Drain the beans and rinse well. Then either with a food processor or some other mashing tool, mash the beans until it forms a paste. Add all of the seasonings, the flour, corn, minced garlic and 1 minced red onion into the bowl then mix well. For the bean mixture into patties (about 3 medium sized patties), then freeze for 30 minutes.
Cut potatoes and combine with the oil and the seasoning and place on a oven rack with parchment paper. Bake for 30-40 minutes
To make the Mayo combine Mayo with avocado and lime juice in a food processor and pulse until smooth. Transfer to a small bowl.
Massage the kale with the juice of half a lime and set aside. Cute second red onion and fry in a small pan with some brown sugar until the onions become loose and caramelized.
After the patties have freezed for a while heat a pan with some oil and fry them on each side until they’ve turned brown and crispy. Once both sides have cooked flip them one more time and lay your cheddar cheese on top and cook until cheese has melted.
Once the patties have cooked it’s time to assemble. Spread some avocado mayo onto the bun then place your patty on top. Add the caramelized onion, kale, tomato slices, jalapenos and tortilla chips. Serve with your sweet potato fries and enjoy your amazing meal!
This was soooo good I highly recommend to recreate this recipe.
For the “Chicken”
Pack of tortillias
1 tsp salt
1 tsp paprika
1 tsp sugar
1 tsp vegetable stock
½ tsp onion powder
½ tsp garlic powder
¼ tsp cayenne powder
½ tsp chilli powder
1 tbsp olive oil
2 tsps fresh parsley or cilantro
½ tsp ground cumin
10 oz vegan chicken strips (I used garden vegan)
juice of half a lime
For the Peppers and Onion
1 red pepper thinly sliced sideways
1 yellow or green pepper thinly sliced sideways
pepper to taste
1 yellow onion thinly sliced
2 tbsp olive oil
Mix all the ingredients for the chicken in a bowl and toss the seasonings with your veggie chicken strips. Then set aside for 10 minutes.
Wash your peppers, then slice them as well as the onion. In a large pan heat the olive oil then add your onions, the peppers and the remaining seasonings. Fry for 3-5 minutes on medium heat.
Once the Peppers and the onions have wilted add the chicken to the pan and cook for another 5-10 minutes.
Now you are ready to assemble your fajitas. You can add some vegan shredded cheddar cheese, or some salsa or maybe you can even add some vegan sour cream. It’s all customizable and easy to make. Enjoy!
Hadn’t been to the health food store in my hometown forever (because I don’t live there anymore) so I decided to go last weekend while I was home. They actually had a few new items, like these Field Roast Mexican Chipotle Sausages. I could definitely tell these were a Field Roast product, they have a distinctive taste and texture, both good things btw. I was also pleasantly surprised by the fact that these sausages are actually hot and spicy! I tried them on 2 different pizzas, one with Daiya pepper jack and another with Follow Your heart mozzarella. Both were stellar!
Ingredients -1 sweet potato, cubed -1 can of black beans, rinsed and drained -½ an onion, diced -½ a pepper, diced -spices (chili powder, salt, pepper, paprika, cumin…) -½ cup corn -juice of 1 lime -4 tortillas -optional: salsa or guacamole
Directions: -Cook sweet potato either by boiling, or by putting it in the microwave, until soft. Mash, and mix with spices. -Mix black beans with the lime juice. -Saute the onion and pepper until softened. Add in the corn and continue cooking until hot. -In a separate pan, lay down the tortilla. Smother sweet potato mash on it, then add a layer of black bean mix, and vegetable mix. Put the other quesadilla on top, and heat until crispy. Flip and heat until other side is crispy. -Option: enjoy with salsa or guacamole on top!
- 1 medium onion
- 1 Red capsicum
- 1 large carrot
- 1 clove of garlic
- 1 tsp cumin
- 1 tsp cayenne pepper
- 1 tsp smoked paprika
- 1 tbsp soy sauce
- 2-3 tbsp tomato purée
- 1 (400g) can four bean mix (drained & rinsed)
- 1 (400g) can red kidney beans (drained & rinsed)
- ½ cup of passata
- 1 tin crushed tomatoes
- fresh coriander
- 1 red chilli (finely chopped)
- chop all veggies to similar consistency
- add to the pan onions and garlic and cook for 1-2 mins
- add all of the chopped vegetables and sauté for 3-4 mins
- add tomato purée and spices and stir through
- add rest of ingredients and stir through
- then leave on a gentle simmer for 20-30mins
17 – 20 thin slices of a small/medium-sized zucchini
½ of a ripe avocado
1 oz. vegan cream cheese
1 Tablespoon finely chopped ancho chile (or other hot chile pepper)
Juice from a wedge of fresh lime
Fresh cilantro leaves
Shredded vegan cheddar cheese
2 medium-sized tortillas
Fresh Jain salsa (cucumbers, jalapeños, tomatoes chopped up with lime juice and salt)
Preheat the oven to 400 F. Spray a baking pan with cooking spray and lay the zucchini slices on the pan in a single layer. Spray them lightly with cooking spray and bake at 400 for about 10 minutes. Flip them over and cook for just a few minutes more until the zucchini rounds are tender.
While the zucchini are cooking, mash up the avocado in a bowl, then mix with vegan cream cheese and lime juice. Take one of the tortillas and spread it with this creamy green mixture, then when the zucchini are done, arrange them on top and sprinkle with cilantro leaves.
Top with shredded vegan cheddar cheese and then put the other tortilla on top.
Heat a skillet over medium heat and spray with cooking spray. Slide the quesadilla carefully onto the skillet, cover and let cook for about 5 minutes, checking the bottom frequently to see if it’s golden brown yet.
When it is nicely browned on the bottom, flip it over to brown the other side.
Once both sides are brown and the cheese is melted, slide the quesadilla onto your cutting board, cut it up and serve with salsa.