Full fat and IRRESISTIBLE

We're making this whole food, Plant Based Indulgent, full fat and irresistible Spicy Pork' Sausage (made from Lions Mane Mushroom) and Quick Tofu Pizza -QUICHE - the perfect blend of savory goodness. No more bland meals, it's time for flavor to enter the house! #PlantBased #Vegan #DeliciousRecipes #FlavorfulCooking #Innovation

Inspired by @JKenjiLopezAlt one of his YouTube videos. I hope to meet him one day.

The Wicked Healthy Cookbook can be found at all major online distributors

RECIPE DEVELOPMENT
Spicy Pork Sausage with Lions Mane Mushroom R&D

Ingredients:
For Lions Mane Mushroom:

Lions Mane Mushroom the size of a grapefruit
1 tablespoon Fennel Seeds, toasted and ground
1 tablespoon Coriander Seeds, toasted and ground
1 tablespoon Black Peppercorns, toasted and ground
2 Dried Birds Eye Chilies, toasted and ground
2 Garlic Cloves, toasted and ground
1 tablespoon Beet Powder
1 tablespoon Granulated Onion
1 teaspoon Dried Sage
1 teaspoon Smoked Paprika
1 teaspoon Granulated Sugar
A pinch of salt

Instructions:
In a medium mixing bowl, finely shred and chop the Lions Mane Mushroom to create a mixture with different textures.
Add the toasted and ground fennel seeds, coriander seeds, black peppercorns, dried birds-eye chilies, garlic cloves, beet powder, granulated onion, dried sage, smoked paprika, sugar, and a pinch of salt to the mushrooms.
Add a small amount of boiling water to saturate the mixture, then mix everything together thoroughly. Allow it to sit for 10 minutes.
Squeeze out any excess liquid from the mushroom mixture.
Form small sausage-shaped portions from the mixture, then place them on a pizza or tart.
Quick Tofu Quiche:

Ingredients:

300g firm Tofu
Ground Lions Mane Sausage (prepared from the above recipe)
6 Cherry Tomatoes
8-10 pickled jalapeno slices
2 tablespoons Vegan Mayo
1 sheet Vegan Raw Puff Pastry
1 tablespoon Turmeric
1 tablespoon Black Pepper
1 teaspoon Black Salt (also known as eggy salt)
1 teaspoon Vegan Butter (room temperature)
Instructions:

Preheat your oven to 200°C (400°F) with fan/convection mode.

In a large bowl, crumble the tofu, then add the vegan mayo and seasonings. Mix everything together until well combined.

Fold the outer edges of the puff pastry in by 1 cm all around and use a fork to crimp them to help them stick down. Rub a thin layer of vegan butter onto the edges to achieve a golden-brown crisp.

Spread the seasoned tofu mixture evenly onto the prepared puff pastry.

Scatter the ground Lions Mane Sausage over the tofu mixture.

Slice the cherry tomatoes and place them on top, along with the pickled jalapeno slices.

Bake in the preheated oven for about 25-30 minutes or until the pastry is golden brown and the filling is set.

[elizabethmcdonald]

Thank you for not only sharing delicious recipes but teaching us how to be better cooks.

[sparky]

Thank you for living vegan and inspiring others 🙏🏻💚

[hicutiecar]

There is nothing not good in your videos. The food looks amazing, Frankie Ms America is so cute I could burst and your voice and the style is just so calm and soothing it helps with the fact that I'm watching this delicious show on an empty stomach.

[lisamarielindenschmidt]

What I love about this recipe is how many ideas and techniques there are embedded that you can use in other recipes. So cool!

[-raymond-]

Dude, I made the sausage with lions Maine I grew from a grow kit I got at farmers market here in Oregon and used it to make some supreme pizzas in the Ooni with a sourdough Pilsner crust I cold proofed……it was phenomenal. I usually use beyond Italian sausage on my pizzas but this was far superior. Thanks for the recipe!

[DIYwithlindaMae]

My life has changed so many plant based channels yours being one of my favorites. You guys are changing the world: when you said “because I don’t believe in eating animals” I felt that on a deep soul level!…ps I’m plant based now and it didn’t happen until after I found this channel and many others like it…💯

[gazzamuso]

I really appreciate you addressing the peanut gallery up top there! I've been vegan 13 years now but I had to accept within the first year that the world wasn't going to suddenly be vegan anytime soon, let alone in my lifetime. Lately with trying to date and wanting to try new restaurants or food festivals I've been getting despondent that I can't as easily just join in with everyone else but you're so right, there is an incredible reason why we stick to this life! Hearing guys and particularly chefs like yourself remind me of that is really uplifting, thank you 🩷

[sharonknorr]

I would note that the chemicals that give black salt its flavor are very volatile and disappear quickly with heat. Sprinkling it over at the last minute before eating is the best way to get that eggy flavor if that is what you are looking for. Learned this quickly when first making tofu scrambles.

[ThatsMissJavaB]

Hey that’s me! I’m full fat and irresistible too! 😂 this looks great. Can’t wait to try this one.

[tammyvanholst]

You (and Frankie) have a (not so secret) admirer in Canada!. Love your recipes (and your tattoos) :)

[habequiddam]

Your stance on veganism also sums up exactly my mindset as well. Sure, eating meat made sense historically and was probably required to get us this far - but now? Why cause so much pain and suffering for so many creatures unnecessarily when there are so many vegan food options that are healthy and (perhaps most importantly) DELICIOUS! Keep the vids coming!

[jarrodwb]

Derek, I just love how pure your relationship is with Frankie Miss America! She seems like such a sweetheart, and it is always great to see her being your Sous Chef! 😊

[pacaluvr]

I really enjoy your recipes, because you are focused on making your “meat” items from mushrooms. As someone who has to follow a special diet, a lot of the vegan meat options are so highly processed, and that is not something that I can have. But the mushrooms…yes, I can have them. Such a great range and variety of foods that you are creating with them. Many thanks.

[a_shot_in_the_dark]

Such clever, forward thinking cooking.🙏🏻You’re a wonderful teacher.💚

[deniseg]

That's also why I stopped eating meat. I would be cuddling our dog then get up to make dinner and I could no longer separate the chicken flesh on the cutting board from the living animal, or separate animals into the categories of food and pets. Thanks for your awesome creative recipes which makes our cooking fun and delicious!

[armandorodriguez]

I couldn’t believe that I can cook like a chef. I mean, I don’t have the same skills with the knife or the skillet or the oven but I can do the same thing with my dog again Derek thank you very much for sharing those videos with Frankie. Every time I see the notification bell I know I’m going to see her. Thanks a million

[galebecker]

Hi Derek, this looks delish, my mouth was watering. The spices used together with the Lions mane, great combination of flavours. I know I say this everytime I watch one of your videos, but, guess what I'm making for lunch tomorrow. So happy to see Frankie, she looks so happy playing with her ball. Take care Gale x PS cheese tax, love it😂

[Matthew_F]

Looks amazing! Just ignore the haters, and do what you love!

[sharonknorr]

BTW, love your channel and recommend it frequently to mushroom lovers and growers and vegans.

[wendycleaver]

Thank you for spicing up my vegan meals, my husband loves it too!