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Shredded Pesto Jackfruit
have to say, I wasn’t a huge fan of jackfruit until I figured out a
preparation method that helps it to be tender and flavorful. This
involves a few easy steps, but, in my opinion changes the jackfruit
game entirely, transforming it from bland, dry strings or chunks to a
much more appealing - and juicy - texture. These pieces of Shredded
Pesto Jackfruit can be served on salads, in sandwiches or wraps, pasta,
in vegan omelets -- it’s really adaptable.
Shredded Pesto Jackfruit
40-ounces water- or brine-packed jackfruit, drained and rinsed
1 tablespoon olive oil
6.5-ounces vegan pesto, homemade or store-bought
Salt and pepper to taste
Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
Heat the olive oil over medium heat in a large pan for a minute, spreading to coat.
Meanwhile, add the jackfruit pieces in two phases a food processor and
pulse until the jackfruit is in smaller, thinner strips. Keep an eye on
it so it doesn’t get too finely minced. I did this in two sessions so
it would be more uniform and not get too small.
Add to the pan and sautée for eight minutes, stirring often.
Transfer to the prepared baking sheet and spread evenly; cook for 10
minutes. Remove from the oven, decrease the heat to 350 degrees, stir
the jackfruit with a spatula,and cook for another 10 minutes. Season
with salt and pepper and serve as you like.
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If that’s not for you, check out our e-book, Fun,
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