Vegan Tuna Salad with Jackfruit

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In my pre-vegan days, tuna salad was my favorite. On a sandwich, on a cracker, straight out of the bowl, just about anyway you could think of.

It was really the only non vegan food I kept craving and missing once we went vegan. I tired the chickpea tuna recipes and liked them fine, but being perfectly honest, none of them remind me of tuna.

So once again, I turned to my favorite magical meat substitute, canned jackfruit in brine. Not only is it cheap, gluten free, and healthier than faux meats, it is a master at mimicking just about any shredded meat you could want.

Once you shred it, the texture is spot on, and because it’s pretty flavorless, it can convincingly morph into so many shredded meats.

For this recipe, I strongly suggest you don’t leave out the dulse flakes, because they are what give this vegan tuna salad that convincingly “fishy” flavor! Also, if you prefer sweet pickles in you tuna salad, feel free to swap them out for the dill. I personally have always been in the dill pickle tuna salad camp, but I won’t judge you if you are not a fan. You could also leave pickles out all together and add celery instead. You just do what ever makes you and your vegan tuna sandwich happy.

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INGREDIENTS:

• 1 can of jackfruit in brine

• 1/4 cup minced onion

• 2-3 teaspoons dulse flakes

• 3 tablespoons vegan mayo

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 teaspoon garlic powder

• 2-3 tablespoons minced dill pickles

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INSTRUCTIONS:

1. Drain and rinse jackfruit. You can toss it in the blender or food processor to mince it up quickly, or finely chop it with a knife.

2. Add the jackfruit and remaining ingredients to a medium sized bowl, and mix well.

3. Store in an airtight container in the fridge for 4-5 days

If you like this recipe, try these:

Tarragon Almond “Chicken” Salad

Tofu Egg Salad

Vegan Pimento Cheese

vegan tuna salad with jackfruit

Pulled Jackfruit Mexican Torta

We have some of the greatest neighbors and friends I could have ever hoped for, from a wide array of cultures.

Typically when we get together with friends from our street, food is involved. Really, really good food. Our friends Lissi and Craig love food just as much as we do, and we often share recipes back and forth. They are not vegan, but have started adding more plant based meals into their rotation, and often challenge me to veganize things I would have never considered.

Lissi was born and raised in Mexico, and she is constantly teaching me about her upbringing through food. Most recently she suggested I make a vegan version of a Mexican Torta using jackfruit. I had never had a torta, let alone had any idea what went on one, until she explained it. She told me she grew up going with her godparents in Juarez, to a place called Parque Burunda just to get tortas when she was a kid.

Tortas typically have meat, beans, mayo, avocado, and some kind of lettuce, tomato, pickled jalapeño combo on them. They are normally severed on a bolillo roll that is a lot like a french baguette. If you have a Mexican market near you, you should be able to find bolillo. If not, french bread works well too. You are looking for a bread with a crusty outside and soft inside.

I honestly think the refried beans are what makes this sandwich. My love for sandwiches runs deep, and this sandwich is now on my top favorites. It is so flipping good, y’all!!! The jackfruit comes together fairly quickly, and is perfectly tender, seasoned with a spicy kick. We opted for a light slaw mix instead of lettuce for an added tangy crunch, and it works so well.

So if you are clueless to a Mexican Torta like I was, then I can’t urge you enough to give this delicious sandwich a try. Lissi knows what she is doing in the kitchen, and has never once steered me wrong. I could not be more thankful for she and Craig, and the rest of our amazing neighbors, and all of the great meals we share together!

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INGREDIENTS:

• 4 - 6 Bolillo, or 2 sticks of french bread

• 2 cans jackfruit in brine

• 1 larger onion, sliced thinly

• 1 small can green chilies

• 2 teaspoons each, chili powder, cumin, smoked paprika, minced garlic

• 1 teaspoon black pepper

• 2 teaspoons vegetable better than bouillon

• 1/2 cup water

• 1 can vegan refried beans

• 4 - 6 teaspoons vegan mayo

• 2 avocados

• Juice from 1 lime

EASY SLAW:

• 3 cups chopped cabbage

• 1/2 red onion thinly sliced

• 1/3 cup chopped cilantro

• juice from 1 lime

• 1/2 jalapeño, seeded and finely diced

• salt and pepper to taste,

INSTRUCTIONS:

1. Drain jackfruit and rinse. Shred the fruit between your fingers over a bowl, or chop with a knife. I find using your hands works more easily and quickly for shredding the jackfruit.

2. Heat large pot or dutch oven over medium heat. Add a few teaspoons of oil. Once oil is hot add the onions and the can of chilies. Let the onions cook until translucent and soft.

3. Add the shredded jackfruit to the pot along with the seasonings, lime juice, Better Than Bouillon, and water. Reduce the heat to low, and let the mixture simmer for 30 minutes with a lid on. If all of the liquid cooks down and it begins to seem dry, add a little more water and let it continue simmering.

4. Prepare the slaw by mixing all of the ingredients in a large bowl. Salt and pepper to taste.

5. To assemble the sandwiches, spread a teaspoon of mayo on one side of bun, spread a few tablespoons of beans on the other. Top with jackfruit, slaw, and slices of avocado. You can add extra cilantro if you like, and even slices of tomato or extra jalapeños.

Serves 4 - 6.

If you like this recipe, try these:

Open Faced Vegan Roast “Beef” Sandwich with Jackfruit

Vegan Mexican Street Corn (Elotes)

BBQ Jackfruit Sandwich

spicy pulled jacfuit mexican torta topped with lime slaw, vegan mayo, refried beans, and avaocado.

Open Faced Vegan Roast "Beef" Sandwich with Jackfruit

Our oldest daughter used to order an open faced roast beef sandwich any chance she could get. Once we went vegetarian and eventually vegan, it was a dish she often mentioned missing.

While it was not something I ever craved, I decided I would try to make a vegan version of an open faced roast beef sandwich that would hopefully satisfy her craving.

Although the jackfruit does not mimic the usual thinly sliced beef, the flavor is rich and convincing. This recipe takes a while to cook, but the prep time is fairly short. So if you are hanging around the house on a weekend, you can easily prep a batch of this vegan roast jackfruit, and let it cook while you go along your merry way!

I add red wine to this recipe and it truly makes all the difference in the rich, savory flavor, so I strongly suggest not skipping that ingredient. If you choose to skip out on the wine, I can not account for what that will do to the flavor of the jackfruit. I would suggest adding extra water or maybe some mushroom broth if you do decide to skip it!

This recipe is warm, savory, delicious, comfort food that has now become a regular on our families winter dinner rotation and hopefully yours, as well!

Ingredients:

• Sliced sourdough or french bread

• Vegan cheese slices

• 2 cans of jackfruit in brine

• 3 teaspoons low sodium Vegetable Better than Bouillon

• 1 and 1/2 cups water

• 1/2 cup red wine

• 1 tablespoon tomato paste

• 1 larger yellow onion, thinly sliced

• 1 teaspoon dried thyme

• 1 teaspoon black pepper

• 2 tablespoons coconut aminos or soy sauce

• 1 teaspoon minced garlic

For the Gravy

• 1 yellow onion thinly sliced

• 3 tablespoon all purpose flour

• 2 teaspoons Vegetable Better Than Bouillon

• 2 cups water

• 1 teaspoon dried thyme

• salt and pepper to taste

• 1 teaspoon minced garlic

• 2 teaspoons vegan butter

Instructions:

Preheat oven to 350 degrees.

1. Heat a dutch oven, or another large OVEN SAFE pot, over medium heat on the stove top. Add a little oil, and the sliced onion, and cook until the onions are translucent. While the onion are cooking, drain the jackfruit, and using your fingers, shred the jackfruit apart into the pot with the onion. Add the Better than Bouillon and let the onion and jackfruit continue to cook for a few minutes to help remove the brine flavor the jackfruit tends to have.

2. After about 5 minutes, add the water and remaining ingredients to the pot. Stir well and allow the mixture to come to a simmer. Once it is simmering, put the lid on the pot and carefully transfer it to the oven.

3. Allow the jackfruit to cook in the oven with the lid on for about 1 hour. After an hour, remove the lid and cook for another hour, or until all the liquid has been absorbed. Check on the jackfruit and give it a stir a few times while it’s in the oven. Once all the liquid has been absorbed, carefully remove the pot from the oven and place the lid back on. Set aside while you prepare the gravy.

