Recipes for Dad

So these tacos were supposed to have jackfruit in them, however; I learned yeste…

So these tacos were supposed to have jackfruit in them, however; I learned yesterday that unripe jackfruit is very different from ripe jackfruit. 😂

I was all excited to make these vegan tacos with pineapple salsa from Joe Yonan’s fabulous cookbook Cool Beans, but sadly I had gotten frozen ripe jackfruit instead of the shreddy pulled pork like unripe version. Luckily I tasted it before adding it in. Actually pretty good, tasted just like a super sweet mango, but not ideal for tacos. So I improvised a little by adding some mushrooms, a can of pinto beans and tbsp of soy sauce for that burst of umami.

Not at all like the written recipe, but actually super delicious! This one’s probably not going on the blog but I’ll put it here in the caption if anyone wants to try.

1 large onion, diced
2 tbsp oil
8 oz baby Bella mushrooms, sliced
1 garlic clove, sliced
2 tbsp tomato paste
2 tbsp chilis in adobo
1 tbsp soy sauce
1 14 oz can pinto beans, drained and rinsed
Tortillas, avocado and cilantro for serving

Pineapple salsa:
2 cups cubed pineapple
1/2 small red onion, chopped
Juice from 1 lime
1/4 cup chopped cilantro
1/2 tsp salt + more to taste

1. Add mushrooms to a large dry skillet over medium high heat. Cook for 3-4 minutes or until the mushrooms have softened. Remove the mushrooms from the pan and set aside.
2. Add the oil to the pan over medium heat. When shimmering, add onion and garlic. Cook for 4-5 minutes or until softened.
2. Add tomato paste, chilis in adobo and soy sauce. Cook for 3 minutes more, until fragrant.
3. Stir in cooked mushrooms and pinto beans. Cook until warmed through and serve fresh with tortillas and pineapple salsa.

For the pineapple salsa:
1. Mix pineapple cubes, lime juice, red onion, cilantro and salt in a bowl. Refrigerate until ready to use.

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