jackfruit

Vegan Tuna Salad with Jackfruit

Jackfruit Tuna Salad Sandwich cut in half

In my pre-vegan days, tuna salad was my favorite. On a sandwich, on a cracker, straight out of the bowl, just about anyway you could think of. It was really the only non vegan food I kept craving and missing once we went vegan. I tired the chickpea tuna recipes and liked them fine, but being perfectly honest, none of them remind me of tuna. So once again, I turned to my favorite magical meat substitute, canned jackfruit in brine. Not only is it cheap, gluten free, and healthier than faux meats, it is a master at mimicking just about any shredded meat you could want. Once you shred it, the texture is spot on, and because it’s pretty flavorless, it can convincingly morph into so many shredded meats. For this recipe, I strongly suggest you don’t leave out the dulse flakes, because they are what give this vegan tuna salad that convincingly “fishy” flavor! Also, if you prefer sweet pickles in you tuna salad, feel free to swap them out for the dill. I personally have always been in the dill pickle tuna salad camp, but I won’t judge you if you are not a fan. You could also leave pickles out all together and add celery instead. You just do what ever makes you and your vegan tuna sandwich happy.

INGREDIENTS:

  • 1 can of jackfruit in brine

  • 1/4 cup minced onion

  • 2-3 teaspoons dulse flakes

  • 3 tablespoons vegan mayo

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 teaspoon garlic powder

  • 2-3 tablespoons minced dill pickles

INSTRUCTIONS:

  1. Drain and rinse jackfruit. You can toss it in the blender or food processor to mince it up quickly, or finely chop it with a knife.

  2. Add the jackfruit and remaining ingredients to a medium sized bowl, and mix well.

  3. Store in an airtight container in the fridge for 4-5 days

If you like this recipe, try these:

Tarragon Almond “Chicken” Salad

Tofu Egg Salad

Vegan Pimento Cheese

Jackfruit Tuna Salad Sandwich

vegan tuna salad with jackfruit

Pulled Jackfruit Mexican Torta

Pulled Jackfruit Mexican Torta on French Bread

We have some of the greatest neighbors and friends I could have ever hoped for, from a wide array of cultures. Typically when we get together with friends from our street, food is involved. Really, really good food. Our friends Lissi and Craig love food just as much as we do, and we often share recipes back and forth. They are not vegan, but have started adding more plant based meals into their rotation, and often challenge me to veganize things I would have never considered. Lissi was born and raised in Mexico, and she is constantly teaching me about her upbringing through food. Most recently she suggested I make a vegan version of a Mexican Torta using jackfruit. I had never had a torta, let alone had any idea what went on one, until she explained it. She told me she grew up going with her godparents in Juarez, to a place called Parque Burunda just to get tortas when she was a kid. They typically have meat, beans, mayo, avocado, and some kind of lettuce, tomato, pickled jalapeño combo on them. They are normally severed on a bolillo roll that is a lot like a french baguette. If you have a Mexican market near you, you should be able to find bolillo. If not, french bread works well too. You are looking for a bread with a crusty outside and soft inside. I honestly think the refried beans are what makes this sandwich. My love for sandwiches runs deep, and this sandwich is now on my top favorites. It is so flipping good, y’all!!! The jackfruit comes together fairly quickly, and is perfectly tender, seasoned with a spicy kick. We opted for a light slaw mix instead of lettuce for an added tangy crunch, and it works so well. So if you are clueless to a Mexican Torta like I was, then I can’t urge you enough to give this delicious sandwich a try. Lissi knows what she is doing in the kitchen, and has never once steered me wrong. I could not be more thankful for she and Craig, and the rest of our amazing neighbors, and all of the great meals we share together!

INGREDIENTS:

  • 4 - 6 Bolillo, or 2 sticks of french bread

  • 2 cans jackfruit in brine

  • 1 larger onion, sliced thinly

  • 1 small can green chilies

  • 2 teaspoons each, chili powder, cumin, smoked paprika, minced garlic

  • 1 teaspoon black pepper

  • 2 teaspoons vegetable better than bouillon

  • 1/2 cup water

  • 1 can vegan refried beans

  • 4 - 6 teaspoons vegan mayo

  • 2 avocados

  • Juice from 1 lime

EASY SLAW:

  • 3 cups chopped cabbage

  • 1/2 red onion thinly sliced

  • 1/3 cup chopped cilantro

  • juice from 1 lime

  • 1/2 jalapeño, seeded and finely diced

  • salt and pepper to taste,

Bolillo Roll

INSTRUCTIONS:

  1. Drain jackfruit and rinse. Shred the fruit between your fingers over a bowl, or chop with a knife. I find using your hands works more easily and quickly for shredding the jackfruit.

