Jamican Jerk Jackfruit Wrap

Jamican Jerk Jackfruit Wrap

JAMAICAN JERK JACKFRUIT CARIBBEAN BLACK BEAN MANGO WRAPS
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Jamaican Jerk Jackfruit Caribbean Black Bean Mango Wraps. These Burritos are packed with hot shredded jerk jackfruit, black beans, mango and cucumbers. Serve as wraps or make a sandwich or bowl. Vegan Soy-free Recipe. Can be gluten-free with gf wraps.
Author: Vegan Richa
Recipe type: Main
Cuisine: Jamaican
Serves: 2
INGREDIENTS
Jamaican Jerk Jackfruit:
  • 1 300 grams pack of (Nude Jackfruit by Jackman)
  • 2 tsp oil, divided
  • 1.5 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp thyme
  • 1 tsp parsley
  • ½ tsp salt
  • 1 tsp paprika
  • ½ to ¾ tsp cayenne
  • ¼ to ½ tsp black pepper
  • a good dash of cinnamon, nutmeg and all spice.
  • 1 tsp or more lime juice
  • 2 cups water
  • ¼ to ½ tsp sugar or other sweetener
Caribbean Black Beans:
  • 1 tsp oil
  • ½ cup chopped onion
  • 2 cloves of garlic, finely chopped
  • 1 15 oz can black beans or 1.5 cups cooked
  • ¼ tsp all spice
  • ½ tsp thyme
  • ¼ tsp cayenne
  • ½ tsp salt ( or to taste, depends on the beans)
  • 1.5 tbsp orange juice or 2 tsp lemon juice + ¼ tsp sugar
  • ¼ cup water
Other additions:
  • Chopped mango
  • sliced cucumbers or pickles
  • cilantro or baby greens
  • salt, pepper, lemon or lime juice
INSTRUCTIONS
Jamaican jerk Jackfruit:
  1. Remove jackfruit from packet and shred them thinly with a fork or knife.
  2. Heat 1 tsp oil in a skillet over medium heat. Add shredded jackfruit and all dry spices (or 1.5 tbsp or more premade jamaican jerk seasoning) . Cook for 2-3 mins or until the spices start to smell roasted.
  3. Add lime juice and water and sugar and cook partially covered for 25 to 30 minutes. Stir occasionally.
  4. Once the mixture is dry, taste and adjust salt and heat. Add in the 1 tsp oil and continue to roast the jackfruit until golden brown on some edges. Serve this in wraps, sandwiches, tacos, nachos.
Make the Caribbean black beans:
  1. Heat oil in a skillet over medium heat. Add onions and garlic and cook until translucent. 4-5 mins.
  2. Add black beans, spices, water and orange or lime juice and simmer for 10 mins. Stir occasionally.
Make the wraps:
  1. Layer the black beans, then cilantro or chopped baby green, then a good helping of the jerk jackfruit, then cucumber and mango, lemon, salt and pepper. Fold into a burrito and serve.

Recipe by : https://www.veganricha.com

BBQ Jackfruit Slider

BBQ Jackfruit Slider

BBQ Jackfruit Slider

1 300 grams pack of (Nude Jackfruit by Jackman)
1 small onion, chopped
1 tsp. olive oil
3 cloves garlic, minced
1 1/2 tsp. liquid smoke
1 tsp. ground cumin
1/4 tsp. cayenne pepper
1 tsp. chili powder
1 tsp. paprika
1 cup vegetable broth
1/2 cup barbecue sauce (one with a smoky or tangy flavor is recommended)
4 buns or rolls

  • Preheat the oven to 400°F.
  • Remove the jackfruit from packet and Pull the jackfruit flesh apart until a shredded consistency is achieved. Set aside.
  • Using your fingers, press the jackfruit upward to remove the seeds. Don’t worry about getting out every last seed, but try to remove most.
  • In a large pan, sauté the onion in the olive oil. Add the garlic and sauté a bit longer. (Be careful not to burn the garlic.) Add the jackfruit, liquid smoke, and seasonings. Mix well.
  • Pour in the vegetable broth, then cover and simmer for 10 to 15 minutes, or until all the liquid has been absorbed. (If you don’t have a cover, simply simmer longer.)
  • Spread the mixture out on a nonstick baking sheet, then pop in the oven and bake for 20 minutes.
  • Remove from the oven and drizzle with the barbecue sauce. Return the pan to the oven and cook for another 10 to 15 minutes, or until the mixture browns on top.
  • Place a spoonful of the jackfruit on one half of a bun or roll, then top with the other half. Serve with coleslaw.

