Vegan Chef shows how to cook VEGAN FINE DINING at home🔥🔥🔥

what's up people welcome back to the eat more plants official kitchen today i'm gonna show you how to eat vegan fine dining at home i'm gonna show you how to cook vegan fine dining at home so we're gonna have two courses today for the first course we're gonna start with some seared mushroom scallops and then for the second course we're gonna have oyster mushroom cluster steaks with loaded baked potatoes and asparagus if at any point you like this content make sure you smash that like button down below and if you haven't hit that red subscribe button yet make sure you smash that while you're at it go ahead and click that bell join the notification squad you're not going to want to miss what i'm cooking up all right y'all let's not waste any more time here let's get right into this vegan fine dining at home let's get it here's everything you're gonna need to cook fine dining at home you're gonna need some asparagus here you're gonna need some mushrooms right here we got king oyster mushrooms they look more like king mushrooms than oyster but these are a cross between the two right here we got oyster mushrooms this is a cluster of oyster mushrooms if you've never tried these you must try these these are delicious the texture is super unique super good man super good but that's what they look like right there you're also gonna need some garlic some lemon some shallot some fresh thyme some parsley if you want to make things look nice with a garnish you're gonna need some vegan butter i'm using earth balance today some oil some coarse ground black pepper some salt right here some seasoning salt some liquid smoke some annie's worcestershire sauce this is vegan worcestershire sauce i got that at sprouts i know you can find it online you can find it at you know specialty grocery stores stuff like that right here we got some veg stock and for our loaded baked potatoes we got some cashews and vegan bacon this vegan bacon is made by bee leaf vegan got some daiya cutting board collection cheddar styles shreds right here and of course some potatoes all right let's marinate our steaks or our oyster mushroom steaks and right here we have our oyster mushroom cluster don't rip this up just leave it whole to season this i'm just going to hit this with some vegan worcestershire sauce go on with two teaspoons of that some liquid smoke we'll do about a teaspoon of liquid smoke here i'm gonna hit it with some seasoning salt i'm using lowries today about i don't know season to your liking and some fresh ground black pepper i'm also going to hit this with some oil here i'm going to use canola oil today this is just organic canola oil and i'm doing that because it's a high heat oil and it'll grill up nicely so just rub this in every crevice of this oyster mushroom cluster and make sure you get that seasoning nice and infused and we're gonna let this marinade for three hours minimum but preferably 24 hours okay i got my potatoes right here i just rinsed these in the sink all i'm going to do is take a fork stab these all over just to let moisture and air escape from the potato while it's cooking then i'm just gonna put these on a baking tray i'm gonna hit these with some oil here rub this oil all over the potatoes then just hit these with some salt and pepper to taste and rub this in [Music] actually just salt on these no pepper you can put pepper if you want though then i got my oven at 350 here i'm just gonna throw these potatoes in here for about one hour and then we'll check on them all right real quick we're just gonna chop up our stuff here so i got a shallot you just take off the top cut it in half here and then remove this outer husk you see how we leave the root on here and that's just to keep the shallot intact when we slice it so you're just going to make some vertical slices this way and then slice it like this then really simple just chop this [Music] [Music] hmm [Music] so [Music] [Music] uh [Music] on this asparagus you're just going to take off the bottoms they're kind of rough and not very appetizing so let's just cut off the very bottoms of these all right let's slice these mushrooms real quick so you take your king mushroom here really simple we're just going to cut it into a scallop-like shape here you can do as thick as you would like your scallops your scallops [Music] [Music] all of our ingredients are prepped and ready to go here let's go ahead and start cooking the first course and a quick note here i would highly recommend buying your mushrooms at an asian supermarket near you i literally bought these mushrooms this one cost me about four dollars right here and then this one cost me a dollar 23 for three king oyster mushrooms it was like a dollar 30. as you can see i'm gonna get about 12 to 16 mushroom scallops out of this so this is very inexpensive compared to eating out all right let's make the first course here seared mushroom scallops so i'm going in with a couple tablespoons of oil here in a hot pan let this heat up once that oil is hot i'm going in with my mushroom scallops here [Music] do [Music] and make sure your pan is on a medium high heat here just to make sure you get a nice sear on these all right let's take a look at these and they are perfect go ahead and start flipping