Here, Lee shares the secrets to cooking restaurant-worthy vegan food at home.
My preferred route is cooking with fresh vegetables and non-processed foods, he says.
If you choose to consume them, all good!
Just remember to read the nutritional label to know what youre really getting.
Visit your specialty grocers and farmers markets to find the most unique seasonal and local ingredients.
This will help your thought process, too, he says.
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Whats more, registered dietitians say that eating foods that are in season can have added nutritional value.
When grilling, Lee uses charcoal to add tons of smokiness and char to simple vegetables.
His other go-to gadget is a pressure cooker, which he says is the unsung hero of his kitchen.
A pressure cooker is the most under-used kitchen equipment, especially for plant-based cooking, he says.
Instant Pot, its your time to shine.
Lee calls out his four-ingredient mushroom carpaccio recipe as the prime example.
Then, he adds diced shallots, which add sweet punchiness and crunch.
Check, check, and check.
Think of a restaurant dish youre trying to replicate and research what vegetables are great substitutes, he says.
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