Knowing she was coming into town for a visit, my mom wanted to know what this jackfruit was that I kept using in my recipes. I am happy to say that she was pleasantly surprised at what this fruit could do! So, I put a new twist on this oldie but a goodie recipe of mine for this delicious vegan jackfruit mexican soup. Give it a try and let me know how it turns out for you!
I hope you did something fun this Sunday!
Ingredients
1 can jackfruit in brine (rinsed)
2 tbsp. taco seasoning
1 can black beans (rinsed)
1/4 cup water
1 can diced tomatoes with chiles
2 cups frozen corn
3 tbsp. minced garlic
1 yellow onion (diced)
2 cups No Chicken Better than Bouillion
3 cups water
2 tbsp. fresh cilantro
1/2 tsp. black smokehouse pepper
1/2 tsp. cayenne pepper
1 tsp. chili powder
1 tbsp. cumin
1 tsp. coriander
1 tsp. smoked paprika
1 green onion (diced)
5 red potatoes (diced small)
Olive oil
Directions
In a large cooking pot, heat about 1 tbsp. of olive oil on high heat. Saute the onions and the garlic. Cook for a few minutes and then reduce the heat. Add the potatoes, frozen corn, black beans, and the can of diced tomatoes. Stir and simmer on medium-low.
In a medium sized pan, add about 1 tbsp. olive oil on high heat. Add the jackfruit and saute, breaking the jackfruit apart as it cooks. Cover and stir frequently. Begin breaking apart the jackfruit.
In the large pot, add the black smokehouse pepper, cayenne pepper, chili powder, cumin, coriander, smoked paprika and green onion. Stir well.
After jackfruit has broken down into a shredded meat-like texture, add the taco seasoning along with 1/4 cup water and stir. Cover and cook on medium heat for about 5 minutes. Remove from pan and add to the large pot and stir well.
Add the 3 cups water and the broth to the pot and stir. Simmer on low for 30 minutes. Stir in the cilantro and serve warm. Enjoy!
