Aside from this stuff, buffalo flavor is my number two favorite way to spice up a recipe.
I have shared several ways to make and use a buffalo dip (that post always has an increase in views around football season), people rave about my caramelized onion buffalo tarts, and I top everything from pizza to salads with this tangy hot sauce.
Saturday’s lunch was all about the buffalo sauce – and I finally cooked with jack fruit.
I have enjoyed jack fruit many times, usually prepared in the “pulled” fashion, like a chicken or pork. In fact, it is strangely similar to chicken in looks. Having never been a chicken fan, I am happy to say that is where the similarities end.
I loved this. Jason loved this. I think many will love it, no matter their food preferences. I cannot wait to make this for a group – without saying what it is, as is my standard stealth way.
A swipe of cool celery ranch on a soft warm bun, a sprinkle of celery over a hearty serving of buffalo jack – what’s not to like?
buffalo jack fruit filling
YIELD: four servings
dairy, egg, soy and gluten free, vegan
1 20 ounce can young jack fruit in water
1/3 to 1/2 cup Franks Hot Sauce*
3 tablespoons cream cheese (dairy, soy free)
2 stalks celery, diced
*Adjust according to heat preference
Drain jack fruit, place in large bowl. Using two forks, shred jack fruit into smaller pieces (or chop with knife). In pan over medium heat, combine shredded jack fruit with hot sauce, stirring to coat completely.
When heated through, add cream cheese and most of the celery (reserving some for garnish). Stir to incorporate melting cream cheese.
Serving suggestion: on a bun or slider, over quinoa or rice, in a wrap with lettuce and beans, over a crisp salad.
For me, this is the real thing.
this recipe was shared with Healthy Vegan Fridays.