Slow Cooker Vegan Bulgogi Tacos

About the author


My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 242
Protein 6g
Fat 7g
Carbs 41g
Total Time 4 hours 5 minutes

Those who take the vegan route with their lifestyle often find themselves missing food that they previously ate. Tacos is a common one that many vegans miss since most contain beef, chicken, or other meats. 



  Fortunately, we have this vegan alternative for those who don’t want to cheat on their diet but still crave for Mexican cuisine. Getting started on your vegan dinner, grab some olive oil, three 14oz cans of drained jackfruit, one and a half tablespoons of minced garlic, 2/3 cup of diced red onions, half an Asian pear, and a freshly diced green onion.   



For the complementary flavors, get five tablespoons of soy sauce, two of sesame oil, one and a half of sesame seeds, one of mirin, and finally one tablespoon of arrowroot starch. You’ll also need corn tortillas, mashed avocado, and pico de gallo. 



Spray your slow cooker with your cooking oil and add every ingredient save for the sesame seeds and arrowroot in. Stick the lid on and leave it on medium high for four hours. 45 minutes from the end of its cooking period, chop up some jackfruit with your spatula and add it in. Mix some water with arrowroot starch then pour it in with the jackfruit and the rest of the mix then leave it for the rest of the period. 



Season the dish with some black pepper and then use your corn tortillas to hold the taco mix along with the pico de gallo, avocado mash, and extra jackfruit. 



Voila, you have vegan tacos. Easy vegan food is both tasty and healthy so I really hope you enjoy this recipe, fit foodies. After all, it can help you get your daily value of nutrients!


Slow Cooker Vegan Bulgogi


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
  1. Spray the slow cooker with oil, then add all of the ingredients (minus the sesame seeds and arrowroot) to the slow cooker.
  2. Pop on the top and cook on medium high for 4 hours.
  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.
  4. Mix a little arrowroot starch with water, then pour it in. Cook for the remaining time.
  5. Season to taste with pepper.
  6. To make tacos, use corn or wheat tortillas, then add a small portion of jackfruit, avocado mash and pico de gallo.

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