Country Fried Tofu & Gravy (Comfort Vegan Cooking) | The Wicked Kitchen
On this episode of The Wicked Kitchen, Chef Derek Sarno shows you how to cook an EPIC VEGAN HOLIDAY MEAL that will completely change the way you approach your next plant-based feast! Rustic, Country Fried Turkey Tofu with a rich and indulgent King Oyster Mushroom Gravy create the mouth-watering, familiar holiday flavors at the foundation of the meal. And don't forget the sides! Derek also whips-up some creamy Garlic Mashed Potatoes, Roasted Broccoli and Pan-Seared Green Beans to round-out the plate and take things completely over-the-top, like all holiday meals should be.
Full recipe(s) below!
Country Fried - Crispy Tofu ‘Turkey’
INGREDIENTS
3x smoked tofu blocks, extra firm, hand broken into bite size pieces
1/2 C wheat flour
1 1/2 C rice flour or corn starch
½ C bread crumbs, fine
4 T parsley, chopped fine
3 T Wicked Sage-onion-garlic seasoning
1 cup soy milk
Black pepper
Salt
Oil
INSTRUCTIONS
Make sure you have the firmest tofu you can purchase. Carefully tear apart the tofu into bite size pieces and place into a large bowl.
In a medium sized bowl add the rest of the ingredients (except for the oil and milk) and mix well.
Drizzle soy milk on tofu until moistened
Add each piece of tofu to the seasoned flour to coat completely and evenly on all sides.
In a medium cast iron pan (or sauté pan) add enough oil to cover the bottom about 1 cm deep.
Heat on med-high heat until hot.
When the oil is hot, begin by adding 6-7 pieces of breaded tofu to the pan at time and pan fry each side until completely golden brown. When done remove from oil and place on paper towel lined plate to dry.
When ready to serve preheat oven to 200c/400f.
Place the crispy tofu onto a baking sheet and roast in oven for 15 minutes.
Remove from oven and serve with gravy and all the fixings.
Best Gravy - King Oyster Mushroom Gravy
INGREDIENTS
6 each King Oyster Mushrooms, shredded (technique shown at time 6:40 on video recipe)
8 C (2 Liters) water or low sodium veg broth (optional)
3 Garlic cloves, minced
1 1/2 T Wicked Sage, Onion, Garlic spice blend
1 bunch fresh sage
1 T oil
1 t black pepper
1 bay leaf
Cap full of Gravy Browning Season (optional)
Coarse salt to taste
1 T ground black pepper
2 T plant-based butter
Basic Roux:
¼ cup flour (Roux)
3 TBS plant-based Butter (Roux)
INSTRUCTIONS
Preheat oven to 200C/400F (on convection if possible)
Shred mushrooms, and then heat up cast iron pan until wicked hot. Add oil, and saute mushrooms.
As mushrooms cook, add Wicked Sage, Onion, and Garlic spice blend, a pinch of salt, and black pepper.
Allow mushrooms to cook down until they start to wilt and crisp up, then place cast iron in oven until mushrooms crispy and golden, about 5-10 minutes.
Remove mushrooms from oven and stir in 1 tablespoon of plant-based butter.
Roux to gravy
In medium saucepan on medium heat, melt the butter, add in flour and whisk together. Cook for a couple minutes. Add in tablespoon of the sage, onion, garlic spice blend, and some fresh sage, and continue whisking.
Slowly ladle in water while whisking together (prevent lumps) until all broth is added and thickened. Add a bay leaf.
Bring back to simmering boil stirring often then lower heat to low setting and cook an additional 15 minutes stirring frequently to prevent burning.
Taste and add a pinch more seasoning as needed and browning color seasoning (optional and add less to start with – mixing in before adding more, until desired color is achieved) .
Add mushrooms to gravy and switch pot to low heat.
Remove from heat and set aside.
****Options:
For extra rich and glossy gravy whisk in an additional pad of butter towards the end.
Add potato water to gravy if it is getting too thick
Add 1 TBS of fresh thyme at the end.
The shredded mushrooms can be tossed with oil and seasonings and roasted until crispy brown then added to gravy for a deeper-richer flavor.
Wicked Easy Mashed Potatoes
INGREDIENTS
6 Large Russet potatoes, washed, skin on mashing potatoes, cut into 1/6’s
6 cloves garlic, roughly chopped
1/3 Cup plant-based butter
1/3 Cup unsweetened soymilk (oat or almond)
Fresh ground black pepper, to taste
Coarse salt, to taste
INSTRUCTIONS
In large sauce pot add chunked potatoes, and chopped garlic. Cover with cold water and bring to boil on med-high heat. Check potatoes after 5 minutes, they’re done when they easily break apart with a fork.
Remove from heat and strain water from potatoes. In original pot with cooked potatoes add plant-based butter, milk, black pepper and a pinch of salt (optional) and whip/mash with potato masher until smooth and no lumps. Set aside.
