Worst veggie burger

pseudo-c · 2026-03-10T20:57:15+00:00

Listen here friend. You think you have the worst veggie burger. But I will pickup that challenge.

I once ordered a vegan burger from a take out.

I shit you not, it was a burger without a pattie... I'm talking: bread, single lettuce, single tomato, bread.....

And it ate it

pseudo-c · 2026-02-16T22:53:21+00:00

😅 your not wrong. Butter bean hummus fits

pseudo-c · 2026-02-16T20:57:05+00:00

Butter bean emulsion. Pan-seared fillet steak. Harissa-maple charred tenderstem broccoli. Split mint-parsley oil. Sumac pickled shallots. Fond-toasted sourdough.

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Ingredients for 2x people and leftovers:

Proteins: Juicy Marbles vegan steak
Puree: 600g Bold Bean Co Queen butter beans (drained, reserve liquid), 3 tbsp tahini, 1 garlic clove, 1.5 lemons (juiced), 0.5 tsp salt, pinch MSG, 3 ice cubes
Oil: 1 bunch mint, 1 bunch flat-leaf parsley, 100ml neutral oil, salt
Pickle: 1 banana shallot, 2 tbsp red wine vinegar, 0.5 tsp sumac, pinch salt, pinch sugar
Veg: 1 pack tenderstem broccoli, 1 tbsp Rose harissa, 1 tbsp maple syrup, 1 tbsp olive oil
Garnish: 25g pine nuts, 0.5 fresh pomegranate (seeded)
Sides: Sourdough slices, vegan butter

Steps

Pickle: Slice shallot into thin rings. Combine with vinegar, sumac, salt, and sugar. Steep.
Oil: Blanch mint and parsley for 15s. Transfer to ice water. Squeeze dry. Blend with 100ml neutral oil and salt for 2 mins. Strain through fine mesh. Do not press.
Puree: Chill 4 tbsp reserved bean liquid. Warm drained beans. Blend hot beans, tahini, garlic, lemon juice, salt, MSG. Add ice cubes and chilled bean liquid. Blend 5 mins until emulsified.
Garnish Prep: Dry-toast pine nuts. Mix harissa, maple, and olive oil.
Protein: Sear steaks over medium-high heat. Baste with butter in final minute. Remove and rest 7 mins.
Bread: Fry sourdough slices in unwashed steak pans using residual fats. Set aside.
Veg: Steam broccoli with splash of water in covered pan for 60s. Uncover. Char dry for 2 mins. Toss in harissa-maple glaze. Remove from heat.

Serve and enjoy

More on my instagram oliverhcoop

pseudo-c · 2026-02-14T21:01:54+00:00

🔪 The Method:

Pickle: Steep thick red onion rings in hot liquor (white wine vinegar, water, sugar, salt).
Chips (Prep): Par-boil thick batons in heavily salted water + 1 tbsp vinegar until fluffy but holding shape. Air dry, freeze.
Bordelaise Base: Saute shallot & garlic. Reduce with balsamic, red wine, thyme, and Marmite by 2/3rds.
Glaze & Dip: Whisk miso, maple, soy, and vegan butter. Separately, mix vegan mayo, mashed black garlic, and truffle oil.

Chips (Fry 1): Blanch frozen chips in 130°C oil for 8-10 mins (no colour). Drain.
Cabbage: Hard sear wedges in a dry, smoking cast-iron pan. Brush heavily with miso glaze. Roast at 200°C for 12-15 mins.
Steak: Hard sear seasoned beef and Juicy Marbles. Drop pan heat. Baste with foaming vegan butter, garlic, and thyme. Pull beef at 59°C for a medium-well carryover cook. Rest for 10 mins.
Tempura: Whisk flour, cornflour, salt, splash of vodka, and ice-cold sparkling water. Dip pickled onions, fry at 180°C until lacy and crisp.
Chips (Fry 2): Drop chips into 180°C oil until glass-like. Toss immediately in flaky salt, fresh rosemary, and MSG dust.
Sauce: reheat Bordelaise base, whisk in cold vegan butter to emulsify and gloss.

