Baked potato
Ingredients
- 3 (or more) potatoes, I used sweet and baking potatoes
- 1 can jackfruit in brine
- 1 medium red onion
- 5 garlic cloves
- 2 jalapeños (seeded for less heat)
- 1 cup black beans (cooked and rinsed)
- 1/2 cup corn
- 2 cups veggie broth
- 1/2 tbsp avocado oil
- 1 tbsp tomato paste
- 1-2 tbsp vegan BBQ sauce
- 1 tbsp coconut aminos or 1/2 tbsp tamari sauce
- 1.5 tsp cumin
- 1 tsp paprika
- 1 tsp smoked paprika
- 1 tsp chili powder
- salt and pepper to taste
- fresh lime juice
- optional: dash of vegan Worcestershire sauce
Preparation
Preheat oven to 400 F/200 C
Scrub potatoes and bake them for about 1 hour (depending on size) until fork tender
Drain jackfruit and break it up with your hands or a fork until it resembles a shredded texture, especially the tough seedy parts
Finely dice onion and jalapeños and mince garlic
Heat up oil in a large sauté pan and fry onions until browned on low to medium heat. Add jackfruit, garlic and jalapeños and keep sautéing until all excess liquid is gone and jackfruit is starting to brown
Add tomato paste, all sauces and spices and and stir for another minute
Add veggie broth and bring chili to a boil
Let simmer until all liquid is gone and add corn and black beans towards the end. Adjust salt and pepper to taste squeeze a bit of fresh lime juice over it
For serving, I cut my baked potatoes in half and scraped the flesh with a fork a bit before filling them with chili and a bit of cashew and cashew cilantro lime cream
Enjoy