Vegan Korean Burrito
- 2 cans jackfruit
- 1 large pear, grated
- 2 cloves garlic, crushed
- 1 small knob fresh ginger, grated
- 1/4 cup tamari or coconut aminos
- 2 tbsp coconut sugar
- 1 tbsp sesame oil
For the burrito
- cooked rice
- spinach or other greens
- sriracha mayo
- large tortillas
Drain your jackfruit tins. Cut the firm, pointy ends off each triangular piece of jackfruit (you can still use them if you wish, I don’t).
In a large sauce pan, add sesame oil. When oil is hot add ginger, garlic until soft. Add pear and cook until tender.
Next, add the jackfruit, tamari or coconu aminos and coconut sugar. Let simmer gently for 10-15 minutes. (If you can, place in the fridge overnight to intensify the flavor.)
Prepare all your burrito fillings. For the sriracha mayo I just mix my Lupin Mayo with sriracha!
Assemble your burrito: on a pice of foil, lay a tortilla flat. Place the rice, jackfruit, kimchi, cilantro and sriracha mayo in the middle of the tortilla. Fold the sides up, then roll it up and wrap it with foil so you can easily bring your lunch to work!