 If you're an onion, I wouldn't mess around with Derek. Okay. On, go. Zayan, that's going to be mustardy. That's a restaurant quality sandwich. Here we are back in the kitchen. Got Old Mate Desert becoming good mates now. We're charging through, mate. And the idea is we're making this uncovered series. We've showed you the problem with animal agriculture, particularly in the UK, but across the world, not much different, not much better. And this is Derek. We brought in the big guns to talk about the solutions and some nice recipes people eat. Thanks for calling me the big guns. I appreciate that. It's enough. This is the big gun right here, this guy. So today I'm going to show you how to make, we have these amazing roast beef slices. You like the whole play on words? You've had these, yeah? I love these. I have a packet every time. I never have one slice. What are we doing with these? I'm going to show you how to make a really delicious, like in America they have this restaurant called Arby's and they do like roast beef sandwiches. They have like multiple different slices. Yeah, exactly. So I'm going to show you how to do a, I used to own a deli as well when I was younger, sorry, my younger year, younger sheffing year. So I'm going to show you how I would do a roast beef, onion, mushroom, melt. That sounds amazing. It's super indulgent. We got Frankie coming in. She knows what's going to happen. Frankie. Hey, Frankie. Frankie, Frankie here. She loves this. I know if you won't hear. Oh, thank you. You can have one. So good. All right, so I'm going to have to chop an onion here. I want you to, so just a quick julienne. I peeled them ahead of time just to not waste time. If you're an onion, I wouldn't mess around with Derek. If you get caught up real quick. And we're just going to saute these. So I'm only doing this much. One onion would be sufficient at home if you just make it one or two sandwiches. I am going to cook these. We're going to caramelize these down a little bit. So a little bit of oil. And that will help it along. Yes. And we just want that flavor. What it does is it cooks out the moisture. And it starts caramelizing all the sugars in the onion. Yeah. And then the browning. Nice, delicious flavor. It's not burnt, but it's like golden and caramelized. That's the flavor. That's the flavor trick. That's the flavor trick. So I do it on a medium heat. And you just let them sit there for a little bit with a little bit of oil. And we'll let that cook down for a minute. In the meantime, will you help me up by buttering these buns? I will butter your buns for any day, Derek. You never thought you would not. I was waiting for you to ask, but here we are. And we've got vegan butter for the buns here. Yep, please do. So one of the things I like, which we haven't done a lot of at all on here yet, is I like cooking the mushrooms. So in Tesco, Tesco is one of the only retailers I know that sells the whole cluster mushrooms. And I'm a huge fan. If anybody sees what I do, all the work I do with the mushrooms, I do love a good brown place to cook them. Well, don't you have a mushroom manifesto? I do, too. They do, two of them. We just came up with volume two. And it's free to download. If you go to wikikitchen.com, you can just sign up and you get a free two volumes of mushroom manifesto. Damn. Thanks for reminding me. I'm just going to add mushrooms right to this top. Usually I would take this whole thing and we could make a steak out of it. Oh yeah, like a pressed steak. I'm going to show the b-roll of the pressed mushroom steak from Derek's channel here. Yeah, you can see that. I have plenty of videos on the YouTube there. But I'm going to add this mushroom right into it. I'm just going to pick them apart. There's not actually mushroom in that pan for them. Is that a dad joke? Is that a bad one? That's a dad joke. So if you look at just the way the fibers, this is how I judge a mushroom. You can't do that with button mushrooms or chestnut mushrooms. But the fibers, it's just so much like muscle. It is. It's like a meaty sort of. Super meaty. Mushrooms are like a superfood of the secret of nature, aren't they? They're amazing. Stay away from the magic ones, though. Kids don't want to touch those ones. I'm just going to move the onions around. You don't have to mess with them too much, because I do want them to cook down. Now, do we want to add any sherry to this? Are you opposed to adding alcohol? I mean, if the