CROCKPOT BBQ JACKFRUIT SLIDERS

One of the most surprising ingredients that I have explored since being plant based was jackfruit. Prior to this journey I had never seen, heard, touched, tasted or smelt ANYTHING jackfruit related and I have to admit when I saw what it actually looked like I was shocked. Me being me, I thought I would be able to tackle cutting and prepping the jackfruit myself but upon watching videos on how to prep it, I quickly decided to save myself and resort back to the canned version. To my discovery, I was able to snag a large can of jackfruit in brine for only $.130 which is incredibly cost effective.

Another thing I have to say about this dish is that I DESPISE my crockpot. It reminds me of the Titanic – it is unnecessarily large and I only bought it way back when I was still eating meat. I also find that I am sort of cheating when I use this because it does all the cooking for me – a pro and a con for someone who loves to cook. I will say that this is a great option for those busy days where you can’t spend too much time cooking.

Last point – LEFTOVERS! These are GREAT leftovers and I have used them for pizza toppings and next day sandwiches. If you want to double the recipe, you totally can and just freeze the left overs. I have thawed them and used them the next day and they are just as great as when they were first cooked. Don’t be shy 🙂

Crockpot BBQ Jackfruit Sliders

Tasty and juicy BBQ jackfruit sliders with minimal effort needed
Course Main Course

Equipment

  • Crockpot

Ingredients

  • 3 cans jackfruit in brine, drained and rinsed well
  • 1 large onion, diced
  • 2 tbsp garlic, minced
  • 1 cup bbq sauce
  • 1 cup tomato sauce
  • 1 cup water
  • 2 tsp each, paprika, chili powder, red chili flakes,
  • 1 tbsp hot sauce (if you prefer)
  • salt and pepper

Instructions

  • Drain and rinse jackfruit well. Let it sit for 30 mins to let the water drain as much as possible.
  • In a large crock pot, add all the ingredients and mix to combine.
  • Turn the dial to high, and cover with lid. Cook for 4-6 hours, until the jackfruit soaks up the liquid. Stir a couple of times during the cooking process to ensure everything is mixed well.
  • When cooking time is over, remove the lid and using a fork in each hand, rip apart the jackfruit into smaller slices, similar to pulled pork. The jackfruit should easily rip apart.
  • Serve on slider burns with pineapple and red onions. This dish makes great left overs that freeze well.

FRESH CHICKPEA SUMMER SALAD

This is one of those salads I began making a loooong time ago. Why this in particular? Because to be honest with you I was never a “salad” person and the thought that I had to eat lettuce everyday as a vegan was one of those misconceptions I took with me when I began eating this way. I wanted to find an alternative to that that is packed with protein and would sustain me for longer in the day. Here it is!

FRESH CHICKPEA SALAD

Tangy and fresh chickpea salad perfect for summer
Course Salad

Ingredients

  • 1 can chickpeas, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, quartered
  • 2 green onions, chopped
  • juice of one lemon and one lime
  • olive oil
  • 1 handful chopped parsley

Instructions

  • Mix all ingredients together in a large bowl. Cover and refrigerate to allow veggies to saturated in the dressing.

Video


CHICKPEA FLOUR QUICHE

Way back when I was still eating eggs quiche was the quickest “gourmet” breakfast choice, and a great choice for packed lunches or breakfast on the go. Alas, since going vegan I have had to make another substitute to compensate this loss, but chickpea flour is a nutritious alternative that gets the job done! Not to mention, this chickpea flour quiche is a great opportunity to use up any veggies that are stuck in your fridge or about to go bad!

I opted for a chickpea flour alternative to the usual quiche, rather than soy or tofu based quiche, purely out of preference and my desire to make a gluten free lunch option. My stomach and tofu do not mix well despite all of its benefits, so I stray away as much as possible. I’ve had great luck using chickpea flour in a substitute for homemade tofu so I thought it would be a grand idea to use this versatile flour in as many ways as possible…quiche being one of them.

In a traditional quiche one can expect a soft, fluffy interior loaded with veggies. I will say that you can definitely expect the latter; on the other hand I’d like to proceed with caution prescribing the term “fluffy like eggs”. Once baked and because it is technically still a flour, the quiche will have a dense almost cake like texture to it. To soften the texture, I add a little bit of yogurt to the batter much as you would add yogurt or sour cream to a cake to make it fluffier.

I love to serve this with some homemade cashew creme or a lemony dill type sauce to really elevate the “quiche” experience. I’ve also added turmeric to give the quiche an earthy flavour and add to its yellowish colour, although chickpea flour is already quite yellow . In terms of vegetables, my absolute favourite to add is broccoli or tomatoes to introduce some different textures. Don’t be afraid to go over the 1.5 cup I’ve set out in the recipes, I have stuffed more vegetables I was trying to get rid of!

