Bubba’s Vegan Fajitas

Recipe By: Lori Gibson “The Clean Veganista”

Ingredients:

• 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

Directions:

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.