Monica was so stinking cute in this video. Loved seeing her so happy when she recognized where the basic omelet recipe was from. Glad Stache made it for her. ❤
Mark! I've noticed a change in your videos and I have to commend you. You appear more relaxed and calm. The pace is slower and you are more engaged. Thank you! It seems like you are coming into your true self and talking to us viewers like were6your buds. I love it. Keep it up man!!
I think it's funny I'm better at making vegan egg than chicken egg. Lol. I think a lot of it was the fear of salmonella so I cooked the heck out of it until it got rubbery.
I love the fact you made it from scratch - honestly, I don't really miss the flavor of eggs BUT the texture of a good omelette... it hits that feel-good nostalgia spot in my memory :D I'd absolutely want to try this out!
Hoping someone will find inspiration from this failure: I tried making low-calories ice creams using frozen mangos. Sadly I only realized too late that the ones I got tasted like rotten fish (A common issue with frozen mangos apparently). So I tried using dark chocolate, salt and a little bit of sugar, hoping to remove the rotten taste (Salt mutes bitterness). It kinda did, but now instead of tasting like rotten fish, it tasted like salmon. Just normal salmon. I don't know if it'll be useful for anyone, but I'm putting out on the internet in case it does
As someone who works in the restaurant industry I love The Bear, it's an amazing representation of the behind the scenes of how a restaurant/kitchen works, I just think about vegan versions of the dishes or focus on the technique/skills. But I get you, the first season really triggered my anxiety and was definitely an emotional rollercoaster 😅
Well, us non-americans can't just buy Just egg from the store, so thank you! Will try if I can get my hands on split mung beans. I've only ever tried making this from pumpkin seeds.
@@SauceStache BTW, when they asked for ‘suggestions’, of course I said to add cook times for plant proteins! Then highly suggested they consult with you on development of such machine inputs!
I use a mung dal recipe by Vegan Richa. I also dunked zucchini slices in it before frying them and made a zucchini lasagna. The fried slices can also be used in sandwiches 😋
Damn! That looks amazing. Love your content and happy to see the channel growing. Would love to see some more meat alternative videos, specifically seitan. I know that you've covered it before, but it seems like an area that's ripe for picking.
Thank you!! I really need to get back to Seitan! I got off it for a while, the last video I just released was a seitan wing... but I could focus more on some new ideas I have! thanks for the tip!!
Have you checked out the seitan recipes already on here? Lots of us gluten sensitive people look and go....awwww..looks amazing......but we can't eat 😔
Wow, yum! I'm with you on the cooking show(s). I know they aren't all the same... I know. Intellectually. But early Gordon Ramsay put me off cooking shows (and all reality tv). Kinda like I was scared all talk radio was people yelling at each other and being rude & insulting. Took a long time to find out NPR is actually ok. People's attitudes ruin things for me easily I guess. Had enough drama growing up, have absolutely no room for more.
I agree with making it from scratch because one of the negatives of the restaurant business is spending too much on premade products. Doing it your way will be cents on the dollar. And it might taste even better with enough experimentation.
I love Just Egg so much but unless it's on sale, it's too pricey. I really should make this. Mung beans are pretty cheap. I've got a two pound bag of them I only used once! I've seen people make egg replacer with chickpea flour, but that tastes more like a pancake. Still good, but even with kala namak, still tastes like chickpeas.
THANk YOU!!!!! Thanks for making this from scratch! I have a legume allergy, except soy (weird, right?) No beans/peas /peanuts means: no storebought vegan egg, no vegan cheese, no aqua faba, no pea protein, no mung beans...you know, they're in EVERYTHING! Good thing I can actually try this with soy beans. Keep up the hard work ❤
this looks yummy, but i can't make it for my best friend because she's allergic to tree nuts. so, would you please try cannellini beans as a cashew substitute? they make a great cashew sub in wil yeung's vegan caesar dressing if you adjust the amount of water.
For other cashew cream cheeses and creams I've made, I've often used sunflower seeds as a substitute. Has a little bit of an aftertaste sometimes, but usually still really a good. I'm guessing it could work for this as well. They are a bit harder to get as smooth though, so make sure you boil them well before using. That said, cannelini beans sounds like a good idea as well.
@@SauceStache I'm using the full green bean. I hope the shell doesn't create issues. I'm skipping the cheese for now. I've been looking for a good soy-free breakfast option. I've been making a chia seed chocolate protein pudding sweetened with dried dates for breakfast, but I can't eat cocoa pudding every day. Or can I?
I wish you would also try this with vegan boursin cheese( they have it at my trader Joe's sometimes) and egg replacer, just to see how it works out. I don't always have the energy to make everything from scratch, and I'd love to know if the store-bought stuff also would work.
