Vietnamese Vegan Jackfruit salad | Gỏi Mít Chay

young jackfruit

🥗Healthier: cooked chickpeas

💰Cheaper: canned jackfruit

Chickpeas provide protein and are often more affordable.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds are nut-free and budget-friendly.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos are lower in sodium.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers heart-healthy fats.

Drain the jackfruit and rinse it well, gently squeezing out any excess water.

Shred the jackfruit, setting aside the solid core parts and cutting them into small pieces.

If using large oyster mushrooms, tear them into thinner strips; if using button or cremini mushrooms, thinly slice them.

Heat oil in a large skillet over medium-high heat and add the mushrooms, salt, and pepper, stirring to coat.

Cook the mushrooms for a few minutes without stirring to get them golden, then turn them over and cook for another couple of minutes.

Transfer the cooked mushrooms to the bowl with the jackfruit to cool.

Toss in the carrot and onion, then pour over the dressing and stir to combine, allowing the jackfruit to soak up the dressing.

Sprinkle in the herbs and mix well.

Transfer to a serving dish and garnish with toasted sesame seeds and crispy fried shallots.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens