This Smoky Maple Jackfruit is the bomb! Enjoy it in a rice bowl as shared in the recipe, in tacos, piled high on a roll or sandwich or right out of the pan – which is what I may or may not have done the first time I made this recipe.
The pulled jackfruit cooks down and gets super tender as the flavor from the spices and maple syrup cook in. Finish it off with a touch of liquid smoke to give it that slow cooked taste, even though this will take you under 30 minutes to make!
Smoky Maple Jackfruit
- 2 20 oz cans jackfruit, in brine drained and rinsed well
- 1 tsp oil
- 1/2 red onion diced
- 1/2 tsp liquid smoke*
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp pepper
- pinch of cayenne to taste
- 3 tbsp maple syrup
- 1 tsp Vegetarian Better Than Bouillon + 3 tbsp warm water
Prepare the jackfruit by rinsing thoroughly, removing any seeds and cutting off the core if too hard. On a large cutting board or in a bowl, shred the jackfruit pieces with two forks - or you can use your hands.
In a small bowl, stir together the dry spices. Once combined, whisk in maple syrup, vegetarian Better Than Bouillon and warm water to make the spice paste.
Heat oil in a pan over medium heat. Stir in the red onion and sauté until soft and slightly caramelized. Add the shredded jackfruit and stir, allowing the jackfruit to get warm and tender. About 5 minutes. Add the spice paste and stir to thoroughly coat jackfruit. Cook another 5 minutes and then stir in the liquid smoke. Adjust spices to taste.
Serve over rice with shredded cabbage, avocado and a drizzle of sriracha mayo or dish up in a taco or bun with your favorite fix-ins.
* Wrights is currently my go-to liquid smoke. It's made from natural smoke, free from caramel color, artificial flavors and preservatives. Plus it's totally vegan!
Feel free to add some leafy greens, other veggies or sub the bed of rice for tortillas and make tacos!