omg you should defo do more of these types of videos, I loved it I just wanted to say thank you so much for your content you have become one of my main inspirations for my own RUclips channel also congrats on 30K you deserve that and much more☺ I also love veganising international dishes, actually it is literally what I do on my free time, as I love cooking and baking and just experimenting in the kitchen, and your videos are os helpful for me when trying to find ways to make the dishes vegan so again thank you and lots of love to your family 😺 PS: Hello from Paris
Jeremy, I agree with you 100% about recipe websites with too much info on them. If I can’t jump to the recipe easily, I’m out! You do a good job improvising.
I'm from South Mississippi and I do a gumbo with a dry roux. Just dry toast flour in a pan on low till it's the color of coffee. I just put big-ish chunks of the veggies, sliced portobello mushrooms, and cauliflower. I quit trying to make things look like meat a long time ago though. If you try gumbo again look up "dry roux". I really enjoyed this video :D
I love your videos, but man how do you stay so enthusiastic with a family that seems intent on hating everything before they even try it. Keep on, don’t lose your verve!
Oh I LOVE a challenge :) Some people have very specific tastes and I get that - they're always open to trying and being wrong. :) And also isn't it fun to have a villain in the video?? :)
The reaction of your family always cracks me up! 😊 I’m with Woolie…..I dont like meat and don’t want to replace that flavor. 🤢 Another enjoyable video!
Welsh rarebit is from Wales! People and things from Wales are Welsh. It's basically a grilled cheese sandwich. You should try haggis! This Scottish national dish is the most unvegan thing ever but strangely easy to veganise. I use buckwheat instead of barley to keep it gluten free. ❤
Jeremy, I am so happy you made the philly cheese steak sandwich!!!! Now I can have this & my husband can have regular sandwich. Hip Hip Horray. I couldnt think of how to do it -- I rely on you & your family to guide me on what I eat thats good. THANK YOU & YOUR FAMILY.😊😊 God bless you all from grandma Katie in Oregon. PS - Im glad Woolie liked it!!!
This is a great video as usual. I had to chuckle “I think Welsh Rarebit is from Ireland”. Clues in the title ‘Welsh’ is from Wales. 😂 Thanks again for all the hard work and fun, keep it coming…! ❤
Hi Jeremy! I love your whole food plant based converaion recipes and your family’s reactions to them. Especially Annie’s. Keep up the great content. I want to find an easy WFPB version of Green Bean Casserole. Which is probably as easy as figuring out a WFPB version of cream of mushroom soup and WFPB French fried onions. I’d love it if you made this one day. I’m looking forward to getting your PB with J cookbook one day!! 😸👍
@@pbwithjeremy not a sucker you love your wife and want her to be happy. Not to mention you gotta do something you will all want to try I guess otherwise it will be a bit of a bad review/cook up
The Bobotie should be more mushy. - lentils especially!!! You should have cooked them until they were very soft then cook them again with the vegetables so it's basically a mush. Mush is the proper texture for Bobotie.🙂
I don't know how I missed when you asked for ideas for this video as I don't think I have missed any. Being that I am also from New Orleans, I would have asked for gumbo too. It's a really hard one to do as a wfpb recipe. Though it was a nice idea to do the aquafaba, the flavor of a gumbo comes in part from the slow toasting of the oil and flour and your flour was still raw. Gumbo doesn't necessarily have those 3 meats in it... you can do whatever you want... it's more of a whatever is in the fridge on Sunday kinda thing. Traditionally, it would be a seafood gumbo or a chicken and sausage gumbo, not usually both. I made a dry rue by toasting a gluten free flour blend in the oven for like hours and stirring it every 30 mn or so but not sure how to incorporate that into the gumbo. I used it to make a hearts of palm etoufee which is a shrimp dish.
