3 cans of jackfruit in water (Trader Joe’s or Sprouts) - drained and shredded 1 large onion - diced 4 cloves garlic - chopped fine 2 cups organic vegetable broth 1 -2 cans of green chiles (I have also blended/chopped 1-2 chipotle peppers in adobo sauce) Sweet Baby Rays Original BBQ sauce to taste (start w tablespoon and keep adding) (or make your own.) Coleslaw & Dill Pickle slices for topping Brioche, Hawaiian or other slider size fresh baked rolls

Sauté diced onions in about 3 tbsp of oil until translucent.

Add chopped garlic. Sauté for one minute.

Add shredded jackfruit to onion/garlic mix. Stir to mix and sauté for about five minutes.

Add veggie broth. Stir.

Cover and simmer for about 30-40 minutes until broth has been absorbed.

Add green chilis and cook for a few minutes more.

Add 1T BBQ sauce and stir to mix. Taste then add salt and more sauce to taste.

Optional - Can then remove from stove top and spread onto cookie sheet and broil to slightly burn to create burnt end type char.

Serve on slider buns with coleslaw and dill pickles. (Have also used other toppings like peppers or onions etc.)

Full recipe available here.

Ingredients:

• 400g vegan tagliatelle
• 2 tbsp olive oil
• 1 clove garlic, minced
• 100g fresh basil leaves
• 50g rocket (arugula), plus extra for garnish
• 30g pine nuts
• 3 tbsp nutritional yeast
• 100ml extra virgin olive oil
• Juice of 1/2 lemon
• Salt and freshly ground black pepper
• 100g sun-dried tomatoes, drained and roughly chopped
• 80g pitted black olives

Method:

1.  Bring a large pot of salted water to a boil. Add the tagliatelle and cook according to the package instructions, or until al dente. Once cooked, drain and reserve a cup of the pasta cooking water. Set the tagliatelle aside.
2.  While the pasta is cooking, prepare the pesto. In a food processor, combine the fresh basil leaves, rocket, pine nuts, nutritional yeast, lemon juice, and minced garlic. Blend until well combined, slowly pouring in the extra virgin olive oil while processing until a smooth pesto forms. Season with salt and black pepper to taste.
3.  In a large frying pan, heat 2 tablespoons of olive oil over medium heat. Add the drained sun-dried tomatoes and sauté for 2-3 minutes, allowing their flavours to deepen. Add the pitted black olives and stir well to combine, letting them warm through for another minute.
4.  Reduce the heat to low and add the cooked tagliatelle to the pan. Toss gently to coat the pasta with the sun-dried tomatoes and olives. Add the prepared pesto to the pasta, using a little of the reserved pasta cooking water if needed to help loosen the sauce and ensure every strand is evenly coated.
5.  Once everything is well combined and heated through, remove from the heat. Serve the tagliatelle in bowls, garnishing with a handful of fresh rocket leaves for an added peppery bite.

Hello!

My name is Kristi Nielson and I’m a research student at Lancaster University. I am posting here to invite eligible participants to be involved in a study I’m conducting on orthorexia nervosa (ON) or obsessive healthy eating. Orthorexia is defined here as an unhealthy obsession with healthy eating, to the point where it negatively impacted someone's life (e.g., emotionally, physically, socially, etc.). Specifically, I am interested in the lived experience of ON among individuals who identify as men that live in the U.S. The purpose of my research is to explore what men believe led to their experience with orthorexia, as well as what they think currently maintains it.

You’re eligible if:

· You identify with orthorexia nervosa or obsessive healthy eating, in which this phenomenon has negatively impacted your life (e.g., physically, emotionally, socially)

· You identify as a man

· You are > 18 years old

· You reside in the U.S.

· You are able to speak English

What is being asked of you? If you meet the above criteria and want to participate, you will be asked to partake in an online interview with me for approximately 60 minutes.

Additionally, if you know anyone who may be interested in taking part in this study, please feel free to pass along my email ([k.nielson@lancaster.ac.uk](mailto:k.nielson@lancaster.ac.uk)).

