Small Bites

Jerk Sweet Potato Nachos

There is no sincerer love than the love of food.
— G.B Shaw

Since my weight loss surgery, quick small bites have been my way of eating. Instead of heading for the boring stuff, I've decided to spice it up by adding a little flavor to all of my favorite recipes. Nachos is one of my fave's and I thought I would never find a vegetarian replacement that was unique and tasty until I came up with these. Jerked Sweet Potato Nachos are the best combination of sweet and spice. 

Jerk Nachos

To replace the meat for these nachos I used Seitan also known as Wheat Gluten. You can usually find this at a store like Trader Joe's, Sprouts, or HERE. There are so many uses for Wheat Gluten when it comes to meat replacement. One of which is vegan fried chicken (recipe coming soon). 

I've also tried plenty of different jerk seasonings and found that Spur Jerk and WalkersWood are the best alternative to homemade jerk seasoning.

So enough talking, let's get on with the cooking!

Jerk Nachos
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Jerk Sweet Potato Nachos
Ingredients
  • 2 Sweet Potatos
  • 1 Package Seitan (original)
  • 1/4 cup Green Peppers
  • 1/4 cup Red peppers
  • 1/2 cup Yellow Onion
  • 1 Tb Sea Salt
  • 1 Tb Black Pepper
  • 2 Tb Smoked Paprika
  • 2 Tb Jerk Seasoning
  • 1 Tsps Crushed Pimento Seed
  • 1/4 cup Olive Oil
  • 1 Tsps Basil
  • 1 Tsps Onion powder
  • 1 Tsps Garlic powder
Instructions
Finely chop onions, peppers and set aside. Slice seitan into small pieces, add onions, peppers, garlic powder, onion powder, 1/2 tb salt, 1/2 tb black pepper and jerk seasoning. Mix and set in fridge for 30 minutes Wash and slice sweet potatoes in 1/4 inch thick slices. Season potatoes with smoked paprika, basil, 1/2 tb salt, 1/2 tb black pepper. Drizzle potatoes with olive oil and combine all ingredients so potatoes are covered. Heat oven to 400 degrees, place potatoes in oven and bake for 20 minutesHeat 1/2 cup olive oil in skillet. Stew seitan on medium heat for 10 minutes or until onions and peppers are cooked. Take sweet potatoes out of oven, make sure they are light and crispy. Top sweet potatoes with cooked seitan.Top nachos with your favorite topping like sour cream, chives, or cheese.
Details
Prep time: Cook time: Total time: Yield: 12

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Bumpin' Crab Cakes

Food is not just eating energy, it’s an experience
— Guy Fieri

When I started my vegan journey, seafood was one of the main foods I had a hard time giving up. I'm still on the fence about it but that's neither here nor there. I made it my mission to find a vegan replacement for some of my favorite seafood recipes. 

In my search I found Sweet Potato Soul which had a really great crab cake recipe. After a few tries, I ended up changing the recipe so much that I created my own and it was deeeeelicious! 

Vegan Crab Cakes

The main ingredient in these "crab" cakes is Hearts of Palm which is  a vegetable harvested from the inner core  of certain palm trees. You wouldn't think that a plant can taste like seafood, but Hearts of Palm actually has a distinct seafood flavor. Not fishy, more like shellfish which makes it perfect for recipes like crab cakes and even calamari. For this recipe, I loved using THIS brand the best. 

Just a note. I know some people use chick peas as a binder but I did not like the taste of chic peas in this recipe. I used The Neat Egg instead as a binder and it works perfectly. Easy peezy!   

Ok, let's get to the food......

Vegan Crab cakes
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Bumpin Crab Cakes
Ingredients
  • 1 Can Hearts of Palm
  • 1/2 Cup Chia Seeds
  • 1 Cup Panko Bread Crumbs
  • 1/2 Cup Vegan Mayo
  • 1 Tb Dijon Mustard
  • 2 Tb Old Bay Seasoning
  • 1/2 cup chopped Scallion (green onion)
  • 1 Tsp The Neat Egg
  • 1 Tsp Dried Parsley
  • 1 Tsp Paprika
  • 2 Tb Fresh Lemon Juice
  • 1 Tb Red Pepper Flakes
Instructions
Open can and pour out water. Rinse the Hearts of Palm to minimize brine taste. In a food processor add the The Neat Egg, 2 teaspoons of water, chia seeds and hearts of palm together. Pulse just a few times to combine until it has a chunky consistency. You can also do this manually, just use a fork to combine everything in a bowl. In a large mixing bowl, combine the rest of the ingredients. Whisk until well combined. Now gently fold in Hearts of Palm in mixing bowl to combine. Taste for seasoning, add more if needed. Let it sit in the refrigerator for 15 minutes so the mixture is easier to mold when ready. Pour breadcrumbs onto a plate. Take mixture out of refrigerator and form small patties. Coat patties with breadcrumbs and set aside. Heat a large skillet with 1/2 cup of oil. Place crab cakes in oil and cook for 1 1/2 minute on each side until golden brown. Make sure not to overcrowd the pan. Place finished crab cakes on paper towel to soak excess oil. Add sour cream, guacamole or your favorite dipping sauce. Enjoy!
Details
Prep time: Cook time: Total time: Yield: 6

I added a simple dipping Horseradish dipping sauce to go with the crap cakes. 

3 Tbsp Horseradish  
1/4 cup sour cream
1 teaspoon Dijon mustard
1 Tbsp Vegan Mayonnaise
1 finely chopped green onion

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Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won't cost you any extra money, they will help us keep this site up and running. We only recommend products that we use and are not influenced in anyway by sponsorship. Please check out our disclosure policy for more details. Thank you for your support!