Soulful Southern Vegan Three-Course Meal

Instructions

1. 1

   Make flax egg: combine flax + water, set 5 min.

2. 2

   Mash beans roughly, fold in onion, scallions, garlic, parsley, cornmeal, chickpea flour, spices and flax egg. Chill 15–20 min to firm.

3. 3

   Form into 8 small patties, dredge lightly in cornmeal.

4. 4

   Heat 1/4" oil in skillet over medium. Fry 3–4 min per side until golden and crisp. Drain on paper towels.

5. 5

   Whisk remoulade ingredients. Serve cakes warm with a dollop of remoulade and lemon wedges.

6. 6

   2 cans young green jackfruit in water/brine, drained and shredded

7. 7

   2 tbsp olive oil

8. 8

   1 small yellow onion, finely chopped

9. 9

   3 garlic cloves, minced

10. 10

    1 cup ketchup

11. 11

    1/4 cup apple cider vinegar

12. 12

    3 tbsp molasses

13. 13

    2 tbsp maple syrup

14. 14

    2 tbsp brown sugar

15. 15

    1 tbsp Dijon mustard

16. 16

    1 tbsp smoked paprika

17. 17

    1 tsp chipotle powder (or 1 minced chipotle)

18. 18

    1 tsp ground cumin

19. 19

    2 tbsp soy sauce or tamari

20. 20

    1/4 cup water

21. 21

    Salt & black pepper to taste

22. 22

    1 tbsp vegan butter (optional)

23. 23

    Shred jackfruit, remove cores. Heat oil, sauté onion until soft, add garlic 1 min.

24. 24

    Add jackfruit, brown 6–8 min.

25. 25

    Whisk sauce ingredients, add to pan, simmer covered 15–20 min, then uncover to thicken. Stir in vegan butter.

26. 26

    2 large bunches collard greens, stems removed, leaves thinly sliced

27. 27

    2 tbsp olive oil

28. 28

    1 large onion, finely chopped

29. 29

    3 cloves garlic, minced

30. 30

    1 cup vegetable broth

31. 31

    2 tbsp soy sauce

32. 32

    1 tbsp apple cider vinegar

33. 33

    1 tsp smoked paprika

34. 34

    Pinch red pepper flakes

35. 35

    Salt & pepper

36. 36

    Sear mushrooms (optional smoky bite): 8 oz king oyster mushrooms, sliced and seared until golden; set aside.

37. 37

    In a large pot, sauté onion in oil until soft, add garlic 1 min.

38. 38

    Add collards in batches to wilt, then add broth, soy, vinegar, smoked paprika, red pepper flakes. Cover and simmer 20–30 min until tender.

39. 39

    Stir in mushrooms and adjust seasoning.

40. 40

    1 cup cornmeal

41. 41

    3/4 cup all-purpose flour

42. 42

    2 tbsp sugar

43. 43

    1 tbsp baking powder

44. 44

    1/2 tsp baking soda

45. 45

    1 tsp salt

46. 46

    1 cup unsweetened plant milk

47. 47

    1 tbsp apple cider vinegar

48. 48

    1/4 cup vegetable oil

49. 49

    1/2 cup vegan shredded cheddar-style cheese (optional)

50. 50

    1/4 cup chopped scallions (optional)

51. 51

    Preheat oven 400°F. Mix dry ingredients; whisk wet (milk + vinegar, oil). Combine until just mixed. Fold in vegan cheese and scallions.

52. 52

    Bake in greased 8" skillet or pan 18–22 min until golden and a toothpick comes out clean.

53. 53

    Preheat oven 350°F. Make crust: cut vegan butter into flour, sugar, salt until crumbly; press into 8x8 pan. Blind-bake 10–12 min.

54. 54

    Whisk filling until smooth, pour over crust. Mix pecans with maple syrup, sprinkle on top.

55. 55

    Bake 30–35 min until set. Cool, chill, cut into bars.

56. 56

    Whisk maple + bourbon + pinch salt and drizzle over slices when serving.

57. 57

    Start dessert first (it bakes and chills while you cook).

58. 58

    Make remoulade and chill; form pea cakes so they’re ready to fry last-minute.

59. 59

    While cornbread bakes, prepare jackfruit sauce and start braising collards.

60. 60

    Fry cakes and finish jackfruit just before serving; reheat cornbread briefly if needed.