tempeh rainbow wraps

Rainbow Veggie Wraps

These tempeh rainbow veggie wraps are just as delicious, and just as healthy as they are beautiful! They are fun for the whole family to make and will delight your tastebuds with flavors of sesame, ginger, and lime. Because these wraps are naturally gluten free and vegan, they are a great option to serve for any dietary preferences! They can be enjoyed as an appetizer or even shine as the main course.

What do I need to make these wraps?

These wraps start out with a large collard leaf for the base! If you aren’t a fan of collard, this recipe is sure to turn you into one. If you can’t find collard leaves, you can also use rice paper wraps for an equally delicious result!

  • Collard Leaves – Look for large collard leaves that are bigger than yo’ face. Try to find leaves that are 8-10″ long with few tears/holes/blemishes.
  • Red Cabbage
  • Mango
  • Cucumber
  • Romaine
  • Cilantro
  • Avocado
  • Red Pepper
  • Noodles – You can use rice noodles, vermicelli noodles, heart of palm noodles, or shirataki noodles

What type of sauce goes well with these Rainbow Veggie Wraps?

These wraps would go well with a variety of sauces, including sweet chili sauce, peanut sauce, soy sauce, or sriracha, but my favorite way to enjoy them is with this delicious Sesame Miso Ginger Sauce. To make the sauce, you will need just a few simple ingredients:

  • Tahini – make sure to select a variety of tahini that is runny and not too bitter. I tend to find the roasted varieties of tahini are sweeter and more mild than the raw varieties.
  • Maple Syrup
  • Rice Vinegar
  • Miso Paste
  • Ginger
  • Lime Juice
  • Soy Sauce or Tamari
  • Chili Garlic Sauce
  • Sesame Seeds

If you love these wraps, be sure to check out my Rainbow Wraps with Peanut Sauce.

tempeh rainbow wraps

Rainbow Veggie Wraps

Vibrant rainbow wraps filled with tempeh and crisp veggies with a flavorful miso ginger dipping sauce.
Prep Time: 25 minutes
Cook Time: 5 minutes
Course: Appetizer, Dinner
Keyword: jackfruitful, jackfruitfulkitchen, rainbow wraps, tempeh, vegan wraps, veggie wraps
Servings: 4
Author: jackfruitfulkitchen

Ingredients

  • 8 large collard green leaves
  • 1 avocado, thinly sliced
  • 1 yellow mango, thinly sliced
  • 1/2 english cucumber, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 cup red cabbage, thinly sliced
  • 2 cups romaine lettuce, coarsely chopped
  • 1 cup cilantro, chopped
  • 8 oz Miso Ginger Tempeh (can sub for regular tempeh, if desired. Simply slice and marinate in 1/4 cup soy sauce, 1 tbsp miso paste, and 1 tbsp grated ginger for 20 minutes)
  • 4 oz noodles of choice, cooked and cooled I like to use vermicelli, soba, heart of palm, or shirataki noodles

Sesame Ginger Miso Sauce

  • 3 tbsp tahini make sure to select a runny tahini that is not bitter
  • 2 tbsp maple syrup
  • 2 tbsp rice vinegar
  • 1 tbsp white miso paste
  • 1 tbsp ginger, peeled
  • 1 lime, juiced
  • 1 tbsp soy sauce, tamari, or coconut aminos
  • 1 tbsp chili garlic sauce
  • 2 tbsp water
  • 1 tbsp sesame seeds

Instructions

  • Cut broad stems off base of the collard leaves. Bring a large shallow pot of water to a boil. Submerge each leaf into the boiling water for 10-15 seconds until they turn a vibrant shade of green and then use tongs to transfer immediately to an ice bath. Set aside to dry.
  • Lay one leaf at a time on a clean, dry surface with spine parallel to you. Layer the toppings in the middle in the order listed. Fold in the sides and roll tightly away from you keeping the seam side down. Repeat. Slice in half with a sharp knife if desired.
  • Make the dipping sauce by adding all ingredients except the sesame seeds to a high speed blender and blending until smooth and creamy. Stir in the sesame seeds and season to taste.
  • Serve the wraps chilled with dipping sauce! Can be stored in air tight containers for up to 5 days for easy lunches!
Tried this recipe?Let us know how it was!
summer pasta salad

Gluten Free Vegan Lemon Poppyseed Pasta Salad

If you are searching for the perfect dish for a summer potluck or backyard BBQ, look no further. This gluten free vegan lemon poppyseed pasta salad is just the recipe you need. Its bright and subtly sweet flavor screams summer and it is filled with in-season summer produce for an easy to make recipe that is ready in less than 30 minutes.

When it comes to summer recipes, fresh produce is key. Salads, salsas, gazpachos, dips, wraps… you name it! I love shopping at Fareway because the produce is extremely fresh with a wide selection of affordable, organic options.  

Fareway also makes a point to prioritize quality, and their vegan and gluten-free options are just that. I love that I can find everything I need for recipes like this gluten free vegan lemon poppyseed pasta salad in one place, and can always rely on the high quality of their produce, products and customer service.

Their produce is perfect for all of the summer salads I want to make for backyard BBQs, picnics, pool parties, and more. With so many social events this season, I love how affordable the fresh fruits and vegetables are.

This lemon poppy seed pasta salad will be a total hit at your next summer party. Grab all of the fresh, quality, organic ingredients you need from your local Fareway, print the recipe below, follow the simple steps, and this salad will come together in less than 30 minutes. To make things even easier when life gets busy, Fareway offers online shopping with no additional fees, as well as the ability to edit your order up to a half-hour before pickup.

What You Need to Make this Gluten Free Vegan Pasta Salad

  • Gluten Free Rotini: This gluten-free vegan pasta from Fareway tastes just like the real deal and is made with only two simple ingredients (corn flour, rice flour). This means you can feel great about your pasta selection, your gut will thank you, and your taste buds will be delighted because the texture is on point.
  • Zucchini
  • Yellow Squash
  • Cherry Tomatoes
  • Curly Parsley
  • Red Onion
  • Red Bell Pepper
  • Jumbo Black Olives

What You Need to Make the Simple Vegan Lemon Poppyseed Dressing

  • Plain Vegan Yogurt: Fareway carries a variety of vegan yogurt options. This makes it easy to veganize your favorite creamy recipes with a 1:1 swap for traditional yogurts.
  • Lemon Zest
  • Lemon Juice
  • Maple Syrup
  • Apple Cider Vinegar
  • Poppy Seeds
  • Dijon Mustard
  • Salt
  • Garlic Powder
summer pasta salad

Gluten Free Vegan Lemon Poppyseed Pasta Salad

A bright and creamy vegan pasta salad that is perfect for summer. It is subtly sweet, perfectly zesty, and loaded with in-season produce.
Prep Time: 25 minutes
Course: Appetizer, Dinner, lunch
Cuisine: American
Keyword: gluten free pasta salad, pasta salad, summer pasta salad, vegan pasta salad
Servings: 6
Author: jackfruitfulkitchen

Ingredients

  • 16 oz gluten free rotini cooked and cooled
  • 1 medium zucchini sliced
  • 1 medium yellow squash sliced
  • 6 oz cherry tomatoes halved
  • 3/4 cup curly parsley finely chopped
  • 1/2 small red onion finely chopped
  • 1 large red bell pepper diced
  • 14 oz jumbo black olives halved

Lemon Poppyseed Dressing

  • 1/2 cup plain unsweetened vegan yogurt
  • 2 large lemons zested and juiced
  • 2 tbsp maple syrup
  • 2 tbsp apple cider vinegar
  • 1 tbsp poppyseeds
  • 1 tbsp dijon mustard
  • 1/4 tsp salt
  • 1/2 tsp garlic powder

Instructions

  • After the noodles have cooled, give them a quick rinse and make sure to drain really well. Transfer the noodles to a large mixing bowl. Add in the remaining salad ingredients.
  • Add all ingredients for your dressing to a medium jar and use a fork to whisk and combine. Season to taste to adjust for desired sweetness and tartness. Pour the dressing over the salad and toss to coat. Let sit in the fridge for at least 30 minutes before serving chilled.
Tried this recipe?Let us know how it was!
CHIPOTLE BBQ

Chipotle BBQ Jackfruit Tacos

These Chipotle BBQ Jackfruit Tacos are a fast and easy vegan meal that is perfect for Taco Tuesday! In case you’re unfamiliar with jackfruit, it has a shredded meat-like texture which makes it a fabulous plant-based substitute in recipes ranging from sandwiches, to pastas, to tacos just like these!

What I love most about these tacos is that they’re SO easy, SO delicious, and they will have even the pickiest meat eaters asking for more. Plus, they are full of veggies and plant protein to create a perfectly well-balanced meal. The chipotle peppers pack some heat with a spicy smoky flavor, but it’s instantly balanced by the sweetness of the BBQ sauce. This is a wonderful weeknight or meatless Monday meal because the entire sha-bang comes together in less than 30 minutes.

bbq jackfruit

Frequently Asked Jackfruit Questions:

What is Jackfruit?

You may not realize this, but jackfruit is indeed a fruit! It is a cousin to the fig and mulberry, and it is actually the largest fruit on earth. That’s right – mature jackfruits can weigh up to 100 pounds. Can you imagine having the job of harvesting those?! However, when harvested young, jackfruit has a very neutral, mild flavor and a meaty, stringy texture, similar to that of shredded pork. When making a recipe that traditionally calls for shredded meat, jackfruit is a wonderful substitute for any savory recipe.

Where to Buy Jackfruit?

It is important to note that there are two VERY different types of jackfruit, purely determined by its ripeness. Jackfruit sold in produce sections is always very ripe. This is the perfect jackfruit to buy to use in smoothies, fruit bowls, or desserts. However, for recipes like these tacos, you want young, green jackfruit. This variety can be found at most grocery stores in the canned or frozen section, and sometimes even in a refrigerated pouch.

how to cook jackfruit

How to Prepare Jackfruit for These BBQ Jackfruit Tacos?

