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JACKFRUIT! BROCCOLI RABE!
When you get your hands on two fun ingredients, there’s only one thing you can do: create a feast. And what better way to please your pals than by whipping up some crispy flatbreads to enjoy al fresco while embracing the warm weather we thought would never arrive…
This Vegan Buffalo Jackfruit and Broccoli Rabe Flatbread—complete with a drizzle of Ranch—does a great job at exposing who I am when it comes to food: experimental and quirky with a handful of nutrition and a splash of indulgence.
Emphasis on indulgence since cheese is my kryptonite and I have zero self control around pizza.
I’m all about balance. So when I cover my flatbreads with vitamin-packed nutrient-dense things like broccoli rabe, I can basically have my pizza… and eat it, too.
Broccoli rabe in all of its glory.
Whenever I hear the words “Broccoli Rabe” I think of two things: Andy Bernard’s a capella mate in Here Comes Treble, and the gorgeous + fluffy bunch of greens that always pops out at me in the produce section all bundled up with a smiling boy on the label. (OH HAI, IT’S ANDY!)
I’ve seriously never, ever noticed any other type of broccoli rabe; the kid’s got zeal!
Let’s talk about broccoli rabe and it’s health benefits, because this superfood should be wearing a cape and I find it extremely underrated and underutilized.
The immune-boosting heart-healthy veg boasts anti-inflammatory nutrients such as folate and vitamin C. Additionally, it improves digestion thanks to its soluble + insoluble fiber. Just a 1/2 cup portion of this good stuff fills you up with over 100% of the daily recommended vitamin K, it contains sulphur which aids in detoxifying your liver, and it contains lutein, which protects your retinas from harmful free radicals.
It’s hard not to sound like an overexcited infomercial when talking about broccoli rabe, but when something so crisp and delicious packs this much of a healthy punch, it should be expected.
It’s also super easy to work with. Tossing it in some olive oil, a pinch of salt, and a crack of pepper is all you really need to do to enjoy this good stuff. Though there are various ways to prepare it. I suggest trying them all!
Of course, you’re going to start with this glorious flatbread, right?
Pescetarians love dabbling in veganism.
It’s true. As much as we love pairing our veggies with healthful seafood, we like to tap into the plant-based world every once in a while. Options are good.
This is why I’m so stoked on bringing this meatless Buffalo chicken-inspired dish to Killing Thyme. It’s bold, flavor-packed, and all of the elements just work.
If vegan cheeses or dressings aren’t your jam, go ahead and use regular mozzarella and regular Ranch dressing—or my homemade vegetarian Caesar dressing—for that cooling drizzle.
You’ll need it. This Buffalo sauce-slathered jackfruit packs a punch.
If you make this dish, snap a photo and tag me on the Insta @killing__thyme! I love seeing your creations, and you’ll get a chance to be featured in my monthly newsletter.
Vegan Buffalo Jackfruit and Broccoli Rabe Flatbread
Ingredients
Flatbread.
- 1 large pre-made flatbread , or 4 personal-sized flatbreads, or 4 portions of naan Buying pre-made flatbreads makes things easier, but feel free to use your favorite from-scratch flatbread recipe., Buying pre-made flatbreads makes things easier, but feel free to use your favorite from-scratch flatbread recipe.
Jackfruit.
- 3 20 oz cans of young jackfruit in water, if you can only find young jackfruit in brine, that will work too. Just be sure not to buy jackfruit in syrup.
- 1-2 TBSP olive oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cracked black pepper
- A sprinkle of salt
- 3/4 cup Buffalo-style hot sauce
Flatbread Toppings.
- 1 bunch of broccoli rabe, ends trimmed; roughly chopped
- 2 tsp olive oil, to toss the broccoli rabe
- 3-4 TBSP olive oil, to brush over flatbreads
- 1/4 tsp garlic powder
- 1/8 tsp kosher salt
- Cracked black pepper
- 16 oz vegan mozzarella cheese, regular mozzarella for the non-vegans
- 1 large zucchini, ribboned or cut into matchsticks
Garnish.
- Vegan Ranch dressing, for drizzle, regular Ranch dressing for the non-vegans
- Microgreens (optional)
Instructions
- Pre-heat your oven as per the directions on your store-bought flatbread. (See notes if you're making your own flatbread from scratch.)
Jackfruit.
