Duration 20:20

Vegan french onion chicken casserole | RECIPE Ep 31 (hot for food)

by hot for food

48 938 watched

2 K

Published 15 Apr 2020

A #hotforfood RECIPE?! is where I start with an idea and make a delicious meal from whatever I have in my fridge and pantry. It's how everyone will learn how to cook! SUBSCRIBE for new videos every Wednesday! http://bit.ly/Subhotforfoodblog In this episode of RECIPE?! I make a #vegan french onion chicken casserole. We start by browning some vegan chicken, caramelize onions and blend some into a sauce along with vegan cheese, toss it around with macaroni and kale and bake it with garlic croutons and more cheese on top. GET THE RECIPE https://bit.ly/2z6cQYZ #cooking #quarantinecooking #veganrecipes #easyveganrecipes #comfortfood #veganfood ********************* ORDER THE #HOTFORFOODCOOKBOOK http://www.hotforfoodblog.com/cookbook * GET THE HOT FOR FOOD E-BOOK https://payhip.com/b/p4Rl * SIGN UP & GET EXCLUSIVE RECIPES https://bit.ly/2IsPFwx * BUY HOT FOR FOOD MERCH http://www.hotforfoodblogshop.com * HOT FOR FOOD'S AMAZON STORE https://www.amazon.com/shop/hotforfoodblog ***************************** CANON 70D http://amzn.to/2tUdP7l CANON EF 24-70mm lens http://amzn.to/2uf2NJd BLENDER BY VITAMIX http://amzn.to/2sewL3C FOOD PROCESSOR http://amzn.to/2B7kemE LEMON JUICER http://amzn.to/2sj9okF LIME JUICER http://amzn.to/2siXnLT MICROPLANE http://amzn.to/2tTKU3q CAST IRON SKILLET http://amzn.to/2ufmeSi SUBSCRIBE TO LAUREN TOYOTA'S CHANNEL http://bit.ly/SubLaurenToyota follow: website - http://www.hotforfoodblog.com twitter - http://www.twitter.com/hotforfood instagram - http://www.instagram.com/hotforfood facebook - http://www.facebook.com/hotforfoodblog pinterest - http://www.pinterest.com/hotforfoodblog

