1.Smoky BBQ Jackfruit “Pulled Pork” Sandwiches: Jackfruit’s stringy texture mimics pulled pork perfectly, while a smoky BBQ sauce delivers that familiar savory punch. Pile it high on buns with coleslaw and pickles for a backyard BBQ classic, minus the meat.
Ingredients:
- 1 ripe jackfruit, shredded (about 2 large cans)
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 1/2 cup apple cider vinegar
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper (optional)
- Hamburger buns
- Coleslaw
- Pickles
Method:
- Preheat oven to 375°F (190°C). Toss jackfruit with olive oil and spread on a baking sheet. Bake for 15 minutes.
- Meanwhile, heat oil in a pan and sauté onion until softened. Add garlic and cook for another minute.
- Stir in tomato paste, apple cider vinegar, soy sauce, brown sugar, Dijon mustard, paprika, chili powder, and cayenne pepper (if using). Bring to a simmer and cook for 5 minutes.
- Add shredded jackfruit to the sauce and simmer for another 10 minutes, or until warmed through and thickened.
- Toast hamburger buns. Pile jackfruit “pulled pork” on buns and top with your favorite coleslaw and pickles.
Tips:
- You can use bottled BBQ sauce instead of making your own, if desired.
- Add a smoky touch by spraying the jackfruit with liquid smoke before baking.
- Top your sandwiches with vegan BBQ sauce for extra flavor.
2.Lentil Shepherd’s Pie with Creamy Mashed Potatoes: Hearty lentils replace ground lamb in this comforting casserole, simmered in a rich gravy and topped with fluffy mashed potatoes. A perfect winter warmer that’s good for both your heart and the planet. 
Ingredients:
- 1 cup brown lentils, rinsed
- 2 cups vegetable broth
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tbsp dried thyme
- 1 tsp dried rosemary
- 1/2 cup red wine (optional)
- 1 can (14.5 oz) diced tomatoes, undrained
- Vegetable oil
- Salt and pepper to taste
Mashed Potatoes:
- 4 large potatoes, peeled and cubed
- 1/2 cup plant-based milk
- 1/4 cup vegan butter
- Salt and pepper to taste
Method:
- Preheat oven to 375°F (190°C). In a saucepan, combine lentils and broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until lentils are tender.
- Meanwhile, heat oil in a skillet and sauté onion, carrots, and celery until softened. Add garlic and cook for another minute.
- Stir in tomato paste, thyme, and rosemary. Cook for 1 minute until fragrant.
- Add red wine (if using) and cook until reduced by half. Stir in diced tomatoes and simmer for 5 minutes.
- Drain lentils and mash roughly with a fork. Add lentils and vegetables to the sauce and season with salt and pepper.
- Transfer mixture to a baking dish.
- For the mashed potatoes, boil potatoes until tender. Drain and mash with milk and vegan butter. Season with salt and pepper.
- Spread mashed potatoes over the lentil mixture in the baking dish.
- Bake for 20-25 minutes, or until golden brown and bubbly.
Tips:
- Use brown gravy mix for a richer flavor.
- Add chopped mushrooms or green beans to the lentil mixture for extra veggies.
- Top with breadcrumbs before baking for a crispy crust.
3.Spicy Vegan “Fish” Tacos with Chipotle Crema: Crispy battered cauliflower florets coated in a spicy chipotle sauce transform into surprisingly convincing “fish” tacos. Topped with fresh salsa, avocado, and cilantro, these tacos are a fiesta of flavors!
Ingredients:
- 1 head cauliflower, cut into thick “fish” fillets
- 1 cup all-purpose flour or chickpea flour
- 1 tbsp smoked paprika
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/4 cup sparkling water
- Vegetable oil for frying
- Chipotle Crema:
- 1/2 cup vegan sour cream
- 1/4 cup chopped chipotle peppers in adobo sauce
- 1 tbsp lime juice
- 1/4 tsp salt
- Tortillas
- Cabbage, shredded
- Pico de gallo
- Avocado slices
- Cilantro
Method:
- Preheat oven to 400°F (200°C). Place cauliflower fillets on a baking sheet and bake for 15 minutes to dry them out slightly.
- In a bowl, combine flour, paprika, salt, and pepper. Slowly whisk in sparkling water until a thick batter forms.
- Heat oil in a pan or deep fryer to 350°F (175°C). Dip each cauliflower fillet in the batter and let the excess drip off. Carefully fry the cauliflower for 2-3 minutes per side, or until golden brown and crispy.
- To make the chipotle crema, blend together vegan sour cream, chipotle peppers, lime juice, and salt until smooth.
- Warm tortillas and assemble tacos with fried cauliflower “fish,” shredded cabbage, pico de gallo, avocado slices, and cilantro. Drizzle with chipotle crema and enjoy!
4.Portobello Mushroom “Steaks” with Chimichurri: Marinated portobello mushrooms grilled to juicy perfection take the place of steak in this sophisticated dish. Drizzled with a vibrant herb-garlic chimichurri sauce, these “steaks” are guaranteed to impress even the most ardent meat-eaters.
Ingredients:
- 2 large portobello mushrooms
- 1 tbsp olive oil
- Salt and pepper to taste
- Chimichurri:
- 1/2 cup parsley, chopped
- 1/4 cup cilantro, chopped
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- 1/2 tsp chili flakes
- Salt and pepper to taste
Method:
- Brush portobello mushrooms with olive oil and season with salt and pepper. Grill or pan-fry for 5-7 minutes per side, or until tender and lightly charred.
- To make the chimichurri, combine parsley, cilantro, garlic, olive oil, red wine vinegar, oregano, chili flakes, salt, and pepper in a bowl. Let sit for at least 30 minutes for the flavors to meld.
- Slice grilled portobello mushrooms and serve with chimichurri sauce.
5.Vegan “Cheeseburger” with All the Fixings: Satisfy your burger cravings with a juicy plant-based patty made from lentils, mushrooms, and walnuts. Pile it high with lettuce, tomato, onion, vegan cheese, and your favorite burger toppings for a classic flavor explosion, plant-based style!
Ingredients:
- 1 vegan burger patty (store-bought or homemade)
- Hamburger bun
- Lettuce
- Tomato
- Onion
- Vegan cheese slices
- Ketchup
- Mustard
- Pickles
- Optional toppings: avocado slices, vegan mayo, vegan bacon
Method:
- Cook the vegan burger patty according to package instructions or your preferred method.
- Toast the hamburger bun.
- Assemble the burger with your chosen toppings, including lettuce, tomato, onion, vegan cheese, ketchup, mustard, and pickles. Get creative with additional toppings like avocado slices, vegan mayo, or vegan bacon for a customized masterpiece.
Tips:
- Choose a thick and juicy vegan burger patty for maximum satisfaction.
- Toast the bun for a better texture and warmer burger experience.
- Get creative with the toppings! There are endless possibilities for delicious combinations.
I hope this provides all the information you need to recreate these fantastic plant-based recipes! Remember, practice makes perfect, so don’t be afraid to experiment and adjust the flavors to your own liking. Enjoy exploring the world of delicious and sustainable plant-based cooking!
