Summer is the perfect time for entertainment – and delicious vegan cooking | Nutrition / Recipes

Contrary to popular belief, not everyone has left the island for the summer, and weekend nights and weekend gatherings with friends are still the thing at Key Biscayne – in some cases, in between visits to The Cleat for some views and drinks!

Inviting loved ones and neighbors for backyard barbecues is a pure summer island tradition that combines favorite foods and friendly conversations. But how do you balance the enjoyment of cooking outside and diet to maintain a summer look?

In your next cookout, remember to make the experience warm and welcoming for everyone, including those looking to incorporate more plant-based foods into their diets, by offering a variety of options to the table.

Make it easier to enjoy a meat-free summer night full of flavor with an option like Sweet Earth Plant-Based Chik’n, ​​a ready-to-eat treat that provides an excellent source of protein for every meal, made with plant-based ingredients. Pre-soaked options mean less time cooking and more time catching up with friends and family in the summer sun while eating delicious meals.

Perfect for enjoying in so many ways, it’s a bold and flavorful centerpiece in these Vegan Chipotle Chicane Sliders that combine sweet and spicy chipotle-maple sauce with fresh greens for a savory bite full of vegan protein. Put a touch of taste buds into fajitas night with Jerk Chik’n Fajitas with Black Rice, an easy way to channel your inner chef and serve up a delicious vegetarian meal.








Vegan Chipotle Chicken Sliders

Preparation time: 10 minutes

Cooking time: 10 minutes

Servings: 10-12

  • 3 chipotle peppers in adobo sauce
  • 1/4 cup ketchup
  • 1/4 cup maple syrup
  • 1 cup vegetable broth
  • 1 teaspoon spices
  • 1 tablespoon brown sugar
  • 1 tablespoon olive oil
  • 1 small red onion cut into cubes
  • pinch of kosher salt
  • 1 spoon pepper
  • 3 cloves minced garlic
  • 1/2 lemon, juice only
  • 1 package (8 ounces) Chipotle chicken
  • 12 Vegan Brioche Slider Bread

Spicy vegan mayonnaise:

  • 1/2 cup vegan mayonnaise
  • 2 tablespoons vegetable sour cream
  • 2 chipotle peppers in adobo sauce
  • 2 tablespoons finely chopped coriander
  • 2 teaspoons fajita seasoning
  • 1 lemon, juice only

Optional extras:

  • 1 jar of pickled chips
  • 1/2 cup shredded purple cabbage
  • 1/2 cup jalapeno
  • 1/2 cup shredded carrots
  • 1/2 cup chopped tomatoes

In blender, puree peppers with ketchup, maple syrup, broth, spices, and brown sugar. Sit aside.

In a skillet over medium heat, add oil. Once the oil starts shimmering, add the onions and season with salt and pepper. Cook, stirring occasionally.

Once the onions are translucent, add the garlic, about 5 minutes. After 1 minute, add the crushed pepper mixture to the pan along with the lemon juice and stir until combined.

Once mixed, add the “chicken” from the chipotle plant and cook for 3-4 minutes, until completely heated through.

To make spicy vegan mayonnaise: In a bowl, combine mayonnaise, sour cream, pepper, cilantro, fajita seasoning, and lemon juice.

Sprinkle the spicy vegan mayonnaise on the bread and add the vegan “chicken” mixture. Cover with french fries, cabbage, jalapeno, carrots and tomatoes to taste.








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Jerk chicken fajita with black rice

Preparation time: 20 minutes

Cooking time: 10 minutes

Servings: 2-3

infusion:

  • 1 tablespoon brown sugar
  • 2 teaspoons lemon juice
  • 1/4 cup soy sauce
  • 1 tablespoon avocado oil or olive oil
  • 1 Scotch bonnet pepper
  • 2 tablespoons Jamaican jerk seasoning
  • 1 teaspoon minced garlic
  • salt to taste
  • pepper to taste

Fajita Stabilizers:

  • 1 package (8 ounces) Sweet Earth Mindful Chicken Strips
  • 1/2 teaspoon avocado oil
  • 1/2 white onion, chopped
  • 1 small green bell pepper, chopped
  • 1/2 chopped yellow pepper
  • Flour tortilla, warm
  • cooked black rice

mango sauce:

  • 1 chopped mango
  • 3 teaspoons lemon juice
  • 2 teaspoons chopped coriander
  • 1/4 cup chopped red onion
  • 1 small red bell pepper chopped

To make the marinade: In a blender, combine brown sugar, lemon juice, soy sauce, oil, bonnet pepper, Jamaican jerky seasoning, garlic, and salt and pepper, to taste, until smooth.

To make the fajitas: Marinate vegetable “chicken” in jerk sauce for an hour.

In a grill pan on a stove over medium heat, heat the oil. Cook vegetable “chicken” until fully heated through. In a separate pan, add a little oil and cook the white onion, paprika, and yellow pepper. Add vegetable “chicken” to the vegetables and cook for 1-2 minutes.

To make the mango salsa: In a bowl, combine the mango, lime juice, cilantro, red onion, and red pepper.

Add vegan jerk “chicken” and mango sauce to tortillas. Served with black rice.

Find more recipes and delicious vegan products at sweetearthfoods.com.

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