Jackfruit Tacos
Young braised jackfruit has been hailed as the ultimate vegan ‘pulled pork’ and has a similar texture, except it’s lighter and fresher. This recipe is brought to you by the amazing vegan chef and recipe writer Kali Hamm.
Ingredients
Instructions
-
Jackfruit Tacos
- Heat a large saucepan, add the coconut oil then onion, cook until soft, about 5, 7 minutes.
-
Add the garlic, cook for another 2 minutes, then your spices and mix through.
-
Add the jackfruit, mix to coat and then cover with the water.
-
Cover the pan and cook for two hours, checking every now and then, if it looks a little dry add more water.
-
Remove the lid, stir through your coconut sugar, a good pinch of salt and continue to cook for another 15 minutes until the liquid has reduced and the jackfruit is coated with a thick sauce, taste for seasoning.
Tomato Salsa
If you’re making a big batch you can use the whole chilli, but it is very hot. You may prefer to use a jalapeño or serrano pepper that’s a little more mild.
- Burn your chilli over an open flame until charred all over, deseed. , this is a hot chilli so add a little at a time. , Blend the ingredients or chop finely, mix and taste for seasoning and heat levels.
Quick pickled onions
- Finely slice the onion, (a mandolin comes in handy here).
-
Place in a bowl or jar, mix through a pinch of salt, this will draw out the moisture and soften the onion.
-
Let sit for 30 minutes, cover with vinegar and set aside while you prepare the jackfruit.
Chipotle cashew crema
- Drain and rinse the cashews.
-
Blend all the ingredients in a high powered blender until smooth and taste for seasoning. If a little thick for your tastes add water one teaspoon at a time and blend to adjust consistency.
This delicious recipe comes courtesy of London, based freelance vegan chef, recipe writer, Kali Hamm. Kali';s background and passion for nutritious cooking and her love of travel and big flavours is reflected in her style of food. For events and recipes, visit her website kalicooking.com.
.
