2cansjackfruit in brine or waterdrained and shredded
sea salt and freshly cracked black pepperto taste
Optional toppings:
tortilla chips
cilantro
avocado slices
vegan cheese
thinly sliced radishes
lime wedges
Instructions
Heat a dutch oven or other heavy-bottomed pot over medium heat. Melt the vegan butter and saute the onoins, carrots and celery until softened.
Sprinkle in the cumin, chili powder and oregano and cook for 1–2 more minutes, until the spices become fragrant.
Add the vegan chicken broth (or vegetable stock), diced tomatoes, yellow squash, zucchini and jackfruit. Bring to a boil, cover and reduce heat to low. Simmer for 20 minutes for the flavors to meld.
Taste and adjust seasonings. Serve piping hot with optional toppings if desired.