jackfruit

Here's how to make Jackfruit Pulled Pork! It's an easy vegetarian alternative, cooked in a homemade BBQ sauce, that's perfect for topping sandwiches and salads. No soy or gluten.

Jackfruit Pulled Pork

(14 oz. cans) green jackfruit (, drained)

olive oil

yellow onion (, chopped)

chili powder

paprika

tomato paste ((no salt added))

apple cider vinegar

maple syrup

spicy brown mustard

salt

cayenne pepper

smoked paprika ((for a smoky BBQ sauce))

blackstrap molasses ((for a richer BBQ sauce))

garlic (, minced (saute with onion, if desired))

Drain the 2 cans of jackfruit into a large mesh strainer and rinse them under running water. While the jackfruit is still in the strainer, use your fingers to "shred" the jackfruit into strands that resemble shredded meat. Rinse it again to remove any remaining brine, then set aside.

Heat the olive oil in a large skillet over medium-high heat, then sauté the onion until it starts to soften, about 5 minutes. Add in the chili powder and paprika, and saute again for 30 seconds.

Add in the tomato paste, vinegar, maple syrup, mustard, and salt and stir well to combine. You may want to add up to 1/4 cup of water at this point, to help the sauce come together and not stick to the pan.

Add in the jackfruit, and stir well to get every piece coated with the sauce. Stir until heated through, and taste a piece to see if you need to adjust the seasoning. At this point, you can add more salt, extra optional spices for more heat or smoky flavor, or an extra splash of maple syrup if you prefer sweeter barbecue sauce.

Serve the jackfruit pulled pork on a bun with your favorite coleslaw, or over a salad if you prefer. Leftovers can be stored in an airtight container in the fridge for up to 1 week.

https://content.jwplatform.com/videos/PCqKotPv.mp4

Jackfruit Pulled Pork makes the best vegetarian BBQ! Complete with a quick and easy homemade sauce.

This Sri Lankan Jackfruit Curry is creamy, a little tangy, and packed with so much flavor! Easy to make and so satisfying, that even seasoned meat lovers will enjoy! Vegan and gluten free.EASY - This recipe is easy to make for beginners, with results that will make you seem and feel like an expert! The cook time is long, but it&#039;ll be worth your while. For best results, make this with the homemade curry powder recommended in the post. If you use store-bought curry powder, you will need to adjust the amount depending on the freshness of the curry powder. Adjust spice levels and seasoning to your taste.

Sri Lankan Jackfruit Curry (Polos Curry)

tbsp coconut oil (or any cooking oil)

onion (or shallots)

garlic

ginger (minced)

curry leaves (you can use

pandan leaves (about 2 inches in length)

tbsp Sri Lankan Roasted Curry Powder

tsp cayenne pepper (adjust chili to your spice level)

½ tsp ground turmeric

tsp black pepper (use bout ½ tsp if you prefer less spice)

cinnamon

tsp tamarind concentrate (1 tbsp tamarind paste)

¼ tsp sea salt

sugar

600 g canned jackfruit (from 2 cans, drained)

(optional)

water

coconut milk (avoid lite coconut milk)

Salt

In a medium sized saucepan, heat the coconut oil over medium heat.

When the oil is heated, add the onion, and saute until softened.

Add the garlic and ginger, and saute for a few minutes, but make sure not to let them burn. If you’re using whole garlic cloves, these will soften during the cooking process too.

Add the curry leaves and pandan leaves, and let them fry in the oil for just a few seconds.

Add the curry powder, cayenne pepper, turmeric, black pepper, and cinnamon stick, and saute the mixture for about 1 - 2 minutes to mix. The spices should be very fragrant, but again, make sure not to let them burn. Adjust the stove heat accordingly.

Next, add the tamarind, salt, sugar, young jackfruit, and coconut pieces (optional), and mix to coat the jackfruit in the spice mix.

Add the water and coconut milk, and stir to mix. Increase the heat to medium high and bring the curry to a boil.

