Looking for the best jackfruit recipes? This tropical fruit has a texture that shreds beautifully and a flavor that fits into everything from savory mains to refreshing smoothies. If you’ve never cooked with jackfruit, you’re not alone—it’s the kind of ingredient that makes you pause in the grocery aisle and think, wait, that spiky thing is food? But once you try it, you get it. Jackfruit soaks up spice and sauce like nothing else, holding its shape through roasting, simmering, and grilling.

The secret is knowing which kind you’ve got. Young green jackfruit (usually canned in brine or water) gives savory dishes that signature pull and chew—it’s what makes vegan pulled pork and jackfruit tacos work. Ripe jackfruit, on the other hand, is soft and floral, perfect for smoothies or coconut desserts. Same fruit, two personalities.

This guide brings together the best jackfruit recipes—savory and sweet, smoky and bright. You’ll find ideas that grill, braise, roast, and blend their way through everything from appetizers to desserts. Each recipe shows off what jackfruit does best: soak up flavor, hold its shape, and surprise you every time you cook with it.

Why Cook with Jackfruit?

Because jackfruit hits the texture jackpot. It shreds easily, crisps at the edges, and soaks up flavor just like tofu or tempeh. Its mild taste means it works in everything—smoky and spicy in rice dishes, rich and saucy in jackfruit curry, or tangy and caramelized in BBQ jackfruit sandwiches.

Here’s why it deserves a spot in your kitchen:

• Soaks up flavor on contact. No overnight marinades here—jackfruit drinks up spice and sauce the second it hits the pan, making quick dinners taste slow-cooked.
• Adapts to every method. Roast it until the edges caramelize, braise it until tender, or pan-fry it until crisp and golden.
• Plays well with every global cuisine. It’s as at home in a South Indian biryani as it is in a smoky Tex-Mex taco or a sticky southern BBQ sandwich. Wherever it goes, it fits right in.

If you’ve never tried cooking with jackfruit, we’ve got plenty of ideas to get you started—and if there’s a lonely can sitting in the back of your pantry, this is your sign to finally crack it open.

How to Prepare and Cook Jackfruit

Mastering working with jackfruit starts with knowing what kind you’re using. There are two types which are vastly different from each other:

• Young jackfruit in brine or water: The base for savory recipes like jackfruit tacos, curries, and BBQ jackfruit. Drain it, rinse off the brine, squeeze out excess liquid, then simmer, roast, bake, or grill until tender.
• Ripe jackfruit (fresh or canned in syrup): Golden, sweet, and fragrant—best for smoothies, desserts, and sweet snacks. Rinse canned fruit to remove syrup, then slice or blend like mango or pineapple.

Once you know how to prep and cook each type, jackfruit can become one of the most adaptable ingredients in your kitchen pantry.

If you’re wondering how to actually cook jackfruit, start here. These vegan jackfruit recipes are grouped by style—tacos and burgers, global mains, soups and salads, and a few sweet takes to finish. Each one shows just how flexible this fruit can be.

The Best Jackfruit Recipes

If you’ve ever wondered how to cook jackfruit or use it as a plant-based meat substitute, these recipes from some of the best vegan blogs walk you through every step. Whether you’re starting with canned young jackfruit or fresh ripe pods, these jackfruit recipes show how versatile this fruit can be.

Jackfruit Tacos, Sandwiches & Burgers

Jackfruit handles heat in a way most fruits can’t—it shreds, crisps, and caramelizes without losing its bite. Its fibrous pull gives tacos and sandwiches that slow-braised chew, while its mild flavor drinks in smoke, spice, and sauce like a sponge. In these jackfruit recipes, the fruit turns savory and caramelized under heat—crispy on the edges, tender in the middle. Whether piled on buns or tucked into tortillas, it delivers the messy, saucy satisfaction of barbecue with none of the heaviness.

Vegan Pulled Pork Sandwiches

Jackfruit slow-bakes in smoky BBQ sauce until it hits that sweet spot between juicy and crisp—the kind of texture that clings to toasted buns and tangy slaw. A quick sear before baking deepens the char and keeps the strands meaty, not mushy. Serve it piled high with crisp cabbage and jalapeño heat for a plant-based sandwich you’ll love.

Jackfruit Soft Tacos

Slow-braised jackfruit gets fork-tender in vegetable broth, then baked until the edges dry and shred like pulled pork. The double cook gives it bite without chew—perfect for tacos that hold up under creamy cilantro-tahini sauce and crisp radish and carrot. Use canned young jackfruit in brine, not syrup, and you’ll get that savory, beautiful texture every time.

Jackfruit Barbacoa Tacos

Liv over at Liv Vegan Strong reimagines barbacoa with shredded jackfruit simmered in chipotle, adobo, and smoky spices until thick and saucy. The jackfruit browns first for depth, then soaks up the peppery heat and tangy vinegar kick—finished with a squeeze of lime for brightness. It’s a bold, weeknight-fast jackfruit taco recipe that hits every note: smoky, spicy, and just a little sweet.

Vegan Carnitas

Chef Adam Sobel over at The Cinnamon Snail nails the street-taco texture with jackfruit seared hot until crisp, then simmered in orange juice, lime, and smoky spices. The squeeze-and-sear method drives out moisture, so the jackfruit soaks up every drop of that citrus-chili sauce. Fold it into tortillas with salsa, onion, and cilantro for jackfruit carnitas that hit sweet, smoky, and tangy all at once.

Easy Creole Jackfruit Burger

Amanda over at My Goodness Kitchen turns jackfruit into a smoky, spicy pulled-Creole mix—paprika, cayenne, oregano, and Dijon, giving it that slow-cooked Louisiana soul. The jackfruit simmers in stock until the sauce clings and shreds just like barbecue pork. Piled onto toasted buns with vegan mayo and pickled fennel, it’s messy, tangy, and completely irresistible.

Jackfruit Burger

Rachel over at Health My Lifestyle turns jackfruit and black beans into hearty burger patties that hold together like a champ. Jackfruit brings that tender, shredded texture while the beans add body and richness. Spiced with cumin, smoked paprika, and a hint of heat, these jackfruit burgers can be grilled, baked, or air-fried—crispy on the edges, soft inside, and perfect on a toasted bun with BBQ sauce or vegan mayo.

