Vegan Pulled Eggplant Pork
Ingredients
- 1 large eggplant
- 1/4 cup olive oil
- 3 tbsp coconut aminos
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/8 tsp of cumin
Preparation
Shred the eggplant using a food processor with a shredder attachment and set aside.
In a bowl, combine olive oil, coconut aminos, and spices. Whisk together.
Add the shredded eggplant to the bowl and coat it well with the mixture.
Transfer the mixture to a dehydrating sheet with a silicone sheet on top.
Dehydrate at 105°F for 3 hours.
Serve immediately or store in an airtight container for up to one week.
Serving suggestions
Serve on raw jicama tortillas with finely chopped lettuce, shredded carrots, red cabbage, cilantro lime crema, and micro greens.