My favorite type of jackfruit to use is canned jackfruit. When working with this variety there are a few simple steps to follow:

  1. Drain: Pour the contents of the can into a colander to drain the brine.
  2. Rinse: Next, rinse with cool water, letting excess water drain.
  3. Squeeze: Wrap the jackfruit pieces in a clean kitchen towel or cheese cloth and firmly squeeze over the sink to remove excess moisture.
  4. Chop or Shred: Use your hands or a knife to pull the pieces apart and create meat-like shreds.
  5. Bake, Simmer or Sauté

Is Jackfruit Healthy?

In short, Yes!! Jackfruit is rich with fiber, vitamins, and minerals, and is totally cholesterol-free unlike shredded meat. The one thing it lacks is high protein, so I always recommend pairing it with a plant-based protein option like legumes, tofu, tempeh, or nuts. This specific recipe combines jackfruit and shredded tofu for a protein-packed meal!

how to make jackfruit

Can These BBQ Jackfruit Tacos be Made with Other Flavors?

Heck yes! This recipe is a wonderful guide to make any flavor of taco! You could use traditional dry taco seasoning, curry powder, tikka masala sauce, buffalo sauce, seasoning, or anything your heart desires.

CHIPOTLE BBQ

Chipotle BBQ Jackfruit Tacos

An easy and simple vegan taco recipe with spicy, smoky and subtly sweet BBQ flavor.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Course: Dinner, lunch
Cuisine: American, bbq, Mexican, tex mex
Keyword: bbq tacos, gluten free tacos, tacos, vegan tacos
Servings: 10 tacos
Author: jackfruitfulkitchen

Ingredients

  • 1/2 small red onion diced
  • 2 large carrots shredded
  • 15 oz canned young green jackfruit
  • 16 oz super-firm high-protein tofu shredded*
  • 7.5 oz can chipotle peppers in adobo sauce
  • 1/3 cup bbq sauce
  • 2 tsp chipotle chili powder optional, for extra spice
  • salt and pepper to taste

To Serve

  • 10 6" corn tortillas
  • 3 cups lettuce chopped
  • 1 cup fresh or frozen yellow corn warmed
  • 1 avocado thinly sliced
  • 1/3 cup finely chopped cilantro
  • 1/2 cup plain, unsweetened vegan yogurt
  • 1 jalapeno thinly sliced
  • 1 lime cut into wedges

Instructions

  • Start by warming a large cast iron skillet over medium heat and adding a small amount of water, vegetable broth, or oil for cooking.
  • Add in the onion and sauté for 2-3 minutes until fragrant, stirring occasionally. Next, add in the shredded carrot and cook for 2-3 more minutes, adding a bit of water or vegetable broth as needed to deglaze.
  • While the onion and carrot are cooking, prepare your jackfruit following the steps outlined in the "How to Prepare Jackfruit" section above by draining, rinsing, squeezing, and pulling apart your jackfruit into bite-sized pieces. Once this is complete, add the jackfruit to the skillet, along with your shredded tofu. Cook on medium high heat, adding a tbsp of water or broth as needed, for 3-4 minutes, stirring occasionally but letting the edges get browned and crispy.
  • Meanwhile, add your chipotle peppers in adobo sauce and bbq sauce to a blender and blitz until smooth. Pour the sauce into the skillet and stir to combine. Add the optional chipotle chili powder, salt and pepper if desired. Stir for another minute until the mixture is heated through. Turn off the skillet.
  • If you have a gas range, turn a separate burner on a low flame and place your tortillas directly over the flame flipping every 10 seconds or so until they are browned, and making sure to not let them burn or catch fire! If you do not have a gas range, warm your tortillas in a small skillet over medium low heat.
  • Assemble your tacos by adding a layer of lettuce to each tortilla, topping with the taco meat, and adding the remaining toppings, finishing with a squeeze of lime.

Notes

*It is important to use a high-protein super-firm tofu for this recipe! If you substitute for a firm or extra firm tofu, you will need to press it for 30 minutes first and the texture still won’t be quite as meaty, but it will still be delicious.
Tried this recipe?Let us know how it was!
Rainbow collard wrap

Rainbow Collard Wraps with Peanut Sauce

Have you tried rainbow collard wraps? This delicious vegan meal is filled with fresh veggies, creamy avocado, and crispy tofu. Complete the meal with a perfectly sweet, perfectly salty, oil-free, vegan peanut sauce for dipping and this recipe is SURE to please. These wraps are also amazing for meal prep and actually almost taste BETTER day two. The fresh veggies are incredibly nutrient rich, the tofu provides an abundance of plant protein, and the collard greens are an amazing low carb alternative to tortillas! If you’re trying to spice things up in the kitchen with fun plant based options – add this to your menu for an amazing meatless meal. 

What You Will Need to Make Rainbow Collard Wraps:

  • Fresh Collard Greens: Look for extremely large collard leaves (bigger than your head, for reference) that have few holes or tears
  • Lettuce: Romaine, iceberg, or butter lettuce will be perfect to add some extra crunch
  • Carrots
  • Bell Pepper: I like to use red, but any color will do
  • Red Cabbage
  • Cucumber
  • Vermicelli-Style Noodles: Rice noodles, shirataki noodles, or heart of palm noodles are great options
  • Peanut Butter or Powdered Peanut Butter: I usually use powdered because its a lower calorie, lower fat option and I can better control the saltiness and texture of the sauce
  • Limes
  • Rice Vinegar
  • Chili Garlic Sauce: Gochujang or Sriracha are both great
  • Maple Syrup: Option to substitute with any sweetener of your choice
  • Coconut Aminos: Option to substitute with soy sauce, tamari, or liquid aminos
  • Chopped Peanuts

Where You Can Find Collard Wraps:

Almost every grocery store will have this hearty green right in the produce section. I find it right next to the kale and mustard greens at the Whole Foods I go to.

Other Varieties of Filling For These Wraps:

The opportunities for what you can put in collard wraps are truly endless, but if you loved this recipe, be sure to check out my Buffalo Chickpea Collard Wraps.

Rainbow collard wrap

Rainbow Collard Wraps with Thai Peanut Sauce

Crisp and tender collard leaves packed with fresh veggies, creamy avocado, and crispy tofu paired with a sweet and savory Thai peanut sauce.
Prep Time: 30 minutes
Course: Appetizer, Dinner, lunch
Cuisine: American, Asian
Keyword: collard wraps, rainbow wraps, thai peanut sauce, veggie wraps
Servings: 4
Author: jackfruitfulkitchen

Ingredients

Rainbow Collard Wraps

  • 6-8 large collard green leaves look for leaves larger than your face with very few holes/tears
  • 2 C chopped romaine
  • 2 carrots julienne peeled
  • 1 red bell pepper thinly sliced
  • 1 yellow mango sliced
  • 1 avocado sliced
  • 1 C red cabbage finely chopped
  • 1/2 english cucumber thinly sliced
  • 1/2 C cilantro chopped
  • 1 C noodles of choice cooked and cooled (I like to use shirataki, hearts of palm, or vermicelli rice noodles)

Thai Peanut Sauce

  • 1/4 C water
  • 1/4 C powdered peanut butter (can substitute for regular peanut butter if desired. If using regular peanut butter, reduce water to 1/8 C)
  • 1/4 C lime juice
  • 2 tbsp rice vinegar
  • 2 tbsp chili garlic sauce
  • 1 tbsp maple syrup
  • 1 tbsp coconut aminos
  • 2 tbsp peanuts, chopped

Instructions

  • Cut broad stems off base of leaves. Bring a large pot water to a boil. Submerge each leaf into the boiling water for 10-15 seconds and transfer immediately to an ice bath. Set aside to dry.
  • Lay one leaf with spine horizontal on a clean, dry surface. Layer toppings in the middle – I like to start with avocado and mango and end with lettuce. Fold in sides and roll tightly away from you keeping the seam side down. Repeat.
  • Make dipping sauce by adding all ingredients to a bowl and whisking with a fork. Season to taste.
  • Serve wraps chilled with dipping sauce! Can be stored in air tight containers for up to 5 days for easy lunches!
Tried this recipe?Let us know how it was!
vegan shakshuka made with mina

10 Minute Vegan Shakshuka

Vegan shakshuka is the ultimate one-pan, nutrient-rich dish that can be enjoyed any time of day. Breakfast, lunch, dinner, or my favorite… brunch! I love to serve it for brunch because its a total crowd pleaser and with Mina Shakshuka sauce it is so easy to make.

vegan shakshuka

Shakshuka is a rich and flavorful tomato sauce that is typically used to poach eggs, but this delicious vegan version swaps the eggs for tofu. A traditional shakshuka recipe includes tomatoes, roasted red peppers and spices and can take over an hour to prepare from scratch! While its worth the wait, I know many of us do not have time for that! I love to use Mina Shakshuka sauce because its just as delicious as the recipes I’ve made from scratch, but I can enjoy authentic, flavorful shakshuka in just 10 minutes.

vegan mina shakshuka

How to make Vegan Shakshuka

As I mentioned, traditional shakshuka recipes can take over an hour, but follow the few simple steps below for a recipe thats just as tasty, full of authentic flavor, and ready in no time.

mina shakshuka
shakshuka recipe
vegan shakshuka made with mina
vegan shakshuka traditional
  1. Start by scrambling your tofu. For an easy step-by-step guide, check out my tofu scramble tutorial here. Set aside.
  2. Heat a small cast iron skillet over medium low heat. Optional to spray with a light coat of olive oil.
  3. Pour in your jar of Mina Shakshuka and bring to a gentle simmer.
  4. Make 4 little wells, and spoon your tofu into each one. Cover and cook for 2-3 minutes.
  5. Remove from heat and garnish with vegan feta, fresh avocado and cilantro.
mina brunch tofu

How to serve Shakshuka

One of the best things about shakshuka is that it’s incredibly versatile. You can enjoy it by itself, alongside toasted bread or naan for mopping up the tasty sauce, or with salad, mixed greens, or my favorite: massaged kale. The bold and vibrant sauce pairs so well with the refreshing and tender kale and makes the perfect light and healthy, plant based brunch. As the weather gets cooler, we make shakshuka even more frequently because its so warm and comforting.

vegan shakshuka made with mina

10 Minute Vegan Shakshuka

This authentic shakshuka is an authentic, easy to make one-pan dish made with Mina Shakshuka sauce.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Course: Breakfast, brunch, Dinner
Cuisine: moroccan
Keyword: shakshuka, tomato stew, vegan brunch, vegan shakshuka
Servings: 4
Author: jackfruitfulkitchen

Ingredients

  • 8 oz extra firm tofu
  • 1 TBSP nutritional yeast
  • 1/2 tsp kala namak indian black salt
  • 1/8 tsp turmeric (for color)
  • 1 jar Mina shakshuka sauce
  • 2 TBSP vegan feta
  • 1/4 C fresh parsley, chopped
  • crusty bread or naan, toasted

Instructions

  • Heat a small amount of oil or water in an 8" cast iron skillet over medium low heat.
  • Crumble your tofu into the skillet and season with nutritional yeast, salt and turmeric. Scramble for 3-4 minutes until golden. Transfer to a plate and wipe out your skillet.
  • Return to heat and pour in jar of Mina shakshuka sauce. Bring to a gentle simmer. Use a wooden spoon to make 4 small wells and spoon your tofu into each one. Cover and cook for 2-3 minutes.
  • Remove from heat and garnish with vegan feta, avocado slices and fresh cilantro. Spoon into bowls alongside fresh greens (optional) and serve with crusty bread or naan for dipping.
Tried this recipe?Let us know how it was!