Jackfruit No-Tuna Melt

Liv over at Liv Vegan Strong recreates a diner classic with shredded jackfruit as the perfect flaky stand-in for tuna. It’s mixed with dill pickles, lemon, vegan mayo, and a whisper of kelp for that ocean note—then grilled with melty vegan cheese until golden. Hot or cold, this jackfruit tuna melt nails the texture and nostalgia of the traditional version, but made with plants.

Global Jackfruit Mains

Jackfruit adapts to any cuisine that knows how to coax flavor from heat. Its neutral base and pulled-fiber texture let it slip easily into curries, rice dishes, shawarma, bao, and tamales—each one taking on the spices and sauces around it. In these jackfruit curries, biryani, and shawarma, the fruit soaks up fat and acid like it was made for it, caramelizing at the edges while staying tender inside. Whether wrapped, steamed, or simmered, it holds its own in global dishes built on bold seasoning and long, slow flavor.

Vegan Shawarma Roast Jackfruit

Amanda at My Goodness Kitchen roasts marinated jackfruit with chickpeas, olive oil, lemon, and a full suite of shawarma spices—cumin, paprika, cinnamon—until the edges crisp and the centers stay juicy. It’s smoky, zesty, and rich enough to convert any skeptic. Wrap it in pita with hummus, lettuce, and lemon-tahini drizzle for a jackfruit shawarma that is completely vegan and delicious.

Baked Jackfruit Biryani (Kathal Biryani)

Richa over at Vegan Richa transforms biryani into a one-pan baked masterpiece—layering jackfruit, caramelized onions, fragrant spices, and basmati rice so the flavors bloom together in the oven. The jackfruit absorbs garam masala, ginger-garlic paste, and cinnamon while roasting, giving it a meaty, golden edge. Fluff the rice, scatter with cashews and herbs, and you’ve got a hands-off jackfruit biryani with all the depth of the stovetop version.

Easy Jackfruit Curry

Richa over at Vegan Richa keeps it classic with this Indian-style curry built on toasted cumin, mustard, and nigella seeds. Jackfruit simmers in spiced tomato puree until the edges soften and soak up the sauce, creating that shredded, saucy texture you expect from a homey curry. Serve it with basmati rice or naan for a deeply spiced, weeknight-friendly jackfruit curry that nails the comfort factor.

Vegan Gyros

Ania at Lazy Cat Kitchen reimagines Greek gyros with jackfruit simmered in warm spices—clove, cinnamon, cumin—and finished in the oven until browned and fragrant. The mix of sweet maple and tangy vinegar gives it a caramelized edge that pairs perfectly with cool vegan tzatziki and crisp lettuce. Wrap it all up in a warm pita for a juicy, handheld jackfruit gyro that hits every texture note.

Vegan Bao Buns with Pulled Jackfruit

Ania at Lazy Cat Kitchen fills soft, steamed bao with jackfruit simmered in hoisin, tamari, and five-spice until glossy and savory-sweet. The jackfruit strands soak up every bit of the sauce, then get tucked into pillowy buns with crunchy veg, chili, and peanuts. Look at all of that gorgeous color and texture!

Mexican Ancho Chili Jackfruit Tamales

Chef Adam Sobel over at The Cinnamon Snail layers smoky ancho chili sauce with golden-seared jackfruit wrapped in soft, fluffy masa. The jackfruit soaks up the chili-lime mixture until tender, giving each tamale a rich, savory core that balances beautifully with the sweet corn dough. Steamed until pillowy, they’re a little messy in just the right way, and satisfy your tamale cravings. Plus, they freeze perfectly for make-ahead or meal prep jackfruit tamales.

Jackfruit Gorditas

Jessica over at Jessica in the Kitchen builds these jackfruit gorditas from scratch—puffy masa pockets stuffed with smoky, tangy, and slightly sweet shredded jackfruit. The filling simmers down with tomato paste, soy sauce, lime, and maple until sticky and crisp-edged, then gets tucked into warm gorditas fresh off the pan. Each bite hits soft, chewy, and spicy—perfect handheld comfort food that’s naturally vegan and easy to freeze.

Bowls, Soups & Salads

Jackfruit integrates smoothly into bowls and broths—it’s sturdy enough to simmer, soft enough to shred, and neutral enough to take on anything you throw at it. In these jackfruit bowls, salads, and soups, it moves from smoky and roasted to bright and briny, pulling flavor from chilies, lime, and coconut broth. The result: plant-based comfort that spans from Thai-style curry soup to crisp herb-packed salad, all built on the same adaptable base.

Vegan Crab Coconut Soup

Shredded jackfruit bakes with kelp to capture that ocean-briny edge, then swims in a coconut broth layered with red curry, lemongrass, and ginger. The mix of sweet, salty, and creamy hits every note of Thai-style comfort, with shiitakes adding extra umami depth. Serve it over rice or noodles for a cozy, one-pot jackfruit crab soup that smells like vacation in a bowl.

Spicy Jackfruit Salad

Tender strands of slow-cooked jackfruit soak up vegan fish sauce, chilis, and crisped garlic for a bright, spicy-salty bite. Once tossed with herbs and fried shallots and chilled, it lands somewhere between Thai larb and crunchy slaw—light, punchy, and fresh. Use canned young jackfruit in water, cooked low and dried well so it stays perfectly textured.

Chili Lime Roasted Veggies & Jackfruit Bowl with Jalapeño Cream Sauce

Richa at Vegan Richa brings a major weeknight payoff with this one-pan chili-lime jackfruit and veggie roast. Jackfruit bakes alongside cauliflower, bell pepper, and onion until caramelized and spicy, then gets topped with a creamy cashew–jalapeño dressing. It’s smoky, zesty, and fresh all at once—great as a bowl, burrito filling, or jackfruit taco base.

Pulled Jackfruit Bowls

Ania over at Lazy Cat Kitchen builds layers of flavor into this Chinese five-spice jackfruit—first simmered with garlic, ginger, and lemongrass, then baked until caramelized at the edges. The texture lands somewhere between shredded pork and sticky hoisin glaze. Served over rice with crisp sesame slaw, it’s a fragrant, make-ahead meal that tastes even better the next day.

Party Bites & Game-Day Jackfruit

Jackfruit does party food like a pro—it shreds, crisps, and soaks up heat in all the right ways. In these jackfruit appetizers and buffalo jackfruit dips, it serves as a solid stand-in for chicken or beef, keeping that juicy, sturdy texture pull under creamy, spicy layers. From skillet-browned jackfruit chili to baked, bubbling dip, it’s proof that game-day food can be bold, messy, and completely plant-based without compromise.

Vegan Fish and Chips

Jackfruit gets a double transformation here—first simmered in bouillon and Old Bay to mimic flaky white fish, then dipped in a malty IPA batter that fries up light and crispy. The texture is tender inside and beautifully golden on the outside. Serve with fries, garlicky dill mayo, and a drizzle of malt vinegar for a legit vegan seafood fix.

Vegan Crab Rangoon

Crispy, golden, and creamy, this vegan crab rangoon recipe turns simple pantry staples into the perfect party bite. Jackfruit takes the place of crab, folding into vegan cream cheese and scallions before getting tucked into wonton wrappers and fried to crunchy perfection. Serve these bite-sized rangoons with Thai chili sauce for the ultimate jackfruit appetizer—flaky, savory, and made for snacking.

Buffalo Jackfruit Spinach Dip

This oven-baked dip recipe by Jackie over at Vegan Yack Attack turns shredded jackfruit into a spicy, creamy pull that mimics the heft of buffalo chicken—folded through vegan cream cheese, cheddar shreds, and ranch. The jackfruit gives it chew; the spinach cuts through the heat. Bake until bubbling and golden for a party dip that’s rich, fiery, and totally plant-based. Serve with chips or crisp veggies.

Spicy Jackfruit Chili

Jackie Sobon over at Vegan Yack Attack—author of Vegan Yack Attack On the Go!—turns humble canned jackfruit into a 30-minute, flavor-packed chili that tastes like it simmered all day. The jackfruit gets browned first to deepen its flavor, then stews with black beans, tomatoes, chipotle, and smoked paprika until thick and bold. It’s hearty, smoky, and just spicy enough—comfort food you can pull off on a weeknight.

Fresh & Sweet Jackfruit Recipes

Ripe jackfruit hits a completely different register—sweet, floral, and tropical, with a texture somewhere between mango and lychee. It shines in fresh jackfruit desserts, drinks, and snacks where that distinct flavor can take the lead. In these recipes, jackfruit folds into coconut milk, caramel, or lime to create creamy, bright finishes that balance richness with custard-like sweetness.

Ginataang Bilo Bilo Recipe

Ginataang Bilo Bilo is a traditional Filipino dessert made with glutinous rice balls simmered in coconut milk with sweet potato, saba banana, and ripe jackfruit. This sweet jackfruit recipe by Chef Adam Sobel features a coconut base that turns silky and lightly sweet as the fruit softens, while the rice balls stay chewy and tender. Served warm or chilled, it’s a rich, comforting bowl that balances creamy, starchy, and fruity in every bite.

Turon with Lemongrass Spiced Caramel

Turon is a classic Filipino banana lumpia dessert made with ripe saba bananas and sweet jackfruit wrapped in thin lumpia (flour-based) wrappers and fried until golden and crisp. Chef Adam Sobel’s version adds a lemongrass-spiced caramel glaze, creating a fragrant, lightly citrus finish over the soft banana and jackfruit filling.

3-Ingredient Jackfruit Smoothie

Thomas over at Gastroplant keeps it clean and bright with this jackfruit smoothie which uses just ripe jackfruit, lime, and plant-based milk. The fruit’s natural sweetness does all the work—no added sugar, no fuss. It’s creamy, tropical, and just tart enough to balance the richness, perfect for breakfast or a cool-down on a hot day. Use fresh pods for peak flavor or canned (rinsed) for convenience.

Where to Buy Jackfruit

Jackfruit shows up almost everywhere now—fresh in produce markets, canned on supermarket shelves, and frozen in the freezer aisle. For cooking, look for young green jackfruit in brine or water—it’s the firm, neutral kind that works in savory dishes. For sweets and drinks, choose ripe jackfruit, sold fresh, frozen, or canned in syrup.

Jackfruit can be found at almost any specialty or Asian grocery store, but if you can’t find it, it’s easy to find from an online shop. Once you have it on hand, you’ll realize how many recipes it easily fits into—from spicy mains to bright, tropical desserts.

Storage Tips & Leftovers

Jackfruit keeps well if stored correctly. Once opened, canned young jackfruit should be transferred to an airtight container, covered with water, and kept in the fridge for up to 3 days. Drain and pat it dry before cooking again so it crisps instead of steaming.

Cooked jackfruit—BBQ, curry, or taco filling—freezes beautifully. Cool it first, pack it into portions, and freeze for up to 2 months. To reheat, thaw overnight in the fridge or warm it straight from frozen in a covered pan with a splash of water or broth.

Ripe jackfruit (fresh or canned) can also be frozen, though the texture softens slightly. It’s perfect for smoothies, desserts, or any recipe that needs a little sweetness.

FAQs

Jackfruit: A Simple Staple With Serious Range

Jackfruit has this way of meeting you where you’re at. Need something quick and savory? Young canned jackfruit in brine will shred, sizzle, and soak up sauce like it was made for the job. Want something bright and sweet? Ripe fresh jackfruit slips easily into coconut milk or is always ready to be drizzled with vegan caramel. It’s super adaptable and a great vegan ingredient to experiment with.

More Vegan Recipes with Big Flavor

• Oyster Mushroom Tacos with Chipotle-Lime Sauce
• Crispy Vegan Fish Sandwich with Hearts of Palm
• Vegan Taco Recipe With Smoky Roasted Cauliflower
• Vegan Bourguignon With Seitan

The post 25 Jackfruit Recipes: Sweet and Savory Ideas to Try appeared first on Olives for Dinner.

There’s something special about biting into a perfectly crispy, buffalo-spiced cauliflower steak that’s been air-fried to golden perfection. Whether you’re a die-hard buffalo sauce enthusiast or just someone searching for a plant-based dish that doesn’t skimp on texture or flavor, these cauliflower steaks are here to deliver. And here’s the kicker: you get that irresistible crunch without ever touching a deep fryer.

