Vegan Tacos with Jackfruit, Oven Vegetables, Guacamole and Pico De Gallo

Summary

Prep Time	1 hr 30 mins
Cook Time	50 mins
Total Time	2 hrs 20 mins
Course	Sauce
Cuisine	European
Servings (Default: 4)

Ingredients

For the filling:

For the vegetables:

For the marinade:

For the salsa: (Pico de Gallo)

For the guacamole:

2 avocado (s), ripe
1 splash lime juice
1 pinch (s) salt

Also:

12 wheat tortilla (s)
Oil for frying

Vegan Tacos with Jackfruit, Oven Vegetables, Guacamole and Pico De Gallo

Instructions

For the filling:
Wash the jackfruit with water and squeeze out the water. Dice the onions, chop the garlic. Sweat in neutral oil in a pan, add cumin, paprika and cinnamon and roast briefly. Add the tomato paste, soy sauce, maple syrup, apple cider vinegar, a pinch of pepper and the jackfruit, mix everything well until the jackfruit crumbles. Braise for about 5 minutes, then add the beans and simmer for 10 minutes, adding a little water if necessary, until it is nice and creamy.
For the oven vegetables:
Cut the carrots, sweet potatoes, parsnips and zucchini into thin strips, quarter the onions.
Prepare a marinade from previously warmed coconut oil, minced garlic, mustard, maple syrup, lime zest, lemon juice, salt and pepper. Marinate the vegetables in it for about 20 minutes. Then place on a baking sheet or in a baking dish.
Bake in the oven preheated to 200 ° C top / bottom heat for approx. 30 - 40 minutes on the middle rack.
For the Salsa Pico de Gallo:
Dice shallots and tomatoes, core to taste. Chop the coriander greens. Mix everything in a bowl and season with lime juice and salt.
For the guacamole:
Core the avocado and scrape out the pulp with a spoon. Mash with a fork. Season to taste with a pinch of salt and a splash of lime juice.
Moisten the tortillas with a little water and briefly warm them up in the pan or in the oven / microwave until they soften.
Fill with the jackfruit filling, oven vegetables, salsa and guacamole and serve.

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