Go Back Print

Slow Cooker Vegan Bulgogi Tacos

Prep: 5 min
Cook: 240 min
Total: 245 min

Ingredients

Ingredients for 5 servings

  • spray grapeseed (or olive oil)
  • three cans (14oz each) jackfruit, drained
  • 1 1/2 tablespoons garlic, minced
  • 2/3 cup red onion, diced
  • 1/2 Asian pear, grated (or use the full pear if you desire a bit more sweetness)
  • 5 tablespoons low sodium soy sauce
  • 1 tablespoon mirin
  • 2 tablespoons sesame oil
  • 1/3 cup raw honey
  • 1 1/2 tablespoons sesame seeds
  • 1 tablespoon arrowroot starch mixed with 1 tablespoon water
  • Tacos
    • fresh green onion, diced
    • corn or wheat tortillas
    • mashed avocado
    • pico de gallo

Steps

Step 1

Spray the slow cooker with oil, then add all of the ingredients (minus the sesame seeds and arrowroot) to the slow cooker.

Step 2

Pop on the top and cook on medium high for 4 hours.

Step 3

When there’s about 45 minutes left, open it up and chop up the jackfruit with a spatula so it looks like shredded meat.

Step 4

Mix a little arrowroot starch with water, then pour it in. Cook for the remaining time.

Step 5

Season to taste with pepper.

Step 6

To make tacos, use corn or wheat tortillas, then add a small portion of jackfruit, avocado mash and pico de gallo.