really Schmecks
by Edna Staebler, Bevvy Martin
Wilfrid Laurier University Press, 2006

Grilled and broiled foods should have a pleasing smoky, charred aroma, indicating rich, deep flavor.

“The Professional Chef” by The Culinary Institute of America (CIA)
from The Professional Chef
by The Culinary Institute of America (CIA)
Wiley, 2011

Mix the barbecue sauce, cayenne pepper, garlic, and ginger root together.

“The Belly Fat Cure#” by Jorge Cruise
from The Belly Fat Cure#
by Jorge Cruise
Hay House, 2015

Here’s the deal, and the fun part if you ask me: You can create deliciously smoked BBQ on any budget.

“The South's Best Butts: Pitmaster Secrets for Southern Barbecue Perfection” by Matt Moore
from The South’s Best Butts: Pitmaster Secrets for Southern Barbecue Perfection
by Matt Moore
TI Incorporated Books, 2017

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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156 comments

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  • everything looks to delicious! will try! just please don’t wash mushrooms! they don’t need to be washed and they’ll just soak up the water instead of the marinade.

  • All them insects and animals killed to plant all the plants used in this dish you should be ashamed of yourself what did them mice and bugs do to you to give you the right to plant thousands of acres of thats was used in here and you have the nerve to say no animals were harmed idiot

  • How come you didn’t wash the tomatoes? I’ve seen a lot of people not washing their veggies and I know it says on the package to wash them before use ��

  • This is only my second video of yours and I already love your videos! I love how you have an ASMR aspect, when chopping and stuff. I find I very calming! so glad to have found your channel!

  • Hi I love your vids! It would be really helpful if you could write the recipes in the description please so then it’s easier to follow your recipes:) love you xx

  • What kind of knives do you use? Very curious. Trying to build up my tools in the kitchen and still haven’t quite found the perfect knife for chopping ingredients. I sure would appreciate your recommendations! Thank you for always producing such lovely aesthetically pleasing videos and yummy tasting recipes. I’m in love with your guaccammus. Absolutely love using that even for toast as a snack ����❤️

  • New vegan here having a BBQ with family in a few weeks and Mum was like, what are you going to eat? I can just show her this video ��

  • If you cook the potatoes in salted water, most of the minerals from your potatoes will go into the water. It would be healthier to add salt after cooking

  • New Subscriber here, I’ve been planning to go vegan for almost 6 months now and I don’t know how to start being a vegan when everyone in our home is not vegan. I’m not in charge on buying our groceries. Any advice Ms. Madeleine? Thank you. ☺️

  • Hello! I’m new to your channel and loving your content! Question I can’t get to your website. The link gets blocked (tried multiple ones) and says that it isn’t “safe.” Is this because I’m not in the UK?

  • how much cayenne should I use? I like spicy buy not too much. What amount of soy curls goes with this much rub? Its just me…so maybe a cup? Two? Thanks

  • I have never really struggled with what to eat, but more how to bring all the stuff over to wherever the bbq is held and trying not to get all the meat on my food. Your recipes look delirious, I really wanna try the big mushrooms! Gotta see if I can find them somewhere

  • Love your videos ❤️ i just watched the part where you washed the mushrooms.. i read somewhere that you shouldn’t wash mushrooms as they soak up and retain moisture.. and that you should wipe with a wet cloth to remove the dirt… if you can wash the mushrooms without compromising their texture then i’ll do that in future! X

  • LIFE HACK: idk if any other countries have the brand Praise, but their 99% fat free mayonnaise is accidentally vegan! Man, this actually makes me WANT it to be summer (it’s bitterly cold in Australia right now. Maybe we took all your rain).

  • Guys I need your help. I’m starting to be vegan. I live with my brother who has celebral paralysis and he is having kidney problems. What food shuld I give him to make it better?

  • If you do bbq the most delicious thing you can add is eggplant just wash it and put it on the grill it will be ready when it soft wait till it cool down a bit and cut it into half getting all the “meat” out of it and smashing it with a fork session it with lemon salt and garlic
    Its soo good trust me its all i eat when we do bbq

  • Hi! Just stumbled upon your channel recently and now I believe I have watched all of your videos in the past couple weeks �� I love all of your videos! I especially appreciate videos like this where you show how easy it is to make diet changes while still enjoying traditional meals. You and Alex are awesome (huge fan of your vlog too) ❤️ Can’t wait for the next video!!! Love from Michigan, USA ����

  • Everything looks incredible! O can’t wait to try some of these out. FYI I tried out ALL the the recipes from your one pot video. Everything was sooo good. Please continue sharing recipes.

  • Great recipes, but Olive oil isn’t thermally stable. For high temperatures there are special frying oils on the market or you can use a refined oil. You can sprinkle some olive oil on it afterwards for the taste.

  • This video ���� I’m having a bbq for a friend And I’m the only vegan so i’m bringing My own food but had no idea what. So your vid came on the perfect time����������

  • Maddie, fantastic & delicious as usual ������ We bbq all year round here (north Queensland Australia) so these will be perfect to share! Tfs ��

  • I saw your insta story about this video, came to my sub box to watch it and it wasn’t there. So I typed in your name in the search bar and I had been unsubbed from your channel?!?!?! I was subbed a week ago for you last video. I hope this doesn’t affect you too much. I loved the video though as always! Gotta end on a positive note <3

  • I tried this and it tastes great! My friend who eats meat tried a piece of my hot dog and he asked me was I sure I grabbed the right hot dog out of the pan lol

  • Good video awesome ranch dressing recipe I replaced cashews for cannellini beans and is delicious ��.i bean looking for good tasting vegan oil free dressing and this is it.good content and super channel

  • Do you have any tips for someone who wants to go vegan but lives in a super tiny town? (Tips that aren’t common) The closest big town to me is two hours.

