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Chimichanga
So many people dislike jackfruit, and I used to be one of them. I always felt that jackfruit holds the flavor well but is too mushy and soft. What changed the game for me was adding the jackfruit to a pan with no oil and cooking all the water out on low using a press. Once the jackfruit is dehydrated, I add my marinade, let it soak up the flavors, and then cook it. This improves the texture, making it more meaty and eliminating any brine taste. What are your thoughts?
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MARINADE INGREDIENTS
- 2 tsp vegetable bouillon (Better Than Bouillon brand is good)
- 1/4 cup avocado oil
- 2 tsp minced garlic
- 1/4 cup of finely chopped onions
- 2 tsp yellow mustard
- 1 tsp cumin
- 2 tsp maple
- 2 tsp apple cider vinegar
- 1/2 cup water
- 1 can of jackfruit
- 2 tsp of smoked paprika
- Salt to taste
GARNISH & OTHER INGREDIENTS
- 12-inch burrito shells
- cooked brown rice
- cooked seasoned black beans
- vegan shredded cheddar cheese
- shredded lettuce
- salsa
- guacamole OR avocado
- avocado for frying
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Directions
- Rinse jackfruit in cold water. Use your hands to break down the jackfruit into shreds.
- Cook the jackfruit in a sauté or cast iron pan on low heat, without oil, to release the water from the mushrooms.
TIP: Use a heavy pan or cast iron press to press the water from the mushrooms
- Combine all marinade ingredients in a bowl, then add the jackfruit. Marinate for 2-3 hours
- Sauté jackfruit in a nonstick pan for 12-15 minutes (medium heat) until they brown
- Build a burrito with jackfruit, rice, black beans, cheese, and a little salsa inside.
Pan fry in a small amount of oil at 370 degrees Fahrenheit for 1-2 minutes on each side or until golden crispy
TIP: Use tongs to rotate the burrito as you fry it. It makes it easier to turn and avoid burning.
- Top with shredded lettuce, salsa, and guacamole. Enjoy!
‍
Shopping ListÂ
MARINADE INGREDIENTS
- 2 tsp vegetable bouillon (Better Than Bouillon brand is good)
- 1/4 cup avocado oil
- 2 tsp minced garlic
- 1/4 cup of finely chopped onions
- 2 tsp yellow mustard
- 1 tsp cumin
- 2 tsp maple
- 2 tsp apple cider vinegar
- 1/2 cup water
- 1 can of jackfruit
- 2 tsp of smoked paprika
- Salt to taste
GARNISH & OTHER INGREDIENTS
- 12-inch burrito shells
- cooked brown rice
- cooked seasoned black beans
- vegan shredded cheddar cheese
- shredded lettuce
- salsa
- guacamole OR avocado
- avocado for frying
‍
Directions
- Rinse jackfruit in cold water. Use your hands to break down the jackfruit into shreds.
- Cook the jackfruit in a sauté or cast iron pan on low heat, without oil, to release the water from the mushrooms.
TIP: Use a heavy pan or cast iron press to press the water from the mushrooms
- Combine all marinade ingredients in a bowl, then add the jackfruit. Marinate for 2-3 hours
- Sauté jackfruit in a nonstick pan for 12-15 minutes (medium heat) until they brown
- Build a burrito with jackfruit, rice, black beans, cheese, and a little salsa inside.
Pan fry in a small amount of oil at 370 degrees Fahrenheit for 1-2 minutes on each side or until golden crispy
TIP: Use tongs to rotate the burrito as you fry it. It makes it easier to turn and avoid burning.
- Top with shredded lettuce, salsa, and guacamole. Enjoy!
‍
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