Yellow curry lentils with Roasted Butternut Squash

Creamy Lentil Curry With Roasted Butternut Squash

Jumping head first into November with a Creamy Lentil Curry recipe that will warm you from the inside out!This lentil bowl is easy to make and topped with caramelized butternut squash which makes it the perfect November meal.

creamy curry lentils with Roasted Butternut Squash

This is definitely one of those recipes that you will be excited to make again the very second it’s gone. Like many soups and stews, it actually gets better the second and even third day, so it is wonderful for leftover or to meal prep ahead of time for easy, healthy lunches. The curry powder, ginger and turmeric provide such bold, sweet and earthy flavors that you will want to add a spoonful of this stew on everything from roasted veggies, to rice, to greens.

spices for creamy lentil curry with butternut squash

What do I need to make this Creamy Lentil Curry?

  • Curry Powder: This ground spice blend is a mixture of turmeric, chili powder, coriander, cumin, ginger and pepper.
  • Kaffir Lime Leaves: These dried or frozen leaves have a spiced, bright citrus flavor that is a lot lighter than a bay leaf and perfect for brightening curries. You can find kaffir lime leaves at most spice stores, online, or at many asian food stores.
    • Note: If you do not have kaffir lime leaves, you may substitute 1 1/2 tsp of lemon/lime zest for each lime leaf.
  • Whole Cumin: Whole cumin provides much bolder bursts of flavor when you bite into the individual seed, compared to ground, so I like to use a combination of both.
  • Ground Cumin
  • Turmeric
  • Paprika
  • Cayenne
  • Red Lentils: Lentils are small legumes that are full of protein, fiber, and minerals. There are many types of lentils but red or yellow are best for this recipe as they have the shortest cook time.
  • Tomatoes
  • Water
  • Coconut Milk: Canned, full fat coconut milk will achieve the creamiest and most flavorful result in this recipe.
  • Tomato Paste
  • Chili Garlic Sauce
  • Carrot
  • Onion
  • Garlic
  • Ginger
creamy lentil curry with butternut squash perfect for fall

How to serve this Creamy Lentil Curry:

These creamy lentils are amazing on their own, but pair beautifully alongside basmati rice or massaged kale. I love to top them with a sprinkle of pumpkin seeds, fresh cilantro, sliced cucumber, and my favorite addition: roasted butternut squash. The sweet and caramelized flavor of the squash pairs wonderfully with the spiced, earthy, bold lentils and brings a lovely seasonal aspect for fall. You can mix the roasted squash into the lentils after cooking, or place on top when serving.

How to roast Butternut Squash:

how to prep butternut squash
how to cut butternut squash
how to slice butternut squash
how to roast butternut squash

Butternut squash has to be one of my favorite varieties of winter squash. Its sweet taste and creamy texture are delicious in so many different recipes. This wonderful taste is greatly enhanced after being roasted in a 400 degree oven. The edges become caramelized and the inside of each cube is tender, creamy and sweet. It can oftentimes seem daunting to peel and cube a large, firm squash, so don’t shy away from pre-cubed, store bought options, but for a step by step guide (with photos) of how to peel and prep your own, follow my tutorial here.

lentil curry meal prep

Can these lentils be made ahead of time?

YES! I actually RECOMMEND making it ahead of time as it actually gets better after 24-48 hours! After a day or two, the flavors and spices are married together for a bold and complete harmonious flavor. This means it’s perfect to make for meal prep! Make a big batch on Sunday and you will be enjoying delicious, warm curry all week long. Store each ingredient separately in airtight glass containers.

red lentil yellow curry

Creamy Lentil Curry With Roasted Butternut Squash

A gluten-free, vegan, one-pot lentil stew that is topped with caramelized butternut squash.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Course: Dinner, lunch
Cuisine: Indian
Keyword: daal, dal, fall stew, lentil stew
Servings: 8
Author: jackfruitfulkitchen

Ingredients

Roasted Butternut Squash

  • 1 large butternut squash, peeled, deseeded, and cubed
  • 1 TBSP avocado oil or olive oil
  • 1 tsp salt and pepper

Lentil Curry

  • 1 TBSP coconut oil or vegan butter
  • 1 red onion, finely diced
  • 4 garlic cloves, minced
  • 2 TBSP fresh ginger, minced
  • 2 tsp cumin seed
  • 1 tsp ground cumin
  • 1 TBSP curry powder
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1/2 tsp cayenne optional, for extra spice
  • 1/2 tsp salt and pepper
  • 1 TBSP tomato paste
  • 1 1/2 C red lentils
  • 14 oz can diced tomatoes, with juices
  • 28 oz water
  • 3 kaffir lime leaves
  • 14 oz can full fat coconut milk
  • 1 TBSP chili garlic sauce
  • 1 carrot, shredded
  • 1/2 C cilantro, finely chopped

To Serve

  • massaged lacinto kale
  • pumpkin seeds
  • cucumber, sliced
  • fresh cilantro
  • basmati rice
  • naan bread

Instructions

  • Preheat oven to 425 and line a baking sheet with foil.
  • Spread cubed squash on baking sheet. Drizzle with oil and season with salt and pepper. Coat evenly. Place in oven and roast for 30-40 minutes until golden.
  • Warm a large dutch oven or pot over medium low heat. Melt butter or oil.
  • Add in onion and sauté until fragrant. Add in garlic, ginger and seasonings. Sauté for 1-2 more minutes. Stir in tomato paste and lentils to combine.
  • Pour in tomatoes and water and add in lime leaves. Bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally.
  • Once your lentils have thickened, add in coconut milk, chili garlic sauce, shredded carrot and cilantro. Gently simmer for 5 more minutes. Season to taste.
  • Serve hot over massaged kale and/or rice topped with roasted squash, fresh cilantro, and pumpkin seeds.
Tried this recipe?Let us know how it was!
Cube

How to Pick, Peel, Cut and Roast Butternut Squash

Fall is here and it is officially squash season! Cue all of the creamy fall soups, hearty salads, and oven roasted sides. But just how do you go about picking, peeling, prepping, and cooking the most perfect squash? I’m here to help! Butternut Squash is a fan favorite, but it can be a little intimidating! With its large size, slippery smooth skin, and odd shape, it is somewhat difficult to peel, cut and prep. Follow my step by step guide (with photos!) below for fool proof instructions starting with how to pick the most delicious squash. After this, you will be peeling and prepping your butternut squash with ease! Plus, I’ve also included my favorite ways to cook this delightful gourd.

roasted butternut squash

Step 1: Selecting the perfect butternut squash

There are a few things you will want to consider when it comes to selecting your squash. Luckily, even a not-so-great butternut squash is usually stilllll pretty darn great, but over-ripe or under-ripe could mean a lack of flavor, dryness, or mushy texture. Follow these tips to avoid those downfalls and be armed with tools to pick the sweetest and most flavorful of the bunch!

  1. Skin: Look for squash that is a deep orangey beige and even in color without any bruises, cuts or blemishes. You also want to find a squash with a matte finish, no gloss.
  2. Weight: Pick up a few and select a squash that seems heavy for its size. Kind of like a melon, a squash that feels too light isn’t ripe yet!
  3. Stem: Select a squash with a dark brown stem attached. If the stem has popped off that may be a sign that it is past its prime.

Step 2: Prepare your squash for peeling

Prepare your squash by giving it a gentle rinse, light scrub, and drying completely. Next, microwave your squash for 30-60 seconds to loosen and soften the skin slightly. Doing this will make it much easier to peel.

Step 3: Cut off ends

Place your squash on a cutting board on a flat, stable surface, and use a sharp chef’s knife to slice off the stem at the top, as well as the bottom. Discard.

Step 4: Peel

I like to use a y-shaped vegetable peeler like this one as it provides good leverage and control. Place your squash on a stable, flat surface and peel top to bottom to remove skin.

Step 5: Slice in half

Stand your squash up on the bottom end on a flat, stable surface, and carefully slice it in half lengthwise.

roasted butternut squash

Step 6: Scoop out seeds

Use a medium-sized spoon to scoop out the seeds and strings. These seeds can be washed and roasted just like pumpkin seeds if desired!

how to peel butternut squash

Step 7: Slice in half again

This time, lay your squash halves cut-side down on your cutting board and carefully slice them in half crosswise to have 4 even sections.

how to prep butternut squash

Step 8: Slice into strips

Cut each of the 4 sections lengthwise into 1″ thick strips.

how to cut butternut squash

Step 9: Slice strips into strips

Stack 2 or 3 of the sections at a time on their side and slice into 1″ x 1″ strips.

how to roast butternut squash

Step 10: Cube!

