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VEGAN BBQ ?

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This weekend my family and I got together to celebrate my sister’s graduation from college and entry into law school. So basically that meant gather my family together and convince them that vegan food is just as good or better than a meat lovers meal ? – and they actually grew to love vegan cooking!!! Especially the beans and ceviche they say ? so here’s the deal! We got a FULL plate starting with vegan skewers (filled with marinated tofu and lots of veg and pineapple), vegan beans ( bushes beans, make sure to get vegetarian), vegan cevichè (heart of palm is our friend!), I decided to make both avo free and avo infused to please the crowd! All details for the ceviche saved to my story here, apple kale salad with poppy seed dressing, balsamic brussel sprouts, grilled corn, asparagus & LOTS, AND LOTS OF LOVE! I know you see the drink I was sipping on too! Pineapple tequila, a squeeze of lime, @lacroixwater & @kevitadrinks watermelon rose kombucha. Oh and finished the night with some vegan s’mores featuring @mydandies! The event was filled with love and watching my family actually try vegan food and love it made my day!!! hope everyone spent the weekend exactly how they wanted to – filled with love and peace! Happy Sunday and enjoy your day and stay safe!

VEGAN BBQ ?
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VEGAN BBQ ?

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

4

servings
Prep time

30

minutes
Cooking time

30

minutes
Calories

300

kcal

Ingredients

  • Tofu Skewers

  • 1 block firm tofu

  • Steak Grill seasoning to taste

  • 1 tsp liquid smoke

  • 1 – 2 tsp olive oil

  • 1 pack white mushrooms

  • 1/2 pineapple cubbed

  • Green, yellow and red bell pepper largely cubbed

  • 1-2 large green zucchini

  • 1 white or red onion cubbed

  • Baked Beans

  • Vegetarian Bushells Baked Beans

  • 1 pack Trader Joes meatless meat

  • 1/4th white onion

  • 2-3 cloves garlic minced

  • 1 -2 tsp oil

  • Apple Kale Salad

  • 1 fuji apple sliced

  • 1 pack pre washed kale

  • 1/4th red onion

  • Garlic croutons

  • Handful of cranberries

  • 1 tsp lemon juice

  • 1 – 2 tsp olive oil

  • Salt and pepper to taste

  • Dressing of choice to taste ( I used this Poppyseed dressing)

  • Garlic Croutons

  • 1 – 3 slices sourdough bread

  • 2 – 3 tsp of olive oil

  • 1 tsp garlic powder

  • 1/2 tsp oregano

  • Sprinkle of salt

  • Corn

  • Fresh corn

  • 1-2 tsp vegan butter (per corn)

  • salt, pepper, garlic powder

Directions

  • Tofu Skewers
  • Drain tofu with a paper towel once out of package – dice into thick cubes season with steak seasoning, liquid smoke and olive oil. Set aside!
  • Take all your pre-prepped veggies, pineapples and skewer sticks and begin to layer them with the marinated tofu ( mix and match how you like)
  • Grill them for 10 – 15 minutes on the grill at high heat or until veggies are tender!
  • Baked Beans
  • Begin with a medium pot and heat up your oil to a medium heat
  • Add in onion and garlic and cook until fragrant
  • Next add your Trader Joe’s meatless meat ( or any you prefer) and cook according to package directions
  • Add in your Vegetarian Bushell’s Baked Beans and bring to a low boil
  • Let simmer and serve!
  • Apple Kale Salad
  • Wash your kale and beat it up with your hands by grabbing large chunks and squeezing with all your might. Sounds crazy but do it.
  • Add olive oil, salt, pepper and lemon
  • Thinly slice apple and red onion then add to the top of your salad
  • Take a handful of cranberries and add to the top of your salad
  • Next add Croutons and desired dressing ( I used vegan Poppyseed dressing from Target!)
  • Garlic Croutons
  • Chop sourdough bread into large cubes and place on a baking sheet
  • Drizzle olive oil and massage the oil into the bread gently
  • Evenly distribute seasonings and broil for about 2 minutes – keeping a close eye and voila!
  • Corn
  • Shuck corn and clean off any loose hairs (the best you can)
  • Place butter and seasonings on each corn and grill on high heat until you get those beautiful grill marks – enjoy!
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ENCHILADAS PLATE!