  • When are y’all gonna get your own food network show?? Seriously though, y’all are showing people how easy(and delicious) Veganism can be!

  • I’m so excited about the carrot hot dogs! I stopped eating hot dogs when I found out what they were made of�� prob about 30 years ago and this is the first time I’ve gotten excited about “hot dogs”

  • The grilled romaine looks hella good. Yum! I love grilled fruits in the summer. They’re so sweet but also it’s a nice departure from a baked good. Still not completely sold on the carrot dog I’ll give it a try, maybe will try out the recipe using peeled baby carrots like miny dogs with vegan mac & cheese on the side or with baked beans.

  • I’ve tried a few recipes for carrot dogs but I’m excited to try this technique. I have a good feeling this one is going to be better ��

  • I have a few recipes for Carrot Dogs but haven’t made them, myself. I have tried others’ efforts, that went from “What is this???” to “That’s pretty tasty!”..i’ll keep your recipe in mind. I love grilled Romaine and have been known to make it on my stovetop grill pan, in the winter…that’s how crazy good I think it is…and don’t get me started on grilled peaches! You two just score on all 3…thanks for the video.

  • Here in Brazil we eat mini not dogs from carrots marinated in this same mixture and than cooked in marinara sauce, and it becomes really rich in flavor (doesn’t taste like carrots too) also adds some moisture to the bun. It is delish, you guys should try it.

  • Yum! On the Lettuce Ranch recipe,
    I will sub sliced polenta or use jackfruit vs Tempeh, tho! And will sub Coconut Aminos vs any Soy sauce/Tamari!
    But I am gonna try ALL of these this weekend!:) Thanks for these great ideas!

  • gotta do the carrot dogs. my friend made me some once and they were pretty good-but i was super full from eating other things so it was not ideal. I will say i think shaping them like you did would’ve been better somehow? help with that placebo affect? never would’ve thought to do that!

  • I’ve heard of the carrot dog before, but you two are the only ones I would trust when you say it actually taste good cuz you two love your fast food LOL �� ��

  • We’re cutting our meat consumption and I made the pepper tofu at the weekend. It was delicious thank you! I’ll be a bit braver and try some more vegan recipes, it seems a bit less daunting now we’ve had a success.

  • I just made this recipe. Dee-licious. I am about to put it in a vegan soft shell taco. Thank you for sharing. You are doing a great job.

  • What is wrong with seitan? The gluten? Just curious because I love soy curls but do enjoy seitan as well. I do not have a gluten sensitivity.

  • Hi Britney. Ever sinceThe Krocks sent us over to your channel I’ve been binge watching your videos and came upon this one a few days ago. Long story short, I made these and just didn’t know what I wanted to do with them. Well, today I made BBQ Chicken Salad using my homemade vegan mayo with some seasonings and a little chopped celery. It was thick because my I make my mayo thick, but I spread the mixture on half of a whole wheat tortilla, sprinkled on some vegan cheese and put two of them in my Breville panini press. Oh my…..these were SO delicious. I served them to my husband and I with some homemade guacamole and my hubby went nuts over them. I love all your recipes, and really appreciate all the effort you put into them. Just had to come on here and let you know you’ve really help “up” my WFPB life, and how great BBQ Chicken Salad is! Thanks. Hope you’re doing well.

  • Great recipe I substituted the play-dough with real pork ribs to give it that �� meaty flavor, and used butter instead of yeast for the potatoes and it was amazing!!! can’t wait to make this again. Thanks ��

  • You mentioned seitan is not healthy? Is it bad only if you have a gluten intolerance? Could you please do a video on vegan “meat” replacements?

  • It’s really hard for me to watch your videos….I get crazy hungry. I just bought your cookbook and I can’t wait to try a bunch of dishes. I was getting really tired of the s.o.s…..thanks

  • I love soy curls, but have always used the bbq curls in “sloppy joes”. I like your idea of serving them over rice and now plan to do that for dinner tonight. Thanks for the suggestion!

  • What kind of miso do I buy? I’ve never used it before. Also is chickpea miso ok or do I need the tofu one? Love your channel. Thank you.

  • I love soy curls! I just used them to make some amazing jerky! Your rib sounds and looks amazing and I’ll let you know how my family likes it! Thanks for sharing!

  • I just had a barbecue sauce emergency. We LOVE soy curls—my husband especially. They are easy for him to take to work for lunch (3+ days a week). But I usually make his with barbecue sauce from a bottle ��because that’s what he has insisted on. Until now… Last night he pointed out the sodium content to me of the BBQ sauce he likes. He thinks it’s too high! (No surprise here) and said all the ones at the store were even higher. Ah-ha! I said I would have to try to make it from scratch (concealing my joy). And I knew just which recipe to try first since I had just watched this video. Super excited to try this today and thrilled about my husband’s new picky ways. Keep up the great work you’re doing for the plant-based community. Love your videos!

  • Dude, he was so excited and happy for this recipe that now I REALLY want to try them. So sad here it’s kinda difficult find all the ingredients!

  • Soy curls are a GAME CHANGER! We bought them online in bulk from butler and they made going plant based so easy. We use them for EVERYTHING! BBQ, stir fry, even cold buffalo chik’n salad with Frank’s red hot, celery, and shredded carrots.

  • I just got those, too! ;). Going to try your rub. Heads up, Dr. G no longer recommends dry heating soy. Better bet to warm slightly in pan. Check his new vid today.