Take those stacks of strips and carefully slice into 1″ x 1″ cubes. Now, you’re ready to roast!

how to roast cubed butternut squash

How to roast the best butternut squash

Roasted butternut squash is a delicacy, I swear. It is sweet, savory, tender, crisp, caramelized, and somehow feels like both a savory meal and a dessert at the same time! Because of this, it is a delicious addition to so many different recipes. Soups, salads, pasta, curries like this one, buddha bowls, and more. Follow these simple steps to achieve the tastiest, slightly crisp, perfectly tender, caramelized squash!

  1. Preheat oven to 400 degrees.
  2. Line a large metal baking sheet (or two) with foil and spray lightly with oil.
  3. Add your squash cubes to a bowl and drizzle with a generous amount of olive oil. About 1-2 TBSP for a medium-large squash.
  4. Next, sprinkle with salt and pepper and give them another good toss.
  5. After seasoning, spread evenly on a baking sheet, using two if needed to not overcrowd.
  6. Place into the oven and roast for 20 minutes.
  7. Remove from oven and use a metal spatula to flip.
  8. Return to oven and roast for another 10-15 minutes until golden.

What seasonings to use on butternut squash

Butternut squash is so delicious and flavorful on its own, that I rarely add anything besides salt and pepper. However, depending on your recipe, there are some herbs and seasonings that compliment it wonderfully!

  • Sweet: Cinnamon, nutmeg, and ginger
  • Savory: Garlic, cumin, and paprika
  • Herby: Sage, rosemary, thyme, or oregano

Is butternut squash healthy?

Absolutely! Butternut squash is a nutrient-dense complex carb. It is high in Vitamin C, Potassium, Vitamin B6, Calcium, and magnesium. A 1 cup serving has 63 calories, 0.1g of fat, 16g carbs, 3g fiber, 3g sugar, and 1.4g protein. This makes it a wonderful addition to any meal!

Slice strips into strips

How to Roast Butternut Squash

A step by step guide for the perfect roasted squash.
Prep Time: 10 minutes
Cook: 30 minutes
Author: jackfruitfulkitchen

Ingredients

  • 1 large butternut squash, peeled and cubed using the guide above
  • 2 TBSP olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper

Instructions

  • Preheat oven to 400 degrees.
  • Line a large metal baking sheet with foil and lightly spray with oil.
  • Add your cubed squash to a bowl and toss with olive oil, salt and pepper.
  • Spread in an even layer on the lined baking sheet, being sure not to overcrowd.
  • Roast for 20 minutes.
  • Remove from oven and use a metal spatula to flip.
  • Roast for another 10-15 minutes until golden.
Tried this recipe?Let us know how it was!
sweet chili gluten free vegan cauliflower

Gluten Free Vegan Sweet Chili Cauliflower

This delightfully crispy, flavorful, restaurant-style sweet chili cauliflower is truly TO DIE FOR! It is a vegan spin on coconut shrimp with sweet chili sauce and you’re going to love it. It’s just as delicious as your favorite restaurant app, way healthier (baked not fried and lower in sodium), less expensive, and ready in 35 minutes! Plus it’s gluten free AND vegan!

crispy sweet chili cauliflower

What Makes This Sweet Chili Cauliflower Healthier Than Restaurant Options?

Since this recipe is baked, not fried, it is totally oil free and much lower in fat. The sauce is also much lower in sodium, and the florets are very lightly breaded with an organic, gluten-free rice flour and water mixture, so this dish is also lower in calories and carbs. Because this recipe is veggie based, it is also higher in nutrients!

sweet chili gluten free vegan cauliflower

What Type of Flour Should I Use?

I have tested this recipe with alllllll the flours – almond flour, chickpea flour, oat flour, you name it! Through my testing, I have found two types of flour that work best to make the most delicious tender on the inside, crispy on the outside sweet chili cauliflower. Brown rice flour and gluten free all purpose flour (or regular all purpose if you’re not gluten free). These two varieties of flour achieve the crispiest exterior which definitely adds to the deliciousness.

crispy vegan cauliflower

Can You Make This Vegan Sweet Chili Cauliflower Ahead of Time?

I definitely recommend making this recipe right before serving, but leftovers can certainly be reheated in an oven or air fryer. Speaking of air fryers – I have heard GREAT feedback from those of you who have tried this recipe in an air fryer, so if that’s your thing, definitely give it a go! If you are looking to save time and meal prep this recipe, you can do that by cutting up your cauliflower into florets and refrigerating in an airtight container, whisking together the ingredients for your sauce, and preparing your batter. The batter does tend to thicken over time, so you will want to add a little more water if needed to thin. The consistency should be just slightly thinner than pancake batter when coating the florets.

Tips to Make This Cauliflower Extra Crispy:

  • Make sure your batter is not too thick. I have the best results when my batter is slightly thinner than pancake batter.
  • Don’t overcoat your florets. After tossing with the batter, remove each floret one by one using a fork and letting excess batter drip off.
  • Add a sprinkle of the optional gluten free breadcrumbs. These add a nice crunch.
  • If you’re not eating oil-free, spray with a very light coat of olive oil half way through the bake time.
  • Let your florets cool after baking for at least 3-5 minutes before tossing with the sauce. This prevents them from steaming and getting mushy.

Can I Substitute the Chili Garlic Sauce for Other Sauce Flavors?

Absolutely! This recipe is DELIGHTFUL with a buffalo sauce, teriyaki sauce, peanut sauce, BBQ sauce, or my personal favorites Better Than Takeout Orange Cauliflower and  Crispy Sesame Cauliflower.

What is Hearts of Palm Rice?

This sweet chili cauliflower can be served with white rice, brown rice, cauliflower rice, you name it! But my favorite option is a rice made from hearts of palm from Palmini! This is a wonderful low-carb, low-calorie alternative that tastes and feels very similar to regular rice! The taste is also much more mild than cauliflower rice. You can order from their website or amazon.

sweet chili gluten free vegan cauliflower

Crispy Gluten Free Vegan Sweet Chili Cauliflower

A healthier, gluten free, vegan spin on restaurant-style sweet chili coconut shrimp. Oven baked for a perfectly crisp texture.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Dinner
Cuisine: American
Keyword: cauliflower wings, crispy cauliflower, sweet chili cauliflower
Servings: 4
Author: jackfruitfulkitchen

Ingredients

  • 1 head cauliflower, cut into medium sized florets, stems removed

Cauliflower Batter

  • 1 C brown rice flour or gluten free all purpose flour
  • 1 C water or plant milk, make sure plant milk is unsweetened and unflavored
  • 1 TBSP coconut aminos or soy sauce
  • 1/4 C finely shredded, unsweetened coconut
  • 1/2 C gluten free breadcrumbs optional

Sweet Chili Glaze

  • 1/2 C sweet chili sauce
  • 1/4 C chili garlic sauce

To Serve

  • broccoli, steamed
  • red bell pepper, steamed
  • black sesame seeds
  • cilantro, finely chopped
  • 4 servings hearts of palm rice, cooked accordingly

Instructions

  • Preheat oven to 400 degrees.
  • Mix together all ingredients for batter, except breadcrumbs, in a bowl. Batter should be slightly thinner than pancake batter. Add cauliflower florets to bowl and toss to coat.
  • One by one, remove cauliflower from batter with a fork, letting excess drip off, and transfer to oiled parchment lined baking sheets, being sure not to overcrowd. Sprinkle generously with breadcrumbs if using. Spray with a very light coat of olive oil. (optional for extra crispiness!)
  • Bake for 25 minutes until golden and crisp.
  • Whisk together sweet chili sauce and chili garlic sauce in a small saucepan. Warm over low heat. Season to taste.
  • Remove cauliflower from oven and let cool for 3-5 min (this step is very important as it prevents the cauliflower from getting soggy!)
  • Transfer cauliflower to a bowl and toss gently with sauce. Sprinkle with sesame seeds and cilantro.
  • Serve hot with rice, broccoli, and peppers. Can also be served as a poppable, bite-sized appetizer.
Tried this recipe?Let us know how it was!
fall harvest salad

Fall Harvest Salad With Roasted Sweet Potato, Quinoa and Pomegranate

This simple and delicious fall harvest salad is bursting with seasonal flavors and hearty texture. The juicy pomegranate, roasted sweet potatoes and peppery parsley make it the perfect salad to enjoy all season long, especially as a side dish for Thanksgiving. It is also allergen-friendly as it is vegan and gluten free!

Fall harvest quinoa salad

A big, beautiful, hearty salad can easily be the star of the show on any table. The ingredients in this salad are so flavorful that they can actually be enjoyed totally dressing-free, but a light drizzle of this homemade pomegranate vinaigrette is a great finishing touch for a crowd-pleasing bowl.

Keys to Success for a Crave Worthy Fall Harvest Salad

These are a few tips and tricks I always use, no matter the season, that are sure to have your guests going back to the salad bowl for seconds. Follow these and your salad is sure to be a highlight of any Thanksgiving or holiday spread.

how to massage kale
  • 5+ Ingredients: Using a mixture of ingredients and thinking outside of the traditional “lettuce and veggies box” creates depth and interest for any bowl.
  • Adding a Grain: Ingredients such as quinoa, farro, brown rice, or bread crumbs add a hearty texture and make your salad feel like a meal.
  • Homemade Dressing: Making your own dressing is SO easy and will take any salad from blah to WOW! Plus, they are way healthier because you are in control of exactly what goes in them. No sugar, dairy, excess oil or preservatives! Homemade dressings also taste much fresher and more flavorful than store-bought dressing.
  • Add Something Sweet: Fresh or dried fruit provides a bright and refreshing burst of flavor that is the perfect contrast to earthy veggies.
  • Diversify Your Greens: Think outside the box and use a mixture of greens such as kale, arugula, microgreens, mustard greens, or watercress.
  • Instant Flavor Enhancers: Ingredients like fresh citrus zest and herbs add so much to the flavor. Start with smaller amounts as some people are sensitive to the flavor of fresh herbs.
  • Add a Plant Protein: Legumes such as lentils, beans, edamame and peas add a great texture, fiber, and extra protein to make this salad more of a meal.

