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Jackfruit Tinga Stuffed Portobello Mushrooms

Welcome to Amber Eats Veg Presents: This Vegan Lyfe. I'm not here to give you speeches on how you should go vegan because you already know you should. I'm just here to catalog my easy to make, affordable, and delicious plant based recipes for my own reference and so my kid has them when he's ready to start cooking. 

Sorry for the unannounced vacation.

Vegan MoFo was draining this year as it lined up perfectly with my band getting ready to release our new album, Haunt Yourself (listen here). The amount of marketing and time and effort that goes into self releasing an album is incredible. Add the self imposed stress of creating a dish and posting about it daily and... well... August was a whirl wind for me.

September was dedicated to practice and promotion of our October tour which took us down through California and through Arizona and New Mexico. And that’s where we stop. Cuz that’s where our van died. It only took 4 days to figure out we couldn’t fix the old van and hat our best option was to buy a new van and luckily we only had to cancel one (1) show through out the whole process.

We spent an entire week in New Mexico overall (some of that time was planned but some it was def not) and in that time I read soooo many menus and ate a lot of food. I'm a stress eater, and a celebration eater, and an emotional eater, etc. I can't remember if I was stress eating about the old van or celebrating the purchase of a new van but I was out to eat somewhere and the special of the day was called Tinga de Pollo.

After a quick inquiry with our server I learned that Tinga de Pollo is a traditional Mexican dish where the main ingredient is stewed in a fresh tomato and poblano sauce. She said I could get Tinga de Pollo as a tostada with refried beans or as a torta. Obviously I’m not interested in “de pollo,” and I didn't order a tostada or a torta but this dish has been on my mind ever since that dinner.

I’ve been home for all of a few a days and this Jackfruit Tinga was one of the first things I created in my kitchen after being gone for so long. I love how the sweetness of the sweet potatoes and the smoky spice of the chipotle peppers play together and how versatile the dish is - I'm already planning to try this dish out with several different main ingredients like chickpeas, seitan, tofu, etc. I decided to stuff the Jackfruit Tinga in to a portobello mushroom because I had some shrooms that needed to be used up but you could totally make this into a torta or a tostada if you wanted.

This recipe serves 6 and takes about 55 minutes to throw together.

Jackruit Tinga Stuffed Portobello Mushrooms

14 oz can of Jackfruit, shredded
1 T olive oil
1 sweet onion, sliced
6 tomatoes
2 chipotle peppers in adobo
1 T salt
1 lb of sweet potatoes, diced
6 portobello mushrooms

  1. puree the tomatoes, chipotle pepper and salt in your food processor;
  2. heat up your oil in your fave soup pot and toss in your onions. Saute and stir until onions are tender.
  3. add shredded jackfruit, puree and diced sweet potatoes. in with onions.
  4. cover and let simmer until sweet potatoes are tender.
  5. remove gills and stem from portobello mushrooms; equally divide the jackfruit and sweet potato mixture among your shrooms. Bake at 375 for 45 minutes.
  6. serve with cashew cream sauce, avocado, cilantro, fresh lime, green onions, salsa and/or hot sauce.

More SouthWestern-y Stuff:

Mashed Potato Stuffed Poblano Peppers
Roasted Yam and Poblano Sandwich with Rajas 

UP NEXT: I've got a second can of jackfruit in my pantry so I'll probably do another jackfruit dish. Oh Joy! 

ICYMI,  Here's a simple but tasty breakfast to get your day started: Beets and Tofu 

Can't get enough? I'm all over the place, let's follow each other (cause that doesn't sound creepy, at all!) InstagramTwitterFacebook, and Pinterest.  Nothing makes me heart more full than when people let me know they've tried my recipes. If you wanna help make my heart happy you can hashtag thisveganlyfe or @ ambereatsveg, comment on the post, post on my wall, tweet at me; whichever socials you feel comfy with.

All the love,


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