Jackfruit Shawarma recipe

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Ingredients

4 (20 ounce) cans young green jackfruit in brine, drained
¼ cup fresh lemon juice
¼ cup nutritional yeast
3 tablespoons vegetable oil
2 tablespoons granulated garlic
1 tablespoon sesame oil
1 tablespoon salt
1 teaspoon salt
2 teaspoons ground cumin
2 teaspoons ground paprika
1 teaspoon ground allspice
¾ teaspoon ground turmeric
¼ teaspoon ground cinnamon
¼ teaspoon ground black pepper
1 pinch ground cayenne pepper
3 tablespoons vegan margarine (such as Earth Balance®), or as needed

Nutrition Info

250.2 calories
carbohydrate: 17.7 g
cholesterol: : -
fat: 17.3 g
fiber: 5 g
protein: 2.6 g
saturatedFat: 2 g
servingSize: -
sodium: 1766.7 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Slice jackfruit into long triangles. Squeeze out excess moisture over a colander.

  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.

  3. Melt vegan margarine in a large skillet over medium heat. Cook jackfruit in batches until heated through, about 5 minutes.

Recipe Yield

2 pounds

Recipe Note

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.

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