Posts in category: Vegan

10 Canned Jackfruit Vegan Recipes To Get You Hooked On Mexican Food

Jackfruit is one of those ingredients that always seems to be in season. No matter when you head to the store, there always seem to be ripe jackfruits waiting to be eaten. And, since they’re so large, one jackfruit can often yield multiple meals.

If you’re looking for some new and interesting ways to cook with jackfruit, then check out these five vegan recipes. From jackfruit tacos to a hearty jackfruit chili, these recipes will definitely satisfy your craving for something delicious.

How to cook jackfruit for best Mexican flavour

The recipe

Ingredients

1 tablespoon olive oil

1 white onion, diced

2 cloves garlic, minced

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

3 cans jackfruit, drained and rinsed

1 cup vegetable broth

2 tablespoons tomato paste

6-8 soft taco shells

Instructions

Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the chili powder, cumin, smoked paprika, oregano, salt and pepper and cook for 1 minute longer. Stir in the jackfruit, vegetable broth and tomato paste. Bring to a simmer and cook until the jackfruit is very tender and falling apart, about 30 minutes.

Alternative seasoning ideas

You can use your own species to season the jackfruit, use the recipe above or the recipe outlined below. Whichever way you choose to cook it, seasoning is the key.

Add the jackfruit to one of the ideas below and serve with salad, salsa, guacamole, and vegan sour cream for a very tasty meal.

1. Jackfruit Tacos

These tacos are the perfect blend of sweet and savory. The jackfruit is cooked in a smoker until it’s nice and tender, and then it’s topped with a homemade salsa verde.

2. Jackfruit Chili

This chili is hearty and filling, and it’s packed with tons of flavor. The jackfruit simmers in the chili until it’s nice and tender, and then it’s topped with some fresh cilantro.

3. Jackfruit Enchiladas

These enchiladas are a fun twist on traditional enchiladas. The jackfruit is cooked in a spicy tomato sauce, and then it’s rolled up in a soft tortilla.

4. Jackfruit Curry

This curry is a wonderfully fragrant and flavorful dish. The jackfruit is simmered in a coconut milk curry sauce until it’s nice and tender.

5. Jackfruit Upside Down Cake

This cake is a fun and unique way to use jackfruit. The jackfruit is cooked in a brown sugar and cinnamon syrup, and then it’s baked into a moist and flavorful cake.

6. Jackfruit Burritos

These burritos are filled with a flavorful jackfruit filling. The jackfruit is cooked in a spices and then it’s rolled up in a soft tortilla.

7. Jackfruit Nachos

These nachos are a fun and easy way to use jackfruit. The jackfruit is cooked in a spices and then it’s piled high on a bed of chips.

8. Jackfruit Quesadillas

These quesadillas are filled with a delicious jackfruit filling. The jackfruit is cooked in a spices and then it’s melted between two tortillas.

9. Jackfruit Sliders

These sliders are the perfect bite-sized treat. The jackfruit is cooked in a smoker and then it’s topped with a flavorful sauce.

10. Jackfruit Rice Bowl

This rice bowl is a filling and satisfying meal. The jackfruit is simmered in a curry sauce and then it’s served over a bed of rice.

We can’t get better tasting food than this, so I highly recommend you try some of the ideas above and tailor them to your own needs. Just remember to keep it whole foods plant based vegan and make everything yourself from scratch.

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Grits And Greens

Whether you’re new to grits or you’re a longtime fan, this simple tomato, kale, and pinto bean topping served over creamy grits has everything you need for a superb family meal. Heap these Southern home-style greens over grits for a satisfying supper. Don’t forget to add a splash of hot sauce and a squeeze of lemon.

