Canned Jackfruit Recipes Vegan

VEGAN PULLED JACKFRUIT

Steps:

• Heat the oil in a frying pan and cook the onion until very soft, for around 10-12 mins. Add the cinnamon, cumin and paprika to the onions and cook for a further 2-3 mins. Next add the Tabasco, vinegar and bbq sauce and mix well before adding in the tomato, the drained jackfruit and 200ml water. Leave to simmer gently, covered, for 30 mins stirring every 5-10 mins to help break down the jackfruit, then take the lid off and cook a further 10 minutes.
• Once cooked, use a fork to make sure all of the jackfruit is well shredded. Check seasoning and add another tbsp of bbq sauce if necessary for extra stickiness.

VEGAN PULLED JACKFRUIT BURGERS

Steps:

• Drain the jackfruit, rinse it thoroughly and pat dry. Cut it into thin slices.
• Put the oil into a large non-stick pan and place over a high heat. Add the jackfruit and stir-fry for 5-7 minutes, until it begins to colour.
• Add the garlic, paprika and cumin and fry for another minute until aromatic.
• Reduce the heat to medium, add the soy sauce, maple syrup, vinegar and tomato purée and simmer for another 3-4 minutes, stirring frequently, until all the liquid has reduced down and the jackfruit has thickened and become sticky.
• Taste and adjust the seasoning if necessary with salt and pepper.
• To serve, place some lettuce on the base of a burger bun, top with vegan cheese, if using, slices of red onion, tomato and the jackfruit. Place the other half of the bun on top and serve immediately.
• Enjoy!

JACKFRUIT CAKES WITH CANNED GREEN JACKFRUIT

Steps:

• First, open the can of jackfruit and drain the brine out. Then, place jackfruit in a colander and rinse it well. Then, using paper towels, vigorously pat dry the jackfruit and try to remove as much of the liquid from the chuncks of green jackfruit. Let jackfruit lay on paper towels for a bit.
• Then, place boiled potato in a bowl and, using a fork, mash it up.
• Peel and finely chop the red onion and garlic and add them to the bowl with the potato.
• Peel the ginger and grate it so you can get 2 tspn of it and add it to the bowl as well.
• Add the dried jackfruit to the bowl, along with the coriander, chili powder, turmeric powder, smoked paprika, cumin, red pepper flakes, salt, pepper, and cilantro.
• Using your clean hands or a spoon, mix ingredients together well. Then, gather up a handful and shape into a crab-cake like shape. Repeat until all the jackfruit potato mix is used up.
• !Air Fryer option:
• Place the jackfruit cakes on an air fryer tray, spray them with oil and place in an air fryer set at 400 degrees for 10 minutes.
• !Stove top option:
• Add 2-3 tbsp of oil to a pan and let it warm up. Then, add in the jackfruit cakes to the pan. Turn the heat to medium and let the cakes cook about 5 minutes or until they are slightly browned. Using a spatula, gently nudge them so they don't stick. Using the same spatula, gently flip them and let them cook about 7-8 minutes, nudging them with the spatula so they don't stick to the pan. Serve with your favorite salad and sweet chili sauce. Enjoy!

VEGAN JACKFRUIT CHILI

Steps:

• Rinse and drain jackfruit. Pull apart a bit. (see notes)
• Add all ingredients to crockpot.
• Cook on high for 2.5-3 hours or on low for 5-6 hours.
• Enjoy!

VEGAN JACKFRUIT BRISKET (JEWISH-STYLE)

Steps:

• Preheat oven to 425 degrees F. Rinse and drain the canned jackfruit. Gently shred and pull apart the jackfruit with your hands then saute for 10 minutes in a pan to get rid of some of the moisture.
• In a casserole dish or roasting pan, add the onions to the bottom of the pan. Then, add the jackfruit to the center of the pan. Add the potatoes and carrots around the jackfruit. Season the jackfruit with paprika, garlic and salt then mix.
• Top the jackfruit with tomato sauce, tomato paste and ketchup. Cover and bake for 1 hour or until the potatoes are fork tender.
• Enjoy!

BBQ JACKFRUIT RECIPE

Steps:

• Place the jackfruit into a colander and rinse it under cold water. Pat the jackfruit dry with paper towels and slice the cores of the jackfruit.
• Whisk the brown sugar, paprika, garlic powder, onion powder, salt, cayenne pepper, chili powder in a bowl.
• Sprinkle the seasoning over the jackfruit and toss to coat it.
• Place the olive oil into a skillet, heat it over medium-high heat, and add the jack fruit once it is hot.
• Cook the seasoned jackfruit for 2-3 minutes until the jackfruit develops a slightly browned color.
• Add the bbq sauce, lemon juice, and water, place the lid on the pot, and cook for 20 minutes, periodically stirring.
• Use two forks to shred the jackfruit, cover the pot and cook it for an additional 15 minutes.
• Place the jackfruit onto the bottom buns and add the top bun.
• Serve and enjoy!

VEGAN JACKFRUIT CHICKEN SALAD

Steps:

• 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 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 and adjust the seasonings to taste. Enjoy!