Back in my meat eating days I used to love chicken fajitas. After going vegan, I made them with just peppers and onions a few times but they did lack substance. A few months into plant based eating, I came across a BBQ jackfruit recipe on the Minimalist Baker site and instantly thought that jackfruit would work great in a fajita dish.
After some research I found an Asian online shop that sells the green, unripe jackfruit in water required for most savoury recipes. Your local Asian shop should have it in stock too and at circa £1.39 a tin, it is truly a bargain. Sourcing it is the hardest part.
You can cook the jackfruit a few days in advance and reheat it when needed. I usually double the recipe below and have the leftovers in a wrap for lunch. Enjoy!
Feeds: 2 adults
PREP AND COOKING TIME: 60 MINUTES
SKILL LEVEL: super easy
1 tin of unripe jackfruit (in water)
1 red bell pepper
1 packet of smoky BBQ fajita seasoning
tortillas and your favourite fajita accompaniments
Preheat the oven to 170C.
Slice the onion, add to hot frying pan.
Slice the pepper, stir in to the pan.
Open the jackfruit tin, drain, add to the frying pan.
Add the fajita seasoning and stir in. At this point you might want to also add some ketchup or BBQ sauce.
Transfer to an oven tray and bake for 45 min.
Remove from the oven and flake the jackfruit with a fork.
Serve with your favourite accompaniments.
I used to have my fajitas with sour cream and cheese, after going vegan I started making a cheesy cream ( 1/2 block of firm organic tofu, 1/4 cup nutritional yeast, 1/2 tsp apple cider vinegar, 3/4 tsp sea salt – combine in a blender) instead. On days I can’t be bothered with the cream I use mashed avocado. I usually have salsa or freshly chopped cherry tomatoes and crunchy lettuce with my fajitas too.