  • Butler. Amaze. My boys eat soy curls before I can even hydrate them. Were family of 6 so we do 1-2 bags depending on meal. They’re taco crumbles are amazing as well. Never made curls this way. Must try.

  • Thanks for the Soy Curl introduction. I was going to search for a protein to replace chicken in Biryani…this’ll do! Sounds like one of those easy, durable items that I want to have on hand.

  • You just gave me an idea! I love saffron rice, and this could be an excellent substitute for the chicken! Serve with broccoli or Brussels sprouts…yum! (I’m not big on bbq, but hubby is!)

  • Yum! I am so excited to try soy curls, totally inspired by you! And this recipe sounds amazing! I have also been using date syrup for sweetener with my tempeh and it’s soo good!

  • i’m getting into being vegan (the best that i can) but does anyone know if the soy curls have less of the weird texture that tofu can have? thanks:)

  • We have a chinese supermarket near us and they actually sell vegan oyster sauce and it tastes fantastic! I’ve been using it in all my stir frys:D

  • I love love tofu but I’m not that great at cooking it tbh, are you able to give any tips? I almost need like a tofu cooking masterclass in real life haha!

    Also these recipes look great, I cant wait to try them

  • I just made the sesame chicken. Couldn’t find the soy chunks but I used some vegan chicken that we have here in the stores and it was soooo god! thank you:)

  • We call soy curls, soy chunks. We get it more round in shape and it is always available in indian supermarkets and we have them all the time.

  • As a Chinese man who loves food, I highly approve. Mouth was watering the entire video! Discovered your channel by accident a year ago and I’ve already been introduced to so many new foods and recipes. Thanks for sharing all these great ideas!

  • I’ve never heard of soy curls before, but they look exactly like thin sliced chicken! Guess that’s what I get for living in rural Ohio, not exactly vegetarian friendly �� our local supermarket just got in prepackaged jackfruit, that’s been my newest “oooh, cool!” vegetarian meat substitute haha I’ll have to look out for soy curls though, both these recipes sound sooo delicious ��

  • I use to love curry beef so I think I’ll make curry seitan instead:p or sweet and sour tofu. Side note there’s vegan fish and oyster sauce.

  • Those look delicious!!!!!! I love interesting Asian sauces and tofu and like the sesame dish that you made!!!!! I looooooooove Asian vegan food!!!!!!
    Thank you!!!!!! Keep being safe. ��. ��. ��. ��. ❤️Kathy

  • So this was a giant mess for me and I’m not sure where I went wrong. Are you supposed to make the rub IN the ziplock bag or integrate before putting it in there? You don’t give any specifics on that. Also when I put the soy curls in the bag to integrate it didn’t coat as well as what you show and definitely wasn’t even. The more I tried to squish them the more they broke up which is frustrating. Also, what amount of soy curls do you use to this quantity of rub? Maybe that was my error… I had to fish out the pieces from the paste blobs which wasn’t easy and took a long time. And in the end they weren’t that flavorful. When you make this does all of the paste actually integrate with the soy curls?

  • Soy curls are such an underrated protein source! I love using them when I make anything for my non-vegan fam ;D
    And I will be definitely giving your recipe a try! It sound absolutely fantastic!
    .
    Sinding you lots of love!
    Have a great week ahead!

  • I made both of these recipes, I really like both. I’m a lifetime weight watcher so I will usually type in you recipe in the WW recipe builder, to find out the points. Most of our veggies are no points. Sugar and saturated fat will add points which I won’t have to worry about the saturated fat. I may have to tweak the recipes to lower the points. I don’t expect will be a problem.

  • This is exactly what I needed! I want to make stir fry next week and I needed a good, easy sauce for it. Definitely using the one from the chicken recipe:) you’ve also talked me into finally buying a package of soy curls to try lol

  • Really great ideas! I used to love foo yung, but it would be hard to make vegan. Also sweet and sour pork balls. I’ve been vegan for 21 years though, and my tastes have changed. I’m definitely going to try the pepper tofu.

  • There are vegan oyster sauces and even vegan fish sauce for those who want to make more Asian style recipes. You can find them in some Asian supermarkets

  • Sometimes veggies are cooked in a clear sauce (no soy sauce in it). Can you reproduce this? Something like this would be nice to go along with the sesame chick’n.

  • Thanks Caitlin for another great vegan recipe! You are certainly my favorite vegan youtuber… always awesome recipes with wholesome ingredients. Keep ’em coming!

  • Yum! My go to take out dish is szechuan tofu with broccoli, snow peas and baby carrots, but our resturants never make it spicy enough! More pepper please!

  • Gonna try all of these asap! I just started a Youtube channel full of vegan content! Recipes, challenges, reviews, what I eat in a day and more! It would mean a lot if you checked it out! ��

  • Did you close the grill’s lid, or keep it open for grilling everything? I like to cook down the marinade with the carrots, the way you did the tempeh. Those really did look like hotdogs, and the peaches and salad look divine!!! Thank you!

  • I use a tofu press now and it makes such a huge difference in the end result when making a fried marinated tofu. I really enjoyed this video Caitlin keep up the good work and experiment with some more vegan Chinese takeout items.:)

  • When I was a kid it was orange chicken and as an adult I live for finding the vegetarian version on menus (usually tofu), but I fear most orange sauce isn’t vegan friendly

  • I have soy curls in the pantry and I am totally making this recipe for sesame chicken tomorrow! I am going to vegan ketonize it:)

  • Tofu is hit or miss with me but soy curls are my jam! I like soaking mine in the Better than Boullion No Chicken stock to give it some extra flavor.

