Savory, Plant-Based Summer Entertaining

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Vegan Pulled Chipotle Chik'n Sliders

Prep time: 10 minutes 

Cook time: 10 minutes 

Servings: 10-12

• 3 chipotle peppers in adobo sauce
• 1/4 cup ketchup
• 1/4 cup maple syrup
• 1 cup veggie broth
• 1 teaspoon allspice
• 1 tablespoon brown sugar
• 1 tablespoon olive oil
• 1 small red onion, diced
• 1 pinch kosher salt
• 1pinch pepper
• 3 cloves garlic, minced 
• 1/2 lemon, juice only 
• 1 package (8 ounces) Sweet Earth Chipotle Chik'n

• 12 vegan brioche slider bun

Vegan Spicy Mayo:

• 1/2 cup vegan mayo
• 2 tablespoons vegan sour cream
• 2 chipotle peppers in adobo sauce
• 2 tablespoons cilantro, finely minced
• 2 teaspoons fajita seasoning 
• 1 lime, juice only

Optional toppings:

• 1 jar pickle chips
• 1/2 cup purple shredded cabbage
• 1/2 cup jalapeno peppers
• 1/2 cup shredded carrots
• 1/2 cup diced tomatoes

1. In blender, puree peppers with ketchup, maple syrup, broth, allspice and brown sugar. Set aside.
2. In pan over medium heat, add oil. Once oil begins to shimmer, add onion and season with salt and pepper. Cook, stirring occasionally.
3. Once onions become translucent, around 5 minutes, add garlic. After 1 minute, add pepper puree blend to pan along with lemon juice and stir to combine.
4. Once mixed, fold in chipotle plant-based "chicken" and cook 3-4 minutes until heated through.
5. To make vegan spicy mayo: In bowl, mix mayo, sour cream, peppers, cilantro, fajita seasoning and lime juice.
6. Spread vegan spicy mayo on buns and add plant-based "chicken" mixture. Top with pickle chips, cabbage, jalapenos, carrots and tomatoes, as desired.

Jerk Chik'n Fajitas with Black Rice

Prep time: 20 minutes

Cook time: 10 minutes

Servings: 2-3

Marinade:

• 1 tablespoon brown sugar
• 2 teaspoons lime juice
• 1/4 cup soy sauce
• 1 tablespoon avocado oil or olive oil
• 1 Scotch bonnet pepper
• 2 tablespoons Jamaican jerk seasoning
• 1 teaspoon minced garlic
• salt, to taste
• pepper, to taste

Fajita Fixings:

• 1 package (8 ounces) Sweet Earth Mindful Chik'n Strips
• 1/2 teaspoon avocado oil
• 1/2 white onion, chopped
• 1 small green pepper, chopped
• 1/2 yellow pepper, chopped
• flour tortillas, warmed
• black rice, cooked

Mango Salsa:

• 1 chopped mango
• 3 teaspoons lime juice
• 2 teaspoons chopped cilantro
• 1/4 cup red onion, chopped
• 1 small red bell pepper, chopped

1. To make marinade: In blender, blend brown sugar, lime juice, soy sauce, oil, bonnet pepper, Jamaican jerk seasoning, garlic and salt and pepper, to taste, until smooth.
2. To make fajitas: Marinate plant-based "chicken" in jerk sauce for 1 hour.
3. In grill pan on stove over medium heat, heat oil. Cook plant-based "chicken" until heated through. In separate pan, add splash of oil and cook white onion, bell pepper and yellow pepper.
   Add plant-based "chicken" to veggies and cook 1-2 minutes.
4. To make mango salsa: In bowl, mix mango, lime juice, cilantro, red onion and red bell pepper.
5. Add jerk plant-based "chicken" and mango salsa to tortillas. Serve with black rice.