120-ounce canned jackfruit (packed in water or brine, not sugar), drained
2tablespoonschopped fresh sage
1/2teaspoonhabanero hot sauce
2tablespoonsnutritional yeast
2tablespoonsvegan Worcestershire sauce
2tablespoonslow-sodium wheat-free tamari
1tablespoonbrown sugar
1/2teaspoonhabanero hot sauce
Salt
1cupwater
112-ounce package 10-inch flour or corn tortillas
Fajitas
2tablespoonsgrapeseed or safflower oil
1/2cupsliced onion
1/2green bell pepper, sliced lengthwise
1/2yellow bell pepper, sliced lengthwise
1/2red bell pepper,sliced lengthwise
Salt
Vegan sour cream, optional
Lemon or lime wedges, optional
Instructions
Jackfruit:
Heat the oil in a medium skillet over medium-high heat. Add the jackfruit and break it into shreds with a fork. Add the sage and minced habanero. Add the nutritional yeast, Worcestershire sauce, tamari, brown sugar and hot sauce. Add salt to taste and stir in the water to incorporate well. Cover and simmer for 30 minutes on low heat. Taste and adjust salt and spice to your liking. Remove from the heat. Preheat the oven to 350 degrees Fahrenheit.
While the jackfruit braises, wrap the tortillas in foil and place in the preheated oven for 10 minutes.
Fajitas:
Heat the oil in a medium skillet over medium-high heat. Add the onion and bell peppers, and sprinkle with salt to taste. Sauté until the vegetables begin to caramelize, 8 to 10 minutes. Remove from the heat and transfer to a serving bowl.
Set up a family-style serving station with the warm tortillas, peppers and onions, jackfruit and optional vegan sour cream with lemon wedges, extra hot sauce, chips, cheese shreds…you get the idea.