Deconstructed Jackfruit Tamale Bowl
Make tamales easy again with this deconstructed vegan tamale recipe! Learn how to cook jackfruit with this vegan-friendly bowl, featuring creamy polenta is its base. This easy vegan dinner option is topped with fresh avocado, cumin-spiced black beans, sweet corn, poblano peppers and fresh tomatoes.
Ingredients
For the Polenta
- 1 13.5 oz can full fat, unsweetened canned coconut milk
Note that a 13.5 oz can is roughly equivalent to 1 3/4 liquid
- 1 1/4 c. water with 2+ cups water on reserve
- 1 tsp salt
- 1 c. polenta or medium ground flit cornmeal
- 1/4 c. nutritional yeast
For the Jackfruit & Other Toppings
- 1 28 oz. can black beans drained and rinsed
- 1 tbsp cumin
- 1/2 tbsp chili powder
- 1 cup water
- 2 14 oz cans young jackfruit drained and rinsed
- 2 tbsp extra virgin olive oil divided
- 1/2 medium yellow onion chopped
- 2 cloves garlic minced or crushed
- 2 red bell peppers rinsed with the seeds removed and sliced into bite-sized pieces
- 2 poblano peppers rinsed with the seeds removed and sliced into bite-sized pieces
- 1 cup frozen sweet corn defrosted and heated through (see recipe notes)
- 1 cup grape tomatoes rinsed and roughly chopped
- 1 14 oz can red enchilada sauce
- 1 avocado sliced
- 1 jalapeno sliced
- 1 bunch cilantro washed and torn
Instructions
- In a small pot, bring the coconut milk and water to a boil. Slowly add the polenta while stirring constantly. Add the salt. Reduce to a simmer and allow to cook for approximately 20 minutes, stirring every 5 minutes. If the polenta becomes too thick to stir, add additional water. You will likely need to add ~2 additional cups of water. The polenta is done when it is smooth and creamy (not gritty or sand-like). Once you have th right consistency, stir in the nutritional yeast and season with additional salt and pepper, if desired. See my recipes notes for references to a detailed description on how to cook polenta.
- Drain and rinse the black beans. Add them to a saucepan with ½ c. water, the cumin and the chili powder. Simmer uncovered, stirring occasionally, until the water has cooked down. Gently mash the beans.
- Drain and rinse the canned jackfruit. Shred the jackfruit with two forks, wrap it in a clean towel and press the moisture out. Set aside.
- Defrost and warm the frozen corn.
- Heat 1 T. extra virgin olive oil in a large skillet. Sauté the onions on medium-low heat until they begin to brown. About 8-10 minutes. Increase the heat to medium and add the garlic. Sauté 1-2 minutes more. Add the red bell & poblano peppers. Increase the heat to medium-high and sauté the vegetables, allow them to char slightly. Set aside and wipe out the pan.
- Add 1 T. extra virgin olive oil to the pan. Once heated, add the jackfruit and pan fry on medium-high heat until the jackfruit begins to brown. Add the enchilada sauce and toss until the jackfruit is coated. Simmer for 3-5 minutes until the sauce begins to reduce.
- Slice the tomatoes, avocado and jalapenos. Wash and tear the cilantro.
- Prepare the bowls with a spoonful of polenta. Add some black beans, jackfruit and cooked peppers and onions. Top with corn, tomatoes and avocado and garnish with sliced jalapenos and cilantro.
Notes
- Polenta is delicious, but there is an art to preparing it. For detailed instructions, please see my Creamy Polenta with Mushroom Ragu.
- If you're looking for some additional aesthetics, I sometimes like to char the corn. I do this by heating up a small cast iron skillet. When it is very hot, I add the frozen corn and allow it to sit for ~1 minute. Then I toss it and allow it to sit for ~30 seconds more. This gives the corn a nice char. Just pay attention when doing this. If you allow it to cook too long, the corn will become tough.
Tried this recipe?Let us know how it was!