alcohol is burned off, I'm fine. You can add it as a cooking. I don't mind. It's good. OK, so hold on. Let me get some of that. So the idea of us doing, obviously, a beef recipe is so people don't eat the cows, basically. And if you can't find Wicked, because Wicked's mostly in the UK, it's heading to the US, are you in the US yet, Derek? We are. You're in the US? This isn't there. So we have all the sauces and all these pots and the porridge pots are all in the US, in krogers and in sprouts. You could probably find another slice if you're in a country that doesn't have the privilege of having Wicked yet. You know, obviously, the beef industry is terrible for the environment, horrible for the animals, and the dairy cows, who produce the milk for people, will be slaughtered for their bodies as well, turned into patties and slices, when you can just have a vegan alternative. Much better. I'm just adding a little bit of sherry. You can use marsala wine. You don't have to use this at all. It's just an added flavour. But if you have a little bit of sherry, just add a little bit in here. It's like a half of a shot. Just adds that extra sweetness to the onion. Helps it cook along, and we're cooking that down. So most of the work is gonna be with this topping in this. So I wanna caramelize these onions. We're gonna just get this going really nice. We'll pop this in the oven, toast up the buns. So just a little bit of salt and pepper for taste. Season your food. Pan is on a pot. So all I'm gonna do with this, because you don't need to cook it too much, you can really make a nice caramelized onion. You can lower the heat. You could do this for about 15 to 20 minutes. We could stay in there and watch the onion. We're trying to make this quick and easy. I'm gonna, I have my oven on, 200 degrees. And because I use cast iron pans, you wanna use an oven safe pan. So this is just popping in, and while that cooks, I'm gonna prep the rest of it. But Derek, when did you go vegan and why? I went vegan about six years ago. So the day I left my last job, which was at Whole Foods Market, I was the global chef for Whole Foods in the US. I went vegan the day I left. It's funny, because it's a good story. My brother and I, my brother Chad, he's been vegan for a long time. And I was, during my tenure at Whole Foods, I wasn't vegan because I was the global chef for the company, so I worked across all categories. And I worked with the seafood and meat department. But I also cooked vegan at home, but at work I didn't. And what I noticed was people listened to me because I wasn't vegan. And so if Chad would have made something because he was the vegan chef, people had this perception of like, oh, it's not gonna taste good. And so I would come along and I'd say, hey, check this, you know, I might have been out with you already, had a couple beers and had a burger or something in the evening. And I'd come to work and I'd say, hey, look man, I made this with no animal products. And they were so more apt to try the food that I made them. Wow, that's bizarre. Than what Chad made them, even if it was the same dish, because he's vegan. Do you know what I mean? It's not mine. It is super interesting. But it's the way your mind works. I equate, and it's a good conversation here, it's like, I equate the steps to going vegan or plant-based is the same as the five steps of grief. You first deny it, you're like, no way, I'm not going vegan, what the heck would I do that? No way, why would I change my life? And you get angry about it? I'm not gonna do that. No way, I don't care. And then you're just like, well, all right, maybe I'll try once a week, one meal a week, I'll try meatless Monday, that's it. Is this a negotiation stage? Yeah, you know, you go through the whole rationalize it and then pretty soon, you know, and then I accepted it over the course of five years as what it took me to go completely vegan. Well. And the moment I went vegan though was when I really got creative with the food, because then there's no crutches. There's no like, oh, I can use dairy, oh, I can always add this. No man, cut that shit off. You don't allow an alcoholic a drink a week. You just fucking cut it off at the stem and you don't do it. So, it's just my... Well, you've been definitely creative, that's for sure. Thanks, bud. We're making waves. Thanks, appreciate that. Vegan waves, I've been surfing those vegan waves with my taste buds. If it doesn't taste