Vegan Jackfruit Tacos

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*Photo credit to @jwatso53 and styled by @vmanson18 – Thanks! Check them out!*

Prep Time: 20 Mins
Cook Time: 30-60 Mins
Serving: 3-4 (for parties just triple the recipe)

On the outside, Jackfruit looks like a giant dinosaur egg from the Jurassic era, we discovered it for ourselves while backpacking around its native home of Southeast Asia. It is the largest tree-born fruit in the world ! A single Jackfruit can yield hundreds of the small, yellow, fruit lobes (or bulbs) — each of which contain a highly nutritious seeds. Unfortunately the fresh fruit only lasts about a week but you can get canned Jackfruit in most grocery stores.

Jackfruit is incredibly versatile, we plan to feature it in many more dishes  including curry, stir fry, juice, and chips.  It’s become popular in the Western world for its ability to imitate “pulled pork”. You don’t have to be the lonely herbivore at parties anymore, these tacos are guaranteed to make both the meat-lover and plant-lover crowd swoon!

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INGREDIENTS

Main

  • 1-3 tbsp of cold pressed coconut oil
  • 3 cans of (each can approx. 20 oz/566 grams) young green jackfruit in water  (It should be white on the inside not yellow)
  • 1 onion, sliced thin
  • 2 garlic cloves, minced
  • BBQ sauce (homemade or store bought – double check that it doesn’t have anchovies or Worcestershire or gluten)
  • Chef’s choice -small corn tortillas, small soft taco (gluten-free), boston lettuce, romaine lettuce

*Sometimes the cans of jackfruit are poorly packaged and have less, so we recommend buying extra. *

Spices- you can freestyle this section depending on your preferences but we recommend:

  • 2 tsp paprika
  • 2 tsp ground cumin
  • 2 tsp garlic powder
  • ½ tsp chili powder
  • salt and pepper to taste

You basically want to add enough sauce so that everything is coated evenly and a lil saucy, you can’t really add too much sauce, so don’t be scared. I’d buy 3 bottles to be safe.

Toppings (Optional) 

  1. Cashew Crème
  2. Fresh, rinsed cilantro
  3. Slaw (Ingredients below)
    • 2 green onions, finely chopped
    • 2/3 cup dairy-free mayo
    • 1 tsp black pepper
    • 1 tsp celery salt
    • 3 tbsp coconut sugar (or whatever sugar you have)
    • 2 tbsp apple cider vinegar
    • 1 Lb well rinsed thin-sliced Package of Cabbage Mix or make your own by thinly slicing purple and green cabbage and carrots

*Mayo – We use Veganaise (sold at Whole Foods or Goodness Me for soy-free).  The exact amount will depend on how much slaw you are making, we recommend adding it slowly as you mix so it’s not too saucy.

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INSTRUCTIONS

  1. Drain and rinse jackfruit. Rip the jackfruit either with your hands, or with a fork, this is key to achieve that ‘pulled pork’ texture. Try your best, it’s also important to note that the longer you cook it, the more it will break down making it tastier.
  2. In a large skillet, over medium heat, add oil and onions, cook for about 2 minutes or until the onions become soft and translucent.
  3. Add garlic and cook for 20 seconds or until you can smell it rising from the pan.
  4. Add the spice seasonings of your choices and cook for about 1 minute.
  5. Next, add all the jackfruit and integrate it into the seasoning.
  6. Pour the BBQ sauce over the jackfruit and cook for 15-20 minutes, or even longer. An hour on low heat is ideal.
  7. Meanwhile, in a bowl whisk together mayo, black pepper, celery salt, sugar, apple cider vinegar until combined. Add cabbage slaw package and mix with a fork until evenly coated. Place in fridge to marinate. It is key to let sit for like an hour so it has time to reach Flavour Town, USA!
  8. Taste test time! As the chef it is important to ensure you have the flavour you and your guests will devour so adjust the seasoning and BBQ sauce to your liking!
  9. To acheive the authentic burnt look, warm your tortias on a stove top, or warm in the microwave or oven for a few minutes.
  10. Place tortialls/lettuce on a plate or serving tray, add jackfruit, then add the slaw and top with a dollop of cashew crème. For a more polished plate – sprinkle of chopped cilantro.
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