Try MUDWTR today and get 15% off your Starter Kit by going to https://cen.yt/mudwtredgyveg and using EDGYVEG. In today’s …
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I Tried Making AvanteGardeVegan’s Epic Shawarma (WOW This Texture Tastes Like MEAT)
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Slight improvement.. Just fill the first pot with water, then you wong break your foot when the cast iron falls off 😆
Wish the camera focused more on the food.
Made this tonight, amazing ! But it’s mushrooms a vegans favourite in our house anyway, a little adjustment to our taste but overall fab and tasty cheers babe xx
Wow glad I did youtube search before trying this. I too don't have an open flame and was going to try my own version glad to know someone like as experienced as you have tried this. I can follow your version. BTW I think you should have made it in the cast iron pan then it might not burn. Which pan are you using? It looks like a non-stick but you are using a steel/metal spoon and it does not seem to be scratching the pan.
Looks sooo good
Gaz always looks like his hair was freshly painted that morning.
Man I wish I could do that. I’m poor:-/
@Edgy Veg, I created an amazing Vegan mac-n-cheeze that is mind-blowingly realistic. Here's the recipe for you to try.
"Herne's Vegan "Slap Yo Mama" Mac-n-Cheeze"
1) Prepare in a saucepan 8 palmsfull (approx 7 oz or 1 1/2c) macaroni (no salt), to just past al dente; drain, and return to pot.
2) Add about 1/2c Daiya Cheddar Style shreds; mix until mostly melted.
3) Next, add about 2-3 TBSP, each, Kroger Simple Truth Organic plant sour cream, & Nurishh Cream Cheese Spread Alternative; mix until these are creamed through. Turn heat back on, to level 3 (low-medium).
4) Add seasonings of: 1/2tsp, each, salt, fresh ground black pepper,, and turmeric, then, pour over about 1/3c Myoko's Liquid Vegan Pizza Mozzarella; mix till blended.
5) Last, pour over about 1/2c Silk Next Milk (2%); mix well to combine.
Serves two adults
I love oyster mushrooms
I'm a big fan of cast iron, and I have found (with a gas stove) that heating the pan low and slow makes for better cooking every time. The pan still gets plenty hot, but it does so evenly and slowly enough that you won't have sticking, cold spot, or burning issues.
ETA: I watched the vid he did with Chef Sarno recently making oyster mushroom BBQ. They added oil in each time they flipped or pressed the mushrooms to build up a fattiness. I think that would aid with the spice burning issue for sure.
You are not making shawarma, you are imitating the tacos al pastor, it is not the same than shawarma
Thank you so much 🎉
I make shwarma the regular way and since I am transitioning to Vegan full time, I made a seitan version using the WTF method and MY GOD!!! I need to do a video! Amazing and it can be done.
That tortilla looks so bad you could have used toilet paper and it would have been better.
I live in South Africa. Here we invite the fire department to enjoy a braai (barbeque) with us.
Great video and worth a like.
I really like that knife! This recipe looks great too!
You did a great job simulating Gaz's version of the vegan shawarma. I made them a few months ago after I watched his video, just baking the mushrooms on high heat in the oven without the skewers and they turned out amazing! I made them for my brother and sister-in-law and they were blown away by the flavors. I've made it several times since then because it's so damn good! By the way who is the jazz musician playing in the background? The music was a great addition to the video.
Fussing and touching your hair is off putting.
I'm from Toronto and oyster mushrooms are very easy to find. Any Asian grocery would have them. And we have an abundance of Asian markets. We're very lucky!
Can you please do falafels?? 😻
What was the spice mix?
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