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
- Preheat the oven to 400° Fahrenheit.
- Boil carrots and potatoes or cauliflower in water + 1 tsp salt until soft, about 35 minutes.
- 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.
- 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.
- Lower the heat and add in 2/3 cup water or vegetable stock. Simmer for 12-15 minutes.
- Lay jackfruit pieces evenly on a baking sheet and bake for 25 minutes, tossing halfway through cooking.
- Drain vegetables from water and reserve 1/4 cup cooking water.
- 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.
- Add in jackfruit, Buffalo sauce and transfer to a serving dish. Top with parsley and enjoy warm.