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Buffalo Jackfruit & Rice Bake

Buffalo Jackfruit & Rice Bake

Full of Plants
Creamy buffalo casserole with brown rice and tender pulled jackfruit! A comforting, spicy, and family-friendly dish!
4.85 from 13 votes
Prep Time 25 mins
Cook Time 40 mins
Course Main Course, Side Dish
Cuisine American
Servings 6
Calories 320 kcal

Ingredients
 
 

  • 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 small clove of garlic
  • 1/4 tsp smoked paprika optional

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 9x6-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: 1gCalories: 320kcalCarbohydrates: 38.1gProtein: 7.4gFat: 16.3gFiber: 3.3gSugar: 5.2g
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