vegan dinner

Sante Fe Slow Cooker Jackfruit

jackfruit taco.png
  • 2 cans young jackfruit (in brine)
  • 4 tbso spicey bbq sauce
  • 4 tbsp water
  • 1 tbsp tomato paste
  • 1.5 tsp cumin
  • 3 garlic cloves, minced
  • 1/2 tsp oregano
  • 1 tsp paprika
  • 1 tsp hot pepper flakes (or more to taste)
  • 1 tbsp apple cider vinegar
  • 1 can diced stewed tomatoes
  • 1 bay leaf
  • 1/2 tsp salt
  • Few drops liquid smoke
  • 1/2 package tofu (crumbled), optional

Put all ingredients in a slow cooker and place on low for 4 hours, or high for 2.  Once it is done cooking, shred the jackfruit with 2 forks.  Want to have it in a taco?  Preheat the oven to 300 degrees (I did this in the toaster oven).  Taking a soft tortilla, and place in the oven over two rungs of the rack, allowing the ends of the tortilla to hang down.  Allow this to cook for about 8 minutes or until slightly browned. Enjoy!

Grilling Bean Burger

kidney beanburg.jpg
  • 1 flax egg (1 tbsp flax meal, 3 tbsp water)
  • 1 can kidney beans
  • 1 cup shredded carrot
  • 1 clove garlic, minced
  • 2 tbsp tomato paste
  • 1 tbsp tahini
  • 1 tsp apple cider vinegar
  • 1/2 tsp liquid smoke
  • 1/2 tsp molasses
  • 1/2 tsp paprika
  • 1 1/2 tsp oregano
  • 1/4 cup breadcrumbs (gluten free if needed)
  • 1/4 cup oats (gluten free if needed)

Mix water with flax and reserve in the fridge.  Put kidney beans in food processor and blend until chopped up, but still has some texture.  Place in a bowl with remaining ingredients, including flax egg, and mix well. Form into about 4 to 8 patties (depending on size desired) and bake in the oven at 400 degrees for about 10 minutes a side.  Freeze if desired and re-cook in a non stick pan or on the bbq.