BBQ Jackfruit

Ingredients

• 2 cans Young Green Jackfruit, in brine (20 oz. each)
• 1 T dark brown (muscovado) sugar
• 1 t garlic powder
• 1 t onion powder
• 1 t smoked paprika powder
• ¼ t dry mustard powder (optional)
• pinch cayenne pepper (or to taste)
• vegetable oil for pan frying
• 1 cup BBQ sauce, plus more for serving
• water to thin as necessary (up to ¼ cup)
• 1 t molasses (optional for rich color and deeper flavor)
• 1 t liquid mesquite smoke (optional)

Directions

Drain and rinse jackfruit. Cut off the center “core” portion of each piece of jackfruit. Squeeze with hands to remove excess water in jackfruit. Pat dry with paper towels and place in a large mixing bowl. Use hands or potato masher to smush and separate jackfruit in bowl. Add sugar and spices and toss to combine. Heat 1 or 2 tablespoons vegetable oil in a skillet on medium high heat. Add jackfruit, and toss to coat with oil. Cook, stir-fry style for 4 or 5 minutes, until jackfruit begin to brown. Stir in BBQ sauce. If sauce is too thick, thin with water as necessary or desired. Turn down heat, cover and cook for 25 minutes, stirring occasionally. Remove cover and increase heat. Add molasses and liquid smoke. Cook for an additional 5 minutes, stirring constantly. Remove from heat. Enjoy!!

- Acooba

Inspired by Blissful Basil & Minimalist Baker

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Vegan Puff Pastry Pizzas

Ingredients

• 6 5x5” vegan puff pastry squares, thawed
• Assorted sauces/spreads
  • marinara sauce
  • vegan nacho cheese
  • roasted red pepper spread
  • pesto
• Assorted toppings
  • grilled veggies
  • roasted garlic
  • vegan mock meat(s)
  • olives
• Daiya Shreds (or other vegan cheese, shredded)

Directions

Preheat oven to 400° F.

Line baking sheet with parchment paper.

Place pastry squares on prepared baking sheet. Prick pastry with fork, leaving a 1-inch unpricked edge around each square. Bake pastry for 10 minutes. Remove from oven and using fork, gently press down center of puffed up pastry. Spread with sauce of choice and top as desired. Sprinkle with “cheese” and return pizzas to the oven for 10-15 minutes until “cheese” is melted and pastry is browned.

Hot 'n Spicy Buffalo Pizza

Pastry spread w/ Vegan Nacho Cheese and topped w/ Cauliflower Buffalo Wings and Daiya Shreds

Nacho Pizza

Pastry spread with Refried Black Beans and topped with Cauliflower Buffalo Wings and Vegan Nacho Cheese Sauce

Garlic Spinach Pizza

Pastry Spread with Garlic Cashew Cheese Sauce and topped with Garlic Spinach

Grilled Veggie Pizza

Pastry spread w/ Marinara Sauce and topped w/ Grilled Veggies and Daiya Shreds 

Tomato Basil Pizza

Pastry spread with Basil Pesto and topped with Tomatoes

Save for later: If desired, after assembling pizzas instead of baking them the rest of the way, allow pan to cool. Once cool, place pan in freezer for 20-30 minutes to “flash freeze” pizzas. Remove pizzas from pan and place in freezer bags or stack in tupperware containers. To bake pizzas at a later date, simply remove from freezer and bake at 400° F. for 18-20 minutes or until “cheese” is melted and pastry is browned.

- Marina K.

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Vegan Hand Pies

Ingredients

• 1 recipe Smokey Marinara “Meatballs”
• Up to 12 squares (5 x 5 inches) of vegan puff pastry, thawed
• water (for sealing pastry)

Directions

Preheat oven to 400° F.

Line baking sheet with parchment paper.

Spoon 2-3 meatballs onto middle of each square of puff pastry. Using finger, line edges of pastry with water. Fold squares in half to make a triangular shape. Using fork crimp edges of pastry together. Take fork and prick tops of pastries. Transfer to baking sheet and bake for 20 to 25 minutes or until tops and bottoms are golden brown. Overbake, rather than underbake these. Allow pastries to cool for 10 minutes on pan before serving.

Makes 8-12 pastries.

Tip: Have leftover filling? Try adding some grilled veggies and serve in sub sandwiches.

- Acooba

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White Cream Chili

Ingredients

• 2 15oz cans cannellini beans
• ½ cup bell peppers, chopped
• 1 can cream of mushroom soup
• 2 cups water
• 1 cup mock ground “beef”
• ½ cup dried onion flakes
• 2 cloves garlic, chopped fine
• 1 tbsp paprika
• 2 tsp cumin
• ½ tsp celery salt

Directions

Drain beans. Combine all ingredients sans ground “beef”. Bring to a low simmer. Stir in “beef” and heat through. Serve over rice or with corn bread.

- Acooba

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