Bam’s Vegan’s Brandon Waller Shares Table-Worthy (or Everyday) Recipes



As we prepare the holiday table for Thanksgiving – and all the events for family and friends into the New Year – we are dusting off old recipes. Many of the proven ones will surely do the trick. But for those who adhere to a more plant-based diet, Thanksgiving recipes can be heavy on meat and dairy. Brandon Waller’s recipes, however, bring in strong, bold flavors and strip the comforting food itch while being totally vegan.

“You don’t have to be vegan to enjoy this meal,” says Waller, owner of Bam’s Vegan and Bam’s Vegan Smoothies and Wraps. “I think my inspiration was, ‘How can I always catch someone who doesn’t want to be vegan or who doesn’t want to follow that stereotype… and do something they want? “”

Waller, who has been on a plant-based diet for five or more years now, says he’s not advocating for people to go completely vegans. “Life is about balance,” he advises. So maybe these four recipes (below) are taken from her self-published electronic cookbook. Short sunday will inspire some balance this holiday season.

Keep an eye out for the grand reopening of Bam’s Smoothies and Wraps (2301 N O’Connor Rd, Irving. Follow @bamsvegansw for updates) in January 2022. The bodega-style boutique is stocked with herbal ingredients, produce , hot dishes and take-away meals.

I asked Waller for farewell tips for making magic in the kitchen: “I would just say to, like, sit down and think and be at peace and sort of get away from it all. the anguish of the world for at least a day. ”And that’s exactly what you can do in the kitchen.

Tender, Taters, Sauce and Green Beans

Oyster “Tenders”

The oyster mushrooms act like the “tender ones” in this recipe. Paired with the pepper sauce, reminds Waller of the meals he ate as a kid. Crispy oyster mushrooms breaded to perfection and served with sautéed green beans, a crushed red pepper sauce.

1 pound of oyster mushrooms
Combination mix for buttermilk breading (see below)

Directions: Beat fresh oyster mushrooms according to buttermilk batter mix directions. Heat oil to 350ºF in a large cast iron skillet or frying pan. Make sure there is enough oil to completely submerge the mushrooms. Fry until golden brown. It should take about 4-6 minutes.

Note: Allowing the oyster mushrooms to rest on a grated cooling rack after breading them ensures they are crispy by keeping the flour sticky.

Combination mix for buttermilk breading

Wet Paste
2 cups of soy milk (or any other plant-based milk)
2 tablespoons Bob’s Red Mill Egg Substitute
2 tablespoons of apple cider vinegar
1 tablespoon of Cajun season
Pinch of sea salt and pepper

Dry mix
2 cups of flour
2 tablespoons of granulated garlic
2 tablespoons of granulated onion
1 large teaspoon of tapioca starch
1 tablespoon Bam’s blackened seasoning (see below)
1 tablespoon of cayenne pepper
1 tablespoon of chili powder
1 tablespoon of powdered sugar
1 tablespoon of dried parsley flakes
1 tablespoon of fried oregano
1 tablespoon of dried thyme
1 tablespoon ground cumin
1 tsp smoked paprika
1 teaspoon each salt and pepper (or to taste)

Instructions: Take two mixing bowls. Combine all the ingredients for the wet dough in a bowl and set aside. (The apple cider vinegar will “curdle” to make a buttermilk.) In the second bowl, combine all the dry ingredients and mix well.

Then double-beat the mushrooms. Dip in wet dough, then transfer to dry dough and coat completely. Do this twice. Set aside on a wire rack for a few minutes to let the gluten form, ensuring a crispier coating. Then fry in oil at 350 ºF in a cast iron skillet, 4 to 6 minutes.

Bam’s Blackened Seasoning

3 tablespoons of smoked paprika
3 tablespoons of granulated garlic
3 tablespoons of granulated onion
2 tablespoons of coconut sugar
1 tablespoon of dried basil
1 tablespoon of dried parsley
1 tablespoon of dried thyme
2 teaspoons of black pepper
1 teaspoon of chilli
2 teaspoons of pink salt

Mix all ingredients together. Store in a container for occasional use.

Black pepper sauce

1/4 cup vegan butter
1/4 cup flour
2 cups of soy milk
1 teaspoon of salt
Freshly ground black pepper

Instructions: Melt the vegan butter in a medium saucepan over medium heat. Add your flour and whisk with the vegan butter to form a roux. Mix gently for about 3 to 4 minutes. This helps develop the color of the sauce. Slowly add soy milk at room temperature. Keep whisking and watch for the next 5-6 minutes while cooking.

Add salt and pepper. Taste and adjust the seasoning if necessary. Remove from the heat and serve.

Garlic Crushed Red Potatoes

6-8 medium red potatoes (quartered)
1/3 cup vegan butter
4 whole roasted garlic cloves
4 ounces of vegan cream cheese
Plant-based milk (as needed)
Salt and pepper to taste

Instructions: Preheat the oven to 400ºF. Cut the top of the head of garlic and pour a drizzle of grapeseed oil on it. Wrap in foil and bake for about 30 to 35 minutes. (You can make it ahead and store it in the fridge.)

In a medium pot, quarter the potatoes and cover with cold water. Add a generous amount of salt. Cover and boil over medium-high heat for about 20 to 25 minutes or until potatoes are fork tender. Drain well.

Add the potatoes, roasted garlic, butter and vegan cream cheese to a large mixing bowl. Mash until combined. Add vegetable milk if necessary to achieve the desired consistency. Season with salt and pepper to taste.

Blackened Green Beans

1 pound green beans, trimmed
1/2 onion (sliced)
3 garlic cloves (minced)
1 tablespoon Bam’s blackened seasoning (and more to taste)
Salt and pepper to taste

Instructions: Heat a large cast iron skillet over medium-high heat, then heat 2 tablespoons of grapeseed oil. Add the onions and sauté the onions for about 2 to 3 minutes. Add your fresh green beans, cover and cook for about 2 minutes. Add your blackened seasoning and garlic. Mix well and cover for another 2 minutes.

Stir until everything looks delicious and delicious. Add salt and pepper to taste. Serve hot.



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