Instagram story viewer> @turnipvegan> Posts

Todd Anderson | Chef

@turnipvegan

1M

followers

2134

following

#Chef | Wannabe #farmer | 🆕 #runner | Everyday Person🫜
📚 Two-time Cookbook Author | Join My Recipe Club 👇🏾

POSTS STORIES REELS

Crispy Lion’s Mane Chick’n Style Krabby Patty

This sandwich is a fun twist on the Krabby Patty from Sponge Bob, but with a chick’n sando vibe! It’s packed with flavor, starting with the marinated Lion’s Mane and ending with a crispy shell brushed with herbed avocado oil. It took some time to make the beet bread, chips, and patty from scratch, which I love doing. This recipe is quite a bit, but you can find the Lion’s Mane Patty recipe below. I’m planning to add the beet bread recipe to my Turnip Vegan Recipe Club sometime this week. It feels great to be back home, but I still miss Africa.

The chips was inspired by my bro @jdsunn_ They make some fire waffle fries 🍟 at @szy_rw

Ingredients:

7-12 oz fresh Lion’s Mane
1 cup vegetable broth
1 tsp avocado oil

Wet Batter:

1 cup flour
1 cup + 3 tbsp sparkling water
3 tbsp potato starch
2 tsp garlic powder
2 tsp onion powder
2 tsp smoked paprika
1 tsp chili oil (optional)
Salt and pepper to taste

Dry Batter:

1 cup panko
1/4 cup potato starch
1/4 cup flour
1 tsp onion powder
1 tsp garlic powder
1 tsp smoked paprika
Salt to taste

Other Ingredients:

Beet bread or bread of choice
Herb creamy sauce or sauce of choice
Red pepper sauce or sauce of choice
Pickles
Red onions
Tomatoes
Micro greens

Bread Preparation:

Step 1:

Split Lion’s Mane mushrooms into medium-sized balls.
Add to a dry cast iron pan and press with another pan, flipping until no water is released.
Marinate the pressed Lion’s Mane in vegetable broth and 1 tsp avocado oil for 21hours.

Step 2:

Add marinated Lion’s Mane to a pan and bake at 200 degrees for 15 minutes or until completely dry. Avoid overcooking.

Step 3:

Prepare the batter and dip the Lion’s Mane in both wet and dry batters.
Fry or air fry the coated Lion’s Mane, ensuring to spray avocado oil on the Lion’s Mane if air frying.

Step 4:

Assemble the sandwich with the prepared Lion’s Mane, beet bread, herb creamy sauce, red pepper sauce, pickles, red onions, tomatoes, and microgreens. by @turnipvegan

I’m a grown man in Africa… trying not to cry again. 🥹🥲💜🫜

Day 4–5 in Rwanda 🇷🇼 celebrating the soft opening of @szy_rw — a fully plant-based restaurant in Kigali. Here to cook, explore, learn, and pass along whatever this journey has taught me.

Tomorrow is the big day!! 🥹
Good job 👍 @jdsunn_ @haille.wimbish 👈🏾 owners!

Home for the first time!
It was all a dream 💭 to not just care about me and give back to the people. by @turnipvegan

Growing food to me equals freedom.

It all started back when we had our café in San Diego four years ago and we realize how we had no control over the price of food or even the quality. I started growing food slowly in a small studio on the balcony and over the years that has turned into growing food on a large scale when it comes to plants and mushrooms and I don’t see myself stopping anytime soon. When you talk about freedom, a good place to start is on your plate. I want to give a shout out to everyone that has inspired me to continue this journey and I hope I can continue to inspire you in some way. by @turnipvegan

Desert Greenhouse Powered by Solar Energy. 🔋Turning Harsh Sun into Free Power Part 5

Out here, the sun felt like a curse. Now, it powers my greenhouse for free. Life’s all about perception. Stay tuned for part 6! We are getting closer to starting to grow this fall!!

#SolarEnergy #GreenhouseLife #DesertLiving #OffGridLiving #GrowYourOwnFood #SolarPower #SustainableLiving #DesertGarden #RenewableEnergy #TurnipVegan by @turnipvegan

I knew October would be busy. I didn’t know it would bring me so much joy 🥲 while opening space for change in myself! One thing I learned in life is there’s been a number of things that I hated that now, once I’ve given them a try, they actually have not only stolen my heart but given me discipline that in return makes me a better person.

New friendships, time in the garden, retreats, traveling, and bringing people together. Looking back at these photos, I’m just grateful to live life each day.

Sometimes you’re so busy living that you don’t stop to realize how much your life is growing.

I’m sharing these moments because I want you to go Take that trip, Start that garden. Show up for something you’ve been wanting to try. You don’t have to have everything figured out to get started.

October gave me a lot to be thankful for. Now I’m walking into November wondering what else is possible. November will be filled with lots of “NO” to things that don’t serve me. 🙏🏾💜

What’s one thing you’re making room for this month? 🫜 by @turnipvegan

I got back home from traveling and was craving a GOOD burger if you consider this a burger, let me know in the comments! 🍔🔥 Plus, y’all showed so much love to my last one, I had to run it back!

This time, I made a crispy Bang Bang Lion’s Mane Mushroom Burger loaded with homemade Bang Bang sauce, spicy lime slaw, homegrown cucumbers, sweet bonnet peppers straight from my garden, and fresh chives.