  2. Heat large pot or dutch oven over medium heat. Add a few teaspoons of oil. Once oil is hot add the onions and the can of chilies. Let the onions cook until translucent and soft.

  3. Add the shredded jackfruit to the pot along with the seasonings, lime juice, Better Than Bouillon, and water. Reduce the heat to low, and let the mixture simmer for 30 minutes with a lid on. If all of the liquid cooks down and it begins to seem dry, add a little more water and let it continue simmering.

  4. Prepare the slaw by mixing all of the ingredients in a large bowl. Salt and pepper to taste.

  5. To assemble the sandwiches, spread a teaspoon of mayo on one side of bun, spread a few tablespoons of beans on the other. Top with jackfruit, slaw, and slices of avocado. You can add extra cilantro if you like, and even slices of tomato or extra jalapeños.

Serves 4 - 6.

If you like this recipe, try these:

Open Faced Vegan Roast “Beef” Sandwich with Jackfruit

Vegan Mexican Street Corn (Elotes)

BBQ Jackfruit Sandwich

Pulled Jackfruit Mexican Torta cut in half.

spicy pulled jacfuit mexican torta topped with lime slaw, vegan mayo, refried beans, and avaocado.

Open Faced Vegan Roast "Beef" Sandwich with Jackfruit

Our oldest daughter used to order an open faced roast beef sandwich any chance she could get. Once we went vegetarian and eventually vegan, it was a dish she often mentioned missing. While it was not something I ever craved, I decided I would try to make a vegan version of an open faced roast beef sandwich that would hopefully satisfy her craving. Although the jackfruit does not mimic the usual thinly sliced beef, the flavor is rich and convincing. This recipe takes a while to cook, but the prep time is fairly short. So if you are hanging around the house on a weekend, you can easily prep a batch of this vegan roast jackfruit, and let it cook while you go along your merry way! I add red wine to this recipe and it truly makes all the difference in the rich, savory flavor, so I strongly suggest not skipping that ingredient. If you choose to skip out on the wine, I can not account for what that will do to the flavor of the jackfruit. I would suggest adding extra water or maybe some mushroom broth if you do decide to skip it! This recipe is warm, savory, delicious, comfort food that has now become a regular on our families winter dinner rotation and hopefully yours, as well!

Our oldest daughter used to order an open faced roast beef sandwich any chance she could get. Once we went vegetarian and eventually vegan, it was a dish she often mentioned missing. While it was not something I ever craved, I decided I would try to make a vegan version of an open faced roast beef sandwich that would hopefully satisfy her craving. Although the jackfruit does not mimic the usual thinly sliced beef, the flavor is rich and convincing. This recipe takes a while to cook, but the prep time is fairly short. So if you are hanging around the house on a weekend, you can easily prep a batch of this vegan roast jackfruit, and let it cook while you go along your merry way! I add red wine to this recipe and it truly makes all the difference in the rich, savory flavor, so I strongly suggest not skipping that ingredient. If you choose to skip out on the wine, I can not account for what that will do to the flavor of the jackfruit. I would suggest adding extra water or maybe some mushroom broth if you do decide to skip it! This recipe is warm, savory, delicious, comfort food that has now become a regular on our families winter dinner rotation and hopefully yours, as well!

Ingredients:

  • Sliced sourdough or french bread

  • Vegan cheese slices

  • 2 cans of jackfruit in brine

  • 1 tablespoon low sodium Vegetable Better than Bouillon

  • 1 and 1/2 cups water

  • 1/2 cup red wine

  • 1 tablespoon tomato paste

  • 1 larger yellow onion, thinly sliced

  • 1 teaspoon dried thyme

  • 1 teaspoon black pepper

  • 2 tablespoons coconut aminos or soy sauce

  • 1 teaspoon minced garlic

For the Gravy

  • 1 yellow onion thinly sliced

  • 3 tablespoon all purpose flour

  • 3 teaspoons Vegetable Better Than Bouillon

  • 2 cups water

  • 1 teaspoon dried thyme

  • salt and pepper to taste

  • 1 teaspoon minced garlic

  • 2 teaspoons vegan butter

Instructions:

Preheat oven to 350 degrees.

