So, you’ve got a can of jackfruit sitting in your pantry and you’re wondering what to do with it? You’re in luck! Whether you’re craving quick tacos, hearty stews, or savory sandwiches, these 18 flavorful recipes turn canned jackfruit into delicious meals in no time. Get ready to transform this versatile ingredient into your new go-to for easy, satisfying dinners—let’s dive in!
Vegan BBQ Pulled Jackfruit Sandwiches
Delightfully smoky and satisfying, these vegan BBQ pulled jackfruit sandwiches transform humble ingredients into an elegant plant-based feast. Drawing inspiration from classic Southern barbecue, the tender shredded texture and rich sauce create a remarkably meatless masterpiece that will impress even the most discerning palates.
Ingredients
Canned young jackfruit in brine – 2 (20 oz) cans
Barbecue sauce – 1 cup
Vegetable oil – 2 tbsp
Onion powder – 1 tsp
Garlic powder – 1 tsp
Smoked paprika – 1 tsp
Liquid smoke – 1 tsp
Hamburger buns – 4
Coleslaw – 2 cups
Instructions
1. Drain the canned jackfruit and rinse thoroughly under cold running water for 30 seconds.
2. Pat the jackfruit completely dry using paper towels to ensure proper browning.
3. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the dried jackfruit to the hot skillet and cook for 5 minutes, stirring occasionally.
5. Use two forks to shred the jackfruit pieces while they cook, pulling them apart into stringy strands.
6. Sprinkle onion powder, garlic powder, and smoked paprika evenly over the shredded jackfruit.
7. Stir the spices into the jackfruit and cook for 2 minutes until fragrant.
8. Pour barbecue sauce and liquid smoke over the jackfruit mixture.
9. Reduce heat to low and simmer uncovered for 20 minutes, stirring every 5 minutes.
10. While the jackfruit simmers, toast the hamburger buns in a 350°F oven for 5 minutes until golden.
11. Check the jackfruit sauce has thickened to a glossy, coating consistency.
12. Spoon the hot pulled jackfruit generously onto the bottom halves of toasted buns.
13. Top each sandwich with ½ cup of coleslaw.
14. Cover with the top bun halves and serve immediately.
Hearty and substantial, the jackfruit develops an astonishingly meat-like texture that shreds beautifully between soft buns. The tangy coleslaw provides a refreshing crunch against the smoky-sweet barbecue sauce, creating perfect balance in every bite. For an elegant presentation, serve these sandwiches open-faced with extra sauce drizzled artfully around the plate.
Spicy Jackfruit Tacos with Avocado Crema
Crafted with vibrant flavors and satisfying textures, these plant-based tacos transform humble jackfruit into a remarkable meat alternative that will delight both vegetarians and omnivores alike. The spicy seasoning blend creates a beautiful crust on the tender jackfruit, while the cooling avocado crema provides the perfect creamy counterpoint to balance the heat. This elegant yet approachable dish proves that meatless meals can be just as sophisticated and satisfying as their traditional counterparts.
Ingredients
Young jackfruit in brine – 2 (20 oz) cans
Avocado – 1 large
Lime juice – 3 tbsp
Sour cream – ½ cup
Corn tortillas – 8
Chili powder – 2 tsp
Cumin – 1 tsp
Garlic powder – 1 tsp
Olive oil – 2 tbsp
Salt – 1 tsp
Instructions
1. Drain and rinse the young jackfruit thoroughly, then use your hands to shred it into stringy pieces resembling pulled pork.
2. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add the shredded jackfruit to the hot skillet and cook for 8 minutes, stirring occasionally, until edges begin to brown.
4. Sprinkle chili powder, cumin, garlic powder, and salt evenly over the jackfruit, stirring to coat completely.
5. Continue cooking the seasoned jackfruit for 6-8 minutes, pressing down with a spatula occasionally to create crispy edges.
6. While jackfruit cooks, combine avocado, sour cream, and lime juice in a blender and blend on high speed for 30 seconds until completely smooth.
7. Warm corn tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable and lightly toasted.
8. Spoon the spicy jackfruit mixture into the center of each warm tortilla.
9. Drizzle 1 tablespoon of avocado crema over each taco filling.
Knowing how the crispy, seasoned jackfruit contrasts with the silky avocado crema creates a textural symphony in every bite. The subtle heat from the spices builds gradually while the cool creaminess of the avocado provides refreshing relief. For an elegant presentation, serve these tacos open-faced on a large platter garnished with microgreens and lime wedges, allowing guests to appreciate the beautiful layers before folding them into handheld perfection.
Jackfruit Curry with Coconut Milk
Just when autumn’s crisp air calls for something deeply comforting, this jackfruit curry with coconut milk arrives as a velvety, aromatic embrace. Juicy young jackfruit simmers in a golden-hued sauce, where warm spices mingle with creamy coconut for a dish that feels both exotic and familiar. Whether you’re new to plant-based cooking or a seasoned enthusiast, this recipe promises a satisfying, restaurant-worthy meal from your own kitchen.
