Healthy Jackfruit Recipes – Vegan Pulled Pork, Curry & Tortilla S…

I’ve had a whole lot of requests for some vegan jackfruit recipes– so listed below are some enjoyable choices for vegan meat! Pulled pork, curry, and even a tortilla soup!
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STUFF From this video:
► T-Fal Cookware:
► Sizzling Plate:
► Masher:
► Gradual Cooker:
► Jack Fruit Cans from Dealer Joes:


2 cans (20 ouncesea.) jackfruit in brine/water (not syrup), drained & rinsed
1 cup onion, sliced
1 crimson bell pepper, diced
2 Tbsp tomato paste
1 Tbsp coconut oil (OR you can use grass-fed butter should you didn’t want this to be plant based mostly)
1 Tbsp ginger paste
5 garlic cloves, minced
three Tbsp garam masala
1 Tbsp curry powder
1 tsp cumin
salt & pepper, to style
1 can (15 oz) coconut milk

Add every part to the sluggish cooker and blend collectively.
Placed on the lid and cook dinner over low warmth for four to six hours.
Yields 5 cups (5 servings).

Per 1 cup serving:
105 cals | 4F | 15C | 1P

6 corn tortillas, minimize into ¼ inch strips
1 cup onion
2 garlic cloves
1 can (15 oz) tomato sauce
1 jalapeno pepper, seeded & diced
1 lime, juiced
1 tsp chili powder
1 tsp paprika
½ tsp cumin
½ tsp oregano
four cups broth
1 can (20 oz) in brine/water (not syrup), drained & rinsed
salt & pepper, to style

Preheat oven to 350°F (180°C).
Drain and rinse jackfruit. Reduce into smaller items (from core to edge for pulled texture).
In a saucepan, warmth oil over medium. Add onion and garlic and cook dinner till tender.
Add jalapeño and cook dinner for 1 to 2 minutes, till aromatic.
Add tomato purée, lime juice, spices, and cook dinner till it bubbles.
Add broth and jackfruit. Season to style.
Convey to boil, then flip warmth right down to low and simmer for 20 minutes, coated.
Whereas soup simmers, make tortilla strips. Reduce corn tortillas into ¼ inch strips.
Add strips to a wire baking rack on high of a baking sheet. Spray with cooking spray and season with salt and pepper.
Bake 20 minutes, till crispy.
When tortilla strips are achieved baking, add them to a bowl, ladle soup on high, and garnish with further tortilla strips.
High with avocado, cotija cheese, or bitter cream, or your favourite toppings!
Yields 6 cups (four servings).

Per 1 ½ cup serving:
153 cals | 2F | 31C | 2P

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