TVP Pulled Pork Sandwiches

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What do you when your whole family wants pulled pork sandwiches and you’re vegan? Pull out for textured vegetable protein (TVP) and veganaise! A lovely dinner to welcome the start of summer, which is right around the corner.

This recipe is super easy. Can be pulled together in minutes—way easier than making pulled pork! But it tastes just as good as if it had been cooked hours and hours.

This recipes makes 4 sandwiches.

TVP Pulled Pork Sandwiches
 1 cup Textured Vegetable Protein
 7/8 cup of boiling water
 1 medium onion, dicedIMG_3995
 1/2 cup BBQ sauce
1 tbs flax oil
1 tsp Braggs Liquid Aminos
 2 cups shredded cabbage 
(or a bag of coleslaw vegetables)
 1/2 cup Veganaise
 1 tsp Dijon mustard
 1 tsp Apple Cider Vinegar
 Squeeze of lemon juice
 Salt and pepper, to taste
Additional BBQ, to taste
4 hamburger buns or rolls

In a large bowl, add the TVP and pour the boiling water. Add the 1/4 cup BBQ, flax oil, and liquid amigos. Stir together well.  Set aside for 15 minutes

In another large bowl, mix together all the remaining ingredients—except the BBQ and bun— to make the coleslaw. Cover and place in the fridge to chill.

Once the TVP is rehydrated, heat a skillet over medium heat. Add the onions and TVP mixture to the skillet. Cook until the onions are translucent and the liquid is mostly gone.

Add additional BBQ to the TVP if you like for more flavor.

Time to assemble! Place a big scoop of the TVP mixture on the bottom bun, top with a big scoop of your chilled coleslaw and top with the rest of the bun.

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Sweet, tangy, and satisfying! No reason you have to feel left out this summer at a BBQ.

Sweet and Tangy Baked Beans

These baked beans are incredible. No joke. And they happened to already be vegan! My mom always made baked beans this way when I was growing up. When I had just plain beans out the can at my friends’ houses, I would think why? why would you eat something so boring? Michael loves them too. I could make these everyday and he wouldn’t complain. I could go on and on, but please make them for yourself and see. 

This recipe makes 6 serving.

Baked Beans
55 oz can vegetarian baked beans 
8 oz can crushed pineapple in juice
1/2 white onion, finely chopped
1 clove garlic, minced
1/4 cup brown sugar
1/4 cup ketchup
1 tsp mustard powder 
Salt and Pepper, to taste as needed 
Pre-heat the oven to 375 degrees.
In a large bowl, combine all ingredients and mix well. Make sure you work in the mustard powder, painful to bite into a pocket of that stuff. 
Baked for 30 minutes, or until bubbly. 
It it cool slightly before serving and then enjoy! It’s a great summertime treat, I took a big tray (made 3 times the amount) to a family picnic. I love it with a juicy Tofurky Brat

Five Layer Dip



*This is repost, since for some unknown reason, the first one got deleted.


I hope you all had a fun Fourth of July!

Once again, so for not posting very often. As I mentioned in my last post, I am moving to California. I am still staying with Michael’s parents and looking for a job (got some good leads so far!). Hopefully soon I will have a job and my own place so I get back to posting more. 

Yesterday Michael’s parents had a little BBQ so I thought I would make something nice for everyone too: five layer dip. I made this for a party before and it was gone within minutes. What’s not to love about layers of spicy beans, creamy guacamole, tangy Tofutti sour cream, fresh salsa and gooey cheese sauce? 


Some of the layers are from recipes I have posted before, so I will spare you the repeat and just post the links. 

Five Layer Dip:

First layer: Spicy Beans
16 can of pinto beans, drained and rinsed
1/4 of a medium onion
1 large bell pepper
1 clove of garlic
Red pepper flakes, to taste
Salt and pepper, to taste
1 jalapeño pepper, minced


Drain and rinse the beans. Set aside. 


Chop the onion and peppers into bite-sized pieces. Mince the jalapeño. 



Spray a large skillet with cooking spray and heat over medium heat.


Saute the onions and peppers until slightly golden.






Add the beans, garlics, and red pepper flakes. 












Cook until the beans are heated through. Mash the beans into a paste as it cooks. 








Season with red pepper flakes, salt and pepper, and add the jalapeño. 


Remove from heat and set aside to cool.






Second layer: Basic Guacamole 
Third layer: Tofutti Sour Cream


Fourth layer: Fresh Salsa 
2 large tomatoes, diced
1/4 of a medium onion, diced
1 clove of garlic, minced
1 jalapeño, minced
Handful of cilantro
Salt and pepper to taste


Dice tomatoes and onions, then add to a large bowl.



Mince the garlic and jalapeños and, add to the bowl. 






Add the cilantro and mix. Season with salt and pepper to taste. 


Cover and refrigerate until ready to use. 


Fifth layer: Cheese Sauce


Assembly:
I suggest doing this in a large see-through (I know I did it in a pink one, it was the biggest one I could find) bowl or dish so you can see all the contrasting layers.


In the bottom of the large bowl, spread an even layer of the Spicy Beans. 



Second, spread on the Basic Guacamole.



Next, cover with as much sour cream as you like. 


Then, put the salsa on top of the sour cream.

Lastly, pour on the cheese sauce. Garnish with some red pepper flakes and cilantro. 



This was big hit! We munched on this while the grill heated up and it was devoured quickly.