4. For the gravy: In a medium deep skillet (I use my cast iron) add a few teaspoons of vegan butter over medium heat. Once the butter has melted, add the onions and garlic and sauté until translucent. Sprinkle the 3 tablespoons of flour over the onions and allow the flour to cook for a few minutes. Reduce heat to low. Whisk the Better Than Bouillon into the water and carefully pour the mixture into the pan. Add the remaining seasonings and stir well. Continue to stir the gravy until it has thickened.

5. Place enough slices of bread on a baking sheet and top with cheese. Place in the oven until bread is toasty and cheese has melted (if you do not want cheese, just put the bread in until toasted).

6. To make the sandwiches, top toasted bread with jackfruit roast “beef”and gravy.

Yields 6 - 8 open faced sandwiches.

Vegan "Chicken" Southwestern Soup

Spicy “chicken” Southwestern soup, topped with avocado…you had me at avocado!

This soup has just the right amount of spice, packed with black beans, corn, and shredded jackfruit, it is hearty and so delicious. Jackfruit is my favorite vegan shredded meat substitute because the texture is spot on and it is so versatile to work with. It is also inexpensive so that is an added bonus

And did I mention how quick and easy it is to throw together, making it perfect for a healthy weeknight dinner! It is also the perfect soup to help open up the ol sinuses when a cold or allergies have you down! I like to kick up the heat with some extra hot sauce but you can keep it mild if spicy isn’t you jam.

Bake up a pan of our Perfect Vegan Cornbread, and you are sure to have a meal that leaves everyone full, warm, and satisfied!

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Ingredients:

• 1 can jackfruit in brine

• 1 can black beans, drained and rinsed

• 1 can corn, drained

• 2 cans diced tomatoes

• 1 small can green chiles

• 1 medium onion, diced

• 4 cups vegetable broth

• 1 teaspoon cumin powder

• 1/2 chili powder

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• juice from 1 lime

• 1/3 cup chopped cilantro plus more for garnish

• 1 avocado for garnish

• optional: a few splashes of hot sauce

• optional: tortilla strips for garnish

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Instructions:

1. Drain jackfruit and finely chop the pieces, or I find it faster and easier to just shred the pieces of fruit between my fingers. If you have never used canned jackfruit before, the pieces are kind of triangular shaped and soft. They easily come apart resembling shredded meat. Be sure to find jackfruit in brine vs jackfruit packed in syrup.

2. Heat a large pot or dutch oven over medium/hight heat, and add 1 - 2 teaspoons of oil. Add the diced onions, can of green chilies, and the jackfruit to the pot. Let the veggies sauté until the onions become soft.

3. Add the beans, corn, tomatoes, broth, seasonings, cilantro, and lime juice to the pot. Stir well and lower the heat to low. Cover the soup and let it simmer for about 25 minutes. Taste and add more salt, pepper, or other spices if you feel like you would like more.

4. While soup is simmering, dice the avocado and some extra cilantro for the garnish.

5. To serve soup, top with diced avocado, more cilantro, and crispy tortillas strips if you like. You can also stir in extra hot sauce or vegan sour cream.

Serves 4 - 6.

Vegan BBQ Cheddar Fries with Slaw

If you know me at all, you know my love for fires. The worlds most perfect carb. The only way they could possibly be better is if you add cheese sauce.

via GIPHY

I would eat them everyday and I am afraid to admit to you just how often I do eat them. I mean I air fry them half the time so that has to make it ok, right?!?!

Anyways, the only thing I love more than fries is loaded fries. Piled high with toppings and always some kind of cheese.

We make Bbq jackfruit pretty often because its cheap and easy. Dump two cans of jackfruit into a crock pot with some bbq sauce and leave it alone. Dinner when you get home that takes 5 minutes to prepare. We often have leftovers and once upon a time the leftovers yielded these glorious fries!!

Deliciously easy jackfruit bbq, easy vegan slaw, and the best vegan cheddar cheese sauce, ever. All piled high onto of homemade crispy fries!!

Remember if you don’t want to fry them in oil and own an air fryer, that will work just fine! I set mine to 400 degrees for about 10-15 minutes depending on how many fries I am making. I give the basket a little shake a time or two while they are cooking to help them not stick and to move them around a bit.

