A wholesome and delicious tofu wrap, packed with crispy tofu, fresh salad greens, red onions, cherry tomatoes, and cucumber. Perfect for a quick and nutritious meal!
20 min
Total Time
Easy
Difficulty
Recipe Video Coming Soon!
Nutrition Facts
Per 2 wraps
Amount% Daily Value*
Calories 710.19
Total Fat 31.19g48%
Saturated Fat 5.7g29%
Trans Fat 0g
Cholesterol 25.58mg9%
Sodium 1097.44mg46%
Potassium 530.83mg11%
Total Carbohydrate 89.75g30%
Dietary Fiber 3.72g15%
Sugars 10.24g
Protein 22.25g45%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
These Vegan Tacos with Jackfruit ‘Pulled Pork’ are a delicious plant-based twist on a classic favourite. Packed with smoky BBQ flavour and topped with fresh avocado, crunchy cabbage, and coriander, they’re a perfect mix of hearty and healthy. Perfect for #TacoTuesday or any day you crave a flavourful, meatless meal!
30 min
Total Time
Easy
Difficulty
Recipe Video Coming Soon!
Nutrition Facts
Per 1 serving (2 tacos)
Amount% Daily Value*
Calories 455.1
Total Fat 10.56g16%
Saturated Fat 1.35g7%
Sodium 629.68mg26%
Potassium 840.52mg18%
Total Carbohydrate 84.8g28%
Dietary Fiber 6.95g28%
Sugars 30.88g
Protein 9.28g19%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
INGREDIENTS
(for 4 servings)
For the Jackfruit ‘Pulled Pork’
2 cans
Young Green Jackfruit
1
Onion (small, finely chopped)
3 cloves
Garlic
1 tbsp
Olive Oil
1 tsp
Smoked Paprika
1 tsp
Cumin
1/2 tsp
Ground Coriander
1/4 cup
BBQ Sauce
1 tbsp
Soy Sauce
1 tbsp
Apple Cider Vinegar
Salt and Pepper to taste
For the Tacos
8
Corn Tortillas (small)
1
Avocado (sliced)
1 cup
Red Cabbage (thinly sliced)
1/4 cup
Fresh Coriander (chopped)
1
Lime (cut into wedges)
Method
Drain and Rinse: Drain the jackfruit from the cans and rinse well under cold water. Pat dry with a kitchen towel.
Shred the Jackfruit: Cut off the core parts (harder triangular pieces) if you prefer a softer texture, and shred the jackfruit with your hands or a fork. It should resemble pulled pork.
Sauté the Aromatics: Heat olive oil in a large pan over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and sauté for another minute until fragrant.
Season the Jackfruit: Add the shredded jackfruit to the pan along with smoked paprika, cumin and ground coriander. Stir well to coat the jackfruit with the spices.
Add Sauces: Pour in the BBQ sauce, soy sauce, and apple cider vinegar. Stir everything together, ensuring the jackfruit is well-coated. Let it cook for about 10-15 minutes, stirring occasionally, until the jackfruit is tender and slightly caramelised.
Adjust Seasoning: Taste and season with salt and pepper as needed. You can add more BBQ sauce for extra flavour if desired.
Warm the Tortillas: Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until they’re warm and slightly toasted.
Add the Jackfruit: Place a generous amount of the jackfruit “pulled pork” onto each tortilla.
Top the Tacos: Add slices of avocado, red cabbage, and fresh coriander on top of the jackfruit. Squeeze lime juice over the top for a burst of freshness.
Serve: Serve the tacos immediately with optional toppings like pickled red onions, sliced jalapeños, and vegan sour cream.
Tips
– Jackfruit Texture: The key to great jackfruit “pulled pork” is breaking down the fruit’s texture as much as possible. Cooking it longer helps achieve a more tender and “meaty” feel.
– Make it Spicy: For spicier tacos, add chilli powder or fresh jalapeños.
– Customise Toppings: Feel free to add your favourite taco toppings like pico de gallo, corn salsa, or guacamole.
Indulge in the vibrant flavours of the Mediterranean with our Greek Style Falafel Pittas. Each pitta is generously filled with crispy, golden-brown falafels, juicy tomatoes, and tangy red onions, all drizzled with a creamy vegan tzatziki sauce. Topped with crisp lettuce and sprinkled with zesty herbs, these pittas offer a delicious plant-based twist on a Greek classic. Perfect for a light lunch, a satisfying dinner, or a quick, healthy snack, these falafel pittas are bursting with freshness and packed with flavour. Experience the taste of Greece in every bite!
