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  • Dec 17th 2020
  • 0 comment


  • 2 Tbsp grapeseed oil 
  • 1 small spanish onion
  • 2 cloves garlic
  • 1 Tbsp tomato paste
  • 1  400g can young jackfruit in water or brine. Rinsed and drained well
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 1 tsp paprika 
  • ¼ tsp sea salt flakes 
  • ¾ cup vegetable stock 
  • 8 Corn tortillas



  1. Insert multi purpose blade into KitchenAid 5 cup cordless food chopper. Quarter the onion and place in the food chopper bowl with garlic, process on speed 1 for 30 until finely chopped. Remove from bowl and set aside.
  2. Add jackfruit to the food chopper bowl and pulse a few times to get a "shredded meat" texture. Do not over pulse or it will become mushy. 
  3. Heat oil in a large pan over medium heat. Add onion and garlic and sauté until translucent, about 2-3 minutes.
  4. Add the tomato paste and cook for 30-60 seconds more. 
  5. Add the shredded jack fruit and sauté for 2-3 minutes. Add the spices and sauté until fragrant for about 1 minute. 
  6. Pour in the vegetable stock and cook until the liquid has cooked down completely about 3-4 minutes.
  7. Taste for seasoning and add more if needed. Remove from heat. 
  8. Serve on tortillas with your choice of toppings.