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Family Features Inviting loved ones and neighbors to a backyard barbecue is a timeless summer tradition that combines favorite foods and friendly conversations. 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.

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

vegan chipotle pulls

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 pinch of 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, fold in chipotle “chicken” Cook for 3-4 minutes until completely heated up.

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

Spread spicy vegan mayonnaise on buns and add vegan “chicken” Mixture. Cover with french fries, cabbage, jalapeno, carrots and tomatoes to taste.

Jerk Chik’n Fajitas

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

To prepare the fajitas: Marinate the vegetable “chicken” in the jar sauce for an hour.

In a grill pan on a stove over medium heat, heat the oil. vegetarian cooking “chicken” So heated through. In a separate frying pan, add a little oil and cook the white onion, sweet pepper and yellow pepper. add vegan “chicken” to vegetables and cook 1-2 minutes.

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

Add a vegetarian jerk “chicken” and mango salsa to tortillas. Served with black rice.



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