The GREATEST ITALIAN SUB
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- เผยแพร่เมื่อ 24 ก.ย. 2024
- In this episode we're mastering a Wicked Kitchen original in this GREATEST ITALIAN Deli Sub, Grinder, Hoagie or Sandwich made completely from vegetables, episode. Whatever you want to call it, this is awesome! Made with inexpensive and underrated, Root Vegetables. This is next level. Especially if you want to create whole food, plant based, no oil (OPTIONAL), recipes. Soy free, animal free, dairy free and can easily be gluten free -- if you switch out the bread
Make sure to watch the full recipe to see the detailed steps. If you don’t want to hear me babbling check out the ASMR version with no talking. I prefer that one myself.
Capicola: Swede / Rutabaga cost less than £1
Swede or 'Rutabaga' for our North American friends is a cross between a cabbage and a turnip. It’s slightly sweet and earth tone flavoured with a texture similar to potato but without the starch. Swede is a great source of fiber, vitamin C and potassium and rich in nutrients
Pepperoni: Celery Root / Celeriac: cost less than £1.75
Celery root, also called 'Celeriac', is a round, gnarly, knobby root vegetable with light brown, rough outer skin and a creamy-white, aromatic flesh inside. It is part of the celery family. The flavor is similar to that of celery, but with a slightly sweeter and more intense taste. Celery root is a good source of fiber, vitamins, and minerals, particularly vitamin C, vitamin K, phosphorus, and potassium. It is also relatively low in calories and carbohydrates,
Preheat the oven to 180c / 350 f
Any Oil used is for functional use to rub the veg outer skin or clean the pans and supports optimum cooking quality. It’ll help crisp the skin and seal in the natural juices it’s NOT used or listed as an ingredient in this dish. #wfpbno
Hot box is cooking in a closed container under high heat in the oven. Carrots go on the bottom to help keep the rest of the ingredients from touching and scorching on one side. I added potatoes to the leftover space, cause, why not?!
Roast in Hot Box, in oven set at 108c / 350f for 1 hour then check. Times may vary. This took 90 minutes in the video - cook until a skewer can pass through. We’re looking for a soft firm texture not squishy or fall apart - keep in mind there is carry over cooking. That’s when it’ll continue to cook itself after pulling out of the oven.
It's best to let the veg cool overnight.
Next morning: Get the mis en place together.
Wash and clean herbs. Handful of fresh Oregano & Thyme
Spices For the Celeriac Pepperoni:
- 3 TBS Beet Powder - you can use ¼ cup of Beet juice here as well.
- 1 tsp chili flakes
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp mustard powder
- ¾ tsp all spice
To toast and grind
- 1 TBS fennel seed
- 1 TBS white peppercorn
- 1 TBS black Pepper
Toast on stovetop and grind. Add ¾ mixture for this marinade. MAKE SURE TO SAVE THE EXTRA FOR THE NEXT MARINADE
Add in fresh chopped oregano and thyme about 3 TBS in total -
Mix with about a cup of hot water, that’s about 230 ml
Add 3 TBS soy sauce. This will be the salt and will help with deepening the color to be a darker red.
Peel thin layer of skin off each root
Carefully slice thin with a mandolin. Slice each vegetable chub (chubs are what we called loafs of meat in the deli).
Once sliced add the marinade and make sure each slice is coated with the flavour to penetrate to do this I’ll use a couple containers to gently toss and cover to store,
FOR THE CAPICOLA - SWEDE marinade
- Grind with the 1 TBS or so of fennel and pepper if you have left over
In total, use:
- 1 tsp fennel
- 1 tsp black pepper
- ¾ tsp cloves
- 2 dry Bay leaves
- 3/4 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp kosher salt
- 1 tsp of sugar
And for the liquid about 1 cup /230 ml of pepperoncini juice /. Juice from sweet and tangy, pickled green chili peppers. Mix well and add to the sliced swede and coat evenly.
Set aside to marinate for at least an hour.
