Jackfruit Nuggets
So I wanted to see if adding methylcellulose to young green jackfruit nuggets made it meatier. Methylcellulose is a really cool product that is made out of cellulose and it makes things firm when you cook them. It is one of the main ingredients in the Beyond burger and the Impossible burger. And I strongly believe that it does make jackfruit meatier. If you like this recipe, check out this one too! and this one!
Jackfruit Prep
To start I have two cans of young green jackfruit drained and rinsed. In a small bowl I add one tablespoon of methylcellulose and one tablespoon of chicken flavor broth mix, I whisk those together. I now coat the jackfruit in about one tablespoon of olive oil, then pour the methylcellulose flavor mixture over the jackfruit and massage it in. So now I am going to dehydrate my jackfruit for six to eight hours for about 140ºF.
Coating
When they are done they look really good. I am going to make some buttermilk to soak these in. Add some cashew milk to a bowl along with a half teaspoon of vegan lactic acid, mix that. Then I add my jackfruit pieces into the milk, then cover it up, for about twenty minutes. Now let’s make our batter. In one bowl I add about a cup of flour then in another bowl I add a cup of panko. I also add some garlic powder to both bowls as well as onion powder, smoked paprika, and basil. Now that the jackfruit has been sitting, I drop them into the flour. Then a few at a time, pick them up, drop them back into the milk mixture for a second then into the panko mixture where you are going to toss, then add them to a rack.
Last Steps!
You could air fry them at this point but, we’re not going to do that yet, I’m going to cover mine and throw them in the freezer. After my nuggets completely freeze, I take them out and cook them! These are almost done so I am going to make a dipping sauce. In a bowl I add some mustard, agave, then you have a plant based honey mustard! These nuggets are so meaty! And the inside looks so meaty too it’s like you can even see the meat strands! These nuggets are so perfect you should give them a try! Watch the full video here!
I Made The Most Realistic Vegan Chicken Yet!
Ingredients
- 2 cans young green jackfruit
- 1 tbsp methylcellulose
- 1 tbsp chicken flavor broth mix
- 1 tbsp olive oil
- 2 cup cashew milk
- .5 tsp lactic acid
- 1 cup flour
- 1 cup panko
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp basil
Instructions
- Drain and rinse jackfruit.
- In little bowl add methylcellulose and chicken flavor broth mix, whisk those.
- Coat jackfruit in olive oil, then the methylcellulose and flavoring. Massage it in.
- Dehydrate jackfruit for 6-8 hours at 140ºf.
- In bowl add cashew milk and lactic acid, mix. Now add in the jackfruit, cover and let them sit for 20 minutes.
- In one bowl add flour, in another add panko. In both bowls add garlic powder, onion powder, smoked paprika, and basil.
- Drop jackfruit into flour, then into milk, then panko then onto a rack.
- Cover the nuggets and put them in the freezer.
- After they have fully frozen take them out and cook them! Enjoy!