I have a relative that loves to make fun of you and that's how I discovered your channel. But this is the first video of yours that I've watched; not even halfway through it and I already love your content. I'm not a vegan, but I think that these particular dishes might be really good! I might try them myself
@@Eskapismus The relative in question has a serious hatred for any and all things Vegan. I don't; you gotta do what you gotta do to survive, and if that means being Vegan - especially for health reasons - then do it.
@@ASPEN0612Most people are vegan for health reasons. I was able to reverse type 1 diabetes, endometriosis, being overweight, energy levels just by being plant based. Now I do make just about everything from scratch. My main source of protein is hemp tofu(crumbles like turkey breast), and I genuinely have been loving my journey to health. Health is wealth.
I asked about this last night and they generously told me that they dry out the eggplant as much as possible and then rehydrate it in the liquid blend. The crust on that was so nostalgic for the flesh version!
wow, so much vinegar--how sour is the final dish? the mushroom sauce looks amazing. and if i weren't too lazy to peel potatoes, i'd try the sieve trick. i liked monica's observation that there is a lot of diversity in the flavors on the plate. and i'd probably eat the garlic first as an appetizer. :)
So most of the vinegar cooks down... it ends up not being super sour in the end. Really balances. As far as the potatoes... it is worth a try, at least once hahaha like really makes a difference. I didnt mention us eating the garlic, but that was completely finished hahah no leftovers what so ever hahahaha
@@SauceStache I'v been putting my potatoes through a ricer for years and it makes a pretty creamy mash but I could see where the sieve would be a little finer. I might have to try it.
I am really enjoying your channel, I even bought your book. I switched to a WFPB lifestyle going on 7 years now. I was also on a PPI . I was lucky that my acid reflux went away after changing the way that I was eating. And I finally am able to keep my type 2 diabetes under control. Keep up the good work! 😊
Their menu for this meal is $24.00 highway robbery! Also, the 7 course Summer meal $175. Per person is only worth $23.60 if you buy the items from the grocery store and prepare it yourself for 1 person! Hard pass on the restaurant. I made the eggplant ribs before. It turned out really good. I just use my soul food cooking and it was a hit!
Vegan food made by corporations is such a scam for profit I can't even enjoy it. Like 10X or more cheaper to produce than meat and ALWAYS more expensive!! Homemade vegan food FTW!!!
@@SauceStache I'm probably about 10 years younger than you, nothing to worry about 😁 keep up the great work, I'm a full on carnivore but I love your videos
This take on an eggplant steak is probably the only one we should consider ever again :D Makes the Gordon's approach even more lame than it was tbh, especially considering the effort both of these recipes require! Eggplant are such a fantastic ingredient in so many dishes but I am glad you showed us how to make it the star of the plate!
Well, it was pretty good, but the vinegar bath didn’t work for me. The “steak” came out very soggy and vinegary (although the resulting fond is pretty amazing with some vegetable stock). The rub/baste pair tasted good but was incredibly strong and overpowering for a vegetable. We had to tone it right down with greek yogurt, if I do it again I think I would use a Seitan base and cut back on the basting sauce quite a bit. Good effort though.
I really love the whole roasted garlic from a presentation standpoint. But I am crazy afraid of hitting that one tiny hidden covered-in-black-mold clove in there that will give you botulism. Had too many bad experiences with stumbling upon one of them.
You should be able see inside every clove when you chop the top off. Also, mold and botulism are mutually exclusive - mold requires oxygen, while C. botulinum requires a lack of oxygen to grow.
@@rpenm Fair point on the mould, totally forgot about that! Still, you sometimes have black mould on just a single clove inside the bulb, and sometimes cloves are as tiny as an eight of an inch. You only find those when you take apart the whole bulb. Had that happen many times.
With how anti-Vegan gordon ramsay seems to be, it's almost as if he intentionally half assed his eggplant steak. Yours looks infinitely better, honestly.
We actually recently took a trip just to see a Gordon Ramsay restaurant, and let’s just say some of your best recipes are better than his. Having established that point, the eggplant steak from his video isn’t even in the same league as this one!