Lol I grew up on gumbo and haven't made a good gfwfpb version yet. Ask me nothing! You did great! Actually, you can ask me anything. I will help if i can. 😮@pbwithjeremy
Cracked me up when you said you didn’t want to read the life story of the recipe authors! I feel the same. I just jump to the recipe and NEVER read the how and why of what went into developing the recipe. BORING! I just think “no body cares”. Not to dis the author, cuz some of my favorite recipe authors write a book before they get to it, but who’s got the time? I’d spend all my time reading and dinner wouldn’t get done until breakfast. LOL!
Thanks for understanding! In the meantime, in case I need to do this all manually, can you e-mail me the following to pbwithjeremy@gmail.com : Name under membership Email you used to join Annual/Monthly Date you joined (roughly)
I love you guys!! Look forward to your videos,always!!! I was going to tell you about the Welsh rarebit being from Wales not Ireland, but I see other people already mentioned it. 😆 I tried your cheeze sauce and loveit! I am of Italian origin and have managed to make almost all my favourite meals wfpb- in fact lots of them basically are already, if you take out the olive oil. Congrats on 30k- here's to many many more. Anna from London,England.
Hi Jeremy! I love this format. It helps all of us vegan and plant based to think outside of the box when it comes to our meals which I love to do! Would love to see more of this ;o)
Omigosh you used my cheesesteak suggestion! 😭 I never ate it (because it’s weird, right? 😂) but I would eat your version!! Hello from Phoenixville, Pennsylvania (near Valley Forge). I really enjoy your channel. 😊
Hi Jeremy. Congrats on 30k subscribers🎉 To make a roux: Mix flower with cold soy milk or bouillon en cook It down until desired consistency. Season to taste. Groetjes (This Means Greetings😂 it is not a name😂) From Nijmegen. ❤Thanks for the Shout out. We love jou and your Family. In love and rage.❤️🔥 Go plant based . 🌱
This was fun! I fancy some congealed peaches of my own, definitely will try the cobbler. I have attempted to 'whole food' recipes which remind me of my childhood in Poland - especially when the photos are enticing (my favourite Polish vegan site is Weganon, have all the books and, many fails later, they sit proudly in the cupboard waiting for a better cook to come along and liberate the tasty food, that could be you Jeremy - I would be happy to translate the recipes).
Welsh Rarebit is from Ireland??? What??? It’s a traditional Welsh dish from 🏴 Wales. I’m from Wales too and have never eaten it. (Thank goodness)
Thanks for the shoutout! If they submitted a request, they should’ve submitted an actual recipe. Just my opinion! That way you wouldn’t have had to go searching for one that may or may not be like what the submitter was expecting. 🤷🏻♀️
Long before I ever went vegan, Philly cheesesteak back had become quite fashionably popular and so tried it once. Oh my god I hated it. The meat was gross. Even back then, the smell of beef grease made me nauseous. Your version actually sounds very good.
So this is annoying. I was doing an upgrade to allow Woolie to join under a free section of the membership and somehow I did something that seems to have wiped everyone out of the system. I’m waiting for Mighty Network to help me with this. It’s VERY upsetting, but I promise you it will get worked out. It’s an error on my part, not the sites. So please forgive me for this! We’re still going to do the live stream today, but it will be on our YT channel instead so it won’t be as “exclusive” - I’m SO sorry for this!
Yay thank you for choosing to do one of the ones I sent in. Sorry you didn’t like it though. 😬. Maybe I should have written Welsh cakes before the Welsh rarebit, so you would’ve made them instead (I listed a few things from the UK!)! Welsh cakes are delish! Really made me laugh, this video. Good on you for trying all these.
@@antheaphillips5679thanks. I was just really interested in how wfpb cheese would cope under a grill. Now if you are American or Canadian, our word grill is not the same as yours. In the UK we use grill to mean the mode of your oven which has the heat coming from above only. Not a bbq grill. So I wondered how Jeremy’s usual wfpb cheese would taste with added little bits in it like Worcestershire sauce etc, and cooked on bread already toasted prior to putting under the grill. Sounds like it was nothing special. But I’m guessing the type of beer makes a difference maybe. I think I will try Jeremy’s cheese and grilling it using the method in the uk and see what happens. These videos are so inspiring. I just assumed wfpb cheese wouldn’t be nice on toast, but I want to give it a go after seeing Jeremy try all these recipes. It’s so helpful seeing Jeremy try recipes out with his clever swaps when needed.
