Muneeza’s Jackfruit Mushroom Taco Meat

Jackfruit Mushroom Taco Meat

This is an absolute favorite recipe for my kids and family and a total crowd pleaser! My extended family loves it so much that they request my Jackfruit Mushroom Taco Meat recipe often.  

This is a recipe you want to make for a family gathering, potluck or party. You will not get any complaints from your guests. In fact, you will probably struggle to make enough. 

My trick is to make plenty of the fillings and keep several extra boxes of the ONLY clean taco shells in the market by Siete Foods in my pantry. There are several parts to this recipe, but it should not take you more than an hour to make all the filling ingredients and go from there. 

Jackfruit Mushroom Taco Meat Filling

Ingredients:

 

Directions:

Saute onions in a little water. Add garlic and saute until soft. Then add crushed tomatoes, tomato paste, all the spice powders, jackfruit and mushrooms. The veggies will release some more water. Monitor the water for cooking and don’t let the pan get too dry, or else you will burn your food. Cook until the mushrooms are soft and aromatic. Once the mushrooms are soft and reduced, add in the maple syrup and the coconut aminos. If you choose, at this time you can add in more smoked paprika to top the dish off and a little bit more cayenne to your taste. 

Your taco filling is now ready!

Cashew Cheese Sauce

Cashew Cheese sauce is an absolute must as a topping for this taco recipe. Click here for the recipe.

Vegan Three Bean Chili

I always load our tacos up with our Vegan Three Bean Chili. Click on the link to find the recipe. If you don’t have time to make the chili you can always just use the Jackfruit Mushroom Taco Meat recipe and enjoy a lighter taco experience.

Tomato Salsa

Another amazing topping for the tacos is Tomato Salsa, which you can make as spicy or mild as you like. We like ours super spicy and don’t hold back on the all hot peppers.

Garnish with sliced avocados, chopped onions, and chopped cilantro. 

Bring back Taco Tuesdays to your house!

Muneeza’s Jackfruit Mushroom Taco Meat

Author Muneeza

Ingredients

Instructions

  1. Saute onions in a little water

  2. Add garlic and saute until soft.

  3. Then add crushed tomatoes, tomato paste, all the spice powders, jackfruit and mushrooms.

  4. The veggies will release some more water. Monitor the water for cooking and don’t let the pan get too dry, or else you will burn your food.

  5. Cook until the mushrooms are soft and aromatic.

  6. Once the mushrooms are soft and reduced, add in the maple syrup and the coconut aminos.

  7. If you choose, at this time you can add in more smoked paprika to top the dish off and a little bit more cayenne to your taste. 

  8. Your taco filling is now ready!

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Lauren

How many servings did this make?
Thank YOU!!!

Roza

I didn’t make the tacos but the The taco Jackfruit filling tastes like BBQ Jackfruit! I’ve inadvertently found a great BBQ recipe here. Thanks for that.

Renata Vianna

Absolutely BOMB recipe!!! Will become a weekly staple in my diet for sure <3

Jacque Lawson

The taco filling doesn’t have how much garlic powder, onion powder and paprika???

Muneeza

Thank you Jacque for pointing that out. We have updated the blog post with the amounts – 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp paprika.

Jackie Rawe

Hi Muneeza, have you got the instructions for this recipe, also what do you mean by water cooked onion, do you mean to cook the whole onion in water or to chop it first and use a little water in the pan please?

Muneeza

Thank you, Jackie, for your question. I see how the onion was worded in a confusing way in the ingredient list. I have updated the recipe to clarify. You definitely want to chop the onion first and then saute in some water in the pan. The amount of water should be watched throughout to make sure it doesn’t dry up. Please let us know, if you try the recipe and how you like it.

Adrianne Strati

My family loved this dish, thankyou, thankyou, thankyou!!
Your truly one of my earth Angels.

Muneeza

Oh, that makes me so happy. It’s wonderful when you can make something that the whole family enjoys.

Diane Schwartz

I made this recipe today for the first time. Hubby and I just LOVED it! It was satiating and flavorful. I am looking forward to the leftovers tomorrow as it is a very generous recipe. Thank you Muneeza!

Muneeza

I’m so glad to here this, Diane. Aren’t leftovers the best?!

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