INGREDIENTS:

• 3-14 oz cans of jackfruit, drained, rinsed, cut off the hard parts & shred them
• 1-16 oz package of vegan ground mince, I used Beyond or Impossible
• 2 cups vital wheat gluten
• 1/2 white onion, minced
• 4 cloves garlic, minced
• 3 cups of vegetable broth or water (divided into 2 cups & 1 cup)
• 2 bay leaves
• 2 tsp vegan beefless seasoning or bouillon
• 3 tbsp tamari or soy sauce
• 1 tbsp vegan Worcestershire sauce
• 1 tbsp agave or maple syrup
• 1 tsp liquid smoke
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 cup BBQ sauce

METHOD:

• Preheat the oven to 375°F. Line a baking tray with parchment paper or a silicone baking mat. Spread a bit of BBQ sauce on the mat.
• Drain & rinse the jackfruit. To shred it, cut off the harder points & shred the rest with your fingers. Bring 2 cups of water or vegetable broth with 2 bay leaves and 2 tsp of vegan beef bouillon to a boil & add the shredded jackfruit. Boil for 15 minutes. In the meantime, sauté the onions in some olive oil, salt & pepper until soft & fragrant. Set aside.
• Drain & cool the jackfruit, remove the bay leaves & add it to a large mixing bowl with the uncooked vegan beef crumbles, sauteed onions, cup of veggie broth or water, agave, tamari, liquid smoke, vegan Worcestershire sauce & mix it well.
  
• Add the dry ingredients to a bowl together & mix well. Once the wet ingredients are mixed, begin to add the dry ones & combine it all well, I like to use my hands. ***Keep the BBQ sauce on the side.***
• Add the mixture to a baking tray & shape it into a loaf form, about 1 inch thick & use a knife to cut the shapes you want into it to look like ribs. Add BBQ sauce to cover the sides & top of the loaf. Cover in foil & bake for 50 minutes at 375°F.
• Serve hot with favorite sides & extra BBQ sauce on the side if you want. Enjoy!

INGREDIENTS:

• 6 carrots
• 6 buns (vegan)

MARINADE:

• 2 cups of vegetable broth or water
• 4 garlic cloves, minced
• 1/4 cup apple cider vinegar
• 2 tbsp tamari or soy sauce
• 2 tbsp agave or maple syrup
• 1 tbsp rice vinegar
• 1/2 tbsp liquid smoke
• 2 tsp smoked paprika
• 2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp pepper

METHOD:

• Peel the carrots & trim them to the size of a bun.
• Mix all of the marinade ingredients in a large pot & bring it to a boil.
• Add the peeled, trimmed carrots to the pot & boil them for 15-20 minutes.
• If you have time, you can marinate them after boiling in the refrigerator in the liquid for 8 hours up to overnight.
• You can grill them or pan fry them.
• If you are pressed for time, you can just add them to a bun with your favorite toppings & enjoy them immediately!

INGREDIENTS:

• 2 tbsp vegan butter
• 2 garlic cloves minced
• 1 tbsp parsley
• 1 tbsp nutritional yeast
• 4 portobello mushrooms, stems removed, clean/wipe with a damp towel
• 1/4 cup vegan liquid mozzarella
• 1/4 cup vegan mozzarella shreds
• 1/3 cup vegan feta
• 1 cup of cherry tomatoes, halved
• fresh basil
• 1/4 cup balsamic glaze (I used store bought but you can make your own too)
• ***about the vegan cheese, I was using leftovers & mixed a few of them together but 1/2 cup of any vegan cheese will do)

METHOD:

• Preheat the oven to broil on high heat & place the shelf in the middle of the oven.
• Melt 2 tbsp vegan butter, mince the garlic & add them together & set them aside.
• Prepare the mushrooms. Remove the stems, wipe them well to clean with a damp cloth or paper towel.
• Halve the tomatoes & chop the basil. Mix them together, leaving a bit of the basil aside for topping.
• Mix the vegan cheese(s), 1 tbsp parsley & 1 tbsp nutritional yeast together & set aside.
• Brush the tops of each mushroom with the garlic butter mixture then flip them over & brush them again.
• Add 1/4 of the cheese mixture & 1/4 of the tomato mixture to each mushroom top, drizzle with balsamic glaze & more basil.
• Broil for 8-10 minutes (I do it with the oven door closed but keep an eye on it). Serve with favorite sides. Enjoy!

INGREDIENTS:

• 1/2 cup cooked lentils (I used green, brown will work too).
• 1 & 1/4 cup raw walnuts, soaked in hot water for at least 30 minutes to overnight
• 1 small onion, diced
• 3 garlic cloves, minced
• 2 tbsp olive oil, divided
• 1/2 cup tomato sauce
• 1/2 cup of water
• 1 tbsp tamari or soy sauce
• 1 tsp liquid smoke
• 2 tsp smoked paprika
• 1 & 1/2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground coriander
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/8 tsp pepper
• 1/8 tsp cayenne
• 1/8 tsp cinnamon

METHOD:

• Soak the walnuts in 1 cup of water for at least 30 minutes. If you have time, you can soak the walnuts overnight in the fridge.
• Rinse, drain & cook the lentils according to package instructions. When the lentils are done cooking, drain them & set them aside.
• Drain the walnuts & add half of them to a high-speed food processor or blender with 1/2 tbsp olive oil & 1/2 of the cooked lentils. Blend until crumbly, set aside & repeat this step with the other 1/2 tbsp olive oil, 1/2 of the soaked walnuts & 1/2 of the cooked lentils.
• Add the remaining tbsp of olive oil to a pan & sauté the onions & garlic. Then add the tomato sauce, the water, the tamari or soy sauce, the liquid smoke & the spices & mix. Add the walnut/lentil crumble mixture & stir well to combine & heat. Then serve it in tacos, burritos, on a bowl, on a salad, with a tofu scramble etc. Enjoy!