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Dinner tonight was amazingggggg – y’all have already seen in my story but I want to post here so you guys can have the details! Jackfruit enchiladas, spicy Mexican rice ,vegan refried beans and lastly we have the kale salad!!! ? oh wait!! forgot to mention – yes that is my quick and easy tofu feta! ?? the meat eaters in the house loved this meal!!! Oh and this meal is WINE PROOF ?- made it a little typsy dipsy and it went amazing! Check out the enchilada plate recipe below – you can check my story for the video on how to – I’ll be sure to save it ?

ENCHILADAS PLATE!
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ENCHILADAS PLATE!

Recipe by blkandveganCourse: Dinner, LunchCuisine: Mexican
Prep time

30

minutes
Cooking time

45

minutes

Enchiladas, beans, rice and salad! What more does one need!

Ingredients

  • Enchiladas

  • 2 cans jackfruit, drained and rinsed

  • 1 small can tomato sauce

  • 1/4th white onion

  • 1/4th green and red bell pepper

  • 3-4 garlic cloves minced

  • 1 can green Chile’s

  • 1 pack flour tortillas

  • 1 large can green or red enchilada sauce

  • @fieldroast chao cheese (optional)

  • Jackfruit Seasonings: (to taste)

  • Cumin ( don’t be shy)

  • paprika

  • oregano

  • garlic powder

  • red chili flakes

  • salt

  • pepper

  • pinch of cinnamon

  • Mexican Rice

  • 1 cup white rice

  • 1 Mexican seasoning packet

  • 2-3 whole garlic cloves

  • 1/4th roughly chopped onion

  • Beans

  • 2-3 tsp olive oil

  • 2 cloves garlic (minced)

  • 1/4th onion (minced)

  • 1 can spicy vegetarian refried beans

  • water to taste

  • Salad

  • Kale – medium pack

  • 1/2 Lemon freshly squeezed

  • Pepper to taste

  • Salt to taste

  • A little olive oil

  • Cherry Tomatos to taste

  • Tofu Feta

  • 1 slice tofu

  • 1-2 tsp apple cider vinegar

  • salt, pepper & garlic powder to taste

Directions

  • Mexican Rice
  • Add rice, garlic, onion and Mexican seasoning pack with accurate amount of water according to your rice instructions and turn rice cooker on
  • Let it work its magic while you begin the enchiladas
  • Enchiladas
  • Drain your jackfruit and rinse under cold water while you break it down into a shred like consistency using your fingers! Once to your liking sprinkle cumin on top and set aside
  • Begin with 1 tbsp olive oil heated to a medium heat, next add your bell pepper, garlic, and onion and cook until fragrant
  • Add your seasonings and cook for another 2 minutes!
  • Next, add in your small canned tomato sauce and using that same can, add some water and pour water into the tomato mixture and bring to a boil
  • Add in your rinsed jackfruit and your green Chile‘s and lower to a simmer for 10 mins
  • Once simmer is complete, begin to load your tortilla shells with the jackfruit mixture and chao cheese and wrap tightly
  • top with green enchilada sauce and cook wrapped @ 375 for 25 minutes and 5 minutes unwrapped and donezo!
  • Beans
  • Begin with 1 – 2 tsp oil and once heated add your garlic and onion
  • Add in your can of beans and slowly add in 1/4th water until you get desired consistency
  • Heat and serve!

Notes

  • The Salad and Tofu feta are pretty self explanatory so I didn’t feel a need to do a recipe break down!
  • Some advice for the tofu feta – you can always make it first and set aside in the fridge
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VEGAN CEVICHE!

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This dish is bright and so light! I made this for my family and they literally could not stop indulging! Swapped out the fish for some heart of palm and lemme tell you – you could not tell the difference! Serve with some chips and TRUST ME you wont regret! Last thing, don’t be afraid to remix this recipe to your families secret ceviche recipe – the two ingredients that pulls this dish off is the heart of palm and seaweed – otherwise do you boo! Love you all, enjoy! Oh and i know its so hard to choose between avocado ceviche and tradtional – so I put both recipes here! Video on me tossing the ceviche around found here!

Vegan Ceviche!
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Vegan Ceviche!

Recipe by blkandveganCourse: Snack, LunchCuisine: Spanish
Prep time

15

minutes
Cooking timeminutes

SUPA EASY, SUPER DELSIH AND SUPER VEGAN Set in the fridge for 30 minutes to an hour for ultimate joy!

