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Sometimes it’s hard to know what to do with jackfruit. Like tofu, it doesn’t have much taste on its own, and must soak up the flavor of other ingredients. Jackfruit’s texture is a bit like pulled pork (but without the gristle), so it’s great in tacos and tostadas. Recently, we discovered a recipe for jackfruit tostadas that sacrifices none of the heat or flavor of meat, yet is completely vegan and gluten-free! You’ll be delighted by the authenticity of this savory dish. Not to mention the low cost of ingredients, and the ease of cooking! Try it tonight.
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(Read about Anne's hospital stay)
10 ounces jackfruit
1-2 teaspoons olive oil
1/2 red onion, chopped
1-2 cloves minced garlic
1 8-ounce jar of salsa (red or green)
1/2 teaspoon ancho chili powder
1/2 teaspoon cumin
pinch of ground pepper
4 corn tortillas
1 can refried beans (black or pinto, make sure there’s no lard)
1/2 minced jalapeno
1/2 cup steamed yellow corn
additional jalapeno slices
1 lime, sliced in half
chopped cilantro to taste
Drain jackfruit and set aside. Pour onions and garlic into well-oiled pan and fry for about 5-10 minutes until onions are translucent and garlic is slightly browned. A wonderful aroma will waft over your kitchen! Shred jackfruit and add to frying pan with salsa, spices, and jalapeno pepper. Continue frying at low to medium heat until the fluid from the salsa is completely absorbed (about 10-15 minutes).
Heat beans on stovetop. Turn oven to broil setting and place tortillas on cookie sheet. Broil for about 2-3 minutes until the tortillas are crispy. Do not burn! Remove from oven and arrange on a large plate. Layer the tortilla with beans and jackfruit mixture and add the toppings as desired. Squeeze fresh lime juice over the top for an additional flavor kick. Feel free to improvise and add additional salsa, vegan cheese, vegan sour cream, etc if desired. You can’t go wrong!
These jackfruit tostadas will receive rave reviews from your guests. Our recipe serves 2-4 people, depending upon how hungry they are. If you expect additional guests, just double (or triple!) the size of the recipe. Folks will be begging for more. We enjoyed our tostadas with a glass of vegan red wine, but this dish also pairs well with gluten-free beer. And don’t forget dessert! If you have any left over (hint: you won’t) place in a secure, covered container and re-heat when you’re hungry again. Don’t you wish summer would last forever?
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