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.