Makes 4 servings

Add Erin’s coleslaw.

Spicy Jackfruit Salad

Spicy Jackfruit Salad

SPICY JACKFRUIT SALAD

author olivesfordinner.com
yield 2 servings
Ingredients

1 300 grams pack of (Nude Jackfruit by Jackman)
5-6 cloves garlic, halved and sliced
1-4 small red chilis, sliced (use one-half of a chili or omit altogether if you don’t like spice)
3 scallions, chopped (separate the white parts from the green parts)
1/8 cup vegan fish sauce
1/4 cup fresh mint, finely chopped
1/4 cup fresh cilantro, chopped
2 shallots, thinly sliced
vegetable oil, for frying
lime wedges and crushed peanuts, for serving
Instructions

Remove jackfruit from packet and shred them thinly with a fork or knife.

Heat a tablespoon of vegetable oil over medium heat. Throw in the chilis and saute for about a minute. Then throw in the white part of the chopped scallions and saute for about two minutes. Throw in the sliced garlic and saute for another minute or two, making sure that the garlic does not burn. Now add in the jackfruit and the vegan fish sauce and saute for about two minutes more. Remove from the heat to cool.

In another small saucepan, heat a few inches of vegetable oil over medium-high heat. After 5-7 minutes, your oil should be ready. Throw a shallot slice in—if it sizzles immediately, then throw the rest of the shallot slices in and fry for about 2-3 minutes. Remove with a skimmer and transfer to some paper towels to drain and cool.
Wait until everything has cooled down before you assemble your salad. Toss together the jackfruit and shallots, then throw in the green parts of the scallions, as well as the mint and cilantro.

Serve the salad topped with the crushed peanuts and lime wedges. Add a little more vegan fish sauce if desired.

Recipe by : https://olivesfordinner.com

Jackfruit Crab Like Sandwich

Jackfruit Crab Like Sandwich

Jackfruit Crab Like Sandwich

  • Author: The Vegan Cookbook Aficionado

INGREDIENTS

  • 1 300 grams of (Nude Jackfruit by Jackman).
  • 1 stalk celery (about 1/2 cup), chopped
  • 1 tablespoon fresh chives, minced
  • 2 tablespoons red onion
  • 3/4 teaspoon tarragon
  • 1/4 teaspoon paprika
  • 1 teaspoon lemon juice
  • 1/3 cup egg-free mayonnaise
  • 1 1/2 teaspoon Dijon mustard
  • 2 teaspoons pickled relish
  • 1/4 to 1 teaspoon kelp granules (depending on how fishy you like it)
  • Salt & pepper, to taste

DIRECTIONS

  1. Remove jackfruit from packet and shred them thinly with a fork or knife.
  2. In a large bowl, add the shredded jackfruit, celery, chives, red onion, tarragon, paprika, lemon juice, mayo, mustard, pickled relish, salt, pepper and 1/4 teaspoon of the kelp granules. Mix everything until well combined. Taste and increase the kelp granules or salt and pepper, if desired.

Recipe by : https://cookbookaficionado.com

Jackfruit Crab Like Cake

Jackfruit Crab Like Cake

Jackfruit Crab Like Cakes

Arame adds a mild seafood flavor, but if it’s not available, try a little crumbled sushi nori.
Course Main Course
Cuisine Vegan
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 9
Calories 82 kcal

Author Susan Voisin

Ingredients

  • 1 small onion
  • 1 300 grams pack of (Nude Jackfruit by Jackman)
  • 14 ounces firm tofu or 1 15-ounce can white beans , drained
  • 2 tablespoons dried arame , crushed
  • 2 tablespoons nutritional yeast
  • 1 tablespoon Old Bay Seasoning (or more to taste)
  • 2 large cloves garlic , pressed
  • 2 teaspoons soy sauce (or salt to taste)
  • 1 teaspoon prepared mustard , any variety
  • 1/8 teaspoon turmeric powder (optional)
  • 1/2 cup oatmeal (quick or regular oats) or quinoa flakes, uncooked)
  • Breading , optional (see below)

