Attack of the Giant Jackfruit! Make this Vegan Chick’n Salad with Tracy Childs!

it’s #JaneUnChained LIVE with Tracy Childs of Veg-Appeal (stepping in for Erin Reilly-Carasco) on #SnackDownSaturday showing an innovative recipe for Jackfruit Non-Chick’n Salad adapted from The Jackfruit Company‘s recipe! Have you ever used jackfruit to replace meat? Have you eaten it RAW? Tune in and let’s discuss! In this video we discuss the Healing America Healthcare movement partnership with PlantDiego and PlantPure Nation to introduce the concept of healthy plant-based diets to our local health care system. This is a PILOT program that can be soon adopted by any city with the tools we have developed.

Jackfruit can be used for a great meat replacement and the trick is to infuse it with flavor. Tracy uses vegetable broth and spices to marinate it. The large fruit is intimidating to look at but no worries you can buy it canned and easily use it in recipes! Unlike meat, jackfruit is full of fiber which is wonderful for the body and eating it promotes a cruelty-free diet. Tracy’s secret ingredient is chick pea miso which is great for your digestive system and also gives the mayonnaise a wonderful flavor!

Also discussed, Vegan Ladyboss ,and our new chapter in San Diego (women-run vegan business networking!) These ladies sure are lucky to have an amazing plant-based cooking instructor like Tracy on the team to bring them this amazing Jackfruit salad to their potluck later! Try to make it at home with the recipe below! 

Go to https://veg-appeal.com to sign up for the “How Foods Fight Cancer” Nutrition and Cooking Series starting Sept. 20th!

To find out more about this movement visit:

Healing America Together

Physicians Committee for Responsible Medicine

Tracy Childs reporting for Jane Unchained News Network.

Vegan Not Chick’n Salad

1 can (20 ounces) Green Jackfruit (Trader Joes has it).

1 cube Edward & Sons Not Chick’n Bouillon

Sprinkles of: curry powder, nutritional yeast, turmeric, pepper, salt  – all to taste

½ cup Tofu Cashew Mayo

Chopped green onion, carrots, celery

½ cup frozen corn, thawed

1-2 tablespoons pickle relish

½ small lemon, squeezed

1. Drain the jackfruit and place in a sauce pan. Cover with water and bring to a boil and simmer for about 15-20 minutes. Drain, allow to cool and begin to shred the pieces by hand.
2. Meanwhile, chop the veggies and place in a mixing bowl.
3. Place the jackfruit back in the pan, add 1 cup or water, along with the bouillon and other spices (to taste). Bring to a boil and simmer for about 5 minutes and allow the mixture to marinate for at least a few minutes.
4. Drain and cool again.
5. Add the mostly cooled jackfruit to the bowl with the veggies and season with the remaining ingredients. Stir well and chill for an hour two to allow the flavors to meld.

Tofu Cashew Mayo

1 package silken tofu (Mori-Nu Brand)

1/4 cup cashews, soaked and drained well

1 tablespoon apple cider vinegar

1 tablespoon light miso (chickpea or soy)

1 tablespoon Dijon mustard

See Also

Sunshine Vegan Eats Brings Plant-Based Flavor to Buffalo, N.Y.

1/4 teaspoon probiotic powder (optional)

Blend until smooth

Photos and video by Tracy and Steven Childs: