Trinidad buljol recipe made vegan style – paleo, gluten free and raw
1 can of jackfruit
1 very small onion, diced
1 cup of mix bell peppers, diced
1 tomato, diced
2 tbsp of olive oil
pink salt and pepper to taste
Start draining off the jackfruit in a colander and rinse in water
Cut the ends of each piece of jackfruit and use your fingers or a fork to shred the jackfruit into pieces.
Place the shredded jackfruit in a medium bowl along with the diced vegetables
Toss so everything is well combined.
Add you pink salt if needed and black pepper according to taste
Drizzle with olive oil and serve with bakes or avocados