Sandwich prep - mise en place
Slice tomato
Slice Paper thin onions and wash under wicked cold water
Dice pickles
Dice hots, or green chili pepper pickles
Wicked Kitchen sliced ghouda - I didn’t have provolone
Lettuce, sliced thin
French baguette
-
Assemble cold cuts on a sheet pan to dry off a bit
Make the sandwiches:
Slice bread
Fold capicola Swede and add
Fold celeriac pepperoni and add
Cheese
Tomato
Onion
Pickles
Hots
Oil & vinegar
Salt and pepper
To slice and to make it feel authentic, wrap in parchment paper first. Slice and serve
This helps contain and compact for that restaurant style and it’s the best way to save for later or take on a trip.
This recipe shown will make 4 huge oversized subs fully loaded enough for 8 portions/people
Here's the Wicked site with all the info on where to find Wicked products with a map locator and everything. wickedkitchen....
If you want to work with me: hit me up on my brand new site:
dereksarno.com/
THANK YOU,
Derek
#wickedkitchen #veganchef #vegan #deli #wfpb #oilfree
I'm a 47 year old man who grew up in the restaurant business with a classically trained French chef for a father. I lost my passion for cooking many moons ago, but you've literally inspired me to take my cooking skills and experimentation more seriously. Your videos alone, especially these long form videos have lit a fire once again. I'm excited to cook again and rarely feel like it's a chore anymore. I appreciate you. Thank you.
Thanks so much for the comment and kind words. It makes me happy if you find some benefit in these. Ya know I'll always support getting into the kitchen more. It's a safe and productive space :).
@@DerekSarnoChef What are your thoughts on dehydrating the veggies in a dehydrator after all the sauces have been set into them. To give them a more, chewier/tougher texture. Not long but some? Thank you, love the idea of using these veggies and not soy packaged meant
@@DerekSarnoChefAre there other root vegetables that we could substitute for the rutabaga and celery root?
And be sure it's vegan!
@pinkiepinkster8395 If it's not vegan, it's not food
Derek, ive said it before and ill say it again, ive been a chef 15 years, plant based 7 years and you are a breath of fresh air. The recipes are so different, but so imaginative, only you can take a typical British stewing vegetable like a swede and turn it into the most wonderful summer sandwich full of colors and flavour. Please dont ever stop doing what your doing, even the editing, it just feels like we are in the kitchen with you. Such an inspiration!!!
Thank you mate
OMG, thank you! Definitely going to try this.
"The cleaner the area the cleaner my mind is." Wow I came for the amazing vegan food, stayed for the life lessons!
Derek, Sir, you’re not only a vegan icon, you’re an international business icon. Save more time for TH-cam, you’re awesome 🙌🏻🙌🏻🙌🏻
Thank you
You have NO IDEA how bad I've been longing for a Deli Sub. My wife had to go Vegan about 5 years ago due to medical issues and since I'm the main cook, I went Vegan as well. She also has a gluten sensitivity, which prevents us from getting many of the store bought products like deli meats. I Can Not WAIT to try this as it looks amazing. If it tastes half as good as it looks, I'll be forever in your debt!! 😀 We've also decided to order Lions Mane and Oyster grow kits after watching the Parm video! AMAZING!!! We've been cooking the mushrooms using your methods for quite some time, but the stores around here have pathetically SMALL mushrooms and we're wanting a much bigger grilled steak. Please post how you made the Mushroom Brisket I saw someone sampling. I miss my smoked brisket too!! Thanks for what you do, you're making a meat eater at heart (forgive me please) a Happy Vegan!
Thanks for watching Shawn. And appreciate the comment. This tastes better than it looks! We'll do a the brisket at some point as soon as I get better at shooting and editing on my own. And when I'm back in the states more this year.
I’m with you, I REALLY miss Italian subs since going plant based (like your wife I’m also gluten intolerant). I’m imagining these flavors right now. 🤤
@@DerekSarnoChef
I made the brisket chad sarno did in this group & it was awesome! The 3 of us knocked it off that night! Can’t wait to make it again with some homemade saltless-non spicy BBQ I’ve been trying to perfect! 🤤
I’m 71 and my husband is 75. We have gradually eliminated meat from our diet and are slowly getting rid of other animal products (milk, cheese, butter). Your channel has been extremely helpful. Thank you so much!
Made sandwiches using your recipe as a framework. OH MY STARS - SO DARN GOOD!!! Thank you!
