Slow-Cooker Jackfruit Turk'y N Gravy
Young jackfruit made into the most delicious faux turkey, accompanied by gravy and perfect for serving over mashed potatoes or your favorite holiday side-dish.
Servings 4 cups (approx. 4 servings, easily doubled to feed a bigger crowd)
Ingredients
- 2 *17 oz cans young/green jackfruit in water or *brine drained and rinsed well
- 1 1/2 Tbsp poultry seasoning
- 1/2 tsp celery salt
- 1/4 tsp garlic powder
- 1/4 cup vegan butter, melted soy-free/nut-free if necessary (I use Earth Balance Soy-Free variety)
- 1/2 large yellow onion, quartered
- 1 large stalk celery, diced
- 2 Tbsp white miso paste for soy-free substitute chickpea miso paste
- 3/4 tsp garlic, minced
- 1/4 tsp dried thyme
- 1/4 tsp dried sage
- 1/4 tsp ground black pepper
- 2 cups chicken-flavored vegetable broth (I use either *Edward & Son's Not-Chick'n Cubes or Imagine "Vegetarian No-Chicken Broth in box liquid)
- 3 Tbsp sifted cornstarch
Instructions
- Remove seeds from jackfruit and cut off the hard triangular portions from the bottom of each piece (the non-shredded looking part). Either discard the hard parts which have been removed, or slice them up thin to use with the rest (I usually slice them up and use it to make more of the Turk'y).
- Add the jackfruit to your slow-cooker pot along with the next three ingredients. Use your hands to mix the seasonings into the jackfruit pieces. Now, stir in the melted butter.
- Add the onion quarters to your food processor, and chop on high using the S-blade until the onion is thoroughly minced, almost as if a paste has been made. Add the onion to the slow-cooker pot along with the next 6 ingredients.
- Whisk the sifted cornstarch into the vegetable broth. Once combined, pour the mixture into the slow-cooker. Cover and cook on high for 3 1/2 hours.
- Remove lid from slow-cooker. Using two forks, shred the jackfruit pieces as you would pulled meat. Use the back of a fork to smash any remaining hard chunks of jackfruit. Return lid and cook an additional 30 minutes on high.
- Stir well and serve over mashed potatoes, stuffing, or your favorite side-dish.
Notes
If cooking for a larger crowd (as we often are during the holidays) this recipe can easily be doubled, tripled, etc.
FInd my new Instant Pot instructions for this recipe here!
If you have problems finding the jackfruit, I recently learned you can order it online through Walmart and pick it up in-store within 2 - 3 days. I believe it was about $3 per can, which is a little more than I normally pay but not too bad if you can't find it elsewhere.
*Some brands of jackfruit come in 17 oz cans, and others come in 20 oz cans. Either will work; use two full cans regardless. If you prefer to use fresh jackfruit, the drained weight is 10 oz so you will need 20 oz of fresh jackfruit for this recipe. This recipe will NOT work with ripe jackfruit. However, even if fresh, jackfruit must be young/green.
*I've only used jackfruit canned in water for this recipe, but someone recently made it successfully using jackfruit in brine. If using jackfruit in brine, make sure to rinse the fruit especially well and squeeze it dry.
*For Edward & Son's Not-Chick'n Cubes, one cube equals two cups broth, so only one cube plus two cups water is needed.