Me and jackfruit go together reallll bad now 😝

Ingredients

• 2 cans (20 oz each) Young Green Jackfruit in Brine (drained, rinsed thoroughly, seeds removed)
• 2 cups Vegetable Broth (low‑sodium preferred)
• 1 cup Water (room temperature)
• 1 medium Onion (peeled and diced)
• 3 cloves Garlic (minced)
• 2 tablespoons Olive Oil (for sautéing onion and garlic)
• 2 tablespoons Soy Sauce (or Tamari for gluten‑free) (adds umami and helps remove briny flavor)
• 1 teaspoon Smoked Paprika (for smoky depth)
• 1 teaspoon Ground Cumin
• ½ teaspoon Black Pepper (freshly ground)
• to taste Salt

Instructions

1. Rinse and Drain Jackfruit

   Open the cans, pour the jackfruit into a colander and rinse under cold running water for at least 2 minutes, stirring with your hands to remove brine.

   Time: PT5M

2. Remove Seeds

   Transfer the rinsed jackfruit to a cutting board and pull out the hard seeds, discarding them or saving for another use.

   Time: PT5M

3. Prep Aromatics

   Dice the onion and mince the garlic. Heat olive oil in the large pot over medium heat, add onion and sauté 3‑4 minutes until translucent, then add garlic and cook another minute.

   Time: PT5M

   Temperature: medium heat

4. Simmer Jackfruit in Broth

   Add the seeded jackfruit, vegetable broth, and water to the pot. Bring to a gentle boil, then reduce to a simmer and cover. Cook for 20 minutes, stirring once halfway through.

   Time: PT20M

   Temperature: low simmer

5. Oven‑Bake for Texture

   Pre‑heat the oven to 375°F. Transfer the pot contents to the baking dish, spread evenly, and bake uncovered for 20 minutes until the edges start to brown.

   Time: PT20M

   Temperature: 375°F

6. Season and Serve

   Remove from oven, stir in soy sauce, smoked paprika, cumin, black pepper, and salt to taste. Let sit 2 minutes, then serve hot as a main dish or as a filling for tacos or enchiladas.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

30 g

Fat

0.5 g

Fiber

5 g