Why You’ll Love This Recipe
This recipe is perfect for those seeking a hearty, delicious alternative to meat. Jackfruit shreds easily once cooked, making it ideal for sandwiches, tacos, or bowls. It’s rich in fiber, low in fat, and takes on whatever flavors you throw its way—especially smoky barbecue sauces or savory spice blends. Whether you’re a long-time vegan or just curious about plant-based eating, this dish is guaranteed to impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Canned young green jackfruit (in brine or water, not syrup)
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Olive oil
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Onion
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Garlic
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Smoked paprika
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Ground cumin
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Chili powder
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Tomato paste
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Soy sauce or tamari
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Barbecue sauce
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Salt and pepper to taste
Directions
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Drain and rinse the jackfruit, then cut off the tough core pieces and separate the flesh slightly with your hands or a fork.
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Heat olive oil in a large skillet over medium heat. Add diced onion and cook until translucent.
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Add minced garlic and cook for another minute.
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Stir in the jackfruit, smoked paprika, cumin, chili powder, and a pinch of salt and pepper. Cook for 5–7 minutes, stirring often.
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Add tomato paste and soy sauce, mixing well to coat the jackfruit evenly.
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Cover and simmer for 10–15 minutes to allow the jackfruit to soften.
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Use a fork or potato masher to shred the jackfruit until it resembles pulled meat.
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Add barbecue sauce and stir to combine. Simmer uncovered for another 5–10 minutes until the mixture thickens and caramelizes slightly.
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Serve hot on buns, tacos, or bowls.
Servings and timing
This recipe yields about 4 servings.
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Variations
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Use different sauces like Korean gochujang, teriyaki, or chipotle for international twists.
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Add chopped bell peppers or shredded carrots for extra texture and nutrients.
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Stir in a splash of apple cider vinegar or maple syrup for a tangy-sweet balance.
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Top with coleslaw for classic barbecue flair.
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Try it in lettuce wraps or over baked potatoes for a low-carb option.
Storage/Reheating
Store leftover jackfruit in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat until warmed through or in the microwave. You can also freeze it for up to 2 months—just thaw in the fridge before reheating.
FAQs
What is jackfruit?
Jackfruit is a large tropical fruit. When unripe, its neutral flavor and fibrous texture make it an excellent meat substitute.
Where can I find canned jackfruit?
Most health food stores, Asian markets, and many grocery stores carry it, typically in the canned goods aisle.
Can I use fresh jackfruit?
Fresh jackfruit is harder to prepare and not ideal unless you’re experienced; canned young green jackfruit is best for this recipe.
Is jackfruit a good source of protein?
It’s not high in protein, so consider pairing it with beans or a protein-rich side.
What kind of barbecue sauce should I use?
Any barbecue sauce works—go for smoky, spicy, or sweet based on your taste preferences.
Can I make this recipe oil-free?
Yes, sauté the onions in a bit of water or broth instead of oil.
Does jackfruit really taste like meat?
While it doesn’t taste like meat on its own, its texture and ability to absorb seasonings make it a great substitute.
How do I shred jackfruit?
After cooking, use a fork or potato masher to pull apart the soft fibers into a shredded texture.
Can I make it spicy?
Yes, add extra chili powder, cayenne pepper, or hot sauce to dial up the heat.
What are some serving ideas?
Serve in buns, tacos, wraps, rice bowls, or over nachos for a hearty, flavorful meal.
Conclusion
Vegan Pulled Jackfruit is a deliciously satisfying plant-based alternative that’s easy to make and full of bold, smoky flavor. Perfect for barbecues, weeknight dinners, or meal prep, it’s a dish that can win over even the most devout meat-eaters. With its tender texture and ability to absorb any seasoning, jackfruit is the secret weapon of vegan cooking.
Print
Vegan Pulled Jackfruit
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegan
Description
The Vegan Meatball Sub is a hearty, plant-based twist on a comfort food classic. Featuring tender vegan meatballs simmered in rich marinara sauce and served in a toasted hoagie roll with melted dairy-free cheese, this sandwich is indulgent, satisfying, and 100% cruelty-free.
Ingredients
16 vegan meatballs (store-bought or homemade)
2 cups marinara sauce
4 hoagie or sub rolls
1 cup dairy-free mozzarella or provolone-style cheese (slices or shredded)
1 tbsp olive oil or vegan butter (optional, for toasting rolls)
1 tsp garlic powder (optional)
1 tsp Italian seasoning (optional)
Fresh basil or parsley, chopped (optional garnish)
Instructions
- If using store-bought vegan meatballs, cook according to package directions. For homemade, bake or pan-fry until browned and firm.
- Warm marinara sauce in a saucepan over medium heat. Add cooked meatballs and simmer for 10 minutes.
- Preheat oven to 375°F (190°C).
- Slice hoagie rolls and toast lightly. Optionally, brush with olive oil or vegan butter and sprinkle with garlic powder and Italian seasoning.
- Fill each roll with saucy meatballs, spoon extra marinara on top, and add vegan cheese.
- Place subs on a baking sheet and bake for 5–10 minutes until cheese is melted and bubbly.
- Garnish with fresh basil or parsley and serve hot.
Notes
- Use gluten-free rolls and GF-certified meatballs for a gluten-free version.
- Toast rolls well to help them hold the saucy filling without getting soggy.
- For extra cheesiness, broil the sub for 2–3 minutes after baking.
- Make ahead: store meatballs and sauce separately and assemble fresh for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 420
- Sugar: 7g
- Sodium: 870mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 0mg
