What to feed vegetarians at the holidays can be a puzzle. This Savoury Jackfruit “Turkey” has all the flavour of traditional turkey dinner, in a completely plant-based dish.
No gluten or processed soy imitation meat here – this is a whole foods option that you can put together, then transfer to your slow cooker to let it simmer and absorb the flavour, leaving your oven and stove top free for other holiday dishes. In my family we have a mix of omnivores and plant-eaters, but everyone appreciates the flavours of this jackfruit “turkey” . Enjoy it as is or make sandwiches with “turkey” and Maple Cranberry Sauce.
Savoury Jackfruit "Turkey"
All the flavour of a traditional turkey dinner in a whole foods, plant-based dish. Holiday dinners just got easier. Enjoy it with our Maple Cranberry Sauce.
- 2 20 oz cans young green jackfruit packed in brine or water
- 2 Tbsp extra virgin olive oil omit if you prefer to cook without oil
- 1 large yellow onion, chopped
- 2 large cloves garlic, chopped
- 2 large ribs celery, diced
- 2 1/4 cups vegetable stock, divided
- 2 Tbsp Tamari use coconut aminos to make this soy-free
- 1 1/2 Tbsp miso paste
- 2 tsp poultry seasoning see note
- 1/4 tsp celery salt
- 1/8 tsp black pepper
- 2 Tbsp rice flour
Drain the jackfruit and place the chunks in a large bowl. Use your hands to pull the jackfruit apart into shreds. Discard the hard core pieces, or chop them finely and add them back in.
In a deep skillet over medium heat, add the olive oil if using and sauté the onion, garlic and celery until softened.
Add the shredded jackfruit, 2 cups of the vegetable stock and all remaining ingredients except rice flour. Bring to a simmer.
Mix the rice flour in 1/4 cup of stock and then stir it into the jackfruit mixture. Transfer the mixture to your slow cooker and cook on high for 2 hours or on low for 3 to 4 hours. The gravy will thicken and the jackfruit will absorb the flavours.
If you don't have poultry seasoning in your spice cabinet, make your own by combining 2 tsp dried sage, 1 1/2 tsp dried thyme, 1 tsp dried marjoram, 3/4 tsp dried rosemary, 1/2 tsp nutmeg and 1/4 tsp black pepper in a spice or coffee grinder. Grind to a fine powder.
Make sure that you use young green jackfruit - mature jackfruit has the texture of bananas, is usually packed in syrup and is used for desserts.
Savoury Jackfruit “Turkey”