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Buffalo Jackfruit

Buffalo Jackfruit

We’re returning to one of my favorite products - jackfruit - now that I finally figured out a way to get the texture how I want it, a process I describe in my Red Curry Jackfruit Chick’n recipe. If you’re a spice fiend like me, you may have a fondness in your heart for buffalo sauce. This is my take on spicy shredded buffalo chicken, sweetened just slightly with maple syrup. Slow-cooked, tender, smokey and juicy, Buffalo Jackfruit will hit the spot.

Speaking of great food, check out our e-book, Fun, Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns, Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE it. We cover ten celebrations along with more than 70 previously published and brand-spanking-new recipes – all vegan and gluten-free – that are designed for everyone from beginning to more experienced cooks to recreate in their own kitchens with ingredients that are easy to access, helping you to live it up, vegan style. Whether you’re vegan or omnivorous, whether you celebrate certain holidays or not, you will find dozens of really fun, delicious and damn impressive recipes to enjoy year-round, along with puns, historic lore, advice and so much more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise.


Buffalo Jackfruit

2 teaspoons coconut oil
1 yellow onion, diced
40 oz. canned jackfruit, drained and rinsed, cut into quarters
1 tablespoon garlic, minced
¼ teaspoon liquid smoke
1 teaspoon paprika
4 tablespoons vegan butter, melted
1 cup Frank’s hot sauce (Original flavor)
1 tablespoon pure maple syrup

In a large sauté pan over medium heat, heat the coconut oil for a minute. Add the onion and sauté, stirring often.

Put your jackfruit in a food processor and pulse about 20 times until finely shredded.

After five minutes of cooking the onions, add the jackfruit as well as the garlic, liquid smoke, paprika, vegan butter, hot sauce and maple syrup. Cover the pan, lower the heat to medium-low and cook for 25 minutes, lifting the cover the stir occasionally.

Add any additional seasoning and serve in tortillas, a wrap, on a salad or in a sandwich or however you like.

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