In the past, when I've brought food to share with my family, I've always been met with many questions about the ingredients (followed by raised eyebrows), jokes about the food being weird or likely tasting like cardboard (without tasting it), announcements of undying love for meat, a list of how few times one ate meat this last week, rolled eyes, concerned looks ("That poor malnourished girl!"), and then one or two people saying "hmm, this is pretty good" and maybe going back for seconds. I know it's a combination of curiosity and defensiveness, but I do my best to not let it get to me. I'm used to it now, and though I do feel a little stressed when it comes to eating with my family, I've found that it's much easier for myself, and for everyone else, if we just bring our own food.
This was what I had been planning on doing for an upcoming family event, so you can imagine my surprise when I was asked to contribute a dish ("something in a 9 x 13 casserole dish"). When I asked if I should perhaps bring a vegan dessert as well, I was met with the question "Aren't all desserts vegan?" I explained that we don't eat eggs, dairy, or any other by-products of animals. The reply: "Ok. Sure. I would love to try whatever it is that you eat." This was new.
I planned on just simple gluten-free, vegan chocolate chip cookies for dessert (which ended up getting upgraded), but I was stumped when it came to a casserole style dish. I wanted something that I knew my family would go for, something they would never suspect to be vegan. After a week or two of debating and having my stomach tied up in knots, I planned out my contribution: Jackfruit Enchiladas.
Jackfruit is a fruit (thus the name) from South/Southeast Asia. Depending on it's type, the flesh can be rather hard and fibrous or soft and sweet. When cooked, it can take on the flavor of whatever you choose to season it with, and it has shredded meaty texture. It can be a very versatile ingredient in the vegan kitchen and can be found in most ethnic markets. It's available packed in water, brine, or syrup. If you are using it for a savory recipe, be sure to choose one not packed in syrup. I decided that the texture of this fruit, cooked in a spicy tomato-based sauce and packed into corn tortillas, covered with subtly spicy enchilada sauce and cashew crema, would be something that would taste amazing and not intimidate my family. I prepared a separate test dish at the same time that I made the main and I was wrong. These enchiladas did not taste amazing. They were down-right ridiculously mind-blowing and I actually couldn't wait to share it with my family.
Almost two weeks ago, my family gathered to celebrate a very special occasion: My grandparents celebrated their 60th anniversary and renewed their vows. My cousin, Josh, a lawyer, officiated, and I was asked to do a reading during the ceremony. We sat down to a beautiful dinner outside, and though there were a few questions regarding jackfruit, the dish went over surprisingly well! I had prepared myself to bring home leftovers, but the 9 x 13 dish was scraped clean! This was a momentous occasion in itself, but add to that the beautiful table setting, the collection of my beloved family at one table, and a wonderful toast from Brandonn, another cousin, and you have a taste of what an incredible meal this was. Later, my grandparents were able to have their first "first 
dance" and after a few moments all the other couples stood up and began dancing with them. At one point, my grandpa and I caught each other's eyes and he did a little wave at me, over my grandmother's shoulder, and I waved back at him. It was an incredible day that I will never forget and I am so thankful I was able to move past my meal-time trepidation and fully enjoy my time with my amazing family.
Ingredients
- 1 15 oz. can of fire-roasted tomatoes
- 2 Pasilla or Anaheim peppers
- 1 head of garlic
- 1-2 teaspoons olive oil
- 1 1/2 cups vegetable broth
- salt and pepper to taste
- 1 1/2 cups raw cashew, soaked for at least 2 hours
- 2/3 cups water, reserved from soaking the cashews
- 2 tablespoons nutritional yeast
- 2 teaspoons white miso
- 2 teaspoons white vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- juice from 1 lemon
- salt to taste (optional)
- 1 teaspoon olive oil
- 3 cloves garlic, minced
- 1/2 large onion, chopped
- 2 tablespoons green chiles (from a can)
- 1 1/2 cups mushrooms, sliced
- 1 red bell pepper, quartered and thinly sliced
- 2 20 oz. cans of jackfruit, packed in water or brine, rinsed and drained
- 1/4 cup tomato paste
- 1/4 cup Bragg Liquid Aminos (or Tamari/Soy Sauce)
- 2 teaspoons liquid smoke
- 1 1/2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried ancho chile pepper
- smoked salt to taste (or regular salt)
- pepper to taste
- 12 corn tortillas
- olive oil spray
- 1/3 – 1/2 cup sliced black olives
- 1 large heirloom tomato or 2 roma tomatoes, chopped (optional)
- 1/2 avocado or guacamole (optional)
Instructions
- Preheat the oven to 450. Remove all the cloves from a head of garlic and place on a piece of aluminum foil. Drizzle with 1-2 teaspoons olive oil and salt and pepper to taste. Wrap the cloves up in the foil and place on a baking sheet in the oven for 20 minutes. Remove and let cool before handling.
