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GSG's Vegetarian Recipes Extravaganza

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We made some jackfruit "pulled pork" sandwiches last night using this recipe as a guide:





2 20-ounce cans young green jackfruit in water (NOT in syrup or brine)
1/4 cup BBQ seasoning (For 1/4 cup or ~45 g BBQ seasoning, use 2 Tbsp brown sugar + 1 tsp paprika + 1 tsp garlic powder + 1/2 tsp salt + 1/2 tsp pepper + 1/2 tsp chili powder)
3/4 cup BBQ sauce (ensure it’s vegan // plus more for topping)

AVOCADO SLAW (optional)
2 cups shredded cabbage + carrots (Trader Joe’s has a great cruciferous veg mix)
1/2 ripe avocado
1 Tbsp maple syrup (or sweetener of choice)
1 lemon or lime (juiced)
Salt + pepper (to taste)
Water (to thin)

4-6 whole grain vegan buns (GF for gluten-free eaters)
1/2 cup roasted salted cashews (or roast on your own*)

Rinse, drain, and thoroughly dry jackfruit. Chop off the center "core" portion of the fruit and discard. Place in a mixing bowl and set aside.
Mix together BBQ seasoning and add to jackfruit. Toss to coat.
Heat a large skillet over medium heat. Once hot, add 1-2 Tbsp oil of choice and seasoned jackfruit (use more oil, as needed, if increasing batch size). Toss to coat and cook for 2-3 minutes to achieve some color.

Add BBQ sauce and thin with enough water to make a sauce. Stir and reduce heat to low- medium and cook for about 20 minutes (up to 35 minutes on low for a deeper flavor).
Remove lid and stir occasionally. TIP: For finer texture, use two forks to shred the jackfruit as it cooks down.
In the meantime, make slaw by adding all ingredients except vegetables (avocado through salt + pepper) to a small mixing bowl and whisk to combine. Thin with water until a thick sauce is made, then add veggies and toss to coat. Set in the refrigerator until serving.
Once the jackfruit has been properly simmered, turn up heat to medium-high and cook for 2-3 more minutes to get a little extra color/texture (a tip I learned from Namely Marly!). Then remove from heat.
Place generous portions of slaw on the bottom buns, top with generous serving of BBQ jackfruit, and cashews. Serve with extra BBQ sauce!
Leftover jackfruit keeps for up to a couple days in the fridge, though best when fresh.




We basically just rinsed and drained the jackfruit and then squeezed it in some paper towels to get the brine out. Then put it in the slow cooker with bbq sauce, diced red onions, garlic, and brown sugar. Cooked it for about an hour and shredded it up before we ate it. It definitely has a meaty texture and made for pretty tasty sandwiches!

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Made this last night with a few tweaks: We used frozen corn and just laid it out flat on the baking sheet and put it under the broiler. Instead of using the tomatoes as a topping, we made a quick pico de gallo instead. The last thing we did was warm the bean mixture rather than serve it at room temperature. They were a little messy but tasty and filling.


Roasted Corn & Bean Tostadas with Broccoli Slaw (4 Servings)




1 (12 oz) pkg broccoli slaw
1 small bunch cilantro
4 ears corn (I think we used about half a bag of frozen corn)
3 limes
2 (15 oz) cans pinto beans
12 small corn tortillas
2 tomatoes
 chili powder
 extra virgin olive oil
 garlic powder
 onion powder




1 Preheat oven to broil and position rack under the broiler.

2 Remove the husks from the corn and brush with oil. Place on the top rack in the oven and cook for 6-8 minutes, flipping halfway through, until the corn begins to turn golden brown.

  • 4 ears corn 
  • 2 tsp extra virgin olive oil

3 Wash and dry the fresh produce. Skip the broccoli slaw if it came pre-washed.

  • 2 tomatoes
  • 1 small bunch cilantro
  • 1 (12 oz) pkg broccoli slaw
  • 3 limes

4 Small dice the tomatoes and set aside.

5 Shave the cilantro leaves off the stems; discard the stems and mince the leaves. Set aside.

6 When the corn is done cooking, remove from oven and let cool for 5-6 minutes, until slightly warm to the touch.

7 Preheat oven to 400°F. Line two baking sheets with parchment paper.

8 Drizzle both sides of the tortillas with oil and sprinkle with salt; place in a single layer on two baking sheets. Bake for 10-15 minutes, flipping halfway through, until the tortillas are crispy and lightly browned on both sides.

  • 12 small corn tortillas
  • 4 tsp extra virgin olive oil
  • ½ tsp salt

9 While tortillas bake, drain and rinse the beans in a colander; add to a medium bowl.

  • 2 (15 oz) cans pinto beans

10 Juice two limes and add to the bowl with the beans. 

11 Add oil, spices, and water to the bowl. Use a fork or potato masher to mash the mixture until smooth.

  • ¼ cup extra virgin olive oil
  • ½ tsp salt
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp chili powder
  • ½ tsp cumin
  • 2 tbsp water

12 When the tortillas are done, remove from the oven and set aside.

13 Stand corn upright on a cutting board and use a sharp knife to carefully cut kernels off of the cob.

14 Cut the remaining lime into wedges.

15 To assemble, top the tortillas with bean mixture, tomatoes, broccoli slaw, roasted corn, and cilantro. Garnish with lime wedges and enjoy!

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