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Wrap Your Hands Around These Vegan BBQ Pulled Jackfruit Sandwiches

Rock your next summer get together with vegan BBQ pulled jackfruit sandwiches. They’re hearty, savory, and filling for a hungry crowd. Jackfruit is, well, a tropical fruit with a neutral taste that has a similar texture and appearance to pulled pork or chicken. Sauté it in a savory-sweet sauce like BBQ and pile high on top of buns for an easy sandwich.

The large, spiky, green fruit (about the size of a large watermelon) can be found fresh at Asian markets, but many conventional stores carry it canned (like Trader Joe’s) or frozen, since it can be sticky and messy to prep from scratch at home. This recipe calls for the canned version of jackfruit. Drain it, rinse it, and then use two forks to pull it apart so it’s shredded.

The texture of jackfruit (it looks like artichoke hearts but is firmer) is such a believable dupe that your meat-eating friends will have a hard time being able to tell you what’s different. The BBQ sauce is also effortless to make and pairs well with the jackfruit. A tangy veggie slaw is an ideal topper for that bit of added crunch.

BBQ Pulled Jackfruit Sandwiches

(Makes 8 slider-sized sandwiches)

Ingredients:

  • 1 tablespoon olive oil
  • 2 tablespoons diced onion
  • 1 garlic clove, diced
  • 3 ounces tomato paste
  • 1/4 cup maple syrup
  • 3 tablespoons apple cider vinegar, divided
  • 1 teaspoon dried mustard
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons water, more as needed
  • 28 ounces canned jackfruit, drained and rinsed, then shredded
  • 6 ounces prepared vegetable slaw
  • 2 tablespoons vegan mayonnaise
  • 1-2 tablespoons almond milk (or your favorite dairy-free milk)
  • 1-2 teaspoons organic, vegan-friendly sugar
  • salt and black pepper to taste
  • 8 slider-sized buns

Instructions:

1. Warm the olive oil in a large saucepan over medium heat. When hot, add the onion and cook for several minutes until it begins to soften. Add the garlic and cook for 30 seconds.

2. Stir in the tomato paste, maple syrup, 2 tablespoons apple cider vinegar, mustard, cayenne, red pepper flakes, salt, black pepper, and water to the pan. Cook for 3-4 minutes. Taste and adjust the seasoning if needed. If you want to thin the sauce slightly, add a tablespoon or two of water.

3. Add the jackfruit to the pan and turn the heat to low. Allow to cook for several minutes.

4. In a bowl, mix the remaining apple cider vinegar, mayonnaise, milk, sugar, and salt and pepper to combine.

5. Pour the mixture over the vegetable slaw in a bowl, and toss.

6. Remove the jackfruit from the heat, and add to the buns. Top with a few forkfuls of the slaw and serve immediately.

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(Recipe and photos via Patricia Conte / Brit + Co)

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Recipes

Green Chile Potato Casserole (vegan Funeral Potatoes)

I was going to call this amazing Potato Casserole I made for the Mary’s Mini crowd, “Cheesy Green Chile Potato Casserole”, but I think they are also widely known as Vegan Funeral Potatoes.

Vegan Funeral Potatoes

I know crazy name.  What in the heck are Funeral Potatoes?

As the name implies – it is a popular potluck dish taken to gatherings (especially amongst the Church of LDS) after a funeral.

Thankfully, no one had to pass for me to make this incredibly tasty casserole.  I just wanted a way to combine my 3 favorite things…

  • Potatoes
  • Cheese
  • Green Chiles

Of course, I used my very own Amazing Vegan Cheese Sauce, so you get DOUBLE the potatoey goodness…..  potatoie?   potato – ee?  potato….  well you know what I mean!

Just think of it as a Hash Brown Casserole, with onions and fresh Hatch Green Chiles, with my creamy cheese sauce holding it all together.  I made a crunchy topping with a little Nutritional Yeast and Oatmeal – but it can be left off altogether for those of you following the Mary’s Mini diet.

Speaking of Mary’s Mini – I am SO impressed with all the weight-loss stories I am seeing in my BNV Community.     I also lost 8 lbs and dropped my annoyingly bothersome high blood pressure LIKE A ROCK, when I did the diet several weeks ago.  You can read all about that in my post:

How I Lowered My Blood Pressure Naturally with a Mary’s Mini Diet.

But now – before we end up with one of those annoying 10-page essays I read about this morning (let’s see how many actually read this 😉 )….. on to the recipe.

Vegan Funeral Potatoes

Vegan Funeral Potatoes

The very FIRST thing you need to do, is go make some of my Amazing Vegan Cheese Sauce.  You’ll need about 1 1/2 cups, and the rest can be stored in the fridge for other uses (trust me, leftovers never last very long)

Next, for convenience’s sake, I used a large 28oz bag of Frozen Hash Brown Potatoes.  I know there are several brands that are made without oil.  Mrs. Dells is one brand I have seen at Walmart., and another is these thick cut hash browns by Lamb Weston that I get at my local Kroger.