INGREDIENTS

• 1 32-oz. carton low-sodium vegetable broth
• 4 cloves garlic, minced
• 1½ cups dry instant grits
• 1 medium onion, chopped (1 cup)
• 1 red bell pepper, chopped (1 cup)
• 2 14.5-oz. cans no-salt-added diced tomatoes, undrained
• 1 15-oz. can no-salt-added red or pinto beans, rinsed and drained
• ¼ teaspoon smoked paprika
• ¼ teaspoon crushed red pepper (optional)
• 1 16-oz. package frozen cut leaf kale
• 1 tablespoon apple cider vinegar
• Sea salt and freshly ground black pepper, to taste
• Hot sauce (optional)
• Lemon wedges (optional)

INSTRUCTIONS

1. In a large saucepan bring vegetable broth and 1 clove garlic to boiling. Stir in grits; reduce heat. Cover and cook about 5 minutes or until grits are thickened and creamy, stirring occasionally. (Mixture will splatter. Use a long-handle spoon to avoid burns.) If needed, add up to ½ cup water to thin to desired consistency.
2. Meanwhile, in an extra-large skillet cook the remaining 3 cloves garlic, the onion, and bell pepper over medium 3 to 4 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add tomatoes, beans, paprika, and crushed red pepper (if using); bring to boiling. Gradually add kale, cooking until all kale has wilted. Stir in vinegar. Season with salt and black pepper.
3. Spoon greens over grits. If desired, serve with hot sauce and lemon wedges.

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Full-On Taco Bar

Celebrate Taco Tuesday by building your own taco bar with this quick and easy recipe. The filling—a combination of lentils, refried beans, and seasonings—takes only about 20 minutes to make, and while it’s simmering, you can set the table with all your favorite taco fixings. Leftovers make a great next-day lunch rolled into tortillas or piled onto a big tossed salad. Prep tip: Wear gloves and be careful not to rub your face when working with fresh hot chiles, which contain a spicy, burning compound that can stick to your skin.

With a texture similar to that of ground meat, lentils work perfectly in vegan tacos. Serve with shredded lettuce, tomato, onion, avocado, and salsa, and you’ve got your own taco bar.

INGREDIENTS

• 2 large sweet onions, chopped (2 cups)
• 1 red bell pepper, chopped (1 cup)
• ½ fresh jalapeño pepper, seeded and finely chopped
• 2 cloves garlic, minced
• 3 cups cooked brown lentils or two (15-ounce) cans lentils, drained and rinsed
• 1 (15-ounce) can fat-free vegetarian refried beans
• 1 cup vegetable stock or water, plus more as needed
• ¼ cup reduced-sodium taco seasoning mix
• 12 6-inch corn tortillas, warmed
• Toppings such as shredded lettuce, chopped tomatoes, red onion, avocado, fresh cilantro, and salsa or taco sauce

INSTRUCTIONS

1. Combine the onions, bell pepper, jalapeño, and garlic in a large skillet. Cook over high heat until tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
2. Stir in the lentils, refried beans, stock, and taco seasoning mix. Bring to a boil; reduce heat to medium-low. Cover and simmer for 5 to 7 minutes or until slightly thick, adding up to 1 cup more stock to reach the desired consistency.
3. Serve the lentil mixture in tortillas with toppings.

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24-Carrot Gold Dressing

Fresh carrots combine with a touch of tahini in this nutrient-rich, creamy dressing. The hint of ginger adds a beautiful flavor boost. Try this on grains, too!

If you haven’t tried this golden dressing by Dreena Burton, prepare to have your dressing world shaken! Fresh ginger adds a pop of heat to a base of raw carrot, while chickpea miso and red wine vinegar boost the flavor, and tahini lends a little richness. Shares a fan: “Out of all the vegan salad dressings that I make, this is one of the very best. Light but lots of flavor!”

INGREDIENTS

• ½ cup carrot, cut into discs or small chunks
• ⅓ cup water
• 1½ tbsp red wine vinegar
• 1 – 1½ tbsp tahini (use full 1½ tbsp for richer flavor)
• 1 tbsp pure maple syrup
• ½ tbsp chickpea miso
• ½ tsp fresh ginger, roughly chopped
• ¼ tsp (rounded) sea salt

INSTRUCTIONS

1. Using a standing blender (high-powered works best to smooth, but regular blender will also work, just purée longer), purée all the ingredients until very smooth. Serve, or refrigerate. Will keep about 4-5 days in the fridge.

