BBQ Jackfruit Sandwich

Holy f*ck this was good. I’m definitely a fan of jackfruit and love how it pulls apart so nicely. Very weird that it’s a fruit though…

This recipe is soooo easy like all I had to do was prepare the coleslaw. It’s one of my more simple and easy recipes, very suiting for a lazy ass day of not wanting to meal prep and cook an extravagant meal but still feel satisfied. My (non-vegan) brother also approved this message.

Ingredients:

Cabbage coleslaw:

  • 1 c green cabbage, thinly sliced
  • 1 c purple cabbage, thinly sliced
  • 1 carrot, grated
  • 1/2 c vegan mayonnaise
  • 2 tbsp apple cider vinegar
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 1/8 tsp celery seed
  • 1 package of BBQ jackfruit (I used Upton’s Naturals Jackfruit)
  • buns

Instructions:

  1. Empty contents of the BBQ jackfruit into a pan and heat it up. I added extra BBQ sauce because I like it saucy… your choice though.
  2. While it’s heating add all cabbage ingredients into a bowl and mix thoroughly so everything is coated. Place in fridge until jackfruit is ready.
  3. Pile the jackfruit on your bun, feel free to toast it, add a mound of slaw and enjoy!

Holy Sh*t Breakfast Tacos

Ummmmmmmm these are bomb af… there isn’t much more to say. You will not be disappointed and won’t want to share. But there is definitely enough to feed everybody. Try these b*tches out.

P.S. I’m really stepping my food photography game up… these look fiyaaaaa (;

Ingredients:

  • 1 tbsp olive oil
  • 1/2 red onion, diced
  • 1 jalapeno, minced
  • 3 red potatoes, diced size of dime
  • 1 tsp pepper
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 package of soyrizo
  • 1/2-1 14.4 oz can of black beans, drained and rinsed
  • 2 handfuls of spinach
  • tortillas

Secret Sauce:

  • 1/2 avocado
  • 4 tbsp sriracha
  • 2 limes
  • chili powder
  • 1/4c water to thin

Optional Toppings:

  • salsa
  • avocado
  • cilantro

Instructions:

  1. Heat olive oil on medium-high heat in a large pan, once heated add onion and jalapeno, cooking until fragrant and soft. Add in potatoes and spices, stir and let cook 10 minutes without stirring, use a spatula and flip everything and cook another 10 minutes without stirring.
  2. While the potatoes cook make that saucy sauce. In a food processor add all ingredients and blend. If it isn’t thin enough add water until it’s the consistency you want. What’s nice about this sauce is you can add whatever you need to fix it to your liking. Need more spice just add sriracha and mix, more lime, add it in.
  3. Check your potatoes and see if they are tender by using a fork to pierce them. If not, do five minute increments of letting them cook and flipping with the spatula. Add in the soyrizo when the potatoes are ready, stir and cook about five minutes. Now for your spinach, fold it in until they’ve all wilted down about 30 seconds to a minute. It’s ready to stuff in some tortillas!
  4. Heat your tortillas either on the pan or microwave, pile this deliciousness on and top with the saucy sauce. Add any other toppings you’d like!

Vegan Taco Salad w Secret Sauce

Nice lil salad for those days you want to eat light, but don’t think it isn’t satisfying and filling… because it is. I don’t usually eat salads like ever so that’s saying something.

Ingredients:

  • spring salad mix
  • 1 14.5 oz can of black beans drained and rinsed
  • 1 tomato, diced
  • 1/2 avocado, cut in cubes
  • frozen corn, pan fried dry until charred

Special Sauce:

  • 1/2 avocado
  • 4 tbsp sriracha
  • 2 limes
  • chili powder
  • 1/4c water to thin

Instructions:

  1. Make that saucy sauce. In a food processor add all ingredients and blend. If it isn’t thin enough add water until it’s the consistency you want. What’s nice about this sauce is you can add whatever you need to fix it to your liking. Need more spice just add sriracha and mix, more lime, add it in.
  2. Once your sauce is the taste and consistency you like, build your salad. Spring mix, black beans, top with your veggies and then finally your sauce/dressing!

Amazing Vegan Chili with Sriracha Lime Crema

This chili is a step above my others and is guaranteed to wow. Of course you can be the actual judge of that but like… for real. This sh*t is delicious.

