Preheat oven to 350 degrees. Prepare jackfruit by cutting the tougher end from the “meaty side” (like shown above). Line a baking sheet with parchment paper and place jackfruit on top of the sheet. Using your hands, gently pull apart each piece into shreds. Sprinkle cumin, garlic powder, onion powder, salt, pepper, and chopped cilantro over the jackfruit and toss with your hands. Roast in oven for 20 minutes to dry out the jackfruit. Turn oven off and let jackfruit stay warm in the oven until time to assemble the tostadas.

While the jackfruit is roasting, heat a small sauce pan over medium-high heat. Add olive oil and poblanos. Sauté for a few minutes, then add the garlic. Sauté for a minute more (careful not to burn garlic) then add the chipotle and stir. Lastly, add the peach preserves along with the water and whisk until the mixture is fully incorporated and smooth as possible. Bring to a boil, then reduce heat and simmer on low for a few minutes. Whisk in the arrowroot and set sauce pan to the side off of the heat.

TO ASSEMBLE

Spread 2 tbsps of guacamole onto a tostada. In this order, top with jackfruit, vegan shredded cheese, radishes, and fresh cilantro. Drizzle peach sauce over the tostada and serve with lime wedges and extra sliced radishes. Repeat with the remaining tostadas.