Recipes | Vegetarian Food Directory

I've had a vegan BBQ pulled Jackfruit 'pork'  bookmarked for a long while (2012) by Clean Green Simple  who was given the recipe by a friend of a friend who owned a restaurant in Los Angeles, USA called Pure Luck (now sadly closed).  The Pure Luck restaurant and its famous eats are even acknowledged in the cookbook Thug Kitchen which inspired the authors BBQ Bean Burritos with Grilled Peach Salsa recipe. Anyway, I was then reminded of my bookmarked recipes when a fellow blogger shared on Facebook a link to Buzzfeed Food  of a film clip called BBQ Pulled Jackfruit That'll Fool Meat-Eaters.   I've had Jackfruit a few times in a curry, but it never crossed my mind to share it on my blog as its one of those dishes that I take for granted and don't think of it being overly unusual or exotic, but when I saw Jackfruit being used as a substitute for meat and in a BBQ type dish, well like any greedy vegetarian person, I wanted to try it.   I  final...

This  is a very inauthentic take on a Sri Lankan Jackfruit Curry known as Polos Ambula.   I say inauthentic for two reasons.  One I have adapted it to my vegetarian palette.  There is only one ingredient that makes it unsuitable and that is umbalakada  (maldive fish powder) so it was easy to omit that and replace with vegan fish sauce alternative, tamari or even a dash of seaweed powder and therefore also accidentally vegan.  Two, I was unable to get my hold of some of the ingredients required to make this recipe as close to the original such as  goraka (a sour - acidic  fruity spice) and  rampe (pandan ).  The others such as karapincha (curry leaves), fresh and the dried variety, sera (lemongrass) and thunapaha (curry powder) can be found in most towns and cities in the UK. I also have to admit, I had to look these up the translation for most of these ingredients as I was unfamiliar with them and landed on very interesting bl...

This  is a very inauthentic take on a Sri Lankan Jackfruit Curry known as Polos Ambula.   I say inauthentic for two reasons.  One I have adapted it to my vegetarian palette.  There is only one ingredient that makes it unsuitable and that is umbalakada  (maldive fish powder) so it was easy to omit that and replace with vegan fish sauce alternative, tamari or even a dash of seaweed powder and therefore also accidentally vegan.  Two, I was unable to get my hold of some of the ingredients required to make this recipe as close to the original such as  goraka (a sour - acidic  fruity spice) and  rampe (pandan ).  The others such as karapincha (curry leaves), fresh and the dried variety, sera (lemongrass) and thunapaha (curry powder) can be found in most towns and cities in the UK. I also have to admit, I had to look these up the translation for most of these ingredients as I was unfamiliar with them and landed on very interesting bl...

Wonderful regular and loyal readers please do not be concerned I have not become 'a meat and two veg' person overnight. This 'Steak' may not look it, but it is 100% vegan it is made with vital wheat gluten (seitan) and jackfruit. I have been wanting to make S eitan Steaks   again for a while and as much as I enjoyed them in the past I found the texture too firm, as well as a little dry.  Then I remembered a while back seeing a few recipes that incorporated jackfruit and seitan together.  I thought this made sense in relation to adding stringy texture to the seitan, but wondered if it also added moisture and decided to have a go at making them. The finished result was amazing to look at.  I have never in my life eaten a meat steak, but this visually mimicked the real stuff, it was kind of freaky.   Then I tasted it.  It tasted amazing, not at all dry.  In fact it was very moist and the addition of the BBQ sauce on top was not necessary, but it add...