Mango BBQ Soy Curls or Jackfruit Tacos. Shredded Soy Curls or Jackfruit make an amazing carrier for bbq sauce. Some Mango or other fruit puree takes it to the next level. Serve in sandwiches or tacos with slaw. Vegan Gluten-free Recipe No Added Oil
I’ve been obsessed with the simple process of making juicy flavorful taco fillings since I made these Berbere Spiced Jackfruit Tacos. The process is easy, just shred up jackfruit, or soy curls or meat subs, toss with spices or sauces or both, and bake to preferred texture. It cannot get easier than that.
For the version today, I used butler soy curls and onion that get shredded in a processor and tossed in bbq sauce, seasoning, and some mango puree. Just mix and bake! You can use all bbq sauce or use other purees such as pumpkin, sweet potato, some pineapple juice instead of mango. Flavorful, Easy and Delicious! Serve in tacos, wraps with creamy slaw or avocado, or quesadillas, or sandwiches with extra bbq sauce or add to a bowl.
More Tacos and Taco fillings from the blog
- Carrot Walnut Taco Meat bowls.
- Berbere Spiced Jackfruit Tacos
- Chipotle Shredded Butternut Tacos
- Vegan Tinga bowl with Hearts of Palm, Chickpeas, Spanish Rice
- Jackfruit Meatballs Tacos
- Mushroom Barbacoa Tacos
- Jamaican Jerk Jackfruit, Caribbean Bean Wraps.
Serve these in tacos or buns with Extra BBQ Sauce! If you try these Pulled BBQ Jackfruit or Soy Curs, do let me know how it turned out. Tag me on Instagram.
Mango BBQ Soy Curls or Jackfruit Tacos. Shredded Soy Curls or Jackfruit make a an amazing carrier for bbq sauce. Some Mango or other fruit puree takes it to the next level. Serve in sandwiches or tacos with slaw. Vegan Gluten-free Recipe No Added Oil
- 4 to 5 oz soy curls soaked in warm water for 10 mins or use 1 20 oz can of jackfruit, squeeze jackfruit in paper towels to remove excess brine/water
- 1/2 medium onion , roughly chopped
- 5 cloves garlic
- 1/4 tsp fennel seeds
- 1 tsp ginger paste or minced
- 1/2 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp cinnamon
- 1/3 to 1/2 cup bbq sauce
- 1/4 cup mango puree or more bbq sauce
- 1/2 tsp salt
- a good dash white pepper
- 1 tsp sugar
- a dash of cayenne to taste
Soak the soy curls in warm water for 10 mins. Squeeze to remove excess moisture.
Add to a food processor with onion and garlic and pulse to shred evenly
Transfer to a bowl. Add the spices and sauce and mix well. Add a tbsp or so water if the mango puree was too thick and mix in. You want the mixture to be saucy.
- Spread on parchment lined baking sheet.
Bake at 400 degrees F for 30 mins or longer until texture is to preference. Move the mix around mid way through baking.
Serve over slaw. with additional bbq sauce or vegan ranch in tacos or buns.
Quick Slaw: Mix 1.5 to 2 cups slaw (I use broccoli cabbage, carrot slaw) with 2 tablespoons tahini, 2 tablespoons water, 1 teaspoon dijon mustard,2 tsp or more maple syrup, 1/2 to 1 tsp lemon juice, 1/4 tsp cumin powder, salt and freshly ground black pepper to taste
Nutrition is 1 of 3 serves, does not include slaw