Juicy Brew Chef Jenn Hee Just Made the Salisbury Steak Dinner Good Faux You
Being fake is sometimes a healthy thing. Even with gravy all ovah.
“I stole the TV dinner idea from Beet Box chef Katie Dobkin,” admits Juicy Brew’s Jenn Hee. “I love creating comfort food that doesn’t take itself seriously and is appealing to vegans and omnivores alike.” With that said, Hee and her team spent hours building meatless iconic ’50s meals including chicken pot pie and Salisbury steak. Of course, some components created a stir. “The steak gravy was the hardest to recreate without using animal parts, but we reduced and reduced our vegan base until it came out to a rich umami flavor.”
Because Juicy Brew never repeats its specials, you’ll have to check out its Instagram to see when the next TV dinner imposter pops up. “It’s a lot of work, but our customers were amused, stoked and satisfied when we did this. Honestly, the real reason I did this was to replace the classic ‘Hungry Man’ graphic with ‘Hangry Betch,’” says Hee, laughing—and giving us some food for thought.
What’s in this TV dinner?
TVP (textured vegetable protein) replaces ground beef and is blended with carrots, garlic, shiitake mushrooms, tomato paste, onions and kombu (Japanese seaweed). Tapioca starch binds the mixture.
Made with organic cane sugar, ginger and organic chai.
Mashed cassava mixed with vegan butter and coconut milk creates a creamy texture.
Vegan stock made with carrots, garlic, shiitake mushrooms, tomato paste, onions and kombu.
Any vegetable in season. For this dinner Hee blanched broccoli and local purple carrots.
Marinated apples in golden milk (coconut milk with local ‘ōlena, ginger and spices).