- Drain, rinse, and thoroughly dry your jackfruit with paper towels. Cut away the center core portion of the fruit (feels rubbery and resembles the core of pineapple). Place the jackfruit in a large bowl and add the garlic powder, onion powder, pepper, and salt. Toss to evenly coat and set aside.
- Heat a large skillet over moderate heat; add 1-2 TBSP of oil. Add the seasoned jackfruit and toss to coat in oil; cook for 3-5 minutes until jackfruit is lightly golden in color.
- Add the Buffalo-style hot sauce. Toss to coat, and bring the heat down to medium-low. Cover and allow to simmer for about 10-15 minutes, stirring occasionally. After 15 minutes, shred the jackfruit with two forks so that the jackfruit resembles pulled meat. Stir, add a bit more hot sauce if needed, and cover. Simmer for 5 minutes on low. Remove from heat and set aside.
Broccoli Rabe.
- Trim the rough ends from the broccoli rabe and roughly chop the rest. Rinse and pat dry with paper towels.
- Place the broccoli rabe into a large bowl and drizzle with olive oil. Add the garlic powder, salt, and pepper, and toss with your hands. Massage the oil into the broccoli rabe to properly coat. Set aside.
Flatbread prep.
- Brush the large flatbread, or each individual flatbread, with olive oil.
- Evenly sprinkle the cheese across the flatbreads, and then then top with the pulled Buffalo jackfruit. Proceed with the broccoli rabe and zucchini.
- Place in the oven and bake as per instructions on packaging, or until your flatbreads become golden in color.
- Remove from oven, drizzle with Ranch, garnish with microgreens (optional), and cut into squares if using a large flatbread, wedges if using personal-sized flatbreads. Then serve!
First of all, I would have to just stare at this for, like, 5 minutes before eating cause it’s just so dang pretty. Seriously, though, who am I getting? That would be devoured in no time, lol . Love adding greens to all the things and this looks absolutely delicious! Plus, it’s on the healthier side, so I can eat extra…hehehe ;)
Vegan or not, I would eat this gorgeous flatbread ALL DAY LONG! I’ve never worked with jackfruit like this before — in a savory dish. Did you know that jackfruit was the flavor inspiration behind Juicy Fruit gum? True story — and they sell them WHOLE in our markets here in South Florida — and they’re big. A small one might weight 10-20 pounds, but I’ve seen them bigger than a person. I love your combo of the buffalo sauce with the jackfruit — and broccoli rabe has always been a favorite of mine . Well done.
I haven’t had jackfruit in AGES. I love a good flat bread but never thought to combine the two with broccoli rabe! I’ll have to give it a try. This is totally going on my shopping list!
The flatbread looks and sounds amazing! I am always looking for anti-inflammatory foods and I wasn’t aware that broccoli rabe was one of them. I definitely need to cook more jack fruit and this recipe is one I would try to make for sure! Nutritious, delicious and good for you! Yes!!
I love the idea of broccoli rabe on a pizza! And I still haven’t tried jackfruit, but I really really want to. This whole combo sounds fantastic!
What I absolutely love about vegetarian and vegan recipes is the use of powerful fresh flavors, usually with the use of fresh herbs, citrus etc. I feel like veg cooking has more attitude per se, like they have to work harder to achieve all of the points that make a recipe great. Recipes with meat or even dairy don’t have to work as hard because the umami and fat is already there. Your recipe looks amazing and I can’t wait to try it. I don’t know what jackfruit is but I have seen it in a can in an Asian market. Thanks for the tips on Jackfruit. I have never bought it before so that is helpful:)
I discovered jackfruit about a year ago and I love it. I saw it the other day at a grocery store, in the produce department, in a variety of flavors, but I haven’t seen it in the can. I will be on the hunt next time I’m at the store though or I’ll grab one of those packages and make this flatbread. I’m a sucker for anything buffalo and ranch so this is right up my alley!
I still have yet to try jackfruit. I need to get on that, lol. This flatbread looks delicious and I love all the veggies packed into it.
That is a beautiful dish! It would be perfect to share with my girlfriends over a glass of wine. I have never had jackfruit before. It almost resembles shredded chicken. I can’t wait to try this out.
I have yet to try jackfruit, but I definitely want to get my hands on some so I can try this flatbread pizza! Looks like my kind of supper…..or snack! ;)