Hoisin Jackfruit & Mushroom Tacos with Peanut Slaw

Delicious hoisin jackfruit and mushroom filled pancakes with a crunchy slaw with peanut dressing. An amazing combination.
Hoisin jackfruit & mushroom tacos with peanut slaw

I’m writing this up from beautiful Bali.

I have been desperate to visit for a few years now and wow, I’m so impressed with this lovely county.

Friendly people, amazing energy and, of course, absolutely incredible vegan food.

There’s everything ranging from raw to traditional Balinese dishes – all super inspiring.

I’ve eaten quite a lot of interesting jackfruit dishes here – are you a jackfruit lover?

It’s a bit of a vegan go-to these days, isn’t it?

I really like the texture and mostly enjoy eating it in curries, but I have posted no recipes here for some unknown reason.

Anyway, I thought it was about time.

So here it is – my absolutely delicious hoisin jackfruit and mushroom filled pancakes with a crunchy slaw with peanut dressing.

The combination of rich mushroom & jackfruit mix, squidgy pancake wrap and topped with super crunchy peanut slaw is so good.

Add more fresh coriander, mint and salted peanuts for crunch.

Enjoy xx

The Recipe

Hoisin jackfruit & mushroom tacos with peanut slaw

Hoisin Jackfruit & Mushroom Tacos with Peanut Slaw

Delicious hoisin jackfruit and mushroom filled pancakes with a crunchy slaw with peanut dressing. An amazing combination.
Prep time: 20 minutes
Cook time: 30 minutes
2-4 servings
5 from 3 votes

Ingredients

To make the mushroom jackfruit filling

  • 1 red onion finely chopped
  • 1 tbsp rapeseed oil
  • 2 cloves garlic sliced
  • 1/2 tsp grated ginger
  • 1 tsp mirin
  • 1 tbsp tamari
  • 1/2 tsp brown rice miso
  • 125 g mushrooms chopped finely
  • 3 tbsp hoisin sauce
  • 225 g can jackfruit drained and chopped up a little?
  • 1 1/2 tbsp toasted sesame oil
  • 1 tbsp coconut cream or yogurt–optional
  • Black pepper
  • Pinch chilli flakes
  • Salt if needed

To make the slaw

  • 1/4 cabbage finely sliced into strips
  • 1 carrot pealed and cut into strips
  • 1/2 fennel finely sliced
  • 4 spring onions sliced on the diagonal

For the dressing

  • 3 tbsp peanut butter
  • 1 tbsp tamari
  • Juice 1/2 lime
  • 1 tsp mirin
  • 1 tsp maple syrup
  • 1 tbsp toasted sesame oil
  • Pinch chilli flakes
  • 1/2 tsp brown rice miso

For the slaw toppings

  • 4 tbsp pomegranate seeds
  • 4 tbsp salted peanuts crushed a little
  • Big handful coriander
  • Handful fresh mint
  • Sprinkle black sesame seeds

For the pancakes

  • 1 cup 1/4 plus gram flour
  • 1 cup–250ml water
  • Splash rapeseed oil
  • 1/2 tsp organic apple cider
  • Pinch sea salt

Instructions

To make the mushroom filing

  • Add the oil to a medium pan. Add the onions and fry for 6-8 minutes until soft and browning.
  • Add in the garlic and ginger and cook for a further minute.
  • Transfer the chopped mushrooms, jackfruit, Mirin, tamari, Miso and hoisin to the pan and stir to combine.
  • Cook for a further 10 minutes until the mushrooms are cooked.
  • Finally, add the toasted sesame oil, coconut yogurt, black pepper and chilli flakes. Set aside.

To make the slaw

  • Finely slice the cabbage into long strips.
  • Cut the spring onion diagonally, slice the fennel into thin slices and slice the carrot into thin ribbons using a peeler. Add them all to a large bowl.
  • Now toast the seeds by adding them to a dry pan. Toast on a medium heat until lightly toasted. Set aside.
  • To make the dressing, add all the ingredients to a jar, replace the lid and shake to combine.
  • Toss the veg with the dressing, then top with the pomegranate seeds, salted peanuts, and toasted seeds. Sprinkle with fresh coriander and mint.

To make the pancakes

  • Add the flour and salt to a large bowl. Stir to combine. Add in the water, oil and vinegar. Mix to a smooth batter. Set aside for 10 minutes.
  • Add a little oil to the base of a non-stick small frying pan. Add 1/4 cup of the batter to the pan and swirl around the bottom so you get an even pancake.
  • Cook on a medium heat for approximately 2 minutes until there are bubbles in the pancake and you can lift over to flip easily.
  • Flip and cook on the other side for 30 seconds to a minute.
  • Remove from the pan and place on and cover with a clean cloth to keep warm.
  • Repeat the process with the rest of the batter.

To serve

  • Load the pancakes with the mushroom jackfruit filling and top with the peanut slaw.
Print Recipe

I'd love to hear your comments…

  • Angel
    5 years ago Reply

    5 stars
    This is one of the best meals ever eaten, haha. seriously. I’m making it again tonight for a birthday treat! (I can’t eat garlic, so I sub that out, and made the slaw with whatever veg I had. I also make my own hoisin sauce (to be healthy) with peanut butter, juice of an orange, tamari, maple syrup and chines five spice).

  • Angel
    5 years ago Reply

    5 stars
    AMAAAAZING! Made this last night and it was the dream. I used Soya yogurt instead of coconut yogurt. Tasted amazing. The pancakes were dreamy too. So happy to have found this recipe, thanks!

  • Pippa
    5 years ago Reply

    5 stars
    Totally love this taco recipe it is sensationally simple and delicious x

Let me know what you think below…

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