Type what you have

Ingredients

• ✓ jackfruit
• brown sugar
• butter
• shortening
• white sugar
• egg
• molasses
• heavy cream
• vanilla extract
• all-purpose flour
• rolled oat
• coconut flake
• baking powder
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
2. 2 Combine brown sugar, butter, shortening, and white sugar in a large bowl; beat with an electric mixer until creamy. Mix in egg, molasses, heavy cream, and vanilla extract.
3. 3 Mix flour, oats, coconut flakes, baking powder, and salt together in a separate bowl. Add to the creamed mixture; mix until dough is just combined. Fold in jackfruit.
4. 4 Drop small spoonfuls of dough 2 inches apart onto the prepared baking sheets.
5. 5 Bake in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheets for 5 minutes. Transfer to a wire rack to cool completely.

By Adam Dovick

Ingredients

• ✓ jackfruit
• curry powder
• chili powder
• salt
• cardamom
• parsley
• turmeric
• cinnamon
• vegetable oil
• garlic
• ginger
• cumin
• onion
• water
• coconut milk
• cilantro

Instructions

1. 1 Combine jackfruit, curry powder, chili powder, salt, cardamom, parsley, turmeric, and cinnamon in a bowl. Let rest for 10 minutes.
2. 2 Heat oil in a pan over medium heat. Add garlic, ginger, and cumin; cook and stir until fragrant, about 1 minute. Add onion and cook and stir for 2 minutes. Add seasoned jackfruit, water, and coconut milk; mix well. Reduce heat and simmer for 7 minutes.
3. 3 Turn off heat, add cilantro, and mix well. Serve hot.

By Nimmi Rashinika

Ingredients

• ✓ jackfruit
• vegetable oil
• cumin seed
• green chile pepper
• ginger
• garlic
• onion
• sugar
• tomato
• tomato paste
• turmeric
• coriander
• red chile powder
• garam masala
• salt
• cilantro

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Cook and stir cumin seeds until they sizzle, about 30 seconds. Stir in green chile peppers, ginger, and garlic; cook for 2 to 3 minutes. Add onion and sugar; cook and stir until onion is almost browned, 5 to 10 minutes.
2. 2 Stir tomatoes, tomato paste, turmeric, coriander, and red chile powder into the saucepan. Cook until flavors combine, about 15 minutes.
3. 3 Transfer onion and tomato mixture to a food processor; process into a smooth paste.
4. 4 Pour paste back into the saucepan. Add jackfruit; cook until tender, about 10 minutes. Stir in garam masala and salt. Serve garnished with cilantro.

By Sunaina

Ingredients

• ✓ jackfruit
• barbecue sauce
• margarine
• hamburger bun

Instructions

1. 1 Remove all seeds from jackfruit. Combine jackfruit and BBQ sauce in a slow cooker. Cook on High for 3 to 4 hours.
2. 2 Use a fork to shred jackfruit meat. Spread margarine on hamburger buns and place a scoop of jackfruit "meat" on top. Serve immediately

By Shannan Labrador

Ingredients

• ✓ jackfruit
• vegetable oil
• water
• taco seasoning mix
• taco shell
• salsa

Instructions

1. 1 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.
2. 2 Place a small amount of jackfruit in each taco shell; add 2 tablespoons salsa.

By Cassidy Carolino

Ingredients

• ✓ jackfruit
• olive oil
• onion
• garlic
• barbecue sauce

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add onion and garlic and sauté until slightly softened, about 3 minutes. Add jackfruit; cook and stir until lightly browned and relatively free of moisture, about 10 minutes.
2. 2 Transfer jackfruit mixture to a slow cooker and cover with barbecue sauce. Cover and cook on Low, stirring occasionally, until jackfruit shreds easily with a fork, about 6 hours.

By SarahVictoria

Ingredients

• ✓ jackfruit
• green cabbage
• red cabbage
• mango
• carrot
• jalapeno pepper
• mayonnaise
• lime
• grapeseed oil
• taco seasoning
• corn tortilla
• cilantro

Instructions

1. 1 Combine green and red cabbage, mango, carrot, jalapeño, mayonnaise, and lime juice for slaw in a large mixing bowl. Mix well until all ingredients are coated with mayonnaise; set aside.
2. 2 Prepare tacos: Gently pull jackfruit flesh apart as you would for pulled pork or chicken, discarding any seeds or pods.
3. 3 Heat oil in a cast iron skillet over medium heat. Add shredded jackfruit and taco seasoning; cook and stir until heated through and blended with seasoning, 2 to 3 minutes.
4. 4 Meanwhile, heat another cast iron skillet over medium-high heat. Working in batches, add tortillas and heat for 15 to 30 seconds per side.
5. 5 Put jackfruit mixture in the middle of each tortilla and top with slaw and cilantro.

