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BBQ JACK SANDWICH

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Here’s some fun / quick BBQ inspiration for everyone!! I was racking my brain on how I can spend my first vegan Memorial Day – since I’m so used to the pre-vegan bbq’s but I have to say this BBQ Jackfruit burger is so satisfying BAYBEE!I Def don’t miss meat AT ALL! Here are some deets for the sandwich: I used reg deg buns with @followyourheart vegenaise on top & avocado on the bottom, @thejackfruitco pre-made BBQ jackfruit (can be found @safeway ) topped with some homemade coleslaw – 1/4th purple cabbage, less than 1/4th green cabbage, 1 tbsp apple cider vinegar, 2 tbsp lemon, salt & pep, and 1/2 cup @followyourheart vegenaise. SO SIMPLE, SO QUICK AND SOOOO VEGAN!!! Also had some simple roasted corn and wedges to top the meal off!! I hope everyone has a beautiful (quarantined) Memorial Day!

BBQ JACK SANDWICH
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BBQ JACK SANDWICH

Recipe by blkandveganCourse: Savory, Dinner, LunchCuisine: American, Southern
Servings

2

servings
Prep time

25

minutes
Cooking time

15

minutes

Simple, flavorful and BBQ worthy! See notes if you don’t have the Jackfruit Co Brand near you!

Ingredients

  • 1 pack Jackfruit Co Marinated BBQ Jackfruit

  • 1-2 tsp vegenaise

  • 1 whole avocado

  • 2 bun sets

  • Cole Slaw

  • 1/4th purple cabbage – chopped

  • less than 1/4th green cabbage – chopped

  • 1 tbsp apple cider vinegar

  • 2 tbsp lemon

  • salt & pep

  • 1/2 cup @followyourheart vegenaise.

Directions

  • Combine all coleslaw ingredients and set in fridge
  • Grab a skillet and place 1 tsp of oil and cook your jackfruit for 10 – 15 minutes
  • Meanwhile, toast your buns and ice them with avocado and veganeise
  • Gently lay your jackfruit on the bottom buns and place a handful of coleslaw on top of each bun
  • Combine and enjoy!

Notes

  • If you dont have the Jackfruit Co-brand near you – you can make your own! Pick up 1 can of jackfruit – rinse drain and shred your jackfruit. Make sure to marinade in 1 -2 cups of your fav BBQ sauce the night before and set in the fridge overnight to soak in flavors. if you’re in a rush no worries – just throw the BBQ sauce and jackfruit all together and cook that thang! Voila!
French Toast Sticks

CINNAMON TOAST CRUSTED FRENCH TOAST STICKS

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On this episode of delish CARBS – we have @cascadianfarm cinnamon toast crusted french toast sticks. This was SO EASY to make and even easier to eat. I’ve seen people do this before but y’all know I had to put my Aquarius spin on things and add and an extra amount of crunch with my Cinnamon Toast Crunch layer – this is the perfect meal for a quick zoom call brunch or something to share with all your roomies! Also, fun fact I always disliked eggs from a young age, so I would never eat French toast SO happy I found the vegan alternative I’ve been looking for my whole life! Video on how I did this sweet treat here!

CINNAMON TOAST CRUSTED FRENCH TOAST STICKS
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CINNAMON TOAST CRUSTED FRENCH TOAST STICKS

Recipe by blkandveganCourse: BreakfastCuisine: American
Prep time

15

minutes
Cooking time

15

minutes

Quick, easy and delish!

Ingredients

  • Wet Mix

  • 1/2 banana

  • 1/4 @silk heavy whipping cream (can sub for vegan milk)

  • 1/4 almond milk

  • 1 tsp cinnamon

  • 1-3 tbsp vegan butter

  • Dry Mix

  • 1 1/2 cup vegan cinnamon toast 

  • 3-5 slices of thick bread ? 

Directions

  • Combine all wet ingredients in a blender and create a smooth consistency and place in a bowl
  • Add dry ingredients into a bag and break them down using your hand or a tool
  • Slice bread into mini sticks and heat up your nonstick on with some vegan butter
  •  dip bread into wet mix, then dry then fry – flipping every 2 mins on each side and setting to the side
  • Enjoy with a side of agave or maple syrup!
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BLKANDVEGAN SIGNATURE COOKIES ?

