Vegan Jackfruit Brisket (Jewish-Style)
Tender, meaty, juicy, flavorful Jewish style vegan brisket made out of jackfruit! This plant-based version of brisket is perfect for the Jewish holidays.
Servings: 6 servings
- 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.