Updated: Jun 29, 2021
If you have doubts about jackfruit, these VEGAN JACKFRUIT & MUSHROOM GYROS WITH CRISPY POTATOES & CASHEW CREAM will change your mind. Best jackfruit recipe! GUARANTEED!
This recipe is bursting with flavor! There are spicy ingredients that are perfectly balanced off by some sweet ingredients. And, the jackfruit is first cooked in a skillet and then roasted in the oven in order to achieve the perfect flavor and texture.
Pair that with some crispy potatoes and a creamy cashew sauce, and you’re in for a real treat!
A lot of people shy away from jackfruit because of the fact that sometimes it has a vinegar-y taste due to the liquid it comes in. That can be minimized by washing it well before cooking it. I’m personally more hesitant about the high sodium content that canned jackfruit usually has. That’s why I normally buy this brand which comes in a vacuum-sealed bag with little or no liquid. It has way less sodium and none of the vinegar-y taste. So, win! Plus, it’s usually sold frozen, so you can have it around in your freezer until you need it.
I hope you enjoy this recipe. It’s perfect for a Sunday with friends. Let me know if you make them!
VEGAN JACKFRUIT & MUSHROOM GYROS WITH CRISPY POTATOES & CASHEW CREAM
WHAT YOU'LL NEED:
For the jackfruit & mushrooms:
1 Tbsp olive oil
1 small onion, sliced
3 cloves garlic, minced
1 tsp paprika
1/4 tsp chili powder
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp oregano
1 can jackfruit (drained and rinsed)
8-10 mushrooms, thinly sliced
1/2 tsp liquid smoke
1/2 Tbsp maple syrup
Pinch of cinnamon
1/2 cup vegetable broth
For the cashew cream sauce:
1 Cup cashews, soaked in very hot water for 2-4 hours
1/2 + 1/4 Cup of water, divided
1/4 tsp salt
2 cloves garlic, minced
2 tsp chives, chopped
2 tsp dill, chopped
1 tsp onion powder
Salt and pepper to taste
For the crispy potatoes:
1 small potato, thinly sliced, cubed or diced
Salt and pepper
Avocado oil for frying
Flatbread, pita bread or naan
Green onions, chopped
HOW TO MAKE IT:
Prepare your ingredients, drain and wash the jackfruit and slice your onions and mushrooms
Preheat oven to 350°F
Begin preparing the filling by heating the olive oil in a large skillet over medium-high heat. Add the onion, garlic, paprika, oregano, chili powder, salt and pepper. Cook until onion is tender.
Add the jackfruit and mushrooms to the skillet. Cook until mushrooms afe tender, making sure to stir often. Shred the jackfruit while cooking, but leave some chunks.
Once the mushrooms are tender, add the liquid smoke, maple syrup and cinnamon, and mix well. Cook, stirring often, for 10 minutes. Taste and adjust seasoning if needed.
Stir in vegetable broth. Cook until liquid is absorbed (about a minute) and transfer the mixture to a baking sheet lined with parchment paper.
Bake for 30 minutes, stirring every 10 minutes, until browned but still moist.
While the jackfruit bakes, prepare the cashew cream sauce by adding the pre-soaked cashews 1/2 cup of the water and the rest of the ingredients to a blender, food processor or Nutri Bullet. Process to combine. If the mixture is too pasty and lumpy, add some more water until you get a creamy consistency. You may not need to use the entire remaining 1/4 cup of water. Taste and adjust seasoning. Set aside.
Prepare the crispy potatoes by heating up some avocado oil in a skillet. Slice or chop your potato thinly and add to the hot oil to fry until crispy. Once done, place on a plate lined with a paper towel until the jackfruit is ready.
When the jackfruit is nearly ready, warm up your flatbread.
Place the spinach on the flatbread, then layer on the crispy potatoes and jackfruit. Drizzle the cashew cream on top and sprinkle some chopped green onions. You can also add fresh chopped onions and tomatoes. Fold the edges of the bread and hold together with some parchment paper.
Let me know if you make this! Tag me by using @mindfulgrub or the hashtag #mindfulgrub when you share your creations on social media. I‘d love to hear how it went for you!
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