I let my bag begin to thaw while I was making my cheese sauce and preparing my onions and chiles.

On to the veggies – dice a medium yellow onion and saute it in a few tablespoons of veg broth or water until softened.  At this point, you could add a few cloves of fresh garlic, or simply use garlic powder like I did.

As for the chiles, if you know me at all,  you KNOW I love freshly roasted Hatch Green Chiles.  Right now, it IS Green Chile season, so if you look, you may just find some nearby.  If they are not roasted, you can easily roast them yourself either under your broiler or on your BBQ.

Look for YouTube videos to show you how.

If fresh Chiles are not an option – you can certainly use canned.  I would use two of those 8oz cans you see in your grocery store.  And if you cannot find ANY Green Chiles where you live (England, etc), you could add whatever vegetable you like.  Maybe some Kale?  Spinach?  Jalapenos?  Get creative!

Ok, so we have our cheese, our potatoes, our chiles, and our softened onion.  Now we put it all together.

In a large bowl, add the potatoes, chopped chiles, cooked onions, 1 1/2 cups of the cheese sauce, and a litle cumin, salt, and pepper.  I also added garlic powder – but if you used fresh garlic you can skip the powder).

Mix well and turn out into a 13″ x 9″ Pyrex Casserole Dish.  Smooth out the top evenly and cover with foil.  If you’re not liking the foil idea, you can cover with parchment paper first, then foil.

Bake in a 375 degree oven for 30 minutes.

While it’s baking, mix 1/2 cup Old Fashioned Rolled Oats, 2 Tbs Nutritional Yeast, and 1/2 tsp Garlic Powder.  You can use it as is, or whiz it a few times in your food processor or old cofffee grinder to make it more of a powder.

Once the casserole is finished, remove the foil, and sprinkle the topping evenly over the top and continue baking an additional 6-8 minutes.  (for an even browner / crispier top, turn on the broiler for the last 5 minutes)

That’s it.  Funeral Potatoes.

Cheesy, gooey, slightly spicy, gobs of hash brown potatoes.  Perfect as a main meal on its own, side dish, potluck, or dare I say it ……even a funeral.

Let me know how you like them by commenting below!

And as always,  until next week…..

Keep On Cookin’ !

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Vegan Funeral Potatoes

Vegan Funeral Potatoes

  • Author: Brand New Vegan

Description

Vegan Funeral Potatoes? This Potato Casserole will be the talk of the potluck! Gooey, cheesy potatoes with a little kick! Perfect for a Mary’s Mini!


Ingredients

Casserole

  • 28oz bag Frozen Hash Browns
  • 16oz  Green Chile (freshly roasted or canned)
  • 1 1/2 cups Amazing Vegan Cheese Sauce
  • 1 med Onion, diced
  • 1/2 tsp Cumin
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • Green Onions (chopped) for garnish

Topping

  • 1/2 cup Old Fashioned Rolled Oats
  • 2 Tbs Nutritional Yeast
  • 1/2 tsp Garlic Powder

Instructions

  1. Preheat oven to 375 degrees F
  2. Begin thawing Frozen Potatoes
  3. Make the Cheese Sauce according to recipe instructions.
  4. Clean (if using fresh) and chop Chiles
  5. Dice and saute onion  in 1-2 Tbs of veg broth or water
  6. In a large bowl, mix potatoes, chiles, cooked onion, cheese sauce, cumin, garlic, salt, and pepper
  7. Pour out into a 9″ x 13″ Casserole Dish
  8. Cover with foil (parchment paper under foil if desired)
  9. Bake for 30 minutes
  10. Mix topping ingredients and grind if you want more of a powder
  11. After 30 minutes, remove foil from casserole, sprinkle topping evenly over top, and continue baking an additional 6-8 minutes (for a crispier topping, turn on broiler for the last 5 minutes – watching carefully)

 

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Recipes

Tuna Caesar Salad – You’ll Love This Amazing Recipe!

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Tuna Cesar salad recipe 1A keto-friendly, low-carb Tuna Caesar Salad recipe that features Parmesan crisps. These crisps are the perfect, keto-friendly substitute for traditional croutons. Thank you Bella Portofino Tuna for sponsoring today’s post.

Bella Portofino tuna 1Being on a low-carb lifestyle can sometimes be difficult. I am not going to lie; I did keto for 5 weeks and discovered that sticking to an extremely low-carb lifestyle was one of the hardest things I have ever done. However, the now 17 lb. weight loss I have yielded from my efforts has motivated me to be the best version of myself.

