Jackfruit 5 Ways

Jackfruit 5 ways

Jackfruit was definitely my holy grail ingredient of 2017. It’s kind of a blank slate until cooked and it definitely gives 95% of all soy-based meat recipes a run for their money. There’s a jackfruit recipe for anytime of the year and for any mood, so today I will be highlighting how to make jackfruit 5 ways.

The texture when raw is hard to describe, but it’s definitely tougher raw than when cooked. When cooked, jackfruit softens and it takes very well to marinades. When used in soups, jackfruit can keep in the fridge (inside the soup) for a few days without turning into a stringy mess.

If you know anyone who’s having a hard time going vegan because they are wary of soy products, then I definitely suggest that you try all of these recipes. From tacos, to soup, to quesadillas and even crab cakes, the possibilities are literally endless.

Jackfruit Tortilla Soup

Jackfruit 5 ways

Jackfruit Tortilla Soup

This jackfruit tortilla soup hits all of the marks of fall comfort food. If you haven’t cooked with jackfruit before, you can think of it as a shredded chicken replacement. Canned jackfruit comes in medium-sized wedges so you have to tear them apart and take out any hard pieces or seeds. What you’re left with is something eerily similar to shredded chicken. I usually marinate the jackfruit overnight to make sure it’s super flavorful.

Surprisingly, the jackfruit kept in the soup pretty well even through reheating (on the stove). I kept it in the fridge for four days It softened a bit but it never became slimy or uneatable.

The flavor of the broth had the perfect amount of heat, richness, and flavor. I used vegan chik’n bullion cubes, vegetable broth, tomato paste, jalapeño and a mix of tomatoes and green chilies, all poured over sauteed onions and vegetables. I didn’t even have to add salt or any seasonings to the broth, it was that good!

Jackfruit Tortilla Soup

Prep work includes marinating the jackfruit the night before. 

Course Dinner, Lunch, meal prep
Cuisine Mexican
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes


  • 1 can green jackfruit (purchased from Trader Joe's)
  • 1/2 tsp garlic salt
  • 1/2 tsp cumin
  • 1/4 tsp chili powder
  • dash of salt


  • 4 cups vegetable broth 32 oz
  • 2 chick'n bullion cubes (veggie bullion cubes purchased at Sprout's Farmer's Market)
  • 2 cups cooked black beans (1 cup dry, if cooking from scratch)
  • 1 can organic corn
  • 1 can diced tomatoes and green chilis (semi-drained) 10 oz
  • 4-6 corn tortillas
  • 4 cloves garlic (diced)
  • 1/3 cup diced onions
  • 1 tbsp tomato paste
  • 1 tsp diced jalapeño (removed seeds and membrane)
  • 1 lime
  • cilantro for garnish
  • avocado slices for garnish
  • sunflower oil (for frying tortillas strips)


Jackfruit Prep (do this the night before)

  1. Pour canned jackfruit into a medium bowl (do not drain) and remove all the hard pieces and seeds. Break up any tough parts. Add seasonings, cover and store in the fridge overnight. 


  1. In a large saucepan or Dutch oven, simmer diced onions and garlic in olive oil on low heat until onions are transparent. 

  2. Add four cups of vegetable broth to the pot and bring to a boil. Add 2 chick'n bullion cubes, 1 tbsp tomato paste, green chili and tomato mix (semi-drained), corn, black beans, and jalepeno. Make sure the jalepeno is de-seeding and make sure to remove the membrane. Cut off  the end of the jalepeno, gut that piece and dice it. Reduce heat to a simmer and cover. Cook for 15-20 minutes. 

  3. Drain jackfruit and then and sautee over olive oil for 5-7 minutes. Squeeze 1/2 lime over jackfruit and add more seasonings to taste. I used garlic powder, garlic salt, cumin, and sea salt.  Add jackfruit (minus any excess oil) to soup pot. 

  4. Pre-heat the oven to 200 degrees. Place corn tortillas on a baking sheet and cook for 10 minutes. Once cooled, slice tortillas into thin strips about and inch in length. In a frying pan, heat sunflower oil over medium-high heat. Add enough oil to barely cover the strips. Fry them until they begin to harden. You can cook in two batches if using a small pan. Transfer cooked strips to a plate covered with a paper towel to catch any excess oil. 

