This easy pan roasted jackfruit seeds recipe transforms frozen jackfruit seeds into a protein-rich, flavorful plant-based dish. Whether you’re looking for a vegan snack, a unique side dish, or a creative way to use jackfruit seeds, this quick stovetop recipe comes together in under 30 minutes using just a few spices.
Ingredients
- 2 cups frozen jackfruit seeds (cooked) thawed
- 1 medium onion (peeled and finely chopped)
- 4 garlic cloves (peeled and chopped)
- 3 teaspoon ground coriander
- 2 teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- ¼ teaspoon ground turmeric
- 3 tbsp. Olive oil
- Salt to taste
- Optional: fresh parsley and red pepper flakes to garnish
Instructions
- Peel and chop the onion and garlic. And thaw the jackfruit seeds. The frozen jackfruit seeds I got were already peeled. However, if your jackfruit seeds still have their thin papery outer skin on, you can peel it off easily once they are thawed, but this is totally optional.
- Heat the olive oil in a large pan over medium heat. Add the chopped onion and garlic. Sauté for about 8 minutes, stirring occasionally, until the onion turns soft, translucent, and golden at the edges.
- Add the coriander, smoked paprika, turmeric, and cayenne directly into the pan with the onion and garlic. Stir everything together and let the spices toast for about 30 seconds.
- Add the thawed jackfruit seeds. Toss everything together so the seeds are well coated in the spiced onion mixture. Cover and cook for another 5 minutes. Then, uncover, and cook about 2 minutes, stirring often.
- Season with salt to taste. And, if desired garnish with parsley and red pepper flakes.
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Nutrition
Calories: 205kcal | Carbohydrates: 27g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 13mg | Potassium: 193mg | Fiber: 2g | Sugar: 1g | Vitamin A: 703IU | Vitamin C: 4mg | Calcium: 65mg | Iron: 1mg
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