   Note: Fresh ginger has a better flavor than dried ginger. Buy a few knobs and keep it in your refrigerator. Then, for this recipe, simply trim away the peel and chop a small amount, you need just a little. It doesn’t have to be finely chopped, as the blender will take care of working it through the dressing.

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Red Lentil Chili

We bet this chili dish could quickly become a family favorite. Red lentils cook very quickly and are not only pretty but creamy and delicious. This is my family’s all time favorite chili! We love to serve this over a baked Yukon Gold potato.

INGREDIENTS

• 2 ounces dates (approximately 9 Deglet Noor)
• 1 pound red lentils
• 7 cups water, divided
• 2 14.5-ounce cans salt-free diced tomatoes (fire roasted preferred)
• 1 6-ounce can salt-free tomato paste
• 10 ounces chopped onion (approximately one large)
• 1 pound red bell pepper, (approximately 2 large), finely chopped*
• 8 cloves garlic, finely minced
• 4 tablespoons apple cider vinegar
• 1½ tablespoons dried parsley
• 1½ tablespoons dried oregano
• 1½ tablespoons salt-free chili powder
• 2 teaspoons smoked paprika (different than regular paprika)
• ½ teaspoon chipotle powder (or more to taste)
• ¼ teaspoon crushed red pepper flakes (or more to taste)
• scallions (for topping at the end)
• Faux Parmesan (for topping at the end)

INSTRUCTIONS

1. Blend the dates in one cup of the water until smooth. (I like to use the food processor so it’s almost a puree.)
2. Place all remaining ingredients in an electric pressure cooker and cook on high for 10 minutes. Alternatively, place all ingredients in a slow cooker (with 6 cups water) and cook on low for 8 hours.
3. Sprinkle with chopped scallions and serve with baked tortilla chips or over a baked potato.

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Orange Black Bean Taquitos

These zesty orange and black bean taquitos are a family favorite. Serve with cooked brown rice or quinoa and a green salad. The orange zest and juice in this recipe brighten the dish and elevate the ordinary black bean to new heights. Serve this with cooked brown rice or quinoa and a salad. These taquitos are also great for hearty snacking.

INGREDIENTS

• 1 large yellow onion, diced small
• 4 cloves garlic, minced
• 2 teaspoons cumin seeds, toasted and ground
• 2 chiles in adobo sauce, minced, or 2 teaspoons ancho chile powder
• Zest and juice of 2 oranges
• 2 (15-ounce) cans black beans, drained and rinsed (about 3 cups)
• Sea salt
• 18 corn tortillas
• 1½ cups Spiked Sour Cream
• 1 jar salsa

INSTRUCTIONS

1. Sauté the onions in a saucepan over medium heat for 8 to 10 minutes. Add water 1 to 2 tablespoons at a time, to keep them from sticking. Add the garlic and cook for another minute. Add the cumin, chiles in adobo sauce, orange zest and juice, and black beans.
2. Season with salt to taste, and purée the mixture in a food processor until smooth but still a little chunky.
3. Place the tortillas, a few at a time, in a nonstick skillet over medium-low heat. Heat until softened, 3 to 4 minutes. Stack the warmed tortillas and wrap them in a piece of foil.
4. Spread 3 tablespoons of the black bean mixture over half of each tortilla, then roll up the tortilla and set it aside. Repeat with the remaining tortillas, then place all of the taquitos into a large nonstick skillet and heat over medium-low heat for 3 to 4 minutes.
5. Serve with the Spiked Sour Cream and salsa.

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Creamy Carrot Soup

Looking for a comforting soup to warm up a cooler evening? Or a show-stopping soup to serve to guests? This knock-out carrot soup does it all! Sweet and light, this herb-infused carrot soup is topped with cashew cream and a garnish of parsley and pomegranate seeds. Pro tip: As one reader discovered, you can also blend the cashew cream into the soup for tasty results!

This bold-hued soup is perfectly sweet and seriously comforting. Peeling the red bell pepper helps make this carrot soup extra silky. Dress it up with a drizzle of rich cashew cream, pomegranate seeds, and chopped fresh parsley for a festive fall presentation.