By CookingWithShelia

Ingredients

• ✓ jackfruit
• all-purpose flour
• turmeric
• baking powder
• white sugar
• salt
• water
• oil

Instructions

1. 1 Mix flour, turmeric, baking powder, sugar, and salt in a large bowl. Mix in water until batter is thick.
2. 2 Heat oil in a deep-fryer or large saucepan over medium heat. Dip jackfruit in the batter and cook in batches in hot oil until golden brown, 2 to 3 minutes per side.

By Shuk22

Ingredients

• ✓ jackfruit
• water
• all-purpose flour
• sugar
• turmeric
• salt
• oil
• milk
• chocolate
• sugar

Instructions

1. 1 Mix water, flour, 1 teaspoon sugar, turmeric, and salt together in a bowl into a thick batter.
2. 2 Heat oil in a large saucepan or fryer. Dip jackfruit into the batter and deep-fry until golden brown, 2 to 4 minutes.
3. 3 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.
4. 4 Place fried jackfruit on a serving plate. Pour chocolate sauce on top.

By Shuk22

Ingredients

• ✓ jackfruit
• vegetable oil
• spinach
• thai chile
• red bell pepper
• green onion
• mushroom
• white pepper
• cornstarch
• garlic
• ginger
• sesame oil
• brown rice syrup
• rice vinegar
• coconut aminos
• vegetable broth
• soba noodle

Instructions

1. 1 Bring a large pot of water to boil. Add soba noodles until submerged then reduce heat to medium. Cook until tender, about 5 minutes. Drain and rinse with cold water. Set aside.
2. 2 Meanwhile, make the sauce. Whisk broth, coconut aminos, vinegar, brown rice syrup, sesame oil, ginger, garlic, cornstarch, and white pepper together in a bowl. Set aside.
3. 3 Rinse drained jackfruit with water and slice into bite-sized pieces. Clean mushrooms and slice into 1/2-inch strips. Diagonally slice green onions, including the green tops. Reserve 1 to 2 tablespoons for garnish. Slice bell pepper into 1/4-inch strips.
4. 4 Heat oil in a wok or large skillet over medium-high heat. Add mushrooms, bell pepper, chile peppers, green onions, and spinach and saute until fragrant. Add jackfruit and saute until warmed through. Add the sauce, flip the skillet to coat the vegetables, and cook until the sauce begins to thicken.
5. 5 Meanwhile, evenly divide the soba into bowls. Top with equal amounts of stir-fry blend and sauce.

By Buckwheat Queen

Ingredients

• ✓ jackfruit
• coconut oil
• onion
• garlic
• ginger
• curry powder
• vegetable broth
• baby corn
• potato
• coconut milk
• salt
• black pepper

Instructions

1. 1 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.
2. 2 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.
3. 3 Pour coconut milk into jackfruit curry and cook until fully heated, about 4 minutes. Season with salt and pepper.

By Cassidy Carolino

Ingredients

• ✓ jackfruit
• vegetable oil
• onion
• red bell pepper
• tomato sauce
• brown sugar
• brown mustard
• tomato paste
• worcestershire sauce
• sriracha sauce
• white vinegar
• garlic powder
• parsley
• salt
• black pepper
• hamburger bun

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, onion, and bell pepper and cook until slightly softened, 3 to 5 minutes. Turn off Saute function and add jackfruit in a single layer on top of vegetables.
2. 2 Whisk tomato sauce, brown sugar, mustard, tomato paste, Worcestershire sauce, sriracha sauce, vinegar, garlic powder, parsley, salt, and pepper together in a bowl. Pour this mixture evenly over jackfruit in the pressure cooker. Close and lock the lid; choose the Slow Cook option and set the timer for 4 hours.
3. 3 Toast hamburger buns and serve topped with cooked jackfruit.

By Buckwheat Queen

Ingredients

• ✓ jackfruit
• cooking spray
• vegetable oil
• rice paper sheet
• panko bread crumb
• oregano
• basil
• thyme
• salt
• black pepper
• mustard powder
• ground ginger
• celery salt
• garlic salt
• white pepper
• paprika
• all-purpose flour
• cornstarch
• aquafaba
• apple cider vinegar
• almond milk

Instructions

1. 1 Whisk together almond milk and vinegar; let sit for 5 minutes. Whisk in aquafaba and cornstarch.
2. 2 Mix flour, paprika, white pepper, garlic salt, celery salt, ginger, mustard powder, black pepper, salt, thyme, basil, and oregano in a shallow bowl until well combined. Place bread crumbs in another shallow bowl.
3. 3 Cut rice paper sheets in half. Dip one piece of rice paper in warm water until it becomes soft and pliable, 30 seconds to 1 minute. Lay rice paper on a work surface and fill with some jackfruit. Fold the edges over the jackfruit and roll into a nugget shape. Repeat with remaining rice paper sheets and jackfruit.
4. 4 Roll each nugget in the flour mixture until coated. Dip in the milk mixture, then dip in the bread crumbs, then dip into the flour mixture again, making sure each nugget is completely coated.
5. 5 Spray the basket of an air fryer with cooking spray. Place nuggets in the basket, making sure to leave room between the pieces.
6. 6 Air-fry at 370 degrees F (188 degrees C) for 10 minutes. Flip nuggets and cook until crispy, 5 more minutes.

