This Jewish-style Vegan Jackfruit Brisket will remind you of your grandmother’s brisket on the Jewish holidays. Before becoming vegan, I always LOVED my mom’s brisket on holidays like Passover and Rosh Hashanah. I used our family recipe and made it vegan with jackfruit! Make my Easy Vegan Latkes and Homemade Cashew Sour Cream to go with!
Why I Love This Recipe
- Jewish Staple: Brisket is a Jewish staple. We always had it on our holiday table whether for Rosh Hashanah, Passover, or the like.
- Plant-Based: Of course, brisket is animal-based but this version is entirely vegan and made with jackfruit. It still tastes so much like the real deal. You and your family will love it!
- Easy to Make: Especially around the holidays, I love an easy recipe. This jackfruit brisket is no different. You basically add everything to a casserole dish and then just bake for an hour!
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Notes on Ingredients
- Jackfruit: Use canned, young, green jackfruit. Be sure to drain and rinse it before using.
- Potatoes: I used baby gold potatoes and cubed them up.
- Tomato Sauce: The ingredients should be tomatoes and salt. That’s it! No sugar or other oils if possible. Use the plain canned version.
- Ketchup: Look for a ketchup with no added sugar and organic if possible.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Vegan Jackfruit Brisket?
- Preheat the oven to 425F.
- Chop and add the onions to the bottom of your casserole dish.
- Rinse and drain the canned jackfruit, then shred it with your hands.
- Saute the jackfruit in a pan until the moisture is cooked out (10 minutes).
- Add the jackfruit on top of onions in the dish. Add spices and mix.
- Surround the jackfruit with potatoes and carrots.
- Top the mixture with tomato sauce, tomato paste and ketchup.
- Cover and bake for 1 hour! Enjoy hot!
- Step 1: First, preheat oven and prep the jackfruit by draining, rinsing, shredding, and then cooking it for 10 minutes.
- Step 2: Then, add the onions to a casserole dish with jackfruit on top. Then top with carrots, potatoes, and the remaining sauce ingredients. Cover and bake for 1 hour. Enjoy!
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Commonly Asked Questions
This meal makes great leftovers and can store in the fridge in an airtight container for up to 3 days.
Because this recipe uses canned jackfruit, you will need to first drain and rinse it (similar to as you would with beans). Then, you will shred it with your hands (or forks) so it resembles a similar texture to pork.
Some of my favorite dishes to serve with brisket are Chickpea Noodle Soup, Vegan Roasted Veggies with Tahini Sauce, Yellow Turmeric Rice, or Easy Vegan Latkes.
This dish will take an hour to cook. At the 1 hour mark, check the potatoes. They should be fork tender–that’s how you’ll know if it’s done.
“Delicious! This is my third time making this recipe. Thank you!”
– Katie
Extra Helpful Tips
- Use a 9×13 casserole dish.
- Don’t forget to rinse and drain your jackfruit. Canned jackfruit that comes in brine needs to be rinsed really well.
- I suggest cooking the jackfruit in a pan before adding it to the roasting pan to cook out some of the moisture that it holds. Only takes 10 extra minutes!
- Make sure to roast this completely covered with foil or in a roasting pan that has a lid.
If you tried this Vegan Jackfruit Brisket or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Vegan Jackfruit Brisket (Jewish-Style)
Equipment
- 1 casserole dish 9×13
- 1 knife
- 1 strainer
Ingredients
- 2 cans jackfruit 20 oz each
- 1 yellow onion diced
- 5 russet potatoes cubed
- 1 cup carrots chopped
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cups tomato sauce plain
- 3 tablespoon ketchup no sugar added
- 2 tablespoon tomato paste
Instructions
- Preheat oven to 425 degrees F.
- Rinse and drain the canned jackfruit. Gently shred and pull apart the jackfruit with your hands. Then, add it to a pan and sauté for 10 minutes or so to get rid of some of the moisture.
- In a casserole dish, add the onions to the bottom of the pan. Then, add the jackfruit. Top with the potatoes and carrots.
- Add paprika, garlic and salt then mix.
- Top the dish with tomato sauce, tomato paste, and ketchup.
- Cover and bake for 1 hour or until the potatoes are fork tender. Enjoy!
Notes
- Don’t forget to rinse and drain your jackfruit. Canned jackfruit that comes in brine needs to be rinsed really well.
- I suggest cooking the jackfruit in a pan before adding it to the roasting pan to cook out some of the moisture that it holds. Only takes 10 extra minutes!
- Make sure to roast this completely covered with foil or in a roasting pan that has a lid.
Rebecca says
Genius!
Katie says
Delicious! This is my third time making this recipe. Thank you 😊
Tommy says
Not tried it yet.
marlene says
This is just what I was thinking of doing for my vegan guests this Passover. Thank you! I can’t wait to try it out. 🙂
marlene says
Hi Danielle. I was looking for a vegan brisket using jackfruit when I found your recipe. I think it’s going to be a great substitute because it has such a similar texture. I can’t wait to try this. Thank you! Just wondering, do you think I can make this ahead and freeze it? I’m making Passover this year and am trying to make and freeze as many of my dishes as possible. Hoping to hear back soon and TIA! Happy Passover!
Taylor From HealthyGirl Kitchen says
Yes, prepare everything as the directions say the day before, but do not cook yet. Store in the fridge over night. When you are ready to cook, put it in the oven at 425F for one hour or until fork tender.
Mindy Frankel Strauss says
Can this be made in advance and reheated? How long does it take to reheat and at what temp?
Taylor From HealthyGirl Kitchen says
Yes, prepare everything as the directions say, but do not cook yet. When you are ready to cook, put it in the oven at 425F for one hour or until fork tender.
Carla says
This looks delish! I need to make a brisket for Passover. I was going to make a sweet potato kugel, too. Since I’m making sweet potato kugel, would you suggest I still include the carrots and potato when cooking this or should I leave it out?
Taylor From HealthyGirl Kitchen says
Hi! I would make the recipe exactly as is, including the carrot and potato.
Rachel B says
This is my go to recipe for Jackfruit. I actually use barbeque sauce and chunky salsa together for the sauce over the jackfruit.. Thank you so much for posting this recipe. It comes out delicious!!
Jordan Stacy says
This jackfruit brisket is so good! It reminds me of the pot roast I used to eat growing up. It’s so flavorful!