Make AMAZING Deli Meat From Vegetables | Quiet Cooking

Welcome to a captivating and innovative cooking experience on our channel! In this extraordinary episode, we unveil the secrets behind the renowned sandwiches from Mizuna, my former Deli shop in America. But here's the exciting twist – I've transformed these beloved classics into delectable vegan creations!

Prepare to be amazed as I recreate the top six bestselling sandwiches, delivering mouthwatering flavours that will surpass your wildest expectations. Not only will you witness the silent treatment in this mesmerizingly long episode, but you'll also be treated to a few delightful extras.

Stay tuned because, in the near future, we'll be presenting shorter, more concise versions of these recipes with engaging commentary and detailed explanations. However, for now, we've compiled everything into this one comprehensive video, ensuring that you won't miss a single moment of culinary excellence.

These recipes truly are extraordinary, and I sincerely encourage you to embark on this culinary journey. Take a moment to savor the flavors and experience the sheer delight of these amazing vegan sandwiches. Don't forget to give them a try yourself – you won't be disappointed!

Don't forget we have https://wickedkitchen.com/ available with delicious foods that happen to be plant based/vegan for when you don't want to cook.
00:00 Intro
00:05 How to Make Homemade Deli Chubs
06:37 Building the fire for smoking
08:57 New Wicked Kitchen Mac & Cheese
09:59 Quick Spicy Pickles
13:23 Cucumber Cashew Ranch
14:36 Transforming Chubs to Deli Cuts & Slices
16:54 testing out a popular fake bacon’
18:02 Curry Mayo
18:48 HOT | Smokey Roast Beast Melt with Wicked Cheese, Red Onion, Dijon and Mayo on Griddled Soft Squishy Buns
22:21 HOT | Shaved Smoked Tofu with Onion, Wicked Cheese & Mayo on soft squishy grilled bap buns.
25:59 COLD | The Pepper Crusted Smoked Roast beast, wicked cheese, quick pickles, lettuce, tomato, red onion, cucumber-cashew-chili dressing on soft squishy buns.
27:06 COLD | The Californian: smoked Turkey’ celeriac, wicked cheese, vegan bacon’ sprouts, tomato, red onion, avocado and curry mayo on toasted Whole Grain sourdough.
29:46 COLD The Hip Hot Ham’ Swede & Cheese Sandwich, quick pickles, red onion, mustard and mayo on sourdough cut into HUGE sliders.
32:15 Conclusion


MENU:
HOT Smokey Roast Beast Melt with Wicked Cheese, Red Onion, Dijon and Mayo on Griddled Soft Squishy Buns

HOT Shaved Smoked Tofu with Onion, Wicked Cheese & Mayo on soft squishy grilled bap buns.

COLD The Pepper Crusted Smoked Roast beast, wicked cheese, quick pickles, lettuce, tomato, red onion, cucumber-cashew-chili dressing on soft squishy buns.

COLD Hot Smokey roast Celeriac beast, wicked cheese, double grilled onion and Dijon, Mayo on griddled soft squishy buns

COLD The Californian: smoked Turkey’ celeriac, wicked cheese, vegan bacon’ sprouts, tomato, red onion, avocado and curry mayo on toasted Whole Grain sourdough.

COLD The Hip Hot Ham’ Swede & Cheese Sandwich, quick pickles, red onion, mustard and mayo on sourdough cut into HUGE sliders.

ROUGH RECIPE:
Makes 3 Chubs (loafs for slicing into deli cuts)
-Smokey Marinated Roast Beast with Pepper Crust (Celeriac)
-Smokey Pepper Crusty Smoked Turkey’ (Celeriac)
-Smoked HOT BBQ Ham’ (Swede/Rutabaga)

Based Ingredients:
2 Celery Root, aka Celeriac, large soft ball size
1 Swede or called rutabaga, Soft ball size
Herbs:
Handful of sage, rosemary, and thyme (optional)

1 cup BBQ rub seasoning
1 cup black pepper, coarse ground
½ cup black pepper, fine ground
Salt, crystal flakes
Garlic, granulated.
Onion, granulated.
Smoked paprika.
Olive Oil

HOT BOX:
Hotbox Deli Root Veg Chubs
In Dutch oven add carrots to the bottom as a buffer, then add as many whole celeriac, Swede to it. I fit 3 in this batch. Roast for at least 60-75 minutes at 200c (400f) then check, if a skewer can pass through it easy then it is done. We are looking for al dente to slice once cool, not mushy to make mashed.

SMOKE:
Handful, Applewood Smoke chips, soaked ahead.
Smoke on low heat under 200f degrees for roughly 45-60 minutes on indirect heat.
This one is done on charcoal to start and wood finish.

QUICK SPICY PICKLES
½ Euro Cucumber, sliced thin length wise.
2 birds eye chilies (optional)
2 TBS fresh dill
1 cup/230ml Apple Cider Vinegar
2 TBS sugar

CUCUMBER CASHEW DILL RANCH DRESSING
1 cup Whole, raw cashews, soak in boiling water for 1 hour
½ Euro Cucumber
½ cup plant based milk
3 TBS Apple cider vinegar.
2 TBS Dill, Fresh (1 if dried)
1 TBS Dijon
1 tsp granulated garlic
1 tsp black pepper
½ tsp Salt

Much more coming!