1can (20 oz or 565 g)young jackfruit in brine, drained and rinsed
½tspchili powder
½tspcumin
½tspdried oregano leaves
½tspsalt
½tspground black pepper
2tsptomato paste
1Tbspdark brown sugar
¾cup (195 g)canned, petite diced tomatoes
Shredded lettuce, for garnish*
Lime wedges, for garnish*
Directions
Heat the oil over medium heat and sauté the onion and bell pepper for 5 minutes or until they begin to soften.
Add the garlic and sauté for 1 minute.
Add the drained jackfruit and cook for 10 more minutes, stirring occasionally.
Mix in the seasonings (chili powder through black pepper) and cook for an additional 2 minutes.
Add the tomato paste, brown sugar, and canned tomatoes.
Reduce the heat and simmer for 10-15 minutes.
To assemble, add the chips to a shallow dish and leave a “well” in the center.
Fill the well with the jackfruit mixture and top with shredded lettuce and a squeeze of lime juice just before serving.
Notes
Leftover filling can be stored in the refrigerator for up to 3 days, or the freezer for up to 6 months.Makes 3 servings (2 lasagna sheets-worth of chips per serving).
Nutrition Per Serving
Serving size: ⅓ of recipe
Calories: 340
Protein: 2.9g
Phenylalanine: 103mg
Leucine: 142mg
Tyrosine: 97mg
Nutrition Per Recipe
Makes: 3servings
Calories: 1020
Protein: 8.8g
Phenylalanine: 309mg
Leucine: 426mg
Tyrosine: 292mg
*Nutrition analysis does not include the lettuce and lime juice garnish.
For this recipe, low protein pasta is estimated to contain 0.5 g protein, 18 mg phenylalanine, and 5 mg tyrosine per 100 grams (uncooked).