Vegan Jackfruit Brisket (Jewish-Style)

A plate with carrots, potatoes, and jackfruit brisket on in covered in a tomato sauce with a fork.

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 $20

Equipment

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.

Nutrition