Added snackisfaction with things you make yourself. I have rediscovered slow roast root vegetables in recent years and think beetroot and parsnips could work.
Came for the scam-baiting, stayed for the vegan jerky-making. Thank you for being so thorough in everything you do, and as well for what appears to be a solid bit of plant-based content as well.
Yup, I'd suggest using a mandolin too so they all come out the same thickness so they dry evenly. The long cuts are so chewy because the fibers run the length of the carrot so diagonal cuts will give you bigger pieces but not the rubbery texture.
Most kitchen appliances like bread ovens, electric knives, etc, get put to the back of my cupboards - not so my dehydrator. It has been one of the most oft-used pieces of equipment, especially when it's mushroom foraging season. I use it when I buy a watermelon too as they are rather big for the family to eat before it goes off. Dried watermelon is good for those people who have dry mouth problems.
@@debbiehenri345 I'm honestly thinking of making a dehydrator from a carboard box, tinfoil, and scotch tape. Maybe some epoxi instead of tape, to make the dehydration chamber neater. I use a sandwich maker to make pizza-sandwiches, and a grill oven (non-convection, non-microwave, with electric-heating elements) to make old(er) snacks fresher (like chips/crisps, pastries, and even bread, especially that cheap bread whose crust becomes rubbery the next day (or even the same day laye in the day). You can use the electric knives to make home-made chips from (any) flour. The channel "My Name Is Andong" has a few relevant videos about making chips, which require both cutting thin slices, and dehydrating: "How To Make Krupuk Prawn Crackers From Scratch", "Will It Cracker?", "Making Potato Chips at Home: Definitely Worth It", and "Making Potato Chips at Home Was the Easy Part...". You don't even need the "starch" product, you can use wheat flour, or rice flour, or even boil and mash/blend rice, and use that instead of the flour-water mixture (though you could add more flour, aside the ingredients for taste).
I made some jerky from foraged beefsteak mushrooms this year. Took a long time to dehydrate but they were excellent. Quite close to how I remember beef jerky tasting
I think you've got a real product here. A lot of times people eat jerky just because they need a snack and they like the taste. I know if I saw red pepper jerky in a convenience store I'd give it a try, especially if it cost less than beef jerky, which it really should. That stuff is expensive
theyd ferment it before professionally because thats better for seasoning & texture. thats an extra production-step. and then they might put a vegan or vegetarian tag on it to increase the price again :P
Interesting stuff... As someone who loves a good snack with my beer, but who is getting fed up of the crisp selection at my local supermarche, I'd be very interested to know if you could do the same with tofu or other protein-based plant products.
If the Tofu was marinated in a good acidic sauce, in the same way you can acid cook meat. It'd flavour it and then dehydrate it. That'd be pretty good. Chilli/lime/garlic/soy sauce for example. Would be pretty decent.
I just want to say that it warms my heart how much subscribers you've gotten. There's a bit of a culture on UA-cam where channels are encouraged to stick to one specific niche, do whatever they can to increase numbers, etc... You're just a guy at home making whatever content he feels like. That's really what UA-cam was invented for. Regular people like you and I making whatever. So I really appreciate how you've managed to build up this huge of a fanbase with a variety channel.
Might be interesting to try a green pepper, since the homemade red one came out on top. The sweetness mentioned would probably not be there, and could have a more savoury flavour.
The mushrooms might have an added savoury flavour due to the natural umami? Maybe try adding some msg to the marinade of the carrots and other veggies next time? I’d be curious to see if that helps add to the umami beer snack like flavour!
How about blending mushrooms, peppers, squash, etc into a paste, adding your marinade/seasoning (and maybe a bit of marmite or something) and spreading that out on some greaseproof paper and dehydrating that like a fruit leather?
I find it interesting that making jerky out of vegetables [though peppers are technically fruit] and embracing the vegetable, rather than attempting to approximate meat with plant ingredients; worked much better. You were generally positive about all of the ones you made here, but were generally unimpressed by the synthetic alternatives.
@@krytenfivetwothreep2485 Vegetable is a botanical term as well. It's only the culinary use that is confusing, as a culinary vegetable is anything that is *used* like a botanical vegetable even if it's actually a fruit (or starch).
The best plant jerky I ever had was made of skinned and de-thorned prickly pear cactus pads (aka nopales). It had the perfect texture and took the marinade really well.
Another cracking good video Mike! I love a good teriyaki jerky, and have a pathological hatred of most "plant based" AKA FAKE food, and your videos have gradually got me to at least try a few of those options. Here in the US Morningstar makes an amazing vegan breakfast sausage that I actually prefer over real ones, amazing flavor and the texture is pretty close. Your videos have turned at least THIS fake food hater into a cautious taster and experimenter, so excellent result there, lol. I'd be interested to see what Babatunde could come up with using a dehydrator, I'm sure he'd have some interesting ideas to try out.
