I’ve pulled together a few variations and ideas to make these Jackfruit Tacos, but the basic recipe comes from Abel & Cole. A taste sensation for a summery lunch or dinner, this spiced jackfruit cooked till soft and pulled into strands is just right for stuffing into tacos with a fresh and tangy black bean salad and quick pickled onions.
2 red onions
2 garlic cloves
1 tsp ground cumin
1 tsp smoked paprika
1 tsp ground coriander
1 pinch ground cinnamon
1 tsp chilli powder or 1 jalapeño chilli (deseeded for less heat, finely chopped)
400g tin of jackfruit
400g tin of black beans
4 tbsp soy sauce
3 tbsp maple syrup
For the Tacos
4 white tortillas
2 tbsp olive oil
Freshly ground pepper
1 tsp cold water
SALSA (optional, combine and set aside)
15 ripe plum tomatoes, diced
1 spring onion, sliced thinly
2 tsp lime juice
½ tsp sugar
salt & pepper, to taste
Finely grate the lemon zest and set aside for later in the recipe. Peel and thinly slice 1 red onion and slide into a bowl. Sprinkle the onion with a pinch of salt and squeeze over half of the lemon juice, and stir well with a spoon to combine. Set aside to quickly pickle while you make the rest of the recipe.
Preheat your oven to 160°C/Fan 140°C/Gas 3. Peel and finely slice the remaining onion. Peel and grate the garlic cloves. Roughly chop the tomatoes into small pieces. Pour 1 tbsp oil into a pan and bring to a medium heat. Scatter in the sliced onion along with half of the garlic, all the spices and a little salt and pepper. Cook for 5 mins, stirring occasionally, till softened.
Drain the jackfruit and add to the pan along with the soy sauce and maple syrup. Spoon in half of the chopped tomatoes and stir well to combine. Continue to cook for a further 10 mins. During the cooking process, stir and mash the jackfruit chunks from time to time with a wooden spoon till the pieces separate into strands. Once cooked, scatter in the lemon zest.
While the jackfruit is cooking, make the black bean salad. Drain the beans and rinse well with cold water. Shake dry and tip into a large bowl. Slide in the remaining tomatoes and garlic. Stir the chilli into the beans along with the remaining lemon juice and 1 tbsp oil and a pinch of salt and pepper.
Pop the tortillas onto a baking tray and sprinkle with 1 tsp cold water. Slide into the oven to warm through for 5 mins.
Serve the warm tortillas piled with pulled jackfruit, tangy bean salad, salsa (if using), quick pickled onions and rocket leaves.
For a more intense flavour, after cooking allow the jackfruit mix to cool and place in the fridge overnight.
This vegan chilli by Jennifer Schmidt over at Delicious Everyday was an absolute winner on our dinner table. I only had half the amount of mushrooms in my fridge than the recipe calls for but the amounts still worked. I’ve adjusted the recipe to show what I opted for, if for no other reason than I want to be able to make this on the regular!
2 tbs olive oil
1 onion, diced
1 small red capsicum, diced
2 carrots, peeled and diced
1/2 tsp sea salt
300 g button mushrooms
200 g swiss brown or portobello mushrooms
2 tbs ground cumin
1 tbs ground coriander
1 1/2 tbs smoked paprika
2 tsp dried oregano
1/4 to 1/2 tsp chilli powder (or 1-2 tsp chargrilled red chillies and finely chopped, skins and seeds removed)
2 cloves garlic minced
400 g tin chopped tomatoes 14 oz
400 g tin black beans drained, 14 oz
1 1/2 cups vegetable stock (mushroom stock if you can get your hands on some!)
Place a large lidded frying pan over a medium-low heat. Add the oil, onions, capsicum (bell pepper), carrots and salt. Cook for 10 minutes until the onions are golden and the carrots are softened.
Dice the mushrooms into relatively small chunks (or use a food processor fitted with a grater attachment to grate).
Crank up the heat to medium-high and add the mushrooms until they are softened and lightly caramelised. (Jennifer suggests cooking them in batches to make sure they caramelise but I didn’t bother and it worked out for me!)
Next add the spices, chilli and garlic and stir well to coat everything and cook until fragrant for around 1-2 minutes before adding the tinned tomatoes and beans. Place the soy sauce in a jug along with the vegetable stock and stir to combine. Add to the pan and bring to a simmer. Cover and move to the smallest burner on your stove and cook over the lowest heat setting for 1 hour, stirring every now and again to make sure the chilli isn’t sticking and that there is plenty of liquid left.