- Once you’ve placed the garlic in the oven, you can start on your peppers. Line a baking sheet with parchment paper. Turn one of your stovetop burners up to medium-high heat. Place your peppers on top of the burner. Use tongs to slowly turn the peppers until all sides of the pepper are black and charred. Place the peppers on the prepared baking sheet and place in the oven, with the garlic for 5 minutes, flipping halfway through to allow the peppers to cook evenly. When they’re done, remove from the oven and place in a plastic bag or tupperware container with a lid. Let them cool inside the bag/container.
- Once the peppers have cooled, peel the outer skin off of each of them. Carefully trim the top off and remove the seeds. Place the peppers in a food processor or blender. From the roasted cloves of garlic, squeeze each of them at one end until the insides ooze out. Place all of the “oozed out” garlic in the food processor/blender as well. Add the can of fire-roasted tomatoes and vegetable broth and blend until smooth. Set aside.
- Now you can start on the enchilada filling. Lower the heat of the oven to 350. Once you have rinsed and drained your jackfruit, use either your hands or two forks to tear each piece apart until it has that “shredded meaty look” and set aside.
- Heat the olive oil in a large shallow saucepan over medium heat. Add the garlic and sauté for 1 minute. Add the onion and sauté until translucent. Add the mushrooms, bell pepper and green chiles and sauté until bell pepper is tender, about 5 minutes. While the veggies are cooking, combine the tomato paste, Braggs Liquid Aminos, liquid smoke, cumin, smoked paprika, ancho chile pepper in a cup and use a fork to combine it. Add the shredded jackfruit and and saute for a couple more minutes before adding the tomato paste concoction. Mix to combine and let it cook for about 5 minutes, letting the flavor soak in.
- Once your jackfruit filling is done, heat your corn tortillas. This is important because if you try to wrap the filling with cool tortillas, they will break and look ugly. I wrapped 6 tortillas at a time in a couple damp paper towels and microwaved for 30 seconds.
- Lightly spray a 9 x 13 baking dish with olive oil pray. Pour a little bit of the enchilada sauce into the dish, just enough to cover the bottom. Carefully spoon roughly 1/3 cup of the filling onto the center of a tortilla, wrap it up and place it fold side down in the casserole dish (I did it in two horizontal rows of 6 rolls each). Repeat with the rest of the filling and tortillas. Once your dish is filled with rolls, pour the rest of the enchilada sauce over the rolls. Cover the baking dish with aluminum foil and bake at 350 for 20 minutes.
- While the enchiladas are baking, make your cashew crema. Add all of the ingredients into a clean food processor or blender and process until smooth.
- Once the enchiladas have baked for 20 minutes, pour the cashew crema over the top. You will likely not use all of it- I had about 1/3 cup left. Use a rubber spatula to evenly spread the crema over the top. Sprinkle with chopped olives and tomatoes and return to the oven for 5 more minutes. Remove from oven and let sit for 10 minutes before serving. Serve with chopped avocado or guacamole, if desired. Enjoy!
This recipe is being shared with Gluten-Free Fridays, Wellness Weekends, and Healthy Vegan Fridays.
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Photography by Chris Miller
erinwyso
Kristy,
This is such a great idea and the pics are amazing! I love to hear stories about how others deal with food issues around other meat eaters. It's something that I feel so alone about when it happens (often), but hearing stories like your makes me feel less alone/weird. Great job in making vegan food less mysterious and knocking their socks off with flavor!
keepinitkind
Thank you, Erin. Being the only vegan in a room full of passionate meat-eaters can be very isolating, can't it? I hope, in time, things become less weird as your friends/family begin to understand and accept your choice. 🙂
Gabby @ the veggie nook
Wow Kristy this is great! I've always wanted to try jackfruit, I just need to find some! I love enchiladas so I'm betting that's exactly what I'll make with it for the first time!
