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Lazy Cat Kitchen

A food blog with plant-based recipes from all over the world

Pulled jackfruit tacos

May 5, 2017 by Ania - 67

easy, healthy, jackfruit, Mexican

pulled jackfruit tacos macro

After the success of my bao bun recipe, jackfruit has become a bit of an obssession…The trouble is, no one sells it here πŸ™ . There is one shop, which orders them for me, but as it takes a few weeks between me placing an order and the order actually arriving, I need to be organised about my recipe testing and creation when it comes to this elusive ingredient.

This batch took a little long to arrive but it is finally here, which made my day as I’ve been dying to make pulled jackfruit tacos for a while. The weather has become almost summery and what better way to celebrate summer (okay, spring still) than with a tray of juicy, filled to the brim, tacos, chilled craft beer and a postprandial nap in my hammock πŸ˜‰ (my lazy cat, Tina, agrees!). Plus, it is Cinco de Mayo today, isn’t it? So I feel like this Mexican-inspired feast has been perfectly timed.

These smoky and spicy tacos have got a big thumbs up from Duncan who could not wait for me to finish photographing them so that he can sink his teeth into at least one. I am rather pleased with how they turned out too and the only issue is that I’ll now have to beg the shop owner to get me some more jackfruit. He seems a little bit bemused by my quirky taste in food as I haven’t managed to explain what I use it for…Pretend pork!? I don’t think he will appreciate the genius of this idea.

PS: If you make my smoky pulled jackfruit tacos, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!

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5.00 from 24 votes
Print
  • makes: 10 tacos at 12 cm / 4.5" dia
  • prep: 60 min
  • cooking: 45 min

Ingredients

PULLED JACKFRUIT (for best flavour, make a day ahead)

  • 4 tbsp olive oil
  • 1 medium red onion, finely diced
  • 4 cloves garlic, finely diced
  • 1 heaped tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • 1 pinch ground cinnamon
  • 2-3 pinches ground cloves, adjust to taste
  • 1 tsp sambal oelek (Indonesian chilli paste) or chilli powder, to taste
  • 2 tbsp tomato paste
  • 2 x 565 g / 20 oz tins young (green) jackfruit in water
  • 4 tbsp soy sauce
  • 3 tbsp maple syrup
  • ΒΌ tsp white pepper (black is okay too)
  • 2 tsp liquid smoke**
  • 1 tbsp apple cider vinegar

SOFT TACOS (makes about 10 x 12 cm / 4.5″ diameter)

  • 185 g / 1Β½ cups all purpose white flour
  • Β½ tsp baking powder
  • ΒΎ tsp salt
  • 2 tbsp vegetable oil (I used olive oil)

SALSA

  • 15 ripe plumΒ tomatoes
  • 1 spring onion, sliced thinly
  • 2 tsp lime juice
  • Β½ tsp sugar
  • salt & pepper, to taste

REMAINING INGREDIENTS

  • Romaine lettuce, shredded
  • quick-pickled red onions (details in this recipe)
  • vegan sour cream (details in this recipe)
  • small bunch of coriander

Method

PULLED JACKFRUIT (for best flavour, make a day ahead)

  1. Drain both jackfruit tins. Cut the firm, pointy ends off each triangular piece of jackfruit (you can still use them if you wish, I don’t). Set aside.
  2. Heat up olive oil in a medium, heavy-bottomed, pan. Fry diced red onion until softened, translucent and lightly caramelised. Add chopped garlic and fry off gently until soft and fragrant.
  3. Add most of the spices: cumin, smoked paprika, coriander, a pinch of cinnamon and cloves to the onion-garlic mixture. Fry them off gently, stirring the whole time, for a minute or so.
  4. Mix in the tomato and chilli paste.
  5. Now add in the prepared jackfruit along with soy sauce, maple syrup, liquid smoke and apple cider vinegar. Mix everything really well. Squash the jackfruit pieces with your mixing spoon so that the individual fibres separate more. Season with white pepper and another pinch of ground cloves if you wish. Simmer the mixture gently for another 10-15 minutes and then allow it to cool down. Place in the fridge overnight to intensify the flavour.
  6. Just before you are ready to assemble the tacos, set the oven to 200Β° C / 390Β° F (fan function). Spread the jackfruit pieces on a baking paper-lined baking tray and bake for about 20-25 minutes, until a little browned.
  7. TACOS

