Vegan BBQ recipe: Tacos with jackfruit and avocado salsa
Grilling your favorite vegetables or fruit until they’re sizzling hot or throwing them into the charcoal are perfectly good vegetarian barbecue options. But you can also turn them into a beautiful dish. How? Barbecue chefs Jeroen Hazebroek and Leonard Elenbaas show you in their new book Groen op Kolen.
Preparation
- Put all the ingredients for the barbecue sauce in the blender and blend until smooth.
- Light the charcoal in the barbecue and heat it, with the grate in place, to approximately 200 °C using the triangle method*.
- Meanwhile, prepare the salsa by peeling and finely chopping the red onion. Halve the avocado, remove the stone and skin, and cut the flesh into small cubes. Pick the coriander leaves and finely chop them. Halve the jalapeño pepper, remove the stem and seeds, and finely chop the flesh. Mix all these ingredients with the olive oil in a bowl. Carefully fold in the tomberries and season the salsa with sea salt. Set aside.
- Heat the skillet on the barbecue. For the filling, drain the jackfruit and cut off the hard tips of the fruit pieces. Rinse the jackfruit in clean water and leave it to drain in a sieve. Pull the jackfruit pieces apart with your hands so that you get something resembling threads. Peel and finely chop the onion and garlic.
- Heat the coconut oil in the skillet. Add the onion and garlic and fry until the onion is translucent. Stir in the pulled jackfruit and fry for a few minutes, stirring occasionally.
- Stir in the dry spices, fry for 1–2 minutes, then stir the barbecue sauce into the filling. Heat for 2 minutes and remove the skillet from the barbecue.
- Place the taco shells on the grate and grill for 1 minute per side. Fill them with the jackfruit filling and spoon a tablespoon of salsa on top.
* About the triangle method: ‘By not filling the entire charcoal grate of a kettle or hibachi with charcoal or briquettes, you can create two temperature zones. If you also arrange the charcoal at different heights, a descending heat zone is created. You can then move your ingredient depending on whether it needs more or less heat. Directly above fiercely burning charcoal, the temperature will usually be around 250–280 °C. If you can also adjust the height of the grate, you have an extra tool for playing with the heat.’
Title: Groen op Kolen
Author: Leonard Elenbaas & Jeroen Hazebroek
Price: €29.99
Publisher: Fontaine
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