- That's roasting like a bacon.
- I don't even know what this is even for.
- I think this is going really well over here.
- The salt really does punch you in the uglina.
- The what?
- That's what that old dangly thing is called.
- The uvula?
[Laughter]
- Hello everybody.
My name is Rachel.
And I'm here with my good friends, Ben and Tucker.
And today I am going to challenge them to
make a vegan breakfast sandwich without a recipe.
So Ben and Tucker are both not vegan,
but you guys we tried a vegan breakfast sandwich once
for Pete.
- Yeah. Yeah.
- I will tell you two things about the sandwich.
There is a bacon component and there is an egg component.
- Wow. So you're saying we have to make
bacon and eggs, vegan?
- That will go in this breakfast sandwich. Yes.
So they're gonna have three lifelines to choose
from and they get to use one lifeline.
The lifeline options are phone a vegan.
Watch 10 seconds of a former recipe video.
And the third one is look
up the definition of an ingredient.
Okay. So y'all ready for this?
- Let's get it!
- Here we go.
- It's bacon time.
- Yes.
- I don't even know how to handle this.
What is this?
- Portabello? Let's like check out the ingredients list.
Okay. We have light brown sugar
- Syrup
- Grade A nonetheless.
- Oil.
- We have soy sauce.
- Smoked paprika.
- To taste, I'm sure. We have
- Liquid smoke
- Which I don't understand why.
- First of all, pick one, is it liquid or is it
smoke? You know.
- My question is, how am I supposed to turn this mushroom
into a slice of bacon?
- All right.
So while Ben
and Tucker attempt to make this vegan breakfast sandwich
without any guidance
I'm gonna show you the correct way to make it.
So first we're gonna start
off by making our Portobello bacon.
So I'm gonna take two Portobello mushrooms
and just slice them into about a quarter inch thick strips.
- Okay. Bacon is like rectangular.
This probably doesn't go on the bacon.
So I probably do need to slice this off.
- Okay. I'm going for look today.
I think last episode, I really tanked on the look.
We're just gonna do a simple cut.
- It's like a girl's eyelashes.
Hey ladies.
I'm selling eyelashes.
Holla at me.
- So I was picturing
like long strips of bacon, but it's like
babes, babes. That's good enough.
- I figured it out.
- We're gonna play with flavor.
I would really expect a mixing bowl.
I'm stumped.
Okay, can I phone me a vegan before Ben does?
- Already.
- Okay. So the vegan musician
of the day is Billy Eilish and you're listening to bad guy.
- Where'd you come from? Oh
Thank you so much.
I've been worried sick.
- I've got a little riddle for you.
If you want your mushrooms to be something to savor
give them a bath to absorb some flavors.
- Merl, Merl, Merl.
I now think I know why I have this.
Hello. Put everything in here, like
at the pot roast and let it sop up the flavor.
- So now we're gonna make the marinade for our
our portabella bacon.
So what we're gonna add is neutral oil.
We have some liquid aminos, maple syrup
some brown sugar, smoked paprika.
And then, we also have a little bit of liquid smoke.
So we only wanna use a little bit
of this liquid smoke because it's very potent.
- I have no idea what liquid smoke means,
but obviously I'm gonna dump it in there.
- We don't season just to season.
Okay. We season for a reason.
- One tablespoon of liquid smoke.
- We've got the smoked paprika here.
- Two tablespoons, now. Two tablespoons.
- I'm gonna have a little moisture to it.
- That is pungent.
- Oh my God. This is strong.
- So I'm gonna just dump.
No, that's a lot.
I wouldn't do that.
- Add some soy.
- Would I do that?
We're soaking it.
- How could I forget brown sugar?
Okay. First of all, my favorite romantic comedy movie ever
- I'm gonna do a 1/3 cup, probably of soy sauce.
Okay. We're gonna sprinkle that in there.
Well, look there I am.
Hi.
- Now I'm gonna mix this all up,
and start placing my slices right in this marinade.
- Look at that.
Are you kidding me, now?