I have been working on these cookies for centriessssss and it’s always the go-to for a quick treat that’s a crowd pleaser! And based on the poll results form the other day – y’all are just as interested! my friends can’t get enough and even my dad (total meat-eater) sneaks these in the middle of the night ?? cranberries for sweetness, dark choc for umph & walnuts for crunch! oh and let’s not forget the salted top. Want a video on how-to? Click here!

BLKANDVEGAN SIGNATURE COOKIES ?
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BLKANDVEGAN SIGNATURE COOKIES ?

Recipe by blkandveganCourse: DessertCuisine: American
Prep time

25

minutes
Cooking time

13

minutes

Sweet, salty and luscious in one cookie, enjoy!

Ingredients

  • 2 1/2 cups of flour

  • 1 tsp salt

  • 1 tsp baking soda

  • 2 tsp corn starch

  • 3/4 cups vegan butter

  • 1/4 cup vegan milk

  • 1 cup brown sugar

  • 1/4 cup white sugar

  • 1 tbsp vanilla extract

  • 1/2 block 100% dark choc

  • handful of cranberries

  • handful of walnuts

  • sprinkle of sea salt

Directions

  • Mix flour, salt, baking soda and corn starch in a medium sized bowl
  •  In a large bowl – mix butter, brown sugar, reg sugar & vanilla and blend
  • Slowly mix in vegan milk to the butter mixture and and blend
  • Next add in your dry ingredients to the butter mixture 2/3rds cup at a time mixing as you go
  • Roughly chop your dark choc and add it to your mix along with your cranberries and walnuts
  •  Roll into a large ball ( the size of your palm) and set on a buttered/oil nonstick sheet pan
  • Set the oven to 350 and cook for 13-16 minutes
  •  Cookies will be large, gently press them with a spatula and sprinkle sea salt on top
  •  EAT THEM THANGS
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SPANISH SHEPHERDS PIE

Oh, yeahhhhhh baby!!!! based on the polls from yesterday I know that I’m rocking with #sheperdspiegang and honestly I couldn’t be happier!!! Y’all know I had to put my own spin on it (it’s the Aquarius in me)!!! so say hello to a Spanish Shepherd’s pie with a ton of spice and flavor!!!! ?? lots of veggies, a ton of spice, some Soyrizo (you can find at any store) & of course the main star the beautiful golden potato topper! Please make my day and remake this beauty! Looking for a how-to? Click here!

SPANISH SHEPHERDS PIE
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SPANISH SHEPHERDS PIE

Recipe by blkandveganCourse: DinnerCuisine: English, Spanish
Prep time

30

minutes
Cooking time

5

minutes

Two cultures in one – who can beat that. Y’all know blkandvegan loves a good fusion! So sit back and enjoy the flavor blast!

Ingredients

  • Filling

  • 1/2 soyrizo

  • 1/4 cup vegetable broth

  • 1/4th purple onion (minced)

  • 1/2 green & yellow bell peppers

  • 1/4 cauliflower heads (minced)

  • Seasonings 1 tsp of

  • Basil

  • Oregano

  • Garlic

  • Cumin

  • Red Chili Flakes

  • Cinnamon – dash

  • Salt and Pepper – dash

  • Mashed Potato Topping

  • 5 peeled russet potatoes

  • 3-5 garlic cloves

  • 2 tbsp vegan butter

  • 1/4 – 1/2 cup vegan milk

  • Salt and pepper to taste

  • Dried Basil to taste

  • Oregano to taste

Directions

  • Peel and dice your potatoes & garlic and set them in a large pot to boil until tender
  •  While that’s cooking, in a cast-iron skillet ? add 1 tbsp of olive oil and add your seasonings for your filling
  • Begin to add your garlic, onion, bell peppers and cauliflower and sauté for 3-5 minutes
  • Next add your vegetable broth and soyrizo and reduce heat to low and lay the mixture evenly across the skillet
  • Going back to your potato’s- add your vegan milk, butter and seasonings and mash to smooth consistency
  • Once smooth, lay the potato’s on top of the soyrizo mixture and create an even layer
  • Using a fork, create a design into the potato’s and some extra vegan butter on top and set into the oven to broil – keeping a good eye on the potato’s
  •  Once crisp – take out of the oven and enjoy with some avocado, hot sauce & cherry tomatoes ? 
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MALIBUS BURGERS ? ‼️‼️ – Oakland CA