INGREDIENTS

• ¼ cup cashews
• 1 medium onion, cut into ½-inch dice (2 cups)
• 1½ pounds carrots, cut into ½-inch dice (3½ cups)
• 1 red bell pepper, peeled and cut into ½-inch dice (1 cup)
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 1 large fresh sage leaf
• 4 cloves garlic, minced
• 1 tablespoon lemon juice
• Sea salt and freshly ground black pepper or cayenne pepper, to taste
• ½ cup fresh pomegranate seeds
• 2 tablespoons finely chopped fresh parsley

INSTRUCTIONS

1. In a small bowl, cover the cashews with ½ cup hot water; let soak 20 minutes. Transfer cashews and remaining liquid to a blender; blend until smooth and creamy. Set aside.
2. In a saucepan, combine onion, carrots, bell pepper, rosemary, thyme, sage, and garlic. Add ½ cup water and sauté over medium heat for 15 to 20 minutes, or until carrots are tender.
3. Remove pan from heat. Let vegetables cool for 10 minutes; then remove rosemary sprigs and thyme leaf.
4. Transfer sauteed vegetables to a blender, and puree to a smooth paste. Return pureed vegetables to saucepan and add 3 cups water and 1 tablespoon lemon juice. Season with salt and pepper. Bring soup to boiling.
5. To serve, place soup in individual bowls, drizzle with cashew cream, and garnish with pomegranate seeds and parsley.

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Vegan Pozole

Pozole is a festive Mexican stew that features hominy—dried corn that has been alkalized in a mineral lime bath to create plump, bean-like nuggets. No pork required for this vegan version; instead, oodles of carrots, potato, and onion combine with tender hominy for a true melt-in-your-mouth experience.

Pozole is a traditional Mexican stew that is frequently served on holidays and other celebrations. The star ingredient, hominy, is basically dried corn that has been alkalized in a mineral lime bath, which transforms the corn kernels into fat, tender, bean-like morsels. Traditional pozole also features pork, but this vegan pozole recipe replaces the meat with hearty ingredients like onions, carrots, potatoes, and plenty of chili peppers.

INGREDIENTS

STEW

• 2 (25-ounce) cans hominy, rinsed and drained (5 cups)
• 2 medium potatoes, cut into ½-inch dice (4 cups)
• 4 medium carrots, peeled and cut into ½-inch dice (2 cups)
• ¾ medium onion, cut into ¼-inch dice, divided
• 2 tablespoons minced fresh garlic
• 2 teaspoons ground Mexican oregano
• ½ teaspoon cumin powder
• 2 Anaheim or Poblano chiles, seeded and cut into ¼-inch dice (1 cup)
• 2 teaspoons guajillo chile powder
• 2 tablespoons ancho chile powder
• Sea salt

GARNISHES

• 3 corn tortillas, cut into ¼-inch strips
• 1 cup shredded red cabbage
• ½ bunch radishes, cut into matchsticks (½ cup)
• ¼ cup finely chopped fresh cilantro
• 3 limes, cut into wedges

INSTRUCTIONS

1. In a large soup pot, combine the hominy, potatoes, carrots, 1 cup onions, garlic, oregano, and cumin with 1 cup water; cook on medium heat for 10 minutes.
2. Add 8 cups of water, diced chiles, and guajillo and ancho chile powders. Bring to a boil, reduce heat to simmer and cook for 30 to 40 minutes until the hominy has softened and the stew has thickened. Add salt to taste.
3. Meanwhile, preheat the oven to 350°F. Line a baking sheet with parchment paper. Spread the tortilla strips on the baking sheet and bake until crispy and golden-brown, 20 to 25 minutes, shaking the pan occasionally for even browning. Set aside.
4. To serve, ladle the stew into individual bowls and garnish with tortilla strips, cabbage, radishes, remaining onions, and cilantro. Serve a wedge of lime on the side.

