Let’s see how ECO-VEGAN Paige Parsons Roache makes a jackfruit slider. Say what? Yes, a jackfruit slider…there is such a thing! Jackfruit is one of my favorite foods to play with in the kitchen. It’s so versatile and it absorbs flavors like crazy. Many people make plant-based “pulled pork” recipes using jackfruit because the texture is perfect for those dishes. So let’s see how Paige maneuvered the jackfruit for her delicious plant-based lunch recipe!
Celebrating being vegan for 4.5 years now, Paige has been committed to bringing ECO-VEGANISM to the forefront of every interaction: Environmentally conscious vegan living. After watching the documentary COWSPIRACY, she went vegan on the spot. Her daughter Katelyn, 13 at the time, chose veganism for the animals 6 months earlier. Paige, on the other hand, after being shocked by the amount of water it takes to put a hamburger on a plate and the fact that animal agriculture is the leading cause of deforestation and climate change, chose to go vegan “for the environment.” Soon after, she attended her first pig vigil with LA Animal Save/Save Movement. Once she looked at those baby pigs in the eyes, she knew why her daughter had gone vegan.
Paige became a Contributor for JaneUnChained News after cooking as a guest chef on LunchBreakLIVE. She met Jane Velez-Mitchell at VegFestLA then at Moby’s Circle V Festival. Inspired by Jane’s bold courage, Paige now reports for JNN on all the latest animal rights events, including The Save Movement’s pig/chicken/cow vigils, various PETA protests, VegFests, book launches, Anonymous for the Voiceless’ Cube of Truths and vegan conferences.
Paige is now also the Booker for #LunchBreakLIVE on the JaneUnChained News Network.
Last time Paige joined #LunchBreskLIVE she made some Easy Breezy Wraps. This was a super fun episode filled with Paige Parsons Roache personality, so be sure to check that one out HERE.
Okay, so here is how it all turned out in Paige’s kitchen…be sure to check out the recipe below.
- 1 Can of Jackfruit drained
- 1 Cup of Bar-B-Q Sauce
- 1 Tbls of Vegenaise
- Burger Bun
- Place drained jackfruit into hot pan with a tablespoon of water and heat. Once warmed, spread out the sections of jackfruit. Add bar-b-q sauce, heat on medium until soft and warm.
- Spread the Vegenaise on the bun, add sliced tomato, avocado and lettuce leaf. Add the cooked jackfruit and enjoy!
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JaneUnChained graphic designer, behind-the-scenes problem solver, and IG contributor. Donna is a creative in the film industry, a passionate vegan, and promoter of a plant-based lifestyle. Known on social media as ThatSnarkyVeganGirl. Follow her on IG @ThatSnarkyVeganGirl