Instructions

  1. Chop the onion finely in food processor and place it in a medium bowl. Remove ackfruit from packet and add it to the processor. Pulse until it is broken into rough pieces about 1/2-inch in size; keep it fairly coarse and be careful not to grind it into a paste. Add it to the onions.
  2. Place the tofu or white beans into the processor along with all remaining ingredients except oatmeal and breading. Pulse to crumble the tofu finely and distribute the seasonings. Add the tofu mixture to the bowl along with the oatmeal, and stir well to combine with the jackfruit and onions. Refrigerate for about 15-30 minutes.
  3. Preheat oven to 375F. Line a baking sheet with a silicone mat or parchment paper. If you are using a breading (see note below), spread it on a large plate.
  4. Scoop up about 1/3 cup of the burger mixture and shape it into a patty. Place it into the breading, if desired, sprinkle a little breading on top, and gently pat into the top and sides. Carefully place it on the prepared baking sheet and repeat with remaining mixture. Bake for 20 minutes. Carefully turn over each cake and bake for another 20 minutes. Serve alone with tartar sauce and spicy ketchup or on a bun.

Recipe Notes

You can use bread crumbs (including gluten-free), crushed crackers, or panko to bread the cakes or you can leave them unbreaded. For fresh bread crumbs, use about two slices of bread, crumbled in a blender or food processor. For crackers and panko, use about 2-3 ounces.

Recipe by : https://blog.fatfreevegan.com

 

Jackfruit hemp crusted jackfruit nuggets

Jackfruit hemp crusted jackfruit nuggets

SPICY HEMP CRUSTED JACKFRUIT NUGGETS
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Spicy Hemp Crusted Jackfruit Nuggets. Jackfruit spiced and breaded in hemp and spice breading and baked. Vegan Gluten-free Soy-free Recipe.
Author: Vegan Richa
Recipe type: Snack
Cuisine: Vegan, Glutenfree
Serves: 2
INGREDIENTS
Jackfruit:
  • 1 300 grams pack of (Nude Jackfruit by Jackman)
  • 1 cup of water
  • ½ tsp onion powder
  • ½ tsp old bay seasoning, or use garam masala + celery salt
  • ¼ tsp salt
  • ¼ tsp cayenne
Breading Milk mixture:
  • ½ cup non dairy milk
  • 2 tbsp flax seed meal
  • 1 tbsp starch such as corn or arrowroot
  • ¼ tsp garlic
  • ¼ tsp onion powder
  • ½ tsp old bay seasoning
  • ¼ tsp dried sage
Breading dry mixture:
  • ⅓ cup hemp seeds r more almond meal or panko breadrumbs
  • 2 tbsp almond meal
  • ½ to 1 tsp paprika
  • ¼ tsp salt
  • ¼ to ½ tsp cayenne
  • ½ tsp garlic powder
INSTRUCTIONS
  1. Remove jackfruit. Wrap in paper towel and squeeze lightly to remove excess brine. Slice into bite size slices. Preheat the oven to 400 degrees F.
  2. Combine jackfruit in a saucepan with water, garlic, garam masala, salt and cayenne and bring to a boil. Cook for 6 to 7 minutes. Drain, squeeze lightly and place on parchment lined baking sheet. Bake fo 10 minutes to dry out slightly. (this step adds flavor the the jackfruit bites).
  3. Prepare your breading station. In a bowl, mix the non dairy milk, spices, flax and starch until smooth. Let it sit for 2 minutes.
  4. In a shallow bowl combine the hemp breading and spices.
  5. Take each jackfruit slice, dip in the milk mixture, then place in breading bowl. Move it around to cover all the surfaces, place on parchment lined baking tray. Repeat for all pieces. Spray oil on the pieces.
  6. Bake for 15 to 20 minutes. Serve with favorite cooling dipping sauce like vegan ranch.
NOTES
for variation: use coarsely ground pumpkin or sunflower seeds, or other nuts, or ½ cup breadcrumbs.
Recipe by : https://www.veganricha.com
Jackfurit Birayani

