#vegan jackfruit

[vegan-nom-noms]

Sticky Braised Jackfruit Bao Buns

[morethansalad]

Vegan Botanical Tamales with Hibiscus-Jackfruit “Carnitas”

[fattributes]

Baked Jackfruit Biryani with Vegan Raita

[veganmade]

Jackfruit Pot Roast | foodwithfeeling

[kushi-s]

Salla Gashi | Brined Jackfruit Curry | Traditional Mangalorean Konkani M...

[zardyplants]

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Vegan Chicken Salad Croissant Sandwich

[deliciously-vegan]

Jackfruit Bulgogi Empanadas

[[MORE]]

Dough

4 cups all-purpose flour 2 tbsp cane sugar 1 tsp sea salt

1 cup cold vegan butter

1 cup cold water

In a large glass mixing bowl sift together the flour, sugar and salt.

Cut in the cold vegan butter. Using hands work in the butter until it is well-combined.

Pour in the cold water. Stir well. Knead for several minutes. 

Form a large ball. Wrap ball in plastic and chill for at least an hour.

Filling

2 cans (540 g each) young green jackfruit, drained and rinsed

1/4 cup soy sauce 1/4 cup pure maple syrup (or agave) 2 tbsp black bean paste 2 tbsp sesame oil 2 tbsp rice wine vinegar 1 tsp garlic paste 1 tsp ginger paste 1 tsp gochujang 1/2 tsp black pepper

1 Asian pear; cored, peeled and grated 

1 tbsp olive oil 1 white onion, peeled and chopped

1/4 cup sesame seeds (white or black) 3-4 green onions, chopped

Place jackfruit in a food processor and blitz a few times. Transfer to a large glass mixing bowl.

Pour the; soy sauce, maple syrup, black bean paste, sesame oil, rice wine vinegar, garlic paste, ginger paste, gochujang, and black pepper into the food processor (no need to clean in between) and blitz a few times. Pour sauce over top of the jackfruit. Stir to coat well.

Squeeze out the excess juice from the grated pear and stir into the jackfruit mixture. 

In a large saucepan, heat 1 tbsp of olive oil over medium-low heat. Sauté the white onion for several minutes. Add cooked onion to the jackfruit mixture along with the sesame seeds and green onions.

Stir mixture well then set aside to marinate for at least one hour.

Assembly

Preheat oven to 425 degrees F. Line a large cookie sheet with parchment paper. 

Remove dough from fridge and give it another knead. Roll dough out onto a floured surface. Cut dough into circles, about 4 inches across. Place circles on prepared baking sheet. 

Scoop about one tablespoon of filling on top of each circle. Lightly wet the edges of each circle with a touch of water. Fold dough over top of filling and squeeze the edges together. Using the back of a fork, press edges down to seal fully. (Alternatively, use an empanada press.)

Poke a few holes on top of each empanada. Brush each empanada with a bit of non-dairy milk.

Bake in preheated oven for 15 minutes.

Allow empanadas to cool for a few minutes before serving.

Store leftovers in fridge. (They freeze nicely too.)

[hockeymusicmore]

https://www.thekitchn.com/lemon-crumb-bars-recipe-23658749

[vegan-nom-noms]

Vegan Caribbean Feast With Jerk Jackfruit, Rice & Beans, Fried Plantain And Mango Salad

[morethansalad]

The Best Plant-Based Jamaican Oxtail

[fattributes]

Che Thai

[veganmade]

Creamy Peanut Butter Jackfruit Noodles | pickuplimes

[doughyeyes]

not a fan personally of meat (the food). not my deal. but i cannot pretend that wings are not THE hottest food. watching fat ppl tear apart meat like vicious carnivores is unfortunately the most erotic thing possible. bonus for bbq sauce.

[hearts-guided-key]

A week ago I've decided to try to go vegan for health reasons and holy crap. Groceries are already so expensive here but daaang. Now I know why vegans are so skinny. They can't afford to buy enough food lol

[crumbys-crumbs]

angelic jackfruit tacos

literally unreal how good these were, i was so proud

ingredients

2 tortillas

1/2 can of jackfruit pieces

vegan chipotle mayo

3 big chard stems, cut like celery

1/2 a chard leaf, cut like shredded lettuce

1/2 a golden beet (like 1/2 a cup?), chopped into chunky ~1cm pieces

like... 1/4 cup purple onion, sliced chunky

cilantro

olive oil

apple cider vinegar

taco seasoning

salt

instructions

preheat oven to 400F

throw beet pieces onto an lightly oiled baking pan, splash some apple cider vinegar and some crackles of salt over them, stir it up and pop in the oven for... 15 min? 30 min? I really don’t remember, pls just check on them after 15 min.

heat up some oil in a pan on med-high, throw on the chard stem slices, onion chunks, and jackfruit pieces. sprinkle w/ taco seasoning, stir the mix while it’s cooking. I like to break up the jackfruit pieces a little.

turn the heat off that pan whenever you see fit, i probably let it cook for like 10 min.

when the beets come out of the oven, throw those into the pan also and mix them around, either at the tail end of the cooking or just while the pan is still hot.

once you’ve turned the heat off to the pan, toss however much cilantro you like in there and stir it up w/ everything.

heat up your tortillas on a separate pan, throw them on a plate and put a spoonful of vegan mayo down as the base of the taco. please spread it and don’t be silly.

sprinkle the chard leaf shreds down next, add the mix from the pan, and you’re donnnne.

note: my taco seasoning contains salt so i didn’t need to add any other salt to the pan mix, but definitely check whether or not that is the case for you!

[nevergoesout]

went to our local greengrocers today !! did a tesco delivery order which came last night but i didn’t get much fresh fruit/veg bc i like to get the right ripeness etc so we got them today :•) feels very grown up and exciting buying from not the supermarket hehe >:•) not too pricey and they were nice !! and had good cheeses i wanna get next time we go but we’re cheesed up atm :•))