FEATURED COMMENT:
Made this tonight exactly as the recipe says. It’s amazing! I can’t believe it not chicken. I used organic young green jackfruit by Native Forrrest. It pulled apart so easily. No waste whatsoever Will be making this again! - Dana
Other than jackfruit, the key to making this sandwich so yummy is to use capers. Capers can be found in the pickle or olive section of your grocery store. They are small and briney so they really add that extra oomf to this sandwich. I also use capers in my caesar salad dressing for that same reason.
To make a Vegan Jackfruit Salad Sandwich:
Drain and rinse the jackfruit and pat it dry with a clean towel. Make sure to dry as much water as possible so that the salad isn't soggy.
Add the jackfruit to a large bowl and use a potato masher to mash the jackfruit until it is broken up and looks shredded. Sometimes jackfruit can be quite tender while sometimes it can be tougher, so if you have a tougher jackfruit it might take a bit of strength mash. If you prefer you can first chop the jackfruit as directed in this post before mashing it to make it a bit easier to mash.
Add your vegan mayo (store-bought mayo is fine) and all of the remaining jackfruit salad ingredients to the bowl along with the mashed jackfruit and stir well to combine.
To make vegan jackfruit salad sandwiches:
Toast the bread if desired. Layer 4 slices of bread with a lettuce leaf (if using) and then follow with a generous serving of the vegan jackfruit salad and maybe a spritz of lemon juice and a sprinkling of chopped chives. Top with the remaining slices of bread and serve.How else can you serve this jackfruit salad?
I also love this jackfruit salad filling served in lettuce leaves to make yummy lettuce wraps, or served as a dip on a snack board with crackers, grapes, walnuts, etc. This jackfruit salad is a great meal prep item as it can be made ahead of time, stored in an airtight container, and then served as lunch the next day. It's also a great gluten-free idea for potlucks! Bon appetegan! Sam Turnbull
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Vegan Jackfruit Salad Sandwich
Just 10 ingredients and 10 minutes to make. Jackfruit is the perfect vegan sub for tuna or chicken. And best yet this tastes even better made ahead of time, making it perfect for meal prep.
Servings:
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Ingredients
For the jackfruit salad:
- 1 can (20 oz) young green jackfruit in brine or in water, drained, rinsed, and patted dry
- ¼ cup vegan mayonnaise
- 1 tablespoon dijon mustard
- 1 tablespoon capers,, chopped
- 1 teaspoon caper brine, (the liquid in the jar of capers)
- 2 ribs celery, chopped
- ¼ cup red onion,, finely chopped
- ½ teaspoon dried dill, (or 1 teaspoon fresh dill)
- ¼ teaspoon black pepper
- ¼ teaspoon salt
To make a sandwich:
- 8 slices bread, (check to make sure it's vegan)
- 4 lettuce leaves, or any other toppings you desire, (optional)
Instructions
- Drain and rinse the jackfruit and pat it dry with a clean towel. Make sure to dry as much water as possible so that the salad isn't soggy. Add the jackfruit to a large bowl and use a potato masher to mash the jackfruit until it is broken up and looks shredded. Sometimes jackfruit can be quite tender while sometimes it can be tougher, so if you have a tougher jackfruit it might take a bit of strength mash. If you prefer you can first chop the jackfruit as directed in this post before mashing it to make it a bit easier to mash.
- Add all of the remaining jackfruit salad ingredients to the bowl along with the mashed jackfruit and stir well to combine.
- To make vegan jackfruit salad sandwiches: toast the bread if desired. Layer 4 slices of bread with a lettuce leaf (if using) and then follow with a generous serving of the vegan jackfruit salad. Top with the remaining slices of bread and serve.
Notes
Oil-free: to make oil-free, sub my vegan sour cream from Fuss-Free Vegan or store-bought vegan yogurt for the mayonnaise.
Other uses: this jackfruit salad is great on a sandwich, but it's also delicious served with crackers as a kind of dip, or on lettuce leaves to make lettuce wraps.
Make ahead: The jackfruit salad sandwich mixture tastes even better the next day making it the perfect make-ahead meal. Store prepared jackfruit salad in an air-tight container in the fridge for up to 5 days. Make the sandwiches fresh.