  1. Heat a dutch oven, or another large OVEN SAFE pot, over medium heat on the stove top. Add a little oil, and the sliced onion, and cook until the onions are translucent. While the onion are cooking, drain the jackfruit, and using your fingers, shred the jackfruit apart into the pot with the onion. Add the Better than Bouillon and let the onion and jackfruit continue to cook for a few minutes to help remove the brine flavor the jackfruit tends to have.

  2. After about 5 minutes, add the water and remaining ingredients to the pot. Stir well and allow the mixture to come to a simmer. Once it is simmering, put the lid on the pot and carefully transfer it to the oven.

  3. Allow the jackfruit to cook in the oven with the lid on for about 1 hour. After an hour, remove the lid and cook for another hour, or until all the liquid has been absorbed. Check on the jackfruit and give it a stir a few times while it’s in the oven. Once all the liquid has been absorbed, carefully remove the pot from the oven and place the lid back on. Set aside while you prepare the gravy.

  4. For the gravy: In a medium deep skillet (I use my cast iron) add a few teaspoons of vegan butter over medium heat. Once the butter has melted, add the onions and garlic and sauté until translucent. Sprinkle the 3 tablespoons of flour over the onions and allow the flour to cook for a few minutes. Reduce heat to low. Whisk the Better Than Bouillon into the water and carefully pour the mixture into the pan. Add the remaining seasonings and stir well. Continue to stir the gravy until it has thickened.

  5. Place enough slices of bread on a baking sheet and top with cheese. Place in the oven until bread is toasty and cheese has melted (if you do not want cheese, just put the bread in until toasted).

  6. To make the sandwiches, top toasted bread with jackfruit roast “beef”and gravy.

Yields 6 - 8 open faced sandwiches.

Vegan BBQ Cheddar Fries with Slaw

Whats better than french fires? French fries piled high with jackfruit bbq, vegan cheddar cheese sauce, and tangy slaw!! I mean seriously, who doesn’t love fries, and fries that make a whole meal are even better.

Whats better than french fires? French fries piled high with jackfruit bbq, vegan cheddar cheese sauce, and tangy slaw!! I mean seriously, who doesn’t love fries, and fries that make a whole meal are even better.

Ingredients:

  • 4 - 6 russet potatoes

  • oil for frying

BBQ Jackfruit:

  • 2 cans jackfruit in brine

  • 1 bottle bbq sauce

Vegan Cheddar Cheese Sauce:

  • 1/2 cups cashews soaked overnight, or covered in water and microwaved for 3 minutes then drained

  • 1 cup water

  • 2 tablespoons corn starch or tapioca starch

  • 1 teaspoon light miso paste

  • 1/2 tablespoon apple cider vinegar

  • 2 tablespoons nutritional yeast

  • 1/2 teaspoon turmeric

  • 1 teaspoon smoke paprika

  • 1/2 teaspoon salt

The Slaw:

  • 14 oz bag of shredded cabbage

  • 1 carrot

  • 1/2 small yellow onion

  • 1/3 cup vegan mayo

  • 1-2 tablespoon apple cider vinegar

  • 2 tablespoons sugar

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • optional, 1/4 cup chopped cilantro

Instructions:

  1. FOR THE BBQ JACKFRUIT; Drain both cans. Chop or shred the fruit. I find it easiest to just use my fingers to shred the jackfruit. Add the jackfruit and BBQ sauce to a crock pot on medium heat for 6 - 8 hours. You can also cook it on the stove top if you prefer. Just add jackfruit and BBQ sauce to a large pot and cook on medium/low heat for about an hour, stirring occasionally. The longer the BBQ cooks, the more flavorful and convincing it will be. I prefer the crockpot method for this reason, but it works fine to cook it on the stovetop.

  2. TO MAKE THE CHEESE SAUCE; Add all of the ingredients to a high speed blender or food processor, and blend until completely smooth.

  3. Transfer the cheese mixture to a medium pot and heat on medium/low heat, whisking continuously until the cheese begins to thicken to a queso consistency. If it gets too thick, you can add a little more water to thin it back out.

  4. For THE FRIES; Wash your potatoes and cut them into fries. Heat a few inches of oil in a deep skillet (I use a cast iron skillet) on medium heat. Once the oil is nice and hot, start adding small batches of the fries to the oil. Allow them to fry until nice and crisp, about 5 minutes. Once they are done frying, remove from oil and place on a wire cooking rack with some paper towels underneath. This will help them stay crispy while you finish frying the rest.

