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My name's Emma, and I started PlantPlate in 2013 with the help of my husband Scott, a web developer and fellow plantivore. I’m a certified Plant-Based Nutritionist who loves to cook, and I've followed a plant-based diet for over a decade. Having lived in various locations throughout the world - sometimes on a shoestring budget, and often with irregular and demanding work schedules - I’ve had to constantly adapt my diet in order to make it work. It’s taught me a lot, and it’s motivated me to show others just how accessible and enjoyable this way of eating can be.

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Cajun-Spiced Jackfruit Sandwiches

RECIPE By PlantPlate
If you've never tried cooking jackfruit before, now is the time to give it a go! Roasted in our homemade Cajun spice rub, and paired with a creamy vegan ranch dressing, this is the kind of sandwich you can even win unsuspecting omnivores over with.

Prep Time: 20 Minutes
Cook Time: 15 Minutes
Yield: Serves 4

Notes:

I know what a lot of you are probably wondering- what on earth is jackfruit? Jackfruit is a large tree-borne fruit that is native to India and South-East Asia. While you'll rarely find it fresh outside these regions, jackfruit is sold canned in almost every Asian supermarket across the globe.

There are two very distinct varieties of canned jackfruit- one is the sweet ripened fruit, which is usually canned in syrup. The other is 'Young Green Jackfruit', which is usually canned in water or brine. This second variety is very fibrous, and is neither sweet nor fruity-tasting. Its texture makes it ideal for using as a sort of 'meat replacement', and is what we'll be using for this recipe. (It doesn't actually taste like meat though!)

If you have a Chinese or South-East Asian grocery store in your area, you'll find young green jackfruit on the shelf with other canned fruits, like lychees and rambutan. If you don't have access to such a supermarket, you can purchase it online instead. Jackfruit canned in water is best, if available. If you can only find it canned in brine, be sure to drain and rinse the jackfruit really well before using, to remove the brine-y flavour.

When shopping for bread to make these sandwiches with, look for buns or loaves that are made with 100% whole wheat flour, and without added oils or animal-derived ingredients (such as milk or eggs).

I really like to serve this with our Creamy Ranch-Style Dressing, but it also pairs well with our Sweet and Tangy Barbecue Sauce. If you're short on time, you can serve these with your favourite store-bought condiment instead.

To make this recipe gluten-free, use corn tortillas in place of whole wheat bread, and turn these into wraps or tacos!

To make this recipe soy-free, serve with Barbecue Sauce instead of the ranch-style dressing.

Ingredients:

For the jackfruit:

  • 2 x 20 oz. (560g) cans young green jackfruit
  • 1/2 tsp. celery salt
  • 1/4 tsp. cayenne pepper
  • 1 tsp. sweet (mild) paprika
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. ground nutmeg
  • 3/4 tsp. ground cumin
  • 1 tsp. garlic granules
  • 1/2 tsp. onion granules
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. oregano, dry
  • 3/4 tsp. thyme, dry
  • 1.5 tsp. molasses, rice syrup, or maple syrup

To serve:

Instructions:

  1. Prepare the Creamy Ranch-Style Dressing or the Barbecue Sauce for your sandwiches. Refrigerate until ready to serve.
  2. Preheat the oven to 390°F / 200°C. Line a large baking tray with baking paper.
  3. Drain the jackfruit, and rinse it well under cold running water. Slice each piece thinly, then place all the shredded jackfruit in a large mixing bowl. Add all the herbs and spices, as well as the molasses or syrup. Using your hands, massage the spice mix into the jackfruit for about a minute.
  4. Transfer the prepared jackfruit to the baking tray, and spread out in an even layer. Place in the oven and bake for 15-20 minutes, until the edges are browning and starting to crispen.
  5. Remove the jackfruit from the oven, and assemble the buns or sandwiches. First, add a layer of lettuce, then top with a generous heaping of the Cajun jackfruit and some sliced onion. Drizzle each sandwich with the ranch dressing or barbecue sauce, and serve immediately.