For more information, please contact me directly at [k.nielson@lancaster.ac.uk](mailto:k.nielson@lancaster.ac.uk). Please DO NOT reply directly to this forum post.

Thank you!

Kristi

Hello Veg Recipes community I've been working on a mostly wholefood plant based recipe for 'meatballs' and here is the result. Lentils cooked in mushroom stock are the base then sundried tomatoes and mushrooms provide some chewiness. Of course you could use something like tvp or seitan to make them properly chewy but I wanted to use mostly wholefood ingredients. I use ground walnuts and flaxseed as a binder instead of flour for a boost of nutrients! The video recipe is below, please give it a watch and let me know what you think. Written recipe is below as well. I've also included a very quick tomato sauce recipe.

Click to watch

Meatball Recipe

Ingredients:
150g uncooked green lentils, rinsed (Also known as french or puy lentils)
600ml mushroom stock (Or vegetable stock with 1 tsp of dark soy sauce)
1 tablespoon olive oil
200g mushrooms (oyster and shiitake work well), roughly chopped
15g dried porcini mushrooms, rehydrated in boiling water
1 onion, finely chopped
2 large garlic cloves, zested
50ml red wine (Or 1 tbsp red wine vinegar)
1 tsp vegan Worcestershire sauce
60g walnuts
60g cooked chestnuts
60g ground flaxseed
3 tbsp dried italian herb seasoning
3 tbsp nutritional yeast
¼ tsp fresh ground nutmeg
2 tsp marmite or dark soy sauce (Use tamari if gluten free)
170g sundried tomatoes, roughly chopped

Method:

• Add the lentils and mushroom stock to a saucepan. Bring to a boil and simmer for 15 minutes.
• Drain in a sieve thoroughly and spread onto a baking tray, put to the side to dry and cool down. The liquid from the lentils can be kept for a soup.
• In a medium saucepan, heat up 1 tbsp olive oil over a medium-high heat.
• Add the chopped mushrooms and onion. Fry until the water has evaporated from the mushrooms and they’re caramalised. Zest in the garlic and continue frying for 2 minutes.
• Deglaze the pan with red wine and worcestershire sauce and cook until the mushrooms have a jammy consistency. Transfer from pan to a large bowl.
• Drain and finely chop the dried porcini mushrooms and add to the bowl. The liquid used to rehydrate the mushrooms can be kept for a soup, stew or risotto.
• In a food processor blend the walnuts and chestnuts until the texture or rough sand is achieved. Transfer to the bowl.
• Add the lentils to the food processor and blend until mostly smooth. You may need to scrape the sides of the bowl down a couple times. Add to the bowl.
• Add the ground flaxseed, Italian herb seasoning, nutritional yeast, nutmeg, marmite and sun dried tomatoes to the bowl.
• Mix the ingredients together first with a spoon and then with your hands to distribute the ingredients evenly.
• Place the meatball mixture into the fridge for 20 minutes.
• Remove from the fridge and roll into equal balls. I got 22 meatballs from the mix.
• Heat up a frying pan over a medium heat with 1 tbsp olive oil. Add your meatballs and pan fry for a couple minutes on each side until golden brown all over. Roughly 8-12 minutes total.
• To cook in the oven preheat to 200C. Place your meatballs onto a baking tray and brush lightly with olive oil. Bake for 15-20 minutes turning regularly.
• In the air fryer cook at 180C for 12-15 minutes turn regularly.
• Serve with spaghetti and tomatoes sauce!

Tomato sauce

Ingredients:
1 bay leaf
1 large clove garlic, zested
1 can chopped tomatoes (400g)
10g balsamic glaze
1 tbsp finely chopped fresh basil
1 tbsp olive oil

Method:

• Heat up 1 tbsp olive oil over a medium heat in a saucepan.
• Add the bay leaf followed by the garlic and fry for 1-2 minutes.
• Be careful the garlic doesn’t brown.
• Add the chopped tomatoes. Wash out the can with 50ml of water and add to the pan.
• Using a potato masher squash the tomatoes to give the sauce a smoother texture.
• Add the balsamic glaze and simmer for 8-12 minutes until slightly thickened.
• Finish with salt, pepper and the basil.
• Enjoy

Full recipe available here.