It seemed like these were mainly trying to make something traditionally meaty out of plants and only half succeeding. I think i like your cookbook content more.
Hi Jeremy! Congrats on the 30K subscribers!!!👏🏼👏🏼👏🏼🥳🥳 Loved this episode.. my birthplace is Colombia SA, I would absolutely love to see plant based empanadas, I’m gluten free like Woolie, so that’s been more challenging with empanadas, a mushroom cheese one would be fabulous!!! Hope you get to try these. There are different types of empanadas-the starch part. Either Argentinian or Colombian would be great! Love this concept Jeremy! And your family involvement is so much fun!!!!🤗🤗🤗🌱💚
Thank you for all this inspiration, Jeremy! You asked for feedback on your cheese sauce, I've made it twice and it comes out too acidic for me. I think it will be really good if I reduce the lemon.
Here in Central PA we have a large Amish/Mennonite population. Something my mom makes every holiday season with leftover Christmas ham is Ham Pot Pie. Its not a traditional "pie" though. It's a soup. I havent had it for 2 years now and I do miss it. 😟
This was fun! Can you veganize a tuna casserole? That was one of my favorite things growing up. Mom made it with a box of Kraft Mac and cheese, a can of cream of mushroom soup, a little milk, half an onion chopped, a can of tuna, salt and pepper. Put in a casserole dish and crushed some potato chips on top and baked it for about a half hour. Definitely not healthy but it was the era of ultra processed convenience foods. 🤷♀️
I'm glad to know someone else hates all the stupid pre stuff before a recipe! I think for the Bobotie, u would have used Plantyous ground meat recipe instead of lentils.Lentils. God bless your FAMILY for trying things they've never tried, they are good sports! Thanks for making this video! I would like another video like this!
Good try of making stuff you never tried before. For the bobotie, some tips. Think of a spiced meatloaf with sweet pockets of dried apricot. It's delish! I made bobotie before I went vegan. If I were to make it again, I would use a millet / lentil base. You didn't use any dried fruits, those are an essential ingredient. Custard is just a mix of milk and cornstarch, so pretty easy to veganize.
Love your spin on a philly cheese steak. I've done a vegan rarebit spin as beans on toast, with beans on toast & vegan cheese sauce for a late nite don't want to cook dinner.
Another awesome video with Jeremy and family. Jeremy should try to do his version of Scotch Eggs and scotch broth (scotch egg is sausage with eggs in the middle of the sausage and scotch broth is basically vegetable soup with lamb). Love 🥰 this video and love ❤💕 Jeremy and family (even with Annie & Woolie complaining).
I've had a Scotch Egg before - I spent some time in my youth, so somewhat familiar with the local dishes, etc... I know for SURE the ladies in our house wouldn't like it - but Eph would be down. I think I've seen some vegan versions on the internet - just seems super time consuming.
I started to watch this but when I saw that 3 out of the 5 selections were from the U.S. I stopped watching. The title is misleading: it should be I Almost Made Plant-Based Versions of International Dishes. International
Ditto...your family's comments really do crack me up, lol. I think you did a good job with the recipes. I think I would like to try making them using your ideas. I'll let you know.
@@pbwithjeremy my husband is not vegan and I have to find ways to help him eat healthy. I use Jack fruit mostly in stews and sloppy Joe’s. It’s all in the sauce and spices, but you know that. Love your show.
omg you should defo do more of these types of videos, I loved it
I just wanted to say thank you so much for your content you have become one of my main inspirations for my own RUclips channel
also congrats on 30K you deserve that and much more☺
I also love veganising international dishes, actually it is literally what I do on my free time, as I love cooking and baking and just experimenting in the kitchen, and your videos are os helpful for me when trying to find ways to make the dishes vegan so again thank you and lots of love to your family 😺
PS: Hello from Paris
Thank you Paris! What a lovely comment to get!!! You're lovely! What's your channel???