  8. Put a kettle on. To make tacos mix flour, baking powder and salt in a big bowl. Add olive oil to the flour mixture and incorporate it well with your hands. Once the water comes to the boil, add about 120 ml / Β½ cup of hot water in. Initially mix it all together with a spoon (as the mixture will be too hot), then start kneading the dough with your hands – you may need to add another splash of water if the dough is still too dry.
  9. Knead for about 5 minutes until the dough is smooth and elastic. Rest the dough for about 30 min covered with a damp kitchen towel. The resting step is very important so do not skip it. You can also make the dough a day in advance and keep it in the fridge overnight – if you decide to do that, bring the dough to room temperature before rolling the tacos.
  10. Once the dough has rested, divide it into 10 equal pieces.
  11. Set a medium, heavy-bottomed or griddle pan on a medium heat (it’s important not to get the pan too hot, I used setting 4 out of 6).
  12. Roll each piece of dough into a ball. Using a rolling pin, roll out tortillas on a lightly floured surface. Refrain from adding too much flour as it will produce dry tacos. Once you are happy with the shape* and thickness (make them as thin as possible), put your taco on a hot pan.
  13. Little bubbles will start to appear after about 30 seconds, if any large air pockets appear pierce them with the tip of a knife. After about 1-2 minutes from when the taco hits the pan, flip the taco and cook for only about 30 seconds on the other side. Do not let them sit in the hot pan for too long as it will produce dry and cracking tacos.
  14. Keep cooked tacos in a stack in a warm place (like a very low oven) covered with a damp towel (to prevent them from drying out).
  15. SALSA

  16. Chop tomatoes into a fine dice. Add sliced spring onion and lime juice. Season with salt, pepper and sugar. Set aside.
  17. ASSEMBLY

  18. Finally, assemble your tacos by putting pulled jackfruit, chopped lettuce, tomato salsa, pickled onions (if using) and coriander in the middle of each taco. Drizzle with vegan sour cream.

Notes

*Don’t get discouraged if your tacos aren’t perfect circles. If you are finding it hard to roll out them into circles, use an upside down bowl to help you cut out perfect circles from your dough.

**If you don’t have liquid smoke, you could increase the amount of smoked paprika instead.

If you want more info on some of the ingredients that we use in our recipes, check out our glossary.
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This recipe has been written by Ania. She is the cook, stylist and photographer behind Lazy Cat Kitchen. You can read about her journey into food blogging here. You can also check her out on Pinterest and Instagram.

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    Comments

    Leave a comment

  1. Melanie Kaufman says

    May 5, 2017 at 1:22 pm

    They look soo good,one problem I can’t find jackfruit anywhere in Phx.Az any of your readers live here?That buy it PLEASE tell me where.

    Reply
    • Ania says

      May 5, 2017 at 2:09 pm

      Hi Melanie, I sympathise as I also have difficulty getting it here (like I was saying in my post). How about ordering it from Amazon? I know it’s not ideal but…it solves your problem πŸ™‚ Ania

      Reply
    • Jacqueline says

      May 8, 2017 at 11:10 pm

      I get my jackfruit from a local oriental grocer . I have also ordered from Amazon in the past.

      Reply
    • Emily says

      May 17, 2017 at 2:38 am

      Hi! I work at Pomegranate Cafe on Chandler Ave and 40th street. In our market area we sell giant cans of Jack fruit. I cannot wait to try this recipe!

      Reply
    • Mandy says

      September 10, 2017 at 11:53 pm

      I live in Goodyear Az and bought my jackfruit at Sprouts. Maybe you can try there or at Trader Joe’s.

