Vegan | Gluten-free

#VeganizedPuertoRican is BACK! In the USA, people usually slater buffalo sauce in their chicken dip and call it a day. We don’t do that here, in Puerto Rico is all about the herbs & spices. I grew up seeing this dip at family gatherings, parties, school/university activities, beach days & work events. I used to love it so much that when I went vegan, my mom made a version with soy ground. Little did we know, that jackfruit would do the trick to make it fully authentic. This Vegan Chicken Dip is nothing but delicious1

This appetizer is traditionally made with chicken (obvs!), cream cheese, garlic, onion, parsley & red bell pepper. With only two ingredients being non-vegan, it ended up being super easy to veganize.

Just swap out the chicken for jackfruit & the cream cheese for vegan cream cheese!

Here’s how I make the Vegan Chicken Dip:

This is a video done in collaboration with 623 Foodie Studio, see it here.

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Vegan Chicken Dip

Rating: 5.0/5

( 1 voted )

Serves: 4-6 Prep Time: 30 Minutes Cooking Time: 10 Minutes 10 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 (15 oz) can or 2 cups of jackfruit, drained & rinsed
• ¾  cup vegan cream cheese, softened
• ½ red bell pepper, chopped
• ½ cup white or red onion, chopped
• ½ tsp garlic powder
• ½ tbsp nutritional yeast
• Salt & pepper to taste
• Splash of white vinegar (or ½ lemon juice)
• A handful of parsley flakes

Procedure

1. Drain jackfruit, rinse well & place in water for about 20 minutes. This allows the jackfruit to soften up & release any brine that’s left from the can.
2. Drain jackfruit, and remove seeds. Set jackfruit aside.
3. To a food processor, add the vegan cream cheese, red bell pepper, garlic powder, nutritional yeast, and salt & pepper. Blend until the bell pepper is completely combined.
4. Blend in the jackfruit, chopped onion & parsley.
5. Serve with multi-grain chips, carrot, or celery sticks, and ENJOY!

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Vegan | Gluten-free | Soy-free |

Dr. Praeger’s products were provided to facilitate this post. See below for more details.

Dr. Praeger’s dropped a new meatless product line: Pure Plant Protein. The created flavorful soy-free plant-based burgers, breakfast sausage and chickenless tenders that deliver a great texture, 10g of plant-based protein & loads of fiber with all the veggies and clean ingredients for which the brand is known. All while being soy and gluten-free!

For years I’ve been a Dr. Praegers stan, their veggie burgers are the only frozen veggie burgers that I’ve bought for years. That’s why, when the opportunity to work with them was presented, I didn’t think it twice. However, instead of going with a burger, I decided to challenge myself into creating a meal with their plant-based tenders.

Hence: Caesar Salad Tacos! Which has become my favorite quick lunch lately? Years ago, I used to love caesar salad; I would go to Costco just to get their huge bowls. That love quickly went away when I started transitioning to veganism and figured out what is actually in a caesar dressing: SO MUCH JUNK. However, a couple of weeks ago, I found Vegan Caesar by Follow Your Heart at my local supermarket. This drove me to create these tacos, but with a twist!

I used lettuce from my grandmother’s garden, roma tomatoes, plantain croutons, red onions Dr. Praegers Classic Chick’n Tenders & vegan caesar dressing. If you can’t find the vegan caesar or if you feel like making your own, here’s a foolproof caesar dressing recipe.

Pin Print

Vegan Caesar Salad Tacos

Rating: 5.0/5

( 1 voted )

Serves: 1-2 Prep Time: 5 Minutes Cooking Time: 10 Minutes 10 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2-4 whole-wheat tortillas
• 3 Dr. Praeger's Classic Chick’n Tenders
• ½ cup cherry tomatoes, sliced
• 1 cup lettuce, chopped
• ⅓ cup red onion, chopped
• Vegan croutons of choice
• Vegan caesar salad dressing
• Optional: vegan parmesan

Procedure

1. Cook the tenders according to instructions on the package.
2. While the tenders are cooking, warm up your tortillas on a pan.
3. When the tenders are done, slice each piece in half & group the pieces in three.
4. Assemble your tacos & top with dressing & croutons. Enjoy!

