Mississippi Jackfruit
Mississippi's popular chicken dish, veganized! Delicious served over rice or inside a gluten-free bun!
Servings 6
Ingredients
- 3 20 oz cans green/young jackfruit, in WATER, not brine or syrup Drained, rinsed, and seeds removed
- 1 cup chicken-flavored vegetable broth
- 1/2 cup yellow onion, minced
- 1/3 cup pepperoncinis
- 2 Tbsp + 2 tsp vegan butter
- 2 Tbsp garlic, minced
- 1/2 tsp Worcestshire sauce, ensure vegan (and GF if necessary) I've been using one by Wan Ja Shan which is both vegan and GF
- 1/4 tsp gluten-free tamari or regular soy sauce if gluten isn't an issue
- 3/4 tsp dried rosemary
- 3/4 tsp dried thyme
- 3/4 tsp dried parsley
- 3/4 tsp black pepper
- 1/4 tsp dried dill weed
- 1/4 tsp sea salt
Instructions
- Cut off the hard bottom from each piece of jackfruit (the part that doesn't have a grainy looking texture). Chop the hard chunks into thin, small pieces. Add the jackfruit to a slow cooker.
- Add all remaining ingredients to the slow cooker and cook on high for 3 1/2 hours (or 7 1/2 on low).
- Remove the lid from your slow cooker. Using two forks shred the pieces of jackfruit. Also, using the backside of a fork, smash down on any pieces that still seems to be hard or in chunks. Stir well and replace lid. Cook for 30 more minutes.
Notes
Enjoy as a sandwich filling inside toasted buns (gluten-free if necessary) with melted vegan cheese, lettuce, and/or tomato — or enjoy over rice or riced cauliflower, mashed potatoes or cauliflower, or pasta (regular or gluten-free if needed).