Ingredients:
2 14 oz can of young green jackfruit, drained and rinsed well
1/2 T of poultry seasoning
1 cup hot water
1 T Better than Boullion veg or no chicken flavor
1 T ground flax
3 T warm water
3 T vital wheat gluten
2 T nutritional yeast
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp all purpose seasoning (I like everglades)
Drain water from jackfruit and rinse thoroughly. Carefully remove any large seed and any hard core pieces. Shred the rest with your fingers. After shredded, rinse thoroughly again and drain all water. Sprinkle the poultry seasoning over top, then combine the bullion with hot water to dissolve and pour over the top. Marinate overnight or at least for a few hours. Drain off any excess that does not get absorbed.
Preheat the oven to 375 degrees. Combine the ground flax with the warm water and let set up for a few minutes, this is your egg replacer. After it sets up, pour over top of the jackfruit, and put the rest of the ingredients in. Combine well, using your hands to be sure and incorporate the vital wheat gluten in with it, this will help you in turning these into patties. Once well combined, patty up, and roll into the Panko bread crumbs or your favorite crunchy topping. Bake for 20 min, flip carefully, reduce heat to 350 degrees, and bake for another 30 minutes or until golden brown. Keep your eye on it, if the panko starts getting too brown, cover lightly with foil. These turned out really good. Crunchy on the outside, tender and flaky in the middle. The jackfruit turned the color and texture of a dark chicken meat with a very subtle flavor. You can enjoy it all by itself, crumbled over a salad, or simply place on a bun and load it up with your favorite toppings. I even indulged in a Daiya cheese slice to make it something special! This makes 5-6 good sized patties, approx 150 calories ea.
2 14 oz can of young green jackfruit, drained and rinsed well
1/2 T of poultry seasoning
1 cup hot water
1 T Better than Boullion veg or no chicken flavor
1 T ground flax
3 T warm water
3 T vital wheat gluten
2 T nutritional yeast
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp all purpose seasoning (I like everglades)
Drain water from jackfruit and rinse thoroughly. Carefully remove any large seed and any hard core pieces. Shred the rest with your fingers. After shredded, rinse thoroughly again and drain all water. Sprinkle the poultry seasoning over top, then combine the bullion with hot water to dissolve and pour over the top. Marinate overnight or at least for a few hours. Drain off any excess that does not get absorbed.
Preheat the oven to 375 degrees. Combine the ground flax with the warm water and let set up for a few minutes, this is your egg replacer. After it sets up, pour over top of the jackfruit, and put the rest of the ingredients in. Combine well, using your hands to be sure and incorporate the vital wheat gluten in with it, this will help you in turning these into patties. Once well combined, patty up, and roll into the Panko bread crumbs or your favorite crunchy topping. Bake for 20 min, flip carefully, reduce heat to 350 degrees, and bake for another 30 minutes or until golden brown. Keep your eye on it, if the panko starts getting too brown, cover lightly with foil. These turned out really good. Crunchy on the outside, tender and flaky in the middle. The jackfruit turned the color and texture of a dark chicken meat with a very subtle flavor. You can enjoy it all by itself, crumbled over a salad, or simply place on a bun and load it up with your favorite toppings. I even indulged in a Daiya cheese slice to make it something special! This makes 5-6 good sized patties, approx 150 calories ea.