18 Delectable Jackfruit Vegan Recipes You Need to Try

Move over meat—jackfruit is here to revolutionize your plant-based cooking! This versatile fruit transforms into everything from tender pulled ‘pork’ sandwiches to savory tacos and hearty curries. Whether you’re a seasoned vegan or just curious about meat alternatives, these 18 creative recipes will inspire your next kitchen adventure. Get ready to fall in love with jackfruit’s amazing texture and flavor-absorbing magic!

Pulled Jackfruit Tacos with Avocado Cream

Forget everything you thought about vegan tacos. Fire up your taste buds with this plant-based powerhouse that shreds like pulled pork and delivers serious flavor fireworks in every bite.

Ingredients

Canned young jackfruit in brine – 2 (20 oz) cans
Vegetable oil – 2 tbsp
Chili powder – 2 tbsp
Cumin – 1 tsp
Garlic powder – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp
Corn tortillas – 8
Avocado – 1 large
Lime juice – 2 tbsp
Plain vegan yogurt – ½ cup
Cilantro – ¼ cup
Red onion – ½

Instructions

1. Drain both cans of jackfruit and rinse thoroughly under cold water for 1 minute.
2. Use your hands to squeeze excess moisture from each jackfruit piece over the sink.
3. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add jackfruit to the hot oil and cook undisturbed for 4 minutes until edges begin to brown.
5. Use two forks to shred the jackfruit completely while still in the skillet.
6. Sprinkle chili powder, cumin, garlic powder, salt, and black pepper evenly over the shredded jackfruit.
7. Stir constantly for 3 minutes until spices are fragrant and jackfruit is well-coated.
8. Reduce heat to low, cover skillet, and simmer for 15 minutes to allow flavors to meld.
9. While jackfruit simmers, scoop avocado flesh into a blender.
10. Add lime juice, vegan yogurt, and cilantro to the blender.
11. Blend on high speed for 45 seconds until completely smooth and creamy.
12. Warm corn tortillas directly over gas flame for 15 seconds per side, or in a dry skillet for 30 seconds per side.
13. Finely dice red onion into ¼-inch pieces.
14. Divide shredded jackfruit evenly among the 8 warmed tortillas.
15. Drizzle 1 tablespoon of avocado cream over each taco.
16. Top each taco with diced red onion.

Definitely don’t skip the charred tortilla step—that smoky flavor takes these to the next level. The jackfruit develops a remarkably meaty texture that shreds perfectly, while the cool avocado cream cuts through the spice with creamy richness. Try stacking them high with extra cilantro and a squeeze of lime for maximum taco Tuesday vibes.

Jackfruit and Black Bean Enchiladas

Let’s transform jackfruit into a saucy, savory filling that shreds like pulled pork. Layer it with black beans and cheese for a plant-based twist on enchiladas that’s ready in under an hour. Skip the takeout—this recipe delivers big flavor with minimal effort.

Ingredients

– Canned jackfruit in brine – 2 (20 oz) cans
– Black beans – 1 (15 oz) can
– Enchilada sauce – 2 cups
– Corn tortillas – 12
– Shredded Monterey Jack cheese – 2 cups
– Olive oil – 2 tbsp
– Yellow onion – 1, diced
– Garlic – 3 cloves, minced
– Chili powder – 1 tbsp
– Cumin – 1 tsp
– Salt – 1 tsp

Instructions

1. Preheat your oven to 375°F.
2. Drain and rinse the canned jackfruit, then squeeze out excess liquid using your hands.
3. Heat olive oil in a large skillet over medium heat for 1 minute.
4. Sauté diced onion for 5 minutes until translucent.
5. Add minced garlic and cook for 1 minute until fragrant.
6. Stir in jackfruit, chili powder, cumin, and salt.
7. Cook for 8 minutes, using a wooden spoon to break the jackfruit into shreds.
8. Tip: Press down on the jackfruit to create a crispy, meat-like texture.
9. Stir in black beans and ½ cup enchilada sauce, then cook for 2 more minutes.
10. Warm corn tortillas in a dry skillet for 20 seconds per side to prevent cracking.
11. Spread ½ cup enchilada sauce evenly in a 9×13 inch baking dish.
12. Fill each tortilla with ⅓ cup jackfruit mixture and a sprinkle of cheese.
13. Roll tightly and place seam-side down in the dish.
14. Tip: Pack them snugly to keep the enchiladas from unrolling.
15. Pour remaining sauce over the top and sprinkle with remaining cheese.
16. Bake for 20 minutes until the cheese is bubbly and lightly browned.
17. Tip: Broil for the final 2 minutes for extra crispy edges.
18. Let rest for 5 minutes before serving.

