Jackfruit & Rice Casserole

Casseroles are the quintessential dish in the South. We give them to friends, neighbors and family during hard times and stack them on the table for a church potluck. In this version, jackfruit stands in for traditional pulled meats, its hearty texture soaking up savory seasonings and blending well with rice and veggies. Baked until golden, this dish delivers stick-to-your-ribs comfort we Southerners love in our casseroles. My husband likes to smoke the jackfruit on the grill, giving it that nice little bit of something extra.

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Prep Time 25

Cook Time 25

Servings: 6

Course: Main Course

Cuisine: American

Calories: 260

Ingredients Method Notes

Ingredients

1 15- ounce can of young jackfruit* shredded
1 cup cooked rice
1/2 onion diced
2 celery stalks diced
1 cup diced mushrooms
1 Tbsp fresh sage
1 Tbsp fresh thyme
salt and pepper to taste

Potato Sauce

8-10 mini golden potatoes
1 tsp each of fresh sage, thyme, onion powder, garlic powder
1/4 cup veggie broth
1 Tbsp nutritional yeast** optional for slight cheesy flavor

Method

Make potato sauce:
Boil potatoes until a knife slides easily through them
Add potatoes and the 1 tsp each of spices to a food processor
Mix until creamy. Add veggie broth as needed to thin.
Add 1/2 Tbsp nutritional yeast to begin. More to taste.
Set aside.
Saute onion, celery, mushrooms, bell peppers, 1 Tbsp each of sage and thyme until vegetables are soft.
Set aside.
All rice, sauteed veggies and jackfruit to casserole dish.
Pour potato sauce over the top.
Mix well.
Top with Panko for crispy coating.
Bake 350 degrees for 20-25 minutes. Serve with hearty bread.

Notes

*Jackfruit can be found in the international section of the grocery store. I've also seen it in the canned fruit section.

**Nutritional yeast is optional. If used, be careful of overuse. It can overpower the dish if too much is used.