Vegan Smokey BBQ Soul Bowl

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Vegan Smokey BBQ Soul Bowl

This has a few different components to the meal. None of them are real complicated, and really none of them are a MUST for the meal. Its very flexible and I’ve made it a bunch of times, each slightly different. But I’ve had requests for the recipes, so, here we go!

BBQ Pulled jackfruit! I make it into a bowl, but like i said, the different components of this can be used to make whatever you like. Sandwich, taco, burrito, bowl, salad…
I am posting pictures from a few different times that I’ve made it, each different. I keep consistent on the jackfruit, butternut squash, coconut bacon & kale, but that’s about it. Sometimes I have a dressing on it, sometimes not. (See below pics)

Little fyi on the jackfruit, you can find it at asian markets/grocery stores in the canned fruit section. Get the kind IN WATER, not in syrup. It doesn’t have much of a flavor, so it lends itself to being marinated very easily!

This is the pre-marinade. You can see the hard parts of the jackfruit in the upper right.

This is the pre-marinade. You can see the hard parts of the jackfruit in the upper right.

butternut squash

butternut squash mid way though

BBQ Jackfruit

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individual parts of the meal

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One way I’ve had it, more a salad type and drizzle a lemon tahini dressing over the top with pickled onions & avocado.

Little fyi on the jackfruit, you can find it at asian markets/grocery stores in the canned fruit section. Get the kind IN WATER, not in syrup. It doesn’t have much of a flavor, so it lends itself to being marinated very easily!

▶▶BBQ Jackfruit
2 cans jackfruit in water
1/2 bottle of favorite vegan BBQ sauce. (I used Annie’s)

Open the cans, drain & rinse the jackfruit. Pull the jackfruit apart and put into a medium discarding hard end pieces. Then pour in 1/2 the bottle of BBQ sauce and mix. I suggest letting it sit for at least an hour to marinate. However you can do it all crockpot style & just dump it in & leave it to slow cook for a while.
After marinating, put in pot & cook, covered, on medium stirring every few minutes. Cook for 20 minutes.

▶▶Roasted Butternut Squash
1 medium-large butternut squash, peeled then cubed.
3 TBS nutritional yeast
1 TBS coconut sugar (or sweetener of choice, I like coconut sugar for this because I don’t like the extra liquid from liquid sweeteners)
1 TBS oil (i use coconut or grapeseed generally)
1 tsp cinnamon
1/2 tsp salt
1-2 cloves garlic minced
1/2 onion chopped
Black pepper to taste
Few shakes of dried oregano
Few shakes of dried rosemary

Heat oven to 375° F. I peel the squash with a vegetable peeler, like peeling a potato. You have to make several passes on one section, its peel is thicker & harder than a potato’s skin is.  Cube the squash into 1 inch cubes, or smaller & put in an ungreased casserole dish (i line mine with foil) with garlic & onions, then sprinkle ingredients over the squash as evenly as you can, no need to be perfect. Drizzle oil over squash and cover with foil.
Bake for 15 min, pull out and mix it then put back in the oven for another 15 min uncovered.

▶▶Quinoa
Bring 2 cups water to boil and add 1 cup quinoa. Turn down heat to low & cover. Let cook covered for about 17 min, until all the liquid has been absorbed. For additional flavor, cook in vegetable broth.

▶▶Kale
I use either lacinato kale or regular curly green kale. Pull the cleaned kale from the stem and rip into medium pieces and put in a large bowl. If i am making the bowl immediately after the quinoa and vegetables are cooked, so they are really hot, i just put the kale down & the quinoa & vegetables over the top. It wilts the kale slightly making it softer, less bitter & easier to eat.

▶▶Coconut Bacon (put over the top)
If you haven’t had coconut bacon, you should invest in the time to make it. So good! Recipe here

▶▶Options to have it with:
●Roasted Brussels Sprouts (i roast them with garlic & onions)
●Steamed cauliflower & broccoli
●Roasted sweet potatoes (sometimes combined with the vegetables below)
●Sauteed vegetables (I’ve done shallot, onion, bell peppers & zucchini w/garlic

amber chakras black

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