these over these have been cooking for about i'd say about three minutes [Music] so [Music] all right these have been cooking on the other side for about 60 seconds now all i'm gonna do is hit these with some butter we'll go in with about a tablespoon of butter here to this butter i'm going in with two sprigs of thyme and one and a half tablespoons of finely minced garlic [Music] mix that around in the butter make sure it infuses now mix this around with the scallops [Music] and you can turn your heat down at this point turn your heat down to low at this point you don't want that garlic to burn or anything [Music] and i would recommend pressing down your scallops and just making sure that they're thoroughly cooked through and let that surface area make contact with the bottom of the pan all right last steps here i'm going on with some salt to taste black pepper and some fresh squeezed lemon juice [Music] mix this in and there you have it guys finished mushrooms seared scallops let's plate this so i'm just going to plate this real quick [Music] [Music] and there you have it guys i'm just going to garnish this with some fresh parsley and i'll give this another quick squeeze of lemon [Music] seared king oyster mushroom scallops [Music] all right let's start cooking the second course now we're gonna make our peppercorn cream sauce so first i'm going in with two tablespoons of vegan butter here let that melt down [Music] once that butter melts down i'm going in with a half cup of shallots here finely chopped mix these in [Music] these shallots have been cooking for about 60 seconds and they're starting to turn translucent now i'm going in with my garlic got two tablespoons minced garlic here mix this in [Music] that garlic has been cooking for about another minute here it's starting to turn golden brown so i'm going to go in with our pepper coarse ground black pepper and i'm going in with about a teaspoon of this i'm going to go in with some salt we'll say half teaspoon to start mix this all in so you can see the garlic is golden brown here and it's time to deglaze the bottom of this pan so all i'm gonna do is go in with a cup of veg stock here one cup of veg stock going in scrape the bottom of this pan we make sure we get all the flavor off the bottom of that pan i'm also going in with two cups of coconut cream make sure you get a high quality coconut cream i recommend my ploy brand it's a thailand coconut cream and it is the best i'm also going to go in with two teaspoons of vegan worcestershire sauce and we're just going to bring this to a boil [Music] and mix this in all right our pan is coming to a boil here i'm going to cut this heat down to low and just let this simmer for about 20 to 30 minutes our timer just went off our potatoes let's check on these i'm just gonna flip these over and put these back in the oven let these finish for about five to ten more minutes all right immediately when these get out of the oven i like to just cut them like this then just kind of pinch the corners like that ah that's hot be careful y'all [Music] then once they're kind of split open like that i just go directly on with some cheddar cheese here vegan cheddar cheese i'm using that daiya the diet cutting board collection is one of my favorite cheddar cheeses for sure [Music] and i already turned off the oven but real quick i'm just going to throw these back in the oven for that cheese to melt [Music] all right this peppercorn cream sauce has been simmering for 30 minutes i'm just gonna give this a quick taste here that is delicious i think the salt's perfect i want a little bit of acidity in this so i'm going to go ahead and hit this with just a squeeze of lemon here i would say like half a teaspoon of lemon juice just a squeeze here mix this in and taste this one more time that is delicious all right this is all done peppercorn cream sauce remove this from the heat potatoes are all done here i put those in there for about four minutes just let that cheese melt up let's go ahead and make the rest of the toppings for the potatoes next we're gonna make some bacon bits so i got a hot pan here i'm going in with some oil and i got some vegan bacon that i just diced up here right in the pan with it mix this in [Music] and make sure you got a high heat on this pan with some oil in there and that's how we'll achieve that nice crispiness with these bacon bits vegan bacon bits [Music] all right these bacon bits are all done let's get these off the heat to make a simple cashew sour cream i'm gonna go in with one cup of cashews i just soaked these cashews overnight to help them blend up better then i'm gonna go in with a half cup of water here then i'm going in with one teaspoon of white vinegar here one tablespoon of lemon juice here and a half teaspoon of salt pop this lid on here blend this well let's give this a taste let's go ahead and do one and a half tablespoons of lemon juice here definitely need some more sour i mean it's sour cream right it's got to be sour and we'll go with a little more salt here as well so we'll say three quarters of a teaspoon of salt teaspoon of vinegar here pop this lid back on blend this let's give this another taste here that is it that's delicious beautiful vegan sour cream all done all right let's finish up these potatoes here so i got