Amelia & I tried a meal service for a week and this was our favorite recipe. It was too expensive and wasteful in regards to packaging, so we cancelled after the discount. Here’s the recipe worth keeping:
Ingredients
- 1 onion
- 1 orange bell pepper
- 2 cloves garlic
- 3 oz red cabbage
- 15 oz can jackfruit
- 2 tsp chili powder
- 1 tbsp vegan sour cream
- fresh cilantro
- 1 lime
- 6 corn tortillas
- 1 tsp olive oil
- salt and pepper
Instructions
- Prep the produce. Preheat your oven to 425°F. Rinse and dry produce. Peel and slice the onion. Deseed and slice the red pepper. Mince garlic and set aside.
- Ready the vegetables. Place the onion, red pepper, and jackfruit on a foil-lined baking sheet. Toss with chili powder, 1 tsp oil, and a pinch each of salt and pepper.
- Roast the jackfruit and vegetables. Spread evenly and place in the oven. Roast until golden brown and beginning to char, about 15 minutes. Remove baking sheet from oven.
- Warm the tortillas. While the vegetables roast, wrap your tortillas in tin foil. When the vegetables are done roasting, you can put them in the turned-off oven to gently warm until you’re ready to eat.
- Make the sauce. Rinse and halve the lime. In a small bowl, combine juice from half of the lime, minced garlic, vegan sour cream and a pinch of salt and stir to combine. Rinse and dry the cilantro, then pick the leaves and tender stems.
- Assemble fajita. Remove the vegetables, jackfruit, and tortillas from the oven. On a large plate, evenly divide the tortillas. Top them with the roasted vegetables and jackfruit, the red cabbage, cilantro, and drizzle with your lime crema. Enjoy!
