I've watched you for 3 years and you never cease to amaze me!! Every year around this time, I watch your Holiday-Inspired Vegan Food Playlist like clockwork. Your techniques blow everyone away. Please make a digital copy of your cookbook as well, bc I use my tablet in my kitchen & keep all my favorite cookbooks on my Kindle and Adobe Digital Editions Reader. Thank you Korenn for sharing your genius with us!
Non vegan here, but damn, I'm about to subscribe cause your personality, recipes, and vibes are impeccable for a beginner in the kitchen. I'm trying to eat less meat for ethical reasons. I legit have no cooking skills, I'm broke, and I need all the energy I can get in my mid 30s with a toddler. So. Long story long, you're kinda about to change my life, thank you, for real. Thank you, girl. 🖤🖤🖤
I have soo much rice paper in my pantry! You know, from vegan bacon and trying to make GF spring rolls. Now I have something more adventurous to do with it!! Thank you soo much
It is so upsetting that your subscriber count isn't higher because you absolutely deserve it. Every recipe looks AMAZING. You don't miss. You're one of the only vegan channels that has flavor that's just as impressive as what the dish looks like, and you still use quite a lot of whole produce. Happy Holidays to you, and thanks for the effort you put into your videos/recipes!
Thank you so much! I’m more about quality over quantity I have the best quality subscribers that come through and support my channel and my book 📚 I’m content 😊
@@KorennRachelle I'm actually glad you mentioned your Ebook, because it made me head straight over to your website. Your designer did really well, btw! Browsing through your listed recipes made me realize I'll probably be busy cooking them during this Christmas Holiday lol. Those recipes alone are worth supporting the Ebook. I'll be purchasing, soon!
I am just so fascinated with this recipe and i am definitely gonna try it. I have tried your rice paper skin and pan searing technique. The entire time i kept saying, "wow, just wow". Have you done any steak recipes, like something i can eat with A1? I would love to see that.
Hi there! I missed the second half of your live stream today (Dec 20) because I had to go to work, and now I cannot find it via my bookmark. Where has it been saved for watching? It was great! Thanks
@@KorennRachelle Oh OK, I thought today's stream was about new ways you'd devised to make mock meat... I will look at 101 again :) Love your recipes. Thanks, and a very Merry Christmas to you!
I would love to try this recipe but I can't find it on the website. The recipe for Vegan Brisket Nachos has a link that's supposed to go to the Vegan Brisket recipe, but it just goes to the e-book page. Please provide a link to the brisket recipe so we can have the ingredients list. Thanks!
I make all my recipes available for the early birdies so they don’t have to purchase the book. The book has been updated and now it’s the only place to get it.
So creative!! You mention that there’s a lot of fat in the mock roast but the seasoned rice starch liquid doesn’t contain oil and apart from the olive oil I don’t really see fatty ingredients in the recipe?
My apologies for the delays. The book is ready, I am waiting for a few technical kinks to work out with my publisher and then it will be ready to go out directly to you.
Came back as I have questions. I am planning to make this dish and having difficulty finding rice starch. Can tapioca flour be a substitute.?Or do you have any subs for that as I do not want to go without the fatty flavor.
I would say no to tapioca starch because of its stretch it’s better for cheeses. I’m going to say yes to potato starch and corn starch. Corn starch I have not used but in theory it should work. Asian markets have rice starch as well.
@@KorennRachelle I have seen potato starch many times. The rice starch evades me in my search. Even at HMart which is a Korean grocery store and a few of my local international markets. I plan to make this tomorrow after securing the proper starch. Thank you again. It looks like it tasted amazing
I just bought your book. I'm so glad it is finally available, I have been dying to try this mock brisket. I didn't see a recipe in there for the Philly cheese steak sandwich or the cheese wiz.
Before the final cooking process (having the uncooked liquid rice starch inside) yes. After it’s been fully cooked I don’t know how the frozen rice starch marbling would react in the re-cooking of the whole roast from frozen, but in sliced and chopped applications it’ll be just fine.
I missed this fabulous recipe seeing as though I’m just now finding out about you 😀 no worries because I don’t mind buying the book. Is this recipe in your book? I don’t see a link for the hard copy just the ebook.
Oh goodness, I would say fully cooked and stored in the refrigerator 🤔 7 days easy. That’s about how long I stored mine fully cooked. In the freezer 30 days easy. If you have a vacuum sealer 60.
Hey there, fabulous looking recipe but unfortunately the link to the written ingredients seems to be broken. I really want to make this so could it be fixed?
