Pulled “Pork” Sliders (New!)

Pulled “Pork” Sliders (New!)
These tasty little plant-based pork sliders will fool the best of them. But why try to fool them?

3 (20 ounce, or 565 g) cans young green jackfruit in brine or water, drained, rinsed and patted dry
Oil, for frying
3 1/2 cups (825 ml) Quick & Simple BBQ Sauce (SEE BELOW), or your favorite BBQ Sauce
1 medium yellow onion, julienne cut
12 soft dinner rolls (If you can find vegan Hawaiian sweet rolls, use those!)
1 recipe Creamy BBQ Coleslaw (SEE BELOW), prepared

Heat enough oil to coat the bottom of your frying pan or skillet over medium high heat.
Add the Jackfruit chunks in a single layer and fry until almost completely blackened. This can take up to 10 minutes. Flip and repeat on the other side.
Remove from heat and allow to cool enough to handle.
Using the tines of a fork, shred the jackfruit until it resembles, well, shredded pork.
Mix the shredded jackfruit, barbecue sauce, and onion together and add to your slow cooker. Cook on medium for three hours. Alternatively, use a pot with a tight fitting lid and simmer, covered, on medium low heat for 90 minutes, returning every so often to stir.
Split the dinner rolls in half. Pile on equal parts coleslaw and jackfruit and serve.

YIELD: 12 SLIDERS

You are SO vegan!
For a No-Oil Added option, bake the jackfruit, uncovered, in a single layer, for 45 minutes at 375°F (190°C, or gas mark 5), flipping halfway through before shredding.


Quick & Simple BBQ Sauce (from the original)
It takes longer to drive to the store and buy a bottle than it does to simmer up your own sweet and sassy barbecue sauce!

Nut-Free

1 tablespoon (15 ml) olive oil
1 yellow onion, finely diced
16 ounces (454 g) tomato sauce
1 teaspoon onion powder
1 teaspoon garlic powder
2 tablespoons (30 ml) apple cider vinegar
2 tablespoons (44 g) molasses
½ teaspoon freshly ground black pepper
2 tablespoons (40 g) grape jelly
2 tablespoons (30 ml) soy sauce
¼ teaspoon liquid smoke (optional)

Heat the oil in a skillet and sauté the onion until fragrant and translucent, 5 to 7 minutes.
Add the tomato sauce, onion powder, garlic powder, vinegar, molasses, pepper, jelly, and soy sauce and bring to a simmer. Simmer over low heat, uncovered, for about 10 minutes, stirring occasionally. Remove from the heat. Stir in the liquid smoke.
If you don’t like chunks of onion in your barbecue sauce, let cool and run through a blender or food processor until smooth.
Use as you would any barbecue sauce.

YIELD: 3 CUPS (705 ML)


Creamy BBQ Coleslaw (from the original)
This coleslaw adds a tangy, sassy twist to the classic coleslaw. This tastes great piled onto the Pulled Pork Sammy or on its own as a side dish.

1 cup (224 g) vegan mayonnaise, store-bought or homemade (page 191)
⅓ cup (80 ml) barbecue sauce, store-bought or homemade (page 183)
⅓ cup (116 g) agave nectar
2 tablespoons (30 ml) apple cider vinegar
Salt and pepper
1 medium head cabbage, cored and shredded

In a large bowl, combine the mayonnaise, barbecue sauce, agave, vinegar, and salt and pepper to taste. Add the cabbage and toss to coat.
Refrigerate until ready to serve.

YIELD: 12 SERVINGS

Pastrami Stack (New!)

Pastrami Stack (New!)
Oh, Pastrami! You are so salty and savory and fatty and just a tad sweet and taste magnificent with a big thick smear of deli mustard and provolone on toasty sourdough. My husband and I used to travel far and wide for a giant pastrami sandwich in our pregan days, and the both of us really had a hankering for nostalgia. We set out to recreate this old favorite at home using seitan and traditional pastrami spices. It had to juicy. It had to be tangy. It had to have that peppered crust. And...it had to have that signature pink marbling. After all, we eat with our eyes first, and this had to look as authentic as possible. We wanted it to be like those artisan carving board sandwiches you see on all the food shows. You know, the ones they serve up at all the hipster gastro pubs. Except ours, well, ours had to be vegan.