I would think aubergine would work well for this, though cooked a little first. I have had relatively unsalty sun-dried tomatoes that were incredibly moreish and chewy.
I've had raw dessicated brinjal before. You've got to really like the smell and taste of brinjal to like them. I did, but my mum and sister, and even my dad who quite likes brinjal, didn't.
What if you dehydrated slices of potato, would they taste good enough to be a healthier alternative to crisps? Probably not but it's fun to think about. Also, that surprise vinegar is like losing 5 quid down the back of your sofa and pulling out a 20!
To be honest, it's not the first time I've made something pickled or preserved, then stumbled across it years later - I made a batch of elderberry and apple chutney one time and for some reason, one of the filled jars got packed away with a box of empties - it went in the loft and was moved without opening the box when we moved house. I found it years and years later - and it was absolutely amazing. I wished I'd packed a whole box away.
@@AtomicShrimp That sounds delicious! Every time you make preserves or the like, put one jar into "The Aging Box" and periodically try them. It might be too tempting if you actually know they're there, though.
I was wondering if a product called Liquid Smoke is available in the UK? It contains no animal products, and adds a smokey flavor to foods. It might be an interesting addition to a future batch of vegetable jerky.
The smoked paprika he added would have a similar effect to liquid smoke. I once added too much of it to a stew and had to discard everything but the chunks of meat. The smoky taste was so overwhelming, there was no diluting it 😆
@@raraavis7782 I love smoked paprika, but it has to be relatively fresh as it loses some of its pungency over time and if you add too much things just start getting muddy. I'd been coveting Liquid Smoke for many many years and eventually got hold of a wee bottle, and fuck me dead... I know exactly what you mean by overwhelming. Similar to Chinese Five Spice, the correct way to use it is by preparing all other ingredients, and then opening the bottle/jar containing it in the same room as then dish you are creating. Then proceed to close the receptacle and put away, you have now added enough. Seriously though, one drop used during cooking is sometimes nearly too much and woe betide the poor fool that gets some of the oddly viscous ooze on their fingers, or even worse, spills the bottle in a living area.
I appreciate seeing what happens with the failed or not so good food experiments. Really enjoyed that. Have you thought of pre soaking the mushrooms in stock before dehydration to perhaps retain a softer final product? Never done dehydrating so not sure if that would work.
I've wanted a dehydrater for a while, now I _really_ want one haha. I tried making carrot-smoked-salmon-alternative last Christmas and it wasn't bad at all, so I'd definitely like to make some jerky like this.
Balsamic vinegar! Thank you, I was forgetting I had some avocados left in the fridge (it is so rare to find avocados that are not still crunchy here). Have you tried to dry okras? No need to cut them, dry them whole. And they loose their sliminess and become something very delicate. Dried beets are nice too (and bicolour ones are very pleasant to the eye). I did not made them myself, but it seems to be trendy in my little corner of Thailand: there were two places selling bags of dehydrated mixed veggies and one place was just run of the mill street corner not hipster at all stall food.
I would never have guessed that's what fire roasting is about. I've got a fireplace, and some skewers that might work... if those don't, though, I'll get a carving fork bc that really does look like exactly the right tool for the job. That should really improve the flavor of what I can do with veg, esp since the end result can be frozen or dried for later. Only real problem is that produce is cheapest in spring/summer, and here we are already in December (technically still autumn until next week, but most folks would call this winter) and I've felt confidante using my fireplace only once so far this year. Still, for the veg that are cheap enough, it sounds like a nice activity & snack!
tho the produce in expensive in winter, one does need veg to stay healthy anyway. of note, the veg is usually low quality in winter as well. so maybe the fire roasting would be a great idea to spruce up said lackluster flora! Where i live is still closer to bbq weather than fireplace weather.
If you've got a gas hob you can toast them on the open flame of the hob too. That's how I do it since I dont have a blowtorch. A bit easier than using a fireplace
We bought dried olives (no added seasoning) at Aldi some time ago, they were pretty good. Seems they just cut them in half then salted and dried them. We also got tomatoes that were dried the same way, also quite tasty although slightly too salty.
I used to make mushroom jerky with Those big portabello mushrooms. Though I had them sat in a spice rub for a day before dehydrating them. I just used a little salt and hot peppers and whatever other spices I felt like adding. The salt pulled some of the moisture out and made the dehydrating go faster.
Slaucester sauce is perfectly safe. I repeat: Slaucester sauce is perfectly safe. Any and all reported dismemberments and/or cases of spontaneous lower intestine expulsion have been verified as user-error. Slaucester sauce is perfectly safe.
UA-cam cut off the last word of the title for me, so I sat here wondering why beer wouldn't be plant based in the first place lol That, however, lead me to find out that not all beer is vegetarian, some breweries use gelatin to filter the beer. Interesting.
thanks for doing some plant snacks for us vegetarians out here. i recently tried gardein's ultimate plant jerky here in the states and it's super good, but i'm sure i'd like homemade jerky like this, too.