Lower the heat to medium low to low, and let the curry gently simmer (with the lid slightly off) for about 1 - 1 ½ hours. If too much liquid is evaporating while cooking, add some water as needed.

The jackfruit pieces should be nice and soft (check by pricking the “nose” of a jackfruit piece to see how easily it can be pierced with a knife/fork or skewer). Taste and season with salt to taste.

After the curry has simmered and the jackfruit is soft, you can cook the curry uncovered for a few more minutes IF you prefer a thicker curry gravy. If the gravy is too thick for your liking however, add a little water. Always season to taste.

Serve the curry warm. But as with any curry, they do taste even better the following day!

Whether you need a quick and easy meal on a weekend or a make-ahead meal for the work week, you can whip together this curry in no time at all! Just serve over a fluffy bed of jasmine rice with fresh cilantro sprinkled on top and you have a warm, creamy curry dinner that the whole family will love!

Thai Jackfruit Curry

eggplant

red bell pepper, chopped

tbsp green curry paste

tbsp turmeric

tbsp cane sugar

full-fat coconut milk

jasmine rice

cilantro (for topping)

Preheat the oven to 400° F (205° C). Poke a few holes in the eggplant with a knife or fork and place in an oven-safe dish. Roast in oven for 20 minutes or until the eggplant is tender when stabbed with a fork.

Remove eggplant and allow to cool. Once cool enough to handle, peel the skin off the eggplant and discard. Cut the eggplant into bite-size pieces.

Sauté the red bell pepper until tender. Add the eggplant and jackfruit into the skillet with the red bell pepper.

Mix in the green curry paste, salt, sugar, and ground turmeric. Once incorporated, add the coconut milk 1/2 cup at a time, stirring constantly. Simmer for 10 minutes, allowing the flavors to come together.

Taste and adjust the seasonings as needed. Serve over a bed of jasmine rice.

Pulled jackfruit tacos are smoky, flavoursome and delicious. Not only do they look like the real thing, they taste like it too! They're vegan and healthy!

Pulled jackfruit tacos

red onion, finely diced

garlic,

cumin

tsp smoked paprika

tsp coriander

cloves, adjust to taste

tsp sambal oelek (Indonesian chilli paste)

tomato paste

soy sauce

¼ tsp white pepper (black is okay too)

tsp liquid smoke**

185 g / 1½ cups all purpose white flour

½ tsp baking powder

tbsp vegetable oil (I used olive oil)

plum tomatoes

spring onion, sliced thinly

lime juice

salt & pepper,

Romaine lettuce, shredded

onions

sour cream (details in this recipe)

coriander

Drain both jackfruit tins. Cut the firm, pointy ends off each triangular piece of jackfruit (you can still use them if you wish, I don't). Set aside.

Heat up olive oil in a medium, heavy-bottomed, pan. Fry diced red onion until softened, translucent and lightly caramelised. Add chopped garlic and fry off gently until soft and fragrant.

Add most of the spices: cumin, smoked paprika, coriander, a pinch of cinnamon and cloves to the onion-garlic mixture. Fry them off gently, stirring the whole time, for a minute or so.

Now add in the prepared jackfruit along with soy sauce, maple syrup, liquid smoke and apple cider vinegar. Mix everything really well. Squash the jackfruit pieces with your mixing spoon so that the individual fibres separate more. Season with white pepper and another pinch of ground cloves if you wish. Simmer the mixture gently for another 10-15 minutes and then allow it to cool down. Place in the fridge overnight to intensify the flavour.

Just before you are ready to assemble the tacos, set the oven to 200° C / 390° F (fan function). Spread the jackfruit pieces on a baking paper-lined baking tray and bake for about 20-25 minutes, until a little browned.

Put a kettle on. To make tacos mix flour, baking powder and salt in a big bowl. Add olive oil to the flour mixture and incorporate it well with your hands. Once the water comes to the boil, add about 120 ml / ½ cup of hot water in. Initially mix it all together with a spoon (as the mixture will be too hot), then start kneading the dough with your hands - you may need to add another splash of water if the dough is still too dry.