Ingredients
Young jackfruit in brine – 2 (20 oz) cans
Coconut oil – 2 tbsp
Yellow onion – 1 large, diced
Garlic – 4 cloves, minced
Fresh ginger – 1 tbsp, grated
Curry powder – 2 tbsp
Turmeric – 1 tsp
Cayenne pepper – ¼ tsp
Full-fat coconut milk – 1 (13.5 oz) can
Vegetable broth – 1 cup
Lime – 1, juiced
Fresh cilantro – ¼ cup, chopped
Salt – 1 tsp
Instructions
1. Drain and rinse the canned young jackfruit thoroughly, then use your hands to shred it into stringy, chicken-like pieces, discarding any tough cores.
2. Heat coconut oil in a large Dutch oven or heavy-bottomed pot over medium heat until it shimmers, about 1 minute.
3. Add diced onion and sauté, stirring occasionally, until translucent and lightly golden, about 6–8 minutes.
4. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant but not browned.
5. Sprinkle curry powder, turmeric, and cayenne pepper over the aromatics, toasting the spices for 30 seconds to deepen their flavor.
6. Add the shredded jackfruit to the pot, tossing to coat evenly with the spiced onion mixture.
7. Pour in coconut milk and vegetable broth, stirring to combine, then bring the curry to a gentle simmer.
8. Reduce heat to low, cover the pot, and let the curry cook for 25 minutes, allowing the jackfruit to absorb the flavors and become tender.
9. Uncover, stir in lime juice and salt, then simmer uncovered for 5 more minutes to slightly thicken the sauce.
10. Remove from heat and fold in fresh cilantro just before serving. With its tender, pull-apart texture and creamy, aromatic sauce, this curry pairs beautifully with fluffy jasmine rice or warm naan for soaking up every last drop. A sprinkle of toasted coconut or extra cilantro leaves adds a fresh, vibrant finish to each bowl.
Jackfruit Stir-Fry with Vegetables
Meticulously balancing sweet, savory, and tangy notes, this jackfruit stir-fry transforms humble vegetables into an elegant weeknight masterpiece. Young green jackfruit’s remarkable texture mimics tender pulled meat when simmered in a rich, umami-packed sauce. Vibrant bell peppers and crisp broccoli florets add color and freshness, creating a dish that feels both comforting and sophisticated.
Ingredients
– Canned young green jackfruit in brine – 2 (20 oz) cans
– Soy sauce – 3 tbsp
– Rice vinegar – 2 tbsp
– Maple syrup – 1 tbsp
– Vegetable oil – 2 tbsp
– Garlic – 3 cloves
– Red bell pepper – 1 large
– Broccoli florets – 2 cups
– Cornstarch – 1 tsp
– Water – 2 tbsp
Instructions
1. Drain and rinse the canned young green jackfruit thoroughly under cold running water.
2. Squeeze excess liquid from the jackfruit pieces using your hands until they feel relatively dry.
3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering.
4. Add the jackfruit to the skillet and cook for 5-7 minutes, stirring occasionally, until edges begin to brown lightly.
5. Mince 3 cloves of garlic and add them to the skillet, stirring constantly for 30 seconds until fragrant.
6. Core and slice 1 large red bell pepper into thin strips, then add to the skillet along with 2 cups of broccoli florets.
7. Stir-fry the vegetables for 4-5 minutes until broccoli is bright green and slightly tender but still crisp.
8. In a small bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon maple syrup, 1 teaspoon cornstarch, and 2 tablespoons water until smooth.
9. Pour the sauce mixture over the jackfruit and vegetables in the skillet.
10. Reduce heat to medium and simmer for 3-4 minutes, stirring frequently, until sauce thickens and coats everything evenly.
11. Remove from heat immediately once sauce has thickened to prevent overcooking the vegetables.
Aromatic and satisfying, this stir-fry delivers a delightful contrast between the jackfruit’s meaty shreds and the vegetables’ crisp-tender bite. The glossy sauce clings beautifully to each component, offering a perfect balance of salty soy and subtle sweetness. For an elegant presentation, serve over jasmine rice garnished with toasted sesame seeds or alongside crisp lettuce cups for a refreshing handheld option.
Jackfruit and Black Bean Burritos
Vibrantly hued and deeply satisfying, these jackfruit and black bean burritos offer a sophisticated twist on a casual classic. Young green jackfruit provides a remarkably meaty texture that pairs beautifully with earthy black beans and warm spices. This elegant plant-based creation delivers both visual appeal and complex flavor in every carefully wrapped bundle.
