jackfruit recipes

Crispy Jackfruit Carnitas a Mexican-inspired vegan recipe that can be used as a meat substitute in tacos, enchiladas, burritos or burrito bowls. Perfect for Sunday meal prep- this lasts 4 days in the fridge.

Crispy Jackfruit Carnitas 

can of Jackfruit, (packed in WATER not syrup), drained.

olive oil

shallot

garlic cloves, rough chopped

salt

soy sauce

—–

chili powder

cumin

dry Mexican Oregano

paprika,

sugar

Drain the jackfruit and cut into very thin slices, slicing through the core, see photo.

Place it in the middle of a kitchen towel, roll it up and wring it out very very firmly. Squeeze out as much water as you can. You should see quite a bit of liquid release.

Heat 1 tablespoon oil (save the other tablespoon for later) and saute the onion, garlic and jalapeno over medium heat until deeply golden and fragrant, about 5-6 minutes stirring often. Be patient here, this is where  the flavor is. 🙂

Add the jackfruit, and soy sauce and stir well and lower heat. This is where you&#8217;ll let the moisture cook-off even more- you want to get this fairly dry but without burning. So low heat, stirring occasionally, uncovered, 3-5 minutes.

When it seems good and dry, add the salt, sugar and spices- chili powder, cumin, oregano smoked paprika, and add 1 tablespoon olive oil &#8211; stir-frying the spices and jackfruit a bit until jackfruit begins to caramelize crisp and deepen in color. It should smell amazing!

Taste, and adjust salt and spice level ( feel free to add cayenne, ground chipotle or more smoked paprkita). For more tang, squeeze with lime, keeping in mind jackfruit has a natural tanginess, so taste it first.

Use Jackfruit Carnitas in tacos, enchiladas, burrito or burrito bowls, breakfast bowls.

Definitely lacked the "authenticity" I was hoping for. It was certainly edible and I appreciate the step-by-step photos, but it didn't do it for me. Going to try a vegetarian recipe (with whole milk... ew, right!?) but I'll see if it delivers in terms of flavor.

Amazing! Most underrated recipe I have come across! This should be known to the world! However, I would recommend rinsing the jack fruit A LOT to get rid of the fruity flavor.

This crispy plant based version of carnitas is incredible! The texture &amp; flavor were both perfect- such a great recipe!!

AMAZING! Best jackfruit recipe that I have tried so far. Made soft tacos

Made this tonight - it was all eaten before I could take a picture.  Mine didn’t really caramelize into crispy, maybe not high enough heat.  Was still amazing in taste and will definitely make again.

Very tasty! Added extra oil after the spices to help crisp up but very yum

This.  Is.  Amazing!  Adding it to our favorite recipes list.

https://content.jwplatform.com/videos/niv9vTZP.mp4

These Crispy Jackfruit Carnitas are full of flavor and made with strictly plants and spices! A healthy, delicious vegan filling for tacos, enchiladas, burritos and quesadillas and Burrito bowls! Perfect for Sunday meal prep! Video

Jackfruit Carnitas Video

These BBQ jackfruit sandwiches are the ultimate party dish. Prep the components ahead of time, and heat the jackfruit and assemble the sandwiches right before serving!

BBQ Jackfruit Sandwich

chipotle peppers + 2 tablespoons of sauce from a can of chipotles in adobo sauce

ketchup

apple cider vinegar

garlic

Dijon mustard

½ teaspoon smoked paprika

black pepper

onion

sea salt

un-ripe jackfruit, drained

water

cabbage

cilantro

lime juice

Sea salt and black pepper

slider buns

Desired fixings: pickles (mustard, serrano peppers, etc.)

Make the BBQ sauce: In a food processor, blend the chipotle peppers, adobo sauce, ketchup, vinegar, garlic, mustard, paprika, cumin, and a few grinds of pepper until smooth. Set aside.