Ingredients:

  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 1/2 large red onion, diced
  • 1/2 green bell pepper, diced
  • 1 14.5 oz can of diced tomatoes
  • 2 15 oz cans of black beans
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp cayenne
  • 1/2 package soyrizo
  • Toppings
  • avocado
  • cilantro

Sriracha Lime Crema

  • 2 tbsp vegan cream cheese
  • 1 tbsp sriracha (or more)
  • 1 lime, juiced
  • add more lime or water if not thinned out enough

Instructions:

  1. Heat the olive oil over medium heat, add the garlic and onion, cooking for a couple minutes until you can smell them and they’ve softened. Add the bell pepper and cook an additional minute, giving it a stir.
  2. Add in the tomatoes, black beans (drain and rinse one of the cans), and spices. Give it a good stir and bring it to a boil. Add soyrizo, and let cook all together for about 10 minutes.
  3. While it’s cooking, you can make the crema. You’ll add all the ingredients in a small bowl and mix into a smooth consistency, add water if you need to thin it out or add more sriracha if you want a bigger kick.
  4. Serve the chili, spoon some of the crema on top, finish with cilantro and avocado if desired. Enjoy that sh*t!

Amazing Yogurt Parfait

Super simple, super easy breakfast idea for those on the go. Sometimes mornings can be hectic, but that doesn’t mean skip, eat yo breakfasts’. Plus, you won’t want to skip this one, it’s delicious. I made mine vegan, but you can use any yogurt.

Ingredients:

  • plain coconut yogurt (or yogurt of choice, plain is best)
  • 1 banana
  • 1/2 c blueberries
  • 1/3 c granola
  • 1 tsp ground flax
  • 1 tsp chia seeds
  • optional: drizzle of honey

Instructions:

  1. Start with a base of yogurt, 1 serving size is usually 1 cup, top with fruit, granola, ground flax, chia seeds, and honey if desired. Enjoy that sh*t.

Delicious Hangover-Curing Breakfast Scramble

This is a nice mishmash of ingredients, that make for a tasty ass breaky. Eat this by itself, stuffed in a burrito or as tacos! Don’t forget to top with cilantro and avocado, make it good good.

Ingredients:

  • 2 tbsp olive oil
  • 1/4 red onion, diced very small
  • 3 cloves of garlic, minced
  • Salt and pepper to taste
  • 4 red potatoes
  • 1/2 green bell pepper, diced very small
  • 1 jalapeno, minced
  • 5 baby bella mushrooms, minced
  • 1/2 cup riced cauliflower (I used frozen)
  • 1 package of soyrizo
  • 2 handfuls of spinach

Optional:

  • Cilantro
  • Avocado

Instructions:

  1. Heat up the olive oil on medium heat in a large frying pan. Once heated add onion, garlic, and S&P, cook for about 2-3 minutes. Mix in the potatoes and cook for another 8-10 minutes, stirring occasionally.
  2. Add in the rest of the vegetables up until the soyrizo, no spinach yet. Give everything a good stir, cook for another 10 minutes, stir occasionally. Now stir in the soyrizo, cook another 5 minutes and finally, the spinach for a minute or so until wilted.
  3. Serve right away, you can add avocado and cilantro if on hand, I hope you enjoy.

Amazing Veggie Hashbrown Vegan Breakfast

You can’t lie, this sh*t looks gooood, and it is. Super easy to put together and pretty quick. I’m on a big time soyrizo kick, all my breakfasts’ have it in there.

I cheated and used frozen hashbrowns, but can you blame me?! I don’t have time to shred potatoes and all that. So, I say you should get the frozen kind too. (;

Ingredients:

  • 2-3 tbsp olive oil
  • 1/2 package of frozen hashbrowns
  • sprinkle of garlic powder and black pepper
  • 1/4-1/2 onion, diced
  • 1 jalapeno, minced
  • 2 cloves garlic, minced
  • 1/2 green bell pepper, diced
  • 1/2 package of soyrizo
  • 1/2 package of firm tofu
  • cilantro for topping

Instructions:

  1. In a medium sized pan, heat 2 tablespoons of olive oil on medium high, once hot add the hashbrowns, garlic powder, and black pepper. Allow to cook at least 4-5 minutes before you toss to mix. Avoid using a spatula, but after you toss, you’ll cook another five without touching, toss, cook another 5 and repeat that process until they’re cooked and crispy to your liking, add olive oil when you need it.
  2. While your hashbrowns cook, in another medium/large sized pan, heat 1 tablespoon of olive oil and add in all of the veggies, cooking for about 5 minutes, stirring occasionally.
  3. Add the soyrizo, and break in the tofu. You’ll use your hands to crumble it in, and then mix everything together and cook another 3-4 minutes, stirring here and there until it’s all heated up and ready to serve!!
  4. A layer of hashbrowns and then a layer of the veggie and soyrizo scramble! Top with cilantro and anything else you want, enjoy!