Ingredients
– Canned young jackfruit in water – 2 (20 oz) cans
– Black beans – 1 (15 oz) can
– Large flour tortillas – 6
– Olive oil – 2 tbsp
– Chili powder – 1 tbsp
– Cumin – 1 tsp
– Garlic powder – ½ tsp
– Salt – ¾ tsp
Instructions
1. Drain and rinse the canned young jackfruit thoroughly under cold running water.
2. Use your hands to shred the jackfruit pieces, removing any tough core portions as you work.
3. Heat olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
4. Add the shredded jackfruit to the hot skillet and cook for 8 minutes, stirring occasionally.
5. Sprinkle chili powder, cumin, garlic powder, and salt evenly over the jackfruit.
6. Continue cooking the seasoned jackfruit for 5 more minutes until fragrant and slightly crisped at the edges.
7. Drain and rinse the black beans while the jackfruit cooks.
8. Add the black beans to the skillet and stir gently to combine with the jackfruit mixture.
9. Cook the combined filling for 3 minutes until the beans are heated through.
10. Warm the flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
11. Spoon approximately ¾ cup of the jackfruit and bean mixture onto the center of each warmed tortilla.
12. Fold the bottom edge of the tortilla up over the filling, then fold in the sides and roll tightly away from you.
13. Place the assembled burritos seam-side down on a baking sheet.
14. Bake the burritos at 375°F for 12 minutes until the tortillas are golden and slightly crisp.
15. Remove the burritos from the oven and let them rest for 3 minutes before serving.
Expertly balanced textures create a delightful contrast between the tender, shredded jackfruit and firm black beans within each golden-wrapped parcel. The warm spices meld beautifully with the subtle sweetness of the jackfruit, resulting in a sophisticated flavor profile that elevates this humble format. Consider serving these burritos sliced diagonally to showcase the vibrant filling, accompanied by a drizzle of crema and fresh pico de gallo for an elegant presentation.
Crispy Jackfruit Nuggets with Dipping Sauce
Heralding a new era of plant-based comfort food, these crispy jackfruit nuggets transform humble ingredients into elegant finger food worthy of any gathering. Their golden exterior gives way to tender, flavorful centers that will delight both vegetarians and meat-eaters alike. Paired with a zesty dipping sauce, they offer sophisticated satisfaction in every bite.
Ingredients
Young green jackfruit – 2 (20 oz) cans
Panko breadcrumbs – 1½ cups
All-purpose flour – ¾ cup
Egg – 1 large
Smoked paprika – 1 tsp
Garlic powder – 1 tsp
Salt – ¾ tsp
Black pepper – ½ tsp
Mayonnaise – ½ cup
Hot sauce – 2 tbsp
Lemon juice – 1 tbsp
Vegetable oil – for frying
Instructions
1. Drain and rinse the canned jackfruit thoroughly, then squeeze out excess moisture using a clean kitchen towel.
2. Shred the jackfruit with your fingers until it resembles pulled chicken texture.
3. Combine shredded jackfruit, smoked paprika, garlic powder, salt, and black pepper in a medium bowl.
4. Place flour in one shallow dish, beaten egg in another, and panko breadcrumbs in a third dish.
5. Dredge each jackfruit portion first in flour, shaking off excess, then dip in egg, and finally coat evenly with panko breadcrumbs.
6. Heat 1 inch of vegetable oil in a heavy-bottomed skillet to 350°F, using a thermometer for accuracy.
7. Fry nuggets in batches for 3-4 minutes per side until deep golden brown, maintaining oil temperature between 345-355°F.
8. Transfer cooked nuggets to a wire rack set over a baking sheet to drain and stay crisp.
9. Whisk together mayonnaise, hot sauce, and lemon juice in a small bowl until fully combined.
10. Serve nuggets immediately with dipping sauce alongside.
Delightfully crunchy on the outside with a surprisingly meaty texture within, these nuggets achieve perfect balance between crispiness and tenderness. The smoky seasoning complements the jackfruit’s natural subtle sweetness, while the creamy-spicy sauce adds bright acidity that cuts through the richness. For an elegant presentation, arrange them on a slate board with fresh herb sprigs and serve alongside chilled sparkling cider.
Jackfruit Pot Pie with Flaky Crust
Fragrant aromas of thyme and caramelized vegetables fill the kitchen when preparing this sophisticated plant-based comfort classic, where tender young jackfruit mimics the texture of pulled chicken in a rich, savory gravy beneath a golden, buttery crust. Crafted with seasonal produce and pantry staples, this elegant pot pie transforms humble ingredients into a showstopping centerpiece worthy of any autumn gathering. Each flaky layer of pastry yields to reveal a steaming, herb-infused filling that comforts both palate and soul.
Ingredients
Flour – 2 cups
Butter – ¾ cup
Salt – 1 tsp
Ice water – 6 tbsp
Young jackfruit – 2 cups
Onion – 1 medium
Carrots – 1 cup
Celery – ½ cup
Vegetable broth – 2 cups
Fresh thyme – 1 tbsp
Black pepper – ½ tsp
Instructions
1. Combine 2 cups flour, ½ cup cold cubed butter, and ½ tsp salt in a food processor, pulsing until mixture resembles coarse crumbs.
2. Gradually add 6 tbsp ice water while pulsing, stopping just when dough begins to clump together.
3. Form dough into a disk, wrap tightly in plastic, and refrigerate for exactly 30 minutes to prevent butter from melting.
4. Heat remaining ¼ cup butter in a large oven-safe skillet over medium heat until foaming subsides.
5. Dice 1 medium onion, 1 cup carrots, and ½ cup celery, then sauté in skillet for 8-10 minutes until onions turn translucent.
6. Drain and shred 2 cups young jackfruit with your hands, removing any hard cores before adding to skillet.
7. Sprinkle 2 tbsp reserved flour over vegetables, stirring constantly for 2 minutes to cook out raw flour taste.
8. Slowly pour in 2 cups vegetable broth while whisking to prevent lumps from forming.
9. Stir in 1 tbsp fresh thyme leaves and ½ tsp black pepper, then simmer for 15 minutes until sauce thickens to coat the back of a spoon.
10. Roll chilled dough on floured surface to ¼-inch thickness, large enough to cover skillet with 1-inch overhang.
11. Place dough over filling, trimming excess and crimping edges firmly against skillet rim to seal.
12. Cut 4 steam vents in top crust using a sharp knife to allow moisture to escape during baking.
13. Brush crust with melted butter and bake at 400°F for 25-30 minutes until golden brown and filling bubbles visibly through vents.