Other Classic Thanksgiving Dishes to Veganize

Oftentimes traditional Thanksgiving recipes are filled with meat, milk, butter and cream. However, it’s so easy to veganize many of your favorite Thanksgiving sides..

  • Mashed Potatoes: Swap traditional butter and cream for vegan butter and coconut or cashew cream.
  • Sweet Potato Casserole: Substitute traditional butter and eggs for vegan butter and flaxseed eggs.
  • Stuffing: Swap traditional butter and chicken broth for vegan butter and vegetable broth.
  • Green Bean Casserole: Instead of using store-bought mushroom soup, make your own using cashew cream.
  • Whipped Cream: My two favorite store-bought options are this Almond Milk Whipped Cream and this Oat Milk Whipped Cream, but you can also make your own using canned coconut milk or aquafaba.

Thanksgiving Sides That Are Already Vegan

  • Cranberry Sauce
  • Roasted Brussels Sprouts
  • Roasted Glazed Carrots
  • Corn
  • Bread (oftentimes)
fall harvest salad

Fall Harvest Salad With Roasted Sweet Potato, Quinoa and Pomegranate

An easy to make, gluten free, vegan fall harvest salad with quinoa, roasted sweet potatoes, herbs, and pomegranate.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Dinner, lunch, Salad, Thanksgiving
Cuisine: American, Thanksgiving
Keyword: Fall Salad, Thanksgiving, Thanksgiving Salad, Vegan Thanksgiving Side
Servings: 8
Author: jackfruitfulkitchen

Ingredients

Fall Harvest Salad

  • 1 C quinoa, cooked according to package and cooled
  • 1 large sweet potato, cubed
  • 1 1/2 TBSP olive oil divided
  • 1/2 tsp salt and pepper
  • 1/2 tsp cinnamon
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1 bunch flat leaf parsley, finely chopped about 1 1/2 – 2 cups
  • 1/2 C sliced almonds
  • 1 bunch lacinto kale, finely chopped about 3 – 4 cups
  • 1 lemon, zested and juiced
  • 1 C pomegranate arils
  • 14 oz canned chickpeas, drained and rinsed
  • 1/3 C pinenuts, toasted

Pomegranate Dijon Vinaigrette

  • 1/3 C pomegranate juice
  • 2 TBSP balsamic vinegar
  • 2 TBSP olive oil
  • 1 tsp dijon mustard
  • 1/2 lemon, juiced
  • salt and pepper

Instructions

  • Preheat oven to 425 degrees. Line a baking sheet with foil and lightly spray with oil.
  • Add sweet potatoes to a bowl and drizzle with 1 TBSP of olive oil. Season with salt, pepper, garlic, cinnamon, and cumin. Toss to evenly coat. Spread on baking sheet being sure not to overcrowd and using a second baking sheet if needed. Wipe out bowl.
  • Bake for 25-30 minutes, flipping after 15-20 minutes. Remove and let cool for 5 minutes.
  • Meanwhile, add your kale to the same bowl and drizzle with the remaining 1/2 TBSP olive oil and juice of 1 lemon. Use your hands to massage for 15-30 seconds until tender.
  • Whisk together all ingredients for dressing in a glass. Season to taste.
  • Add all ingredients for salad to a large bowl and toss to combine. This salad is delicious without the dressing, so taste before adding!
  • Drizzle a light amount of dressing, if desired, right before serving and toss to combine.

Notes

This salad can be made in advance and stored in an air tight container in the fridge for up to 5 days. Keep dressing separate and add right before serving.
Tried this recipe?Let us know how it was!
roasted delicata squash grain bowl

Roasted Delicata Grain Bowl with Fig Balsamic Dressing

When it comes to cozy fall dinners, roasted delicata squash is hard to beat. After roasting, it becomes sweet, flavorful, caramelized on the outside, creamy on the inside, and adds such a warm and delightful texture to almost any dish. This easy to make roasted delicata grain bowl has become one of our favorite dishes this time of year. It incorporates some of the best flavors of fall including delicata squash, pomegranate, plum, pumpkin, and fig.

roasted delicata squash grain bowl

What is Delicata Squash and How do You Prepare it?

Delicata squash, commonly referred to as peanut squash, Bohemian squash, or sweet potato squash, is loved for its delicate, edible skin. That’s right, the skin is totally edible so there is no peeling required! This makes delicata a dream come true for squash-lovers who dislike the hassle of peeling other common varieties of squash. So just how do you prepare this lovable, delicious squash? Follow the simple steps below.

how to cut delicata squash

Since you are going to be consuming the skin you will first want to thoroughly wash your squash. I like to use a soft bristled brush with warm water and give it a good scrub. After drying, place your squash on a flat, stable surface and slice off the top and bottom. Stand the squash up on one of the flat ends and carefully, slowly slice down the center so you have two long halves. Use a spoon to scoop out the seeds. Fun fact: the seeds are also edible (just like pumpkin!) so feel free to wash, dry, and roast if your little heart desires.

how to slice delicata squash

Once you have your two halves, place them flesh side down on a cutting board and slice crosswise into 1″ thick half moons.

how to roast delicata

Next, place your squash slices in a bowl. Drizzle with oil of choice and salt and pepper. Other seasonings can be used, but delicata has a very sweet, flavorful taste of its own. A little salt and pepper is really all it needs. Once you have an even light coat of olive oil and salt and pepper it is time to roast! Spread in an even layer on a foil-lined baking sheet and follow the recipe for this roasted delicata grain bowl below.

how to massage kale

What is Massaged Kale?

If I could have a soapbox to stand on for one topic and one topic only it would be MASSAGED KALE. I know it sounds weird. I know kale is bitter and rigid and fibrous. But I also know you’re going to LOVE it when you try this easy technique. Once I started preparing my kale this way it quickly became my most favorite base for bowls, salads, grains, and more! After massaging it becomes sweet, tender, and adds a perfect pop of flavor. Follow these simple tips and you’ll be craving kale on the daily.

  • Buy Lacinto Kale, also known as Dinosaur Kale. In contrast to traditional curly kale, it is darker in color, flatter in texture, easier to clean, and sweeter/more mild in taste.
  • Remove the stems. I actually like the stems, but for those newer to their relationships with kale they can be a little to thick, tough, and fibrous.
  • Finely chop. Thinner strips of kale are easier to tenderize when massaging and make for smaller pieces to chew.
  • Oil + Lemon Juice. Aka, the secret sauce. Just a tiny bit of both is the perfect combination to tenderize the kale and add some slip when massaging.
  • Massage!! I know, I know. What type of high maintenance vegetable requires massaging?! But trust me, it’s worth the entire 15-30 seconds it takes, and you will love the result! Simply use your hands to rub the chopped leaves between your fingers and you will quickly feel it soften.
Roasted butternut squash grain bowl

Roasted Delicata Squash Grain Bowl With Fig Balsamic Sauce

A perfect easy to make warm fall salad with caramelized delicata squash, autumn fruits, greens, and a creamy balsamic fig dressing.
Prep Time: 10 minutes
Total Time: 45 minutes
Course: Dinner, lunch, Salad
Cuisine: American
Keyword: delicata squash, fall grain bowl, warm salad
Servings: 4
Author: jackfruitfulkitchen

Ingredients

Delicata Squash

  • 1 medium delicata squash halved lengthwise, seeds removed, and sliced into 1" half moons
  • 1 TBSP olive or avocado oil
  • 1/2 tsp salt and pepper

Grain Bowl

  • 1 C brown rice, cooked according to package
  • 1 bunch lacinto kale, stems removed, finely chopped
  • 1/2 tsp olive or avocado oil
  • 1/2 lemon, juiced
  • 4 C baby arugula
  • 1 plum, cubed
  • 2 medjool dates, chopped
  • 1/2 C pomegranate arils
  • 2 TBSP pumpkin seeds
  • 1/2 C crispy chickpeas
  • 1/4 C fresh parsley, finely chopped

Creamy Fig Balsamic

Instructions

  • Preheat your oven to 425. Line a baking sheet with foil and lightly spray with olive oil. Set aside
  • Add delicata slices to a bowl and drizzle with oil. Sprinkle with salt and pepper and toss to evenly coat. Arrange in a single layer on your lined baking sheet. Place in the oven and roast for 25-30 minutes, flipping halfway through.
  • Wipe out bowl if necessary (a little olive oil residue is just fine) and add your chopped kale. Drizzle with 1/2 tsp olive oil and lemon juice. Use your hands to massage the kale for 15-30 seconds until it becomes soft and tender. Add in arugula and toss to combine.
  • Distribute greens between 4 serving bowls and top with cooked rice and remaining ingredients.
  • Add ingredients for dressing to a small blender and puree until creamy. Season to taste.
  • Drizzle dressing over bowls and top with roasted squash.
Tried this recipe?Let us know how it was!
vegan chickpea veggie curry burger

Curry Chickpea Veggie Burger With Cilantro Mint Chutney [Vegan, Gluten Free]

Say hello to the best chickpea veggie burger ever! I may be biased, but trust me – this burger checks all the boxes. It’s flavorful, hearty, easy to make and even grillable. Plus, it’s full of plant-based protein, veggies, and is 100% gluten free and vegan.

When it comes to veggie burgers I prefer them to taste like veggies and beans, not like “fake meat” or many of the unusual flavors of the processed store-bought varieties, so if you feel the same way, this burger is definitely for you! This curry-inspired recipe is crafted with whole, nutrient-rich ingredients. With spices like curry powder, paprika, ginger, and garlic, the end result is a bold and vibrant aromatic burger that will delight your tastebuds. I have made this for picky eaters, meat lovers, and veggie-burger-haters, and the feedback is unanimous: DELICIOUS.

curry chickpea veggie burger

One of the challenges with homemade veggie burgers can be achieving the right texture. Because they’re usually made with moisture-rich vegetables, they can oftentimes end up too soft, mushy, wet in the middle, crumbly, or lacking flavor. I think I can safely say that is not what any of us are searching for! After lots of recipe testing and experimenting I have can finally say I have achieved the perfect veggie burger texture! The result is meaty, hearty, stable enough to hold its own on a bun, and bursting with flavor. Because of its firm, burger-like texture, this recipe can be pan seared, grilled, or my favorite option: baked!

