The Sandwich I ate Every Week... Made VEGAN

[@SauceStache]

Start building your ideal daily routine 💪 The first 100 people who click on the link will get 25% OFF 🎁 Fabulous Premium thefab.co/saucestache

[@SauceStache]

Also only YOU can help this youtuber get this video past 1000 likes!!! click that like button!

[@sharkweek44]

Omg i love marmite

[@princess3193]

@@SauceStache where did you buy your silicone lid covers? I cannot find your exact one on Amazon...?

[@adorael]

@@princess3193 I saw something very simmilar at ikea

[@princess3193]

@@adorael thx, I wish there was an Ikea near me to check! 😕

[@daboi_b7314]

I loved how you specified that it had a slight vegetable crunch aspect, but thrown into a sandwich it tastes almost perfect. Thats exactly the kind of stuff I like to hear. Thanks!

[@SauceStache]

You are so welcome!

[@werstillnotfreedamit8701]

HONSTYeah, its WAT EYE Like abowts him ²..

[@emmasgoodies]

This looks so amazing Mark!!

[@SauceStache]

Thank you sooooooooo much Emma!!!!

[@RustyDustyCrusty]

As a North Indian, I am surrounded by mooli (daikon) all winter, will definitely have to try it now. Thanks for sharing, looks so amazing!

[@gg2k11]

Ooo let us know how you liked it!!

[@werstillnotfreedamit8701]

Rusty U SHOULD HAV SHARED HOW U ALL EAT IT THER ALL winTrLong*+

[@Tzipporah36]

Sauce... you are, BY FAR, the most inspiring plant based chefs.. your recipes, reactions, enthusiasm and excitement are all so infectiously mouth watering.. I hope I get the courage to try this Daikon Steak and Cheeze sandwich this weekend!

[@STRUANOSWALD]

I couldn't scroll past without commenting on the thumbnail. The way you lined up the bun and the radish brought me so much joy, so thanks! :')

[@SauceStache]

Thank you so much!! That was a fun composition!!!

[@randygotit3791]

8:58 "now we just need to prep our veggie's" Aint that what you was doing the whole time? Lol

[@maxkoedding497]

My 4 year old son loves the msg devil part in this video!! He made me rewind soooo many times!! All the while laughing. Thank you for all of you fantastic recipes and the science behind the flavor. We are procuring ingredients to make this today....so looking forward to it!!

[@kawehi13]

My 3 year old did the same 😂

[@shortymcfox2251]

Because of you I’m heading into a bigger city (I live in the country) to get a daikon radish and try this. Your recipes and enthusiasm for what you create have motivated me to make healthier choices and changing my eating habits. Thank you. I appreciate you and the education you are providing.

[@Mistral434]

i started to create a playlist for "recipe ideas", and i quickly noticed it was pretty much made of only your videos. and then I realized, every one of your videos belongs in it. So I don't even use it any more, I just watch all your videos, and if I'm looking for some cool recipe, I just browse your channel, lol

[@BillyFrench]

Ha yeah pretty much.

[@shylah3380]

U should also check out Thee Burger Dude his recipied are great

[@pshinkarenko]

Yooo saaaameeee

[@rosygirl28]

He also has another channel solely dedicated to burgers/sandwiches...it's awesome

[@sherifkhaled2454]

Same man

[@spelledegartchannel7197]

That looks fantastic, you do very well making seasonings and spices work for flavor and vibe. Have you ever used your beef seasoning flavor bomb mix with hearty greens like collards? I know the look definitely wouldn't be there but the texture seems like it'd be *chef kiss*

[@SauceStache]

Thank you and no I havn't, but that does sound pretty amazing!! I need to try that, thank you!

[@slickrick1856]

I usually never care for sponsored ad campaigns, but you have the best ad sponsors, literally 95 percent of them are things that are practical. Which is a bonus to your great content

[@SauceStache]

Thank you! I genuinely only talk about things I’m actually excited about. I’ve been lucky to make partnerships with companies that I think are really great and I seriously enjoy.