The crunch, the spice, the sauce! 🤤

What type of burger should I make next? 👀

#LionsManeMushroom #PlantBasedRecipes #BangBangSauce by @turnipvegan

Your taco filling shouldn’t sound like you’re eating trail mix. 😂

This Throwback Thursday, I’m bringing back one of my classics: The Perfect Walnut Meat, no more crunchy walnuts. 🫜

This vegan walnut meat recipe turns walnuts into a tender, flavorful plant-based meat alternative using a pressure cooker.

I used to slow-cook my walnuts to soften them and build flavor. It worked, but it took a minute. Then I bought a pressure cooker for beans and thought… what would this do to walnuts? 👀

Fam, 20 minutes of pressure cooking changed the whole texture. Softer walnuts, full of flavor, and ready for tacos, burritos, or bowls. That’s cooking time—allow extra time for the cooker to pressurize and release pressure.

Want a little bite? Cook them for less time. Prefer them tender like I do? The 20-minute cook is my go-to.

What you’ll need:

• Walnuts
• Chopped red bell pepper
• Chopped onion
• Avocado oil
• Concentrated vegetable broth paste
• Water
• Tomato sauce

Save this for your next taco or burrito night. Get the full pressure cooker walnut meat recipe free here:
https://www.turnipvegan.club/recipe/the-perfect-walnut-meat

#WalnutMeat #VeganRecipes #PlantBasedRecipes by @turnipvegan

Everybody Must Move!

We aren’t getting any younger, and time treats us all differently. We have to make time for ourselves. Move our bodies. Nourish them. Connect with good people.

That’s Everybody Move. An idea born from @nicnich and her love for exercise and gathering people.

Sunday, that idea brought us to Prospect Park for a run/walk powered by @altrarunning . Different paces. Moving together.

Then we gathered around the food. Fried oyster mushrooms with @turnipvegan’s Mangoville sauce over our plantain waffles, sweet potato porridge, our classic breakfast sando, and our new protein-packed Livity Bowl. A post-workout spread by Aunts et Uncles to keep the gathering going.

Special thanks to @oruzu.world and @whatsupwally for bridging Cali and NYC, bringing @turnipvegan to town to connect with his East Coast community.

People came from Pennsylvania, New Jersey, deep in Long Island, North Carolina and Georgia to move with us. That speaks volumes. Thank you for making the trip and making time for yourselves.

So proud to see our people like this.

Everybody Move. At your pace. 🤎

Want to join us next time? Comment EVERYBODY to join the list and hear about our next event. by @turnipvegan

This Caribbean-Style food, along with good vibes, and a community run/walk is one you don’t want to miss this Sunday in Brooklyn.

This Sunday, October 25, we’re hosting Everybody Move right here in Brooklyn with Aunts et Uncles. Breath work, body movement, a live DJ, good food, and good vibes, for runners, walkers, aunties, uncles, the whole community.

@auntsetuncles @whatsupwally @dj9am @oruzu.world

Check in at 7am, we move at 8am through Prospect Park, then back for a full brunch.

Want in? **Comment MOVE** and the ticket link lands right in your DM. Do not be the one who missed this one, fam.

Who’s pulling up? by @turnipvegan

Maitake Mushroom Burger (My Version of a Whopper)

I can’t lie. One of my favorite burgers that I used to grab when I was young was the Whopper. Something about how sloppy it used to be put together, with the charbroil taste of the patty with tomatoes and onions, used to have me going crazy. Of course, I no longer eat those types of burgers, but this definitely satisfied me with the charred flavor and the umami savory flavor from the Maitake mushroom. I decided to make it a little bit more gourmet by adding truffle ketchup and also truffle vegan mayo. The bacon I use is mushroom bacon from @myforestfoods

The texture of the patty was perfect. It’s important to make sure you do steam it to make sure everything is cooked before you grill it. I will be adding this full recipe to the Turnip Vegan Recipe Club with over 200 plant-based recipes soon.

What classic burger do you miss that I should make next? by @turnipvegan

How to make tepache at home 🍍 I shared this in my stories yesterday, and so many people had questions. I decided to create a short video.

This is my tepache recipe, a fermented pineapple drink made from pineapple rinds most people throw away. Rinse the rinds (do not scrub them), soak them in water with piloncillo sugar or coconut sugar, cover the jar so it can breathe, and let it ferment for 3 days. Strain it, seal it for 4 to 8 hours for natural fizz, and serve it over ice. This is just how I do it, there are so many ways to make tepache around the world, so use your own judgment, your timing will vary with your temperature. Do your own research on the benefits so you feel comfortable. I love it mixed with fresh juice. Nothing wasted, no scraps left on the table. You ever made tepache?

#tepache #tepacherecipe #fermenteddrinks by @turnipvegan

Smoked mango habanero salsa 🤯🔥

You’re trying way too hard to impress your neighbors, when you can make a simple recipe that’s fire, gourmet style, with a little Caribbean twist 😄 Case in point: my Habanero Mango Salsa. Sweet first, then the heat walks in, and the whole house is gonna smell it before anybody even tastes it.

Ingredients: 1 roasted tomato 1 deseeded habanero pepper 1 roughly chopped red bell pepper 1/4 cup grilled mango 1/4 onion, grilled 1/3 cup sun-dried tomatoes (soak 20 minutes) 4 Tbsp lime juice 1/4 cup coconut aminos 1 tsp all-purpose OR Greek seasoning 1 Tbsp extra virgin olive oil (first cold-pressed) Salt to taste
Blend it up and watch what happens!

Now tell me, how hot do you like yours: mild, medium, or habanero hot? by @turnipvegan