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    Home » Awesome Vegan Things

    The Veggie-Lover's Sriracha Cookbook: Review & Giveaway!

    June 26, 2013 by keepinitkind 88 Comments

    Once upon a time, I worked in a cheese shop where I worked with a multitude of interesting, yet wonderful characters.  Though I don't work there anymore, nor would I want to, I left with a great collection of friends.  One of these friends is Randy Clemens.  You know him as the author to The Sriracha Cookbook, the co-author to The Craft of Stone Brewing Co., and contributor to Edible Westside (as well as a number of other publications).  I know him as the very kind and generous co-worker with the awesomest hair ever who would always bring in tasty, homemade treats for us to try.  We also co-starred in an episode of the hit show Rob Dyrdek's Fantasy Factory *.  Ok, it was only about 30 seconds of the episode but still, we were positive that this was our big break.  I was sure I was going to get a call any day to be the next Bond girl.  I'm still waiting for that call.

    randy-clemens-sriracha

    photo by Tyler Graham

    Randy, however, went on to do big things and his newest book, The Veggie-Lover's Sriracha Cookbook, is hitting shelves on July 2nd.  Why am I so thrilled about this book?  Well, firstly, I am a member of the cult that worships Sriracha sauce and I love finding new and unique ways to use it.  The all-vegan book comes out the day after my birthday so it feels like a gift from the publishing gods.  The book release party is on July 2nd too, in Los Angeles, with tons of Sriracha-laced eats being served so of course I'll be in attendance!  I was also a recipe-tester for Randy's new cookbook and I've had a chance to sample the excellent SriraCHILI Non Carne which Randy entered in the Los Angeles Vegan Chili Cook-Off last year.  I was very impressed by the recipes I had tried, however, I was astounded when I saw some of the other recipes in this book: SriRANCHa Dressing and Dip, Beer Battered Fried Avocado Tacos with Sriracha Curtido, Sriracha and Green Onion Biscuits with Country Mushroom Gravy, and Maple-Sriracha Doughnuts just to name a few!  I'll pause while you clean your drool off your computer.

    The Veggie-Lover's Sriracha Cookbook

    Ten Speed Press

    Now if you think Maple-Sriracha Doughnuts sounds good, wait until you hear about one of the recipes I got to test: Pumpkin-Sriracha Cheezecake with Chocolate-Pecan Crust.  Sweet, spicy, nutty and absolutely delightful.  Plus, it's super easy to make and doesn't require any baking!  Chris gets a little weirded out by sweet and spicy things, but I love them.  I would be lying if I said I didn't pull the cheesecake out of the fridge several times a day just to cut off the thinnest sliver of cake (to even the lines out, I lied to told myself).

    Sriracha Pumpkin Cheesecake

    This treat was tough to beat, but I actually loved the other recipe I tested a little bit more: Jackfruit "Pulled Pork" Sammiches with Pickled Red Onions.

    Jackfruit "Pulled Pork" Sammies with Pickled Onions

    Where to begin with this sandwich sammich?  The jackfruit is so juicy (without being watery) with a deep barbecued flavor and it pushes the spicy meter to the max.  If it were any more spicy, I might have cried, but it was just perfect.  Once it's stuffed in a bun with some freshly sliced avocado and pickled red onions...  Oh, those pickled onions!  It was my first time making them and they started a serious obsession.  I know a recipe is good when I make it more than once and I've made variations of this sandwich several times since then.  Randy and Ten Speed Press were nice enough to let me share this recipe with you all- I hope you love it as much as we did.

    jackfruit “pulled pork” sammiches with pickled red onion

    Makes 4 to 6 servings

    Pickled Red Onion

    • 1 large red onion, halved lengthwise and thinly sliced
    • 1 cup apple cider vinegar
    • 3 tablespoons sugar
    • 2 teaspoons fine sea salt
    • 6 whole black peppercorns (optional)

    Jackfruit “Pulled Pork”

    • 3 tablespoons extra-virgin olive oil
    • 1 small red onion, diced
    • 4 cloves garlic, minced
    • 1 tablespoon smoked paprika
    • 1 tablespoon ground cumin
    • 1 teaspoon dry mustard
    • 3 tablespoons tomato paste
    • ¼  to  1/2 cup Sriracha
    • ¼ cup water
    • 3 tablespoons light brown sugar
    • 2 (20-ounce) cans jackfruit packed in brine
    • Salt and freshly ground black pepper
    • Hamburger buns or rolls, for serving
    • Sliced ripe Hass avocado, for serving

    To make the pickled onion, put the onion in a large saucepan and add water to cover.  Bring to a boil over high heat. Boil for 1 minute, then drain well. Transfer to a small bowl or a glass jar. In the same saucepan, combine the vinegar, sugar, salt, and peppercorns. Bring to a boil over high heat, then immediately remove from the heat. Pour over the onion. Let cool to room temperature, then cover and refrigerate for at least 1 hour before serving. Stored in the refrigerator, it will keep for 1 month.