@@pbwithjeremy @oxanadc :3
and no you guys are truly the lovely ones out here ❤ always such wholesome content
Jeremy, I agree with you 100% about recipe websites with too much info on them. If I can’t jump to the recipe easily, I’m out! You do a good job improvising.
Thank you!
I agree ..you have to scroll soooo much and on the mobile device it’s even more challenging 😅
I'm from South Mississippi and I do a gumbo with a dry roux. Just dry toast flour in a pan on low till it's the color of coffee. I just put big-ish chunks of the veggies, sliced portobello mushrooms, and cauliflower. I quit trying to make things look like meat a long time ago though. If you try gumbo again look up "dry roux".
I really enjoyed this video :D
Great tip! And thanks!
I love your videos, but man how do you stay so enthusiastic with a family that seems intent on hating everything before they even try it. Keep on, don’t lose your verve!
Oh I LOVE a challenge :) Some people have very specific tastes and I get that - they're always open to trying and being wrong. :)
And also isn't it fun to have a villain in the video?? :)
P.s. Welsh rarebit is from Wales. 🏴 The Scots also have one but without the mustard.
Yeah - I'm painfully aware of that mistake I made :)
For shame, I did not know that Colleen Dewhurst was in Annie Hall until I saw this video. Also, have you made a plant based moussaka?
she for sure was :) I haven't actually!
The reaction of your family always cracks me up! 😊
I’m with Woolie…..I dont like meat and don’t want to replace that flavor. 🤢
Another enjoyable video!
Welsh rarebit is from Wales! People and things from Wales are Welsh. It's basically a grilled cheese sandwich. You should try haggis! This Scottish national dish is the most unvegan thing ever but strangely easy to veganise. I use buckwheat instead of barley to keep it gluten free. ❤
Jeremy, I am so happy you made the philly cheese steak sandwich!!!! Now I can have this & my husband can have regular sandwich. Hip Hip Horray. I couldnt think of how to do it -- I rely on you & your family to guide me on what I eat thats good. THANK YOU & YOUR FAMILY.😊😊 God bless you all from grandma Katie in Oregon. PS - Im glad Woolie liked it!!!
My pleasure! Glad this was helpful!!!
This is a great video as usual. I had to chuckle “I think Welsh Rarebit is from Ireland”. Clues in the title ‘Welsh’ is from Wales. 😂 Thanks again for all the hard work and fun, keep it coming…! ❤
I made split pea rarebit a few times, its pretty good.
Hi Jeremy! I love your whole food plant based converaion recipes and your family’s reactions to them. Especially Annie’s. Keep up the great content. I want to find an easy WFPB version of Green Bean Casserole. Which is probably as easy as figuring out a WFPB version of cream of mushroom soup and WFPB French fried onions. I’d love it if you made this one day. I’m looking forward to getting your PB with J cookbook one day!! 😸👍
Send me the request to: pbwithjeremy@gmail.com - thanks!!!
Yes!!! PB and J cookbook!!!!
. . . luvvvv it & luvvvv rach of you 4 beautiful, fun, purrrrfect souls....can't get enough of each of your unique & extra- fun personalities.... 🥰🥰🥰
I say yes to more of these. Woolie needs to play by the rules. We love you but still just going through the hat hahaha
I called her on that! .... but then I gave in cause I'm a sucker
@@pbwithjeremy not a sucker you love your wife and want her to be happy. Not to mention you gotta do something you will all want to try I guess otherwise it will be a bit of a bad review/cook up
Balsamic vinagar would be delicious with the peaches😊
Hi Jeremy, Susan from Winfield Pennsylvania here!! Great video!!
