Recipe of Vegan Char Siu Bao Jackfruit

Jackfruit Shawarma

These vegan char siu bao are made with homemade seitan, although you can use tofu, rehydrated soy curls, tvp chunks, or even chickpeas!

Recipe Summary Jackfruit Shawarma

This jackfruit chick un shawarma is the perfect filler for a gyro or wrap, pizza topping, taco, lasagna, enchilada, or any recipe calling for a savory and meaty gluten-free ingredient.

Ingredients | Vegan Char Siu Bao Jackfruit

4 (20 ounce) cans young green jackfruit in brine, drained

¼ cup fresh lemon juice

¼ cup nutritional yeast

3 tablespoons vegetable oil

2 tablespoons granulated garlic

1 tablespoon sesame oil

1 tablespoon salt

1 teaspoon salt

2 teaspoons ground cumin

2 teaspoons ground paprika

1 teaspoon ground allspice

¾ teaspoon ground turmeric

¼ teaspoon ground cinnamon

¼ teaspoon ground black pepper

1 pinch ground cayenne pepper

3 tablespoons vegan margarine (such as Earth Balance®), or as needed

Directions

Slice jackfruit into long triangles. Squeeze out excess moisture over a colander.

Mix lemon juice, nutritional yeast, vegetable oil, garlic, sesame oil, 1 tablespoon plus 1 teaspoon salt, cumin, paprika, allspice, turmeric, cinnamon, pepper, and cayenne pepper in a large bowl. Add jackfruit; mix and knead thoroughly to coat with lemon juice mixture.

Melt vegan margarine in a large skillet over medium heat. Cook jackfruit in batches until heated through, about 5 minutes.

The seasoned jackfruit is ready to cook immediately, but flavors will mingle more if you cover it and refrigerate for a few hours or overnight.

Avoid overcooking jackfruit; it becomes mealy and mushy, losing the texture for which it is valued.

Info | Vegan Char Siu Bao Jackfruit

prep: 15 mins cook: 5 mins total: 20 mins Servings: 8 Yield: 2 pounds

TAG : Jackfruit Shawarma

Everyday Cooking, Vegan,