These Jackfruit satay skewers with peanut sauce are one of my favorite vegan things to eat. It’s recipes like these that show you don’t need to eat meat.
Great flavors, texture and overall plant based goodness… what more could you want 🙂
Serve over rice and vegetables. Or great with a fresh crispy salad!
Jackfruit Satay Skewers with Peanut Sauce
Ingredients
- Jackfruit
- 2 565g / 20 oz cans Young Green Jackfruit in Brine drain and rinse
- Marinade
- 1/2 large Onion
- 1 large Garlic clove
- 1 piece lemon grass or grated rind from one lemon
- 1 tsp Coconut Sugar
- 1/2 tsp coarse celtic sea salt or to taste
- 1/2 tsp chili flakes optional to taste
- 1/2 tsp Tumeric
- 1 tsp coriander powder
- 1 tsp Cumin Powder
- 1 tbs Tamari or soy sauce/bragg aminos
- 200 ml Vegetable Stock
- Satay Sauce
- 250 ml hot water
- 1 tbs Tamari
- 1 large Garlic clove
- 1 tsp Coconut Sugar
- 1/2 tsp chili flakes
- 2 tbs coconut cream
- 3 tbs Peanut Butter
- 2 tbs blanched almonds or cashews/more peanut butter
- 1 tsp coarse celtic sea salt
Servings: skewers
Units:
Instructions
- Cut your jackfruit into bite size pieces by cutting the core off and then cutting the outer part into bit size pieces. I usually thread the core pieces on to separate skewers because they are a little bit harder than the outer pieces. Watch video for full demonstration.
- Next, place all of the marinade ingredients in a blender and blend until it is smooth. Pour over the jackfruit, mix through and place in the refrigerator for at least 3 hours (or overnight).
- Preheat oven to 200C/400F and thread the jackfruit on to skewers. I use metal ones, but if you want to use bamboo skewers, be sure to soak them first so they don't burn in the oven. You could also thread on once it has been cooked.
- Place the skewers onto a baking tray lined with non-stick parchment paper and place in the oven for 15 minutes.
- In the meantime, place all of the satay sauce ingredients in to a blender and blend until smooth.
- Remove the skewers from oven at 15 minutes and baste with strained marinade. Put in for another 15 minutes or until browned to your liking.
- Serve with a salad, over rice or eat just as is. The satay sauce just goes so well with this 🙂 Enjoy!
Recipe Notes
The blender I use for the satay sauce is a Tribest Personal Blender. Find it using my Amazon link: https://cookingwithplants.com/visit/amazon-com-tribest/
For a thicker satay sauce, you can heat it in a pot and add a couple of tablespoons of cornstarch to thicken it up. You could also add any remaining marinade to this also.
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Hi can you tell me what does jackfruit taste like. Is it savoury, sweet? Chewy or tender? Thanks in advance.
It can be sweet or savory. I buy the tinned green jackfruit in brine which is savory. You can cook it like in this recipe and it is similar to chicken. Or slow cook and it turns into a pulled pork type of consistency. Very versatile.
Thanks Anja & Greetings from the UK.
I can source the jackfruit in brine from an on line home delivery supermarket here in the UK called Ocado. So I think I will give it a go! I think the name makes you think fruit and sweet rather than savoury if you know what I mean!! Have you ever cooked it in a slow cooker?
I love your your ‘YouTube’ videos and recipes. Keep them coming…….
Hope you perhaps write a cookery book sometime in the future.
Thanks again for the quick reply to my question.
Jackfruit takes on a delicious savory flavor as long as you use the green baby jackfruit 🙂 I have cooked it in a slow cooker and it comes out looking like pulled pork. It is very versatile and tasty. Glad you like the youtube videos, and as for a cookbook, I have recently written one and it is now available as a printed copy and as a kindle download. Details are on the website: https://www.cookingwithplants.com/buy-my-cook-books/
If you live I’m the tropics you can source young jackfruit from the local markets or grow your own. My local Indonesian restaurant does s great jackfruit curry.