 Welcome to another video. So in light of my uncovered campaign, I thought we'd do something a little bit pragmatic and positive, which is to cook some alternatives for people to eat other than animal products. And we bought it in the big guns. We've got Derek Sarno here from Wicked Kitchen. How you going Derek? I'm really good. Awesome to hang out and actually cook with you, Joey. Finally, other than following you and doing the, watching your amazing work, I'm super excited to actually cook for you now. So this is Deza's kitchen. Can I call you Deza? Yeah. Name, but you know, that's great. But we're in your kitchen here and what have we got here today? What are we going to do today? Like we've got some breakfast-y stuff it looks like. Yeah, so in any kind of a pork replacement, we have these new Wicked Kitchen breakfast patties and I'm going to show you how to make in amazing, super easy breakfast sandwich that you can either take with you or say, you know, you can make extra, which will make extras. We can eat right away and you can save it for later. Oh, that look good. Did we get a close up of these patties? Check them out. And you got your own tofu now? Yeah, you've made it when you've got your own tofu, dude. That's when, you know, when you've got your own tofu, that's a vegan's dream. All right, well, let's get rocking. All right guys, so we're going to make these breakfast sandwiches and I'm going to have you help me out a little bit. I'm going to tell you, will you please cut this? So I have this knife, you can cut these in half for me. Do you trust me with this knife? I trust you here, do me a favor. Let me see this for a second. I'm going to open the tofu. It's the easiest way. Nice, nice. There you go, now you can cut those. So one thing, Joey, a lot of people, they take, they buy these gadgets to press tofu. You know, this is a, first off, this is a medium firm tofu. It's not a firm tofu. So one of the differences of why it's much creamier and it's a little bit better for an egg replacement. Uh-huh. So that's why I like- It's got that egg texture. Yeah. And as far as instead of buying gadgets to press tofu, I just use my hand. Why waste the money on buying a gadget when you can just do this? Yes. And I don't mind a little bit of water in there because, you know, it's packed in water. I don't know why we have to try to escape it all the time. So thank you for doing that. Now I'm going to have you do me a favor. Super, just butter them. Butter each side, butter them really well. So let me show you here, quick. So just butter it. Oh! Super well. That's naughty. Yeah. And then I'm going to crank on the stove. And what have we got for butter, actually? We've got the Vitalite Dairy-Free Plant-Based Deliciousness. And people can get them from any shop. They're local Tesco. Yep. I do most of my shopping at Tesco since I work for Tesco. Yeah, tell us, what do you do at Tesco? So I am the Chef Director of Plant-Based Innovation. So what I do is I develop all the Wicked Kitchen brand and I also help develop all the Plant Chef brand and help with just lead all the teams within their plant-based. So any category within the store always has a plant-based representation now, always is on all the briefs. Like whatever's coming out new, we try to make sure there's a plant-based alternative throughout the store. Because you know, there was this point where Tesco took this massive turn and I was like, look how vegan it is in here. 2018, yeah, exactly. The Wicked Range. The Wicked Range is completely vegan. So you're completely safe here. They've got a lasagna. If you want meals already done, the Wicked Range is amazing. Go Tesco, look at this one, go Tesco. Dude, you started cranking it in there. I was like, wow. So I'm gonna oil the pan a little bit. I like using cast iron pans because of the even heat and I love the weight of it. And then I also, I always have two because I do a lot of cooking with mushrooms and pressing mushrooms. So maybe we'll do one of those soon. So what I did was cut the tofu into fours. I cut it in half and then cut it in half again. So there's each piece. So we'll make four sandwiches and there's four of these patties. So once this pan heats up enough, I'm gonna add, I'm gonna season the tofu but I'll season it on the pan and we're gonna season it with a little bit of, what am I got? I got some garlic. Sorry, I don't know my, when I don't have my glasses on, you're gonna see me squinting. So I have garlic and onion granulators. I really like using the granulated because I can touch it, feel it, and it's not powdery. It doesn't burn as fast and is easy. I'm gonna add a little bit of salt to the pan and that'll tell me if it's hot enough once you hear a sizzle. Yeah, it's getting there, so. That's a little trick there. For me it is, yeah. Season the oil and then you know also at the same time that temperature's up to. For me, it's either that or water. So I'm gonna also add the breakfast patties right to this. We'll probably do a couple at a time. So these are supposed to be sausage. These are a sausage, these are vegan sausage. Exactly. Because people actually, like, I mean being vegan now for eight years kind of bends my mind out that people actually eat peaks for breakfast. Yeah, it's a little crazy. So this has got that, you know, sausage-y kind of feel and flavor without the poor animal in it. All right, so we're