That's so good you were able to not worry about the food! I still always get self conscious around family and friends when I eat. I know it shouldn't but all the questions and looks bother me! Hopefully one day I get to where you are 🙂
Thanks for sharing this on Healthy Vegan Friday! Have a great weekend!
keepinitkind
Thank you! You will love jackfruit, Gabby!
I still have a long ways to go. I try so hard not to get self-conscious, but I do find myself closing off a little at meal times. All of the questions and the looks take away from me enjoying my meal. I'm not questioning them about their choices while they try to eat! It does seem to get easier in time, so there's hope!
Have a great weekend Gabby! Take care!
Caitlin
isn't it so amazing that you were able to be there for your grandparent's 60th wedding anniversary? it makes my heart flutter. several years ago, i attended my grandparents' 50th anniversary dinner party and it just makes you feel like marriage still means something. that there's hope in love. and it gives you roots.
and your contribution is so extraordinary. i, like you, have slight panic attacks for family dinners. so i always bring something for me and dayv. and i still have not eaten jackfruit. these sound like the perfect meal for me to try out. with smores cookies for dessert 😉
keepinitkind
Thank you, Caitlin! Chris and I usually do the same thing- just pack all of our own meals, so being asked to contribute something was so stressful! It feels silly that eating with my family freaks me out so much, but I'm glad to hear that I'm not the only one with that anxiety.
It was such a gift to be able to experience this milestone with them. It is so inspiring and gives you so much hope in love. 🙂
Heather
I remember when my family began really understanding and becoming more curious about usbeing vegan - I was realyl lucky they truly embraced how we decided to feed our bodies and our new lifestyle - I remember how excited my aunt was to make potato salad with veganaise and my moms first attempt at vegan shepards pie which turned out amazing - I love how your family is starting to embrace this too - I can never figure out why people in general think they need to tell me how they just ate a big juicy burger, I for one don't go around listing off my food intake of the day 🙂
I can't wait to find myself some jackfruit, I have never had it before - this looks like the perfect fall comfort food I have been craving lately!
keepinitkind
Thanks, Heather! That is so fantastic that your family is so supportive and make an effort so that you can be a part of the meal experience with them. Chris's family is like that- they've been absolutely wonderful. His mom keeps almond milk, earth balance, vegan cheese, and other vegan items stocked for when we visit. It really makes us feel included.
This is a great recipe to try out jackfruit with. I think you're really going to love it! 🙂
Shira
Kristy - this sounds amazing! Between you and Annie, you guys are doing amazing things for your loved ones & families! I can see why this dish was wiped clean as it sounds so awesome (I love the jackfruit - creative!) - sounds like it was an amazing time and what a reason to celebrate! 60 years....amazing
keepinitkind
Thank you, Shira! It was such an incredible day and such a gift to celebrate this milestone with them. Have a great weekend! xo
Michelle
I remember going to my grandparents 50th... a long time ago..so sweet..
You know when I make jackfruit whatever (usually sloppy joes) I put the contents in a food processor for a few pulses and whalla.. shredded...lol
I am totally gonna make this I have two cans at home...
thanks for the recipe
Stefani
Thank you for the tip on the jackfruit! I have never used it, but look forward to trying it out!
keepinitkind
Oh great, Stefani! Let me know how it goes! 🙂
michelle
Yeah the food processor works well..
Good luck
keepinitkind
I hope you like it, Michelle! I like pulling it apart because I like a variety of textures, with big chunks through out. 🙂 Have a great weekend!
michelle
Thx you too!!