good, nobody's gonna switch. And I feel like I'm super picky and being a chef that I can make it taste good for me. It's gotta taste good for people. Yeah, exactly. All right, so we're just gonna toast the buns. It's super important. If you want restaurant quality, like at home, people might just take the bun out and put it, no, it's dry that way, it doesn't taste as good. Butter the buns, butter your buns like you did for me. I'll let you butter my buns any time, Joe. And then toast them. Seriously, it makes all the difference. Like, this is restaurant stuff, this is how I would do it in my restaurant. So, you get a nice toast on the edge. Oh, that is proper. Yeah, right? So it's just nice. Can I see that? And then at home, see? Look at the toast. Yeah, that's... It's just nice and buttery, so you know it's like super moist in there. It's like taking your sandwich to the next level. It is. And there's no way it won't taste good. So now there's a layer of flavor on there. Exactly. And texture. Exactly. And so all this video series that we've been working on together, if you notice, every single thing is built with flavor in it. Yeah. And it's all those layers and layers. And so when you eat it, it is just like a frickin' party in your mouth. It's crazy. I imagine when I build a components of every dish, that tastes good. Yeah, yeah. You can just eat that bread. Well, I'll go right now. So if you think that way, it's like, oh my God, if they're all good on their own, imagine them all together. Yeah. It's like the Avengers. Yes. You know? Now I'm understanding. Now you're getting to my head. This is how I think about it. You've given me all the tricks. So, are you open the second pack one? And I have a little bit of oil in here. Now let's get this in here. So people at home, what are these made? These are wheat and pea protein. Yeah, exactly. So I'm just gonna give them a quick sear. You don't have to heat them up, but I like it a little bit warm. I'll have enough of three, so we'll do two there. And we have more here. So I got two packs. Not the wrapper. Actually, two packets of... Two packets. Two packets. Two packets of Wachun. We could make you one of these when we get there. So just quick sear. I'm adding a little bit of salt and pepper on them. Yeah. Season it up. I know I have some vegan cheese. The onions are in the oven. Can't forget about those. This is super easy. I make this for lunch a lot. Amazing. And it's pretty quick. We're actually hitting a couple of industries here, which would be the dairy industry for the cheese and the beef industry for these slices here. And they're intrinsically connected because the dairy cows go to the slaughterhouse and get minced up into burgers or processed meat as well. So both those industries support each other. So I am using both packs. And it's getting a little smoky in here, sorry. But it smells good. A little bit of oil in here, because that's all getting dry. So when I was a kid, I remember using eaten fried bologna. Yeah. I don't know if you ever had that, but in America we'd have a fried bologna with mustard in it. I mean, thinking about it now, it's all processed. I mean, this is processed parts obviously, and that you're getting exactly the same texture and flavor without the suffering. Yeah, of course. I mean, that's a huge piece, because people need to make that connection of where their food comes from. And this does not come from an animal slaughtered on a farm. And that's why people are like, why are you trying to make your food look like? For starters, this doesn't look like an animal. And even when you buy animal products, they don't look like an animal. But we want that texture and flavor that we used to and grew up with so that doesn't contain, you know, like you said, the suffering. So I'm just gonna, so this is a far your heart smoked Gouda cheese. That's what I have in the house. And I do- It's Gouda. Gouda, it's Gouda. It's Gouda. It's just Gouda today. I'm just gonna add a slice of that and then we're gonna pull those onions out. Yeah, baby. All right, that smells. This is gonna be looking good. I can already sense it. All right, so. Look at it. All right, we're not done yet. We're gonna pop it back in the oven for a hot sandwich. But I tell you what, if I had my restaurant, which I will again in one of these days, this is gonna be on the menu. A minute and a half in the oven. Just to get that cheese going. Yeah. And the bun's like, crisp up a