18 Flavorful Jackfruit Recipes for Every Occasion

Are you ready to discover the incredible versatility of jackfruit? This tropical superstar transforms into everything from tender pulled “pork” sandwiches to savory curries and even sweet desserts. Whether you’re planning a quick weeknight dinner or an impressive weekend feast, these 18 flavorful recipes will show you just how amazing plant-based cooking can be. Let’s dive in and find your new favorite jackfruit creation!

Spicy Jackfruit Tacos with Avocado Crema

Hangry? Let’s fix that with these ridiculously good jackfruit tacos that’ll make your taste buds do a happy dance. Seriously, these plant-based wonders are so flavorful, even your carnivore friends will be begging for the recipe—no sad, soggy taco Tuesdays here, folks!

Ingredients

For the jackfruit filling:
– 2 (20 oz) cans young green jackfruit in brine, drained and rinsed
– 2 tbsp olive oil
– 1 medium yellow onion, thinly sliced
– 3 cloves garlic, minced
– 2 tbsp chili powder
– 1 tsp cumin
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– 1/2 cup vegetable broth
– 1 tbsp lime juice
– Salt to taste

For the avocado crema:
– 2 ripe avocados, pitted and scooped
– 1/4 cup sour cream
– 2 tbsp lime juice
– 1/4 cup fresh cilantro leaves
– 1 small jalapeño, seeded
– 1 clove garlic
– Salt to taste

For assembly:
– 8 small corn tortillas
– 1/2 cup red cabbage, thinly sliced
– 1/4 cup red onion, finely diced
– 1/4 cup fresh cilantro leaves
– 2 limes, cut into wedges

Instructions

1. Preheat a large skillet over medium-high heat and add 2 tbsp olive oil.
2. Sauté 1 sliced yellow onion for 4-5 minutes until translucent and slightly golden around the edges.
3. Add 3 minced garlic cloves and cook for 1 minute until fragrant—don’t let it burn!
4. Shred the drained jackfruit with your hands or two forks, removing any tough core pieces as you go.
5. Add the shredded jackfruit to the skillet and cook for 3 minutes, stirring occasionally.
6. Sprinkle in 2 tbsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, and 1/4 tsp cayenne pepper, stirring to coat everything evenly.
7. Pour in 1/2 cup vegetable broth and bring to a simmer.
8. Reduce heat to medium-low, cover, and cook for 15 minutes until the jackfruit has absorbed most of the liquid and become tender.
9. Stir in 1 tbsp lime juice and season with salt to taste, then remove from heat.
10. While the jackfruit cooks, combine 2 avocados, 1/4 cup sour cream, 2 tbsp lime juice, 1/4 cup cilantro, 1 seeded jalapeño, and 1 garlic clove in a blender.
11. Blend until completely smooth, about 1-2 minutes, scraping down the sides if needed.
12. Season the crema with salt to taste and transfer to a serving bowl.
13. Warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable and slightly charred.
14. Assemble tacos by dividing the jackfruit mixture among the warmed tortillas.
15. Top each taco with sliced red cabbage, diced red onion, and fresh cilantro leaves.
16. Drizzle generously with avocado crema and serve immediately with lime wedges on the side.

Mouthwatering doesn’t even begin to cover it—the jackfruit shreds like pulled pork with a satisfying chew, while the spicy seasoning gives it a kick that’s balanced perfectly by the cool, creamy avocado crema. Try stacking these beauties high with extra jalapeño slices for heat lovers, or serve them alongside a crisp Mexican slaw for the ultimate taco night spread.

BBQ Pulled Jackfruit Sandwiches

Dare we say this plant-based wonder might just out-pork your pulled pork? Get ready for BBQ Pulled Jackfruit Sandwiches that’ll have even the most devoted carnivores doing a double-take at your picnic table.

Ingredients

• For the jackfruit:
  • 2 (20 oz) cans young green jackfruit in brine, drained and rinsed
  • 1 tbsp olive oil
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, minced
• For the BBQ sauce:
  • 1 cup ketchup
  • 2 tbsp apple cider vinegar
  • 2 tbsp brown sugar
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
• For serving:
  • 4 burger buns
  • 1 cup coleslaw

Instructions

1. Preheat your oven to 375°F.
2. Use your hands to shred the drained jackfruit pieces, removing any hard core pieces as you go.
3. Heat olive oil in a large oven-safe skillet over medium heat for 1 minute.
4. Add sliced onion and cook for 5 minutes, stirring occasionally, until softened.
5. Add minced garlic and cook for 1 minute until fragrant.
6. Add shredded jackfruit to the skillet and cook for 3 minutes, stirring to combine.
7. In a small bowl, whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, and chili powder.
8. Pour the BBQ sauce mixture over the jackfruit in the skillet and stir until everything is well coated.
9. Transfer the skillet to the preheated oven and bake for 25 minutes.
10. Remove from oven and let rest for 5 minutes.
11. Toast burger buns in a dry skillet over medium heat for 2 minutes per side until golden brown.
12. Spoon the BBQ jackfruit mixture onto the bottom halves of the toasted buns.
13. Top each with 1/4 cup coleslaw and the bun tops.

The jackfruit transforms into tender, shreddable strands that soak up all that smoky-sweet BBQ goodness. That satisfying crunch from the coleslaw cuts through the richness perfectly. Try piling these onto slider buns for game day or stuffing them into baked potatoes for a fun twist!