This easy, midweek meal comes from The Yummy Plant, who’s food ethos is all about creating delicious recipes that nourish the body and mind whilst keeping the ingredients to a minimum. I think I’m in love…
1 minced medium shallot
2 cups cooked green lentils
2 tbsp ground flax seed, mixed with 6 tbsp water
1/3 cup nutritional yeast
4 halves of walnut
1 tsp thyme
1 tsp oregano
2 tsp sea salt (use less if the lentils have been cooked with salt)
2 tsp chili flakes
1/2 cup breadcrumbs
¼ cup tahini
1 small lemon, juiced
1/2 tbsp apple cider vinegar
1 tsp minced garlic
3 tbsp water
Preheat the oven to 400° and line two baking sheets with parchment paper.
Combine the ingredients in a food processor, and pulse to combine. Pulse a few times, scraping down sides as needed until thoroughly combined. You are looking for a crumbly dough, not a paste.
Form the lentil mixture into balls and place them onto one baking sheet and bake for 20-30 minutes, until they look crisp on the outside and tender inside.
Broil for 2-5 minutes to make it extra crispy.
Simply blend all the ingredients in a blender. Keep the leftover dressing in the fridge for up to a week.
You can leave out the nutritional yeast and use 4 more walnut pieces.
Vegaliciously‘s golden ‘meatballs’ were doing the rounds on Instagram recently under the banner of the #bestofvegan so, in an attempt to sway my tofu-skeptic other half, I figured I’d better jump on this bandwagon. Ah cripes, who am I kidding? I often find tofu bland, boring and generally underwhelming. But along with my current love affair with turmeric and all it’s anti-inflammatory, antioxidant-rich qualities, this one absolutely won me over!
3 tbsp tomato puree
3 tsp turmeric powder
salt and pepper
600ml vegetable broth
200ml soya cream
a parsley bunch
salt and pepper
For the sauce, finely chop onion, garlic and carrots. Grease a pan with coconut oil and fry the ingredients until golden.
Add tomato puree, turmeric, broth and mix until lumps smooth out. Let it simmer for an hour and a half adding water from time to time.
Put the sauce in a mixer and blend until it reaches a creamy consistency.
Pour the sauce into the pot previously used, add the soy cream and simmer for another 15 minutes.
For the tofu balls, using your hands grind the tofu.
Finely chop carrots, onions, garlic and a parsley bunch and add to the tofu. Mix the mass, adjust salt and pepper, and add the breadcrumbs.
Using your hands, mix the mass to obtain a homogeneous mixture. Moisten your hands before forming every tofu ball.
Once all the balls have been formed, mash them with flour. Grease a frying pan with coconut oil and fry them until golden.
Once cooked, dip them and cover them with turmeric sauce. Add a spoonful of parsley and ENJOY!
I used red onions as it was all I had in the cupboard – I’m sure white onion works just as well but after this happy accident, I think my preference now may be for red.
I substituted the breadcrumbs for another 50gms strong white bread flour as I had no bread or their crumbs. Worked perfectly well.
Abel & Cole offer up an autumnal feast with this seasonal stew featuring wedges of roast onion squash folded through chickpeas spiced with ras el hanut and sweetened with dates. Served on plates of lemony bulgar wheat to soak up every last delectable drop.
1 onion squash
1 red onion
2 garlic cloves
A handful of flat leaf parsley, leaves only
50g dried dates
2-3 tsp ras el hanut*
400g tin of chickpeas
150g bulgar wheat
3 tbsp olive oil
Freshly ground pepper
400ml boiling water
*RAS EL HANUT
1 1/2 teaspoons coriander seeds
2 teaspoon cumin seeds
1/2 teaspoon crushed chilli flakes
1 1/4 teaspoons ground cinnamon or 1 cinnamon stick
1 teaspoon paprika
1/2 teaspoon ground cardamom (seeds from about 10 pods)
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
Toast all whole spices in a pan first before grinding together with the other spices.
Heat your oven to 200°C/Fan 180°C/Gas 6. Trim the stalk off the onion squash and slice in half Scoop the seeds out, and slice the flesh into 2-3cm thick wedges (the skin is edible so you don’t need to peel the squash). Arrange the wedges in a large roasting tin and drizzle over1 tbsp olive oil. Add a pinch of salt and pepper and toss to coat evenly. Roast for 35 mins, till tender and caramelised.