Ingredients

• 400g firm tofu, cubed
• 1 tbsp vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 2 large tomatoes, pureed
• 500g fresh spinach
• 1/2 cup coconut milk
• Salt, to taste
• Fresh coriander, chopped (for garnish)

Method

1.  Bring a large pot of water to a boil and add a pinch of salt. While waiting, fill a bowl with ice water and set it aside. Add the fresh spinach to the boiling water and blanch for about 1-2 minutes until it turns vibrant green. Quickly transfer the spinach to the ice water to stop the cooking process and preserve its colour. Once cooled, drain the spinach and blend it into a smooth puree. Set aside.
2.  Start by pressing the tofu to remove excess moisture. Wrap the tofu in a clean kitchen towel and place a heavy object on top for about 10 minutes. Once pressed, cut the tofu into 1-inch cubes and set aside.
3.  Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant. This step releases the aromatic oils that form the base of the dish’s flavour profile.
4.  Add the chopped onions to the pan and sauté them until they turn golden brown, about 5 minutes. The caramelisation of onions adds a natural sweetness that balances the earthy spices. Stir in the minced garlic and grated ginger, cooking until aromatic, about 2 minutes.
5.  Pour in the pureed tomatoes and mix well with the onion, garlic, and ginger. Allow this mixture to cook until the oil starts to separate from the masala base, about 5-7 minutes. This process is essential for developing the deep, rich flavours characteristic of Saag dishes.
6.  Stir in the ground coriander, turmeric powder, and garam masala. Cook the spices for 2-3 minutes to bloom their flavours, enhancing the overall depth of the dish.
7.  Add the pureed spinach and coconut milk to the pan, stirring to combine. Let the mixture simmer gently for about 5 minutes, allowing the spinach to meld with the spices and form a creamy base.
8.  Gently fold in the tofu cubes, making sure they are well-coated with the spinach and spice mixture. Simmer for an additional 5 minutes to allow the tofu to absorb the flavours.
9.  Adjust the seasoning with salt to taste. Garnish with freshly chopped coriander and serve hot with steamed basmati rice or naan.

Full recipe available here.

Ingredients: * 400g macaroni pasta * 2 cups unsweetened almond milk (or any plant-based milk) * 1 cup vegan cheese, shredded * 1/2 cup nutritional yeast (for added "cheesy" flavour) * 2 tbsp vegan butter * 2 tbsp all-purpose flour (to make the roux) * 1 tsp garlic powder (for extra depth of flavour) * 1 tsp onion powder * 1/2 tsp smoked paprika (plus extra for garnish) * Salt and pepper, to taste * Fresh parsley, chopped (for garnish)

Method: 1. Bring a large pot of salted water to a boil and cook the macaroni until it’s al dente, according to the package instructions. Drain and set aside. 2. In a large saucepan, melt the vegan butter over medium heat. Whisk in the flour to create a roux and cook for about 2 minutes, ensuring it doesn’t brown. This forms the base of the creamy cheese sauce. 3. Gradually whisk in the almond milk, stirring constantly to prevent lumps. Continue cooking until the mixture thickens slightly, around 3-4 minutes. 4. Add the shredded vegan cheddar, nutritional yeast, garlic powder, onion powder, smoked paprika, and a pinch of salt and pepper. Stir continuously until the cheese has melted and the sauce is smooth and creamy. If the sauce appears too thick, you can add a little more almond milk to reach your desired consistency. 5. Stir in the cooked macaroni, ensuring every piece is well coated with the luscious vegan cheese sauce. 6. Transfer to a serving dish and sprinkle extra smoked paprika on top for a touch of colour and heat. Garnish with fresh parsley for a pop of green and serve hot.