Vegan Jackfruit Pad Thai
I made my first ever vegan recipe this week!!! I’m sure I’ve made other things that can be considered vegan, however, this was the first time I went out and consciously shopped for vegan ingredients and spent extra time reading the back of the labels while at my grocery store.
In short, being vegan means enjoying a plant based diet! It’s not for everyone, but after doing more research I realized how many food options there actually are! I’m from Texas, so giving up all the animal products I was raised on 100% of the time isn’t realistic, my goal for now is to completely eliminate all pork and certain fish, and then slowly wean myself off beef, chicken, and everything else. Milk was easy since I love almond milk! To be honest, I love cheese and eggs so much, so I’m unsure if I could ever go 100% vegan, but let’s see how this goes!
This recipe calls for jackfruit, which is a native fruit from Asia. You may have seen it at the market, it has a green spiky exterior and comes in a pretty large size. It’s also gluten free, and at its early stage of maturity, has a meaty consistency similar to shredded meat. My Vegan Jackfruit Pad Thai is quick to make, and I opted for convenience this week and purchased the jackfruit pre-packaged at my local Whole Foods.
- 1 (8 oz) bag thai rice noodles
- ¼ cup peanuts
- 1.5 tbsp soy sauce
- 2 cloves garlic diced
- 1 package (10.6 oz) thai curry jackfruit
- 1 large red or yellow pepper chopped into bite size pieces and deseeded
- 3 green onions chopped
- 1 tsp sesame seeds
- 1 tsp red chili paste
- 1 tsp sriracha
- 1 tsp coconut oil
- Dash of apple cider vinegar
- Green onions for garnishing
- Bring large pot of water to a boil and cook rice noodles according to package. Drain and rinse and set aside.
- Heat your wok over medium heat and add coconut oil.
- Add garlic and stir until just browned and fragrant, then add pepper and cook for 3 minutes or until softened.
- Add jackfruit and using a wooden spoon, continue to break it apart as it cooks for about 5 minutes, or thoroughly heated through.
- Add red chili paste, sriracha, apple cider vinegar, soy sauce, and sesame seeds. Continue to stir until hot and add peanuts.
- Lower heat and garnish with green onions and additional sesame seeds if desired.
Nutritional Content Source: Vegan Jackfruit Pad Thai
| MACROS | Calories | Carbs | Fat | Protein | Cholest | Sodium | Sugars | Fiber |
|---|---|---|---|---|---|---|---|---|
| Jackfruit Pad Thai | 290 | 57g | 4g | 7g | 0mg | 661mg | 3g | 4g |
