Use code SAUCESTACHE60 to get 60% OFF + FREE SHIPPING ON YOUR 1ST BOX on your Green Chef box at bit.ly/3CWM0QV BTW... you always want recipe fails. Well I can't make rolls and this video proves it!
Heard Paul Stamets say he was threatened by the Portobello mushroom industry, finally found out what it's all about, portobello and button mushrooms are toxic to our kidneys. Shitake, oyster et al, are kidney healing. Cheers
vegan processed foods + microwave = mental illness (caused by deficiencies). Absolutely pathetic how you want to imitate real food with complete garbage 🤢🤮☠
I'm from New Orleans and I approve of this recipe lol. If you wanna try a "crab" version of this try heart of palm! I make lots of vegan seafood alternatives with it. Chickpeas mix well with them too too make it more protein rich and filling. The combo makes amazing "crab" cakes!
Hi Sauce Stache. Love the video! I want to try this it sounds amazing. A tip for your bread from a vegan baker: The thing with active dry is you have to put it in water first to activate it and make sure it’s still good. You can’t just put it in with the dry ingredients like you can with instant - that’s the difference. You will want to pre-proof it in lukewarm water (105-110 F). 2 teaspoons with a half cup water. Let it sit for 10 minutes and make sure it’s bubbly/foamy. If it’s not doing that, throw it out! Instant yeast you don’t need to add to water. If the recipe calls for additional water, feel free to add it during mixing. I also suggest using recipes that go by weight rather than measuring cups! It’s more exact and with baking that’s crucial. I also do a double proof (10-12hrs overnight in fridge to develop flavors + 2-4 hrs in proofing oven after kneading to develop the gluten). This method has worked well for me so hope this helps with your next bun adventure!
Yes, and no, dry active yeast should be rehydrated ( so yes) and not at a temperature above 38 ° C ( 100,4 ° F) (so no for the T°) . Because above that , the yeast begins its activity too fast , and above 105 ° F that will kill the yeast. Excuse my english I'm French and I don't practice everyday. 😆
I have some recipes which specify 110⁰ and I never have a problem. Of course I store my yeast in the freezer so there's that lol Oh and your English is great!
I actually love your recipes and I’m predominantly whole food plant based and I try and make your recipes and simply change up some ingredients and works a lot of the time, even simple things like replacing salt with miso or braggs liquid aminos, gets the salty flavour perfectly or replace oil with broth in some recipes Thanks for your work bro! 👍
New England style hot dog buns are the best kept food "secret" of the area and something I miss from growing up there. Never thought to literally just cut off the sides as I can't get them where I live now! Thanks for the idea. They are 100% better than regular buns IMO. Less bread, more good stuff, and perfect for what you made. Love this. Saving it in my must make playlist. Keep making awesome food! Edit: I know you made this after visiting NOLA, but it just reminded me of home :)
I currently live in Boston and this reminds me of a New England lobster roll. I've been vegan since 2016 and this is a great recipe to try for my family! Thank you for the inspiration!
As a vegetarian Nola native myself, I can't wait to try out this recipe. Also, I absolutely love it when I hear visitors pronounce it New Or-lens and not New Or-leans. Great job!
Canned mushrooms are also amazing for a seafood-y texture!! And airfried to dehydrate a little and then rehydrated make a great meaty texture. Mushroom supremacy!!!
What type of canned mushrooms? Tried making shitake in the air fryer and the mushroom taste was overwhelming and made me gag, like eating dried shrooms for tripping but without the fun lol
Must be delicious with mushrooms!!! I make mine with my leftover Okara pulp from filtered Soybean milk. The Okara pulp must be cooked first... so I place it in the microwave for a few minutes, then I mix all of your ingredients, but I do add dill seeds, and some mint. Then fry the patties. Makes a good sandwich, I will also try yours. Tastes like a crab sandwich. For all of you making your own soy milk, don't throw away that Okara pulp after filtering your soy milk. Okara pulp freezes well.