Disclosure: This recipe was created in partnership with Dr. Praegers. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegan recipes you see every week.

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below.

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Vegan | Gluten-free | Soy-free 

I’m often asked what I pack for lunch when I meal prep. My answer? Portable and easy meals! Always go simple, with minimal meals that are easy to carry when you’re on the go. Today, I bring you a classic: Garden Chickpea Salad. You can have this with some multigrain chips, or as my favorite, a sandwich; this is essential for heading off to school or work for the day.

This Garden Chickpea Salad is an easy, satisfying, and delicious vegan alternative to the usual non-vegan sandwich fillers. It’s so refreshing and flavorful, that it puts every tuna or chicken salad ever made put to shame.

With easy to find (& grow) ingredients, you can make an entire week worth of lunch for just under $10 in just 15 minutes! However, this Garden Chickpea Salad offers endless possibilities; you can easily customize this recipe by using other veggies, herbs & spices, and dare I say berries (?), that you might already have in your kitchen.

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Garden Chickpea Salad

Rating: 5.0/5

( 1 voted )

Serves: 2 Prep Time: 15 minutes Cooking Time: 5 Minutes 5 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 ½ cup Chickpeas, rinsed & drained
• ½ cup shredded carrot
• 2 stalks celery, finely diced
• ½ red onion, finely diced
• ½ cup bell peppers, chopped
• ½ cucumber, chopped & seeded
• ¼ cup Vegan Mayo (I used Just Mayo)
• Juice of ½ lemon
• Salt & pepper, to taste
• Garlic powder, onion powder, & paprika, to taste

Procedure

1. Drain and rinse your chickpeas and add them to a large bowl. Roughly mash the chickpeas with a potato masher or fork. I like to leave some chunks of the chickpeas in there.
2. Add the carrot, celery, onion, bell peppers & cucumber and mix well. NOTE: remember to remove the center of the cucumber (seeds & gooey part), otherwise after a couple of days there will be some liquid in your salad.
3. Mix in the vegan mayo, as well as the herbs, spices & lemon juice.
4. Serve with some multigrain chips or as a sandwich, and ENJOY!

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Vegan | Gluten-free | Soy-free

Greetings! I hope y’all are doing well! I’m three weeks away from finishing my semester; this makes me both scared & excited… One step closer to getting that master!

Anyways, I made this kickass recipe this week, that surprisingly enough came together in just one try. Which proves how, and I can’t stress this enough (lol), easy this recipe is. There are lots of ways to make this recipe, and the best part is that it’s super versatile. All you need is some ingredients, that you probably already have at home & a food processor.

Getting back to the versatile part, the color and taste will depend on the ingredients that you choose to use. For example, mine were a beautiful golden color because I used pinto beans, white rice & garbanzo flour as the base. However, you can change it up, by using black beans instead or lentils. Also, feel free to use some oat flour instead of chickpea flour. Just stick to the key ingredient, ground flaxseed, which will make these firm but tender, not mushy at all, protein & fiber packed, and bursting with flavor.

These meatballs are delicious on their own, but they would also pair well with just about any pasta, like the classic spaghetti & meatballs. Go a different route, make meatball-sub sandwiches or just have them on their own with marinara sauce & nut-cheese on top.