Jackfruit Curry with Coconut Milk

Craving something that’ll make your taste buds do a happy dance while convincing your skeptical friends that yes, jackfruit can be downright delicious? This curry is your new secret weapon—a tropical hug in a bowl that transforms the humble jackfruit into a saucy, flavor-packed superstar. Get ready to fall head over heels for this plant-based wonder that’s so good, you might just forget it’s meat-free!

Ingredients

For the jackfruit prep:
– 2 (20 oz) cans young green jackfruit in brine, drained and rinsed
– 1 tbsp olive oil
– 1 tsp salt

For the curry base:
– 1 tbsp olive oil
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp curry powder
– 1 tsp turmeric
– 1/2 tsp cayenne pepper
– 1 (14 oz) can diced tomatoes
– 1 (14 oz) can full-fat coconut milk
– 1 cup vegetable broth
– 1 tsp salt
– 1/2 tsp black pepper

For finishing:
– 1/4 cup fresh cilantro, chopped
– 1 tbsp lime juice

Instructions

1. Preheat a large skillet over medium-high heat and add 1 tablespoon olive oil.
2. Pat the drained jackfruit completely dry with paper towels to ensure proper browning.
3. Add jackfruit to the hot skillet and cook for 6-8 minutes, stirring occasionally, until edges turn golden brown.
4. Sprinkle 1 teaspoon salt over the jackfruit and use two forks to shred each piece into stringy, meat-like textures.
5. Transfer shredded jackfruit to a plate and set aside.
6. In the same skillet, add another tablespoon of olive oil and reduce heat to medium.
7. Add diced onion and cook for 5-7 minutes, stirring frequently, until translucent and fragrant.
8. Stir in minced garlic and grated ginger, cooking for 1 minute until aromatic but not burned.
9. Add curry powder, turmeric, and cayenne pepper, toasting the spices for 30 seconds to deepen their flavor.
10. Pour in diced tomatoes with their juices, scraping any browned bits from the bottom of the skillet.
11. Add coconut milk, vegetable broth, salt, and black pepper, stirring until fully combined.
12. Bring the curry to a gentle simmer, then reduce heat to low and cook uncovered for 15 minutes to allow flavors to meld.
13. Return the shredded jackfruit to the skillet and stir to coat completely in the sauce.
14. Continue simmering for 10 minutes until jackfruit has absorbed some sauce and softened further.
15. Stir in fresh cilantro and lime juice just before serving to maintain their bright, fresh flavors.

Looks like you’ve just created curry magic! The jackfruit becomes wonderfully tender while maintaining just enough texture to keep things interesting, swimming in that creamy coconut sauce that’s equal parts spicy, tangy, and downright addictive. Serve it over fluffy jasmine rice for the ultimate comfort meal, or get fancy by stuffing it into warm naan bread for a handheld feast that’ll have everyone asking for seconds.

Jackfruit Biryani with Fragrant Spices

Forget everything you thought you knew about biryani—this jackfruit version is about to hijack your taste buds with a riot of fragrant spices and tender, meaty texture that’ll make you question why you ever bothered with chicken. Seriously, this plant-based powerhouse is so flavorful, your spice rack might just give you a standing ovation. Get ready to dive fork-first into layers of aromatic rice, caramelized onions, and perfectly spiced jackfruit that’ll have you plotting leftovers before the pot even cools.

Ingredients

• For the jackfruit marinade:
  • 2 cups young green jackfruit (canned, drained and shredded)
  • 1 cup plain yogurt
  • 2 tbsp biryani masala
  • 1 tsp turmeric powder
  • 1 tbsp lemon juice
• For the rice:
  • 1.5 cups basmati rice
  • 4 cups water
  • 2 bay leaves
  • 1 cinnamon stick (2 inches)
• For the biryani assembly:
  • 2 large onions, thinly sliced
  • 4 tbsp vegetable oil
  • 1/4 cup chopped mint leaves
  • 1/4 cup chopped cilantro
  • 1 pinch saffron threads (soaked in 2 tbsp warm milk)

Instructions

1. Rinse 1.5 cups basmati rice under cold running water until the water runs clear to remove excess starch.
2. Combine rinsed rice, 4 cups water, 2 bay leaves, and 1 cinnamon stick in a large pot.
3. Bring the rice mixture to a boil over high heat, then reduce heat to low and cover with a tight-fitting lid.
4. Simmer rice for 15 minutes until grains are tender but still separate, then drain any remaining water. Tip: Don’t stir the rice while cooking to prevent mushiness.
5. While rice cooks, drain 2 cups canned young green jackfruit and shred it using two forks to create a pulled texture.
6. In a medium bowl, mix shredded jackfruit with 1 cup plain yogurt, 2 tbsp biryani masala, 1 tsp turmeric powder, and 1 tbsp lemon juice until fully coated.
7. Let the jackfruit marinade sit at room temperature for 20 minutes to absorb flavors.
8. Heat 4 tbsp vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F).
9. Add 2 thinly sliced large onions and cook for 8-10 minutes, stirring frequently, until deep golden brown and crispy.
10. Remove half the fried onions and set aside for garnish.
11. Add marinated jackfruit to the remaining onions in the skillet and cook for 7 minutes, stirring occasionally, until jackfruit is tender and sauce thickens. Tip: Press jackfruit lightly with your spatula to help it absorb the spices.
12. In a heavy-bottomed pot, layer half the cooked rice, then all the jackfruit mixture, followed by the remaining rice.
13. Sprinkle 1/4 cup chopped mint leaves, 1/4 cup chopped cilantro, and the saffron-infused milk evenly over the top layer.
14. Cover the pot with a tight lid and cook on the lowest heat setting for 20 minutes to allow flavors to meld. Tip: Place a clean kitchen towel between the pot and lid to trap steam for fluffier rice.
15. Turn off heat and let the biryani rest for 10 minutes before removing the lid.