Also If you don’t feel like making them yourself you can just buy frozen! I won’t judge you. I have 3 bags of frozen Trader Joes fries in my freezer right this moment. Some days call for frozen foods. Thats all there is to it!

The cheese sauce is pretty easy to make and good on sooooo many things, if you happen to have any leftovers you can use it on lots and lots of stuff. It makes a tasty chip dip, its delicious on baked potatoes, in a quesadilla, on nachos, or even drizzled over chili!

So if you are looking for a new loaded fry and love bbq, look no further! These things are so good and pretty addictive. And if you eat fries more than twice a week, just know you are not alone in your love of the worlds most perfect carb.

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Ingredients:

• 4 - 6 russet potatoes

• oil for frying

BBQ Jackfruit:

• 2 cans jackfruit in brine

• 1 bottle bbq sauce

Vegan Cheddar Cheese Sauce:

• 1/2 cups cashews soaked overnight, or covered in water and microwaved for 3 minutes then drained

• 1 cup water

• 2 tablespoons corn starch or tapioca starch

• 1 teaspoon light miso paste

• 1/2 tablespoon apple cider vinegar

• 2 tablespoons nutritional yeast

• 1/2 teaspoon turmeric

• 1 teaspoon smoke paprika

• 1/2 teaspoon salt

The Slaw:

• 14 oz bag of shredded cabbage

• 1 carrot

• 1/2 small yellow onion

• 1/3 cup vegan mayo

• 1-2 tablespoon apple cider vinegar

• 2 tablespoons sugar

• 1 teaspoon salt

• 1/2 teaspoon pepper

• optional, 1/4 cup chopped cilantro

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Instructions:

1. FOR THE BBQ JACKFRUIT; Drain both cans. Chop or shred the fruit. I find it easiest to just use my fingers to shred the jackfruit. Add the jackfruit and BBQ sauce to a crock pot on medium heat for 6 - 8 hours. You can also cook it on the stove top if you prefer. Just add jackfruit and BBQ sauce to a large pot and cook on medium/low heat for about an hour, stirring occasionally. The longer the BBQ cooks, the more flavorful and convincing it will be. I prefer the crockpot method for this reason, but it works fine to cook it on the stovetop.

2. TO MAKE THE CHEESE SAUCE; Add all of the ingredients to a high speed blender or food processor, and blend until completely smooth.

3. Transfer the cheese mixture to a medium pot and heat on medium/low heat, whisking continuously until the cheese begins to thicken to a queso consistency. If it gets too thick, you can add a little more water to thin it back out.

4. FOR THE FRIES; Wash your potatoes and cut them into fries. Heat a few inches of oil in a deep skillet (I use a cast iron skillet) on medium heat. Once the oil is nice and hot, start adding small batches of the fries to the oil. Allow them to fry until nice and crisp, about 5 minutes. Once they are done frying, remove from oil and place on a wire cooking rack with some paper towels underneath. This will help them stay crispy while you finish frying the rest.

5. FOR OVEN BAKING; Preheat oven to 400 degrees. Lightly coat fries in a few teaspoons of oil and place them on a cookie sheet lined with parchment paper. Make sure the fries are not over crowded. Sprinkle with salt and bake for about 15 minutes or until the fries seem crispy on one side. Take the cookie sheet out of the oven, and turn the fries with a spatula or a pair of metal tongs. Put the fries back in the oven for another 15 minutes, or until the fries seem fully crisp.

6. FOR THE SLAW; Shred the carrot using a box grater and finely dice the onion. Add onion, carrot, and cabbage together in a bowl. In a smaller bowl combine remaining ingredients and mix well. Pour the wet mixture over the cabbage mixture and stir well.

7. Top fries with BBQ jackfruit, cheddar sauce, and slaw to serve.

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Serves 4 - 6.

If you like this recipe, try these

Gorgonzola and Balsamic Glazed Chips

Philly Fries with Beer Cheese Sauce

Vegan Ruben Latkes

Jackfruit and Orzo Soup

If you are missing classic chicken and rice or chicken noodle soup, this recipe is for you! We use jackfruit to mimic the chicken and orzo in place of noodles or rice! This soup is savory, delicious, comforting, and so easy to throw together. Perfect for chilly weather, or for helping mend a cold or flu. It also will freeze really well, so go ahead a make a double batch and freeze half. That way the next time you are feeling under the weather, you can easily thaw and heat a batch of this classic comforting soup!