Bold flavors from the spiced jackfruit mingle with creamy beans and melted cheese in every bite. The tender tortillas soak up the zesty sauce, creating a comforting texture that’s both hearty and satisfying. Serve with a dollop of cool avocado crema or pickled red onions for a vibrant finish.

Spicy Jackfruit Curry with Coconut Milk

Tired of basic curries? Transform jackfruit into a fiery, creamy dream. This vegan wonder delivers serious heat with silky coconut comfort in under 30 minutes.

Ingredients

Canned young jackfruit – 2 (20 oz) cans
Coconut oil – 2 tbsp
Yellow onion – 1 large
Garlic – 4 cloves
Fresh ginger – 1 inch piece
Red curry paste – 3 tbsp
Full-fat coconut milk – 1 (13.5 oz) can
Vegetable broth – 1 cup
Lime – 1
Fresh cilantro – ¼ cup

Instructions

1. Drain and rinse the canned jackfruit thoroughly.
2. Shred the jackfruit with your hands until it resembles pulled pork.
3. Heat coconut oil in a large skillet over medium-high heat (350°F).
4. Dice the onion and add to the hot oil.
5. Sauté the onion for 5 minutes until translucent.
6. Mince the garlic and ginger while onions cook.
7. Add garlic and ginger to the skillet and cook for 1 minute.
8. Stir in red curry paste and cook for 2 minutes to bloom the spices.
9. Add the shredded jackfruit and toss to coat completely.
10. Pour in coconut milk and vegetable broth.
11. Bring the mixture to a boil, then reduce heat to low.
12. Simmer uncovered for 15 minutes until sauce thickens.
13. Squeeze juice from the lime directly into the curry.
14. Chop fresh cilantro and stir in just before serving.
15. Remove from heat when sauce coats the back of a spoon.

Ridiculously tender jackfruit soaks up the spicy coconut sauce, creating a pull-apart texture that mimics slow-cooked meat. The creamy heat builds with each bite—serve over jasmine rice or stuff into warm tortillas for a fusion twist that’ll blow your mind.

Jackfruit and Quinoa Stuffed Peppers

Tired of boring dinner routines? Transform bell peppers into vibrant vessels packed with plant-powered goodness. This jackfruit-quinoa combo delivers serious flavor with minimal effort—perfect for busy weeknights.

Ingredients

Bell peppers – 4 large
Cooked quinoa – 2 cups
Canned jackfruit – 20 oz
Olive oil – 2 tbsp
Onion – 1 medium
Garlic – 3 cloves
Tomato sauce – 1 cup
Chili powder – 1 tsp
Cumin – 1 tsp
Salt – 1 tsp

Instructions

1. Preheat your oven to 375°F.
2. Slice bell peppers in half lengthwise and remove all seeds and membranes.
3. Arrange pepper halves cut-side-up in a 9×13 inch baking dish.
4. Drain and rinse the canned jackfruit thoroughly.
5. Shred the jackfruit using two forks until it resembles pulled pork.
6. Heat olive oil in a large skillet over medium-high heat.
7. Dice the onion and add to the hot skillet.
8. Sauté onion for 5 minutes until translucent and slightly golden.
9. Mince garlic cloves and add to the skillet.
10. Cook garlic for 1 minute until fragrant.
11. Add shredded jackfruit to the skillet.
12. Stir in chili powder, cumin, and salt.
13. Cook the mixture for 5 minutes, stirring constantly to coat everything evenly.
14. Add cooked quinoa and tomato sauce to the skillet.
15. Mix thoroughly until all ingredients are well combined.
16. Spoon the filling mixture evenly into each pepper half.
17. Cover the baking dish tightly with aluminum foil.
18. Bake at 375°F for 25 minutes.
19. Remove the foil carefully to avoid steam burns.
20. Bake uncovered for another 10 minutes until pepper edges are slightly charred.
21. Remove from oven and let rest for 5 minutes before serving. Get ready for tender peppers that hold their shape while the filling delivers a satisfying meaty texture from the jackfruit. The quinoa adds fluffy contrast to the slightly spicy, savory mixture—top with avocado slices or drizzle with lime crema for extra freshness.