Jackfurit Birayani

Jackfurit biryani

raw unripe jackfruit biryani recipe – mildly spiced and subtly flavored meaty vegetarian biryani made with jakcfruit or kathal.
Course main
Cuisine Indian
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 4 to 5
Author dassana

Ingredients (1 cup = 250 ml)

for the rice:

  • 1.5 cups basmati rice
  • 4 cups water for cooking the rice
  • water for soaking the rice
  • one single strand of mace (javitri)
  • 2 green cardamoms (hari elaichi or choti elaichi)
  • 1 inch cinnamon (dalchini)
  • 2 to 3 cloves (laung)
  • 1 tejpatta (indian bay leaf)
  • salt as required

for the gravy:

  • 1 300 grams pack of (Nude Jackfruit by Jackman)
  • 1 cup full fat curd (yogurt or dahi)
  • ½ teaspoon turmeric (haldi)
  • ½ teaspoon red chili powder (lal mirch powder)
  • a single strand of mace (javitri)
  • a small piece of stone flower (patthar ke phool or dagad phool or kalpasi)
  • 3 green cardamoms (hari elaichi or choti elaichi)
  • 1 inch cinnamon (dalchini)
  • 3 cloves (laung)
  • 1 teaspoon shah jeera (caraway seeds)
  • 2 medium to large onions, thinly sliced
  • 1 medium tomato, chopped
  • 1.5 tablespoon chopped coriander leaves (dhania patta)
  • 1.5 tablespoon chopped mint leaves (pudina patta)
  • 3 tablespoon ghee
  • 1 inch ginger (adrak) + 3 to 4 garlic cloves (lahsun) +1 green chili (hari mirch) – crushed to a paste in mortar pestle or in a small grinder or magic bullet.
  • 1.5 to 2 cups water
  • salt as required

for the layers:

  • 1 teaspoon ghee
  • 3 tablespoon milk
  • 2 pinch of saffron (kesar)
  • 1 teaspoon kewra water (pandan) or rose water

How to make recipe

preparing the rice:

  1. first rinse the rice till the water runs clear of the starch.
  2. then soak the rice in enough water for 30 mins.
  3. boil 4 cups of water in a pan or pot.
  4. drain the rice and then add it to the boiling water.
  5. add all the whole spices – mace, cardamoms, cinnamon, cloves and tejpatta.
  6. season with salt and cook the rice till the grains are 3/4th cooked. drain and keep the rice aside.
  7. once the all the steam has gone from the rice, cover the rice.

preparing the jackfruit gravy:

  1. Remove jackfruit from packet and place aside in a bowl.
  2. heat ghee in a dutch oven or a pot.
  3. add all the whole spices – mace, stone flower, cinnamon, cloves, caraway seeds, cardamoms. saute for some seconds till fragrant.
  4. add the sliced onions and fry them till they begun to get caramelized or golden.
  5. when the onions begin to get golden, remove half of the onions and drain them on paper towels.
  6. add ginger, garlic and green chili paste. saute for a few seconds till the raw aroma goes away.
  7. then add the tomatoes, mint leaves and coriander leaves. saute for 1 to 2 mins.
  8. add both the spice powders – red chili powder and turmeric powder
  9. add the jackfruit. stir and saute for 2 mins. then add the beaten yogurt.
  10. stir and add water. add salt and cover the pot with its lid.
  11. simmer the gravy for 5 mins.
  12. if the water dries up while cooking, then you can add some water.
  13. also soak saffron in warm milk and keep aside.

assembling the biryani:

  1. in the same dutch oven or pot, on top of the jackfruit gravy, add half of the fried onions.
  2. spread a second layer of rice. add all the rice in this layer.
  3. if you want you can make 4 layers. then you will have to make these layers in another pan or pot.
  4. sprinkle the saffron flavored milk along with the saffron threads, rose water or kewra water on the rice. also dot with ghee.
  5. if dum cooking on stove top – heat a tava or griddle. when the tava becomes hot, lower the flame. place a moist kitchen napkin or towel on the pot covering it. then place the lid tightly. the moist napkin or towel should not touch the biryani. keep the pot on the tava and dum cook for 25 to 30 mins on a low flame.
  6. if baking in oven – cover the lid of the dutch oven tightly. preheat the oven to 180 degrees C. place the dutch oven in the oven and bake for 20 to 25 mins.
  7. once done, allow the jackfruit biryani to stand for 7 to 8 mins. later serve the kathal biryani with raita, pickle and papad.