Pin Print

Vegan Meatballs

Rating: 5.0/5

( 3 voted )

Prep Time: 15 minutes Cooking Time: 15 minutes 15 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 cup cooked white rice
• 1 cup cooked pinto beans
• ¾ cup chickpea flour, plus more if needed
• 1 garlic clove
• ½ white onion, chopped
• 1 tbsp tomato paste
• 1 tbsp ground flax seed
• Fresh parsley
• Salt & pepper, to taste

Procedure

1. If you haven't prepared your rice & beans yet, do so now.
2. Preheat oven to 350 F, and line a baking tray with parchment paper.
3. Add all of the ingredients, except the flour, to the food processor, blend
4. After everything is well blended, start adding the flour, and blend until a paste/ball starts to form.
5. When, well combined, start scooping out the mixture, flour your hands & form the balls. This recipe yields about 15-20 meatballs, depending on the size that you make them.
6. Place them in your parchment paper-lined baking tray, and bake for about 15 minutes.
7. Serve, over pasta or on their own. I served mine on some marinara sauce and topped them with a walnut-based cheese.
8. Enjoy!

Did You Make This Recipe?

How you went with my recipes? Tag me on Instagram at @veggiejeva

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below.

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Vegan | Gluten-free | Soy-free

It’s no secret that I’m a coffee lover, but I also don’t mind a good tea every now and then. Especially these last couple of days that have been so warm here, coffee is a no-go. Plus, St. Patricks Day is just around the corner, which gave me the perfect opportunity to make a green recipe!

Sometimes I go through these weird phases where my body just doesn’t want coffee. When that happens, I start my day off with my homemade, matcha that I can bring to work; on my off days, I treat myself to iced matcha. It’s so amazing because it gives you energy, speeds up your metabolism and even helps relieve anxiety. I love it because it keeps me energized all day long without the afternoon crash. It’s also super simple and only takes a couple of minutes to make.

Facts & Benefits of Matcha:

• One serving of matcha tea is the nutritional equivalent of 10 cups of regularly brewed green tea
• Boosts metabolism and burns calories
• Matcha powdered green tea has 137 times more antioxidants than regularly brewed green tea.
• Calms the mind and relaxes the body, yet it enhances mood and aid in concentration
• Detoxifies effectively and naturally

What kind of matcha am I using? Lately, I’ve been loving Karibe Kombucha’s Matcha Powder Brain Boost; which was gifted to me by one of my coworkers. However, here are some other brands that I love:

• Haru No Ko Matcha
• The Matcha Reserve
• DōMatcha

Notes:

• For this recipe and immersion blender works best.
• Want to make this faster? Skip all of the steps, add everything to a blender, and you’ll have a frappe.
• Cocktail? Instead of milk, use Almond Milk Irish Cream!

Recipe: Mint & Rosemary Iced Matcha

Ingredients:

• 2 tsp matcha
• 8 oz water
• 8 oz plant-based milk of choice
• Sweetener of choice, to taste
• Fresh rosemary
• Fresh mint
• Ice

Procedure:

1. Boil the water, with the rosemary & mint, to make tea.
2. Strain the tea, set herbs aside.
3. Using a whisk, a blender or immersion blender, mix the matcha with the hot water until there are no more dry lumps.
4. To the matcha mix, add your sweetener of choice. Set aside and allow to cool.
5. Using a whisk, a blender or immersion blender, froth the milk until foam starts to appear.
6. Add ice to a glass, and pour over the matcha, followed by the milk.
7. Garnish with herbs, enjoy!

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below.

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Welcome to March! This month’s theme? Plant-based Protein.

• Vega Protein Crisps
• VeggieJeva’s Fave!: Power Up Goji Power Trail Mix 

• Enjoy Life Gluten Free Nut Free & Vegan Breakfast Cookies, Chocolate Chip Banana, 6 Count

• Plant Snacks VEGAN Cheddar Mix Cassava Root Chips

• Unreal Dark Chocolate Crispy Peanut Butter Cups

• Vega One Organic All-in-One Shake Chocolate

• Follow Your Heart VeganEgg

• The GFB Chocolate Peanut Butter Protein Bars

• Earth Balance Vegan Aged White Cheddar Puffs 

• Hail Merry – Chocolate Chip Cookie Dough Bites

*This post may contain affiliate links, which means that I may make a small commission if you decide to purchase something through one of my links. It’s important to mention that I will never recommend anything that I don’t use myself or strongly believe in. Don’t worry, you get the same price! This will help pay for web hosting, email delivery, domain registration, and other various fees that help keep VeggieJeva operational. I appreciate your support!

