March 10th is Pack Your Lunch Day! To celebrate, here are a few of our favorite vegan recipes!
SWEET POTATO CHILI
From the kitchen of VeganMed's Teresa Henry
Serves 4-6
INGREDIENTS:
-2 sweet potatoes, peeled and diced in 2in chunks
-1 yellow onion, diced
-2 garlic cloves, minced
-1 (15oz) can red kidney beans, drained and mixed
-1 green bell pepper, seeded and chopped
-1 (14.5oz) can tomatoes
-1 tbsp chili pepper
-1 tsp salt
-1 cup water
-1/2 cup orange juice
INSTRUCTIONS:
1.Use a 5-6 quart slow cooker. Peel and chunk the sweet potatoes and add to the pot.
2. Add onion, green bell pepper, tomatoes, beans, garlic, and seasonings.
3. Pour OJ and water
4. Cook on low 6-8 hours.
Serves 4
INGREDIENTS:
-2 (14 oz. cans) green jackfruit , drained
-1 tablespoon olive oil
-1/2 yellow onion , chopped
-1/2 teaspoon chili powder
-1/2 teaspoon paprika
-1/4 cup tomato paste (no salt added)
-1/4 cup apple cider vinegar
-1/4 cup maple syrup
-1 teaspoon spicy brown mustard
-1/4 teaspoon salt
OPTIONAL ADD-INS:
-pinch of cayenne pepper (for a spicy BBQ sauce)
-pinch of smoked paprika (for a smoky BBQ sauce)
-1 teaspoon blackstrap molasses (for a richer BBQ sauce)
-1 to 2 garlic cloves , minced (saute with onion, if desired)
INSTRUCTIONS:
1. Drain the 2 cans of jackfruit into a large mesh strainer and rinse them under running water. While the jackfruit is still in the strainer, use your fingers to "shred" the jackfruit into strands that resemble shredded meat. Rinse it again to remove any remaining brine, then set aside.
2. Heat the olive oil in a large skillet over medium-high heat, then sauté the onion until it starts to soften, about 5 minutes. Add in the chili powder and paprika, and saute again for 30 seconds.
3. Add in the tomato paste, vinegar, maple syrup, mustard, and salt and stir well to combine. You may want to add up to 1/4 cup of water at this point, to help the sauce come together and not stick to the pan.
4. Add in the jackfruit, and stir well to get every piece coated with the sauce. Stir until heated through, and taste a piece to see if you need to adjust the seasoning. At this point, you can add more salt, extra optional spices for more heat or smoky flavor, or an extra splash of maple syrup if you prefer sweeter barbecue sauce.
5. Serve the jackfruit pulled pork on a bun with your favorite coleslaw, or over a salad if you prefer. Leftovers can be stored in an airtight container in the fridge for up to 1 week.
Serves 4
INGREDIENTS:
For the Spicy Mayo:
-1/2 cup raw cashews
-5 tbsp water (plus more to adjust consistency, if desired)
-1 tbsp fresh lime juice or rice vinegar
-1/2 tsp sea salt
-2 tsp pure maple syrup
-2 tsp soy sauce
-1 tbsp + 1 tsp sriracha sauce
For the Sushi Bowls:
-brown, wild or white rice
-julienned carrot
-diced cucumber
-diced avocado
-shelled edamame
-cooked and cubed sweet potato (boil, steam or bake)
-nori sheets or snacks, cut into strips or crumbled
-sesame seeds, for topping
-chopped green onion, for topping
-soy sauce, for topping
INSTRUCTIONS:
1. To make the spicy vegan mayo, blend all ingredients until smooth and creamy.
2. Assemble the bowls by starting with a scoop of rice and arranging the rest of the ingredients on top.
3. Sprinkle with sesame seeds and green onion, drizzle with spicy mayo and soy sauce and enjoy.
NOTES:
1. The spicy mayo makes enough for 4 bowls, adjust the bowl ingredients accordingly. The sauce is quite spicy so if you don’t like spice, you can reduce the amount of sriracha used or try the soy ginger or soy wasabi option.
2. As an alternative to the spicy mayo, you can just add some sriracha to vegan mayonnaise. I don’t usually buy vegan mayo since I’m not a big mayo fan but if you have some on hand, that makes a quick and easy sauce option. Plain soy sauce is just fine too.
As you plan out your animal-free lunch, consider making your lunch animal-friendly, too! Use a reusable lunch bag and Tupperware while avoiding single-use plastics. Check out this article from Green Mountain Energy for more ideas!
Ooh these look so yummy! Definitely going to try the sushi bowl!