Recipe by : https://www.vegrecipesofindia.com

Jackfruit Meatless balls Tacos

Jackfruit Meatless balls Tacos

JACKFRUIT MEATLESS-BALLS TACOS
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Jackfruit Veggie Ball Tacos or Subs. Use these “meatballs” anywhere! Vegan, gluten-free, soy-free, yeast-free, nut-free recipe.
Author: Vegan Richa
Recipe type: tacos
Cuisine: fusion
Serves: 12
INGREDIENTS
  • For the jackfruit:
  • 1 300 grams of (Nude Jackfruit by Jackman)
  • 2 cups water
  • 1 tsp garam masala
  • ¼ tsp salt
  • ½ tsp garlic powder
  • For the Veggie balls:
  • 1 cup chickpea flour
  • 1 hot green chili, finely chopped or use cayenne to taste
  • ½ tsp garam masala
  • ½ tsp paprika
  • ½ tsp cumin powder
  • ⅓ to ½ tsp salt
  • 1 tbsp finely chopped mint (optional) or cilantro, or use ½ tsp dried fenugreek leaves (kasoori methi)
  • ½ tsp lemon juice
  • 1.5 tbsp garlic paste or crushed garlic
  • 1 tbsp ginger paste or grated ginger
  • 1 tsp oil + more as needed
INSTRUCTIONS
  1. For the jackfruit: Combine all the ingredients (jackfruit + water + spices) in a saucepan and bring to a boil over medium high heat. about 5 minutes.
  2. Cool slightly, drain and keep aside.
  3. For the Veggie Balls: Meanwhile, dry roast 1 cup of chickpea flour in a large skillet over medium low heat. Stir every 2 minutes. about 7 to 8 minutes. or dry roast over medium heat and stir every 30 seconds to avoid burning. 4 to 5 minutes. The flour should start to smell nutty and change color slightly. Keep aside.
  4. Using a fork or a food processor shred the boiled and drained jackfruit. Add the spices, ginger, garlic, oil and mix well. Add ¾ cup chickpea flour and mix well. Add a tbsp flour at a time until the mixture starts to come together, not too sticky, but also not dry. Oil your hands and Shape the mixture by pressing lightly into 1 inch balls.
  5. To pan fry, add 1 to 2 tsp oil in a skillet and heat over medium high heat. When hot, add the jackfruit balls and pan fry for 1-2 minutes on all sides. (total 6 to 7 minutes).
  6. To Bake: Preheat the oven to 410 degrees F. Place the shaped balls on parchment lined baking sheet. Brush oil on top. Bake for 16 to 18 minutes.
  7. I like these balls pan-fried. Serve with marinara and vegan mozzarella in sub sandwich or tacos or over pasta.