little bit. Crisp up a little bit. I'm gonna top it with the Hello, horseradish mustard sauce. Have you had this, the wicked one yet? This looks, sir. Dude, it's freaking good. Can I just have a quick whiff? Yeah, please. I just opened it too, so. Oh! It's just mustard. It's peppery. Yeah, it's a nice, spicy bit. We'll also smooth it out with that garlic onion mayo. So this is the garlic mayo with caramelized onion. Oh! I went to smell it, and I seem to have made a bit of a mess here. Oh, dear. You're good. I'm not touching down there. No. All right, we're ready. So we're gonna pull these out of the oven now. They've only been in a couple of minutes. Joey and I, Joey's been telling me some funny old man mushroom jokes. Yes. Wee! Oh, look at them! Nice little slight melt on here. We'll let the camera eat first. We got that right there. We got this right here. Man, it's freaking ace. You're gonna dress these up, are you? We're gonna dress these up. Oh, delicious. Look at them. Just a little bit here. A little bit on top. That drizzle. Let's get that nice creamy texture. Come on, baby. Come on, come on. It's a little thick. Come on, you got this. You're enticing that out pretty well, but... I know. Hold on, let me shake it out. It's very motivational. Speak to the mustard, but... Come on, muster. Oh, and I got Frankie. Frankie, that's good. It's nice and thick, and I don't have the time. Come on, go! There we go. Zayan! There we go. That's gonna be mustardy. Yeah, that's good. There we go. Just quick push down. All right, one. Two. Ready? Yeah, that is messy love right there. All right, so... What about that money shot? I would swallow that whole like a duck. There would be... It wouldn't even touch the sides of my mouth. Before we get too crazy and try it. Jimmy the sound guy, get over here. Jimmy! It's your time, you're up. Jimmy the sound guy, Jimmy the sound guy. This is his segment here. It's called Taste Test with Jimmy. Jimmy's not vegan, that's why we wanna get the... We wanna get Jimmy who's not vegan's opinion, cause of course we're gonna think it's great that we've been vegan for a long time. I'm gonna get this on stories from Jimmy. Jimmy go. Look at this. This is Jimmy the sound guy. Oh man. Mmm. You loving it? Mmm. Is it... This one's better than the... What do you think of this one? Compared to the other recipes you've tried? Favorite. It's the best one so far. Wow. Oh wow. What do you mean the best one so far? Cause we've been building it up. Ha ha ha ha ha ha. They've been building it up. So for starters, oyster mushrooms are my favorite. Oh, good. And first of all, really on this, but it goes perfectly. A damn mustard. It's not a powering at all. It just blends so well with all the flavors. Nice. And the best beef, it seems to go really well with the beef. And the beef as well. Yeah, this is incredible man. That is a dirty sandwich. So what do you think about this? You got served this for lunch every day? This is a winner. This is gonna be my lunch and dinner every day. There we go. Very nice. Thank you very much man. Good review Jimmy. All right, now it's Joey's review. You get in there, dig in there. That looks, oh ho ho ho. You gotta be careful with this. I get to napkin, where's my napkin? Yeah. All right, let's go. That's makes it messy. Oh wow. That's for you. Of course, normally we'd be sitting by a table and eating this. You know that punchy mustard cut through the richness. It's a nice mess. It's a hot mess. Look at all that. Yeah. That's smoky, delicious laser flavor, like I said. Amazing. All right, look at that. And so simple. Look at that. So good. Look, I'm gonna take a bite here. I'm gonna try to be cleaner than you guys. That's a restaurant quality sandwich. Make it at home. Vegan. Now I'm saying, we're bringing you the goods here on Joey Karlström. We brought in the big guns and we brought in some of the best taste testers in the world. Jimmy Sound Guy. Breaking. Frankie as well. Anything, Frankie? Frankie. That's very good. Frankie the mascot. Thank you, thank you Papa Derek and Uncle Joey. He's very good. All right. Roast beef, melt, you guys. This is really, it's top notch. Very easy and inexpensive. Cheap as well, which is good. Cheap, convenient, vegan. What else could you ask for? Can't beat it. I'm getting full. Except for having a Derek at home with you to cook this. That's... There you guys, we'll see you in the next recipe, which we're gonna make in about 30 seconds.