#veganfeast

This Caribbean-inspired vegan feast combines the bold flavors of jerk seasoning with the sweetness of pineapple and coconut milk, creating a vibrant and satisfying dish that celebrates the richness of Caribbean cuisine. It's perfect for a hearty and flavorful meal.

Ingredients: 1 cup jackfruit, shredded. 1 cup black beans, cooked. 1 cup sweet potato, diced. 1 cup bell peppers, diced. 1 cup pineapple chunks. 1/2 cup red onion, chopped. 1/4 cup coconut milk. 2 tablespoons jerk seasoning. 2 tablespoons olive oil. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: Preheat oven to 400F 200C. In a bowl, mix together jackfruit, black beans, sweet potato, bell peppers, pineapple, and red onion. Drizzle olive oil and jerk seasoning over the mixture, tossing until evenly coated. Spread the mixture onto a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes or until vegetables are tender, stirring halfway through. Once roasted, remove from oven and drizzle coconut milk over the mixture. Season with salt and pepper to taste, then garnish with fresh cilantro. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

This Vegan Mexican Casserole is packed with flavor and protein, making it a satisfying and nutritious meal. It's perfect for a cozy dinner or for feeding a crowd.

Ingredients: 2 cups cooked quinoa. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1 bell pepper, diced. 1 onion, diced. 2 cloves garlic, minced. 1 can 15 oz diced tomatoes. 1 cup salsa. 1 tsp chili powder. 1 tsp cumin. 1/2 tsp smoked paprika. Salt and pepper to taste. 1 cup vegan cheese, shredded optional. Fresh cilantro, for garnish.

Instructions: Preheat the oven to 375F 190C. In a large skillet, saut the onion, bell pepper, and garlic until softened. Add the cooked quinoa, black beans, corn, diced tomatoes, salsa, chili powder, cumin, smoked paprika, salt, and pepper to the skillet. Stir until well combined and heated through. Transfer the mixture to a greased casserole dish. Sprinkle vegan cheese on top if desired. Bake in the preheated oven for 25-30 minutes, or until the casserole is heated through and bubbly. Garnish with fresh cilantro before serving.

Prep Time: 15 minutes

Cook Time: 30 minutes

These sweet and sour glazed artichokes with caramelized onions are a delightful vegan dish that combines the earthy flavor of artichokes with the tangy sweetness of the glaze. Perfect as a side dish or a main course for a vegan feast.

Ingredients: 4 large artichokes, cleaned and trimmed. 2 tablespoons olive oil. 2 large onions, thinly sliced. 1/4 cup maple syrup. 1/4 cup apple cider vinegar. 1/4 cup soy sauce. 1 tablespoon cornstarch. 1/4 cup water. Salt and pepper, to taste.

Instructions: Get the oven ready by heating it up to 400F 200C. After you've cleaned and trimmed the artichokes, put them in a baking dish and add olive oil. Season with salt and pepper. Place the baking dish in a preheated oven and cover it with foil. Roast for 30 to 40 minutes, or until the artichokes are soft. While that is going on, heat the olive oil in a skillet over medium-low heat. To make the onions caramelize, add them and cook for about 20 to 25 minutes. Mix apple cider vinegar, soy sauce, and maple syrup in a small bowl with a whisk. Add water to another small bowl and mix the cornstarch with it until it dissolves. This will make a slurry. Add the maple syrup mixture to the pan where the onions have been caramelized. Bring to a low boil. Slowly stir in the cornstarch slurry, and keep cooking for another two to three minutes, until the sauce gets thicker. Take the artichokes out of the oven when they are done roasting and pour the sweet and sour glaze over them. Put the artichokes back in the oven and bake for another 5 to 10 minutes, so the glaze can turn into a caramel. If you want, you can top the hot sweet and sour glazed artichokes with caramelized onions with fresh herbs.

Prep Time: 15 minutes

Cook Time: 50 minutes

The strong flavors of jerk seasoning are mixed with the sweetness of pineapple and coconut milk in this vegan feast that is based on Caribbean food. The result is a colorful and filling dish that honors the diversity of Caribbean food. This is great for a hearty and tasty meal.

Ingredients: 1 cup jackfruit, shredded. 1 cup black beans, cooked. 1 cup sweet potato, diced. 1 cup bell peppers, diced. 1 cup pineapple chunks. 1/2 cup red onion, chopped. 1/4 cup coconut milk. 2 tablespoons jerk seasoning. 2 tablespoons olive oil. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: Get the oven ready by heating it up to 400F 200C. Jackfruit, black beans, sweet potato, bell peppers, pineapple, and red onion should all be mixed together in a bowl. Add the jerk seasoning and olive oil, and toss the mixture so that it is evenly covered. Place the mix on a baking sheet that has parchment paper on it. After the oven is hot, roast the vegetables for 25 to 30 minutes, stirring them every 15 minutes, until they are soft. After the food has been roasted, take it out of the oven and drizzle coconut milk over it. Add salt and pepper to taste, and then top with fresh cilantro. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 30 minutes