Try some of these tasty recipes this week—and see if you can start swapping in a few plant-based options for your favorite meaty dishes. To make Haley’s recipe, cook diced jalapeño, onion, and garlic until tender, then add the jackfruit and cook until softened. Add in spices to taste—Haley uses chili powder, cumin, oregano, smoked paprika—and allow the jackfruit to caramelize slightly. Serve on warmed corn or flour tortillas with a squeeze of lime and some shredded cheese. Haley’s recipe for tempeh balls includes: extra-virgin olive oil to taste 1/2 onion 2 cloves garlic 1 tablespoon flax seeds with 3 tablespoons water 9 onces tempeh 1/4 cup parsley 1/2 cup almond meal 1/4 cup chickpea flour 1/2 cup bread crumbs 1 tablespoon oregano 1 teaspoon garlic powder 1 teaspoon onion powder 2 tablespoons tomato sauce Blend the ingredients in your food processor until smooth, then shape into meatballs. Cook in a skillet with olive oil, five minutes per side or until golden brown. Top with your favorite sauce. This easy stir fry is a great way to use up leftover veggies. (Haley uses broccoli, carrots, bell peppers, and red onion in hers.) Brown your seitan in a wok or large skillet, then set to the side and cook the veggies for five to seven minutes or until tender. Mix up the sauce: 2 tablespoons soy sauce or liquid aminos 1 tablespoon rice wine vinegar 2 teaspoons sesame oil 2 teaspoons maple syrup 2 teaspoons corn starch Mix in the sauce and the seitan—and cook until heated through. RELATED: 22 Easy Vegan Recipes