Nutrition
Serving: 1serving (recipe makes 4 servings) | Calories: 231kcal | Carbohydrates: 37g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 356mg | Potassium: 214mg | Fiber: 2g | Sugar: 1g | Vitamin A: 106IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 1mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Insta and let the world see just how amazing plant-based creations can be!
Denise says
This is the best sandwich ever! We love this and it’s made with fruit! What could be better?
Denise says
I have made these a few times and they are so delicious! Not only that, but easy to make. Thanks Sam!
Nigel says
Great in sandwiches in the summer
Pat says
I love this recipe! I make it all the time! I use Native Forest jackfruit. just rinse and dry thoroughly! Use every bit of jackfruit.
p.s. also love Sam's "egg"salad using tofu! try it
Karen says
Just made this with a few minor tweaks. I started out using the recipe on the can of jackfruit which recommended boiling in water for 5 minutes, draining, and then boiling again in some chicken stock...I used a mixture of water, minced garlic, and Better than Bouillion with a dash of No salt seasoning mix instead for the second boil. I drained it and pulled it apart with two forks.., then I followed your recipe but added about a 1/4 cup of leftover white beans and some finely shredded carrot. The result was really great... Thanks for the recipe!
Jess @ IDTLC Support says
That sounds delicious! Thanks for sharing your experience!
christina l Anderson says
If you boil it in chicken stock it's not vegan
JayGirl says
They "used a mixture of water, minced garlic, and Better than Bouillion with a dash of No salt seasoning mix instead for the second boil." instead of they chicken stock. Vegetable stock could also be use for the second boil.
Susan says
I quite like chickpea “tuna” salad so I wonder if mixing in some mashed chickpeas to add protein would be a good mix. Would the textures of jackfruit and chickpeas just not work together here?
Sam Turnbull says
I haven't tested it but you're welcome to try!
K8 says
I used a bit of white beans for the same reason and it turned out great.
Dana says
Made this tonight exactly as the recipe says. It’s amazing! I can’t believe it not chicken. I used organic young green jackfruit by Native Forrrest. It pulled apart so easily. No waste whatsoever Will be making this again!
Sam Turnbull says
So happy you loved it Dana!
Kathryn Gannon says
Love the texture of the seeds and eat them as is.
Tim Irving says
Got a question on canned jackfruit. Depending on where you look online, there are different stories; I'd like your perspective.
Of course I can't find the video to give better details, but there are claims out there that you have to boil the living snot out of it so it tastes right - boil it for a couple of hours with a couple of water changes to get "stuff" out of it. I followed that method, the water turned a pretty pink, the idea is to cook it until the water was no longer pink.
Is this overkill or is there something there? Thanks from an inquiring vegan lite (haven't been able to make the complete leap yet).
Jan says
I use Jackfruit and rinse and then boil for maybe 5-10 minutes, then drain. It's only because its canned in very salty brine.
Jacqueline says
I just made this! I recently transitioned to vegan (have been vegetarian for 20+ years) for health reasons and was getting tired of some of my recipes. I just made this in the middle of the night, replacing ingredients for what I had (I used chopped onions instead of capers, etc) and it was DELICIOUS! A very adaptable recipe IMO. Thank you so much! Now I have a new easy dish to prepare. I am forever grateful.
Sam Turnbull says
That's wonderful Jacqueline! So happy you love it! 🙂
Charlene says
Have you ever used Jackfruit that was packaged dry (like dried fruit). I’m wondering I guess I would rehydrate it and then, marinate and use it.
Sam Turnbull says
No I haven't ever seen that! I'm not sure how it would turn out...
Jan says
I found it on Amazon as : Edward & Sons Organic Vegan Meatless Alternative Young Jackfruit, Unseasoned, 4.4 Pounds. I did a price comparison and the huge 6.1lb/3.6lb drained cans (Native Forest Organic Young Jackfruit, Vegan Meatless Alternative, Foodservice Size, 6.1 Pound Can) are a much more cost effective option. Not to mention that the dried is very oxidized and brown. I freeze portions of the canned, drained jackfruit, so it's ready for use all the time!
Chrissy Carmody says
Made this today and thought it was delicious! Only thing I did was add a pinch of powdered seaweed for more "fish" taste, but it it was great just as-is! Thanks Sam!
Sam Turnbull says
So happy you enjoyed Chrissy!
Bev says
I usually love your recipes, but I've been having concerns lately about jackfruit as the main dish, as it has 0 protein, and plenty of carbs and sodium. It's not like I don't eat empty calories, but for a main meal, jackfruit just doesn't have enough nutrition. I prefer your chickpea sandwich filling.
