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Every holiday season, I love making a huge batch of mashed potatoes covered in silky gravy for holiday dinner. My mouth is watering just thinking about it! This recipe for Holiday Jackfruit Gravy is a delicious addition to any mashed potato or dressing recipe you will be making.
I know what you’re thinking. Why in the hell would I want to add jackfruit to gravy? Well, for starters, it’s a great meat substitute for that ” shredded” characteristic you might appreciate in turkey, chicken or beef brisket. It’s also provides ample amount of vitamin A and C as well as blood-pressure lowering potassium. Plus, it’s delicious! You can use it for Mexican recipes such as pozole, enchiladas, tacos, and burritos by seasoning with spices like cumin, garlic, and chili powder. I have even made a tasty chik’n noodle soup with the versatile fruit.
For the gravy, you will want to dry out the jackfruit once you have drained it from the can. You can accomplish this by roasting in oven for about 20 minutes. Once the jackfruit is dried out, it can be stored in an airtight container in the fridge for about a week. You could also buy fresh however, you would be up to your ears in jackfruit. If you choose to purchase an entire jackfruit, you can ask a friend to go halfsies with you on the cost. The fruit can be broken down and frozen into quart-sized bags for later use.
I will love you forever if you give this recipe a try. Worse case scenario, you will…wait…there IS no worse case scenario because this recipe for Holiday Jackfruit Gravy is THE BOMB!
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Holiday Jackfruit Gravy
- Total Time: 45 minutes
Ingredients
1–20 oz can young jackfruit in brine, drained
1/2 large or 1 small yellow onion, peeled and finely chopped
1 tbsp olive oil
2 tbsp vegan butter
3 tbsp all-purpose flour
2 cups vegetable stock
1 tsp ground sage
1 tsp celery salt
cracked pepper
Instructions
Preheat oven to 350 degrees.
Using a cutting board and knife, slice core ends from jackfruit pieces and discard. Shred the softer part of the jackfruit with your fingers and then place them on a baking sheet lined with parchment paper. Place in oven and roast for 20 minutes or until the jackfruit has dried out. Remove from oven and set aside.
Heat a medium sauce pan over medium-high heat. Add olive oil and onions. Sauté until onions are slightly translucent. Add butter and stir until melted. Slowly add flour a tbsp at a time to the mixture and stir to combine. Once the mixture is a soft paste, slowly add a bit of the broth and stir to smooth out onion and flour mixture. Then, add the rest of the broth, sage, celery salt, and pepper. Stir the gravy and reduce heat to a simmer until thickened. Taste and adjust seasoning if needed.
Once the gravy is the consistency you want, add jackfruit and stir. Can be kept warm over low heat until ready to serve.
Notes
If your gravy is still too thin, you can pour half a cup of the gravy into a bowl and add another tbsp of flour. Stir the flour into the hot gravy and then pour mixture back into the sauce pan with gravy. Simmer for a few more minutes and the gravy will start to thicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: side dish
- Method: stove top