Jazz fest is one of the best festivals in the world. Hope you had a great time. For those that don't know Jazz Fest, it's all types of music. It's one of the few festivals where you can see the Foo Fighters, Florence and the Machine, Trombone Shorty, and Bonnie Raitt all in the same day then go out at night to catch once in a lifetime collaborations at local music venues. Oh and the food. Also the wife and I love mushrooms so we'll be taking this for a spin soon.
Don’t bother if you don’t like the taste. There’s enough protein in any whole plant food as long as you’re actually eating something and protein deficiency is unheard of. Prioritise leafy greens and fruit and you’ll be fine
Im not vegan but I will be making these! Looks fab and I love mushrooms. Thinking I may go with lion's mane if the farmers market has some. They are pretty dang seafood textured!
Just a suggestion as I bake often, you need to proof active dry yeast in warm liquid with a bit of sugar. From the results your yeast maybe dead or did not come alive enough.
This is perfect for the seafood kick I’ve been on. Made some fried ‘fish’ from hearts of palm recently that absolutely wowed me from the texture alone. Would love to see you do a video on it!
New sub here. Been vegetarian since 2007 and vegan since 13… almost ten years! I’ve made a couple of things in this channel before. Was just looking for vegan sandwich ideas for lunch. This looks delicious! Off to the shop soon.
Sounds delicious! I can't wait to try it. I am wondering if there's a way to make it look more interesting? I don't know if it's an artefact of the video but it just looks kinda gray to me. Would adding some other grated veggies be weird?
Oh not just you... mushrooms are going to be grey. I was thinking about adding beet root powder in the end to make them pink, but then I thought that might just be me pushing over the top. I do think that would have really made it a more appealing look though
I want to go back so bad. Monica and I were with a big group and it was hard to get everyone to do the places we wanted! But we made a list and are going to make it back soon when there isn't a festival going on! haha
@@SauceStache 😂😂 I hope you and Monica have a amazing time again when y'all go back. I can't wait to see the next video inspired by that great city or any great city! Stay awesome.
I made this recipe today, Loved it. Send to all my vegan & vegan curious friends. Thanks for your delicious and entertaining video contents. I hope to try more of them soon.
Thats not a bad idea, but mushrooms have a texture closer to seafood than chicken... for chicken I would try jackfruit or wheat gluten!!! But if just going for taste adding poultry seasoning would be good!!
Looks great! But I wonder if you could improve the color of the filling. I don't really like food that looks so gray like that. I'm probably just picky and weird but maybe something else could make it more colorful? Maybe tweak the remoulade, i've had it before where it was more yellow or orange.
Ive made vegan lobster rolls which i suspect is similar. I use canned palm hearts and jackfruit and the texture is great and mimicked that flakiness of seafood. But Im going to try this with the mushrooms as an alternative. I love mushrooms and think it would be more substantial in the mix. Thanks for posting. ❤❤
Not only does that sandwich look incredible, but YOU look amazing! Congrats on your "re-shaping"! I have been busy over the last 4-5 months and haven't been watching my fave You-Tubers, but I must say, you look just incredible! Monica as always is beautiful too! 😉 Thank you for the inspired recipe! ❣
Looks awesome! Will definitely be making it this summer! One question though: what could I substitute in for the mustard? my partner doesnt like the flavour of mustard so I'm not sure what else to add in there instead
It was so good!! So you can leave it out, or add in more horseradish if you like that, maybe a pinch more hot sauce.... it's a pretty versatile sauce so you won't hurt it by swapping a few things around. Even a pinch of ketchup.
Hey thanks for the video and such, just a comment on the buns, I've made pizza, bread and such like 200 times last year. When I use industrial yeast 1 times on 20 it does like your buns. Just doesn't work. Never happened with my sourdough. I think sometimes yeast is just dead, it's better to try before in water for 5 minutes if you want to be sure.