BBQ Jackfruit Sandwiches with Coleslaw

Every meatless meal just got a major upgrade. Elevate your sandwich game with this smoky, saucy jackfruit that shreds like pulled pork. Get ready for the most satisfying plant-based bite of your life.

Ingredients

Canned young jackfruit in brine – 2 (20 oz) cans
BBQ sauce – 1 cup
Hamburger buns – 4
Vegetable oil – 1 tbsp
Coleslaw mix – 3 cups
Mayonnaise – ½ cup
Apple cider vinegar – 2 tbsp
Sugar – 1 tbsp

Instructions

1. Drain both cans of jackfruit and rinse thoroughly under cold water.
2. Use your hands to squeeze out excess liquid from each jackfruit piece.
3. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
4. Add jackfruit pieces to the hot skillet in a single layer.
5. Cook jackfruit for 8-10 minutes, flipping halfway, until golden brown edges appear.
6. Use two forks to shred the jackfruit completely while still in the skillet.
7. Pour BBQ sauce over the shredded jackfruit and stir to coat evenly.
8. Reduce heat to low and simmer for 15 minutes, stirring occasionally, until sauce thickens and clings to the jackfruit.
9. While jackfruit simmers, combine coleslaw mix, mayonnaise, apple cider vinegar, and sugar in a large bowl.
10. Mix coleslaw ingredients until evenly coated, then refrigerate for 10 minutes to allow flavors to meld.
11. Toast hamburger buns in a dry skillet over medium heat for 2-3 minutes until lightly golden.
12. Place ½ cup of BBQ jackfruit on the bottom half of each toasted bun.
13. Top jackfruit with ¼ cup of chilled coleslaw.
14. Cover with bun tops and serve immediately.

What makes this sandwich unforgettable is the perfect contrast between the warm, smoky jackfruit and the cool, crunchy slaw. The texture mimics pulled pork so convincingly you’ll do a double-take. Try serving these with sweet potato fries or crispy onion rings for the ultimate comfort food experience.

Jackfruit Thai Green Curry

Zesty jackfruit transforms into the star of this vibrant Thai green curry that’s about to become your new weeknight obsession. This plant-based wonder delivers all the creamy, aromatic goodness of traditional curry in under 30 minutes flat. Get ready to impress your taste buds with zero compromise on flavor.

Ingredients

– Green curry paste – 3 tbsp
– Coconut milk – 1 can (13.5 oz)
– Young jackfruit in brine – 2 cans (20 oz each), drained
– Vegetable broth – 1 cup
– Brown sugar – 1 tbsp
– Fish sauce – 2 tbsp
– Lime juice – 2 tbsp
– Jasmine rice – 1 cup
– Water – 2 cups
– Basil leaves – ¼ cup

Instructions

1. Rinse 1 cup jasmine rice under cold water until water runs clear.
2. Combine rinsed rice with 2 cups water in a medium saucepan.
3. Bring rice to a boil over high heat, then immediately reduce to low heat.
4. Cover saucepan and simmer rice for 15 minutes without lifting the lid.
5. Remove rice from heat and let stand covered for 10 minutes to steam.
6. Heat a large skillet or wok over medium-high heat for 2 minutes.
7. Add 3 tbsp green curry paste to the hot skillet.
8. Toast curry paste for 1 minute, stirring constantly until fragrant.
9. Pour in ½ can coconut milk and stir vigorously to combine with paste.
10. Cook coconut milk mixture for 2 minutes until oil separates and surfaces.
11. Add remaining coconut milk and 1 cup vegetable broth to the skillet.
12. Bring curry to a gentle boil, then reduce heat to maintain a simmer.
13. Shred drained jackfruit using two forks to create pulled texture.
14. Add shredded jackfruit to the simmering curry sauce.
15. Stir in 1 tbsp brown sugar and 2 tbsp fish sauce.
16. Simmer jackfruit in curry for 10 minutes to absorb flavors.
17. Squeeze in 2 tbsp fresh lime juice just before serving.
18. Tear ¼ cup basil leaves and stir into finished curry.

Hearty jackfruit soaks up the vibrant curry sauce, creating tender, meaty bites that contrast beautifully with the creamy coconut base. The aromatic blend of lemongrass and basil cuts through the richness, while the lime adds a bright finish that makes each spoonful addictive. Serve it over fluffy jasmine rice or get creative by stuffing the curry into lettuce cups for a fresh, low-carb twist that’ll have everyone asking for seconds.

Vegan Jackfruit Chili

Whip up this plant-based chili that’ll make you forget meat ever existed. Jackfruit shreds like pulled pork while soaking up all those smoky spices. Get ready for the easiest dump-and-simmer dinner of your life.