Prepare the jackfruit by pulling shredding the pieces with your hands (see photo), discarding any harder pieces of the core. In a large skillet, heat 1 tablespoon of olive oil to medium heat. Add the sliced onion and salt and cook, stirring occasionally, until soft, 8 to 10 minutes, turning down the heat as necessary. Next, add the shredded jackfruit and cook 5 minutes, stirring occasionally. If necessary, add a splash of water to keep it from sticking to the pan. Stir in the 1/2 cup water and half of the BBQ sauce. Turn the heat to low, cover, and let simmer for 20 minutes. Remove the cover and stir in half of the remaining BBQ sauce, reserving the rest for serving.

Make the slaw: In a medium-large bowl, combine the cabbage, cilantro, lime juice, olive oil, and pinches of salt and pepper.

Serve the sliders with the jackfruit, the remaining BBQ sauce, the slaw, and desired fixings.

Green jackfruit transforms chickpea salad into the most realistic looking and tasting mock chicken salad. Be sure to use unripe jackfruit for this recipe. You can buy it canned in Asian markets and in international foods sections of major grocery stores as well as online. 

Vegan Jackfruit Chicken Salad

chickpeas (150 grams)

celery (about 1 large stalk) (65 grams)

onion (40 grams)

mayonnaise

yeast

mustard

garlic powder

poultry seasoning (herb blend)

celery salt (to taste)

black pepper (to taste)

paprika

Remove the tough core and seed pods from...

Remove the tough core and seed pods from the jackfruit. Squeeze the pieces to seperate the fibers and reveal hidden seed pods. Place the fiborous parts in a large bowl and discard the cores and seed pods. Soak, rinse and drain the jackfruit several times. You can use a wire mesh strainer to drain the water without losing the tiny jackfruit fibers. Squeeze the jackfruit as dry as you can after each rinse. Repeat 5 to 6 times or until the water no longer forms bubbles and the jackfruit taste is reduced.

Separately, combine all the other ingredients in a...

Separately, combine all the other ingredients in a food processor and process until fairly smooth. You can choose to keep the mixture a bit more chunky if preferred.

Combine the chickpea mixture with the jackfruit. Taste...

Combine the chickpea mixture with the jackfruit. Taste and adjust the seasonings to taste. Enjoy!

https://www.youtube.com/watch?v=RYYdcFoR4m0

This is the best vegan chicken salad I've had so far so of course, it needs its own dedicated recipe video! You may have seen it before; I've posted this jackfruit chicken salad recipe on my blog already and you've seen it in one or two What I Ate Wednesday videos too. If you've made it before, please let me know what you thought by commenting. And if you haven't? Well, you're in for a treat! If you've ever liked regular chicken salad, you'll love this delicious vegan version too. 

VEGAN 'CHICKEN' SALAD
Printable recipe + blog post: http://www.marystestkitchen.com/vegan-jackfruit-chicken-salad/

JACKFRUIT BAO (Vegan Guà Bāo)
Video: https://youtu.be/DqEsGHl4XJ0

--SHOP*--
Canned Green Jackfruit: http://amzn.to/2jRNNRn

Nutritional Yeast: http://amzn.to/2xYtmZb

Poultry Seasoning: http://amzn.to/2yw7fWM


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HOW TO MAKE VEGAN 'CHICKEN' SALAD (WITH JACKFRUIT!)| Recipe by Mary's Test Kitchen

Need a recipe for the Fourth of July? Make this vegan pulled pork sandwich made with jackfruit.

Pulled Jackfruit Sandwiches

brown sugar

paprika powder

oregano

tsp cumin

tsp chili powder

vegetable oil

onion, chopped

garlic, minced

BBQ sauce

tsp white wine vinegar

salt, pepper

Prep the jackfruit

Mix together jackfruit with sugar, paprika, garlic powder, oregano, cumin, chili, and a pinch of salt and pepper.


Prep the skillet

Heat up oil in a skillet, then add onions, and cook for 5 minutes, stirring occasionally. Add garlic and jackfruit, and cook for another 3-5 minutes, until jackfruit starts to soften and brown.

