Vegan Buttered ChickNUN using Jackfruit with Cannelini Beans

This Vegan Butter ChickNUN is amazingly creamy, comforting and packed with so much flavor from the spices, fresh tomatoes and cream sauce. It pairs perfectly with a side of Brown or Basmati rice, Quinoa or Couscous.

I used Jackfruit to replace the “chicken” which is traditionally used in this recipe. I personally think the Jackfruit makes this Vegan Butter ChickNUN so incredibly hearty and meaty. The Jackfruit gives you the most similar texture that you would get out from animal meat too but without the animal cruelty.

Start by adding oil to the skillet with onions. Cook about 10 minutes until browned.

Add in the minced Garlic and cook an additional 2 minutes.

Then add in the spice mixture and cilantro.

Let it cook about 3 minutes to merry the spices.

Now add in the whole tomatoes and sauce and break them apart with a wooden/silicone spoon.

Add in the coconut milk and mix everything to combine.

Chop the jackfruit into smaller pieces and add to the mix.

Bring everything to a boil than reduce and simmer for 20 minutes until the sauce thickens.

Serve with a side of brown rice, quinoa or in a tortilla and eat as a wrap. Enjoy!

Print Recipe

Vegan Buttered ChickNUN using Jackfruit with Cannelini Beans

This Vegan Buttered Jackfruit dish is now one of my favorite meals to serve for hubbz and my dinner. Using coconut milk helps give this recipe a creamy and "buttery" texture and taste. The Jackfruit is the perfect addition for a meat replacement.

Course

Main Dish

Prep Time

5 minutes

Cook Time

35 minutes

Servings

Ingredients

• 1 tablespoon Avocado Oil
• ½ Yellow Onion minced
• 4 Cloves Garlic minced
• 1 tablespoon Garam Masala but original dish calls for it}
• 1 teaspoon Ground Ginger
• 1 teaspoon Ground Cumin
• 1 teaspoon Sea Salt
• ½ teaspoon Onion Powder
• ½ teaspoon Chili Powder
• ¼ teaspoon Ground Cinnamon
• 1 small handful Fresh Cilantro
• 28 oz can Plum Tomatoes “Whole”
• 10 oz Coconut Milk
• 1 can Cannellini Beans
• 1 can Jackfruit Chopped and Shredded

Course Main Dish Prep Time 5 minutes Cook Time 35 minutes Servings Ingredients 1 tablespoon Avocado Oil ½ Yellow Onion minced 4 Cloves Garlic minced 1 tablespoon Garam Masala but original dish calls for it} 1 teaspoon Ground Ginger 1 teaspoon Ground Cumin 1 teaspoon Sea Salt ½ teaspoon Onion Powder ½ teaspoon Chili Powder ¼ teaspoon Ground Cinnamon 1 small handful Fresh Cilantro 28 oz can Plum Tomatoes “Whole” 10 oz Coconut Milk 1 can Cannellini Beans 1 can Jackfruit Chopped and Shredded

Instructions

1. Add oil to skillet with onions. Cook about 10 minutes until browned.
2. Add in the minced Garlic and cook an additional 2 minutes.
3. Then add in the spice mixture let it cook about 3 minutes to merry the spices.
4. Now add in the whole tomatoes and sauce and break them apart with a wooden/silicone spoon. Add in the coconut milk and mix everything to combine.
5. Chop the jackfruit into smaller pieces and add to the mix. Bring everything to a boil than reduce and simmer for 20 minutes until the sauce thickens.
6. Serve with a side of brown rice, quinoa or in a tortilla and eat as a wrap. Enjoy!

Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!