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Vegan Jackfruit with Gravy

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Vegan Jackfruit with Gravy
  • Prep 45 min
  • Total 45 min
  • Servings 4
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Scene: You're vegan, vegetarian or just don't like meat, and it's the holiday season. Say goodbye to that "I'll just have sides I guess" panic, and say hello to the most delicious vegan jackfruit recipe ever! Remember this, it's the moment you met your future holiday staple. Thanks to a myriad of spices, such as nutmeg, garlic powder and red pepper flakes, our Vegan Jackfruit with Gravy recipe offers up a savory flavor profile that is not too sweet, not too spicy and oh so satisfying. Not only is this vegan jackfruit recipe beyond tasty, it's simple to prepare and comes together all in one skillet! Never cooked with jackfruit before? Don't sweat! We'll walk you through every step of this vegan jackfruit dish. This indulgent vegan recipe will ensure everyone at your place gets to enjoy the holiday season.
Updated Sep 7, 2021

Ingredients

  • 1/4 cup olive oil
  • 2 cans (14 oz each) young green jackfruit in water, rinsed, drained and patted dry
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes, if desired
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup packed organic brown sugar
  • 1/2 cup water
  • 1 tablespoon soy sauce
  • 1 cup thinly sliced yellow onion
  • 1/4 teaspoon salt
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups vegetable broth
  • 1 teaspoon chopped fresh thyme leaves

Steps

  • 1
    In 10-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Add jackfruit, garlic powder, pepper flakes and nutmeg; cook 5 to 6 minutes, stirring occasionally with wooden spoon or heatproof spatula, until jackfruit begins to brown on edges.
  • 2
    Stir brown sugar into mixture in skillet; cook 30 to 60 seconds, stirring constantly, until brown sugar melts. Carefully stir in water and soy sauce; heat to simmering, then reduce heat to medium-low. Cook uncovered 4 to 6 minutes longer, stirring frequently and breaking up with spoon, until mixture is shredded and liquid is absorbed. Transfer to medium bowl; cover and keep warm. Carefully clean out skillet.
  • 3
    In same skillet, heat remaining 2 tablespoons oil over medium heat. Add onion and salt; cook 11 to 13 minutes, stirring frequently, until softened and browned. Stir in flour; cook 1 minute, stirring constantly.
  • 4
    Gradually stir in broth. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 to 2 minutes or until gravy thickens. Stir in jackfruit mixture; cook 1 to 2 minutes or until heated through. Top with thyme.

Tips from the Betty Crocker Kitchens

  • tip 1
    In our vegan jackfruit recipe, both the shredded jackfruit and the gravy are delicious served separately as well. Instead of adding the jackfruit to the gravy, enjoy it on its own, over rice or grains or in a sandwich. The gravy can be served over vegan mashed potatoes—or anything really!
  • tip 2
    Rinsing and patting the canned jackfruit dry before sautéing reduces the briny taste and helps the fruit brown in the olive oil.
  • tip 3
    Cooking Vegan? Always read labels to make sure each recipe ingredient is vegan. Products and ingredient sources can change.

Nutrition

360 Calories, 14g Total Fat, 2g Protein, 57g Total Carbohydrate, 47g Sugars

Nutrition Facts

Serving Size: About 3/4 Cup
Calories
360
Calories from Fat
130
Total Fat
14g
21%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
640mg
26%
Potassium
260mg
8%
Total Carbohydrate
57g
19%
Dietary Fiber
2g
9%
Sugars
47g
Protein
2g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
1 Starch; 1 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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