Vegan recipes to add to your summer cookout menu

HOUSTON – Barbecue season is here, and with the Fourth of July just around the corner, many Houstonians are planning backyard parties, family gatherings and neighborhood cookouts.

While potato salad, chips and fruit trays are often the go-to options for guests who don’t eat meat, there are plenty of ways to create a more memorable menu. Adding a few plant-based dishes can help ensure everyone at the table has something satisfying to enjoy.

Board-certified nurse practitioner and wound care specialist Dr. Chinwe Orabuchi Hart shares two flavorful recipes that bring classic barbecue comfort food to the vegan crowd. From smoky BBQ jackfruit sliders to creamy cashew mac and cheese, these dishes are designed to please both meat-eaters and non-meat-eaters.

Watch the demo in the video above or scroll below for the recipe.

BBQ Jackfruit Sliders

• 2 (20 oz.) cans young green jackfruit in water or brine, drained and rinsed
• 1 tbsp olive oil
• ½ yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp chili powder
• ½ tsp onion powder
• ½ tsp garlic powder
• 1 cup barbecue sauce
• ¼ cup vegetable broth
• Slider buns
• Coleslaw (optional)

Directions

1. Drain and rinse the jackfruit. Remove hard-core pieces if desired and shred the jackfruit with your hands or a fork.
2. Heat olive oil in a skillet over medium heat. Sauté the onion until softened, then add garlic and cook for 1 minute.
3. Add the jackfruit and seasonings. Cook for 5–7 minutes, stirring occasionally.
4. Pour in the vegetable broth and barbecue sauce. Simmer for 15–20 minutes until the jackfruit is tender and easily shredded.
5. Use a fork to shred any larger pieces and continue cooking until the sauce thickens.
6. Serve on slider buns and top with coleslaw if desired.

Cashew Mac and Cheese

• 12 oz. elbow macaroni
• 1 cup raw cashews, soaked in water for 10 hours or for 30 minutes if boiling
• 1 cup unsweetened plant milk
• ¼ cup nutritional yeast
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp paprika
• 1 tsp salt (or to taste)
• ¼ tsp black pepper

Directions

1. Cook macaroni according to package directions. Drain and set aside.
2. Drain the soaked cashews and add them to a blender with plant milk, nutritional yeast, lemon juice, tumeric, garlic powder, onion powder, paprika, salt, and pepper.
3. Blend until completely smooth and creamy.
4. Pour the sauce into a saucepan and heat over medium to low heat for 3–5 minutes until warmed through.
5. Add the cooked macaroni and stir until evenly coated.
6. Serve immediately.

For more recipes and wellness inspiration from Orabuchi Hart, follow her on Instagram instagram.com/ms_chinwe.