  5. FOR OVEN BAKING; Preheat oven to 400 degrees. Lightly coat fries in a few teaspoons of oil and place them on a cookie sheet lined with parchment paper. Make sure the fries are not over crowded. Sprinkle with salt and bake for about 15 minutes or until the fries seem crispy on one side. Take the cookie sheet out of the oven, and turn the fries with a spatula or a pair of metal tongs. Put the fries back in the oven for another 15 minutes, or until the fries seem fully crisp.

  6. FOR THE SLAW; Shred the carrot using a box grater and finely dice the onion. Add onion, carrot, and cabbage together in a bowl. In a smaller bowl combine remaining ingredients and mix well. Pour the wet mixture over the cabbage mixture and stir well.

  7. Top fries with BBQ jackfruit, cheddar sauce, and slaw to serve.

Serves 4 - 6.

Jackfruit and Orzo Soup

If you are missing classic chicken and rice or chicken noodle soup, this recipe is for you! We use jackfruit to mimic the chicken and orzo in place of noodles or rice! This soup is savory, delicious, comforting, and so easy to throw together. Perfect for chilly weather, or for helping mend a cold or flu. It also will freeze really well, so go ahead a make a double batch and freeze half. That way the next time you are feeling under the weather, you can easily thaw and heat a batch of this classic comforting soup!

If you are missing classic chicken and rice or chicken noodle soup, this recipe is for you! We use jackfruit to mimic the chicken and orzo in place of noodles or rice! This soup is savory, delicious, comforting, and so easy to throw together. Perfect for chilly weather, or for helping mend a cold or flu. It also will freeze really well, so go ahead a make a double batch and freeze half. That way the next time you are feeling under the weather, you can easily thaw and heat a batch of this classic comforting soup!

Ingredients:

  • 1 can jackfruit in brine

  • 2/3 cups dried orzo

  • 2 carrots, diced

  • 3 stalks of celery, diced

  • 1 small yellow onion, diced

  • 1 teaspoon minced garlic

  • 8 cups water

  • 2 teaspoons Reduced Sodium Better than Bouillon

  • 1 teaspoons dried thyme

  • 1-2 teaspoons dried dill

  • 1 teaspoon dried parsley

  • 1 teaspoons salt

  • pepper to taste

Instructions:

  1. In a large pot or dutch oven, heat a few teaspoons of oil over medium heat. Add onion, carrots, garlic, and celery, and allow to cook until the onions are translucent.

  2. Drain jackfruit, and roughly chop the pieces, or use your hands to shred them. Add to the pot, along with 2 teaspoons of Better than Bouillon. Sauté the jackfruit with the veggies, and the bouillon paste for a few minutes.

  3. Add the water, and remaining ingredients. Stir well, then educe heat to low, and simmer for 25 - 30 minutes.

  4. Serves 4 - 6.

Vegan Buffalo "Chicken" Dip

Every time I make this buffalo “chicken” dip for a party, there is not a single bite left. Non vegans can not believe this dip is actually vegan and aways marvel at how well the jackfruit mimics the texture of chicken. This classic dip is spicy, cheesy, gooey, and always a crowd pleaser. I also like to whip up a batch of this tasty dip for sandwiches or for my  Vegan Buffalo “chicken” bites !

Every time I make this buffalo “chicken” dip for a party, there is not a single bite left. Non vegans can not believe this dip is actually vegan and aways marvel at how well the jackfruit mimics the texture of chicken. This classic dip is spicy, cheesy, gooey, and always a crowd pleaser. I also like to whip up a batch of this tasty dip for sandwiches or for my Vegan Buffalo “chicken” bites!

INGREDIENTS:

  • 1 can jackfruit in brine

  • 1 8oz container vegan cream cheese

  • 3/4 cups of buffalo sauce (I use Franks)

  • 1/2 cup vegan mayo

  • Pinch of salt

  • 1/4 teaspoon pepper

  • 2 tablespoons corn or tapioca starch

  • 1 plus 1/2 cups vegan cheddar shreds (like Follow Your Heart)

INSTRUCTIONS:

Pre-heat oven to 350 degrees.

  1. Drain jack fruit and chop the pieces, or shred them using you fingers into a medium sized bowl. The fruit pulls apart easily, and I find using my fingers easier than chopping.

  2. Add the remaining ingredients, except 1/2 cup of cheese, to the bowl and mix well.

  3. Transfer mixture to a small baking dish and top with remaining 1/2 cup of cheese.

  4. Bake for 20 - 25 minutes or until cheese on top is melty.

  5. Serve with bread, crackers, carrots, or celery sticks.