This biryani delivers fluffy, separate grains of rice that cradle the tender, spiced jackfruit in every bite. The crispy onion garnish adds a satisfying crunch against the aromatic saffron notes, making it perfect for serving alongside cool cucumber raita or wrapped in warm naan for a handheld feast.

Jackfruit Stir-Fry with Bell Peppers

Hang onto your spatulas, folks, because we’re about to turn this humble tropical fruit into the star of your weeknight dinner show—no cape required, but a wok is highly recommended! This jackfruit stir-fry with bell peppers is so vibrantly delicious, it might just convince your picky eater that vegetables (and fruit masquerading as meat) are the new cool kids on the block. Get ready to stir up some magic that’s faster than deciding what to binge-watch next.

Ingredients

For the jackfruit prep:
– 2 (20 oz) cans young green jackfruit in brine, drained and rinsed
– 1 tbsp olive oil
– 1 tsp smoked paprika

For the stir-fry:
– 2 tbsp vegetable oil
– 1 large red bell pepper, sliced into ¼-inch strips
– 1 large yellow bell pepper, sliced into ¼-inch strips
– 1 medium onion, thinly sliced
– 3 cloves garlic, minced

For the sauce:
– ¼ cup soy sauce
– 2 tbsp rice vinegar
– 1 tbsp maple syrup
– 1 tsp cornstarch
– ¼ cup water

Instructions

1. Preheat a large skillet or wok over medium-high heat for 2 minutes until a drop of water sizzles immediately.
2. Add 1 tbsp olive oil to the hot skillet and swirl to coat the surface evenly.
3. Place drained jackfruit in the skillet and cook for 5 minutes, stirring occasionally, until edges begin to brown lightly.
4. Sprinkle 1 tsp smoked paprika over the jackfruit and stir to coat completely, cooking for 1 more minute to toast the spices.
5. Transfer the jackfruit to a plate and set aside—this pre-cooking step helps develop a meatier texture, so don’t skip it!
6. Wipe the skillet clean with a paper towel and return it to medium-high heat.
7. Add 2 tbsp vegetable oil and heat for 30 seconds until shimmering but not smoking.
8. Add sliced onion and cook for 3 minutes, stirring frequently, until translucent and slightly softened.
9. Toss in red and yellow bell pepper strips and cook for 4 minutes, stirring often, until peppers are tender-crisp with bright color.
10. Stir in minced garlic and cook for 30 seconds until fragrant—be careful not to burn it, as burnt garlic turns bitter fast!
11. Return the reserved jackfruit to the skillet and mix gently with the vegetables.
12. In a small bowl, whisk together ¼ cup soy sauce, 2 tbsp rice vinegar, 1 tbsp maple syrup, 1 tsp cornstarch, and ¼ cup water until no lumps remain.
13. Pour the sauce mixture over the jackfruit and vegetables in the skillet.
14. Cook for 2–3 minutes, stirring constantly, until the sauce thickens and coats everything evenly—if it thickens too quickly, add 1 tbsp water at a time until desired consistency.
15. Remove from heat and let rest for 1 minute before serving to allow flavors to meld. That tender, slightly chewy jackfruit soaks up the savory-sweet sauce like a flavor sponge, while the crisp-tender peppers add a juicy crunch in every bite. Try piling it over fluffy jasmine rice or stuffing it into warm tortillas for a fun fusion twist that’ll have everyone asking for seconds!

Vegan Jackfruit Carnitas

Hear that? That’s the sound of your taste buds doing a happy dance at the mere thought of these plant-based wonders that’ll make you forget pork ever existed. Seriously, jackfruit is about to become your new kitchen BFF, transforming into tender, shreddable carnitas magic that even meat-lovers will side-eye with suspicion.

Ingredients

For the jackfruit base:
– 2 (20 oz) cans young green jackfruit in brine, drained
– 2 tbsp olive oil
– 1 medium white onion, thinly sliced
– 4 cloves garlic, minced

For the seasoning blend:
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1 tsp dried oregano
– 1/2 tsp chili powder
– 1/2 cup fresh orange juice
– 2 tbsp fresh lime juice
– 1 tbsp soy sauce

Instructions

1. Preheat your oven to 400°F and grab a large baking sheet.
2. Rinse the drained jackfruit thoroughly under cold water to remove any brine taste.
3. Use your fingers to shred each jackfruit piece, removing any hard core portions.
4. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
5. Add sliced onion and cook for 4-5 minutes until softened and slightly golden.
6. Stir in minced garlic and cook for 1 minute until fragrant.
7. Add the shredded jackfruit to the skillet, spreading it in an even layer.
8. Sprinkle cumin, smoked paprika, oregano, and chili powder evenly over the jackfruit.
9. Cook for 3-4 minutes, stirring frequently, until spices are toasted and aromatic.
10. Pour in orange juice, lime juice, and soy sauce, scraping up any browned bits from the pan bottom.
11. Transfer the skillet to the preheated oven and bake for 25 minutes.
12. Remove from oven and use two forks to shred the jackfruit further against the grain.
13. Return to oven for another 10-15 minutes until edges are crispy and caramelized.
14. Remove from oven and let rest for 5 minutes before serving.

Oh my crispy-edged goodness! The texture is pure magic—tender shreds with those perfect crispy bits that carnitas dreams are made of, all soaked in zesty citrus and smoky spice. Pile these into warm tortillas with pickled onions and avocado crema, or get wild and stuff them into baked potatoes for the ultimate comfort food glow-up that’ll have everyone asking for your “secret” recipe.

