For my newest ‘Eating Like _____” episode, I am eating like Sanne Vloet — a model and a fellow YouTuber who creates fun lifestyle videos! Check out the video below to see what I made and check back on this blogpost to see which of Sanne’s recipes I veganized~
Time for another one of my ‘eating like ___’ episodes where I try out recipes from different people and share it on a ‘What I Ate in a Day’ video! This time, I decided to eat like lifestyle YouTuber and model Sanne Vloet!
Sanne is a Dutch model who creates videos on fitness, food, fashion, and a lot more. I enjoy watching her calm and peaceful lifestyle content and happened to stumbled upon one of her What I Ate in a Day videos. I found that many of her recipes have great potential to become just as delicious veganized versions of themselves — kinda like how I found Linda Sun’s recipes to be potentially vegan-friendly, too!
Say hello to the veganized versions of the Dutch Kip Kerrie a.k.a. Coronation Chicken, and the Miso Marinated Salmon Steak!
For Lunch: Vegan Kip Kerrie
For lunch, I made what is called a vegan version of the kip kerrie which is also known as ‘coronation chicken’ — another name for the Dutch chicken curry dish that’s eaten as a salad or as a filling for sandwiches. Among the traditional main ingredients is chicken, as well as a mixture of herbs, spices, and a mayo-based sauce.
In her video, Sanne mentioned that instead of chicken, you can use mushrooms. However, since (in my humble opinion) mushrooms don’t really make a good nutritional replacement for meat (ie, it’s not filling enough!), I decided to throw in some white kidney beans in addition to the mushrooms (because I still love mushrooms!).
An interesting ingredient that she added was pineapple which I think really elevated the flavours and made the whole thing taste super refreshing (perfect for the warming weather!). However, another thing that I decided to switch out was when she spread some coconut oil on her sourdough bread slices before toasting them. I don’t really like the taste of coconut too much, so I just used some vegan butter instead.
I highly recommend this especially for people who love the taste of curry! Scroll down to grab the veganized recipe.
For Dinner: Miso Tofu Steak
For dinner, Sanne made these miso marinated salmon steaks, and I decided to use medium firm tofu to make it vegan-friendly. I also substituted the sake she used with a mixture of white wine vinegar and water instead.
I know that some people don’t really like the taste of tofu, or they find it difficult to flavour. Here’s a little HACK: freeze it! . When you thaw frozen tofu, it creates these little pockets that are perfect for recipes that require marinating tofu. Any sauce or marinade would just seep right into these pockets (trust me, I’ve done this a million times!). Not only that, it changes the texture of tofu quite a bit and many people find the texture of frozen then thawed tofu to be a lot more appealing.
I ended up bringing some of these tofu steaks to my friend Daniel’s place before recording our podcast, and we both loved it! Will definitely make this again because it was so tasty and yummy!
Did I tempt you enough already? Don’t forget to watch the video above to see what other things I ate that are inspired from Sanne Vloet, and don’t forget to scroll down for the veganized versions of the meals I mentioned!
Vegan Kip Kerrie
Ingredients (around 2 servings):
- 1 cup white kidney beans, rinsed and drained
- 1 white mushrooms, chopped
- 1/2 cup chopped pineapple
- 1-2 stalks chopped green onions
- 1 tbsp curry powder
- 1 tsp of turmeric powder
- 2 tbsp plain vegan coconut yogurt
- 2 tbsp vegan mayo
- 1/2 lime, juiced
- Place white kidney beans in a large bowl and mash with a fork. Set aside.
- Slice up mushrooms into smaller pieces and sauté until browned. Transfer into the same bowl with the white kidney beans.
- Add in the pineapple and green onions. Mix well.
- Time to add in the flavour! Throw in the curry powder, turmeric, vegan yogurt, vegan mayo, and lime juice. Mix well.
- Toast two pieces of sourdough bread and spread some vegan butter.
- Spoon on some of the kip kerrie onto one slice before assembling into a sandwich. Add some lettuce if you’d like.
Miso Marinated Tofu Steaks
- 1 block medium firm tofu, frozen & thawed (use this hack so it’ll easily soak up the marinade)
- 1 tsp oil
For the marinade:
- 1/4 cup mirin
- 2 tbsp white wine vinegar
- 2 tbsp water
- 1/4 cup miso paste
- 3 tbsp coconut sugar
- In a saucepan, add in mirin, white wine vinegar, and water. Boil for 20 seconds.
- Add in miso paste and whisk until the miso thins out completely.
- Add in coconut sugar and whisk until it melts. Turn off heat and let it cool to room temperature.
- Once cooled, place marinade in a container, soak each tofu piece until well-coated, and store in the fridge to allow the marinade to work its magic. Let this sit for about 1-3 hours minimum.
- When ready to cook, heat oil in a pan over medium high heat. Add the marinated tofu steaks and cook for 4-5 minutes on each side or until desired.
- Turn the heat to a low then add a little water to the leftover marinade to thin it out and pour onto the tofu to allow for more flavour to soak in.
- Plate and enjoy with whatever you’d like.