Ingredients:

• 1 can jackfruit in brine

• 2/3 cups dried orzo

• 2 carrots, diced

• 3 stalks of celery, diced

• 1 small yellow onion, diced

• 1 teaspoon minced garlic

• 8 cups water

• 2 teaspoons Reduced Sodium Better than Bouillon

• 1 teaspoons dried thyme

• 1-2 teaspoons dried dill

• 1 teaspoon dried parsley

• 1 teaspoons salt

• pepper to taste

Instructions:

1. In a large pot or dutch oven, heat a few teaspoons of oil over medium heat. Add onion, carrots, garlic, and celery, and allow to cook until the onions are translucent.

2. Drain jackfruit, and roughly chop the pieces, or use your hands to shred them. Add to the pot, along with 2 teaspoons of Better than Bouillon. Sauté the jackfruit with the veggies, and the bouillon paste for a few minutes.

3. Add the water, and remaining ingredients. Stir well, then educe heat to low, and simmer for 25 - 30 minutes.

4. Serves 4 - 6.

Vegan Buffalo "Chicken" Dip

Every time I make this buffalo “chicken” dip for a party, there is not a single bite left.

Non vegans can not believe this dip is actually vegan and aways marvel at how well the jackfruit mimics the texture of chicken. Jackfruit is the great meat mimicker, especially when trying to replace shredded meat in recipe. It has little taste on it’s own when its picked green and packed in brine. Once its drained and shredded it looks and feels like meat. It easy takes on the flavors you are cooking with, making it great for this recipe!

You can use any vegan cheddar you like. You can use store bough or even try your hand at one of our many cheddar style cheeses on the site.

We also use Franks buffalo sauce in this recipe because it is in fact vegan. The butter “flavor” in the sauce contains no dairy!! Hooray for small miracles, because I am an official Frank’s sauce groupie if that is even a thing!?! If not I am happy to head up an official fan club! You can use any vegan buffalo sauce you like, though!

This classic dip is spicy, cheesy, gooey, and always a crowd pleaser. I also like to whip up a batch of this tasty dip for sandwiches or for my Vegan Buffalo “chicken” bites, Buffalo Mac and Cheese, or Buffalo Stuffed Challah!!

So go make yourself a batch and try to make a few other thing with it too!! Those are my favorite kinds of recipes. The ones that just giving you some love in all kinds of new ways.

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NGREDIENTS:

• 1 can jackfruit in brine or 4 easy vegan chicken breast finely diced

• 1 8oz container vegan cream cheese

• 3/4 cups of buffalo sauce (I use Franks)

• 1/2 cup vegan mayo

• Pinch of salt

• 1/4 teaspoon pepper

• 2 tablespoons corn or tapioca starch

• 1 plus 1/2 cups vegan cheddar shreds (like Follow Your Heart)

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INSTRUCTIONS:

Pre-heat oven to 350 degrees.

1. If using jackfruit, drain and chop the pieces, or shred them using you fingers into a medium sized bowl. The fruit pulls apart easily, and I find using my fingers easier than chopping. If using chicken prepare following instructions and dice after the seitan has rested.

2. Add the remaining ingredients, except 1/2 cup of cheese, to the bowl and mix well.

3. Transfer mixture to a small baking dish and top with remaining 1/2 cup of cheese.

4. Bake for 20 - 25 minutes or until cheese on top is melty.

5. Serve with bread, crackers, carrots, or celery sticks.

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One Pot Creamy Vegan Chicken Pasta

I love one pot meals!

They are quick, easy, and don’t make a ton of dishes you have to clean up.

So yeah, I am here for it, always.

This creamy vegan chicken one pot pasta dish is no exception.

It is all the things…..quick, easy, one pot required, and most importantly it is delicious.

You can use our easy vegan chicken breast in this recipe or a can of jackfruit in brine. Both work well and both are tasty. The jackfruit is a great gluten free alternative to chicken if you can’t eat seitan and the seitan is super easy and freezes beautifully for recipes such as this. I often make a big batch of the chicken every week or 2 and freeze half for easy week night dinners like this!

If you are not a fan of mushrooms (my family is pretty evenly divided on this topic) you can replace them with a can of drained chicken peas, or any other veggie you may like! No need to complicate things, use what you have or what you like.

