Adapted from the Native Forest Organic Young Jackfruit label
Very tasty served as an appetizer spread with crackers & veggies, or open faced on toast, or as a delicious sandwich filling. Also, yummy scooped onto a main dish salad.
Although often served as a meat replacement, jackfruit is nutritious and high in fiber, but is not a good source of protein.
I like this so much that I often double the recipe and serve it at get togethers.
Drain and rinse jackfruit. Put into a saucepan and cover with water. Bring to a boil and simmer for 7 minutes. Drain and return to pan. Again, cover with water to cover, and add the bouillon cube and poultry seasoning, if using. Bring to boil then simmer 5-7 minutes, stirring regularly. Drain well and put jackfruit into a bowl and let it cool a bit. Break up the jackfruit with a big fork or your hands, letting it naturally shred, and cutting the tougher parts into smaller pieces.
To the jackfruit, add veggies, sweet pickle relish, or chopped pickle (if using), lemon juice, mustard (if using) and salt and pepper. Add the dressing (See Note). Mix well, and taste to adjust seasonings. See serving suggestions above. Keeps well in the refrigerator for 4-5 days.
Note: The original recipe uses vegan mayonnaise which is good, but loaded with oil. My favorite is now my vegan sour cream and the pickle relish. My ranch dressing is also tasty.
Nan’s Vegan Ranch Dressing: By using less plant milk this yummy ranch can be thick and served as a veg dip. The base is potato and the creaminess from plant milk and a bit of tahini.
Nan’s Vegan Sour Cream: This is a cross between sour cream and mayonnaise. The creamy thickness is from silken tofu which add protein and fiber
