I just had the most amazing time at yesterday's annual Veganuary Lunch
held at St. Matthew's Church Hall, Worthing (West Sussex, U.K.)!
I've teamed up with the amazing Jon Ford to run a "Can't believe it's Vegan!" Taste Testing Stall,
offering delicious bite-sized nibbles for visitors to get a taste of how awesome vegan food can be!
In addition to this, we also printed & handed out recipe cards for everyone to be able to re-create our scrummy taste bites!
And of course, we wouldn't want to keep you from
1) drooling over the foodie-pictures and 2) giving the recipes a try yourself! For this, we've done this special 3-part #Veganuary2019 Series of blog posts to present our 3 feature Recipes for the month of January! So here it goes, we shall start with:
Mini Jackfruit Tacos with Guacamole & Sour Cream
By Jon Ford
Combine 1 teaspoon Smoked Paprika, 1 teaspoon Cayenne Pepper, 1 teaspoon Ground Cumin,
1 teaspoon Fennel Seeds (toasted & ground), 1 teaspoon Sugar & 1 teaspoon Dried Sage to make a spice rub.
Drain 2 tins of Young Jackfruit (in Water / Brine!) & remove any hard cores from the centre (similar to a pineapple).
Chop into smaller pieces and shred as you do it before adding the spice rub & mixing well.
Heat a desert spoon of oil in a pan, add the Jackfruit and cook for 5 min. - until it starts to caramelise. Set aside.
In a separate pan, add some oil and fry 1 small Onion, 3 cloves of crushed Garlic, 1 finely chopped Red Chili and
1 teaspoon crushed Fennel Seeds with 55g dark Brown Sugar until it all caramelises.
Add 50ml Dark Soy sauce and 300ml Tomato Ketchup before seasoning with Salt & Pepper.
Bring mix to a boil and simmer for a few minutes to combine all the flavours.
Cut flour tortillas into little discs (optional - if you like them to be mini!) & assemble by adding:
- Guacamole of your choice
- Shredded Lettuce
- BBQ Pulled Jackfruit
- Vegan Sour Cream (such as from Oatley)
- Fresh Coriander to taste
Make sure you check out the other 2 feature #Veganuary2019 recipes:
- Sweet Potato & Chickpea Malaysian Curry
- Peanut & Chocolate Brownie Pralines (aka. "Brow-lines")
held at St. Matthew's Church Hall, Worthing (West Sussex, U.K.)!
I've teamed up with the amazing Jon Ford to run a "Can't believe it's Vegan!" Taste Testing Stall,
offering delicious bite-sized nibbles for visitors to get a taste of how awesome vegan food can be!
In addition to this, we also printed & handed out recipe cards for everyone to be able to re-create our scrummy taste bites!
And of course, we wouldn't want to keep you from
1) drooling over the foodie-pictures and 2) giving the recipes a try yourself! For this, we've done this special 3-part #Veganuary2019 Series of blog posts to present our 3 feature Recipes for the month of January! So here it goes, we shall start with:
Mini Jackfruit Tacos with Guacamole & Sour Cream
By Jon Ford
Combine 1 teaspoon Smoked Paprika, 1 teaspoon Cayenne Pepper, 1 teaspoon Ground Cumin,
1 teaspoon Fennel Seeds (toasted & ground), 1 teaspoon Sugar & 1 teaspoon Dried Sage to make a spice rub.
Drain 2 tins of Young Jackfruit (in Water / Brine!) & remove any hard cores from the centre (similar to a pineapple).
Chop into smaller pieces and shred as you do it before adding the spice rub & mixing well.
Heat a desert spoon of oil in a pan, add the Jackfruit and cook for 5 min. - until it starts to caramelise. Set aside.
In a separate pan, add some oil and fry 1 small Onion, 3 cloves of crushed Garlic, 1 finely chopped Red Chili and
1 teaspoon crushed Fennel Seeds with 55g dark Brown Sugar until it all caramelises.
Add 50ml Dark Soy sauce and 300ml Tomato Ketchup before seasoning with Salt & Pepper.
Bring mix to a boil and simmer for a few minutes to combine all the flavours.
Cut flour tortillas into little discs (optional - if you like them to be mini!) & assemble by adding:
- Guacamole of your choice
- Shredded Lettuce
- BBQ Pulled Jackfruit
- Vegan Sour Cream (such as from Oatley)
- Fresh Coriander to taste
- Sweet Potato & Chickpea Malaysian Curry
- Peanut & Chocolate Brownie Pralines (aka. "Brow-lines")
🍃 NAMASTE 🍃
with lots of love & light from your
Natural Vegan Gypsy
Natural Vegan Gypsy