Category

Comments - 196

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@taylorheneman52434 years ago You should have Jenna and Julien on your takeover series!!! 143
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@meganaddair59104 years ago Recipe?! is the new way of life during covid days. Like, wth can I make with what's in my house until I can go back out to do another grocery run?! 50
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@SLAMSwan4 years ago "I don't want to make too much" is my life, but my Filipino genes won't let me make small amounts. 55
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@samanthaaiello4 years ago First, I love your cookbook! I use it nearly every day. Second, I really appreciate that you give shoutouts to non-vegan creators. I often get my recipe inspiration from non-vegan recipes when I can’t find what I’m looking for with the vegans I follow. I’ve been vegetarian for over 10 years and recently went vegan about 6 months ago. The community can be quite toxic and extreme, so it’s very encouraging when a creator acknowledges that a recipe looks stunning, whether or not it contains meat or dairy. Inspiration is inspiration ❤️ ... 37
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@rebekahwall25294 years ago Truly, no joke, these videos are helping me stay positive through this craziness! Love looking forward to your videos every Weds. Love you & your energy. Stay safe! 37
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@songbirdmedows4 years ago I love how you scale down a recipe and still have enough for a crowd LOL I am the same, I am by myself in isolation and find that I just have way too many leftovers. This looks so good and comforting. I think I’ll do half your recipe and maybe that will be just enough for one. Thank you for sharing 😊 ... 12
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@beebette4 years ago I have heard that it literally doesn’t matter when you add the salt to the pasta water (pre or the start of boiling) as long as it’s in there. Information came from a homemade pasta shop owner, so imma go with what he says. I add it at the beginning so I don’t forget usually! ... 16
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@thatgirlnamedcarol4 years ago OHMYGOSH! I love when you use the classic RECIPE?! music! Can't wait for the new cookbook! 2
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@babymuffin32334 years ago Looks delicious can’t wait to try this RECIPE?! 5
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@taniagee74 years ago Every Wednesday I look forward to your videos !!!!!!! I love you !! You’re so awesome !!!
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@josie37224 years ago lol lol....I have so many leopard print clothes and even things around my house like towels and now I feel weird about it too!! 🤦‍♀️ 26
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@melindaglinac59684 years ago That looks amazing. I feel like adding mushrooms would be awesome too or even as a sub for the chicken 15
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@malinblitz4 years ago I'm loving all these RECIPE?! videos!!!
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@hallowedcat91074 years ago I love the free form cooking! That’s how I cook like all the time
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@bernadettepalmer57004 years ago Love you Lauren ❤❤ thanks for the great recipes and ideas 😌 stay safe
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@haleymei29854 years ago Love these kinds of videos! I might need to start incorporating some of these filming techniques and styles into my own vegan food videos!
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@consciousobserver6294 years ago I have always loved your Recipe?! series. This looks insanely good. 🥺
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@CourtRein4 years ago Yaaaas Lauren! I need this in my life ❤️🤤
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@jazzimilz4 years ago On Wednesdays I make my breakfast & sit down and watch this before I start work. It’s one of the highlights of my week! ♥️ 1
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@riss66474 years ago Yummy!! I can’t wait to see you and Nikki! That should be hilarious! 😂🥰 1
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@natalynanne4 years ago Omg can’t wait to see you and Niki Limo my faves! 1
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@maiynnai4 years ago OMG I love your videos winging it, its amazing!
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@Falafelzebub4 years ago Oh good timing! I have some leftover Tuscan onion soup that I can use. Making this for dinner! 👍 💚
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@cd26594 years ago The whole time you were making this I was thinking french onion dip lol. It took me until the end to put it all together. Looks good.
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@hayleykate214 years ago The old school hot for food mems are sooo real right now. 😻😻😻
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@kaitlynhill15454 years ago Hey lauren! I am a science major and I dont want to sound like a know it all but salt actually increases the waters boiling point, that just means that you need a higher temperature to get the water to boil once there is salt in it, im not sure about adding it once its already boiling I think that might just make it stop boiling! ... 9
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@Gonzlor4 years ago This looks so yummy and easy and accessible and so good and did I say yummy??? I want!
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@manuelabarandun1474 years ago OMG you have your original soundtrack back!!!! Maybe I'm late to notice that LOL. LOVE IT.
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@zzzing234 years ago Holy moly this looks so good! This is so creative. Love this idea and love the croutons on top. That’s such a great way to eat and use croutons other than on top of a salad. Lol. Also Lauren you didn’t want to make a whole lot but ended up making a lot anyway well that is me right there with my cooking. It’s just me in my apartment and I end up putting leftovers in my freezer lol ... 1
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@IamAngeline4 years ago Really looking forward to the Nikki Limo collab. I love her Tasty Tuesday series. Very excited for that.
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@TheRestaurantAcademy4 years ago I appreciate your content.
You should be proud of yourself.
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@MixkKazushi4 years ago We have the exact same vegan chicken product here in France, sold by another brand and they're awesome. They do need to be steamed to plump back up otherwise I find them too dry. Once plumped up they reproduce dark chicken meat really well! As always, love you and your recipes! ...
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@PeaceNLiebe4 years ago Mine’s in the oven right now. I’m so excited 🥳 I’m now labeling the combo of onions, garlic, Worcestershire sauce, dijon, bouillon paste and thyme as the Lauren Toyota Umami Bomb. It’s SO good. 1
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@damedeviant13884 years ago This looks soooo good! 😋 Writing down the ingredients as I watch, I needed ideas ;)
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@linzertube4 years ago I leave the root end on the onion until the last cut, and I rarely have teary eyes this way.
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@arga43214 years ago I have an onion secret. I put the onions I'm going to use (skins on, no bag or anything) in the freezer for 20 minutes. Then I take them out and chop them. No smell, no crying, it is an amazing difference!
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@curlymckee41254 years ago AAAAAAND now I am hungry. I love that all of the ingredients were pretty much staples from my kitchen. I will definitely be making this!
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@HeronCoyote12342 years ago Barilla Protein Plus Pasta (the yellow boxes) doesn’t get mushy no matter how long it’s cooked, it’s loaded with plant-based protein, and 10 grams of protein per serving. AND it tastes like regular Barilla!
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@welfareprincess4 years ago Yeah I’m making this and adding the hot for food cheese sauce 🤩🤩🤩
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@her284 years ago Definitely making this for dinner! Will have to adjust since i don't have all the ingredints... thinking tempeh for chicken, nooch for cheeziness and corn starch for thickening?
