BBQ Jackfruit-Tempeh Slaw Tacos

Jackfruit/Tempeh Mixture Ingredients

• 1 pack tempeh

• 1 can jackfruit

• 1 medium sized onion

• 3 cloves garlic

• 1 tbsp. olive oil

• 1 tsp. paprika

• 1 tsp. garlic powder

• 1/2 tsp. salt

• 1/2 tsp. pepper

• 1/2 tsp. chili powder

• 1/2 tsp. cumin

• 2 cups vegetable broth

• 3/4 cup barbecue sauce (I used @annieshomegrown brand)

• Drizzle of maple syrup

Slaw Ingredients

• Broccoli slaw mix

• 1/2 cup @followyourheart vegenaise

• 3 tbsp. red wine vinegar

• 1/2 tsp. sugar

• 3 tbsp. lemon juice

• 1/4 tsp. salt

• 1/4 tsp. pepper

Other Ingredients

• Small taco tortillas - whole wheat, flour, corn - pick your favorite!

Instructions

1. Crumble jackfruit into a colander and rinse/drain. Crumble tempeh in a bowl. Set to the side.

2. Chop up onion and garlic - sauté for 3 minutes in olive oil THEN add jackfruit and tempeh.

3. Let simmer for a few minutes then season with paprika, garlic powder, salt, pepper, chili powder, and cumin. Mix and simmer until color develops.

4. Add 1.5 cups vegetable broth, 3/4 cup barbecue sauce, and a drizzle of maple syrup. Simmer on medium-high heat for 20 minutes.

5. While jackfruit/tempeh mix is simmering, prepare slaw by combing all ingredients in a bowl EXCEPT for the broccoli slaw itself. Add broccoli slaw to a large tupperware bowl and drizzle the dressing mix on top. I like to top off my tupperware and shake to combine!

6. In a small skillet over medium heat, warm up the tortillas by adding them one at a time, flipping every 2 minutes so they don’t burn.

7. Once the jackfruit/tempeh mixture has absorbed the liquid - add them to your tortillas, top them off with slaw mixture, and enjoy!

DIY Honeygrow Sesame Garlic Stir-fry

Ingredients

• 5 oz. button mushrooms

• 1/2 red onion

• Olive oil

• 2 tbsp. nutritional yeast

• 1 serving udon noodles

• 1 cup fresh baby spinach (not packed)

• 1/2 package tempeh

• 1/4 cup coconut aminos

• Drizzle of low-sodium soy sauce

• 1 tsp. garlic powder

• 1/2 tsp. chili flakes + more for serving

• Pepper to taste

• 1/2 tsp. sesame seeds

Instructions

1. Slice up mushrooms and red onion and put them in an oiled pan over medium heat. Cover with a lid so that the mushrooms can cook down, stirring every couple minutes.

2. Once mushrooms are cooked down, add nutritional yeast to make them creamy. Stir until well incorporated.

3. Cook udon noodles per package instructions on a separate burner. Once cooked and drained, add them to the sautéed mushroom mix.

4. Add spinach, tempeh, coconut aminos, and soy sauce to the pan. Stir until well combined and spinach begins to wilt.

5. Add garlic powder, chili flakes, and black pepper. Toss the mixture until everything has been evenly coated.

6. Once the tempeh is hot and coated, serve the stir fry with chili flakes and sesame seeds - enjoy!