This food truck is delicious – the first place to ever give blkandvegan a chance to feature my treats! Honestly, gives me the vegan McDonalds vibe – the pretzel buns, shakes and overall customer experience is unmatched. Be sure to get there early because that line does get long! Since I am moving away, I wont be able to so please take my place and enjoy the delish food! Here’s whats pictured: The Needy Meaty – Impossible 2.0 burger, follow your heart American cheese, bacon, lettuce, tomato, caramelized onions and lizard sauce on a Pretzel bun! (My personal fav) and The Malibu Burger – Impossible 2.0 burger, follow your heart American cheese, lettuce, tomato, caramelized onion, mamma’s spread & a toasted bun!

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CINNAMON TOAST CRUNCH CUPCAKES

Gosh! These cupcakes were my afternoon project and I loved every minute of it! I was so inspired by the @cascadianfarm cinnamon crunch cereal that I have been obsessed with! so here’s the deal – cinnamon cupcakes, vegan @kitehillfoods cream cheese frosting & topped with @cascadianfarm cinnamon crunch cereal – so good my dad and my sis could not tell it was vegan! Oh yeah, and these treats were featured by Kite Hill and went viral! So there’s that- enjoy vegan loves! Here’s how:

CINNAMON TOAST CRUNCH CUPCAKES
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CINNAMON TOAST CRUNCH CUPCAKES

Recipe by blkandveganCourse: DessertCuisine: American
Prep time

20

minutes
Cooking time

25

minutes

So simple, yet so good and moist! Be sure to try these out and you will LOVE them just like I did!

Ingredients

  • 1 3/4 cups flour

  • 1 cup sugar

  • 1 tsp baking soda

  • 2 tsp vanilla extract

  • 1/3 cup vegan butter melted

  • 1 tbsp Apple cider vinegar

  • 2 – 3 tbsp cinnamon spice

  • 1 tbsp brown sugar (optional)

  • Frosting

  • 1/2 cup vegan cream cheese

  • 3 cups powder sugar

  • 2 tsp vanilla

  • 2 tsp vegan butter

Directions

  •  Set oven to 350 and Shift flour and mix in sugar, baking soda, cinnamon and salt
  • Add in vegan milk, butter, vanilla and vinegar
  • Mix well and set into cupcake tins
  • To make overloaded add a tbsp of brown sugar at the top of your cupcake batter before baking
  • Cook @ 350 for 25 minutes or until you can stick a toothpick and it comes out clean
  •  Meanwhile combine all icing ingredients
  •  Allow cupcakes to cool before icing – voila!
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SPICY SAUSAGE PESTO PIZZA!! ?

Wow!! What a mouthful! this is such a simple go-to that every person (vegan or not) can enjoy!! I used a pre-made dough today for some quick and easy access ? topped with @beyondmeat spicy sausage, roasted peppers, olives, spinach, garlic, my homemade tofu feta, pesto and to top it off @traderjoes balsamic glaze! HEADS UP: my sister (meat-eater) loved this and couldn’t tell that it was vegan AT ALL! Now back to business: here’s how you can make my homemade VEGAN pesto pizza!

SPICY SAUSAGE PESTO PIZZA!! ?
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SPICY SAUSAGE PESTO PIZZA!! ?

Recipe by blkandveganCourse: Lunch, DinnerCuisine: Italian
Prep time

2

hours 
Cooking time

15

minutes

Spicy, flavorful, and a nonvegan and vegan alike classic! You cannot go wrong with a pizza!