14. Cool on wire rack for 15 minutes before serving to allow filling to set properly.
Creamy jackfruit and vegetables nestle beneath a shatteringly crisp crust that yields satisfying cracks with each spoonful. Complex savory notes from roasted vegetables and earthy thyme balance beautifully with the subtle sweetness of caramelized jackfruit. For an elegant presentation, serve individual portions in rustic ceramic bowls garnished with fresh thyme sprigs alongside a crisp green salad.
Jackfruit Carnitas for Tacos or Burrito Bowls
While many plant-based alternatives struggle to capture the essence of slow-cooked meats, young green jackfruit offers a remarkably authentic texture that transforms beautifully into tender, shreddable carnitas. With its neutral flavor profile, it eagerly absorbs the robust spices and citrus notes of traditional Mexican cooking. This versatile preparation shines equally in warm tortillas or layered over rice bowls for a satisfying meatless meal.
Ingredients
– Canned young green jackfruit in water – 2 (20 oz) cans
– Olive oil – 2 tbsp
– Orange juice – ½ cup
– Lime juice – 2 tbsp
– Garlic powder – 1 tsp
– Ground cumin – 1 tsp
– Dried oregano – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Drain the canned jackfruit thoroughly and rinse under cold water to remove the brine taste.
2. Use your hands to squeeze excess moisture from each jackfruit piece, which helps achieve better browning.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers.
4. Add jackfruit to the hot oil and cook undisturbed for 4-5 minutes until golden brown on one side.
5. Flip pieces and cook for another 4-5 minutes until evenly browned.
6. Reduce heat to medium and use two forks to shred the jackfruit directly in the pan.
7. Pour orange juice and lime juice over the shredded jackfruit.
8. Sprinkle garlic powder, cumin, oregano, salt, and black pepper evenly across the mixture.
9. Stir thoroughly to coat all shreds with the seasoning and citrus juices.
10. Cook uncovered for 15-20 minutes, stirring occasionally, until the liquid has fully evaporated and the edges become slightly crispy.
11. For maximum crispiness, spread the carnitas in a single layer and press down with a spatula during the final 5 minutes of cooking.
12. Remove from heat and let rest for 2 minutes before serving. Keeping the jackfruit pieces relatively intact during initial cooking ensures they develop a meatier texture when shredded.
Keenly shredded and infused with bright citrus notes, these carnitas develop delightfully crispy edges while maintaining a tender, pull-apart interior. The subtle sweetness from the orange juice beautifully balances the earthy cumin and oregano. For an elevated presentation, serve them in warm corn tortillas with pickled red onions or layer over cilantro-lime rice with avocado crema for a vibrant burrito bowl.
Sweet and Sour Jackfruit Stir-Fry
For those seeking a sophisticated plant-based alternative to classic takeout, this vibrant sweet and sour jackfruit stir-fry delivers both visual appeal and complex flavor. Fresh jackfruit’s remarkable texture transforms beautifully when simmered in our tangy-sweet sauce, creating a dish that feels simultaneously familiar and excitingly novel. Prepare to be captivated by how this humble fruit becomes the star of your dinner table.
Ingredients
Young jackfruit in brine – 2 (20 oz) cans
Cornstarch – ¼ cup
Vegetable oil – 3 tbsp
Red bell pepper – 1 large
Green bell pepper – 1 large
White onion – 1 medium
Garlic – 3 cloves
Rice vinegar – ¼ cup
Brown sugar – ⅓ cup
Ketchup – ½ cup
Soy sauce – 2 tbsp
Pineapple juice – ½ cup
Instructions
1. Drain young jackfruit thoroughly and squeeze out excess liquid using a clean kitchen towel.
2. Shred jackfruit with your fingers until it resembles pulled pork texture.
3. Toss shredded jackfruit with cornstarch until evenly coated.
4. Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering (approximately 350°F).
5. Add jackfruit to hot oil and cook for 6-8 minutes, stirring occasionally, until edges become crispy and golden brown.
6. While jackfruit cooks, whisk together rice vinegar, brown sugar, ketchup, soy sauce, and pineapple juice in a medium bowl.
7. Transfer cooked jackfruit to a plate, leaving about 1 tablespoon of oil in the pan.
8. Thinly slice red bell pepper, green bell pepper, and white onion into uniform strips.
9. Mince garlic cloves finely.
10. Add sliced peppers and onion to the hot pan and stir-fry for 4-5 minutes until slightly softened but still crisp.
11. Add minced garlic and cook for 30 seconds until fragrant.
12. Return jackfruit to the pan with vegetables.
13. Pour sauce mixture over jackfruit and vegetables.
14. Bring to a simmer and cook for 3-4 minutes, stirring constantly, until sauce thickens and coats ingredients evenly.
15. Remove from heat immediately when sauce reaches glossy, thickened consistency. Particularly noteworthy is the delightful contrast between the crispy-edged jackfruit and the tender-crisp vegetables, all enveloped in that perfectly balanced sweet-tangy sauce. Present this stunning dish over jasmine rice for traditional appeal, or try it stuffed into lettuce cups for a refreshing low-carb alternative that highlights the vibrant colors.
