Buffalo Jackfruit Rice Casserole

My favorite season has started; days are getting colder, and it’s time to bring back the comfort food! Introducing this jackfruit casserole!

This is what this cozy casserole is all about. A buttery brown rice and pulled jackfruit bake served in a creamy and spicy buffalo sauce. This bake needs to be on your table on a chilly evening.

Brown rice and jackfruit make the base of this recipe. You start by cooking the rice in boiling water.

I first thought of adding dry rice directly to the baking dish and baking until cooked, but since the cooking time of brown rice can differ quite a lot depending on the brand (from 20 to 50 minutes), I ended up cooking the rice in boiling water first. This way, you can test the doneness of rice and make sure it is perfectly cooked.

While the rice is cooking, prepare the jackfruit. Cut off the core and place the shredded jackfruit on a baking sheet. Baking the jackfruit helps remove some moisture, resulting in a better texture, closer to shredded chicken.

If you can’t find jackfruit, feel free to use seitan or Tofurky “Chicken.”

In the meantime, prepare the buffalo sauce. All the flavors of the dish come from the sauce. It consists of soaked cashews blended with water to make a smooth cream. Then comes buffalo sauce (I used Frank’s Red Hot Sauce), maple syrup, and smoked paprika. I also added some nutritional yeast for a cheesy flavor (not pictured above). You blend everything together until smooth before mixing it with the cooked rice and pulled jackfruit.

Transfer to a baking dish and bake for 20 minutes or until the top gets crispy and golden brown. Done!

You can serve this with roasted veggies on the side, a green salad, or use it as a dip with tortilla chips and raw veggies. I like to add a dollop of cashew cream (or coconut yogurt) on top to balance the spiciness of the dish.

If you are looking for a spicy, heart-warming casserole, look no further! This buffalo rice & jackfruit casserole is creamy and flavorful and makes the perfect fall weeknight dinner!

In the comments, let me know if you try this recipe!

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Buffalo Jackfruit Rice Casserole

4.63 from 16 votes

Author: Thomas Pagot

Creamy buffalo casserole with brown rice and tender pulled jackfruit! A comforting, spicy, and family-friendly dish!

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Prep Time : 25 minutes mins

Cook Time : 40 minutes mins

Total Time : 1 hour hr 5 minutes mins

Servings 6 Servings

Calories 320 kcal

Ingredients

 

US CustomaryMetric

• ▢ 1 cup dry brown rice
• ▢ 3 cups water
• ▢ 1 20-ounce can young green jackfruit

Buffalo Sauce

• ▢ 1 cup raw cashews soaked overnight
• ▢ 8 tbsp buffalo sauce (I used Frank's Red Hot Sauce)
• ▢ 1 and 1/2 cup water
• ▢ 2 tbsp vegan butter (or coconut oil)
• ▢ 2 tbsp maple syrup
• ▢ 2 tbsp nutritional yeast
• ▢ 1 clove of garlic (small)
• ▢ 1/4 tsp smoked paprika optional

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Instructions

 

• Start by cooking the rice. Bring a large pot of salted water to a boil. Add the rice and cook according to the package instructions.
• In the meantime, preheat oven to 350°F (175°C). Drain and rinse the jackfruit. Cut off the hard core parts and discard. Slightly press the jackfruit with your fingers, or with a fork to give it a pulled texture. Place the pulled jackfruit on a baking sheet lined with parchment paper. Bake for 20 minutes, then remove from the oven and set aside.
• Prepare the buffalo sauce by combining all the ingredients in a blender. Blend on high speed for 1-2 minutes, or until smooth.
• In a large bowl, combine the cooked rice, pulled jackfruit, and buffalo sauce. Stir to combine. Transfer to a baking dish (I used a 9×6-inch) and bake in the preheated oven for about 20 minutes.
• Remove from heat, let cool a few minutes and serve immediately.
• This buffalo bake will keep for up to 4 days in the refrigerator. To reheat, cover the baking dish with aluminum foil and place in a 350°F preheated oven for about 25 minutes.

Notes

This buffalo bake is creamier when served the same day.

Nutrition

Serving: 1 g | Calories: 320 kcal | Carbohydrates: 38.1 g | Protein: 7.4 g | Fat: 16.3 g | Fiber: 3.3 g | Sugar: 5.2 g

Course : Main Course, Side Dish

Cuisine : American

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About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

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