Shredded Jerk Jackfruit
This Shredded Jerk Jackfruit creates such tender, juicy, flavorful jackfruit, if you’ve been wondering what the hype is about, this is the recipe to try. I always wanted to like jackfruit because it is a great gluten-free option for those of us who don’t eat meat, but I didn’t like how difficult it was to get the flavor to penetrate and the pieces to soften. This method takes a little longer but if you plan for it, it is worth every minute: Juicy, tender, flavor-packed jackfruit in a Jamaican-inspired jerk sauce.
A word on heat: We live in a mixed household. I love spicy foods and one member can’t tolerate it. Removing the seeds and membranes from the hot peppers will cut down on the heat factor considerably but not totally. If you’d like to dial it up, add more peppers or don’t remove the innards; if you want to dial it down, downsize to one pepper.
40-ounces canned jackfruit, packed in water or brine, drained and rinsed
2 Scotch bonnet or habanero peppers, seeded and chopped
5 garlic cloves, chopped
6 scallions, sliced, ends discarded
1/4 cup soy sauce
1/4 cup vinegar white wine vinegar
6 tablespoons fresh lime or orange juice
2 tablespoons olive oil
1 tablespoon ginger, grated
1 tablespoons brown sugar
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
2 teaspoons fresh thyme
Salt and pepper to taste
Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
Place the jackfruit pieces in a food processor and pulse about ten times to create smaller shreds. Be careful not to run too much or it will be overly pulverized. Place in a large bowl.
Place the rest of the ingredients – peppers through salt and pepper – in a blender or food processor and run until a rough purée is formed. Pour over the jackfruit in the bowl, mix through, and allow to marinate, turning occasionally, for 25 - 30 minutes.
In a large sauté pan, heat over medium, then add the marinated jackfruit. Cook, turning often, for ten minutes. Move to your prepared baking sheet and spread the pieces out. Cook for ten minutes, stir, and reduce the heat to 350 degrees. Cook another ten minutes.
Serve warm.
This Shredded Jerk Jackfruit creates such tender, juicy, flavorful jackfruit, if you’ve been wondering what the hype is about, this is the recipe to try. I always wanted to like jackfruit because it is a great gluten-free option for those of us who don’t eat meat, but I didn’t like how difficult it was to get the flavor to penetrate and the pieces to soften. This method takes a little longer but if you plan for it, it is worth every minute: Juicy, tender, flavor-packed jackfruit in a Jamaican-inspired jerk sauce.
A word on heat: We live in a mixed household. I love spicy foods and one member can’t tolerate it. Removing the seeds and membranes from the hot peppers will cut down on the heat factor considerably but not totally. If you’d like to dial it up, add more peppers or don’t remove the innards; if you want to dial it down, downsize to one pepper.
40-ounces canned jackfruit, packed in water or brine, drained and rinsed
2 Scotch bonnet or habanero peppers, seeded and chopped
5 garlic cloves, chopped
6 scallions, sliced, ends discarded
1/4 cup soy sauce
1/4 cup vinegar white wine vinegar
6 tablespoons fresh lime or orange juice
2 tablespoons olive oil
1 tablespoon ginger, grated
1 tablespoons brown sugar
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
2 teaspoons fresh thyme
Salt and pepper to taste
Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
Place the jackfruit pieces in a food processor and pulse about ten times to create smaller shreds. Be careful not to run too much or it will be overly pulverized. Place in a large bowl.
Place the rest of the ingredients – peppers through salt and pepper – in a blender or food processor and run until a rough purée is formed. Pour over the jackfruit in the bowl, mix through, and allow to marinate, turning occasionally, for 25 - 30 minutes.
In a large sauté pan, heat over medium, then add the marinated jackfruit. Cook, turning often, for ten minutes. Move to your prepared baking sheet and spread the pieces out. Cook for ten minutes, stir, and reduce the heat to 350 degrees. Cook another ten minutes.
Serve warm.
Vegan, Recipe, Jackfruit, Main Course, Entrée, Dinner