Vegan “Pulled Pork” Sliders


My take on the ‘Life Changing Loaf’ by My New Roots

1 cup / 135g sunflower seeds
½ cup / 65g pumpkin seeds
½ cup / 90g flax meal
½ cup / 65g Brazil nuts
1 ½ cups / 145g rolled oats
2 tablespoons chia seeds
4 tablespoons psyllium seed husks
1 teaspoon fine grain sea salt
1 tablespoon maple syrup
3 tablespoon melted coconut oil or ghee
1 ½ cups / 350ml water

In a large bowl, combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable).

Roll the dough into six evenly sized balls and position on a lined baking tray. Let sit out on the counter for at least 2 hours, or all day or overnight.

Preheat oven to 175°C. Place the baking tray in the oven on the middle rack, and bake for around 1 hour, or until cooked through.

Pulled Spaghetti Squash

1 large spaghetti squash
2 cups passata
2 tablespoons tomato paste
2 tablespoons balsamic vinegar
2 tablespoons Worstershire sauce
2 tablespoons molasses
2 tablespoons coconut sugar
2 teaspoons pepper steak seasoning (or any other BBQ seasoning you like)
2 teaspoons smoked paprika

Preheat the oven to 180*C. Cut the spaghetti squash lengthways and place on a lined baking tray. Roast until cooked. You should be able to easily fork the spaghetti strands from the skin.

In a large pan, bring the passata, tomato paste, balsamic, Worstershire, molasses, sugar, seasoning and spices to the boil, then turn down to simmer. One reduced, add in the spaghetti squash, mixing well.

Cauliflower/ Nooch “Cheese”

½ head cauliflower, chopped
3 tablespoons nutritional yeast (nooch)
Pinch turmeric
2 tablespoons nut milk

Boil or steam the cauliflower until soft. Once cooked, blend the cauliflower, nutritional yeast, turmeric, nut milk and salt until smooth and creamy.

Pickled Slaw

¼ red cabbage, shredded
½ red onion, thinly sliced
½ green apple, julienned
¼ cup coriander, chopped
1 tablespoon olive oil
1 tablespoon sherry vinegar