Ingredients

  • Pesto

  • 1/2 cup spinach

  • 1/2 cup basil

  • 1/2 cup cilantro

  • 1/2 cup olive oil

  • 1/2 cup lemon juice

  • 3 cloves garlic

  • 1 1/2 cup walnuts

  • 1/4 jalapeño

  • Pizza Toppings (to taste)

  • Pre-made dough ( you can find my dough recipe here)

  •  @beyondmeat spicy sausage

  • Roasted peppers

  • Olives

  • Spinach

  • Garlic

  • homemade tofu feta (1 slice tofu + salt, pepper, garlic powder + 1-2 tsp apple cider changer = feta)

Directions

  • Pesto
  • Blend or place all ingredients into a food processor – set aside or store in a air tight container for future use!
  • Pizza
  • Allow dough to rest for 1 hour on a clean floured surface – meanwhile prepare tofu feta and set in the fridge and cut up. prepare your toppings ( be sure to cook your beyond sausage prior to putting on the pizza!)
  • Set your oven to 400 ( or whatever your pre-made dough package instructions say)
  • Get a pizza pan or sheet pan – cover in 1 – 2 tsp olive oil and sprinkle some oregano for pizazz
  • Lay down your dough and cover your pan with dough to all edges.
  • Add your pesto, sausage, and toppings. Meanwhile, warm up your vegan butter and gently lather the crust before putting the pizza into the oven.
  • Set pizza in the oven and cook for 13- 15 minutes ( until crust is golden)
  • Enjoy and top with the tofu feta!
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BLKANDVEGAN VEGETABLE PHO ?

It’s a gloomy day in the Bay – see how I rhymed hehehe – and so that means we need a hot soup ? to keep us warm and toasty! My brain immediately went to pho since it’s quick, easy, and flavorful! This def warmed my sister and mines night and was a great start to #askameateater week over here @ the blkandvegan residence. you can also check out my how-to video here – enjoy vegan loves!

BLKANDVEGAN VEGETABLE PHO ?
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BLKANDVEGAN VEGETABLE PHO ?

Recipe by blkandveganCourse: Lunch, DinnerCuisine: Asian, Vietnamese
Prep time

30

minutes
Cooking time

25

minutes

May not be traditional, but it is blkandvegan worthy!

Ingredients

  • 1/4 cup hoisin sauce

  • 3 tbsp chili garlic sauce

  • 1 tsp Maggi Seasoning “Improves the Taste” (optional)

  • 10 sprays (or less) liquid amino (makes it taste beefy)

  • 1/2 tsp salt

  • 1/2 tsp salt

  • 1 cup broccoli

  • 1 cup cauliflower

  • 1 1/2 pint vegetable broth

  • 1/4 onion

  • 3-4 slices ginger

  • 2-3 cloves garlic

  • 2 top ramen packet noodles

  • Toppings:

  • Basil

  • Jalapeño

  • Lime

  • Sriracha

  • Green onion

Directions

  • Start out with a tsp of oil in a large pot – add the hoisin, garlic chili sauce and liquid amino.
  •  Next add your ginger, onion and garlic
  •  Once fragrant – add your vegetable broth and bring to a boil
  • Next add your veggies and ramen noodles
  •  Once noodles are tender, add to a bowl and add your desired toppings!
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VEGAN HONEY BUNS!!

Oh yeahhhh babyyyy bringing us back to the liquor store days. I used to live right up the street from a @hostess_snacks shop (my sweet tooth has always been alive smh) and BAYBEE walking into all those hostess treats was like walking into paradise ? so I had to figure out how to make a perf honey bun! Now, this def took two days in the blkandvegan lab brainstorming/researching how to make the perfect honey bun and it payed off!!! I am smiling just typing this – so simple, yet SO GOOD. I know honey is against the rules – so I swapped it out for agave instead and sweet baby Jesus it worked!!! SAY HELLO TO MY BABIES! here’s how:

VEGAN HONEY BUNS!!
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VEGAN HONEY BUNS!!

Recipe by blkandveganCourse: SweetCuisine: American
Prep time

2

hours 
Cooking time

25

minutes

Honeybun’s anyone?

