Vegan Tortillas

Ingredients

• 2 red onions
• 1 Garlic clove
• 1 tbsp Rapeseed Oil
• 2 tbsp tomato paste (20 g)
• 100 g passata
• 100 ml Vegetable broth
• 0.5 tsp smoked paprika powder
• Salt
• Cayenne pepper
• 2 tbsp Maple syrup
• 2 tbsp Apple cider vinegar
• 1 tbsp soy sauce
• 300 g jackfruit (canned; drained weight)
• 4 green tomatoes
• 1 Green Chili Pepper
• 0.5 bunch coriander (10 g)
• 0.5 lime (juice)
• 1 Avocado
• Pepper
• 100 g Strawberries
• 12 small whole‑grain tortillas (18 cm diameter)

Instructions

1. 1.

   Peel and finely dice the onion and garlic. Heat oil in a pot, sauté onion and garlic over medium heat for 2 minutes. Briefly fry tomato paste, then add passata and broth. Season with paprika, salt, and cayenne pepper. Stir in maple syrup, vinegar, and soy sauce; let simmer on low for 10 minutes until thickened.

2. 2.

   Drain jackfruit in a sieve and place it in an oven‑proof dish.

3. 3.

   Spread the sauce over the jackfruit and bake in a preheated oven at 180 °C (160 °C fan) for about 35 minutes.

4. 4.

   Meanwhile, prepare salsa: peel and dice remaining onion. Cut tomatoes into quarters, remove seeds, and dice. Clean, wash, and finely chop chili pepper. Wash coriander, pat dry, and finely chop; set aside a little for garnish. Mix all with 1 tbsp lime juice and season with salt.

5. 5.

   For guacamole, halve the avocado, remove the pit, scoop flesh out of skin, and dice. Season with remaining lime juice, salt, and pepper. Dice strawberries and fold in. Break jackfruit into pieces and spread on tortillas. Top vegan tortillas with guacamole and salsa, then sprinkle with leftover coriander.