18 Flavorful Canned Jackfruit Recipes for Plant-Based Delights

Craving quick, flavorful, and totally plant-based meals? Canned jackfruit is your secret weapon! This versatile, meaty-textured superstar transforms into everything from tangy tacos to hearty BBQ sandwiches—no fuss required. Whether you’re a seasoned vegan or just veggie-curious, these 18 mouthwatering recipes will make weeknight dinners exciting again. Ready to fall in love with jackfruit? Let’s dive in!

Spicy Jackfruit Tacos with Avocado Lime Crema

These smoky, spicy jackfruit tacos are a plant-based dream—tender shreds of jackfruit mimic pulled pork, while the cool avocado crema balances the heat perfectly.

Ingredients

• 2 (20 oz) cans young green jackfruit in brine, drained and rinsed
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp cayenne pepper (optional for extra heat)
• 1/2 cup vegetable broth
• 8 small corn tortillas, warmed
• 1/2 cup shredded purple cabbage
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

For the Avocado Lime Crema:

• 1 ripe avocado
• 1/4 cup sour cream or vegan alternative
• 2 tbsp lime juice
• 1/4 tsp salt

Instructions

1. Prep the jackfruit: Use your hands to shred the jackfruit into stringy pieces, discarding any tough cores.
2. Cook the jackfruit: Heat olive oil in a large skillet over medium. Add jackfruit, smoked paprika, cumin, chili powder, garlic powder, salt, and cayenne. Stir to coat and cook for 2 minutes until fragrant. Pour in vegetable broth, reduce heat to low, and simmer for 10 minutes, stirring occasionally, until liquid is absorbed and jackfruit is tender.
3. Make the crema: Blend avocado, sour cream, lime juice, and salt in a food processor until smooth.
4. Assemble: Fill warm tortillas with jackfruit, top with cabbage, cilantro, and a drizzle of crema. Serve with lime wedges.

The magic here? Jackfruit’s meaty texture soaks up smoky spices, while the creamy avocado lime crema adds a bright, cooling contrast.

Tip: For extra crunch, toast the tortillas in a dry skillet for 30 seconds per side before filling.

BBQ Pulled Jackfruit Sandwiches with Coleslaw

These smoky, saucy sandwiches are a plant-based twist on classic BBQ—so tender and flavorful, even meat-lovers won’t miss a thing!

Ingredients

• 2 (20 oz) cans young green jackfruit in water or brine, drained and rinsed
• 1 tbsp olive oil
• 1 small yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup BBQ sauce (plus extra for serving)
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 4 burger buns, toasted
• 2 cups pre-made coleslaw (or homemade)

Instructions

1. Shred the jackfruit by pulling apart chunks with your fingers, discarding any tough cores.
2. Heat olive oil in a large skillet over medium. Add onion and cook for 3 minutes until soft. Stir in garlic and cook for 30 seconds until fragrant.
3. Add jackfruit, BBQ sauce, apple cider vinegar, smoked paprika, cumin, and salt. Stir well, then reduce heat to low. Simmer for 15 minutes, stirring occasionally, until the jackfruit absorbs the sauce and resembles pulled pork.
4. Pile the BBQ jackfruit onto toasted buns, top with coleslaw, and drizzle with extra BBQ sauce if desired.

The jackfruit’s meaty texture and tangy slaw crunch make this sandwich irresistibly messy in the best way—perfect for summer cookouts or cozy weeknights.

Tip: For extra smokiness, char the buns lightly on a grill before assembling.

Jackfruit Curry with Coconut Milk and Jasmine Rice

This fragrant, plant-based curry is a cozy hug in a bowl—tender jackfruit simmers in creamy coconut milk with warm spices for a dish that’s hearty but surprisingly light.

Ingredients

• 1 tbsp coconut oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp red curry paste
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 (20-oz) can young green jackfruit, drained and shredded
• 1 (13.5-oz) can full-fat coconut milk
• 1 cup vegetable broth
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 1 lime, juiced
• Fresh cilantro, for garnish
• Cooked jasmine rice, for serving

Instructions

1. Heat 1 tbsp coconut oil in a large skillet over medium. Add onion and sauté for 3 minutes until soft. Stir in garlic, ginger, 1 tbsp red curry paste, 1 tsp turmeric, and 1 tsp cumin; cook 1 minute until fragrant.
2. Add jackfruit, tossing to coat in spices. Pour in coconut milk, 1 cup broth, 1 tbsp soy sauce, and 1 tbsp maple syrup. Simmer uncovered for 15 minutes, stirring occasionally, until slightly thickened.
3. Remove from heat and stir in lime juice. Serve over jasmine rice, garnished with cilantro.