What’s even better is how effortlessly these steaks come together. They’re a game-changer for anyone who thought cauliflower was boring—proof that with the right twist, even the simplest ingredients can surprise you. Whether you’re stacking them on a bun or enjoying them solo, these cauliflower steaks are anything but ordinary.

Why You’ll Love This Air-Fried Buffalo Cauliflower Recipe

These air-fried buffalo cauliflower steaks aren’t just another plant-based option—they’re the kind of dish that turns dinner into something a little more exciting. Here’s why they’re about to become a favorite in your kitchen:

• Crispy, Golden Goodness: The air fryer works its magic, giving you that perfect crunch without the hassle of deep frying. It’s everything you want in a comfort food dish, minus the mess.
• Bold, Spicy Flavor: If you’re a buffalo sauce fan, these steaks bring the heat in the best way possible. They’re coated in just the right amount of spice to keep things interesting without overwhelming your taste buds. Don’t like spice? Skip the sauce!
• Satisfyingly Hearty: This recipe isn’t just about flavor—it’s about creating a dish that feels substantial and filling. These cauliflower steaks have that perfect bite that makes them a true main course, not just a sidekick.
• Fun to Prep Together: Whether you’re cooking solo or with friends, there’s something enjoyable about the hands-on process of battering, air frying, and saucing these steaks. It’s the kind of recipe that turns meal prep into a fun, sensory experience.

Key Ingredients

This recipe is all about transforming simple ingredients into something special. Each component plays a role in creating those crispy, flavorful cauliflower steaks you’ll love. Here’s a closer look at what goes into making this dish:

• Cauliflower: The star of the show, cauliflower’s mild flavor and sturdy texture make it the perfect canvas for all that buffalo goodness. When sliced into thick steaks and air-fried, it turns into a satisfying, hearty base for this dish.
• All-Purpose Flour: This is the backbone of the batter, giving the cauliflower that essential crispy coating. It helps the other ingredients cling to the cauliflower and creates that golden-brown crust we’re after.
• Cornstarch: Cornstarch is the secret to getting that extra crunch. It lightens up the flour mixture and ensures the cauliflower comes out of the air fryer with a crisp, crackly texture.
• Soymilk: Acting as the liquid base for the wet batter, soymilk helps the flour and cornstarch adhere to the cauliflower. Its slight creaminess also adds a bit of richness to the coating.
• Apple Cider Vinegar: Combined with soymilk, apple cider vinegar creates a quick vegan buttermilk substitute. This adds a subtle tang to the batter, which pairs perfectly with the spicy buffalo sauce.
• JUST Egg: Used as a binder, JUST Egg helps the batter stick to the cauliflower, ensuring an even, thick coating. Its thicker consistency gives the batter a more substantial feel, resulting in a better-textured final dish.
• Bourbon (Optional): Adding a splash of bourbon isn’t just about flavor—it also helps to tenderize the cauliflower slightly, making it more succulent. The alcohol evaporates during cooking, leaving behind a subtle depth of flavor. Feel free to skip it if you prefer.
• Hot Sauce: This is where the buffalo magic happens. Use your favorite hot sauce to bring the heat—Frank’s RedHot, Texas Pete, or Cholula are all great options. The key is to choose a sauce that’s got some kick but also a good balance of tang and spice.

How To Make This Recipe

Making these buffalo cauliflower steaks is a breeze when you break it down step by step. Let’s take a quick look at how it all comes together. For the full recipe, head to the bottom of this post.

Step 1: Prep the Cauliflower – Slice your cauliflower into thick steaks, then give them a quick boil to soften. Let them cool completely on a wire rack.

Step 2: Make the Batter and Coat the Cauliflower – Mix your dry ingredients in one bowl and your wet ingredients in another. Coat each cauliflower steak in the dry mixture, then dip it in the wet batter, and finally pack on some more of the dry mix to create a nice, even coating. Pop the steaks in the fridge to chill.

Step 3: Air Fry the Cauliflower – Spray the cauliflower steaks with a bit of oil and air fry at 400°F for about 10 minutes, flipping halfway through. Keep an eye out for that golden, crispy finish.

Step 4: Add the Buffalo Sauce – Toss the crispy cauliflower steaks in your favorite buffalo sauce (or prepare your own by melting 1:1 ratio of vegan butter with your favorite hot sauce), then pop them back in the air fryer for a few more minutes to set the sauce and crisp up the edges.

Step 5: Serve and Enjoy – Pile those steaks onto a bun or serve them up with some celery and vegan bleu cheese or ranch dressing. Either way, you’re in for a treat.

How To Serve

These air-fried buffalo cauliflower steaks are a versatile addition to any meal, offering a range of flavors and textures that can be tailored to your cravings. Whether you’re in the mood for a hearty sandwich or a creative twist on a classic dish, these ideas will help you get the most out of this recipe:

• Classic Sandwich: Stack these crispy steaks on a toasted bun with vegan bleu cheese dressing, lettuce, and tomato for a satisfying meal that’s perfect for lunch or dinner.
• As an Appetizer: Serve the steaks or florets with a side of vegan bleu cheese and celery sticks, or take it up a notch with a buffalo cauliflower pizza that’s sure to impress.
• Salad Topping: Chop the steaks into bite-sized pieces and toss them into a salad with mixed greens, avocado, and extra buffalo sauce, or check out this crispy buffalo cauliflower salad for a fresh, tangy twist.
• Wrapped Up: Roll the florets into a wrap with crunchy veggies, a smear of vegan ranch or bleu cheese dressing, and fresh herbs for a satisfying, portable option.
• Brunch or Snack: Use the steaks in vegan chicken and waffles for a unique brunch experience, or turn the florets into spicy vegan wings that are perfect for sharing.

FAQs

More Hearty Vegan Burgers, Tacos, And Sandwich Ideas!

• Beetroot Burgers
• Crispy Fried Tofu Sandwich
• Sweet Potato Black Bean Burger
• Crispy Vegan Fish Sandwich
• Smoky Roasted Cauliflower Tacos

Did you love this recipe for air-fried buffalo cauliflower? Please leave a review and star rating below to help others find and fall in love with it too. Your support is really appreciated!