Chickpea Flour Quiche

No egg or soy, chickpea flour vegan quiche

Ingredients

  • 2.5 c chickpea flour
  • 2.5 c water
  • 1/4 c non dairy yogurt
  • 1.5 c chopped veggies (I used broccoli, peppers, tomato, spinach, mushroom)
  • 1 tsp each of garlic powder, onion powder, paprika, oregano
  • 1/2 tsp turmeric

Instructions

  • Preheat oven to 375
  • Grease medium sized baking pan with oil or butter.
  • In a blender, blend chickpea flour, water, yogurt, spices and a pinch of salt.
  • In a mixing bowl combine batter and veggies. Pour batter into greased baking pan
  • Bake for 30 minutes. The top will begin to crack, that is totally fine.

Leave a comment if you try this recipe! I’d love to hear the veggies you chose to make this delicious vegan lunch.


CHICKPEA SHAWARMA LUNCH BOWL

Just sharing an idea for a quick colourful lunch bowl with a ton of veggies and protein for vegans on a go. I love seeing ideas for lunch bowls for myself because there are just so many possibilities to choose from when building your bowl. I was inspired by Middle Eastern shawarma bowls that I used to get all the time before going vegan. Homemade hummus, mediterranean spices and potatoes with a side of fresh veggies is sure to hit your appetite when you are in a pinch.

Look at all the colours!

CHICKPEAS

Coat 1 12oz can of chickpeas (drained and rinsed) in olive oil and your favourite mediterranean spices. I used a mix of oregano, sumac, thyme, paprika, and garlic. Toss in the air fry on 400 for roughly 5-7 minutes until they are lightly browned. I prefer them to be less crispy so they are not drying.

SWEET POTATOES

While the chickpeas are roasting, cut the sweet potatoes into wedge sizes and toss in similar coating to the chickpeas. Try and make sure they are all roughly the same size. When the chickpeas are done, toss in the air fryer and roast for 15 – 20 mins until soft.

HOMEMADE HUMMUS

The day before toss a cup of chickpeas in a medium sized pot and fill with enough water. Bring to a boil, add a pinch of salt and 1 tsp of baking soda. Baking soda is so important to making soft chickpeas!! Let boil for about 10 mins, and simmer for another 50. They should be soft but if not, continue cooking. Add to a food processor with 2 tbsp of tahini, 1/4 c of olive oil, 1/2 c of ice water, juice of half a lemon and 1 tbsp of garlic + salt. Refrigerate and serve.

SIDE SALAD

Dice cucumber, tomato, red peppers and green onions. Toss in bowl with olive oil, lemon, salt + pepper. Add other veggies like beets or peppers.

Other alternatives you could try making include a Mexican style bowl with black beans, corn salsa, guac and cashew creme on rice or quinoa. Another easy substitute is a lentil & walnut type minced meat that I often use for lasagna or tacos. The possibilities are really endless so have fun building your decadent bowls and really get to enjoy your lunch!

CHICKPEA SHAWARMA BOWL

Vegan/plant based alternative to classic shawarma bowl
Keyword chickpea, veganbowl

Equipment

  • Air fryer

Ingredients

Roasted Chickpeas

  • 1 12 oz can chickpeas, rinsed and drained
  • 2 tbsp olive oil
  • 1 tsp each, paprika, garlic, oregano, thyme, sumac

Sweet Potatoes

  • 1 medium sweet potato, cut in wedges
  • 1 tsp each, paprika, garlic, oregano, thyme, sumac
  • 2 tbsp olive oil

Side Salad

  • 1 cucumber, tomato, pepper, green onion, chopped
  • 2 tbsp olive oil
  • 1/2 lemon, juiced

Homemade Hummus

  • 1 c dried chickpeas
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/4 c olive oil
  • 1/2 c ice water
  • 2 tbsp tahini
  • 1 tbsp garlic

Instructions

Homemade Hummus

  • The day before, bring to a boil a medium soup pot with dry chickpeas in salted water for 10 mins. Once boiled, add baking soda and turn heat to simmer for about 50 mins. Check its soft before draining.
  • Drain chickpeas and add remaining ingredients to a food processor. Refrigerate until ready for use.

Roasted Chickpeas & Sweet Potato

  • Toss chickpea ingredients together and air fry on 400 for 5-7 minutes until slightly brown
  • When chickpeas are finished sweet potato ingredients together and air fry on 400 to 15-20 mins until soft

Side Salad & Veggies

  • While air frying, cut up and toss salad ingredients together
  • Serve with all ingredients combined.

CHICKPEA “CHICKEN” SALAD

Looking for a quick make ahead lunch option? Chickpea “chicken” salad is a staple in my house; I make a batch of this on Sunday, put it in an air-tight container and stick it in the fridge. It lasts about a week and is a perfect to-go lunch or lunchbox option.

  • 12 oz can of chickpeas
  • 1/4 cup vegan mayo
  • 3 large dill pickles, diced
  • 1 sprig of green onions, chopped
  • 2 tbsp stone ground mustard
  • 1 tbsp of fresh dill, chopped
  • juice of half a lemon
  • 1 tbsp of dill pickle juice
  • pinch of salt and pepper
  1. Mash chickpeas with a potato masher, leaving some chunks of chickpeas for added texture.
  2. Mix the remaining ingredients with the chickpeas with a fork. Make sure to taste – add more salt or dill pickle juice for tanginess. Best served on toasted bread or bagels!