This vegan jackfruit brisket is a Jewish style brisket that will make your taste buds go crazy and remind you of your grandmother’s brisket on the Jewish holidays. Before I was vegan, I always LOVED my mom’s brisket on holidays like Passover and Rosh Hashanah – it was always so delicious. I knew I had to make a vegan version of her brisket. She sent me her secret recipe and I used jackfruit instead of meat. It turned out great.
What ingredients will I need?
- canned young green jackfruit
- tomato sauce
- tomato paste
- smoked paprika
How do you make vegan jackfruit brisket?
Preheat the oven to 425 degrees F. First, chop and add the onions to the bottom of your casserole dish. Rinse and drain the canned jackfruit. Shred the jackfruit with your hands. Saute the jackfruit in a pan until the moisture is cooked out – this should take about 10 minutes. Add the jackfruit to the middle of the pan and season with spices then mix. Surround the jackfruit with potatoes and carrots. Top the jackfruit with tomato sauce, tomato paste and ketchup then cover and bake for 1 hour! Dig in!
Will my non-vegan friends and family like this?
This is flavorful, hearty, meaty and absolutely delicious. I gave my father-in-law a sample of this brisket and he ended up having four helpings! He loved it and he’s not vegan. Jackfruit isn’t meat but it gives the idea of a shredded meat consistency. I promise you that your family and friends will love this! Want a meatier texture? Use seitan instead of jackfruit!
Vegans and non-vegans will enjoy this dish and it’s especially hearty because it also contains potatoes and carrots. The potatoes add a very satiating element to the recipe. Jackfruit is very high in fiber so that also contributes to filling you up.
What do you recommend serving with this vegan jackfruit brisket?
- Chickpea Noodle Soup
- Vegan Roasted Veggies with Tahini Sauce
- Butternut Squash Quinoa
- Yellow Turmeric Rice
- Quinoa Mushroom Risotto
A few important tips:
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. It also allows you to brown the jackfruit a bit to give it more flavor. Make sure to roast this completely covered with foil or in a roasting pan that has a lid. The brisket needs to cook for at least an hour. The potatoes should be fork tender – that’s how you’ll know if it’s done.
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Vegan Jackfruit Brisket (Jewish-Style)
- 2 20 oz cans
young green jackfruit
- 1 diced yellow onion
- 5 cubed russet potatoes
- 1 cup chopped carrots
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- 2 cups plain tomato sauce
- 3 tbsp ketchup
- 2 tbsp tomato paste
- Preheat oven to 425 degrees F. Rinse and drain the canned jackfruit. Gently shred and pull apart the jackfruit with your hands then saute for 10 minutes in a pan to get rid of some of the moisture.
- In a casserole dish or roasting pan, add the onions to the bottom of the pan. Then, add the jackfruit to the center of the pan. Add the potatoes and carrots around the jackfruit. Season the jackfruit with paprika, garlic and salt then mix.
- Top the jackfruit with tomato sauce, tomato paste and ketchup. Cover and bake for 1 hour or until the potatoes are fork tender.
Made with love,