I pretty regularly use "dehydrated" mushrooms as a topping for potato soup. I marinade the mushrooms with soy sauce and oil, and bake them at 250 Fahrenheit until they've lost a good bit of moisture but haven't fully dried out. They're very good on their own, but really pack a savory punch when used in soups where you might use something like bacon or any other kind of cured meat.
I often watch your videos with my 11 year old daughter. She calls you *nuclear prawn* 😂 Am surprised that you like "girthy" carrots: I find the slimmer ones so much more carroty
if you're not doing that already - if you have a freezer, instead of composting all your veg scraps right away, gather them in a large ziplock bag in your freezer over time. when the bag is full, dump it in salted water to make excellent veg stock and later compost the cooked-out veg scraps. been doing that for a few years now, and having fresh stock on hand is so, so, so gratifying. as a big fan of stock cubes and such I'd never have thought that self-made makes such a difference.
I just want to say that you are my favourite UA-camr. I'm Canadian, and couldn't help but smile about your comment about maple syrup. You are such a kind, diplomatic and funny person. Please don't let the horrible haters out there discourage you. I look forward eagerly to each and every one of your posts. Bravo!
I'm very impressed by the effort you put into all of this. Maybe I'd try some of these if offered in a packet in a pub - especially if that pub was on the way home from work when I'd not had time for dinner. But, to be honest, I'd probably have just added extra hops (and the beer they were in) to keep me going.
I wonder if cooking the carrots and squash first would improve the texture by breaking down some of the starches. I have a squash and a dehydrator, so maybe I’ll do an experiment and compare the two modes of preparation!
Title is ambiguous - are you making snacks for plant-based beer, or are you making plant-based snacks to have with beer? ...I love unintentional "crash blossoms".
Wonderful video. More excellent ideas for a vegan like me. I do like a good vegan jerky but compared to the meat ones I used to enjoy, they're not quite the same and unbelievably expensive. When I get a place of my own, a dehydrator will definitely be on the list! I reckon beetroot (especially homegrown) will be amaaaazing in this. Put some lovely fine salt on afterwards and it would be fantastic. I've always loved those Tyrell's veg crisps where the beetroot crinkles up and captures all the oil and salt...
Ooh! These look really good. I do miss jerky and can't bring myself to take out a mortgage for a packet of 5 pieces of vegan jerky from a supermarket. I will try making mine from the millions of parsnips growing in my garden and using some of my Chicken-In-the-Woods mushrooms too. Hopefully, the fibrous quality of both will add to the illusion of a meat product.
If the flavour of the squash was nice, but just the texture needed work, try a partial roast in the oven before dehydration. You could process the otherwise mentioned eggplant at the same time.
A couple of days ago I bought some mushroom jerky, allegedly made from cut & whole mushrooms. (All I could detect were cut stalks). The mushroom content was 52%, most of the rest being smoky chipotle sauce & spices. In all, a quite pleasant taste & texture.
I'd love to see if there's any different between a wet marinade being left on for more than a day. Perhaps something more wet to soak rather than a coating the veggies. I'd imagine anything that goes on a shish-kebab could withstand a drying. Zucchini cubes...perhaps do what you did with the peppers but with onion. A nice white onion cut into thick cubes vs a pickled onion...which tends to lose a lot of the bite in the pickling process. Garlic could work too, tho I fear it would be too small already.
@@christosvoskresye True, although it wasn't a suggestion for Mike, it was more me salivating violently over memories of when I worked in an Italian Deli in Natick, MA, and the owner used to make the absolute best eggplant parmesan subs... wonderful, they were :)
I really appreciate you exploring different plant based and healthier foods like this! You approach it in an accessible way so even if a person is not vegetarian or vegan they might feel that enjoying an alternative to meat or cheese isn't labeling them. I make mushroom "jerky" all the time and it's my family's favorite snack!
Just what I needed. Thanks Sir. An interesting experiment. Better for you than commercial meat jerky with regards to salt content. Mayhap try Zucchini squash, and sweet potato next time?
This experiment opens a lot of different paths for further research. I remember that once I got from Lidl a bag of "vegetable chips" or something like that, they were very salty and oily and I remember that they also contained red beet (which I realy liked) and celery root. I think they used the oil as a softening agent after they dried the veggies. On account of softness I would maybe blanche or even steam them before applying the marinade.
Great video as always. Another advantage of making jerky is to be able to make vegetables in a non-messy form for eating on-the-go. What I'd like to see is another selection of vegetables for Round 2 (people have suggested many interesting choices here, I'd add a suggestion to choose some fruits since you've enjoyed the sweetness of bellpepper ?), and for Round 3, maybe the top 6 from both rounds but with a different marinade sauce (there's a lot to choose from, but I'd suggest something with olive oil, lemon juice, garlic and herbs ?). Also, something that occurred to me when you talked about not wasting stuff : could the burnt bellpepper skin be dried up and used as a spice elsewhere ?
