Buffalo Jackfruit Pizza

This recipe combines three of my favorite things—buffalo sauce, jackfruit, and pizza—into a single, mouth-watering, crowd-pleasing dinner! I actually brought this to a Friendsgiving party last year (I know, not very traditional) and it was such a hit, more so than the vegan turkey or mashed potatoes.

I used store-bought pizza crust because I always seem to have a few on hand. But you’re welcome to swap this out for your own homemade pizza crust if you wish! Either way, you end up with a spicy, cheesy, chick’n-y pizza.

Vegan, Dairy-Free

Pizza

American

Yield: 6

Author: Alisha Vavilakolanu

Print

With ImageWithout Image

Vegan Buffalo Jackfruit Pizza

Prep time: 15 MCook time: 15 MTotal time: 30 M

Ingredients:

• 1 large pizza crust of choice, prepared according to package instructions,
• 1 15 oz can young green jackfruit in brine
• 1 tsp vegan chicken seasoning, such as this one from Trader Joe’s
• 1/2 tsp cayenne
• 1/2 tsp smoked paprika
• 1/8 tsp liquid smoke
• 1/4 cup + 3 tbsp buffalo sauce, divided
• 1/3 cup vegan cream cheese
• 3/4 cup shredded vegan mozzarella
• 1/2 small white onion, sliced
• 3 tbsp vegan mayo
• 1 tbsp plant milk
• 1/2 tsp dill
• 1/2 tsp garlic powder
• salt and pepper, to taste

Instructions:

1. Drain and rinse your jackfruit, then pat dry. Cut out the cores, remove the pits, and use a fork to gently shred the jackfruit.
2. Add some oil to a pan on medium heat. Add the shredded jackfruit, chicken seasoning, cayenne, paprika, and liquid smoke and sauté for 3 - 5 minutes.
3. Reduce heat to low and add 3 tbsp of buffalo sauce. Sauté for an additional 3 - 5 minutes, or until jackfruit is tender. Set aside
4. In a bowl, combine vegan cream cheese and the remaining buffalo sauce to form the pizza sauce.
5. Cover the pizza dough with the sauce, then add the vegan mozzarella, onion, and finally the buffalo jackfruit.
6. Bake the pizza dough according to package instructions.
7. While the pizza is in the oven, prepare the vegan ranch! Add the vegan mayo, plant milk, dill, garlic pepper, salt, and pepper to a bowl and whisk to combine.
8. Allow the pizza to cool slightly before drizzling on the vegan ranch.

https://thelishlife.com/blog/buffalo-jackfruit-pizza

Did you make this recipe?

Tag @lish_life on instagram and hashtag it #thelishlife

Created using The Recipes Generator

Roasted Veggie and Pear Salad

This salad is pear-fect! And you should definitely take it from me because I usually avoid salads like the plague. I hate to be one to stereotype but the vast majority of vegan salads I’ve ordered (at non-vegan establishments) have been bland and, honestly, unable to fill me up.

But salad is not the enemy! With the right kind of vegetables and plant-sourced protein, you can create the perfect salad. Like this!

Guys, I swear this is sooo good! Make it—even if you dislike salads—because I guarantee it will change your mind (possibly even your life?)

Vegan, Gluten-Free, Dairy-Free

Salad

American

Yield: 4

Author: Alisha Vavilakolanu

Print

With ImageWithout Image

Roasted Veggie and Pear Salad (with Homemade Vegan Feta!)

Prep time: 20 MCook time: 10 MTotal time: 30 M

Ingredients:

For the tofu feta

• 6 oz tofu, pressed
• 1 tbsp lemon juice
• 2 tbsp nutritional yeast
• 1 tsp salt, to taste

For the roasted veggies

• 1 cup brussels sprouts
• 1 medium sweet potato
• 1 tsp paprika
• salt and pepper, to taste

For the salad

• 1 medium pear, thinly sliced
• 2 cups leafy greens of choice

For the tahini lemon dressing

• 1 tbsp tahini
• 1 tsp lemon juice
• water, to thin

Instructions:

1. Crumble the pressed tofu and add lemon juice, nooch, and salt. Marinate for at least half an hour. This is your vegan feta cheese.
2. Chop the Brussels sprouts and sweet potato into bite-sized pieces.
3. Grease a pan with oil of choice and add chopped Brussels sprouts and sweet potato. Add paprika, salt, pepper, and spices of choice (optional).
4. Bake at 400 degrees for 10 minutes.
5. Meanwhile, prep a plate with the leafy greens of choice.
6. Prepare the salad dressing by whisking tahini, lemon juice, and enough water to thin out the dressing to your desired consistency.
7. Add the roasted Brussels sprouts and sweet potato, and the pear.
8. Top with the vegan feta and tahini lemon dressing.

https://thelishlife.com/blog/roasted-veggie-and-pear-salad

Did you make this recipe?

Tag @lish_life on instagram and hashtag it #thelishlife

Created using The Recipes Generator

Fried Fishless Filet

Vegan, Dairy-Free, Gluten-Free Option

Seafood

American

Yield: 4

Author: Alisha Vavilakolanu

Print

With ImageWithout Image

Vegan Fried "Fish" Filet (with Homemade Tartar Sauce!)

Prep time: 25 MCook time: 5 MTotal time: 30 M

Ingredients:

For the "fishy" marinade

• 7 oz pressed tofu, cut into ~1/2” thick slices
• 1/2 cup hot water
• 2 tbsp dried seaweed flakes
• 1 tbsp umami seasoning (such as the Trader Joe’s Mushroom & Company blend)
• 1 tsp garlic powder
• 1 tsp lemon juice

For the batter

• 1/2 cup unsweetened plant milk
• 1 1/2 tbsp ground flaxseed
• 1 1/2 tbsp flour
• 1 tsp lemon juice
• 1/2 tsp Old Bay seasoning
• salt, to taste

For the breading

• 1/4 cup flour
• 2 tbsp Panko breadcrumbs
• 1 tsp Old Bay seasoning

For frying

• about 1/4 cup neutral high-heat oil (such as canola)

For the vegan tartar sauce

• 4 tbsp vegan mayo
• 1 tbsp unsweetened plant milk
• 1 tbsp pickle brine
• 1/2 tsp garlic powder
• 1/4 tsp dill
• salt and black pepper, to taste

Instructions:

1. Combine marinade ingredients in a bowl and pour over pressed tofu. Seal in a container and marinate in the fridge for at least two hours, or overnight for best results.
2. Prepare the batter by whisking ingredients in a bowl. Let set for 5 minutes.
3. In the meantime, combine the flour, Panko, and Old Bay in a plate. This mixture will serve as the breading.
4. Coat each slice of marinated tofu in the breading, then dunk into the batter, and back into the breading. Make sure the tofu is covered on all sides for maximum crispiness!
5. Add the oil to a frying pan and heat to medium high heat. Check that it’s hot enough by adding a small pinch of breading to the pan. If it starts sizzling immediately, the oil is ready for frying.
6. Add the tofu slices to to the frying pan and fry on each side for about three minutes. Place on a paper towel-lined plate to capture excess oil.
7. Serve immediately with tartar sauce or condiments of choice!

https://thelishlife.com/blog/fried-fishless-filet

Did you make this recipe?

Tag @lish_life on instagram and hashtag it #thelishlife

Created using The Recipes Generator