[@markus_barkus]

Amazing! Cant wait to try this. Apparently Daikon are called Mooli in the UK... just added to my shopping cart :)

[@SauceStache]

ohhh nice!! I had no idea!

[@gohawks3571]

Thanks for this translation! Why do we have such different names for foods? Oh, well🙃

[@RustyDustyCrusty]

@@gohawks3571 Well in this purticular case, in the US, Daikon came from Japanese and in UK, Mooli came from Hindi

[@gohawks3571]

@@RustyDustyCrusty Ah, interesting... I wouldn't mind jumping into this rabbit hole, if it had an entrance👍

[@austinwayno4988]

Mooli is also derogatory racial slur italians call blacks... essentially its the italian "N" word. Fun lil fact

[@LLJerseyGirl]

Yummm! I grew up in the Philly area, so this is perfect! I often wonder why people use green peppers and mushrooms in a Philly cheesesteak. I am looking forward to making this one and am following you on Amazon. Do you update your items there often? Thanks for this video!!

[@vinzetti22]

Out of curiosity, how is an original Philly cheesesteak made? I'm a fan of tradition

[@PlutoniaFreeBandz]

Lol y’all use just steak and cheese wiz right? It’s interesting where I’m from they are called “steak and cheese” or “chicken cheesesteak” lol

[@vinzetti22]

@@PlutoniaFreeBandz haha I saw the cheese whiz thing too....Here in mass we call it steak and cheese too

[@ameliorationstation7081]

@@vinzetti22 You say steak or cheesesteak "wit" or "witout." Meaning with or without grilled onions (almost caramelized.) The cheese is almost always American or a "sauce" made from mostly American. You would have to specify you want Whiz at most places. Some places don't even carry mushrooms or peppers. Maybe the touristy places serve Whiz on cheesesteaks as normal practice, but I mostly see Whiz ordered as a side for dipping in french fries.

[@TheJasoncash83]

@@ameliorationstation7081 the original philly cheesesteak used whiz

[@TheeBurgerDude]

This is awesome!! What can't daikon do?

[@SauceStache]

I love daikon!

[@Soul_Younes]

I love how excited you are in this video. I also enjoyed the new camera angle and new music.

[@garya3056]

Nicely done, Mark. Lotta work though. Soy curls is how we do it at our house. Don’t forget the catsup and hot peppers next time!

[@DrBrunoRecipes]

Excellent job 👌🏻 Greetings from Scotland 😊 Have a wonderful day everyone 🌻

[@SauceStache]

Thank you! You too!

[@carinecampier]

You are a genius. I bow down to your power of creativity!

[@Grantpeacelove]

That looks so awesome man. I've had vegan cheesesteaks from a place in philly which are really good but this looks so good. I'm gonna make one sometime. Thanks for the great video.

[@SauceStache]

Thank you!! Hope you enjoy!!

[@vegancam]

Where'd you go for your vegan cheesesteak in Philly? I was there for a short visit recently and hit up Triangle Tavern in South Philly and their cheesesteak was solid but definitely be interested in recommendations for future trips.

[@Grantpeacelove]

@@vegancam ah nice I'll have to try that place sometime. There was a place called Govindas on south street. Had really good food but i looked it up recently and it closed down within the last year or two unfortunately. Not sure why. They had a ton of good vegan food. Had really good zucchini melts as well was like a quesadilla kinda with vegan cheese and mayo.

[@MrHandsomeboynow]

Honestly, we tried to make the arbys recipe with the tofu skin. Pretty great, we’ve even just made it for lunch meat afterwards. But we lacked some ingredients. With similar ingredients put into making daikon tasting like steak, I’m gonna just take impossible and make a chopped cheese. Looks good tho, can’t deny it!

[@TheJasoncash83]

theres literally no way to make something that isnt meat..taste like meat

[@foodgrowers1531]

Thank you! It's everything missing from my bar food diet -- meaty, salty, and cheese-dripping good. I used what was in the cupboard -- shredded vio-life cheddar and a bit of vio-life feta with a tablespoon of lemon juice. Perfect. Get your stack of napkins ready and dig in.