I saw this recipe late for xmas, so i'll make it for new years. King oyster mushrooms is not very accessible on it's own here in South Africa. Only white button, brown, portabellini and small exotic packs (shiitake, king oyster and shimeji). Do you have a shroom recommendation if one does not have king oyster's?
@@KorennRachelleyay!!! Really, though the way you fix your recipes are always unigue and yummy. They actually look and taste like the real thing only healthier. What a gift!!!
Just a tip: all mushrooms for commercial culinary use are grown organic! The only difference is a certification that some growers can’t afford to pay off. It is extremely difficult and waaaay more expensive to grow mushrooms in an inorganic environment.
Oh ok, at my local Asian Market they sell non organic mushrooms and they are about 4-6 times the size of the organic ones they sell. And every time I used the non organic ones I got sick. So I stick to what I know personally. Thanks for the info.
Just remember Mushrooms DO NOT live off of typical nutrients or absorb nitrogen. They consume lignen and there are no “fertilizers” available for them. If you spray any fruiting mycological body with any typical commercial fertilizer AKA nitrogen, potassium, phosphate, they will immediately die. I am a professional mycologist in both the agricultural and mycological field for years.
The “non organic” are just older. That’s why they are larger. Many mushroom farms sell their “older” and larger, less aesthetic fruiting bodies at a discount. You may very well be sensitive to sporulation stage mushrooms. It’s not uncommon.
Honestly, you seem like a PERFECT candidate to grow a beginner patch kit in your own home. Test the various stages for yourself. I myself prefer myceliated substrate, some prefer fully fruited bodies, some prefer “pin” or “button” stage. They all carry unique benefits and risks. I think you could make a whole series of growing your own kit and cooking it. Highly clickable content.
They would work, the only potential obstacle would be their flavor, if that is not an issue you’re good to go. You can also keep in mind portobello mushrooms 🍄 as well as chopped button mushrooms too 😉
I've watched you for 3 years and you never cease to amaze me!! Every year around this time, I watch your Holiday-Inspired Vegan Food Playlist like clockwork. Your techniques blow everyone away. Please make a digital copy of your cookbook as well, bc I use my tablet in my kitchen & keep all my favorite cookbooks on my Kindle and Adobe Digital Editions Reader. Thank you Korenn for sharing your genius with us!
Non vegan here, but damn, I'm about to subscribe cause your personality, recipes, and vibes are impeccable for a beginner in the kitchen. I'm trying to eat less meat for ethical reasons. I legit have no cooking skills, I'm broke, and I need all the energy I can get in my mid 30s with a toddler. So. Long story long, you're kinda about to change my life, thank you, for real. Thank you, girl. 🖤🖤🖤
Lol, these toddlers will run you out of gas. Follow my IG I upload there daily and it's easier to interact.
@@KorennRachelle on it 🖤
I have soo much rice paper in my pantry! You know, from vegan bacon and trying to make GF spring rolls. Now I have something more adventurous to do with it!! Thank you soo much
This is on another level. Great.
It is so upsetting that your subscriber count isn't higher because you absolutely deserve it. Every recipe looks AMAZING. You don't miss. You're one of the only vegan channels that has flavor that's just as impressive as what the dish looks like, and you still use quite a lot of whole produce. Happy Holidays to you, and thanks for the effort you put into your videos/recipes!
Thank you so much! I’m more about quality over quantity I have the best quality subscribers that come through and support my channel and my book 📚 I’m content 😊
@@KorennRachelle I'm actually glad you mentioned your Ebook, because it made me head straight over to your website. Your designer did really well, btw! Browsing through your listed recipes made me realize I'll probably be busy cooking them during this Christmas Holiday lol. Those recipes alone are worth supporting the Ebook. I'll be purchasing, soon!
Yes!!! Thank you so much for sharing. Can't wait to get the recipe book.
It looks amazing wow! Well done! Great recipe! I’ll make it!
Yo!!! YOUR CHANNEL IS EVERYTHING!!!
I am just so fascinated with this recipe and i am definitely gonna try it. I have tried your rice paper skin and pan searing technique. The entire time i kept saying, "wow, just wow". Have you done any steak recipes, like something i can eat with A1? I would love to see that.
All I can say is WOW!!! I just subscribed!! Thank you ❤😊
Wow this looks amazing 😋😋😋
New subbie. Love this recipe 😩😩🖤
Welcome to the tribe 💕
Damn that looks delicious and a lot of work lol. I definitely need to try it soon
DAAAAAM that looks so good!
