vegan

This topic was created in the Food & Drink forum by Plutonian on Wednesday, January 3, 2018 and has 22 replies.

Profile picture of saggurl88
@saggurl88
13 Years25,000+ Posts

For summer, this taste so good. I made my own bbq sauce though.

Vegan Pulled BBQ Jackfruit

Ingredients

1 20 oz. can green (young) jackfruit in brine or water (about 2 cups)

1 tablespoon extra virgin olive oil

1/2 white onion , chopped

2 cloves garlic , minced

1/2 cup bbq sauce , your favorite flavor / vegan if necessary

1/2 cup water

Instructions

Drain and throughly rinse jackfruit.

In a medium stock pot, heat olive oil over medium-high heat. Add onion and garlic and saute for 2-3 minutes until onions turn translucent.

Add rinsed jackfruit, bbq sauce and water to pot and cook for 5-10 minutes over medium heat, stirring occasionally.

Using a potato masher or large fork, mash the jackfruit to create the "pulled meat" consistency. Add more water if necessary, cover and let simmer for 15-20 minutes over low heat, stirring occasionally.

Add more bbq sauce if desired, and serve! Can be eaten by itself, made into sandwiches

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Profile picture of saggurl88
@saggurl88
13 Years25,000+ Posts

Here is another one cause I love food pics! 😆

Easy, 9-ingredient Vegan Stuffed Poblano Peppers with brown rice, pinto beans, and a simple avocado crema! A healthy, flavorful, plant-based meal.

Author: Minimalist Baker

Recipe type: Entrée

Cuisine: Vegan, Gluten-Free, Mexican-Inspired

Serves: 4

Ingredients

RICE

12 cups (2880 ml) water (yes, 12 cups)

1 cup (185 g) uncooked brown rice

1 Tbsp (15 ml) grape seed oil

1/2 white or yellow onion, thinly sliced (55 g)

1/2 tsp ground cumin

1/4 tsp sea salt

1/3 cup (85 g) chunky red or green salsa, plus more for topping

1/4 cup (15 g) cilantro, plus more for serving

PEPPERS

4 poblano peppers, skin on

1 tsp grape seed, olive or coconut oil

BEANS

1 15-ounce (425 g) can pinto beans, lightly drained (if unsalted, add additional salt)

1/4 tsp ground cumin

Sea salt to taste (~a pinch)

FOR TOPPING optional

Vegan Green Chili Queso

Creamy Avocado Cilantro Dressing (using 1 whole avocado)

Hot sauce

Fresh cilantro

Sliced avocado

Instructions

Add 12 cups water to a large pot and bring to a boil over high heat. Once boiling, add rice and cook for 30 minutes. Then drain for 30 seconds, return to pot off of heat, and cover for 10 minutes*. Set aside.

In the meantime, preheat oven to high broil and place a rack at the top of your oven.

Lightly brush whole poblano peppers with oil. Place on a baking sheet and broil on high for 1-2 minutes on each side, or until lightly blistered (see photo).

Turn oven off broil and preheat to 375 degrees F (190 C).

Let peppers cool for a few minutes. Then peel away any blistered skin and use a paring knife to cut out the stem. Also cut a slit down one side of the pepper and use your hands or a spoon to scrape out the seeds. Set aside.

Heat a large metal or cast iron skillet over medium heat. Once hot, add 1 Tbsp oil and onion and sauté for 4-5 minutes, or until soft and translucent.

Next add cooked rice, cumin, 1/4 tsp sea salt, salsa and cilantro. Stir to combine. Taste and adjust seasonings as needed.

In a separate small saucepan over medium heat, add pinto beans and season with cumin and sea salt to taste. Once bubbly and hot, remove from heat and set aside.

Place peppers in a lightly greased, large baking dish (9x13-inch is best) and scoop generous amounts of the rice filling into each pepper using a spoon. Top with beans and a bit more salsa and cover the dish with foil.

Bake peppers at 375 degrees F (190 C) for 15 minutes. Then remove foil and bake for another 10-15 minutes uncovered. The longer they bake, the more tender the peppers will become.

Let cool slightly before serving with desired toppings (see options above). Best when fresh, though leftovers keep in the refrigerator for 2-3 days. Reheat in the microwave or in a 350-degree F (174 C) oven until warmed through.

Profile picture of saggurl88
@saggurl88
13 Years25,000+ Posts

ZUCCHINI PESTO PASTA (RAW, VEGAN, GLUTEN-FREE)

Serves: 2

INGREDIENTS

For the pasta:

3 medium zucchini (or yellow squash, or a mix of both)

1 tsp. kosher salt

¼-1/2 cup sun dried tomatoes packed in oil, chopped*

¼-1/2 cup pine nuts

1 cup fresh cherry tomatoes, halved

Fresh basil, for garnish

For the pesto:

1 cup basil, tightly packed

¼ cup pine nuts

¼ cup walnuts

2 heaping TBSP hemp seeds (optional)

2-3 TBSP lemon juice (about half of a lemon)

1-2 cloves garlic

½-3/4 cup extra virgin olive oil

Big pinch of salt and pepper, to taste

INSTRUCTIONS

Wash zucchini, then cut into thin ribbons using a spirlaizer or julienne peeler. Place ribbons in a large colander, and toss with kosher salt. Let drain for 5-10 minutes while you make the pesto. (If the zucchini is too salty once it's finished draining, rinse under cool water and drain well.)

In the bowl of your food processor, combine all the pesto ingredients except the olive oil, salt, and pepper. Beginning blending, and drizzle in the olive oil until you've reached the consistency you want. Keep in mind that a thinner pesto will coat the pasta easier. Taste, and add salt and pepper as needed. Pulse to combine.

Place the drained zucchini noodles into a large bowl along with the sun-dried tomatoes, remaining pine nuts, and cherry tomatoes. Add ¼-1/2 cup of pesto, and toss to coat. Serve!

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Profile picture of Plutonian
@Plutonian
8 Years

Posted by saggurl88

Posted by Plutonian
@saggurl88 come thru with them recipes tho. 😫

😆 You asked for some and those looked tasty lol They seem pretty easy to make since it's mostly the basics. For that pesto recipe, I've made a avocado and garlic pesto that goes great with it too.

click to expand

thanks for posting some!! I'm going to try some of these out. I'm thinking of making the bbq sandwich on Monday!

Profile picture of Plutonian
@Plutonian
8 Years

While I was in chicago I tried chicago diner in boystown and was super impressed with the food. Everything tasted good af.

Profile picture of hippiecrite
@hippiecrite
9 Years1,000+ Posts

Posted by RedemptionSong
Not a vegetarian/vegan but I've been wanting to try carrot dogs for the longest

http://www.brandnewvegan.com/recipes/smoky-vegan-carrot-dogs

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Also I love black bean burgers and. Chick pea curries and lentil dishes yum.

That looks good and probably way easier than this vegan sausage I just found, but I’m dying to try this one on the weekend.

http://www.onegreenplanet.org/plant-based-recipes/the-vegan-gutbuster-sandwich-homemade-vegan-italian-sausage-on-baguette/

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Profile picture of bricklemark
@bricklemark
11 Years5,000+ Posts

I don't see meat as food anymore, l just make the same dishes as before, but with veggies, and l make sure to always add onions, bamboo shoots, pineapple, things like that, to bring a variety of tastes. Anything from curries, tikka masala, burritos, burgers, spaghetti...just replace the meat with other stuff. I don't eat tofu, but sometimes seitan or quorn.