The jackfruit’s meaty texture soaks up the curry’s bold flavors, while a splash of lime brightens every bite. Tip: For extra depth, toast the spices in the oil for 30 seconds before adding the onion.

Vegan Jackfruit Carnitas Burrito Bowls

These hearty burrito bowls pack all the smoky, savory flavors of carnitas—minus the meat—thanks to tender jackfruit and bold spices.

Ingredients:

• 2 (20-oz) cans young green jackfruit in water, drained and shredded
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup orange juice
• 2 tbsp lime juice
• 3 cups cooked cilantro-lime rice
• 1 (15-oz) can black beans, rinsed
• 1 avocado, sliced
• 1/4 cup chopped fresh cilantro

Instructions:

1. Heat olive oil in a large skillet over medium-high. Add shredded jackfruit and cook for 5 minutes, stirring occasionally.
2. Stir in smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper. Cook for 1 minute until fragrant.
3. Pour in orange juice and lime juice, scraping up any browned bits. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until liquid is absorbed and jackfruit is caramelized.
4. Divide cilantro-lime rice among bowls. Top with jackfruit carnitas, black beans, avocado slices, and fresh cilantro.

The jackfruit’s meaty texture soaks up the citrusy marinade, creating a foolproof plant-based swap for pulled pork. Serve with extra lime wedges for a bright finish!

Tip: For extra crunch, add quick-pickled red onions or toasted pepitas.

Jackfruit Stir-Fry with Bell Peppers and Broccoli

This vibrant stir-fry turns young jackfruit into a meaty, savory delight, packed with crisp veggies and a sticky-sweet glaze—perfect for a quick weeknight meal.

Ingredients:

• 2 (20-oz) cans young green jackfruit in brine, drained and shredded
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 3 tbsp soy sauce
• 2 tbsp maple syrup
• 1 tbsp sriracha
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp vegetable oil
• 1 tbsp sesame seeds (for garnish)

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add jackfruit and cook for 5 minutes, stirring occasionally, until edges crisp.
2. Push jackfruit to one side; add remaining 1 tbsp oil, bell pepper, and broccoli. Stir-fry for 4 minutes until veggies are bright but crisp.
3. Add garlic and ginger; cook for 30 seconds until fragrant. Pour in soy sauce, maple syrup, and sriracha. Toss everything to coat and cook for 2 more minutes until glaze thickens.
4. Garnish with sesame seeds and serve hot.

The jackfruit soaks up the sweet-spicy sauce beautifully, while the veggies stay snappy—a textural dream!

Tip: For extra depth, marinate the shredded jackfruit in 1 tbsp soy sauce and 1 tsp smoked paprika for 10 minutes before cooking.

Crispy Jackfruit Spring Rolls with Sweet Chili Sauce

These vegan spring rolls pack a crispy crunch and a sweet-spicy kick—perfect for game day or a light appetizer that everyone will love.

Ingredients:

• 1 (14 oz) can young green jackfruit in brine, drained and shredded
• 1 tbsp vegetable oil, plus extra for frying
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp maple syrup
• 1/2 tsp smoked paprika
• 1 cup shredded purple cabbage
• 1/2 cup grated carrot
• 8 rice paper wrappers (8.5-inch diameter)
• 1/2 cup sweet chili sauce (for serving)

Instructions:

1. Heat 1 tbsp vegetable oil in a skillet over medium. Add garlic and cook for 30 seconds until fragrant. Stir in jackfruit, soy sauce, maple syrup, and smoked paprika. Cook for 5 minutes, breaking up the jackfruit with a spoon, until caramelized. Remove from heat and mix in cabbage and carrot.
2. Fill a shallow dish with warm water. Dip one rice paper wrapper for 10 seconds until pliable, then lay flat. Spoon 2 tbsp filling near the bottom, fold sides inward, and roll tightly. Repeat.
3. Heat 1/2 inch of vegetable oil in a pan over medium-high. Fry rolls in batches for 2–3 minutes per side until golden and crisp. Drain on paper towels.
4. Serve immediately with sweet chili sauce for dipping.

