The Kitchenary

Hey, it's Robbie Bro with Lafayette Lifestyle, and today we are at the kitchen area next to Shoppines, where Chef Lance Shoppine is going to teach us how to make a plant-based burger, something that I've never tried before. Let's check it out. As a busy realtor in the Acadiana area, I'm constantly out and about checking out local restaurants, shopping, entertainment, businesses and such. I want to introduce you to my favorites. I'm Robbie Bro with the Robbie Bro team at EXP Realty, and this is Lafayette Lifestyle. I'm here at the kitchen area with Chef Lance Shoppine. He teaches culinary classes that's a little bit different from what you normally see in South Louisiana. Lance, tell us a little bit about it. Well, in 2016, I went to a plant-based culinary school in Austin, Texas, called the Natural Epicurean. Awesome, so what are we having today? Well, today we're going to use some black bean and chickpea burgers. Let's check it out. Let's do it. All right, Chef, take me through it. What are we doing here? Got a little onion here. It's about one small onion. Now I'm throwing two large portobello mushrooms in here. How big of a serving is this going to end up being when it's all said and done? This will make about six patties. As I stir it, I feel it kind of sticking and not burning, but, I know it's done. It's time to come off. Time to turn it off. So we've got a whole can of chickpeas right here, a whole can of black beans. This is also a whole can, but we're going to put about half. So we're going to put more later to give it chunks. We've got some oatmeal here. And we don't want to puree. We want it to be chunky, Got liquid smoke. Definitely give it that smoky burger taste. Got a tablespoon of nutritional yeast. And this is a beetroot powder. And I'm just going to keep stirring this. What's crazy is that it looks just It's mind-blowing the things you can do with plants. Man, it's crazy how much it looks just It does. But they definitely will cook up way faster than a beef. Wow. These are looking real good. That's exactly what I want. And then while that other side is going, I'm going to throw some vegan cheese on there. And these are holding together really good. All right, now we're going to dress these guys up. Got your Kaiser roll here. The mixed greens right here. Sprouts here. How about the sprouts? With a tom. Voila. And there you are. Black bean, chickpea, mushroom, patty. So confession, this is the first time I've had a plant-based burger. So plant-based burger with roasted red pepper sauce, baby Yukon potatoes with beet ketchup. Let's dig in. Mmm. That's pretty good. I really wasn't sure what I was going to be j You definitely can taste the pepper sauce as well as the cheese. It's actually got almost Not only is the food really good, but the experience of learning how to get the dish put together in a manner. It was relatively quick, 20 minutes. You could do it at home. And Chef Champagne, he did a great job of explaining to know what to look for and what ended up happening. So man, it was such an awesome experience. If net or check them out on their social media pages below. As always, thank you so much for joining us at Laugh It Lifestyle. We'll