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JACKFRUIT! BROCCOLI RABE!
When you get your hands on two fun ingredients, there’s only one thing you can do: create a feast. And what better way to please your pals than by whipping up some crispy flatbreads to enjoy al fresco while embracing the warm weather we thought would never arrive…
This Vegan Buffalo Jackfruit and Broccoli Rabe Flatbread—complete with a drizzle of Ranch—does a great job at exposing who I am when it comes to food: experimental and quirky with a handful of nutrition and a splash of indulgence.
Emphasis on indulgence since cheese is my kryptonite and I have zero self control around pizza.
I’m all about balance. So when I cover my flatbreads with vitamin-packed nutrient-dense things like broccoli rabe, I can basically have my pizza… and eat it, too.
Broccoli rabe in all of its glory.
Whenever I hear the words “Broccoli Rabe” I think of two things: Andy Bernard’s a capella mate in Here Comes Treble, and the gorgeous + fluffy bunch of greens that always pops out at me in the produce section all bundled up with a smiling boy on the label. (OH HAI, IT’S ANDY!)
I’ve seriously never, ever noticed any other type of broccoli rabe; the kid’s got zeal!
Let’s talk about broccoli rabe and it’s health benefits, because this superfood should be wearing a cape and I find it extremely underrated and underutilized.
The immune-boosting heart-healthy veg boasts anti-inflammatory nutrients such as folate and vitamin C. Additionally, it improves digestion thanks to its soluble + insoluble fiber. Just a 1/2 cup portion of this good stuff fills you up with over 100% of the daily recommended vitamin K, it contains sulphur which aids in detoxifying your liver, and it contains lutein, which protects your retinas from harmful free radicals.
It’s hard not to sound like an overexcited infomercial when talking about broccoli rabe, but when something so crisp and delicious packs this much of a healthy punch, it should be expected.
It’s also super easy to work with. Tossing it in some olive oil, a pinch of salt, and a crack of pepper is all you really need to do to enjoy this good stuff. Though there are various ways to prepare it. I suggest trying them all!
Of course, you’re going to start with this glorious flatbread, right?
Pescetarians love dabbling in veganism.
It’s true. As much as we love pairing our veggies with healthful seafood, we like to tap into the plant-based world every once in a while. Options are good.
This is why I’m so stoked on bringing this meatless Buffalo chicken-inspired dish to Killing Thyme. It’s bold, flavor-packed, and all of the elements just work.
If vegan cheeses or dressings aren’t your jam, go ahead and use regular mozzarella and regular Ranch dressing—or my homemade vegetarian Caesar dressing—for that cooling drizzle.
You’ll need it. This Buffalo sauce-slathered jackfruit packs a punch.
If you make this dish, snap a photo and tag me on the Insta @killing__thyme! I love seeing your creations, and you’ll get a chance to be featured in my monthly newsletter.
Vegan Buffalo Jackfruit and Broccoli Rabe Flatbread
- 1 large pre-made flatbread , or 4 personal-sized flatbreads, or 4 portions of naan Buying pre-made flatbreads makes things easier, but feel free to use your favorite from-scratch flatbread recipe. Buying pre-made flatbreads makes things easier, but feel free to use your favorite from-scratch flatbread recipe.
- 3 20 oz cans of young jackfruit in water if you can only find young jackfruit in brine, that will work too. Just be sure not to buy jackfruit in syrup.
- 1-2 TBSP olive oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cracked black pepper
- A sprinkle of salt
- 3/4 cup Buffalo-style hot sauce
- 1 bunch of broccoli rabe, ends trimmed; roughly chopped
- 2 tsp olive oil to toss the broccoli rabe
- 3-4 TBSP olive oil to brush over flatbreads
- 1/4 tsp garlic powder
- 1/8 tsp kosher salt
- Cracked black pepper
- 16 oz vegan mozzarella cheese regular mozzarella for the non-vegans
- 1 large zucchini, ribboned or cut into matchsticks
- Vegan Ranch dressing, for drizzle regular Ranch dressing for the non-vegans
- Microgreens (optional)
- Pre-heat your oven as per the directions on your store-bought flatbread. (See notes if you're making your own flatbread from scratch.)
- Drain, rinse, and thoroughly dry your jackfruit with paper towels. Cut away the center core portion of the fruit (feels rubbery and resembles the core of pineapple). Place the jackfruit in a large bowl and add the garlic powder, onion powder, pepper, and salt. Toss to evenly coat and set aside.
- Heat a large skillet over moderate heat; add 1-2 TBSP of oil. Add the seasoned jackfruit and toss to coat in oil; cook for 3-5 minutes until jackfruit is lightly golden in color.
- Add the Buffalo-style hot sauce. Toss to coat, and bring the heat down to medium-low. Cover and allow to simmer for about 10-15 minutes, stirring occasionally. After 15 minutes, shred the jackfruit with two forks so that the jackfruit resembles pulled meat. Stir, add a bit more hot sauce if needed, and cover. Simmer for 5 minutes on low. Remove from heat and set aside.
- Trim the rough ends from the broccoli rabe and roughly chop the rest. Rinse and pat dry with paper towels.
- Place the broccoli rabe into a large bowl and drizzle with olive oil. Add the garlic powder, salt, and pepper, and toss with your hands. Massage the oil into the broccoli rabe to properly coat. Set aside.
- Brush the large flatbread, or each individual flatbread, with olive oil.
- Evenly sprinkle the cheese across the flatbreads, and then then top with the pulled Buffalo jackfruit. Proceed with the broccoli rabe and zucchini.
- Place in the oven and bake as per instructions on packaging, or until your flatbreads become golden in color.
- Remove from oven, drizzle with Ranch, garnish with microgreens (optional), and cut into squares if using a large flatbread, wedges if using personal-sized flatbreads. Then serve!