Vegan Buffalo Jack Dip

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The Story

This is an easy one. I love Buffalo chicken dip. But I also love not feeling awful after eating a lot of something delicious. And there is just no need for me to have Buff chick dip all the time. So on the days I want something comparable, while not feeling deprived, I turn to this recipe.

Now, like many of you, I was skeptical about jackfruit. WTF is it? Where do I get it? How do I cook it? It's not meat. I was so pleasantly surprised when I discovered it to be in a can and it didn't cost an arm and a leg. In fact, it was super comparable to all of the other canned fruits and vegetables I was buying, so I bought two cans. And the rest is history. I would recommend watching a tutorial on how to properly clean and trim jackfruit before making this recipe. I did, and have no shame admitting it. It just helps get the optimal texture in the food. Be proud to be a student. 

Vegan Buffalo Jack Dip

Prep time: 15 minutes | Cook time: 45 minutes | Yield: 4-6 servings

  • 1 cup red potatoes or cauliflower, cut into large chunks
  • 1 cup carrots, cut into large chunks
  • 1/4 cup cooking water (from the potatoes and carrots)
  • 1/4 cup plant milk or creamer (I use soy creamer)
  • 2 cans jackfruit in water or brine
  • 2/3 cup water or vegetable stock
  • 1 small yellow onion, coarsely chopped
  • 2 cloves garlic, chopped
  • 2 tbsp olive oil 1 tbsp olive oil
  • 1/4 cup nutritional yeast
  • 1 tsp + 1 tsp + 1 tsp kosher salt
  • 1/2 tsp + 1/2 tsp black pepper
  • 1 tsp + 1 tsp paprika
  • 1 tsp + 1 tsp garlic powder
  • 1 tsp + 1 tsp onion powder
  • 1/2 cup Buffalo sauce (I love Frank's RedHot┬«)
  • 1 tbsp fresh parsley, chopped
  1. Preheat the oven to 400┬░ Fahrenheit. 
  2. Boil carrots and potatoes or cauliflower in water + 1 tsp salt until soft, about 35 minutes.
  3. While the vegetables boil, rinse and drain jackfruit, and trim off cores of the pieces. (If the shape is a triangle, trim the corner that doesn't look like the others). Remove the seeds as you do this step.
  4. Cook the onion and garlic in 2 tbsp olive oil in a medium skillet over medium-high heat until onion is translucent. Add the jackfruit, 1 tsp paprika, 1 tsp salt, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp black pepper. Cook for 8-10 minutes.
  5. Lower the heat and add in 2/3 cup water or vegetable stock. Simmer for 12-15 minutes. 
  6. Lay jackfruit pieces evenly on a baking sheet and bake for 25 minutes, tossing halfway through cooking.
  7. Drain vegetables from water and reserve 1/4 cup cooking water.
  8. Blend vegetables, reserved cooking water and milk or creamer until smooth. Next, blend in nutritional yeast and oil. Add in remaining spices and pour mixture in large skillet. 
  9. Add in jackfruit, Buffalo sauce and transfer to a serving dish. Top with parsley and enjoy warm.