Vegan Pabellon Criollo Jackfruit Shredded Beef


Vegan Pabellon Criollo Jackfruit Shredded Beef

This plant-based take on a traditional Venezuelan dish offers a meaty, flavorful swap in the form of jackfruit. 

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Miami-based fast-casual eatery Happea’s is sharing its secrets for achieving the perfect meaty, tender plant-based beef using jackfruit. Serve it the way the eatery does by adding to a bowl with white rice, black beans, sweet plantains, roasted mushrooms, caramelized onions, pickled red onion, and microgreens.

What you need:

2 tablespoons vegetable oil 
2 large yellow onions, chopped
2 teaspoons salt, divided
2 teaspoons paprika
6 garlic cloves, minced
4 cans jackfruit, drained and rinsed 
2 beets, juiced

What you do:

  1. In a medium pan over medium heat, warm oil and sauté onions with 1 teaspoon of salt until caramelized, about 10 minutes. Add paprika and garlic, stir, and cook 9 minutes, stirring occasionally.
  2. Add jackfruit and beet juice, and mix well. Add water just until all ingredients are covered and bring to a boil. Add remaining teaspoon of salt and stir. Reduce heat to low and simmer 45 minutes. Strain out all liquid. 
  3. Preheat oven to 400 degrees. Onto a baking sheet, evenly spread mixture. Roast in oven 30 minutes, or until darkened. Remove from oven and add to your favorite dishes.
For more plant-based recipes like this, read:
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