The jackfruit’s meaty texture and smoky-sweet glaze make these rolls irresistible—plus, they stay extra-crispy even after frying!

Tip: For a lighter version, bake at 400°F for 20 minutes, flipping halfway, until golden.

Jackfruit and Black Bean Enchiladas

These hearty enchiladas are packed with smoky jackfruit and creamy black beans, smothered in zesty sauce—perfect for a satisfying meatless meal that doesn’t skimp on flavor.

Ingredients:

• 1 (20 oz) can young green jackfruit in brine, drained and shredded
• 1 (15 oz) can black beans, rinsed and drained
• 1 cup red enchilada sauce
• 8 corn tortillas
• 1 cup shredded Monterey Jack cheese
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• Fresh cilantro and diced red onion for garnish (optional)

Instructions:

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a skillet over medium. Add shredded jackfruit, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp salt. Cook for 5 minutes, stirring, until fragrant.
2. Stir in black beans and 1/4 cup enchilada sauce, cooking 2 more minutes. Remove from heat.
3. Warm tortillas briefly to soften. Divide filling among them, roll tightly, and place seam-side down in a greased baking dish.
4. Pour remaining 3/4 cup enchilada sauce over the top, sprinkle with cheese, and bake 20 minutes until bubbly.
5. Garnish with cilantro and red onion if desired. Serve warm.

The jackfruit’s meaty texture and smoky spices make these enchiladas a crowd-pleaser, even for die-hard carnivores!

Tip: For extra heat, stir minced jalapeño into the filling or top with hot sauce.

Jackfruit Buffalo Dip with Vegan Ranch

This smoky, tangy dip is a crowd-pleaser—perfect for game day or when you’re craving something spicy and creamy without the dairy.

Ingredients:

• 2 (20 oz) cans young green jackfruit in brine, drained and shredded
• 1 cup vegan cream cheese, softened
• 1/2 cup unsweetened almond milk
• 1/3 cup buffalo hot sauce
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 2 tbsp chopped fresh chives (for garnish)

Instructions:

1. Preheat oven to 375°F. In a bowl, mix shredded jackfruit, vegan cream cheese, almond milk, buffalo hot sauce, lemon juice, garlic powder, onion powder, smoked paprika, and salt until fully combined.
2. Transfer to a small baking dish and bake for 20 minutes until bubbly and lightly browned at the edges.
3. Garnish with fresh chives and serve warm with celery sticks, tortilla chips, or crusty bread.

The jackfruit mimics pulled chicken beautifully, while the vegan ranch base keeps it luxuriously smooth with just the right kick.

Tip: For extra texture, broil the dip for 1–2 minutes at the end—just watch closely to avoid burning!

Jackfruit Pot Pie with Flaky Crust

This hearty, plant-based pot pie swaps shredded jackfruit for chicken, delivering the same cozy comfort with a flaky, buttery crust that’ll have everyone asking for seconds.

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 (20 oz) can young green jackfruit in brine, drained and shredded
• 1/3 cup all-purpose flour
• 2 cups vegetable broth
• 1/2 cup frozen peas
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 sheet store-bought puff pastry, thawed
• 1 tbsp plant-based milk (for brushing)

Instructions

1. Preheat oven to 400°F. Heat olive oil in a large skillet over medium. Add onion, carrots, and celery; cook 5 minutes until softened. Stir in garlic and cook 1 minute.
2. Add shredded jackfruit, then sprinkle with flour, stirring to coat. Pour in vegetable broth and simmer 3 minutes until thickened. Fold in peas, thyme, smoked paprika, salt, and pepper. Remove from heat.
3. Transfer filling to a 9-inch pie dish. Lay puff pastry over the top, trimming excess. Cut 3 slits to vent, then brush with plant-based milk.
4. Bake 25 minutes until crust is puffed and golden. Let cool 5 minutes before serving.

The jackfruit’s meaty texture soaks up the savory broth, while the flaky crust shatters perfectly with every bite—no one will miss the meat!

Tip: For extra richness, stir 1 tbsp nutritional yeast into the filling before baking.

Jackfruit Noodle Soup with Lemongrass and Ginger

This fragrant, plant-based noodle soup is a cozy hug in a bowl, with tender jackfruit soaking up the bright flavors of lemongrass and ginger.