Yeah it was just flat... Totally could have been dead but I think too I should have bloomed it before just adding it all in! Im not a bread maker at all and can admit these were probably my fault, but I dont mind passing a little blame over to the yeast too haha
Stache, you looked leaner and great! Have you been working out? I'm not a bread expert but shouldn't the yeast be mixed with some warm liquid and sugar, wait for awhile then add into the dry ingredients?
Genuinely Fantastic video!!! Just understand that once you package food it likely becomes an edible ‘substance’ meaning it is no more good for ‘health’.
That sandwitch looks amazing and since I go completely crazy for mushrooms, I'll probably try that one. Is margarine the same as vegan butter or is it something different?
Mushroom "salad": Preparation: 2 pounds of button cap mushrooms (break up into bits incl stems) Put in pot with salt and roasted seaweed sheets, water to almost cover, high bring to boil, simmer til water is gone (30-40 minutes) Make remoulade sauce 1 green onion chopped 1.5 tbsp minced Italian parsley chopped 2 stalks celery chopped 2 cloves garlic minced lemon juice from one lemon 1 tbsp horseradish (prepared) 2 tbsp dijon mustard 1.2 tbsp white wine vingear hot sauce to taste 1/2 cup vegan mayo cayenne to taste cajun seasoning to taste Stir up and chill til mushrooms are done add evoo to mushrooms cook til done steaming Mix remoulade sauce and mushrooms and chill til cold use hotdog buns, put butter and toast top with green onions
WAIT! The bread's not a disaster. Could you coat them with vegan butter mixed with minced garlic, bake some more, and have you some Olive Garden-type breadsticks...?
From the thumbnail I was going to compliment you on the spot on buns but you had to pivot and that’s cool especially considering the authentic version of these likely also use store bought buns. Kudos on keeping the mistake in but I don’t know what knuckleheads are giving you a hard time. You Always seem to be experimenting and being honest about what does and doesn’t work.
Thank you!!! Yeah... I normally would have just pulled that all out of the video, but in the end I thought it was entertaining and I hoped maybe I could have gotten some feedback about what happened and so far it seems it was either dead yeast or my fault for not blooming the yeast ahead of time! So It was a win win... some people got to see a total fail haha and I got some better insight to bread making! Which I need! hahah either way thanks for always being here in the comments! Always appreciate you!
Looks delicious except I HATE mushrooms! What do you think would work instead? Chickpeas? Tofu? Tempeh? I saw some people suggested okra pulp and hearts of palm. Umm. Some things not so, um, rustic please! 😉 Thanks!
I'm always paranoid about accidentally killing my yeast when I make bread. I wonder if putting the salt directly next to the yeast killed it? I've heard that can happen and I try to add salt at a different time after mixing my other ingredients.
Now wondering if Monica has a higher tolerance for spicy food? 🤔 I for sure would've detected the heat based on the amount of hot sauce and cayenne you put in.
Okay, I have to ask - I know you have a purpose, a mission... the mushrooms are for the sandwich. But, they look SO good, they have to smell good, did you munch any straight outta the pot?? I hope so! I always mess up bread, yeast is just intimidating for me. Thanks for the video, and the ideas!!
Would it be better texture if you used KingOyster mushrooms chopped up? They have that more seafoodish bite dont they? Can never go wrong with mushrooms tho lol
Hi, nice recipe... Thanks for your good Ideas! I'm quite sure why your buns didn't rise 😮 I believe your milk was too hot... this kills the yeast and therefore it could not rise (happened to me already ...so I know that might be the problem... 😅) best wishes from Germany 😊 Barbara 🌸
@@SauceStache The thrift store is the best place to get a bread maker. Also I wonder if your yeast is old, since you said it didn't rise, I have used active dry and instant yeast interchangeable in the past with no issue.