  • omg thank you for the tip about how to cut tofu, my tofu pieces always came out so uneven but you made it look so easy, I’m excited to try! I also really appreciate how you share your knowledge about why you use certain ingredients! As someone who is new to Veganism and cooking, I am not familiar with the reasoning behind using a lot of ingredients so the fresh black pepper tip really helped thank you!

  • I hit the like button even before I started watching the video! I recently found your channel and even though I am not a vegan, I don’t miss a single video. It’s so relaxing to see you cook and hear you speak. Love from a busy fellow student❤️

  • Asian food is so good, I eat some kind of stir fry or yakisoba multiple times a week! Such an easy way to load up on veggies or clean out the fridge!

  • Both recipes look amazing! I never tried soy curls but I may have to now. I really miss lo mein! I never knew that they used oyster or fish sauce in that so I haven’t had it in years. Can you possibly recreate a vegan version?

  • Caitlin, I love your videos but after your posts on social media about food cultural appropriation I was expecting more in here.. rather than writing “Chinese-inspired” and not “Asian”.. More work could be done in my opinion

  • Which is the Hypocrite? Vegans ✅❤️����? Or murderers ��‍♂️������???

    https://youtu.be/9twFI210maw. Rotting flesh, sit inside your stomach, for 5 days ��‍♂️������…. Actual video! Flies, maggots ��. Inside your guts, rotting meat. Meat has NO fibre, 0%!! Deodorant mask your symptoms, but you still smell like a corpse!! Scientific fact!! 7 minutes!! Please watch this! It’s incredible!!!

    https://youtu.be/jTttCfZsId8 Fish have Mercury ��☠️. One fish ��, 5 by catches ������������ throw overboard ��, so you can have fish!!!
    2.7 Trillion animals!!!!!! 5 minutes… ��

    https://youtu.be/wHUiiz03LL4. Go plant-based, please!!!
    100% poop, that’s right, Turds, Faecal matter��‍♂️������������������⛓�� in your mouth��(actual pictures). Science rules. That’s the science. 10 minutes, please watch everything. Why don’t you stop �������� dirty poo ��!!! You’re absolutely disgusting!!!
    “Everyone is doing it. Follow the leader, it’s a Cult����������������……….“
    No poo, if you have vegan burgers ✅��, vegan tacos, vegan curry… on YouTube, Low price, no murder..

    COVID-19 is meat and fish and chicken…. et cetera
    Spanish flu, 1918s, 100 Million died, from pigs ����������.
    Coronavirus, From Bats, et cetera ����������.
    Bird Flu, From Chickens ������������.
    Swine Flu From Pigs ����������.
    Mad Cows Disease, From Cows ��������������.
    SARS, From Bats ����������.
    ��Hint hint ��������������…. ��������!!!!!
    Stupid does, what stupid do ��‍♂️������,��‍♂️������….��are you stupid???

    Stabbing animals to death��‍♂️����������⛓������. Don’t do it with your cute little dog ��, or a parakeet ����, or piggies ��, oh wait, murder them, bludgeoned to death!!! Like Hitler and Stalin ��…..
    Murder is murder. Killing is killing. Holocaust is Holocaust, no matter WHAT!!!!
    I don’t stab animals, I’m vegan ✅❤️������. Five years vegan, gaining muscle on a plant-based diet. Like a gorilla ��✅❤️������. Try it. Cheap, really good, muscle ✅��. Delicious vegan food, from YouTube. For vegan curry, or vegan tacos ��, or vegan oats ✅������������…….. 80,000 plant foods that’s edible……
    Try it now, or you’re just a coward, and a hypocrite ��‍♂️��������⛓������!!!!!!!!!

  • I tried this recipe. If you want to eat food that taste like an eraser with barbecue sauce on it, then this is the recipe for you.

  • Thanks for the recipes! It looks fabulous, and I’m getting ingredients to try some tomorrow for my daughter’s birthday party! Curious: I see the eggs in the fridge. You’re Vegan, right? Do you just live with or are visiting people that are non-Vegan (like your parents) sharing the fridge? Your parents definitely ought to go Vegan with your example as an influencer, and by seeing the number of people that appreciate your work!:) <3 Thank you for the beautiful vid and inspiration for a kind world!

  • Vegans have to be to dumbest people and I mean the vegans that are vegans because of animal cruelty the rest that just think it’s a better diet and have nothing better to do with life better to ya
    But if ur a vegan that live animals why make food that looks and tastes like real meat �� idiots gosssshhhh

  • I love the way vegans try to simulate everything what a meat eater loves, be separate from what a meat eater is and don’t try to simulate something you once loved. Be who you say you are a plant dish connoisseur.

  • Hello. Plant life is new to me. I noticed that you didn’t steam your meat. Did I miss you do this step or its ok to cook the seitan without steaming it first?

  • The question of “why do you wanna resemble a real rib” I used to answer in a way that most ppl actually understood quite well: I resemble a rib because the “original meat dish” does taste good…but i dont want to hurt an animal…but also dont wanna miss out on the flavors and memories and concept of what “ribs” are…soo I just find an alternative that satisfies me and keeps the creativity flowing” and then most people where like “aaahhhh…ok, got it <3 " and then invited them over and cooked together, thats the best that can happen, with kindness and respect and good food:D

  • Ethical arguments against veganism (partial):

    1. If someone doesn’t feel pain, is it okay for us to break their bones? If not, vegans shouldn’t eat plants either. For example, people born with congenital analgesia cannot feel pain and are far more susceptible to life-threatening injuries than others. Even though they can feel discriminative touch and have normal cognition and sensation. This line of reasoning also provides a definitive answer to the contentious vegan issue of whether or not invertebrates deserve rights due to their lack of nociceptors, which may or may not be a prerequisite for the capacity to feel pain. And who is to say plants don’t feel something analogous to pain either? Is the scientific and philosophical debate really settled on the matter? Pain cannot be a sound basis for morality. The solution to pain is a simple painkiller or analgesic drug. The universal will to live shared by every living being provides us with a more solid foundation to build our humanistic morality upon.