[@TheJasoncash83]

lmao it isnt meaty though. gotta have meat for something to be meaty

[@lechatbotte.]

The daikon growers everywhere thank you lol. I love watching you work your magic merry Christmas

[@SauceStache]

Happy holidays! thank you so much!!!!!

[@IQzminus2]

I'm a person who eats meat from time to time, but choose to eat plant based for most of my meals out of enviormental reasons. And I agree, marmite has a suprisingly beefy flavour. And not just oh it has lots of umami in it. Soy sauce does not taste like beef, but marmite does. It doesn't taste like steak, but to me it really tastes of beef gravy, a stew, or like meatloaf or meatballs. But it is definantly a beef flavour (espically if you dilute it or mix it into other things, as it's so concentrated its hard to actually experience the taste, and not just like a punch in the face to your senses).

[@luridtraversal94]

Just out of curiosity, could you use the dehydrator instead of "salting" the veg? I've seen you do this for the bacon, and am wondering if it could maybe work for this too.

[@TheAmazingJimmy]

The dehydrator will crisp it up and shrink it, you want it to be floppy.

[@GaryHess]

@@TheAmazingJimmy You'd just have to let it soak in the liquid longer. It would result in more of the sauce soaked up but still be floppy.

[@yakzivz1104]

Thank you dude!! You brought up a great idea!!

[@MsTwiththeTea1980]

I would definitely prefer to dehydrate rather than use the salt

[@TheJasoncash83]

bacon comes from pigs...not dough

[@desirae1453]

This was delicious! Followed instructions and it turned out great. My new go to recipe for cheesesteaks. Thank you for sharing!

[@nikivzaz]

I’m excited to try this I’m making it tomorrow 😋 wish me luck!!

[@justingarfield2663]

So funny this video went up today! Yesterday I saw a post on Facebook of a vegan Philly cheesesteak so I decided to make one last night! I used Maitake Mushrooms as the meat replacer tossed with onions, and topped with Chao Cheese on a toasted French bread.

[@SauceStache]

Huh... this is wild! Some comment 2 different people?! lol

[@justingarfield2663]

@@SauceStache I did it first! They copied me 😝

[@denine5232]

This looks absolutely amazing!!! Yum😋👍

[@SauceStache]

Thank you 😋

[@CrudeCulinary]

Sauce always coming out here with the vegan inspiration!

[@SauceStache]

Always!

[@gohawks3571]

@@SauceStache And appreciated!

[@deedeemac]

I was so inspired to do this. I made the recipe. The pieces were still too crunchy so I let them marinate overnight in the fridge. I cooked them well (baked then pan fried) the next day. They really didn’t soften. Sadly I ended up discarding them. I thought I followed the recipe. Not sure if I’ll try it again. I’m wondering if I would pressure cook the radish for a short while first. What’s your thoughts on my issue/idea?

[@YourMajesty143]

Try freezing them for a few hours (after peeling, salting & rinsing step). Then boil in salted water until tender. Rinse in colander and marinate in marmite mixture, before roasting/frying in pan.

[@deedeemac]

@@YourMajesty143 Thank you! I will try that!

[@shawnhenderson2091]

Fascinating, I did something similar with soy curls, beef flavor bullion, marmite and browning sauce

[@alexandermccaskill9783]

Sauce, you're too funny with the "using MSG" moment LOL.. I can't wait to try this one, thanks man!

[@SauceStache]

whahahaha thank you!!

[@catbeara]

Just noticed how many subscribers you have now, congrats! Happy for you Mark. 💕🎉

[@brendansweeney7468]

Do you have any suggestions for a coconut oil replacement? A lot of the "meat" recipes call for it but unfortunately, I am allergic to coconut.

