I posted a Jackfruit WTF FAQ a while back, which gives a general overview of what jackfruit 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 buy it online. You may even be able to find Upton’s Naturals jackfruit in a Whole Foods Market near you. I do not recommend using fresh jackfruit for this recipe as it’s different in flavor and texture, and will be more tart than you want it to be.
- 1 (20 oz) can young jackfruit in brine
- 1 Tbs olive oil
- 2 cloves minced garlic
- 1/2 cup tomato puree
- 1/4 cup water
- 1 Tbs nutritional yeast
- 1 Tbs Braggs Liquid Aminos (or soy sauce)
- 1 Tbs maple syrup
- 1 tsp onion powder
- 1 tsp hickory liquid smoke
- 1 tsp smoked paprika
- 1/2 tsp salt
You Don’t Know Jack Hash
By July 20, 2015Published:
- 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.
- 1 batch smoky jackfruit recipe above
- 4 cups sweet potatoes peeled & diced (about 2 potatoes)
- 1 cup chopped toasted walnuts
- 1 Tbs olive oil
- 1 medium onion diced
- 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.
- 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.
- 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.
- 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.
- 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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