The Ultimate Vegan Recipes from Chef Jenné Claiborne

Thursday 05th, November 2020 / 10:19 Written by
The Ultimate Vegan Recipes from Chef Jenné Claiborne

Chef Jenné Claiborne, Author of Sweet Potato Soul, has Created Delicious Vegan Recipes Using Tajin

With November being World Vegan Month Chef Jenné Claiborne created some vegan recipes using the Mexican seasoning Tajín.

Here are a couple of her recipes she is sharing using this Mexican seasoning:

Tajín Chickpea Salad Wraps
Makes 8 wraps. Takes 15 min to prepare. Stays fresh in fridge 5-7 days.
1 red bell pepper
1/4 red onion
2 cans chickpeas, drained & rinsed
1/3 cup vegan mayo or mashed avocado
3 tsp Tajín Clásico or Tajín Low Sodium
1 tbsp apple cider vinegar or pineapple vinegar
For wraps:
6-8 tortilla wraps
1 large avocado
1 English cucumber, or regular cucumber with seeds removed, thinly sliced
6-12 romaine lettuce leaves
Place the red pepper and red onion in a food processor, and pulse to dice.
Add the chickpeas, mayo, Tajín, and apple cider vinegar. Pulse a few times until the chickpeas
are a mashed, but not pureed, texture.
Season to taste with more Tajín and vinegar if needed.
To make wraps, layer mashed avocado, sliced cucumber, lettuce, and the chickpea salad. Roll
to wrap. If you’re making pinwheels, make sure to spread the toppings over the whole tortilla
(leave about 1/4 of it with only avocado, and roll tight. Let it rest for a few minutes before cutting
with a sharp knife or serrated knife.
Serve with fresh mango, watermelon, and cucumber with a sprinkle of Tajín.

Mexican-style Rice & Grilled Tofu Bowl

Vegan Recipes from Chef Jenné Clairborne

Recipe makes 3-4 bowls

Grilled Tofu & Veggies
Red bell pepper, zucchini, asparagus, or whatever veggies you like to grill
1 block firm or extra firm tofu, pressed and cut into ½” thick slices
½ cup orange juice
¼ cup apple cider vinegar or pineapple vinegar
1 tbsp mustard
1 tbsp maple syrup
1 clove garlic, minced
1½ tsp Tajín Clásico
¼ cup olive oil
Instant Pot Rice
1 tbsp oil
¼ cup red or yellow onion, diced
2 cloves garlic, minced
1 jalapeño pepper, seeded and minced
1½ tsp smoked paprika
½ tsp cumin seeds
½ tsp cumin powder
¼ tsp Mexican oregano
1 tsp chili powder
2 cups white rice (I use basmati)
2 cups water + 1 tsp vegan bouillon paste (or 2 cup veg broth)
1 tsp Tajín Clásico
1 bay leaf
⅔ cup tomato sauce or diced tomatoes
1 cup black beans
1 cup corn kernels
1 cup shredded cabbage and carrots OR 2 cups romaine lettuce
1 cup guacamole
Tajín Clásico to flavor and for garnish
Start by grilling your veggies. Toss them in a bit of oil before adding to the grill.
In the meantime, in a bowl combine the orange juice, vinegar, mustard, maple syrup, garlic, salt, and oil. Whisk well. Place the cut tofu back in the container it came in, or in a flat-bottomed bowl, and cover with the marinade.
While you are making the rice and finishing the veggies, you will let the tofu marinate. Do not throw away the marinade later. It will be your dressing.
To cook the tofu, remove it from the marinade and grill. When I don’t want to start my grill, I place the tofu and veggies on a grill pan and cook it in the oven broiler for 3-4 minutes each side.
For the rice: In your instant pot, sauté the onions, garlic, and pepper on medium heat in the oil.
Once tender, add the spices, and stir. Toast for about 15 seconds, before adding the rice, water, salt, bay leaf, and tomato sauce. Stir well.

Put the lid on the Instant Pot and pressure cook for 4 minutes. Allow it to release pressure naturally for 7 minutes, then quickly release the pressure.
Fluff with a fork and serve.
Assemble your bowl: Massage the cabbage and carrots or romaine lettuce with the leftover tofu marinade/dressing. Place a serving in a bowl and add a serving of the rice, beans, corn, and 2 slices of grilled tofu. Top with guacamole and finish off with a sprinkling of Tajín Clásico with more to taste.

About Jenné Claiborne

Vegan Recipes from Chef Jenné Clairborne

Jenné shares delicious and colorful vegan recipes, a fun cooking show, and healthy living inspiration and wisdom. She creates healthy, delicious, and easy to make vegan recipes inspired by her world travels and southern upbringing.
She created Sweet Potato Soul in 2010 as a hobby. It has since become her primary place for self expression, and her biggest passion. In addition to sharing recipes on the blog, she also has a popular youtube channel {} where she share cooking videos and healthy living tips.

About Sweet Potato Soul

Vegan Recipes from Chef Jenné Clairborne

Jenné Claiborne’s first cookbook, SWEET POTATO SOUL, offers 100 vegan soul food recipes that riff on Southern cooking in surprising and delicious ways, beautifully illustrated with full-color photography.

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