So if you were looking for an easy weeknight dinner you can toss together in no time, but is still healthy and tasty, here you go. I hope you love it as much as my family does!

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INGREDIENTS:

• I package spaghetti noodles (you can use gluten free as well)

• 1 can jackfruit in brine, or 2-3 easy vegan chicken breast

• 1/2 onion diced

• 1 can diced tomatoes, drained

• 2 cups chopped white button mushrooms

• 1/2 cup cashews soaked in hot water for an hour, or you can microwave them in some water for 3 minutes (you can also use sunflower seeds if you have a nut allergy or just don’t have any on hand)

• 1 cup water

• 2 tablespoon nutritional yeast

• 2 teaspoons minced garlic

• 2 teaspoons Italian seasoning

• 2 1/2 cups vegetable broth

• 1/2 teaspoon of salt

• A splash of white wine (optional)

• Fresh basil to garnish (optional)

COOKING INSTRUCTIONS: 

1. Start by adding your soaked and drained cashews, and 1 cup of water to a high speed blender or food processor. Blend until the mixture is completely smooth.

2. Drain the jackfruit and break up the pieces between your finders, or using a fork. If using easy vegan chicken breast just dice them up into small bite size pieces!

3. Now add a few teaspoons of oil to the bottom of a large deep skillet (a skillet that has a lid).

4. Next add noodles, then the remaining ingredients on top of the noodles, adding the broth last.

5. Turn pot on medium/low heat and let pasta cook with a lid on top for 20 - 25 minutes.

6. You will need to stir several times during the cooking process to keep the noodles from sticking to the bottom on the pot.

7. Serve topped with fresh basil and vegan parmesan.

Vegan crab puffs

These little “crab” puffs are so delicious and addictive that you may not be willing to share. But if you can find it within yourself to let a few go, they will make a perfect party snack, or even a wonderful topping to a light summer salad.

I love to use jackfruit to mimic crab! I use it in our crab cakes, and even vegan crab rangoons. Jackfruit is mild in flavor with a hint of sweetness, so it works perfectly to take on the flavors of the spices in these crab puffs. The texture is also pretty spot on for lump crab meat, so it is the perfect imitator when trying to recreate vegan versions of crab recipes!

These vegan crab puffs are so tasty and so cute, they will not last at a party or even at your dinner table. We also included a recipe for a horseradish aioli that is perfect for dipping these tasty little bites that is beyond delicious!

I also like the crab puffs as a topping for a salad in the summer or just a light dinner on their own, not party required!

So if you are looking for the perfect light summer time bite, give these crab puffs a try! I don’t think you will be sad you did, and you might surprise a few friends who may not ever even guess these puffs were vegan!

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INGREDIENTS:

Crab Puffs:

• 1 can of jackfruit in brine

• 3 tablespoons vegan mayo

• 1/4 finely chopped small onion

• 2 to 3 teaspoons dulse flakes

• 1/2 cup panko bread crumbs

• 1 tablespoon lemon juice

• 1 teaspoon Old Bay seasoning

• 2 teaspoons dijon mustard

• 1/8 teaspoon cayenne pepper

Batter:

• 2 flax eggs

• 1/4 cup dairy free milk

• 1/4 cup of beer or club soda

• 1/2 cup all purpose flour

• 1 teaspoon Old Bay seasoning

• 1/2 teaspoon salt

• 1 teaspoon baking powder

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COOKING INSTRUCTIONS:

1. Drain jackfruit and add pieces to a food processor, pulsing a few times to break up. Be careful not to over process. Just pulse enough to break up the pieces to resemble crab meat.

2. Mix jackfruit and remaining puff ingredients into bowl until well incorporated. Make sure you can form a ball with the mix that holds together. If the mix seems too wet, add a little more panko. If it seems too dry, add a little more mayo.

3. Form balls from the mixture with a small cookie scoop or small spoon, and place on a cookie sheet.

4. Place cookie sheet in the freezer for about 30 minutes so the crab puffs firm up.

5. Mix all of the ingredients for the batter together in a medium sized bowl.

6. In a deep skillet, begin heating an inch of oil over medium heat.

7. While oil is heating, remove crab puffs from the freezer and gently dip one at a time into the batter. You don’t want them falling apart so be careful to just get them coated then remove from the batter.

