Vegan jackfruit “chicken“ nuggets
Jackfruit is a multi-talent! We already used the versatile meat substitute for jackfruit fricassee, a pulled jackfruit burger, and a jackfruit “chicken“ salad. Today we add another recipe: vegan jackfruit nuggets.
You can buy jackfruit pieces in cans which are super comfortable for this recipe. The plain jackfruit is pretty tasteless, so we covered the jackfruit with lots of mustard and spices. And of course, we breaded them twice. Serve your jackfruit nuggets with BBQ or sweet and sour sauce.
Vegan jackfruit “chicken“ nuggets
25 nuggets
20 minutes
Ingredients
- 800 g (28.2 oz) jackfruit] (2 cans)
- 5 tbsp mustard
- 200 ml (0.8 cups) plant-based milk
- 150 g (1.25 cups) flour
- 1 tsp cornstarch
- 1 tsp salt
- 1 tsp pepper
- 1 tsp paprika powder
- 1/2 tsp cayenne
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp ground nutmeg
- 150 g (5.2 oz) breadcrumbs
Additionally
- BBQ sauce
- 1 lemon
Instructions
- Open the jackfruit can, drain the liquid and rinse the jackfruit pieces under cold water.
- Gently brush the jackfruit pieces with mustard (using your hands) and season with salt and pepper.
- Prepare three bowls for breading. In the first bowl are flour, the starch, and all the spices. Mix well.
- In the second bowl is the plant-based milk and in the third bowl are the breadcrumbs.
- Roll each piece of jackfruit first into flour, then dip into the plant-based milk, back to the flour, a second time into the plant-based milk and finally cover with breadcrumbs. Proceed with each piece of jackfruit.
- Heat a large pan with plenty of oil (the bottom of the pan should be well covered) and fry the nuggets until gold-brown.
- Serve the nuggets with a BBQ dip and a splash of fresh lemon juice.
