Vegan Tinga (nobody will ever know the difference!)


I love experimenting with food, so when one of my followers suggested I “Veganize” the popular Mexican dish Tinga, I couldn’t say no!

It was my first time using JackFruit as a meat substitute, and I am very pleased with how well it emulates the texture and consistency of meat. I purchased a pack of 6 “Young Jackfruit in water” for about $17 on Amazon. Two cans = 1lb of “meat”.

What you’ll need:
2 Cans of Young Jackfruit in Water
1/2 can of chipotle peppers in adobo sauce
1 can (15 oz) of steamed tomatoes
1 onion
1tbs Olive Oil

For the Sour Cream:
1/2 Cup soaked cashews
1 lemon
1 teaspoon nutritional yeast
1/2 teaspoon sea salt
1/4 cup water
(I blend the ingredients in my Nutribullet)

1.Heat the oil and saute the onions.
2.Mix chipotle in adobo sauce and tomato in a blender until smooth.
3. Drain and rinse Jackfruit. Pull apart the chunks so that it has the appearance of shredded chicken.
4.Add all the ingredients together in a pot and let simmer for about 15-20 minutes.

I then assemble the Tinga on a tostada and add a dollop of vegan Sour Cream. Soooo yummy!


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