Fantastic!
I did it. Guests were too hungry to get great shots but you are now their hero!
Awesome! Thanks for watching.
Looks amazing. Even better watching you eat it. Honestly Id rather buy yours already made at the store because I'm not so good in the kitchen.ive been vegan 20 years and since my husband is not it's really not a fun time in the kitchen. I do try to eat healthy meals all the time, but to spend that much time is harsh for me. I so love watching you make all these things. I try and tell my husband animals are our friends, why would you eat your friends. He just likes to remember when we first met 35 years ago that I was a meat eater. I'm so glad I got to look into the eyes of those special creatures. Thanks Chef you're awesome.
Thanks for watching and your support, Agnes.
Derek, you are a FOOD GOD!!! I'm originally from Philly so naturally I love hoagies. I've used the seitan and lupini "meats" But this, this is next level! I'm so excited to try it. Thank you 🙌🏼🤩
Thanks Lisa. Excited for you to try it. Thanks for watching.
i'm allergic to all of the vegan pepperoni i can find in my area(always has corn or gluten), and i've been craving it for years. this video brought me to tears i'm so excited to try all of the recipes in this video.
I second the call for bringing WK goods to Canada. (Not Loblaws though, they can suck it.) I am going to make this bad boy this weekend. How am I this excited about trying this recipe? Looks so good. Pets to Frankie.
Thanks for watching and for the retailer tip LOL - one day we'll make it to Canada.
Yout turned into the Bob Ross of vegan Chefs and I love it!😁 I am a professional Chef from Germany teaching other chefs how to cook vegetarian, vegan, wholesome and sustainable food for children and in canteens from scratch. You sir, are an inspiration and I thank you for this!
Thank you
Derek isn't the only inspirational one! So lovely to hear you teach such valuable skills and support at the crucial ages and stages of development.what better than teaching them vegan cooking. Good luck 😁🍀🌱
"I'm just doing what I did with meat, but then with vegetables; and its awesome." AND you are awesome sir!
😊 love the voice over! And the expertise. And FRANKIE ❤
Great to hear, thank you Kat and thanks for watching.
I would never have thought of turning one of my fave veggies into a cold cut. Thanks for sharing -- definitely need to give it a try!
Thanks for watching. Let us know when you make it, it's amazing!
My eyes are satiated, my mouth is salivating, my tummy is rumbling and my heart is skipping…❤❤❤
Lol. What life is all about!
I gave up meat Jan. 2, 2024, and you, my friend, have made this transition ENJOYABLE! I'm not a chef, but you have made me look like one to my circle of family and friends. I'm fixing lion's mane steaks tonight! MUAH!!
Sorry you have to deal with trolls. Try to focus on the positive comments and keep your head up!❤ as always the food looks delicious 🌱
The only criticism I have is that you ain't here making me one
I'm new to your channel and am loving it! I was recently diagnosed with Hashimoto Thyroid Disease and am now gluten and dairy free after 70 years of eating cheese and breads. It's kind of rough. I've always loved veggies, and you are showing me how to take them to a new level. Your Miss America is like my Molly, also a black lab. She is constantly by my side as my official taste tester, as she loves vegetables, too. Her favorite is asparagus! She steals green beans, peas, and blackberries from my garden whenever she can. Your sandwiches look amazing, and I'm going to give them a try. Please keep the videos coming 😊.
Amen, to the justification of why you keep your area so clean. Such a true statement! I feel organized when I have an environment that I have cleaned. And know that its sanitary. Its amazing how little work that you actually have to do to maintain being organized. Its very self-gratifying.
Hi Derek, first time watching our video. The title of the video caught my eyes and I was about to turn log-off and go to bed. I am glad I watched it. You are right, not everyone, like myself, know how to use Swede and Celeriac in cooking and I've seen it in my local Asian supermarket in Canada. This recipe is certainly a good reason to start incorporating it into our plant-based eating. I bet my husband will be extra happy if I serve him this :) and thank you for sharing the recipe for WFPBNO. God bless you!
Looks amazing! Love the use of irregular ingredients, I always learn a lot watching you!
Thanks for watching!
