2 15.5 ounce cans of jackfruit in brine or water
1 cup diced celery (yield 1 cup)
10 green onions, chopped (yield 3/4 cup)
1/2 cup Skinny Cashew Garlic Lemon Aioli
2 teaspoons Old Bay Seasoning, or creole seasoning of choice
3 Tablespoons Chopped Roasted Seasweed
1 Tablespoon Dijon Mustard
3 Tablespoons fresh dill, chopped
1 teaspoon pepper
OPTIONS:
Use a jarred plant based mayo
Add capers
Add chopped red pepper
Add chopped pickles
Add red pepper flakes
PREPARE THE JACKFRUIT
Rinse and drain canned jackfruit
Remove any visual seeds
In the large bowl of a food processor, using the large cutting blade, pulse on high until the jackfruit resembles the texture of tuna fish
Remove jackfruit from the food processor bowl, and place in a large mixing bowl
VEGAN CASHEW MAYO
Vegan cashew mayo recipe
VEGETABLES/SERVE
Chopped vegetables
Add everything to the bowl of jackfruit
Stir well
Refrigerate for at least 30 minutes. The longer the seaweed infuses into the salad the better, so for optimal taste, refrigerate overnight.
Serve on bread as a sandwich, serve open face with melted vegan cheese as a "tuna" melt, add to a salad, eat by itself in a bowl, or dip your favorite crackers
I served in a vegan wrap with tomato, romaine lettuce, and pickles.
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