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Peruvian Jackfruit Torta with Aji Verde and Crispy Plantains
2 or 2 or 2 Serving Dinner

Peruvian Jackfruit Torta

with Aji Verde and Crispy Plantains

A torta is a loaded Mexican sandwich, typically piled high with fillings and served with a side of tangy sauce. Shredded jackfruit soaks up all of the flavor from the bright green aji verde (“green pepper”) sauce, or in this case, a mildly spicy jalapeño. Crispy plantains round out the meal, sprinkled with salt right at the last minute to add crunch.

Tags:
SERVINGS
2 2
PREP & COOK TIME
40 min
CALORIES
960
FAT
45g
CARBOHYDRATES
135g
PROTEIN
16g


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INGREDIENTS

  1. 1 can jackfruit
  2. 3 cloves garlic
  3. 1 tbsp white vinegar
  4. 2 tsp cumin
  5. 2 tsp smoked paprika
  6. 1 jalapeño
  7. 1 lime
  8. 1 plantain
  9. Fresh cilantro
  10. ⅓ cup Follow Your Heart® Vegenaise®
  11. 4 oz coleslaw blend
  12. 2 torta rolls
  13. 2 tbsp vegetable oil*
  14. Salt and pepper*
  15. *Not included
Allergens: soy
Tools: Large nonstick skillet, Blender
SERVINGS
2 2
PREP & COOK TIME
40 min
CALORIES
960
FAT
45g
CARBOHYDRATES
135g
PROTEIN
16g


Get Recipes Delivered

INSTRUCTIONS

1
Marinate the jackfruit

Drain, rinse, and dry the jackfruit with a paper towel. Peel and mince 2 cloves garlic. Add the minced garlic to a medium bowl along with just 2 tsp white vinegar, cumin, smoked paprika, 1 tsp salt, and ½ tsp pepper. Use your hands to shred the jackfruit into the bowl with the spice mixture. Gently toss until evenly coated. Set aside to marinate until Step 5.

2
Prepare the vegetables

Trim and deseed the jalapeño. Halve the lime. Peel the plantain and slice on the diagonal into ½ inch thick pieces.

3
Make the aji verde

In a blender, combine the remaining 1 clove garlic, remaining white vinegar, jalapeño, juice from the lime, cilantro, Vegenaise, 1 tbsp water, and a pinch of salt and pepper. Blend, scraping down the sides as necessary, until the aji verde is smooth.

4
Crisp the plantains

Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once the oil is hot, add the sliced plantains and cook until well browned, about 3 to 4 minutes per side. Transfer the plantains to a plate and immediately sprinkle with salt.

5
Cook the jackfruit

Return the skillet to medium-high heat with 1 tbsp vegetable oil (no need to wipe clean first). Once hot, add the marinated jackfruit and cook, shaking the pan occasionally, until the jackfruit is browned in places, about 5 to 8 minutes. Add the coleslaw blend to a medium bowl along with ¼ cup of the aji verde. Toss until evenly coated.

6
Serve

Set the oven to broil on high. Cut the torta rolls in half and toast under the broiler until crispy and lightly browned, about 1 to 2 minutes. Remove the toasted rolls from the oven and top with the jackfruit, coleslaw blend, and as much aji verde as you like. Serve the sandwiches with crispy plantains along with any remaining aji verde.

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