Air-Fried Buffalo Cauliflower Recipe

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4.9 from 7 reviews

• Author: erin wysocarski
• Total Time: 1 hour 25 minutes
• Yield: 4 servings
• Diet: Vegan

Print Recipe

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Description

These air-fried buffalo cauliflower steaks are crispy, spicy, and full of flavor—no deep fryer needed. Perfect for stacking on a bun or serving as a hearty main dish. Whether you’re a buffalo sauce fan or just love a good crunch, this recipe delivers!

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Ingredients

for the cauliflower

• one large head of cauliflower
• salt and pepper

for the dry ingredients

• 1 1/2 cups all-purpose flour
• 1/3 cup cornstarch
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon salt
• 1 tablespoon paprika
• 2 teaspoons cayenne (optional)

for the wet ingredients

• 1 cup soymilk, whisked with 2 teaspoons of apple cider vinegar
• 1/2 cup JUST Egg
• 2 tablespoon bourbon
• 1 tablespoon hot sauce

for frying and coating

• spray oil
• at least one cup of prepared buffalo sauce. (You can also make your own by mixing a 1:1 ratio of melted vegan butter with a vinegar-based hot sauce)

to serve

• toasted hamburger buns
• cabbage or lettuce
• pickles
• red onion
• tomato and/or avocado
• vegan bleu cheese dressing
• extra buffalo sauce
• celery

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Instructions

to prep the cauliflower

1. To cut your cauliflower steaks, place a head of cauliflower stem side down on a cutting board. Using a large knife, slice it down the very middle. Then cut down again on each half to create 3 or 4, 1-inch thick slabs. Chop up the leftover portion of the cauliflower into little, bite-sized florets.
2. Bring a large pot of salted water to a boil. Place the cauliflower into the pot, let the boil return, wait about a minute, then transfer the florets to a cookie sheet with a wire rack to cool.
3. Sprinkle with salt and pepper. Leave out for 30 minutes, or throw into your refrigerator to cool.

to make the breading

1. Combine the all-purpose flour, cornstarch, garlic and onion powders, salt, paprika, and cayenne in a medium-sized bowl.
2. Whisk the soymilk with the apple cider vinegar, JUST Egg, bourbon, and hot sauce in a separate medium-sized bowl.
3. Working one piece at a time, coat the steaks and florets evenly in the dry mixture, tapping off any extra and placing it back onto the wire rack.
4. Pour 3 tablespoons of the wet mixture into the dry mixture and combine with a rubber spatula.
5. Working one piece at a time, dunk the steaks and florets into the wet mixture, then pack the moistened flour mixture firmly around it.
6. Return the battered cauliflower back onto the wire rack and place into the refrigerator to chill for at least 30 minutes.

to air fry the cauliflower

1. Spray the cauliflower steaks evenly with cooking spray.
2. Place into the air fryer at 400 degrees and cook for 10 minutes, flipping the slabs over halfway through the cooking time. Apply a little more spray over any areas that look dry and cook for an additional minute or two if needed to achieve a deeply golden color all over.
3. Place the buffalo sauce into a bowl, then carefully turn the steaks around in the bowl to coat.
4. Place back into the air fryer and fry on each side for 3-4 minutes, or until the edges look crispy.
5. Repeat the process with the florets. Air fry time will take less with the florets since they are smaller. Just give them a shake halfway through the cooking time, and spray any areas with cooking spray that look dry.
6. Serve immediately on toasted hamburger buns or with celery and vegan bleu cheese dressing.

Notes

• Storage: Store any leftover cauliflower steaks in an airtight container in the refrigerator for up to 3 days. Let them cool completely before storing to maintain their texture.
• Reheating: To re-crisp, pop the steaks back into the air fryer at 400°F for 5-7 minutes per side, and 6-8 minutes for florets. Give them a shake halfway through to ensure even cooking and crisping.
• Make Ahead: You can prepare the cauliflower steaks up to the chilling step, then cover and refrigerate them overnight. This makes it easy to air fry them fresh the next day.
• Cooling Tip: After air frying, let the cauliflower steaks rest on a wire rack for a few minutes before serving. This allows any excess steam to escape, keeping the coating crispy.

• Prep Time: 25 minutes
• Chill Time: 30 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner
• Method: Battered, Air-Fried
• Cuisine: American

The post Crispy Air-Fried Buffalo Cauliflower Steaks appeared first on Olives for Dinner.

You know that moment when nothing but a big, flavor-packed burger will do? That’s the perfect moment for this sweet potato black bean burger to step in. It’s crispy, smoky, and just messy enough to keep things interesting. It’s just damn good, plain and simple.

And here’s the best part: these burgers are meal-prep champs. Make a batch, freeze them, and you’ve got a flavor-packed meal that’s ready whenever you are. If you’re looking for a no-fuss, delicious vegan burger that delivers, let’s get started.

Why You’ll Love This Recipe

A burger that effortlessly checks all the boxes? That’s exactly what this sweet potato black bean burger recipe does, and why they’re about to become your new favorite. Let’s break it down:

• Crispy on the Outside, Tender on the Inside: Each bite features a balanced contrast—crisp edges meet a tender, flavorful center. You’ll want to slow your roll and savor every second.
• Smoky, Savory Goodness: These burgers pack a smoky punch that’s rich, satisfying, and utterly addictive. It’s the kind of flavor that has you coming back for more.
• Meal-Prep Gold: Keep your fridge stocked with these beauties, just waiting to make your weeknight dinners a breeze. No stress—just good, easy food.
• Freezer-Friendly: These patties are your kitchen’s secret weapon. Stash them in the freezer, and you’re always a few minutes away from a homemade, feel-good meal.
• The Special Sauce: This creamy, tangy sauce isn’t just a sidekick—it’s the secret that takes these burgers from good to unforgettable. Tangy, messy, and just right.