Ingredients

  • 1 can heart of palm – rinse and cubbed

  • 1/4th red onion – diced

  • 1/4th of red and green bell pepper

  • 3 – 4 sheets of seaweed

  • LOTS OF LEMON AND LIME TO TASTE

  • Salt and pepper to taste

  • Garlic powder to taste

  • 1 large ripe avocado diced (optional)

Directions

  • Combine all ingredients above and set in the fridge to set for an hour!
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OPEN FACED “ LOX” BAGEL

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A couple of months ago carrot lox was all the craze – I remember scrolling and seeing all the delicious vegan lox sandwiches and wanting to one day have my own ??????? but the good news is TODAY WAS THE DAY!!! I was playing around in the kitchen and created this beautiful open-faced lox bagel on an “everything” bagel. Iced with @kitehillfoods cream cheese and topped with my homemade carrot lox, some pickled purple onions (y’all know I’m obsessed!), capers & a little dill! it was a delicious way to start my morning and super easy breezy (literally only took 10 mins to get it all together!) here’s how you create these beautiful carrot lox’s! Oh and if you’re looking for a video on how to – click here!

OPEN FACED “ LOX” BAGEL
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OPEN FACED “ LOX” BAGEL

Recipe by blkandveganCourse: Breakfast, SnacksCuisine: American
Prep time

5

minutes
Cooking time

10

minutes

Here lies the lox recipe, enjoy!

Ingredients

  • 1 1/2 cup water

  • 1/4th soy sauce

  • 1 tbsp rice wine vinegar

  • 4 sheets seaweed

  • 2-3 springs dill

  • few slices of onion

  • 3 cloves garlic

  • fresh pepper to taste

  • 2-3 carrots

Directions

  • Begin with creating your brine! add your water, soy sauce, rice wine vinegar, seaweed, dill, onion, garlic, pepper and bring to a boil
  • Meanwhile, begin to peel your carrots long ways and add once brine is at a boil – cook for 5 mins or less
  • Set in the fridge (or freezer) while you prepare your lox sandwhich and voila!
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SPICY SOY-RIZO PIZZA ?

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Mexican and Italian food combined in one pie ??? I could just go to heaven now! I had the idea of this “Mexican” pizza for a while now and I’m so happy that I put it to the test last night!!! Spicy soyrizo, roasted sweet potato base, veggies, onions & feta oh my!!!! (vegan feta that is) Let’s not forget I topped it with my fav combo of @foragerproject sour cream and @tialupitafoods salsa verde sauce ?? It was sweet, savory and spicy all at the same dang time!!! Do y’all see my fancy pizza pan ? ( also another reason why I couldn’t wait to make some pizza!!) Anyways all the details are below! enjoy! Video for my how-to here.

SPICY SOY-RIZO PIZZA ?
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SPICY SOY-RIZO PIZZA ?

Recipe by blkandveganCourse: Savory
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Italian and Mexican or Mexican and Italian?!?!?!? However you want to put it, its delish!

Ingredients

  • Pizza

  • 1 pack pre-made pizza dough

  • 1/2 soyrizo pack

  • 1/4 purple onion

  • 1/4 yellow squash

  • 3 cloves garlic (sliced)

  • 1 handful squash

  • 1 tbsp melted vegan butter + 1 tsp basil

  • 1-2 tsp taco seasoning pack

  • 1 tsp olive oil

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

  • Base

  • 1/2 sweet potato

  • 1 tsp olive oil

  • 1 tsp cumin

  • 1 tsp paprika

  • 1/2 tsp brown sugar

  • 1/2 tsp garlic

  • 1/2 tsp red chili flakes

  • Salt and pepper to taste

  • 1/4th – 1/2 cup veg broth

Directions

  • Place your pre-made dough on a floured surface – set your oven to 400 degrees
  • Roast your sweet potato with olive oil and seasonings and roast for 30-40 minutes (or until tender)
  • Meanwhile – prep your veggies
  • Begin to work your dough (if still too elastic needs to rest more) and place on an oiled pizza pan or sheet pan
  • Microwave your butter with basil and lather on the crust of your dough. your yams should be tender, take it out of the oven and place in a blender with your veg broth and blend until you get a smooth consistency
  • Set your oven to 475 (or whatever your pre-made doughs cooking temp is)
  • Lay the sweet potato mixture at the base of your dough and add your vegetables. Drizzle a light layer of olive oil over the top and and your Mexican seasonings. place in the oven for 8-10 minutes.
  • While that’s in the oven – cook your soyrizo.
  • Once it comes out of the oven, layer with more butter around the edges and add soyrizo, sour cream, & feta
  • Enjoy!
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LOADED JACKFRUIT NACHOS