What Toppings to This Chickpea Veggie Burger

The cilantro mint chutney is my topping of choice for this curry-flavored burger, as it serves as a bright and refreshing contrast to the earthy, bold and robust burger, but there are many other great additions. For example:

How to Serve

Don’t let the word “burger” limit the creative possibilities with this patty! Quite the contrary, the possibilities are endless. Some other ways to enjoy this delicious burger are:

  • Lettuce Wraps: Serve in lettuce leaves instead of a bun for a lighter, low carb option
  • On Top of a Salad or Nourish Bowl
  • Pita Wrap: Wrap in a tortilla or pita for a grab and go lunch
  • Tofu Scramble: Add to your morning tofu scramble for a nutrient rich breakfast
  • Rice Bowls: Crumble over rice with sautéed veggies
vegan chickpea veggie curry burger

Curry Chickpea Veggie Burger With Cilantro Mint Chutney [Vegan, Gluten Free]

A bold and flavorful curry-inspired burger made from chickpeas, veggies, and gluten free oats
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Dinner, lunch
Cuisine: American
Keyword: bean burger, chickpea burger, vegan burger, veggie burger
Servings: 6
Author: jackfruitfulkitchen

Equipment

  • Food Processor
  • Oven
  • Baking Sheet

Ingredients

Veggie Burgers

  • 1/2 red onion
  • 3 cloves garlic, minced
  • 1 C cremini, portobello, or white mushrooms, chopped
  • 1 carrot, grated
  • 1 jalapeno, diced
  • 14 oz can chickpeas, drained
  • 1/2 C gluten free rolled oats
  • 2 TBSP tomato paste
  • 2 TBSP curry powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • 1/2 tsp salt and pepper
  • 1/2 C cilantro
  • 1 TBSP tamari, soy sauce, or liquid aminos
  • 2 TBSP chili garlic sauce
  • 3 TBSP ground flax seed

Cilantro Mint Chutney

  • 2 limes, juiced
  • 2 garlic cloves
  • 1/2 C cilantro
  • 1/2 C mint
  • 2 TBSP ginger
  • 1/4 C unsweetened coconut milk yogurt
  • 1/4 ripe avocado
  • 1/2 tsp salt and pepper
  • 2 tsp maple syrup
  • 1/2 jalapeno
  • 1 tsp apple cider vinegar

Toppings

  • red cabbage, chopped
  • pickled onions
  • tomato
  • lettuce

Instructions

  • Preheat oven to 400 degrees and line a baking sheet with parchment paper. Lightly spray with olive oil and set aside.
  • Heat a cast iron skillet over medium heat and add a small amount of water or olive oil. Add in onion and garlic and sauté for 2-3 minutes until fragrant.
  • Add in mushrooms, carrots, and jalapeño and sauté for another 3-4 minutes.
  • Transfer cooked veggies to a food processor and add in remaining ingredients. Pulse until well combined, but not pureed. It is important to NOT over mix as you do not want a wet mushy mess. It is ideal to still have some chunkiness to your mixture! If it is a little too wet, add additional oats 1 TBSP at a time.
  • Form patties (6) by rolling into balls and flattening between your palms. Place on the parchment lined baking sheet.
  • Bake for 20 minutes. Flip and bake for an additional 10 minutes.
  • Add all ingredients for chutney to a blender and puree until smooth. Season to taste.
  • Serve as desired with recommended toppings.
Tried this recipe?Let us know how it was!
spinach artichoke pizza

Vegan Spinach Artichoke Pizza on Two Ingredient Gluten Free Crust

Weekends are meant for pizza parties (even if thats a personal party for one) and this two-ingredient, super simple, plant-based, gluten-free crust makes those pizza parties easier and healthier than ever. To sweeten the pot even more, chances are you already have both of the ingredients you need! This delicious crust is made with 1. Oat flour (or any flour of choice) and 2. plant-based yogurt! Optional (and recommended) to add a pinch of salt, garlic powder, and parsley, but with or without you’re in for a treat with this delightfully simple crust. Top as you choose or follow the directions below for the dreamiest creamiest spinach artichoke pizza you’ve ever had! And of course, it’s totally vegan. Enjoy!

This entire pizza clocks in at right about 550 calories, so you can enjoy guilt-free for that Friday night party of one 😉 but served with a salad it makes the perfect dinner for two! The cashew alfredo cream sauce is also delightful on pasta or roasted veggies, so double the recipe and save for a dinner later in the week!

spinach artichoke pizza

Vegan Spinach Artichoke Pizza on Two Ingredient Gluten Free Crust

A quick and easy made from scratch plant based gluten free pizza crust with toppings inspired by everyone's favorite dip – spinach artichoke!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Dinner
Cuisine: American, Italian, Mediterranean
Keyword: gluten free pizza, pizza, spinach artichoke, spinach artichoke pizza, two ingredient pizza, vegan pizza
Servings: 2
Author: jackfruitfulkitchen

Equipment

  • Cast Iron Skillet
  • Oven

Ingredients

Two Ingredient Pizza Crust

  • 1/2 C gluten free oat flour or gluten free all purpose
  • 1/2 C plain, unsweetened vegan greek yogurt almond milk, cashew milk, or coconut milk base
  • 1/2 tsp garlic powder and parsley optional
  • pinch of salt

Cashew Alfredo Pizza Sauce

  • 3 TBSP raw cashews
  • 2 TBSP plain, unsweetened plant milk or water
  • 1 TBSP nutritional yeast
  • 1 tsp white miso paste
  • 1/2 tsp garlic powder
  • 1/2 tsp salt and pepper
  • 1/2 tsp dried parsley
  • 1/2 tsp lemon zest

Toppings

  • 1 C Spinach
  • 3 cremini mushrooms, sliced
  • 4 artichoke hearts, halved
  • 1 tsp capers
  • 2 TBSP almond milk vegan ricotta
  • 1/2 C arugula
  • lemon zest

Instructions

  • Preheat oven to 425.
  • Add ingredients for crust to a bowl and mix with a fork until combined. If dough is too dry, add 1 TBSP plant milk or water. If dough is too wet, add a sprinkle of additional flour. Roll into a ball and place on top of a piece of parchment paper. Flatten into a symmetrical disk shape. Top with a second sheet of parchment paper and use a rolling pin (or wine bottle!) to roll out your crust 1/8" thick.
  • Add ingredients for sauce to a blender and purée until smooth and creamy. Season to taste.
  • Heat a small amount of olive oil in a cast iron skillet and sauté mushrooms over high heat until golden brown. Add in spinach and sauté until wilted. Set aside and wipe out skillet.
  • Add a small amount of oil to the skillet again and heat over medium low heat. Carefully flip the crust from the parchment paper into the skillet and cook for 3-4 minutes. Once stable, flip the crust using a large spatula.
  • Spread an even layer of cashew alfredo sauce on to crust and top with sautéed spinach, mushrooms, artichokes, and capers. Transfer to oven and bake for 10 minutes.
  • Remove from oven and top with arugula, ricotta and lemon zest.
Tried this recipe?Let us know how it was!
Vegan Orange Cauliflower

Vegan Orange Cauliflower – Better Than Takeout!

Okay, name your FAVORITE childhood Chinese takeout dish, I’ll go first… Orange. Chicken. Honestly, my go-to order as a child was “hunan pork without the pork” 😂 (early onset vegan at age 8? I think so.) but I remember the first time I tried Orange Chicken and thought “WOW this would be so good if it wasn’t chicken!!” Well, this Vegan Orange Cauliflower is huge for Orange Chicken loving vegans. Not only is it delicious and the perfect solution for an orange chicken craving, it’s also way healthier, lower in sodium, and more delicious than takeout (plus it’s gluten free, vegan, and NOT deep fried).

Vegan Gluten Free Orange Cauliflower

What Makes This Vegan Orange Cauliflower Healthier Than Takeout?

Since this recipe is baked, not fried, it is totally oil free and much lower in fat. The sauce is also refined-sugar free and lower in sodium, and the florets are very lightly breaded with an organic, gluten-free rice flour and water mixture, so this dish is also lower in calories and carbs. Because this recipe is veggie based, it is also higher in nutrients!

What Type of Flour Should I Use?

I have tested this recipe with alllllll the flours – almond flour, chickpea flour, oat flour, you name it! Through my testing, I have found two types of flour that work best to make the most delicious tender on the inside, crispy on the outside orange cauliflower. Brown rice flour and gluten free all purpose flour (or regular all purpose if you’re not gluten free). These two varieties of flour achieve the crispiest exterior which definitely adds to the deliciousness.

Can You Make This Vegan Orange Cauliflower Ahead of Time?

I definitely recommend making this recipe right before serving, but leftovers can certainly be reheated in an oven or air fryer. Speaking of air fryers – I have heard GREAT feedback from those of you who have tried this recipe in an air fryer, so if that’s your thing, definitely give it a go! If you are looking to save time and meal prep this recipe, you can do that by cutting up your cauliflower into florets and refrigerating in an airtight container, whisking together the ingredients for your sauce, and preparing your batter. The batter does tend to thicken over time, so you will want to add a little more water if needed to thin. The consistency should be just slightly thinner than pancake batter when coating the florets.

Tips to Make This Cauliflower Extra Crispy:

  • Make sure your batter is not too thick. I have the best results when my batter is slightly thinner than pancake batter.
  • Don’t overcoat your florets. After tossing with the batter, remove each floret one by one using a fork and letting excess batter drip off.
  • Add a sprinkle of the optional gluten free breadcrumbs. These add a nice crunch.
  • If you’re not eating oil-free, spray with a very light coat of olive oil half way through the bake time.
  • Let your florets cool after baking for at least 3-5 minutes before tossing with the sauce. This prevents them from steaming and getting mushy.

Can I Substitute the Orange Sauce for Other Sauce Flavors?

