Instructions:
Heat the olive oil in a large pan over medium heat.
Add the plant and cook for 5 minutes, stirring often.
Sprinkle in the paprika, garlic powder, salt, and pepper. Stir to coat evenly.
Add soy sauce and maple syrup (if using), and cook for another 5-7 minutes, until caramelized and tender.
Taste and adjust seasoning as needed. Serve hot!
Serving and Storage Tips:
Serve as a filling for tacos, sandwiches, or wraps.
Top salads or grain bowls for a hearty touch.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a pan or microwave before serving.
Variations:
Spicy version: Add a pinch of cayenne pepper or diced jalapeños.
BBQ style: Mix in your favorite barbecue sauce during the final minutes of cooking.
Asian twist: Add a splash of sesame oil and a sprinkle of sesame seeds.
FAQ:
Q: Can I freeze the cooked plant?
A: Yes! Cool completely and freeze in portions for up to 2 months. Thaw and reheat before serving.
Q: What plant works best for this recipe?
A: Jackfruit, eggplant, and even oyster mushrooms work beautifully because of their meaty texture.
Q: Is it suitable for kids?
A: Absolutely! Adjust the spices to keep it mild if needed.
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