igh heat.
Add the jackfruit, garlic and onion. Use the
Drain the jackfruit in a colander.
In
f Chaokoh young green jackfruit. If using canned jackfruit, drain the water
Remove all seeds from jackfruit. Combine jackfruit and BBQ sauce in a slow cooker. Cook on High for 3 to 4 hours.
Use a fork to shred jackfruit meat. Spread margarine on hamburger buns and place a scoop of jackfruit \"meat\" on top. Serve immediately
he coconut milk.
The jackfruit I buy comes in 8oz
Jackfruit:
Warm 1 tablespoon of
ff Saute function and add jackfruit in a single layer on
Slice jackfruit into long triangles. Squeeze out excess moisture over a colander.
Mix lemon juice, nutritional yeast, vegetable oil, garlic, sesame oil, 1 tablespoon plus 1 teaspoon salt, cumin, paprika, allspice, turmeric, cinnamon, pepper, and cayenne pepper in a large bowl. Add jackfruit; mix and knead thoroughly to coat with lemon juice mixture.
Melt vegan margarine in a large skillet over medium heat. Cook jackfruit in batches until heated through, about 5 minutes.
o the boil, then add jackfruit and stir to combine. Add
Heat oil in a large skillet over medium heat. Cook and stir onion and garlic until slightly softened, about 3 minutes. Add jackfruit; cook and stir until lightly browned and relatively free of moisture, about 10 minutes.
Transfer jackfruit mixture to a slow cooker; cover with barbeque sauce. Cook on Low, stirring occasionally, until jackfruit shreds easily with a fork, about 6 hours.
Heat coconut oil in a large skillet over medium high heat. Cook and stir jackfruit until cooked through, about 5 minutes. Add onion and garlic; cook over medium heat until softened, about 6 minutes.
Stir ginger and curry powder into jackfruit; mix until flavors combine, about 2 minutes. Add vegetable broth, baby corn, and potatoes; cook until potatoes soften, 7 to 10 minutes.
Pour coconut milk into jackfruit curry and cook until fully heated, about 4 minutes. Season with salt and pepper.
Drain and rinse jackfruit to remove salt and brine. Break up with fingers or a fork into strips.
Caramelize onions in olive oil over medium heat.
Add to crockpot with jackfruit, wine,and barbecue sauce.
Cook on low 6-8 hours.
Serve on toasted buns.
Bring jackfruit, jaggery, and water to a boil in a small saucepan; cook until jaggery dissolves, about 10 minutes. Let cool, about 10 minutes.
Transfer jackfruit mixture to a large bowl. Add milk, oats, egg, and baking powder; stir until batter is well-combined.
Heat a nonstick skillet over medium heat. Drop 2 to 3 tablespoons of batter onto the skillet, using the back of the spoon to spread batter evenly into a round. Cover with a lid and cook until pancake is browned, 1 to 2 minutes per side. Transfer to a serving plate.
Heat oil in a small saucepan over medium heat. Add jackfruit; cook and stir for 2 to 3 minutes. Add 1 tablespoon water and taco seasoning; stir until well combined, about 1 minute. Add additional water 1 tablespoon at a time as needed.
Place a small amount of jackfruit in each taco shell; add 2 tablespoons salsa.
Mix water, flour, 1 teaspoon sugar, turmeric, and salt together in a bowl into a thick batter.
Heat oil in a large saucepan or fryer. Dip jackfruit into the batter and deep-fry until golden brown, 2 to 4 minutes.
Bring milk to a boil in a small pot; boil for 2 minutes. Add chocolate; stir until melted and smooth. Add 1 tablespoon sugar; stir until dissolved, about 1 minute. Simmer chocolate sauce over low heat, about 5 minutes.
Place fried jackfruit on a serving plate. Pour chocolate sauce on top.
Cut the fresh jackfruit into equal square shaped slices.<
Soak red mung beans in cold water overnight to rehydrate.
Boil rehydrated mung beans, white onion, and garlic in water or vegetable stock for 1 hour or until beans are tender.
Add liquid smoke, fermented black beans, and jackfruit. Simmer for 20 minutes or until jackfruit is fork tender.
Season with salt if needed.
Preheat oven to 450\u00b0F.
In a medium bowl, beat eggs.
Blend in mayonnaise and cream of mushroom soup.
Stir in cheese, minced onion and jackfruit.
Turn into a 2 quart casserole.
Bake for 45 minutes.
s half cooked. add in jackfruit and mix well.
add
Place jackfruit, soy yogurt, soy milk, and maple syrup or agave nectar in immersion blender container or blender and blend until smooth.
Serve over ice and enjoy.