vegan jackfruit recipes

This Vegan Jackfruit “Pernil” is a take on the traditionally meat-centric Puerto Rican dish. Using jackfruit as “pulled pork,” this recipe tastes just like the real thing!

Vegan Jackfruit Pernil 

extra virgin olive oil

sofrito*

garlic cloves, crushed

oregano

Black pepper,

adobo seasoning blend*

Sazón seasoning blend*

smoked paprika

(120 ml) water

(80 ml) vegetable oil, or other high-heat cooking oil

Prepare the Jackfruit: Drain the jackfruit and rinse with fresh water to remove the excess brine. Dry the jackfruit with a clean cheesecloth, thin towel, or paper towels by squeezing as much water as possible from the fruit; Discard the liquid.

Shred the Jackfruit: Remove the seeds or &#8220;pods&#8221; from the jackfruit, as these do not shred evenly and can have a bitter flavor. Shred the jackfruit apart using either a fork or potato masher; It should resemble pulled pork.

Marinate: In a large mixing bowl, add the olive oil, sofrito, crushed garlic, oregano, black pepper, adobo, Sazón, smoked paprika, and water. Whisk until well-combined and the spices have dissolved. Add the jackfruit to the mixing bowl and mix well. Cover the bowl and have the jackfruit sit in the marinade for at least an hour in the refrigerator, longer if possible.

Sear: Add ⅓ cup of oil to a large non-stick pan over high heat. Once the oil is warm, add the marinated jackfruit (and the leftover juices in the bowl, if any) to the pan. Pan-fry jackfruit for 30 minutes, stirring occasionally. It&#8217;s best to let the jackfruit sit for 3-5 minutes at a time, in order to brown some of its edges and give it more of a realistic texture. 

Serve

warm and as desired. Leftovers will keep in the fridge for up to 5 days and are best reheated on the stovetop.

Nothing fishy about this recipe here! Lump vegan crab cakes with jackfruit, corn, and green onions. Paired with tartar sauce, this recipe will have vegans and vegetarians swooned!

Vegan Jackfruit "Crab" Cakes with Tartar Sauce

jackfruit (in brine or water)

Tablespoons green onions (chopped)

corn (thawed)

juice lemon

vegan mayonnaise (I like JUST mayo brand)

dijon mustard

breadcrumbs (plus more for rolling (I used whole wheat))

Old Bay spice (plus more for rolling)

salt

mayonnaise

lemon juice

salt and pepper (to taste)

butter lettuce

Make flax egg: Mix ground flaxseed and water and let sit for 5-10 minutes.

Drain jackfruit and put in a large mixing bowl. Using hands, break apart jackfruit chunks, discarding any seeds or seed casings.

Add remaining&nbsp;ingredients minus canola oil for crab cakes into mixing bowl and mix well with a rubber spatula.

Pour some breadcrumbs (about 1/4 cup) and Old Bay spice&nbsp;(about 1 teaspoon) onto a plate. Mix well.

Using a 1/4 cup, scoop out crab cake mixture and form patties with hands. Roll in breadcrumbs, ensuring both sides are coated evenly.

Place a nonstick pan on medium heat. Once hot, add 1/2 teaspoon canola oil and place patties onto the pan. Let cook 3-4 minutes on each side. I like to cook no more than 2 at a time. Add 1/2 teaspoon more oil between each round of cooking.

Mix together all ingredients for the sauce. Adjust seasonings as needed.

Make Tartar Sauce:

Serve jackfruit cakes warm on butter lettuce. Add fresh lemon juice and server with tartar sauce.

To Serve (optional):

I was devastated when Trader Joe's discontinued their vegan crab cakes. They were too greasy, but I managed to squeeze out a lot of the oil with paper towels. Anyway, I began searching for a recipe online and found this one. Oh. My. Gosh. They are even better than Trader Joe's!!! I did make one substitution. I don't use oil, ever. So instead of mayo I used a combo of Kite Hill vegan Chive Cream Cheese and Trader Joe's Tahini to make the 1/4 cup of mayo. It gave the right texture but didn't alter the taste. Instead of frying them in oil, I used my air fryer. FABULOUS! Thank you so much for developing this recipe. I know it took a lot of time and effort.

I've made these "crab cakes" numerous times. They are absolutely amazing.   Hands down one of our favorite vegan recipes.

I tried these tonight and they were delicious. I hadn’t tried jackfruit before, therefore I was pleasantly surprised. I didn’t have enough mayonnaise, so I just used ketchup and needless to say it worked quite well.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1590512014/bslmabs21gubc5s9imii.mp4

Lump jackfruit cakes packed with corn and green onions are the next best thing! All simple ingredients and so easy to make. Pair with a creamy vegan tartar sauce for a satisfying meal or appetizer.

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Top 2 vegan jackfruit recipes recipes from across the web

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

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Vegan Jackfruit Pernil

Vegan Jackfruit "Crab" Cakes with T...

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