Jackfruit is a very large tropical fruit often used as a meat substitute. It packs some nutritional wallop, and the fact that you can cook, chunk or shred it like chicken or pork makes it a go-to main ingredient in many vegetarian and vegan dishes.
Jackfruit is native to India, and also grows in Southeast Asia, Mexico, the Caribbean and South America. It ranges from 15 pounds to a whopping 70.
For cooking, freshly picked, non-ripe jackfruit generally is used. Once ripe, jackfruit can be used in sweeter dessert preparations.
For cooking, freshly picked, non-ripe jackfruit generally is used. Once ripe, jackfruit can be used in sweeter dessert preparations.
Jackfruit is a very large tropical fruit often used as a meat substitute. It packs some nutritional wallop, and the fact that you can cook, chunk or shred it like chicken or pork makes it a go-to main ingredient in many vegetarian and vegan dishes.
Jackfruit is native to India, and also grows in Southeast Asia, Mexico, the Caribbean and South America. It ranges from 15 pounds to a whopping 70.
“We eat meat because of the texture and the spices. Jackfruit is a great substitute,” Means says. “It’s one of the best choices for us because we can mimic meat, Jackfruit grows in abundance, and it has potassium, fiber, magnesium, lots of nutrients. We put it in tacos, and we make sandwiches, like a barbecue pulled pork.”
Jackfruit also is popping up on menus across the country, at vegan and vegetarian restaurants, yes, but also in dishes at more mainstream establishments. Tomatillo, a Mexican restaurant in Dobbs Ferry, New York, has a quesadilla and taco made with jackfruit nestled in alongside other meaty and vegetarian offerings. In Chicago, Alulu Brewpub serves up Vegan Sicilian Jackfruit Flatbread on a menu alongside in-house cured pork belly.
(But seriously, does The 300 Pound Vegan look like he shares a diet with a tiny little lagomorph? Not hardly.)
Cauliflower It’s pretty amazing how this cruciferous veggie can cook up in so many different ways. Cauliflower is great sliced and wood-grilled (some steakhouses even serve it this way); ground up with other ingredients (like walnuts) to make “meat;” and even fried up a la buffalo wings. Honestly, it’s the Justin Timberlake of veggies — what CAN’T it do?!
So, for those looking to re-create any meaty tastes they might miss, here are five mouthwatering, plant-based options:
Well, we’ve got good news for you: Fruits, veggies, lentils and legumes can be just as hearty and meaty as … well, meat! In fact, many of them can be made to look and taste like meat — only without the cruelty, clogged arteries, and climate change.
MushroomsA portobello steak might sound less than appealing to a die-hard beef eater, but mushrooms makes surprisingly satisfying substitutes. Thanks to their thickness, chewy texture, and versatility, they’re great on the grill, as a “burger,” or in an enchilada. And portobellos aren’t the only option — all mushrooms offer that savory “umami” flavor that makes meat obsolete.