 Do you mind if I make it like dirty, dirty? Let's make it as dirty as possible. The only thing it is expensive on is calories. But we don't care. If you don't like that, I don't know what to say because that is amazing. Welcome to another episode of Cooking With Joey and Derek. We're doing this like the name. It's for the Uncovered series, I thought I was showing you the problem with animal agriculture and we thought we'd get in the big guns to help us with the solution, which is something else to eat other than the bodies of harmed animals. So what do you got for us today, Derek? Thanks for having me on again, Joey. I appreciate it. Welcome to Joey's Wicked Kitchen. That's what I like to say to him. So today we're going to do a chicken parmesan sandwich. And it's super, super easy, man. We're going to use the plant chef and I can't read. So these are the new ones, the panko crust. So we have the southern filets and then just the panko crusted filets. Amazing. More of a plain flavor to go with the Italian style. And this is the plant chef range from Tesco and you're in charge of innovations, vegan innovations there. I am. In fact, look how you got my... Stephen got his signature chicken out. She's on there. See, I told you, we're with the big guns for this. The big guns. And I bought, which was great. So I was shopping for the shows today and then I don't know how many people, I'm sure you knew this, but the finest garlic bread is vegan. Wow, Tesco, there we go. I was going to use regular bread, but why not and make garlic bread, but why? A ciabatta. So if people don't have access to Tesco and plant chef, they can find another brand. They can find, there's plenty of breaded chicken alternatives out there, plant-based alternatives. In any country, I've seen plenty. In Australia, they've got the fries brand. I'm not familiar with the US, but you probably know this much. I'm more familiar with here because I've been here the last five years. There's plenty of alternatives just to use. And if people want to make a garlic parsley ciabatta, it's pretty straightforward, eh? That's pretty easy. If you can't buy this, I would just take a little bit of the vegan butter, some fresh chopped garlic, just mix it up and spread it on there. Nice. Really, only four ingredients for this recipe, for the most part. We have the plant-chef chicken. So we have two. We have the ciabatta or garlic bread, if you make that with the vegan butter. I have a jar of tomato sauce, whatever kind of tomato sauce you like. I don't know of any that aren't vegan as far as tomato sauces go. So any kind of your favorite tomato sauce and then vegan cheese. So today I have the Folly Heart Smoked Gouda. I don't, I would normally use a mozzarella for this. I just didn't, I didn't have it. Yeah. So we'll use this. Use your favorite vegan cheese because everyone's got different tastes with vegan cheese on there. They're so vastly different in texture and taste. Or you can make your own. Sometimes I'll take cauliflower and you poach it off and then whip it up with some garlic and that can be as an active cheese. A little bit of nutritional yeast. Have you got any b-roll of that? So we just flash it up on the screen. Derek's cheesy sauce. I have plenty on my channels. I show how to make all that stuff. So what I'm gonna do, this is super, super simple. I'm gonna start off the plant chef on the stovetop here, a little pan fry. Will you open this for me? Of course, yeah. And just pop it on here. We'll pop this in the oven. So I always keep the oven on 200 degrees Celsius on fan and that's what I tend to cook on. It gives you the nice even heat that you're looking for, yeah. Yeah, and I like the hot flash heat so that's, yeah, that's good. So the directions on here is like eight minutes. So while we're cooking this, this'll heat up. So by now, you've probably seen me in a bunch of different farms, particularly chickens. You see me in the parent breed of sheds, which are the mums and dads of the chicks that got off to Barnes to be raised and eaten. And that was pretty horrific in there. You know, the mums and dads fertilizing the eggs and, you know, just, it was just horrible. If you're seeing the video, you can go check it out. Chickens are one of the most eaten, they are the most eaten land animal. Yeah, people just said, oh, I'm not gonna eat beef anymore, they go rake to chicken. And more animals end up being killed because there's more beans for less flesh. And they're predominantly factory farms, aren't they? Like over 95% in the UK, 99% in the US. And, you know, like, so these birds are living