just starting to sear off these. I'm just gonna do a quick flip. So I'm just gonna flip these, get a nice little color on the sausage patty. They're super good, man. They're so succulent and they're just good. And then I have the tofu going. I'm just gonna do a quick flip here. You don't have to go crazy and cook them a lot, but I do like that crispy skin on the tofu. So what I'm gonna season this with as well is to make that eggy flavor is I use black salt. Uh-huh. So, kala na ma, kala na ma. The black salt, where do people get that from? I got it from like a specialty store or I ordered it on Amazon. A lot of grocery stores don't sell it yet. I'm gonna work on it, but you can smell that. It just smells like sulfur. Yeah, yeah, yeah. Eggy smell, you know? And tofu's got that, it's like the perfect egg placement. But when you put this on there, it really is all out. It is. And we could have taken the time to dye it with the turmeric and all I would do is hot water, a little, half a teaspoon of turmeric and then let it sit there and that would dye it yellow. Ah, yeah, yeah. You know, in the morning I don't, I'm not fast. On a video, maybe we could do it, but you know, hey, this is really, this is exactly, exactly. So the tofu's looking good. I'm just gonna move the tofu off and we're putting on this pan here just so you can see. I have this other pan here. I always tend to use these baking sheets because it helps with the cleanup. I don't have to clean up so much. So I have that there. Two of these would be done. So I'm just gonna set them here and we'll cook off those two. And while those two are cooking, I like, so I used to work in breakfast joints when I was younger. So always the trick is to grill the... Ah, look at that. Is that getting that? That is... Grill the, yeah, on top of here. And that was, that's why you said go thick with the butter. Yeah, yeah, because that'll grill in that flavor. It makes it super moist and just like you're eating at McDonald's, you know, if you're, you know, our replacement for a sausage egg and cheese. Yeah, yeah, yeah. Because I didn't give up animal products because I didn't like the taste. I gave up, I gave up because of the same reason you... I used to smash those sausage McMuffins from McDonald's. Exactly. So now we can just make our own. Yeah. Yeah, I mean, of course, people always say, well, why are you trying to replicate like sausage? Because it's tasty. We don't want like an animal suffering to death for it. Exactly, exactly. I totally do. Yeah, so I just want a little bit of color on this. And then you can see this looks awesome. Oh, look at the golden. So it's nice and we're gonna toast them. So we have one, two there. You know, we have a couple more. The golden muffin. We're cooking for the whole crew here. Should we get four of them we're doing? So like, if people can't get this a wicked sausage. Yeah. Well, this is in a, we're in the UK right now, the land of wicked amongst other things. It's a wicked. But like, say people in the US, Australia, in Europe, what about Europe? In Europe, I know there's other brands out there, whether you can find a frozen replacement or if you just take a plain vegan burger, you can also season it, sausage seasoning. So a sausage seasoning to me would be grinding up a little bit of fennel. Some of the garlic granulars here, onion granular, a little bit of, if you want it, like breakfast sausage tends to have a little spice, so a little bit of red pepper flake. You know, we can write that in the recipe down below, whatever you get, however you post this, we can share that. So you can get a vegan burger and it can imitate a vegan sausage. Exactly. Which also imitates, you know, so it's like a bit of inception there. Exactly, there's only one, you know, the pork companies are starting to come out now, like there's OmniPork that's out. Beyond have got to like a pork sausage, if you can get that, but like... Yeah, in America they do, I haven't seen it here. Well, it's in Starbucks in the UK, because I've tried it the other day and I was like, whoa. Good? Yeah, it was good. So I'm just gonna finish these off. People do eat like bacon as well, which is just a piece of a dead pig basically, sliced up and cured. And there's some pretty good vegan bacon as well, around like, I like a bit of this isn't bacon. Richmond Foods also have a pretty good vegan bacon in the UK and... I prefer the Richmans or even the Naked, which is good. The Naked, yeah. Nice. So check out the vegan bacons, they're getting really good actually. For Maki, you can make your own. And so we have a Wicked Healthy Cookbook, we have a whole section on how to make different vegetables into bacon, and tofu into bacon, rice paper into bacon, you can pretty much, it's all about the flavoring. Frankie. Frankie? Who's Frankie? Oh my Lord. There you go, that's for you. Frankie, can we get a shot so people can see Frankie? Hello, Joey. Got some cheese for you. This is the follow your heart cheese, the smoked cheese. Oh dear. Oh, look at your beautiful, beautiful fur. So silky. Frankie. So funny, Frankie. Okay, so what I like to do now is I'll just lay it all out there, just for a second. And so you just build them. I usually go sausage, and then we'll put a piece of cheese here, and a piece of tofu like that. Yeah, another piece of cheese. But that's how we build them, yeah? So if you can peel off