You can follow a plant-based diet and still enjoy a southern barbecue feast thanks to jackfruit, an Asian tree fruit most readily available canned. The fruit magically turns into meaty pulled “pork”—pleasing both vegans and omnivores in one delicious dinner.
Take leftovers for tomorrow’s lunch, packing it up into a Southern-style barbecue “bento” box.
For cornbread, preheat oven to 375 F (190 C). Grease 8 x 8 x 2 in (20 x 20 x 5 cm) glass or ceramic baking dish with a bit of oil. In large bowl, whisk together all cornbread ingredients until thoroughly combined. Pour into prepared pan and bake for 20 to 25 minutes, or until toothpick inserted in centre comes out mostly clean.
Rinse, drain, and dry jackfruit well. Chop off core and add to large skillet with BBQ sauce. Heat jackfruit and sauce (more if you want it extra saucy!) over medium until bubbling, stirring often; reduce to low heat, cover, and cook for 20 to 25 minutes. Shred with 2 forks to achieve u201cpulled porku201d texture. Keep warm.
For slaw, add cabbage to large bowl and massage with hands to soften slightly. Mix in cilantro, vegan mayonnaise, and lime juice, cover, and chill until ready to serve, up to 3 days.
To serve, slice cornbread into squares and add to plates with pulled jackfruit and slaw.
This recipe is part of the A Week of Living Vegan collection.
Braising these hearty beans not only changes their texture but leaves them creamy and satisfying. Using a savoury broth with saffron for braising provides the traditional Spanish flavour, similar to a paella. This dish is served as a shared side, but it could also be served with rice and vegetables as a delicious stand-alone dinner or as a satisfying nourish bowl. Swap your spirits Try substituting vermouth for white wine in this recipe, if you have some on hand. It’s a great alternative to wine and will last much longer in your cupboard. An added perk? You can save that nice wine for sipping.
With Spain’s expansive coastlines and multiple islands, seafood is a staple of the cuisine. This quick and easy prawn dish will add a pop of protein and a wonderful smokiness to your tapas-style lineup. Sustainable seafood When choosing prawns (or any seafood), opt for sustainable varieties that recognize and even reward sustainable fishing practices. As an important protein in many cultures, seafood, caught sustainably, helps contribute to healthy oceans < and > healthy communities.
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.