Pour sauce on jackfruit

Pour BBQ sauce over jackfruit, and cook for 10 more minutes over low heat, stirring occasionally, until jackfruit is tender, and the sauce thickens. Add a little water, while cooking, if you prefer saucier and juicier pulled jackfruit. Add vinegar, taste, and adjust seasoning if needed.

Make into sandwiches and serve

Serve Pulled Jackfruit over buns with lettuce, coleslaw, and condiments of your choice.

Get ready for some EPIC vegan seitan ribs! They&#39;re saucy, succulent, and completely irresistible. From backyard cookouts to weekly meal prep, this is an easy vegan BBQ recipe you&#39;ll return to again and again.Recipe adapted from Susan Voisin&#39;s recipe for Seitan Ribz.

Seitan-Jackfruit Vegan Ribs

Orrington Farms Vegan Beef Flavored Powder (See Notes for a homemade version.)

smoked paprika

onion powder

cayenne pepper

onion,

baby bella

garlic,

unsalted almond butter (I used raw but roasted should be fine.)

maple syrup

liquid smoke

Preheat

Preheat oven to 350 degrees F. Lightly spray a 9x13 casserole dish with oil.

Combine all of the dry ingredients in a large mixing bowl. Whisk very well so that the spices are fully incorporated.

Prepare jackfruit

Drain the can of jackfruit, and place the jackfruit on a lint-free tea towel. Gather up the ends of the towel, and squeeze it over the sink to remove as much brine as possible. Use your hands to separate the seeds and tough pieces from the stringy parts of the jackfruit. The seeds and tough parts can be discarded. Once you have a pile of the meaty, stringy part of the jackfruit, make sure it is well shredded and separated. You should end up with about 1 ⅓ cups of jackfruit.

Combine

Add the shredded jackfruit to the dry ingredients and toss to coat. Set aside.

Saute

Preheat a large saute pan over medium heat. Stirring occasionally, cook the onion and mushrooms until dry, about 7 minutes. Add minced garlic to the pan and cook for another minute. Remove from heat.

Blend

In a blender combine the sauteed mushroom mixture, ½ cup of the barbecue sauce, water, nut butter, maple syrup, liquid smoke, and soy sauce. Blend until smooth.

Pour the blended mixture into the dry ingredients, and stir to combine. Knead in the bowl for only about 30 seconds, just to make sure everything is fully incorporated. The seitan dough should feel fairly soft.

Bake

Press the dough evenly into the casserole dish, and use a knife to cut into 16 or 20 pieces, depending on how wide you want the ribs to be (refer to photos above). Bake uncovered for 20 minutes. Remove from oven, brush with ½ cup BBQ sauce, and bake for another 25 minutes. Remove from oven, and use a spatula to carefully flip the ribs. Brush with another ½ cup BBQ sauce, and bake for another 10 to 15 minutes or until piping hot and sticky. 

Cool

Allow to rest in the pan for at least 1 hour before serving (this allows the seitan to firm up). Preferably, allow the ribs to cool, then refrigerate overnight and reheat the next day using a grill, stovetop grill pan, or microwave.

Creamy vegan &quot;tuna&quot; salad made with chickpeas and jackfruit. Try this delicious spread in wraps and sandwiches or as an easy snack with raw veggies and crackers. Free from oil, gluten, and soy.

The BEST Vegan Tuna Salad

(20 oz.) can green/young jackfruit in brine

lemon,

celery, diced (about 1 cup)

red onion, diced (about 3/4 cup)

chickpeas,

Oil-Free Vegan Aquafaba Mayo (Or ½ to ¾ cup vegan mayo of choice.)

cayenne pepper, optional

salt,

Soak

Drain the jackfruit and place in a shallow bowl or dish. Cover with water and let soak for a few minutes while you prep the onion and celery and gather the other ingredients. Preheat a saute pan over medium heat.