@@SauceStache Me too (crap at bread making that is) I can not find an easy low carb bread that is easy to do (trying to control diabetes through diet) and they are far too expensive over here to buy pre-made (£1.50 for a normal 800g loaf to £7 for a 400g low carb one). Sandwich looked tasty btw, I love most things that involves mushrooms lol
@@SauceStache I know, it's just a NOLA thing. You and Monica have helped me on this journey. That mushroom Thingy is next. Keep up the great work, man you have really gotten healthy!!!!
Still kinda pescatarian... didnt try it because it was loaded with cheese! I am 100% dairy free, Pretty much everything at the festival had butter in it!! Everyone I was with said it was really good. I've been thinking about making that too!
Im not even vegan, but excited to try this because not only does it look delicious and I love mushrooms,but I actually have all the ingredients on hand this time (well really dairy products)
Use code SAUCESTACHE60 to get 60% OFF + FREE SHIPPING ON YOUR 1ST BOX on your Green Chef box at bit.ly/3CWM0QV
BTW... you always want recipe fails. Well I can't make rolls and this video proves it!
You can tho, I promise!!! I left a longer comment under your video with some tips!! 😊
it looks good.
have you ever tried eggless friend rice?
Heard Paul Stamets say he was threatened by the Portobello mushroom industry, finally found out what it's all about, portobello and button mushrooms are toxic to our kidneys. Shitake, oyster et al, are kidney healing. Cheers
vegan processed foods + microwave = mental illness (caused by deficiencies). Absolutely pathetic how you want to imitate real food with complete garbage 🤢🤮☠
I'm from New Orleans and I approve of this recipe lol. If you wanna try a "crab" version of this try heart of palm! I make lots of vegan seafood alternatives with it. Chickpeas mix well with them too too make it more protein rich and filling. The combo makes amazing "crab" cakes!
YES!!!! Thank you so much! And yes I need to try that crab version, I bet that would be REALLY good!!
I'll have to make my Vegan Lobster Rolls with Chickpeas next time! Thanks for the Tip!
Hearts of palm and chickpeas?! That sounds great! I already use them both for “seafood” recipes separately so combining them will be amazing! 😍
Mmm
no lol
Hi Sauce Stache. Love the video! I want to try this it sounds amazing. A tip for your bread from a vegan baker: The thing with active dry is you have to put it in water first to activate it and make sure it’s still good. You can’t just put it in with the dry ingredients like you can with instant - that’s the difference. You will want to pre-proof it in lukewarm water (105-110 F). 2 teaspoons with a half cup water. Let it sit for 10 minutes and make sure it’s bubbly/foamy. If it’s not doing that, throw it out! Instant yeast you don’t need to add to water. If the recipe calls for additional water, feel free to add it during mixing. I also suggest using recipes that go by weight rather than measuring cups! It’s more exact and with baking that’s crucial. I also do a double proof (10-12hrs overnight in fridge to develop flavors + 2-4 hrs in proofing oven after kneading to develop the gluten). This method has worked well for me so hope this helps with your next bun adventure!
Yes, and no, dry active yeast should be rehydrated ( so yes) and not at a temperature above 38 ° C ( 100,4 ° F) (so no for the T°) . Because above that , the yeast begins its activity too fast , and above 105 ° F that will kill the yeast. Excuse my english I'm French and I don't practice everyday. 😆
I have some recipes which specify 110⁰ and I never have a problem. Of course I store my yeast in the freezer so there's that lol
Oh and your English is great!
I actually love your recipes and I’m predominantly whole food plant based and I try and make your recipes and simply change up some ingredients and works a lot of the time, even simple things like replacing salt with miso or braggs liquid aminos, gets the salty flavour perfectly or replace oil with broth in some recipes
Thanks for your work bro! 👍
New England style hot dog buns are the best kept food "secret" of the area and something I miss from growing up there. Never thought to literally just cut off the sides as I can't get them where I live now! Thanks for the idea. They are 100% better than regular buns IMO. Less bread, more good stuff, and perfect for what you made. Love this. Saving it in my must make playlist. Keep making awesome food!
