5 vegan jackfruit recipes that will surprise you

Sep 10 2017 - 9:26pm
The reason why vegan jackfruit recipes are sure to surprise you, is because unripe Jackfruit is so versatile in terms of flavor and texture that national Geographic <a href="http://www.nationalgeographic.com/people-and-culture/food/the-plate/2016/07/jackfruit-sustainable-vegetarian-meat-substitute/">reported</a> that the fruit is poised to catch on with eco-minded consumers hungry for variety. Another reason to start eating jackfruit, is the fact that it is so nutritious and plentiful that it’s been dubbed

Jackfruit is slowly becoming a commodity in the vegan meat replacement market. However, it is quickly becoming a favorite food amongst vegans, and the reason for that is because unripe jackfruit can be made into tasty savory dishes that mimic seafood and even pork. So, below are 5 vegan jackfruit recipes that will surprise you.

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The reason why vegan jackfruit recipes are sure to surprise you, is because unripe Jackfruit is so versatile in terms of flavor and texture that national Geographic reported that the fruit is poised to catch on with eco-minded consumers hungry for variety. Another reason to start eating jackfruit, is the fact that it is so nutritious and plentiful that it’s been dubbed the miracle crop that could solve world hunger and nutritional deficiencies.

With that in mind below are 5 vegan jackfruit recipes that will surprise you

1) Jackfruit tacos

Ingredients

For the jackfruit

2 20oz cans green jackfruit in water or brine , drained, rinsed, and chopped (see instructions)
1 tablespoon light oil (such as canola or vegetable)
1 yellow onion , sliced
4 cloves garlic , minced
1/2 cup vegetable broth or water
1 tablespoon agave
1/2 lime , juiced
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1/4 teaspoon salt

For the tacos

8 taco shells , hard or soft (gluten-free if preferred)
1 avocado , sliced
1/4 red onion , thinly sliced
1/4 cup cilantro , roughly chopped
lime wedges

method

To chop the jackfruit:

For optimal texture, cut the jackfruit into thin slices from core to the outer edge as seen in the pictures above. This breaks up the tougher core as much as possible and makes for the best shredded texture. Do NOT discard the core or seeds, they are totally edible, and you are just wasting precious jackfruit!

To make the shredded jackfruit

Heat the oil in a large skillet over medium-high heat. When hot, add in the onions and garlic and sauté for about 5 minutes until the onions have softened and are beginning to brown.

Add the chopped jackfruit, broth, agave, lime juice and all the spices to the pot and cover. Reduce heat and let it simmer until the jackfruit softens a bit, and about 1/2 of the liquid is absorbed. About 5 minutes.

Now take a potato masher, and smash all the jackfruit up to get that shredded texture. Pretty cool huh? If you find it a bit wet, just cook a little longer. If you find it a little dry, just add a splash more vegetable broth.

To assemble the tacos

Warm the taco shells according to the package directions. When warmed, add a scoop of the jackfruit, and top with an avocado slice, a couple red onion slices, some cilantro, and a squeeze of lime juice. Or you can top with whatever your favourite taco toppings are! I also love a squeeze of hot sauce. .

2)Vegan pulled “pork” burger

Ingredients

1 can green, young jackfruit in water or brine
1 small onion, diced
1 garlic clove, minced
1 tablespoon olive oil
1 tablespoon chili powder
1/2 teaspoon cumin
1/4 teaspoon smoke salt (optional)
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1 tablespoon brown sugar
1/2 cup barbeque sauce
1/4 cup water
4 whole-wheat buns

method

Heat olive oil in a large nonstick skillet over medium heat. Add onion and garlic and sauté until tender (5-7 minutes).
Drain and rinse the jackfruit in a strainer. Cut the core of the jackfruit (the triangular tip) from the flesh and discard the core.

Mix chili powder, cumin, smoke salt, garlic powder, cayenne pepper, and brown sugar together in a medium bowl. Add in the jackfruit flesh and toss to coat.
Add seasoned jackfruit to the skillet with the onions and garlic. Sauté for 5 minutes.

Whisk the barbeque sauce and water together. Pour into the skillet with the jackfruit. Cover and simmer for 20-25 minutes or until tender.
While the jackfruit simmers, toast the buns in a toaster.

Remove the lid from the skillet and shred the jackfruit with a fork. Continue to simmer with the lid off for 5-10 minutes or until the barbeque sauce is reduced.
NOTE: you can either enjoy the "pulled pork" as is OR spread it on a baking pan and bake it in a 350 degree oven for 20 minutes. Readers have reported that this makes the texture more "pork" like.

Fill each of the buns with a mound of jackfruit and top with garnishes of choice (ideas: pickled red onions, cilantro, parsley, etc).

3) Indian style coconut jackfruit chana masala

ingredients

1 tablespoon vegetable oil
2-3 dry Indian red chilies (or substitute Mexican chiles de árbol)
1 teaspoon coriander seeds
1 teaspoon cumin seeds
½ teaspoon tamarind paste
¾ cup grated unsweetened coconut
½ teaspoon turmeric powder
2 cups diced raw jackfruit (or use one 10-ounce can of jackfruit, rinsed, or two cups of packaged jackfruit)
1 16-ounce can chickpeas, drained and rinsed well

Salt to taste

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½ teaspoon black mustards seeds
4 cloves of garlic, crushed

method

Coconut Spice Paste

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