An Atlanta-based chef is taking the vegan food scene by storm, serving up delicious plant-based food -- with a bit of an edge.
Pinky Cole, CEO and founder of The Slutty Vegan food empire, hopes to raise public awareness of vegan options and introduce plant-based dishes to people who've never considered them before.
Cole started selling her vegan burgers in July 2018 via Instagram. According to her website, in a matter of weeks, she was filling orders around the city of Atlanta and eventually began serving burgers from a food truck.
In October 2018, Cole opened up her first Slutty Vegan restaurant location. Since then, she's opened five locations with three more on the way, including one in Brooklyn, New York.
Guests at Cole's restaurants can enjoy vegan meals with cheeky names, like "Fussy Hussy," or the "Heaux Boy," which is a play on a classic New Orleans po' boy.
Below, check out Cole's recipe for Slutty Jerk Barbecue Tacos.
Ingredients:
2 cups king oyster mushrooms
Cooking oil
6 flour tortillas, medium
2 limes
Handful of green onions, cut into strips and soaked in cold water, for garnish (the cold water will make them curl up)
Ingredients:
2 scotch bonnet peppers, halved and seeded
3 green onions, cut into small pieces
1 shallot, cut into pieces
4 cloves garlic, split
3 tablespoons brown sugar
3 tablespoons cider vinegar
3 tablespoons soy sauce
2 tablespoons coconut oil
1 inch of ginger, coarsely chopped
1 tablespoon ground allspice
1 teaspoon ground nutmeg
2 teaspoons fresh thyme leaves
1 teaspoon ground cinnamon
2 teaspoons salt
Ingredients:
1/4 cup vinegar
1 cup ketchup
1/2 cup vegetable broth
1 teaspoon liquid smoke
1 tablespoon agave
1/2 cup jerk marinade (recipe above)
Ingredients:
1 pound tomatoes, diced
1 red pepper, seeded and diced
1 small red onion, small diced
1 1/2 pounds peaches, diced
1/2 bunch cilantro, chopped fine
1 tablespoon Meyer lemon juice
1 tablespoon mandarin juice
2 teaspoons salt
Ingredients:
2 cups shredded cabbage
2 shredded carrots
1 cup of julienne apples (Granny Smith)
1/2 cup mayonnaise
1/4 cup Dijon mustard
3 tablespoons apple cider vinegar
1 1/2 tablespoons lemon juice
2 teaspoons sugar
1 teaspoon celery salt
Pinch of cayenne pepper (optional)
Salt and pepper to taste
Directions:
In a medium bowl, combine all coleslaw ingredients and mix until combined well. Let sit in the refrigerator for 30 minutes.
Throw all the jerk marinade ingredients in a food processor and blend until mostly smooth. Reserve.
In a medium pan, add barbecue sauce ingredients, including 1/2 cup of jerk marinade from above, and simmer on medium heat for 30 minutes, stirring occasionally until sauce thickens. Adjust taste as needed with salt and pepper. Let cool and set aside.
Using forks, shred the mushrooms into strands. You can use your hands also. Combine mushrooms and barbecue sauce in a medium bowl until mushrooms are fully coated.
Heat some oil in a non-stick skillet over medium high heat. Add mushrooms and stir frequently. Allow the edges to crisp some. Cook for about 3-5 minutes.
Combine all peach salsa ingredients in a small bowl and mix well. Adjust taste with salt and pepper as needed. Set aside.
Warm tortillas in oven or quickly in a pan on high heat.
To assemble: Add some of the mushroom mixture, then the coleslaw and a spoonful of peach salsa to a tortilla. Garnish with curled green onions and give it a squeeze of lime. Serve with a cold beverage.