Edit: I know you made this after visiting NOLA, but it just reminded me of home :)
I currently live in Boston and this reminds me of a New England lobster roll. I've been vegan since 2016 and this is a great recipe to try for my family! Thank you for the inspiration!
Lobsters don't look like this.... Whatever it is
God i miss the seafood in boston. Lobster rolls and Liberty Bell............
Use lobster mushrooms if you want to recreate a lobster roll but vegan.
@@petegameonejahh second this!
Lobster mushrooms look like lobster and make the very best lobster rolls. I mean...soooo good! I make them a lot
As a vegetarian Nola native myself, I can't wait to try out this recipe. Also, I absolutely love it when I hear visitors pronounce it New Or-lens and not New Or-leans. Great job!
Canned mushrooms are also amazing for a seafood-y texture!! And airfried to dehydrate a little and then rehydrated make a great meaty texture. Mushroom supremacy!!!
What type of canned mushrooms? Tried making shitake in the air fryer and the mushroom taste was overwhelming and made me gag, like eating dried shrooms for tripping but without the fun lol
Must be delicious with mushrooms!!! I make mine with my leftover Okara pulp from filtered Soybean milk.
The Okara pulp must be cooked first... so I place it in the microwave for a few minutes, then I mix all
of your ingredients, but I do add dill seeds, and some mint. Then fry the patties. Makes a good sandwich,
I will also try yours. Tastes like a crab sandwich. For all of you making your own soy milk, don't throw
away that Okara pulp after filtering your soy milk. Okara pulp freezes well.
why havent I tried this yet ... I love mushrooms they are so versatile
Super versatile!!! It's wild what you can do with them. I can't wait for people to make this sandwich. ITs over the top good
But so freaking expensive :(
Thanks Monica for giving your honest opinion. I appreciate your input and tweeking recipe if needed. 😊
I will share this with her!! She's really great at these taste tests!! She's made me a better cook for sure
You can tell she genuinely likes it. There are some times where I'm not so sure she really likes what she's eating lol
Jazz fest is one of the best festivals in the world. Hope you had a great time. For those that don't know Jazz Fest, it's all types of music. It's one of the few festivals where you can see the Foo Fighters, Florence and the Machine, Trombone Shorty, and Bonnie Raitt all in the same day then go out at night to catch once in a lifetime collaborations at local music venues. Oh and the food. Also the wife and I love mushrooms so we'll be taking this for a spin soon.
Looks great, gotta try this! I might do half mushroom and half tofu to up the protein though
Don’t bother if you don’t like the taste. There’s enough protein in any whole plant food as long as you’re actually eating something and protein deficiency is unheard of. Prioritise leafy greens and fruit and you’ll be fine
Mark, good to hear your voice is returning to normal. Thanks for the great videos as always.
Jazz fest rules, played there a few years back - such a blast. Happy you had a good time
Sauce Stache, you deserve 10m subscribers. Thank you for everything you do!!!
Im not vegan but I will be making these! Looks fab and I love mushrooms. Thinking I may go with lion's mane if the farmers market has some. They are pretty dang seafood textured!
i was in nola for jazzfest as well, so few plant based options in that city...but when ya find it, sooooo good
Just a suggestion as I bake often, you need to proof active dry yeast in warm liquid with a bit of sugar. From the results your yeast maybe dead or did not come alive enough.
This is perfect for the seafood kick I’ve been on. Made some fried ‘fish’ from hearts of palm recently that absolutely wowed me from the texture alone. Would love to see you do a video on it!
Wow! Another seafood recipe. I’m excited to try this one. Thanks Stache!
New sub here. Been vegetarian since 2007 and vegan since 13… almost ten years! I’ve made a couple of things in this channel before. Was just looking for vegan sandwich ideas for lunch. This looks delicious! Off to the shop soon.
Sounds delicious! I can't wait to try it. I am wondering if there's a way to make it look more interesting? I don't know if it's an artefact of the video but it just looks kinda gray to me. Would adding some other grated veggies be weird?