While the squash roasts, peel the onion and thinly slice it. Peel the garlic cloves and crush or finely chop. Separate the parsley leaves from the stalks (save the leaves for later), and finely chop the stalks. Roughly chop the dates and the tomatoes.
Pour 1 tbsp oil into a large pan and bring to a medium heat. Slide in the onion, garlic and parsley stalks, and spoon over 1 tsp ras al hanut. Sprinkle in a pinch of salt and pepper and stir to combine. Fry for 5 mins.
Drain the chickpeas and rinse well with cold water. Tip into the onion pan and add the chopped tomatoes and dates. Pour in 100ml boiling water and return to the boil. Reduce to a simmer and cook for 15 mins, stirring every so often.
Meanwhile, pour the bulgar wheat into a large bowl. Top up with 300ml boiling water, and cover the bowl with a large plate or chopping board. Set aside for 15 mins to soak.
Finely grate the lemon zest. Finely chop the reserved parsley leaves. When the bulgar wheat has soaked up all the water, add the lemon zest and chopped parsley. Squeeze in the lemon juice and add 1 tbsp oil and a little salt and pepper. Stir well to combine.
When the squash wedges are tender, remove them from the oven and transfer them into the chickpea stew. Fold well to combine.
Pile the lemony bulgar wheat onto plates and serve with the onion squash and chickpeas stew.
A classic comforting, warm, and boldly spiced turmeric milk with a hint of sweetness. The health perks alone have made Turmeric Milk a popular trend recently as it is not only high in antioxidants, anti-inflammatory compounds, and healthy fats (especially when using coconut oil), but is also high in manganese and iron thanks to the turmeric. Traditional recipes include peppercorns that actually enhance the absorption of curcumin (the main component found in turmeric).This super easy version is inspired by Nutrition Stripped, with options by The Minimalist Baker and takes just 5 minutes. It’s delicious on its own, but why not indulge yourself and try it with one of these Chocolate Chunk and PB Blondies?
2 cups almond milk
1 tbsp honey, maple syrup, coconut sugar or sweetener of choice
1 tbsp coconut oil, optional
1 tsp ground turmeric
1 cinnamon stick or 1 tsp ground cinnamon
small pinch of ground black pepper
1/4 tsp ground ginger or 1-2 tbsp freshly grated ginger
Simply pour all ingredients into a small saucepan and heat until hot to the touch but not boiling – about 4 minutes – whisking frequently.
Turn off heat and adjust flavour to taste – adding more sweetener or more ginger or tumeric for spice and flavour.
Strain the milk if you have large pieces of ginger, cinnamon, peppercorns, etc.
Best when fresh, though leftovers can be stored covered in the refrigerator for 2-3 days. Reheat on the stovetop or microwave until hot.
Using a mix of light (canned) coconut milk and unsweetened almond milk creates the ultimate creamy base.
Ground turmeric (as opposed to fresh) works best in terms of flavor.
Do these even need an introduction?? Think brownie minus the chocolate (but, you know, you could always throw in some cacao for good measure…). Claire over at The Healthy French Wife – another new find that I’m really excited about – has magically thrown together all of my favourite things about a recipe into one little square… chocolate, peanut butter, vegan and healthy – SOLD!
1 can of chickpeas
1 cup of nut milk/ soy milk
2 tsp of vanilla extract
1/2 tsp of baking powder
1/2 cup of coconut sugar
1/4 tsp of salt
1/3 cup of peanut butter
1/3 cup of dark dairy-free chocolate broken into chunks
1 cup of flour of your choice – Claire used wholemeal
Preheat your oven to 180 degrees Celsius and line a square brownie pan with baking paper
In a food processor mix the chickpeas (drained and rinsed) then add the other ingredients. Add more milk if needed.
Pour into your brownie pan, top with the chocolate chunks or chips and cook for 20-25 minute.
Leave to cool for 30 minutes and cut into 12 squares. Best kept in the fridge for up to 3-4 days.
1-2 Tbsp (12-24 g) coconut sugar or maple syrup (plus more to taste // I used honey as it was all I had in the cupboard!)