This falafel recipe brings together a blend of chickpeas, fresh herbs, and aromatic spices to create crispy, golden bites bursting with flavor. Perfectly seasoned and baked (or air-fried) to perfection, these falafels are a delicious and healthy option for any meal, whether served in a pita, over a salad, or as a tasty snack.
10 min
Total Time
Easy
Difficulty
Recipe Video Coming Soon!
Nutrition Facts
Per 1 serving
Amount% Daily Value*
Calories 155
Total Fat 1.73g3%
Total Carbohydrate 29.45g10%
Dietary Fiber 5.65g23%
Protein 6.7g13%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
INGREDIENTS
(for 4 servings)
1 tin
Chickpeas (drained)
2 cloves
Garlic
1
Red Onion
25 gr
Fresh Coriander
1/4 tsp
Cumin Powder
1/4 tsp
Curry Powder
50 gr
Plain Flour
Salt and Pepper (to taste)
Method
Roughly chop the red onion and crush the garlic.
Add the onion, garlic, and all other ingredients (except the flour) into a blender. Pulse until everything is roughly chopped.
Transfer the mixture to a mixing bowl and add the plain flour. Stir until the mixture forms a dough.
Weigh out 40g portions of the dough, roll them into balls, and flatten them slightly.
Place the flattened balls on a baking tray and bake in the oven at 200°C for 20 minutes, or cook them in an air fryer at 200°C for 10 minutes.
Who needs eggs when there’s tofu?! This variety is made with vegan bacon, tomatoes and basil.
1 hr
Total Time
Medium
Difficulty
Recipe Video
1:02 min
Nutrition Facts
Per 1 slice (1/6)
Amount% Daily Value*
Calories 367.87
Total Fat 17.51g27%
Sodium 784.94mg33%
Total Carbohydrate 39.83g13%
Dietary Fiber 3.3g13%
Sugars 2.09g
Protein 13.61g27%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Preheat the oven to 200C / 390F.
We start off making the dough by mixing the vegan butter, mustard powder, self raising flour, salt and black pepper in a mixer. We now slowly add the cold water and continue mixing until you have a ball of dough.
Grease your quiche pan (a cake pan works too!) with a stick of vegan butter and dust your clean counter with some self raising flour to prevent your dough from sticking. Kneed the dough well, to activate the gluten.
Roll the dough out into a big circle and place it in the pan. Now allow the dough to rest in the refrigerator for 15-20 minutes so the crust will be more tender with less shrinkage.
For the filling we’re going to add mustard powder, nutritional yeast, ground turmeric, black pepper, cornflour, thyme, plant based milk (I like to use unsweetened soya milk for this recipe) and tofu into a blender. We puree this until the mixture is smooth.
In a hot frying pan we fry the leek, mushrooms and vegan bacon (optional).
And once that is all cooked we add the tofu mixture and mix this all well.
We can now take the base out of the fridge and evenly spread the mixture into the dough base.
I like to decorate this quiche with slices of cherry tomatoes and fresh basil leaves.
Cook the quiche in the oven for about 25-30 minutes and enjoy!
INGREDIENTS
(for 6 servings)
Dough:
130 gr
Vegan Butter
1/2tsp
Mustard Powder
260 gr
Self Raising Flour
100 ml
Cold Water
1/4tsp
Salt
1/4tsp
Black Pepper
Filling:
2tsp
Mustard Powder
3tbsp
Nutritional Yeast
1/4tsp
Ground Turmeric
1/4tsp
Black Pepper
2tsp
Cornflour
1/2tsp
Thyme
396gr
Tofu
2
Leeks
125ml
Soy Milk (unsweetened)
150gr
Chestnut Mushrooms
Topping:
10
Cherry Tomatoes
Handful
Basil
Method
Preheat the oven to 200C.
Start making the dough by mixing all the dry ingredients in a mixer.
Add water and mix until its a ball of dough.
Dust your counter with flour and grease your quiche (or cake) pan with a stick of butter.
Kneed the dough to activate the gluten in the flour, then roll out the dough.
Line the pan with the dough.
Roughly chop the tofu and add to blender together with mustard powder, nutritional yeast, ground turmeric, black pepper, cornflour, thyme and plant based milk.
In a frying pan fry leek, mushrooms and vegan bacon.
Once cooked, mix through the tofu mixture and evenly spread into dough base.
Add slices of cherry tomatoes and basil leaves for decoration.
20 min
Easy