Absolutely! This recipe is DELIGHTFUL with a buffalo sauce, teriyaki sauce, peanut sauce, BBQ sauce, or my personal favorite Crispy Sesame Cauliflower.

Vegan Orange Cauliflower

Better Than Takeout Vegan Orange Cauliflower

A vegan, gluten-free, healthier version of classic Chinese takeout-style orange chicken. Lightly breaded, baked instead of fried, and oil free!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 33 minutes
Course: Dinner
Cuisine: American, Asian
Keyword: better than takeout, orange cauliflower, sticky orange cauliflower, sweet and spicy cauliflower, vegan orange cauliflower, vegan orange chicken
Servings: 4
Author: jackfruitfulkitchen

Equipment

  • Baking Sheet
  • Sauce Pan

Ingredients

  • 1 head cauliflower, cut into medium sized florets, stems removed

Cauliflower batter

Orange Sauce

  • 1/2 C orange juice
  • 1/4 C water
  • 2 TBSP orange zest
  • 1" piece of ginger
  • 2 garlic cloves
  • 1 TBSP chili garlic sauce
  • 3 TBSP rice vinegar
  • 2 TBSP liquid aminos or soy sauce
  • 1/4 C sweetener of choice coconut sugar, swerve, maple syrup, agave. adjust based on sweetness of OJ
  • crushed red peppers to taste
  • 1 1/2 tsp tapioca flour cornstarch or arrowroot powder work as well

To Serve

  • green onions, chopped
  • broccolini, steamed
  • jasmine rice, shirataki rice, or hearts of palm rice

Instructions

  • Preheat oven to 400 degrees.
  • Mix together all ingredients for batter, except breadcrumbs, in a bowl. Batter should be slightly thinner than pancake batter. Add cauliflower florets to bowl and toss to coat.
  • One by one, remove cauliflower from batter with a fork, letting excess drip off, and transfer to oiled parchment lined baking sheets, being sure not to overcrowd. Sprinkle generously with breadcrumbs if using. Spray with a very light coat of olive oil. (optional for extra crispiness!)
  • Bake for 25 minutes until golden and crisp.
  • Purée all ingredients for sauce in a blender until smooth. Pour into a small saucepan over low heat. Adjust spice, sweetness, and saltiness to your liking. Simmer for 5-10 min.
  • Remove cauliflower from oven and let cool for 3-5 min (this step is very important as it prevents the cauliflower from getting soggy!)
  • Transfer cauliflower to a bowl and toss gently with sauce. Sprinkle with green onion.
  • Serve hot with steamed rice and broccolini!
Tried this recipe?Let us know how it was!
vegan Spaghetti lentil meatballs

Vegan Lentil Meatballs + Spaghetti

Meatless Monday Mission ImPASTAble accomplished! Indulge in these delightfully “meaty” plant based balls made 100% from lentils and veggies – I promise, you will please the whooooole fam with this vegan spin on an Italian favorite. They’re loaded with protein and incredibly healthy, especially compared to traditional ground beef meatballs. Much LOWER in cholesterol and saturated fat, and much HIGHER in calcium, fiber, iron, potassium, magnesium, potassium, and folate. Nutrition stats aside, they’re also DELICIOUS.

If you haven’t used lentils and mushrooms for a meat substitute before, you’re in for a treat! The texture and flavor profile is a perfect meaty, umami taste and you won’t be skimped on protein! Lentils are full of it, and not just any protein – a complete protein meaning they have every essential amino acid. The combination of mushrooms and lentils in this recipe is the perfect match for a meatball.

The recipe below makes about 25 meatballs, and they’re TOTALLY freezer-friendly for grab-and-thaw meals later on. ENJOY!

vegan Spaghetti lentil meatballs

Vegan Lentil Meatballs + Spaghetti

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 33 minutes
Course: Dinner
Cuisine: American, Italian
Keyword: gluten free pasta, lentil meatballs, vegan dinner, vegan meatballs
Servings: 6
Author: jackfruitfulkitchen

Equipment

  • Food Processor
  • Baking Sheet
  • Saucepan

Ingredients

Vegan Gluten Free Lentil Meatballs (Makes 25 meatballs)

  • 3/4 C green lentils
  • 4 cloves garlic
  • 1/2 yellow onion
  • 8 oz mushrooms
  • 1 TBSP ground flaxseed + 3 TBSP warm water mix with a fork and let sit for 10 minutes. acts as an "egg" for a binding agent.
  • 1 TBSP italian seasoning
  • 1 TBSP tomato paste
  • 1 TBSP liquid aminos or soy sauce
  • 1 TBSP balsamic vinegar
  • 1/2 C fresh parsley
  • 1/2 tsp salt and pepper
  • 1/2 tsp crushed red pepper
  • 3 TBSP nutritional yeast
  • 1/4 – 1/3 C coconut flour

To Serve

Instructions

  • Add lentils to a small saucepan with 3 C water and bring to a boil. Boil uncovered for 15 minutes. Drain and rinse with cool water.
  • Sauté garlic, onion, and mushrooms until golden and fragrant.
  • Add all ingredients including lentils and sautéed veggies to a food processor. Start by adding 1/4 C coconut flour. Pulse 8-10 times to combine. DO NOT puree. The mixture should still be fairly chunky with some lentils still in tact. If you puree too much you will end up with a mushy wet mess. Add a little more coconut flour if needed and use a fork to mix. Mixture should be sticky but not wet.
  • Roll into balls and brown in a cast iron skillet over low heat for 3 minutes per side. Optional: Transfer to a baking sheet and place in a 350 degree oven for 10 minutes for the PERFECT texture.
  • Serve atop pasta with red sauce, fresh arugula, and basil.
Tried this recipe?Let us know how it was!
vegan buffalo chicken rainbow wraps

Vegan Buffalo “Chicken” Rainbow Wraps

Have you tried jackfruit? What about rainbow collard wraps? Wrap up the day with two FIRSTS and make these DELICIOUSLY healthy wraps – full of roasted buffalo jackfruit, crisp veggies, creamy avocado, and tahini smashed chickpeas. Complete the meal with a spicy vegan ranch for dipping and this recipe is SURE to please. These wraps are also amazing for meal prep and actually almost taste BETTER day two. The fresh veggies are incredibly nutrient rich, the jackfruit is a perfect substitute for shredded Buffalo chicken, the smashed chickpeas are full of protein and fiber, and the collard greens are an amazing low carb alternative to tortillas! If you’re trying to spice things up in the kitchen with fun plant based options – add this to your menu for an amazing meatless meal. 

vegan buffalo chicken rainbow wraps

Vegan Buffalo “Chicken” Rainbow Wraps

Tender collard leaves filled with roasted buffalo jackfruit and vibrant veggies! Jackfruit makes the perfect vegan chicken substitute.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dinner
Cuisine: American
Keyword: collard wraps, rainbow wraps, vegan buffalo chicken, vegan dinner, veggie wraps
Servings: 2
Author: jackfruitfulkitchen

Equipment

  • Large Saucepan
  • Baking Sheet

Ingredients

Buffalo "Chicken" Rainbow Wraps

  • 8 large collard leaves make sure you select very large collard leaves – bigger than your face, with very few holes/tears
  • 14 oz canned young green jackfruit, rinsed and drained make sure to buy young jackfruit, not ripe jackfruit
  • 1/3 C buffalo sauce
  • 1/2 tsp paprika
  • 1/2 tsp garlic
  • 1/2 tsp onion powder
  • 1 C red cabbage, finely chopped
  • 1 red bell pepper, thinly sliced
  • 1 firm avocado, sliced
  • 2 carrots, julienned
  • 2 C lettuce, chopped
  • 1/2 bunch cilantro, chopped

Tahini Smashed Chickpeas

  • 14 oz canned chickpeas, drained
  • 2 TBSP tahini
  • 1 TBSP buffalo sauce
  • 1/2 lemon, juiced
  • 1/2 tsp paprika
  • 1/2 tsp salt and pepper
  • 1/2 tsp garlic powder

To Serve

  • Spicy Vegan Ranch
  • Buffalo Sauce

Instructions

  • Use your fingers to pull apart and shred the jackfruit and place in a bowl. Season with Buffalo sauce and spices and mix well. Spread on parchment lined baking sheet and roast in a 400 degree oven for 15-20 minutes. Remove and drizzle with extra Buffalo sauce.
  • Cut broad stems off the base of the collard leaves. Bring a large pot water to a boil. Submerge each leaf into the boiling water for 10-15 seconds and transfer immediately to an ice bath. Set aside to dry.
  • Add all ingredients for smashed chickpeas to a bowl and use a fork to mash and combine. Should be a chunky texture. Season to taste.
  • Lay one leaf with the spine parallel to you on a clean, dry surface. Layer toppings in the middle – I like to start with chickpeas, followed by avocado, peppers and cabbage, and ending with the jackfruit and fluffy greens. Fold in sides first and then the side closest to you, rolling tightly away from you ending with the seam side down.
  • Serve wraps chilled with vegan ranch and buffalo sauce.
Tried this recipe?Let us know how it was!
green goddess nourish bowl,

Green Goddess Nourish Bowl

Looking for a plant based, nutrient rich, super food lunch or dinner that is GUARANTEED to make you feel like a GODDESS?! Look no further! This fresh and nourishing bowl is such an easy and delicious way to load up on GREENS and will leave you feeling refreshed, satisfied, energized and more! The fiber will keep you full all day long and also help improve digestion. This bowl of green goodness comes together in a delightful fashion with the addition of the bright, creamy and flavorful green goddess sauce. This is nothing like your store-bought goddess sauce – this dressing is TO DIE FOR. Equally as nutritious (and delicious) in it’s own right! I love making these bowls for lunches all week long. The hearty ingredients are perfect for prepping ahead of time, so feel free to make on Sunday or Monday and enjoy healthy meals all week.

green goddess nourish bowl,

Green Goddess Nourish Bowl

A superfood salad rich with nutrients, fiber, antioxidants and plant protein! This green goddess bowl is a delicious way to load up on greens for lunch or dinner.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Course: Dinner, lunch, Main Course, Salad
Cuisine: American
Keyword: buddha bowl, green goddess, green goddess bowl, lentil salad, nourish bowl
Servings: 6
Author: jackfruitfulkitchen

