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Tag Archives: meat alternatives

TTLA Sandwich

4 May

Summer has suddenly descended on the Midwest, which means I basically want to spend zero time in the kitchen with the oven on. My Instant Pot has become my best friend for any cooking I would normally do on my stove top and while I’m still a salad-hating vegan, I’m rediscovering an old fondness for sandwiches.

Conveniently, Lightlife Foods offered me the opportunity to try their tempeh bacon on the newly popular tempeh, tomato, lettuce and avocado sandwich. If you’re friends with me on Facebook, you might have noticed we spent the weekend in Indianapolis, where we stopped at Whole Foods for several meals, and some Fakin Bacon Tempeh Strips.

See my spin on the classic #TTLA recipe below! Continue reading

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Pulled Phauxrk

6 Feb

Move over jackfruit, there’s a new vegan pulled pork in town and it’s pronounced like fork.

This recipe is bean based, like my previous Chickwheat Shreds and like Blackbeet Beef it calls for cooked mushrooms for flavor. You can either roast or pan fry them, either will cook off the extra liquid and make them more flavorful. Use any white beans you can find navy beans, great Northern beans, it shouldn’t impact the end result.

Kneading in the food processor is what gives it the characteristic shredded texture, so be sure not to skip this step or cut it short. If you don’t have a dough hook, you can use your regular blade to knead. If you don’t have an instant pot, this can also be steamed in a conventional steamer for the same amount of time.

I prefer to weigh the ingredients in this recipe, as I think it yields the most consistent results, but I have included volume measurements for most of the ingredients if you don’t have a kitchen scale.

If you make this recipe, please use the tag #phauxrk on Instagram or public Facebook posts! I’d love to see your creations!!

Many thanks to Somer at Vedged Out and Chloe at Vegan or Not for assisting in the recipe testing!

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BBQ Jackfruit Ribs

24 Feb

My husband has been vegetarian for over 15 years, yet he still answers “ribs” when asked his favorite food. Last year for Father’s Day I made him these juicy, chewy, meaty jackfruit ribs and they’ve become a regular meal in our house since then.

Jackfruit has been floating around in the vegan world for a few years now, usually as a pulled pork substitute.  It works great to add a shredded texture to these seitan ribs!

I add refined coconut oil and peanut butter to give them a fattier texture, but you could easily substitute both of those out for a more firm result. I also use ground dried shittake mushrooms to add a little “umami”. I find whole shittake mushrooms at my local international store and grind them and store in a jar. If you don’t have these available to you, feel free to omit it.

This recipe calls for an Instant Pot, but if you don’t have one you can use a steamer to steam the ribs or an oven to bake them, whichever is your preference. They are very versatile!

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