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5 vegan jackfruit recipes that will surprise you

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.


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


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


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


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


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


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


Coconut Spice Paste

Heat 1 teaspoon oil in a medium frying pan. Add the red chili, coriander, and cumin seeds and fry for 30 seconds to a minute until fragrant. Add the coconut and fry until slightly toasted, about 1 minute . Let it cool. Transfer all the ingredients, along with the tamarind, into a blender and grind until it becomes smooth.

In a medium saucepan, heat 2 cups of water and bring it to a boil. Add a pinch of turmeric and salt, along with jackfruit and chickpeas. Simmer for 2 to 3 minutes until the jackfruit is tender. If you are using precooked jackfruit cook it for 1 minute. Stir in the spice paste and continue simmering for 6-7 minutes. Add more water to adjust if necessary. Add salt to taste.

Meanwhile, in another small pan, heat the remaining oil. When hot enough, add the mustard seeds and let splutter. Add the crushed garlic and fry until slightly brown and fragrant. Pour this tempered, flavored oil onto the curry and serve hot over rice.

4) Jackfruit “crab” cakes


2 17-ounce cans of jackfruit in water – drain, rinse well, pat dry, chop until it resembles lump crab meat
2 tablespoons of ground flax seed plus 6 tablespoons of water – mix well and let sit for ten minutes
1 teaspoon of Colman’s Mustard powder plus 1 teaspoon of water – mix well
2 tablespoons plus 1 teaspoon of Old Bay spice
1 teaspoon of vegan Worcestershire sauce (I use Annie’s brand)
2 cloves of garlic – minced, or 1/2 teaspoon of garlic powder
1 tablespoon of lemon juice
1 teaspoon of ground sea salt
1/2 teaspoon of ground black pepper
3 tablespoons of chives – minced
1/4 cup of cilantro – minced
1/2 cup of classic bread crumbs
1/2 cup of panko bread crumbs


Make the flax eggs and set aside

Put all of the seasonings, mustard, lemon juice, and Worcestershire sauce in a large bowl and whisk together until completely combined

Add the jackfruit, flax eggs, herbs, and bread crumbs and combine with your hands until the mixture begins to stick together. Form into cakes. The amount that this recipe makes depends on how large you make the cakes.

Place the cakes on a plate and refrigerate for at least an hour.

To Bake

Preheat the oven to 375° and put the cakes on a cookie sheet. Squeeze lemon juice over the top of the cakes and bake for approximately ten minutes or until golden brown. Flip and squeeze lemon juice on the top of the cakes and bake until golden brown and firm to the touch.

To Fry

Cover the bottom of a large skillet with a thin layer of oil (1 to 2 tablespoons) and heat on medium-high heat. When the oil is hot add the cakes and cook until golden brown (approximately 5 minutes). Flip and cook until golden brown and firm to the touch.

Serve with aioli or sriracha and a lemon wedge.

5) jackfruit chilli stew


1 tablespoon olive oil
1 small sweet onion, chopped
3 garlic cloves, minced
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped red bell pepper
2 tablespoons diced Hatch green chiles (from a can)
one 20-ounce can of jackfruit (packed in brine or water), rinsed and drained
two 15-ounce cans fire-roasted tomatoes
one 15-ounce can of tomato sauce
4 cups cooked kidney beans (or two 15-ounce cans, rinsed and drained)
2 tablespoons liquid aminos
1 tablespoon sriracha sauce
1 tablespoon tomato paste
1 tablespoon coconut sugar (or brown sugar)
2 teaspoons ancho chili powder
2 teaspoons ground cumin
2 teaspoons smoked paprika
1/4 to 1 teaspoon cayenne pepper (optional)
1 teaspoon dried thyme
2 tablespoon nutritional yeast
2 teaspoons liquid smoke
juice of 1/2 a lime
salt and pepper to taste


Place the jackfruit in a colander in the sink. Use a fork or your fingers to tear the jackfruit into shreds. Set aside.

Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until onion is translucent. Add the carrot, celery, and bell pepper and sauté for a couple minutes more. Add the green chiles and the jackfruit and cook for a few more minutes to let the jackfruit release its water.

Add in the fire-roasted tomatoes, tomato sauce, beans, liquid aminos, sriracha sauce, tomato paste, coconut sugar, spices, and herbs. Bring to a boil and then reduce to a simmer. Let simmer for 20 to 30 minutes.

After the chili has simmered, add in the nutritional yeast, lime juice, liquid smoke, salt and pepper. Serve hot and enjoy!

For more vegan articles, click on the links below

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