Vegan Chicken🐥

This summery basil and lemon vegan 'chicken' salad is a perfect addition for a sandwich, or for having it on its own since its summery, light and extremely flavorful! I have used the good old brined jackfruit but you can use a raw jackfruit, simmer it, allow it to cool down then shred it. Try to avoid the seeds since they have a very distinct texture. Enjoy!

Enough chitchat! Here is the recipe!

• 3 cups of jackfruit in brine
• 1/2 cup of vegan mayo
• A bunch of fresh basil
• Salt to taste
• Black pepper to taste
• Garlic or garlic powder to taste
• 1 cup of minced celery
• 2 tablespoons of capers (optional)
• The juice of half lemon
• The zests of half lemon
• 2 teaspoons of nutritional yeast


  • 1.
    Drain the jackfruit brine then put it in a pot, fill it up with water and squeeze half lemon in it.
  • 2.
    Bring it to a boil and let it simmering for 5-7 minutes.
  • 3.
    Drain the jackfruit, and shred it if needed.
  • 4.
    Make the flavored mayonnaise by adding the mayo, fresh basil, salt, pepper, nutritional yeast and
  • 5.
    Garlic powder to a blender and blend it until all is incorporated.
  • 6.
    Pour the basil flavored mayo in the jackfruit, along with the capers and mix well.
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