Hi Susan!
I'm on team Woolie, vegan because I don't want the meat taste or texture.
By the way, how did you make the custard for the bobotie? You forgot to put the recipe on the screen Tharso much.
Oh sorry!!! It was non-dairy milk, chickpea flour, nooch and some other things.... I'll try to remember!
The Bobotie should be more mushy. - lentils especially!!! You should have cooked them until they were very soft then cook them again with the vegetables so it's basically a mush. Mush is the proper texture for Bobotie.🙂
Thanks for the tips! Like I said off the top - new dish for me, so this is good to know!
I don't know how I missed when you asked for ideas for this video as I don't think I have missed any. Being that I am also from New Orleans, I would have asked for gumbo too. It's a really hard one to do as a wfpb recipe. Though it was a nice idea to do the aquafaba, the flavor of a gumbo comes in part from the slow toasting of the oil and flour and your flour was still raw.
Gumbo doesn't necessarily have those 3 meats in it... you can do whatever you want... it's more of a whatever is in the fridge on Sunday kinda thing. Traditionally, it would be a seafood gumbo or a chicken and sausage gumbo, not usually both.
I made a dry rue by toasting a gluten free flour blend in the oven for like hours and stirring it every 30 mn or so but not sure how to incorporate that into the gumbo. I used it to make a hearts of palm etoufee which is a shrimp dish.
Thanks for the intel here - should have asked you! I was almost certain I screwed this up :)
I missed it too
Lol I grew up on gumbo and haven't made a good gfwfpb version yet. Ask me nothing! You did great! Actually, you can ask me anything. I will help if i can. 😮@pbwithjeremy
Thank you!
Haha "you can help" "I'm good" gotta love it!!
Yup. That's Annie :)
Cracked me up when you said you didn’t want to read the life story of the recipe authors! I feel the same. I just jump to the recipe and NEVER read the how and why of what went into developing the recipe. BORING! I just think “no body cares”. Not to dis the author, cuz some of my favorite recipe authors write a book before they get to it, but who’s got the time? I’d spend all my time reading and dinner wouldn’t get done until breakfast. LOL!
Best and Well Deserved Congratulations for earning 30,000 followers! I'm very happy for and proud of all of you. Sue in Rockford, IL
Jeremy I sent you an email! Gaz has rarebit in his Xmas book (the Welsh MASTER chef LOL) - also HAVE HIM ON !!! 😁
Oh gosh, no worries Jeremy. I just wanted to make sure you were aware of the issue if it was happening to everyone. ❤ ps I’m from Calgary ;) lol
Thanks for understanding!
In the meantime, in case I need to do this all manually, can you e-mail me the following to pbwithjeremy@gmail.com : Name under membership
Email you used to join
Annual/Monthly
Date you joined (roughly)
I love you guys!! Look forward to your videos,always!!! I was going to tell you about the Welsh rarebit being from Wales not Ireland, but I see other people already mentioned it. 😆
I tried your cheeze sauce and loveit! I am of Italian origin and have managed to make almost all my favourite meals wfpb- in fact lots of them basically are already, if you take out the olive oil. Congrats on 30k- here's to many many more. Anna from London,England.
Thanks for sharing!!
I demand a recount Im sure you got over 30k from your chef aj debut and another 30k from Kween Kathys followers
Huh - haven't seen those people show up yet :)
Yum... peach cobbler...🤗
That cheesesteak looks so good!!
It really really was :)
Hi Jeremy! I love this format. It helps all of us vegan and plant based to think outside of the box when it comes to our meals which I love to do! Would love to see more of this ;o)
Will do!
Omigosh you used my cheesesteak suggestion! 😭 I never ate it (because it’s weird, right? 😂) but I would eat your version!! Hello from Phoenixville, Pennsylvania (near Valley Forge). I really enjoy your channel. 😊
Thank you for making the suggestion!!!! Make this one :)
The hint is in the title- “Welsh” rabbit!! 😂😂 it’s from Wales, not Ireland!