Jackfruit Chili with Beans and Corn
Meticulously crafted for autumn evenings, this jackfruit chili transforms humble ingredients into a sophisticated plant-based masterpiece. Its rich, smoky aroma and vibrant colors promise both comfort and culinary elegance in every spoonful.
Ingredients
Canned jackfruit – 2 cups
Olive oil – 2 tbsp
Yellow onion – 1 cup diced
Garlic – 3 cloves minced
Chili powder – 2 tbsp
Cumin – 1 tsp
Crushed tomatoes – 28 oz can
Vegetable broth – 2 cups
Black beans – 15 oz can
Corn – 1 cup
Salt – 1 tsp
Instructions
1. Drain and rinse the canned jackfruit, then shred it using two forks to create a pulled texture. 2. Heat olive oil in a large Dutch oven over medium heat until it shimmers. 3. Add diced yellow onion and cook for 5 minutes until translucent. 4. Stir in minced garlic and cook for 1 minute until fragrant. 5. Add shredded jackfruit, chili powder, and cumin, stirring to coat everything evenly. 6. Pour in crushed tomatoes and vegetable broth, then bring to a gentle boil. 7. Reduce heat to low, cover, and simmer for 25 minutes to allow flavors to meld. 8. Stir in drained black beans and corn, then simmer uncovered for 10 more minutes. 9. Season with salt and simmer for 5 final minutes. For deeper flavor, let the chili rest for 10 minutes before serving. Finely textured with tender jackfruit strands and plump beans, this chili offers a satisfying meatless experience. The sweet corn bursts provide delightful contrast to the smoky tomato base, making it perfect served over polenta or with crusty artisan bread for soaking up every last bit.
Jackfruit and Mushroom Vegan Pot Roast
Venture into autumn comfort with this sophisticated plant-based interpretation of a classic pot roast, where young jackfruit’s remarkable texture harmonizes beautifully with earthy mushrooms in a rich, aromatic broth. This elegant creation transforms humble ingredients into a centerpiece-worthy dish that will impress both vegan and omnivorous guests alike. Each component melds together to create layers of flavor that deepen with every simmering moment.
Ingredients
Young jackfruit in brine – 2 (20 oz) cans
Cremini mushrooms – 1 lb
Yellow onion – 1 large
Carrots – 4 medium
Vegetable broth – 4 cups
Red wine – 1 cup
Tomato paste – 3 tbsp
Garlic – 4 cloves
Fresh thyme – 3 sprigs
Bay leaves – 2
All-purpose flour – ¼ cup
Olive oil – 3 tbsp
Salt – 1½ tsp
Black pepper – 1 tsp
Instructions
1. Preheat your oven to 325°F and position a rack in the center.
2. Drain and rinse the young jackfruit thoroughly, then pat dry with paper towels and shred it using your hands or two forks.
3. Trim the mushroom stems and slice the caps into ¼-inch thick pieces.
4. Peel and dice the onion into ½-inch pieces.
5. Peel the carrots and cut them into 1-inch chunks.
6. Mince the garlic cloves finely.
7. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat until shimmering.
8. Add the shredded jackfruit and cook for 6-8 minutes, stirring occasionally, until lightly browned and slightly crispy at the edges.
9. Transfer the jackfruit to a plate using a slotted spoon.
10. Add the remaining tablespoon of olive oil to the same pot and sauté the mushrooms for 5-7 minutes until they release their liquid and develop a golden-brown color.
11. Stir in the diced onion and cook for 4 minutes until translucent and fragrant.
12. Sprinkle the flour over the vegetable mixture and cook for 1 minute while stirring constantly to create a roux.
13. Pour in the red wine, scraping the bottom of the pot to deglaze and incorporate any browned bits.
14. Add the tomato paste, minced garlic, vegetable broth, salt, and black pepper, stirring until well combined.
15. Return the jackfruit to the pot along with the carrot chunks, thyme sprigs, and bay leaves.
16. Bring the mixture to a gentle boil, then cover the Dutch oven with a tight-fitting lid.
17. Transfer the covered pot to the preheated oven and braise for 2 hours without opening the lid.
18. Remove from the oven and discard the thyme sprigs and bay leaves before serving. What emerges from the oven is a remarkably tender jackfruit that mimics pulled meat, surrounded by vegetables that have absorbed the rich, wine-infused broth. The mushrooms contribute an earthy depth that complements the jackfruit’s mild sweetness perfectly. For an elegant presentation, serve this pot roast over creamy polenta or alongside crusty artisan bread to soak up every last drop of the savory sauce.
Buffalo Jackfruit Sliders with Ranch Dressing
Tender, slow-cooked jackfruit transforms into a surprisingly convincing alternative to pulled chicken in these sophisticated sliders, where spicy Buffalo sauce meets cool ranch dressing in perfect harmony. These miniature sandwiches deliver all the bold flavors of classic Buffalo wings in an elegant, plant-based package that will impress even the most discerning palates. The combination of crispy slaw and soft brioche buns creates a textural symphony that elevates this casual favorite to dinner party status.
Ingredients
Canned young jackfruit in brine – 2 (20 oz) cans
Buffalo sauce – ¾ cup
Ranch dressing – ½ cup
Brioche slider buns – 8
Coleslaw mix – 2 cups
Unsalted butter – 2 tbsp
Instructions
1. Drain and rinse the canned jackfruit thoroughly, then use your hands to shred it into stringy pieces resembling pulled meat.
