This vegan jackfruit recipe is quick, easy and extremely delicious. It’s got the perfect balance of acid, sweetness, savory flavors and smokiness. And best of all, this recipe can be used in a variety of easy, comfort food vegan classics, whether it’s as vegan nacho topping, a vegan taco filling, inside vegan enchiladas, or even as a vegan pizza topping!
For this recipe, I used the Embasa Chipotle Peppers in Adobo Sauce. Even if you only use 1 or 2 of these peppers in this recipe, you can dump the rest of the contents of the can into a seal-able container, and keep it in your fridge for a few weeks. You also can freeze them, as well.
There’s a lot you can do with the leftover chipotle peppers and adobo sauce–make some Chipotle Bean and Barley Salad, Vegan Stovetop Chili Mac n’ Cheese, or Vegan Al Pastor. Or just kick-up some salsa a notch, stir it into a tofu scramble, or throw it in with your next batch of homemade chili.
When you’re making this jackfruit recipe, you can add more chipotle peppers to the food processor, if you prefer a much spicier sauce. If you like your sauce milder, go with ½ a chipotle pepper to start, blend it, taste it, and go from there. I don’t recommend completely skipping the chipotle pepper, because without it, this recipe isn’t as good.
Cilantro Lime Jackfruit
¼ cup fresh cilantro
¼ cup fresh lime juice
3 garlic cloves
1 chipotle pepper in adobo sauce (see notes above)
3 Tbsp olive oil
¼ cup red onion, sliced
14 ounce can of jackfruit in water, drained and shredded
1. Add lime juice, cilantro, garlic cloves, chipotle pepper, 1 Tbsp olive oil, and salt to a food processor or blender. Blend until mostly smooth, taste, and decide if it needs anything. Make adjustments, if needed (another 1/2 chipotle? another whole chipotle? salt?).
2. In a heavy skillet, add red onions, 2 Tbsp olive oil and a dash of salt. Sauté over medium heat for ~5 minutes or until the onions soften.
3. Add jackfruit and cilantro lime sauce. Stir together, and cook for 1-2 more minutes. Remove from heat, and serve. Tastes excellent on vegan nachos, in vegan tacos, inside vegan enchiladas or even on vegan pizza!