Tabitha Brown
4 recipes converted from their YouTube cooking videos.
Taco Tuesday is perfect for Jerk Jackfruit tacos!
A vibrant, vegan, gluten‑free take on Taco Tuesday using canned young jackfruit that mimics shredded chicken or pork. The jackfruit is seasoned with Mexican taco spice, bourbon‑maple syrup, and a hint of jerk seasoning, then paired with sautéed onions, bell peppers, fresh mango, spinach, and a creamy vegan jerk‑ranch sauce. Served in warm gluten‑free tortillas, these tacos are sweet, spicy, and satisfying.
Carrot bacon is a great bacon substitute
A plant‑based twist on the classic BLT, featuring thinly shaved carrots seasoned and crisped to mimic bacon, wrapped in a sun‑dried tomato tortilla with avocado, microgreens, pickles, and mayo. Quick, flavorful, and perfect for a satisfying lunch.
The cheesiest vegan macaroni and cheese and my daughter’s favorite!
A creamy, comforting macaroni and cheese that blends roasted butternut squash and potato with cheddar, mozzarella, nutritional yeast, and a touch of unsweetened almond yogurt. Perfect for a birthday celebration or any cozy night, this dish can be served straight from the stovetop or baked for an extra golden crust.
A great vegan pulled pork BBQ substitute is jackfruit!
A plant‑based twist on the classic pulled pork BBQ sandwich using canned young green jackfruit, tangy BBQ sauce, creamy yogurt coleslaw, and sturdy collard green leaves as low‑carb wraps. Inspired by Tabitha Brown’s vibrant kitchen style, this recipe is quick, comforting, and perfect for a wholesome lunch or dinner.