2. Melt 2 tablespoons of unsalted butter in a large skillet over medium heat until it bubbles gently.
3. Add the shredded jackfruit to the skillet and cook for 8-10 minutes, stirring occasionally, until the edges begin to brown slightly.
4. Pour ¾ cup of Buffalo sauce over the jackfruit, reduce heat to low, and simmer for 15 minutes until the sauce thickens and coats every strand.
5. While the jackfruit simmers, toast 8 brioche slider buns in a 350°F oven for 4-5 minutes until golden and crisp around the edges.
6. Spread 1 tablespoon of ranch dressing on the bottom half of each toasted bun.
7. Divide the Buffalo jackfruit mixture evenly among the bottom buns, using about ¼ cup per slider.
8. Top each slider with ¼ cup of coleslaw mix, then cover with the bun tops.
9. Arrange the assembled sliders on a serving platter and serve immediately.
Velvety jackfruit strands soak up the spicy Buffalo sauce while maintaining a satisfying chew, creating layers of heat that are beautifully tempered by the cool, creamy ranch dressing. The crisp coleslaw adds refreshing crunch against the pillowy brioche buns, making these sliders ideal for elegant game day gatherings or sophisticated picnic spreads where presentation matters as much as flavor.
Jackfruit Fried Rice with Peas and Carrots
Masterfully transforming humble ingredients into an extraordinary meal, this jackfruit fried rice brings vibrant color and satisfying texture to your table with minimal effort. Marrying the tropical sweetness of young jackfruit with the classic comfort of fried rice creates a dish that feels both familiar and excitingly new.
Ingredients
- Cooked white rice – 3 cups
- Canned young jackfruit in brine – 20 oz
- Frozen peas and carrots – 1 cup
- Garlic – 3 cloves
- Soy sauce – 2 tbsp
- Sesame oil – 1 tbsp
- Vegetable oil – 2 tbsp
- Eggs – 2 large
- Green onions – 3 stalks
Instructions
- Drain the canned jackfruit and rinse thoroughly under cold water for 30 seconds to remove brine flavor.
- Pat the jackfruit completely dry with paper towels, then shred it using your hands until it resembles pulled pork.
- Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 2 minutes.
- Add minced garlic and cook for 30 seconds until fragrant but not browned.
- Add shredded jackfruit and cook for 5 minutes, stirring occasionally, until edges begin to crisp.
- Push jackfruit to one side of the pan and crack eggs directly into the empty space.
- Scramble the eggs quickly with a spatula for 1 minute until softly set but still moist.
- Add frozen peas and carrots and stir everything together for 2 minutes until vegetables are heated through.
- Add cooked rice, breaking up any clumps with your spatula, and stir-fry for 3 minutes until rice is hot.
- Drizzle soy sauce evenly over the rice mixture and toss continuously for 1 minute to coat evenly.
- Remove from heat and stir in sesame oil and sliced green onions.
Delightfully textured with tender jackfruit strands and fluffy rice grains, this dish offers a satisfying chewiness that meat-eaters will appreciate. The subtle sweetness from the peas and carrots balances beautifully with the savory soy sauce, while the finishing touch of sesame oil adds aromatic depth. Serve it in hollowed-out pineapple halves for a tropical presentation, or top with crispy fried shallots for extra crunch.
Jackfruit and Lentil Shepherd’s Pie
Perfectly bridging rustic comfort with contemporary plant-based elegance, this Jackfruit and Lentil Shepherd’s Pie reimagines a classic with layers of savory depth and creamy satisfaction. Pulled jackfruit mimics the tender texture of traditional meat, while earthy lentils provide a hearty foundation beneath a cloud of golden mashed potatoes. Each forkful delivers a harmonious balance of flavors that will delight both vegetarians and omnivores alike.
Ingredients
– Olive oil – 2 tbsp
– Yellow onion – 1 large, diced
– Garlic – 3 cloves, minced
– Green lentils – 1 cup
– Vegetable broth – 4 cups
– Canned jackfruit – 20 oz, drained and shredded
– Tomato paste – 2 tbsp
– Worcestershire sauce – 1 tbsp
– Fresh thyme – 1 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Russet potatoes – 2 lbs, peeled and cubed
– Unsalted butter – 4 tbsp
– Milk – ½ cup
Instructions
1. Preheat your oven to 400°F.
2. Place the cubed potatoes in a large pot and cover with cold water by 1 inch.
3. Bring the pot to a boil over high heat, then reduce to a simmer and cook for 15–18 minutes until the potatoes are fork-tender.
4. Drain the potatoes completely and return them to the warm pot.
5. Add the butter and milk to the potatoes and mash until smooth and creamy.
6. Heat the olive oil in a large oven-safe skillet over medium heat.
7. Add the diced onion and cook for 5–7 minutes until translucent and lightly golden.
8. Stir in the minced garlic and cook for 1 minute until fragrant.
9. Add the shredded jackfruit and cook for 4–5 minutes, breaking it apart with a spoon to achieve a pulled texture.
10. Stir in the tomato paste and cook for 2 minutes to deepen its flavor.
11. Add the green lentils, vegetable broth, Worcestershire sauce, thyme, salt, and black pepper.
12. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 25 minutes until the lentils are tender and the liquid is mostly absorbed.
