You guys have inspired me. After running the 1k contest last week, so many of you asked for healthy weeknight recipes and a few of you specifically requested vegan. So I did it. I made a vegan thing. I mean technically, I made two vegan things this week but my mac n cheese wasn’t as fantastic as I’d like it to be so I’m going to perfect it a bit before I share that one with ya (I wouldn’t give you something unless it’s ON POINT after all).

Vegan Taco Tuesday is NOW a thing. And I’m breaking it down, and it’s easy and takes 30 minutes tops, and ya’ll are going to LOVE it.

WHAT THE HECK IS JACKFRUIT

Even the name is a little funny right?! But vegan or not, it is about to be a STAPLE in your pantry. Jackfruit has recently come into popularity as a meat substitute. Why? Because it’s when it’s cooked it looks and shreds,  just like pulled meat. And it’s mild flavor allows it to take on whatever your saucy little heart desires (do you see what I did there?!). Think…. BBQ pulled pork but meatless…..or…….tacos. As in Vegan Taco Tuesday yall.

Now lets talk nutritional deets. Low in calories, high in fiber, low in fat, and contains iron, potassium and calcium. Because of the high fiber it satiates your hunger and aids in digestion….. do you need to know anything else? Being a fruit it’s not contributing much in the protein game but the story isn’t over yet yall, you know I’ve got that covered with my other ingredients.

Even if you aren’t vegan, there are lots of benefits of trying plant-based vegan meals every once in while (I even wrote about it here), so I’d highly recommend trying Jackfruit out for yourself, particularly in the recipe below….duh.

 

GETTING IN THAT FAB4

Still don’t know what the Fab4 is? Catch up here or if you’re already with me, let’s discuss how we get it IN with my Vegan Taco Tuesday below. Since we are low on protein, I made up for it by adding in black beans, rich in protein and fiber, and quinoa high in protein AND a complete protein, which means it packs all nine essential amino acids your body needs. Good stuff right? So we have protein and fiber, two of the four, in solid amounts already.

For some healthy fats, I used avocado oil in sauteing everything AND made up a (DELICIOUS if I do say so myself) avocado lime sauce that will rock your socks and look straight up FANCY when you drizzle it over top your tacos. Add in some microgreens, which often pack around 40 times the vital nutrients found in their mature version, and you’ve rounded out the Fab4 in a REAL way that will give your body all the (good) feels. Wrap it all up in a Siete tortilla (grain free, vegan, soy free, paleo, dairy free, gluten free, non GMO – whaaaaaaat how do they even do that?!) and Taco Tuesday will never be the same (or easier, or healthier).

My husband is totally NOT on the Vegan train but he totally ate these when I made them and said he was pleasantly surprised that he liked them (which for his picky little butt means ALOT people and we’ve come such a long way). So even if you aren’t vegan, you should absolutely try these out for the nutrient dense and just darn tasty meal that it is. And if you’re wondering how far we’ve come in terms of my husband’s healthy eating well that’s for another day and another post that is coming soon yall (I want to help you get your significant other on the health train with ya).

 

VEGAN TACO TUESDAY

INGREDIENTS

• 1 can Jackfruit
• Taco Seasoning (I used the recipe from the book BodyLove that I highly recommend over packaged ones that often hide sugar and other things that are just plain unnecessary)
• 1 can Black Beans
• 1 bag frozen quinoa (I get the whole foods one with some veggies and it makes about 4-5 cups and we always have left overs)
• 1 lime
• 2 bell peppers sliced (red and orange have the most nutrients)
• Avocado Oil
• Salt & Pepper
• Tortillas (I recommend Siete to keep it truly Vegan and delicious)
• Microgreens to garnish

FOR THE AVOCADO LIME SAUCE

• Juice of 1/2 lime
• 1/2 large avocado
• 1.4 tsp garlic powder
• Dash of salt & pepper
• 1/4 cup water
• 1 tbsp avocado oil

INSTRUCTIONS

• Drain jackfruit and boil in water for 15 minutes or until it easily shreds
• While jackfruit boils, make your avocado lime sauce by combining all ingredients into a nutribullet or blender and mixing until combined and smooth consistency.
• Add 1 tbsp avocado oil to a medium to large saute pan and heat frozen quinoa as directions recommend.
• Add black beans to quinoa, add a dash of salt and pepper and heat on medium low while you finish the jackfruit.
• Once jackfruit shreds when tested, drain and put into a bowl large enough to shred.
• Using your pot from boiling the jackfruit, heat 1 tbsp avocado oil and add bell peppers into the pan, sauteting them on medium heat.
• Shred jackfruit and then add back into the pot with the bell pepper.
• Add taco seasoning and a little lime juice and mix until properly flavored (test it out and get it to what you like!)
• Warm your tortilla if you like or get it to room temperature, add quinoa & black bean mixture, jackfruit and peppers, top with microgreens and drizzle with your avocado lime sauce (make it look fancy).
• Eat your vegan (or not so vegan but maybe just trying it out a bit occasionally without any commitment) heart out.

 

Tempted to try a little vegan recipe now? I promise your body will thank you because health and happiness is all about balance and adding this into your routine every now and then will certainly help.

 

XO,

JESS

 

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