    2. Humans are facultative carnivores in nature. Even if it’s for the simple fact that we absorb our B12 in our small intestines instead of our large intestines in the manner of herbivores and therefore, depend on animal products for our survival. It’s fallacious to classify us as obligate omnivores. Because we could do without plants in our diets altogether but not the other way round. Inuits, Chukotkas, Masais, Samburus, Rendilles, Mongolian steppe nomads are examples of people who historically thrived on all-meat diets. Stable isotope analysis has revealed the most relevant protein sources for Upper Paleolithic Modern Humans (UPMHs) to be the flesh of primarily mammoths and reindeers, followed by that of rhinoceroses, bovines and horses, and cave bears respectively. Simply put, our bodies were designed to break down meat. Why is something natural wrong, even if it has features that are unpleasant? Should we get rid of gender too since men have unfair physical advantages over women? Why should we be made to feel guilty or ashamed of our biology, of who we are as a species?

    3. Is animal exploitation wrong even when it saves human lives? Is an animal derived medication or organ transplantation non-vegan? If it is, doesn’t it imply that the lives of a few animals are more important than that of a human patient who benefits from them? Is this needless too? Or should we let nature take its course instead? If we should, then why is it wrong to eat meat either? Isn’t it natural too? And if human lives do indeed take precedence over that of animals, why are vegans against animal experimentation as a matter of principle? According to the Royal Society, practically every medical achievement of the 20th century relied on the use of animals in one way or the other. Humans are vulnerable to many of the same or similar diseases as animals by the virtue of our similar anatomies. According to the National Research Council of the National Academies, questions such as how the digestive system interacts with the cardiovascular system or how the environment affects an organism, can only be answered using animal models. A stance against animal experimentation, in effect, is a stance against medicine itself.

    4. How much should a vegan eat in a day? And what should they eat from their already restrictive options? Since cruelty and death is involved in the production of every single fruit, vegetable or grain they eat, shouldn’t they further restrict their options by choosing a mix of those food items that will cause the minimum amount of harm to animals and insects while meeting the daily nutrient and caloric requirements of the most amount of vegans at the same time? For example, shouldn’t vegans avoid fruits and vegetables that depend on beekeeping and the exploitation of other pollinators? Moreover, shouldn’t there be an upper limit to how many calories a vegan could consume in a day depending on their age, height, genetics, sex and employment status? Otherwise, lifestyle choices that lead to either obesity or muscle gain cause unnecessary harm to animals and insects since they require an excess of caloric intake on behalf of their practitioners. If we are to enforce these ideal vegan food rationing policies on a state level, doesn’t the vegan discourse devolve into becoming an extension of the broader socialist discourse by default? If the pros of socialism don’t outweigh its cons, is veganism something practicable or even desirable for the common man to pursue?

    5. Meat is required for optimal health. There are nutrients in animals that we simply cannot find in plants. Then there’s the fact that we can more readily absorb essential nutrients from animal products than from plants due to the lack of antinutrients, which in some cases, can be lethal. Plus, animal nutrients exist in a more bioavailable form in comparison to the plant variety. An example would be the disproportionate superiority of retinol over beta carotene in meeting our daily vitamin A requirements, to say nothing of up to half the population with poor conversion rates by the virtue of being born with particular BCO1 gene variants. Why should we consume a prohibitive amount of nutrient-sparse food which is time-consuming, uncomfortable and unhealthy due to its high fiber content and can even ruin our guts? Not to mention the added baggage of vitamin and probiotic supplements that come along with the unnatural diet. If health isn’t the most basic of requirements for a happy life, then what else is?

    6. If both plants and animals are off the menu due to ethical considerations, should chemically manufactured food alternatives and nutrient supplements be the future of “food” for humanity? Why should we substitute food with chemical goo when our bodies are best adapted to and have evolved over millions of years to their current state fueled by an omnivorous diet? The potential consequences could be disastrous for our species in the long run.

    7. In the near future, the already existent cultured meat will become commercially available at an inexpensive price for mass consumption. If a human donor can donate a pound of their flesh to feed a small town in the process, why is it unethical to procure it from animals instead? If altruism is a good thing, why are humans to blame for the shortcomings of animal cognition? A portion of cultured pork meant for human consumption can be fed back to pigs as well.

    8. Why should it ever be right to prevent a man from raising his own animals for food? Why should we infringe on individual liberty? Both cultured meat or a supplement aided vegan diet is dependent on big corporations and the expertise of a small, elite group of specialists. Why should people from other walks of life throw their most basic right away to the whims of a powerful minority? If they get to control our bodies, they get to control our policies as well.

    9. See full text.

    10. See full text.

    11. If meat is murder, does that make a pig a genocidal maniac to maggots? If someone kills Hitler, they’re not responsible for the deaths of millions of people he murdered as well. In the same vein, if a pig consumes thousands of maggots or a cow consumes thousands of grass plants in their lifetimes, one is only responsible for a single “murder”. On the other hand, if vegans don’t deliberately massacre quintillions of insects by unleashing an arsenal of deadly pesticides upon them to protect their crops, there’ll be nothing left for them to harvest. Is the exploitation of a single cow that will last an individual years or the cruelty inflicted upon thousands of insects by deliberately massacring them with pesticides for a single vegan meal, the lesser of the two evils?