Marie says
Hi Bev, I want to kindly share something with all readers of Sam's site. Amino acids are the building blocks for protein. ALL plant life, whether fruits, vegetables, nuts, seeds, or grains, have protein; beans have a higher protein content of the vegetable kingdom. All meat, flesh, is protein but a different kind. There is more and more disinformation out there to discourage people from a vegan/vegetarian diet. All animals that are true vegetarians are the strongest, healthiest, and live longest. People do not realize that humans, animals, birds, and fish are really machines that need fuel. Fruits, vegetables, nuts, grains, and seeds provide all the minerals and vitamins to fuel the machine. When humans eat meat, whether fish or animal, they are really getting the waste that is left because all the vitamins and minerals have been used by "the machine." Humans who eat as a vegetarian/vegan are really getting these things first hand and that is why they live longer than meat eaters, and have a good immune system -- if they are not imbibing alcohol, drugs, white sugar, etc that break it down. Enjoy being a vegan/vegetarian.
Bev says
Thank you for these reminders, Marie, and your kind response. I did a little research and found "Jackfruit contains amino acids like arginine, cystine, histidine, leucine, lysine, methionine, threonine, and tryptophan." (https://www.hindawi.com/journals/ijfs/2019/4327183/)
You opened my mind to look at Jackfruit differently now. 🙂
Julie says
Also, you could use a high protein bread to boost the protein if you wanted to do so.
jack says
I'm trying too turn vegan 5 plus years but ask a flesh eater to turn its a fighting battle, I still try but find myself at least once a month delving into the flesh. your right look at gorillas, as far as I know vegans and I wouldn't want to scrape with one
Ivett says
This is so delicious!! I added too much mayo so I ended up adding some potatoes and slivered almonds to soak up all the mayo. Also added some cayenne and lemon juice and you can't even tell that it's vegan!! So yummy.
Sam Turnbull says
Glad you enjoyed!
Sam Turnbull says
Not every recipe will fit the preferences of every individual. I hope you enjoy the chickpea salad 🙂 And glad Marie was able to give some useful info 🙂
Marie says
I kindly thank you all. Sam is doing a good thing and being vegan
vegetarian is the best for health for these times, even always. The animal
kingdom is so diseased. I do not want to eat a dead carcasse and use my
stomach for a grave yard. I do leave people to their own choices -- I chose
life. I want to work to keep my health and not work to get it back. Hee-hee.
Sam is correct because each person has their own likes and dislikes. Also, it takes a time of adjustment and transition from the taste of meat to a vegetarian diet. I made the "jump" overnight in 1993 and have never looked back and there was not the blessing of media as now with vegan foods and helpers like Sam and others. Thank you Sam. 🙂
Kay says
Wonder why I never thought of eating canned jackfruit “raw”?
This is a game changer! So perfect. Thanks
Sam Turnbull says
So happy you enjoyed it Kay!
Kathryn Gannon says
Jackfruit holds a lot of water so it's a good idea to wrap it in clean tea towel or some cheesecloth and squeeze the water out. That way it's much more meaty.
Sam Turnbull says
Yep, I recommend drying it well in step one 🙂
Rachel Moore says
This sounds good. I will try it when I buy some more jackfruit. Also made me think it would make a good tuna noodle with peas casserole.
Sam Turnbull says
Sounds great!
Suzy says
Any substitute for the capers and caper juice? I hope so, this looks great for taking on a picnic!
Rachel Moore says
I always liked pickle relish in my tuna salad and some liquid from jar of jalapenas
Suzy says
Thanks Rachel!! I'll try that!
Sam Turnbull says
Sounds delish 🙂
Sam Turnbull says
Capers are really my fave for the flavour but you could substitute green olives for a similar vibe 🙂
Joyce says
I know canned Jackfruits has seeds. Do you pick out the seeds or include them in the salad?
JANAZ says
Sam has said previously “Do NOT discard the core or seeds, they are totally edible and you are just wasting precious jackfruit!” If you follow the directions for her jackfruit tacos she has helpful tips for cutting it up.
Joyce says
Thank you. This is the first time I've come across her recipes. I'll look for the taco recipe.
Sam Turnbull says
There is not need to pick out the seeds. THey are edible and will blend right in 🙂