I’ve been making a meat version of this recipe for years. When I decided to try going vegan I knew I’d eventually have to figure out a plant based version cause this is one of my favorite things to cook! And dude, it’s just as good! Actually it’s even better because now it doesn’t take all day to cook!!
This definitely is better if you have a cast iron dutch oven cause you can get that yummy caramelization going but also can be made in a regular pot if thats what ya got to work with. I’m currently on a travel contract and my lovely cast iron is packed away so I’ve been making it a regular ole pot.
Ingredients
1 can green jackfruit (20 oz)
8 oz carton of mushrooms
1 onion
4 cloves of garlic
1 mini can diced green chilies, 4 oz
Avocado Oil - several Tablespoons
Red wine - several Tablespoons
2 Tablespoons Cumin
1 Tablespoon Smoked Paprika
1 Tablespoon Garlic Powder
1 can crushed tomatoes (14 oz)
1 can hominy, drained (16 oz)
1 can pinto beans, undrained (16 oz)
6 cups of vegetable broth
Salt & Pepper to taste
Tortilla Chips
Limes
Cilantro
Hot Sauce
Avocado
Looks like a lot of ingredients, guess it kind of is but seriously with all the canned stuff it goes faster than you’d think. I’m not always big on canned stuff but sometimes you just want to make a lot of food fast and this pretty well fits that bill. Now that I live alone its almost too much food, would probably freeze well too but I usually just find a friend to share with.
Anyways, lets get on with this. Heat up several tablespoons of avocado oil in the bottom of the pot on medium heat. Once that’s hot throw in your diced onions. Then crush some garlic cloves and stir that in. Next dice your mushrooms and throw those in - you probably need to add a few more tablespoons of oil at this point. Just make sure you’re stirring as you go along and have enough oil so it doesn’t burn (may need more or less depending on the pot you use). Then drain the jackfruit, chop it up and add it in - as you cook it, it will sort of break apart and look liked shredded meat. Add the diced chiles and the spices. Stir and cook for awhile until the jackfruit is starting to shred apart and doesn’t feel raw. If you do have a nice pot, you can let things brown up better and start to caramelize. When it looks “cooked” deglaze the pot with a several tablespoons of red wine. Make sure you scrape up all the little browned bits on the bottom of the pot.
Now add in the can of diced tomatoes, hominy and pinto beans and vegetable broth. Stir. Add salt and pepper to taste. Let it come to simmer. Then you’re done!
Definitely recommend serving with tortilla chips, cilantro and lots of lime juice! Avocado is great too! And hot sauce is a must for me, but then I put hot sauce on everything lol.
Notes:
- For deglazing you can substitute vinegar if you don’t have wine on hand. Also learning how to deglaze things was a game changer for me with cooking. All those little bits stuck to the bottom of the pan is where all the flavor is. You can you use any kind of liquid but acids like vinegars and wine seem to work best for me.
- I get the canned jackfruit from TJs. It stores really well that way. Maybe someday I’ll experiment with the real deal jackfruit but I’ve heard they’re huge!