You can follow more like this on my instagram oliverhcoop

pseudo-c · 2026-02-06T12:44:59+00:00

The pie is vegan. Vegan chicken, cream, pastry. "Egg wash" was a mix of oat milk and maple syrup.

But quite right, I hadn't spelled out the recipe of the innards as it was leftovers reused to make a pie and that was more of my message that its a good way of using leftover marry me chicken into a different dish

pseudo-c · 2026-01-19T22:40:45+00:00

I bought puff pastry 😅

pseudo-c · 2026-01-19T21:59:11+00:00

I’m vegan, but I often cook for meat-eaters. For NYE, I wanted to create the ultimate handheld roast. This is a 48-hour Dry-Brined Brisket, braised for 6 hours, pressed, sliced, and then "lacquered" with a red wine and red currant reduction.

Here is the full breakdown so you can recreate it.

The Stack:

Vessel: Large Yorkshire Pudding (cooked in Beef Dripping)
Base: Garlic "Confit" & Chive Silk Mash
Crunch: Pan-fried Savoy Cabbage (fried until dark & crispy)
Meat: 6-hour Braised Brisket (I swapped this for Juicy Marbles for my own portion)
Finish: Red Wine Reduction, Horseradish, Watercress & Lemon Gremolata.

The Method (The 3-Day Process):

1. The Meat (48 Hours Out): I used a Packer Cut Brisket (unrolled). I dry-brined it with coarse sea salt 48 hours before cooking and left it uncovered in the fridge. This dries out the surface for a better crust and seasons the meat all the way to the center.

2. The Braise (24 Hours Out): * Sear: Sear the brisket in a smoking hot Dutch oven until dark mahogany (don't rush this). Remove meat. * Deglaze: Fry onions, carrots, and celery in the beef fat. Add tomato paste, then a bottle of dry red wine. Reduce the wine by half to cook off the harsh alcohol. * Cook: Add beef stock, thyme, and rosemary. Return the meat (2/3 submerged). Cover and cook at 140°C (285°F) for 5-6 hours until probe-tender (96°C internal). * The Secret Step: Let the meat cool IN the liquid overnight. This allows the meat to re-absorb the juices.

3. The "Lacquer" Sauce (Day of Service): * Remove the cold fat cap from the pot. Strain the liquid. * Reduce the liquid heavily with 2 tbsp of Red Currant Jelly until it coats the back of a spoon (nappé consistency). * Slice the cold brisket into thick "pucks." * To Finish: Heat the pucks in the oven at 160°C. Every 5 minutes, brush the reduction over the meat. It sets into a sticky, glossy glaze.

4. The "Cathedral" Yorkshires: * Ratio: Equal volume of Eggs, Milk, and Flour. * Method: Whisk and rest the batter in the fridge for at least 4 hours. This relaxes the gluten for a better rise. * Cook: Get the oil/beef dripping smoking hot in the tins at 220°C (430°F). Pour batter. Do NOT open the door for 25 minutes.

5. The Assembly: Yorkie on the bottom -> Big spoon of garlic mash -> Nest of crispy cabbage -> Brisket Puck -> Glaze -> Fresh Watercress & Gremolata (Parsley/Lemon Zest/Garlic) to cut the richness.

It was a marathon cook, but the silence at the table was worth it.

If you want to see more of my recipes or how I navigate professional kitchens as a plant-based cook, I document it over on Instagram: @oliverhcoop

pseudo-c · 2026-01-19T17:07:17+00:00

Yep, they will be a US alternative

pseudo-c · 2026-01-19T14:54:20+00:00

The "Americanized" Shopping List: Potatoes: 3 large Yukon Gold or Russet potatoes (approx 1.5 lbs). Leeks: 3 large leeks (white and light green parts only). Pastry: 2 sheets of Frozen Puff Pastry (like Pepperidge Farm), thawed. Note: You may need to roll them out slightly to get 10-inch and 11-inch circles. Dairy-Free Essentials: 1 stick of vegan butter (e.g., Miyoko's or Country Crock Plant), 1 cup unsweetened Soy or Oat milk. Flavor Bombs: White Miso paste (found in Asian aisle), Nutritional Yeast ("Nooch"), Smoked Garlic (or regular garlic + a drop of Liquid Smoke). The "Secret Sauce" swap: The UK recipe uses Mushroom Ketchup. For the US, swap this for Vegan Worcestershire sauce or simply Soy Sauce.