Jackfruit and Black Bean Burritos

Nailed it, food friends! We’re about to transform your tortilla game with these jackfruit and black bean burritos that are so ridiculously good, they might just become your new culinary obsession.

Ingredients

For the filling:
– 2 cups canned young jackfruit in brine, drained and shredded
– 1 (15 oz) can black beans, rinsed and drained
– 1 tablespoon olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 teaspoon chili powder
– 1 teaspoon cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon salt
– 1/4 cup vegetable broth

For assembly:
– 4 large flour tortillas (10-inch)
– 1 cup shredded Monterey Jack cheese
– 1/2 cup sour cream
– 1/4 cup fresh cilantro, chopped

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add shredded jackfruit, chili powder, cumin, smoked paprika, and salt to the skillet.
5. Cook the mixture for 3 minutes, stirring constantly to coat the jackfruit with spices.
6. Pour in vegetable broth and use a wooden spoon to break up any large jackfruit chunks.
7. Simmer the filling for 8 minutes, stirring occasionally, until most liquid has evaporated.
8. Stir in black beans and cook for 2 minutes until heated through.
9. Warm tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
10. Place 1/2 cup of filling in the center of each tortilla.
11. Top each with 1/4 cup shredded cheese, 2 tablespoons sour cream, and 1 tablespoon cilantro.
12. Fold the bottom edge of each tortilla over the filling, then fold in the sides and roll tightly.
13. Heat a clean skillet over medium heat and cook each burrito for 2-3 minutes per side until golden brown and crispy.

Fantastic texture contrast awaits with the tender, pulled-pork-like jackfruit against the creamy beans and melted cheese. Serve these beauties sliced in half to show off the colorful layers, or wrap them in foil for the ultimate portable lunch that stays warm for hours.

Crispy Jackfruit Spring Rolls

Crispy, crunchy, and completely addictive—these jackfruit spring rolls are the plant-based party trick you didn’t know you needed. Forget boring veggie platters; we’re wrapping tender, savory jackfruit in delicate rice paper and frying it to golden perfection. Your taste buds are about to do a happy dance.

Ingredients

For the filling:
– 2 cups young green jackfruit in brine, drained and shredded
– 1 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 tbsp soy sauce
– 1 tsp maple syrup
– 1/2 tsp smoked paprika

For assembly and frying:
– 12 rice paper wrappers (8-inch diameter)
– 4 cups vegetable oil for frying
– 1/4 cup cornstarch mixed with 1/4 cup water (slurry)

Instructions

1. Heat 1 tablespoon vegetable oil in a large skillet over medium heat for 1 minute until shimmering.
2. Add minced garlic and cook for 30 seconds until fragrant but not browned.
3. Add shredded jackfruit and cook for 5 minutes, stirring occasionally, until lightly browned.
4. Pour in soy sauce, maple syrup, and smoked paprika, stirring to coat evenly.
5. Cook the jackfruit mixture for 3 more minutes until the liquid is absorbed, then remove from heat.
6. Fill a large bowl with warm water and dip one rice paper wrapper for 10 seconds until pliable but still slightly firm.
7. Lay the dampened wrapper flat on a clean surface and place 2 tablespoons of jackfruit filling in the center.
8. Fold the bottom edge over the filling, then fold in the sides, and roll tightly upward like a burrito.
9. Seal the edge with a dab of cornstarch slurry to prevent unrolling during frying.
10. Repeat steps 6-9 with remaining wrappers and filling.
11. Heat 4 cups vegetable oil in a deep pot to 350°F, checking with a deep-fry thermometer.
12. Carefully place 3-4 spring rolls in the hot oil and fry for 2-3 minutes until golden brown and crispy.
13. Remove with a slotted spoon and drain on a paper towel-lined plate.
14. Repeat frying in batches, allowing oil to return to 350°F between each batch.

Remarkably crunchy on the outside with a savory, slightly sweet filling that’ll make you forget these are meat-free. Serve them stacked high with a spicy sriracha mayo for dipping, or crumble them over a fresh salad for the ultimate texture contrast—either way, prepare for empty plates and recipe requests.

Jackfruit Fried Rice with Pineapple

Sick of the same old fried rice routine? Let’s throw some tropical chaos into the mix with this jackfruit and pineapple situation that’s about to become your new weeknight obsession—it’s basically a vacation in a bowl, minus the sunscreen.

Ingredients

For the jackfruit and rice base:
– 2 cups cooked and cooled jasmine rice
– 1 (20 oz) can young green jackfruit in brine, drained and shredded
– 1 cup fresh pineapple chunks (about ½-inch pieces)
– ½ cup frozen peas
– 3 tablespoons vegetable oil
– 2 large eggs, lightly beaten

For the aromatics and sauce:
– 3 cloves garlic, minced
– 1 small yellow onion, diced
– 3 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil

For garnish:
– 2 green onions, thinly sliced
– 1 tablespoon toasted sesame seeds

Instructions

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering.
2. Add the beaten eggs and scramble for 1–2 minutes until fully cooked, then transfer to a plate.
3. Add the remaining 2 tablespoons of vegetable oil to the same skillet.
4. Sauté the diced onion and minced garlic for 2–3 minutes until fragrant and the onion is translucent.
5. Add the shredded jackfruit and cook for 4–5 minutes, stirring occasionally, until lightly browned and slightly crispy at the edges.
6. Stir in the cooked jasmine rice, breaking up any clumps with your spatula.
7. Add the soy sauce, rice vinegar, and sesame oil, tossing continuously for 2 minutes to coat everything evenly.
8. Mix in the pineapple chunks and frozen peas, cooking for another 3–4 minutes until the peas are tender and the pineapple is warmed through.
9. Fold the scrambled eggs back into the skillet along with the sliced green onions, stirring to combine.
10. Remove from heat and sprinkle with toasted sesame seeds before serving.

