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Veganize It!: Easy DIY Recipes for a Plant-Based Kitchen Paperback – March 7, 2017
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From the Publisher
Pulled Jackfruit BBQ Sandwiches from Veganize it!
Not only does jackfruit lend itself well to shredding for that pulled effect, but it’s also great at soaking up the zesty barbecue sauce, making it an ideal candidate for these hearty sandwiches. Look for canned water-packed jackfruit in Asian markets or well-stocked supermarkets (be sure not to get the kind packed in syrup). If jackfruit is unavailable, substitute your choice of chopped seitan, steamed crumbled tempeh, or chopped or shredded mushrooms (portobellos or oyster mushrooms are especially good here).
Heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the jackfruit and cook until softened, about 10 minutes. Stir in the soy sauce and season with the paprika and salt and pepper to taste. Add as much of the barbecue sauce as desired, stirring to mix well. Use a fork (or two) to break up the jackfruit. If hard pieces remain, remove them to a cutting board and finely chop, then return them to the skillet. Cook for about 10 minutes to heat through and blend the flavors. Pile the jackfruit mixture onto the toasted sandwich rolls. Serve hot.
- 1 tablespoon olive oil
- 1 yellow onion, minced
- 1 (16-ounce) can water-packed jackfruit, drained and shredded or thinly sliced
- 1 tablespoon tamari soy sauce
- 1⁄4 teaspoon smoked paprika
- Salt and ground black pepper
- 1 1⁄2 cups barbecue sauce, store-bought or homemade
- 4 sandwich rolls, split and toasted
— Publishers Weekly
“ With an eye toward economy, vegan cooking authority Robertson demonstrates how many products – including tofu, ricotta, mushroom, bacon, whipped coconut cream, and more – can be easily made at home… smart and flavorful… Robertson’s vegan alternatives to popular foods will draw even nonvegans.”
—Library Journal (starred)
“[Robertson’s] care in protecting animals of all kinds is evident in this cookbook, which highlights alternative proteins from seitan and tempeh to tofu-based “fish” sticks to a No-Meat Loaf of mushrooms, lentils, and grains… Robertson makes good use of creative cooking techniques and flavor enhancers …a good choice for new vegetarians or vegans, who might miss the satisfaction of traditional meats. It’s also a solid bet for meat-eaters looking to expand their repertoire of veg-friendly dishes.”
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Top customer reviews
I also enjoy the way this book was designed. The front and back cover have folds that hold your place for a recipe that you are working on and the pictures in this book are truly beautiful and accurate!
I always recommend buying any of her cookbooks but this one should be the first that you get for your shelf!