Key Ingredients

These sweet potato black bean burgers come together with a handful of ingredients that pack in the flavor and texture you crave. Each one plays a specific role in making these burgers as delicious as they are. Let’s break them down:

• Pearled Barley: This grain adds a nutty flavor and chewy texture, giving the burgers a bit of heft. It also helps bind the patties together, making each bite satisfying.
• Sweet Potatoes: Naturally sweet and slightly earthy, sweet potatoes bring a soft, creamy texture to the mix. They also add a bit of moisture, which keeps the burgers from drying out.
• Black Beans: The black beans provide protein and a hearty, dense texture. They’re the backbone of the burger, giving it substance and that familiar bean burger vibe.
• Mozzarella-Style Vegan Shreds: These shreds add a melty, cheesy element that ties everything together. They melt just enough to add richness without overpowering the other flavors.
• Red Onion: Diced red onion brings a sharp, sweet flavor with a bit of crunch. It also adds a subtle layer of complexity to the burgers.
• Vegan Worcestershire Sauce: This sauce delivers a deep, savory umami flavor with a hint of tanginess. It’s the secret to that extra depth of flavor in the burgers.
• Steak Seasoning: A blend of spices that gives the burgers a bold, savory kick. It’s what makes these patties taste like they’ve been cooked on a grill, even if they haven’t.
• Liquid Smoke: Just a touch of liquid smoke adds a subtle smoky flavor, giving the burgers that just-off-the-grill taste without the need for a barbecue.
• Panko Breadcrumbs: These light, airy breadcrumbs help to bind the mixture and add a little crunch. They keep the burgers from falling apart while adding texture.
• JUST Egg: This plant-based egg alternative helps bind the patties, ensuring they hold together during cooking. It’s the key to keeping these burgers perfectly intact while adding a bit of moisture.

How To Make

These sweet potato black bean burgers might look impressive, but they’re surprisingly simple to make. Just follow these easy steps, and you’ll have a batch of flavorful, satisfying burgers ready in no time. For the full recipe details, scroll down to the recipe card at the end of the post.

Step 1: Get the basics going. Start by cooking the pearled barley until it’s tender but still has a bit of bite. Meanwhile, roast the sweet potatoes until they’re soft and caramelized, and dry out the black beans in the oven to help them hold their shape.

Step 2: Sauté the aromatics. Cook the onions and garlic in a skillet until they’re soft and golden. This step adds that essential savory base to your burgers.

Step 3: Mix and shape. Combine the barley, sweet potatoes, black beans, sautéed onions, and the rest of the ingredients in a large bowl. Mix it all up, then shape the mixture into burger patties.

Step 4: Chill and cook. Let the patties firm up in the fridge, then cook them in a hot skillet until they’re golden brown on both sides. They’ll turn out perfectly crispy on the outside and tender on the inside.

Step 5: Serve and enjoy with the special sauce or whatever burger fixings you love!

Pro Tips And Tricks

Want to take your sweet potato black bean burgers to the next level? These pro tips cover everything from perfecting texture to getting that smoky, just-off-the-grill flavor—no BBQ required. Let’s dive in!

• Toasting the Buns: Toasting the buns might seem like an extra step, but it’s one that’s totally worth it. That golden, buttery crispness adds a whole new level of flavor and texture that really brings the whole burger together. Think about it—those crispy edges paired with the tender patty, all wrapped up in a warm, toasted bun. It’s a little step that makes a big difference!
• Egg Replacements: I used JUST Egg in this recipe because it works wonders in binding the patties together while adding a bit of moisture. However, if you’re feeling adventurous, there are other egg replacements you could experiment with. Aquafaba (the liquid from a can of chickpeas) or flaxseed meal mixed with water are popular choices, though I haven’t tested them here. If you do give them a try, let me know how it goes!
• Steak Seasoning: If you’re wondering why steak seasoning is in a vegan burger recipe, here’s the deal: it’s a blend of spices like garlic, onion, black pepper, and sometimes paprika, all designed to bring out that deep, savory flavor we associate with grilled food. It’s basically a shortcut to bold flavor that makes these burgers taste like they’ve spent time on a smoky grill—even if they haven’t. If you don’t have steak seasoning on hand, you can easily whip up your own with those pantry staples.
• Freezing Tips: When freezing the patties, make sure they’re laid out in a single layer on a baking sheet before transferring them to a freezer-safe container. This prevents them from sticking together, so you can easily grab one (or more) whenever you need a quick meal. And don’t skip the step of letting them come to room temp before cooking—this ensures even cooking and the best texture.

And just like that, you’ve got a sweet potato black bean burger that’s ready to impress. Whether you’re meal-prepping for the week or whipping up dinner on the fly, these burgers have your back. Crispy, smoky, and seriously satisfying—this is the kind of recipe that’s about to become a regular in your kitchen.

FAQs

More Delicious Vegan Burger Recipes!

• Beetroot Burgers with Kimchi Mayo
• Sweet Potato, Farro and Walnut Burgers with Homemade Pickles
• Black Lentil, Pistachio and Shiitake Mushroom Burger

Did you love this sweet potato black bean burger recipe? Please leave a review and star rating below to help others find and fall in love with it too. Your support is a sweet gift—thank you and happy cooking!

Sweet Potato And Black Bean Burgers

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: erin wysocarski
• Total Time: 1 hour 20 minutes
• Yield: 10-12 burgers
• Diet: Vegan

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Description

These sweet potato black bean burgers hit that sweet spot between easy and flavorful. Crispy, smoky, and with just the right amount of kick, they’re perfect for any night you need a no-fuss, satisfying meal. Plus, they’re freezer-friendly, so you’re always a few minutes away from delicious homemade burgers!

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Ingredients

for the burgers

• 1/4 cup pearled barley
• 4–5 cups water
• 2 cups small-diced sweet potatoes (about 2 small sweet potatoes)
• 3 tablespoons olive oil
• salt and pepper
• 2, 15 oz. can of black beans, rinsed
• 1/2 cup mozzarella-style vegan shredded cheese
• one small red onion, diced
• 4–6 cloves garlic, sliced
• 1 tablespoon vegan Worcestershire sauce
• 2 teaspoons steak seasoning
• 1 teaspoon liquid smoke
• 1 cup panko breadcrumbs
• 3/4 cup JUST Egg, plus 1/4 cup if needed

for the special sauce

• 1 cup vegan mayo
• 4 tablespoons chopped pickles
• 2 tablespoons minced shallot
• 2 tablespoons ketchup
• 1 teaspoon vegan Worcestershire sauce

to serve

• toasted hamburger buns
• vegan cheese slices
• lettuce, tomato, mandolined red onion