Equipment

  • Saucepan
  • Blender
  • Spiralizer

Ingredients

Green Goddess Bowl

  • 1 C green lentils
  • 1 bunch lacinto kale, chopped
  • 1 lemon, juiced
  • 1 tsp EVOO optional, omit if oil free
  • 2 zucchinis, spiralized can also create ribbons with a potato peeler
  • 2 english cucumbers, quartered lengthwise and sliced
  • 2 C green peas
  • 3 C french style green beans, halved
  • 1/4 C pumpkin seeds
  • 1/4 C fresh parsley, finely chopped

Green Goddess Sauce

  • 3 lemons, juiced
  • 1/2 C plain coconut milk yogurt any plain yogurt will do
  • 1/2 ripe avocado
  • 1 jalapeno
  • 1/2 bunch cilantro
  • 1/2 bunch parsley
  • 1/4 C mint
  • 1 garlic clove
  • 1 tsp maple syrup
  • 1 TBSP fresh ginger
  • 1/2 C water more or less for desired texture
  • salt and pepper

Instructions

  • Bring a medium pot of water to a boil. Add lentils and simmer for 12-15 minutes until tender but not mushy. I like them pretty firm for this dish. Drain and rinse with cool water.
  • Add chopped kale to a bowl with olive oil and lemon juice. Use your hands to massage the leaves for 15-30 seconds until tender. Massaging kale brings out a delightfully sweet taste and creates a softer texture, making it much less rigid and bitter.
  • Fill the same sauce pan you used for the lentils with water. Bring to a boil and add green beans. Boil for 1-2 minutes until they become just slightly more vibrant and tender. Drain and transfer immediately to an ice bath to cool.
  • Add all ingredients for sauce to a blender and purée until creamy. Season to taste.
  • Arrange all veggies, lentils, and seeds in bowls. Drizzle with sauce right before serving. Toss to combine!
Tried this recipe?Let us know how it was!
crispy prones

Creamy Vegan Red Pepper Harissa Pasta

Spicy? Check. Flavorful? Check. Healthy? Vegan? Gluten Free? Simple?! Check, check triple check! This bowl of noodley goodness is tasty, healthy, EASY, fast, and sure to delight your whole family! I took my traditional Vegan Mac + Cheese recipe and added some more VEGGIES and some HEAT for a flavorful dish you’re going to love. If you haven’t tried harissa before, it’s a bold, spicy, smoky pepper paste that adds an abundance of flavor and is perfectly mellowed when combined with cauliflower and cashews. Check out how I used it in the sauce recipe below, and definitely add this to your menu next week. One of the best parts about this veggie-packed recipe is it requires ZERO chopping! Also, did I mention dinner will be on the table in 20 MINUTES and you’ll be set with delicious leftovers?! You’re welcome!

crispy prones

Creamy Vegan Red Pepper Harissa Pasta

A creamy, spicy, and flavorful plant based gluten free pasta full of veggies and bold harissa flavor!
Prep Time: 5 minutes
Cook Time: 13 minutes
Total Time: 20 minutes
Course: Dinner, Main Course
Cuisine: American, Italian
Keyword: gluten free vegan pasta, vegan dinner, vegan mac and cheese, vegan pasta
Servings: 2
Author: jackfruitfulkitchen

Equipment

  • Saucepan
  • Blender

Ingredients

  • 1 1/2 C cauliflower
  • 1/2 yellow onion
  • 3 garlic cloves
  • 1/2 C raw cashews
  • 2 red bell peppers
  • 1 carrot
  • 2 TBSP harissa
  • 1/2 C water or plant milk make sure your plant milk is unflavored and unsweetened
  • 1/4 C nutritional yeast very different than baker's yeast. adds a wonderful cheesy flavor and is a great source of B12
  • 2 TBSP tapioca flour ok to sub cornstarch or arrowroot flour. helps achieve a thick, creamy, stretchy cheesy texture
  • 1 TBSP white miso paste adds a cheesy umami flavor
  • 1 lemon, juiced
  • 1/2 tsp salt and pepper
  • 2 tsp balsamic vinegar
  • 4 servings gluten free pasta of choice
  • 2 TBSP fresh basil, chiffonaded

Instructions

  • Add cauliflower, onion, garlic, cashews, red peppers, and carrot to a pot of boiling water. Boil for 15-18 minutes until VERY tender. Cauliflower and carrot should be extremely soft.
  • Halfway through boiling veggies, begin cooking pasta. When pasta is aldente drain and set aside, reserving 1/2 C of pasta water.
  • Drain veggies/cashews and add to a blender with water and remaining ingredients except pasta and basil. Blend for 1-2 minutes until super smooth and creamy. Pour sauce into saucepan and cook over low heat to thicken and achieve a stretchier texture. Add pasta water as needed.
  • Add cooked pasta to saucepan and toss to coat and heat through. Serve hot with fresh cracked pepper and a sprinkle of fresh basil.
Tried this recipe?Let us know how it was!
crispy sesame cauliflower

Better Than Takeout Sesame Cauliflower

Today’s easy to accomplish goal: Making sure Meatless Monday is NOT boring!! 🙌🏼 Every day is Meatless Monday around our house, and whether you’re a fellow vegan, trying to reduce the amount of animal products you consume, or just looking for an AMAZING recipe – you’re going to love this bowl!

This delightfully crispy, flavorful, takeout-style sesame cauliflower is truly TO DIE FOR! What makes it better than takeout?! Well, it’s just as delicious, way healthier (baked not fried, refined sugar free, and lower in sodium), less expensive, and ready in 35 minutes! Plus it’s gluten free AND vegan!

Your friends and family (and your taste buds!) will have no idea this recipe is a healthier, gluten-fee spin on your fav takeout dish because it’s just that GOOD! They will be begging for more.

crispy sesame cauliflower

Better Than Takeout Sesame Cauliflower

A healthy, gluten free, vegan spin on a classic takeout favorite – sesame chicken! This oven-baked recipe uses a lightly breaded, tender cauliflower instead of chicken for a crispy on the outside soft on the inside texture, and is coated in a flavorful sweet and savory sesame sauce!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Dinner
Cuisine: American, Asian
Keyword: better than takeout, cauliflower wings, crispy cauliflower, sesame cauliflower, sesame cauliflower bowl, vegan cauliflower
Servings: 4
Author: jackfruitfulkitchen

Equipment

  • Oven
  • Baking Sheet
  • Sauce Pan
  • Mixing Bowl

Ingredients

  • 1 head cauliflower, cut into medium-sized florets, stems removed

Batter

  • 3/4 C water or plain plant-milk make sure your plant milk is unsweetened and unflavored
  • 1 C brown rice flour gluten free all purpose works well too
  • 1 TBSP liquid aminos or tamari
  • 1 tsp garlic powder
  • 1/2 C GF breadcrumbs

Sesame Sauce

  • 1/4 C liquid aminos or tamari
  • 1/4 C sweetener of choice coconut sugar, maple syrup, swerve, agave, etc.
  • 3 TBSP sesame seeds
  • 1 TBSP sesame oil
  • 1 TBSP fresh ginger, minced
  • 3 cloves garlic, minced
  • 3 TBSP chili garlic sauce
  • 1 TBSP tomato paste
  • 2 TBSP rice vinegar
  • 1 tsp chili flakes optional
  • 1/8 tsp salt and pepper
  • 2 tsp tapioca flour, arrowroot powder, or cornstarch combined with 2 TBSP water

To Serve

  • 1 TBSP sesame seeds
  • 3 green onions, sliced
  • 2 C jasmine rice cooked according to package
  • 2 bunches broccolini steamed

Instructions

  • Preheat oven to 400 degrees.
  • Line two baking sheets with parchment paper and spray lightly with olive oil to coat.
  • Mix together all ingredients for batter, except breadcrumbs, in a bowl. Batter should be slightly thinner than pancake batter. Add cauliflower florets to bowl and toss to coat.
  • One by one, remove cauliflower from batter with a fork, letting excess drip off, and transfer to oiled parchment lined baking sheets, being sure not to overcrowd. Sprinkle generously with breadcrumbs. Spray with a very light coat of olive oil. (optional for extra crispiness!)
  • Bake for 25 minutes until golden and crisp.
  • Prepare sesame sauce by adding all ingredients except tapioca flour to a small saucepan. Bring to a steady simmer and let thicken. Mix tapioca flour with water and stir into sauce little by little until desired texture is achieved.
  • Remove cauliflower from oven and let cool for 3-5 min (this step is very important as it prevents the cauliflower from getting soggy!)
  • Transfer cauliflower to a bowl and toss gently with sauce. Sprinkle with sesame seeds and green onion.
  • Serve hot with steamed rice and broccolini.

Notes

*This recipe is best eaten right away but can be reheated in the oven (for best results) or the microwave.
* The sauce and batter can be prepped ahead of time.
Tried this recipe?Let us know how it was!
FALAFEL GREENS & RICE BOWL + CUCUMBER TZATZIKI

Falafel Greens & Rice Bowl + Cucumber Tzatziki

Are you looking for a delicious and healthy plant-based, gluten-free dinner that no one will falafel about?! 😆 Heeeeere ya go! 😋 Falafel is one of my FAVORITE things to make. Super flavorful with fresh herbs, full of plant protein and fiber, and SO easy. Plus it can be enjoyed in so many different ways! Pita wraps, toasts, salads, sandwiches… and this delicious veggie rice bowl! 😍 The recipe below makes 20 falafels – use for meal prep and enjoy for lunches all week, or pop the rest in the freezer to thaw later for easy weeknight dinners! 💁🏻‍♀️

The vegan cucumber tzatziki is also super easy to make and packs a cool refreshing flavor that is the perfect contrast to the savory falafel! I love to add fresh dill and lime to my tzatziki and use a vegan coconut-based greek yogurt, but any greek yogurt will do! You can add more lime juice if you like your tzatziki a bit thinner to drizzle, or keep it nice and thick for a fluffier sauce.