I've been binge watching (pun intended) your videos and they're making me very hungry. Anything one eats that comes from a sentient being can be eaten compassionately from plants. I love your videos. Thank you for sharing your wonderful recipes 🌱💚
If it's 100% dairy and animal free, then it's 100% ethical and 100% violence-free. It must be 100% good.
Coming at you from Michigan...
I am learning so... so... much from you!!!
Thank you!!
DUDE! This is next level WFPB-no oil..... incredible!
This sandwich IS next level! I love the idea of using celery root and rutabaga as deli cold cuts. A super satisfying project. Can’t wait to try this!
PS, your clean work style makes my brain feel calm watching. 🙏
Thank you
My mom told me the same thing; 'if you don't have anything nice to say, then don't say anything at all." She also told me (repeatedly) "Finish what you start!" Job well done!
Thanks for watching
That sandwich looks absolutely delicious! Such an interesting and cool way of using (very underrated) root vegetables!
On a side note: What's that thing you're always doing with your tongs? 😅 I'm not judging; it's just funny to look at and I can't unsee it, because you're doing it in every video 😂
Thanks for watching. When you grow up with tongs in your hand it's hard not to play them like an instrument. habit. :)
Very impressive, thank you for sharing
Thank you
Very creative! Looks delicous. Love that sweet puppy and your beautiful garden. Keep cooking and teaching. I really need to work on my pitiful knife skills!
Love, love, love your philosophy and watching you cook. Thank you Derek and Frankie!
Start where you are. Sometimes we forget that chefs are chef not producers and film makers. We can only do our best.
Hi Derek, I have been mostly plant based for 11 years now, ever since reading The China Study in 2012. I was completely plant based up to 2-3 years ago, but I have struggled since. I found it much easer to be plant based ten years ago, even though it was very unpopular at the time, because I had to cook everything from scratch. But now with so much plant based 'rubbish' food out there, the taste of good food is gone from my diet. I just wanted to thank you for your amazing videos and for sharing your methods and ideas, they have given me a good kick back in the right direction and reminded me why I started down this road. I have not seen any negative comments on your site, maybe you removed them, but you will always have idiots with their opinions, pay no attention to them!
BEYOND BEAUTIFUL!!!!!!EVERYONE SAID EVERYTHING ELSE!! BLESSINGS ALWAYS ☦️🙏💞🤗
Wicked AMAZING! Salivating and wiping my chin! Next level to the nth degree - grrreat job Derek!!
Oh my gosh, that looks SO good! All it's missing is some vegan mayo 😉. Also, I can't believe this is only the 2nd ever video that you've edited yourself, it was SO well done!! Nice job man, and thanks for another lovely video!
Thank you for watching.
I agree, kirlynn. There was one shot towards the beginning where sunlight showed through drops of water and I thought, ‘very nice touch, fresh’. I was surprised to hear he’s so new at it. Great job, Derek! Your videos are inspiring.
I am by no means a vegan. And have no idea how I got here. But let me tell you. All these recipes are incredible. They look incredibly appetizing. Hats off to you sir.
This summer is my maiden voyage into vegetarian nutrition with the goal of transitioning into vegan nutrition. Using your videos for memorable nutrition, flavor, and presentation, I've added three (and now four) of your recipes to my meal rotation. Thank you for making the transition or actual living a whole plant based lifestyle appealing.
I love it! You always do a great job. I was salivating while I was watching the video. 🤣
Thank you, Linda.
Derek, you are the best! thank you for your passion and compassion...
Yess! Finally, someone else who doesn’t like Ketchup! That is amazing Derek! Thank you for sharing. I’m off to sow swede to go with my celeriac! Take care
Awesome! Thanks for watching.
Thx! Just starting my plant based journey and really appreciate your videos.
I'm just SO grateful to know of an alternative meat product that ISN'T full of 'Natural Flavors" & unnecessary, suspicious ingredients. THANK YOU SO MUCH for this amazing recipe!
I've been missing Italian subs so badly and can't wait to try this out!
Damn that looks amazing! didn't even know this was possible with just root vegetables
I rarely properly read titles on TH-cam videos tbh and was fully expecting yet another seitan recipe. While I love vegan channels and their creativity in turning flour into delicious meats, there's something about you using a whole vegetable that makes this special. Sure it looks time consuming but so is roasting actual meat for carvery Sunday lunch. I will absolutely try this
Thanks for watching and totally agree, as much as I love it I can only eat so much seiten. Where as i can eat this all day long and it's well worth the effort. Cheers.