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Instructions

1. Place the pearled barley and water into a medium-sized saucepan. Cover, bring to a boil, then simmer, uncovered, for about 45 minutes. It should be completely cooked through but still firm to the bite.
2. Preheat oven to 400.
3. Toss the sweet potato in 2 tablespoons of the oil and season with salt and pepper. Place on a baking sheet and cook for about 20 minutes, or until it starts developing a little color around the edges. Stir halfway through the bake time.
4. On a separate baking sheet, place the beans in a single layer. Bake for about 10 minutes, stirring halfway through.
5. Allow all of the ingredients to cool and place into a large prep bowl.
6. Add the vegan shreds and stir to combine.
7. In a medium-sized skillet (I used cast iron), warm the remaining 1 tablespoon of oil over medium heat. Add the diced red onion and allow to soften and slightly caramelize for several minutes.
8. Add in the garlic and allow to soften for a few minutes more. Add the the prep bowl and stir.
9. Add the vegan Worcestershire, steak seasoning and liquid smoke to the bowl, stir, then add in the panko.
10. Add 3/4 cup of JUST Egg and mix thoroughly.
11. Test the mixture by rolling a small portion into a ball. If it holds together well, proceed to the next step. If the mixture is too dry or crumbly, gradually add the remaining 1/4 cup of JUST Egg until it reaches the right consistency.
12. Form the mixture into 10-12 patties and refrigerate until ready to use.
13. If freezing, place patties onto a silpat-lined baking sheet and allow to completely freeze, then transfer to a ziploc or freezer-safe container.
14. To cook straight from the refrigerator, add some oil to a hot skillet and add the desired number of patties. Cover and allow to cook for a few minutes on each side or until golden.
15. If using frozen patties, allow them to come to room temp before cooking.
16. Combine all of the special sauce ingredients beforehand or when ready to serve. 
17. Toast the buns in some melted vegan butter until crisp and golden. 
18. Transfer the patties to the toasted buns and serve with the special sauce or your favorite fixings.

Notes

Storage Tips:

Refrigeration: Store any leftover patties in an airtight container in the fridge for up to 5 days. To reheat, simply warm them up in a skillet over medium heat until they’re crispy again.

Freezing: These burgers freeze beautifully. Once the patties are formed, place them on a baking sheet lined with parchment paper, freeze until solid, then transfer to a freezer-safe container or zip-top bag. They’ll keep for up to 3 months. When ready to cook, let them thaw in the fridge overnight or at room temperature for about 30 minutes.

Batching: This recipe is super flexible, so feel free to half, double, or triple it based on how many burgers you want to make. 

Additional Tips:

Crisping Up Leftovers: For an extra-crispy finish on reheated burgers, give them a quick toss in a hot skillet with a little oil. It’ll bring back that perfect crunch.

Customizing the Flavor: Feel free to mix up the seasonings to suit your taste. A dash of cumin or smoked paprika can add a different flavor twist, or a bit of hot sauce for a kick of heat.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Lunch, Dinner
• Method: Boiled, Baked, Sautéed
• Cuisine: American

The post Sweet Potato Black Bean Burger appeared first on Olives for Dinner.

Beyond Burgers and Impossible Burgers are fantastic, but there’s something special about crafting your own old-school vegan burgers with wholesome ingredients. Enter these beetroot burgers, where earthy beets meet hearty farro to create a vibrant, faux-beefy masterpiece. This recipe brings together the best of both worlds—nutritious, homemade goodness with a texture and flavor that’s truly satisfying comfort food.

Top these beetroot burgers with a creamy, spicy, gut-friendly kimchi mayo for an extra kick. Rolling up your sleeves and getting hands-on with the farro and beet mixture is all part of the fun, and a few beet-stained hands are a small price to pay for such deliciousness.

Ready to get started on this beetroot burgers recipe and enjoy a meal that’s both fun to make and even better to eat? Let’s create some vegan beet burgers magic!

Why You’ll Love This Beetroot Burgers Recipe

Ready to fall in love with a new favorite? These beetroot burgers are the perfect blend of wholesome ingredients and crave-worthy flavor, making every bite an absolute delight. Here’s more reasons they’ll become a fast favorite:

• Wholesome Goodness: Imagine biting into a burger packed with nutritious beets and hearty farro. It’s like giving your body a high-five with every bite. These burgers are perfect for a quick weeknight dinner or impressing your friends at a weekend BBQ.
• Texture That Tricks: Who knew beets and farro could come together to mimic that a hearty burger texture? It’s a little bit of culinary sorcery that makes these patties feel just right.
• Flavor Explosion: Earthy beets meet nutty farro, with a smoky hint of liquid smoke and a spicy kick from kimchi mayo. It’s a flavor bomb in every bite, guaranteed to keep you coming back for more.
• Messy Fun: Get ready to roll up your sleeves and embrace the beet-stained hands. Making these burgers is a hands-on experience, but the payoff is worth every bit of mess.
• Visual Appeal: These burgers aren’t just delicious; they’re a feast for the eyes. Their vibrant color and stunning presentation will brighten up any meal, making them the star of the show.

Key Ingredients

Get ready to meet the star players that make these beetroot burgers so irresistible. Each ingredient brings something special to the table, ensuring every bite is packed with flavor and goodness.

• Farro: This ancient grain is the backbone of our burgers. Make sure to use uncooked farro, ground to a coarse consistency, for that perfect faux-beefy texture that holds everything together beautifully.
• Beetroot: The earthy, slightly sweet beetroot not only gives these burgers their vibrant color but also adds a rich, deep flavor. When combined with farro, it creates a hearty and satisfying bite.
• Liquid Smoke: Just a touch of this smoky goodness adds a depth of flavor that makes these burgers taste like they’ve been cooked on an outdoor grill. It’s the secret ingredient that gives our beetroot burgers a delicious, savory edge.
• Dried Thyme: This herb brings a subtle earthiness and aromatic quality to the mix. It complements the beets perfectly, enhancing the overall flavor profile without overpowering it.
• Vital Wheat Gluten: The binding hero! Vital wheat gluten helps give these burgers their firm, chewy texture. It’s what keeps everything together, making sure your patties hold up during cooking and eating.
• Vegan Kimchi: This spicy, tangy fermented cabbage is a game-changer. Finely chopped and mixed into the mayo, it adds a kick of flavor that takes these burgers to the next level.
• Vegan Mayo: Creamy and delicious, vegan mayo is the perfect base for our kimchi mayo topping. It brings all the flavors together, adding a luscious, rich texture that makes every bite of these vegan beets burgers a delight.