    To make the “pulled pork,” preheat the oven to 350°F.

    Heat the oil in a large cast-iron or nonstick skillet over medium heat. Add the onion and sauté until softened, 5 to 7 minutes. Add the garlic and sauté just until fragrant, about 30 seconds. Add paprika, cumin, and mustard and sauté until the spices are toasted, about 3 minutes. Add the tomato paste and cook, stirring constantly, for 1 minute. Stir in 1/4 cup Sriracha, the water, and the brown sugar. Bring to a simmer, then lower the heat, cover, and simmer for 5 minutes. Uncover and cook, stirring occasionally, until the mixture has the consistency of barbecue sauce, about 4 minutes. Remove from the heat. Taste and add more Sriracha if desired.

    Drain the jackfruit and rinse under cool running water to reduce the saltiness. Transfer to a large bowl and use two forks to pull the jackfruit into shreds. Add the Sriracha mixture and toss until the jackfruit is evenly coated. Transfer to a nonstick or parchment-lined rimmed baking sheet. Bake for about 20 minutes, until the jackfruit firms up and the sauce dries slightly, adhering to the jackfruit. Season with salt and pepper to taste.

    To assemble the sandwiches, divide 
the “pulled pork” among the buns. Top with avocado slices and pickled onion. Serve immediately.

    Substitute gluten-free hamburger buns, or wrap the “pulled pork” in gluten-free tortillas or large leaves of iceberg, Boston, or Bibb lettuce.

    Reprinted with permission from The Veggie-Lovers Sriracha Cookbook, by Randy Clemens, copyright (c) 2013. Published by Ten Speed Press, a division of Random House, Inc.

    Jackfruit Pulled Pork Sandwich

    photo by Leo Gong (c) 2013

    Randy and Ten Speed Press have also been so generous as to give me one copy of The Veggie-Lover's Sriracha Cookbook to give away to one of my amazing readers!  There are several different ways to enter- just follow the instructions in the box below.

    The contest will run until midnight on July 2nd and I will announce the winners on July 3rd.  If you want to be sure that you don't miss out on this awesome book, you can pre-order it on Amazon right now, or if you are in the LA area on July 2nd, you must come to the book release party and get yourself an autographed copy.  The party is at Chloe’s, the semi-private club at Golden Road Brewing.  According to Randy, "We’ll have tasty grub and splendid beers to fill your mouth-hole, and sweet bluegrass tunes to serenade your ears... The event is free to enter; food and beer are available for purchase à la carte. There will be a list of suggested Golden Road Beer pairings and a TBA Sriracha-infused DESSERT."  I'm going- who's with me?

    Thank you so much to Randy for allowing me to test recipes for The Veggie-Lover's Sriracha Cookbook and also to Ten Speed Press for allowing me to share one of these fabulous recipes and supplying me with a copy for one of my readers!

    *I'm not including the link to the actual episode because our scene is from an episode titled "Cheese Ballers" and when watching it again as a vegan, the amount of cheese in our scene made me sad.  If you still want to see it, by all means, go look it up, but be prepared to look at a lot of cheese.

    Disclaimer: I was given a copy of The Veggie Lover's Sriracha Cookbook but all of the opinions are my own.

    Unless otherwise noted, photography by Chris Miller

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    Reader Interactions

    Comments

    1. sara

      June 26, 2013 at 12:39 am

      on top of a salad!

      Reply
    2. Christine

      June 26, 2013 at 1:20 am

      I've started putting sriracha into my morning (savory) oatmeal. Tasty!

      Reply
    3. Emily - It Comes Naturally

      June 26, 2013 at 1:49 am

      All the best people are born in July!!! That jackfruit pulled-pork recipe looks ah-ma-zing! Wish I could get hold of jackfruit in the UK!

      Reply
      • Dean

        September 08, 2016 at 3:16 am

        Emily
        You can order Jackfruit on line ! It'c canned !