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YOU GUYS I THINK I DID SOMETHING ?? Introducing the best nachos that vegans and non-vegans can enjoy!! If your friends are feeling skeptical – serve them this ? The perfect size for a small group or for a party of one (aka me) to munch on all day! Savory jack fruit sheet pan nachos piled high with black beans, @foragerproject sour cream, @tialupitafoods salsa verde, homemade pico de gallo // guac and set off with @miyokoscreamery mozz cheese tortillas at the base. So basically what I’m saying is THIS IS A PILE OF DELICIOUSNESS! Remember when I said being vegan doesn’t have to be boring – well it also doesn’t have to be hard either – supa easy, supa delish, and SUPER VEGAN! You can find my how-to video here.

LOADED JACKFRUIT NACHOS
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LOADED JACKFRUIT NACHOS

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

30

minutes
Cooking time

15

minutes

So easy to make, and easy to share! Make this for a group of non- vegans and they will love it!

Ingredients

  • Cumin Jackfruit Marinade (best overnight, but can be marinaded for 30 minutes)

  • 1 can jackfruit

  • 1 tbsp cumin

  • 1 tbsp paprika

  • 1 tsp garlic powder

  • 1 tsp basil

  • 1/2 tsp smoked pap

  • 1 tsp red chili flakes

  • Dash cinnamon

  • Sprinkle salt and pepper

  • 5 tbsp water (more to taste)

  • 1/4th white onion

  • 2-5 cloves garlic

  • Pico De Gallo

  • 2 Roma tomato’s

  • 1/4 purple onion

  • 1/2 lime (juiced)

  • Cilantro to taste

  • Salt, pepper and garlic powder to taste 

  • Guac

  • 1 ripe avocado

  • 1/2 mico de gallo mix

  • Add more seasonings if needed

  • Nachos

  • 1 bag corn tortillas ( pick whichever is to your liking)

  • @miyokoscreamery mozzarella – cut into small strips

  • 1 can black beans

  • 1/4 white onion

  • 2 cloves garlic

  •  @foragerproject sour cream

  • @tialupitafoods salsa verde

Directions

  • Set your oven to 375
  • Begin by combining all pico de gallo ingredients and using that to create your guac. Once completed set in the fridge
  • Lay your chips on a nonstick sheet pan – squeeze fresh lemon and lay your mozz strips on top and place in the oven until cheese is melted ( 10 – 15 minutes checking throughout)
  • Begin to make your jackfruit by cooking over medium heat in a nonstick pan with 1 – 2 tsp oil for about 10 – 15 minutes ( shredding as you go)
  • Meanwhile – in a sauce pan add 1 – 2 tsp olive oil white onion and garlic cloves
  • Next drain your black beans and add to onion and garlic and add your vegetable broth. Bring to a boil and lower to let simmer.
  • Take your nachos out of the oven and place your jackfruit at the base, add your beans, sour cream and salsa
  • Next take your remade pico de gallo and guac and pile on top
  • Enjoy!
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SPICY TOFU SANDWICH

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Everyone say it with me, “marinated tofu is my friend.”!!!!!!!! Tofu is one of those products that come with absolutely no flava – but the blessing in that is you can make the flava all your own!!! This is my first time investing in marinating tofu and it makes ALL the difference ?? A HUGE TIP: Marinate your tofu overnight – if you don’t have time no worries, but if you do it creates a huge change in the tofu! literally took 15 mins to assemble and 5 to chow down ? This sandwich reminds me that being vegan doesn’t mean you take out simple dishes you would regularly have – it just means that you veganize it up a little!!! Ok so here’s what’s in the sandwich other than the spicy, scrumptious, (dare I say) crispy, marinated tofu – avocado, carrots, purple onion, cherry tomatoes, marinated lemon kale, sprouts, and spicy hummus all sandwiched between two wheat bread slices ? oh and I always add a drizzle of olive oil, vinegar, salt and pepper to ALL my sandwiches and wraps ?? deets for the tofu below! have a good day vegan lovas! Oh, and my how-to video can be found here!