How To Make

These beetroot burgers are easier to whip up than you might think! Follow these easy steps and you’ll be on your way to nailing this beet burgers recipe. Scroll down to the recipe card for the more (faux) beefed-up version!

• Grind and Cook: Give that farro a coarse grind, then cook it until tender and ready to go.
• Sauté the Good Stuff: Grind and toss the beet and shallots in a pan with some seasonings and let them get all soft and fragrant.
• Mix and Mash: Combine the cooked farro, beet mixture, and vital wheat gluten in a big bowl. Get your hands in there and mash it all together until well blended.

• Shape Your Patties: Divide the mixture into 8 portions and form it into burger patties. Easy peasy.

• Cook to Perfection: Pop those patties in the oven or air fryer until they’re nicely browned and cooked through.
• Whip Up the Kimchi Mayo: Mix vegan kimchi, vegan mayo, garlic, and sriracha for a creamy, spicy kick.
• Assemble and Devour: Toast your buns, slather on that kimchi mayo, pile on your favorite toppings, and enjoy your amazing homemade beetroot burgers!

How To Serve

These beetroot burgers are delicious on their own on hot summer days, but even better when paired with some fab sides, luscious toppings, or even other vegan burger ideas, like:

• Chickpea Fries or Panisse
• Broccoli Tots
• Loaded Tater Tots
• Buffalo Tots
• Bang Bang Cauliflower
• Grilled Green Beans
• Shiitake Mushrooms (make it a vegan bacon burger!)
• Sweet Potato Bean Burger
• Easy Lentil Burgers
• Sweet Potato Burgers
• Crispy Fried Tofu Sandwich

For more beet ideas, check out this plant-based tartare recipe, golden beets with teriyaki sauce, and root swirl dish!

FAQs

So there you have it—your new secret weapon in the burger world. These beetroot burgers are a colorful explosion of flavor and fun, making store-bought options look like old news. They’re perfect for impressing friends at your next BBQ or just elevating a regular weeknight dinner. So, get your hands delightfully beet-stained, slather on that kimchi mayo, and savor every bite of this beetroot burgers recipe!

Have you tried this beetroot burgers recipe? Drop a star rating and share your thoughts in the comments below. I love hearing from you!

Beetroot And Farro Burgers

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

• Author: erin wysocarski
• Total Time: 1 hour 15 minutes
• Yield: 8 burgers
• Diet: Vegan

Print Recipe

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Description

Beetroot burgers: because who knew eating your veggies could be this exciting? These vibrant patties mix earthy beets with hearty farro, and a dollop of zesty kimchi mayo to make your taste buds question everything they thought they knew about burgers. Get ready to impress your friends and taste buds with this stellar vegan burger!

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Ingredients

for the burgers

• 1 cup farro, ground to a coarse consistency in a coffee grinder or Vitamix (it’s fine if some pieces of farro don’t grind up evenly—it adds to the texture of the burger.)
• 2 TB refined coconut oil
• 1 medium-sized beet (the one I used was about the size of my fist) ground in a food processor
• 1/2 cup minced shallots
• 1 teaspoon salt
• 1 teaspoon liquid smoke
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1 cup vital wheat gluten
• olive oil, for coating the baking sheet and burgers

for the kimchi mayo

• 1 cup vegan kimchi, finely chopped
• 1 cup vegan mayo
• 4 cloves garlic, smashed and minced
• 2 tablespoons sriracha

to serve

• hamburger buns
• vegan butter
• vegan cheese
• microgreens or other greens

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Instructions

for the burgers

1. Combine the farro with plenty of water in a large saucepan. Bring to a boil, then reduce the heat to a low simmer. Allow to simmer, uncovered for about 12 minutes, stirring occasionally to prevent the farro from sticking to the bottom. Remove from the heat, cover and let it sit for an additional 12-15 minutes.
2. While the farro is cooking, melt the coconut oil in a medium-sized cast iron pan over medium high heat. Add the beet and shallots, stirring to coat. Season with the salt, liquid smoke, thyme, oregano and black pepper. Saute for about 12 minutes or until softened.
3. Drain the farro well and add to a large prep bowl. Add the cooked beet mixture and stir to combine. Add the vital wheat gluten in, 1/4 cup at a time, then mash with your hands until all of the VWG is absorbed. If it’s still a little sticky, add a little more.
4. Divide the mixture into 8 portions and form into patties.

to oven bake the burgers (recommended)

1. To bake in the oven, preheat oven to 425.
2. Grease a baking sheet with some olive oil, also coating the burgers with some of the oil. Bake on one side for 15-20 minutes (or until nicely browned on the bottom), then flip and bake on the other side for 15-20 minutes more, or until both sides are nicely and evenly browned. Place a slice of vegan cheese on the tops towards the end of the bake time to melt.

to air fry the burgers (works if you don’t want to turn on your oven)

1. Working in batches, coat burgers with oil and bake at 400 for 10 minutes. Flip and bake for 5 minutes more, or until the burgers are brown all over. Place slices of vegan cheese on top of the burgers and let sit closed up in the air fryer with the heat turned off for a minute or so to melt the cheese.

for the kimchi mayo

1. Combine all the kimchi mayo ingredients, set aside.

to serve

1. Toast hamburger buns and serve with the kimchi mayo and greens, or whatever you like on your burger.

Notes

Storage And Reheating

You can also make this whole batch and store it in the refrigerator or freezer to use later as you like. Just form the patties and separate them with wax or parchment paper to prevent sticking.

• Refrigerator: Store the beetroot burgers in an airtight container in the fridge for up to three days. Reheat in a skillet over medium heat until warmed through.
• Freezer: Freeze the patties on a baking sheet first, then transfer to a freezer-safe bag or container. They can be stored for up to 3 months. Reheat directly from frozen in the oven at 375°F for about 20-25 minutes or until heated through.

• Prep Time: 15 minutes
• Cook Time: 1 hours
• Category: Lunch, Dinner
• Method: Boiled, Simmered, Sautéed, Baked, Air Fried
• Cuisine: Italian, American

The post Beetroot Burgers appeared first on Olives for Dinner.