I always dry the pumpkin seeds then powder them and use them to thicken up soups .. they are not great texture wise in this context but I don't like wasted food .. that seed-powder much better blends into baked dishes (eg bread) but I don't do these that often
Oh dude, toss them raw with some olive oil, salt, and pepper, then just roast them off in the oven until golden brown. Roasted squash seeds are addictive
Triumph. I've finally ordered a dehydrator and will be cracking on with Jerky and veggies. Maybe a vegetable paste Jerky? Thanks for the continued trailblazing on the Jerky front.
I think seitan could make a good plant-jerky. I know the store-bought seitan-based jerky was the worst one you tried, butI don't think it was the seitan's fault.
Well, that's weird. This was supposed to be scheduled for publication 8 hours from now...
the youtube gods deemed it ready
Sneaky peeks it is.
Added snackisfaction with things you make yourself. I have rediscovered slow roast root vegetables in recent years and think beetroot and parsnips could work.
@@martinwyke it's 1am where I am, I just read one of the sentences in your comment as slow toast foot vegetables is decent ..... Night haha
@@martinwyke Snakisfaction. Love it.
Came for the scam-baiting, stayed for the vegan jerky-making. Thank you for being so thorough in everything you do, and as well for what appears to be a solid bit of plant-based content as well.
You will have to try diagonally cut carrots next time! Might be a happy medium!
Yup, I'd suggest using a mandolin too so they all come out the same thickness so they dry evenly.
The long cuts are so chewy because the fibers run the length of the carrot so diagonal cuts will give you bigger pieces but not the rubbery texture.
How about spiral cut, like with curly fries?
Would like this comment, but it's at 69 [nice] and don't wanna ruin it xD
@@NOSHEDMANTIS I appreciate your dedication to childish humour! Thumbs up for you! 👍
@@NOSHEDMANTIS As of now, right after my like, the comment is at 114 likes, so you can like it now.
You have me interested in breaking out my grandfather’s old food dehydrator to see what I might accomplish with it. Hasn’t even touched it in years.
I've done my own mushroom jerky in the oven. I'm far from being vegetarian, but really like the taste of mushrooms.
Most kitchen appliances like bread ovens, electric knives, etc, get put to the back of my cupboards - not so my dehydrator.
It has been one of the most oft-used pieces of equipment, especially when it's mushroom foraging season.
I use it when I buy a watermelon too as they are rather big for the family to eat before it goes off. Dried watermelon is good for those people who have dry mouth problems.
@@debbiehenri345 I'm honestly thinking of making a dehydrator from a carboard box, tinfoil, and scotch tape. Maybe some epoxi instead of tape, to make the dehydration chamber neater. I use a sandwich maker to make pizza-sandwiches, and a grill oven (non-convection, non-microwave, with electric-heating elements) to make old(er) snacks fresher (like chips/crisps, pastries, and even bread, especially that cheap bread whose crust becomes rubbery the next day (or even the same day laye in the day). You can use the electric knives to make home-made chips from (any) flour. The channel "My Name Is Andong" has a few relevant videos about making chips, which require both cutting thin slices, and dehydrating: "How To Make Krupuk Prawn Crackers From Scratch", "Will It Cracker?", "Making Potato Chips at Home: Definitely Worth It", and "Making Potato Chips at Home Was the Easy Part...". You don't even need the "starch" product, you can use wheat flour, or rice flour, or even boil and mash/blend rice, and use that instead of the flour-water mixture (though you could add more flour, aside the ingredients for taste).
You can, not fully or easily, burn vegetable skins with a magnifying glass in the sun.
I promise you it has endless uses, I've dried fruits, vegetables, herbs for spices and tea, etc. I've made health powders, spices mixes, etc.
I mean, who DOESN'T love a girthy carrot??? 🤣 honestly, those beer snacks look super tasty!
I actually love those spindly little guys. They’re sweeter
@@BeckBeckGo 🤣🤣 yes, me too. It was a joke. Lol
@@BeckBeckGo wooooosh!
@@goncalovazpinto6261 Transverse for me.
I made some jerky from foraged beefsteak mushrooms this year. Took a long time to dehydrate but they were excellent. Quite close to how I remember beef jerky tasting
That sounds delicious, thanks for the idea
I think you've got a real product here. A lot of times people eat jerky just because they need a snack and they like the taste. I know if I saw red pepper jerky in a convenience store I'd give it a try, especially if it cost less than beef jerky, which it really should. That stuff is expensive
Nutrition wise also
I would actually so get this too. Makes me wanna see if anyones selling any..
Agreed.
I’d give it a shot ye
theyd ferment it before professionally because thats better for seasoning & texture. thats an extra production-step. and then they might put a vegan or vegetarian tag on it to increase the price again :P
I really love your channel. You're a great guy and you make so many wonderful, unique things. Thank you for the intelligent, wholesome content!