***ADDITIONAL OPTIONS:
For a HEALTHIER version substitute the butter and soy for this amazing Cashew sour cream we did for Game Changers
Swap out a couple of the white masher potatoes for sweet potatoes or a bit of butternut squash
Use sweet potato instead of white potato, and just be aware that sweet are a bit less starchy and more watery
Oyster Soup from Chef Warren Le Ruth
Come visit us at GreatChefs.com!! Chef Le Ruth offers two appetizers, Oyster Soup and a signature dish of the City Shrimp Remoulade followed by Medallions of Pork served with cucumbers and cap bread. The dessert is Genoise with Amaretto and Chocolate.
Warning: You'll Never Miss Chicken with These Crispy Baked Oyster Mushrooms!
If you are trying to move away from fried chicken and want a healthier option using oyster mushrooms. This meaty texture is low in fat, high in fiber and is packed with minerals
Ingredients
1 lb Oyster Mushrooms
Dry Mix
1 Cup Flour
1 Tbs Corn Starch
2 Tbs Not Chicken Seasoning
Vegan Buttermilk
1 Cup Plant Milk (unsweetened)
1 Tbs Vinegar (Apple Cider or Rice Vinegar)
1 Cup Panko Breadcrumbs
Directions:
-Preheat Oven to 425F for 20min
-Clean mushrooms with a slightly moist towel. Separate into their individual pieces
-Mix Dry Ingredients in one bowl
-In a separate bowl, mix plant milk and vinegar and set aside for about 5 min until it curdles
-In a third bowl add panko bread crumbs.
Coat a piece of oyster mushroom in flour, then in plant milk then in panko breadcrumbs.
Place on a parchment lined baking sheet with some oil
Bake for 20 min at 425 and flip half way so both sides get crispy.
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How to Make Oyster Stew | Stew Recipe | Allrecipes.com
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Watch how to make a creamy oyster stew with fresh-shucked oysters, half-and-half, and a dash of cayenne. This easy, elegant seafood stew is an impressive, satisfying meal that's ready in less than an hour.
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Recipe Oyster Dressing, Stuffing, Casserole or Filling for Patti Shells
Recipe - Oyster Dressing, Stuffing, Casserole or Filling for Patti Shells
INGREDIENTS:
-1 1/2 lbs lean ground beef
●1/2 lb ground ham
●1 (10 ounce) container oysters, with liquid
●1 -2 cup seasoned bread crumbs (can substitute day old French bread cubes)
●1 large onion , chopped
●3 -4 garlic cloves , minced
●1/2 cup bell pepper , chopped
●2 stalks celery , chopped fine
●1 1/2 cups green onions , sliced thin
●1/4 cup parsley , minced
●1 tablespoon paprika
●salt
●black pepper
●1 dash cayenne pepper
HOW TO MAKE LOW CARB OYSTER SAUCE - A PANTRY STAPLE FOR ASIAN COOKING
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1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
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The Ultimate Keto Bread Recipes by Elsie Yan (
The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (
The Ultimate Keto Cookbook by Elsie Yan (
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Oh wow... I finally did it - low carb oyster sauce! So full of oyster flavor, only 4 ingredients and done in not a lot of time.
Commercial oyster sauce is a staple in our pantry for Asian cooking. It is claimed to be a mixture of caramalized oyster juices (i.e. oysters cooked in water for a prolonged period), salt, sugar, MSG, cornstarch, wheat flour and dark caramel for color. The sweet and salty flavor of oyster sauce gives you that umami taste and when you mix it with few other pantry staples such as fish sauce, mirin, rice vinegar and soy sauce, it balances things out very nicely. Sadly, like all other Asian sauces, they're not very healthy due to the sugar, wheat flour, additives and preservatives.
Unlike western countries, it's hard to find any low carb or keto sauces in Asian countries especially for Asian cooking. So since I use oyster sauce quite often, this low carb version certainly comes in handy. The idea came to me while I was making some Chinese soup which uses dried oysters to add flavor to the soup. I thought that if dried oysters can add so much flavor to the soup and other dishes, they should be great for making oyster sauce. So I tried and it turned out well. The oyster flavor is so prominent creating an umami taste for my food. Only thing is I need to track how long it would last refrigerated so will keep you updated.
You would think that this would be costly but it's not that bad. You don't have to use the big premium dried oysters as we only need their juices. Just use ordinary small ones which cost much lesser . The 200gm dried oysters I used cost RM17 (US$5) and yields 600ml of the oyster sauce so I feel it's worth the quality that I am getting.
Here's how I did it. I put 200gm of cleaned dried oysters in a pot with 1500 ml water. Boil covered until the oysters are tender around 30 to 40 mins. Then pour into a blender. Blend until fine. Strain and squeeze out as much juices as possible. The remnants looks like oyster pate which I discarded. Next, cook the oyster juices in a pot. Add lots of salt as its supposed to be very salty as a sauce otherwise, you need to add a lot of the oyster sauce during cooking. Try tasting the commercial ones to know the level of saltiness required. Add low carb natural sweetener to taste. Finally, thicken with arrowroot powder or xanthan gum. Store in a container and keep refrigerated. it can keep for few months refrigerated.