Are your ready for one of the easiest sandwiches that will both impress vegans and carnivores? Here it is, the BBQ Jackfruit sandwich is the vegan cousin of the pulled pork sandwich, but better. The part I love most is that it’s only TWO ingredients! Plus, there’s no faux soy meat so it’s also an easy gluten free recipe!
You can find Jackfruit at most asian groceries. Make sure you get the Young Green Jackfruit in Brine, not in juice!
I ate it on a sandwich with vegenaise and vegan coleslaw. My hubby likes it with vegenaise and pickles. You can also make it into wraps or bbq jackfruit tacos with pinto beans and your favorite toppings!
Whip this easy sandwich recipe it up for your next gathering or picnic!
1 bottle of your favorite vegan BBQ sauce
2 cans of Young Green Jackfruit in Brine.
Drain jackfruit and rinse a few times to remove the brine. Place jackfruit, 1 can at a time, onto a plate lined with a couple paper towels and squeeze out as much water as possible. The more water you remove, the more flavor it can soak up!
Place jackfruit into crockpot (or large pan) and add as much bbq sauce as you’d like! Like it really saucy? Add the whole bottle! Allow it to simmer for a couple of hours. The longer simmer time makes the jackfruit really tender and gives it time to absorb flavors and get rid of the briney taste. Then, shred it with a fork! It’s that easy!
If you’d like to give it a smoky grilled flavor, put it on a pan on the grill for 10-15 minutes!
Who LOVES portobellos? I DO, I DO! And, who says vegans can’t enjoy A-1 Steak Sauce? Not me! Even though it says “steak” right there in it’s name, it is in fact, vegan! Use it on veggie burgers or this grilled portobello for a meaty taste, that’s tender & juicy, without the meat!
If you’re one of those weird people, like my hubby, who doesn’t like mushrooms, sub 1/4″ slices of extra firm tofu instead – just remember to squeeze out as much water as possible before marinating !
Makes for a wonderfully, delicious easy vegan sandwich! Or, skip the bun and eat it with a fork and “steak” knife! Steak knives are vegan too! 😉
1/2 A-1 Steak Sauce
1/4 cup vegan worcestershire sauce (Kroger brand is vegan!)
1/8 cup low sodium soy sauce or tamari
2 garlic cloves, minced 1 tsp. ground pepper
4 large portobello mushrooms caps, stems & gills removed (or tofu)
In a shallow dish, mix together steak sauce, worcestershire sauce, soy sauce, garlic, and ground pepper. Add mushrooms and toss gently to coat both sides. Allow to marinate for at least 30 minutes. Or, put it in the fridge if you won’t be using grilling within 30 minutes.
Grill for 5-6 minutes each side or until desired doneness.
Throw it on a bun with your favorite toppings. I like vegenaise, lettuce, tomato, and avocado! YUM!
Yes, I know it’s Summer but sometimes you just want soup… or at least I do! Soup is so easy to make and makes enough for lunch leftovers for a few days. I normally make some sort of bean soup but I had an abundance of lentils on hand so I thought why not a lentil soup. Plus, I was able to use some fresh kale and garlic scapes from the garden so that was a plus!
This soup is high in protein & fiber and makes a filling meal!
1/2 cup vegetable broth
2 cloves Garlic
1/4 cup sweet onion, diced
3 large carrots, chopped
1 turnip, chopped
2 leaves kale, chopped
2 cups dry lentils, sorted & rinsed
6-8 cups water
2 vegetable bouillon cubes (I like Edward & Sons No-Chick’n)
1 dash hickory liquid smoke
1 bay leaf
Salt & pepper to taste
Sauté garlic, onions, carrots, and turnip in 1/2 cup veggie broth until tender. Add 2 cups of lentils, 6-8 cups water, and 2 veggie bouillon cubes, 1 bay leaf, a dash of hickory smoke, and salt and pepper to taste. Cook on medium low heat for about 15 -30 minutes until lentils are tender. Add chopped kale last 10 minutes.
If you’re using green lentils they’ll take longer to cook but hold up in the soup better without getting as mushy as brown lentils can when overcooked. If using brown lentils check after 15 minutes for doneness.
Make it a stew! add chopped celery, diced tomatoes, chopped zucchini and reduce water by to 4 cups.
It’s also great with spinach instead of kale. Just throw in whatever veggies you have on hand!
This easy vegan egg salad calls for the addition of black salt (kala namak). You can make it without if you can’t find it, but the black salt really gives it the “eggy” flavor!
Ingredients: 1 pkg extra firm tofu
1/4 cup vegan mayo ( I prefer Veganaise)
1 tsp yellow mustard
1/2 tsp black pepper
1 generous pinch of black salt (optional)
1 pinch onion powder
1pinch garlic powder
1/4 tsp parsley
1/4 tsp turmeric
Dash of paprika
Directions: Squeeze as much water as possible out of the tofu and crumble into a bowl. Add remaining ingredients and mix well until incorporated. Make sure not to mash it too much, you want some small chunks to mimic the egg. Serve on bread with sprouts or greens or on crackers.
Optional add-ins & variations:
1 stalk celery, minced
1 dill pickle, minced or 1/8 cup sweet relish
1/8 cup chopped green onion
Replace mustard with dijon mustard
1/4 teaspoon curry powder
Vegan Black Bean bowls, my latest obsession! I will admit that I had this 4 times in the past week! I love mexican food and this is easy, fast and yummy! Throw whatever you have on hand in the bowl. I use black beans, corn, diced red peppers, diced tomatoes, shredded romaine lettuce, avocado, baked tortilla strips and mexican rice (recipe below). I then top it off with a creamy vegan taco dressing (recipe below)! You could also add veggie burger crumbles! You can serve it hot or cold or layer it in a pan to take along to a potluck!
Mexican / Spanish Rice:
1c brown rice or quinoa
1/2 med size sweet onion, diced
2 clove garlic, minced
3c water or veg no-chick’n broth
1/2 of 6 oz. can tomato paste
Spray sauce pan with non-stick cooking spray, add garlic and onion and saute on low until translucent, being careful not to let it brown. Add brown rice or quinoa and cook about 5 minutes or until it becomes a golden brown color. Mix in 3c water and 3 oz. tomato paste. Stir and bring to a boil. Once boiling, turn the heat to low and cover. Simmer for about 20 minutes or until water is dissolved and rice is tender. Fluff with a fork.
Diced bell pepper
Creamy Taco Dressing:
1 cup veganaise or other veg mayonnaise
1/4 cup soy or rice milk
1 tsp garlic powder
1/4 tsp salt
1 tsp onion powder
1 tbsp cider vinegar
1 tbsp packaged taco seasoning (or more to taste)
Blend all ingredients with mixer until smooth and creamy and chill for at least 1/2 an hour.
Dressing will thicken and as it cools.