Nutrition balance score
Unbalanced
Glycemic Index
37
Low
Glycemic Load
7
Low
Nutrition per serving
Calories113.4 kcal (6%)
Total Fat3.8 g (5%)
Carbs19.6 g (8%)
Sugars13.4 g (15%)
Protein2.2 g (4%)
Sodium521.7 mg (26%)
Fiber2.1 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
74gpoblano pepper
122gred pepper
114gyellow pepper
2 cupsjackfruit
i used the native brand and their jackfruit claims to be 2 grams of protein, make sure to use the nutritional values from the product you use this can change the protein amount for the whole recipe
yellow onion
1 Tbsextra virgin olive oil
1 Tbssoy sauce
½ tspchipotle powder
½ tspcumin
2 tspfajita spice mix
vegetable, i use the, brand
1 cubevegan chicken style bouillon cube
not-chick’n
salt
to taste, optional
Instructions
Step 1
Fill a pot with water, jackfruit, and bouillon cube. Bring to a boil and let it cook until fork tender. Once the jackfruit is fork tender, drain the water, and shred the jackfruit. Put the jackfruit into a bag or shallow bowl and add in the soy sauce, chipotle powder, and cumin. Let that sit until it’s time to use it.
Step 2
Cut onions in half lengthwise and slice into strips, cut your peppers into strips. In a bowl mix the vegetables with olive oil and then toss it into a heated pan. Cook the vegetables until they are softened and then mix in the fajita mix. Add in the jackfruit mix until it is all one. (You would salt the mix at this time if you’d like.)
Step 3
Once your fajita mix is all done, you can put it in a hot skillet, put a little bit of water in the skillet to create that sizzle and steam and serve it with your choice of low protein tortillas and any topping you prefer!
View on The PKU Kitchen
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