Unbelievably, this dish delivers a party of textures—chewy jackfruit, fluffy rice, and juicy pineapple bursts—all wrapped in a savory-sweet sauce that’s downright addictive. Serve it in hollowed-out pineapple halves for a seriously Instagram-worthy dinner, or just devour it straight from the skillet like the champion you are.

Jackfruit Pot Pie with Flaky Crust

Ready to revolutionize your comfort food game? This jackfruit pot pie is here to prove that plants can party just as hard as meat, with a flaky crust that’ll make you forget all about grandma’s chicken version (sorry, Nana!). Get ready for a savory adventure that’s equal parts satisfying and plant-powered perfection.

Ingredients

For the Filling

• 2 (20 oz) cans young green jackfruit in brine, drained and shredded
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 cup frozen peas
• 4 cups vegetable broth
• 1/2 cup all-purpose flour
• 1 cup unsweetened plant-based milk
• 1 tbsp soy sauce
• 1 tsp dried thyme
• 1/2 tsp black pepper

For the Crust

• 2 store-bought pie crusts (or homemade equivalent)
• 1 tbsp plant-based milk for brushing

Instructions

1. Preheat your oven to 375°F and grab a 9-inch pie dish.
2. Heat olive oil in a large Dutch oven over medium heat until shimmering.
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—your kitchen should smell amazing!
5. Stir in diced carrots and celery, cooking for 7 minutes until slightly softened.
6. Sprinkle flour over vegetables and cook for 2 minutes while stirring constantly to create a roux.
7. Slowly pour in vegetable broth while whisking vigorously to prevent lumps from forming.
8. Add shredded jackfruit, frozen peas, soy sauce, dried thyme, and black pepper to the pot.
9. Simmer the filling for 15 minutes, stirring occasionally, until thickened to a gravy-like consistency.
10. Stir in plant-based milk and cook for 2 more minutes until creamy and well-combined.
11. Place one pie crust in the bottom of your pie dish, pressing it gently against the sides.
12. Pour the hot filling into the crust-lined dish, spreading it evenly with a spatula.
13. Carefully place the second pie crust over the filling, crimping the edges with a fork to seal.
14. Cut 4 small slits in the top crust to allow steam to escape during baking.
15. Brush the top crust with plant-based milk using a pastry brush for golden browning.
16. Bake at 375°F for 35-40 minutes until the crust is golden brown and flaky.
17. Let the pot pie rest for 15 minutes before slicing—this prevents a filling avalanche!

The flaky crust shatters beautifully against the rich, savory filling where tender jackfruit mimics pulled chicken in the most delightful way. Serve this beauty with a crisp green salad to cut through the richness, or go full comfort mode and eat it straight from the pie dish—we won’t judge!

Sweet and Sour Jackfruit Bowl

Nailed it, food adventurers! This sweet and sour jackfruit bowl is the plant-based power move your taste buds have been dreaming of—tender, tangy, and so satisfying, it’ll make you forget meat ever existed. Get ready to whip up a bowl that’s bursting with flavor and fun, no fancy skills required.

Ingredients

For the jackfruit:
– 2 cans (20 oz each) young green jackfruit in brine, drained and rinsed
– 2 tbsp vegetable oil
– 1/2 tsp salt

For the sauce:
– 1/2 cup ketchup
– 1/4 cup rice vinegar
– 3 tbsp brown sugar
– 2 tbsp soy sauce
– 1 tbsp cornstarch
– 1/4 cup water

For serving:
– 2 cups cooked white rice
– 1/2 cup chopped scallions
– 1 tbsp toasted sesame seeds

Instructions

1. Preheat a large skillet over medium-high heat and add 2 tbsp vegetable oil.
2. Pat the drained jackfruit completely dry with paper towels to ensure it crisps up nicely.
3. Add the jackfruit to the hot skillet and cook for 8–10 minutes, stirring occasionally, until edges are golden brown.
4. Sprinkle 1/2 tsp salt over the jackfruit and stir to combine.
5. While the jackfruit cooks, whisk together 1/2 cup ketchup, 1/4 cup rice vinegar, 3 tbsp brown sugar, and 2 tbsp soy sauce in a small bowl.
6. In a separate cup, mix 1 tbsp cornstarch with 1/4 cup water until smooth to prevent lumps in the sauce.
7. Reduce skillet heat to medium and pour the sauce mixture over the jackfruit, stirring to coat.
8. Simmer for 2 minutes, then stir in the cornstarch slurry and cook for another 3–4 minutes until the sauce thickens and glazes the jackfruit.
9. Divide 2 cups cooked white rice between two bowls.
10. Top the rice evenly with the saucy jackfruit mixture.
11. Garnish each bowl with 1/4 cup chopped scallions and 1/2 tbsp toasted sesame seeds for a fresh, crunchy finish.

Make this bowl your own by piling on extra veggies like quick-pickled carrots or crispy bell peppers. The jackfruit’s meaty texture soaks up that sticky-sweet sauce beautifully, while the scallions add a zesty kick that balances every bite. Serve it straight from the skillet for maximum comfort-food vibes!