    12. See full text.

    13. Why is it okay for animals to eat other animals, including human beings, but not the other way round in the vegan worldview? In the absence of a reciprocal relationship under a mutually understandable and agreed upon moral framework, no moral system can exist. Animals can’t form a social contract with humans, nor can plants. Therefore, they’re not worthy of our moral consideration. And if we are to increase our sphere of compassion towards animals, why should plants get excluded in the process? But most importantly, why should animals get to eat their proper diet while we humans get to suffer for a cause that doesn’t aid our survival? Should humans not even be on top of the food chain too, if we’re to take the moral agency argument to its logical extreme? The paradox is that civilization requires mankind to be dominant over other species of animals in order for it to flourish. There’s no such thing as a free space in nature. We cannot extend our animal welfare policies in the absence of civilization or without us being on top. The mere existence of humans is detrimental to animals on a fundamental level.

    14. If vegans really value animal lives, including those of rodents and insects, shouldn’t they adopt a lifestyle that causes minimum harm to them without being outright misanthropic? Shouldn’t they take a more anti-modernization stance in general and be closer to nature like the civilizations of the uncontacted tribes of the world? If not, how is the impact of modernization upon non-human animals not tantamount to ethnic cleansing through population displacement in a human context at the very least? Not to mention the crop deaths, municipal pest controls, uprooting of wildlife habitats, mining and a host of other disasters that come along with it. Isn’t it hypocritical to be vegan while reaping the benefits of modernization at the same time? Is the life of an earthworm or a fruit fly less valuable than that of a cow or a dog? If so, is this a morally consistent position to hold?

    Full Text: https://pastebin.com/5q1Sx5yg

  • Vegans: ” Y’all are sick for wanting to eat animals”. Also Vegans ” meat tastes good, how can we make something taste like meat?” Just saying

  • I made my very first attempt to make my own Seitan, having watched this recipe. It turned out to be AMAZINGLY good! Even my highly sceptical carnivorous partner was very impressed by the end-result, and he’s still not sure if if really was completely vegan!! Thank you, Mr Oakley, for your excellently human and approachable video. I even bought a Ninja blender, to replace my clapped-out food processor, as a result of your video!

  • Eww you know one thing I hate as a vegan is “meat” “meatless” options or items that remind me of meat. Like chicken less chicken. It’s like I stopped eating meat for a reason must I be reminded. One thing is spices and marinades that go on anything and another thing is calling your meatless items meat it’s a reminder I do not like to have. Can we avoid using these terms in the vegan world so we can truly just live a plant based diet menu and make new terms for our vegan world up not connecting to meat eaters. We need to avoid words connecting to meats, it really grosses me out and gets me thinking about real meat eww.

  • If vegans have such a problem with consuming animals why do they base all their food off animal products? Are they trying to trick their brains into thinking they’re eating meat? I don’t understand.

  • Maybe if you add up the total cost and comparison of preparing with the actual would help those meat lovers and also restaurants to promote more of this than that.

  • Indeed, soy curls and nuggets and other stuff in the family are so yummy! And perfect for so many recipes! This recipe looks so yummy!
    I’m glad I found your channel as I’m always on the look for fellow vegan creators:)

  • I have two small children,one and four. My wife has forsworn meat and I want, as the main cook to switch us all to a vegan diet. Thank you for this. I have a great resource to keep our family as healthy and ethically sound and with losing no dish. You’re a genius. THANK YOU.

  • Very interesting…. my in-laws are vegan and I always feel bad when I bbq for parties. Definitely going to have to try this for them

  • How to cook it on the actual grill? Can I somehow grill it on the real coal grill? The bbq is too liquid for that, should reduce it on the low heat and then apply to the seitan?

  • I don’t mean to attack veganism by saying this (because I have a great deal of respect for vegans), but I hope at least half of the people who watched this video realize that this is just just a fake recipe video that is styled to look like something that would be gourmet.

    Read the recipe and try to imagine what it really is. This is just a chickpea-flour pancake with spices and bbq sauce.

    The Youtube algorith is just facilitating these fake chef videos that are ultimately just entertainment, and not producing content that is actually helpful or truthful. They refer to all of the ingredients as “beautiful” and sound really enthusiastic, and people will just assume that you’ve made something that would actually be enjoyable.

  • I’ve been eating a plantbased diet for almost 6 years and this will be my first time cooking soy curls too. I’ve eat them 4 or 5 times at a vegan diner in Fort Worth TX. I hope mine turn out as good as yours look.

  • Can you either add your counter view into your shots of you talking or just show that the entire time? No disrespect but I wanna see what you’re doing and how you’re doing it. Not stare at you talking about it

  • ‘Ribs’ come from an animals. Its impossible to make ‘vegan ribs,’ as it’s an oxymoron. What I find hilarious is that vegans try to make their food look like meat! Deep down they find meat appetizing, and for good reason, its been one of our main food sources since the beginning of time. They need meat and want meat!

    You dont make ribs out of dough! nice try! And sauces cant save every meal

  • Loved this guy he inspired us to do our own thing check us out if your in the Tampa Bay Area https://www.facebook.com/CCsvegankitchen/

  • Wauw it looks like a real peace of carcas, same colour smell taste bite etc. I still love to think about meat and death animals slaughterhouses, blood. And this is I think 1 of the best ideas. ��. I want to be reminded because is still crave the real deal. (Vegans such fools)
    Checkout sv3rige channel here on YouTube with The human apex predator VS mentally disabled vegans. Eyeopener.

  • After making this how long can this stay in the fridge or can you freeze this? If you can freeze how long is the holding time for this?

