I’ve had a lot of requests for some vegan jackfruit recipes– so here are some fun options for vegan meat! Pulled pork, curry, and even a tortilla soup!
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2 cans (20 oz ea.) jackfruit in brine/water (not syrup), drained & rinsed
1 cup onion, sliced
1 red bell pepper, diced
2 Tbsp tomato paste
1 Tbsp coconut oil (OR you could use grass-fed butter if you didn’t need this to be plant based)
1 Tbsp ginger paste
5 garlic cloves, minced
3 Tbsp garam masala
1 Tbsp curry powder
1 tsp cumin
salt & pepper, to taste
1 can (15 oz) coconut milk

Add everything to the slow cooker and mix together.
Put on the lid and cook over low heat for 4 to 6 hours.
Yields 5 cups (5 servings).

Per 1 cup serving:
105 cals | 4F | 15C | 1P

6 corn tortillas, cut into ¼ inch strips
1 cup onion
2 garlic cloves
1 can (15 oz) tomato sauce
1 jalapeno pepper, seeded & diced
1 lime, juiced
1 tsp chili powder
1 tsp paprika
½ tsp cumin
½ tsp oregano
4 cups broth
1 can (20 oz) in brine/water (not syrup), drained & rinsed
salt & pepper, to taste

Preheat oven to 350°F (180°C).
Drain and rinse jackfruit. Cut into smaller pieces (from core to edge for pulled texture).
In a saucepan, heat oil over medium. Add onion and garlic and cook until tender.
Add jalapeño and cook for 1 to 2 minutes, until fragrant.
Add tomato purée, lime juice, spices, and cook until it bubbles.
Add broth and jackfruit. Season to taste.
Bring to boil, then turn heat down to low and simmer for 20 minutes, covered.
While soup simmers, make tortilla strips. Cut corn tortillas into ¼ inch strips.
Add strips to a wire baking rack on top of a baking sheet. Spray with cooking spray and season with salt and pepper.
Bake 20 minutes, until crispy.
When tortilla strips are done baking, add them to a bowl, ladle soup on top, and garnish with extra tortilla strips.
Top with avocado, cotija cheese, or sour cream, or your favorite toppings!
Yields 6 cups (4 servings).

Per 1 ½ cup serving:
153 cals | 2F | 31C | 2P

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