Find more jackfruit recipes in my book!

Find more jackfruit recipes in my book!

Jackfruit has been a pretty big deal to vegans for some time now, but with the introduction of Upton’s Naturals new jackfruit products, it’s set to full blown explode. I posted a Jackfruit WTF FAQ a while back, which gives a general overview of what it is, how to cook it, and some ideas about how to use it (spoiler alert: put it on and inside of everything). If you’re new to this, or need a refresher, I recommend checking out that post.

Remember to buy young jackfruit in a can, in brine, not syrup. Your best bet is an Asian grocery store or world market, or you can also order it online. But, for one lucky so-and-so I’m going to make it super easy, because I’m giving away four cans of the good stuff, mailed straight to your door. (More recipes like this one can be found in my book!)

The Giveaway

This giveaway is open to U.S. residents only! One person will win four (20 oz) cans of young jackfruit in brine, plus print outs of some of my favorite jackfruit recipes.

a Rafflecopter giveaway

jackfruit hashSmoky Jackfruit:

  • 1 (20 oz) can young jackfruit in brine
  • 1 tablespoon olive oil
  • 2 cloves minced garlic
  • 1/2 cup tomato puree
  • 1/4 cup water
  • 1 tablespoon nutritional yeast
  • 1 tablespoon Braggs Liquid Aminos (or soy sauce)
  • 1 tablespoon maple syrup
  • 1 teaspoon onion powder
  • 1 teaspoon hickory liquid smoke
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt

You Don’t Know Jack Hash

By BakeandDestroy Published: July 20, 2015

  • Yield: 4-6 Servings

I wake up mega grumpy and tired, so I like to prep breakfast the night before so I have a reason to get out of bed in the morning. Cook your jackfruit and chop your sweet potatoes before you go to sleep and wake up to a smoky sweet hash that will knock that crabby look off your face.

Ingredients

Instructions

  1. Drain and wash the jackfruit, then squeeze out as much of the water as you can. Heat the oil in a medium skillet over a medium flame, saute the garlic for 1 minute, then add the jackfruit and cook 3-4 minutes.
  2. Meanwhile, in a large bowl, mix together the tomato puree, water, nutritional yeast, Braggs, tomato puree, maple syrup, onion powder, liquid smoke, paprika and salt. Stir the cooked jackfruit into the tomato mixture and transfer to a slow cooker.
  3. Cook on high, stirring every 15 mins or so, and adding water as needed. When the jackfruit is tender, after about 1 hour, remove from slow cooler and use two forks to shred it. Transfer to a covered container and refrigerate several hours or overnight.
  4. Place the sweet potatoes in a large microwave safe bowl with 1/2 cup water. Cover and cook on high until potatoes are tender, 8-10 minutes, drain and set aside.
  5. Add oil to a large skillet and heat over medium-high flame. Saute onions until soft and translucent, 6-8 minutes, then add sweet potatoes, walnuts and jackfruit. Cook until potatoes begin to brown, 5-8 minutes. If needed, add a splash more of oil to finish cooking.

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