  • That looks nothing like meat. It looks like a brownie in bar-b-q sauce. Stop trying to make vegetables taste like meat and just appreciate the taste of the vegetable. People who need their veggies to look like meat are just admitting they admire meat-eaters and wish they were one.

  • I love this recipe. It’s even better as leftovers on the next day. Chop it up, sautee with some onions, peppers, add more sauce, and make BBQ sandwiches.

  • I’m going to have to make this with beesan flour and just a small amount of VG as cannot digest all that gluten. You taught me how to marinade my veggie meats which changed everything.

  • This very much reminded me of crab sticks….

    This channel has some great recipes but I cant help but think that meat is better, as everything seems to mimic meat ��

  • Any substitutes for the Wicked Kitchen brand seasoning you used in the flour mix? I cannot find it online and I have not seen your products in stores in WNY. Thanks!

  • I’d love to support your line of products but because I cook from scratch and most Wicked Kitchen stuff is full meals I don’t buy much, maybe some oyster mushrooms occasionally. But thanks for putting interesting vegan food in our supermarkets. Some of my first experiences of great vegan food was at the Saf restaurants in London back in the day. The ‘cheese’ board was an eye opener! This looks great, btw.

  • I think I can speak for all of your American followers….Since we don’t have Tesco here, where can we get Wicked products? I am thinking I can add a little ginger and soy sauce to a sweeter BBQ sauce to get the Chinese flavor? Love your videos!!

  • Derek, I just found your channel. Been watching and now the days is gone. One of the best vegan channels I have found. Nice job, can’t wait to try these recipes. Wish I were back in the UK. Loved shopping at Tesco. My resident permit is good for a couple more years, anyone hiring?

  • Oh, yes! And just in time for Chinese New Year!
    Happy Year of the Rat, Derek!!!:)

    Incidentally, I love the texture of my tofu when I freeze it before thawing and cooking.)

  • Hi, I have a great tip for you: buy the finest tea strainer you can find, put it on a jar and once the oil has cooled down, run it through the strainer and store in the fridge. Next time you wanna fry something up, add half of the used oil and half fresh oil. When done, strain again, be thorough with a silicone spatula to get all the oil off the pan. This way, you will NEVER have any oil waste! This came to my mind when watching a documentory about a crisp factory. They never have to dispose of their oil because the crisps soak up a lot of it, the fryers are big so they just keep adding what the crisps remove.

  • Dude. Togarashi is legit my fav spice blend. I put it in my morning eggs, ramen, salad, sammich.. It’ll make even your shoe taste good

  • Little tip for this recipe: freeze the tofu block and then squeeze all the water out of the block after it’s thawed, then use the tofu as a sponge to soak up some vegan chik stock or veggie stock. Keeps the inside of the tofu moist and SUPER flavorful:)

  • I’m going to be that annoying person who says they are going to make this in the air fryer:P

    Seriously, though. This is exactly how I cook tofu in the air fryer. Or cauliflower. Or mushrooms.

  • Started watching your channel for ideas for my son who is vegan, recipes are so lovely I have now been eating them, vegetarian but seriously thinking of going all in! Thank you

  • Made a version of this tonight for dinner, I wasn’t able to find convection mode on my oven so it was not crispy, but it was really good anyway!

  • Were do you get your produce from. I see I all these lovely looking dishes but the local Tesco’s to me has a handful of you produce and there are none of the great looking dishes like this

  • Hello i love your recipes and i got really excited when you said that this one was gluten free as ive been looking for a gf chinese sauce for a while however the asian style bbq sauce has wheat in, which isnt glutenfree i dont want to seem like a dick about this because i dont believe you meant harm, it was just misleading

  • This looks out of this world good and I would love to make it but i don’t live in the uk and I can’t get your spice mix and sauces. Can you sell your stuff in new england please?

  • This looks sooooo delicious❣️ �� I prefer making a thin batter from chickpea flour and plant milk to use in place of egg/milk, then use corn starch/flour or crumbs. Soooo yum❗️ Perfect on tofu or vegan chickun… ☺️

  • Great recipe, going to try this. Been looking for good Vegan meal prep ideas……………Nobody ever shows how to re-heat the meals though, would be great to see a video on this…….especially BOT involving a microwave:-)

  • Thanks Mads �� I’ve been to two supermarkets already today and now I want potato salad. Do I have any potatoes? NO �� Do I want to go out again NO �� So I am going to sulk instead. Then order pizza ��. So it’s not all bad �� It’s great to see you enjoying food again and I hope it went well with the dietitian. Hugs xx

  • My mouth is watering. Will probably incorporate some almond flour into the mix. And…..hurry up & bring your products to the US. Thanks, Derek.

  • You know my heart! Looks delicious! Tip for saving money on rice flour buy it at the Asian grocery/market! It’s very fine like starch and excellent for making a crispy coating! Excellent for tempura batter too:)

  • Oh man I just discovered you and your channel and it’s amazing!!! You make me laugh how natural and relatable you are.I have bring trying to live the vegan �� life for a year. Tofu as been hard for me and your method seem so easy loving it. Where can I find your wicked products?would love to get my skills down for my life change. Binging on your videos ❤️

  • Derek I am obsessed with your cooking and make a lot of your recipes. Thank you, especially all the mushroom recipes. LOVE!!
    I do have some family members who I have switched to a plant based diet due to heart issues and they have improved however we can’t do the frying all the time with oil. Please don’t be put off by my request for some options to all the oil frying. For this one maybe an air fryer or just move on to something else? Had to ask because this looks amazing.
    I respect the chef so if it’s just not something you want to suggest options for or do recipes with less oil I would understand.
    Thank you for all these great videos and the time you take explaining them.

  • So excited to try this, until I realized the sauce and seasoning is not in Canada. Any links for buying without 500 dollar shipping?

