Vegan Blackberry Jam-Sriracha BBQ Pulled Chicken & Jackfruit Tacos

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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So – a while back, I made that Pulled Vegan Chicken & Jackfruit with Blackberry Jam-Sriracha BBQ Sauce you see above.  The recipe made a lot of the stuff, so I posted a pasta & a pizza recipe using the leftovers – seen below.

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This is simply another idea for a way to reinvent the leftovers.  The recipe for the pulled chicken & jackfruit is HERE.  Then – you just make tacos the way you normally would – or load the taco the way you would load a pulled chicken sandwich – with pickles or coleslaw.  But – look at that vegan chicken & jackfruit!  Pretty convincing visually & it does not disappoint in the flavor department, either.  I promise.  Even the texture seems authentic.

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Vegan Blackberry Jam-Sriracha BBQ Pulled Chicken & Jackfruit Tacos

INGREDIENTS

Pulled chicken & jackfruit

corn tortillas

tomato

avocado

cilantro

lime wedges

and anything else you wanna put on these guys

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DIRECTIONS

Make the pulled chicken & jackfruit.

I warm my corn tortillas on the burners of my stove – then I just pile filling into them.

Enjoy!

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Vegan Korean BBQ Beef Lavash Pizza with Arugula

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All Photos © Christine Elise McCarthy 2014

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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This can be made with real beef but I used Beyond Meat’s Beefy Crumbles.  I also used my homemade Spicy Korean BBQ sauce from my vegan BBQ ribs post.  Pizza toppings are really personal & these toppings are more just suggestions than a recipe.  The BBQ sauce is REALLY good, though!

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Spicy Korean BBQ Sauce

INGREDIENTS

3/4 cup dark brown sugar

3/4 cup low sodium tamari (soy sauce)

1/4 cup water

1 TBS rice vinegar

2 TBS chili paste (sambal oelek or other type)

2 TBS Gochujang (optional)

2 tsp sesame oil

1 tsp ground pepper

1 TBS fresh ginger (minced)

5 garlic cloves – minced

2 TBS cornstarch

DIRECTIONS

I put everything EXCEPT the cornstarch into a little crock-pot & left it for two hours.  Once it was bubbly – I added 2 TBS cornstarch & whisked it in.  That made the sauce very thick & gooey.  Perfect!  You can do this stove-top by just bringing everything (except cornstarch) to a boil & then whisk in the cornstarch.  It would likely take only a few minutes to come together.

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I used lavash bread as the base because each piece only has 240 calories so it is a great lower-calorie way to make pizza.

The toppings I used were:

Beefy crumbles mixed with some Korean BBQ sauce

Cherry tomatoes – halved

Grated carrots

Red onion – sliced VERY thinly

Grated cheese (real or vegan – your call)

I cooked this in the oven at 350 degrees for about ten minutes.

After the pizza was cooked – I added:

Jalapeno – diced

Arugula – tossed in a bit of olive oil & a pinch of salt

More tomatoes

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