Knead for about 5 minutes until the dough is smooth and elastic. Rest the dough for about 30 min covered with a damp kitchen towel. The resting step is very important so do not skip it. You can also make the dough a day in advance and keep it in the fridge overnight - if you decide to do that, bring the dough to room temperature before rolling the tacos.

Once the dough has rested, divide it into 10 equal pieces.

Set a medium, heavy-bottomed or griddle pan on a medium heat (it's important not to get the pan too hot, I used setting 4 out of 6).

Roll each piece of dough into a ball. Using a rolling pin, roll out tortillas on a lightly floured surface. Refrain from adding too much flour as it will produce dry tacos. Once you are happy with the shape* and thickness (make them as thin as possible), put your taco on a hot pan.

Little bubbles will start to appear after about 30 seconds, if any large air pockets appear pierce them with the tip of a knife. After about 1-2 minutes from when the taco hits the pan, flip the taco and cook for only about 30 seconds on the other side. Do not let them sit in the hot pan for too long as it will produce dry and cracking tacos.

Keep cooked tacos in a stack in a warm place (like a very low oven) covered with a damp towel (to prevent them from drying out).

Chop tomatoes into a fine dice. Add sliced spring onion and lime juice. Season with salt, pepper and sugar. Set aside.

Finally, assemble your tacos by putting pulled jackfruit, chopped lettuce, tomato salsa, pickled onions (if using) and coriander in the middle of each taco. Drizzle with vegan sour cream.

An old fashioned recipe that is simple as can be and loved by all who try it!

Five Cup Fruit Salad

mandarin oranges, drained

whipped topping

pineapple chunks, drained

fruit cocktail, drained

Mix together all ingredients in a large mixing bowl. Refrigerate until ready to serve.

Vegan gyros with pork-style baked jackfruit makes for a delicious lunch or a beach snack. Its flavours and textures will remind you of your Greek holidays.

Vegan gyros

cloves

½ tsp ground cumin

tsp dry oregano,

½ tsp chilli power, adjust to taste

(green)

tsp apple cider vinegar

cucumber,

sweet cherry tomatoes, quartered

vegan tzatziki (recipe here)

Greek pitas (gluten-free if required)

Romaine lettuce leaves,

red onion, super finely sliced

potatoes

Add most of the spices: cloves, cinnamon, cumin, and oregano to the onion-garlic mixture. Fry them off gently, stirring the whole time, for a minute or so.

Now add in the prepared jackfruit along with soy sauce, maple syrup and apple cider vinegar. Mix everything really well. Squash the jackfruit pieces with your mixing spoon so that the individual fibres separate more. Season with white pepper and a pinch of ground chilli if you wish. Simmer the mixture gently for another 10-15 minutes and then allow it to cool down. Place in the fridge overnight to intensify the flavour.

Just before you are ready to assemble your gyros, set the oven to 200° C / 390° F (fan function). Spread the jackfruit pieces on a baking paper-lined baking tray and bake for about 20-25 minutes, until a little caramelised and browned around the edges.

Heat the oven to 200° C / 390° F (fan function) and line a baking tray with a piece of baking paper.

Scrub potatoes well (or peel them) and cut them into thick matchsticks of similar size.

Coat them in olive oil (about 1 tbsp) and spread them on a baking tray, making sure they don't overlap.

Bake for about 30 minutes (until browned in places), flipping them to the other side half way through.

Season with fine sea salt and dried oregano.

Just before serving, warm pitas up in a low oven.

Place warmed-up pitas on a work surface, fluffier side down.

Fill with lettuce, cucumber, tomato, onion, baked jackfruit pork and warm potato fries.

Gently fold the pitas over the filling, wrap in a piece of paper and tie with a string. Serve with a generous dollop of tzatziki.