Jackfruit Chili with Cornbread

Y’all, let’s be real—sometimes you want a chili that doesn’t come with a side of meat sweats. Enter this jackfruit chili, the plant-based powerhouse that’s so hearty, even your carnivore friends will be begging for the recipe. Paired with fluffy, golden cornbread, it’s the cozy hug your taste buds deserve.

Ingredients

For the chili:
– 2 tablespoons olive oil
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 2 (20-ounce) cans young green jackfruit in brine, drained and shredded
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 1 (15-ounce) can kidney beans, rinsed
– 1 (15-ounce) can diced tomatoes
– 4 cups vegetable broth
– 1 teaspoon salt

For the cornbread:
– 1 cup all-purpose flour
– 1 cup yellow cornmeal
– 1/4 cup granulated sugar
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1 cup milk
– 1/4 cup melted butter
– 1 large egg

Instructions

1. Preheat your oven to 400°F and lightly grease an 8×8-inch baking pan.
2. Heat 2 tablespoons olive oil in a large pot over medium heat until shimmering.
3. Add 1 diced yellow onion and cook for 5–7 minutes, stirring occasionally, until translucent.
4. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Add 2 cans shredded jackfruit, 1 tablespoon chili powder, and 1 teaspoon cumin, tossing to coat evenly.
6. Pour in 1 can kidney beans, 1 can diced tomatoes, 4 cups vegetable broth, and 1 teaspoon salt.
7. Bring the chili to a boil, then reduce heat to low and simmer uncovered for 25 minutes, stirring occasionally.
8. While the chili simmers, whisk together 1 cup flour, 1 cup cornmeal, 1/4 cup sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt in a medium bowl.
9. In a separate bowl, combine 1 cup milk, 1/4 cup melted butter, and 1 egg until smooth.
10. Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix.
11. Spread the cornbread batter into the prepared pan and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
12. Let the cornbread cool for 5 minutes before slicing.

Keep it cozy: this chili boasts a tender, pulled-pork-like texture from the jackfruit, with a smoky, slightly sweet kick that’s balanced by the crumbly, buttery cornbread. Serve it bowl-style with a square of cornbread crumbled over top, or go full rustic and dunk generously—no judgment here.

Jackfruit Satay with Peanut Sauce

Ready to rock your taste buds with a plant-based power move? This jackfruit satay brings all the tropical vibes without the meaty drama, featuring tender shreds that soak up smoky marinade like they’re on vacation. And that peanut sauce? Let’s just say it’s the creamy, dreamy sidekick your skewers deserve.

Ingredients

For the jackfruit marinade:
– 2 (20 oz) cans young green jackfruit in brine, drained and rinsed
– 1/4 cup soy sauce
– 2 tbsp maple syrup
– 2 tbsp lime juice
– 1 tbsp smoked paprika
– 2 tsp garlic powder
– 1 tsp ground cumin

For the peanut sauce:
– 1/2 cup creamy peanut butter
– 1/4 cup coconut milk
– 2 tbsp soy sauce
– 1 tbsp maple syrup
– 1 tbsp lime juice
– 1 tsp sriracha
– 1/4 cup warm water

For assembly:
– 8 wooden skewers, soaked in water for 30 minutes
– 1 tbsp vegetable oil

Instructions

1. Preheat your grill or grill pan to medium-high heat (400°F).
2. Pat the drained jackfruit completely dry with paper towels to ensure maximum marinade absorption.
3. Combine 1/4 cup soy sauce, 2 tbsp maple syrup, 2 tbsp lime juice, 1 tbsp smoked paprika, 2 tsp garlic powder, and 1 tsp ground cumin in a medium bowl.
4. Add the dried jackfruit to the marinade bowl and toss until every piece is thoroughly coated.
5. Let the jackfruit marinate for 15 minutes at room temperature while you prepare the skewers.
6. Thread the marinated jackfruit pieces onto the soaked wooden skewers, packing them tightly to prevent spinning during grilling.
7. Brush the grill grates with 1 tbsp vegetable oil to prevent sticking.
8. Place the jackfruit skewers on the hot grill and cook for 4-5 minutes per side until lightly charred and slightly crispy around the edges.
9. While the skewers grill, whisk together 1/2 cup creamy peanut butter, 1/4 cup coconut milk, 2 tbsp soy sauce, 1 tbsp maple syrup, 1 tbsp lime juice, and 1 tsp sriracha in a small saucepan.
10. Gradually add 1/4 cup warm water to the peanut sauce mixture, stirring constantly until smooth and pourable.
11. Heat the peanut sauce over low heat for 3-4 minutes, stirring frequently until warmed through.
12. Remove the grilled jackfruit skewers from the heat and transfer to a serving platter.

The tender, smoky jackfruit shreds practically melt against the rich, slightly spicy peanut sauce in the most addictive texture contrast. Serve these skewers over coconut rice with extra sauce for dipping, or chop them into a vibrant salad for a fresh twist that’ll make your taste buds do a happy dance.

Jackfruit and Mushroom Stroganoff

Whoever said comfort food can’t be plant-based clearly never tried this glorious mashup of meaty jackfruit and earthy mushrooms swimming in a creamy dream sauce. Welcome to the stroganoff revolution where your taste buds will do a happy dance and your carnivore friends will be begging for the recipe!