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Vegan | Gluten-free | Soy-free

Keeping up with this month’s theme (protein), today we have Omelette aux Pois Chiches, the vegan version of Omelette du Fromage. Lol.

This chickpea omelet with spinach, onions & bell peppers is officially my new favorite homemade brunch,  that I think I’ll be enjoying probably all month long. This recipe is simple to make and you can add all of your favorite veggies like mushrooms, peppers, spinach, or onions, tomatoes & green onions.

Chickpea flour has proven to be rich in protein, iron & fiber, and also to be the perfect flour in terms of texture & taste. It’s also extremely versatile and you can add whatever seasoning or herbs you want into the batter. And for added nutritional value, try filling these up with these veggies:

• Onions
• Bell peppers
• Spinach
• Mushrooms
• Tomatoes
• Green onions
• Vegan cheese
• Cilantro Sauce by Good Foods
• Vegan Cheese, like this one by VioLife

What else can I do with chickpea flour? Try adding chickpea flour to various recipes that call for regular flour, like in my Jackfruit Chicharrones. It’s gluten-free, vegan and nutrient-packed; and you can change it up by changing any seasoning.

Notes:

• A nonstick pan works best for this recipe.
• When flipping the omelet, loosen up the bottom with a spatula before so it doesn’t stick and break.
• You can also mix the dry ingredients ahead of time and keep in in a sealed jar. When you’re ready to make omelets, you just need to liquid and veggies.
• Try every seasoning, except curry powder, it will turn your batter red as soon as it hits the pan. This was my first try at this recipe.

Recipe: Chickpea Omelet

Servings: 2-4

Ingredients

Batter:

• 1 cup chickpea flour
• 1 cup plant-based milk or water
• 1 tbsp nutritional yeast
• 1 tsp onion powder
• 1 tsp garlic powder
• Salt & pepper to taste
• Non-stick spray

Veggies (about ¼ cup of veggies per omelet):

• Spinach
• Onions
• Green onions
• Bell peppers
• Mushrooms

Procedure:

1. Mix chickpea flour, with all of the ingredients in a bowl (except non-stick spray), and whisk until there are no lumps. You want the texture to be like pancake batter.
2. Chop up the veggies you want to add to your omelet.
3. Heat up the pan to med-low heat, and spray with nonstick spray
4. Pour batter into the hot pan, top with veggies, and cook for about 5 minutes over medium heat until the top of the omelet no longer looks wet.
5. Carefully flip the omelet to the other side and cook for 3-5 more minutes until it is no longer soft in the middle.
6. When able to, gently fold over one side to cook another minute. Cover with a lid and turn off the stove and allow to steam for 5 minutes.
7. Serve, garnish with tomatoes, minced onion, sliced avocado, greens & your favorite sauce.
8. Enjoy!

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below.

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To carry out a healthy and balanced diet in all the senses is a very feasible reality for the vegan people. This balance comes together with the combination of nutrients, especially three macronutrients, one of them being Protein. Believe it or not, Vegans and Vegetarians are still under fire from the protein hype, due to the common misconception that protein is only obtainable from animals. Thankfully, this view is becoming increasingly outdated, but people still have questions about plant-based protein sources.

What’s protein?

Protein needs little to no introduction. You likely already know it as one of the three major macronutrients that make up your diet (the other two being fat and carbohydrates).

Pro·tein /ˈprōˌtēn/

noun

1. any of a class of nitrogenous organic compounds that consist of large molecules composed of one or more long chains of amino acids and are an essential part of all living organisms, especially as structural components of body tissues such as muscle, hair, collagen, etc., and as enzymes and antibodies.

