- What is up.
My name is Ehi.
And I have been recently I'm going to try
and make more plant-based decisions.
And so here's what I'll be eating for breakfast,
lunch and dinner.
- Hi. My name is Rachel.
I'm a vegan home cook.
And today I'm going to show you what I eat for breakfast,
lunch and dinner.
- My name is Chef Brando.
I'm a plant-based personal celebrity chef.
And today I'm going to show you guys
how I make my breakfast, lunch and dinner extra succulent.
- [Ehi] Okay.
For breakfast, I have this gorgeous vegan sausage,
egg and cheese on everything bagel.
I put the Beyond Sausage on the pan
and get that right into the oven.
Bowl down,
add about a third of the Just Egg container in there
with some pepper, some salt,
some garlic, and mix that baby up.
Now we're going to put some vegan butter in the pan.
And I use the butter
just because it made it a little bit more creamy.
Mix up the egg to the size that you want it for your bagel,
crumble the cheese on top.
And I think I just crumble it
just because it melts a lot better that way.
And once we're melted, we're ready to build.
Bagel down, your Beyond Sausage, beautiful Just Egg
with your vegan cheese on it.
Avocado, arugula, the top of the bagel.
And oh my gosh, look at it, it's so beautiful.
I did not miss sausage today.
- [Rachel] For breakfast. I made a vegan potato hash.
First I added some diced potatoes to a pan
with a splash of water,
then covered them and let them cook for about 10 minutes.
Then I added in some oil, onions, mushroom,
seasoned it with some salt and pepper and some fresh garlic,
and then sauteed it up until the onions were translucent.
Then I added in some diced bell pepper, chickpeas and kale.
And covered it again to let the kale cook down.
Once the kale had shrunk down a bit,
I added in some more oil,
a little bit of low sodium soy sauce,
some paprika and cumin for a little bit of a smoky flavor,
some garlic powder,
because you can never have enough garlic.
And then I stirred that up again
and let it cook so everything could get a little crispy.
I really prefer savory over sweet
so this breakfast hash
is one of my go-tos for a weekend brunch.
You can customize it with whatever veggies you have on hand,
but I find adding the chickpeas in really helps fill me up.
For breakfast I made a succulent almond ricotta toast
topped with some roasted beets.
And we're going to start by go ahead and slicing those beets
nice and thinly, coating it with some sunflower oil
and some za'atar, which is a Mediterranean spice.
And honestly, don't leave that out.
We're just going to lay that flat,
preheat our oven to 350 degrees
and bake them from 9 to 11 minutes
until they're nice and succulent.
Then we're going to go ahead
and get started on an almond ricotta,
which is simply almonds, oil, water, salt,
and rice wine vinegar.
And I love this recipe because it's so good
and it's so high in protein and fiber.
And definitely something you want to have
early in the morning.
Then we're going to get started on our hot honey,
which is simply agave, smoked paprika, cayenne pepper.
I'm going to mix that up.
And this is honestly a pantry staple.
You're going to want to use this later.
We're going to go ahead and get our bread toasted.
I coated mine with a little olive oil.
And we're just going to get it nice and charred
on both sides.
And this looks perfect.
We're going to lather that almond ricotta on extra thick,
top that with some of our roasted beets,
which are so perfect.
Honestly, you can eat these as a snack.
Top it with some tossed arugula and some more beets.
Honestly, it's so hard not to just bite this right now,
but we're going to go ahead and coat that
with some hot honey.
This beats any avocado toast that you've ever had.
And honestly, I can have this every single morning.
- [Ehi] For lunch we had this loaded baked potato,
and I'm so excited to show this one.
Put your oil in the pan for your bacon.
And I use a thinner plant-based bacon,
'cause I really, I loved crispy bacon
when I was eating bacon.
And so this was the best alternative I can find.
Flip that a couple of times,
just get that onto your plate and let that rest.
