vegan french onion chicken casserole | RECIPE?! Ep #31 (hot for food)

[@taylorheneman5243]

You should have Jenna and Julien on your takeover series!!!

[@alexandragatto]

Omg yess they are vegan and in LA!!

[@writerchik44]

Taylor Heneman HELL YAAAA

[@josephinemaclellan2140]

THE MUSIC IS BACK 😭😍

[@rebekahwall2529]

Truly, no joke, these videos are helping me stay positive through this craziness! Love looking forward to your videos every Weds. Love you & your energy. Stay safe!

[@rebekahwall2529]

ps OMG NIKKI LIMO YAS

[@hotforfood]

thanks LOVE!

[@samanthaaiello]

First, I love your cookbook! I use it nearly every day. Second, I really appreciate that you give shoutouts to non-vegan creators. I often get my recipe inspiration from non-vegan recipes when I can’t find what I’m looking for with the vegans I follow. I’ve been vegetarian for over 10 years and recently went vegan about 6 months ago. The community can be quite toxic and extreme, so it’s very encouraging when a creator acknowledges that a recipe looks stunning, whether or not it contains meat or dairy. Inspiration is inspiration ❤️

[@hotforfood]

i prefer the non-vegan stuff for inspo!!

[@meganaddair5910]

Recipe?! is the new way of life during covid days. Like, wth can I make with what's in my house until I can go back out to do another grocery run?!

[@songbirdmedows]

I love how you scale down a recipe and still have enough for a crowd LOL I am the same, I am by myself in isolation and find that I just have way too many leftovers. This looks so good and comforting. I think I’ll do half your recipe and maybe that will be just enough for one. Thank you for sharing 😊

[@hotforfood]

ya easy enough to halve now that I know these measurements haha

[@SLAMSwan]

"I don't want to make too much" is my life, but my Filipino genes won't let me make small amounts.

[@thatgirlnamedcarol]

OHMYGOSH! I love when you use the classic RECIPE?! music! Can't wait for the new cookbook!

[@hotforfood]

thank you!

[@melindaglinac5968]

That looks amazing. I feel like adding mushrooms would be awesome too or even as a sub for the chicken

[@hotforfood]

yea for sure!

[@kaitlynhill1545]

Hey lauren! I am a science major and I dont want to sound like a know it all but salt actually increases the waters boiling point, that just means that you need a higher temperature to get the water to boil once there is salt in it, im not sure about adding it once its already boiling I think that might just make it stop boiling!

[@hotforfood]

HAHAA I have no idea. ALL I KNOW is you need to salt your water :D thanks for sharing! appreciate your smarts

[@kaitlynhill1545]

hot for food yes! I always still salt my water anyway it’s better that way haha! ♥️ my fiancé and I made your fried avocado jackfruit recipe for dinner last night! AMAZING! 🥰🥰🥰

[@josephinemaclellan2140]

Haha this comment 😂😍 yay for science!

[@josie3722]

lol lol....I have so many leopard print clothes and even things around my house like towels and now I feel weird about it too!! 🤦‍♀️

[@hotforfood]

hahahaaa

[@beebette]

I have heard that it literally doesn’t matter when you add the salt to the pasta water (pre or the start of boiling) as long as it’s in there. Information came from a homemade pasta shop owner, so imma go with what he says. I add it at the beginning so I don’t forget usually!

[@hotforfood]

aaah ok! ya you JUST NEED SALT.

[@beebette]

hot for food You got it! You add that salt whenever you want! Also, I don’t know why, but I felt like I could literally taste the umami-ness of this dish and it made me need to cook mushrooms immediately. No regrets!

[@leidenschaftfaul]

The only reason for adding salt after the water started to boil is, that water boils quicker this way. Salt water has a higher boiling point and therefore will take longer to come to a boil. Besides that: No difference!

[@babymuffin3233]

Looks delicious can’t wait to try this RECIPE?!

[@hayleykate21]

The old school hot for food mems are sooo real right now. 😻😻😻

[@jazzimilz]

On Wednesdays I make my breakfast & sit down and watch this before I start work. It’s one of the highlights of my week! ♥️

[@hotforfood]

awww that's so nice! thank you xo

[@PeaceNLiebe]

Mine’s in the oven right now. I’m so excited 🥳 I’m now labeling the combo of onions, garlic, Worcestershire sauce, dijon, bouillon paste and thyme as the Lauren Toyota Umami Bomb. It’s SO good.

