Jackfruit braise

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Jackfruit braise

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Adjust Servings:
1 package Jackfruit
6 cremini Mushrooms
1 White onion
2 tablespoons Mongolian sauce
1 tablespoon Soy sauce
2 teaspoons Vegetable powder
1 teaspoon Paprika
4 drops Liquid smoke
2 Green onion
1 tablespoon white Sesame seeds
1 tablespoon Avocado oil
2 tablespoons minced Parsley
1 cup Sushi rice
4 cloves Garlic

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This jackfruit braise has a smoked and hearty texture that will satisfy your craving for a countryside dish. Seasoned with paprika and Mongolian sauce, it’s served over sticky rice for a complete meal.

  • 20 minutes
  • Serves 4
  • Medium




Jackfruit has become increasingly popular as a meat substitute. It can be easily found in supermarket, canned or pouched, and is a versatile ingredient that can be used pulled, roasted or braised.

Here, I have used jackfruit in combination with mushrooms, Mongolian sauce, soy sauce, and paprika to prepare a tasty braise over white sticky rice.

To prepare it, start with cooking the rice. While the rice cooks, stir-fry the onion and garlic in a little avocado oil. As it softens, add the sliced mushrooms and jackfruit. Add a little vegetable broth, then season with paprika, liquid smoke, and soy sauce. Cook until the liquid reduces, stir in some minced parsley, then add the Mongolian sauce and braise until it thickens.

Take off the heat. Transfer the cooked rice to the serving bowls. Add a layer of braised jackfruit, then top with freshly sliced green onion and sprinkle with white sesame seeds. Serve hot and enjoy!

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20 minutes

Cook the rice

Cook the rice in a rice steamer or boil it in abundant water until it’s soft and fluffy. When it’s ready, keep it warm and put aside.

5 minutes

Chop the veggies

While the rice is cooking, peel the onion and garlic. Chop them and set aside. Rinse well the mushrooms and green onion, then slice them.

15 minutes

Prepare the braise

Heat the avocado oil in a large pan, then add the chopped onion and garlic. Cook for 2-3 minutes, until the onion is soft. Then, add the mushrooms and jackfruit. Add 1/4 cup of water and season with paprika, soy sauce, liquid smoke, and vegetable powder. Cook for 10 minutes, until the excess water evaporates. Then, add the Mongolian sauce and braise for 2-3 minutes until it thickens. Stir in the minced parsley, then take off the heat.


Garnish and serve

Transfer the rice to the serving bowls, the top with the jackfruit braise. Sprinkle with the fresh green onion and sesame seeds. Enjoy hot!


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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