THANK YOU to the blog Luminous Vegans for this recipe!! You rock 🙂
This barbeque sandwich was so delicious and easy too, I’m so glad we tried these! “How does a vegan eat barbeque?” you may ask. Enter the wonderful texture of Green Jackfruit. We found Young Green Jackfruit in the Asian isle at the supermarket.
Get yourself two cans of Green Jackfruit in Brine. Green, not yellow! Also get a good, tasty bottle of barbeque sauce. We bought an organic one that was sweetened with agave. It was the best BBQ sauce eva! You’ll also want to preheat your oven to 400 degrees at this time.
Now you know what Jackfruit looks like.
Jackfruit has a hard core in it which needs to be cut off and discarded. So get chopping and then you have this…
Now into the pan…
Now bust it up with your spatula! Nothing exciting yet, but take a closer look at the texture.
Time to get saucy. Coat the jackfruit in the BBQ sauce. We used a whole bottle for the two cans of jackfruit. Simmer it in the sauce for about 20 minutes on a lower temperature.
Next, spread it over a baking sheet (covered in tin foil if you want less mess).
Bake for about 20 minutes until it gets a bit crispy like this…
Pile the finished product on a bun and enjoy the amazing-ness!!
YUM!! Thanks again Luminous Vegans for the tasty recipe!
In my pre-vegan days, one of my faves was always chicken fingers with honey dill sauce. They are fried, crunchy and salty – come on, who doesn’t enjoy that!? Thankfully there are so many products out there to satisfy these cravings – you don’t need to break down and eat animal parts. I gave the Gardein Crispy Tenders a try. Craving satisfied!!
I find any craving you have – it’s all about the texture and nutrients!! We don’t actually crave meat, cheese, and eggs, we crave things like salt, fat, sugar, carbs, protein, etc. Get the true craving correct and it’s easy to satisfy 🙂
I made honey dill sauce to go with the crispy tenders from veganaise, dill, and honey/agave. Just spoon out a glob of veganaise, add a bit of honey or agave until it’s the right color, sprinkle as much dill as you like, and stir.
These make me a happy girl!!
I love all the recipes I’ve tried from Peas and Thank You. Her recipes are usually the quick and easy kind. I’ve made this one before and it is something I will make again and again. I also think you can basically throw in whatever veggies you have and it will still turn out great! So follow along kids – here is how I made Thai Fried Quinoa today. And if you’ve never tried Quinoa, it’s about time you do!
- 1 c. dry quinoa
- 1 c. coconut milk (I use light)
- 1 c. vegetable broth
- 1/3 c. chopped green onions
- 1 T. minced ginger
- 2 t. minced garlic
- 1 c. frozen peas (I used shelled edamame beans)
- 1 c. pineapple
- 1/4 c. cilantro, chopped (I used just a little dried cilantro – not a huge cilantro fan)
- 1 T. lime juice
- 2 T. reduced sodium soy sauce
- 1/2 c. scrambled tofu (optional—see recipe in our book) – didn’t use
- Optional garnishes: lime wedges, peanuts, cilantro, cherry tomatoes
- Place a saucepan over medium-high heat and add quinoa, stirring every minute or so until quinoa is toasted.
- Combine coconut milk and vegetable broth and add to quinoa.
- Bring to a boil. Lower heat to a simmer, cover and cook for 15-20 minutes, or until liquid is absorbed.
- Meanwhile, coat a large skillet with cooking spray or a light spritz of oil and place over medium-high heat. Add green onion, ginger and garlic and sauté for a minute or two.
- Add edamame beans, pineapple and cilantro and sauté for an additional minute.
- Add quinoa to the skillet and cook until starting to slightly brown and crisp.
- Finish with lime juice and soy sauce.
Ever since making a quick guacamole for the Roasted Chickpea Tacos, I think I’m becoming obsessed with guacamole. So I wanted to make a sandwich and incorporate it. I bought some fresh ciabatta bread (one of those long loafs) and this is what I came up with – a toasted sub with guacamole, melted Daiya cheese, lettuce, cucumber, Tofurky smoked “turkey” slices, and Tempeh bacon. It tasted better than any sub you would get from Subway!
Quick Guacamole - mash avocado, a bit of salsa, onion & garlic powder, and a good squeeze of lime juice
And now the sub…
After cooking Tempeh bacon
Full of meaty and fresh flavor…oh so satisfying!
Yes I said it…Vegan bacon cheese burgers?? Yup. This is possible with a Yves veggie patty, Tempeh bacon and Daiya cheese!! It was pretty satisfying. The veggie bacon smelled so good when I was grilling it up, like the meat version!
The bacon of course didn’t have the texture of actual bacon, but when you put it all together as a burger I really enjoyed it. One veggie bacon burger was very filling for me as well.
Vegan Bacon burger with mustard, Veganaise, ketchup, on whole wheat thin buns
My next posts will be actual home made cooking after having the chance to meal plan, grocery shop, and cook like crazy this weekend. Stay tuned…