BBQ Jackfruit Burritos

BBQ Jackfruit Burritos

3.8 26 évaluations

Prép. 15min

Total 45min

6 portions

Ingrédients

olive oil
20 g
onions quartered
200 g
garlic cloves
4
tinned young jackfruit, in brine (approx. 2 x 560 g tins)
500 g
brown sugar
2 Tbsp
ground cayenne pepper
1 ½ tsp
ground cumin
1 tsp
garlic powder
1 tsp
smoked salt
½ tsp
barbecue sauce (vegan)
250 g
water
600 g
white long grain rice
100 g
raw cashew nuts
140 g
sun-dried tomatoes in oil, drained
100 g
chipotle paste
2 Tbsp
apple cider vinegar
2 tsp
smoked paprika
1 tsp
fine sea salt
1 ½ tsp
red cabbage cored, cut in pieces (5 cm)
150 g
carrot peeled, cut in pieces (5 cm)
70 g
fresh coriander leaves
10 g
white wine vinegar
½ tsp
ground black pepper
1 pinch
flour tortillas large
6

Niveau

facile

Infos nut. par 1 portion

Sodium 2015.7 mg

Protides 14 g

Calories 2589.6 kJ / 618.9 kcal

Lipides 18.9 g

Fibre 7.6 g

Graisses saturées 3 g

Glucides 104.6 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Plant-based Around the World 15 Recettes
Royaume-Uni et Irlande

Vous pourriez aussi aimer...

Gluten-free Tagliatelle with Veggie Ragout

1h

Vegan Bolognese

50min

Mushroom Wellington

2h 20min

Black Bean and Avocado Wrap

15min

Cashew Nuts and Vegetables in Peanut Butter Sauce with Rice

45min

Sun-dried Tomato Pesto Lasagne; Limoncello Sorbet

12h 20min

Vegetable Salad and Lentil Stew; Vegan Chocolate Mousse

45min

Sweet and Savoury Amaranth Salad with Cumin Roasted Veg, Pomegranate and Hazelnut

1h

Jackfruit and Bean Chilli with Spicy Avocado Purée

30min

Mixed Grain Pilaf with Beetroot

30min

Chickpea Pancakes

20min

Vegan Mushroom and Spinach Lasagne

2h 15min