This jackfruit chick un shawarma is the perfect filler for a gyro or wrap, pizza topping, taco, lasagna, enchilada, or any recipe calling for a savory and meaty gluten-free ingredient.
Preparation Time
15 mins
Cooking Time
5 mins
Total Time
20 mins
Calories
250 Calories
Recipe Instructions
Step 1
Slice jackfruit into long triangles. Squeeze out excess moisture over a colander.
Step 2
Mix lemon juice, nutritional yeast, vegetable oil, garlic, sesame oil, 1 tablespoon plus 1 teaspoon salt, cumin, paprika, allspice, turmeric, cinnamon, pepper, and cayenne pepper in a large bowl. Add jackfruit; mix and knead thoroughly to coat with lemon juice mixture.
Step 3
Melt vegan margarine in a large skillet over medium heat. Cook jackfruit in batches until heated through, about 5 minutes.
Ingredients
1 teaspoon ground allspice
1 teaspoon salt
¼ teaspoon ground cinnamon
1 tablespoon salt
¼ cup fresh lemon juice
3 tablespoons vegetable oil
¼ teaspoon ground black pepper
1 pinch ground cayenne pepper
2 teaspoons ground cumin
1 tablespoon sesame oil
¼ cup nutritional yeast
¾ teaspoon ground turmeric
2 tablespoons granulated garlic
2 teaspoons ground paprika
4 (20 ounce) cans young green jackfruit in brine, drained
3 tablespoons vegan margarine (such as Earth Balance®), or as needed
