This dish has creamy jackfruit with spinach, onion, and cherry tomatoes. It’s ready in under an hour and delicious served over rice!
I just love using jackfruit. It’s so versatile, and not only enjoyed by vegans like me but by many omnivores as well. It’s the fake meat for people who don’t eat fake meats and processed foods, but still want some meat-like texture or resemblance. There are also those who eat it simply because they enjoy jackfruit for exactly what it is.
My inspiration for this dish came from a chicken recipe I saw on Flipboard. If you read my blog, you know this is something I often do. Sometimes I’ll come across an omnivorous recipe which calls to me and helps me come up with a dish of my own. Not always is it an exact,
I was hopeful for this recipe when I got the idea, and I was very pleased with the results! My first thought was to enjoy it over brown basmati but changed my mind last minute and had it over a seasoned wild rice blend. I loved it with the wild rice so much; I’ve continued to do the same each time. Of course, that could simply be because this wild rice recipe, “Cilantro Rice,” by The Veggie Girl is just so good.
If you try this dish let me know! Leave a comment below or take a pic and tag me on Instagram, @veggiesattiffanis. I’d love to hear if you used the same rice as I did, another variety or recipe, or perhaps you tried it over something else like potatoes or pasta. Cauliflower rice!? Anybody?
Creamy Jackfruit Skillet
Ingredients
- 17 oz can jackfruit in *water drained, rinsed, and seeds removed
- 1/2 Tbsp poultry seasoning
- 1/8 tsp sea salt plus more to taste
- 1/8 tsp ground black pepper plus more to taste
- drizzle olive oil or oil of choice, for cooking or substitiute water or broth if oil free
- 1/2 small yellow onion sliced
- 1 tsp minced garlic
- 1/2 Tbsp fresh rosemary chopped
- 1 1/2 cups chicken-flavored vegetable broth I use Vegetarian No-Chicken Broth by Imagine
- 1 cup cherry tomatoes
- 1/4 cup unflavored/unsweetened non-dairy milk I use almond, or use mylk of choice
- 2 Tbsp cornstarch
- 1 1/2 cups fresh spinach
- 3 – 4 servings cooked rice, for serving I like to use a wild rice blend
Instructions
- Take the pieces of jackfruit and cut off the hard, triangular part at the bottom of each one. Slice the removed hard pieces into small, thin pieces.
- Add all of the jackfruit to a medium mixing bowl. Add the poultry seasoning, salt, and pepper add toss until the jackfruit is well coated.
- Heat a skillet to medium and drizzle with oil (or add a small amount of broth or water to the skillet if avoiding oil). Add the onion and sauté for 1 minute. Next add the rosemary and garlic to the skillet and sauté 1 more minute.
- Add the jackfruit to the skillet. Sauté, stirring occasionally, until onion is transluscent and the jackfruit is browned.
- Add the broth to the skillet and bring it to a bowl. Once boiling, cover with a lid and turn the heat down to low to medium-low, just enough to keep a light simmer. Keep at a light simmer for 15 minutes.
- Remove the lid from the skillet, add the cherry tomatoes, replace the lid, and continue to simmer for another 10 minutes.
- While jackfruit simmers, whisk together the non-dairy milk and the cornstarch.
- When the 10 minutes has passed, remove the lid, and using two forks, shred the jackfruit pieces. If some pieces are hard or unshreddable, smash them using the back of a fork.
- Turn the heat back to medium. Whisk the milk/cornstarch mixture in with the jackfruit. Next, stir in the spinach. Cook until spinach is wilted and sauce has thickened. Add salt and pepper to taste. Serve over cooked rice or starch of choice.