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Categories:
jackfruit jackfruit tomato sauceketchup maple syrup apple cider vinegar Worcestershire sauce blend water beans red onion tomatoes vegetable stock black beans kidney beans white corn chips avocado
Viewed: 70 - Published at: 3 years agoIngredients
- For the pulled 'pork' jackfruit
- 1 can jackfruit, drained and rinsed
- 3/4 cup tomato sauce/ketchup
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
- 1 tablespoon vegan Worcestershire sauce
- 1 tablespoon Mexican spice blend
- 1/4 cup water
- For the beans
- 1 red onion, finely chopped
- 5 tablespoons Mexican spice blend
- 6 Tomatoes, roughly chopped
- 1 cup vegetable stock
- 1 tin black beans, drained and rinsed
- 1 tin kidney beans, drained and rinsed
- White corn chips, to serve
- Avocado, to serve
- Lime, to serve
Method
- Use a potato masher to mash jackfruit into a bowl then add rest of ingredients and mix to combine.
- Add ingredients to a saucepan over a medium heat. Cook for approx. 10 minutes until liquid reduces and jackfruit is soft.
- Heat onions with some coconut oil over a medium heat. Turn heat to low and cook onions until they start to caramelise.
- Add the spice mix and tomatoes and stir to combine before adding the vegetable stock and beans.
- Cook until liquid reduces and tomatoes soften, about 20 minutes.
- To assemble, lay corn chips around the edges of a bowl. Add beans then pulled jackfruit. Top with avocado and a drizzle of lime juice.
