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Veganism: The Noble Way of Living / Vegan Cooking Show

Wondrous Nature’s Gift: Versatile Jackfruit, Part 3 of 3 – Vegan Jackfruit Curry and Spicy Jackfruit Vegan Sauce

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Ripe jackfruit is packed with large, fleshy edible bulbs embedded in a tough core. It has a tropical flavor similar to a mix of banana, mango and pineapple. People were surprised after tasting these dishes that jackfruit could be used to create such delicious meals. Today the first recipe we will share with you is a vegan curry dish made with ripe Jackfruit. Bring a pot of water to boil. Add in the jackfruit seeds and continue to boil for another 15 minutes. Then scoop out the boiled jackfruit seeds. When the seeds have cooled, peel off the soft white membrane that form the outer coat of the seeds. Next, heat up a saucepan and add olive oil. Then add sliced button mushrooms and stir-fry. Add diced potatoes, diced carrots and two liters of water. Cover the pot with the lid and continue to cook at medium-low heat. till all the ingredients have softened. Add mixed spice powder, red chili powder, lemongrass powder, and the vegan curry cubes. Add the boiled and peeled jackfruit seeds. When the vegan curry cubes have fully melted, add in the sliced ripe jackfruit. After the curry starts boiling, gradually add in coconut milk and mix well. Add the cashew milk and mix well. Continue cooking till the curry gravy thickens. We can enjoy this delicious Vegan Jackfruit Curry with a serving of boiled Jasmine or Basmati Rice.

Our next dish is Spicy Jackfruit Vegan Sauce, a great accompaniment with vegan foods such as sandwiches, tacos, burgers, burritos, pasta, baguette, rice, noodles, and the list goes on… Turn on the fire to warm up the pan. When the olive oil is heated, add the sliced king trumpet mushrooms, and stir-fry. Stir-fry till the trumpet mushrooms turn soft and golden brown. It takes about 15 minutes. Add in the sliced ripe jackfruit, mix well, and continue stir-frying for about three minutes. Lower the fire to medium-low heat, cover the pan with the lid and simmer for two minutes. Add diced tomatoes, mix well, and turn up the fire to high heat till the mixture comes to a boil. Then reduce the fire to medium-low heat. Next, add mixed Mexican spices, smoked paprika, dried chili flakes, shiitake mushroom powder, and salt. Mix well, cover the pan, and continue simmering for another three minutes. Cook till the flavors have been fully absorbed by the ingredients. Garnish with a sprinkle of dried chili flakes and finely chopped coriander on top of the dish.
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