The GREATEST ITALIAN Sandwich ever made from vegetables
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Published 2023-04-19
Make sure to watch the full recipe to see the detailed steps. If you don’t want to hear me babbling check out the ASMR version with no talking. I prefer that one myself.
Capicola: Swede / Rutabaga cost less than £1
Swede or 'Rutabaga' for our North American friends is a cross between a cabbage and a turnip. It’s slightly sweet and earth tone flavoured with a texture similar to potato but without the starch. Swede is a great source of fiber, vitamin C and potassium and rich in nutrients
Pepperoni: Celery Root / Celeriac: cost less than £1.75
Celery root, also called 'Celeriac', is a round, gnarly, knobby root vegetable with light brown, rough outer skin and a creamy-white, aromatic flesh inside. It is part of the celery family. The flavor is similar to that of celery, but with a slightly sweeter and more intense taste. Celery root is a good source of fiber, vitamins, and minerals, particularly vitamin C, vitamin K, phosphorus, and potassium. It is also relatively low in calories and carbohydrates,
Preheat the oven to 180c / 350 f
Any Oil used is for functional use to rub the veg outer skin or clean the pans and supports optimum cooking quality. It’ll help crisp the skin and seal in the natural juices it’s NOT used or listed as an ingredient in this dish. #wfpbno
Hot box is cooking in a closed container under high heat in the oven. Carrots go on the bottom to help keep the rest of the ingredients from touching and scorching on one side. I added potatoes to the leftover space, cause, why not?!
Roast in Hot Box, in oven set at 108c / 350f for 1 hour then check. Times may vary. This took 90 minutes in the video - cook until a skewer can pass through. We’re looking for a soft firm texture not squishy or fall apart – keep in mind there is carry over cooking. That’s when it’ll continue to cook itself after pulling out of the oven.
It's best to let the veg cool overnight.
Next morning: Get the mis en place together.
Wash and clean herbs. Handful of fresh Oregano & Thyme
Spices For the Celeriac Pepperoni:
- 3 TBS Beet Powder – you can use ¼ cup of Beet juice here as well.
- 1 tsp chili flakes
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp mustard powder
- ¾ tsp all spice
To toast and grind
- 1 TBS fennel seed
- 1 TBS white peppercorn
- 1 TBS black Pepper
Toast on stovetop and grind. Add ¾ mixture for this marinade. MAKE SURE TO SAVE THE EXTRA FOR THE NEXT MARINADE
Add in fresh chopped oregano and thyme about 3 TBS in total –
Mix with about a cup of hot water, that’s about 230 ml
Add 3 TBS soy sauce. This will be the salt and will help with deepening the color to be a darker red.
Peel thin layer of skin off each root
Carefully slice thin with a mandolin. Slice each vegetable chub (chubs are what we called loafs of meat in the deli).
Once sliced add the marinade and make sure each slice is coated with the flavour to penetrate to do this I’ll use a couple containers to gently toss and cover to store,
FOR THE CAPICOLA - SWEDE marinade
- Grind with the 1 TBS or so of fennel and pepper if you have left over
In total, use:
- 1 tsp fennel
- 1 tsp black pepper
- ¾ tsp cloves
- 2 dry Bay leaves
- 3/4 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp kosher salt
- 1 tsp of sugar
And for the liquid about 1 cup /230 ml of pepperoncini juice /. Juice from sweet and tangy, pickled green chili peppers. Mix well and add to the sliced swede and coat evenly.
Set aside to marinate for at least an hour.
Sandwich prep – mise en place
Slice tomato
Slice Paper thin onions and wash under wicked cold water
Dice pickles
Dice hots, or green chili pepper pickles
Wicked Kitchen sliced ghouda – I didn’t have provolone
Lettuce, sliced thin
French baguette
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Assemble cold cuts on a sheet pan to dry off a bit
Make the sandwiches:
Slice bread
Fold capicola Swede and add
Fold celeriac pepperoni and add
Cheese
Tomato
Onion
Pickles
Hots
Oil & vinegar
Salt and pepper
To slice and to make it feel authentic, wrap in parchment paper first. Slice and serve
This helps contain and compact for that restaurant style and it’s the best way to save for later or take on a trip.
This recipe shown will make 4 huge oversized subs fully loaded enough for 8 portions/people
Here's the Wicked site with all the info on where to find Wicked products with a map locator and everything. wickedkitchen.com/
If you want to work with me: hit me up on my brand new site:
dereksarno.com/
THANK YOU,
Derek
#wickedkitchen #veganchef #vegan #deli #wfpb #oilfree
All Comments (21)
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I'm a 47 year old man who grew up in the restaurant business with a classically trained French for a father. I lost my passion for cooking many moons ago, but you've literally inspired me to take my cooking skills and experimentation more seriously. Your videos alone, especially these long form videos have lit a fire once again. I'm excited to cook again and rarely feel like it's a chore anymore. I appreciate you. Thank you.