Oh not just you... mushrooms are going to be grey. I was thinking about adding beet root powder in the end to make them pink, but then I thought that might just be me pushing over the top. I do think that would have really made it a more appealing look though
@@SauceStache that sounds great!
Another fantastic recipe video! There's this place called Voodoo Vegan in New Orleans. It's definitely worth a try😋
I want to go back so bad. Monica and I were with a big group and it was hard to get everyone to do the places we wanted! But we made a list and are going to make it back soon when there isn't a festival going on! haha
@@SauceStache 😂😂 I hope you and Monica have a amazing time again when y'all go back. I can't wait to see the next video inspired by that great city or any great city! Stay awesome.
I made this recipe today, Loved it. Send to all my vegan & vegan curious friends. Thanks for your delicious and entertaining video contents. I hope to try more of them soon.
Made this yesterday and absolutely loved it! Thanks again for your brilliant ideas.
I want to try a little poultry seasoning instead of nori. See how close it gets to chicken salad sandwich.
Thats not a bad idea, but mushrooms have a texture closer to seafood than chicken... for chicken I would try jackfruit or wheat gluten!!! But if just going for taste adding poultry seasoning would be good!!
🤩 I can’t wait to try this, good job fella.
Saucy man!! Just made this and it is so freaking delicious. Seriously this sandwich here is genius. Great work.
Great video, You should try marinating tofu between slices of dried kombu.
These look like they slap, I'm going to try these tonight. I live in FL and get so jelly of the sea food here some times.
Thanks for sharing. You guys are looking great and healthy!
You guys are so cute I love Monica coming in at the end for a taste test. Yet again another great video.
Looks great! But I wonder if you could improve the color of the filling. I don't really like food that looks so gray like that. I'm probably just picky and weird but maybe something else could make it more colorful? Maybe tweak the remoulade, i've had it before where it was more yellow or orange.
I can hardly wait to try this recipe. Thank you for sharing!
Im from south louisiana and this makes me *so* happy.
Haven’t been around in awhile but wow @sauce stache you are looking fit these days! Nice work.
Ive made vegan lobster rolls which i suspect is similar. I use canned palm hearts and jackfruit and the texture is great and mimicked that flakiness of seafood. But Im going to try this with the mushrooms as an alternative. I love mushrooms and think it would be more substantial in the mix. Thanks for posting. ❤❤
Not only does that sandwich look incredible, but YOU look amazing! Congrats on your "re-shaping"! I have been busy over the last 4-5 months and haven't been watching my fave You-Tubers, but I must say, you look just incredible! Monica as always is beautiful too! 😉 Thank you for the inspired recipe! ❣
Looks awesome! Will definitely be making it this summer! One question though: what could I substitute in for the mustard? my partner doesnt like the flavour of mustard so I'm not sure what else to add in there instead
It was so good!! So you can leave it out, or add in more horseradish if you like that, maybe a pinch more hot sauce.... it's a pretty versatile sauce so you won't hurt it by swapping a few things around. Even a pinch of ketchup.
@@SauceStache Thank you!
HappyTree/// I use a bit of creamy horseradish with vegan mayo and sweet green relish.
Hey thanks for the video and such, just a comment on the buns, I've made pizza, bread and such like 200 times last year. When I use industrial yeast 1 times on 20 it does like your buns. Just doesn't work. Never happened with my sourdough. I think sometimes yeast is just dead, it's better to try before in water for 5 minutes if you want to be sure.
Yeah it was just flat... Totally could have been dead but I think too I should have bloomed it before just adding it all in! Im not a bread maker at all and can admit these were probably my fault, but I dont mind passing a little blame over to the yeast too haha
These look amazing. I might add some toasted, seasoned crushed walnuts for texture.
You two look great! Question - did those 2lbs of mushroom make enough for just the two sandwiches, or did you have leftovers?
Lots of leftovers! We made probably 3-4 more sandwiches out of it
Also thank you so much!!!
