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Vegan Jackfruit Stir-Fry with Peanuts Recipe

veganrecipecorner24@gmail.com
This Vegan Jackfruit Stir-Fry with Peanuts is a spicy-sweet, protein-packed, wok-fired miracle that’s ready in under 30 minutes flat.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 320 kcal

Ingredients
  

  • 2 20-oz cans young green jackfruit in brine, drained and shredded
  • 1 tablespoon sesame oil
  • 2 garlic cloves minced
  • 1 tablespoon fresh ginger grated
  • 1 red bell pepper thinly sliced
  • 1 cup broccoli florets
  • ½ cup snap peas
  • ¼ cup roasted peanuts
  • 2 tablespoons soy sauce or tamari for gluten-free vibes
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon chili paste adjust to taste
  • Salt and black pepper to taste
  • Cooked jasmine rice or noodles for serving
  • Green onions and sesame seeds for garnish

Instructions
 

  • Prep jackfruit: Rinse, drain, and shred jackfruit with forks. Remove any seeds because no one wants surprises.
  • Heat oil: Add sesame oil to a skillet over medium-high heat. Toss in garlic and ginger, cook until fragrant and fabulous—about 1 minute.
  • Cook jackfruit: Add shredded jackfruit. Sauté for 5–6 minutes until slightly crispy and golden like your vacation tan.
  • Add veggies: Stir in bell pepper, broccoli, and snap peas. Cook another 5 minutes. Veggies should stay crisp—no soggy drama here.
  • Make sauce: In a bowl, whisk soy sauce, vinegar, maple syrup, and chili paste. Pour over stir-fry. Stir to coat every beautiful bite.
  • Finish it: Add peanuts. Cook 2 more minutes until everything’s heated through and irresistible.
  • Serve it up: Scoop over rice or noodles. Garnish with green onions and sesame seeds because you’re fancy like that.

Notes

Nutritional Values (Per Serving)

  • Calories: 320
  • Total Fat: 13 g
  • Saturated Fat: 2 g
  • Carbohydrates: 34 g
  • Fiber: 6 g
  • Protein: 8 g

Vitamins & Minerals (Per Serving)

  • Vitamin C: 40% DV
  • Iron: 12% DV
  • Magnesium: 14% DV
  • Vitamin A: 15% DV
  • Potassium: 16% DV

Additional Notes & Tips

  • Add mushrooms or baby corn for more veggie drama.
  • Swap rice for quinoa if you’re feeling extra wholesome.
  • Meal prep it for the week—it reheats like a dream and steals lunchroom attention.
  • Use sriracha instead of chili paste for a hotter twist.