8. Work in batches depending on how many will fit in your pan at one time. Coat what will fit and pop the rest back in the freezer.

9. Fry each batch for about 5 minutes until the they are golden brown all over.

10. Place cooked puffs on a cooling rack on top of a paper-towel-lined cookie sheet, and keep warm in a 200 degree oven.

11. Continue coating and frying the remaining puffs, storing finished puffs in the 200 degree oven.

12. Serve finished puffs with a side of horseradish aioli. (recipe below)

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Horseradish Aioli:

• 1/3 cup vegan mayo

• 2 teaspoons prepared horseradish

• 1 teaspoon dijon mustard

• 1 teaspoon minced garlic

• 1 scallion finely chopped

• Juice from 1/2 lemon

• 1/2 teaspoon salt

Whisk all ingredients together for the aioli, and server on the side with crab puffs.

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Jackfruit Crab Cakes

If ever you were a fan of crab cakes before going vegan, then I have just the recipe for you!

When we first became vegan I kept seeing recipes for vegan crab cakes made from hearts of palm and artichoke hearts. Both would give you that crabby texture, but so would jackfruit, even more so in my opinion than an artichoke heart, and you would get a hint of sweetness that crab has.

So I decided to split the difference and use canned jackfruit in brine, paired with hearts of palm to get the perfect texture and taste for a seriously delicious vegan crab cake!

These vegan crab cakes have the perfect crab meat texture with a just a hint of fishy flavor accomplished with some seaweed flakes and old bay seasoning! They are crispy on the outside and tender on the inside!

I have fried these both in oil and in my air fryer with success. Actually when I created the recipe I did not own an air fryer. When I later purchased one, I was far too excited to try these out in it! Well, it works just fine and cuts back on all the extra calories you get from oil frying. Not that I am anti oil frying because I am not. I do however love the ease and convenience of my air fryer. I also love the how easy it is to clean. That might be my most favorite thing about it acutally.

You can serve these vegan crab cakes on their own with a salad and a side or make the best crab cake sandwich with them! Either way I think you will be pleased and glad you made them!

So get crackin…not literally, because there are not actual crabs required to make these!

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INGREDIENTS:

• 1 can of jackfruit in brine

• 1 can hearts of palm sliced

• 1/4 cup vegan mayo

• 1 flax egg

• 1 celery stalk finely chopped

• 1 small yellow onion finely chopped

• 2-3 teaspoons dulse flakes (seaweed flakes)

• 2 teaspoons old bay seasoning

• 1 teaspoon dijon mustard

• 1 teaspoon minced garlic

• 1/3 cup of panko bread crumbs

• 1/2 teaspoon salt

• pepper to taste

• preferred oil for frying

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COOKING INSTRUCTIONS:

1. Drain jackfruit and hearts of palm. Add both along with the seaweed to you food processor and pulse until pieces are broken up and resemble crab meat.

2. In a bowl combine the mixture from the food processor, flax egg, mayo, onion, celery, garlic, old bay, salt and pepper. Mix well.

3. Using a medium sized scoop or a 1/3 measuring cup, scoop mixture and form a patty shape. You will get 8-10 crab cakes depending on scoop size.

4. In a shallow bowl or dish, add bread crumbs and carefully coat the crab cakes, lightly pressing the crumbs into the cakes without flattening them.

5. Line up crab cakes on a cookie sheet and pop in the freezer for half and hour. This helps them firm up so they will be easier to handle and fry.

6. Heat 1/2 to 1 inch of oil in a medium skillet until oil is good and hot. It should sizzle when you put your first cake in.

7. Fry the cakes for a few minutes on each side, before flipping. You want them to get golden brown and crispy. Work in batches careful not to overcrowd the pan.

8. Once done frying, place the crab cakes on a cooling rack with some paper towels underneath to cool and remove excess oil.

9. Serve crab cakes on their own or as a sandwich with horseradish aioli.

Serving size 6-8

Horseradish Aioli

• 1/3 cup vegan mayo

• 2 teaspoons prepared horseradish

• 1 teaspoon dijon mustard

• 1 teaspoon minced garlic

• 1 scallion finely chopped

• Juice from 1/2 lemon

• 1/2 teaspoon salt

Combine all ingredients in a bowl and serve