Ingredients:

• 1 tbsp coconut oil
• 2 stalks lemongrass, bruised and cut into 3-inch pieces
• 1-inch piece fresh ginger, thinly sliced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 (14-oz) can young green jackfruit in brine, drained and shredded
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tsp lime zest
• 4 oz rice noodles
• 1 cup bean sprouts
• ¼ cup chopped cilantro
• 1 lime, cut into wedges

Instructions:

1. Heat 1 tbsp coconut oil in a pot over medium. Add lemongrass, ginger, and garlic; sauté 2 minutes until fragrant.
2. Pour in 4 cups vegetable broth and bring to a simmer. Add jackfruit, 2 tbsp soy sauce, 1 tbsp maple syrup, and 1 tsp lime zest. Simmer uncovered for 15 minutes.
3. Meanwhile, cook rice noodles according to package instructions. Drain and divide between bowls.
4. Discard lemongrass from the soup. Ladle broth and jackfruit over noodles. Top with bean sprouts and cilantro. Serve with lime wedges for squeezing.

The jackfruit’s meaty texture makes this feel hearty, while the lemongrass and lime keep it refreshing—perfect for when you want something light but satisfying.

Tip: For extra depth, stir in 1 tsp red curry paste with the ginger and garlic.

Jackfruit Fried Rice with Pineapple and Cashews

This tropical twist on fried rice is packed with sweet, savory, and crunchy goodness—perfect for a quick weeknight meal or a fun weekend lunch.

Ingredients:

• 2 cups cooked jasmine rice (day-old works best)
• 1 (14 oz) can young green jackfruit in brine, drained and shredded
• 1 cup fresh pineapple, diced
• 1/2 cup roasted cashews
• 1/2 cup red bell pepper, diced
• 3 green onions, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp maple syrup
• 1 tsp garlic powder
• 1/2 tsp ground ginger
• 2 tbsp vegetable oil

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the shredded jackfruit and cook for 5 minutes, stirring occasionally, until lightly browned.
2. Push the jackfruit to one side and add the remaining 1 tbsp vegetable oil to the skillet. Toss in the red bell pepper and sauté for 2 minutes until slightly softened.
3. Add the cooked rice, breaking up any clumps. Drizzle with soy sauce, sesame oil, maple syrup, garlic powder, and ground ginger. Stir-fry for 3–4 minutes until everything is well combined.
4. Fold in the pineapple, cashews, and green onions. Cook for another 2 minutes, just until the pineapple is warmed through.
5. Serve hot, garnished with extra green onions if desired.

The juicy pineapple and crispy cashews add a playful contrast to the savory jackfruit and rice—it’s like a mini vacation in every bite!

Tip: For extra texture, toast the cashews in a dry pan for 1–2 minutes before adding them to the dish.

Jackfruit Shepherd’s Pie with Mashed Potatoes

This hearty, plant-based twist on shepherd’s pile swaps meat for tender jackfruit, smothered in rich gravy and topped with creamy mashed potatoes—comfort food at its coziest!

Ingredients

• 2 (20-oz) cans young green jackfruit in brine, drained and shredded
• 1 tbsp olive oil
• 1 yellow onion, diced
• 2 carrots, peeled and diced
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tbsp soy sauce
• 1 cup vegetable broth
• 1 tbsp cornstarch
• 1.5 lbs Yukon Gold potatoes, peeled and cubed
• 3 tbsp butter
• 1/4 cup milk (or unsweetened plant milk)
• 1/2 tsp salt (for potatoes)
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 400°F. Boil potatoes in salted water for 15 minutes until fork-tender. Drain, then mash with butter, milk, 1/2 tsp salt, and 1/4 tsp black pepper. Set aside.
2. Heat olive oil in a skillet over medium. Add onion and carrots; cook 5 minutes until softened. Stir in garlic, tomato paste, smoked paprika, and thyme; cook 1 minute until fragrant.
3. Add shredded jackfruit, soy sauce, and vegetable broth. Simmer 10 minutes. Mix cornstarch with 2 tbsp water, stir into skillet, and cook 2 minutes until thickened.
4. Transfer jackfruit mixture to a baking dish. Spread mashed potatoes evenly on top. Bake 25 minutes until golden and bubbly.

The jackfruit’s meaty texture soaks up the smoky-sweet gravy, while the crispy potato topping adds the perfect contrast.

Tip: For extra browning, broil the pie for 2–3 minutes at the end—just keep an eye on it!

