BBQ Fried Jackfruit

INGREDIENTS

• 1 14 oz. Can Jackfruit in Brine
• Vegan Buttermilk:
• 1/2 cup almond milk
• 1 tablespoon Apple Cider Vinegar
• 1/2 tsp of Hot Sauce
• Seasoned salt to taste
• For the batter:
• 1/2 cup All Purpose Flour
• 1/8 cup Cornstarch
• 1/2 tablespoon Baking Powder
• Season to taste Seasoning salt
• Vegetable oil for frying
• Vegan BBQ sauce (1 cup or more)

INSTRUCTIONS

1

1. Drain and rinse the jackfruit pieces taking care not to break them up

2

2. Combine the almond milk/apple cider vinegar and let sit for 5 minutes. Add the jackfruit (drained and rinsed) and let sit for 5 minutes.

3

3. Combine flour, baking powder, and cornstarch together.

4

4. Heat the oil, dip the jackfruit in the flour mixture.

5

5. Dip in oil and fry until golden brown

6

6. Take out and place napkin with a plate, brush with BBQ sauce

Vegan Jackfruit “Crab” Cakes

What you’ll need:

2 cans (10 oz, 280 g each) young green jackfruit in brine

6 scallions, finely sliced

1/2 large red bell pepper, finely diced

2 cups panko (Japanese breadcrumbs)

3 tablespoons flax meal

6 tablespoons warm water

2 tablespoon dijon mustard

2 tablespoon Old Bay Seasoning

Cooking spray

Fresh cilantro and lemon wedges for garnish

What you’ll do:

1. Use flax meal and warm water to make vegan flax egg. What you need to do is in a small bowl or a measuring cup mix flax meal and water in 1:2 ratio (1 tablespoon flax meal plus 2 tablespoons warm water and scale up from there if you know you need more binding agent), mix well and let sit for 15-30 min.
2. Drain and wash the jackfruit. Pull apart with your fingers into smaller pieces that are approximately size of crab meat used in crab cakes. Place into a large mixing bowl.
3. Dice the red pepper into small dice and add to jackfruit.
4. Chop scallions (white and green part) finely, add to the bowl.
5. Add all the other ingredients including the flax egg and mix well.
6. Line a tray with wax paper, form crab cakes with your hands, and set on the tray. This amount of jackfruit should yield 6-8 cakes. Leave the cakes in refrigerator for 30-60 minutes.
7. Spray the bottom of the frying pan with cooking spray and heat it over the medium high to high heat. Place 3 to 4 crab cakes into the pan at a time. Make sure you leave enough room between the crab cakes as it will help you move them around and flip them over. Cook for about 4-5 minutes on the first side and 3-4 minutes on the second side.
8. Sprinkle the Vegan Jackfruit “Crab” Cakes with some freshly chopped cilantro and a squeeze of lemon.

JACKFRUIT TAMALES [V, GF]

ngredients:
For the masa:
4 cups masa harina flour
2 teaspoon baking powder
1 teaspoon salt
1 cup coconut oil, melted or veg oil
3 cups of veggie stock or water
1 (16 ounce) package dried corn husks

For the pulled jackfruit:
1 20 oz. can green jackfruit (~1 lb./16 oz. fruit after draining)
1 medium white onion, chopped
2 t. cumin
¼ t. chili powder
1 T. minced garlic (optional)
1 bay leaf
1-2 vegan “beef” bouillon cubes, dissolved in ½ C. veggie stock or water 
1-2 T. non-dairy butter
Pepper to taste

Prep time: 30-45 min
Cook time: 45 min
Yield: 10-15 tamales

Count out 15 or so corn husks, and submerge in warm water to soften. Preheat the oven to 400 and drain canned jackfruit; if using fresh jackfruit, harvest meat and set aside. Toast the cumin and chili powders in a large skillet on medium-high heat for 2-3 minutes, then add olive oil and the chopped onion. Brown slightly, 2-5 minutes, then add the dissolved bouillon, bay leaf, salt and garlic (optional). Stir a few times and add the jackfruit to simmer on medium-low heat, stirring periodically, while you make the masa.

In a large bowl, combine the masa harina, baking powder and salt, then stir in the oil. Begin adding the stock ½ C. at a time; the dough should be ready when it’s soft and spongy, but doesn't stick to your hands. 
Head back to your skillet and shred the jackfruit with a wooden spoon or similar implement. Bring the heat up to medium-high and stir until the remaining liquid cooks down, about 5 minutes.

Remove the corn husks from the water and lay on a flat surface; add a scoop of masa and spread out into a roughly 3” square in the middle of the husk, about ½” thick. Lay a heaping spoonful of jackfruit in the middle and fold one side up, then the other, making a “dough cocoon” for the filling. Wrap the husk securely around the dough and, if possible, fold both ends down (the husks we used this time were a bit too stiff to fold the bottoms under).

Lay top-down on a slotted roasting pan with 1-2 inches of water in the bottom. Repeat until you run out of dough, filling or space in your pan. Cover the pan securely with a few sheets of aluminum foil and place on the center rack of your oven for 45 min. This will steam the tamales without getting them soggy. Remove from the oven and let them sit covered, for a few minutes before removing from the foil and serving. 

