Jackfruit Gyros

Jackfruit Gyros image

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  • 1 Tbs. organic margarine
  • 1 large onion, halved and thinly sliced (2 cups)
  • 1 20-oz. can young jackfruit in brine, rinsed, drained, and pulled apart into shreds
  • ¾ cup low-sodium vegetable broth
  • 4 Tbs. lemon juice, divided
  • 2 tsp. dried oregano
  • 1 tsp. low-sodium soy sauce
  • ¾ tsp. ground coriande


  1. Heat margarine in skillet over medium heat until sizzling. Add onion, and sauté 3-4 minutes, or until softened. Add jackfruit, and cook 20 minutes, or until browned and caramelized.
  2. Add broth, 2 Tbs. lemon juice, oregano, soy sauce, and coriander, and season with salt and pepper, if desired. Simmer 10-15 minutes, or until liquid has almost completely evaporated.
  3. Stir in remaining 2 Tbs. lemon juice.

Nutrition Information

  • Calories: 102
  • Carbohydrate Content: 14 g
  • Fat Content: 5 g
  • Fiber Content: 3 g
  • Protein Content: 2 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 392 mg
  • Sugar Content: 4 g
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Quinoa, Pomegranate & Pistachios with Ricotta Salata

Quinoa, Pomegranate & Pistachios with Ricotta Salata

This colorful side dish takes only minutes to prepare and makes a lovely, festive addition to any holiday table. You can make the salad the day before; just wait to add the pistachios until the last minute, so they retain their crunch. Ricotta salata is a dry, salty cheese; feta is a fine substitute.