Vegan Teriyaki Jackfruit and Veggie Bowl

Vegan Teriyaki Jackfruit and Veggie Bowl

Recipe by Kelly Scott

Serves 2


  • 1 tsp grated ginger
  • 1 tsp minced garlic
  • 3  minced scallions
  • One 1 lb can of jackfruit, drained
  • 1 cup Coconut aminos
  • ½ Red pepper flakes
  • ½ tsp salt 



  • 1 large head of broccoli
  • 8 oz snap peas
  • 2 cups carrot rice (1 small bag of carrots)


  1. In a pan on medium heat saute ginger, garlic, and shallots for 2-3 minutes. 
  2. Add drained jackfruit, coconut aminos, red pepper flakes, salt and simmer for 10 minutes covered. 
  3. Pull off the heat and shred jackfruit with two forks. 
  4. Put back over heat and simmer for another 10 minutes uncovered. If you need more coconut aminos, add another .25 cups.

Instructions for sides

  1. Boil a salted pot of water and in a separate bowl create an ice bath.
  2. Boil your broccoli until fork tender, around 1-2 minutes, and transfer to ice bath to stop the cooking process. 
  3. Boil your snap peas for around 1 minute until tender, transfer to ice bath.
  4. Make carrot rice by putting chunks of carrots into food processor and pulsing. 
  5. In a pan over medium heat with oil, saute carrot rice until cooked through, salt as you go. Add broccoli and snap peas towards the end to heat through. 
  6. Serve Jackfruit on top of veggies and enjoy!


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