INGREDIENTS:

• 2-8 oz packages of tempeh (I use 5 grain)
• 4 tbsp tamari or soy sauce, divided
• 2 cloves garlic, minced
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 & 1/2 cups (vegan) BBQ sauce
• water for simmering

METHOD:

• Preheat the oven to 375°F. Prepare a baking sheet with parchment paper or a silicone baking mat.
• Remove the tempeh from the packages, cut it into equal strips (about 12 total) & rinse them well with water.
• In a medium pot on the stove, simmer a little bit of water, enough to cover the tempeh, 2 tbsp of the tamari or soy sauce, 1/2 tsp onion powder, 1/2 tsp garlic powder & minced garlic cloves. Cook the tempeh in the simmering “broth” for about 10 minutes.
• Remove the tempeh with a slotted spoon & add it to a shallow container. Take 1/2-3/4 cup of the simmering liquid plus the other 2 tbsp of tamari or soy sauce & marinate for about 15-20 minutes.
• Remove the tempeh strips carefully from the marinade, place them on the prepared baking pan, bake for about 10 minutes. Remove them from the heat, brush with BBQ sauce generously on both sides. I like to use tongs to flip them gently.
• Return the pan to oven and bake for another 12-15 minutes. Serve with any sides & enjoy!

INGREDIENTS:

• 2 tbsp olive oil (divided)
• 1 tbsp of vegan butter
• 1 small onion, diced
• 4-5 cloves of garlic, minced
• 16 oz mushrooms, diced
• 2 stalks of celery, diced
• 2 carrots, peeled & diced
• 2 cups of cooked lentils, I used green
• 2 cups (dry) of TVP (textured vegetable protein)
• 1 & 1/2 cups of water or veggie broth or a mix of both
• 1/4 cup ketchup
• 2 tsp vegan Worcestershire sauce
• 1/2 cube vegetable Boullion
• 1 tbsp Italian seasoning
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 cup vegan breadcrumbs
• 2/3 cup instant oats
• 1/4-1/2 cup of your choice: ketchup or BBQ sauce for topping

METHOD:

• Preheat oven to 350°F. Add 1 tbsp oil & butter to a large hot pan until the butter has melted.
• Then, add the chopped onions, garlic, carrots, celery & mushrooms & cook on medium-high until the veggies are soft & translucent, about 5 minutes. Set aside when done.
• Rehydrate the TVP by adding the water/veggie broth to it and mixing well. Set it aside for about 10 minutes, stirring occasionally.
• Take half (1 cup) of the pre-cooked lentils & add them to a food processor. Blend together. This will help bind the loaf together. Add the processed lentils to a large mixing bowl with the unprocessed whole lentils. Remove the cooked vegetables from the heat and add them to the mixing bowl as well.
• Next, add 1 tbsp olive oil to the pan and add the rehydrated TVP. Add the ketchup, Vegan Worcestershire Sauce, vegetable bouillon, Italian seasoning & mix well. Cook for about 5 minutes stirring occasionally.
• Add the oats & breadcrumbs to the mixing bowl with the lentils & veggies and when the TVP is done, add it as well. Stir it all together to combine well.
• Line a meatloaf pan with parchment paper or spray lightly with cooking spray. Add the mixture & form it into a loaf. Pat it down to pack it tightly.
• Top with the ketchup or vegan BBQ sauce. Bake it for 15-20 minutes. Remove from the oven & serve.
• If you let it sit for a little bit, it will stick together better. We couldn’t wait to dig in!

INGREDIENTS:

• 2 packages of vegan ground, I used: https://www.gardein.com/beefless-and-porkless/gluten-free/ground-bef
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 2 small carrots, diced
• 1 onion, diced
• 5 cloves garlic, minced
• 3/4 cup veggie broth
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1-14.5 oz can of stewed tomatoes
• 1-15 oz can of tomato sauce
• 2 bay leaves
• 1 tsp salt
• 1/8 tsp pepper
• optional: 1/2 cup of raisins & 1/4 cup of green olives

METHOD:

• Add 1 tbsp oil to a deep pot or pan over medium heat & add the vegan beef crumbles. Cook until done & set aside.
• Add remaining tbsp olive oil to the same pot/pan & add the diced veggies (onions, peppers & carrots) & sauté for a few minutes. Add the minced garlic, veggie broth, canned stewed tomatoes, canned tomato sauce, balsamic vinegar, bay leaves, salt & pepper & stir well to combine.
• Turn heat to low & add the cooked vegan ground beef back to the pot/pan, add the raisins & olives & let it simmer for 10 minutes or more if you want.
• Serve with rice, beans & plantains! Enjoy!