Jackfruit has really been hitting its stride in the vegan world as of late. It’s popping up on food blogs and restaurant menus everywhere. This South Indian fruit makes a great meat replacement if you’re not feeling seitan or tempeh, especially because of its meaty texture. You’ll see it prepared quite a bit for pulled pork sandwiches or any other dish that calls for shredded meaty things. This recipe is no different.
The last time I had carne asada was at a Mexican wedding ten years ago. It might’ve been the only time, actually. I obviously wasn’t vegan yet, and this meaty dish was intriguing. It’s so simple and also super flavorful. Since that day I’ve noticed it on menus and have come to recognize it as an authentic staple of Mexican food. That’s why I, of course, decided to veganize it and hopefully not ruin its reputation.
The key to good carne asada is its marinade (what you’re marinating in it is important, too, of course), so I researched and tested a ton of different mixtures before I came up with one that I really love. It feels authentic and contains a pretty great balance of flavors which, when combined with the jackfruit, really deliver a wonderful Mexican flair to whatever it’s added to. I’ve tried it in burritos, on sandwiches and all by itself, and it always tastes fantastic. I think you’ll like it too, so give it a try and let me know what you think in the comments section below.
- 6 cloves garlic, minced
- 2 tsp. salt
- 1 can chipotle peppers in adobo sauce (chop the peppers)
- ½ cup olive oil
- 1 tsp. liquid aminos
- 1 tsp. ground cumin
- 2 Tbsp. lime juice
- 2 tsp. ground coriander
- 2 lb. jackfruit, pulled apart
- Preheat oven to 350°.
- Mix all ingredients except jackfruit in medium mixing bowl. Add jackfruit and stir to coat. Place in refrigerator for 1 hour.
- Drain excess marinade and place jackfruit on medium-sized baking sheet.
- Bake for 30 minutes. Stir and place back in oven for 1 hour, checking frequently to avoid overcooking.