VEGANUARY: favorite vegan meal roundup

As I mentioned in my last post, my husband and I challenged ourselves to eat 100% plant based for the month of January. We actually had already planned on this but it helped that my brother and sister-in-law gifted us an air fryer (because she couldn’t believe we didn’t have one, lol!) and a vegan air fryer book. It’s been so much fun to use!

Guys. This was tough!! I was suddenly reading the ingredients on everything! Not to mention, we’ve been utilizing grocery delivery (Thanks Amazon Fresh & Whole Foods) so I’ve been online shopping the nutrition label. That’s another level.

We have a couple staple meals that are affordable, easy, and delicious. I found dairy products on the ingredient list so I had to modify and find my own vegan version. It was such a good challenge, I felt more energized, especially at night after putting Olivia down. All I want to do is watch tv, but I did have more energy to pick up baby toys around the house, fold laundry, etc vs leaving it for the weekend. On the cons list, I’d say dinners required more work. I’m used to one pot, one sheet pan and I did notice I was having to prep longer and use more dishes. I can’t complain when I work from home (in the breakfast nook) so when it’s 5 o’clock on the dot, I’m signing off and grabbing Olivia as my sous chef!

I am not a food photographer so the pictures and recipes I’m going to share are from Pinterest. You can find the recipe/food blog in the photo captions. Hope you enjoy our top vegan meals!! If you have any other questions about our challenge, I’m happy to answer them! Leave a comment or shoot me an email.

Breakfast: I normally eat organic rolled oats with some nut milk and nut butter. That didn’t change during Veganuary but I also saw the breakfast tortilla wrap trend on tik tok. I was able to swap the egg and use Just egg patties instead. Tasted amazing and highly recommend! Just add your favorite breakfast toppings!

Photo from Haute Off the Rack IG
Photo from Haute off the Rack IG

Lunch: another modification of my standard Greek salad. Swap my salad dressing for hummus (or avocado) and I didn’t even miss any dressing!

Dinner: Some of our staples just required subbing Daiya vegan cheese with our normal cheddar cheese. Stuffed sweet potatoes are on a weekly rotation in our house.

I mentioned another weekly staple is tikki masala and naan bread. But with our vegan challenge, we couldn’t have the store bought tikki masala and naan because of dairy products. I had to put in the effort and make homemade curry and naan bread. Very worth it though!

We also love doing soup Sunday’s around here! Our favorite soup was a white bean chili.

Let me know if you try any of these and please share your favorite plant based and vegan recipes!

Tailgate but make it vegan

In honor of the Super Bowl this weekend, I’m bringing you a BBQ pulled jackfruit sandwich and french fries (IYKYK!). My husband and I started eating a more plant based diet almost three years ago as part of our wedding diet! I’d say we adhere to the 80/20 rule. During the week, I really don’t cook with meat, but on the weekends or when we order out, I’m not opposed to a juicy burger, a fancy steak, or good seafood. Sometimes, as an added challenge we’d go 100% plant based (vegan).

To kickoff 2021, we joined the Veganuary challenge! I’ll be rounding out our favorite recipes in an upcoming post, but you get a sneak peek today with the BBQ pulled jackfruit sandwich.

We’ve made jackfruit in soups and we’ve smothered it in bbq sauce. It absorbs flavor well and has a good meaty flavor. This recipe requires very minimal ingredients. I love the canned green jackfruit at Trader Joe’s so I can prepare it however I choose, but we’ve been having our groceries delivered with Whole Foods/Amazon since last March. The only jackfruit available is packaged in bbq sauce. I had some leftover cabbage (coleslaw mix) from a previous recipe (included on the upcoming roundup) and some russet potatoes that I threw in the air fryer with some spices. Threw the meat alternative on some honey wheat buns and topped it with a vegan cabbage mix. Recipe from is below, let me know if you try this 🙂

Check out this Tailgate collection and shop your favorite team! This sweatshirt is slightly cropped with a raw hem.

Serves: 6 – 8

Prep Time: 5 Minutes

Cooking Time: 25 – 30 Minutes


  • 2 cans TJ’s Green Jackfruit in Brine
  • 1 1/2 cups TJ’s Organic Kansas City Style BBQ Sauce
  • 1 tablespoon TJ’s Olive Oil
  • 3 tablespoons Water
  • 1 package TJ’s Honey Wheat Hamburger Buns
  • 1 TJ’s Yellow Onion, diced, for garnish
  • 1 bag TJ’s Organic Shredded Green & Red Cabbage with Orange Carrots
  • 1/4 cup TJ’s Mayonnaise (or TJ’s Greek Yogurt)
  • 1/4 cup TJ’s Apple Cider Vinegar
  • TJ’s Salt & Pepper, to taste


Prepare Pulled Jackfruit: Drain jackfruit and pat dry. Partially shred jackfruit chunks into smaller pieces. In a sauté pan, heat olive oil over medium heat. Add jackfruit and sauté for five minutes. Add BBQ sauce and water to pan and stir to evenly coat jackfruit. Cover pan and simmer on medium-low heat, 20-25 minutes, stirring occasionally and pulling jackfruit apart as it becomes tender.

Prepare Tangy Cole Slaw: While jackfruit cooks, in a large bowl, toss cabbage blend with mayonnaise and apple cider vinegar to coat. Season with salt and pepper to taste and set aside.

Prepare Sandwiches: Place a scoop of pulled jackfruit on the bottom of a bun. Top with diced onions, coleslaw, and bun top. Eat and repeat until satisfied!