Vegan Jerk Jackfruit Bowl Recipe By Tasty Food

VEGAN PULLED JACKFRUIT RECIPE BY TASTY

Steps:

• Preheat your oven to 400ºF (200ºC).
• Drain and rinse the jackfruit, then cut the jackfruit into smaller pieces, removing the core.
• Add the olive oil, onions, garlic, salt, and pepper to a large frying pan or skillet over medium-high heat. Sauté until the onions are tender and become translucent.
• Add the jackfruit, chili powder, paprika, cumin, liquid smoke, salt, pepper, and liquid smoke, and stir.
• Add the vegetable stock, cover, and cook another 10-15 minutes, until the jackfruit is soft enough that it can be mashed.
• Mash the jackfruit with potato masher or a couple of forks, until it looks pulled or shredded.
• Spread an even layer of pulled jackfruit across a parchment paper-lined baking sheet.
• Bake for 25 minutes.
• Remove from oven and pour over the vegan BBQ sauce and stir to combine.
• Place back in the oven for 10 more minutes.
• Build your burger, top with dressings of your choice.
• Enjoy!

VEGAN JERK JACKFRUIT BOWL RECIPE BY TASTY

Steps:

• Make the rice and peas: add the coconut oil, kidney beans, rice, water, pepper, and garlic salt to a medium pot and stir with a wooden spoon to combine. Cover and bring to a boil over medium-high heat, then reduce the heat to low and simmer for 45-50 minutes, until the liquid is absorbed and the rice still has a slight bite. Fluff with a fork and set aside uncovered until ready to serve.
• Make the salsa: In a medium bowl, mix together the peach, avocado, red onion, jalapeño, lime juice, and cilantro until well combined. Let sit until ready to serve.
• Make the plantains: Peel the plantains, then slice into ¼-inch (6 mm) thick rounds.
• Heat about ½ inch (2.54 cm) of oil a deep skillet over medium heat until it reaches 325°F ( 160°C). Add the plantains to the hot oil and fry for 1-2 minutes per side, until golden brown all over. Transfer to a paper towel-lined plate to drain, smash flat with a can or glass, and season with a pinch of salt and pepper.
• Make the cabbage stew: In a small pot, combine the purple and green cabbage, red onion, and scallions. Cook over medium-low heat for 10-12 minutes, or until the cabbage is soft and tender. Season with salt and pepper to taste and garnish with more scallions.
• Make the jerk jackfruit: In a medium bowl, use your hands or 2 forks to shred the jackfruit until it has the texture of pulled pork. Add the jerk seasoning, salt, and pepper and toss to coat well.
• Transfer the jackfruit to a small pan and gently warm over medium-low heat for 3-5 minutes, until warmed through and starting to caramelize.
• To serve, add a few scoops of rice and peas to a bowl. Top with a quarter to a third of the jerk jackfruit, fried plantains, cabbage slaw, and peach and avocado salsa. Garnish with more scallions.
• Enjoy!