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Vegan Buffalo Jackfruit and Broccoli Rabe Flatbread

Course Appetizer, Lunch
Cuisine Vegan
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes



  • 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

Flatbread Toppings.

  • 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. 

Broccoli Rabe.

  • 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.

Flatbread prep.

  • 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!


Working with from-scratch dough: Typically you want to bake from-scratch flatbread at 425° F for 7-15 minutes, or until the dough has crisped and turned golden in color. Always double check with the dough recipe you're using.
Prep time: This is based on the use of pre-made flatbreads. If you're making your own from-scratch flatbread, prep time will be up to two hours longer, depending on your recipe, in order to let the dough rise. Keep this in mind when planning!