Vegan Jackfruit Tacos
If you’re new to jackfruit, this vegan jackfruit tacos is a perfect recipe to get a taste of this super meaty and delicious fruit. I grew up in the Indian subcontinent where this fruit is pretty common and is bought as a whole, but if you’re in the west, you’ll almost always find them in cans.
Canned Jackfruits are usually labelled as Young Green Jackfruit In Water…or Brine. These canned JFs aren’t as sticky as the fresh ones, so it’s easy to chop them into smaller pieces.
The seeds are covered by unchewable and inedible skins, so I recommend separating the seeds prior to cooking.
You can later remove the skins and boil the seeds with a pinch of salt – just like boiling potatoes. They taste pretty darn good!
All in all, this recipe is super easy to prepare. And it doesn’t even ask for a long list of ingredients. Be sure you get a nice vegan BBQ sauce though.
As for me, I used a powdered BBQ sauce blend + tomato puree to give that BBQ-ey flavor and it worked flawlessly. Please see the notes if you’re unable to find this BBQ sauce blend (aka BBQ seasoning powder).
Once you’re done cooking, your vegan jackfruit taco will look something like this. 🙂
PS. I made those weird looking whole wheat tortillas. Not one of my greatest strengths, but hey they tasted just fine! 😀
Let’s do this!
Vegan Jackfruit Tacos
Easy Vegan Jackfruit Tacos Recipe by Veganbell.
- 1 tablespoon olive oil
- 4 cloves garlic chopped
- 1/2 tablespoon ginger grated
- 1 onion sliced
- 1 cup tomato puree (see notes)
- 2.5 tablespoons BBQ Sauce Mix or BBQ Sauce (see notes)
- 1 can (20 oz. canned, or 3 cups cooked) jackfruit
- Red cabbage shredded
- Onion thinly sliced
- Lemon (or lime) juice
- Cilantro chopped
Wash and drain the fresh (or canned) jackfruits. If you're using fresh jackfruits, steam them until tender. Set aside.
Set a pan over low-medium heat. Add oil. Once it's hot, add garlic + ginger and stir-saute until light brown.
Add onion and stir-saute until golden.
Add tomato puree + BBQ sauce mix + salt + pepper. Stir and cook for 2 minutes over low-medium heat.
Add cooked (or canned) jackfruits. Mix well and make sure it's well-coated with the sauce. Stir and cook for 2-3 minutes over low heat.
Serve it on a bed of tortilla-lettuce with red cabbage & freshly chopped cilantro. Drizzle lemon/lime juice on top.
- I find myself using BBQ spice blend (or powdered barbecue mix) more than the BBQ sauce because it's so versatile - just sprinkle them on potatoes, tofu...or even popcorns! The same cannot be done with the liquidy sauce.
- If you can't find the powdered BBQ seasoning in your local grocery, just use 1/2 cup BBQ sauce in its place. Also, don't forget to replace the tomato puree with 1/4 cup veggie broth.
- While purchasing canned jackfruit, make sure they're either Jackfruit In Water OR Jackfruit in Brine...and NOT in Syrup.
Thanks for stopping by! 🙂