Jackfruit Chili with Kidney Beans and Corn

This hearty, meatless chili is packed with smoky jackfruit, tender beans, and sweet corn—perfect for cozy nights when you want something satisfying but plant-based.

Ingredients:

• 2 tbsp olive oil
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 (20-oz) can young green jackfruit in brine, drained and shredded
• 1 (15-oz) can kidney beans, rinsed
• 1 cup frozen corn
• 1 (15-oz) can diced tomatoes
• 2 cups vegetable broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the onion and bell pepper; cook for 5 minutes until softened. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
2. Add the shredded jackfruit, 2 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 3 minutes, stirring to coat.
3. Pour in the diced tomatoes and 2 cups vegetable broth. Bring to a simmer, then reduce heat and cook uncovered for 20 minutes, stirring occasionally.
4. Add the kidney beans and corn; simmer for another 10 minutes until thickened slightly.

The jackfruit mimics pulled pork beautifully, while the corn adds a pop of sweetness to balance the smoky spices. Serve with avocado or crusty bread!

Tip: For extra depth, stir in 1 tbsp cocoa powder with the spices—it deepens the chili’s richness without tasting chocolatey.

Jackfruit Sloppy Joes with Pickled Onions

These plant-based sloppy joes are a saucy, tangy twist on the classic—packed with shredded jackfruit and topped with quick-pickled onions for a crunchy bite.

Ingredients

• 1 (20 oz) can young green jackfruit in brine, drained and shredded
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1 cup tomato sauce
• 2 tbsp tomato paste
• 2 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 1 tbsp soy sauce
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/2 tsp salt
• 4 burger buns, toasted
• For pickled onions: 1/2 red onion, thinly sliced, 1/2 cup white vinegar, 1 tbsp sugar, 1/2 tsp salt

Instructions

1. Pickle the onions: Combine sliced red onion, white vinegar, 1 tbsp sugar, and 1/2 tsp salt in a bowl. Let sit for 20 minutes while you cook.
2. Heat olive oil in a skillet over medium. Add diced onion and bell pepper; cook for 5 minutes until soft. Stir in garlic and cook 1 minute.
3. Add shredded jackfruit, tomato sauce, tomato paste, maple syrup, apple cider vinegar, soy sauce, smoked paprika, chili powder, and 1/2 tsp salt. Stir well, breaking up jackfruit with a spoon. Simmer for 15 minutes until thickened.
4. Pile the sloppy joe mixture onto toasted buns and top with drained pickled onions.

The jackfruit’s meaty texture soaks up the sweet-smoky sauce, while the bright pickled onions cut through the richness perfectly.

Tip: For extra heat, add a pinch of cayenne to the sauce or top with sliced jalapeños.

Jackfruit and Spinach Stuffed Shells

These hearty stuffed shells are a plant-based twist on a classic, with tender jackfruit and vibrant spinach tucked inside every bite.

Ingredients:

• 20 jumbo pasta shells
• 1 (14-oz) can young green jackfruit in brine, drained and shredded
• 2 cups fresh spinach, finely chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups marinara sauce
• 1/2 cup shredded mozzarella cheese

Instructions:

1. Preheat oven to 375°F. Cook pasta shells according to package directions until al dente. Drain and set aside.
2. In a bowl, combine shredded jackfruit, spinach, ricotta, Parmesan, egg, garlic, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until fully incorporated.
3. Spread 1 cup marinara sauce in the bottom of a 9×13-inch baking dish. Stuff each shell with about 2 tbsp filling and arrange seam-side up in the dish.
4. Pour remaining 1 cup marinara over shells, then sprinkle with mozzarella. Bake for 25 minutes until bubbly and cheese is golden.

The jackfruit mimics the texture of pulled meat beautifully, while the spinach keeps the filling light and fresh—perfect for impressing both veggie lovers and skeptics alike.

Tip: For extra depth, sauté the jackfruit in 1 tbsp olive oil with a pinch of smoked paprika before mixing into the filling.

Jackfruit Pad Thai with Peanuts and Lime

This vegan twist on Pad Thai swaps in tender jackfruit for a meaty texture, tossed with tangy lime and crunchy peanuts for a satisfying bite.

