This vegan chipotle jackfruit recipe is quick, easy and super tasty. It’s got the perfect balance of acid, sweetness, savory flavors and smokiness. And best of all, this simple vegan recipe for jackfruit can be used in a variety of easy, comfort food classics, whether it’s on nachos, inside tacos, burritos or enchiladas, or even as a vegan pizza topping!
For this recipe, I used Embasa Chipotle Peppers in Adobo Sauce. Even if you only use 2 or 3 of these peppers in this recipe, you can dump the rest of the contents of the can into a sealed container, and keep it in your fridge for a few weeks. You also can freeze them, as well.
And there’s a lot you can do with the leftover chipotle peppers and adobo sauce–make some Chipotle Bean and Barley Salad, Stovetop Vegan 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 easy jackfruit recipe, you can add more chipotle peppers to the food processor, if you prefer a much spicier sauce. If you like your sauce much milder, go with ½-1 of 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 that special.
Chipotle Lime Jackfruit
¼ cup chopped fresh cilantro
3-4 garlic cloves
2-3 chipotle pepper in adobo sauce (see notes above)
1 Tbsp fresh lime juice
2 Tbsp + 1 tsp olive oil
¼-½ tsp salt
¼ tsp smoked paprika
¼ cup sliced red onion
14 ounce can of young jackfruit in water, drained and shredded
1. Add the cilantro, garlic cloves, chipotle peppers, 2 Tbsp olive oil, salt and the smoked paprika to a small food processor or blender. Blend until mostly smooth, taste, and decide if it needs anything. Make adjustments, if needed (another chipotle? salt?).
2. In a heavy skillet, add red onions and 1 tsp olive oil. Sauté over medium heat for ~3 minutes or until the onions soften.
3. Then, add the jackfruit and chipotle lime sauce. Stir together, and cook for 1-2 more minutes. Remove from heat, and serve. Tastes excellent in tacos, on nachos, inside enchiladas or even on vegan pizza!