Jackfruit taco filling looks sand tastes very similar to chicken and with cashew cream sauce is addictively delicious. I found this original recipe by Taylor Duty on the Evolve Vegan blog (go there!); where a wealth of healthy vegan options that taste decadent (and not at all like a cardboard foot!) can be discovered. I’ve made these tacos for several very satisfied meat-eaters and I can’t wait to use this vegan chicken substitute in my meat pies, chicken soup, tamales, and Thai style barbecued skewers (I’ve developed vegan recipes for all of them!). LOVE. I am not messing around, this is one of my favorite recipes and I am not even vegan — I think this is gluten free too!
So, continuing with today’s “Veganism for Omnivores” theme, here is some food porn from my first attempt at jackfruit tacos, the recipe follows:
Shredded Jackfruit Tacos
- 1 can jackfruit in brine
- 1.5-2 Tbsp vegan taco seasoning OR homemade taco seasoning blend (recipe to follow)
- Wet ingredients blend (recipe to follow)
Taco Dry Seasoning Blend
- 1/2 tsp crushed red peppers
- 1 tsp cayenne pepper
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
Wet Ingredients Blend
You have some flexibility with the wet seasoning blend. The tomato paste and veggie broth are both crucial for the right color and moisture, but the rest is kind of up to you! Choose your own hot sauce, sweetener (I use BBQ sauce!) and other additives. I call this the “whatever is in your fridge” adaptation.
The wet ingredients breakdown looks something like this:
- 2 Tbsp tomato paste
- 1/4 cup (plus more as needed) veggie broth
- 2 Tbsp Sriracha
- 1 Tbsp Ketchup
- 2 Tbsp Salsa Verde
- 1-2 Tbsp BBQ Sauce
Start by rinsing, draining and cutting the core of the jackfruit off so you are left with the washed stringy pieces.
Add the jackfruit and the entire dry seasoning blend to the pan and slowly toast them together over medium-low heat (about 7-8 minutes).
Then add the wet seasoning mix, reduce the heat to low and simmer for about 20 minutes.
Using a fork, break apart the softened jackfruit pieces until they have a stringy, “shredded” type consistency. Adding veggie broth as necessary, continue to simmer over low heat for another 10-15 (as many as 30) more minutes.
While the jackfruit is in simmer stages, begin on the cashew cream sauce!
Cashew Cream Sauce
- 1/4 cup RAW cashews
- 1/4 cup tahini
- 2 Tbsp nutritional yeast
- 1 Tbsp lemon juice
- 2 Tbsp cold water
Start by soaking the cashews in a bowl of water for a minimum of 20 minutes
When they are done soaking, drain & combine all ingredients in food processor and blend until smooth (about a minute).
As your jackfruit is finishing up, prepare your other toppings and warm up some corn tortillas. Compile your tacos, top with cashew cream sauce/any other hot sauce and munch!
So stoked to pass along this recipe… Let me know what you think!