Updated: Nov 25, 2022
Looking for some tasty vegan / vegetarian options?
Ever tried shredded jackfruit?
Peep the cooking video below (or scroll down for the recipe!)
This vegan pulled jackfruit chickpea taco recipe is not only tasty, and quick to make - but it's also very nutritious and a great alternative to a taco meat filler. Try it out on a meatless, Mexican Monday dinner them (or anytime, really!)
I really love vegan (and vegetarian) recipe ideas, because the potential for creativity is seemingly limitless! Pulled jackfruit is just one example of how you can take plant based ingredients and turn them into dishes typically enjoyed as meat-based.
Having worked at a vegan restaurant for two years, and also being hired to create a vegan/vegetarian menu in Thailand - I learned a lot of the tricks of the vegan trade
In fact a dream of mine is to one day open a café restaurant where I do international vegetarian cuisine, teach cooking classes, and give nutrition advice as a dietitian.
As a dietitian chef, I believe the concept/idea has some value!
I need a theme that would allow me to be creative on a daily basis, creating delicious cuisines from around the world. Global vegetarian cuisine is something that would allow this.
Not sure if it would work in Edmonton, but I'd love to hear your thoughts!
I also will soon be posting vegan and vegetarian recipes and blog posts. So let me know - What kind of vegan vegetarian recipes or info would you like to know?
I made this recipe start to finish so that it would be vegan, and gluten-free (I use corn flour tacos). So this recipe is also great for vegans, celiac, or gluten intolerant.
A note on ingredients:
Jackfruit is a fruit that grows in southeast Asia. Young jackfruit is not sweet, has a meaty texture, and will take up the flavour of any marinade or spice (in this case, taco spice).
Chickpeas (aka Garbanzo beans) I add to this recipe to 1) Bump up the nutrition, and 2) Increase the amount of food!
Now for the Recipe!
Pulled Jackfruit Chickpea Taco Filling
1 can, drained and rinsed
1 can, drained and rinsed
Onion (yellow or red)
Taco spice (see recipe below)
4-8 Tbsp (add as much as desired)
1 cup to start (add more as needed during the slow cook)
Add oil to a frying pan on medium heat.
Add onion and garlic, sauté for 2-3 minutes.
Add jackfruit, chickpeas, taco spice, and water.
Bring to a simmer, cover, and slow cook on low/medium heat for 20-30 minutes (until jackfruit is soft)
Shred jackfruit using two fork (if using a non-stick pan, do this in a bowl to prevent scratching the pan)
Serve with your favourite taco toppings, and enjoy!
Check these photos for topping food-spiration!
Toppings: Shredded lettuce, diced onion, cheese, tomato, avocado, mango cilantro salsa, lime wedge
Homemade Taco Spice
2 Tbsp (normal paprika)
1 Tbsp (Smoked Paprika - optional)
Combine all spices together. Store in a sealed container for months.
This recipe is a great source of protein, fibre, minerals, vitamins, and antioxidants.
Incorporating more vegetable protein sources in your diet, like the chickpeas used here, may reduce your chances of some chronic disease.
Bump up the nutrition (and flavour) by adding my recipe for a mango cilantro salsa.
What other vegan vegetarian recipes or info would you like to know?
Comment below, and follow if you like the content!
About me: I'm Daniel Neuman, a Registered Dietitian and owner of Edmonton-based nutrition consulting company, Simplify Nutrition. I'm also a passionate foodie learning and teaching about global foods, evidence based nutrition, and practical cooking skills. If you like the content, stay connected. If you want to work with me, get in touch! I offer private cooking classes and nutrition consulting in-person and online!