Food & Drink

This Easy Vegan BBQ Recipe Looks & Tastes Just Like Pulled Pork

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Pulled BBQ jackfruit sandwiches

Ingredients:

  • 2 cans young jackfruit
  • 2 teaspoons cayenne pepper
  • 2 teaspoons garlic powder
  • Salt and pepper to taste
  • Olive oil
  • 4 hamburger buns
  • 1 cup ketchup
  • ¼ cup maple syrup
  • 2 tablespoons liquid smoke
  • 1 tablespoon soy sauce
  • 1 tablespoon white vinegar
  • 2 tablespoon hot sauce
  • 1 bag shredded slaw mix
  • 1 tablespoons apple cider vinegar
  • 1 tablespoon olive oil
  • Pinch of salt
  • 2 teaspoon garlic powder
  • 2 teaspoon cayenne

Directions:

  • In a large mixing bowl, combine 2 cans young jackfruit, 2 teaspoons cayenne, 2 teaspoons garlic powder, salt and pepper, and stir until jackfruit is thoroughly covered with spices.
  • On medium-high heat, drizzle 2 tablespoons olive oil into a nonstick pan. Warm oil, then add jackfruit.  Allow to simmer until jackfruit is tender.
  • In a small mixing bowl, combine all ingredients for BBQ sauce. Whisk thoroughly and pour half the sauce into the pan with jackfruit and let simmer for 15-20 minutes. With a potato mashed or fork, mash the jackfruit until it begins to shred and resembles pulled pork. Remove from heat and combine with remaining BBQ sauce.
  • In a large mixing bowl, combine all ingredients for slaw and mix.  
  • To build sandwiches, spoon a generous portion of jackfruit onto hamburger bun, top with slaw, and serve.

Kale salad with pesto

Ingredients:

  • 1 ½ cups basil leaves
  • 4 tablespoons sunflower seeds
  • ¼ cup olive oil
  • Kosher salt to taste
  • 4 cups dinosaur kale, cut into ribbons
  • ½ cup onion, diced

Directions:

  • In a food processor, blend basil, 1 tablespoon sunflower seeds, ¼ cup oil, and salt until smooth.
  • In a large bowl, combine kale, onion, 3 tablespoons sunflower seeds, and pesto by massaging with clean hands until kale is tender and dressing is thoroughly incorporated.

Vegan strawberry ice cream

Ingredients:

  • 1 pound of strawberries
  • ¾ cup + 2 tablespoons, sugar
  • Juice of ½ a lemon
  • 2 cups coconut cream
  • 1 teaspoon vanilla extract

Directions:

  • Remove stems from strawberries and cut them in half.
  • In a medium mixing bowl, muddle strawberries and ¾ cup sugar. Add lemon juice and set aside.
  • In a blender, add coconut cream, 2 tablespoons sugar, vanilla, and half of strawberry mixture. Blend on high until smooth. Pour into a loaf pan, then spoon remaining strawberry mixture in.
  • Freeze overnight.