      Reply
  2. Roxanne says

    May 5, 2017 at 3:11 pm

    Thanks for this recipe! I’ll try it for sure! I live in Paris and I can find green jackfruit it in many stores πŸ™‚

    Reply
    • Ania says

      May 5, 2017 at 3:39 pm

      You’re welcome! πŸ™‚ That’s great and i am not AT ALL jealous πŸ˜‰ Ania

      Reply
  3. 2pots2cook says

    May 6, 2017 at 4:38 pm

    So vibrant, colourfull…. amazing ! Thank you so much !

    Reply
    • Ania says

      May 6, 2017 at 7:21 pm

      My pleasure πŸ™‚ Hope they will hit the spot! Ania

      Reply
  4. Stefani says

    May 8, 2017 at 8:51 pm

    Unlike most people, I refuse to be anal about purchasing from Amazon, and yes, I have bought canned jackfruit there. Since my initial purchase, I have found a few Asian grocery stores that carry it quite cheap, and I’ve even seen fresh jackfruit at a store (I want to say Meijer, but don’t quote me on that). If I can get it in Hicksville, Indiana, it should be available nearly anywhere in the US…

    Reply
  5. Jacqueline says

    May 9, 2017 at 4:07 pm

    I made these last night for dinner, they were great! Thank you soo much for the recipes. Definately will make them again soon. I followed your recipe exactly this time but I noticed you have a recipe for gluten free tortillas I will try next time.

    Reply
    • Ania says

      May 9, 2017 at 4:24 pm

      Thanks for lovely feedback, Jacqueline! I’m so pleased to hear that you liked them! πŸ™‚ Ania

      Reply
  6. Indian cuisine edmonton says

    May 10, 2017 at 10:58 am

    I am very picky when it comes to blindly trying new recipes. I have to admit that I was very skeptical going into this. This recipe is amazing!

    Reply
    • Ania says

      May 10, 2017 at 1:49 pm

      Thanks very much, that’s so nice to hear! πŸ™‚ Ania

      Reply
  7. Sophie says

    June 1, 2017 at 6:06 am

    Made these tonight with store-bought tortillas and salsa. Saved a bunch of time and still tasted DELISH. Thank you for this new staple recipe, it’s perfect! I also used jackfruit in brine and it worked just as well.

    Reply
    • Ania says

      June 1, 2017 at 9:26 am

      Thanks for kind words, Sophie and for taking the time to leave a comment! I appreciate that! πŸ™‚ Ania

      Reply
  8. Molly says

    August 10, 2017 at 1:38 am

    omigosh. I have been wanting to try jackfruit for awhile and google brought me here. I haven’t even completed the baking step but holy cow these little jackfruit morsels are amaaaaaazing! I found a new recipe for the rotation! Thanks!

    Reply
    • Ania says

      August 10, 2017 at 4:32 am

      Aw, thanks so much for kind words, Molly πŸ™‚ I’m chuffed to hear that the recipe was such a success with you! Ania

      Reply
  9. Christa says

    August 23, 2017 at 10:49 pm

    This looks amazing, I will definitely be trying it out! How do you prepare frozen jackfruit? The only cans of jackfruit the Asian market I went to had syrup in them but they did have frozen. I bought it but have no clue what to do now! Haha

    Reply
    • Ania says

      August 24, 2017 at 11:04 am

      Hi Christa,

      I have never used frozen but my instinct would be to defrost slowly by leaving it at room temperature, drain away the water and the proceed as per the recipe. Hope that helps! Ania

      Reply
  10. Sheila says

    August 25, 2017 at 8:35 pm

    Hi Amira,
    I’m so excited try and make this for dinner tonight! I was wondering how many ounces are in each can of jackfruit that you used. I have one 20 oz can from Trader Joe’s, so would I need to use half of everything in the recipe? Thanks!

    Reply
    • Ania says

      August 25, 2017 at 10:37 pm

      Hi Sheila,

      I used two 20 oz cans for this recipe so if you only have one can you could simply halve the other ingredients. Hope that helps! Ania

      Reply
  11. AimeΓ© says

    September 9, 2017 at 10:10 pm

    Hola Ania,

    First, I have to say that I’m Mexican and these tacos look like the real thing! Many times I see “tacos” recipes but they don’t like like anything we eat here. I’m really looking forward to trying this!

