Vegan Jerk Jackfruit Bowl Recipe By Tasty

VEGAN PULLED JACKFRUIT RECIPE BY TASTY

Vegan Pulled Jackfruit Recipe by Tasty image

Here's what you need: young green jackfruit, olive oil, yellow onion, garlic, chili powder, paprika, cumin, liquid smoke, salt, pepper, vegetable stock, vegan bbq sauce, red onion, tomato, lettuce, burger bun

Provided by Merle O'Neal

Categories Dinner

Yield 4 servings

Number Of Ingredients 16

Ingredients

20 oz young green jackfruit, 2 cans, in brine or water
1 tablespoon olive oil
½ yellow onion, sliced
3 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon liquid smoke
1 teaspoon salt
1 teaspoon pepper
1 cup vegetable stock
¾ cup vegan bbq sauce
red onion, sliced, to serve
tomato, sliced, to serve
lettuce, to serve
4 buns burger bun, to serve

Steps:

Preheat your oven to 400ºF (200ºC).
Drain and rinse the jackfruit, then cut the jackfruit into smaller pieces, removing the core.
Add the olive oil, onions, garlic, salt, and pepper to a large frying pan or skillet over medium-high heat. Sauté until the onions are tender and become translucent.
Add the jackfruit, chili powder, paprika, cumin, liquid smoke, salt, pepper, and liquid smoke, and stir.
Add the vegetable stock, cover, and cook another 10-15 minutes, until the jackfruit is soft enough that it can be mashed.
Mash the jackfruit with potato masher or a couple of forks, until it looks pulled or shredded.
Spread an even layer of pulled jackfruit across a parchment paper-lined baking sheet.
Bake for 25 minutes.
Remove from oven and pour over the vegan BBQ sauce and stir to combine.
Place back in the oven for 10 more minutes.
Build your burger, top with dressings of your choice.
Enjoy!

Nutrition Facts : Calories 691 calories, Carbohydrate 111 grams, Fat 22 grams, Fiber 4 grams, Protein 9 grams, Sugar 28 grams

VEGAN JERK JACKFRUIT BOWL RECIPE BY TASTY

Vegan Jerk Jackfruit Bowl Recipe by Tasty image

This vegan jerk jackfruit bowl, made by singer and songwriter Savannah Cristina, is a delicious version of the traditional dish.

Provided by Savannah Cristina

Time 1h25m

Yield 3 servings

Number Of Ingredients 25

Ingredients

1 teaspoon coconut oil
1 can kidney bean, drained and rinsed
2 cups long grain rice
1 teaspoon freshly ground black pepper
1 teaspoon garlic salt
4 cups water
1 ripe peach, pitted and cubed
1 avocado, pitted and diced
½ cup red onion, diced
1 jalapeño, seeded and minced
1 lime, juiced
½ bunch fresh cilantro, roughly chopped
2 ripe plantains
oil, for frying
kosher salt, to taste
¼ cup shredded purple cabbage
¼ cup shredded green cabbage
¼ cup red onion, thinly sliced
4 scallions, green part only, cut on the bias, plus more for garnish
kosher salt, to taste
freshly ground black pepper, to taste
1 can jackfruit, drained and rinsed
⅓ cup mild jerk seasoning sauce
kosher salt, to taste
freshly ground black pepper, to taste

Steps:

Make the rice and peas: add the coconut oil, kidney beans, rice, water, pepper, and garlic salt to a medium pot and stir with a wooden spoon to combine. Cover and bring to a boil over medium-high heat, then reduce the heat to low and simmer for 45-50 minutes, until the liquid is absorbed and the rice still has a slight bite. Fluff with a fork and set aside uncovered until ready to serve.
Make the salsa: In a medium bowl, mix together the peach, avocado, red onion, jalapeño, lime juice, and cilantro until well combined. Let sit until ready to serve.
Make the plantains: Peel the plantains, then slice into ¼-inch (6 mm) thick rounds.
Heat about ½ inch (2.54 cm) of oil a deep skillet over medium heat until it reaches 325°F ( 160°C). Add the plantains to the hot oil and fry for 1-2 minutes per side, until golden brown all over. Transfer to a paper towel-lined plate to drain, smash flat with a can or glass, and season with a pinch of salt and pepper.
Make the cabbage stew: In a small pot, combine the purple and green cabbage, red onion, and scallions. Cook over medium-low heat for 10-12 minutes, or until the cabbage is soft and tender. Season with salt and pepper to taste and garnish with more scallions.
Make the jerk jackfruit: In a medium bowl, use your hands or 2 forks to shred the jackfruit until it has the texture of pulled pork. Add the jerk seasoning, salt, and pepper and toss to coat well.
Transfer the jackfruit to a small pan and gently warm over medium-low heat for 3-5 minutes, until warmed through and starting to caramelize.
To serve, add a few scoops of rice and peas to a bowl. Top with a quarter to a third of the jerk jackfruit, fried plantains, cabbage slaw, and peach and avocado salsa. Garnish with more scallions.
Enjoy!

Nutrition Facts : Calories 1199 calories, Carbohydrate 244 grams, Fat 21 grams, Fiber 16 grams, Protein 21 grams, Sugar 38 grams

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