Ingredients

• Canned jackfruit – 2 (20 oz) cans
• Yellow onion – 1 large, diced
• Garlic – 4 cloves, minced
• Vegetable oil – 2 tbsp
• Chili powder – 3 tbsp
• Cumin – 2 tsp
• Crushed tomatoes – 1 (28 oz) can
• Vegetable broth – 2 cups
• Kidney beans – 1 (15 oz) can, drained
• Black beans – 1 (15 oz) can, drained
• Salt – 1 tsp

Instructions

1. Drain and rinse jackfruit, then shred it with your hands or two forks until it resembles pulled pork.
2. Heat vegetable oil in a large pot over medium-high heat until shimmering, about 2 minutes.
3. Sauté diced onion for 5 minutes until translucent, stirring frequently to prevent burning.
4. Add minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
5. Stir in shredded jackfruit, chili powder, and cumin, coating everything evenly for 2 minutes.
6. Pour in crushed tomatoes and vegetable broth, scraping any browned bits from the bottom of the pot.
7. Add drained kidney beans, black beans, and salt, stirring to combine all ingredients.
8. Bring chili to a boil, then reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally.
9. Check consistency after 45 minutes—if too thin, simmer 15 more minutes; if too thick, add ¼ cup broth.
10. Taste and adjust seasoning, remembering flavors intensify as it cools slightly.

Now you’ve got a chili with meaty texture from the jackfruit and deep smoky warmth from the spices. Nothing beats loading it over crispy tortilla chips with cool avocado slices or stuffing it into baked potatoes for the ultimate comfort meal.

Jackfruit and Vegetable Stir-Fry

Make your taste buds dance with this plant-powered stir-fry that’s ready in minutes. Grab young jackfruit for that perfect meaty texture without the heaviness. Toss everything together for a vibrant, flavor-packed meal that’ll have you coming back for seconds.

Ingredients

Young jackfruit in brine – 2 cans
Vegetable oil – 2 tbsp
Soy sauce – 3 tbsp
Garlic – 4 cloves
Bell peppers – 2 cups
Broccoli florets – 2 cups

Instructions

1. Drain both cans of young jackfruit thoroughly and squeeze out excess liquid with your hands.
2. Heat vegetable oil in a large wok or skillet over medium-high heat until it shimmers.
3. Mince garlic cloves and add to the hot oil—cook for 30 seconds until fragrant but not browned.
4. Add drained jackfruit to the skillet and stir-fry for 5 minutes, breaking it apart with a spatula as it cooks.
5. Slice bell peppers into thin strips and add to the skillet along with whole broccoli florets.
6. Pour soy sauce over the vegetables and jackfruit, tossing to coat everything evenly.
7. Continue stir-frying for 6-8 minutes until broccoli is bright green and tender-crisp.
8. Remove from heat and let rest for 2 minutes before serving. Ready to rock your world with this saucy, satisfying dish? The jackfruit shreds like pulled pork while the veggies stay crisp-tender. Serve it over rice, stuff it in tacos, or pile it high on a toasted bun for an epic plant-based feast.

Jackfruit and Mushroom Stroganoff

You won’t believe how this plant-based twist nails creamy comfort. Young jackfruit shreds into tender “meat” while mushrooms soak up that rich, velvety sauce. Get ready to ditch the dairy without sacrificing flavor.

Ingredients

– Olive oil – 2 tbsp
– Yellow onion – 1 medium, diced
– Garlic – 3 cloves, minced
– Cremini mushrooms – 8 oz, sliced
– Young jackfruit – 20 oz can, drained and shredded
– Vegetable broth – 1 cup
– Vegan sour cream – ½ cup
– Dijon mustard – 1 tbsp
– Smoked paprika – 1 tsp
– Salt – ¾ tsp
– Black pepper – ½ tsp
– Egg-free wide noodles – 8 oz
– Fresh parsley – 2 tbsp, chopped

