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.


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

5 vegan recipes with foods that may be more effective than gardasil against HPV

Here are he latest findings on the anti seizure activities of cannabis oil

3 Vegan recipes with foods that calm your nerves and ease anxiety


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