Boursin Plant-Based
Ratatouille Lasagne with Boursin Béchamel
with Boursin Garlic & Herbs
A showstopping dish packed full of spring vegetables that will impress your dinner guests and elevate any dinner.
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Level: medium
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Total Time: 90 MIN
Recipe
Vegan Tacos Al Pastor
with Boursin Plant-Based Garlic & Herbs
“After my travels to Mexico, it was clear how important the taco was as a national dish. This meat free alternative captures the flavour and smokiness of the Al Pastor. It’s a great way of using up that pineapple that looks past its best and any tired onions or garlic. The plant-based Boursin adds a little cool creaminess very much like the Mexican queso fresco.” –Kenny Tutt
View the Ingredients List-
Featured Flavour
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Level medium
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Prep time 1 HOUR
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Cook time 2 HOURS
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Total time 3 HOURS
Directions
Your Turn To Create
For Vegan Tacos Al Pastor
- Preheat your oven to 150°C fan/170°C non fan/gas mark 3
- Place all of the marinade ingredients into a blender and blitz until smooth. Pour the mix over the jackfruit and the pineapple chunks in an ovenproof dish, cover with foil and pop it in the fridge for a minimum of 60 minutes to marinate and soak up all the flavour.
- Once marinaded, keep the jackfruit and pineapple covered with tin foil and cook low and slow for 2 hours until the jackfruit is soft and pulls apart easily. Keep the mix warm whilst you prepare your other elements.
- Heat your tortillas in a hot dry pan, until they puff up a little and have a little colour in places. Keep warm in a clean tea towel.
- Serve up your Al Pastor jackfruit in the hot tortillas with a generous helping of Plant Based Boursin, sliced red onion, fresh chopped coriander, and some pickled jalapenos if you like a little extra heat.
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Serves 4
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2 Tins of jackfruit, drained
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1 Small pineapple cut into chunks
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For The Marinade:
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250ml Pineapple juice
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4 tsp Lime juice
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1 tbsp Chipotle paste
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1 Red chilli, deseeded and roughly chopped
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1 Small onion, roughly chopped
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4 Cloves garlic, roughly chopped
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1 tsp Salt
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1 tsp Dried oregano
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1 tsp Smoked paprika
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1/4 tsp Cinnamon
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To Serve:
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8-12 Corn or flour tortillas
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1 Finely sliced red onion
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Handful chopped coriander
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Pickled jalapenos (optional)