[@troyhoward7689]

Try Crisco. It has similar properties and is made of soybean and palm oil, and is essentially flavorless. Alternatively, red palm oil is also similar to coconut oil, though has a stronger earthy/carroty flavor that may throw off the flavor balance in the recipe. Might make it better though. Hard to say!

[@brendansweeney7468]

@@troyhoward7689 Thanks for the tips

[@alisonhendry2928]

So I bought your book, then gave it away as I thought of Xmas ideas even though I wanted to keep it so now I have to buy it again! Hope your book goes viral!!! You are so much fun and THIS has really inspired me to REALLY go down this make my own vegan meat stuff. Love the science behind what you do and the pantry of ingredients is beginning . Love your enthusiasm and joy. This sandwich needs to go head to head with Joshua Weissman’s he he. ( love him too despite not vegan). Happy holidays !

[@monieloveb1]

Your videos rock..keep it up..very detailed 👌

[@SauceStache]

Thank you so much 😀

[@monieloveb1]

@@SauceStache yw🥰😇

[@Ebizzill]

can you add where you purchase your beet powder?

[@briannejohnson8266]

This was sandwich was so good! I was scared it wouldn't turn out right, because I had to make a lot of substitutions ( I used parsnip instead of the radish ), but this was a very forgiving recipe! Thank you for sharing.

[@DC-qu3jq]

Thank you for sharing your comment because I cannot find daikon where I live. But I do see parsnip 😁

[@gg2k11]

I don't know if this sounds like a stupid question but I struggle a lot with sensory issues and I really want to try some of the recipes but I'm afraid to make stuff and waste it, what would you recommend for something to try first out of all your videos that isn't elaborate? 😅 this recipe sounds good but I gotta work up the courage 😫

[@lauraandedwardcannon8861]

I would love to see you do an eggnog for the holidays. That’s really what I miss.

[@TheAmazingJimmy]

Go to the store and you will find several different vegan eggnogs.

[@lauraandedwardcannon8861]

@@TheAmazingJimmy i have. None are the same or even close.

[@TheAmazingJimmy]

@@lauraandedwardcannon8861 Where do you live? There's Oatly, Almond Breeze, Silk, just to name a few.

[@lauraandedwardcannon8861]

@@TheAmazingJimmy CA. I’ve tried them. Silk is the closest but still not great.

[@mollygrace3068]

The ones in the store just taste really thin.

[@emartin851]

That looks so amazing! 😋

[@1Tibs1]

I have to try this. Thanks for explaining about the powders used and their benefits.

[@zerdafox]

Thanks for putting your book on humble bundle ^^ I got it and am really enjoying it.

[@shamonecooper6341]

You do amazing & creative things with vegetables 🥕 🥦 Thanks for sharing and thanks for your inspiration.

[@GaryHess]

Maybe a good idea would be to dehydrate the radish strips, that way when you soak them in the sauce they'll suck up more of the liquid. It'd still be floppy afterwards, so I don't think that'd be an issue.

[@mytreehouseDD]

I really appreciate how you take unsuspecting ingredients and turn them into something really interesting. I'm hungry!

[@nicktheavatar_]

Great video Mark! Next time you're cooking down mock cheeses in a saucepan I'd recommend using milk instead of water so it can keep that cheesy creaminess to it

[@guser436]

Vegan milk is pretty much water anyway it doesn't make any difference especially with the sodium citrate

[@christophermorin9036]

GOOD MORNING SAUCYMAN! Still not sure about Daikon. A radish is a Radish, and they all have this pepperiness I can't stand.

[@SauceStache]

GOOOD MORNING Christopher!!! hahah I know, you are definitely not a daikon fan hahaha but it works here!!

[@pinkskitchen]

Very healthy my friend. TFS. Stay connected 😊

[@sarintruelson3605]

Marinating my Daikon now, had to wait till the lactic acid and sodium citrate got here! So excited!!

[@dianew7058]

You and The Burger Dude have so many sandwiches...I LOVE SANDWICHES....so is this one better than the tofu skin cheese steak?