  5. Garnish with avocado slices, tortilla strips, and cilantro leaves. 

  6. You can pour the soup over rice if you want to make the soup last as long as possible. 

Jackfruit Tacos

Jackfruit 5 ways

Jackfruit Tacos

One of my favorite things I did last year were my Vegan Tacos 5 Ways recipes. As I mentioned above, jackfruit is an excellent sub for shredded chicken. The resemblance in consistency is pretty uncanny. It will basically taste like whatever you use to season it with. The longer you can marinate, the better of course. Prep, season, and cook a can or too of jackfruit and store it in the fridge for a week. Throw it on top of tacos, salads, sandwiches, soups and whatever else you can think of. The grilled onions and guacamole are KEY! Don’t forget those 🙂

Jackfruit Tacos

Course Dinner, Lunch, Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 1 can jackfruit (Trader Joe's)
  • 1 tbsp lime juice (1/2 lime)
  • 1 tsp cumin
  • 1 tsp garlic salt
  • 1/4 tsp cayenne pepper
  • corn (optional)
  • chunky salsa (opitonal)


  1. In a bowl, pick out hard pieces from the jackfruit. Discard any shells (from the seeds). Leave about 1/8 cup of the water from the can and discard the rest.

  2. Add spices into into the bowl and massage into the jackfruit. 

  3. In a skillet, cook jackfruit on low heat for 10-15 minutes. 

  4. Top with homemade salsa and grilled onions. 1 can of jackfruit makes about 4-5 tacos. 

Recipe Notes

Toppings: I used my homemade salsa from the cauliflower tacos recipe and grilled onions. Corn or chunky salsa would go well with the jackfruit tacos if you'd like to try something else. 

Jackfruit Crab Cakes

Jackfruit 5 ways

Jackfruit Crab cakes

If you’re on the fence about going vegan because you think it’d be virtually impossible to give up seafood, I really encourage you to check out my Vegan Jackfruit Crab Cakes blog where I detail the negative impact that overfishing has on our planet and the countless vegan seafood alternatives that are currently on the market.

Even when I did eat seafood a 5 years ago, I never considered myself to be a crab connoisseur, so my endorsement of this dish as a crab cake replacement is really just based on how this particular recipe tastes, and it was damn good 🙂 It’s been so long since I’ve had crab that I can’t really remember exactly how crab cake tastes, but I can tell you that this recipe is delicious, whether it’s an exact doppelgänger or not.

The rice vinegar really set off the wannabe-fish taste and the combination of baking and frying the patties made such a huge difference in the taste. Top it off with a generous squeeze of lemon a dab of tartar sauce and I bet you could fool, or at least appease, a die-hard fish fan.

Vegan Jackfruit Crab Cakes

Course Dinner, Lunch, vegan seafood
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 12 pieces


  • 2 cans jackfruit
  • 1/4 cup finely chopped celery (optional)
  • 6 flax eggs (1 egg = 1 tbsp flax meal +3 tbsp water)
  • 1/2 cup panko bread crumbs
  • 1/2 cup bread crumbs
  • 1/4 cup chopped yellow onion
  • 2 tbsp rice vinegar
  • 2 tbsp sunflower oil

DIY Old Bay Seasoning

  • 1 tbsp garlic salt
  • 1/2 tsp pepper
  • 1/2 tsp mustard powder
  • 1/4 tsp nutmeg
  • 1/4 tsp paprika
  • 1/4 tsp red pepper
  • 1/4 tsp onion powder
  • 1/4 tsp thyme
  • pinch cinnamon
  • pinch ginger
  • pinch cayenne

DIY Tartar Sauce

  • 1 cup vegan mayonaise
  • 1/2 tsp rice vinegar
  • 1/4 tsp mustard seed
  • 1/4 tsp dill
  • 1/4 tsp dijon mustard
  • 1/4 cup finely diced cucumber or pickles (optional)


  1. Drain the jackfruit, shred into small pieces and remove any seeds/hard parts. Pat the jackfruit dry with a paper towel. Set aside

  2. In a separate bowl, mix the 6 flax eggs (measurements in ingredients list) together and set aside for at least 10 minutes 

  3. In a small bowl, combine the old bay seasoning ingredients together and set aside. 

  4. Combine old bay seasoning, drained jackfruit, flax eggs, rice vinegar, onion, and optional celery and form the cakes into patties. Place on a silicon pad on a baking sheet and refrigerate for at least 1 hour. You can even leave them overnight if you'd like. 

  5. Preheat oven to 350 degrees and bake for 15 minutes

  6. Line a skillet with a thin layer of sunflower oil and fry each cake until they are light brown/toasted on each side. 

  7. Mix tartar sauce ingredients into a small bowl and serve. Keeps in the fridge for at least one week. 

  8. Sautee the cakes on the skillet with a touch of oil to re-heat. 

Jackfruit Chicken Noodle Soup

Jackfruit 5 ways

Chicken Noodle Soup w/ Jackfruit

I honestly hope that none of you are currently fighting a cold, but if you are, two things: check out my post on How to Not Get Sick and make yourself this delicious soy-free ‘chicken’ noodle soup.