Love it
It tastes like a cheeseburger since they’re both beef with cheese
Hi Jeremy.
Congrats on 30k subscribers🎉
To make a roux:
Mix flower with cold soy milk or bouillon en cook It down until desired consistency. Season to taste.
Groetjes (This Means Greetings😂 it is not a name😂)
From Nijmegen.
❤Thanks for the Shout out.
We love jou and your Family.
In love and rage.❤️🔥
Go plant based . 🌱
Thank you for this! And for the tips! And you're welcome!!!
Woolie: GIRL same, ewww 🤣 I’m with you
Can you get soy curls? I think that would be good in the gumbo. Great video today!!
I considered it, but Woolie and Annie don't love them, so I just went with straight up Tofu
@@pbwithjeremyIs it the meaty texture? Kathy Hester has some great soy curl recipes if you want to try.
This was fun! I fancy some congealed peaches of my own, definitely will try the cobbler. I have attempted to 'whole food' recipes which remind me of my childhood in Poland - especially when the photos are enticing (my favourite Polish vegan site is Weganon, have all the books and, many fails later, they sit proudly in the cupboard waiting for a better cook to come along and liberate the tasty food, that could be you Jeremy - I would be happy to translate the recipes).
Do it and send them to me at pbwithjeremy@gmail.com!
Welsh Rarebit is from Ireland??? What??? It’s a traditional Welsh dish from 🏴 Wales. I’m from Wales too and have never eaten it. (Thank goodness)
I still can't believe I screwed that up
Thanks for the shoutout! If they submitted a request, they should’ve submitted an actual recipe. Just my opinion! That way you wouldn’t have had to go searching for one that may or may not be like what the submitter was expecting. 🤷🏻♀️
Thanks for the idea! In the future I'll do that! Thank you - but not their fault - I didn't ask them for that :)
I can understand woolie ... I mean.. i too can't stand meat..
I can eat stuff that resembles dairy but meat... It's like eating human flesh...
same I try to avoid it
Long before I ever went vegan, Philly cheesesteak back had become quite fashionably popular and so tried it once. Oh my god I hated it. The meat was gross. Even back then, the smell of beef grease made me nauseous. Your version actually sounds very good.
Let me know if you try it!!!
I agree, i jump right to the recipe.
Hi Jeremy. I’m having trouble entering the community on the mighty network- is there any issue? Perhaps it’s just me.
So this is annoying. I was doing an upgrade to allow Woolie to join under a free section of the membership and somehow I did something that seems to have wiped everyone out of the system. I’m waiting for Mighty Network to help me with this. It’s VERY upsetting, but I promise you it will get worked out. It’s an error on my part, not the sites. So please forgive me for this!
We’re still going to do the live stream today, but it will be on our YT channel instead so it won’t be as “exclusive” - I’m SO sorry for this!
I’m from Philly and that cheesesteak looks like one I might actually like!!!❤
Try it!!!
Yes, I enjoy this. I would love to see you make a vegan pizza 🍕
Ohhhh - I could make one from SCRATCH. Dough - Cheese - Sauce - Pepperoni... think that might be a fun video?
@@pbwithjeremy Yes to a pizza video! GF, if possible. Thanks!
"Welsh rarebit from Ireland" ??????.......the clue is in the name..Welsh.!!
hahahahahaha
Great adaptations here. These recipes look and sound amazing. I hope you put them in your new cookbook!
Yay thank you for choosing to do one of the ones I sent in. Sorry you didn’t like it though. 😬. Maybe I should have written Welsh cakes before the Welsh rarebit, so you would’ve made them instead (I listed a few things from the UK!)! Welsh cakes are delish! Really made me laugh, this video. Good on you for trying all these.
Rarebit sounded good to me!
Thanks! I didn't hate it by any means!!!