        Reply
    4. FoodandLoathing.com

      June 26, 2013 at 2:57 am

      I put sriracha in anything that's too boring. I love it in scrambles tofu. I also like to have a sandwich with just avocado sprinkled with salt and pepper and some sriracha.

      Reply
    5. Suzanne

      June 26, 2013 at 4:23 am

      Wow, cake?! That's adventurous! Where did you find the jackfruit?

      Reply
      • Beverlee Groff

        June 27, 2013 at 9:30 am

        I just found it canned at a local asian market.

        Reply
    6. Allison

      June 26, 2013 at 4:24 am

      Adding it to tofu to make spicy tofu sushi rolls!!

      Reply
    7. Marianne

      June 26, 2013 at 4:31 am

      Sriracha on scrambled tofu

      Reply
    8. Anna McD

      June 26, 2013 at 4:56 am

      Sriracha bbq tofu! yum

      Reply
    9. Shannon C

      June 26, 2013 at 5:19 am

      Anywhere I would have used ketchup, it's sriracha now!

      Reply
    10. Lisa K

      June 26, 2013 at 5:24 am

      I always drizzle Sriracha in my veggie chili... and soups... and on banh mi... and...

      Reply
    11. Cadry

      June 26, 2013 at 6:12 am

      My favorite way to use Sriracha is on stir-fried rice noodles.

      Reply
    12. Katie

      June 26, 2013 at 6:18 am

      Sriracha as salad dressing, Sriracha in miso soup, Sriracha is married to my hand! But one of the best uses of this magical sauce is as a dressing for crudites. Chop up veg. of choice, drizzle on tahini (to taste - and while we're at it, tahini is married to my other hand ...), then squirt on a generous amount of Sriracha. You'll never look at crudites the same way again.

      Reply
    13. Amanda

      June 26, 2013 at 6:40 am

      I have to get the cookbook! I feel like it was made for me. haha Current fave way to eat sriracha: on avocado toast with cilantro. Simple but amazing!

      Reply
      • The Sriracha Cookbook

        June 27, 2013 at 8:46 am

        Amanda... don't tell anybody else, but I did make the book just for you. Let's keep it our little secret. Shhhhhh...

        Viva la Sriracha,
        - Randy -

        Reply
    14. Kelly @ Vegan Iowan

      June 26, 2013 at 6:42 am

      This cookbook is so clever! I can think of quite a few people who will love it.

      Reply
    15. jess

      June 26, 2013 at 6:45 am

      oh my dear, this post had me drooling before i even reached the first photo! i do love my sriracha, especially with my sunday morning tofu scramble! i knew there was a reason i stocked up on jackfruit recently....

      Reply
    16. Brandy

      June 26, 2013 at 6:53 am

      I love sriracha on yakisoba noodles - yum!!

      Reply
    17. Kristina

      June 26, 2013 at 6:58 am

      I use sriracha on everything, but I've been loving it on (vegan) pizza lately.

      Reply
    18. Kim

      June 26, 2013 at 6:59 am

      My favorite way to use Sriracha is with peanut butter for a sweet and spicy sauce.

      Reply
    19. Danielle

      June 26, 2013 at 7:14 am

      I love to add sriracha to maple syrup and serve it over chicken and waffles!

      Reply
    20. fae

      June 26, 2013 at 7:29 am

      I've been hearing about using Jackfruit this way for a while, but I still haven't tried it!

      My favorite way to use Sriracha is... put it on everything. 🙂

      Reply
    21. Lizzie

      June 26, 2013 at 8:14 am

      I love to douse my tofu scrambles with sriracha!

      Reply
    22. Maya

      June 26, 2013 at 8:35 am

      I love the combination of avocados and sriracha and adding both of them to sandwiches!

      Reply
    23. Ashley P

      June 26, 2013 at 8:56 am

      I love using sriracha in bean and veggie wraps!

      Reply
    24. Andrea

      June 26, 2013 at 9:28 am

      Wow. 1/2 cup of sriracha! It sounds delicious. 🙂 Thanks for sharing the recipes. I love to add sriracha to soup.

      Reply
    25. A. Cook

      June 26, 2013 at 9:29 am

      I use sriracha on almost everything...probably my favorite use is to mix it into chili. While pretty basic, I find that the extra flavor in sriracha (as opposed to just plain heat) adds so much depth to a dish like that.

      Reply
    26. Patty T

      June 26, 2013 at 10:06 am

      I love to put sriracha on anything and everything. I never go a day without eating it, yum!