13. Spread the mashed potatoes evenly over the lentil and jackfruit filling.
14. Use a fork to create decorative peaks on the potato surface, which will brown beautifully in the oven.
15. Bake for 20–25 minutes until the topping is golden and the edges are bubbly.
16. Let the shepherd’s pie rest for 10 minutes before serving to allow the layers to set.
Luxuriously creamy mashed potatoes crown a richly spiced filling where jackfruit’s subtle sweetness complements the earthy lentils. For an elegant presentation, serve individual portions in rustic ceramic bowls garnished with fresh thyme sprigs. The contrast between the crisp potato peaks and the velvety interior makes each bite a textural delight.
Teriyaki Jackfruit Rice Bowls
Elegantly bridging the gap between comfort food and culinary sophistication, these teriyaki jackfruit bowls transform humble ingredients into a memorable meal. The sweet-savory glaze caramelizes beautifully against the meaty texture of young jackfruit, creating layers of flavor that satisfy both vegetarians and omnivores alike. Served over steaming rice with crisp vegetables, this dish delivers restaurant-quality appeal with home kitchen simplicity.
Ingredients
– Canned young jackfruit in water – 2 (20 oz) cans
– Cooked white rice – 4 cups
– Teriyaki sauce – ¾ cup
– Sesame oil – 2 tbsp
– Green onions – 4, sliced
– Sesame seeds – 2 tbsp
Instructions
1. Drain the canned young jackfruit and rinse thoroughly under cold water for 30 seconds to remove the brine taste.
2. Squeeze excess moisture from the jackfruit by pressing between paper towels until no liquid releases.
3. Heat sesame oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the jackfruit to the skillet and cook for 8 minutes, stirring occasionally, until edges begin to brown.
5. Using two forks, shred the jackfruit against the grain until it resembles pulled pork texture.
6. Pour teriyaki sauce over the shredded jackfruit and reduce heat to medium-low.
7. Simmer the mixture for 12 minutes, stirring every 3 minutes, until sauce thickens and coats the jackfruit completely.
8. Divide cooked white rice evenly among four bowls while the jackfruit finishes cooking.
9. Spoon the teriyaki jackfruit over the rice, arranging it to cover about two-thirds of the surface.
10. Sprinkle sliced green onions and sesame seeds over each bowl in an even layer.
The finished dish offers a delightful contrast between the sticky, caramelized jackfruit and fluffy rice base, with the sesame seeds providing subtle crunch. For an elegant presentation, arrange the jackfruit in a crescent shape against one side of the bowl, leaving the remaining rice visible. The savory-sweet teriyaki glaze deepens in flavor when allowed to rest for five minutes before serving, making it perfect for entertaining.
Jackfruit and Chickpea Coconut Curry
Heralding the perfect harmony of tropical sweetness and earthy comfort, this jackfruit and chickpea coconut curry brings vibrant flavors to your table with minimal effort. Hearty yet refined, it transforms simple ingredients into an aromatic masterpiece that satisfies both vegetarian and omnivorous palates alike.
Ingredients
– Olive oil – 2 tbsp
– Yellow onion – 1, diced
– Garlic – 3 cloves, minced
– Fresh ginger – 1 tbsp, grated
– Curry powder – 2 tbsp
– Canned jackfruit – 20 oz, drained and shredded
– Canned chickpeas – 15 oz, drained and rinsed
– Full-fat coconut milk – 13.5 oz
– Vegetable broth – 1 cup
– Lime – 1, juiced
– Salt – 1 tsp
– Fresh cilantro – ¼ cup, chopped
Instructions
1. Heat olive oil in a large Dutch oven over medium heat until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Sprinkle curry powder over the onion mixture and toast for 30 seconds to deepen flavors.
5. Add shredded jackfruit and cook for 3 minutes, breaking apart any large chunks with a wooden spoon.
6. Pour in coconut milk and vegetable broth, scraping the bottom to incorporate any browned bits.
7. Stir in chickpeas and salt until fully combined.
8. Bring the curry to a gentle boil, then reduce heat to low and simmer uncovered for 20 minutes.
9. Remove from heat and stir in fresh lime juice.
10. Garnish with chopped cilantro before serving. Marvel at the curry’s creamy coconut base cradling tender jackfruit strands and plump chickpeas, each bite delivering subtle sweetness balanced by aromatic spices. For an elegant presentation, serve over jasmine rice with extra lime wedges, or enjoy it as a hearty soup with naan for dipping into the richly layered broth.
Jackfruit Enchiladas with Green Sauce
Heralding the arrival of autumn, these jackfruit enchiladas offer a sophisticated twist on a classic comfort dish, where tender young jackfruit simmers in aromatic spices before being enveloped in warm tortillas and bathed in a vibrant green sauce. Perfect for both weeknight dinners and entertaining, this plant-based creation delivers remarkable depth of flavor and satisfying texture that will delight even the most discerning palates. The final bake brings everything together in a harmonious dish that feels both familiar and excitingly new.
Ingredients
– Young jackfruit in brine – 2 (20 oz) cans
– Corn tortillas – 12
– Tomatillos – 1 lb
– Jalapeño – 1
– White onion – 1 medium
– Garlic cloves – 4
– Vegetable broth – 2 cups
– Cumin – 1 tsp
– Chili powder – 1 tsp
– Olive oil – 3 tbsp
– Salt – 1 tsp
Instructions
1. Drain and rinse the young jackfruit thoroughly, then use your hands to shred it into stringy pieces resembling pulled pork.
2. Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
3. Add the shredded jackfruit and cook for 8-10 minutes, stirring occasionally, until lightly browned and any remaining moisture has evaporated.
4. Stir in cumin and chili powder, coating the jackfruit evenly, and cook for 1 minute until fragrant.
5. Pour in 1 cup of vegetable broth, bring to a simmer, then reduce heat to low and cook uncovered for 20 minutes until the jackfruit has absorbed most of the liquid.
6. While the jackfruit simmers, remove husks from tomatillos and rinse them under cool water to remove the sticky residue.
7. Quarter the tomatillos, chop the white onion, and slice the jalapeño in half lengthwise, removing seeds for milder heat if desired.
8. Arrange tomatillos, onion, jalapeño, and garlic cloves on a baking sheet and broil on high for 8-10 minutes until charred in spots.
9. Transfer the charred vegetables to a blender with remaining 1 cup vegetable broth and blend until completely smooth, about 2 minutes.
10. Heat the remaining 1 tablespoon olive oil in a saucepan over medium heat and carefully pour in the green sauce.
11. Simmer the sauce for 15 minutes, stirring occasionally, until it thickens slightly and deepens in color.
12. Warm the corn tortillas one at a time in a dry skillet over medium heat for 30 seconds per side until pliable.
13. Spoon approximately ¼ cup of the jackfruit mixture onto each tortilla, roll tightly, and place seam-side down in a 9×13 baking dish.
14. Pour the warm green sauce evenly over the assembled enchiladas, making sure each one is thoroughly coated.
15. Bake at 375°F for 25 minutes until the sauce is bubbling and the edges of the tortillas are slightly crisp.
16. Let the enchiladas rest for 5 minutes before serving to allow the flavors to meld and the filling to set.
Perfectly balanced between tender and textured, the shredded jackfruit provides a meaty bite that contrasts beautifully with the silky green sauce. The tomatillo-based sauce offers bright acidity that cuts through the richness, while the gentle char from broiling adds subtle smokiness. For an elegant presentation, garnish with thinly sliced radishes and microgreens, or serve alongside black bean puree for additional protein and visual appeal.
Smoky Jackfruit Gumbo with Okra and Rice
Unfolding with layers of deep, aromatic complexity, this plant-based gumbo transforms young jackfruit into a remarkably meaty centerpiece, simmered slowly with tender okra and traditional Cajun spices. Ultimately, it delivers a soulful, smoky richness that belies its entirely vegetarian nature, creating a comforting bowl that satisfies both tradition and innovation.
Ingredients
- Vegetable oil – ¼ cup
- All-purpose flour – ⅓ cup
- Yellow onion – 1 large, chopped
- Green bell pepper – 1, chopped
- Celery stalks – 2, chopped
- Garlic cloves – 4, minced
- Canned young jackfruit – 20 oz, drained and shredded
- Vegetable broth – 4 cups
- Diced tomatoes – 14.5 oz can
- Fresh okra – 1 cup, sliced
- Smoked paprika – 2 tsp
- Dried thyme – 1 tsp
- Cayenne pepper – ¼ tsp
- Bay leaves – 2
- Long-grain white rice – 1 cup
- Green onions – ¼ cup, sliced
Instructions
- Heat vegetable oil in a large, heavy-bottomed Dutch oven over medium heat for 2 minutes.
- Whisk all-purpose flour into the hot oil continuously for 8–10 minutes until it reaches a deep chocolate-brown color, scraping the bottom to prevent burning.
- Add chopped yellow onion, green bell pepper, and celery stalks to the roux, stirring to coat, and cook for 6 minutes until vegetables soften.
- Stir in minced garlic cloves and cook for 1 minute until fragrant.
- Add shredded canned young jackfruit, smoked paprika, dried thyme, cayenne pepper, and bay leaves, stirring for 2 minutes to toast the spices.
- Pour in vegetable broth and diced tomatoes, scraping any browned bits from the bottom of the pot.
- Bring the gumbo to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
- Add sliced fresh okra and simmer uncovered for 15 minutes until okra is tender but not mushy.
- While gumbo simmers, rinse 1 cup long-grain white rice under cold water until water runs clear.
- Cook rice according to package directions until fluffy and tender, about 18–20 minutes.
- Remove bay leaves from the gumbo and discard.
- Stir in sliced green onions just before serving.
- Divide cooked rice among bowls and ladle gumbo over the top.
Distinctively textured, the gumbo offers a velvety, thickened broth clinging to shreds of jackfruit that mimic pulled pork, while the okra provides a slight snap. Its smoky, spicy depth is beautifully balanced by the fluffy rice, making each spoonful a harmonious blend of earthiness and heat. For a creative twist, serve it alongside crusty bread for dipping or top with a drizzle of hot sauce to accentuate the Cajun flavors.
Summary
Great news for busy cooks! These 18 canned jackfruit recipes make plant-based eating deliciously simple. From tacos to curries, there’s something for every craving. Try your favorites and let us know which ones you love in the comments below! Don’t forget to share these tasty ideas on Pinterest so others can discover how amazing jackfruit can be.
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
