I LOVE Mexican food and when the weather is warm I feel like there’s nothing better than sitting outside enjoying a delicious taco or burrito. I have found that Mexican cuisine is incredibly easy to ‘veganise’ because it is full of delicious spices, generally features beans and the addition of tangy guacamole means that you don’t even miss the cheese or sour cream!
One of my favourite things to eat was pulled pork and I wasn’t sure how I would happily survive without it. Well, who would have thought that jackfruit (of all things) would be the perfect alternative! You can find canned green jackfruit in many supermarkets now as people have realised what an incredible meat alternative it can be. It’s also the perfect roast Pork substitute and it’s great in curries too! I serve this Mexican ‘pulled’ jackfruit in taco shells or burritos, or you could have it on a sandwich, jacket potato or on a pizza. The options are endless! If you double the recipe it makes at least six servings and it freezes well too.
Hacks:
- Add a can of black beans or refried beans to bulk it out and add a tasty protein hit. When I double the recipe I add one can of beans. Of course, you could add other beans or even chickpeas!
- I like to serve this with roasted carrots, crispy kale (cooked in the oven) chopped tomatoes and guacamole. But you could serve it with salad or roasted cauliflower or even mushrooms!
Ingredients (Serves 3-4)
- 1 small red onion
- 1 400g Can of green jackfruit (available in all supermarkets in the tinned section)
- 4 tablespoons tomato paste
- 1 small can of sweetcorn
- ½ red pepper diced (if you don’t have it just leave it out!)
- 100ml Apple juice
- 100ml veggie stock (1/2 stock cube mixed with water)
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (add ¼ if you don’t want it too spicy!)
- ½ teaspoon of garlic powder
- 1 teaspoon of onion powder
- Salt and pepper to taste
Method:
- Rinse and drain the jackfruit and break into smaller pieces
- Heat the oil and add the onion and pepper. Fry for a couple of minutes on medium heat.
- Add the tomato puree, veggie stock and apple juice and stir until smooth
- Add the spices and simmer for a few mins
- Add the jackfruit, corn and beans and cook for 15-20 mins until tender and coated in the sauce. I simmer it with the lid on, adding more hot water and salt & pepper if needed.
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