[@hotforfood]

HAHA I NEED TO MAKE THAT AND SELL IT 🤯

[@PeaceNLiebe]

hot for food I’ve been on my Abraham Hicks roll and think that’d be an awesome thing in your vortex 😜 cus you’re the sauce qween and that flavor profile is bomb!

[@hallowedcat9107]

I love the free form cooking! That’s how I cook like all the time

[@NicoStanitzok]

Delicious recipe. I will try.

[@arga4321]

I have an onion secret. I put the onions I'm going to use (skins on, no bag or anything) in the freezer for 20 minutes. Then I take them out and chop them. No smell, no crying, it is an amazing difference!

[@malinblitz]

I'm loving all these RECIPE?! videos!!!

[@MixkKazushi]

We have the exact same vegan chicken product here in France, sold by another brand and they're awesome. They do need to be steamed to plump back up otherwise I find them too dry. Once plumped up they reproduce dark chicken meat really well! As always, love you and your recipes!

[@zzzing23]

Holy moly this looks so good! This is so creative. Love this idea and love the croutons on top. That’s such a great way to eat and use croutons other than on top of a salad. Lol. Also Lauren you didn’t want to make a whole lot but ended up making a lot anyway well that is me right there with my cooking. It’s just me in my apartment and I end up putting leftovers in my freezer lol

[@manuelabarandun147]

OMG you have your original soundtrack back!!!! Maybe I'm late to notice that LOL. LOVE IT.

[@Lantanabear]

LOVE your cook bookS!!!

[@hotforfood]

Thanks so much

[@HeronCoyote1234]

Barilla Protein Plus Pasta (the yellow boxes) doesn’t get mushy no matter how long it’s cooked, it’s loaded with plant-based protein, and 10 grams of protein per serving. AND it tastes like regular Barilla!

[@MarryWine]

I'm telling you, those silly onion goggles really work! I can't even slice a small shallot without crying, but it works for me!

[@pitita585]

MarryWine I LOVE my onion Goggles. Best thing ever lol

[@AussiePlatyify123]

just a thought, maybe start the chickn & onions first, and then start the pasta while the onions are caramelizing to cut down a bit on time? this looks amaaaaazing cant wait to try!

[@hotforfood]

ya that's what I did

[@taniagee7]

Every Wednesday I look forward to your videos !!!!!!! I love you !! You’re so awesome !!!

[@johannehelland5726]

Hey! I did go to school for this kind of stuff. You should make sure the water tastes salty. Like the pacific sea salty. But you should add it when it´s hot so it dissolves, and also it boils a bit quicker with salt in it. So you added it at the very right time. Love your channel and keep safe everyone ❤️

[@hotforfood]

yes salty like the sea! That's what I said last time :D

[@riss6647]

Yummy!! I can’t wait to see you and Nikki! That should be hilarious! 😂🥰

[@Badwolf_Babe]

Really looking forward to the Nikki Limo collab. I love her Tasty Tuesday series. Very excited for that.

[@bernadettepalmer5700]

Love you Lauren ❤❤ thanks for the great recipes and ideas 😌 stay safe

[@consciousobserver629]

I have always loved your Recipe?! series. This looks insanely good. 🥺

[@hotforfood]

Yay! Thank you!

[@natalynanne]

Omg can’t wait to see you and Niki Limo my faves!

[@cd2659]

The whole time you were making this I was thinking french onion dip lol. It took me until the end to put it all together. Looks good.

[@vickie35351]

Lol “I feel weird wearing this shirt because of Tiger King” Can’t wait for the next episodes of “takeover” yay!!!

[@NinisCooking]

I confused at the beginning when I saw the title... vegan and chicken my face was like What!? and now I know 😆 😆

[@damedeviant1388]

This looks soooo good! 😋 Writing down the ingredients as I watch, I needed ideas ;)

[@hotforfood]

the recipe on is on the blog and linked in the description!

[@TheRestaurantAcademy]

I appreciate your content. You should be proud of yourself.

[@joannewalton-calvert5124]

Thank Lauren,I have had to ban myself from cooking since Monday so that we can eat up all the leftovers, as I love cooking so much but we can only eat so much. I can’t watch your new Instagram cooking live so appreciate you putting it on KZbin also

[@hotforfood]

ya I've been freezing all the leftovers so if things take a real turn I have a stock of food

[@haleymei2985]

Love these kinds of videos! I might need to start incorporating some of these filming techniques and styles into my own vegan food videos!

