After (with beans):
For the filling, we veganized this recipe from The Kitchn.
1 TBL Earth Balance, melted
2 cans jackfruit (in brine or water), drained, rinsed, and shredded [this yields about 4 cups]
1.5 tsp smoked paprika
1/2 tsp salt
2 tsp garlic powder
1.5 tsp cumin
1 tsp chipotle powder
1 tsp chili powder
1/4 tsp cayenne
1/4 tsp black pepper
1 cup Daiya or other vegan mozzarella
16 corn tortillas, 6 inch diameter
Olive oil for drizzling
1/2 cup vegan sour cream or soy yogurt
Juice of two limes
Salsa, guacamole, etc for serving.
Preheat oven to 350 F.
Melt the Earth Balance and mix together with the spices and shredded jackfruit.
Fill each tortilla with 3 TBL of jackfruit and some Daiya, then roll up and hold together with wooden toothpicks. Brush with olive oil. Bake 10-15 minutes, until golden.
Whisk together sour cream (or yogurt) with lime juice.
Serve with beans, guacamole salad, and lime sour cream for dipping.
More tacos! More barbecue! More slaw!
We revamped our class bbq recipe and slapped it in a taco. Delicious!
3/4 cup apple cider vinegar
3/4 cup white vinegar
1 tsp salt
1 tsp cayenne
1 tsp red pepper flakes
1 TBL brown sugar
1 tsp hot sauce
3 cans jackfruit (buy it in water or in brine), rinsed and drained
1 tsp liquid smoke
1 TBL olive oil
Shred the jackfruit with your hands and place into a large bowl or dutch oven. Mix vinegars, sugar, salt, and spices together. Pour over jackfruit and mix well. Refrigerate overnight, or at least 4 hours.
Preheat oven to 375 F. Add liquid smoke and olive oil to jackfruit. Cook covered for 1 hour. Remove lid and cook uncovered additional 30 minutes. Stir occasionally.
This is spicy and vinegary, use vinegar and spices according to your preferences!
We ate this with slaw and vegan onion dip. Fuck Yeah Vegan BBQ Tacos!
As bloggers, we do a lot of research to come up with new, interesting items to eat and share. When we saw this “ginger beer pulled pork“, it seemed like the perfect recipe to veganize this month. It’s different than our beloved Carolina barbecue with the added cumin and the ginger beer flavor. Serve on a pita or soft rolls, and don’t forget a tangy slaw.
2 20-oz cans jackfruit (in brine) [we bought these for $1.50 each at an Asian market]
1 can white beans, rinsed and drained
1 onion, diced
1/2 TBL hot paprika
1/4 tsp cumin seeds
1 tsp cayenne (or less, depending how spicy you like things)
1/2 TBL ground pepper
1/2 tsp smoke salt (regular salt would work)
1 tsp German mustard
1 TBL apple cider vinegar
1 TBL ketchup
1 TBL vegan Worchestershire sauce
1 TBL ginger, minced
1 cup ginger beer
1-2 tsp olive oil
Rinse and squeeze the jackfruit. Add jackfruit and rinsed/drained beans to a dutch oven. Add spices and coat the “BBQ”. Add onions, mustard, apple cider vinegar, ketchup, Worchestershire sauce, ginger, and ginger beer and bring to a boil. Cover and cook on medium-low for 1.5-2 hours. Stir occasionally. Add more water if needed. The jackfruit should be very tender. When you’re done cooking, pull the jackfruit apart with a spoon.
Edit: We ate the slaw in the pita with bbq, drizzled with lots of tahini.
Edit 2: This was good, but Carolina bbq is better. still the jackfruit was an awesome bbq “meat”. We’ll definitely use it again.
Adapted from Raspberri Cupcakes