Holiday post!: Memorial Day BBQ Pulled Porkless Pizza with Vegan Coleslaw!

Talk about lightbulb recipe moments! This one is a winner winner PIZZA dinner! Sooooooo good and so easy you'll cry. This Memorial Day, opt out of the all-American fat and calorie-laden burger, and choose my super healthy and delish Vegan BBQ pizza. You can thank me later 👌

Memorial Day BBQ Pulled Porkless Pizza. 

         Close up. YASSSSSSS 😍😍😍

Memorial Day BBQ Pulled Porkless Pizzas with Vegan Coleslaw. Vegan, Gluten-free option. Serves one. 

Ingredients

For the pizzas:

1. 2 vegan pita breads (can use gluten free)

2. 2 T BBQ sauce (pre-packaged, or try my "Spicy BBQ Sauce"...find it in my recipe file!)

3. 1 c canned jackfruit, drained

4. 1 tsp braggs aminos

5. Onion, garlic powders

6. Black pepper to taste

7. Dashes of paprika and cumin

For the coleslaw:

8. 3/4 cup shredded green cabbage

9. One small carrot, grated

10. 1/4 cup sliced sweet onion

11. 4 oz. silken soft tofu

12. 2 tsp vinegar

13. 1/2 tsp Dijon mustard 

14. 1/8 tsp each onion and garlic powders

15. Black pepper to taste

16. Dash of braggs aminos

Method

1. Don't let he long ingredient list scare you off--these little fellas are SOOOO simple. Place Pitas on a baking sheet and spread 1 T BBQ sauce on each. Set aside. 

2. Preheat oven to 350. Heat a nonstick skillet over medium heat. "Shred" jackfruit by forcing a form through each piece. You will end up with "shreds" that resemble shredded chicken, or in this case, pork!

3. Place jackfruit shreds in skillet with aminos, splash of water, and all spices. Cook about 5 minutes, till slightly browned (should look like pork). Divide among pizzas and spread evenly. 

4. Place in oven and bake uncovered for 8 minutes. 

5. While pizzas are browning, combine all veggies for slaw in a medium size bowl. In your food processor, combine tofu, vinegar, Dijon, spices (minus pepper), and aminos. Blend until smooth and add to slaw veggie bowl. Add pepper and mix well. 

6. Once cooled, place slaw on top of pizzas and serve. 

Spicy Italian Black Bean Burger Toasts.

I have to be honest. This was NOT meant to end up on this blog! This was one of those famous "what do I have in the fridge that's getting ready to go bad and needs to be used ASAP" creations...again--NOT SUPPOSED TO BE A RECIPE. However. IT IS SO GOOD I HAD TO BLOG IT! You guys will LOVE LOVE LOVE this one--the unique combination of flavors is so so good. I'm guessing gonna predict this one will end up on your list of go-to's. It's sure on mine now!

    Spicy Italian Black Bean Burger Toasts. 

              No. Words. Needed. 

Spicy Italian Black Bean Burger Toasts. Vegan, Gluten-free. Serves one. 

Ingredients

1. 2 cups frozen spinach

2.2 slices vegan bread of choice, toasted

3. 1 cup canned black beans

4. Spices to taste: onion, garlic, black pepper, oregano

5. Large handful sliced onion

6. 1 T braggs liquid aminos 

7. 1/2 cup canned no salt added tomato sauce

8. Dash liquid aminos

9. Onion powder, garlic powder, and chipotle powders to taste

Method

1. Place frozen spinach on a large plate and pop in the micro for 2 minutes. Top with toasts. 

2. In a medium size bowl, mash beans with all spices using the back of a spoon. 

3. Form two even patties using your hands place on parchment lined baking sheet and bake at 350 for 15 minutes. Place on top of toasts. 

4. Sauté sliced onion in 1 T aminos until caramelized. Place on top of burgers. 

5. In a small soup pot, heat tomato sauce with aminos and spices (onion, garlic, and chipotle) until hot. Spoon over plate and sprinkle with dried (OR FRESH!) parsley. 

Veggie Delight Burrito.

Burritos. Just the word ignites a passionate love inside of me. I love burritos. As I always say, the bigger the better when it comes to these babies! And boy, this one is big. Really big. 

                Veggie Delight Burrito. 

                 Told you it was big. 

Veggie Delight Burrito; Vegan, Gluten-free option. Serves one. 

Ingredients 

1. One EXTRA LARGE wrap (I used a lavash bread)

2. One medium cucumber, sliced

3. 1/4 cup sliced onion

4. 1 medium carrot, peeled and grated

5. Handful cherry tomatoes, halved

6. 1/4 of a green pepper, slices in strips

7. 1/2 T white vinegar

8. Black pepper to taste

Method

1. Lay out your wrap and layer on veggies in the order listed. Drizzle vinegar over too and sprinkle with pepper. Done! Eat up!