Vegan Jackfruit Casserole Recipe
This vegan jackfruit casserole is basically comfort food in yoga pants—warm, cozy, slightly spicy, and doesn’t judge your second helping.
It’s hearty enough to survive family dinners, potlucks, or emotional Netflix binges—yes, even that show’s finale episode.
Jackfruit shows up shredded, seasoned, and ready to slay in a saucy, baked masterpiece that’s shockingly meat-free and unreasonably satisfying.
We’re layering up like it’s fall, baby—savory veggies, creamy sauce, and plant-based flair that doesn’t skimp on flavor or sass.
Throw it in the oven, pour a glass of wine, and pretend you cooked for hours. You earned it.
Vegan Jackfruit Casserole Recipe
A rich and savory plant-based casserole featuring jackfruit, veggies, and creamy sauce—baked to perfection with minimal effort and maximum drama.
Ingredients
- 2 cans 20 oz each young green jackfruit in brine, drained and shredded
- 1 tablespoon olive oil
- 1 small onion chopped
- 2 garlic cloves minced
- 1 bell pepper diced
- 1 cup mushrooms sliced
- 1 zucchini diced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1 cup canned coconut milk
- ½ cup nutritional yeast
- 1 tablespoon cornstarch
- 1½ cups cooked brown rice
- ½ cup vegan shredded cheese optional, but you know you want it
Instructions
- Preheat oven to 375°F (190°C). Grease a casserole dish like you mean it.
- Sauté veggies: Heat oil in a skillet. Cook onion, garlic, bell pepper, mushrooms, and zucchini for 5–7 minutes.
- Add jackfruit: Toss in shredded jackfruit, paprika, oregano, salt, and pepper. Stir and cook for another 8 minutes.
- Mix the sauce: In a bowl, whisk coconut milk, nutritional yeast, and cornstarch until smooth and delusion-free.
- Combine it all: In a large bowl, mix cooked rice, sautéed mixture, and creamy sauce. Stir like your life depends on it.
- Transfer and bake: Spread mixture in casserole dish, top with vegan cheese if using, and bake for 30 minutes until bubbly and golden.
- Serve hot: Let it rest 5 minutes so no one burns their taste buds off, then serve with sass.
Notes
Nutritional Values (Per Serving)
- Calories: 290
- Total Fat: 12 g
- Saturated Fat: 5 g
- Carbohydrates: 33 g
- Fiber: 6 g
- Protein: 8 g
Vitamins & Minerals (Per Serving)
- Vitamin C: 18% DV
- Iron: 14% DV
- Potassium: 15% DV
- Vitamin A: 10% DV
- Magnesium: 12% DV
Additional Notes & Tips
- Want a crunch? Add breadcrumbs on top before baking and pretend it’s gourmet.
- Sub in quinoa instead of rice for a protein punch if you’re feeling wild.
- Add jalapeños if mild isn’t your style.
- This dish freezes like a dream—future you will thank you.
- Pair with a side salad if you’re pretending to be balanced.