I totally agree. One of the absolute best channels on the site, that is entertaining and actually inspiring too!
Wholesome content...all the vegetables that died for this vid... I agree :)
Interesting stuff... As someone who loves a good snack with my beer, but who is getting fed up of the crisp selection at my local supermarche, I'd be very interested to know if you could do the same with tofu or other protein-based plant products.
Maybe chick peas/ garbanzo beans?
If the Tofu was marinated in a good acidic sauce, in the same way you can acid cook meat. It'd flavour it and then dehydrate it. That'd be pretty good. Chilli/lime/garlic/soy sauce for example. Would be pretty decent.
I suspect you could do it with the plant-based ground “beef”
I just want to say that it warms my heart how much subscribers you've gotten. There's a bit of a culture on UA-cam where channels are encouraged to stick to one specific niche, do whatever they can to increase numbers, etc... You're just a guy at home making whatever content he feels like. That's really what UA-cam was invented for. Regular people like you and I making whatever. So I really appreciate how you've managed to build up this huge of a fanbase with a variety channel.
Might be interesting to try a green pepper, since the homemade red one came out on top. The sweetness mentioned would probably not be there, and could have a more savoury flavour.
Extra points if during the next round of veggie jerky, you introduce Jamaican Jerk seasoning.
The mushrooms might have an added savoury flavour due to the natural umami? Maybe try adding some msg to the marinade of the carrots and other veggies next time? I’d be curious to see if that helps add to the umami beer snack like flavour!
I'm sure that would boost the flavors, good idea.
That was my thought too.
How about blending mushrooms, peppers, squash, etc into a paste, adding your marinade/seasoning (and maybe a bit of marmite or something) and spreading that out on some greaseproof paper and dehydrating that like a fruit leather?
I love this idea!!
@@Ohwhale79 Interesting! I had the same idea and was checking the comment to see if I was alone. I even visualized the Marmite.
Interesting! I had the same idea and was checking the comment to see if I was alone. I even visualized the Marmite.
I find it interesting that making jerky out of vegetables [though peppers are technically fruit] and embracing the vegetable, rather than attempting to approximate meat with plant ingredients; worked much better. You were generally positive about all of the ones you made here, but were generally unimpressed by the synthetic alternatives.
Peppers are a culinary vegetable
Peppers and squash are *both* fruits, and since mushrooms are their own thing, there was really only one vegetable in this video: the carrots.
@@pilcrow182 Vegetable is a culinary term and fruit is a botanical term. Apples and oranges. Things can be both at once
@@krytenfivetwothreep2485 Vegetable is a botanical term as well. It's only the culinary use that is confusing, as a culinary vegetable is anything that is *used* like a botanical vegetable even if it's actually a fruit (or starch).
The best plant jerky I ever had was made of skinned and de-thorned prickly pear cactus pads (aka nopales). It had the perfect texture and took the marinade really well.
Another cracking good video Mike! I love a good teriyaki jerky, and have a pathological hatred of most "plant based" AKA FAKE food, and your videos have gradually got me to at least try a few of those options. Here in the US Morningstar makes an amazing vegan breakfast sausage that I actually prefer over real ones, amazing flavor and the texture is pretty close. Your videos have turned at least THIS fake food hater into a cautious taster and experimenter, so excellent result there, lol. I'd be interested to see what Babatunde could come up with using a dehydrator, I'm sure he'd have some interesting ideas to try out.
Wow I was literally watching a video on how to make beef jerky and this came up
I would think aubergine would work well for this, though cooked a little first. I have had relatively unsalty sun-dried tomatoes that were incredibly moreish and chewy.
I've had aubergine "bacon" before and it was pretty delicious
I've had raw dessicated brinjal before. You've got to really like the smell and taste of brinjal to like them. I did, but my mum and sister, and even my dad who quite likes brinjal, didn't.
What if you dehydrated slices of potato, would they taste good enough to be a healthier alternative to crisps? Probably not but it's fun to think about.
Also, that surprise vinegar is like losing 5 quid down the back of your sofa and pulling out a 20!
To be honest, it's not the first time I've made something pickled or preserved, then stumbled across it years later - I made a batch of elderberry and apple chutney one time and for some reason, one of the filled jars got packed away with a box of empties - it went in the loft and was moved without opening the box when we moved house. I found it years and years later - and it was absolutely amazing. I wished I'd packed a whole box away.
@@AtomicShrimp That sounds delicious! Every time you make preserves or the like, put one jar into "The Aging Box" and periodically try them. It might be too tempting if you actually know they're there, though.
I was wondering if a product called Liquid Smoke is available in the UK? It contains no animal products, and adds a smokey flavor to foods. It might be an interesting addition to a future batch of vegetable jerky.