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@joannewalton-calvert51244 years ago Thank Lauren,I have had to ban myself from cooking since Monday so that we can eat up all the leftovers, as I love cooking so much but we can only eat so much. I can’t watch your new Instagram cooking live so appreciate you putting it on YouTube also ...
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@johannehelland57264 years ago Hey! I did go to school for this kind of stuff. You should make sure the water tastes salty. Like the pacific sea salty. But you should add it when it´s hot so it dissolves, and also it boils a bit quicker with salt in it. So you added it at the very right time. Love your channel and keep safe everyone ❤️ ...
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@loverofmysoul87424 years ago I actually think turning this into a soup is a great idea. I like to rework meals in different ways. 1
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@MarryWine4 years ago I'm telling you, those silly onion goggles really work! I can't even slice a small shallot without crying, but it works for me! 1
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@CrissySims4 years ago Nommms those caramelized onions look INCREDIBLEEE🤩🙌
Jealous of your onion steam facial🤣
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@mada73934 years ago Lauren is too beautiful and funny🥰❤️plus she’s one of the most creative youtubers!!
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@estee25024 years ago I love cutting onions, its my favorite thing to cut haha!!!
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@bri_in_the_garden4 years ago I'm going to recreate this but with rice!
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@cheekymunki64 years ago Nikki Limo yaaaas! Been waiting years for this collab! Jenna & Julien next. They reference Hot for Food all the time!
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@kimcote86534 years ago I love your intros.. LOVE THEM!! I am sure I will add to this dang comment soon.
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@tonja48244 years ago Lol! After you put the casserole into your cast iron pan, you reached for the cheese and I was yelling (in my head, it's 2am here) "CROUTONS! THE CROUTONS!"
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@AussiePlatyify1234 years ago just a thought, maybe start the chickn & onions first, and then start the pasta while the onions are caramelizing to cut down a bit on time? this looks amaaaaazing cant wait to try! 1
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@keayrhyasen11544 years ago i'm going to try this (smaller portion though) in a cast iron skillet but adding JU ST egg poured in before the croutons and cheese topping. see if it comes out as a French Onion Pasta Frittata. i've got an 8 section Corn Bread cast iron skillet that would be perfect in this application = ) ...
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@vickie353514 years ago Lol “I feel weird wearing this shirt because of Tiger King”
Can’t wait for the next episodes of “takeover” yay!!! 2
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@hairnerd864 years ago Imagine this, but in pierogi form! Omggggggg 6
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@GothicaBeauty4 years ago I’d swap the kale with cabbage because kale 🥬 is vile & i can’t stomach it. Have you tried the vivera range? I have some of it on order in my shopping next week from Asda & looking forward to trying them. xXx
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@dee-dees.36354 years ago This looks so yummy!!! And my hubby and I do the promotional videos for Better Than Bouillon. How cool! Would love to meet you some day soon! :)
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@lindatashjian74184 years ago For cutting onions I peel them and then put them in the freezer for about 5 minutes so they don't burn my eyes. Try it out!
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@NinisCooking4 years ago I confused at the beginning when I saw the title... vegan and chicken my face was like What!? and now I know 😆 😆 4
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@ibee2444 years ago CN you please do a video on stock? I saw you add the onion shells and I'd like to know why. I feel those are always dirty/maybe even moldy on my onions.
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@stephaniesantos784 years ago how did no one fight to be isolated with you and your magic kitchen skills???
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@MsSassyMT4 years ago Looks tasty. I hope I can find that vegan chicken.
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@Motherof4sons784 years ago Looks delicious! Is there a substitute I can use instead of the onions? Whenever I eat them or use them in a recipe.. my stomach hurts so bad. I feel I have a reaction to them. 🖤
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@josiecameron43494 years ago Interesting about the pasta water.....I saw a video with Jessica Seinfeld & she said the same thing to salt it once it's boiling.....but I think her knowledge was more about flavor....
I was taught that the salt helps your water boil faster & that a dash of olive oil helps your water to not boil over & to keep the pasta from sticking together......hmmmm. Any suggestions for gluten free pasta that is good? ...
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@Bobsyouruncle2444 years ago Omg another recipe?! video, isolation life made 1
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@dalemills80523 years ago Salt lowers the temp at which water boils, so when you dump in the salt it jumps up and Boils vigorously!!
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@twhyt4 years ago Lauren, the bag you store your greens in, is that a VejiBag?
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@hammockmonk4 years ago Yeah, I'm back for more hot action! 1
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@restingquietlyclub4 years ago Just a thought, why dont you make yourself two plates when its done-- one to eat while you take photos of the other plate! Unless its too hard to do both eat and take pics, I wouldnt know lol... Does the temperature of the food change the quality of the photo? An honest question... anyways, looks yummy! ... 3
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@nettyspeaks4 years ago Random question also. I want to make your cesar dressing but what can i replace the medjool date with?
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@imfittted48294 years ago Does the Daiya cheese freeze well? I never thought to try that.
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@nikczemna_symulakra4 years ago "..in case you've never seen this before.."
Well.. actually, i have. And i miss those:/
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@charnjotbassi29864 years ago I’ve heard if you wet the cutting board surface and the knife you don’t cry as much when cutting onions.
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@CourtneyTaylor100013 years ago Put onions in the fridge or put under water. It prevents you from crying
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@juq58554 years ago Wait, what was that about the homemade stock? I wanna learn how to do that. I just freeze it all? 😱
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@andkelsa4 years ago This looks bomb.
I am just so surprised that you enjoy daiya cheese. I can't seem to get into it.
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@brioche81234 years ago My local grocery store also requires masks but currently we can’t find any. My dad ordered some and it still hasn’t arrived. Im not sure if they’d let you in with a scarf or bandana instead of a mask. This is so surreal. Everything went 0-100 fast ... 1
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@Shanaifan14 years ago Leopard print is the shit though 😍😍😍😍 I have more leopard print things than I should.
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@nicolefich74074 years ago Looks amazing! This might be HFF blasphemy, but I'm going to try making a WFPB version of this. <3
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@cyleymoser4 years ago Watch Gordon Ramsay's "how to cut an onion" video...changed my life
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@katsweeterly20394 years ago Strongly felt the bit about freezing too much leftovers that no one will be eating (at least anytime soon) --- I like/love cutting onions, but not like you do ;) and I am a little bit taller hence away from the sulfuric gases that make you cry... ...