      Reply
    27. Michelle

      June 26, 2013 at 11:31 am

      I love sriracha on top of avocado toast or in stir frys... yum!

      Reply
    28. Lorena

      June 26, 2013 at 12:30 pm

      Surprisingly, I love it on pizza!

      Reply
    29. paula

      June 26, 2013 at 4:01 pm

      with stir fry.. but wait.. i don't have a FAVORITE>>> so many uses

      Reply
    30. Pali

      June 26, 2013 at 4:58 pm

      My favorite way to eat sriracha is on pizza....Yum!!

      Reply
    31. Hannah

      June 26, 2013 at 6:16 pm

      Mashed up with cold tofu, nutritional yeast, and pepper, because I'm a little bit odd.

      Reply
    32. Bobbie {the vegan crew}

      June 26, 2013 at 6:47 pm

      Atop tofu scrambles, stir-fries, etc. Anywhere, really!

      Reply
    33. Bobbie {the vegan crew}

      June 26, 2013 at 6:50 pm

      FYI - I tweeted (https://twitter.com/thevegancrew/status/350068174936485889) but the PunchTab widget isn't registering it. Thanks 🙂

      Reply
    34. Sarah

      June 26, 2013 at 9:12 pm

      I love sriracha mixed with vegenaise as a dipping sauce for anything!

      Reply
    35. Sasha

      June 26, 2013 at 9:36 pm

      I love using sriracha on popcorn and in vegan mac & cheese. So good!

      Reply
    36. Kenna

      June 27, 2013 at 5:32 am

      strangely enough, salad!

      Reply
    37. Riley G-H

      June 27, 2013 at 5:55 am

      My favourite way to use sriracha is as a garnish on pizza!

      Reply
    38. Kristy

      June 27, 2013 at 6:16 am

      OOOhhhh.. Countless ways.. I love to spice up my sweet potatoes with sriracha!

      Reply
    39. Dana @ Vanishing Veggie

      June 27, 2013 at 7:05 am

      I love to mix sriracha in cashew cream sauce!

      Reply
    40. Maggie Boxey

      June 27, 2013 at 9:01 am

      I like to mix it with store bought vegan ranch. Makes it much yummier!

      Reply
    41. Sarah

      June 27, 2013 at 9:03 am

      I love to use Sriracha in my lentil sloppy joe's!

      Reply
    42. Beverlee Groff

      June 27, 2013 at 9:08 am

      I love the Sloppy Chicks recipe!!

      Reply
    43. Ashley

      June 27, 2013 at 9:13 am

      I mix it with vegenaise and put it on top of a spicy boca chick'n patty with avocado!

      Reply
    44. Yvonne Ardestani

      June 27, 2013 at 9:51 am

      I love using sriracha in my vegan sushi. I get saltiness from the nori, sweetness from the veggies/sea tangles, and a big kick from the sriracha. It completes the umami experience. 🙂 I also love sriracha in my veggie stir-fry (which I don't make as often anymore...trying to cook my veggies less to retain the enzymes 🙂 )

      Reply
    45. TC

      June 27, 2013 at 9:58 am

      I love it in noodle soups!

      Reply
    46. Roxanne

      June 27, 2013 at 10:27 am

      definitely put sriracha all over my vegan mac n cheese!!!

      Reply
    47. Richgail @AstigVegan

      June 27, 2013 at 11:01 am

      Just entered! This is an exciting book launch! 🙂

      Reply
    48. Claire

      June 27, 2013 at 12:25 pm

      ALL OVER my grilled cheese and avocado sandwiches 🙂

      Reply
    49. The Peace Patch

      June 27, 2013 at 7:36 pm

      My current fave is Chocolate Sriracha Ice Cream which I found at Vegan Yack Attack http://veganyackattack.com/2012/06/09/chocolate-sriracha-ice-cream/ 🙂

      Reply
    50. Alisa Benedetti

      June 27, 2013 at 9:01 pm

      On avocados!!

      Reply
    51. Richa

      June 28, 2013 at 11:33 am

      Now this is my kind of book! i cant imagine how delicious that pie must be.
      hmm i think i am loving a good load of sriracha in my chickpea omelette batter!

      Reply
    52. Beth

      June 28, 2013 at 11:46 am

      I love siracha on top of vegan sushi!

      Reply
    53. Mara

      June 28, 2013 at 6:10 pm

      On roasted veggies.

      Reply
    54. Andrea

      June 29, 2013 at 4:26 pm

      I like it with steamed bokchoy.

