I’m Holly Dyson + welcome. I provide plant-based catering for events and retreats in the Byron Bay region & beyond. Please visit ‘Work with me” for more information. I also upload delicious plant-based recipes.

Enjoy xx

Mexican Jackfruit lettuce tacos

Mexican Jackfruit lettuce tacos

Prep time; 10 minutes 

Cook time; 20 minutes 

Total time; 30 minutes 

Serves; 4


For the Jackfruit; 

1 tbsp oil 

1 large white onion 

4 cloves garlic 

2 tsp cumin powder 

1 tsp smoked paprika 

1/2 tsp ground coriander 

1 tsp chilli flakes (or fresh chilli) 

1/2 tsp sea salt 

!/4 tsp black pepper 

2 cans organic young green jackfruit 

3 tbsp tomato paste 

1/2 cup tomato puree/pasata

3 tbsp tamari 

2 tbsp maple syrup

1 1/2 tsp apple cider vinegar 


In a pan heat the oil on a medium heat, sauté the onion with a pinch of salt until tender and translucent.

Add in the garlic for an extra minute. 

Add in the tomato paste and all the spices, stirring to get it all combined, sauté for about a minute until fragrant. 

Drain and rinse the Jackfruit, then break it apart with your fingers separating all the stringy bits, and making sure its all in relatively small bites. 

Add the Jackfruit into the pan. Stir to combine and sauté for a few minutes. 

Pour in the tomato passata, tamari, maple and apple cider vinegar. 

Leave to simmer on med-low heat for about 20 minutes.

Serve with gem lettuce, or your favourite corn tortillas, Guacamole, Sour cream + Salsa.

Miso sweet potato buddha bowl

Miso sweet potato buddha bowl

Smokey Beetroot Burgers

Smokey Beetroot Burgers