You have the sweetest personality . Thank you for what you are and for the good things you are doing for animals and humans .
this is beyond art or cooking..its Life at its best!
This was the first Wicked kitchen item i bought and helped me fall in love with your range at Tesco. I will definitely be attempting this , thanks so much for sharing 💚✌️🐾💚
Thanks for watching!
From one video editor to another, I thought your video was really good!
Loved the recipe! Can't wait to try it!
Thank you
Looks great!! Gave me some new ideas for ingredients, that's always appreciated! Frankie was watching those carrots so carefully - I was watching the potato, furbaby and I had tunnel vision, I don't think it would have lasted another day!! Thanks for the chuckle and the cool ideas!
I just discovered this channel, you inspire me to have a more plant based diet and to cook more! Thanks for the videos
Awesome! Thank you for watching! And we're filming the follow up to this one with some smoked deli cut sandwiches as we speak.
Your sandwiches look delicious! Thanks for sharing your recipe! You did a great job shooting & editing the video! Your dog is adorable!
I blown away by many things in this video, I will start by saying 1. I enjoy your voice very much. 2. You set up the cameras and do all the video editing, geez and awesome, 3. Everything about that sandwich is immensely satisfying and beautiful. 4. I am so glad you're here. The world needs you and your/our WFPB message. 5. Come back to the States!
Thanks and thanks for watching.
Ignore the haters! appreciate everything you do and you have inspired me beyond belief in all my dishes! I hope to open my own vegan restaurant at some point and I will name it after my dogs nickname!
Thanks for watching
Love your content Derek, I feel refreshed after watching this video and the food looks amazing. Also, I'm a ketchup hater too and proud!
Thank you so much. Only thing good about ketchup is when they spell it Catsup. Lol
Looks absolutely amazing!
Thank you
Wow, what a masterpiece!
Thanks for watching
Man this is unbelievable! That's not the most constructive comment on this channel, but what you guys do is just amazing. Thanks very much for all of this beautiful content! Greetings from Belgium
Thanks for watching from Belgium
Absolutely amazing. I'm starving now, thanks for that
That sandwich is off the scale Derek. I’ve learnt something new from the presentation, that looks amazing. 😊
I am so excited about this recipe😋🤤‼️‼️‼️‼️. I'm born bred Bronx Italian gal and as a kid loved the Italian sub🥖. But, being Vegan AF FTA, I had to say Ciao. Now, Thanks to you and this cruelty-Free Italian sub recipe, I can't wait to get all my root vegetables and bang out this amazing Italian sub 🥖.
I have to send Love to your Beautiful 💖 girl Frankie a.k.a. Ms. America 🇺🇲🐾🐾🐕🐾🐾. She is absolutely GORGEOUS 😍🐾🐾🐕🐾🐾 really loved seeing her in your video ❣️
(You did a great 👍 job editing)💚🌱
I'm not even vegan and I'm dying to try this. What an amazing looking sub!!
Wow!! Your videos make me hungry!! So inspiring! Going to have to try one of the root "meats" on the weekend!!
This looks SOOO amazing!!! I can't wait to eat this. Thank you so much. 😁😁😁
Thanks for watching.
Wonderful, Derek! Much ❤
Hey Derek. Enjoying your videos while I’m recovering from surgery. I love using my mandolin also. I use a Kevlar glove to protect my hand. You may want to mention it as a safety measure for your viewers. I have not hit the glove yet but it would probably dull the mandolin blade. Better than losing an 1/8” off the palm though. Maybe you could mention how you keep the mandolin blades sharp if you do anything with them. Thanks from New Hampshire.
I’m so grateful for your videos! Your voice is so soothing and kind and I absolutely love seeing your take on all these plant based meals. Can’t wait to try it. I hope we can get Wicked in the US soon so I can try the spices and the cheese! Looks amazing!