I mean I’d be concerned if condensed smoke water contained animal product lmao
You can get liquid smoke in the UK and it's vegan
The smoked paprika he added would have a similar effect to liquid smoke. I once added too much of it to a stew and had to discard everything but the chunks of meat. The smoky taste was so overwhelming, there was no diluting it 😆
@@raraavis7782 I love smoked paprika, but it has to be relatively fresh as it loses some of its pungency over time and if you add too much things just start getting muddy. I'd been coveting Liquid Smoke for many many years and eventually got hold of a wee bottle, and fuck me dead... I know exactly what you mean by overwhelming. Similar to Chinese Five Spice, the correct way to use it is by preparing all other ingredients, and then opening the bottle/jar containing it in the same room as then dish you are creating. Then proceed to close the receptacle and put away, you have now added enough. Seriously though, one drop used during cooking is sometimes nearly too much and woe betide the poor fool that gets some of the oddly viscous ooze on their fingers, or even worse, spills the bottle in a living area.
@@channelname1019 I must say, I use five spice quite a lot in cooking and don't find it particularly overwhelming.
I appreciate seeing what happens with the failed or not so good food experiments. Really enjoyed that. Have you thought of pre soaking the mushrooms in stock before dehydration to perhaps retain a softer final product? Never done dehydrating so not sure if that would work.
How are you Mike?
He's Mike because that's what he was called at birth
I just want to say, I really like the content you put out. It’s lighthearted variety is just a good change of pace from everything else out there.
It's light-hearted, but about serious or meaningful topics. The other light-hearted stuff on YT is banal and cashing in on idiotcracy.
@@jaegrant6441 absolutely!
this channel is the best
I've wanted a dehydrater for a while, now I _really_ want one haha. I tried making carrot-smoked-salmon-alternative last Christmas and it wasn't bad at all, so I'd definitely like to make some jerky like this.
They're amazing! Get one :)
Same, unfortunately I dont have the space for it in my Kitchen :(
@@Falibanga my kitchen is tiny (4 feet x 6 feet) but it's not something I use every day. It lives on top of one of the cabinets until I need it
"Ranged from disappointing to just above mediocre."
Yeah, sounds like my life. :v
Lol same.
Balsamic vinegar! Thank you, I was forgetting I had some avocados left in the fridge (it is so rare to find avocados that are not still crunchy here).
Have you tried to dry okras? No need to cut them, dry them whole. And they loose their sliminess and become something very delicate. Dried beets are nice too (and bicolour ones are very pleasant to the eye). I did not made them myself, but it seems to be trendy in my little corner of Thailand: there were two places selling bags of dehydrated mixed veggies and one place was just run of the mill street corner not hipster at all stall food.
They should make a food dehydrator designed for making beef jerky and name it "Jerk It".
An industrial Jerker.
With an emergency power button marked "Jerk it: off."
I would never have guessed that's what fire roasting is about. I've got a fireplace, and some skewers that might work... if those don't, though, I'll get a carving fork bc that really does look like exactly the right tool for the job. That should really improve the flavor of what I can do with veg, esp since the end result can be frozen or dried for later. Only real problem is that produce is cheapest in spring/summer, and here we are already in December (technically still autumn until next week, but most folks would call this winter) and I've felt confidante using my fireplace only once so far this year. Still, for the veg that are cheap enough, it sounds like a nice activity & snack!
tho the produce in expensive in winter, one does need veg to stay healthy anyway. of note, the veg is usually low quality in winter as well. so maybe the fire roasting would be a great idea to spruce up said lackluster flora! Where i live is still closer to bbq weather than fireplace weather.
@@bbear2695 good grief you took a lot of words to say nothing
If you've got a gas hob you can toast them on the open flame of the hob too. That's how I do it since I dont have a blowtorch. A bit easier than using a fireplace
I really enjoyed this and would be up for a second round :D Maybe something like olives or capers could work?
We bought dried olives (no added seasoning) at Aldi some time ago, they were pretty good.
Seems they just cut them in half then salted and dried them.
We also got tomatoes that were dried the same way, also quite tasty although slightly too salty.
@@Ultrazaubererger Dried tomatoes are so good, we buy them all the time
Olives slightly dehydrated like on a pizza 😉🍻
“Girthy carrot?”…I say Vicar!
I thought carrots were supposed to help your eyes see in the dark, not make them water? 🤔
I would LOVE to see you make snacks out of different types of onions.
Red are my favourite - but I'd love to see what you could do with any!
I imagine big sweet onions cut in half or quarters and the layers separated could work quite well.
I used to make mushroom jerky with Those big portabello mushrooms. Though I had them sat in a spice rub for a day before dehydrating them. I just used a little salt and hot peppers and whatever other spices I felt like adding. The salt pulled some of the moisture out and made the dehydrating go faster.
Can you send this dried veg in place of the administration fees for your 8.5 million millions of dollars.
Thanks for the inspiration, my wife and I are vegan and buy far too many prepared snack foods
Beautiful
Fellow Canadians, we need to get Shrimp some maple syrup!
i’m now wondering whether this marinade is slightly safer than slaughtercester sauce 🤔
Slaucester sauce is perfectly safe. I repeat: Slaucester sauce is perfectly safe.
