I’ve been looking at the can of Jackfruit I bought a while ago, trying to figure out how the heck I’m supposed to cook with it. After reading a few recipes, and realizing I was missing several key ingredients to follow any exactly, I decided to give it a try using what I had at home.

Ingredients (for 4 – 5 generous servings):

1×14 oz can of jackfruit (in brine, or liquid)

1/2 cup vegetable broth

1 tbs peanut butter

1 tbs soy sauce

1 tbs apple cider vinegar

1 tsp dijon mustard

2 cubes frozen chopped ginger (or fresh!)

1 shallot (chopped)

a bunch of mushrooms — I used one large King Oyster mushroom and a few small mushrooms from a variety pack I’d bought

1 large carrot, sliced or diced (note the Pacman carrot in the photo above!)

How to:

Sauté the chopped shallot in a large sauce pan, with a bit of olive oil.

Drain the can of jackfruit, cut it into smallish chunks, and add to the pan. Add the vegetable broth and everything else but the mushrooms and carrot. Reduce to a low heat and cover, stirring occasionally. Every once in a while, shmoosh the jackfruit so that it separates and looks like (sigh) pulled pork (I’m guessing?). I think you can probably add or delete ingredients as needed, as well, based on your preferences. I’d probably add a splash of orange juice next time I make this.

After about 25 – 30 minutes, add the mushrooms and carrot, and let it cook for another five or so minutes, covered.

Serving suggestions:

Last night, I served this on a small piece of toasted naan bread (see pizza entry in blog), with a side of vegan sushi (bought) and some sweet corn on the cob. Today. I made the above cold sandwich, putting the jackfruit on a bed of baby spinach, and then adding avocado. The report back from my husband, who had this for lunch, was that it was delicious. “This is one of my favourite things!” he said, enthusiastically. Enjoy!