Jackfruit Crab Cakes

Jackfruit Crab Cakes PinThese Jackfruit Crab Cakes are a savory substitute for conventional crab cakes. Jackfruit has a mild flavor that takes on the flavors of your seasonings so it’s a good replacement for most types of shredded meat.

The dried seaweed is the key to achieving a seafood flavor and aroma so don’t skip it. We found it in the Asian foods section of our Natural Grocers, and I know Whole Foods carries it too.

The Old Bay seasoning was more difficult to find. We finally found it at a small Asian grocery store not to far from our house. I guess that’s not a popular seasoning in the Denver metro. It’s probably much easier to find in other parts of the country.

Amelia made some delicious Thai Style Sweet and Spicy Sauce to go with these, but you can use your favorite non-dairy condiment.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Vegan Cajun Red Beans and Rice

Vegan Cajun Red Beans and Rice PinThis Vegan Cajun Red Beans and Rice recipe was inspired by an old non-vegan recipe I used to cook for my daughter and me before I went vegan. Cajun red beans and rice with sausage was a favorite on our regular rotation, but my family requested a sausage-free version and I was more than happy to oblige.

This recipe uses dry red beans instead of canned. Dried beans take more prep work, but they’re a lot cheaper and we think they have a lot more flavor. They’re also more environmentally friendly due to reduced processing and packaging.

If you’re in a hurry or don’t want to mess with dry beans, you can use three 16 oz cans of red beans with the juice and reduce the vegetable broth to 1 cup.

This Vegan Cajun Red Beans and Rice dish pairs well with Vegan Cornbread and a Hearty Side Salad.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.
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Vegan Cajun Red Beans and Rice with Field Roast Sausage

Vegan Cajun Red Beans and Rice with Field Roast Sausage PinThis Vegan Cajun Red Beans and Rice with Field Roast Sausage recipe was inspired by an old non-vegan recipe I used to cook for my daughter and me before I went vegan. Cajun red beans and rice with sausage was a favorite on our regular rotation and I’m sure this veganized version will be a new regular meal. It’s absolutely delicious and packed with flavor!

We used the Mexican Chipotle Vegetarian Sausage from Field Roast Grain Meat Co. to give it some extra zing, but you can use pretty much any type of spicy or smoked, flavorful sausage.

If you’re an oil-free or reduced sodium eater, you can skip the sausage, but double the cajun spices to compensate.

This recipe uses dry red beans instead of canned. Dried beans take more prep work, but they’re a lot cheaper and we think they have a lot more flavor. They’re also more environmentally friendly due to reduced processing and packaging.

If you’re in a hurry or don’t want to mess with dry beans, you can use three 16 oz cans of red beans with the juice and reduce the vegetable broth to 1 cup.

This Vegan Cajun Red Beans and Rice with Field Roast Sausage dish pairs well with Vegan Cornbread and a Hearty Side Salad.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.
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Vegan Creamed Spinach

Vegan Creamed Spinach PinThis Vegan Creamed Spinach is easy to prepare and absolutely delicious. A great side-dish on its own or a tasty base for your Vegan Sardou.

Spinach is loaded with iron and other healthy nutrients, but it can get tiresome eating it raw all the time. This is a nice alternative that’ll help you add more greens to your daily routine.

This recipe makes about 2 servings and doesn’t reheat well so you’ll want to finish it in one sitting. If you’re cooking for one, just cut the ingredients in half or double them if you’re cooking for four.

Vegan Creamed Spinach Instructional Video

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Chickpea Scramble

Chickpea ScrambleThis Chickpea Scramble recipe is a great substitute for eggs and tofu. It’s made with chickpea flour, which is full of nutritious protein and complex carbs. It has a similar texture to scrambled eggs while the Himalayan black salt gives the scramble an egg smell and flavor.

Like eggs, this recipe has a lot of protein. Unlike eggs, it has a lot of fiber and NO cholesterol. We sautéd the veggies with vegetable broth so it’s also oil free and the chickpea flour makes it gluten free. You just can’t go wrong with this delicious recipe!

Enjoy with a slice of whole grain toast or our delicious Oven Roasted Red Potatoes.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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