my bacon and cheese on there already going on with my sour cream on each of these [Music] then i'm just going to finish these off with some scallions really simple and that's it loaded baked potatoes you could also add butter to these but i think i've used plenty of butter this meal especially with that peppercorn cream sauce so i went no butter in my potatoes so i just got the cheese the bacon the sour cream and the chives all right i got my grill preheated here i have it on high heat i'm using a ninja grill today it's an indoor grill but you guys can definitely use an outdoor grill if you want so i got my oyster mushroom cluster right here i'm just going to go right on the grill with it while your mushrooms are grilling you're going to want to get a heavy pan or a bowl or something and press down your mushrooms right into that grill make sure they make contact with the surface area of the grill then i'm just going to close this this has been grilling for three minutes all i'm going to do is take this and just move it like this so we get some nice grill marks on there i just did about a 90 degree turn let this keep cooking this has been cooking for about two more minutes here i'm just gonna take this flip it over oh my look at that [Music] beautiful char on there real quick i'm just going to take this marinade that's left over just pour that right over the top here close this and we'll let this cook for about two and a half minutes until we do a 90 degree turn so basically you cook it two and a half minutes do a 90 degree turn two and a half more minutes then flip it and repeat that process all right this has been cooking for another two and a half minutes so i'm going to do my 90 degree turn here close this last step here guys we're going to remove the mushrooms from the grill we're going to heat a pan here on a medium-low heat and we're going to go in with a couple tablespoons of butter here you can do as much butter as you want i'm gonna go with about two tablespoons here let it melt down i'm gonna hit this butter with a sprig of thyme and one tablespoon of minced garlic mix this in [Music] now now just scoot that over to the side of the pan right then take your beautiful oyster cluster mushroom steak put that in the pan and i'm just going to get a spoon you've probably seen this in videos before but basically we're just going to take that infused butter and just baste the steak here with it [Music] and that is just a work of art right there in my opinion that right there is a work of art you can flip this over kind of do it to the other side here [Music] and that's it y'all look at that beautiful oyster cluster mushroom right here we're gonna set this aside remove it from the heat and just let that mushroom or mushroom steak rest for about 15 minutes just to let all its juices kind of soak in and it just absorbs all that flavor so i said last step on the last step but this is actually the last step so i got some vegan butter here i'm going in with two tablespoons of this let this melt down in here once that butter melts down i'm going in with some asparagus here let this cook up and i'm just gonna cover this with a lid let that kind of steam in there keep that moving around in there so it doesn't burn on you and we're just going to remove this lid this asparagus has been cooking with the lid on for about three minutes now so i'm gonna go in with a tablespoon of garlic here mix this in we're going to turn our heat down to low and just put our lid back on let that steam up and you could blanch this asparagus if you want i prefer just sauteed with some garlic butter i like to keep it simple but you guys do whatever you want so this has been cooking for about another minute or so i'm just gonna hit this with some salt about a half a teaspoon of salt a quarter of a teaspoon of fresh ground black pepper here and a squeeze of lemon here the lemon is optional if you don't like that flavor on your asparagus it's all good [Music] let this steam up for about one more minute one minutes up these are perfect you see this dark green color here and the tips that's how you know it's done remove these from the heat time to plate so we got our beautiful asparagus right here go ahead and get this right on the plate scoop all that beautiful garlic butter on there and fine dining is all about presentation so i'm just going to wipe down my plate here so i rearranged it all nicely now i'm just going to hit this with some peppercorn cream sauce here [Music] and lastly we'll just garnish this with some fresh chopped parsley here [Music] best looking asparagus you ever saw huh it is the meat all right we got our beautiful oyster mushroom cluster steak here all right i'm gonna hit this with the peppercorn cream sauce as well [Music] and i'm just going to hit this with some scallions and some parsley right there [Music] and there you guys have it beautiful oyster mushroom cluster steak all finished vegan fine dining done right welcome to the eat more plants official fine dining experience right here we got everything you could ever want here in the eat more plants official kitchen so we'll start with this beautiful oyster mushroom cluster steak with peppercorn cream sauce [Music] i'm at a loss for words right here we got our sauteed asparagus topped with the peppercorn