Ingredients:

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400g packaged or tinned jackfruit (I use Upton's)

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Marinade:

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2 TBSP olive oil

2 TBSP lemon juice

1/4 tsp liquid smoke

4 garlic cloves, minced

1/2 TBSP dried thyme

1/2 tsp dried rosemary

1/2 tsp dried mint

1/2 tsp smoked paprika

1/4 tsp cumin

1/4 tsp ground coriander

1/4 tsp onion powder

1/4 tsp salt or your favourite seasoning salt

Generous grinding of black pepper

Dash cayenne (optional)

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To serve:

*Your selection of rice (Greek lemon pilaf is a nice choice!) and any or all of the following...

Tzatziki (try my vegan recipe here)

Feta (Violife is my favourite vegan brand)

Lemon wedges

Grape/cherry tomatoes

Red onion

Kalamata olives

Pepperoncini 

Greens (arugula, spinach)

Chili flakes

Fresh dill, mint, and/or parsley

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*Quinoa, couscous, orzo, or pita bread are all worthy accompaniments, as well!*

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Preheat oven and prepare marinade:

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1) Preheat oven to 450°F/230°C. Combine all marinade ingredients in a bowl and whisk together well. Set aside to allow flavours to blend while you prepare the jackfruit.

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Shred and squeeze jackfruit:

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2) Rinse jackfruit and shred in a bowl using two forks or your fingers. Break up any large, hard "chunks". It should almost be the consistency of a pulled pork. Place in a tea towel and squeeze several times to remove most of the water. This helps to make it extra crispy!

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Marinate and bake to crispy perfection:

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3) Add jackfruit to bowl and pour over marinade. Coat well and allow to sit for 10-15 minutes.

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4) Lightly oil an oven sheet and spread the jackfruit evenly. Bake for 10 minutes, then remove from oven and stir/flip the jackfruit pieces. Bake for another 7-8 minutes or until golden and crispy on both sides. When finished, it will resemble gyros chicken!

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Build your bowl:

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5) Add your base (i.e., rice), crispy jackfruit, and your selection of toppings. I especially recommend fresh mint and vegan tzatziki. Alternatively, stuff into a pita for vegan gyros!

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Makes 2 servings.