Vegan Oxtails with Collard Greens, Cabbage, Mac and Cheese, and Lentils & Quinoa
A hearty, plant-based soul food feast featuring homemade vegan oxtails (using jackfruit and yuca root 'bones'), savory collard greens with cabbage and turnips, creamy vegan mac and cheese, and a side of lentils and quinoa. Includes a rich tomato-based sauce and optional fried plantains.
HardSoul Food / VeganServes 4
Printable version with shopping checklist
Source Video
2h 10m
Prep
3h 30m
Cook
41m
Cleanup
6h 21m
Total
Cost Breakdown
Total cost:$56.70
Per serving:$14.18
Critical Success Points
- • Cooking and draining quinoa and lentils properly for texture.
- • Removing brine taste from canned jackfruit.
- • Processing jackfruit and lentil mixture to correct consistency.
- • Freezing oxtails before slicing and frying.
- • Browning oxtails for flavor and texture.
- • Simmering oxtails in sauce without breaking them.
Safety Warnings
- • Use caution when cutting yuca root; it is firm and slippery.
- • Handle hot oil with care when frying plantains and oxtails.
- • Let oxtails cool slightly before slicing to avoid burns.
- • Ensure yuca root is not eaten raw (not an issue here, but general safety).
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