Tag Archives: slaw

Jackfruit Barbecue Tacos

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More tacos! More barbecue! More slaw!
We revamped our class bbq recipe and slapped it in a taco. Delicious!

3/4 cup apple cider vinegar
3/4 cup white vinegar
1 tsp salt
1 tsp cayenne
1 tsp red pepper flakes
1 TBL brown sugar
1 tsp hot sauce
3 cans jackfruit (buy it in water or in brine), rinsed and drained
1 tsp liquid smoke
1 TBL olive oil

Shred the jackfruit with your hands and place into a large bowl or dutch oven. Mix vinegars, sugar, salt, and spices together. Pour over jackfruit and mix well. Refrigerate overnight, or at least 4 hours.

Preheat oven to 375 F. Add liquid smoke and olive oil to jackfruit. Cook covered for 1 hour. Remove lid and cook uncovered additional 30 minutes. Stir occasionally.

This is spicy and vinegary, use vinegar and spices according to your preferences!

We ate this with slaw and vegan onion dip. Fuck Yeah Vegan BBQ Tacos!

Tempeh “fish” tacos

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For the tempeh “fish”:
1 block of tempeh, steamed in the microwave or on the stove for a few minutes
1/2 tsp ginger powder
1 TBL German mustard
1 TBL Bragg’s or soy sauce
1 tsp black pepper
1/2 tsp paprika
1/4 cup gluten-free baking mix or flour
1/4 cup (or a little more) beer of your choice
smoked salt to taste

oil for frying

Cut tempeh into small strips. Combine all ingredients in a bowl until tempeh is well coated. Heat oil in a frying pan and cook tempeh until it’s brown and crisp on all sides. Drain on paper towels.

For the slaw:
1/2 cabbage, thinly sliced
1/4 cup (packed) cilantro, diced
1/2 cup red onion, chopped
2 TBL vegan mayo
3 TBL vegan plain unsweetened yogurt
1 TBL lime juice
1 TBL vinegar
1 tsp black pepper

Blend together cilantro, mayo, yogurt, lime juice, and vinegar. Toss with cabbage, onion,  and black pepper. Chill at least 30 minutes. Or if you are in a hurry, microwave the cabbage a little first until it begins to soften, then toss with the dressing. Voila!

Additional items: fresh tortillas, refried black beans, diced tomatoes and jalapenos, guacamole.

Sesame coleslaw

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We adapted this quick and easy recipe from Kalyn’s Kitchen.

4 cups green cabbage, sliced in strips (about 1/2 large head of cabbage)
2 TBL black sesame seeds, toasted
1 cup sliced radishes

Dressing:
4 TBL rice vinegar
1 TBL sesame oil
1 tsp Siracha
1 tsp black pepper
1/4 tsp salt

Toast the sesame seeds in a dry pan. Slice up cabbage and radishes. Toss all ingredients together. Refrigerate for a few hours.

Vegan gluten-free pasta with chickpeas

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This recipe is an adaptation of a library school friend’s family recipe. It’s simple, cheap, and deliciously veganized. We used brown rice noodles to make it gluten-free, as well. L.B., if you’re out there, thanks!

1 onion, diced

2 garlic cloves, minced

1 28 oz. can diced tomatoes

1 15 oz. can chickpeas drained

4 TBL parsley

1 tsp oregano

1 tsp basil

1 tsp salt

1/2 tsp black pepper

4 TBL nutritional yeast

1 cup (dry) gluten-freen brown rice macaroni noodles (cooked as indicated on the package)

Saute onions until translucent, then add garlic and cook about 30 seconds. Be careful not to burn the garlic. Add tomatoes, spices, and nutritional yeast. Add chickpeas, then bring to a boil. Immediately, cover and reduce heat to low. Cook covered about 10 minutes. Cook pasta and drain. Add pasta to the chickpeas and cook covered an additonal 10-15 minutes.

We had this with what I’ll call “Caeser slaw”: cabbage, carrots, radishes, celery, and green onions, with a for the dressing (we’ve posted this before):

Mix together 1 tsp garlic powder, 2 TBL lemon juice, 1 TBL balsamic vinegar, 1 TBL olive oil, 3 TBL water, 1/4 tsp black salt, 5 TBL nutritional yeast.

Mix together with the vegetables in a big bowl and chill for 20 minutes.