Isabella Murdoch gives us her favourite vegan twist to a Mexican classic
1 tbsp extra virgin olive oil
2 tins jack fruit, drained and rinsed (can be found in the health food section in Woolworths and at health food stores)
1 brown onion, sliced
2 cloves garlic, crushed
1.5 tsp smoked paprika
1/2 tsp ground cumin
2 tbsp tomato paste
2 tbsp chipotle sauce (from a jar- sold at grocery stores)
1 tbsp coconut sugar
Salt and pepper to taste
2 C raw cashews, soaked for approx 4 hrs and drained
1.5 C water
3 tbsp nutritional yeast
1 tsp finely ground pink Himalayan salt
1 tsp garlic granules
1 tsp onion flakes
1/2 tsp smoked paprika
1 lime, juiced
Pinch salt and pepper
1 tin refried beans
1 tin corn kernels
1 packet corn tortillas
1/4 red cabbage, finely chopped
1/4 bunch coriander, roughly chopped
1 red chilli, thinly sliced
Firstly, to make the cashew cheese, combine all ingredients in a high powered food processor until creamy. This will make more sauce than required, so store the leftovers in the fridge in a jar for later use.
For the jackfruit, add a tablespoon of olive oil to a large frypan over medium heat. Add the onion, garlic and spices and sauté for a few minutes until the onion becomes translucent. Then, add in the jackfruit, chipotle sauce, tomato paste, salt, pepper and coconut sugar and cook until the jackfruit easily breaks apart to form a “pulled pork” texture.
Meanwhile, add the corn tortillas to a small saucepan to slightly char them. Then, add the tin of corn into the pan, tossing it until slightly charred. The refried beans can also be heated up after this in the same saucepan or served cold. Make the guacamole by mashing the avocado with a fork and adding in the lime juice, salt and pepper.
Once the jackfruit is tender, assemble the tacos by spreading refried beans on the tortilla, adding the jackfruit mixture, a handful of cabbage, a dollop of guacamole, a sprinkle of coriander, chilli and a drizzle of the cheese sauce.