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Derek, ive said it before and ill say it again, ive been a chef 15 years, plant based 7 years and you are a breath of fresh air. The recipes are so different, but so imaginative, only you can take a typical British stewing vegetable like a swede and turn it into the most wonderful summer sandwich full of colors and flavour. Please dont ever stop doing what your doing, even the editing, it just feels like we are in the kitchen with you. Such an inspiration!!!
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Derek, Sir, you’re not only a vegan icon, you’re an international business icon. Save more time for YouTube, you’re awesome 🙌🏻🙌🏻🙌🏻
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Yout turned into the Bob Ross of vegan Chefs and I love it!😁 I am a professional Chef from Germany teaching other chefs how to cook vegetarian, vegan, wholesome and sustainable food for children and in canteens from scratch. You sir, are an inspiration and I thank you for this!
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"The cleaner the area the cleaner my mind is." Wow I came for the amazing vegan food, stayed for the life lessons!
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Made sandwiches using your recipe as a framework. OH MY STARS - SO DARN GOOD!!! Thank you!
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You have NO IDEA how bad I've been longing for a Deli Sub. My wife had to go Vegan about 5 years ago due to medical issues and since I'm the main cook, I went Vegan as well. She also has a gluten sensitivity, which prevents us from getting many of the store bought products like deli meats. I Can Not WAIT to try this as it looks amazing. If it tastes half as good as it looks, I'll be forever in your debt!! 😀 We've also decided to order Lions Mane and Oyster grow kits after watching the Parm video! AMAZING!!! We've been cooking the mushrooms using your methods for quite some time, but the stores around here have pathetically SMALL mushrooms and we're wanting a much bigger grilled steak. Please post how you made the Mushroom Brisket I saw someone sampling. I miss my smoked brisket too!! Thanks for what you do, you're making a meat eater at heart (forgive me please) a Happy Vegan!
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I did it. Guests were too hungry to get great shots but you are now their hero!
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"I'm just doing what I did with meat, but then with vegetables; and its awesome." AND you are awesome sir!
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Sorry you have to deal with trolls. Try to focus on the positive comments and keep your head up!❤ as always the food looks delicious 🌱
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My eyes are satiated, my mouth is salivating, my tummy is rumbling and my heart is skipping…❤❤❤
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i'm allergic to all of the vegan pepperoni i can find in my area(always has corn or gluten), and i've been craving it for years. this video brought me to tears i'm so excited to try all of the recipes in this video.
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😊 love the voice over! And the expertise. And FRANKIE ❤
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Derek, you are a FOOD GOD!!! I'm originally from Philly so naturally I love hoagies. I've used the seitan and lupini "meats" But this, this is next level! I'm so excited to try it. Thank you 🙌🏼🤩
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I would never have thought of turning one of my fave veggies into a cold cut. Thanks for sharing -- definitely need to give it a try!
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I'm new to your channel and am loving it! I was recently diagnosed with Hashimoto Thyroid Disease and am now gluten and dairy free after 70 years of eating cheese and breads. It's kind of rough. I've always loved veggies, and you are showing me how to take them to a new level. Your Miss America is like my Molly, also a black lab. She is constantly by my side as my official taste tester, as she loves vegetables, too. Her favorite is asparagus! She steals green beans, peas, and blackberries from my garden whenever she can. Your sandwiches look amazing, and I'm going to give them a try. Please keep the videos coming 😊.
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Love, love, love your philosophy and watching you cook. Thank you Derek and Frankie!
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Looks amazing! Love the use of irregular ingredients, I always learn a lot watching you!
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Hi Derek, first time watching our video. The title of the video caught my eyes and I was about to turn log-off and go to bed. I am glad I watched it. You are right, not everyone, like myself, know how to use Swede and Celeriac in cooking and I've seen it in my local Asian supermarket in Canada. This recipe is certainly a good reason to start incorporating it into our plant-based eating. I bet my husband will be extra happy if I serve him this :) and thank you for sharing the recipe for WFPBNO. God bless you!
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Looks amazing. Even better watching you eat it. Honestly Id rather buy yours already made at the store because I'm not so good in the kitchen.ive been vegan 20 years and since my husband is not it's really not a fun time in the kitchen. I do try to eat healthy meals all the time, but to spend that much time is harsh for me. I so love watching you make all these things. I try and tell my husband animals are our friends, why would you eat your friends. He just likes to remember when we first met 35 years ago that I was a meat eater. I'm so glad I got to look into the eyes of those special creatures. Thanks Chef you're awesome.
