Jackfruit/Tempeh Mixture Ingredients
1 pack tempeh
1 can jackfruit
1 medium sized onion
3 cloves garlic
1 tbsp. olive oil
1 tsp. paprika
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. chili powder
1/2 tsp. cumin
2 cups vegetable broth
3/4 cup barbecue sauce (I used @annieshomegrown brand)
Drizzle of maple syrup
Slaw Ingredients
Broccoli slaw mix
1/2 cup @followyourheart vegenaise
3 tbsp. red wine vinegar
1/2 tsp. sugar
3 tbsp. lemon juice
1/4 tsp. salt
1/4 tsp. pepper
Other Ingredients
Small taco tortillas - whole wheat, flour, corn - pick your favorite!
Instructions
Crumble jackfruit into a colander and rinse/drain. Crumble tempeh in a bowl. Set to the side.
Chop up onion and garlic - sauté for 3 minutes in olive oil THEN add jackfruit and tempeh.
Let simmer for a few minutes then season with paprika, garlic powder, salt, pepper, chili powder, and cumin. Mix and simmer until color develops.
Add 1.5 cups vegetable broth, 3/4 cup barbecue sauce, and a drizzle of maple syrup. Simmer on medium-high heat for 20 minutes.
While jackfruit/tempeh mix is simmering, prepare slaw by combing all ingredients in a bowl EXCEPT for the broccoli slaw itself. Add broccoli slaw to a large tupperware bowl and drizzle the dressing mix on top. I like to top off my tupperware and shake to combine!
In a small skillet over medium heat, warm up the tortillas by adding them one at a time, flipping every 2 minutes so they don’t burn.
Once the jackfruit/tempeh mixture has absorbed the liquid - add them to your tortillas, top them off with slaw mixture, and enjoy!