Instructions

1. Heat olive oil in a large skillet over medium-high heat for 90 seconds until shimmering.
2. Add diced onion and sauté for 4 minutes until translucent, stirring frequently to prevent burning.
3. Stir in minced garlic and cook for 60 seconds until fragrant but not browned.
4. Add sliced mushrooms and cook for 6 minutes until they release their liquid and edges brown.
5. Mix in shredded jackfruit and cook for 3 minutes, breaking up larger pieces with your spoon.
6. Sprinkle smoked paprika, salt, and black pepper over the mixture, stirring to coat evenly.
7. Pour in vegetable broth and bring to a simmer, scraping any browned bits from the pan bottom.
8. Reduce heat to medium-low, cover, and simmer for 8 minutes to meld flavors.
9. Whisk vegan sour cream and Dijon mustard in a small bowl until smooth.
10. Stir the sour cream mixture into the skillet until fully incorporated and sauce thickens.
11. Meanwhile, cook egg-free noodles according to package directions in salted boiling water until al dente.
12. Drain noodles thoroughly and divide among serving bowls.
13. Ladle the jackfruit and mushroom stroganoff over the hot noodles.
14. Garnish with fresh chopped parsley before serving immediately.

Mouthfeel magic happens when the tender jackfruit strands mingle with that velvety paprika-kissed sauce. The mushrooms add an earthy depth that makes this completely crave-worthy. Try serving it over crispy roasted potatoes for a gluten-free twist that soaks up every drop of that creamy goodness.

Teriyaki Jackfruit Bowls with Rice

A game-changing vegan twist that’ll make you forget all about meat. Jackfruit shreds like pulled pork and soaks up that sweet-savory teriyaki glaze. Get ready for a bowl that eats like takeout but cooks in your kitchen.

Ingredients

– Canned young jackfruit – 2 (20 oz) cans
– Soy sauce – ¼ cup
– Brown sugar – 3 tbsp
– Rice vinegar – 2 tbsp
– Minced garlic – 2 cloves
– Grated ginger – 1 tsp
– Cornstarch – 1 tbsp
– Water – 2 tbsp
– Cooked white rice – 4 cups
– Sesame seeds – 1 tbsp
– Sliced green onions – ¼ cup

Instructions

1. Drain both cans of young jackfruit and rinse thoroughly under cold water.
2. Squeeze excess liquid from jackfruit pieces using your hands or a clean towel.
3. Use forks to shred jackfruit into stringy, pulled-pork-like texture.
4. Combine soy sauce, brown sugar, rice vinegar, minced garlic, and grated ginger in a small bowl.
5. Heat a large skillet over medium-high heat and add shredded jackfruit.
6. Cook jackfruit for 5 minutes until edges begin to brown slightly.
7. Pour teriyaki sauce mixture over jackfruit and stir to coat completely.
8. Reduce heat to medium and simmer for 8 minutes, stirring occasionally.
9. Mix cornstarch with water in a separate small bowl until smooth.
10. Add cornstarch slurry to the skillet and stir immediately.
11. Cook for 2 more minutes until sauce thickens and coats jackfruit evenly.
12. Divide cooked white rice among four bowls.
13. Top each bowl with teriyaki jackfruit mixture.
14. Sprinkle with sesame seeds and sliced green onions.
15. Serve immediately while hot.
Really satisfying chewy texture meets that sticky-sweet teriyaki coating. The jackfruit absorbs flavors beautifully while maintaining its meaty bite. Try it wrapped in lettuce cups or loaded with extra veggies for different crunch variations.

Jackfruit and Lentil Shepherd’s Pie

Packed with plant-powered goodness, this Jackfruit and Lentil Shepherd’s Pie delivers comfort without compromise. Swap traditional meat for tender jackfruit and protein-rich lentils—your taste buds won’t know the difference. Get ready to bake up a storm!

Ingredients

• Green lentils – 1 cup
• Young jackfruit – 2 cups, drained
• Yellow onion – 1 large, diced
• Carrots – 2 medium, chopped
• Garlic – 3 cloves, minced
• Tomato paste – 2 tbsp
• Vegetable broth – 2 cups
• Worcestershire sauce – 1 tbsp
• Frozen peas – 1 cup
• Russet potatoes – 2 lbs, peeled and cubed
• Unsalted butter – 4 tbsp
• Milk – ½ cup
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 2 tbsp

Instructions

1. Preheat your oven to 400°F.
2. Place peeled and cubed potatoes in a large pot and cover with cold water.
3. Bring the pot to a boil over high heat, then reduce to a simmer and cook for 15–20 minutes until potatoes are fork-tender.
4. Drain the potatoes thoroughly and return them to the pot.
5. Add unsalted butter, milk, ½ tsp salt, and ¼ tsp black pepper to the potatoes.
6. Mash the potatoes until smooth and set aside.
7. Heat olive oil in a large oven-safe skillet over medium heat.
8. Sauté diced onion and chopped carrots for 5–7 minutes until softened.
9. Add minced garlic and cook for 1 minute until fragrant.
10. Stir in drained young jackfruit, using a wooden spoon to break it into shreds.
11. Add tomato paste and cook for 2 minutes, stirring constantly to deepen the flavor.
12. Pour in vegetable broth and Worcestershire sauce, then stir in green lentils.
13. Bring the mixture to a boil, then reduce heat, cover, and simmer for 25 minutes until lentils are tender.
14. Stir in frozen peas and remaining ½ tsp salt and ¼ tsp black pepper.
15. Spread the mashed potatoes evenly over the lentil-jackfruit filling.
16. Use a fork to create decorative peaks on the potato topping—this helps it brown beautifully.
17. Bake for 20–25 minutes until the topping is golden and the filling is bubbly.
18. Let the shepherd’s pie rest for 10 minutes before serving to allow the filling to set.

Now you’ve got a cozy, crave-worthy masterpiece. The creamy potato topping contrasts with the savory, textured filling—every bite is hearty and satisfying. Serve it straight from the skillet for a rustic family dinner, or portion into ramekins for individual comfort meals.

Creamy Jackfruit Alfredo Pasta

Melt into the creamiest plant-based pasta you’ll ever twirl. This jackfruit Alfredo swaps dairy for dreamy texture and bold flavor—ready in under 30 minutes.

Ingredients

Young green jackfruit in brine – 2 (20 oz) cans
Fettuccine pasta – 12 oz
Raw cashews – 1 cup
Nutritional yeast – ¼ cup
Garlic cloves – 4
Unsweetened almond milk – 1 cup
Lemon juice – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Olive oil – 2 tbsp

Instructions

1. Drain and rinse jackfruit thoroughly, then squeeze out excess liquid with your hands. 2. Heat olive oil in a large skillet over medium-high heat. 3. Sauté jackfruit for 8–10 minutes until edges crisp and golden brown. 4. Cook fettuccine in salted boiling water for 9 minutes until al dente, reserving ½ cup pasta water before draining. 5. Soak cashews in hot water for 15 minutes to soften, then drain completely. 6. Blend soaked cashews, almond milk, nutritional yeast, garlic, lemon juice, salt, and pepper until silky smooth. 7. Combine cooked pasta, jackfruit, and sauce in the skillet over low heat. 8. Stir in reserved pasta water 2 tablespoons at a time until sauce coats pasta evenly. 9. Simmer for 3 minutes, stirring constantly, until sauce thickens slightly. Every bite delivers tender jackfruit shreds tangled in velvety, garlicky cashew cream. Elevate it with a sprinkle of red pepper flakes or fresh basil—perfect for cozy nights or impressing dinner guests.

Grilled Jackfruit Caesar Salad

Craving something crunchy, creamy, and completely plant-based? This grilled jackfruit Caesar salad delivers big flavor without the meat. Charred jackfruit stands in for chicken, tossed with crisp romaine and a tangy, dairy-free dressing.

Ingredients

Canned young jackfruit in brine – 2 (20 oz) cans
Romaine lettuce – 2 heads
Vegan mayonnaise – ½ cup
Lemon juice – 3 tbsp
Garlic – 2 cloves
Dijon mustard – 1 tbsp
Capers – 2 tbsp
Nutritional yeast – ¼ cup
Olive oil – 2 tbsp
Black pepper – ½ tsp
Vegan Parmesan – ½ cup

Instructions

1. Drain both cans of jackfruit and rinse thoroughly under cold water.
2. Squeeze excess liquid from jackfruit pieces using your hands.
3. Preheat grill to medium-high heat (400°F).
4. Toss jackfruit with 1 tbsp olive oil and ¼ tsp black pepper in a medium bowl.
5. Grill jackfruit for 4-5 minutes per side until char marks appear. (Tip: Don’t move jackfruit once placed on grill to ensure proper searing.)
6. Mince 2 garlic cloves while jackfruit grills.
7. Whisk together vegan mayonnaise, lemon juice, minced garlic, Dijon mustard, capers, nutritional yeast, and remaining black pepper in a large bowl.
8. Chop romaine lettuce into bite-sized pieces.
9. Add chopped romaine to the dressing bowl.
10. Chop grilled jackfruit into smaller, bite-sized pieces.
11. Add chopped jackfruit to the salad bowl.
12. Toss everything together until evenly coated with dressing. (Tip: Use tongs for thorough mixing without bruising the lettuce.)
13. Grate vegan Parmesan over the top.
14. Serve immediately. (Tip: For extra crunch, add croutons right before serving to prevent sogginess.)

Smoky grilled jackfruit brings meaty texture that soaks up the creamy, tangy dressing beautifully. The crisp romaine provides fresh crunch against the soft jackfruit. Serve it as a main course or alongside grilled vegetables for a complete summer meal.

Jackfruit and Sweet Potato Burritos

Toss your boring lunch routine out the window. These jackfruit and sweet potato burritos deliver massive flavor with minimal effort. Get ready for the most satisfying plant-based meal you’ll make all week.

Ingredients

– Canned jackfruit – 2 cups
– Sweet potato – 1 large
– Tortillas – 4 large
– Black beans – 1 can
– Cumin – 1 tsp
– Chili powder – 1 tsp
– Olive oil – 2 tbsp
– Salt – ½ tsp

Instructions

1. Preheat your oven to 400°F.
2. Peel the sweet potato and chop it into ½-inch cubes.
3. Toss sweet potato cubes with 1 tablespoon olive oil and ¼ teaspoon salt.
4. Spread sweet potatoes in a single layer on a baking sheet.
5. Roast for 25 minutes until edges are crispy and centers are tender.
6. Drain and rinse the canned jackfruit thoroughly.
7. Use your hands to shred the jackfruit, removing any tough core pieces.
8. Heat remaining olive oil in a large skillet over medium-high heat.
9. Sauté shredded jackfruit for 5 minutes until lightly browned.
10. Add cumin and chili powder to the skillet, stirring to coat evenly.
11. Cook spiced jackfruit for 2 more minutes until fragrant.
12. Drain and rinse the black beans.
13. Combine roasted sweet potatoes, seasoned jackfruit, and black beans in a bowl.
14. Warm tortillas in a dry skillet for 30 seconds per side until pliable.
15. Divide the filling evenly among the 4 tortillas.
16. Fold the bottom edge of each tortilla over the filling.
17. Fold in the sides and roll tightly to form burritos.
18. Place burritos seam-side down in the skillet used for warming tortillas.
19. Cook for 2-3 minutes per side until golden brown and sealed.

Fluffy sweet potatoes balance the meaty jackfruit texture perfectly, while the spiced black beans add protein power. Serve these burritos with a quick avocado crema or slice them into pinwheels for party appetizers that disappear instantly.

Jackfruit Souvlaki Wraps with Tzatziki

Forget boring lunches—these jackfruit wraps deliver Greek vibes in minutes. Fire up your skillet and transform canned jackfruit into juicy, savory souvlaki magic. Fold everything into warm pitas with cool tzatziki for the ultimate handheld feast.

Ingredients

Canned young jackfruit in brine – 2 (20 oz) cans
Olive oil – 3 tbsp
Garlic powder – 1 tsp
Dried oregano – 2 tsp
Lemon juice – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Pita bread – 4 large
Plain Greek yogurt – 1 cup
Cucumber – ½ cup grated
Fresh dill – 2 tbsp chopped

Instructions

1. Drain both cans of jackfruit and rinse thoroughly under cold water.
2. Squeeze excess liquid from jackfruit using your hands or a clean towel.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat (375°F).
4. Add jackfruit to the hot skillet and cook for 8 minutes, stirring occasionally.
5. Sprinkle garlic powder, oregano, salt, and black pepper over the jackfruit.
6. Pour lemon juice over the mixture and continue cooking for 5 more minutes.
7. Use two forks to shred the jackfruit into pulled-pork-like texture.
8. Cook shredded jackfruit for another 3 minutes until edges crisp slightly.
9. While jackfruit cooks, combine Greek yogurt, grated cucumber, and chopped dill in a medium bowl.
10. Stir in remaining 1 tbsp olive oil and mix until smooth.
11. Warm pita bread in a dry skillet for 30 seconds per side or until pliable.
12. Place ¼ of the jackfruit mixture in the center of each warmed pita.
13. Top each with 2 tbsp tzatziki sauce.
14. Fold bottom edge of pita over filling, then roll sides inward to form tight wraps.

Look for that perfect crispy-chewy texture where caramelized jackfruit edges meet cool, creamy tzatziki. The tangy lemon and herb notes cut through the richness beautifully. Serve these wrapped in parchment paper for easy outdoor eating, or slice them diagonally for Instagram-worthy plating.

Jackfruit Nuggets with Spicy Dipping Sauce

Haven’t tried jackfruit nuggets yet? You’re missing out. These plant-based bites deliver that perfect crispy crunch with a spicy kick that’ll make you forget they’re meat-free. Get ready to level up your snack game in under 30 minutes.

Ingredients

Canned young jackfruit – 2 cups
Flour – ½ cup
Panko breadcrumbs – 1 cup
Egg – 1
Hot sauce – 2 tbsp
Mayonnaise – ¼ cup
Garlic powder – 1 tsp
Salt – ½ tsp
Black pepper – ¼ tsp
Vegetable oil – for frying

Instructions

1. Drain the canned young jackfruit and squeeze out excess liquid using paper towels.
2. Shred the jackfruit with your hands until it resembles pulled chicken texture.
3. Combine flour, garlic powder, salt, and black pepper in a medium bowl.
4. Beat the egg in a separate shallow bowl.
5. Place panko breadcrumbs in a third shallow bowl.
6. Dredge jackfruit pieces in the flour mixture, coating evenly.
7. Dip the floured jackfruit into the beaten egg.
8. Press the jackfruit into panko breadcrumbs, ensuring full coverage.
9. Heat vegetable oil in a deep skillet to 350°F.
10. Fry jackfruit nuggets for 3-4 minutes until golden brown, flipping halfway.
11. Remove nuggets and drain on a wire rack to maintain crispiness.
12. Mix mayonnaise and hot sauce in a small bowl for the dipping sauce.
13. Serve nuggets immediately with the spicy dipping sauce.

The crispy panko coating gives way to tender, shredded jackfruit that mimics chicken’s texture perfectly. The spicy mayo dipping sauce adds a creamy heat that balances the nuggets’ mild flavor. Try serving them in lettuce wraps or as a protein-packed salad topper for a complete meal.

Caribbean Jackfruit Curry with Plantains

Forget boring weeknight dinners—this Caribbean jackfruit curry brings tropical vibes straight to your table. Fling open your pantry and let’s transform humble ingredients into a flavor-packed feast that’ll have everyone begging for seconds.

Ingredients

– Canned jackfruit – 2 (20 oz) cans
– Ripe plantains – 2
– Coconut oil – 2 tbsp
– Yellow onion – 1 large
– Garlic – 4 cloves
– Curry powder – 2 tbsp
– Coconut milk – 1 (13.5 oz) can
– Vegetable broth – 1 cup
– Lime – 1
– Cilantro – ¼ cup
– Salt – 1 tsp

Instructions

1. Drain both cans of jackfruit and rinse thoroughly under cold water for 30 seconds.
2. Use your hands to shred the jackfruit pieces into stringy, pulled-pork-like textures.
3. Peel plantains and slice them diagonally into ½-inch thick pieces.
4. Heat coconut oil in a large Dutch oven over medium-high heat until shimmering.
5. Add plantain slices and cook for 3-4 minutes per side until golden brown with crispy edges.
6. Transfer plantains to a paper towel-lined plate to drain excess oil.
7. Dice the yellow onion into ¼-inch pieces.
8. Mince garlic cloves until they form a fine paste.
9. Reduce heat to medium and sauté onion in the same pot for 5 minutes until translucent.
10. Add minced garlic and cook for 60 seconds until fragrant but not browned.
11. Stir in curry powder and toast for 30 seconds to activate the spices.
12. Add shredded jackfruit and toss to coat evenly with the spice mixture.
13. Pour in coconut milk and vegetable broth, scraping any browned bits from the pot bottom.
14. Bring to a boil, then immediately reduce to a gentle simmer.
15. Cover and cook for 25 minutes until jackfruit has absorbed most of the liquid.
16. Squeeze fresh lime juice directly into the curry.
17. Chop cilantro leaves and stir them into the pot.
18. Season with exactly 1 teaspoon of salt and stir to combine.
19. Gently fold in the fried plantains just before serving.
Now the jackfruit shreds mimic tender pulled pork while soaking up that creamy coconut curry sauce. Nestle this vibrant curry over fluffy rice, or stuff it into warm tortillas for an unexpected Caribbean twist that’ll make your taste buds dance.

Conclusion

Vegan cooking just got more exciting with these 18 jackfruit recipes! Whether you’re craving tacos, BBQ sandwiches, or curry, there’s something delicious for every taste. I hope you find a new favorite—try one this week and let me know which one you love most in the comments below. Don’t forget to share this roundup on Pinterest so others can enjoy these tasty ideas too!