Pulled jackfruit tacos (that actually look and taste like pulled pork), a matcha green tea cheesecake that can also be made into individual cakes and barbecue-perfect black bean burgers are examples of the unapologetically delicious recipes that you'll find in Jessica Prescott's Vegan Goodness cookbook (Hardie Grant $34.99).

Jackfruit tacos

This is one of those things that you won't believe until you try it. Once cooked, the texture of the jackfruit is so meat-like, I have had friends worriedly ask, 'is that vegetarian?' when serving it at barbecues. You can buy jackfruit at any good Asian supermarket, but it's important you get the baby jackfruit in brine, not the type in syrup.

Olive oil

1 medium red or white onion, peeled and finely chopped

½ teaspoon ground cinnamon

1 teaspoon cumin seeds

400 g (14 oz) tin chopped tomatoes

2 tablespoons tomato paste (concentrated purée)

1 teaspoon liquid smoke  (optional but awesome)

1 teaspoon smoked paprika

1 tablespoon brown sugar

3 garlic cloves, peeled and crushed

1 teaspoon apple cider vinegar

565 g (20 oz) tin jackfruit in brine

For the tacos

8 taco shells

Chunky Mexi-Corn Salsa (see below)

1 large ripe avocado, mashed

Cashew Cream (see below)

Seeds of ½ pomegranate

1 lime, quartered, to serve

1 large green chilli, sliced

1. Heat a little oil over a medium heat in the bottom of a saucepan and add the finely chopped onion. Stir until transparent.

2. Add the cinnamon and cumin and stir until fragrant, then add the tomatoes, tomato paste, paprika, sugar, garlic and apple cider vinegar.

3. Drain the jackfruit and add this to the sauce once it's simmering. Allow to simmer while you prep the salsa and other toppings, stirring occasionally.

4. After half an hour the jackfruit should be very tender and you will be able to separate it out with your wooden spoon, tongs or a fork.

5. Do this and stir together once more so that all of the jackfruit pieces are evenly coated in sauce.

Build the tacos with jackfruit, salsa, avocado, Cashew Cream, pomegranate, lime juice and slices of chilli.

The chunky mexi-corn salsa is the perfect addition for the tacos. Photo: Jessica Prescott

Chunky mexi-corn salsa

1 x 220g tin of sweetcorn or 2 cobs of corn

1 small red onion, peeled

2–3 tomatoes

1 medium red capsicum

A large handful of coriander leaves

1 lime

Sea salt flakes, to garnish

1. If you are using tinned corn, place it in a sieve and allow it to drain while you prep the remaining ingredients. If using fresh corn, bring a pot of water to the boil, remove the husks from the corn and cut each cob in half. Once the water is boiling, place the corn in the pot and cook for approximately 3 minutes, then remove. Allow to cool as you prep your remaining ingredients.

2. Finely chop the red onion and place in a medium-sized bowl. Dice the tomatoes and pepper and add to the bowl, making sure you scoop up all the juices and seeds from the tomato. Chop the coriander and add along with the sweetcorn. If you're using corn on the cob, remove the kernels with a knife. Juice the lime and add this to the bowl with a little salt.

3. Use a spoon or your hands to combine everything.

Note

Use the ingredients as a guide only. A big red onion is ok instead of a small one, and you can use more tomatoes or corn than I have suggested. I wouldn't recommend using a white onion in place of the red onion, but spring onions are totally fine. If you hate coriander, skip it and try parsley or basil instead. Add chilli if you like.

To turn it into a meal, add a tin of black beans, some baby spinach or rocket and some chopped avocado.

Serves 2 or 3

Cashew cream

100 g cashew nuts

1. Either soak the nuts overnight in a bowl or jug filled with water or boil them in a small saucepan filled with water for about 15 minutes. Most cashews have already been heat-treated when they get to you, so this isn't going to render them 'no longer raw' – they weren't raw to begin with. Strain and rinse the nuts, then place them in a blending receptacle and add enough water so that the nuts are just covered (it's fine if there are a few bits sticking out the top).

2. Blend until smooth. If you require a runnier consistency, add a little more water. Store in an airtight container and keep chilled until ready to use. It will keep in the fridge for up to a week.

These ultra-filling burgers can be served with a salad. Photo: Jessica Prescott

Black bean burgers

Who doesn't love a burger? This recipe is so simple and delicious, it's loved by vegans, anyone on a gluten-free diet, and meat-eaters alike. 