  • Okay first, I only made it 32 second into the video! And first off you are absolutely beautiful! Your eyes are so beautiful!! Your skin is so smooth! Your hair is so shiny! I must say I’m impressed! Stunning 10/10 now let’s listen to the rest of the video

  • Hello I really want to start eating Vegan and follow your recipes but could not understand that first food you cooked right before the veggie burger it looked a lot like rice but it was not. And that second meal what was the name of that food you were boiling in big pot. Everything looks so good I want to get it right. Thank you

  • Ohh hell yeah. Some vegan meals that are actually easy! Holy cow I’ve looked around and they’re all such bs. Like, “ohh you’re new vegan let’s take 35 minutes and fifty million dollars to make something that’s gonna be ready in four hours.”

  • i love ur videos but i think u should look over how much processed sugar there is in these sauce like the sweet chilli sauce and rethink the recipe to something healthier

  • Tried this recipe today for lunch and I’m hooked. Thanks for sharing miss and keep it coming lol! New to a plant based diet and I need all the help I can get. Have a nice day! ^_^

  • There’s a theory that we’re herbivores, our bottom jaw can move sideways and though we do have canines they clearly aren’t used for eating meat
    Diabetes is also caused by meat, many people believe sugar is the cause but bish it ain’t
    If y’all need veganism motivation watch the documentary called ‘What the Health’ it’s pretty dope
    A plant based diet can completely reverse diabetes

  • I loved this video so much, I feel like I see so many vegan recipe videos filled with weird ass combinations that are basically kitchen sink meals and thats not appealing at all!!! Yay for this series!!

  • I’m becoming vegan not because I hate meat. It’s because meat it very very bad for you. If you don’t believe me go on Netflix and watch “what the health”

  • I’m loving your channel. I’m not vegan however it’s so hard to find healthy dishes that are interesting and look appetizing. But you make it look easy and delicious!!

  • Does anyone wanna be vegan buddies because it’s kinda hard for me to be vegan without having a vegan buddy so if anyone wants to we can keep each other motivated and give each other recipes or something idk. I JUST NEED HELP!! XD ( if anyone is interested please reply)

  • Can’t wait to try both of these! I can’t believe it, but my carnivorous fiance actually likes fried tofu. So I think he’ll really enjoy the sweet chili tofu dish.

  • Can you please show us some dessert recipes like brownies or muffins that include rice flour? I have a whole package and I don’t know what to do with them ��

  • You can find vegan oyster sauce if you want to avoid adding actual mushrooms. Lol. It’s not the exact same flavour profile but it’s close and typically made from a variety of ingredients, even mushrooms.

  • Love this. Can you make an easy version of pho soup? I love it with firm tofu, broccoli, carrots & mushroom, but not sure how to make it. I’ve recently gave up red meat, and don’t eat chicken. Yet I want to eat more plant based quick & easy meals or I want to eat fast foods. Thanks for your great videos.

  • Hi Liv! Thanks for the video! I’ve been following you for a while but I’ve now decided to commit fully to veganism and this really helps! I have a question for you (which I’m sorry if you’ve answered in a previous q&a that I haven’t watched but here it goes): do you think being vegan altered your social life a lot? As in when your friends, family, co-workers (wtv) go somewhere sporadically and the place doesn’t have anything vegan, what do you do/ how do you deal with this? Maybe in the US this might not be so common anymore but where I’m from veganism hasn’t made it big enough for restaurants to care to have some vegan options, and in that case, what do you recommend I do? I mean, it seems pretty simple: just pre-cook all your meals but not only am I bad at preparing in advance and organizing that, but I’m also really keen on spur of the moment hangouts (which often take place in restaurants), unfortunately. I’d like to hear your comment on this and if you dealt with this too in any way?

  • Hey Liv! I’m loving the lip color you use. May I ask the brand/color? Also, the brand of pan you cook in, because DANG that’s some good non-stick! Thanks in advance! <3

  • I love getting tofu when I go out for Thai food and I’ve been wanting to try making it at home but it intimidates me. You made it seem so simple in this video, I’m determined to get some next time I go shopping.:)

  • I did that veggie burger trick the other day to make loaded “burger” fries. I chopped the veggie burger into little pieces and put it on top of air fried fries with vegan cheese, chopped lettuce, tomato, pickles, a little bit of ketchup and vegan mayo �� not the healthiest but it was really good.

  • I love making Asian inspired recipes with tofu. I usually make my own sauce, but I think I will try it with sweet chili sauc on nights when I don’t feel like whipping up a sauce. Thanks for the awesome recipes!

  • I love that you’re doing this series. Cooking at home is so handy when going vegan but some people may feel intimidated by the kitchen if they’ve never cooked alot of vegetables before.

  • Could you make a video showing high calory vegan recipes? I’ve struggled with weight problems for years and want to cook more vegan food but most vegan recipes don’t make me feel full for a very long time…

  • Both of these look so yummy and are so easy. Your not a true Vegan until you master the art of throwing a bunch of crap together and calling it a Buddha bowl��-!!!

  • Love this new segment! One thing to say is that maybe 3 recipes would be better. I feel like 2 is too few. Otherwise looovvvvve it

  • I really appreciate your easy food options. I am a no nonsense cook and love straight forward meals. I also appreciate you keeping it simple with the same vegetables for each dish.

  • For you beginners that don’t have access to quinoa or just don’t like it…use rice! Brown or white will suffice. You don’t need quinoa for this dish.
    You don’t need rice noodles or sweet chili sauce either. If all ya got is regular spaghetti noodles or linguine and teriyaki sauce…that’ll work too.