Ingredients

For the jackfruit and mushroom base:
– 2 cups young green jackfruit in brine, drained and shredded
– 8 oz cremini mushrooms, sliced
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 2 tbsp olive oil

For the stroganoff sauce:
– 2 cups vegetable broth
– 1 cup raw cashews, soaked for 4 hours
– 1/4 cup nutritional yeast
– 2 tbsp tomato paste
– 1 tbsp Dijon mustard
– 1 tsp smoked paprika
– 1/2 tsp black pepper
– 1/2 tsp salt

For serving:
– 12 oz egg-free wide noodles, cooked according to package directions
– Fresh parsley, chopped for garnish

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Add minced garlic and cook for 1 minute until fragrant.
4. Add sliced mushrooms and cook for 8 minutes, stirring occasionally, until they release their liquid and begin to brown.
5. Add shredded jackfruit and cook for 5 minutes, breaking it apart with a wooden spoon to create a pulled texture.
6. While vegetables cook, drain soaked cashews and combine with vegetable broth in a high-speed blender.
7. Blend cashew mixture on high for 2 minutes until completely smooth and creamy.
8. Add nutritional yeast, tomato paste, Dijon mustard, smoked paprika, black pepper, and salt to the blender.
9. Blend for 30 seconds more until all ingredients are fully incorporated.
10. Pour the cashew sauce mixture into the skillet with the jackfruit and mushrooms.
11. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until sauce thickens slightly.
12. Taste and adjust seasoning if needed, remembering the flavors will intensify as it sits.
13. Serve immediately over cooked egg-free wide noodles.
14. Garnish with fresh chopped parsley.

Just imagine that first forkful: tender jackfruit strands and meaty mushrooms bathed in a luxuriously creamy sauce that clings perfectly to every noodle. The smoky paprika adds depth while the nutritional yeast brings that cheesy umami punch that’ll make you forget this is vegan. Try serving it in individual cast iron skillets for maximum cozy dinner vibes, or pack it for lunch where it reheats like an absolute dream!

Jackfruit Gumbo with Okra

Venture into the wild world of plant-based comfort with this jackfruit gumbo that’ll have your taste buds doing a happy dance. Who knew a tropical fruit could masquerade so convincingly as tender chicken in a soul-warming stew? Get ready to gumbo-lieve the magic!

Ingredients

• For the Roux
  • 1/2 cup all-purpose flour
  • 1/2 cup vegetable oil
• For the Holy Trinity
  • 1 cup diced yellow onion
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced celery
• For the Stew Base
  • 4 cups vegetable broth
  • 1 (20 oz) can young green jackfruit, drained and shredded
  • 2 cups sliced fresh okra
  • 1 (14.5 oz) can diced tomatoes
  • 2 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 2 bay leaves
• For Serving
  • 4 cups cooked white rice
  • 1/4 cup chopped fresh parsley

Instructions

1. Heat vegetable oil in a large Dutch oven over medium heat for 2 minutes until shimmering.
2. Whisk flour into the hot oil continuously for 15-20 minutes until the roux reaches a dark chocolate brown color. Tip: Don’t walk away—roux burns faster than your last dating app match!
3. Add onion, bell pepper, and celery to the roux, stirring constantly for 5 minutes until vegetables soften.
4. Pour in vegetable broth while scraping the bottom of the pot to incorporate all the browned bits.
5. Add shredded jackfruit, okra, diced tomatoes, Cajun seasoning, smoked paprika, thyme, and bay leaves.
6. Bring the gumbo to a boil, then reduce heat to low and simmer uncovered for 45 minutes. Tip: The okra will naturally thicken the gumbo—no need for extra thickeners!
7. Remove bay leaves after 45 minutes when the gumbo has thickened and flavors have melded.
8. Season with salt if needed after tasting, since Cajun seasoning already contains salt. Tip: Always taste before adding salt—your future self will thank you!
9. Ladle gumbo over cooked white rice in bowls and garnish with fresh parsley.

This gumbo delivers a spectacular texture with tender jackfruit strands and silky okra swimming in a rich, dark roux. The flavor profile hits all the Cajun notes—smoky, slightly spicy, and deeply savory—while staying completely plant-based. Try serving it with crusty French bread for dipping, or pack it for a Mardi Gras picnic that’ll make even the carnivores jealous!

Jackfruit Pizza with Vegan Cheese

Never have your pizza and eat it too felt so wrong—until now! This jackfruit pizza with vegan cheese is here to shatter all your plant-based pizza dreams (in the best way possible), proving that meatless Mondays can be outrageously delicious and ridiculously fun to make.

Ingredients

• For the crust:
  • 1 ½ cups all-purpose flour
  • 1 tsp active dry yeast
  • ½ cup warm water (110°F)
  • 1 tbsp olive oil
  • ½ tsp salt
• For the sauce:
  • 1 cup crushed tomatoes
  • 1 tsp dried oregano
  • ½ tsp garlic powder
• For the topping:
  • 2 cups young green jackfruit in brine, drained and shredded
  • 1 cup shredded vegan mozzarella cheese
  • 1 tbsp olive oil

Instructions

1. Combine 1 ½ cups all-purpose flour, 1 tsp active dry yeast, ½ tsp salt, ½ cup warm water (110°F), and 1 tbsp olive oil in a large bowl.
2. Knead the dough on a floured surface for 5 minutes until smooth and elastic.
3. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour until doubled in size. Tip: For a quicker rise, place the bowl in a turned-off oven with the light on—it creates the perfect cozy environment!
4. Preheat your oven to 475°F and lightly grease a 12-inch pizza pan with 1 tbsp olive oil.
5. Roll out the risen dough on a floured surface to fit the pizza pan, then transfer it to the pan.
6. Spread 1 cup crushed tomatoes evenly over the dough, leaving a ½-inch border around the edges.
7. Sprinkle 1 tsp dried oregano and ½ tsp garlic powder over the tomato sauce.
8. Evenly distribute 2 cups shredded young green jackfruit over the sauce. Tip: Squeeze excess liquid from the jackfruit before shredding to prevent a soggy crust—your future crispy pizza self will thank you!
9. Top with 1 cup shredded vegan mozzarella cheese.
10. Bake for 12–15 minutes until the crust is golden brown and the cheese is melted and bubbly. Tip: For extra crispiness, place the pizza directly on the oven rack for the last 2 minutes of baking (just watch it closely!).