Then for our potato, I scored each side,
you know, just to get some air going there
when it's in the oven,
coat the outside with some olive oil and some salt to taste.
Now I let the potato sit for a second,
just so I didn't burn my hands.
(Ehi laughs)
And then I scored the potato,
scoop out the insides into a bowl,
and that's what you're going to use
to get ready for your filling.
For the filling I used black beans,
some salt and some pepper and some garlic powder
and some vegan cheese.
Mix that up.
Then some vegan butter, some vegan sour cream, mix that up.
Now you're going to add your beautiful bacon,
your chives and your vegan cheese.
And you're going to mix that up and we're ready to fill it.
Oh my gosh. So you're going to fill the whole thing up.
Put your vegan cheese on it,
some more of that beautiful bacon right into the oven
to melt it.
And wow.
Are you serious?
Some vegan sour cream, some chives
and we're ready to eat it.
Oh my gosh. It was so, so, so good.
The sour cream was my favorite part.
The cheese was perfectly melted.
And it was so filling, honestly, it was so, so, so filling.
And look at that bite.
- [Rachel] For lunch, I made a veganized egg salad sandwich.
First I took some from tofu,
wrapped it up in a dish cloth
and pressed it for about 15 minutes
to get some of the water out.
Then I cut the tofu up into cubes
and then I gave it just kind of a rough chop
to mimic the texture of egg salad.
For the dressing, I added some vegan mayo,
nutritional yeast, some Dijon mustard,
a little bit of lemon juice for some tang, some black salt,
which is going to give it an egg like flavor,
some turmeric for a yellow color, a little bit of paprika,
garlic powder, salt and pepper to taste
and some fresh chives and mixed it up really well.
Then I added my tofu in and stirred it
until it was well coated.
And you can see it's really starting to look like egg salad.
Then I just assembled a sandwich with some arugula
and whole wheat bread.
I don't think I've had egg salad in like 10 years.
And this version tasted so similar to the real thing,
you practically can't tell the difference.
- [Chef Brando] For lunch I made corn fritters
with a Southern coleslaw and avocado mousse.
We're going to get started with some flour
and some corn meal, some baking powder,
a little garlic powder,
some salt and some freshly ground black pepper.
Then we're going to go ahead and add in our plant-based milk
and stir that till it's nice and smooth.
Then we're gonna go ahead and add in our corn,
our bell pepper and our green scallions.
And we're just to toss that
until everything is well incorporated.
And you don't want to over mix this.
Then we're going to get started on our coleslaw,
which is basically a tablespoon of Dijon mustard,
a heaping tablespoon of vegan mayo,
and a tablespoon of vinegar, a little salt,
some pepper and a drizzle of that hot honey
just to bring it all together.
And we're just going to put that in the fridge
to set and marinate.
Then we're going to get started on our avocado mousse,
which is simply avocados, some salt and some vinegar.
Feel free to add lime, black pepper
or any other seasonings you'd like for your avocado.
But this is so simple and so good.
And look at the consistency.
And then to our pot of a medium high heat,
we're going to add our corn fritters
and spread them nice and round.
These aren't going to take long to cook.
So you don't want to walk away from your pan
while you're making these.
I'm going to go ahead and give them a flip.
And honestly, you can eat these just how they are.
And I'm just going to start with some avocado mousse
at the bottom,
get some avocado mousse in between,
because we need all that flavor throughout the meal.
We're going to put that coleslaw.
And, uh, I love this dish.
It's so light, so succulent.
And it's the perfect summer lunch.
I wish I could share this through the screen
because the flavor is unbelievable.
- [Ehi] And for dinner,
we had this gorgeous chicken bacon ranch salad.
So I used some olive oil, get that going for the bacon.
And I use a thicker plant-based bacon for this one.
I kind of want it to be more hearty for dinner,
some Gardein chicken tenders onto the pan,
put that right into the oven.