Ricki
Wow--this dish sounds TOTALLY amazing! I like everything about it! And congrats to your grandparents. How wonderful to see people together for so long, and such a beautiful celebration in their honor. Thanks so much for linking to WW this week! 🙂
keepinitkind
Thank you, Ricki! I'm so glad you like it. It was such a great day and such a wonderful meal. 🙂
VeganFling
I have never tried jackfruit before, but I just may need to find some now. I love this idea and how cool that your family enjoyed it! I do a secret happy dance when a dish I bring somewhere is a hit. I'm sure with this and the cookies, your food was the best there! 😉
Richa`
this is such an awesome post:) congratulations to your grandparents and c congratulations to you on this delicious creation which got wiped out clean:) i cant imagine why anyone would even leave a smudge of sauce left on the casserole dish:)) totally amazing!
my parents and in laws are the sweetest bunch and hopefully they will follow in their own time. the younger(sibling generation) isnt as flexible, but they pick on the changes if my parents do.. so i focus on the parents:))
Cadry
I so know what you mean about the compulsion some people have to tell you all about their meat habits when veganism comes up. It's the strangest thing. I've had conversations start about the grossest meat, oddest meat, most unusual meat, best meat... All the while I'm thinking, "Um, can I opt out of this conversation somehow?"
These jackfruit enchiladas look AMAZING!!! Like you, I often stress when I'm cooking for people who might be suspicious of "vegan food." That dish is beautiful! It's no wonder that there weren't any remaining leftovers. I'm so glad that the weekend went well!!!
keepinitkind
Thank you, Cadry! I'm so glad it went well too. 🙂
It is very interesting the different types of conversation that come up when you tell someone you're vegan. Sometimes they need to tell you about their most incredible meat experience or inform you of how little they meat. I had someone tell me once that they only eat meat once day, which makes them practically a vegetarian (their words, not mine).
Reia@TheCrueltyFreeReview
I've had the fortune of trying jackfruit courtsey of Vegan Van, Denver's best food truck. She makes a pulled jackfruit bbq sandwich and I love it; unfortunately I haven't been able to find jackfruit in stores 🙁 If I do, I will be making this recipe stat!
Somer
I found mine at an Asian grocery store... 🙂
keepinitkind
Jackfruit can be a little tricky because there really isn't anything to compare it to. I've cooked with it several times, and every time, it gets better because I'm more used to cooking with it. Give these enchiladas a go., and if you want to make it spicier, it would probably be pretty good with some sriracha sauce in it too. 🙂
Susan in AK
If you can't find jackfruit locally, you can order by mail from Amazon. They have a couple of different brands. Some items that come up are for multiple cans, but if you just want to experiment without stocking up, keep looking... there are some items where you can order a single can. Probably a bit more expensive than buying locally, but if that's not an option, it's worth a try. I have two cans sitting on my counter to try out and this recipe looks great!
Julia {The Roasted Root}
Your enchiladas look fabulous! I've never seen jackfruit in the grocery store and would absolutely love to try it. Experimenting with new ingredients is fun and putting something new in an enchilada sounds very appealing! Hope you have a great weekend!
keepinitkind
Thank, Julia! I've only been able to find it in ethnic food stores and someone told me they buy it online, though I don't know where. Jackfruit is a great ingredient to experiment with! I hope you're able to get your hands on it! 🙂
Somer
So timely Kristy!
I made jackfruit tacos a few weeks ago after seeing them on a vegan food truck on the food channel (I never watch TV, it was at Snowbird when I was hanging out with Abe on vacation). They looked so good on the food truck, but obviously they didn't give out the recipe. The recipe I came up with was totally just an epic fail. I have 4 cans of jackfruit in brine in my pantry that I thought would now sit there until they expire, but this post has tempted me to give jackfruit another try! Xoxo!
michelle
Finally got to make this yum..I used heirloom red peppers that whole foods had instead of ted pepper and mini eggplant instead of mushrooms since I dislike them...... lol
Yum ...not as nice looking as yours but yum oh I used sprouted corn tortillas since that's what I had so right before sauce they started cracking ...like I said yum ....so happy they came out good
Thx for recipe 🙂
keepinitkind
Ooh, that sounds good! Trust me, there is no pretty way to dish up enchiladas. The pictures we chose were the best out of, like, 150 pictures of a plate full of what looks like crap. Not appetizing, but incredibly delicious! I'm so glad you liked them! 🙂
Cindy (Vegetarian Mamma)
What a beautiful dish! I have never tried Jackfruit! I need to! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 Thanks for linking up at our Gluten Free Fridays recipe party! See you next Friday! Cindy from vegetarianmamma.com
keepinitkind
Thank you, Cindy!
