Hey everyone! Today, I’m excited to share some incredible vegan cooking secrets from one of my favorite YouTube channels, SweetPotatoSoul. If you haven’t checked out her videos yet, you’re missing out on a treasure trove of delicious vegan recipes and cooking tips. In her latest video, she dives into some of her favorite vegan cooking secrets that will transform your kitchen game, whether you’re a seasoned vegan or just starting your plant-based journey. I’ve tried many of her tips myself, and I can vouch for how amazing they are!
The Magic of Umami
First off, SweetPotatoSoul talks about the magic of umami – that deep, savory flavor we often associate with meat. I think umami is what makes a dish truly satisfying, and she shares some fantastic plant-based ingredients to achieve that rich flavor.
Soy Sauce: She mentions that soy sauce is a game-changer, especially in dishes like collard greens. Growing up in Georgia, she loved the smoky flavor of traditional collard greens made with ham hock or smoked turkey neck. In her vegan version, she uses soy sauce and smoked paprika to replicate that savory goodness. I tried this in my own collard greens, and let me tell you, it’s a winner!
Miso: Another umami powerhouse is miso. SweetPotatoSoul suggests adding light miso to hummus for extra richness or using darker misos in gravies and sauces. I love how versatile miso is – it really does add a depth of flavor that’s hard to beat.
Tomato Paste: When making tomato sauce, she always adds tomato paste for an extra punch of savoriness. I’ve started doing this too, and it makes such a difference!
The Underrated Mushroom Powder
One of her favorite secrets is porcini mushroom powder. If you’ve ever felt like a vegan dish was missing something, this might be the answer. Mushroom powder is concentrated umami flavor, and you only need a little to elevate your meals. I’ve sprinkled it into soups and stews, and it’s like magic!
Replicating Seafood Flavors
For those missing seafood, SweetPotatoSoul has some clever tricks up her sleeve. She uses dulse seaweed and ume plum vinegar to add that briny, ocean-like flavor to dishes like chickpea tuna or vegan crab cakes. I tried adding dulse to my vegan sushi, and it was a game-changer!
The Power of Acids
Acids are another secret weapon in vegan cooking. SweetPotatoSoul highlights apple cider vinegar for baking – it reacts with baking powder and soda to help your baked goods rise and achieve a nice crumb. She also emphasizes the importance of citrus in cooking. A squeeze of lemon or lime can brighten up a dish and bring all the flavors together. I’ve started keeping a stash of lemons in my kitchen for this very reason.
Mushrooms: The Ultimate Meat Substitute
Finally, let’s talk about mushrooms. SweetPotatoSoul is a huge fan of mushrooms, and so am I! They’re incredibly versatile and can replicate the texture and flavor of meat in so many dishes.
Shiitake Mushrooms: These are great for dishes where you’d typically use seafood because of their delicate texture and flavor.
Oyster Mushrooms: Perfect for making vegan fried chicken. I tried battering and frying them, and they were tender, juicy, and delicious – even better than real chicken, in my opinion!
King Oyster Mushrooms: These are fantastic for making vegan carnitas or sloppy joes. You can shred them with a fork to mimic shredded meat. I love how hearty and satisfying they are.
Maitake Mushrooms: Another meaty mushroom with a rich flavor. I think these might be my favorite – they’re so versatile and delicious.
Vegan Fried Chicken with Oyster Mushrooms
Ingredients:
- 1 lb oyster mushrooms, cleaned and trimmed
- 1 cup non-dairy milk (such as almond or soy milk)
- 1 tbsp apple cider vinegar (to make vegan buttermilk)
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 tsp baking powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp ground black pepper
- 1 tsp salt
- 1 tsp dried oregano
- 1 tsp dried thyme
- Oil for frying (such as vegetable or canola oil)
Instructions:
- Prepare the Vegan Buttermilk: In a bowl, combine the non-dairy milk and apple cider vinegar. Stir and let it sit for about 5 minutes. This will create a vegan buttermilk.
- Prepare the Mushrooms: Clean the oyster mushrooms using a damp paper towel. Trim the tough ends and separate them into individual pieces or clusters, depending on their size.
- Prepare the Dry Batter: In a large mixing bowl, whisk together the flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, black pepper, salt, oregano, and thyme.
- Batter the Mushrooms: Dip each mushroom piece into the vegan buttermilk, ensuring it’s fully coated. Then, dredge it in the flour mixture, pressing gently to make sure the batter sticks well. For extra crispiness, you can repeat this step (dip back into the buttermilk and then into the flour mixture again).
- Heat the Oil: In a large skillet or deep fryer, heat the oil to 350°F (175°C). Make sure there is enough oil to submerge the mushrooms for even frying.
- Fry the Mushrooms: Carefully place the battered mushrooms into the hot oil, making sure not to overcrowd the pan. Fry them in batches if necessary. Cook each piece for about 3-4 minutes per side, or until they are golden brown and crispy.
- Drain and Serve: Using a slotted spoon, remove the fried mushrooms from the oil and place them on a paper towel-lined plate to drain any excess oil. Serve immediately with your favorite dipping sauce and a sprinkle of fresh herbs if desired.
Tips:
- For Extra Flavor: You can marinate the oyster mushrooms in the vegan buttermilk for 30 minutes to an hour before battering and frying.
- For a Healthier Option: You can also bake the battered mushrooms in a preheated oven at 425°F (220°C) for 20-25 minutes, flipping halfway through, until they are crispy and golden brown.
Enjoy your delicious vegan fried chicken! It’s a fantastic and satisfying alternative to traditional fried chicken, and in my opinion, it’s even better!
Cooking Mushrooms to Perfection
SweetPotatoSoul also shares a brilliant method for cooking mushrooms to bring out their meaty texture. She cleans them with a wet paper towel, slices them, and then presses them with a heavy pot while cooking to draw out the liquid. I tried this technique, and the mushrooms turned out incredibly flavorful and meaty. I used them in tacos and pasta, and they were a hit!
I hope you find these tips as helpful and transformative as I did. SweetPotatoSoul’s secrets have definitely upped my vegan cooking game, making my meals more delicious and satisfying. Give them a try and let me know what you think!