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Vegan pantry staples plus enticing recipes in which to use them
This is the ultimate DIY pantry book, doing double duty with recipes for vegan staples, plus ideas on how to use them as building blocks in both new and classic recipes. Many cooks prefer to make their own basics rather than buy expensive store versions, which are often loaded with additives and preservatives. These easy recipes make it easy to stock a home pantry. Enjoy milks, cheeses, bacon, burgers, sausages, butter, and vegan Worcestershire sauce in your favorite dishes, and then try delicious recipes using the staples. Sample Bahn Mi, Sausage Biscuits, Meaty-Cheesy Pizza, Milk Shakes, Jambalaya–even Jerky and Lemon Meringue Pie. With more than150 recipes and 50 color photos, this will become an indispensable cookbook for vegans–and everyone else who enjoys animal-free food.
From the Publisher
Pulled Jackfruit BBQ Sandwiches from Veganize it!
Serves 4
Not only does jackfruit lend itself well to shredding for that pulled effect, but it’s also great at soaking up the zesty barbecue sauce, making it an ideal candidate for these hearty sandwiches. Look for canned water-packed jackfruit in Asian markets or well-stocked supermarkets (be sure not to get the kind packed in syrup). If jackfruit is unavailable, substitute your choice of chopped seitan, steamed crumbled tempeh, or chopped or shredded mushrooms (portobellos or oyster mushrooms are especially good here).
Directions
Heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the jackfruit and cook until softened, about 10 minutes. Stir in the soy sauce and season with the paprika and salt and pepper to taste. Add as much of the barbecue sauce as desired, stirring to mix well. Use a fork (or two) to break up the jackfruit. If hard pieces remain, remove them to a cutting board and finely chop, then return them to the skillet. Cook for about 10 minutes to heat through and blend the flavors. Pile the jackfruit mixture onto the toasted sandwich rolls. Serve hot.
Ingredients 1 tablespoon olive oil 1 yellow onion, minced 1 (16-ounce) can water-packed jackfruit, drained and shredded or thinly sliced 1 tablespoon tamari soy sauce 1⁄4 teaspoon smoked paprika Salt and ground black pepper 1 1⁄2 cups barbecue sauce, store-bought or homemade 4 sandwich rolls, split and toasted
Publisher : Harvest; Illustrated edition (March 7, 2017)
Language : English
Paperback : 304 pages
ISBN-10 : 0544815564
ISBN-13 : 978-0544815568
Item Weight : 1.62 pounds
Dimensions : 8 x 0.78 x 9 inches
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