• Zach

Food: Jackfruit Salad (formerly known as chicken salad) Sandwiches

In addition to it’s fiber content, Jackfruit is rich in antioxidants, potassium, Vitamin A and a plethora of other nutrients that are supremely beneficial to our health, including the coveted B-complex vitamins….also, it’s not chicken, which is a boon to all of us! Especially the chickens.


1 package/can of jackfruit

2 celery stalks, chopped

2 cups of quartered red grapes

2 cups of slivered, roasted almonds

1 cup of Follow Your Heart Veganaise

1 tbsp Turmeric

2 TBS Flax seed

1 bouillon cube OR 2 cups of vegetable broth


1 loaf french or sourdough, sliced


In a saucepan, toss the drained and rinsed jackfruit along with 1 bouillon cube OR 2 cups of veg. broth; once boiling, bring to a simmer and cover.

While jackfruit is simmering, chop grapes, almonds and celery; once it’s tender, pour the jackfruit into a heated, oiled cast-iron skillet, adding celery and turmeric.

After 5 minutes on the cast-iron, pull the jackfruit pieces into shreds using two forks; remove from the skillet, place into a mixing bowl w/ a lid, and place it in the fridge (1 hour) or freezer (25 minutes).

Once the jackfruit/celery concoction has cooled, add chopped grapes and almonds, Veganaise, flax seed and salt/pepper to taste, stirring w/ a rubber spatula until fully coagulated.

Toast your sourdough slices over the skillet and serve up fresh along side a nice Cashew Carrot Ginger or Curry soup!

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