That looks really good
wow I can't wait to make this!! Thanks chef
I need the gluten free one please 🙏🏼🙏🏼 and thank you ✨✨✨ love your channel 💜
Hi there! I missed the second half of your live stream today (Dec 20) because I had to go to work, and now I cannot find it via my bookmark. Where has it been saved for watching? It was great! Thanks
ua-cam.com/video/qCZbnBFfOUw/v-deo.html
@@KorennRachelle Oh OK, I thought today's stream was about new ways you'd devised to make mock meat... I will look at 101 again :) Love your recipes. Thanks, and a very Merry Christmas to you!
I can't find the meat lover's edition. Where can I obtain this?
Where can buy your ebook or hard copy recipe book?
The ebook is linked in the description box. My hardcover will be coming out very soon!
Amazing.
I would love to try this recipe but I can't find it on the website. The recipe for Vegan Brisket Nachos has a link that's supposed to go to the Vegan Brisket recipe, but it just goes to the e-book page. Please provide a link to the brisket recipe so we can have the ingredients list. Thanks!
The brisket recipe is in the ebook.
@@KorennRachelle So purchasing the e-book is the only way to get the recipe?
I make all my recipes available for the early birdies so they don’t have to purchase the book. The book has been updated and now it’s the only place to get it.
Do you have a hardcopy available as of yet for your book?
Coming very soon, The problem I hae is that I keep adding more recipes! lol But Its almost complete. I will post as soon as it does.
okay but I work for Traeger Pellet Grills -- can you stick this in a smoker and walk away for many hours?
Not at all
Sis which book is this in? I need this recipe 😭😭😭
Everyday Vegan Food 🍲
That onion you used was purple not red
Well, where I came from they are classified as red, whether that be the truth or not is another conversation lol.
@@KorennRachelle lol
Aaaaaaaaaa!!!! Yes!! I knew I woke up early af for a reason. 🥰🥰🥰
absolutely amazing. i’m making this for Christmas.... I always love your recipes... can’t wait to get the book!!!
So creative!! You mention that there’s a lot of fat in the mock roast but the seasoned rice starch liquid doesn’t contain oil and apart from the olive oil I don’t really see fatty ingredients in the recipe?
I meant to say the rice starch gives the illusion of fat marbling throughout the roast.
Cheesesteak wit the wiz is a Philly staple! This looks bomb!
DAAAAAAMMmmm that looks so good! Thank for sharing with us, you Goddess you!
Hi, in the book you forgot to mention how much chickpea flour you added for this recipe. How much should I be adding?
You must've over looked it. It is listed there in the ingredients list :)
Why am I NOT getting my notifications 😡love your Chanel😘
💕🥰
This was posted a year ago, is the hard cover cookbook available yet?? I need it!
My apologies for the delays. The book is ready, I am waiting for a few technical kinks to work out with my publisher and then it will be ready to go out directly to you.
Wow! I give you the slow clap! Excellent job with this!
Came back as I have questions. I am planning to make this dish and having difficulty finding rice starch. Can tapioca flour be a substitute.?Or do you have any subs for that as I do not want to go without the fatty flavor.
I would say no to tapioca starch because of its stretch it’s better for cheeses. I’m going to say yes to potato starch and corn starch. Corn starch I have not used but in theory it should work. Asian markets have rice starch as well.
@@KorennRachelle I have seen potato starch many times. The rice starch evades me in my search. Even at HMart which is a Korean grocery store and a few of my local international markets. I plan to make this tomorrow after securing the proper starch. Thank you again. It looks like it tasted amazing
This looks so delicious! Is there a written recipe? The link you have is broken
Yes. It is no longer available on my site but you can download it in my ebook.
You should open a vegan meat butcher shop
I have plans to... lol. I’m hopeful for later this year.
Can’t wait to make this...I just ordered everything I need 😉
DAMN! that’s a lotttt of work! Looks so yum though!
😂🤣 facts
Where’s the gluten free version at?
I’m trying to hold it hostage until my book gets printed.
Wish I had the recipe looks good
That brisket is beautiful 😍
I just bought your book. I'm so glad it is finally available, I have been dying to try this mock brisket. I didn't see a recipe in there for the Philly cheese steak sandwich or the cheese wiz.
love it! you are the number 1 Rotisseur of plant based cooking. :))
Thank u chef 🙂
I hope you'll make a digital copy of your cookbook. Love your recipes!
Next level!!!
I’m confused, where can I find this recipe?
What are the restaurant hours of operation please? Thanks.
That looks exquisite.
This looks amazing ❤! I'm new to your channel, what is in your " seasoning mix" that you mentioned?
It’s on the recipe linked in the description box, vegan beef bouillon, vegan Worcestershire sauce...
@@KorennRachelle There is no recipe linked in the description box, just links to ur book.
Looks delish!!! Can this be frozen?
