Coconut Soup with Mushrooms and Jackfruit
yield: 4 servings
equipment: 4-quart slow cooker
cooking time: 7 to 9 hours on low
gluten-free option* soy-free option** no oil added

This is my vegan version of a Thai chicken soup called Tom Kha Gai. I made mine mild, but you can add a little chili oil to spice yours up a bit. There are a few specialty ingredients in this soup, so you will need to find an Asian market where they will be inexpensive. Tamarind concentrate adds a tang, and the kaffir lime leaves, lemongrass, and galangal root are the heart of this aromatic soup. Trust me, it’s worth a trip to the market, and it comes together fast once you have the ingredients.
- 1 can (10 ounces, or 280 g) jackfruit, drained and shredded by hand
- 2 cups (140 g) chopped shiitake or button mushrooms
- 3 (3-inch, or 7.5-cm) pieces of fresh lemongrass
- 1 (2-inch, or 5-cm) piece galangal root, cut into slices
- 6 kaffir lime leaves
- 3 cups (705 ml) water
- 1 teaspoon tamarind concentrate (*use gluten-free soy sauce or **coconut aminos)
- 1 teaspoon brown or coconut sugar
- 1 teaspoon soy sauce
BEFORE SERVING INGREDIENTS
- 1 cup (235 ml) full-fat coconut milk (you can use light, but it won’t be as rich)
- ¼ cup (24 g) nutritional yeast
- 1 to 2 tablespoons (15 to 30 ml) lime juice, to taste
- Salt, to taste
the night before: Shred the jackfruit. Cut the mushrooms, lemongrass, and galangal. Store in the fridge overnight.
in the morning: Add the shredded jackfruit, mushrooms, lemongrass, galangal, kaffir lime leaves, water, tamarind, sugar, and soy sauce to your slow cooker. Cook on low 7 to 9 hours.
20 minutes before serving: Stir in the coconut milk and nutritional yeast. Add lime and salt to taste, and add garnishes (if using; see below).
Serving Suggestion
Garnish with any of the following: chili oil, lime wedges, chopped cilantro, and shredded carrot.
Atomic Pecan Loaf
yield: 6 servings
equipment: 4-quart slow cooker
cooking time: 7 to 9 hours on high
gluten-free option* soy-free no oil added option**

This loaf was inspired by Vegan Lunch Box’s Magical Loaf Studio website. I combined about four recipes and added a few things on top of that. You can add almost anything you have on hand, so it’s a great way to use up leftovers!
TOPPING INGREDIENTS
- ½ cup (120 g) ketchup
- 3 tablespoons (45 g) brown sugar
- 1 tablespoon (15 ml) balsamic vinegar
- 1 tablespoon (15 ml) vegan
- Worcestershire sauce
LOAF INGREDIENTS
- 1 can (15 ounces, or 425 g) kidney beans, drained but reserve the liquid
- 1 cup (110 g) rolled oats, pulsed into (*use gluten-free)
- ½ cup (55 g) pecans
- ¼ cup (60 ml) liquid from kidney beans (or aquafaba)
- 1 medium portobello mushrooms with gills removed, minced
- 2 tablespoons (6 g) nutritional yeast
- 2 tablespoons (32 g) tomato paste
- 1 tablespoon (15 ml) vegan
- Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon thyme
- 1 teaspoon marjoram
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon ground rosemary
the night before: Mix all the loaf ingredients together, and store in the fridge until the morning. Also mix together
the ingredients for the topping, and store in a separate container in the fridge.
in the morning: Oil the crock of your slow cooker **or line with parchment paper. Pat the loaf mixture into the slow cooker. Cook on low for 7 to 9 hours.
about 30 to 45 minutes before serving: Spread the ketchup mixture over the top of the loaf.
These recipes may be reproduced with the following credit:
Recipes from THE VEGAN SLOW COOKER, Revised and Expanded: Simply Set It and Go with 160 Recipes for Intensely Flavorful, Fuss-Free Fare Fresh from the Slow Cooker or Instant Pot® by Kathy Hester. (Fair Winds Press; December 4, 2018; $24.99/Paperback, ISBN: 978-1592338429).