Thanks Chelsea. Check out our website for where to find Wicked on the locator map in the US wickedkitchen.com/
Mouth watering! Thank you for sharing. Really appreciate you and your videos/content. Frankie is such a beautiful and good friend 🐶
Any time I see a nutritious veg used to whip up something I used to consume I am in heaven. This is just so interesting. Great video.
Thanks for watching, Joan
Wicked is right! I nearly cried. I just found you today. I’m probably gonna binge watch everything is uploaded. Thank you.
Welcome! And... Thanks for watching
Your videos are very professional thanks for giving very clear instructions you teach well and give us secret chef tips. Thank you
Oh my goodness another amazing recipe. Thank you so very much. Eventually I will have to give it a try right now I’m suffering from heat exhaustion having to go out.❤❤❤🙏
I recently returned to a vegan(with some dairy flexibility) and this channel has been an incredible resource. Thank you!
Edgar Allen Poe..clean as you go! Love it!
Love the clever use of root veg! Fabulous job on the editing. Your videos ~ like your food, are a joy.💚🙏🏻
Looking forward to making this. Thank you!🎉
Wow!! That looks amazing 👏 😍. Thank you for sharing this 💕
Thank you for watching.
Hi Derek , how AMAZING was that to watch , I was inspired by your previous videos , so I made my partner Kate some lentil bolognese that's was inspired by your lasagne, it was of the charts good and I'm not a vegetarian or vegan , so thanks mate you absolutely ROCK
Always great content. Thank you again for sharing your love.
I never ate deli meat ..never as a kid and certainly never as an adult. It all looked so creepy to me! On a rare occassion if I ordered a veggie sub, all they'd put in it was lettuce,, tomatoes, peppers and a stingy amount of hots. Now this sub is something I'd love to sink my teeth in as I love the veggies used for the 'meat'. I'm now off to Whole Foods to get all the ingredients. TY @Wicked Kitchen for this step by step video.
This vid is amazing 👏🏿!!! Now I wanna try both of those root veggies!!! Great editing and voice over!!!!
I love rutabaga. Those look like they would make great street taco wraps!
I like the new style of video. Nice one Derek 👍
Thank you
Just found your channel and I am very impressed! Lovely, informative videos. Thanks.
Thanks for watching
Thank you so much for this recipe! I love Italian sandwiches and can’t find a decent plant based pepperoni. Can’t wait to make this, my mouth was watering watching the video 😆
Love your channel on so many levels: the esthetic, the peaceful tone, the cooking, and Frankie
My mouth is watering........I can hardly wait to make this. Saving the world one plant at a time.
I was inspired (by you) to bake a slab of tofu for my tea last night. Covered in spices and seeds. It was fab. Thankyou!
Man I'm really digging your channel. Your voice is soothing too. 😊
Thank you. You made me smile when I was having a bad day and inspired me to try something new.
Wicked happy to help. Thanks for watering
When im watching your cooking videos, it's like ive stepped into the magical vegan matrix !! I learn so much and the steps are so easy to follow. Thank you for another great recipe using real food that's good for the body and feeds our nostalgia as well as our appetites 💪🏾💪🏾💪🏾💪🏾
Thanks for watching
I absolutely could watch you all day! Incredible talent and your voice is so soothing.
Thank you for watching.
Banger of a video. The cold cuts look amazing, we will definitely make this. Frankie and garden shots are awesome!
Beautiful! Literally mouth watering!!!!
Thank you
One of the reoccurring cravings I've had from my omnivore days is the Italian hoagie (I live in the suburbs of Philly). It comes and goes, but when the craving hits, I really miss that hoagie. I'm so glad to find this recipe. Suggestion, please develop a recipe for hot bologna. It's garlic ring bologna in a brine of white vinegar with red pepper flakes, eaten with saltine crackers. That's the second craving that hits me hard and goes all the way back to my childhood in the coal mining region of NE Pennsylvania. Just Google "hot bologna coal region of PA" and you'll see what I'm talking about. Love all your videos, they inspire me to cook outside of the box.
When I watched this video I said "Derek and I would be good friends." My wife said, "You say that about everyone." Maybe she's right but, MST3K, X-files sticker, vegan cooking, sweet dog (my girl's name is Jane)... We have a lot in common. 😂 Keep kicking butt Wicked Kitchen.