Jackfruit Shawarma With Tzatziki Sauce

Confession: Before I switched to a vegan diet, I ate a lot of meat. Like most, I assume that humans have been cared for and died quickly and painlessly. I learned the opposite after I became a vegetarian.

This does not change the fact that I miss my delicate, tasty and oily diet. As a result, I decided to apply these features to a plant-based medium. Jackfruit was my first canvas, as I embarked on this new path with a gluten sensitivity. Becoming unfamiliar with this strange fruit, I started using recipes I found on the internet.

There are some important mistakes I have repeatedly encountered in jackfruit recipes. The most common is long cooking time. Jackfruit does not benefit from slow cooking. It just becomes damp, defeating the purpose of using it for texture.

In fact, jackfruit does not need to be cooked at all! The cooking I recommend is mainly to bring it to a temperature that will enhance the flavor and add warmth to the dish.

Also, other jackfruit recipes tend to fail in fat or oil. Fat is a critical component of delicious deer meat. It does not include any fat or oil that adversely affects taste and results in less filling dishes. The beauty of adding fat to jackfruit is that YOU can choose how much and what is there! I highly recommend including at least sesame oil, as it tastes great.

NOTE: This recipe is only for young and green jackfruit in salt water or water. These can be purchased in cans or in bags from Upton's Naturals.

Jackfruit Fruit Jackfruit + Tzatziki Sauce

4 cans of jackfruit in salt water or water

1 package Shan Shawerma Arabic spice mix *

1 sesame oil

3 T neutral oil

¼ cup lemon juice

1 T garlic powder

¼ cup nutritional value

The rest of the earth

Can open jackfruit into colander, removing water. The blade is 1-2 times, making a long triangle. ("Acute" angle if you geometry)

Put back in a colander and squeeze as much moisture as you can.

Add seasonings, yeast, lemon juice and oil and stir well by hand, seasoning with oil and jackfruit.

Cover and store for a few hours or overnight to allow the flavors to settle.

Fry in a pan with the remaining Earth.

Enjoy light pita bread with tzatziki sauce, on lettuce wrap, as pizza toppings, and so on ...

Tzatziki Sauce

1 cup vegan mayo

1 medium cucumber, peeled, refined, and finely chopped

1-3 cloves of crushed garlic

1/4 cup fresh, cooked lemon juice

5 to 6 mint leaves, finely chopped

Salt to taste

* Shawarma DIY Seasoning Mix

• 2 t cumin

• 2 t paprika

• 1 t allspice

• 3/4 t turmeric

• 1 T garlic powder

• 1/4 t cinnamon

• Pinch of cayenne

• Salt and black pepper

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