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Meaty Spiced Jackfruit Burritos
The star of our dish happens to be the national fruit of Bangladesh. It’s also part of the popular crowd in South India and Southeast Asia. Looking for a pulled pork or braised chicken replacement? Consider this your new must-have ingredient. (PS: We go beyond burritos and incorporate jackfruit into all of our favorite Tex Mex recipes.)
This great recipe comes to us from Meatless Monday!
This great recipe comes to us from Meatless Monday!
Featured Seedlings
Ingredients
- 250g prepped jackfruit (hard cord removed, ripped into smaller chunks and excess water squeezed out)
- handful mixed Asian greens, like tatsoi, bok choy, etc.
- 1/8 c tomato paste
- 1 c water
- 2 tsp cornstarch
- 1 Tbsp tamari
- 4 - 5 Tbsp olive oil
- 1 tsp pink Himalayan salt
- 3 tsp raw sugar or brown sugar
- 1 Tbsp nutritional yeast
- 2 tsp white vinegar
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/4 tsp ground cinnamon
- 1/8 tsp ground black pepper
Instructions
Step 1
Heat a frying pan on medium to high heat, adding 3 tbsp of oil. Once the oil is ho,t add the jackfruit and cook until it is slightly crispy and lightly browned (around 4 minutes).
Step 2
Bring down the heat to medium, add the paprika, cumin, cinnamon, salt, pepper and garlic powder and cook for 2-3 minutes, stirring continuously to prevent the spices from burning. Add the remaining 2 tbsp of oil now.
Step 3
Mix the rest of the ingredients in a bowl with a whisk or in a blender and then add to the frying pan (lowering the heat to medium/low). It will be watery at first, but within 3-4 minutes, the liquid will reduce and thicken into a sticky sauce.
Step 4
Now you have a pan of sticky, smoky, sweet jackfruit ready to use in sandwiches, burritos, tacos, on pizza, or anywhere you’d like.
Step 5
Wrap in burrito tortilla with a handful of mixed Asian greens and add in jalapeño pepper for an extra kick. Enjoy!