One medium eggplant
2 Tbsp tahini
2 Tbsp lemon juice
2 Tbsp sesame seeds
1 small clove garlic, chopped
1/4-1/2 tsp salt
1 Tbsp Olive Oil, plus a bit more for drizzling on top
1 Tbsp cooking oil (Canola or something neutral)
1 small onion, diced
2 clove garlic, crushed
5ml  (1 teaspoon) Better Than Bouillon.  (This is enough to make ~1.5 liters of vegetable broth, so if you use a different brand, use their directions to determine the equivalent amount.)
1 20 oz can of Jackfruit in brine, drained (The chef says: Make sure you get Green Jackfruit in Brine or Water.  You do not want ripe Jackfruit in syrup.  This is sweet, gooey, sticky and will not make anything resembling a meat substitute…or anything resembling tasty.)
2 Tablespoons Mexican Coke or 2 teaspoons sugar
2 tsp ground cumin
2 tsp chili powder
pinch cayenne pepper
1/4 tsp paprika
1/2 tsp oregano
1/4 tsp garlic powder
1/4 tsp pepper
1/2 tsp salt
pinch cinnamon
1 tsp lime juice
1 tsp soy sauce (optional – omit if you’re avoiding soy)
1 Tbsp cooking oil (Canola or something neutral)
1 small onion, diced
2 clove garlic, crushed
Homemade spice blend (see above)
1 20 oz can of Jackfruit in brine, drained
1 Tbsp maple syrup
1/2 an onion, diced
4 cloves garlic, minced
1 28 oz can crushed tomatoes
1/2 tsp dried basil
1/4 tsp dried oregano
1/2 tsp salt
pinch red pepper flakes (optional, add if you like a little bit of spice)
6-8 oz (about 1/2 – 3/4 of a 12 oz block) silken tofu. If you can’t find silken get the softest one you can.
1 lb brown rice pasta – I used small shells, but you can use fusilli, penne, or whatever you like.