Vegan Jackfruit ‘Chicken’

Vegan Jackfruit ‘Chicken’

Quorn, tofu, step aside, jackfruit chicken is here! This super delicious, vegan, gluten-free recipe tastes amazingly like chicken. It’s really simple to make. Jackfruit can be found in most Asian supermarkets. The seasoning would work with tofu, or seitan too. This recipe goes perfectly with my vegan Katsu Curry Sauce.

Recipe 100% inspired by Zacchary Bird and his CFC Chicken.

*I’ve not accounted the oil spray in the nutritional info as I’ve tried again without using a non-stick baking sheet and they baked beautifully.

Cooking info

  • Prep time 10m
  • Cook time 30m
  • Difficulty Medium
  • Serves 1

Nutrition (Based on 1 serving)

  • 334 Calories
  • 45g Carbs
  • 7g Protein
  • 15g Total fat
  • 5g Saturated fat
  • 0mg Cholesterol
  • 1g Sugar
  • 4g Fibre
  • 582mg Sodium

Nutritional info

Jackfruit is popping up everywhere these days. It's a super nutritious alternative to meat substitutes. The jack of all fruits is filled with vitamins, minerals, electrolytes, phytonutrients, carbohydrate, fibre, fat and protein.

Don't let the high calorie count put you off there are no saturated fats or cholesterol in this recipe so it's giving you the best source of energy. Most of the carbohydrates come from the rice paper, simply bake without if you want a lower carb version.

Ingredients

1 serving

'Chicken' flavouring

  • 0.5 tsp Oregano
  • 0.5 tsp Parsley
  • 0.5 tsp Thyme
  • 0.5 tsp Celery salt
  • 0.5 tsp Garlic powder
  • 0.5 tsp Onion powder
  • 0.5 tsp Smoked Paprika
  • 2 tsp Nutritional Yeast

For the wrapper

  • 6 Rice paper wrappers
  • 1 tbsp Ground almonds
  • 1 tsp Coconut oil (optional)

Method

Tips

  • Marinade the jackfruit overnight to get a richer flavour. Add the rice paper wrappers before baking.

  • Bake the jackfruit without the rice paper wrappers if you want a lower carb version

  • Try these Jerk chicken style: add some Jerk seasoning into the spice mix (make sure there is no added salt) finish them on a barbecue and serve with rice and peas, a squeeze of lime and some hot sauce.

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