Any and all reported dismemberments and/or cases of spontaneous lower intestine expulsion have been verified as user-error.
Slaucester sauce is perfectly safe.
Try Henderson's Relish. Tastes wonderful, but contains no anchovies.
UA-cam cut off the last word of the title for me, so I sat here wondering why beer wouldn't be plant based in the first place lol
That, however, lead me to find out that not all beer is vegetarian, some breweries use gelatin to filter the beer. Interesting.
Love this channel
What is a potato chip if not a vegetable based snack?
You could make your own potato chip style snacks.
As a fellow dehydrator owner this makes me happy. But i have a question. Could you do a budget video of 10$ for a week of meals?
They’ve done a lot of budget videos like £1 a day or £2 a weekend that are pretty good
@@awkwardsity i have seen them all and live them. I am in the usa. So i like seeing hoe other countries could do a week on 10$.
@@stephaniknight5809 I live in America too. I think it would be really challenging to do $1 a day in the us but I definitely want to see someone try
@@awkwardsity oh i totally want to see that. I wonder if it is possible
thanks for doing some plant snacks for us vegetarians out here. i recently tried gardein's ultimate plant jerky here in the states and it's super good, but i'm sure i'd like homemade jerky like this, too.
try making some jerky with Beetroot because of it's deeply red color and sort of earthy flavor I wonder if it would make good plant-jerky?
“I like a gurthy carrot”
I pretty regularly use "dehydrated" mushrooms as a topping for potato soup. I marinade the mushrooms with soy sauce and oil, and bake them at 250 Fahrenheit until they've lost a good bit of moisture but haven't fully dried out. They're very good on their own, but really pack a savory punch when used in soups where you might use something like bacon or any other kind of cured meat.
I often watch your videos with my 11 year old daughter. She calls you *nuclear prawn* 😂
Am surprised that you like "girthy" carrots: I find the slimmer ones so much more carroty
if you're not doing that already - if you have a freezer, instead of composting all your veg scraps right away, gather them in a large ziplock bag in your freezer over time. when the bag is full, dump it in salted water to make excellent veg stock and later compost the cooked-out veg scraps. been doing that for a few years now, and having fresh stock on hand is so, so, so gratifying. as a big fan of stock cubes and such I'd never have thought that self-made makes such a difference.
I think banana jerky could be an interesting one. Thank you for another great video, Mr Shrimp! Merry Christmas
I just want to say that you are my favourite UA-camr. I'm Canadian, and couldn't help but smile about your comment about maple syrup. You are such a kind, diplomatic and funny person. Please don't let the horrible haters out there discourage you. I look forward eagerly to each and every one of your posts. Bravo!
I'm very impressed by the effort you put into all of this. Maybe I'd try some of these if offered in a packet in a pub - especially if that pub was on the way home from work when I'd not had time for dinner. But, to be honest, I'd probably have just added extra hops (and the beer they were in) to keep me going.
The Jerkening is how I refer to my teenage years
Fappy Days.
I bet if you put a sliver of Oak in your next 8yr batch of blackberry balsamic, you would have something to compete with the best.
Gotta say, I only watched the scam stuff on your channel until this video and gotta be honest, I love this content.
I wonder if cooking the carrots and squash first would improve the texture by breaking down some of the starches. I have a squash and a dehydrator, so maybe I’ll do an experiment and compare the two modes of preparation!
Title is ambiguous - are you making snacks for plant-based beer, or are you making plant-based snacks to have with beer?
...I love unintentional "crash blossoms".
Wonderful video. More excellent ideas for a vegan like me. I do like a good vegan jerky but compared to the meat ones I used to enjoy, they're not quite the same and unbelievably expensive. When I get a place of my own, a dehydrator will definitely be on the list! I reckon beetroot (especially homegrown) will be amaaaazing in this. Put some lovely fine salt on afterwards and it would be fantastic. I've always loved those Tyrell's veg crisps where the beetroot crinkles up and captures all the oil and salt...
Ooh! These look really good. I do miss jerky and can't bring myself to take out a mortgage for a packet of 5 pieces of vegan jerky from a supermarket.
I will try making mine from the millions of parsnips growing in my garden and using some of my Chicken-In-the-Woods mushrooms too. Hopefully, the fibrous quality of both will add to the illusion of a meat product.
If the flavour of the squash was nice, but just the texture needed work, try a partial roast in the oven before dehydration. You could process the otherwise mentioned eggplant at the same time.
All the people in the comments with the:
BEEF GOOD
VEGGIES BAD
are very tiring....
A couple of days ago I bought some mushroom jerky, allegedly made from cut & whole mushrooms. (All I could detect were cut stalks). The mushroom content was 52%, most of the rest being smoky chipotle sauce & spices.
