❤ JACKFRUIT TACOS (WFPB) ❤
Did you make a resolution to be more healthy in 2018 ? I did. 😉😊
This recipe is the answer. It is super-healthy - but also ticks the "comfort food" box -to appease any ongoing NYE hangover. 😊🤣😊
▪️whole food plant based
▪️gluten free ...
▪️super delicious !
The Taco sauce uses unripened or “green” jackfruit - which has a savoury flavour and just a touch of sweetness. The sauce is enhanced with red kidney beans, smoked paprika, cumin, chilli, liquid smoke and star anise for a complex flavour burst. It really is sensational ! ...
INGREDIENTS (24 tacos)
▪️4 cups fresh jackfruit, cut into chunks
(tinned “green” jackfruit can be substituted)
▪️1 red onion, sliced thinly
▪️½ carrot, julienned
▪️3 medium tomatoes, deseeded and chopped
▪️3 garlic cloves, chopped
▪️1 cup red kidney beans
▪️1 tbsp ground paprika
▪️1 tbsp smoked ground paprika
▪️1 tsp chili powder
▪️1 tsp ground cumin
▪️2 star anise
▪️1 tsp seeded mustard (optional)
▪️Salt to taste (optional)
▪️1 ½ cups vegetable stock
Boil the jackfruit in salted water for 30 minutes and then rinse it. Once cool – break the jackfruit into strands.
Heat a non-stick fry pan over a medium heat. Add the onion and cook until slightly brown. Add the star anise and garlic. Sauté until fragrant. Add the carrots and chopped tomatoes and cook until they soften. Add the jackfruit and spices (ground paprika, smoked paprika, chili powder, ground cumin, liquid smoke, mustard, salt and pepper). Stir through. Add the vegetable stock and red kidney beans and simmer for 1 hour over a low heat, stirring occasionally. ...
▪️Cherry tomatoes, chopped
▪️Guacamole (see recipe on my feed)
Cut the lettuce leaves into circles. Place the taco mixture into the centre and top with tomatoes, guacamole and coriander.
Place on a platter in a radial pattern and add edible flowers.
NUTRITION (1 taco with garnish)