    Second, we just (as in, five minutes ago) came back from the tianguis (what we call farmer’s markets here) and saw they were selling a HUGE jack fruit. Before buying it, we were wondering if you know whether we could freeze it? It’s just two of us and we would like to make sure we either cook all of it, or freeze some it.

    This blog is THE BEST EVER vegan blog. Your recipes are delicious and creative and super healthy. We love you! Greetings from Mexico City.

    Reply
    • Ania says

      September 10, 2017 at 9:19 am

      Thanks so much, AimeΓ© for your kind words! I’m really chuffed to hear that you’re enjoying my blog and excited to hear that my tacos look authentic πŸ™‚

      I’ve never used fresh jackfruit as they don’t sell it here, but I am pretty sure you can freeze it. Just be careful with the seeds as I’ve read that they can be poisonous if not prepared correctly!

      Ania

      Reply
  12. Jade says

    September 10, 2017 at 5:54 pm

    Could jackfruit be prepared in a slow cooker?

    Reply
    • Ania says

      September 10, 2017 at 7:06 pm

      Hi Jade,

      I don’t own one but tinned jackfruit it doesn’t require very long cooking time so not sure if slow cooker would work here. Sorry I cannot be of more help! Ania

      Reply
  13. Seetha says

    September 22, 2017 at 5:20 am

    Hi Just like you I love Jackfruit too. You can get fresh ones at the local Indian or Asian grocery stores if not the tin ones are always available there. You also get the frozen variety.

    Reply
    • Ania says

      September 22, 2017 at 11:04 am

      Hi Seetha,

      Thanks, but that really depends on where you live πŸ™‚ I live on a small Greek island in the middle of the sea and the only jackfruit I am able to buy is tinned and even that wasn’t easy – I had to beg a shopkeeper to import it for me! Ania

      Reply
  14. Adrian Breitwieser says

    September 22, 2017 at 7:04 pm

    How would you change the recipe using fresh jack fruit? Starting to see it in stores on a regular basis.

    Reply
    • Ania says

      September 22, 2017 at 10:30 pm

      Hi Adrian,

      I would simmer fresh jackfruit in veggie stock until softened before seasoning it in a pan. Be careful with seeds though as I have read somewhere that they can be poisonous if not handled correctly. Ania

      Reply
  15. Melisa says

    September 26, 2017 at 7:59 pm

    Thank you so much for this recipe! I made these last night for my family and they loved them. I didn’t tell my 16 year old son until after, that it was jack-fruit and not pork. He was like Wow! I really liked that! That was music to my ears. He said that he is more willing to try these new recipes as I’m learning to make vegan dishes.

    Reply
    • Ania says

      September 26, 2017 at 8:19 pm

      Thanks so much for lovely feedback, Melisa! That’s really great to hear that your son was a fan of these! I hope that other recipes will fare just as well and all the best to you on your vegan journey!! x Ania

      Reply
  16. Bunnie Chambers says

    October 6, 2017 at 7:11 pm

    Happy Birthday! I hope you have a wonderfu weeekend!
    I made the filling used in the jack fruit tacos! I treated it like pulled pork, like we have here in North Carolina. Since we like it a tad spicy, I increased the hot spices and decreased the maple syrup. It was AWESOME!!! My Moma couldn’t tell the differentce and was pretty impressed with your skills! Thank you so much for providing us with these great recipes!

    Reply
    • Ania says

      October 6, 2017 at 10:31 pm

      Thank you so much!!! And so great to hear about jackfruit success! πŸ™‚ Ania

      Reply
  17. David says

    December 6, 2017 at 4:52 pm

    Hi Ania,

    Just a word of thanks for your recipes and blog. I adopted a vegan diet over the summer but found a lot of the recipes available online and elsewhere to be lacking in taste and inspiration. I then stumbled across your website, tried a few of your recipes, and quickly came to see the passion, dedication, and skill that went in to them.

