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Bubba’s Vegan Fajitas

Recipe By: Lori Gibson “The Clean Veganista”


  • 2 cans young/green jackfruit packed in water, drained, rinsed, squeezed to remove excess liquid
  • 1 large onion, peeled and sliced
  • 1 each: red, yellow, orange & green bell pepper or whatever you happen to have on hand, sliced

Marinade Ingredients:

  • 1/2 tsp garlic powder OR fresh garlic, minced
  • 2 tsp cumin
  • 1 handful fresh cilantro OR culantro, minced
  • 2 tbsp. Teriyaki Balsamic
  • 1 tbsp. Smoked hickory Balsamic
  • 1/4 cup coconut aminos
  • Juice of 1 large lime
  • 2 tbsp. nutritional yeast
  • 1/8 tsp poultry seasoning
  • Few turns freshly ground whiskey barrel smoked black pepper

Sides, toppings and serving suggestions:

  • Flour tortillas
  • Avocado or guacamole
  • Refried beans
  • Mexican rice
  • Sliced jalapeños
  • Cashew sour cream


  1. Using your hands, shred/break apart jackfruit pieces so that it resembles pulled chicken.
  2. Combine marinade ingredients, add shredded jackfruit and toss to distribute; marinate in the fridge for 30 minutes or up to 48 hours.
  3. Heat skillet over medium heat, add onion & peppers, cover and cook for about 8 minutes, lifting the lid and stirring 2 minutes, until tender-crisp. Add water 1 tbsp. at a time as needed to deglaze the pan.
  4. Add jackfruit to the skillet, cover and cook for 2-4 minutes or until the jackfruit is heated through.
  5. Serve with your fave toppings.

1 thought on “Bubba’s Vegan Fajitas

  1. Wow! Did the marinade exactly as written. I added a can of organic black beans for more protein, used orange and red bell pepper, no cilantro, only 1/2 onion and the remainder of the recipe as written – it tasted fantastic!! Thank you!

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