Ingredients
4
4 servings
- •20 oz jackfruit, 2 cans, in brine or water
- •1 tablespoon olive oil
- •½ yellow onion, sliced
- •3 cloves garlic, minced
- •1 teaspoon chili powder
- •1 teaspoon paprika
- •1 teaspoon cumin
- •1 teaspoon liquid smoke
- •1 teaspoon salt
- •1 teaspoon pepper
- •1 cup vegetable stock
- •¾ cup vegan bbq sauce
- •tortilla, to serve
Instructions
- Drain and rinse jackfruit, then cut jackfruit into smaller pieces, removing the core.
- Add olive oil, onions, garlic, salt, and pepper to a large frying pan or skillet over medium-high heat. Sauté until onions are tender and become translucent.
- Add jackfruit, chili powder, paprika, cumin, liquid smoke, salt, pepper, and liquid smoke, and stir.
- Add vegetable stock, cover, and cook another 10-15 minutes, until jackfruit is soft enough that it can be mashed.
- Preheat oven to 400ºF (200ºC).
- Mash jackfruit with potato masher or a couple of forks, until it looks pulled or shredded.
- Spread an even layer of pulled jackfruit across a parchment paper-lined baking sheet.
- Bake for 25 minutes.
- Remove from oven and pour on vegan BBQ sauce. Stir to combine.
- Place back in oven for 10 more minutes.
- Serve on warm tortillas with desired taco toppings.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 472
- Carbohydrate: 72g
- Fat: 19g
- Fiber: 2g
- Protein: 1g
- Sugar: 23g
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