Ingredients:

• 8 oz dried rice noodles
• 2 tbsp vegetable oil
• 1 (14 oz) can young green jackfruit in brine, drained and shredded
• 2 cloves garlic, minced
• 2 eggs, lightly beaten (omit for vegan)
• 1 cup bean sprouts
• 2 green onions, sliced
• 1/4 cup chopped roasted peanuts
• 1 lime, cut into wedges
• Sauce: 3 tbsp tamarind paste, 2 tbsp soy sauce, 1 tbsp brown sugar, 1 tsp sriracha

Instructions:

1. Soak rice noodles in hot water for 8–10 minutes until pliable but firm. Drain and set aside.
2. Whisk together tamarind paste, soy sauce, brown sugar, and sriracha in a small bowl.
3. Heat vegetable oil in a large wok or skillet over medium-high. Add jackfruit and garlic; stir-fry for 3–4 minutes until lightly browned. Push to one side.
4. Pour beaten eggs into the empty space and scramble until just set, 1 minute (skip for vegan). Toss with jackfruit.
5. Add drained noodles and sauce; stir-fry for 2–3 minutes until coated. Fold in bean sprouts and green onions.
6. Serve topped with peanuts and lime wedges for squeezing.

The jackfruit’s fibrous texture mimics chicken perfectly, while the lime cuts through the rich, nutty sauce for a bright finish.

Tip: For extra crunch, sprinkle extra peanuts right before serving—they’ll stay crisp!

Jackfruit Gumbo with Okra and Andouille Sausage

This hearty vegan gumbo swaps in tender jackfruit for a meaty texture, while smoky andouille sausage (or a plant-based version) adds depth to every spoonful.

Ingredients:

• 2 tbsp olive oil
• 12 oz andouille sausage (or vegan andouille), sliced into rounds
• 1 green bell pepper, diced
• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 (20 oz) can young green jackfruit in brine, drained and shredded
• 1 cup sliced okra (fresh or frozen)
• 1 (14.5 oz) can diced tomatoes
• 4 cups vegetable broth
• 2 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1 bay leaf
• Cooked rice, for serving
• Chopped parsley, for garnish

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium-high. Add andouille sausage and cook for 3–4 minutes until lightly browned. Remove and set aside.
2. In the same pot, add bell pepper, onion, and celery. Cook for 5 minutes until softened, then stir in 3 minced garlic cloves and cook for 30 seconds.
3. Add shredded jackfruit, okra, diced tomatoes, vegetable broth, 2 tbsp Cajun seasoning, 1 tsp smoked paprika, 1/2 tsp thyme, and 1 bay leaf. Bring to a boil, then reduce heat and simmer for 25 minutes, stirring occasionally.
4. Return the sausage to the pot and simmer for 5 more minutes. Discard the bay leaf.
5. Serve over cooked rice, garnished with chopped parsley.

The jackfruit soaks up the rich, spicy broth beautifully, while the okra adds just the right amount of silky thickness. A spoonful tastes like a hug from New Orleans!

Tip: For extra depth, char the okra in a dry skillet for 2 minutes before adding it to the gumbo.

Jackfruit Chocolate Mousse with Coconut Whipped Cream

This dreamy vegan dessert combines rich chocolate and tropical jackfruit for a mousse so luxe, no one will guess it’s dairy-free!

Ingredients:

• 1 (20 oz) can young green jackfruit in water, drained and rinsed
• 1/2 cup dairy-free dark chocolate chips, melted
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/8 tsp salt
• 1 (13.5 oz) can full-fat coconut milk, chilled overnight
• 1 tbsp powdered sugar

Instructions:

1. In a food processor, blend jackfruit, melted chocolate, maple syrup, vanilla, and salt until completely smooth, scraping down sides as needed (about 2 minutes).
2. Divide mousse evenly among 4 small glasses and chill for at least 1 hour.
3. For the whipped cream: Scoop the solidified coconut cream from the can (discard liquid) into a bowl. Beat with powdered sugar using a hand mixer until fluffy (1–2 minutes).
4. Top each mousse with coconut whipped cream and serve cold.

The jackfruit adds a subtle fruity depth to the chocolate, while the coconut cream makes it feel indulgent yet light—perfect for impressing guests!

Tip: For extra flair, sprinkle with cacao nibs or toasted coconut flakes.

Conclusion

With so many delicious ways to enjoy canned jackfruit, there’s no excuse not to dive into these plant-based delights! Whether you’re craving BBQ sandwiches, tacos, or curry, this roundup has something for everyone. Try a recipe, share your favorite in the comments, and don’t forget to pin this article for later—happy cooking!