Jackfruit Vegan Fajitas


  • 1 tablespoon olive oil
  • 1 medium brown onion cut in half widthways then sliced.
  • 3 cloves of garlic put through a garlic press or finely grated
  • 2 level tsp ground cumin
  • 1 level teaspoon paprika
  • 1 level tsp ground coriander
  • 1 ½ teaspoon dried oregano
  • 1 teaspoon dried coriander (cilantro)
  • 1 x 284-gram package of Plantropy Lightly Seasoned Pulled Jack
  • ½ a level tbsp chipotle paste use less if you don’t want it too spicy! Or omit it you want.
  • 2 teaspoon maple syrup optional but recommended
  • 3 medium bell peppers sliced into thin strips, seeds and pith removed
  • 1 medium lime, the juice of + extra wedges for serving
  • A small handful of fresh coriander (cilantro) + more for serving
  • 1 teaspoon sea salt divided into two halves
  • ¼ teaspoon freshly ground black pepper
  • 8 x 8inch/20cm flour tortillas


  1. Heat the oil in the skillet. Add the onion and half a teaspoon of sea salt. Cook until the onions are slightly softened, about 10 minutes. Stir them often to avoid burning.
  2. Add the garlic and stir into the onions, then add the spices and herbs. You’ll need 2 teaspoons of ground cumin, 1 teaspoon of ground coriander, 1 teaspoon of paprika, 1 and a half teaspoons of dried oregano and 1 teaspoon of dried coriander (cilantro).
  3. Stir the spices well into the onion and cook for a minute until the spices release their aromas, just a minute or two will do, be careful not to burn them!
  4. Now add the Plantropy jackfruit and the chipotle paste and stir well. Making sure the jackfruit is covered in paste and spices. Use a wooden spoon to break up the jackfruit.
  5. Season with the remaining sea salt and black pepper.
  6. Add the peppers to the pan along with the lime juice and maple syrup. Stir well and cook the peppers until they are slightly softened. If you prefer your peppers softer add them when you add the garlic. 
  7. Finally, stir in the coriander and serve.

Bring the skillet to the table, but be careful it will be very hot!

Serve with warm tortillas, fresh coriander, lime wedges, avocado or guacamole and salsa if you wish.