Awesome, mate! Try adding walnuts into your rub. And for the potatoes, bake them skin on on a bed of rice on a baking tray at 160-180 degree celsius for 20-30 minutes. They should not be fully done. Spoon the potatoes out of the skin, mash them through the strainer, one, two maybe 3 times. And your choice of vegan milk and vegan butter, and finish the mash in a pot 🤗
love the recipe again! I like your cooking but everywhere when I see mashpotatoes done, it gets my hairs up. I love my grandparents recipe, what we all got as different, but, after boiling the tatos, you just mash them in a bowl, with a fork ROUGHLY, you want all kind of those textures in there, smooth, crumble and bites, then cream and milk-ish-stuff as you please.. try one pls and you wont go back
He lost me when he started relying on gum to carry this recipe. That is a HUGE allergen for many people. I'll be impressed when he finds a way to do this without that garbage.
@@SauceStache Oh, good~ You got that I was joking. 😝Although, thinking back on it... A pestle without much weight would just "feel wrong" in my hands. It's laborious enough, right, to do it by hand? With a light-weight pestle, it seems like it'd be extra work.
Its olive wood, so fairly hard.. as far as weight I used to have a stone pestle... yeah it was heavier for sure, but personally I didnt notice that much difference when grinding small amounts of spices. If I had a larger mortar and a lot more to do it would make a difference
My Korean grandma would make battered eggplant slices as a sub for meat. I remember loving it. Eggplant is a delicious vegetable and is so underrated.
it is underrated and a battered eggplant is always too good!!
@SauceStache I started making eggplant tempura with my grandmother's soy dipping sauce recipe. Delish
You hear that ladies ? Average eggplants are perfectly fine! Lmao
Totally fine!!!
Smaller eggplants are better. Larger eggplants become bitter and the skin becomes wrinkled and dull.
@@ashleykleinkauf2963 now, I don't know if you didn't get the joke, or you're just continuing the joke and I'm the one getting whooshed.
@@lewismaddock1654 I got the joke lol
Hahahahahaha I’m HOLLERING at that joke!
- wife on hubby’s account
I love the casual "Silence of the eggplants" reference you threw in there. Would love a vegan Hannibal lecter parody.
I was worried people wouldn't. get it hahah
Right. 😂 With as scared as people are of vegans, we might as well be Hannibal Lecter. 😈
I mean.. technically speaking, hannibal lecter is vegan since he didn't use animal meat
@@cheesymn7779 Humans are animals…we are in the mammal family. Vegans don’t eat humans!
@@cheesymn7779 But did he eat vegan in between his human meals? Or was he so proficient he had enough human to eat all the time?
I have a relative that loves to make fun of you and that's how I discovered your channel. But this is the first video of yours that I've watched; not even halfway through it and I already love your content. I'm not a vegan, but I think that these particular dishes might be really good! I might try them myself
Yay! 🎉
(I honestly don't see what's there to make fun of, btw. Sauce Stache's videos never disappoint. 😊)
@@Eskapismus The relative in question has a serious hatred for any and all things Vegan. I don't; you gotta do what you gotta do to survive, and if that means being Vegan - especially for health reasons - then do it.
@@ASPEN0612Most people are vegan for health reasons. I was able to reverse type 1 diabetes, endometriosis, being overweight, energy levels just by being plant based. Now I do make just about everything from scratch. My main source of protein is hemp tofu(crumbles like turkey breast), and I genuinely have been loving my journey to health. Health is wealth.
I asked about this last night and they generously told me that they dry out the eggplant as much as possible and then rehydrate it in the liquid blend. The crust on that was so nostalgic for the flesh version!
ohhhhh thats good to know!!!! Thank you! Its so good right
1:47 I was not ready for that 😂😂
I tried Ramsay's crazy too...😂
Love Crossroads!!!
Crossroads is the winner right??? wildly good
Man I wish I could talk to you in depth. I have so much insight to give you to improve your recipes.
When at crossroads I hope you tried the zucchini fritter they are the best thing on an already incredible menu!
ahh next time! I didnt... but everything I had was excellent
I keep a case of Notsteaksauce in the back seat of my car and hand out bottles during traffic stops. I've got out of many tickets that way.
I 100% believe this hahaha
wow, so much vinegar--how sour is the final dish? the mushroom sauce looks amazing. and if i weren't too lazy to peel potatoes, i'd try the sieve trick. i liked monica's observation that there is a lot of diversity in the flavors on the plate. and i'd probably eat the garlic first as an appetizer. :)
So most of the vinegar cooks down... it ends up not being super sour in the end. Really balances. As far as the potatoes... it is worth a try, at least once hahaha like really makes a difference.