Serves

20 Croquettes
Ingredients

2 tablespoons vegan butter
1 white onion, diced
3 garlic cloves
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon celery salt
1/2 teaspoon salt
1/2 teaspoon pepper
3 cups russet or Yukon potatoes, diced
1 20-ounce can jackfruit in brine
1 1/2 cups water
3/4 cup nutritional yeast, divided
1 cup chickpea flour
2 tablespoons oil
1/2 cup gluten-free bread crumbs
1/2 cup aquafaba (liquid from the can of chickpeas)
Preparation

Over medium heat, melt the butter in a medium-sized saucepan. Add onion and cook until translucent. Add the garlic, spices, salt, and pepper. Cook for another couple minutes.
Prepare the jackfruit while the onions are cooking. Remove the center “core” and the seeds. Rinse well.
Place the diced potato, jackfruit, water, and 1/4 cup of nutritional yeast into the pan. Let simmer over medium heat until all the water is gone and the potatoes are cooked thoroughly. If you need to add a bit more water to achieve this, feel free to do so.
Remove from heat and mash. Mix in the chickpea flour.
Let the mixture cool for a bit until you can comfortably handle it. Form into logs and place in the freezer to firm up.
Preheat the oven to 375°F and oil a baking sheet well.
Toss together the rest of the nutritional yeast and bread crumbs in a shallow dish.
Place the aquafaba in another shallow dish.
Once the croquettes have firmed up a bit (about 15-20 minutes), remove them from the freezer. Dip each croquette into the aquafaba and then the bread crumb mixture.
Bake for 20 minutes, then flip the croquettes and bake for another 15 minutes.
Serve with Dijon mustard.

Peppered Maple Jackfruit Bacon

• 1 can young green jackfruit in brine (unsweetened) I bought mine from a local Asian Market
• 1-2 T. liquid smoke
• 1 T. Bragg’s liquid aminos or coconut aminos for those with soy allergies
• 1 T. extra virgin olive oil or melted unrefined coconut oil
• 2 T. pure maple syrup
• 1 t. – 1 T. ground black pepper (depending on how peppery you want your bacon)
• 1 t. balsamic vinegar
• 1 t. unsulphered molasses
• 1/2 t. sea salt (optional)

Method: Rinse and drain the jackfruit. Press lightly onto clean kitchen towels to drain any excess moisture. Slice jackfruit into very thin strips with a filet knife, it’s okay if some of it shreds. Jackfruit is kinda shreddy like that. Press sliced jackfruit on the clean kitchen towels again to remove additional moisture. Place jackfruit slices in a medium bowl. In a small bowl, whisk together all the other ingredients to form the marinade. Pour marinade over the sliced jackfruit and gently toss to coat with your hands. Cover and refrigerate for 30 minutes to let the jackfruit absorb the flavors. Preheat your oven to 425°. Lightly oil a large rimmed baking sheet and arrange the jackfruit slices on it so they don’t overlap. Bake for 25-30 minutes, stirring a time or two and watching to make sure the jackfruit bacon doesn’t burn and that it gets nice and crispy (a fine line). Remove from oven and spread onto paper towels and let cool a bit before use.

Jackfruit Curry Burger Patties

Serves: 3 burgers

Ingredients

• 1 can of green jackfruit, drained and rinsed - you can get it online or in an Asian grocery
• ⅓ Cup Chickpea/Garbanzo Flour
• ¼ Cup chopped red onions
• 1 tsp of grated ginger
• ¼ Cup Cilantro, chopped
• 1 tsp of curry powder
• 1 tsp paprika (use red chili powder for more spice)
• Salt and freshly cracked paprika to taste
• 1 tbsp. of oil + enough for shallow frying the patties
• Burger Buns
• Salad greens tossed with some olive oil, lemon juice, and salt & freshly cracked black pepper
• Condiment of your choice

Instructions

1. Boil the green jackfruit in enough water until fork tender. Drain the water and transfer to a food processor along with the chickpea/garbanzo flour, chopped onions, grated ginger, cilantro, curry powder, paprika (or chili powder), salt and black pepper and a tablespoon of oil. Give a few pulses till everything comes together.
2. Take the patty mix out and place in a bowl. Add little more chickpea flour if the mix feels too sticky. Shape into patties (about ⅓ cup each) and chill for about 30 minutes in the fridge.
3. 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.
4. Slather condiments on the bottom half of the burger bun; place the salad greens on top and then the patty. Add more salad greens if you wish. Cover with the top half of the burger bun. Enjoy!

Vegan Pernil aka Roasted "Pork" Chunks

Yield: 4 servings

Ingredients

• 2 cans young jackfruit
• 1 cup vegetable broth
• 5-6 garlic cloves minced (teaspoons)
• ½ teaspoon oregano
• 1 teaspoon adobo
• ½ teaspoon onion powder
• ¼ teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. Drain the jackfruit from the can and rinse the off brine.
2. Cut off the triangular core of each piece of jackfruit.
3. Place the marinade and jackfruit pieces in a plastic bag and seal the bag.
4. Marinate the jackfruit overnight in the refrigerator.
5. Preheat oven to 400°F.
6. Pour the jackfruit chunks and marinade onto a baking dish.
7. Place in the oven and bake for 35 minutes or until fork tender stirring halfway to prevent the pieces from drying out.
8. Remove from the oven and let it sit for 5 minutes.
9. Serve with your favorite side dish or add it to a sandwich.