Bella Portofino Tuna Can 1

One of my favorite staples on my lifestyle change has been high-quality tuna. I prefer a quality brand like Bella Portofino Tuna. This brand is available at my local markets and made with hand-selected, wild-caught Yellowfin & Albacore tuna. It is packed in EVOO (and sea salt) and has a nice flaky, mellow taste and texture. I love the eye-catching can and the premium tuna inside!

In fact, this tuna is perfect for keto because it is packed in EVOO and really doesn’t need any mayo unless you want to incorporate more fat into the meal.

Parmesan Cheese 1

Chicken Caesar salads are my FAVE so I wanted to play on that with the Bella Portofino Tuna. I added a little quality Caesar dressing to the tender, flaky tuna to make the tuna salad. Then, I added it to a traditional bed of romaine, red onion, and Parmesan cheese. If you love Caesar dressing you can toss your romaine with it, but I use the creaminess of the tuna to complement the lettuce.

Parmesan Cheese Crisps 1Since bread is typically not keto-friendly, I used Parmesan Cheese to make crisps for the salad.

Bella Portofino Tuna chunks 1This delicious tuna salad was low in net carbs per serving and fed my husband and myself easily for dinner.

Parmesan Crisps Recipe Keto 1Want to recreate this Tuna Caesar Salad recipe? Check out what you will need. (printable recipe below)

Tuna Cesar Salad 1Ingredients for Tuna Ceasar Salad:

  • 2 cans of Bella Portofino Tuna
  • 2 tablespoons of Cesar dressing for the tuna *add more to your actual salad if you wish
  • Red onion rings- 1/2 cup- less if you are not big on onion
  • Parmesan cheese – 2 tablespoons
  • Romaine lettuce- 5 cups

Tuna Cesar Salad Keto 1Ingredients for Parmesan Crisps:

  • 12 tablespoons of parmesan cheese

Directions to make Tuna Cesar Salad & Parmesan Crisps:

Heat oven to 350 degrees.

Line a baking sheet with parchment paper.

Add each tablespoon-sized pile of Parmesan to the baking sheet (line with a silicone baking mat or parchment paper).

Bake for 6 minutes.

Remove sheet from oven and allow crisps to cool. They will be golden brown.

For the salad, add romaine, onion, and parmesan to a large bowl and toss.

In a small bowl mix 2 cans of Bella Portofino Tuna with Cesar Salad dressing.

Mix well to combine.

Tuna Cesar Salad keto friendly 1Serve on a bed of romaine with additional Parmesan, red onion, and some Parmesan Crisps.

Enjoy!

Tuna Cesar Salad with Parmesan Crisps 1Will you be trying this low-carb, keto-friendly Tuna Cesar Salad recipe? It is loaded with flavor and not with carbs!

This is a sponsored post written by me on behalf of Bella Portofino Tuna.

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Keto-Friendly Tuna Caesar Salad

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Recipes

Vegan German Potato Salad

Happy September!  And you know what THAT means?  Well, besides Pumpkin Spice everything, that is….  It means Octoberfest! I swear I must be part German because I LOVE polka bands, good German brews, fresh sauerkraut, and of course – this lovely Vegan German Potato Salad I made last night to go along with my ever-growing collection of Mary’s Mini Recipes. 

vegan german potato salad

For those of you not aware, traditional American Potato Salad is made with our typical mayo-type dressing and is usually sweet and creamy.

But GERMAN Potato Salad is usually served with a warm, VINEGAR based dressing, and typically includes bacon.

Now in the past, I have made Mushroom Bacon, Eggplant Bacon, even Tofu Bacon, and it was all pretty good no matter which veggie you used.  But some people don’t like Mushrooms, or Tofu, etc – so this time I decided to try something entirely new.

CARROT Bacon.  I mean everyone like carrots right?  And to tell you the truth, when those long, thin strips of carrots are laying on the pan, covered in my smoky marinade, you’re going to think it IS bacon.  And it works perfectly for this recipe.

As I mentioned above, this recipe IS perfectly compliant if you are following the McDougall Program, the Maximum Weight Loss Program, or even his Mary’s Mini Diet.  There IS a little Maple Syrup both in the dressing and the bacon, but if you really needed to you could leave that out entirely – up to you.

So with all that said – let’s move on to actually MAKING some Vegan German Potato Salad.

It’s super easy, I promise.

Vegan German Potato Salad

german potato saladVegan German Potato Salad | Brand New Vegan

We’ll start off by getting our carrot bacon marinating, so it can work its magic while we cook the potatoes.

Clean and peel a large, straight carrot and then using either a potato peeler, or mandoline slicer, cut thin strips of carrot.  I used my mandoline and cut the length of the carrot so it would fit.