Keep those slices coming—this pizza boasts a satisfyingly chewy crust, tangy tomato sauce, and jackfruit that mimics pulled pork with a subtle sweetness. Serve it alongside a crisp arugula salad dressed in lemon vinaigrette to cut through the richness, or get wild and drizzle it with vegan ranch for the ultimate comfort food experience.

Jackfruit Kebabs with Tzatziki

Ready to rock your taste buds with something truly extraordinary? These jackfruit kebabs are about to become your new plant-based obsession, delivering all the smoky, savory satisfaction without any of the meaty drama. Get ready to impress your friends and confuse your neighbors with this flavor-packed creation!

Ingredients

For the jackfruit kebabs:
– 2 (20 oz) cans young green jackfruit in brine, drained and rinsed
– 1/4 cup olive oil
– 2 tbsp soy sauce
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp black pepper
– 1 large red bell pepper, cut into 1-inch pieces
– 1 large red onion, cut into 1-inch pieces

For the tzatziki sauce:
– 1 cup plain Greek yogurt
– 1/2 English cucumber, grated and squeezed dry
– 2 tbsp fresh dill, chopped
– 1 tbsp lemon juice
– 1 garlic clove, minced
– 1/4 tsp salt

Instructions

1. Preheat your grill or grill pan to medium-high heat (400°F).
2. Shred the drained jackfruit pieces with your hands or two forks until they resemble pulled pork.
3. In a large bowl, whisk together olive oil, soy sauce, smoked paprika, garlic powder, onion powder, and black pepper.
4. Add the shredded jackfruit to the marinade and toss until thoroughly coated.
5. Let the jackfruit marinate for 15 minutes while you prepare the vegetables.
6. Thread the marinated jackfruit, red bell pepper pieces, and red onion pieces onto metal or soaked wooden skewers, alternating ingredients.
7. Place the kebabs on the preheated grill and cook for 6-8 minutes.
8. Flip the kebabs using tongs and grill for another 6-8 minutes until lightly charred and heated through.
9. While the kebabs grill, prepare the tzatziki by combining Greek yogurt, grated cucumber, fresh dill, lemon juice, minced garlic, and salt in a medium bowl.
10. Stir the tzatziki mixture until completely smooth and refrigerate until serving.
11. Remove the kebabs from the grill when they have visible grill marks and the vegetables are tender-crisp.

These smoky jackfruit kebabs deliver an incredible meaty texture that will have everyone doing a double-take, while the cool, creamy tzatziki provides the perfect tangy counterpoint. Try serving them over fluffy couscous or stuffed into warm pita pockets for the ultimate Mediterranean-inspired feast that even carnivores will beg for seconds of!

Jackfruit Pancakes with Maple Syrup

Pancakes just got a tropical makeover, and honestly, your breakfast routine is about to thank you. These jackfruit pancakes are the fluffy, slightly exotic twist you didn’t know you needed, swapping out boring bananas for the sweet, stringy magic of jackfruit, all drenched in glorious maple syrup. It’s the kind of morning upgrade that makes waking up before noon almost worth it.

Ingredients

• For the Pancake Batter:
  • 1 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup buttermilk
  • 1 large egg
  • 2 tbsp melted unsalted butter
  • 1 cup canned young jackfruit in brine, drained and shredded
• For Cooking and Serving:
  • 2 tbsp vegetable oil
  • 1/2 cup maple syrup

Instructions

1. Whisk together 1 cup all-purpose flour, 2 tbsp granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt in a large bowl.
2. Pour 1 cup buttermilk into the dry ingredients.
3. Crack 1 large egg into the bowl.
4. Add 2 tbsp melted unsalted butter to the mixture.
5. Stir the batter until just combined; a few lumps are fine to avoid tough pancakes.
6. Fold in 1 cup shredded young jackfruit until evenly distributed.
7. Heat a non-stick skillet or griddle over medium heat (350°F if using an electric griddle).
8. Add 1 tbsp vegetable oil to the hot skillet, spreading it evenly.
9. Scoop 1/4 cup of batter onto the skillet for each pancake.
10. Cook for 2-3 minutes, until bubbles form on the surface and the edges look set.
11. Flip the pancakes using a spatula.
12. Cook for another 1-2 minutes, until the bottoms are golden brown.
13. Repeat with the remaining batter, adding more oil as needed.
14. Warm 1/2 cup maple syrup in a small saucepan over low heat for 2 minutes, or until just heated through.
15. Drizzle the warm maple syrup over the stacked pancakes.

Golden and speckled with jackfruit strands, these pancakes offer a tender, cake-like crumb with a subtle tropical sweetness that pairs perfectly with the rich maple syrup. Get creative by topping them with toasted coconut flakes or a dollop of Greek yogurt for extra flair—it’s a vacation for your taste buds, no passport required.

Summary

Unlock the incredible versatility of jackfruit with these 18 delicious recipes perfect for any meal or gathering! We hope you’re inspired to try these plant-based dishes and discover your new favorites. Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest boards to save these tasty ideas for later!