I didnt mention us eating the garlic, but that was completely finished hahah no leftovers what so ever hahahaha
@@SauceStache I'v been putting my potatoes through a ricer for years and it makes a pretty creamy mash but I could see where the sieve would be a little finer. I might have to try it.
@@SauceStache Nice!!
I am really enjoying your channel, I even bought your book. I switched to a WFPB lifestyle going on 7 years now. I was also on a PPI . I was lucky that my acid reflux went away after changing the way that I was eating. And I finally am able to keep my type 2 diabetes under control.
Keep up the good work! 😊
Looks fantastic Mark, we use a ricer to make our mashed potatoes, it is a bit easier than through a strainer.
"Quick is an adjective, so you should use it to modify nouns. Quickly is an adverb, so you should use it to modify verbs."
Their menu for this meal is $24.00 highway robbery! Also, the 7 course Summer meal $175. Per person is only worth $23.60 if you buy the items from the grocery store and prepare it yourself for 1 person! Hard pass on the restaurant. I made the eggplant ribs before. It turned out really good. I just use my soul food cooking and it was a hit!
Vegan food made by corporations is such a scam for profit I can't even enjoy it. Like 10X or more cheaper to produce than meat and ALWAYS more expensive!! Homemade vegan food FTW!!!
40 cents more for a restaurant to prepare it is highway robbery?
You put the not steak sauce on everything? That will make cornflakes interesting. Pity I can't get the sauce in the UK really want to try it
hahah EVERYTHING... I am working on it!! hopefully I can make that happen
I just had this last night at Crossroads Vegas! Surreal taste experience!💚
Ok I just bought mine Dr. Stache waiting for it come. YUMMY!!
ahhh thank you!!!! Hope you enjoy!!!
I’ve been to crossroads a few times and have yet to try this. Now I will!!
GOOD AFTERNOON SAUCYMAN!
Can't say I'm excited about the eggplant lol. But let's see what you got!
hahah Gooood afternoon Christopher!!!!! Let me know what you think
Nice call out to Guga with the side dish reference.
ah this looks amazing, can't wait to try it! Thank you for always giving me new ideas!
Dinner with Myrle oh she is adorable 😊
Great video, Sauce Stache! We featured your video on my website this week in our "Concessions" area. Link is in my bio!
this looks awesome
Sounds wonderful!!
Yay Merle!
That buffalo bill reference 😂😂
hahahah not as many people got that/ commented on that as I hoped and im wondering if im just aging myself on TH-cam hahaha
@@SauceStache I'm probably about 10 years younger than you, nothing to worry about 😁 keep up the great work, I'm a full on carnivore but I love your videos
This take on an eggplant steak is probably the only one we should consider ever again :D Makes the Gordon's approach even more lame than it was tbh, especially considering the effort both of these recipes require! Eggplant are such a fantastic ingredient in so many dishes but I am glad you showed us how to make it the star of the plate!
Well, it was pretty good, but the vinegar bath didn’t work for me. The “steak” came out very soggy and vinegary (although the resulting fond is pretty amazing with some vegetable stock). The rub/baste pair tasted good but was incredibly strong and overpowering for a vegetable. We had to tone it right down with greek yogurt, if I do it again I think I would use a Seitan base and cut back on the basting sauce quite a bit. Good effort though.
Medium size is totally fine…. That’s what he said🤣🤣🤣🤣
shhhh hahahahah its FINE
@@SauceStache 🤣🤣🤣🤣🤣
I'm not paying $20 for something I could buy for $5, no matter how good.
Unless someone can convince me that it is just THAT good.
im sooooooooooo jealous you got to go to crossroads!!!!
Wait what did he say or what was the joke at 1:49?
Throw your fire roasted eggplant in the freezer while it steams for 10 min and the skin will come off super easy without burning you
Mark, send steak sauce to Mexico please!!!
Interesting, I liked the improvised potato ricer trick, I'll try and remember that, my ricer seems to have vanished.
This is Awesome 🎉
Looks yummy
This looks better than the restaurant version
Dude, first video I've watched in a while and dang. You looking fine! You've lost some weight. ❤
Thank you so much hahahaha
Can you make vegan chicken Alfredo with creamy sauce? 😭😭
ohhh I bet you could!! that could be really good!