[@hairnerd86]

Imagine this, but in pierogi form! Omggggggg

[@hotforfood]

OMG HELL YEA!

[@Gonzlor]

This looks so yummy and easy and accessible and so good and did I say yummy??? I want!

[@mada7393]

Lauren is too beautiful and funny🥰❤️plus she’s one of the most creative youtubers!!

[@hotforfood]

thanks love xo

[@cheekymunki6]

Nikki Limo yaaaas! Been waiting years for this collab! Jenna & Julien next. They reference Hot for Food all the time!

[@Falafelzebub]

Oh good timing! I have some leftover Tuscan onion soup that I can use. Making this for dinner! 👍 💚

[@CrissySims]

Nommms those caramelized onions look INCREDIBLEEE🤩🙌 Jealous of your onion steam facial🤣

[@hotforfood]

haha it was quite nice ;)

[@tonja4824]

Lol! After you put the casserole into your cast iron pan, you reached for the cheese and I was yelling (in my head, it's 2am here) "CROUTONS! THE CROUTONS!"

[@estee2502]

I love cutting onions, its my favorite thing to cut haha!!!

[@hotforfood]

haha what!

[@maiynnai]

OMG I love your videos winging it, its amazing!

[@hotforfood]

Glad you enjoy it!

[@curlymckee4125]

AAAAAAND now I am hungry. I love that all of the ingredients were pretty much staples from my kitchen. I will definitely be making this!

[@hotforfood]

hope you like it!

[@DelMonteFresh]

Delish! Love!

[@loverofmysoul8742]

I actually think turning this into a soup is a great idea. I like to rework meals in different ways.

[@CourtRein]

Yaaaas Lauren! I need this in my life ❤️🤤

[@restingquietlyclub]

Just a thought, why dont you make yourself two plates when its done-- one to eat while you take photos of the other plate! Unless its too hard to do both eat and take pics, I wouldnt know lol... Does the temperature of the food change the quality of the photo? An honest question... anyways, looks yummy!

[@supertobino]

very interesting question indeed

[@hotforfood]

great questions! haha I can't take too much out of the "hero" as that is what I need for the shot. The temp of the food doesn't matter in MOST cases. It obvi matters for ice cream haha And in some cases hot stuff might look waxy after it cools. Sometimes you have to spritz it with water --- #secrets

[@linzertube]

I leave the root end on the onion until the last cut, and I rarely have teary eyes this way.

[@keayrhyasen1154]

i'm going to try this (smaller portion though) in a cast iron skillet but adding JU ST egg poured in before the croutons and cheese topping. see if it comes out as a French Onion Pasta Frittata. i've got an 8 section Corn Bread cast iron skillet that would be perfect in this application = )

[@hotforfood]

Hope you enjoy

[@TwinGemsTravel]

omg that looks amazing !!!!

[@welfareprincess]

Yeah I’m making this and adding the hot for food cheese sauce 🤩🤩🤩

[@hotforfood]

SWEET! let me know how it is

[@Hanzeeeee]

Sounds super tasty 🤩🤩🤩

[@kimcote8653]

I love your intros.. LOVE THEM!! I am sure I will add to this dang comment soon.

[@dalemills8052]

Salt lowers the temp at which water boils, so when you dump in the salt it jumps up and Boils vigorously!!

[@jore_mibu]

Definitely trying this out

[@dee-dees.3635]

This looks so yummy!!! And my hubby and I do the promotional videos for Better Than Bouillon. How cool! Would love to meet you some day soon! :)

[@hotforfood]

no way! I worked with them once a long time ago but then I dunno never heard from them again !

[@charnjotbassi2986]

I’ve heard if you wet the cutting board surface and the knife you don’t cry as much when cutting onions.

[@hotforfood]

OMG what!

[@CourtneyTaylor10001]

Put onions in the fridge or put under water. It prevents you from crying

[@her28]

Definitely making this for dinner! Will have to adjust since i don't have all the ingredints... thinking tempeh for chicken, nooch for cheeziness and corn starch for thickening?

[@josiecameron4349]

Interesting about the pasta water.....I saw a video with Jessica Seinfeld & she said the same thing to salt it once it's boiling.....but I think her knowledge was more about flavor.... I was taught that the salt helps your water boil faster & that a dash of olive oil helps your water to not boil over & to keep the pasta from sticking together......hmmmm. Any suggestions for gluten free pasta that is good?