    This jackfruit taco recipe is probably my favourite out of the many I’ve tried now. It was good enough to convince some non-vegan friends to substitute it in for the chicken fajitas they’d usually make for themselves. One quick question though; what are some good uses for the harder, pointed ends of the jackfruit pieces once they’ve been removed?

    Very many thanks, and welcome back to the U.K. also!

    Reply
    • Ania says

      December 6, 2017 at 5:12 pm

      Aw, thanks for kind words, David! I’m so chuffed to hear that you are enjoying my kitchen experiments πŸ™‚ and that you manage to convince your friends to give meat a wide berth on occasion! Fantastic to hear!!

      As for your question, I usually chop them very finely and smuggle them into stuff πŸ˜‰ – like a stuffing for vegan Wellington or into vegan bolognese sauce – no one ever knows…

      And thanks so much! It’s strangely familiar and new at the same time, grey skies will take some getting used to again but otherwise we enjoy being back!

      Ania

      Reply
  18. Coral Moir says

    December 19, 2017 at 9:15 pm

    Reply
  19. Joe says

    January 7, 2018 at 4:27 am

    Can you clarify what a “tin” is? My canned jackfruit says “net weight 20 oz/567 g” “drained wt 9.9 oz, 280 g.” I’m just going to use both cans and hope for the best.

    Reply
    • Ania says

      January 7, 2018 at 1:54 pm

      Hi Joe,

      Yes, that’s correct – the recipe calls for 2 tins of 20 oz/567 g net weight. I’ve only come across cans of that net weight so I didn’t realise they come in other sizes. I will add a note now. Cheers! Ania

      Reply
  20. Inge says

    January 25, 2018 at 12:59 am

    this was great! Best jackfruit recipe untill now.
    Thanx for sharing. everybody enjoyed it.

    Reply
    • Ania says

      January 25, 2018 at 12:58 pm

      Thanks so much, Inge! I’m delighted to hear that πŸ™‚ Ania

      Reply
  21. Stacey says

    January 26, 2018 at 1:31 am

    Hi Ania, thank you for posting this delicious recipe! I had never cooked with jackfruit before and thought your recipe sounded great, so I have made it (and versions of it) several times! After sharing the final product with some friends several people have asked me for a recipe, so I have directed them to your blog and to my own, which has my own spicy spin on marinated jackfruit tacos while crediting your site as inspiration: https://surlyvegetarian.wordpress.com/2018/01/22/smoky-chipotle-jackfruit-tacos/
    Thanks for the recipe, and your blog is great!

    Reply
    • Ania says

      January 26, 2018 at 12:13 pm

      Thanks, Stacey! I’m glad your enjoyed it that much and thanks for the shoutout under your version! Appreciated. x Ania

      Reply
  22. Vera says

    March 1, 2018 at 8:51 pm

    Hi Ania,

    Just wanted to let you know I made this tonight and it’s perfect. It’s so much tastier than most other meat replacements. Thank you for sharing! This is going to be made many times more here.

    Reply
    • Ania says

      March 1, 2018 at 11:49 pm

      Thank you, Vera! I’m so delighted to hear that! Ania

      Reply
  23. Dasha says

    March 5, 2018 at 10:03 pm

    This is my new addiction! So simple and soooo delicious! Thank you for this amazing recipe!

    Reply
    • Ania says

      March 6, 2018 at 12:03 pm

      Thanks so much, Dasha! I’m so happy to hear that! πŸ™‚ Ania

      Reply
  24. Emma says

    April 9, 2018 at 3:20 pm

    Amazing recipe! So tasty!

    Reply
    • Ania says

      April 10, 2018 at 8:00 pm

      Thanks, Emma! That’s great to hear! Ania

      Reply
  25. Msmoo says

    April 26, 2018 at 9:08 am

    This was such a great recipe, the meat eaters of the family loved it. It was so good there was nothing left for my lunch today ! I Didn’t have liquid smoke so used more smoked paprika. Will certainly make again.