Dr. Stache you've done it again now you make me want to eat eggs, I do not eat eggs because I do not like the smell. WOW you are indeed the vegan scientist.
I make my JEgg every Sun....lay it out on silpat Mon am, for the flats, rest used for whatever... Easy, and I do not use gum, I use 1/4 c faba, 1/2 soy or oat from my a A cow😂
Baking powder upon contact with moisture will act as a leavening agent and create air pockets (makes it rise and be fluffy). If you add it before blending, the blender will have the effect of knocking all the air out of it as it reacts with the liquid.
...RU-vid showed me a non Not Steak Sauce sauce commercial during this, which seems like the rudest possible commercial they could have put on this video...
"I can buy all these ingredients in a grocery store." Really?! I can't even find a pretty easy ingredient like MSG at my grocery store, let alone mung bean protein, xantham gum, and kala malak. Where do you shop?
I think his point was he can buy ready made plant based egg and cheese (the same as an omni can buy chicken egg and dairy cheese), but he is showing how to make the plant based version from scratch
Today I made the best chilly feta scrambled eggs. Best I ever had. Key ingredients were cream, eggs, fetta, and MSG. Seriously mate try as hard as you like your just not going to beat this. I appreciate it that you do, but there's nothing like the real thing.
sounds like you dont make anything from scratch! How long does it take to make a brisket from scratch? What about if you were to make sourdough bread from scratch? This was mostly waiting time and took me maybe 30 minutes active time.
You thought it was 50/50 and you clearly weren't a fan and I can't believe from the video you both actually add it to your daily menu outside of a video. Not a fan and confused about your content.
And some people like me, that grew up spending summers on a large dairy farm know what actually goes into getting that milk in the carton at the grocery store or the cheese you buy made and it's not a fairytale pretty story. It's sad.
This is BS dude. You start this by saying all of these ingredients can be bought at the grocery store. Almost NONE of these can be found at a common grocery store!!! This is the same as all your other videos which is why I stopped watching
hahaha sorry your grocery store doesn't carry any of these, but a lot of grocery stores do. Vegan eggs have been out for around 5 years, vegan cheese even longer. I grew up in a small town and for a long time none of these items were available, but when I go home to visit family I can easily get vegan eggs or cheese. thats nothing to get mad at and im sorry where you are from they dont carry them.
🐐MARK🐐 I went to a star vegan restaurant in NYC called The Organic Grill. They have a bunch of things id like you to recreate, but nothing more than their “Tofu Omelette”. Never would i have thought a tofu omelette, made from i think silken tofu batter, taste better than JUSTEGG, but i think it did. PLEASE if you can, try to create the perfect tofu omelette 🫡
I love tofu and have used it to make just about anything under the sun, including an omelet. I am not a vegetarian or vegan, but do observe the eating style throughout the season of Lent every year. Tofu is a staple in my Asian household.
Well I’m excited about this. Tried to make mung bean eggs on my own a couple of years ago, but it tasted bean-y and not in a good way. I may have over-processed the mix in the blender like Mr. Stache warns us against doing. The oat milk is a great idea, too. I’ll definitely try this one.
@@SauceStache Nice. Been awaiting years for an update to the mung bean recipie for the 'scrammble' where a combination of raising the pH then coagulating the protein was used. I think you had said you were 90% there in terms of replicating JUST.
All that yelling and anxiety is what made is so good, in the sense that it accurately reflected the world of real life kitchens, that environment is non stop tense with the clock staring you down… def not for everybody. I can for sure see it making folks uneasy, I liked it because it brought back memories of my kitchen days
That seems to be what im hearing. I worked in some kitchens growing up, mostly Italian restaurants/pizza shops, but we never had anything like this! It was almost always a blast, I think its the difference between a super pro kitchen vs a mom and pop!
I think you maybe dont like the show as much as some food people because the show isnt really about food as much as people think it is. It's much more about the dysfunctional family living feeling of working in restaurants and being a chef! At least thats how i see it!
Yeah... like I loved the food episodes. The arguing episodes almost made some of the characters feel cartoony dumb to me when they didnt seem like that in other episodes. I do get the perspective coming from chefs in pro kitchens and others that enjoy it, I can see why it was rated so well
Could you make egg fried rice using the recipe? I know you already have a vegan fried rice video up, but you are using "Just Egg" for that which is not available here in Germany.
Omg you shocked me with the chips, but i do this with meals too. Totally a stoner meal... can you make it in some kinda cylinder mold or muffin tins to mass make? Crushed chips on the bottom n brush ur sauce over the top:) i think it would make the kids do the dab move!
Xabthan gum is not at all the innocent additive that it sounds like. My mom suffered terrible body spasms for two years before accidentally finding out that Xanthan gum was to blame. She eliminated all food containing it, and no more spasms.
