August 26, 2020

Buffalo JackFruit Casserole

I am getting ready to start up my holiday inspired recipes, but I just had to make up a batch of my buffalo jackfruit bake to celebrate the chilly weather that we are starting to enjoy. We love hot sauce in our home and so any time that I can include it in a recipe that is a plus.

I will mention that the amount of hot sauce used in this recipe is not so much that you will be looking for the nearest glass of almond milk. I have found that the amount in this bake gives a great amount of flavor, but if you are looking for some more heat you can always add in some jalapeños or pour over some more hot sauce once the bake has been cooked.

We also love topping this bake with some spicy guacamole to add in a creamy element.

Buffalo JackFruit Casserole

Author: Gabriel Miller
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x

Print Recipe

Description

I get asked a lot about vegan chicken recipes and this buffalo jackfruit casserole has become one of my favorites.

Scale

Ingredients

3 cups brown rice (cooked)
2 cups young green jackfruit
1/2 cup plant-based milk
1/4 cup hot sauce
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika

Instructions

Boil the jackfruit for 10 minutes and then drain and rinse the jackfruit. Transfer the jackfruit to a large mixing bowl and then “shred” it using a fork to press down and separate the fibers. Next, mix in the brown rice, plant-based milk, hot sauce, and spices.
Transfer the mixture to a glass baking dish and spread out so that the mixture is approximately 2 to 3 inches thick. Bake at 375 degrees Fahrenheit for 25 minutes.