That's cool. I just went to NO for the first time last week. It's such a fun city.
I didn't see jazzfest, but I did see The Cure. Amazing show btw.
Oh nice!! I would have loved to see The Cure!! NO is amazing... we can't wait to go back!
Stache, you looked leaner and great! Have you been working out? I'm not a bread expert but shouldn't the yeast be mixed with some warm liquid and sugar, wait for awhile then add into the dry ingredients?
Loving the SpaceX heat shield panels in the studio😂❤️💛💚
Thanks for another great recipe. I make these with heart of palm!😋
Genuinely Fantastic video!!! Just understand that once you package food it likely becomes an edible ‘substance’ meaning it is no more good for ‘health’.
Thank you, everything look so good.
That sandwitch looks amazing and since I go completely crazy for mushrooms, I'll probably try that one. Is margarine the same as vegan butter or is it something different?
Yeah, just check the label for non-vegetarian flavorings like buttermilk powder
@@your3kidding Darn it! Mine's vegetarian, I just checked! (it have a bit of cream for flavor)
Mushroom "salad":
Preparation:
2 pounds of button cap mushrooms (break up into bits incl stems)
Put in pot with salt and roasted seaweed sheets, water to almost cover, high bring to boil, simmer til water is gone (30-40 minutes)
Make remoulade sauce
1 green onion chopped
1.5 tbsp minced Italian parsley chopped
2 stalks celery chopped
2 cloves garlic minced
lemon juice from one lemon
1 tbsp horseradish (prepared)
2 tbsp dijon mustard
1.2 tbsp white wine vingear
hot sauce to taste
1/2 cup vegan mayo
cayenne to taste
cajun seasoning to taste
Stir up and chill til mushrooms are done
add evoo to mushrooms cook til done steaming
Mix remoulade sauce and mushrooms and chill til cold
use hotdog buns, put butter and toast
top with green onions
thank you for writing this out!!!!
@@hyperpearlgirl glad it helped someone
im literally drooling, this looks SO good
WAIT! The bread's not a disaster. Could you coat them with vegan butter mixed with minced garlic, bake some more, and have you some Olive Garden-type breadsticks...?
I'm definitely making this.
ITs soooooo good!!!
From the thumbnail I was going to compliment you on the spot on buns but you had to pivot and that’s cool especially considering the authentic version of these likely also use store bought buns. Kudos on keeping the mistake in but I don’t know what knuckleheads are giving you a hard time. You Always seem to be experimenting and being honest about what does and doesn’t work.
Thank you!!! Yeah... I normally would have just pulled that all out of the video, but in the end I thought it was entertaining and I hoped maybe I could have gotten some feedback about what happened and so far it seems it was either dead yeast or my fault for not blooming the yeast ahead of time! So It was a win win... some people got to see a total fail haha and I got some better insight to bread making! Which I need! hahah either way thanks for always being here in the comments! Always appreciate you!
Looks amazing
Thank you!!
Glad to know vegan options are few there. I feel less bad about not going every year. Looks delicious.
Looks delicious except I HATE mushrooms! What do you think would work instead? Chickpeas? Tofu? Tempeh? I saw some people suggested okra pulp and hearts of palm. Umm. Some things not so, um, rustic please! 😉 Thanks!
I'm always paranoid about accidentally killing my yeast when I make bread. I wonder if putting the salt directly next to the yeast killed it? I've heard that can happen and I try to add salt at a different time after mixing my other ingredients.
Was the yeast old or did you forget to active the yeast using the milk/sugar?
What kind of problems did the yeast cause? What should we use?
4:00 for the sauce
Thank you for a great meal idea! I love sandwiches! Plant based of course.
It is rreally really good wityh the addition of pulled pork.....
That looks amazing!
Blessed Love Family ❤️💛💚
Hope you guys had fun even w/ all the ☔️
We went to Jazzfest! Sorry we missed you!! ;)
GOOD MORNING SAUCYMAN!
