Burritos are one of my absolute favorite foods. So I got pretty excited about this Street-Style Barbacoa Burrito recipe from 30 Minute Vegan Dinners by Megan Sadd!
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And what better way to jump back into blogging after a month-long “break” working on my cookbook, than with a new recipe and giveaway! But before we get to them, let me give you a little background on the author and book.
You may not realize it, but you’ve probably seen one of Megan’s beautiful vegan recipe videos on facebook, already! She runs the drool-worthy blog Carrots & Flowers, and 30 Minute Vegan Dinners is her first forray into published cookbooks. And what a convenient title to start with!
Firstly, this book is made up of 75 recipes, some being staples you use throughout the book, and the rest being dinners. Because it’s a dinner cookbook, you don’t have the traditional chapters dividing it up by breakfast, lunch, or dessert. Rather, Megan divides these dinners up by style of cuisine, such as “Southern Comfort Made Simple” and “Speedy Homestyle Italian”.
You’ll find the Street-Style Barbacoa Burrito recipe, that I’m sharing with you today, in the chapter dubbed “Quick & Easy Latin Flair”! To be 100% honest, my assistant and I kinda messed this up because we were making a few recipes at the same time. We diced the mushrooms instead of slicing, but they still turned out deliciously! So, word to the wise, pay closer attention than I when making the burritos.
Lastly, if you are a US resident that’s 18 & older, enter the giveaway after the recipe for a copy of the cookbook!
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If you’ve been following me for a while, or even for just a lil’ bit, you may know that I am obsessed with vegan mac and cheese. After showing some appreciation for this wonderful comfort food in the form of a twitter thread, I thought it was high-time for a Best of Vegan Mac and Cheese list!
So, I went through some of my favorites from the blog, and got some input from blogger friends for this drool-worthy line up. Here you’ll find appetizer-inspired recipes like macho nachos, and jalapeño popper macs. Of course there are your classic baked macs, or some with Korean flavors like gochujang or kimchi!
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If it isn’t obvious yet, this meal of vegan fried chicken and sourdough biscuits is one that’ll comfort you and stick to your bones! Hearty, flavorful, and perfect for weekend brunch. Plus, it’s non-vegan approved!
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I want to get a few things out of the way before we delve into these vegan fried chicken and sourdough biscuits. First, I’m apologizing ahead of time for all of the photos, there was so much to document! But, I would love to hear from you – are the process photos helpful? Second, I’m the type of person that’s into moderation. Typically, I like finding a healthier twist for recipes, but in this case.. I went ALL in.
I had actually attempted to make these vegan chicken pieces in the air fryer and it was not working out. So, I pulled out my savory fry oil and put these puppies in the cast iron. SUCCESS! Oh, but I do feel the need to mention just why I was making vegan fried chicken and sourdough biscuits in the first place.
Corey and I’s friend TJ was visiting the last few days, and I was excitedly telling him about my sourdough starters. He then mentioned that his grandfather used to make sourdough biscuits with the starter remnants. Naturally, I knew I had to try this out, because I LOVE biscuits! He had also mentioned chicken – and I’ve been wanting to try this soy curl/seitan combo out for months. All of the culinary stars aligned and I started on my mission.
Now, if you’re not familiar with soy curls, they’re non-gmo textured soy (but with the fiber, not just TVP), and can be found online or in some specialty stores. Though I’ve been making my own seitan for years, I wanted a little more texture in it and thought folding in soy curls might do the trick. I tested it out with a first batch, which was good – but over-steamed. Then a second batch of vegan chicken, with adjusted ratios + time, and woohoo! I nailed it.
Lastly, I combined my go-to recipe for biscuits with King Arthur Flour’s sourdough biscuits. Then added a lil’ vegan buttermilk and vegan cheddar, for allll of the flavor. These biscuits turned out so damn good! And if you don’t have any sourdough starter on hand, make these biscuits instead. To cut down on a little time, you can buy vegan canned biscuits at some grocery stores.
If you’re looking to not spend a whole morning making these, I suggest prepping and steaming the seitan chicken ahead of time. Then, you can refrigerate it, and when you’re ready bread/fry them for vegan fried chicken and sourdough biscuits!
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Need a shareable, fun, party meal? Make my Smoky Vegan Fondue with Breaded Mushroom Dippers! Not only is this cheezy goodness plant based, it’s also nut-free and soy-free. Plus, doesn’t it look amazing in my Dansk Kobenstyle Cookware?!
I am a serious lover of both entertaining and mid-century design. So, it’s hard to accurately convey just how ecstatic I was to receive some of Dansk’s Kobenstyle line for a recipe! You may have seen my other posts with them: Cilantro Onion Party Dip and Gluten-free Millet Stuffing. And they are just as beautiful and delicious.
And though I don’t often share photos of my home on here, Corey and I have an eclectic mix of mid-century pieces, 70s lamps, and so much IKEA.😂 Not to mention, I’ve been eyeing Dansk products for YEARS, so you can imagine my reaction when I got my hands on some. I ended up with a sauce pan, 2-qt. casserole, and a butter warmer/hot cocoa pot. And while I picked white, there are quite a few cute color options, as well! (They currently have some limited edition pastels 😍)
When it came time to think of some recipes that would pair perfectly with these pieces, fondue was a given. I already have White Bean Beer version on here, so this time I went with a Smoky Vegan Fondue. Luckily, I already had some cute fondue forks, and I didn’t need to worry about a stand because the lid of the saucepan doubles as a trivet!
Even though I looooove nut-based vegan cheeses, I wanted to make one that was a little more allergy-friendly. So, this smoky vegan fondue’s main ingredients are potatoes, a carrot, veggie broth, and oats! And yet, this dip still ends up creamy, savory, and perfect for dipping all kinds of foods in.
Next, I had some mushrooms I wanted to use hanging out in my fridge, so my mind went to fried mushroom dippers! But frying can be a (delicious) hassle, so I went the air fryer route and it was a success. Now, the number of mushrooms you make here are not supposed to use up ALL of the fondue. They’re just supposed to be one of the dippers you feature, on your party platter.
Scroll to the end to see how my friends and I concluded this feast!
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![One Pot Mushroom Spaghetti [Mindful Vegan Meals]](https://cdn.shortpixel.ai/client/q_lossless,ret_img,w_500/https://veganyackattack.com/wp-content/uploads/2019/03/mushroomspaghetti-header-500x500.jpg "One Pot Mushroom Spaghetti [Mindful Vegan Meals]")