      Reply
    55. Joan

      June 29, 2013 at 4:48 pm

      In Michael Symon's Tomato Soup recipe.

      Reply
    56. Teslaca

      June 29, 2013 at 4:58 pm

      I love it on mashed cauliflower.

      Reply
    57. Marlies

      June 29, 2013 at 9:07 pm

      I love sriracha in a tofu scramble!

      Reply
    58. Carolsue

      June 30, 2013 at 1:59 am

      I put it on eggs and in chili

      Reply
    59. jody

      June 30, 2013 at 4:32 pm

      I often add sriracha to soups!

      Reply
    60. Kimberly

      July 01, 2013 at 4:05 am

      On roasted roots! (Potatoes, beets, parsnips)

      Reply
    61. Bridget C

      July 01, 2013 at 11:39 am

      I love Sriracha on everything (well, almost everything) esp love it on Banh Mi sandwiches!

      Reply
    62. Beth B

      July 02, 2013 at 6:23 am

      rolled up on cheese slices

      Reply
    63. Jodi Howe

      July 02, 2013 at 6:30 am

      I have several recipes I use it in but my favorite has to be Szechuan Green Beans

      Reply
    64. Sarah D.

      July 02, 2013 at 10:16 am

      I made popcorn with it before...AWESOME

      Reply
    65. Jessica C

      July 02, 2013 at 10:23 am

      I put it on EVERYTHING! lol I'll pick tofu scrambles for the sake of the contest. ☺ hehe

      Reply
    66. Anjanette

      July 02, 2013 at 10:26 am

      copiously!

      Reply
    67. Panacea

      July 02, 2013 at 10:28 am

      thanks for the chance to win! My favorite way to use sriracha is on anything that could use a nice kick and with potato chips! Thanks for the chance to win!

      Reply
    68. Catlyn L

      July 02, 2013 at 10:28 am

      I love using sriracha in my marinade for tofu and I also love to smother my veggies, especially broccoli, in this awesome sauce! : )

      Reply
    69. Susan

      July 02, 2013 at 10:29 am

      On tofu scramble burritos!

      Reply
    70. Misty Goans

      July 02, 2013 at 10:29 am

      Love it on sushi!

      Reply
    71. Kathleen

      July 02, 2013 at 10:33 am

      On top of tofu, rice, veggies, kale, and definitely on top of chilis and soups. I love kicking up the spice!

      Reply
    72. Kelly

      July 02, 2013 at 10:38 am

      On top of popcorn!

      Reply
    73. Jenn

      July 02, 2013 at 11:12 am

      Love mine on popcorn!

      Reply
    74. martie

      July 02, 2013 at 11:48 am

      On salad!

      Reply
    75. martha g.

      July 02, 2013 at 12:00 pm

      I put sriracha on absolutely anything, I love the extra kick especially on something kinda boring like a salad wrap or unexpected dish like a soup!

      Reply
    76. Terri Cole

      July 02, 2013 at 12:26 pm

      I love sriracha in spicy peanut noodles!

      Reply
    77. Kelly

      July 02, 2013 at 12:59 pm

      I use sriracha most often to give my soups a kick, but I also love it on my tofu scrambles.

      Reply
    78. Tracy

      July 02, 2013 at 1:06 pm

      on PIZZA!!

      Reply
    79. Lidia Le Francois

      July 02, 2013 at 1:12 pm

      My favourite way to use sriracha is watching my husband eat it. I am entering in hopes to win this book and cook him items from it. I don't actually like hot sauce, but I'll pretty much do anything for him and this would make him very happy. 😉

      Reply
    80. Katie Davis

      July 02, 2013 at 1:24 pm

      I love to squirt a ton of sriracha into my sweet potato hummus!

      Reply
    81. Cheri Gillean

      July 02, 2013 at 1:32 pm

      I like it on everything!!

      Reply
    82. Martha

      July 02, 2013 at 2:31 pm

      I use it on EVERYTHING!!!! Vegetable soups, stir-fry, pasta dishes, as a dipping sauce for chips/pitas... *SLUUUURP*

      Reply
    83. holly

      July 02, 2013 at 3:07 pm

      on pizza!

      Reply
    84. Gabz

      October 17, 2016 at 12:36 am

      I love hot and sweet together,like i put Cayenne pepper in everything...like I mean EVERYTHING! But i was just wondering...doesn't the garlic clash with the sweets?

      Reply
      • keepinitkind

        October 17, 2016 at 1:46 pm

        No- it's really well-balanced. 🙂

        Reply

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