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.

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 192kcal

Author Danielle Brown

Cost $5

Equipment

1 casserole dish
1 strainer
1 cutting board
1 knife
1 spoon
1 Oven

Ingredients

2 20 oz cans jackfruit
1 yellow onion diced
5 russet potatoes cubed
1 cup carrots chopped
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 tsp salt
1 tsp pepper
2 cups tomato sauce plain
3 tbsp ketchup
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 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.
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. 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.

Nutrition