In all, a quite pleasant taste & texture.
If I had a food dehydrator, I'd give this a try
I'd love to see if there's any different between a wet marinade being left on for more than a day. Perhaps something more wet to soak rather than a coating the veggies. I'd imagine anything that goes on a shish-kebab could withstand a drying. Zucchini cubes...perhaps do what you did with the peppers but with onion. A nice white onion cut into thick cubes vs a pickled onion...which tends to lose a lot of the bite in the pickling process. Garlic could work too, tho I fear it would be too small already.
I would have suggested eggplant. It's not a very convincing meat substitute, but it is a common one.
Hmmm thinly sliced aubergine covered in egg, breadcrumbs and deep fried in canola oil...
Homemade snackfood of the very gods themselves....
@@peterclarke7240 Maybe, but I think the egg would violate the terms of his challenge.
@@christosvoskresye True, although it wasn't a suggestion for Mike, it was more me salivating violently over memories of when I worked in an Italian Deli in Natick, MA, and the owner used to make the absolute best eggplant parmesan subs... wonderful, they were :)
Came for the scam baiting. Stayed for the interesting and fun videos.
What beer advent calendar did you go for? I had Tiny Rebel's last year (2021) and they really put lot of effort into it!
Well I will now be investing in a dehydrator for these plant based jerkies
This is quite brilliant. I love these videos. Very relaxing.
I really appreciate you exploring different plant based and healthier foods like this! You approach it in an accessible way so even if a person is not vegetarian or vegan they might feel that enjoying an alternative to meat or cheese isn't labeling them. I make mushroom "jerky" all the time and it's my family's favorite snack!
I've made courgette bacon also aubergine bacon could you try please thanks
This was lovely... I eat a plant-based diet and appreciate seeing content like this (and I also enjoy your scambaiting content for the laughs!) 😉
Your content is always interesting, thank you.
I just love it when I see your table in my damn subscription box
Sons are like that . lol
Just what I needed.
Thanks Sir.
An interesting experiment.
Better for you than commercial meat jerky with regards to salt content.
Mayhap try Zucchini squash, and sweet potato next time?
Butternut and Peppers are fruit, so you had a veg, fruit and fungi jerky medley. 👍😁
ethically sound, as well.
So you’re gonna be making more black berry vinegar to use in 9 years?
I love that idea, and wondered, in anticipation of next year's glut, if courgettes with the skin left on or fleshy tomatoes might work?
Spiced toasted boiled chick peas, toasted crisp,, are good snacks too!
This experiment opens a lot of different paths for further research. I remember that once I got from Lidl a bag of "vegetable chips" or something like that, they were very salty and oily and I remember that they also contained red beet (which I realy liked) and celery root. I think they used the oil as a softening agent after they dried the veggies.
On account of softness I would maybe blanche or even steam them before applying the marinade.
Beer advent calendar?! Genius. I hope to see more
I know what I'm doing next christmas.
Great video as always. Another advantage of making jerky is to be able to make vegetables in a non-messy form for eating on-the-go. What I'd like to see is another selection of vegetables for Round 2 (people have suggested many interesting choices here, I'd add a suggestion to choose some fruits since you've enjoyed the sweetness of bellpepper ?), and for Round 3, maybe the top 6 from both rounds but with a different marinade sauce (there's a lot to choose from, but I'd suggest something with olive oil, lemon juice, garlic and herbs ?).
Also, something that occurred to me when you talked about not wasting stuff : could the burnt bellpepper skin be dried up and used as a spice elsewhere ?
haha nice, i love dry food and was looking for a good way to get some veggies into my diet
I always dry the pumpkin seeds then powder them and use them to thicken up soups .. they are not great texture wise in this context but I don't like wasted food .. that seed-powder much better blends into baked dishes (eg bread) but I don't do these that often
Oh dude, toss them raw with some olive oil, salt, and pepper, then just roast them off in the oven until golden brown.
Roasted squash seeds are addictive
I'm asking for a dehydrator for Christmas now.
Fantastic experiment!
beetroot could be nice
That def looks like something i would try
Triumph. I've finally ordered a dehydrator and will be cracking on with Jerky and veggies. Maybe a vegetable paste Jerky? Thanks for the continued trailblazing on the Jerky front.
I think seitan could make a good plant-jerky. I know the store-bought seitan-based jerky was the worst one you tried, butI don't think it was the seitan's fault.
“I do like a girthy carrot” 😅😂
Brilliant idea. I wonder if tofu would work. Loved it when you called your son a fusspot.
I love this channel. Always something new.
Fressshhhly ground black pepper?
those mushrooms look amazing
great job!
I always hate when people try making veggies into fake meat, I definitely prefer your way of an alternative rather than a forgery.
Genuine question - why do you hate it so much? I ask as it upsets my elderly father too, and he can never quite explain why
Those snacks look much more nutritious than most!
Only a true shrimp has a beer advent calendar