SPICY TOFU SANDWICH
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SPICY TOFU SANDWICH

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

15

minutes
Cooking time

15

minutes

Marinated tofu is our friend!

Ingredients

  • 1/2 extra firm tofu sliced into thick wedges

  • 1 tbsp olive oil

  • Seasonings – To Taste

  • Salt

  • Pepper

  • Red chili flakes

  • Dried basil

  • Garlic powder

  • Oregano

  • Sandwich

  • Whole grain wheat bread

  • 1/2 avocado mashed

  • 1 tbsp spicy hummus ( ot any of your liking)

  • 1 whole carrot (peeled)

  • 1/4th red onion

  • 5 cherry tomatoes halved

  • Lemon infused kale

Directions

  • Tofu
  • Take slicked tofu and season with above seasonings, add to a ziplock bag and add your oil. marinate over night
  • Simply place delish tofu on air fryer (or oven sheet) @ 400 for 12-15 (if using oven sheet flip half way through)
  • VOILA ADD IT TO ANYTHING!!
  • Sandwich
  • Place marinated tofu in the air fryer or oven
  • Toast your bread to your liking
  • Lay down your hummus on one side and mashed avocado on the other
  • Lay your veg on one side of the sandwich layering you your liking
  • By this time your tofu should be completed – add to the opposite side of your bread
  • Optional – add salt, pepper, 1 capful olive oil and a dash vinager. Enjoy!

Notes

  • Tip: you can drain tofu further by placing a heavy object on top and allowing it to drain for 15 – 30 mins prior to cutting the tofu into slices – I didn’t bc I was lazy ?
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VEGAN CRAB CAKES!

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YEAH, I SAID IT ? Say hello to literally the best vegan crab cakes eva!! Remember when I said being vegan doesn’t have to equal boring? Well, this meal definitely hit the mark of creative, savory, and honestly SO DANG GOOD!!! Oh, and did I mention it’s 100% #plantbased? These are made with heart of palm which gives these zingiest crab cakes the perfect crab-like texture! so happy I gave heart of palm a try and def will make again ?? literally the best Father’s Day brunch! I served it over a bed of grits and sautéed garlic kale – so yum! Swipe to see my vegan brunch ? and to all the vegan lova dads out there – happy Father’s Day! Video on my how-to here.

VEGAN CRAB CAKES!
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VEGAN CRAB CAKES!

Recipe by blkandveganCourse: Savory, Brunch, Dinner, LunchCuisine: American
Prep time

30

minutes
Cooking time

4

minutes

Smokey, lemony crab cakes! So delish – this is a staple that you would never want to let go!

Ingredients

  • 1 can heart of palm

  • 2 small individual seaweed strips (sliced)

  • 1/4 red and green bell pepper (thinly minced)

  • 1/4 white onion (thinly minced)

  • 1-2 springs dill (minced)

  • 2-3 garlic cloves (minced)

  • 1 tsp Apple cider vinager

  • 1/4 cup almond flour

  • 1 cup panko bread crumbs

  • Seasonings – To Taste

  • Creole seasoning

  • Lemon pepper

  • Smoked paprika

  • Dried basil

  • Red chili flakes

  • Garlic powder 

Directions

  • Begin with taking the heart of palm out of the can and washing in cold water – begin to break it down to a crab consistency and chop to make more fine
  • Add in your seaweed, bell pepper, garlic, onion, dill, apple cider vinegar, & lemon juice
  • Next add your seasonings and 1/4th almond flour (can sub for any flour) and mix thoroughly
  • Mix your panko, nutritional yeast and garlic powder and dip your cakes into the batter on both sides
  • Spray each side with canola oil and place in the air fryer @ 370 for 15 minutes or you can fry them in a skillet until golden brown on each side and VOILA! 
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GARLIC MUSHROOM SHEET PAN PIZZA ? ?

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Please note this was written a while ago – but still relevant.

Hello vegan lovas! Yesterday was the first time in a long time that I decided to unplug and actually not post on my page. There’s been so much happening in the world – I needed space to just do ME for a second ( you know what I mean?!?) So – I decided to spend my time yesterday doing yoga (still a beginner and can’t really touch my toes all the way), listening to J. Cole ( my Aquarius ♒️ brotha), making carbs & participating in drunk baking – still on my story of you wanna see! all of which made me feel happy amongst all the tragedy. I just wanna say to everyone whose hearts are heavy like mine – it’s ok to find space to do YOU. Bring you out of the funk you’re in and don’t feel guilty about smiling. Do something that you know makes you feel whole: pray, zoom call friends, drunk bake, whatever makes you feel good – DO THAT ISH bc we still deserve to smile. my grandma would always say, “it’s ok to smile when you wanna and cry when you wanna too.” I love you all – and now let’s get to the pizza ?

