Recipe: Vegan Tacos

This recipe originally appeared on Melisser Elliott’s blog, The Urb

an Housewife in 2007. I tried it in the crockpot: not only did the aroma of my apartment s

mell fantastic but the tacos were a hit with my vegan and non-vegan friends. They we're hardly convinced that I hadn't served them meat. Since 2011, I have made this dish for lunch, dinner, holiday meals and office par

ties. It's a HIT. Give it a try and put your own spin on it. Then let us know what you think.

When served fresh, this South Asian fruit is sweet, with a spiky exterior. In this recipe, using young jackfruit in a can; although it doesn’t have much flavor, the texture quite meaty when cooked. Jackfruit can be found easily at most Asian or Indian grocers, typically in a green can.

Your local Walmart, Tom Thumb or Whole Foods might also have Jackfruit. (Be sure to get the kind that’s packed in water or brine, not syrup)

Ok, I'll let you go and enjoy.

In Health,

Coach Jasmine

INGREDIENTS

• 2 (20 ounce) cans of young green jackfruit , in brine or water, not syrup

• 2 tablespoon mild chile powder

• 1 tablespoon cumin

• 1 tablespoon oregano

• 1 teaspoon pepper

• ½ teaspoon smoked paprika

• ¼ teaspoon cayenne pepper

• 1 large onion

• 4 cloves garlic, minced

• 12 ounce salsa verde

• juice from 1 lime

INSTRUCTIONS

1. Drain and rinse the jackfruit thoroughly.

2. With your hands, press the moisture out of each piece and add it to your crockpot.

3. Add the Chile powder, cumin, oregano, pepper, paprika and cayenne to the jackfruit, coating each piece.

4. Add the onion and garlic, then cover the seasoned jackfruit with the salsa verde, taking care to cover everything.

5. Add the lime juice

6. Turn the crockpot to low, and let it simmer for 6 to 8 hours.

7. For cooking on the stovetop: Add the ingredients to a large pot, follow the same assembly directions. Bring to a boil, then simmer on low, covered, for at least one hour, preferable 2, stirring occasionally. If the mixture sticks, add a little more salsa verde or water. Some browned bits are fine. When finished, the jackfruit will have changed colors and be slightly moist and browned. I try to cook a fair amount of the liquid out, which gives it a meatier texture.

8. Serve the Jackfruit in tortillas with additional salsa, a squeeze of lime juice and any other taco toppings you enjoy!

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