I promise you this version tastes better than any overly salted canned version, and no chickens had to be stuffed with antibiotics or killed for it. We will be using jackfruit in place of soy chik’n strips, so this recipe is au naturale, baby 😉. All you need is veggies, (jack)fruit, noodles and veggie broth. Isn’t it interesting that in American culture we think a soup using one of the most disease-ridden and antibiotic resistant animals (thanks to factory farming) is a remedy for a cold?

Check out the recipe below for a healthier, cruelty-free version of ‘chicken’ noodle soup!

Soy Free Vegan Chicken Noodle Soup

Prep time note: need to marinate jackfruit either the night before or for at least 4 hours. Store in the fridge.

Course Dinner, Lunch, Soup
Cuisine Healthy, soy free
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes



  • 2 cans green jackfruit (can get at Trader Joe's)
  • 1 tbsp garlic salt
  • 1 tbsp garlic powder
  • 1 tbsp poultry seasoning
  • 1 tbsp oregano


  • 64 oz vegetable broth
  • 16 oz Fusilli pasta
  • 3 veggie 'chicken' bouillon cubes
  • 2 large carrots
  • 1 diced yellow onion
  • 1 tbsp oregano
  • 1 tbsp dried basil
  • 1 tbsp sage
  • 1 tbsp poultry seasoning
  • 1 tbsp garlic salt
  • 1/4 tsp salt
  • 2 bay leaves
  • 5 cloves garlic
  • 1/4 cup diced yellow onions


  1. Pour canned jackfruit into a medium bowl (do not drain) and remove all the hard pieces and seeds. Break up any tough parts. Add seasonings, cover and store in the fridge overnight. 

  2. Sautee garlic and 1/4 cup onions in pot with olive oil until onions are translucent. 

  3. Stir in veggie broth and seasonings and let simmer for 10-15 minutes. Add in chopped veggies, reduce heat to low and simmer for 15 minutes. Carrots and celery should be molto al dente. 

  4. Sautee marinate jackfruit in a skillet on medium heat and cook for about 7 minutes. Add jackfruit to soup, let simmer for 5 minutes and serve. 

Jackfruit Quesadilla

Jackfruit 5 ways

Jackfruit quesadilla

Vegan or not, I don’t know too many people that don’t love quesadillas. This vegan jackfruit quesadilla recipe has so much flavor and and is probably the easiest and quickest recipe on this list. If you’ve never tried jackfruit before, or if you want to test out a fail proof vegan recipe out on a meat-eater, then you should definitely start here.

Easy Vegan Jackfruit Quesadilla Recipe

Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people
Author http.vvegan


  • 2 cans green jackfruit (purchased from Trader Joe's)
  • 2 cloves garlic
  • 1 tsp red chili flakes
  • 1 tsp cumin
  • 1 tsp salt
  • 1 tbsp liquid smoke
  • 1 package regular size whole wheat tortillas (made 4 quesadillas)
  • 1 bag Daiya mozzarella shredded cheese (can be purchased at Whole Foods)
  • 1 bag Daiya pepperjack shredded cheese (can be purchased at Whole Foods)
  • 1 1/4 slices Field Roast tomato cayenne pepper cheese (can be purchased at Whole Foods)
  • 1 red bell pepper (optional)


  1. The jackfruit will come in big, cube-like pieces, you'll have to cut or tear off the hard pieces and then you can pull all of the pieces apart. Be sure to remove the seeds and any shells. The finished product should look similar to shredded chicken.

    2. Sautee olive oil and garlic in a skillet. Add jackfruit to pan (be sure to squeeze out excess brine) on med-low heat and add in salt, crushed pepper, garlic powder, and cumin. Stir semi-frequently to prevent sticking. Stir in about 1/4 cup brine. Simmer. Add in 1 tbsp of liquid smoke. Add more brine if desired and simmer uncovered for 10-15 minutes. Set aside.

    3. Add 1/2 tbsp butter to skillet, melt, and add tortilla on medium heat. Cover tortilla with vegan shredded cheese (I recommend Daiya) and about 1 slice of the Field Roast cheese. I tore the slice into pieces and placed them around the sides and the middle. Add more or less cheese if desired. Add cooked jackfruit. Cook until cheese is melted and to desired crispiness. Add bell peppers (uncooked) if desired. You could also add mushrooms if you like. I made 4 quesadillas (2 with bell pepper and 2 without) and I used both bags of cheese but had plenty of sliced cheese leftover.

    4. Serve with Spanish Rice (veganized), pico de gallo, mini sweet peppers, and guacamole.

What the video I made for how to do jackfruit 5 ways here:


Vegan Pizza 4 Ways

Vegan Tacos 5 Ways

Cauliflower 5 Ways

Vegan Air Fried Chicken


One thought on “Jackfruit 5 Ways

  1. Pingback: Vegan Jackfruit Tuna Melt Recipe (soy free) || httpvvegan.com

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