cream sauce as well you can always make your veggies taste good guys it's always about preparation how do you prepare it right here we got our loaded baked potatoes we got some vegan cheddar cheese we got bacon bits on there 100 plant-based bacon bits as well as cashew sour cream and some spring onions on there and finally well i should have showed y'all this first but this is the seared king oyster mushroom scallops right here it's the vegan version of seared scallops let's see [Music] all right y'all i'm gonna do this course by course so welcome to the first course seared scallops king oyster mushroom scallops let's give these a try here let me show you the inside of these scallops here i should stop calling them scallops they are mushrooms but anyway get you a bite of this vegan king oyster mushrooms right here y'all can't see on camera but there's some steam rising off of the top of this welcome to a vegan fine dining experience here in the eat more plants official kitchen get you a bite of this king oyster mushroom scallops and a garlic butter thyme sauce um they're delicious i would recommend slicing these thicker because i don't know just imitate the scallop more and when you bite into it it's nice and juicy and full of flavor it's crazy the texture tastes like tastes like seafood for sure i'm very happy with these so simple and so delicious there's a good shot for you right there oyster mushroom scallops right here i'm very happy with these this is a great way to start the meal it's crazy because i've eaten many scallops in my life right before going vegan i've eaten a bunch of scallops and biting into this actually reminds me of biting into a scallop it's got a nice sear around the edges i think if i made the skin i might add like a citrus like uh i know i already used lemon juice but like a more sweeter citrus like uh orange or something but man these are really really good i'm happy with these you could serve these on my fettucini alfredo recipe they would be banging all right one more of these oyster mushroom scallops the first course um they are so good second course is served so we got our oyster mushroom cluster steak with peppercorn cream sauce we got our sauteed asparagus in a garlic lemon butter and then i've got some more some more of this peppercorn cream sauce on top of that and then i got my loaded hold on i got my loaded baked potatoes with vegan cheddar vegan bacon bits and cashew sour cream homemade let's do this second course the main course right here you know what y'all have to get close for this you all have to get close for this get you a bite of this oh wait i got i'm trying to cut with two knives right now look at this fork all right get you a bite of this we'll start with the steak the oyster mushroom cluster steak slice right into that get you a bite of this oyster mushroom cluster steak dude this is crazy i'm actually impressed with this right here i am actually impressed with this right here let's get a bigger bite here the second bite is going to be a much bigger bite that sauce is crazy that sauce is insane all right get you a bite of this oyster mushroom cluster steak and peppercorn cream sauce you all ready for this that's incredible it's so good all right try to holding this camera we're back at it here all right let's try this uh potato right here and i know this is like bad fine dining manners but i'm picking this potato up right here loaded see the bacon the vegan bacon you see the cheese and you see that sour cream get you a bite of this loaded baked potato back to the steak here y'all y'all want to save some money and eat like a king vegan fine dining at home trust me this this this plate i could charge 30 bucks maybe even 40 bucks for this plate well if you're talking two potatoes right now it's going to be 40 at least at a fine dining restaurant um another bite of this oyster mushroom cluster steak right here absolutely delicious and this sauce tops it off you got to make the sauce now get you an asparagus take a bite of this potato and pop this in your mouth right here this is not low calorie clearly but this is delicious i promise i promise y'all oyster mushrooms especially if you leave them in the cluster form they make a great meat replacement it's so rich and so good man i wanted to do a third course for y'all but another bite of that oyster mushroom cluster um but the video would have been too long do y'all like the shorter videos or longer videos let me know down in the comments delicious all right y'all that's it all right y'all that's it for this one hope you enjoyed the vegan fine dining experience here in the eat more plants official kitchen i'll see you guys next time eat more plants y'all peace

Channel: eat more plants

Views: 312,259

Keywords: vegan steak, vegan steak recipe, vegan fine dining, vegan fine dining recipes, fine dining at home, fine dining at home recipes, fine dining vegan, fine dining vegan recipes, fine dining vegetarian recipes, fine dining, how to cook fine dining, how to cook fine dining at home, how to cook fine dining steak, cooking fine dining, fine dining recipes, fine dining vegan dishes, how to make vegan steak, eat more plants, vegan feast, vegan food, vegan recipes, vegan chef

Id: WgWiOIMJ2qo

Length: 39min 33sec (2373 seconds)

Published: Tue Dec 24 2019