2 Tbsp (30 ml) fresh lemon juice
Bring water to a boil in a large pot or saucepan. Add lentils and bring back to a boil. Once boiling, reduce heat to a simmer and cook lentils uncovered for 4-5 minutes or until just tender. Then drain and set aside. Be careful not to overcook or they can become mushy (cooking time will vary by variety of lentil – check package for instructions).
In the meantime, heat a large rimmed skillet over medium heat. Once hot, add oil or water, shallot (optional), garlic, and ginger. Sauté for 2-3 minutes, stirring frequently. Then add salt, curry powder, turmeric, and cayenne and cook for 1 minute more. Lower heat to low.
Add coconut milk and coconut sugar (or maple syrup or honey) and stir to combine. Cook over low heat for 3-4 minutes to combine the flavors (see photo).
Add the (well) drained, cooked lentils (see photo) to the coconut sauce and stir. They will likely need more seasoning at this point. I added a bit more salt, curry powder, turmeric, cayenne, and coconut sugar because I like big flavor. But season to taste.
Turn off heat, add lemon juice, and stir. Then serve and enjoy! These are delicious on their own, but they would also be tasty with rice, cauliflower rice, steamed or roasted vegetables, and more.
This simple, vegetable curry is so versatile with lots of lovely spices and just a touch of sweet and sour. You can mix and match vegetables or meat of your choice, but I have used sweet potato, butternut squash, carrot and red pepper. Some recipes suggest roasting the vegetables first and adding in later, others include coconut creams and some add greens towards the end. You may like to blitz your dhansak into a traditional thick lentil sauce, or keep it chunky. You may even add some crushed cashews for a bit of extra crunch. Have a play with the sweet and sour and season to suit your taste.
125g red split lentils
1 tsp olive oil
2 onions, diced
3 garlic cloves, crushed
1 tbsp ginger, grated (or 1/2 tsp ground ginger)
1 tsp garam masala
1/2 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp ground coriander
1/2 tsp paprika
1 tsp cayenne pepper
325g (1 medium) sweet potato, cubed
150g (1/4 medium) butternut squash, diced
1 carrot, diced
1 red pepper, seeded and diced
2 tbsp tomato puree
2 tomatoes, chopped
700ml vegetable stock, boiling
juice 1/2 lemon
small bunch fresh coriander, to serve
Thoroughly rinse the lentils and set aside
Heat the oil in a large pan over a medium heat, add the onion and cook for five minutes or until it softens
Add garlic, ginger and spices and cook for a further two minutes, stirring occasionally
Add the carrot, sweet potato, squash and pepper and cook for a further five minutes
Stir in the lentils, sultanas, stock, tomato puree and tomatoes and bring to the boil. Then, reduce the heat to low, cover with a lid and simmer for around 30 minutes or until the vegetables are soft, stirring occasionally
Scatter with coriander, squeeze of lemon juice and serve with warm naan bread or steamed brown rice.
Many versions of this recipe throw in green beans about 10-15mins before it’s finished cooking (as shown in the photo above). Stirring baby spinach leaves through just before serving also worked well.
Sultanas could be substituted for 1 tbsp brown sugar (or any sugar really), if you prefer.
Aine Carlin‘s sweet-sour dressing is the perfect partner for these vegetable curls, pepped up with mango, chilli and fresh coriander.
1 cucumber, spiralised (or peeled into ribbons with a vegetable peeler)
2 courgettes, spiralised (or peeled into ribbons with a vegetable peeler)
sesame oil, to drizzle
½ mango, peeled and diced
1 large red chilli, deseeded and finely sliced
30g fresh coriander, chopped, plus extra to serve
For the tamarind dressing:
1 tbsp tamarind paste
1 tbsp tamari or soy sauce
1 tbsp maple syrup
juice of 1 lime
Preheat the oven to 200C/gas mark 6. Put the cucumber and courgette spirals in a large bowl. Whisk the dressing ingredients in a bowl.
Pour half the dressing over the vegetables, mix and set aside for about 10–15 minutes.
Toss the cashews in the remaining dressing and drizzle over a smidge of sesame oil to avoid sticking. Tip onto a baking tray and roast for about 15 minutes until toasted, shaking the tray occasionally. Remove from oven and leave to cool completely.
Toss the mango and chilli into the vegetables along with the coriander and some of the roasted cashews. Reserve a few to garnish.
Transfer the salad to a serving dish. Garnish with the remaining cashews and a little coriander.