[@SauceStache]

Thee burger dude is awesome! Love that guy!! So the tofu skin was soooooo good! I would say they are pretty close but different! This is for the more chopped up steak like a Philly and the tofu skin being a lot thinner works better for your chopped cheese steak. Honestly they were both amazing haha

[@Dandragoon2]

After so many vegan meat substitue recipes (and probably no actual meat consumed for some time), and it's not meant to be critique but an honest question, are you even able to really tell if something has a convincing meat texture? I feel like it's with some of our favoured childhood food, after many years and fond memorys, the real thing is very different from our memory.

[@SauceStache]

My memory is pretty good.

[@normawingo5116]

Please try the big green and white Korean radish, they’re incredible.

[@Kubre87]

I just have to try this. Going to make this soon. Looks appetizing! Thanks

[@paulkieffer4536]

You never disappoint Mark!!

[@JTMusicbox]

I love it! Even when you’re using daikon you find time to put the satan back into your seitan while roasting MSG conspiracists! Hilarious!

[@SauceStache]

bwhahahaha I need to do a lot more with MSG! Its just fun to me

[@janettedesilier1018]

Is it possible to sweat the radish without using salt? Or will the salt mostly wash off?

[@netrap9937]

Wish u used no cheese wiz but used the provolone approach

[@gabrielnataka]

Amazing recipe! Please, whats your chef knife model?

[@olawilkinson2742]

HI, what can i use instead of Marmite?

[@yakzivz1104]

Wow this looks delicious!!

[@OctoLumia]

Msg 😈🤣🤣 awesome vid as always 🥰

[@SauceStache]

hahahah thank you!!!

[@hammockmonk]

I’m keen to try this. Daikon bacon is my favorite, for sure. Thanks for this, Mark!

[@SauceStache]

Hope you enjoy

[@myactualnameis9996]

That looks great, how much research do you put into such a video 😸 awesom

[@stephensano9156]

For me, basic frozen vegan burger patties are unique and equally delicious when compared to a meat based burger. I am impressed that you consistently create new and fascinating vegan meat replacements that rival any meat product. Even if the flavors are not exact to meat, the fact you devise complex vegetable based foods that look delicious both texturally and visually; They satisfy those seeking vegan cuisine which makes it extraordinary and you invite opportunity for young and older folks to experiment to decide if this lifestyle could work for them. That is the hallmark of what your videos represent. Just as one KZbin blogger stated that "Indian chefs have a PhD in spices," you, like Indian chefs, have a remarkable ability to create convincing and delicious meat replacements from vegetables and that's brilliant!

[@lyiansoria1013]

Omg this looks SO GOOD

[@leandracooper1534]

I'm allergic to Coconut what could you use as a substitute?

[@dangerousptah1894]

Can you use an airfryer for the baking step?

[@iamnatis]

Interesting. May try it. Will say that you need better audio control. There are people in your house yelling that the mic is picking up and it's probably the most distracting thing I've experienced in a video to date.

[@thomassmith8700]

So when you salt them to draw out the water and then rinse them in cold water.... How does that rinse water not stay in them?

[@SauceStache]

It’s not an instant transfer. It takes time. Just quickly rinsing to remove the salt. Do it

[@brendahenderson683]

I noticed there are some ingredients that contain yeast in some variety. Will people who have allergies or sensitivities to penicillin and or mold have adverse reactions to any of those ingredients? If so, is there anything that can be substituted for those items?

[@joymelton-bollen6383]

That looks phenomenal!!!

[@Zencast5]

I bought your book!

[@SauceStache]

Thats awesome!!! Thank you so much!!

[@Sentient_Rationality]

Where is the print recipe for this? Went to the website and couldn't find a search bar, couldn't find the recipe.

[@Oonagh72]

I think it is time you invest in a food slicer. With as much as you cook you need to save time wherever you can. I also wish I could find daikons in my area.

[@itsmim6726]

was anyone super confused looking at the peeler which way was it was facing?

[@seattlejayde]

Awesome Sauce!