Drain

Drain the jackfruit, and place on a clean, lint-free towel. Gather up the ends of the towel, hold it over the sink, and squeeze the jackfruit VERY well to remove as much liquid as possible.

Transfer the jackfruit to the pan, and saute for 2 to 3 minutes, stirring occasionally.* Add 1.5 teaspoons Old Bay to the pan and stir. Cook for another minute or so, then add juice from half a lemon. Stir again, and remove from heat. Transfer jackfruit to a plate to cool.

Process

In the bowl of a large food processor combine the cooled jackfruit, chickpeas, and ½ cup mayo. Pulse 5 to 8 times. Scrape down the sides of the bowl, and add the dulse granules, cayenne, and more mayonnaise, if desired (I used the entire batch of Aquafaba Mayo to make the tuna salad nice and tangy and rich). Pulse to combine.

Season

Taste and add more salt, lemon juice, Old Bay, dulse, and/or cayenne, as desired. Add the red onion and celery, and pulse to incorporate. Transfer vegan tuna salad to a lidded storage container, and refrigerate until ready to serve.

https://content.jwplatform.com/videos/z00l9p5g.mp4

Vegan 'tuna' salad gives you the classic flavors and textures you want without the stuff you don't. Jackfruit and chickpeas combine to create a totally delicious, satisfying spread perfect for wraps, sandwiches, salads, or just scooping up with crackers!

Vegan Tuna Salad

Creamy, easy, and flavorful vegan chicken salad is made with healthy, whole-food ingredients. It&#39;s endlessly versatile and perfect for meal prep, snacks, and quick lunches. Gluten-free and oil-free.

Vegan Chicken Salad

poultry seasoning

(about ¾ cup)

red onion, diced (about ⅔ cup)

Oil-Free Vegan Aquafaba Mayo (Or ½ to ⅔ cup vegan mayo of choice.)

dill,

lemon juice

Prep

Drain the jackfruit and rinse under running water. Place on a clean, lint-free towel. Gather up the ends of the towel, hold it over the sink, and squeeze the jackfruit VERY well to remove as much liquid as possible.

Preheat a medium/large saute over medium heat. Saute the jackfruit for about 5 minutes, stirring occasionally. Add the nutritional yeast, poultry seasoning, and a generous pinch of salt to the pan and stir. Cook for another 1 to 2 minutes or until fragrant. Transfer jackfruit to a plate to cool.

In the bowl of a food processor combine the cooled jackfruit, chickpeas, ½ cup mayo, ⅛ teaspoon dill, and 1 tablespoon lemon juice. Pulse 6 or 7 times. Scrape down the sides of the bowl, and add more mayonnaise, if desired (I usually use the entire batch of Aquafaba Mayo to make it extra creamy). Pulse to combine. Taste again and add more dill, lemon, and/or salt.

Add the red onion and celery to the food processor, and pulse to incorporate. Transfer the vegan chicken salad to a lidded storage container, and refrigerate until ready to serve.

This Vegan White Bean Chili is veggie-packed and loaded with hearty, smoky flavor. It’s gluten-free, oil-free, nut-free, and full of comfy, cozy vibes.

Vegan White Bean Chili with Jackfruit

vegetable broth, divided (I used vegan chicken-flavored)

yellow onion, diced

corn

jalapeños,

cilantro, chopped; stems and leaves divided

ancho chili powder

salt, plus more to taste

cans of Navy, Cannellini,

jackfruit,

Optional toppings: fresh jalapeño, dairy-free cheese, vegan sour cream or coconut yogurt

Bring a large pot to high heat; once warm, add 1/4 cup of vegetable broth along with the onion, corn, and jalapeños. Cook over high heat for 8 to 10 minutes, stirring the mixture occasionally to remove moisture from the vegetables. The vegetables will start to stick to the pan and browning will occur to the bottom of the pan; once this happens, let the vegetables sit for 30 seconds, then deglaze the pot with an additional 1/4 cup of broth, scraping all of the brown and black bits off of the bottom of the pan.