For lettuce I use arugula and mostly romaine lettuce.
Then I added some red pepper,
some of green pepper, tomatoes, cucumber,
red onion, carrots, some bacon,
that beautiful chicken we had and mix it all up.
I added my vegan ranch on the top,
mixed that up and then some avocado and some vegan cheese.
And we're ready to eat it. And I'm excited.
So honestly, I was really,
really shocked by the vegan ranch.
It was so good.
And honestly,
today I felt like making the transition
to more plant-based eating
is going to be so much easier with all these alternatives.
I'm so, so, so excited to continue my journey.
- [Rachel] For dinner I made some vegan French onion soup.
To a pot I added some oil, vegan butter
and about eight cups of sliced yellow onions.
And then cooked that for about 20 minutes
until the onions were translucent.
Then I added in some salt and a little bit of sugar
and continued to cook it down for another 20 minutes.
Then I added some garlic
and kept cooking it for about another 20 minutes
until the onion started to caramelize
and reduce down to about a third of their original size.
Then I added in some fresh thyme,
a couple of bay leaves and some sherry
and cooked it for a few more minutes
until the sherry had mostly reduced.
Then I added in some all purpose flour, some soy sauce,
some red miso paste for that great umami flavor
and one cup of vegetable broth.
And then I stirred that up for about a minute
until the flour and the miso had dissolved.
Then I added in the rest of the vegetable broth
and brought it to a boil.
Then I reduced it to low
and let it simmer for about 25 to 30 minutes
to really let the flavors come together.
Then I added some slices of baguette to a baking sheet
and drizzled it with a little bit of olive oil
and some salt and pepper.
Then I baked it at 400 degrees Fahrenheit.
To make a vegan cheese, I added some soaked cashews,
some water, coconut oil, Dijon mustard,
a little bit of nutritional yeast, tapioca starch,
which is going to help give it a stretchy texture,
a little bit of lemon juice and some salt.
And then I blended it up until it was really smooth.
Then I strain the cheese sauce
into a small pot, and brought that to a simmer.
And you can see the tapioca starch
is starting to thicken up here
and turn it into our stretchy cheese sauce.
Then once it had thickened, I removed it from the heat.
Then I just took my toasted slices of baguette
and began to spread on the cheese mixture.
Then I took an oven safe ramekin
and began to fill it up with some of the soup.
Then I just laid on my little toasts with cheese
and I broiled them on high for about one to two minutes.
Just be sure to watch them super carefully
because they will start to burn very quickly.
If you've been missing French onion soup,
or you're lactose intolerant,
definitely give this recipe a try.
- [Chef Brando] For dinner I made a shiitake carbonara,
which is so luxurious and one of my favorite things to make.
I'm going to start by pan searing our shiitake mushrooms
in a little sunflower oil.
Then we're going to go ahead and add in our shallots,
some salt and some pepper.
And we're just going to cook this
until the shallots are transparent.
We're going to toss in our English green peas
and hit it with some liquid smoke
to just get the mushrooms nice and smoky.
We're looking for that bacon kind of flavor.
This is a one pot dish,
so we're just going to remove the shallots
and green peas out of there
and throw in our butter and get that nice and melted.
Then we're going to toss in our grated garlic
and cook that for about 30 seconds
before we add in our flour.
And we're basically making a roux.
So we're going to cook that for about 30 seconds
and add in our vegan heavy cream.
We're going to toss back in our shiitake,
green pea and shallot mixture.
And start to season that with some smoked paprika,
mushroom powder, whatever seasonings you like.
I did add some turmeric
just to get that nice eggy look to it.
And we're just going to toss in our parsley and our noodles.
To this we're just going to spoon in some pasta water
and coat that nice and evenly.
And now it's time to eat this succulent carbonara.
We're just going to top that with some parsley.
And guys have to try this recipe.
You have restaurant quality pasta in your kitchen.
(gentle music)