So basically, protein is considered the building block of life and is found in every cell of the body. Proteins play a role in:

• Transporting molecules throughout the body
• Helping repair cells and make new ones
• Protecting the body from viruses and bacteria
• Promoting proper growth and development in children, teenagers, and pregnant women

Information from: Everyday Health

How much protein do I need?

The Academy of Nutrition and Dietetics recommend a daily protein intake of 0.8 grams of protein per kilo of body weight. About 60 grams of protein for a person who weighs 165 pounds. People aiming to build muscle, pregnant or nursing women, and older adults may need more protein consumption; consult with your health specialist.

Plant-based protein vs. Animal protein

Plant-based protein has been shown to be much more beneficial to the body than animal protein. This is because it also contains healthy combinations with carbohydrates, fiber, vitamins, and minerals, making it the “package deal” of foods.

Animal protein, on the other hand, lacks of fiber, is high in fat and cholesterol, which leads to poor digestive health, weight gain, and cardiovascular disease. Animal protein also comes with an increased cancer risk due to their higher proportions of essential amino acids which causes our bodies to produce higher levels of the hormone insulin-like growth factor, leading to cancer growth. One of the proteins found in dairy, casein, is also strongly linked to several types of cancer.

So as you can see, animals are not the best sources of protein. On the other hand, there are so many plant-based meats, milks and other foods derived from plants that are high in protein, incredibly delicious and so healthy that you will not even want to eat animals, eggs or milk.

“Where can I get my protein?”

There is protein in almost everything. For example, a boring bagel has 10 grams of protein, seriously, google it! Vegans and Vegetarians don’t need to worry about where they’re getting their protein or whether they’re getting enough because it can be found in every single whole plant food. Yep, that’s right; even those fruits and veggies you’re eating contain some grams of protein.

Grains and legumes are good sources of proteins of vegetable origin. Seitan, made with wheat gluten contains more protein per gram than beef and pork. The same happens with other foods rich in plant proteins such as tempeh and tofu.

Retrieved from: https://www.arespectfullife.com/2017/08/11/vegan-fit/

Types of plant-based protein:

1. Soy (in its different forms): Whole soy products are among the richest sources of protein in a plant-based diet. These are products also contain good levels of calcium and iron, which makes them healthful substitutes for dairy products. The protein content varies with how the soy is prepared:
   • Edamame beans (immature soybeans) can contain 8g of protein per ½ cup
   • Firm tofu (soybean curds) can contain about 10g of protein per ½ cup
   • Tempeh can contain about 15g of protein per ½ cup
2. Seitan: A complete protein made from mixing wheat gluten with various spices. The high gluten content means that it should be avoided by people with gluten intolerance.
3. Grains & Legumes:
   • Legumes: They can contain plenty of protein, fiber, and key nutrients, including iron and potassium, when cooked, they can contain 8g of protein per ½ cup.
   • Grains: are super versatile, some may contain around 7g per ½ cup.
   • Quinoa: Surprisingly enough, quinoa is a grain with high protein content, when cooked, it can contain 8g of protein per cup.
4. Nuts & Seeds:
   • Peanuts: They’re protein-rich, full of healthful fats, and may improve heart health. They contain around 20g of protein per ½ cup.
   • Almonds: They offer 16g of protein per ½ cup, and a good amount of vitamin E, which is great for the skin and eyes.
   • Walnuts: These offer about 15g of protein per ½ cup, and full of healthy fats & fiber.
   • Cashews: You’ll get roughly 18g of protein per ½ cup of cashews, as well as magnesium, potassium, iron, and zinc.