By Vegan Aloha Kitchen

Ingredients

• ✓ jackfruit
• vegan cheese
• corn tortilla
• salt
• garlic powder
• seafood seasoning
• sazon seasoning
• cumin
• paprika
• pollo asada seasoning
• liquid smoke
• tamari
• portobello mushroom
• red bell pepper
• onion
• peanut oil
• peanut oil
• salt
• cider vinegar
• vegetable base
• garlic
• white onion
• vegetable broth
• pasilla chile pepper
• morita chile pepper
• guajillo chile pepper
• arbol chile pepper
• tomato

Instructions

1. 1 Roast Roma tomato over a gas burner. Core tomato and cut into 8 pieces; set aside.
2. 2 Remove stems and seeds from all chile peppers. Mince peppers and place in a large skillet over medium heat. Cook until warmed, 2 to 3 minutes. Add vegetable broth, reduce heat to low, and cook for 30 minutes.
3. 3 Use a slotted spoon to transfer peppers to a blender. Add fire-roasted tomato, onion, garlic, vegetable base, cider vinegar, salt, and a small amount of broth to the blender. Pulse, adding more broth as necessary, to desired consistency. Reserve remaining broth for the filling.
4. 4 Heat 1 teaspoon peanut oil in a skillet over medium heat. Add sauce and simmer for 10 minutes.
5. 5 Meanwhile, heat 1 tablespoon oil for filling in a skillet over medium heat. Add onion and bell pepper and cook until soft, about 5 minutes. Remove to a bowl. Add mushroom to the skillet, adding more oil if necessary; cook and stir until juicy and tender, about 5 minutes. Add tamari and liquid smoke, then remove and add to the onion mixture.
6. 6 Add more oil to the skillet. Add jackfruit, pollo asada seasoning, paprika, cumin, sazon seasoning, seafood seasoning, garlic powder, and salt. Cook and stir, shredding the jackfruit as it cooks, until golden brown, 5 to 8 minutes. Add onion mixture along with some reserved broth. Reduce heat to low, cover, and steam for 10 minutes.
7. 7 Preheat the oven to 350 degrees F (175 degrees C).
8. 8 Meanwhile, brush tortillas with more peanut oil and fry in a skillet.
9. 9 Stuff each tortilla with filling and roll up. Place in a 9x13-inch casserole dish. Top with some sauce, reserving some for serving. Sprinkle with vegan cheese.
10. 10 Bake in the preheated oven for 15 minutes. Turn on the broiler and broil until cheese is melted, about 3 minutes. Top with remaining sauce.

By My soul cleaveth unto the dust

Ingredients

• ✓ jackfruit
• black pepper
• salt
• cinnamon
• paprika
• paprika
• coriander
• cumin
• chipotle pepper
• oregano
• brown sugar
• bitters
• soy sauce
• liquid smoke
• tomato paste
• coffee
• dark beer
• corn kernel
• pumpkin
• tomato
• garlic
• jalapeno pepper
• yellow onion
• oyster mushroom
• cremini mushroom
• olive oil
• pinto bean
• kidney bean
• black bean

Instructions

1. 1 Soak the black beans, kidney beans, and pinto beans in separate bowls in warm water for 1 hour to help remove gas-producing compounds. Pat the drained jackfruit dry.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil in the pot. Saute jackfruit pieces until browned, 5 to 7 minutes. Add cremini mushrooms, oyster mushrooms, onion, jalapenos, and garlic. Saute until onion is soft and translucent, 5 to 7 minutes.
3. 3 Turn off Saute function. Add drained beans, crushed tomatoes, pumpkin, corn, beer, coffee, and tomato paste. Fill the empty crushed tomato can with cold water and pour it in. Add liquid smoke, soy sauce, bitters, brown sugar, Mexican oregano, chipotle pepper, cumin, coriander, smoked paprika, paprika, cinnamon, salt, and black pepper. Stir to combine. Close and lock the lid. Select Stew function according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 15 minutes. Unlock and remove the lid; stir.

By Buckwheat Queen