    Reply
    • Ania says

      April 26, 2018 at 11:38 am

      Yay! That’s so exciting to hear that they even won meat eaters over! Thank you for taking the time to leave such lovely feedback! Much appreciated! Ania

      Reply
  26. Simone Henry says

    July 8, 2018 at 12:45 am

    BEST TACOS EVER!!! This is my first experience with Jackfruit and Jm glad it was this recipe so tasty!

    Reply
    • Ania says

      July 9, 2018 at 9:46 pm

      Thank you, Simone! We are delighted to hear that you enjoyed them so much! Ania

      Reply
  27. Christine says

    September 26, 2018 at 1:05 am

    These are the best vegan tacos ever!!!! Such great flavours!!! I now double the batch of jackfruit to use on vegan nachos, quesadillas, on top of Mexican fries….sooo good!!!

    Reply
    • Ania says

      September 26, 2018 at 12:50 pm

      That’s great to hear, Christine! Thanks! Ania

      Reply
  28. Kat says

    September 30, 2018 at 5:43 am

    Fortunately in San Diego we have a pretty big International Market nearby and found the 20 oz cans there a few months ago with the intentions on making tacos. Never got around to it until I found your recipe. I was sold when you didn’t call for BBQ sauce and/or grilled pineapple.
    Made this tonight for my partner and I. It’s so good! Can’t wait to try the leftovers tomorrow as you mentioned the flavors come out more.
    I opt’d to buy flour tortillas to cut down on time. Thank you so much for the recipe!

    Reply
    • Ania says

      October 1, 2018 at 11:28 am

      My pleasure! I’m so happy to hear that you enjoyed it! Ania

      Reply
  29. Claire says

    December 22, 2018 at 1:51 pm

    Made this for dinner, it was absolutely amazing. The flavours in the jackfruit mixture were incredible. I will be making this a lot more often. Thank you!!

    Reply
    • Ania says

      December 22, 2018 at 7:02 pm

      I’m delighted to hear that, Claire! Thank you for leaving such a nice comment and star rating – they both help my work to be seen by more people. Much appreciated! x Ania

      Reply
  30. Melane says

    January 5, 2019 at 4:57 am

    Best jackfruit tacos I’ve ever had. Sooooo yummy!

    Reply
    • Ania says

      January 5, 2019 at 2:12 pm

      Aw, thanks, Melane! I’m delighted to hear that! Ania

      Reply
  31. karen says

    July 5, 2019 at 5:16 pm

    Thank you Ania, this dish is delicious! Loved being able to prepare the day before and finishing in the oven when ready to serve. So good, , going to make sandwiches with the leftovers today:))

    Reply
    • Ania says

      July 5, 2019 at 6:07 pm

      That’s great to hear, Karen! And thank you for taking the time to review and rate the recipe – much appreciated! x Ania

      Reply
  32. Louis says

    August 6, 2019 at 9:27 am

    Hi Ania.
    I love this recipe and have cooked it for so many people! I brought it in to work yesterday and everyone was fighting for leftovers in our monthly grub club… Jackfruit is so popular now and I can get it on Amazon and some local supermarkets – so there is always a supply. I am interested in cooking without soy as my colleague at work has an allergy – can you suggest an alternative ingredient? Also thinking of doing a cherry coke version like many use with pork to see how that works. Thanks again!

    P.s. ‘chilli power’ in the ingredients – suggest sp ‘powder’?

    Reply
    • Ania says

      August 6, 2019 at 11:32 am

      Hi Louis,

      Thanks so much for your kind words, I am glad to hear it went down well. If you want to make it soy-free, you could use Coconut Aminos instead, but adjust the flavour to your liking as I am not sure how it compares to an all purpose soy sauce saltiness-wise. Hope that helps! Ania (PS: thanks, good spot!)

      Reply
  33. Michele says

    August 17, 2019 at 3:54 am

    I just made the jackfruit mixture….delicious. I loved the ingredients and will use it in quesadillas. So good that I will use the same seasonings for the chicken version for the meat eaters in the family.
    Great flavors and texture. Thanks for the recipe!

