Our jackfruit po' boy is a low-fat, vegan twist on the classic Louisiana-style sandwich, full of flavour and texture.
We made it with cajun-seasoned jackfruit nuggets and a spicy coconut yogurt remoulade — so yummy.
Chop the jackfruit into bite-sized nuggets.
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Prepare three bowls: one with flour and one tablespoon of cajun seasoning; one with milk, vinegar and tabasco; one with breadcrumbs and the remaining cajun seasoning.
Roll each nugget in the flour, then dip it in milk, and finally coat it with breadcrumbs.
Arrange the breaded nuggets onto a baking tray lined with parchment paper.
Bake them for 20 minutes at 220 °C (430 °F) until crispy and golden.
Meanwhile, combine the sauce ingredients in a bowl.
Slice the bread in the middle, spread the sauce, and pile up the lettuce.
Top with sliced tomatoes, pickles, and baked jackfruit nuggets.
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