Jackfruit Fajitas
- RECIPE MAKES: 4 serves| 1g per serve
- PREP TIME: 10min
- COOK TIME: 20-25min
Heat the oil in a frying pan on medium heat.
Add the onion, capsicums, mushrooms, zucchini, eggplant, cherry tomatoes, garlic and jackfruit to the frying pan and fry for 5 minutes.
Add the coriander, fajita mix, tomato paste and lemon and cook for a further 15-20 minutes or until everything is soft (add a small amount of water to reach the desired ‘filling’ consistency).
Using a fork, remove the lemon and season to taste.
Divide fajita mixture into 4 serves. Spoon the fajita mixture into the low protein tortillas and serve.
Serving Suggestion:
Serve a sprinkle of low protein vegan cheese, fresh coriander leaves and/ or salsa. If your protein allowance allows top with mashed avocado for a delicious addition.
Top Tip:
If you don’t have any low protein tortilla’s on hand store bought gluten free wraps can be used if your protein allowance allows. Always check the label as most contain 2-3g protein per wrap.
Add some chilli powder for a spicy kick!
- 2 Tbsp Oil
- 1 Red onion, thinly sliced
- 1 Red capsicum, sliced
- 1 Green or Yellow capsicum, sliced
- 2 Mushrooms, sliced
- 1/2 Zucchini, cut into fingers
- ¼ Eggplant, cut into fingers
- 8 Cherry tomatoes, quartered
- 3 Cloves garlic, crushed
- 230g drained, tinned Jackfruit
- Coriander, handful of fresh, chopped leaves (reserve some for serving)
- 1 Tbsp Fajita mix
- 2 Tbsp Tomato paste
- ¼ Lemon
- Salt, pepper to taste
- 4 Low protein tortillas (see https://www.vitafriendspku .com/au/recipes/fate-tortillas/ for recipe)
