🌮 PESTO & PULLED JACKFRUIT TACOS 📷 by @green_evi 🚨🚨Recipe: For the pulled jackfruit
1 can of jackfruit
1 red onion, chopped
⅓ cup of vegetable broth or water
2 tbsp soy sauce or tamari
2 tbsp maple syrup
2 tbsp tomato paste
1 tbsp Sriracha (or other hot sauce)
1 lime, juice
dash of liquid smoke
1 clove of garlic, minced
1 tsp fresh, grated ginger
½ tsp chili powder
For the pesto
½ cup of toasted pine nuts
1 lemon, juice
½ zucchini, roughly chopped
2-3 cloves of garlic, minced
3 tbsp nutritional yeast
2 tbsp tahini
½ cup of fresh basil
4 cups of spinach, roughly chopped
For the tacos
8 corn tortillas
½ green bell pepper, chopped
1 avocado, thinly sliced
½ cup chopped kale
Drain and rinse jackfruit. Remove its seeds, then using your fingers, a knife or a fork, shred the jackfruit into smaller pieces.
In a large bowl mix together broth, soy sauce, maple syrup, tomato paste, Sriracha, lime juice, liquid smoke, garlic, ginger, chili powder, salt and pepper. Add jackfruit and chopped onion, toss to coat evenly.
Let jackfruit marinade for at least 10 minutes, but the longer the better.
Heat up a large pan over medium high heat. Add jackfruit mixture and all the marinade. Cook for 15-20 minutes or until sauce completely thickens. Stir occasionally.
Place pine nuts, lemon juice, chopped zucchini, garlic, nutritional yeast, tahini, basil and spinach in a food processor and blend until creamy. Adjust consistency with water (or if you prefer with oil), and season with salt and pepper.
Chop kale and bell pepper, slice avocados thinly.
Heat tortillas in a pan over medium heat for 20 seconds on each side. Cover with a damp cloth to keep soft until serving.
Fill each tortilla with 2-3 spoons of pesto and jackfruit, then top with kale, bell pepper and avocado. Serve with leftover pesto and lime wedges on the side. Enjoy! #thevegansclub 🌮