in horrible conditions. That's why go for the vegan chicken alternatives, for sure. And they're so delicious these days, it's amazing. I mean, there's no shortage of chicken replacers. No, there's plenty. I think actually, yeah, it's almost, from my perspective, we just need more great replacements, you know, that always leave a flavor. These taste amazing, and it's super simple and super affordable. So what Tesco's done is make it, so it's a very easy swap and sometimes even less than me. It's equivalent to chicken products or less than. Yeah, I think they're doing great there, Tesco. You're doing a good job. Thanks, man. So, all right, we get the pan nice and warm. Take these, put them in, just a quick sear. So normally you can just put, it's so easy, you can just pop this in the oven, but Joey's here, I'm gonna do it a little special. We're gonna sear it off a little bit here in the oven. I like to smell that sizzle. Yeah. Well, it's not often I get a star animal rights activist in the house, so I'm, hey, I'm excited. This is the moment for me. So this is good, I mean, this is so easy that we're just gonna talk a lot. Well, you've got a bunch of like, little products around here, like, I can see here you've got. Oh, the easy one, yeah, so that's in America. We've got the late night, these are released. This one's in America, so we're in Kroger stores in America and Sprouts farmers markets in America. The paella. Yeah, the veggie paella. Check it out, you can't hate to cook. So I'm just gonna pull these out so people can see. Cinnamon porridge, and also the flavored nooch. Yeah, that's amazing. There's also a barbecue one somewhere around. Chili Mac. So if you see the Wicked Range, Derek and Chad, yeah, what's up with Chad? Chad's in Austin, Texas. Oh, really? He runs Goodcatch Foods, have you heard of that? No. So Goodcatch is the tuna replacement, the seafood alternative, Klaipi seafood. Oh, wow. In fact, we're launching three lines into Tesco in a couple of weeks here. The new crab cakes, fish fingers, and there's one fish burger, which is amazing. Damn, and Chad's actually a brother. Chad is my brother. Wow. So two brothers are taking over the vegan food. And we're gonna chuck that back. Yeah, and then behind you when you want sweet stuff, but we'll show that a little bit later. Oh, yeah, we're gonna show you some sweet, succulent desserts in the next episode, but. Okay, look at that crunch. Doesn't that look great? These are perfect for dinner, yes. But I like sandwiches, because I'm an easier, I'm a triple like you. Give me a couple pieces of bun, you know, butter. And I'll make a sandwich and eat two of these. Oh, dude, I was having the southern fried ones, like every day for lunch, man. Yeah, they're so good. I love it when it's just finished hot. And just whatever sauce you have, barbecue, it's amazing with barbecue sauce. Sriracha, I like mine super spicy. Have you ever buffaloed them? Just take like Frank's red hot, a little bit of vegan butter, melt it and then toss that on here. I mean, there's so many ways we could show how to do this. So. Uh-huh. Because we're gonna do the pomegranate. I'm just gonna, a little bit on top here. Ah. A little bit. The pomegranate, you know, if you're in Australia, anyone who goes to the pub in Australia, they serve chicken snitzel pomegranates and exactly like this. I mean, this is more, this is an Italian dish, but Australians have kind of taken it, it's like a pub dish over there in Australia. All my Australian friends watching. Look at that. I gotta get over there, man. I haven't been there yet. I'm looking forward to it. Yeah, someone could actually for vegan stuff over there. So yeah, they're doing well. So just like that and I'll pop this in the oven. Simple and tasty. So, if we timed it correctly, eight to 10 minutes for that garlic bread. Same, so by that time that's done, the chicken will be done and we just put it, it's like the easiest, fastest meal you can make. No excuses, convenient. Exactly. Easy. Come on. Four ingredients. So we'll be back in a minute and pull it out of the oven for you. You ready? Come on, mate. Give me that. Give me that. I give up. I give up. All right, we're back. I'm gonna pull out the oven. It's been less than 10 minutes. Joey and I just been fooling around. It's the great reveal. Here we go. Look at that. I mean, the bread, we know that's gonna taste delicious. Look at the ciabatta. All right, looks amazing. Let me get that. Awesome. Do you mind if I make it like dirty, dirty? Let's make it as dirty as possible. Make it dirty. I like things super indulgent, especially