Jackfruit Souvlaki

Hey guys!

Jackfruit souvlaki is my take on the traditional greek dish – swapping meat for jackfruit therefore having it as a cruelty free vegan alternative. I’ve had some amazing feedback on the jackfruit recipes on my blog currently (dumplings,curry & pie) so I thought why not add another one to the mix.

This recipe uses fresh ingredients; lettuce, raw red onion, tangy cherry tomatoes together with baked jackfruit in homemade flatbreads. Garnished with a simple coconut dressing, fresh parsley and a squeeze of lemon.

For this dish i’ve used canned jackfruit, as usual, made by my friends at Nature’s Charm!

Natures Charm Young Green Jackfruit is available at Countdown NZ or if you’re Wellington based you can also head to Moore Wilsons or V1 Vegan to pick up a can.


VEGAN JACKFRUIT SOUVLAKI 

Also known as “Vegan Jackfruit Gyros”. Serves 2-3.

INGREDIENTS
FLAT BREAD:
2 cups all purpose flour
1 &  2/3 cups Water
Pinch of salt
Vegan butter – for cooking
MARINATED JACKFRUIT:
1 can of nature’s charm young green jackfruit
2 Tbsp soy sauce
2 Tbsp maple syrup
1 Tbsp sesame oil
1/2 tsp paprika
Salt & Pepper
FILLING:
2 medium potatoes
1 Tsp Oil
1/2 head of lettuce
1 cup cherry tomatoes
1/2 red onion
DRESSING:
1/2 cup coconut yoghurt
Pinch of salt
1/2 tsp paprika
Chopped parsley
Juice of a Lemon
Garnish:
Mamias chutney
Parsley

METHOD:

  1. Prepare the flat bread by mixing flour, salt and water in a large bowl. Knead and set aside.
  2. Drain jackfruit and place in a small bowl with all marinade ingredients to absorb for at least 10 minutes.
  3. Pre-heat the oven to 180 degrees and cut the potatoes into thick chips. Bake for 30 minutes until golden, flipping throughout.
  4. Pop the marinated jackfruit on a baking paper lined tray in the oven to cook for 30 minutes.
  5. Wash lettuce, thinly slice red onion and chop cherry tomatoes. Mix all dressing ingredients together in a small jar and refrigerate.
  6. Toast the flat bread in a hot fry pan with a knob of vegan butter. Fry on each side for 1 minute before setting aside.
  7. Prepare the souvlaki by spreading chutney on the base. Stack with lettuce, tomato, potato ‘fries’, red onion and baked jackfruit.
  8. Drizzle with coconut dressing, garnish with cracked pepper and fresh parsley.

Thanks to Nature’s Charm for sponsoring this recipe and enabling my jackfruit addiction!

I’d love to hear from you if you gave this tasty souvlaki recipe a try. Let me know if you’ve tried it out in the comments below or feel free to flick me a message on Instagram!

xx

Tess

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