I Made These Vegan Jackfruit Drumsticks (They're UNREAL)

Ingredients

• 2 cans Young Green Jackfruit in Brine (drained, rinsed, and shredded)
• 2 cups Water (for boiling the jackfruit)
• 1 teaspoon Vegan Chicken Bouillon Cube (crushed into the water; can use vegetable bouillon instead)
• 1 tablespoon Nutritional Yeast (adds umami flavor)
• 1 tablespoon Chickpea Protein Powder (provides extra protein and texture)
• 1 tablespoon Methyl Cellulose (acts as the main binder; similar to the binder used in Impossible Burger)
• 4 stalks Lemongrass Stalks (peeled and trimmed, used as the ‘bone’)
• 2 tablespoons Cornstarch (coats lemongrass to help the jackfruit adhere)
• 4 sheets Rice Paper Sheets (half sheet per drumstick; soaked in reserved broth)
• 2 tablespoons Vegan Butter (melted for coating and flavor; e.g., Earth Balance)
• 2 teaspoons Dry Rub Seasoning (mix of smoked paprika, garlic powder, onion powder, salt, pepper)

Instructions

1. Rinse and Shred Jackfruit

   Open the two cans of young green jackfruit, drain, rinse under cold water to remove the sweet brine, then use your fingers to pull apart and shred the pieces, discarding any seeds you find.

   Time: PT10M

2. Boil Jackfruit in Vegan Broth

   Place the shredded jackfruit in a large pot, add 2 cups water and 1 tsp crushed vegan chicken bouillon cube. Bring to a boil, then reduce to a simmer and cook for 20 minutes.

   Time: PT20M

   Temperature: 100°C

3. Drain and Reserve Broth

   After 20 minutes, pour the mixture through a strainer, reserving the cooking liquid in a bowl for later use.

   Time: PT5M

4. Season the Jackfruit

   Return the drained jackfruit to the mixing bowl. Add 1 tbsp nutritional yeast, 1 tbsp chickpea protein powder, and 1 tbsp methyl cellulose. Mix thoroughly with your hands until the binder is evenly distributed.

   Time: PT5M

5. Rest the Mixture

   Cover the seasoned jackfruit mixture with plastic wrap and let it sit for 15‑20 minutes so the methyl cellulose can absorb excess moisture.

   Time: PT20M

6. Prepare Lemongrass ‘Bones’

   Peel away the outer tough layers of each lemongrass stalk, trim the top and bottom, then rinse. Lightly coat each stalk with 2 tbsp cornstarch.

   Time: PT5M

7. Soak Rice Paper

   Dip each rice paper sheet into the reserved broth for a few seconds until just softened (do not over‑soak). Cut each sheet in half.

   Time: PT10M

8. Assemble Drumsticks

   Take a portion of the jackfruit mixture, shape it around a cornstarch‑coated lemongrass stalk, then wrap the softened rice‑paper half around the outside, sealing the edges by pinching gently.

   Time: PT10M

9. Freeze to Set Shape

   Place the assembled drumsticks on a freezer tray in a single layer and freeze for about 2 hours until solid.

   Time: PT2H

10. Melt Vegan Butter

    In a small bowl, melt 2 tbsp vegan butter in the microwave or on the stovetop until fully liquid.

    Time: PT2M

11. Coat Drumsticks with Butter and Rub

    Transfer the frozen drumsticks to a large bowl, pour the melted butter over them, add 2 tsp dry rub, and toss until each piece is evenly coated.

    Time: PT5M

12. Air Fry to Crispy Perfection

    Preheat the air fryer to 400°F (204°C). Arrange drumsticks in a single layer, air fry for 10 minutes, flip, then air fry another 10 minutes. For extra crispness, add a final 5‑minute burst.

    Time: PT25M

    Temperature: 400°F

13. Final Baste and Serve

    After air frying, brush the drumsticks with any remaining butter‑rub mixture for extra shine and flavor. Serve hot.

    Time: PT2M

Nutrition Facts

Calories

150

Protein

5 g

Carbohydrates

15 g

Fat

8 g

Fiber

3 g