    Reply
    • Ania says

      August 17, 2019 at 7:02 pm

      I am glad to hear that, Michele! Ania

      Reply

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Ania Marcinowska
Hi, I'm Ania. I love good food but I love animals more! Adopting a plant-based diet has been the best decision I've made and that's how this blog was born. It's a space where I want to show you that creating delicious plant-based food isn't actually hard at all.
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  • Hope your day is good, guys? I'm photographing one of these dishes that tastes great, but is not a looker and losing my temper and my mind...πŸ™„πŸ€― meanwhile here is a throwback to an old recipe of mine, but perfect for this time of the year β˜” #veganbourguignon with #celeriacmash - #recipe link in my bio πŸ‘ˆ #veganfood #vegancomfortfood #whatveganseat #eatrealfood #letseatvegan #dinnerinspo #dinnertime #feedfeed @thefeedfeed.vegan #winterfood #winter #comfortfood #eatwellbewell #eatmoregreens #eatplants #plantbased #plantbasedmeals
  • When you book your favourite restaurant to celebrate your 10 year anniversary πŸ‘©β€β€οΈβ€πŸ‘¨ a month after the actual date cos life got in the way, get there against all odds to find that all the car parks in the entire of #Bath (thanks Xmas market!!) are full and end up eating nut bars and bananas in a supermarket's car park for lunch instead...yup, that's how romantic it's been today!! On the blog, a #recipe (link in my bio) for lunch I wish we have had. Enjoy 😘 #veganrisotto #mushroom #mushroomrisotto #whatveganseat #veganfood #vegan #veganrecipes #letscookvegan #veganfoodspace #veganfoodlover #feedfeed @thefeedfeed.vegan #kitchn #dinnerinspo #dinnertime #glutenfreevegan #glutenfree #vegancomfortfood #plantbased #dairyfree
  • If you are not cooking for a crowd or have 'annoying #vegans ' (this is what we are when we are not around, we know...😜) coming round for dinner and need to put something together that does not take a day to prepare, these cute individual #pithiviers might do the job (#recipe link in my bio πŸ‘ˆ), not too complicated and they go well nicely with cranberry sauce. Enjoy 😘 #whatveganseat #thanksgiving #veganthanksgivingdinner #veganthanksgiving #veganfood #vegan #loveanimalsdonteatthem #veganfoodlover #vegansofig #feedfeed @thefeedfeed.vegan #veganfoodshare #vegandinner #vegandinnerideas #festiveseason
  • Okay so if you are after something that's easy to make yet feeds a crowd πŸ‘¨β€πŸ‘©β€πŸ‘¦πŸ‘©β€πŸ‘©β€πŸ‘§πŸ‘¨β€πŸ‘§πŸ‘¨β€πŸ‘¨β€πŸ‘§ I might have just the thing for you - #veganpotatogratin that's fragrant with rosemary and thyme, creamy with crispy top - heaven on a plate πŸ‘ŒπŸ€€ #recipe link in my bio πŸ‘ˆ #vegancomfortfood #whatfatveganseat #vegandinner #veganthanksgivingdinner #veganthanksgiving #veganfood #veganfoodlover #feedfeed @thefeedfeed.vegan #veganfortheanimals #veganblog #veganfoodblogger #veganside #vegansides #glutenfreevegan #glutenfree #dinnerinspo #dairyfree #plantbased #plantbasedmeals #potatoes #potatolove #carbs
  • If you're not a pumpkin pie fan, how about breaking the rules and making this creamy #vegan #peanutbuttermousse with a layer of decadent ganache on top? It's easy, the link to the recipe including a how-to #recipevideo is in my bio πŸ‘ˆ Enjoy 😘 #veganthanksgivingdinner #veganthanksgiving #letseatvegan #letscookvegan #vegandesserts #veganfoodlover #aquafaba #whatveganseat #veganfood #veganfoodblogger #veganrecipes #feedfeed @thefeedfeed.vegan #eggless #loveanimalsdonteatthem #plantbased #vegansofig