Nut-Free

FOR THE SEITAN DOUGH:
2 cups (288 g) vital wheat gluten flour
1 cup (125 g) all-purpose flour
1/4 cup (55 g) tightly packed brown sugar
2 tablespoons (20 g) minced garlic
1 tablespoon (6 g) freshly cracked black pepper
1 tablespoon (11 g) ground mustard seed
1 teaspoon sea salt
1 cup (235 ml) vegan beef-flavored vegetable broth
2 tablespoons (30 ml) mild flavored vegetable oil
Vegan red food coloring, optional

For the Dry Rub:
1/4 cup (55 g) tightly packed brown sugar
2 tablespoons (14 g) smoked paprika
2 tablespoons (12 g) ground black pepper
1 tablespoon (2 g) dried coriander

For the Simmering Broth:
2 cups (470 ml) vegan beef-flavored vegetable broth
2 tablespoons spicy brown mustard
1/4 cup tightly packed brown sugar
1/4 cup sea salt
1 tablespoon smoked paprika
1 tablespoon minced garlic
1 bay leaf

To make the seitan dough: In a mixing bowl, add vital wheat gluten, flour, brown sugar, garlic, pepper, mustard seed, and salt. Stir to combine.
Create a well in the center and slowly add in the broth and oil. Using your hands work the liquid into the flour mixture until a sticky wet dough is formed. Knead the dough for 5 solid minutes. You can do this right in the bowl.
If you want that marbled effect (tastes the same either way!) add in a few drops of red food color and knead some more to marble the dough. Add as much or as little as you like to get the desired effect.
Allow dough to rest for 15 minutes.
While resting pre-heat the oven to 350°F (180°C or gas mark 4). Have ready a rimmed baking sheet and a large piece of foil.
To make the spice rub, simply mix together all the ingredients in a small bowl.
Lay the piece of foil flat on the counter. Tranfer the dough to the center of the foil and form into a rectangle-ish slab about 6-inches wide, 8-inches long, and 3-inches thick. This does not need to be exact.
Coat the entire surface with the spice rub, flip over and coat the bottom with the rub.
Roll the slab up in the foil as tightly as possible. If you need a second piece of foil, use it. (You need to wrap it as tight as possible so the seitan does not expand while baking. You want it to remain trapped in the foil so it remains dense, not bready.)
Place on the baking sheet and bake, wrapped, for 45 minutes. After 45 minutes, carefully remove from the oven. Allow to cool for a few minutes before carefully unwrapping.
Place the partially baked slab in the center of the pan (you can line with parchment or anther piece of foil to help with clean-up, if you choose) and bake an additional 30 minutes uncovered. It should be blackened and hard to the touch when ready.
While baking, prepare the simmering broth. Add all broth ingredients to a pot and bring to a boil. Boil for 5 minutes to make sure all the salt and sugar has dissolved, then reduce the heat to a medium low simmer.
Remove blackened Pastrami slab from the oven and allow to cool to the touch. Using a sharp serrated knife, cut the pastrami into thin slices. As thin as you can! If you are lucky enough to have one of those deli-meat spinning slicers, now is an amazing time to bust it out!
Place the slices into the simmering broth. Serve the pastrami straight from the broth. If you are planning to serve it later, make sure to store the pastrami in the broth to keep it moist and juicy.

YIELD: 2 POUNDS (908 G) PASTRAMI

Sloppy Jonis (See what I did there?) (New!)

Sloppy Jonis (See what I did there?) (New!)
Weeknight meals made easy! Thanks to the use of the versatile TVP and everybody's favorite condiment...KETCHUP! You can replace the ketchup with barbecue sauce for a tangy twist. Either way, serve it up on a Soft White Bun.

Gluten-Free, Nut-Free

1 cup (96 g) TVP granules
1 cup (235 ml) veggie broth (No-Beef flavored vegetable broth works best here, but any will do)
1/4 cup (60 ml) vegetable oil
4 cloves garlic, minced
1/4 cup (40 g) finely diced onion
1/4 cup (40 g) finely diced green bell pepper
1 tablespoon (15 g) prepared yellow mustard
3/4 cup (204 g) ketchup
1 tablespoon (15 g) steak sauce
1 tablespoon (14 g) packed brown sugar
salt and pepper to taste

Reconstitute TVP by mixing together with veggie broth in a microwave safe dish, covering tightly with plastic wrap and micro waving on high for 5 to 6 minutes. Alternatively, you can bring the broth to a boil, pour over the TVP, mix, cover and let sit for 10 minutes.
In a frying pan, preheat oil over medium high heat.
Add onions and bell pepper. Sauté about 3 minutes. Add in garlic and continue to sauté for about 2 more minutes.
Reduce heat to low, add in reconstituted TVP, mustard, ketchup, steak sauce, and brown sugar.
Stir to coat, and heat through.
Add salt and pepper to taste.
Yield: 4 servings

You are SO vegan!
Replace the TVP with prepared green lentils for a more whole foods approach.