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Vegan Chickpea Chili On Baked Potatoes

If you ask us, chili potatoes should have their own food group. This version features a zesty chickpea chili loaded with mushrooms, bell peppers, sweet corn, and red onion. Serve it atop a freshly baked potato garnished with fresh cilantro, or skip the potato and enjoy the chili straight out of a bowl.

At a deli one afternoon, I ordered a tomato-vegetable soup and a baked potato. When I received the two items, they looked like they belonged together, so I poured the soup right over the potato. The result? A tasty new meal and the spark that led to all sorts of new dishes that turn baked potatoes into the base for soups, stews, and chilies. This is one of my favorites.

INGREDIENTS

• 1 cup dried chickpeas, soaked and drained
• 4 large russet potatoes (about 2 pounds), scrubbed
• 4 cups diced tomatoes
• 2 cups diced red bell pepper
• 8 ounces button mushrooms, trimmed and diced (about 2 cups)
• 1 cup finely chopped red onion
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 2 teaspoons dried oregano
• 1½ cups diced celery
• 1 cup finely chopped green bell pepper
• 1 cup fresh or frozen corn
• 2 tablespoons white wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon smoked paprika
• ¼ teaspoon chili powder or to taste
• ¼ cup finely chopped fresh cilantro, divided
• Sea salt, to taste

INSTRUCTIONS

1. Place the soaked and drained chickpeas in a medium saucepan and add 3 cups water. Bring to a boil over high heat. Reduce the heat to medium and simmer, partially covered, until they are tender to the bite but not falling apart, 30 to 45 minutes. Add water as necessary to keep the chickpeas covered. Drain and set aside.
2. Preheat the oven to 450°F.
3. Use a fork to poke holes in the potatoes in several places. Place them on a baking sheet and bake until a fork goes through to the center easily, 40 to 60 minutes. (If the potatoes are baked before the stew is ready, turn the oven off and let the potatoes stand in hot oven until ready to serve.)
4. Meanwhile, in a large saucepan, place the tomatoes, red bell pepper, mushrooms, onion, garlic, cumin, and oregano. Cook over medium heat for 20 minutes, stirring occasionally. (The juices from the onion and tomatoes will be enough to keep the sauce from burning.) Transfer the sauce to a blender or food processor and blend until smooth. Set aside.
5. To the same saucepan, add 3 cups water. Add the reserved cooked chickpeas, the celery, green bell pepper, and corn. Bring to a boil over high heat. Add the reserved tomato sauce, vinegar, lemon juice, paprika, chili powder, half of the cilantro, and salt to taste. Cook until the vegetables are tender and the chili thickens, 15 to 20 minutes.
6. Use a sharp knife to cut down the length of each potato and spread them open. Pour a good helping of the chili over each potato. Garnish with cilantro and serve hot.

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Three Bean Chili For A Crowd

Chili is an all American classic with Latin American roots. Every household has its own favorite recipe, and each thinks theirs is the best. While we are not here to argue, we’d like to throw hearty vegan chili recipe in for a vote. If you want to adjust the spiciness of this recipe, use a little more or a little less cayenne pepper to suit your palate.

INGREDIENTS

• 1 large yellow onion, chopped
• 8 cloves garlic, minced
• 1 tablespoon cumin seed, toasted and ground
• 2 tablespoons ancho chile powder
• 1 teaspoon cayenne pepper
• 1½ cups tomato paste
• 2 (15-ounce) cans pinto beans, rinsed and drained (3 cups)
• 1 (15-ounce can) black beans, rinsed and drained (2 cups)
• 1 (15-ounce can) garbanzo beans, rinsed and drained (2 cups)
• 2 (28-ounce) cans diced tomatoes
• Sea salt and black pepper to taste

INSTRUCTIONS

1. Sauté the onion in a large pot over medium heat for 8 minutes. Add water 1 to 2 tablespoons at a time, as needed, to keep the onion from sticking. Add the garlic, ground cumin, ancho chile powder, and cayenne pepper. Cook 1 minute.
2. Add the tomato paste, pinto beans, black beans, garbanzo beans, diced tomatoes, sea salt and black pepper to taste, and 4 cups water. Cook 20 to 25 minutes.

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