   • Chia seeds: These are a complete source of protein that contains 2g of protein per tablespoon, they’re also rich in fiber and heart-healthy with Omega-3 fatty acids.
   • Hemp seeds: Similarly to chia seeds, hemp seeds are a complete protein. They offer 5g of protein per tablespoon.
   • Nut butters are also rich in protein with 8g per tablespoon, depending on which nut butter.
5. Leafy greens: Many dark-colored, leafy greens. Eaten alone, these foods are not enough to meet daily protein requirements, but when combined with other protein-rich foods.
   • Broccoli: a single stalk of broccoli contains about 4g of protein
   • Spinach:
   • Kale offers 2g of protein per cup
6. Mushrooms: 5 medium mushrooms offer 3g of protein
7. Potatoes: A large potato offers 8g of protein per serving, they’re also high in other nutrients, such as potassium and vitamin C.
8. Spirulina: This is blue or green algae that contain about 8g of protein per 2 tablespoons. It is also rich in nutrients, such as iron, B vitamins like B12.
9. Bread: Ezekiel Bread is a nutrient-dense alternative to traditional bread that offers 4g of protein per slice. It is made from barley, wheat, lentils, millet, and spelt.

Information retrieved from Healthline

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Vegan | Gluten-free | Soy-free

Welcome to March! This months topic is… drumroll, please… Plant-based Protein!

And before you say “SNOOZE FEST”, protein is still, believe it or not, a very controversial topic in 2019. Why you may ask? Well because apparently Google does not exist, and most people still believe that the human suggested protein intake is a billion grams per day when in reality it’s just about 56g. Also, there’s a lot of misinformation out there about where you can find plant-based protein and the different types, as part of this months topic.

Let’s get on to this recipe!

Here’s another Veganized Puerto Rican: Vegan Chicharrones de Pollo (improper translation: chicken chicharrones???) HOW IS THAT POSSIBLE??? We’ll get into that in a sec.

I have come to the conclusion that the definition of comfort food is vegan junk food; fried, full of flour, and salty! All within balance Also, that jackfruit is the BOMB for veganizing Puerto Rican food, which is why it has become a staple in my kitchen.

Here’s another Veganized Puerto Rican for you: Vegan Chicharrones de Pollo. But, what are Chicharrones de Pollo? Basically, crispy fried chicken bites, that are very popular in Puerto Rico, you can find them anywhere where traditional food is served. So how do we veganized this? With Jackfruit of course!

Just like in my Vegan Bacalaitos recipe, it’s all about the marinade; this is what’s going to give it the “chicken” flavor. And the crispness comes from the batter. At the beginning of the post I was talking about types of vegan protein, so I decided to incorporate Chickpea flour to the batter as a form of adding protein to this recipe! Also, Chickpea flour combined with gluten-free bread crumbs makes this recipe completely gluten-free.

411 on Chickpea Flour

Chickpea flour, also known as garbanzo bean flour or besan, is made from ground, dried chickpeas. Unlike all-purpose flour, chickpea flour is high in protein, fiber and micronutrients, while being low in carbohydrates and calories. Half a cup of chickpea flour can contain 11 grams of protein, 5 grams of fiber, and nutrients like iron, magnesium, and zinc.

For more information visit: Chatelaine

These go well with tons of sauces: hot sauce, bbq sauce, mustard, ketchup, you name it! But I decided to go the traditional route and make mayoketchup, using vegan mayo of course. Also, pair these up with some fried plantains, tostones de pana, or even better mofongo!

Notes:

• If you don’t have a gluten-free restriction, or can’t find gluten-free panko crumbs, you can use regular vegan-friendly panko. Works just as well.
• Also, you can use regular flour, but you’ll take away the protein portion of the recipe.
• You can make this recipe two ways: fried or baked. I went ahead and tried both of these methods out for you, and to be honest, the fried version is so much better and crispy.