[@MoushZN]

Need to make this ASAP 😍

[@mymothersrecipe330]

SOOOO GOOOOD

[@MsSassyMT]

Looks tasty. I hope I can find that vegan chicken.

[@vegetarianveganhealth7748]

Mmmmmmm

[@Bobsyouruncle244]

Omg another recipe?! video, isolation life made

[@hotforfood]

More to come!

[@stephaniesantos78]

how did no one fight to be isolated with you and your magic kitchen skills???

[@GothicaBeauty]

I’d swap the kale with cabbage because kale 🥬 is vile & i can’t stomach it. Have you tried the vivera range? I have some of it on order in my shopping next week from Asda & looking forward to trying them. xXx

[@missinglink_eth]

Leopard Queen! 🐆🐆🐆

[@nikczemna_symulakra]

"..in case you've never seen this before.." Well.. actually, i have. And i miss those:/

[@brioche8123]

My local grocery store also requires masks but currently we can’t find any. My dad ordered some and it still hasn’t arrived. Im not sure if they’d let you in with a scarf or bandana instead of a mask. This is so surreal. Everything went 0-100 fast

[@hotforfood]

ya they say a scarf or bandana is fine. As long as you're covered?!

[@lindatashjian7418]

For cutting onions I peel them and then put them in the freezer for about 5 minutes so they don't burn my eyes. Try it out!

[@Gothmother78]

Looks delicious! Is there a substitute I can use instead of the onions? Whenever I eat them or use them in a recipe.. my stomach hurts so bad. I feel I have a reaction to them. 🖤

[@BlessedKnew]

You can try shallots or leeks.

[@kelleyfrye8909]

I need this in my life

[@nettyspeaks]

I need this top! Where is it from?

[@bri_in_the_garden]

I'm going to recreate this but with rice!

[@hotforfood]

YUM!

[@4amspirit]

if you refrigerate your onions before you cut them, it should cut down on the eye irritation !

[@writerchik44]

😋😋😋

[@ibee244]

CN you please do a video on stock? I saw you add the onion shells and I'd like to know why. I feel those are always dirty/maybe even moldy on my onions.

[@barrazjazz]

Hahaha! You are Carol Basking it!

[@hotforfood]

Yes I am! but ain't no murderer

[@angelamoon1648]

Very excited for Nikki limos!!

[@BetteTwain]

Leopard print is the shit though 😍😍😍😍 I have more leopard print things than I should.

[@hotforfood]

hahaa 👍

[@hammockmonk]

Yeah, I'm back for more hot action!

[@twhyt]

Lauren, the bag you store your greens in, is that a VejiBag?

[@hotforfood]

it's called The Swag from Aussie. But I got it in LA at a no waste store

[@twhyt]

hot for food thank you!!! swagoz.com

[@teonnajackson5467]

Hell yesssssss Nikki

[@katsweeterly2039]

Strongly felt the bit about freezing too much leftovers that no one will be eating (at least anytime soon) --- I like/love cutting onions, but not like you do ;) and I am a little bit taller hence away from the sulfuric gases that make you cry...

[@hotforfood]

aaah I wish I was a little bit taller

[@katsweeterly2039]

@@hotforfood you wish you was a baller, too? :) :*

[@andkelsa]

This looks bomb. I am just so surprised that you enjoy daiya cheese. I can't seem to get into it.

[@juq5855]

Wait, what was that about the homemade stock? I wanna learn how to do that. I just freeze it all? 😱

[@AmyMekemson]

Freeze your veg and herb scraps as you go. Once you have a large Ziploc full, throw the scraps on a pot, cover with water and boil for about an hour. Strain out the veg scraps. That's all there is to it. Avoid starchy veg like potatoes as they'll make your stock cloudy.

[@m00nAlways0nMe]

Daiya really pooped on those cutting board shreds lately. They did a new recipe on them and they're grossly oily. Been using Violife instead.

[@quickeasyvegan5427]

I'm hot for VEGAN!

[@cyleymoser]

Watch Gordon Ramsay's "how to cut an onion" video...changed my life

[@spooniefeasts]

I cut onions and don’t get any tears or stinging. It’s magic. It’s also possible it’s due to my contact lenses. 🤣

[@hotforfood]

or you're a witch! haha

[@spooniefeasts]

hot for food No comment 😳

[@shavone498]

Where are those produce bags from?!