- This is starting to look good.
- A dash of this.
- Ooh, can't wait to eat you.
- Our Portobello bacon is done marinating.
So now I'm gonna just take it out.
So we're using this raised wire rack
so that the marinade can drip down below
and it'll keep our mushrooms from getting too soggy.
So now we're gonna bake these
at 400 degrees Fahrenheit for 30 to 40 minutes.
- I don't even know what this is, even for.
- I'm gonna turn on our stove top.
We're going for it people.
Okay. So we gotta, we have to act fast.
- I'm gonna do about a minute
on each side to get it a good, nice brown
crispness.
- Excuse me. Excuse me.
That's roasting like a bacon.
- I'm liking the smells that are come in.
I'm gonna toss a little bit more liquid smoke.
- You know what I also want to do?
Cuz it's starting to burn
too much, too much flavor, too much flavor.
- How's yours looking over there.
Tucker?
- Literally so much like bacon
that pigs everywhere are shaking in their boots.
- This is looking good.
It's looking like some good slab of mushroom.
- Come on now.
Oh, this is smoking.
We're turning that off.
If your pants looking like this don't fear.
That just means you did everything correctly.
Okay. It's egg time.
- It's egg time.
- Whoo baby.
- So I have a half a block
of tofu here that I already pressed.
So I'm just gonna cut this into four slices.
- What is this?
Is this cottage cheese.
I'm assuming this is what makes the egg.
It stinks a little bit.
- For our marinade.
We're going to do some low sodium soy sauce
a little bit of olive oil, some tumeric, which is
going to give it the yellow eggy color,
some garlic powder.
And then we have the special ingredient called black salt
or kala namak.
And it's going to add an egg like,
sulfuric flavor to this,
but you only need a little bit because it is very powerful.
- Whoa. I tried to call him Anot.
- How does it taste?
- Salty as hell.
- I'm gonna mix this all up
and now I'm gonna add in my four little tofu eggs.
- Can I get the definition of Kalo Milan?
- Your artist is Travis Barker.
The song is "All the Small Things."
- This is actually called kala namak.
It is Himalaya black salt that is popular
in Indian cuisine.
The sulfuric compounds in salt
give it a pungent egg like flavor.
A little goes a long way.
Okay. I ain't listening to that instruction, man.
I'm putting a lot, put a little bit more.
- What type of egg I gonna do?
That's it. We're going with it.
I'm sorry. We have to scramble.
- It's pungent. That was not a joke. Wow.
- We're just gonna start with a teaspoon of everything.
This [Bleep] is so eggy,
that I think I should do a little more.
- But you only need a little bit because
it is very powerful.
- Put a little soy sauce.
Maybe that'll kill the pungent smell.
- Now we're gonna whip it up.
Not quite the yellow color we were hoping for.
I think I'm gonna throw a little more of this in.
- Okay. So now we are going to cook our tofu.
So we're just gonna let this cook
for about three to four minutes
on each side until it is golden brown.
Now I'm gonna flip these over.
Ooh baby.
- Let's put this baby on stove top.
- We're gonna put a healthy portion of oil.
We're roasting it up.
- This looks real egg like.
It's got the color.
Hopefully it has the flavor.
- I think the scramble was the right way to go
because that looks good to me.
- Okay. Eggs.
- Holy [Bleep],
that is the saltiest thing I've ever tasted.
That's a wrap on egg.
- That's a wrap on it.
- That's a wrap on egg.
- That's a wrap on egg ladies and gentlemen.
- A hand for egg.
- Now I'm going to just mix together some vegan Mayo
and some vegan ketchup
and make a little sauce for our breakfast sandwich.
Beautiful.
- Okay. Do the dang thing.
- I'm going to start assembling the sandwiches
with some of our sauce.
- I always like to have the sauce
or whatever it is on the bread.
- Now I'm gonna add on some hash Browns.
- We're gonna do this next.
- I think we need to just go ahead and
go straight eggs.
- Air she blows
- Tofu eggs,
and we have our finished Portobello bacon.