Before the final cooking process (having the uncooked liquid rice starch inside) yes. After it’s been fully cooked I don’t know how the frozen rice starch marbling would react in the re-cooking of the whole roast from frozen, but in sliced and chopped applications it’ll be just fine.
Where can I get the full recipe?
I missed this fabulous recipe seeing as though I’m just now finding out about you 😀 no worries because I don’t mind buying the book. Is this recipe in your book? I don’t see a link for the hard copy just the ebook.
It’s coming soon 💕
Impresionante 👏👏👏👏
Soo talented!💯❤❤❤
Looks amazing! What can I use to substitute for chickpea flour? Maybe just regular flour or whole wheat?
Chickpea flour is just bean paste once you add water, so you can really go any direction with it.
Mmmmmmmm yuuuuumy
How long does this lastin the refrigerator? Can you freeze it? If so, for how long do you think?
Oh goodness, I would say fully cooked and stored in the refrigerator 🤔 7 days easy. That’s about how long I stored mine fully cooked. In the freezer 30 days easy. If you have a vacuum sealer 60.
Amazinggggh
wow. ill try this
Wow! Just...wow!
Where I live I don’t believe rice starch is readily available. I have seen potato starch and tapioca starch. Could those be adequate substitutes?
Hey there, fabulous looking recipe but unfortunately the link to the written ingredients seems to be broken. I really want to make this so could it be fixed?
It is no longer available on my site but you can download my ebook, it’s in there.
@@KorennRachelle Thank you so much xxx
You did the dayum thing! You are amazing!
Thank you so much!!
I don't see the link to the print recipe
Buy the e-book 👍🏻
I saw this recipe late for xmas, so i'll make it for new years. King oyster mushrooms is not very accessible on it's own here in South Africa. Only white button, brown, portabellini and small exotic packs (shiitake, king oyster and shimeji). Do you have a shroom recommendation if one does not have king oyster's?
Okay!!! Yum, yum!!! I'm coming to live at your 🏡 !!!!!!
Okay, Ill get your room ready, lol
@@KorennRachelleyay!!! Really, though the way you fix your recipes are always unigue and yummy. They actually look and taste like the real thing only healthier. What a gift!!!
Can you use corn starch?
I say yes with reluctance because I’ve never tried corn starch, but in theory it should work just fine.
I cannot find the recipe linked nor on your website. I would love to make this:) Is this recipe available?
Yes, it’s in my ebook.
@@KorennRachelle great! Looks like I need to order that ASAP:) Thank you 🙏
@@KorennRachelle ordered 💕
Thank you for your purchase 💕
I purchased your ebook, but I'm soooo glad you're making a hard copy! I'll be purchasing!
Just a tip: all mushrooms for commercial culinary use are grown organic! The only difference is a certification that some growers can’t afford to pay off. It is extremely difficult and waaaay more expensive to grow mushrooms in an inorganic environment.
Oh ok, at my local Asian Market they sell non organic mushrooms and they are about 4-6 times the size of the organic ones they sell. And every time I used the non organic ones I got sick. So I stick to what I know personally. Thanks for the info.
Just remember Mushrooms DO NOT live off of typical nutrients or absorb nitrogen. They consume lignen and there are no “fertilizers” available for them. If you spray any fruiting mycological body with any typical commercial fertilizer AKA nitrogen, potassium, phosphate, they will immediately die. I am a professional mycologist in both the agricultural and mycological field for years.
The “non organic” are just older. That’s why they are larger. Many mushroom farms sell their “older” and larger, less aesthetic fruiting bodies at a discount. You may very well be sensitive to sporulation stage mushrooms. It’s not uncommon.
Honestly, you seem like a PERFECT candidate to grow a beginner patch kit in your own home. Test the various stages for yourself. I myself prefer myceliated substrate, some prefer fully fruited bodies, some prefer “pin” or “button” stage. They all carry unique benefits and risks. I think you could make a whole series of growing your own kit and cooking it. Highly clickable content.
It’s amazing that you say that, I have been looking at different growing kits and haven’t purchased one yet...
This looks awesome! If I can’t find the oyster mushrooms can Jackfruit be a substitute?
Your going to have remove alot of the water. Jackfruit has alot of water in it I use a towel and squeeze hard as hell
You can also use regular oyster mushrooms instead of king oyster.
@@KorennRachelle would shiitake mushrooms also work I know their pretty meaty?
They would work, the only potential obstacle would be their flavor, if that is not an issue you’re good to go. You can also keep in mind portobello mushrooms 🍄 as well as chopped button mushrooms too 😉
@@KorennRachelle thank you 😁
Hilarious
Here you go giving me life once again!!❤❤❤❤