Vegan Jackfruit Pozole Soup

Ingredients

• 2 tbsp oil

• 560g tin jackfruit, drained, rinsed and pulled apart

• 1 red onion, finely chopped

• 2 garlic cloves, crushed

• 1 tbsp chipotle paste

• 3 tomatoes, chopped

• 2L vegetable stock

• 1 x 400g tin chickpeas, rinsed and drained

• 1 x 400g tin black beans, rinsed and drained

• 1 avocado, sliced

• 1 lime, juiced, plus extra sliced to serve

• 150g radishes, finely sliced

• 1 iceberg lettuce, shredded

4 servings

Calories~463 kcal

Protein~16 g

Carbs~68 g

Fat~15 g

Fiber~19 g

Sugar~11 g

Total recipe

Calories~1,850 kcal

Protein~65 g

Carbs~270 g

Fat~60 g

Fiber~75 g

Sugar~45 g

Method

• Step 1

  Heat the oil in a large pan over a medium-high heat. Add the jackfruit and fry until golden brown, about 10 mins.

• Step 2

  Add the onion, garlic, and chipotle paste and 2 of the chopped tomatoes. Cook for 3 mins, stirring constantly.

• Step 3

  Pour in the hot vegetable stock, then add the chickpeas and black beans. Bring to a boil, then reduce the heat and simmer for 15 mins. Season to taste.

• Step 4

  Ladle the soup into bowls. Serve topped with the sliced avocado, lime juice, sliced radishes, remaining tomato and shredded iceberg lettuce.