Pin Print

Vegan Chicharrones de Pollo

Rating: 4.3/5

( 10 voted )

Serves: 1-2 Prep Time: 15 minutes Cooking Time: 40 minutes 40 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 cans young green jackfruit in brine, rinsed
• vegetable oil, for frying

Seasoning:

• ½ tbsp smoked paprika
• ½ tbsp onion powder
• ½ tbsp garlic powder
• ½ tbsp parsley
• ½ tbsp cumin
• 1 tsp turmeric
• Salt & pepper to taste

Batter:

• 1 cup chickpea flour
• 1 cup plant-based milk of choice
• ½ tbsp onion powder
• ½ tbsp garlic powder
• ½ tbsp parsley
• Salt & pepper to taste

Crisp:

• 1 cup panko bread crumbs, gluten-free or regular

Mayoketchup:

• Equal parts of vegan mayo & ketchup
• 1 tbsp garlic, blended

 

Procedure

1. Preheat the oven to 350 F and line a baking tray with baking paper.
2. Drain and rinse the jackfruit, then slice each piece into bite-sized pieces and remove the seeds without breaking the pieces.
3. Then add to a mixing bowl along with all the ingredients for the seasoning and stir until fully combined.
4. Transfer the jackfruit to the lined baking tray and bake for 15 minutes, turning the jackfruit pieces halfway through.
5. Meanwhile, combine the batter ingredients in a separate mixing bowl until smooth and runny; you want pancake batter consistency. Set aside.
6. Next, add a few tablespoons of the panko bread crumbs.
7. Then place a frying pan on medium-high heat and pour enough vegetable oil in so that the oil is 1 cm deep. Once the jackfruit has finished baking, test the oil is hot enough by dropping a small amount of the batter into the pan. If it sizzles it is ready for the jackfruit.
8. Dip the jackfruit pieces in the batter, then roll in the panko until fully covered. Place in the hot oil and fry until crispy and golden brown on each side. Place on kitchen towel to soak up the oil.
9. Baking Instructions: Crank up the oven heat to 450 F. Line the baking tray with a new parchment paper. Drop the jackfruit in the batter and roll in the panko bread crumbs. Place on the baking tray, leaving space in between pieces. Bake for 15-20 minutes or until golden brown.
10. Mayoketchup: add all ingredients in a small mixing bowl, and mix until fully combined.
11. Serve with your favorite side & dipping sauce, and enjoy!

Did You Make This Recipe?

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Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

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Vegan | Gluten-free | Soy-free

I’m a big fan of coconut treats, and this recipe ticks all the boxes: simple, few ingredients & cost effective. They’re not raw, but they don’t require any baking, and they come together with only 6 ingredients. Most importantly, they are intensely, supremely satisfying, seriously addictive and take minutes to whip up! Once you bite into these chewy coconut bars you’ll know exactly what I’m talking about!

Are these Coconut Bars healthy?

Amazingly, yes! They contain lots of good fats: desiccated coconut, coconut cream, coconut oil & nuts.

But what about the sugar?

For this recipe, I used date syrup, which is less sweet than agave, honey, or maple syrup. Its benefits include low-Glycemic index food, high fiber content, & 78% invert sugar. However, if you can’t find date sugar, natural maple syrup will work just fine.

Variations:

• Trade the macadamia nuts for cashews or almonds
• Cover the bars in chocolate to create vegan mound bars!
• Try adding dried berries to the mix: cranberries or goji berries

Keep them in the fridge and serve straight from there. They will stay fresh for a week (or even longer) when kept stored in a covered container, though let’s face it, they will never last that long!

Recipe: Macadamia-Coconut Bars

Ingredients:

• 2 cups shredded coconut (unsweetened)
• ½ cup raw macadamia nuts
• ½ cup raw cashews
• ⅓ cup coconut cream
• Optional: 4 tbsp coconut oil
• Optional: date, agave or maple syrup (to taste)

Procedure:

1. Blend all ingredients in a food processor.
2. Line 8×4 pan with parchment paper & press down coconut mix.
3. Place in the fridge for approximately 20 minutes and let set.
4. Remove from fridge & cut into bars.

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