  • For all you #vegan #pumpkinpie fans out there, I didn't want you to miss out on this #Thanksgiving staple so I tinkered a little and I have a cracking NEW RECIPE (link in bio πŸ‘ˆ) for it, just in time....phew πŸ˜…. It's not difficult to make at all, the filling comes together in seconds and it's silky smooth, rich, custardy and fragrant with pumpkin pie spices, we love it πŸ€€πŸ‘Œ#veganpumpkinpie #veganthanksgiving #veganthanksgivingdinner #veganfood #feedfeed @thefeedfeed.vegan #whatveganseat #letsbakevegan #egglessbaking #veganbaking #letseatvegan #plantbased #veganfoodlover #veganrecipes #veganfoodporn #glutenfree #glutenfreevegan #bestofvegan #letsbakevegan #veganpie
  • I've been teasing you with #thanksgiving recipes all week, but this is the main dish that should grace your #veganthanksgiving table - #veganwellington with deliciously rich gravy. Duncan and I have made a #recipevideo (link to written recipe in my bioπŸ‘ˆ) to show you how to put it together. It always gets lots of compliments, it's full of flavour, contrasting textures and can be made #glutenfree too. Enjoy!! 😘 #beetwellington #veganlife #veganfoodlover #vegans #veganshare #vegandinner #bestofvegan #plantbased #beetroot #veganroast #veganfortheanimals #veganforlife #veganfood #vegan #veganrecipes #foodvideo #veganfoodporn
  • Have you worked out your #veganthanksgiving menu yet? If you still have room for some inspiration, may I humbly suggest this cracking way to make #brusselsprouts truly shine? These miso roasted sprouts with jammy #cranberries and pecans are one of my favorite #festive sides...πŸ€€πŸ‘Œ #recipe link in bio 😘 #thanksgivingsides #thanksgiving #whatveganseat #plantbaseddiet #plantbased #feedfeed @thefeedfeed.vegan #eatmoreplants #eatyourveggies #eatrealfood #crueltyfreefood #crueltyfree #loveanimalsdonteatthem #veganfood #veganfoodlover #vegansofinstagram #vegansofinsta
  • If you are looking for a #vegandessert for #thanksgiving, look no further!! Here is one of my personal favourites, #veganpecanpie (link in my bio πŸ‘ˆ). It's nutty, caramely, moreish, an absolute knock-out!! It's #refinedsugarfree and can be made #glutenfree too if you need it to be 😘 #letseatvegan #letsbake #lovebaking #pecanpie #feedfeed @thefeedfeed.vegan #whatfatveganseat #glutenfreevegan #vegandesserts #veganfood #veganfoodshare #veganbaking #veganbaker #veganthanksgivingdinner #vegantreat #veganthanksgiving #bestofvegan
  • This beautiful #veganside of #roastedsweetpotatoes with #misodressing really would appreciate an invite to your #veganthanksgiving table 😜 Super easy to make, a guaranteed crowd pleaser and naturally #glutenfree too!! #Recipe link in my bio πŸ‘ˆ, as always 😘 #glutenfreevegan #whatveganseat #eatrealfood #carbsarelife #carbs #feedfeed @thefeedfeed.vegan #veganthanksgivingdinner #eatyourveggies #eatplants #loveanimalsdonteatthem #thanksgivingsides #letseathealthy #healthyfood #letseatvegan #thrivemags
  • Happy Monday guys!! As many of you are probably already thinking about the upcoming #thanksgiving , I am here to help you tackle #veganthanksgiving menu cos no one likes being left out, right? I hope you'll include these easy to make #hasselbackpotatoes potatoes with garlic and herbs and I hope that you'll spared the sight of the poor dead turkey πŸ¦ƒπŸ˜­ (that's the hardest bit, isn't it?) #recipe link in my bio πŸ‘ˆ #veganthanksgivingdinner #whatveganseat #loveanimalsdonteatthem #veganfood #veganfoodlovers #veganfoodshare #veganfoodspace #lovecarbs #carbsarelife #potatolove #potatoes #vegansofig #vegansides #feedfeed @thefeedfeed.vegan #thrivemags

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