Barbecue your summer holidays into awesomeness with this BBQ jackfruit taco recipe! It’s everything savory and fantastic about a summer barbecue and includes the healthy addition of Sunwarrior’s Lion’s Mane Mushroom! You will love it!
Vegan BBQ Jackfruit Tacos
Ingredients
For the Jackfruit
- 2 cans young jackfruit in water or brine
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- ¼ teaspoon chili powder
- ½ teaspoon ground cumin
- 1 teaspoon Sunwarrior Lion’s Mane Mushroom powder
- 1 teaspoon kosher salt
- Black pepper, to taste
- ½ cup vegetable broth
- 2 cups barbecue sauce
For the Cilantro Dressing
- ½ cup vegan mayonnaise
- 2 limes, juiced
- 12 sprigs fresh cilantro, leaves chopped, plus more for topping
- 4 green onions, thinly sliced (dark green parts separated)
For Topping
- 1 ½ cups shredded red cabbage
- sliced avocado
- diced tomatoes
12 6-inch corn tortillas for serving
Instructions
Drain and rinse the jackfruit thoroughly. If the jackfruit pieces are large, cut them into smaller, manageable chunks. Remove any seeds if present.
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent, about 3-4 minutes.
Add the jackfruit to the skillet, stirring to combine with the onion and garlic. Cook for about 5 minutes, allowing the jackfruit to soften slightly.
Sprinkle the smoked paprika, chili powder, Lion’s Mane, ground cumin, salt, and pepper over the jackfruit. Stir well to coat the jackfruit evenly with the spices.
Pour the vegetable broth and BBQ sauce into the skillet. Stir to combine, ensuring the jackfruit is well-coated with the sauce mixture.
Reduce the heat to low, cover the skillet, and let the jackfruit simmer for 20-25 minutes. Stir occasionally to prevent sticking and ensure even cooking. The jackfruit should become tender and easily pulled apart with a fork.
While the BBQ mixture simmers, place all cilantro dressing ingredients into a small food processor or blender and puree. Transfer the mixture to a small serving dish and set aside.
Using two forks, shred the jackfruit directly in the skillet. If the jackfruit pieces are resistant, continue to cook for a few more minutes until they are easily shredded.
Warm your wraps. And serve by piling the BBQ jackfruit into wraps, and top with the toppings. Drizzle on the cilantro dressing and enjoy!
Tips for Perfect BBQ Jackfruit:
Adjust Sweetness and Spice: Depending on your BBQ sauce, you might want to adjust the sweetness or spiciness of the dish. Feel free to add a touch of maple syrup or hot sauce to balance the flavors to your preference.
Make Ahead: BBQ jackfruit can be made ahead of time and reheated. It often tastes even better the next day as the flavors continue to meld.
This vegan BBQ jackfruit recipe is sure to be a hit at any gathering, offering a delicious and hearty alternative to traditional BBQ dishes. Enjoy the smoky, tangy, and slightly sweet flavors of this plant-based delight with Sunwarrior’s Lion’s Mane Mushroom powder! So What are you waiting for? It’s summertime. Start barbecuing!