@@antheaphillips5679thanks. I was just really interested in how wfpb cheese would cope under a grill. Now if you are American or Canadian, our word grill is not the same as yours. In the UK we use grill to mean the mode of your oven which has the heat coming from above only. Not a bbq grill. So I wondered how Jeremy’s usual wfpb cheese would taste with added little bits in it like Worcestershire sauce etc, and cooked on bread already toasted prior to putting under the grill. Sounds like it was nothing special. But I’m guessing the type of beer makes a difference maybe. I think I will try Jeremy’s cheese and grilling it using the method in the uk and see what happens. These videos are so inspiring. I just assumed wfpb cheese wouldn’t be nice on toast, but I want to give it a go after seeing Jeremy try all these recipes. It’s so helpful seeing Jeremy try recipes out with his clever swaps when needed.
“Peaches from a can…they were put there by a man” I’ll get my coat and see myself out now.
I had to stop myself from singing it so we woudln't get a copyright strike :)
Make a vegan mozzarella cheese for the Philly steak sandwich
I’m from right outside Philly. I love seitan cheesesteaks and mushroom cheese steaks.
I make gumbo a lot. I use No Evil Meat sausage and kidney beans or black eyed peas. I like to make the gumbo in the summer when the okra is fresh.
I sauteed shredded jackfruit, onion and mushrooms to make the meat part.
Wales!! Not Ireland
Yes - thank you for the correction!
Is that Ellen White from Tell the World and The Hopeful?!
Yeah! She's an actor - Tommie-Amber Pirie :)
This must have been a really challenging theme to plan and execute. Well done!
THANK YOU. It kinda was. But we had fun :)
Stephen Talbot Australia
Hi Stephen!
It seemed like these were mainly trying to make something traditionally meaty out of plants and only half succeeding. I think i like your cookbook content more.
Thanks for the feedback - just experimenting!
@@pbwithjeremy Yup and doing a great job with it! Thanks for always being so positive!💕
Hi Jeremy! Congrats on the 30K subscribers!!!👏🏼👏🏼👏🏼🥳🥳
Loved this episode.. my birthplace is Colombia SA, I would absolutely love to see plant based empanadas, I’m gluten free like Woolie, so that’s been more challenging with empanadas, a mushroom cheese one would be fabulous!!! Hope you get to try these. There are different types of empanadas-the starch part.
Either Argentinian or Colombian would be great!
Love this concept Jeremy! And your family involvement is so much fun!!!!🤗🤗🤗🌱💚
Hi Marly!!! E-mail me your fav recipe to pbwithjeremy@gmail.com and I'll try to adapt it!!!
Thank you for all this inspiration, Jeremy! You asked for feedback on your cheese sauce, I've made it twice and it comes out too acidic for me. I think it will be really good if I reduce the lemon.
Love that you customized it for yourself!
Veggies crumbles for the sausage😊
Another fun entertaining video. Love you trying to veganify other countries traditional videos. Thanks Jeremy and family
Our pleasure!
I made a vegan Philly steak sandwich. It was awesome
What'd you use for it?
Here in Central PA we have a large Amish/Mennonite population. Something my mom makes every holiday season with leftover Christmas ham is Ham Pot Pie. Its not a traditional "pie" though. It's a soup. I havent had it for 2 years now and I do miss it. 😟
Submit it if we do this again :)
for anyone looking for the bobotie recipe, looks like its inspired from vegan meal prep sunday blog
I actually took about three different recipes and mashed them together - so not quite this recipe.
I love this. More veganizations!!
Wouldn’t soy curls be a good option when seasoned with sausage seasoning instead of the Beyond? Just a thought.
This was a fun video! It’s reminiscent of a cookbook review video, which are my favorite!
Glad you enjoyed it!
Love your channel xo love from Melbourne Australia 🇦🇺
Hi Luigi!