Ingredients

  • 2 cups vegan milk – room temperature

  • 1/2 cup melted butter

  • 1/4th cup sugar

  • I packet active dry yeast

  • 4 I/2 -5 cups flour

  • 2 tsp cinnamon

  • 1 tsp salt

  • I tsp vanilla

  • Glaze

  • 2 tbsp agave

  • 1 tbs vegan butter

  • 1 1/2 cup powder sugar

  • 2-4 tbsp hot water

  • 2 tsp vanilla

  • 1 pinch sea salt

  • 1 pinch cinnamon

Directions

  • In a large boil, whisk almond milk, melted butter, vanilla and sugar. make sure your ingredients aren’t too hot – but just warm.
  • Sprinkle yeast evenly over mixture and stir – let sit until frothy
  • Slowly add 41/2 – 5 cups flour and salt to the batter and mix with a wooden spoon until combined
  • Cover dough mixture with towel for 1 hr. and place in a warm place to double in size
  • Add remaining 1/2 flour and lightly kneed the dough until it doesn’t stick to the sides of your bowl
  • Place dough on a clean, lightly floured surface. knead into a rectangle and roll the dough to 1 inch thickness
  • Section off the dough into 1/2 cup sections and roll it with your hands into a long line (like a worm)
  • Once completed, hold the edge of one end and twist the dough into a sticky bun shape – a long U curl making sure to leave enough room while looping so the sections don’t touch
  •  Leave in a warm place covered for 30 minutes
  •  Once they have risen – pop them in the oven for 25-30 minutes and glaze with 1 tbs of glaze each
  • Glaze
  • Heat agave and butter over medium heat
  • Once melted combine with sugar, salt and vanilla
  • Add hot water one tbsp at a time until you get your desired glaze
  • Use a measuring cup or a tbsp cut to glaze over each roll
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VEGAN CRUNCH WRAP SUPREME!!

HAPPY CINCO DE MAYO VEGAN LOVAS ? I def was going to make pizza tonight but when I dusted my eyes and saw May 5th I had to take a stance!!! With my recent love for re-making popular restaurant items and making it vegan – I knew the crunch wrap supreme from @tacobell would be the perfect din for tonight! made with @morningstarfarms crumbles, @blkandvegan nacho cheese & guac ( you can find both recipes in the note section or on my IG here – you can also check out my how-to here ),  @fieldroast Chao cheese, and my new baby I found at the store today @simpletruth4u sour cream with a dabble of Sriracha to make it SPICY! super easy to make – meat, cheese, tostada, sour cream, veggies, wrap & fry! you can virtually customize it to whatever you like. here’s how you make the iconic wrap! Video on how-to can be found here.

VEGAN CRUNCH WRAP SUPREME!!
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VEGAN CRUNCH WRAP SUPREME!!

Recipe by blkandveganCourse: Savory, Lunch, DinnerCuisine: Mexican
Prep time

30

minutes
Cooking time

5

minutes

Quick, Easy and Taco bell vibes!

Ingredients

  • 2 large flour tortillas

  • 2-3 tbsp vegan meat

  • 1-2 tbsp vegan nacho cheese

  • 1 tostada

  • 1 tsp Sriracha

  • 1 handful fresh spinach chopped

  • 2-3 tbsp guac

  • 1 slice vegan cheese (optional) 

Directions

  •  Prepare all ingredients to package instructions ( you can head to my nacho cheese post on IG or below to see how I make my cheese – supa easy, super vegan!)
  • Place a large flour tortilla on a cutting board, lay a tostada in the center and gently carve out a circle. discard the rest of the tortilla
  • Place another large flour tortilla on a cutting board and begin to layer – meat, nacho cheese, tostada, sour cream ( mix with Sriracha), spinach, guac and then your sliced cheese
  • Gently place the circle flour tortilla from earlier on top of the cheese slice and begin to fold the larger flour shell into the base of the crunch wrap, keeping things nice and tight
  •  Add 2-3 tsp of vegetable oil on a skillet and gently place crunch wrap flap side down to create a seal. Flip every 3-5 mins and voila!

Notes

  • GUAC RECIPE HERE: Homemade Guacamole Recipe – 1 large ripe avocado – 1/2 Roma tomato, chopped – 1/4 chopped onion – 2 tsp lemon juice – salt & pepper – garlic powder – red chili flakes –
  • CREAMY VEGAN NACHO CHEESE ? – 2 cup of soaked cashews – 1/2 cup nutritional yeast – 4 cups of water – juice of 1 lemon – salt & pepper – smoked paprika – chili powder – onion powder – garlic powder –
  • Tip: you can soak your cashews for four hours or boil your cashews for 10 – 15 minutes.

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