Yummy. I love eggplant. ❤
So good!!!
I really love the whole roasted garlic from a presentation standpoint. But I am crazy afraid of hitting that one tiny hidden covered-in-black-mold clove in there that will give you botulism. Had too many bad experiences with stumbling upon one of them.
yeah very good point! its can be scary
You should be able see inside every clove when you chop the top off. Also, mold and botulism are mutually exclusive - mold requires oxygen, while C. botulinum requires a lack of oxygen to grow.
@@rpenm Fair point on the mould, totally forgot about that! Still, you sometimes have black mould on just a single clove inside the bulb, and sometimes cloves are as tiny as an eight of an inch. You only find those when you take apart the whole bulb. Had that happen many times.
This looks great! Is your actual recipe written down anywhere? I haven't been able to find anything @SauceStache
I could not find it myself.
With how anti-Vegan gordon ramsay seems to be, it's almost as if he intentionally half assed his eggplant steak. Yours looks infinitely better, honestly.
We actually recently took a trip just to see a Gordon Ramsay restaurant, and let’s just say some of your best recipes are better than his. Having established that point, the eggplant steak from his video isn’t even in the same league as this one!
What does the lactic acid bring? Could you just use yogurt.
Ramsay doesn't care about vegans or their cuisine so he never gave it his all when he came up with his eggplant steak.
MY MAAAAAN!
MY MAAAAAN!!!!! Early!!
Free hint: don't use vinegar. You don't want a sour taste of your eggplant. I threw mine away because of the vinegar taste.
this is like some kind of potion making
I love you dude but hearing you say "botatoes" every thirty seconds has me dying 😂 i know it's a regional accent but it's so pronounced on that word!
hahahah I play it back and dont hear that at all haha ugh
Awesome, mate!
Try adding walnuts into your rub. And for the potatoes, bake them skin on on a bed of rice on a baking tray at 160-180 degree celsius for 20-30 minutes. They should not be fully done. Spoon the potatoes out of the skin, mash them through the strainer, one, two maybe 3 times. And your choice of vegan milk and vegan butter, and finish the mash in a pot 🤗
Make a vegan Jamaican style patty?
I feel like it’s very Vinegar-y
did I maybe do something wrong? 😢😢
A medium Aubergine is perfectly fine. 😉
You mentioned your manager Colin? Are you still working a 9-5? I assumed you've been doing TH-cam full time. Just curious...
Where's the MSG!
love the recipe again! I like your cooking but everywhere when I see mashpotatoes done, it gets my hairs up. I love my grandparents recipe, what we all got as different, but, after boiling the tatos, you just mash them in a bowl, with a fork ROUGHLY, you want all kind of those textures in there, smooth, crumble and bites, then cream and milk-ish-stuff as you please.. try one pls and you wont go back
*This guy better feel fortunate. His wife really clases him up.*
😄
Was Babish cloned?
He lost me when he started relying on gum to carry this recipe. That is a HUGE allergen for many people. I'll be impressed when he finds a way to do this without that garbage.
Why do people that don’t eat meat try to make meat
Because meat tastes good and a lot of people dont give up meat because of the taste
The new thinner Sauce Stache, looks way better than the roly poly version.
there's about 50 calories in that entire steak
Is that a wooden pestle? Thumbs down! Unsubscribed! Did not watch the rest! 0/10, would not share or recommend to others!
Why? Splinters?
hahahaha dramatic much!!! hahah
@@SauceStache Oh, good~ You got that I was joking. 😝Although, thinking back on it... A pestle without much weight would just "feel wrong" in my hands. It's laborious enough, right, to do it by hand? With a light-weight pestle, it seems like it'd be extra work.
Its olive wood, so fairly hard.. as far as weight I used to have a stone pestle... yeah it was heavier for sure, but personally I didnt notice that much difference when grinding small amounts of spices. If I had a larger mortar and a lot more to do it would make a difference
oh and yeah I thought no way were you being serious haha
yeast extract means no vegan
yeast extract is vegan.
But the poor little yeasts are clearly as sentient as a cow. @@SauceStache
Excuse me an egg plant can’t be called a stea….
I appreciated the preemptive dictionary definition lol
hahaha I put that there mostly for the Facebook audience hahah I know thats going to really get them going hahah
Average-sized eggplant is toootally fine! ☝🥸