This was fun! Can you veganize a tuna casserole? That was one of my favorite things growing up. Mom made it with a box of Kraft Mac and cheese, a can of cream of mushroom soup, a little milk, half an onion chopped, a can of tuna, salt and pepper. Put in a casserole dish and crushed some potato chips on top and baked it for about a half hour. Definitely not healthy but it was the era of ultra processed convenience foods. 🤷♀️
Send me your mom's non-vegan recipe to: pbwithjeremy@gmail.com - and I'll give it a shot!
Yum! My mom made "tuna croquettes" and served it with spaghetti with tomato sauce. Kind of a tuna burger. Brings back memories!
Like this!
I love vids like this. Now I want cobbler
Make some!
I feel the same way I always jump to recipe
Me too, I am not into the conversational parts, unless I am looking for specific information.
I'm glad to know someone else hates all the stupid pre stuff before a recipe! I think for the Bobotie, u would have used Plantyous ground meat recipe instead of lentils.Lentils. God bless your FAMILY for trying things they've never tried, they are good sports! Thanks for making this video! I would like another video like this!
Thanks Bonnie!
Good try of making stuff you never tried before.
For the bobotie, some tips. Think of a spiced meatloaf with sweet pockets of dried apricot. It's delish! I made bobotie before I went vegan. If I were to make it again, I would use a millet / lentil base. You didn't use any dried fruits, those are an essential ingredient. Custard is just a mix of milk and cornstarch, so pretty easy to veganize.
Thanks for the tips!
Love your spin on a philly cheese steak. I've done a vegan rarebit spin as beans on toast, with beans on toast & vegan cheese sauce for a late nite don't want to cook dinner.
Beans on toast is still a solid meal! :)
Another awesome video with Jeremy and family. Jeremy should try to do his version of Scotch Eggs and scotch broth (scotch egg is sausage with eggs in the middle of the sausage and scotch broth is basically vegetable soup with lamb). Love 🥰 this video and love ❤💕 Jeremy and family (even with Annie & Woolie complaining).
I've had a Scotch Egg before - I spent some time in my youth, so somewhat familiar with the local dishes, etc... I know for SURE the ladies in our house wouldn't like it - but Eph would be down. I think I've seen some vegan versions on the internet - just seems super time consuming.
Hello from iraq 👋👋
Hi!!!
Why dont you try to cock an iraqi dish called dolma ?
Send me the recipe: pbwithjeremy@gmail.com :)
The Vegan Africa cookbook has a delicious bobotie recipe that uses chickpea flour mixed with liquid for the egg topping!
Yeah - that's what we used!
Oh, I thought you did silken tofu for the topping?
If you put the flour in the oven and brown it then add the broth.
Smart!
I started to watch this but when I saw that 3 out of the 5 selections were from the U.S. I stopped watching.
The title is misleading: it should be I Almost Made Plant-Based Versions of International Dishes. International
Fair enough but they’re still very regional dishes that we don’t see in Canada. Suggestions for a title tweak?
How silly
Your cheese sauce is perfect for a cheesesteak
Agreed!
Hello from Delaware.
Hi!
more please
Thx!
Fun video
Thanks!
Ditto...your family's comments really do crack me up, lol. I think you did a good job with the recipes. I think I would like to try making them using your ideas. I'll let you know.
Thank you!!!
Did Woolie hurt her hand?
She did. Did she mention it here?
@@pbwithjeremy no, I saw her hand wrapped in something. I hope she is on the mend
@@CandacesChannel-ft2mm She is! Thanks for asking!!!
Worcester sauce has anchovies in it in uk
There's lots of brands with vegan versions now.
Have you ever used Jack fruit?
I do not understand why people like jackfruit. It's nutritional value is so low, it's not a good replacement for protein focused ingredients, IMO.
I guess your answer is no?
I've used it - I'm just "meh" on it
@@pbwithjeremy my husband is not vegan and I have to find ways to help him eat healthy. I use Jack fruit mostly in stews and sloppy Joe’s. It’s all in the sauce and spices, but you know that. Love your show.