Just 10 ingredients and 10 minutes to make. Jackfruit is the perfect vegan sub for tuna or chicken. And best yet this tastes even better made ahead of time, making it perfect for meal prep.

Vegan Jackfruit Salad Sandwich

mayonnaise

dijon mustard

capers, (chopped)

caper brine ((the liquid

celery,

red onion, (finely chopped)

dried dill ((or 1 teaspoon fresh dill))

black pepper

bread ((check to make sure it's vegan))

lettuce

Drain and rinse the jackfruit and pat it dry with a clean towel. Make sure to dry as much water as possible so that the salad isn&#039;t soggy. Add the jackfruit to a large bowl and use a potato masher to mash the jackfruit until it is broken up and looks shredded. Sometimes jackfruit can be quite tender while sometimes it can be tougher, so if you have a tougher jackfruit it might take a bit of strength mash. If you prefer you can first chop the jackfruit as directed in this post before mashing it to make it a bit easier to mash.

Add all of the remaining jackfruit salad ingredients to the bowl along with the mashed jackfruit and stir well to combine.

To make vegan jackfruit salad sandwiches: toast the bread if desired. Layer 4 slices of bread with a lettuce leaf (if using) and then follow with a generous serving of the vegan jackfruit salad. Top with the remaining slices of bread and serve.

Pulled Pork can now be enjoyed by everyone! Vegetarian Pulled Pork is about as close to the real thing as you&#039;re ever going to get! Look at those fibers; doesn&#039;t it look like real meat? Unlike real pulled pork, this vegetarian version is much cheaper and takes only 40 minutes from start to finish!

Vegetarian Pulled Pork

jackfruit, (packed in water, drained)

onion, (finely chopped)

garlic, (minced)

chili powder, (adjust for desired heat)

brown sugar

bbq sauce, (see notes)

Begin by draining the jackfruit and rinsing well under cold water. Using your fingers, massage the jackfruit and break the pieces apart; set aside

In a large sauté pan, heat the olive oil, add the onion and jackfruit; sauté until the onion is slightly caramelized

Add the remaining ingredients with the exception of the bbq sauce.&nbsp; Continue to sauté over medium heat for 10-15 minutes. Stir often because brown sugar will burn easily.

Once cooked, use a fork to press the remaining larger pieces of jackfruit so that the pieces fall apart and resemble the fibers of cooked pork.

Add one cup of your favourite bbq sauce and stir into the pork.&nbsp; Continue to cook until sauce is heated through.

A creamy and healthy vegan version of chicken salad.

Vegan Chik’n Salad

no-chicken broth or vegetable broth

green jackfruit

celery

green onion (finely chopped)

apple

sunflower seeds (raw

Dijon mustard

lemon juice

sea salt and black pepper

Bring the broth to a boil and reduce to simmer. Drain and rinse the jackfruit, then shred it by hand and add to the broth. Simmer while you prep the vegetables and apple. Drain the broth and press the excess liquid.

Put the chopped celery, green onion, apple, jackfruit, 1/2 cup sunflower seeds, 1/2 cup vegan mayo, 1 tbsp Dijon mustard, 1 tbsp lemon juice, and salt and pepper to taste in the bowl and stir until fully combined.

Store in an airtight container in the refrigerator for up to 3 days. This does not freeze well.

This family-style Cambodian dinner is fragrant and hearty, with easy-to-prepare dipping sauces that make every bite a little different. If you’re in the U.S., you may need to call around to your local South Asian and Chinese grocers to find young jackfruit. But once you have your ingredients, you mostly just need to chop to get this Cambodian dinner on the table. The chef Rotanak Ros, the author of “Nhum: Recipes from a Cambodian Kitchen” (Rotanak Food Media, 2019), said this dish was a special one: “People raise chickens to sell, not to eat,” she said, speaking of villages where she conducts research. “The money from one chicken can feed the whole family, at least, for three days.” To kill a chicken, then, is to honor a guest.

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Vegan gyros

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