Salsa Verde Jackfruit Recipe
By Batch Cooking Club
🔪Prep Time: 10 minutes
👩🍳Cook Time: 35 minutes
1 15-oz can jackfruit, drained
salt and pepper, to taste
1 Tbsp olive oil or ¼ cup vegetable broth
½ yellow or white onion, chopped
2 cloves garlic, minced
1 cup salsa verde
1Preheat the oven to 350°F.
2Using a fork, shred the jackfruit on a baking sheet lined with parchment paper or a silpat mat. Season with salt and pepper. Bake for 20 minutes.
3Meanwhile, in a large skillet, heat the olive oil and onion. Cook for 4 minutes until soft and translucent. Stir in the garlic and cook for another minute.
4When the jackfruit is done cooking, stir it into the pan along with the salsa verde. Simmer for about 5 minutes until the salsa is mostly absorbed. Taste and season with additional salt and pepper as needed.
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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.