Sweet and Smoky Jackfruit Jibarito

Sweet and Smoky Jackfruit Jibarito
2-4 servings
prep time
40 minutes
cook time
25 minutes
Ingredient List


  • 2 large green (unripe) plantains
  • 4 tablespoons olive oil


  • 1 10.6-ounce package Upton’s Naturals Original Jackfruit
  • ½ cup tomato puree
  • ¼ cup water
  • 1 tablespoon olive oil
  • 1 tablespoon nutritional yeast
  • 1 tablespoon Bragg Liquid Aminos or soy sauce
  • 1 tablespoon maple syrup
  • 1 teaspoon onion powder
  • 1 teaspoon hickory liquid smoke
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt

Garlic oil:

  • 2 tablespoons olive oil, divided
  • 5-6 cloves garlic, minced
  • 2-3 tablespoons vegan mayonnaise
  • 4 leaves lettuce
  • 1/2 small onion, thinly sliced
  • 1 small tomato, sliced
Evenly slice each plantain in half lengthwise, and then slice in half widthwise. You’ll have 8 pieces between the 2 plantains, which will make 2 full sandwiches or 4 half sandwiches.

Heat the olive oil in a large skillet, cast iron if possible. Pan fry the plantain slices, 2-4 pieces at a time, depending on the size of your skillet, 2-3 minutes on each side. Remove from pan and set aside.

Smash each plantain piece between the underside of two flat plates to make each slice of “bread” for your sandwiches—essentially large tostones.

Pan fry the smashed plantains again, 2-3 minutes on each side or until golden. Remove from pan.

Meanwhile, add the jackfruit ingredients to a skillet or saucepan over medium heat. Cook 8-10 minutes, using two forks to shred the jackfruit as it cooks.

To make the garlic oil, place 1 teaspoon of the olive oil in a pan over medium heat, then add the garlic. Pan fry until golden, then add the rest of the oil and stir for 10-15 seconds, then remove from heat.

To assemble, spread an even amount of vegan mayonnaise on the inside of each tostone. Add 1/4 of the jackfruit to each bottom half; top with lettuce, onion, and tomato; and top with the remaining plantains. Serve with garlic oil.

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