VEGAN KETO

Ingredients

• 2 cans Young Green Jackfruit in Brine (Drain, shred with fingers, remove seeds and hard cores)
• 1 can Tomato Paste (6‑ounce can, for BBQ sauce base)
• 1 cup Water (To thin tomato paste)
• 0.25 cup Apple Cider Vinegar (Adds tanginess)
• 1.5 tablespoon Liquid Soy Aminos (Gluten‑free soy sauce alternative)
• 2 tablespoon Vegan Worcestershire Sauce (Check label for vegan certification)
• 0.25 cup Golden Monk Fruit Sweetener (Zero‑calorie sweetener, replaces honey/brown sugar)
• 1 teaspoon Smoked Paprika (Provides smoky flavor in place of liquid smoke)
• 2 cloves Garlic (Minced; half goes into sauce, half into jackfruit)
• 1 teaspoon Salt (To taste)
• 0.5 cup Red Onion (Finely diced for pico de gallo)
• 2 cups Tomatoes (Diced, ripe)
• 1 piece Jalapeño (Seeds removed for milder heat; keep if you like it spicy)
• 1 piece Lime (Juiced for pico de gallo)
• 0.25 cup Cilantro (Chopped; half for pico, half for garnish)
• 1 fruit Avocado (Sliced for topping)
• 8 pieces Corn Tortillas (Soft, 6‑inch; can substitute lettuce leaves for keto)

Instructions

1. Shred the Jackfruit

   Open the two cans of jackfruit, drain well, then use your fingers to gently crush and pull apart the pieces, removing any hard seeds or cores as they pop out.

   Time: PT10M

2. Prepare the Keto BBQ Sauce

   In a mixing bowl combine the tomato paste, 1 cup water, 1/4 cup apple cider vinegar, 1.5 tbsp liquid soy aminos, 2 tbsp vegan Worcestershire sauce, 1/4 cup golden monk fruit sweetener, 1 tsp smoked paprika, minced garlic, and a pinch of salt. Whisk until smooth.

   Time: PT10M

3. Coat the Jackfruit

   Place the shredded jackfruit in a large bowl, drizzle with the prepared BBQ sauce, add the remaining minced garlic, and toss until every piece is evenly coated.

   Time: PT5M

4. Bake the Jackfruit

   Line a baking sheet with parchment paper, spread the coated jackfruit in an even layer, and bake in a pre‑heated oven at 375°F for 20 minutes, stirring halfway through for even browning.

   Time: PT20M

   Temperature: 375°F

5. Make Fresh Pico de Gallo

   In a small bowl combine minced garlic, 1/2 cup diced red onion, 2 cups diced tomatoes, the seeded jalapeño, juice of one lime, chopped cilantro, and a pinch of salt. Mix gently.

   Time: PT10M

6. Warm the Tortillas

   Heat a skillet over medium heat and warm each corn tortilla for about 30 seconds per side, then keep them wrapped in a clean kitchen towel.

   Time: PT5M

7. Assemble the Tacos

   Place a generous spoonful of baked BBQ jackfruit onto each tortilla, top with pico de gallo, sliced avocado, extra red onion, and fresh cilantro. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

4g

Carbohydrates

15g

Fat

12g

Fiber

5g