Corned Jackfruit

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Beet

• Baking & Spices

  • 1/4 cup Corned beef spice blend or pickling spices

• Oils & Vinegars

  • 1/4 cup Apple cider vinegar

• Liquids

  • 1 cup Water, filtered
  • 1 20 oz. can Young green jackfruit in water

• Tools & Equipment

  • 1 Cheesecloth and kitchen twine

Found on injohnnaskitchen.com

Ingredients

• 1-20 oz. can young green jackfruit in water, drained and rinsed
• 1 cup filtered water
• 1/4 cup corned beef spice blend or pickling spices
• 1/4 cup apple cider vinegar
• 1 beet (optional)
• cheesecloth and kitchen twine (optional)
• 3/4 cup raw cashews, NOT SOAKED
• 1/4 cup unsweetened almond milk or other non-dairy milk
• 1 medjool date
• 1/4 t. liquid smoke
• 1 cup cashews, NOT soaked
• 3/4 cup filtered water
• 2 T. ketchup
• 2 T. pickle relish
• 1 T. apple cider vinegar
• 1 t. honey
• 1 t. yellow or white onion

Directions

• Drain and rinse can of jackfruit. Place in crockpot.
• Add water, spices and apple cider vinegar. You may wish to place the spices in a piece of cheesecloth and tie up with kitchen twine, creating a spice sachet. Otherwise, you will need to pick the spices out by hand at the end of cooking, which is a pretty simple task.
• If you want the jackfruit to have the reddish flavor of corned beef, drop a beet into the crockpot at this point. It will not change the flavor and you will have a wonderful pickled stewed beet after cooking.
• Cook on low for 4 hours.
• This is what it will look like after 4 hours:
• After 4 hours, remove from crockpot and roughly chop the jackfruit.
• Add to Reuben sandwich or dip or eat with a fork. Delicious!
• Blend all ingredients in high speed blender (preferable) or in food processor until smooth. This will have a very thick consistency.
• Place all ingredients EXCEPT pickle relish and onion in high speed blender (preferable) or food processor. Process until smooth. Stir in pickle relish and onion by hand.