2 cans of young jackfruit
1/2 each of a rough chopped red and green bell pepper
1/3 of a rough chopped onion
3 garlic cloves
1 tsp each salt and pepper
1 tsp dried basil
1 tsp dried oregano
1 tsp ground coriander
3 tbs avocado oil
1 can chickpeas
1 unripe (green) plantain

For cashew drizzle
1/2 cup raw cashews
2/3 cup water
5 tbs nutritional yeast l
2 each salt and pepper
2 tbs avocado oil


Char you bell pepper, onion and garlic in lightl oiled skillet with a pinch of salt. Transfer to a blender with rest of seasonings and oil. Blend until smooth. Pour 3/4 of this mixture over the jackfruit and let marinate for at least 30 mins. Cook off in a pan on medium heat with chickpeas for about 10 mins until moisture has cooked off and is slightly colored. Set aside. Chop and peel plantain into large thirds. Fry until golden all around then smash until flat and rest until fully cooked and golden. For cashew sauce load all ingredients into a blender and process until smooth, adjust ratios for desired consistency. Load up tostones with jackfruit mixture and cashew sauce. Optionally garnish with herbs and enjoy.