that cheese and cut it one and break it in half, and just put half on there like I did. Sweet, yeah, tofu, and then another one on the other. There you go, yes. Oh, we're like, wait, you're criss-crossing them? Yeah, we're just- Yeah, yeah, that's great. Then what I like to add is I have this, we make this Baconay's flavored mayo. So I'm actually, oh yeah, that's, I've tried that. It's good, it's good. And it just adds more flavor. So in mayo, it's just gonna add that nice fatty- It's bacon, vegan Baconay's. Baconay's, vegan mayo. What's this cheese here? Fully hot. This is the Follier Heart, smoked Gouda. Smoked Gouda. Smoked Gouda. So I'm just gonna add a little bit of this Baconay's. Oops, just a little bit. Now you can add hot sauce, you could add sriracha, you could add barbecue sauce. I'm not a ketchup fan, so I would not add ketchup, but I know people like it, but I just don't, I can't do it. You know, in England, they got this stuff called Brown Sauce. They do. And they see it as like, it's like blasphemy not to have brown sauce with like a breakfast. Right. It is like this war between ketchup and brown sauce over here. It gets real dangerous. So you see that? We have them all ready to go. Wow. And you can make these ahead of time. It's amazing. So if you're having company over, I just get them all set up like this and then we just pop them in there. And you heat them up when you need them. Exactly. So that'll take a good 10 minutes. I always do, everything I heat on is 200 degrees Celsius on fan or convection in America. So that's around 400 degrees Fahrenheit in America. This is gonna just take a minute. So like, let's just say, like I'm a single bloke and I'm like, well there you go and I'm like, so what you do is just set them up. You could actually wrap them up in like foil or something and then in the morning you can stick on the oven and get up. Exactly. Have a cup of coffee and put one in the oven. See, easy. So with a pack of four, I usually will make four and I'll have one every morning. Some days, admit I might have breakfast, lunch and dinner. So I'll just eat the same thing. It's eating like a vegan king over here, mate. I'm gonna have to move in. Try to. You've got to spare room here, mate, or what? I do. I do for special guests, Joey. Vegan mufflins every morning. What are you saying? Then I just like to always clean up while that's in the oven. Everything's all nice and tidy and clean and it's just off to work after this, you know? Wow. All right, so it's been a couple of minutes, like five minutes, right? Okay. Now you just have to pull these babies out. Yeah, yeah. This is like a great review. Yeah, it's awesome. They smell, smells delicious. Yeah, I'm gonna, ooh, they're spicy and they're hot. So now if you, you could easily, I'll take how many you want. Well, you guys are gonna eat one. They're really hot right now, so you need to let them sit for a second. Oh. I might have to get a picture of my phone here quick. Just like, wanna tell you guys, like the smell right now is like warm muffins, butter. Deliciousness. You know, sausage and melted cheese, that's the smell. I'm gonna take a picture quick with the camera guy in the back. There you go. Nice. Wow. Smells good. So it is time for a taste test, but. You gotta eat. Yeah, but I thought because we have off-camera, Jimmy the sound guy, Jimmy the sound guy is not vegan. So I thought, well, we've been vegan for a while. We know what this stuff's kind of taste like. So let's go, Jimmy. Jimmy, a non-vegans perspective here. Hello, Jimmy. What are you gonna say? You're gonna say good things, Jimmy. You choose one. Okay. You do you. Here it goes. Look at that. I have to get you a napkin on the other side. It's good. But it's delicious, no? That's really good right there. Yeah, sorry. I know because I've eaten so many of them. The tofu is so nice and tender, immersive with everything. Gorgeous. And you were a chef for a while, and chefs do be honest, don't they? Yeah, yeah, I wouldn't like. So this is really, really something else. And it's messy, which is good. Exactly. Beautiful. I'll put hot sauce though. You want some hot sauce? I got hot sauce. Yeah, yeah. Check it out, mate. Living the dream here. We live the dream here. We live the dream. Look, they have this new Sriracha, the Tabasco Sriracha. It's good if you like that. Help yourself. No ketchup in the house. I wouldn't have ketchup with this. I think it's perfect. That's good. Yeah, but I like the spicy sauces too. See? Good news. I'll give you that $100 later for that review. No, we're already joking. That was a real review. Cheers, man. Cheers. Let's go. Frankie. That's good, man. That sausage is flavoursome. Sometimes I make it with a whole half of tofu, so it's much more. But when you want to make four, yeah, Frankie, what's your opinion? Oh, that was very gentle. You said you had many. Yes. Well, a calcium. Good stuff. All right, so that's been what would you call these sandwiches? All-day breakfast sandwiches. All-day breakfast sandwich extraordinaire. Yeah. By the man himself, Derek Sano, from With Your Kitchen. So thank you for tuning in. We've got some more recipes coming, so stay tuned for the next episode. Yeah, thanks, Joey. No worries. Cheers, man. Bye. It's like taking vegan egg to the next level. Don't mind if I do. This is going to be essential. Wow, dude. There's so much flavour in that.