Reduce the heat to medium and add the garlic, cilantro stems, chili powder, cumin, smoked paprika, and salt. Sauté for an additional 1-2 minutes, until the garlic is fragrant and spices are evenly distributed.

Add the beans, jackfruit and vegetable broth to the pot. Cover the pot and bring the mixture to a boil over high heat. Once boiling, uncover and reduce the heat to medium-low; simmer for 12 to 15 minutes, stirring occasionally.

Divide the chili into serving bowls and top with the cilantro leaves and/or as desired; leftovers will keep in the fridge for up to 5 days.

An incredibly comforting chili! Thank you so much for this recipe!! 
Do you have any information on the calories per serving? And how much would that be? 
Thank you! :)

PLEASE KNOW.......I didn't intend to modify, but had to due to lack of ingredients at my little store by me.  I opened 2 cans of jackfruit and rinsed, then let soak in cold water while I went to the store for other ingredients.  Store didn't have jalapeno...boooo!!!  So I modified and used pickled banana peppers (because jarred pickled jalapenos, we've discovered, are WAY too much for my wimpy family.)  I made everything else "as is" while dicing up the drained banana peppers and adding when it called for in the real recipe.  I ended up adding more, plus a little cayenne pepper because we DO have people who like a little heat.   After it was done, made completely as written aside from the stupid jalapenos, I stuck my stick blender into the pot and hit it a couple of times to blend up some of the beans and broth to give it that thick chili consistency.  My family LOVED it, and I made Caitlyn's cilantro lime rice with this, which they put in a bowl and put the chili over it.  This is definitely a keeper!!!  I hate I had to modify it so much, and will make it "as is" next time, but it was such a good base for me to use and adjust with what I had.  *side note: cayenne made it spicy enough for some to need vegan sour cream mixed in.  Still, this is now in our rotation.  CAITLYN: I'm sorry I modified it so much for the review, but I wanted to let people know this is the real deal and SOOO yummy.  I had to use what I had to work with.

This soup is so delicious! There is so much flavor. I followed the recipe and can’t think of any additions to improve this.

If you&#x27;re interested in trying jackfruit recipes, these burger patties are for you! They are the perfect substitute for red meat. So delicious!

Jackfruit Burger

T olive oil

oz green jackfruit (1 can drained and rinsed)

chickpea flour

red onion(s) (chopped)

ginger

cilantro (chopped)

curry powder

salt and black pepper

Cook the Jackfruit

Remove jackfruit from the can and rinse. Place in enough water to cover and keep at a rolling boil until fork tender, which takes about 45 minutes.

Mix Ingredients in the Food Processor

Drain the water and transfer to a food processor along with the chickpea flour, chopped onions, grated ginger, cilantro, curry powder, paprika, salt/pepper and a tablespoon of oil. Give a few pulses till everything comes together.

Put Patty Mix in a Bowl

Take the patty mix out of the food processor and place in a bowl. Mix in a little more chickpea flour if the mix feels too sticky.

Shape Into Patties

[mv_schema_meta name=&quot;&quot;]Shape into patties (about 1/3 cup each) and chill for about 30 minutes in the fridge.

Fry the Patties

Heat 1 tbsp oil in a non-stick pan or cast iron skillet; fry the patties for about 2 to 3 minutes on each side. Transfer to a paper towel-lined plate to drain off excess oil.

Add a Bun and Condiments

This patty can be enjoyed alone, or you can place it on a bun with condiments and salad greens (mixed with a bit of olive oil).

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Top 13 jackfruit recipes recipes from across the web

The most viewed jackfruit recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crispy Jackfruit Carnitas

BBQ Jackfruit Sandwich

Vegan Jackfruit Chicken Salad

Pulled Jackfruit Sandwiches

Seitan-Jackfruit Vegan Ribs

The BEST Vegan Tuna Salad

Vegan Chicken Salad

Vegan White Bean Chili with Jackfru...

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The most viewed jackfruit recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine