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TRY THIS TERIYAKI PULLED JACKFRUIT RECIPE FROM OUR RESIDENT VEGAN

What is teriyaki pulled jackfruit? Let’s start with what IS Jackfruit? Jackfruit is actually from the same species as the fig family and is the largest tree borne fruit growing sometimes as large as 80 pounds in weight. It is grown throughout the tropical regions of the world and can be eaten in various stages of its maturity; unripe used in savoury dishes and ripe used in sweet dishes. Here in Canada, it is usually found canned in Asian grocery stores however recently SPUD has started carrying a packaged version, which comes either BBQ or Thai curry flavoured, or original unflavoured. Though I haven’t yet tried SPUD’s jackfruit versions, I have used the canned product quite successfully. Today, I am sharing a recipe for Teriyaki pulled jackfruit that originally used the canned version, updated for the fresh packaged version.

 

Teriyaki Pulled Jackfruit

Ingredients

400 grams (2 packages) Upton’s original jackfruit

1 T. avocado oil

1 onion, diced

3 cloves of garlic, minced

¼ cup vegetable broth

1 T. smoked paprika

1 T. soy sauce

1 T. sesame oil

½ to ¾ cups of vegan teriyaki sauce

Directions

To the oil in a large frying pan, add the onion and garlic and stir-fry over medium heat for 5 minutes until it starts to clarify. Add the jackfruit, broth, paprika, soy sauce, sesame oil and teriyaki sauce and continue cooking, covered, for an additional 10 minutes or more until jackfruit can be easily shredded using a couple of forks. The forks make shredding it easier.

At this point your teriyaki pulled jackfruit is ready to serve, however, you can spread it out on a baking sheet and bake at 400F for an additional 10 minutes to get a crisper, meatier texture. This can be served on a bun and eaten like a burger or served with rice or quinoa as a main dish. I served mine over baked potatoes with a side salad. Enjoy!

 

 

ADD THE INGREDIENTS TO YOUR CART

 

 

Resident_Vegan_bioimage_400x400

 

Susan Hollingshead

Susan is our resident vegan. She’s been a vegetarian for 20 years, and a vegan for 4. She has researched both lifestyles extensively and is constantly exploring new recipes, add her own twist. She is a long time SPUD customer, and now our very own resident vegan blogger!

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