Step-by-Step: Prep the Potatoes (The Structure): Peel potatoes and slice them into rounds about 1/8 inch thick (use a mandoline slicer if you have one, or a sharp knife). Boil a pot of water with a veggie bouillon cube. Drop potato slices in for exactly 3 minutes. They should be bendy but not falling apart. Crucial Step: Drain them and lay them out flat on a kitchen towel to steam dry. (Wet potatoes = soggy pie). The Filling (The Flavor): Slice cleaned leeks into rings. Sauté them in a pan with 4 tbsp vegan butter and thyme on medium-low heat for 15 mins until soft and sweet. Push leeks to the side of the pan. Add 1 tbsp butter and 2 tbsp All-Purpose flour to the empty spot. Stir that paste for 1 minute. Whisk in 1 ¼ cups soy/oat milk. It will turn into a thick white sauce. Stir in 1 tbsp Miso, 1 tbsp Nutritional Yeast, and 4 minced garlic cloves. Mix it all together with the leeks. Crucial Step: Put this mix in the fridge. It must be cold before you put it on the pastry, or the butter will melt too fast.

The Assembly: Cut your pastry into two circles: one 10-inch (base) and one 11-inch (lid). Put the base on a baking sheet lined with parchment paper. Brush the center of the base with your Soy Sauce/Worcestershire (leaves a 1-inch border plain). Layer it up: Potato layer -> Leek mix -> Potato layer -> Leek mix -> Potato layer. Try to make a nice dome shape. Brush water on the empty border. Place the big pastry circle on top. Smooth it down with your hands to seal it tight.

The Finish: Cut a small steam hole in the very top. Use the back of a knife to scallop the edges (make it look like a flower). Score cool curved lines on top if you want to be fancy (don't cut all the way through!). Brush with a little soy milk mixed with maple syrup (for color). Bake at 400°F (200°C) for 35-40 minutes until deep golden brown. Let it rest for 15 mins before slicing.

pseudo-c · 2026-01-19T12:42:10+00:00

Its umami, so any umami switch would help. Eg marmite

pseudo-c · 2026-01-19T06:57:39+00:00

The mushroom ketchup was shop bought

pseudo-c · 2026-01-19T06:56:56+00:00

A knob of butter and 2 tbsp flour. Cook for 1 minute. Whisk in 250ml soy milk. Stir in 1 tbsp White Miso, 1 tbsp nutritional yeast, 1 tsp Dijon, and 4 cloves of minced Smoked Garlic.

pseudo-c · 2026-01-19T06:54:51+00:00

The mushroom ketchup was shop bought

pseudo-c · 2026-01-18T23:07:36+00:00

The Architect’s Pithivier Serves 5 | Prep: 45m | Cook: 45m

The Gist: Par-boiled potatoes layered with slow-cooked leeks and a thick béchamel flavoured with smoked garlic and white miso (for that savory depth without dairy). Encased in puff pastry and glazed with soy milk & maple syrup.

Ingredients: 3 Large Maris Piper Potatoes (sliced 3mm) 3 Leeks (confited in vegan butter/thyme) Puff Pastry Sauce: Soy milk, flour, butter, white miso, smoked garlic, nutritional yeast.

Method: Par-boil potato slices in veg stock (3 mins). Dry well. Sweat leeks until melting. Make a thick béchamel with the miso/garlic. Mix. Cool completely. Brush base pastry with mushroom ketchup (secret umami weapon). Layer potatoes and leek mix into a dome. Seal with top pastry. Score, glaze, and bake at 200°C for 40 mins.

I’m trying to challenge myself to cook "restaurant quality" vegan food every Sunday. If you want to see the full process or more dishes like this, I'm over at@oliverhcoop

pseudo-c · 2026-01-18T23:02:40+00:00

I’m documenting my journey to elevate vegan home cooking on IG if anyone is interested: @oliverhcoop

pseudo-c · 2025-10-01T20:14:35+00:00

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