Using the food guard, carefully guide the carrot down the mandoline into the blade, using even pressure as you cut.  You should end up with long, bacon-like strips of carrot, about 1/8″ thick.    If you don’t have a mandoline slicer or don’t want to try it, you can also use a regular potato peeler to cut the strips.

We’re going to lay the slices in a container and then pour our marinade over them to soak.  The marinade ingredients are simply soy sauce, maple syrup, smoked paprika, liquid smoke, and a few seasonings.  The recipe is in the box below.   Now set those aside to marinate while we prep the rest of the potato salad.

Potatoes:  For the potatoes in this recipe, I used Baby Reds.  My local Fred Meyers has little 24oz bags of baby Golds, Reds, Fingerlings, etc.  You can also use regular Red Potatoes, just be sure and cut them into small, 3/4″ or so, uniform pieces.  You’ll need about 3 cups.

To cook the potatoes, again I’m giving you options.

For the stovetop: cover the potatoes with enough water to cover, plus an additional 1-2″.  Boil for 10 minutes or so until just fork tender.

For your IP:  Add your steamer basket/trivet to your IP and 1 cup of water.  Add your chopped potatoes, attach the lid, and cook for 4 minutes using the “Quick Release” method to depressurize.

Drain the potatoes and rinse with cold water to stop the cooking process and set aside.

Back to the Bacon:  After your bacon has been marinating at LEAST 30 minutes or so, go ahead and lay the strips out onto a parchment lined cookie sheet and bake at 400 degrees F for 15 minutes, flipping them halfway through.

While the bacon is cooking, dice 1/2 of a Red Onion and begin to soften in a saute pan using water, veg broth, or even a little leftover marinade so it doesn’t stick.   Once your bacon is done, chop up into little pieces and add to the onion, stirring occasionally.

After a few minutes, gently fold in your drained potatoes and mix with the onions and carrots.

Let that simmer on low heat while we quickly whisk together the dressing, which is a little Red Wine vinegar, a nice grainy, Stoneground Mustard, and a tablespoon of Maple Syrup to sweeten.

Remove the pan from the heat, slowly stir in the dressing, and a tablespoon of freshly chopped Dill and a few chopped Green Onions to add a little greenery to our salad.

Season with salt and pepper and serve warm.

I think this Vegan German Potato Salad would go beautifully with my Vegan Beer Brats and some fresh sauerkraut.  Yum!

Enjoy and be sure and leave those comments telling me how you liked it!  Until next week……

Keep on Cookin’!

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Vegan German Potato Salad

  • Author: Brand New Vegan

Description

A Vegan German Potato Salad with smoky carrots instead of bacon, and a tangy vinegar based dressing.  Perfect for McDougall, MWL, or even a Mary’s Mini.


Ingredients

  • 24oz Baby Red Potatoes, quartered (about 3 cups)
  • 1/2 large Red Onion, diced (about 1 cup)
  • Carrot Bacon, at least 5-6 strips (recipe follows)
  • 2-3 Green Onions, chopped
  • 1 Tbs Fresh Dill, finely minced

Carrot Bacon & Marinade

  • 1 large Carrot, thinly sliced into strips
  • 1/4 cup Soy Sauce, low sodium
  • 1 Tbs Maple Syrup
  • 1 Tbs Molasses
  • 2 tsp Liquid Smoke
  • 1/2 tsp Smoked Paprika
  • 1/4 tsp Garlic Powder
  • 1/8 tsp Black Pepper

Dressing

  • 1/4 cup Red Wine Vinegar
  • 1 Tbs Maple Syrup
  • 2 tsp Stoneground Mustard
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper

Instructions

  1. Whisk marinade together, and cut the carrot into thin strips.  Cover the carrot slices with the marinade and set aside for at least 30 min to an hour to soak.
  2. Wash and chop the potatoes into even sized pieces, about  3/4″ to 1″.
  3. Stovetop:  Place chopped potatoes in pan and cover with 1-2″ of water.  Boil until just fork tender. (about 10 minutes)
  4. IP Instructions:  Place trivet in IP bottom and add potatoes and 1 cup water.  Cook on MANUAL for 4 minutes and then quickly release the pressure.
  5. Drain and rinse potatoes with cold water.  Set aside.
  6. Lay carrot slices onto a parchment-lined baking sheet and bake at 400 degrees F for 15 min.  Flipping halfway through.
  7. Saute onion in either a few tbs of water, veg broth, or leftover marinade until softened.  Once carrots are done, chop and add to onions.  Stir and simmer on low heat for about 1 minute.
  8. Fold in potatoes and stir gently to mix.
  9. Remove from heat, whisk together the dressing, and add to potatoes along with green onions and dill.
  10. Mix gently and serve warm.
  11. Season with salt and pepper if needed.

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