Good luck with your newest masterpiece lol
Gooood Morning Christopher!!!! Thank you! this one is really good
Now wondering if Monica has a higher tolerance for spicy food? 🤔
I for sure would've detected the heat based on the amount of hot sauce and cayenne you put in.
Okay, I have to ask - I know you have a purpose, a mission... the mushrooms are for the sandwich. But, they look SO good, they have to smell good, did you munch any straight outta the pot?? I hope so! I always mess up bread, yeast is just intimidating for me. Thanks for the video, and the ideas!!
I'm surprised you didn't use Old Bay seasoning!
Can you do a video on how you got in shape bro?
I'm doing this next weekend
NICE!!! You'll love it!
Thank you!
You two look great!
Yummy, we in the south love our un fish. I’m making this one.
Would it be better texture if you used KingOyster mushrooms chopped up? They have that more seafoodish bite dont they? Can never go wrong with mushrooms tho lol
What a great idea!
Did you use the whole pack of seaweed when you made the mushrooms?
Nope just a few sheets!!! I think 3 total
@@SauceStache ok thanks. I’m about to attempt to make this. I’ll let you know how it turns out.
I love that I feel I can replicate the recipe with ease.
I'd have added some celery for crunch
2 stalks of celery are in there, at 4:10 between the parsley and the garlic.
will this still work if you dont boil the mushrooms as much? that part seems a tad extreme to me.
These mushrooms contains phenylhydrazines, therefore they should be cooked
Hi, nice recipe... Thanks for your good Ideas! I'm quite sure why your buns didn't rise 😮 I believe your milk was too hot... this kills the yeast and therefore it could not rise (happened to me already ...so I know that might be the problem... 😅) best wishes from Germany 😊 Barbara 🌸
I think heart of palm would be good too
Is there a full written recipe?
Looks yummy...Hollywood Studios at Disney actually has a really good vegan lobster roll, looking forward to trying this and comparing lol
Looks delicious!
Very cool sandwich 👍👍👍
Salt kills yeast dont mix the two directly, also with active yeast you need to bloom it with your wet ingredients.
Crystal hot sauce is the best hot sauce. Yum
Have you done a low carb bread?
I havn't!! I should try.. I feel like I need a bread maker or something, im really bad at bread. (or I should just work on it more) hahah
@@SauceStache The thrift store is the best place to get a bread maker. Also I wonder if your yeast is old, since you said it didn't rise, I have used active dry and instant yeast interchangeable in the past with no issue.
@@SauceStache Me too (crap at bread making that is) I can not find an easy low carb bread that is easy to do (trying to control diabetes through diet) and they are far too expensive over here to buy pre-made (£1.50 for a normal 800g loaf to £7 for a 400g low carb one). Sandwich looked tasty btw, I love most things that involves mushrooms lol
On another channel, I heard the guy talk about how pumpkin seeds promote a cheese like substance. ??
NOLA native here we use blue plate mayo!
Thank you!!! Blue plate doesn't make a vegan mayo unfortunately! Otherwise I would have been on top of it!
@@SauceStache I know, it's just a NOLA thing. You and Monica have helped me on this journey. That mushroom Thingy is next. Keep up the great work, man you have really gotten healthy!!!!
I’d like to know how to make my own version of the “daring” plant based chicken Cajun flavor meat sub. That is good stuff
Crawfish Monica!! Did you try it?! Just curious, not sure if you’re are still pescatarian or fully plant-based. No judgement, just wondering.
Still kinda pescatarian... didnt try it because it was loaded with cheese! I am 100% dairy free, Pretty much everything at the festival had butter in it!! Everyone I was with said it was really good. I've been thinking about making that too!
I like your channel!🙏
This is completely off topic but it must be said. You look good!
haha thank you so much!! Really working on it!
Im not even vegan, but excited to try this because not only does it look delicious and I love mushrooms,but I actually have all the ingredients on hand this time (well really dairy products)
What was your favorite band? 👍