Vegan Miso Harissa Jackfruit Tacos Recipe
This is my Miso Harissa Jackfruit, which is a super satisfying vegan-friendly burger or taco filling. It’s also delicious in pasta and sandwiches. I created this recipe for Channel 4’s Sunday Brunch (Airing 28 August 2022).
For anyone who is bored of being served a meat alternative burger at summer events, here is an all natural option that is completely natural and unprocessed.
Completely vegan and full of flavour, miso harrisa is a killer marinade combination that is also great on other ingredients such as aubergines, sweetcorn and roast meats.
We love working with Belazu on this recipe - we are mega fans of their Rose Harissa and blending it together with our miso gives such an umami-rich power bomb of flavour, you will want to drizzle it into pastas and on eggs. More on that collaboration soon!
The miso harissa marinade has sweetness, spice and umami, with a little acidity, everything that you could possibly want in a tasty marinade. TRY THIS NOW and remember to share with us your creations on Instagram @misotasty!
We have served it with some coleslaw to create a creamy, crunchy contrast, but you can also add a gherkin and some extra cheese if you fancy.
Vegan Miso Harissa Jackfruit Tacos Recipe
Ingredients
Instructions
- Pre heat the oven to 160°C fan.
- Drain the jackfruit, and rip the pieces in your hands so that the strands come apart. Try to make the pieces roughly the same size so that it bakes evenly.
- Now make the marinade in a large bowl - mix together the miso paste, harissa, olive oil, balsamic vinegar and maple syrup until you have a nice thick paste that is easy to mix. The bowl needs to accommodate all your jackfruit.
- Now add the jackfruit and turn it using a wooden spoon until the pieces are evenly coated.
- Don’t worry if you have marinade left over, you can use this again when you serve up.
- Across at least 2 large baking trays, lay out the jackfruit with plenty of space in between the pieces
- Bake for 30 minutes until golden and slightly crispy but with a little sauce still left.
- Remove from the oven to cool, and prepare your tacos. Sandwich the filling, along with coleslaw, pickles, fresh tomatoes, lettuce, as you wish and enjoy immediately! Drizzle a little more of the marinade sauce before serving. We love it with a slice of lettuce and mashed avocado.
Notes
Serve with coleslaw, burger buns or tacos, and salad and or chips for a complete meal. On Sunday Brunch, we served it on crunchy tacos, a slice of lettuce and avocado - delicious!
