Derek Sarno
5 recipes converted from their YouTube cooking videos.
What No Chef Ever Taught Me but Should Have
A hearty plant‑based breakfast sandwich that mimics the look and texture of a classic egg sandwich. Firm tofu is poached in turmeric‑salt water, sliced, then coated in a flavorful egg‑inspired seasoning and cooked two ways – baked with cashew‑yogurt for a lighter bite and pan‑seared with vegan mayo for extra richness. Served on toasted English muffins with crispy hash browns, melted vegan cheese, and optional Sriracha.
BEST LENTILS dish EVER
A hearty plant‑based taco made with seasoned smashed lentils, smoked vegan cheese, and a bright fresh pico. Perfect for a quick dinner, brunch, or party snack. The lentil filling is chilled to set, then pan‑fried in a cast‑iron skillet for a crispy, melty taco that pairs with shredded lettuce, vegan yogurt, and a zesty lime‑coriander salsa.
BBQ Tofu & Polenta - Easy Vegan Recipe
A flavorful, smoky BBQ tofu served over creamy, cheesy polenta. This vegan-friendly, budget-friendly dish combines a hot Italian‑style spice rub, caramelized onions, and a rich barbecue glaze, perfect for a hearty dinner or a special gathering.
The GREATEST SANDWICHES EVER MADE from vegetables
A plant‑based take on the classic deli roast‑beef sandwich using pepper‑crusted celeriac and rutabaga that are roasted, smoked, and sliced ultra‑thin. Served on toasted whole‑grain bread with caramelized onions, vegan cheese, pickles, lettuce, and a tangy mayo‑mustard spread.
The Best Fresh Pasta no eggs needed
A completely vegan, homemade fresh pasta made with silken tofu, red palm oil, 00 flour and semolina. The dough mimics traditional egg pasta in color, texture, and elasticity, then is rolled thin and cooked in a gentle simmer for just two minutes. Perfect for pairing with a rich tomato sauce or any favorite vegan topping.