[@alaenke]

I did the daikon bacon when I lived in Thailand. Can't wait to try this!!

[@lauram.1098]

Haha this looks so amazing I'm jealous seeing you eat it on the other side of the camera😂😭. I'm totally gonna make this!!!

[@thinkingheart171]

OOh, that's my kind of video !! That looks awesome !!

[@SauceStache]

Glad you like it!

[@Dara-tn8rg]

Don't you have cheese shavers in america? That are made to cut slices of cheese from a block? That's what I use when I want thicker slices of any vegetable of choice.

[@Bopiter]

Please tell me what beat root powder you are using

[@nobodynothing6551]

What if you smoked the daicon before slicing it?

[@nunya5235]

Y’all comment for the algorithm; for some reason youtube isn’t pushing his videos as much. He should be getting at a LEAST 100k views PER VIDEO with content of this quality. This channel should have 1 mill subs. The more support he has the more likelihood that he will be able to start a food brand. Let’s make his and our dreams come into fruition! I want to be able to buy his food online and in stores.

[@AnthonyG13EmergencyVideos]

Adding a little nutritional yeast to the sauce really amps up the cheesiness.

[@shelbylynn09100]

I wish one of the veganish type restaurants in LaCrosse Wisconsin would use your R&D for their menu I would go there every chance I had.

[@SauceStache]

That would be fun!! I need to start doing restaurant R&D!!!

[@npn279]

LOVE YOUR VIDEOS PLS MAKE A KOREAN BBQ VEGETARIAN. I'm dying to be apply to eat good korean bbq without meat

[@chegobego7930]

U need to try with seitan, has a meat like texture AND gives u the nice feeling of fullness and satisfaction of the heavy protein meal

[@sarahc3108]

Can you use another oil choice, like avacado oil?

[@Logic783]

I'm not vegan but the food be looking mad good. I'm very tempted. This dude is putting in work into his content as well. 👍

[@hpalpha7323]

looks delicious, I should grab some

[@blondiebandz]

Dann this looks great!! Hope I can find all the ingredients so I can make it

[@firewater365]

Can I use something other than the aquafaba powder as I’m not vegan and that powder is pretty expensive?

[@Anthonyjt12]

I'm going to try chickpea flour. Easy to find and less expensive. I'll let you know how it goes.

[@monshalagon]

Hey SauceStache!!! I'm first again...I love your videos so much!!!

[@SauceStache]

YESSSSS!!!!!!

[@TuneintoLearning]

THANK YOU FOR THE FREE CONTENT! I think it would be interesting to start experimenting with Tofu, in a dehydrator, to see how much of the texture changes. Sticking a whole block of tofu in it , then attempt to make bacccccoooooooooon, steakss, etc . THANK YOU AGAIN.

[@gg2k11]

Yo that's a great idea! Let us know how it goes!

[@naturallydunn]

I need my girl Monica to tell me how it tastes. I’m gonna try this recipe after I try your macaroni and cheese recipe

[@jaredf6205]

So I really like the texture of Tofurkey brand chick’n, the ingredients say it’s made of a mix of both soy and wheat protein to get the right texture(it’s especially good uncooked, it reminds me of the cold Perdue chicken strips). Do you know of some kind of home made combination of the two proteins?

[@SoCalledchristiansAreFascists]

I've wanted to try Tofurkey but, I'm skeptical about the taste and texture. I will definitely have to try it.

[@BrazillianFOsho]

Can't wait to try this!

[@SauceStache]

It's so good! I cant wait for you to try it either!

[@wakeywakey2910]

Maybe you didn't catch my tip I posted on one of your other videos. For the easy removing marmite from the jar...Either dip the spoon or knife (etc.) into really hot water, or put it over a flame for a second or two, the heat will allow the marmite to slip easily off of it, instead of scraping and losing half of it. Why they don't invent a squeezy bottle for it, I do not know....🤔 Another great use for mooli, cheers ! 😀

[@ethandenton3393]

I’m surprised this guy doesn’t have more subscribers.