Recipe by : https://www.veganricha.com/

Jackfruit Curry

Jackfruit Curry

EASY JACKFRUIT CURRY
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Young green Jackfruit makes a great shredded meat sub. Easy, Vegan, Soy-free Gluten-free Grain-free Indian curry. Simple spices, amazing flavor.
Author: Vegan Richa
Recipe type: Main
Cuisine: Indian
Serves: 2
INGREDIENTS
  • Ingredients:
  • 1 tsp oil
  • ½ tsp cumin seeds
  • ½ tsp mustard seeds
  • ½ tsp nigella seeds
  • 2 bay leaves
  • 2 dried red chilies
  • 1 small onion, chopped
  • 5 cloves of garlic chopped
  • 1 inch ginger chopped
  • 1 tsp coriander powder
  • ½ tsp turmeric
  • ¼ tsp black pepper
  • 2 medium tomatoes pureed, or 1.5 cups puree
  • 1 300 grams pack of (Nude Jackfruit by Jackman)
  • ½ to ¾ tsp salt or to taste
  • 1 to 1.5 cups water
INSTRUCTIONS
  1. Heat oil in a skillet over medium heat. When hot, add cumin, mustard and nigella seeds and let them start to sizzle or pop. 1 minute. Add bay leaves and red chilies and cook for a few seconds. Add in the onion, garlic and ginger and a pinch of salt. Cook until translucent. 5 to 6 minutes. Stir occasionally.
  2. Add coriander, turmeric, black pepper and mix well. Add pureed tomato, salt and Jackfruit. Mix. Cover and cook for 5 minutes.
  3. Uncover and cook for a few minutes to thicken the tomato puree. Also, shred the Jackfruit a bit if you like.
  4. Add water, cover and cook for 15 minutes. Taste and adjust salt and spice. Reduce heat to medium low and cover and cook for another 10 minutes or longer until desired consistency. Garnish with cilantro and serve.
NOTES

To make in a Pressure Cooker/Instant Pot: Follow steps 1 and 2 on saute mode in IP or Pressure cooker. Add tomato puree and cook for 2 minutes, then add jackfruit, salt and water. Close the lid and pressure cook for 7 to 8 minutes once the cooker comes to pressure (manual 8 mins on IP). Wait for natural release. Shred the cooked jackfruit with a spatula if you wish and serve.

Recipe by : https://www.veganricha.com

Jackfruit ”Tuna” melt sandwich

Jackfruit ”Tuna” melt sandwich

JACKFRUIT “TUNA” MELT SANDWICH

Yield: 2 sandwiches

Ingredients

for the jackfruit “tuna” salad
    • 250 grams of (Nude Jackfruit by Jackman)
    • 1/2 teaspoon olive oil
    • 1/4 onion, diced (about a 1/2 cup)
    • 2 cloves garlic, minced
    • 1 teaspoon kelp granules
    • 1/2 teaspoon dried tarragon
    • 1 cup cooked great northern white beans
    • 1/4 cup vegenaise
    • 2 tablespoons pickled relish
    • 1 1/2 tablespoons dijon mustard
    • juice of 1 lemon
for the sandwich
  • 4 slices of bread
  • greens of some sort (optional- I used pea shoots)
  • 1 tomato, sliced
  • 2/3 cup shredded vegan cheese
  • olive oil spray

Instructions

  1. Use a fork to pull apart the jackfruit into shreds (until it has a tuna-like consistency).
  2. Heat the olive oil in a large frying pan over medium heat. Add the onion and garlic and sauté for a couple minutes. Add the jackfruit and let it cook, stirring occasionally, until the jackfruit’s moisture is gone. Add the kelp granules and add salt to taste. Remove from heat.
  3. While the jackfruit is cooking, start the salad. In a bowl, use a fork to mash the white beans. Once they are thoroughly mashed, add the rest of the salad ingredients and mix together. Once the jackfruit is done cooking, add it to the salad mixture and mix until fully coated. Taste and add seasoning, if necessary.
  4. Turn on the broiler of your oven. Layout the 4 slices of bread. Place a small amount of greens (your choice) on two of the slices of bread. Top the greens with the tomato slices, then top the tomato with the jackfruit salad (about a heaping 1/2 cup per sandwich). On the remaining slices of bread, spread out the grated cheese.
  5. Place the two slices of bread, topped with cheese, on a baking sheet and place it in the oven, under the broiler. Let sit under the broiler, just until the cheese begins to melt, about 2-4 minutes. Remove and place the slices on top of the slices topped with the jackfruit salad.
  6. Heat a large frying pan over medium-low heat and lightly spray with olive oil. Place the sandwiches in the pan, cheese side down. Let cook until cheese begins to melt. Lightly spray the tops of the sandwiches with the olive oil. Flip the sandwiches and cook on the other side. Flip again if needed. The sandwiches are done when the cheese is melted and the bread is toasted. Remove from the pan and serve immediately. Enjoy!

Recipe by :http://keepinitkind.com