Olive oil or avocado oil

1 tablespoon cumin seeds

1 large or 2 small red onions, peeled and finely chopped

2–4 garlic cloves, peeled and finely chopped

500g cooked black beans, drained

45g of quick oats or 65g of buckwheat flour

1 teaspoon sea salt

1 teaspoon smoked paprika

Freshly ground black pepper, to taste

100g corn kernels, fresh or tinned, drained

A small handful of coriander, finely chopped

Cassava fries (recipe below), to serve

To build the burgers

4-6 burger buns or lettuce leaves if you are gluten-free

1 large tomato

1 large red onion

1 large avocado

A handful of coriander

Chipotle mayo (see recipe below)

1. Pour a little bit of oil in the bottom of a medium-sized saucepan and place this over a medium heat.

2. Add the cumin seeds, onion and garlic and stir until the onion begins to go transparent.

3. Add most of but not all of the black beans.

4. Stir for a few minutes until the beans are nice and soft and then remove from the heat and mash into a smooth paste.

5. Stir in the oats or flour, salt, paprika and some freshly ground black pepper into the blended bean mix. Add the remaining beans and the corn and coriander, then use your hands to combine everything. At this point you should be able to form patties. If the mixture is still a little wet, add more oats or flour, a tablespoon at a time. If it is a little dry, add some water or oil.

6. Place a heavy-bottomed frying pan on a medium–high heat. Form your mixture into 4 large or 6 medium patties and cook in the hot pan until golden brown or lightly blackened, depending on your taste preferences.

7. Prepare the other burger ingredients while your patties cook – toast your buns or wash your lettuce leaves, slice the tomato, onion and avocado (or mash it into guacamole), pick the leaves of your coriander and make the chipotle mayo. Now you can build your burger from bottom to top as follows: bun (or lettuce leaf), avocado, patty, tomato, onion, coriander, mayo, lid.

8. Serve with a large portion of cassava fries.

Makes 4 large or 6 medium patties.

Chipotle mayo

2–3 garlic cloves, peeled

250ml Cashew Cream

Juice of ½ lemon

1 teaspoon ground dried chipotle peppers or smoked paprika

⅓–¾ teaspoon mustard

½ teaspoon sea salt

Freshly ground black pepper

1. Crush the garlic and add to the Cashew Cream along with the lemon juice, chipotle, mustard, salt and some freshly ground black pepper.

2. Blend to combine.

3. Taste. If it lacks punch, add more salt. Store in an airtight container and keep chilled until ready to use. It will keep in the fridge for up to a week.

These cassava fries are a good match for your black bean burgers. Photo: Jessica Prescott

Cassava fries

2 large cassava, peeled

4 tablespoons granulated (raw) brown sugar (demerara)

2 teaspoons sea salt

Avocado or olive oil

2 tablespoons dried parsley

1. Preheat the oven to 180°C.

2. Cut the cassava through the middle and then place the open end flat on the chopping board and carefully cut the tough skin away in downward strokes (hold it at the top so as to protect your fingers).

3. Once the skin is removed, cut the cassava into thick fries and then place in a large saucepan of water with the sugar and 1 teaspoon of the salt. Bring to the boil and allow to simmer for 10 minutes until they are just starting to become pierceable with a fork.

4. Drain the water and add the avocado oil and remaining salt to the pan. Place the lid on top and shake until all of the fries are well coated.

5. Spread the fries in a single layer on one or two baking trays and place in the oven for 10–15 minutes.

6. Remove, flip and cook for another 10–15 minutes or until golden brown.

7. Sprinkle with dried parsley and serve.

Note This method also works great for straight-up potato fries.​

Even vegans can enjoy "cheesecake", and this matcha version is a great finale to a meal. Photo: Jessica Prescott

Matcha cheesecake

225g cashew nuts

For the base

60g desiccated coconut

100g sesame seeds

10 Medjool dates, stones removed

¼ teaspoon sea salt

For the filling

200ml coconut milk

4 tablespoons maple syrup

2 teaspoons vanilla powder or extract

½ teaspoon sea salt

1 tablespoon matcha powder

A handful of mint leaves, roughly chopped (optional)

To decorate: (optional)

Edible flower petals of your choice, peanut butter, chocolate drizzle, pistachios

1. Soak the cashew nuts in water for at least 4 hours and then drain, or boil for 15 minutes.

2. Preheat the oven to 180°C.

3. To make the base, place the coconut and sesame seeds on a baking tray and toast for 10 minutes, tossing once after 5 minutes.

4. Place the dates, toasted sesame seeds and coconut and salt in a food processor and blend until the dates are finely chopped and you can press the mixture together with your fingertips. Press into the bottom of your cake tin.

5. For the filling, clean the food processor and then place all the ingredients for the filling into it, not forgetting the cashew nuts, and blitz until smooth. Taste. Add more maple syrup if you prefer it to be sweeter.

6. Pour the filling into the tin on top of the base, and then place it in the freezer. Allow to set for a few hours or overnight. If setting overnight, remove from the freezer 30 minutes before serving.

7. Decorate with the toppings of your choice and cut with a hot knife, cleaning the knife between slices.

8. After defrosting, the cheesecake will hold its flavour and form in the fridge for up to 4–5 days.

Note

You can make individual cakes with this if you like. Press them into muffin tin moulds lined with cling film (plastic wrap).

Makes 1 x 18 cm or 1 x 23 cm round cake.

Recipes extracted from Vegan Goodness by Jessica Prescott (published by Hardie Grant, $34.99). Available now from good bookstores.