Sautéed Spiced Jackfruit
Tender young jackfruit cooked until golden and slightly crisp at the edges, tossed in a rich blend of warm spices, garlic, and herbs. With its naturally meaty texture, jackfruit absorbs every flavour beautifully — smoky, savoury, gently spicy, and incredibly satisfying. Perfect as a main dish, taco filling, sandwich stuffing, or side — hearty enough to replace meat completely, and naturally plant‑based!
Shared by jessy
Time
30 min
Serves
4
Difficulty
easy
🛒 Ingredients
- #Base;
- 400 g young green jackfruit — canned in brine or water, drained and patted very dry
- 2 tbsp extra‑virgin olive oil
- #Aromatics & Spices;
- 1 small onion — finely diced.. 3 cloves garlic — minced finely
- 1 tsp smoked paprika.. 1 tsp ground cumin.. ½ tsp ground coriander
- ½ tsp chilli powder or red chilli flakes (adjust heat to taste)
- ½ tsp garlic powder.. ½ tsp onion powder
- ¼ tsp turmeric.. ½ tsp sea salt.. ¼ tsp black pepper
- 1 tbsp soy sauce or tamari — for depth.. 1 tbsp lime juice
- #Finish & Garnish;
- 1 tbsp fresh parsley or oregano — chopped
- Extra red chilli flakes — for topping
- Fresh lime wedges — for serving
👩🍳 Instructions
- 1
Prep jackfruit: Drain jackfruit well. Rinse briefly to remove brininess, then pat completely dry with paper towels — moisture is the enemy of crispiness! Pull apart into shreds and bite‑sized chunks, discarding any hard seed cores.
- 2
Sauté aromatics: Heat olive oil in a large pan over medium heat. Add onion — cook 4–5 minutes until soft and golden. Add garlic — cook 1 minute more until fragrant, do not burn.
- 3
Spice mix: In a small bowl, combine smoked paprika, cumin, coriander, chilli, garlic powder, onion powder, turmeric, salt, and pepper.
- 4
Cook jackfruit: Push onion and garlic to the side of the pan. Add jackfruit in a single layer — cook undisturbed 3–4 minutes until golden underneath. Flip and cook 3–4 minutes more until browned and crisp on edges.
- 5
Season & coat: Sprinkle the spice mix evenly over the jackfruit. Drizzle with soy sauce and lime juice. Toss thoroughly to coat every piece. Cook 3–5 minutes more, stirring often, until spices bloom and everything is deeply golden and fragrant. Press some pieces gently with a spatula to shred them further — the more you shred, the more it mimics pulled meat!
- 6
Serve: Remove from heat. Top generously with fresh herbs and extra chilli flakes. Squeeze fresh lime juice over before enjoying — delicious warm in bowls, wraps, tacos, or alongside rice and salad!