GARLIC MUSHROOM SHEET PAN PIZZA ? ?
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GARLIC MUSHROOM SHEET PAN PIZZA ? ?

Recipe by blkandveganCourse: Lunch, DinnerCuisine: American, Italian
Prep time

45

minutes
Cooking time

7

minutes

Garlic, creamy goodness! I was always a white sauce girl and Trader Joe’s sauce does not disappoint for us vegans! Enjoy!

Ingredients

  • Pre-made pizza dough

  • Handful of mushrooms diced

  • Handful of spinach chopped

  • Handful of kalamata olives

  • 1/4 white onion sliced

  • 3 cloves of garlic sliced

  • @traderjoes vegan garlic spread dip

  • @miyokoscreamery mozzarella 1/2 block sliced)

  • 1 tbsp vegan butter

  • Pinch of

  • Fresh thyme

  • Salt

  • Pepper

  • Dried basil

  • Dried oregano

  • Red chili flakes

Directions

  • Lay out pizza dough to rest on a floured surface for 30 minutes
  • Grab a large sheet pan, and cover with Reynolds wrap and lay down 1-2 tbsp of olive oil
  • Roll out your dough and place into the sheet pan
  • Warm up your butter and add chopped thyme – butter the crust of the dough
  • Lay down your Trader Joe’s garlic sauce & begin add your cheese and chopped ingredients, finish with the seasonings
  • Set oven to 425 and cook for 15 mins (or follow your pre-made dough package directions) or until golden brown and voila!
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PLANT- POWERED THAI WRAP ?

Hello, vegan lovas!!! You can just call me the wrap queen from here on out ??? a couple of months ago I tried @iamtabithabrown carrot bacon recipe – and I fell in love! So today I thought I would do a Thai inspired wrap since I am trying to be more #plantbased this week. it’s funny – people believe that being vegan you are the healthiest being on the planet but you can still survive off of chips and vegan donuts ? lets keep it real!! So here’s what’s inside: Thai carrot bacon, lemon-infused kale, purple cabbage, purple onion, cherry tomatoes, cilantro, @followyourheart veganaise, sesame oil, lime juice & topped with some sesame seeds ??you can find the Thai (inspired) carrot bacon recipe below – if you’re visual video on how to found here.

PLANT- POWERED THAI WRAP ?
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PLANT- POWERED THAI WRAP ?

Recipe by blkandveganCourse: Lunch, DinnerCuisine: Thai
Prep time

15

minutes
Cooking time

15

minutes

Plant based and tasty! Need I say more?

Ingredients

  • Asian Carrot Bacon

  • 1-2 carrots shaved

  • 1/2 tsp pepper

  • 1/2 tsp smoked paprika

  • 1/2 tsp garlic powder

  • 1/2 tsp red chili flakes

  • 1 tbsp hoisin sauce

  • 1 tsp soy sauce

  • 2 tbsp water

  • Juice of 1/2 lime 

  • Wrap

  • Spinach Wrap

  • Lemon-infused kale – handful of kale + 1 capful oil + fresh squeezed 1/4 = 1/2 lemon + salt and pepper to taste

  • 1/4th purple onion

  • 5-6 cherry tomatoes

  • Handful of cilantro

  • 2 tsp @followyourheart veganaise

  • 2 tsp sesame oil

  • 1/2 lime freshly squeezed

  • Sesame seeds

Directions

  • Carrot Bacon
  • Create your marinade by combining everything but the carrots
  • Begin to peel your carrots into thin layers
  • Lay your carrots into the marinate for 5 mins
  • Lay carrots flat on your air fryer and cook @ 400 for 10 mins ( CHECK CONSTANTLY) or bake @ 380 for 12-15 (checking constantly)
  • Add your carrots to your wrap and add desired veggies (video on how I created mine found here)
  • Wrap
  • Begin with your shell, add your veganeise to your base
  • Start with your carrot bacon and pile high with your veggies
  • Top with sesame oil and sesame seeds

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