when I have guests over, you know, I might cook a little bit healthier when it's just me, but when I have the legend, Joey Carbs, I don't believe you, Derek. I think you're just as dirty behind closed doors. I'm gonna add a little bit of this garlic and onion caramelized mayo. Oh, yeah, I haven't tried this one. And let's just say, like, people can flavor up. Let's just say they've got a vegan mayo. It's not the wicked flavored. They could probably flavor them or not. There's so many different vegan flavored mayos out there in America or in the UK. But if you don't, I would just get any vegan mayo. You know, vegan A's is really popular in the U.S. Hellman's even does one. If you don't have, like, if you have a plain one, I would just add a little bit of sprinkle of the garlic granulars or plain granular for flavor. The bacon one's a little bit more difficult, maybe a little bit of smoked paprika, touch of maple syrup, just a little bit of that smoky, bacon-y flavor, you know? Get creative in the kitchen, guys. And you also. Yeah, so I'm just gonna add this. So I'm adding mayo. I know we have the sauce on the, on the... Look at it. Yeah, let's just add that nice, extra, I know there's butter on the bread, but it's just so many different building. It's all, for me, it's all about the building of flavors. The layers. Yeah, the layers, exactly. Like an onion, buddy. Wow, you tell me that doesn't look amazing. It's so good. That's just a fast sandwich. Okay, ready for the sexy shot? Right there. Special knife for this one. Amazing! Derek, you can come over and cut my sandwich any time, mate. And it's awesome. Precision. Look at that. I mean, it's relatively super inexpensive. It's like a two chicken breasts, one thing of bread, a little bit of tomato sauce that you can use the extras for whatever you want later, and a couple pieces of cheese. The only thing it is expensive on is calories, but we don't care. We don't care. Let's give it a crack, shall we? Yeah, yeah, let's get Jimmy over here first. You know what? Jimmy the sound guy. Very good point. I think the first person to give it a crack should be Jimmy the sound guy's food review, so let's come on. We should call this Jimmy the sound guy's cooking show. Well, you know, Jimmy isn't vegan, so we need to get him to, of course we're gonna tell you it's good. Exactly. You know, but we need Jimmy. Hi again. Jimmy to tell us. Yeah, okay, I cannot wait. Grab a piece. This might be a little hot. Oh, look at that. That looks good, yeah? It's amazing. I mean, you know what? I know it's gonna taste good. I mean, let's get that butter in there, like that crispy crust on the plant chef, and it's hot, and it's steaming. How can you not like that? That's the best reaction you've got, obviously, that makes. Exactly. It keeps going, all the flavors. It's amazing. That's good, yeah? I don't miss chicken. You wouldn't miss chicken? I wouldn't miss chicken. No, I wouldn't. Well, there we go. You're gonna take that back with you. You can finish that. It's good? Yeah, it's good, man. There you go, Jimmy. Thanks, Jimmy. And Jimmy knows his stuff, too. Jimmy used to be a chef for 17 years and he was saying it earlier. And there you go. Good stuff. Frankie, come on out of the way. Come on. Come. Wait a minute, let me film Frankie. Come here, Frankie. There you go, Frankie. We've got to pay the Frankie tax. You've been waiting so patiently there, haven't you, Frankie? And, dear, do you like that? Frankie loves the attention. All right, we know it's your turn. Ah! Gotta do the smell. It's good, yeah? Oh, Lord, have mercy. It's our garlic bread. It really brings it together with that whole. It's so good. That's a vegan Italian sub extraordinaire. That's delicious. I'd serve that in a restaurant. I shouldn't eat too much. I'll eat the rest of it after. If you don't like that, I don't know what to say. You must have had your taste buds singed off or something because that is amazing. Yeah, super simple, super easy. Simple, easy, tasty, delicious, and no animals harmed for this one. No animals, that's what we're all about. So? Plant-based, all the way. Amazing work, Derek. Thanks for making this amazing chicken-free recipe. Thanks, man. You could find more of our recipes on the Wicked Healthy YouTube. Yeah. You obviously know what Joey does. Joey's doing an amazing work. But if you want any more substitutes, it's either that or Derek Sarno on Instagram, Wicked Kitchen Food. And there you go. You can find him and more amazing recipes. And we'll see you in the next Cooking with Derek, Joey. Let's do it. Thanks, Joey. Cheers.