Sarina @ Earthgiven
I have been wanting to try Jackfruit burritos/enchiladas since I saw them on the menu of a restaurant in Toronto. I hear they are amazing but haven't had the chance to try. Now I can make my own! Wow, 60 years of marriage is a beautiful achievement.
keepinitkind
Thank you, Sarina! You should totally try jackfruit- it is so easy to work with and it tastes soooo good! 🙂
Jenné @ Sweet Potato Soul
These enchiladas sound terrific! I remember the first time I had jackfruit. I was traveling in Bali last summer, and had it at a buffet restaurant. The tender yet chicken-like texture blew my mind.
I haven't had it since being in Bali though, but now I'm looking forward to picking up a can this weekend. I'll probably try it in these enchiladas 🙂
p.s. I'm conducting a 30-vegan challenge group program. Thanks for the inspiration to add a jackfruit recipe to the month's recipe list 🙂
keepinitkind
Jackfruit is pretty fantastic, isn't it? I bet Bali was amazing! Were you able to find plenty of vegan options?
Good luck with your 30-day vegan challenge- it sounds awesome! 🙂
Joann westcott
Wow how interesting to hear you talking about canned jackfruit! We have it on our farm in PR but never ate it. Now I am motivated to try. Our fruit are so huge!!!
Sarah
These were amazing when you made them for us, Kristy!! Thank you so much!! You are inspiring!! I'm glad I'm not the only non-meat-eater in the family!
keepinitkind
Thank you, Sarah! You totally just made me day. I love you to pieces! xoxo
Alex @ Delicious-Knowledge.com
Ha! Your family sounds exactly like mine. My mom and sisters have become more adventurous over the years though. I've seen jack fruit on menus and blogs but never used it myself. Where do you buy it? Asian grocery stores?
keepinitkind
Oh good- that totally gives me hope for my family, haha! I usually get jackfruit at my local asian/indian market, but I know there are places you can order it online (or so I've heard). Good luck! 🙂
Gowri
Love this recipe! Found it one night when I couldn't sleep and was thinking about (what else?) food. Love that it's gluten free and vegan.
I must confess that I didn't follow your recipe for sauce (had ingredients for another sauce on hand), but I absolutely loved your enchilada filling with jackfruit. This is my first time cooking with jackfruit, although I've had it in South Indian dishes before. It was perfect except for a bit of tartness remaining from the canned brine, despite a good rinse. I added a touch of honey to counteract that, and then the jackfruit really came together.
I have leftover tortillas and filling-- can't wait to try jackfruit tacos!
Thanks so much for this awesome recipe.
Shannon
I served these to a mixed crowd without telling them what exactly was in the recipe. Halfway through I revealed the secret ingredients. My hubs said they'd be better with some cheese and meat (stone cold Midwesterner) but he conceded that they were still good. My friends both enjoyed them though. No complaints overall, I really liked the recipe. I stuffed myself but didn't feel sick or gross like I would have with a typical enchilada recipe.
Tecia
This was the best ever! Even my Mexican in-laws loved it. Being vegan, I've made many things with Jackfruit but I must say this is the best one yet! Thanks so much!!
I had about 20 people over and tripled the recipe and it didn't last at all. Everyone was shocked and thought I started eating meat again lol! When I told them what it was they couldn't believe it. Thanks again, I'll be making this over and over!
P.S. Just a tip for those of you that don't like the taste of jackfruit; make sure you rinse it very very well!
Lindz
You see, I've made jackfruit BBQ sliders and when I bought this can that's what I had in mind but O ! M ! G ! These are fantastic and will be a reoccurring meal! Thank you thank you thank you!!!!
Katrina
The recipe does sound amazing and I plan on making it this weekend. Your sweet story about your Grandparents brought tears to my eyes! Family is the best, especially with yummy food to enjoy together!
Georgina
Can anybody recommend brands of canned jackfruit and tell me where you buy it in Canada?
Liz
I purchased some online from Natura Market in Canada. Eden Organic Young Jackfruit.
Georgina Collins
Thanks, Liz! I had just never seen jackfruit in regular grocery stores. 🙂 I'll try Natura Market.
Nancy
Made this on Monday. It was incredible!
Kristin Baker
I just made this. It's excellent!! Thank you so much for helping me out with jackfruit recipes!
Sarah
Do you have the nutrition info for this recipe? It looks aMaZiNg!
keepinitkind
Sorry- I do not provide nutritional info for my recipes. Thanks!