Vegan tacos with jackfruit, baked vegetables, guacamole and pico de gallo

Ingredients for 4 servings:

• 2 onions, red
• 1 garlic clove(s)
• 1 can jackfruit, young, in brine
• 1 pinch(s) cumin powder
• 1 tsp, crushed paprika powder, hot
• 1 pinch(s) cinnamon powder
• 3 tbsp tomato paste
• 3 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 1 jar kidney beans, approx. 350 g
• 2 carrots
• 1 sweet potato(s)
• 1 parsnip(s)
• 1 zucchini
• 3 onions, red
• 3 tbsp coconut oil
• 1 garlic clove(s)
• 2 tsp mustard, medium hot
• 2 tsp maple syrup
• 1 tsp lime zest
• 2 tbsp lemon juice
• 1 pinch(s) of salt and pepper
• 6 tomatoes
• 2 shallots
• 1 bunch of coriander leaves
• 1 lime(s), juice
• 1 pinch of salt
• 2 avocados, ripe
• 1 dashes lime juice
• 1 pinch of salt
• 12 flour tortillas
• Oil for frying

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 20 minutes

For the filling: Rinse the jackfruit with water and squeeze out the excess water. Dice the onions and chop the garlic. Sauté in a pan in neutral oil, add the cumin, paprika, and cinnamon, and roast briefly. Add the tomato paste, soy sauce, maple syrup, apple cider vinegar, a pinch of pepper, and the jackfruit; mix well until the jackfruit breaks down. Simmer for about 5 minutes, then add the beans and continue simmering for another 10 minutes, adding a little water if necessary, until the mixture is nice and creamy. For the oven-baked vegetables: Cut the carrots, sweet potato, parsnip, and zucchini into thin strips, and quarter the onions. Prepare a marinade from previously warmed coconut oil, chopped garlic, mustard, maple syrup, lime zest, lemon juice, salt, and pepper. Marinate the vegetables in this for about 20 minutes. Then place on a baking sheet or in a casserole dish. Bake in an oven preheated to 200°C (top/bottom heat) for approximately 30-40 minutes on the middle rack. For the Salsa Pico de Gallo: Dice the shallots and tomatoes, deseeding them if desired. Chop the cilantro. Mix everything in a bowl and season with lime juice and salt. For the guacamole: Pit the avocado and scoop out the flesh with a spoon. Mash with a fork. Season with a pinch of salt and a squeeze of lime juice. Moisten the tortillas with a little water and warm briefly in a pan or in the oven/microwave until soft. Fill with the jackfruit filling, baked vegetables, salsa, and guacamole, and serve.