Author Notes
In my former life (the one where I ate meat), I never ate real pulled pork. —Alannah | Kale Mary
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Ingredients
- For the pulled 'pork' jackfruit
-
1
can jackfruit, drained and rinsed
-
3/4 cup
tomato sauce/ketchup
-
1 tablespoon
maple syrup
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1 tablespoon
apple cider vinegar
-
1 tablespoon
vegan Worcestershire sauce
-
1 tablespoon
Mexican spice blend
-
1/4 cup
water
- For the beans
-
1
red onion, finely chopped
-
5 tablespoons
Mexican spice blend
-
6
Tomatoes, roughly chopped
-
1 cup
vegetable stock
-
1
tin black beans, drained and rinsed
-
1
tin kidney beans, drained and rinsed
-
White corn chips, to serve
-
Avocado, to serve
-
Lime, to serve
Directions
- For the pulled 'pork' jackfruit
-
Use a potato masher to mash jackfruit into a bowl then add rest of ingredients and mix to combine.
-
Add ingredients to a saucepan over a medium heat. Cook for approx. 10 minutes until liquid reduces and jackfruit is soft.
- For the beans
-
Heat onions with some coconut oil over a medium heat. Turn heat to low and cook onions until they start to caramelise.
-
Add the spice mix and tomatoes and stir to combine before adding the vegetable stock and beans.
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Cook until liquid reduces and tomatoes soften, about 20 minutes.
-
To assemble, lay corn chips around the edges of a bowl. Add beans then pulled jackfruit. Top with avocado and a drizzle of lime juice.
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