Ingredients

The following ingredients have 3 Servings
  • 2 tbsp almond butter
  • 2 tbsp cashew butter
  • 2 tbsp soy sauce
  • 1 tsp maple syrup
  • 1 tsp sesame oil
  • 1/4 tsp ground cumin
  • 1/8 tsp smoked paprika
  • 2 20-ounce cans young green jackfruit
  • 1 onion (diced)
  • 2 cloves garlic (minced)
  • 4-5 cremini mushrooms (sliced)
  • salt, pepper to taste
  • 1 cup quinoa (or brown rice)
  • 2 cups salted water
  • 4 cups sautéed greens like spinach (kale, etc (optional))

Instruction

  • Combine all the sauce ingredients together in a small bowl and mix until smooth. Set aside.
  • Start by preparing the quinoa, combine the quinoa with water in a large saucepan. Bring to a boil, then reduce heat and let simmer for about 20 minutes, or until no liquid remains. In the meantime, prepare the jackfruit "chicken.
  • Drain and rinse the jackfruit. Chop off the center (the firm part) and discard. Keep the softer edges.
  • Heat one tablespoon of oil in a large skillet over medium heat. Once hot, add onion and garlic. Cook for 3-5 minutes until onions are soft and start to caramelize, this is important to add flavor.
  • Add mushrooms and cook for another 5 minutes, or until lightly browned.
  • Add the jackfruit and slightly shred it by pressing with a spatula as it cooks. Cook for 5-7 minutes, stirring frequently to make sure it doesn't stick to the bottom of the skillet. If needed, add 1-2 tablespoons of water to prevent sticking.
  • Stir in the sauce and mix well, making sure all the jackfruit is coated. Continue to cook for one more minute.
  • Divide the quinoa into 3 serving bowls, top with the jackfruit "chicken" and a squeeze of lemon juice. You can also serve with your favorite greens like spinach, kale, chard or arugula.