We're gonna add on. So good.
- Now we're layering bacon.
- Boom strip right there.
Boom strip right there.
- Gonna add on some avocado slices and the tops
of our buns.
- Now we're gonna add the avocado.
There we go.
- What I'm gonna do is split this thing up.
- We're doing a bed of eggs.
- I'm making a smiley face.
- I'm going for look today.
I think last episode, I really tanked on the look.
I'm sorry.
Take a picture. It'll last longer.
- All right.
These look fantastic.
So I'm gonna go see how Ben
and Tucker did and let them try these.
- Okay. We gotta mix 'em around so they don't know
who's is who okay.
Well look who it is.
- Hello. So we have the finished breakfast sandwiches here
Merl and I are gonna judge these in three categories.
The first is presentation.
The second is tolerability
- Tolerability?
- And the third is closeness to the real food.
- Okay. I wanna start with this one
because it just hit me right off the bat.
- I like the deconstructed
look. I wonder who this one is on a bed
of tofu. That looks fancy, but might
make the bread soggy.
- But I do think this is a
very adorable presentation as well.
- Yes. This one made me smile
and breakfast is a time to smile.
I'd say I'd give it an eight.
- I actually was gonna give this one
a nine for presentation.
It felt gourmet yet, awakened my inner child.
- I love what this gentleman did
with the avocados on the outside.
It did make me happy, look like a [Untelligible]
I do have a problem
with the experience of the tofu being underneath it
Looking at it, made me feel like
I could feel a soggy bread.
Ugh, I'm gonna give it a six.
- I'm actually gonna give this one
an eight for presentation.
Next is tolerability.
- Oh.
- Oh my gosh. Okay.
- Rachel hates it.
- I gotta try these components like individually.
The bacon is really sour.
- Okay. The bacon just burned my nose hairs out.
The tofu, a little too much tumeric.
- Oh, the after taste.
Ooh. Oh, look at that cross section.
- A piece of bacon fell out
and it looks charred in a nice way.
Oh wow.
- This is like a dessert sandwich.
- It's just like a carnival
in your mouth a little bit. You know.
- Let's try the bacon.
- Oh! Whoa. This bacon's a little aggressive.
- So this one, it had me going and then the
after taste and the bitter from the bacon,
the tumeric. I'm gonna give it a five.
- I actually kind of like this one.
I'm gonna give this one a 7.5.
- I have to give this one a 3.5.
I'm sorry. I'm sorry. I'm sorry.
- Everything is screaming at the top of its lungs.
It's very sweet.
It's very smokey. It's very salty.
I'll give it a four.
- Okay. So for the last rating
which is closest to the real thing, we're gonna bring
out the actual breakfast sandwiches that I made.
- Whoa
- This is our beautiful sandwich.
Everything is balanced.
Harmony is restored.
- Mm. So good right now.
- Yep.
- This bacon's got sweetness to it.
A nice amount of sweetness.
- I'm gonna give this one a 6.5.
- So I'm gonna give this one, probably like a four.
- So for this one, closeness
to the real thing, I'm gonna give it a five
- Overall experience. Salty. Sweet.
I have to say this one's closer.
So I think I'll give it a 6.5.
- Okay. So now you guys have to reveal to us who made what?
- Well, okay. This one was mine.
- This one that is almost fully not eaten is mine.
- Okay, Ben, so you are the victor.
- Thank you all.
- So that's what you were supposed to do.
- So thank you so much for watching.
If you would like to see more of Ben
and Tucker making crazy vegan dishes without a recipe
please comment down below what you want them to make.
- I deserve a big bite because I did so badly.
- You don't like it.
- We're not gonna spit it out,
but we're not going for round two.
- Do you wanna try it?
- Absolutely.
- It's a riddle that I have to solve.
- You got this.
Okay.
- If you want
- Now it's time to make this thing look sexy.
- Okay.
- Billy Eilish just does something to me.
- Riddle me.
- These might be some real small bacon strips.