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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Tofu Pate

Ingredients

• 19 oz. package firm tofu, drained & crumbled
• 1 cup plain panko breadcrumbs*
• 1 tbsp Bragg Liquid Aminos (may substitute soy sauce to your taste)
• 1 Edward & Sons Vegan “Not-Beef” Bouillon Cube
• ½ tsp granulated garlic
• ¼ tsp turmeric powder
• ¼ tsp lemon pepper

Garnishes (optional)

• 1 tbsp extra virgin olive oil
• 2 tsp fresh or frozen basil, finely crushed (or 1 teaspoon dried, crumbled)
• smoked paprika
• kalamata olives
• freshly ground cracked lemon pepper
• tahini sauce

Directions

Combine all ingredients (except garnishes) in a mixing bowl and knead with fingers until bouillon cube is completely incorporated and mixture forms a soft doughy mass. Shape into a ball, flatten slightly, and top with garnishes as desired. Refrigerate until ready to serve. Enjoy!!

*Tip: Want gluten free Tofu Pate, or just don't have bread crumbs? Try substituting 1 cup finely crushed cereal flakes like corn or rice :-)

- Acooba

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Vegan Potachos

Ingredients

• 1 bag (10oz) classic potato chips
• 1 can refried beans (make sure the beans don’t have any unwanted additives like lard!)
• 1 recipe J. Kenji López-Alt’s Vegan Nacho Cheese Sauce
• Assorted toppings
  • onions
  • chives
  • salsa
  • olives
  • vegan ground “meat” (Tofurky, Gardein, Beyond Meat)
  • avocado / guacamole

Directions

Make nacho cheese sauce. Heat beans and prepare toppings of choice. Assemble potachos as desired. Enjoy!!

Serves 6-8

Totchos

Turn Potachos into Totchos by replacing potato chips with tater tots!

- Acooba & Her Girls

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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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Smokey Marinara "Meatballs"

Ingredients

• 1 package meatless meatballs
• 1 jar (20-26oz) marinara sauce
• 1 tbsp Frank’s Buffalo Wing Sauce
• ⅛-¼ tsp liquid smoke

Directions

Thaw meatballs in microwave per package directions. In large saucepan combine all other ingredients and cook over medium heat until hot. Gently stir in thawed meatballs and heat through. Serve over noodles or use as filling in sub sandwiches.

Serves 6

- Acooba

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