When you are on a vegan or vegetarian diet, it’s fun to experiment with plant-based foods that take on a similar flavors and texture of a traditionally meat-centric recipe. Jackfruit is the perfect meat substitute for corned beef because it shreds after long hours in the Crockpot.
- Prep Time:10m
- Cook Time:4h
- Total Time:4h 10m
- Serves: 4 servings
- Category: Entrees, Vegan, Vegetarian, Gluten-Free
Ingredients
For the Jackfruit
- 2 (14 oz) cans jackfruit, drained
- liquid from one can of beets
- 2 tbsp. pickling spice
For the Crockpot
- soaked jackfruit, drained
- jackfruit soaking liquid, strained
- 1 small head cabbage, cubed
- 1 onion, thinly sliced
- 2 carrots, sliced
- 2 c low sodium vegetable broth
- 1/4 tsp. sea salt
- 1/4 tsp. black pepper
- 1/4 c parsley, to garnish
For the Mustard Dressing
- 2 tbsp. extra virgin olive oil
- 1 tbsp. apple cider vinegar
- 1 tbsp. lemon juice
- 1/2 tsp. mustard powder
- sea salt and pepper, to taste
Instructions
For the Jackfruit
- Place the drained jackfruit in a large bowl and add the liquid from one can of beets with the pickling spice. Stir to combine.
- Cover the bowl and refrigerate for at least two hours, or overnight if possible.
- Remove from the fridge and strain the liquid into a bowl through a fine mesh sieve. Don\'t throw away the liquid. Rinse the jackfruit to remove whole spices.
For the Crockpot
- Add all of the ingredients, except for the parsley, to the Crockpot. Give it a good mix so that all the ingredients are coated in the liquids and seasonings.
- Cover the Crockpot and cook on high for four hours. You can also cook on low for 8 hours if you prefer.
- Ladle the corned jackfruit and veggies into a bowl and garnish with fresh parsley.
For the Mustard Dressing
- When the jackfruit is finished cooking, whisk all the ingredients together in a small bowl. Drizzle your desired amount on jackfruit when ready to eat.
